After somehow accumulating a fridge full of broccoli, making a big pot of broccoli cheddar soup seemed to be a good course of action. This version is bulked up with some butternut squash. Serve it with a bit of crusty bread and you’ve got a full meal. Read More
Some of our favourite older recipes (including many in the Best of Bridge back catalogue) included canned soup, which is an ingredient that many of today’s cooks shy away from — it just feels better sometimes to take the extra step and make things from scratch. We were making an old pork chop recipe that calls for a can of Alphabet Vegetable Soup and figured we could make it ourselves. This soup is thick — as it would be coming straight out of the can, which makes it ready to go into your favourite vintage recipe. If you’d rather eat it as a soup, simply thin it with more chicken stock or water.
It’s called Spring Borscht, but be sure to make this in the summer and Fall, when fresh beets can be found everywhere
- 10 to 12 medium beets, cubed or shredded 10 to 12
- 1 medium onion, chopped 1
- 3 to 4 medium carrots, chopped 3 to 4
- 1 medium potato, peeled and chopped 1
- 1 small cabbage, shredded 1
- 2 tbsp fresh chopped dill 30 mL
- 1 tbsp pickling spice 15 mL
- 1 10-oz (284 mL) can tomato soup 1
- Low-fat sour cream for garnish
- Place vegetables and spices in a 4-quart (4 L) Dutch oven, cover with water and cook until tender. (the pickling spices can be tied in a cheesecloth or placed in a tea leaf holder.) Add the tomato soup. Serve with 1 tbsp (15 mL) of sour cream.
- Serves 6.
- Note: If the beets are mature, cook them in their skins, remove and cool. Pop off skins, cube or shred and add back to the soup.
- Common knowledge is a source cited for a fact you just made up.
Fragrant and nourishing. A salad to start, a bowl Of soup and fresh crusty bread.Dinner is served! And we think Bogie would approve
- Fragrant and nourishing. A salad to start, a bowl of soup and fresh crusty bread. Dinner is served!
- 2 bone-in chicken legs, skin removed 2
- 1 can (14 to 19 oz/398 to 540 mL) 1
- chickpeas, drained and rinsed
- 1 tbsp vegetable oil 15 mL
- 2 onions, finely chopped 2
- 4 cloves garlic, minced 4
- 2 tsp ground cumin 10 mL
- Salt and pepper
- 1 can (28 oz/796 mL) whole tomatoes, 1
- with juice
- 1 2-inch (5 cm) cinnamon stick 1
- 1 tbsp granulated sugar 15 mL
- 2 cups chicken broth 500 mL
- 1 cup chopped drained roasted red 250 mL
- bell peppers (see tip, page 77)
- 1⁄4 tsp cayenne pepper 1 mL
- 1 tbsp freshly squeezed lemon juice 15 mL
- 2 cups packed baby spinach 500 mL
- Place chicken and chickpeas in a 4- to 6-quart slow cooker. In a large saucepan, heat oil over medium heat. Add onions, garlic, cumin, 1 tsp (5 mL) salt and 1⁄4 tsp (1 mL) pepper; cook, stirring, for 3 minutes. Stir in tomatoes, cinnamon stick, sugar and broth, breaking tomatoes up with a spoon. Pour over chicken mixture. Cover and cook on Low for 5 to 6 hours or on High for about 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Transfer chicken to a cutting board and use two forks to shred meat, discarding bones. Return shredded chicken to slow cooker and stir in roasted peppers, cayenne and lemon juice. Cover and cook on High for 20 minutes, until steaming. Add spinach and stir until wilted. Adjust seasoning with salt and pepper, if desired.
- Serves 6.
- Tip: Chicken legs are a thrifty and tasty choice for the slow cooker. It’s worth buying them when they’re on sale and popping them in the freezer. Since legs don’t look particularly appealing on a plate, we mostly use them in soups and shred the cooked chicken off the bone before serving.
Badda Boom – Badda Bing – if soup is your thing!
- 1 Tbsp. butter
- 6-8 cloves garlic, chopped. (use it all – honest!)
- 4 cups chicken broth
- 6 oz. (170 g.) cheese tortellini
- 14 oz. can diced tomatoes with liquid
- or 2 1/2 cups skinned, chopped fresh ripe tomatoes
- 10 oz. (300 g) bag of spinach, stems removed
- 8-10 fresh basil leaves, coarsely chopped
- parmesan cheese, grated
- Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
- Book Reference – The Rest of the Best – Vol. 2 (Page: 0)
The problem with the gene pool is that there is no lifeguard.
Don’t be deceived by the name – this is a family favorite and a breeze for entertaining. This recipe makes 18 soup ladles and freezes very well.
- 1 1/2 lbs. ground beef 750 G
- 1 medium onion,finely chopped
- 1 – 28 oz. can tomatoes 796 mL
- 2 cups water 500 mL
- 3 – 10 oz.9284 mL) cans consomme
- 1 – 10 oz. can tomato soup 284 mL
- 4 carrots, finely chopped
- 1 bay leaf
- 3 sticks celery, finely chopped
- 1/2 TSP thyme 2ML
- pepper to taste
- 1/2 cup pot barley 125 mL
- Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day.