Originally Posted Brown Box Newsletter February 2013. Scroll down for SOUP recipes.
Winter may be the easiest time to incorporate those extra servings of fresh real foods our bodies need because it is the perfect time to warm up with a big bowl of soup. While weathering some of the coldest temperatures in recent history soups have been on in our kitchen almost non stop.
Home made soup tastes fantastic made with fresh chemical free produce and other organic ingredients. Soup may be the perfect winter meal. A soup made with a lot of veggies will boost your immune system, help you stay fit and warm you up all in one bowl. It also smells fantastic simmering on the stove or in your Dutch oven.
Enjoy the recipes below! You can find all of the ingredients listed on our web site.
Rachel for Brown Box Organics
Veggie Full Minestrone Soup
This soup is a little different that most minestrone soup recipes that call for semolina pasta. You can add pasta if you like or opt for a whole grain such as quinoa or brown rice pasta. This recipe is heavy on fresh veggies and high fiber beans. It is an easy recipe to make vegan (by using vegetable broth) or gluten free by following the ingredient list below or adding in grains that are free of gluten.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
2 T. Italian seasoning
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce shredded parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; sauté for 2 minutes. Add the tomatoes. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Top with parmesan cheese and more parsley if desired.
Quick & Lean Beef Barley Soup
This unusual beef and barley soup recipe is fast and lean featuring ground highland beef. This is a recipe to feed a crowd! This recipe also tastes great with chopped or frozen peas, bell peppers, leeks and more. It’s a great way to use your extra veggies.
1.5 lb. Highland Ground Beef
1 medium yellow or white onion, chopped
3 t. Beef Base or bullion
1 cup barley
2 16 oz. cans diced tomatoes
1 tablespoon all purpose seasoning
1 teaspoon garlic powder
1 cup celery, chopped
2 cups carrots, chopped
1 cup green beans, chopped
6 oz. baby spinach
Salt & pepper
Fresh Parsley, Optional
Heat your Dutch oven on medium over the stove top. Add the beef and onion. If the beef sticks too much you might add a spray of olive oil. Cook until lightly browned. Add the beef base, barley, tomatoes, seasonings and cover with water. Simmer gently until barley is tender adding water as needed to keep covered. Add the celery, carrots, beans and simmer until tender, about ten more minutes. Add salt and pepper to taste. Stir in the baby spinach and optional parsley.