Market Appreciation Day Soup Recipes
Turkish Spinach and Lentil Soup
From Sundays at Moosewood
1 cup lentils, uncooked
5 cups vegetable broth
1 teaspoon salt
1⁄4 cup olive oil
2 cups onions, chopped
2 cloves garlic, minced
1⁄4 teaspoon cayenne
2 bay leaves
1⁄2 cup bulgur, raw
1⁄4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1⁄4 cup tomato paste
1 pinch dried rosemary or thyme
salt and pepper to taste
2 cups mixed greens (spinach, kale, Swiss chard, dandelion) coarsely chopped
parsley, chopped for garnish
Rinse the lentils.
Bring them to a boil in the vegetable broth.
Reduce heat and simmer, covered, for 40 minutes.
Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne, bay leaves and bulgur.
Stir the mixture on medium heat until the onions and bulgur are lightly browned.
Mix in the parsley and tomatoes.
When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
Simmer the soup for 15 minutes.
Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
Garnish with more fresh parsley.
1 whole chicken or chicken parts
7-9 carrots, peeled and cut into rounds
1 onion, peeled
1 sweet potato, chopped into chunks or butternut squash
1 stalk celery
Fresh Dill, lots
Fine egg noodles, 2-4 cups (or No Yolks brand without egg)
1. Fill water in large soup pot 3/4 full. Add chicken and onion, and bring to a boil.
2. Add carrots, turnip, fresh dill, sweet potato, celery, chopped dill, salt and pepper, simmer approx. 2 1/2 hours, covered.
3. Add some more dill. When carrots are soft, smash some with fork, leave some chunks.
4. Take chicken out of pot, cut off the meat, shred into bite size pieces and add back to the pot. Discard bones.
5. Remove onion, celery and turnip and discard. Add more salt and pepper to taste.
6. Add noodles, some more dill if desired, simmer another 1/2 hour, stir occasionally.
1 ham bone with some meat, or ham hock (optional, this recipe as written is vegetarian)
3 cups green split peas
7 cups water or vegetable broth – may need more
2 bay leaves
salt if not using ham bone
2 cups carrots, sliced
1 cup onions, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 large potato, thinly sliced
¼ cup dry red wine
¼ teaspoon dry mustard
¼ teaspoon thyme
few drops sesame oil
¼ cup red wine vinegar
1 cup chopped fresh tomatoes
¼ cup parsley, chopped
In a large soup pot, bring split peas, water, bay leaves and salt if not using ham bone. Bring to a boil, skim the foam and cook until the split peas are soft and mushy – 3-4 hours.
In a large saute pan, heat a little oil, and add the carrots, onions and celery and saute for about 10 minutes. Add water if needed to help steam the veggies. Add the garlic and potatoes and continue cooking until veggies are soft. Another 10-15 minutes.
When veggies are soft, add to soup pot. Let cook together for another 30 minutes or so. Add wine, mustard, thyme and sesame oil. Cook until heated through. Right before serving, add chopped tomatoes, parsley and red wine vinegar.
Split Pea Soup
Adapted from Moosewood Cookbook
The soup used to be referred to as "weed soup" because of all the greens," says contributor Alison Froese-Stoddard. The green onions or chives, dill and sorrel - well worth seeking out for this soup - may be frozen together in recipe portions for quick use in winter time, notes contributor Anna Ens.
.8 oz bulk sausages
Brown in soup pot and drain all but a spoonful of fat. Remove meat.
.1 cup onion, green onions, or chives (chopped)
.garlic scapes to taste (minced; optional)
Sauté in reserve fat until soft. Return sausage to soup pot
.4 cups chicken or vegetable broth
.1 cup potatoes (diced)
.salt and pepper to taste
Add, bring to boil, reduce heat, and simmer until potatoes are soft, 10-15 minutes
.1 1/2 cups evaporated milk
.1-3 cups fresh spinach, kale, dandelion, lambs quarters, purslane, burdock, watercress or other tender young greens (chopped)
.parsley to taste (chopped, optional)
Add and cook until tender (just a minute for spinach, a few extra minutes for greens such as kale or dandelion). Garnish each bowl with freshly grated Parmesan cheese.
Somma Borscht variation: Substitute chopped cooked ham and ham broth. Reduce milk to 1/4 cup. Use tangy fresh sorrel if available, but if not, add 1 tbsp vinegar with the greens. plus 2-4 tbsp chopped fresh dill. Optional: Carefully break an egg or two into the hot soup and cook without stirring until eggs are cooked. Or serve with chopped hard-cooked eggs.
Sausage and Greens Soup
(From Simply in Seasons Cookbook)
3/4-1 pound stewing beef or chicken (chopped)
1 cup onion (chopped)
Brown in oil in a large soup pot over medium heat, 10 minutes
8 cups water
1/2 head cabbage (shredded)
3 cups beets, beet stems, or beet greens (chopped)
1/2 cup carrots (diced)
1 cup pearl barley
2 bay leaves
1/4 cup fresh dill (chopped; or 2 tbsp dried)
1 tsp salt or to taste
1/4 tsp pepper
1/2 cup fresh chives (chopped; optional)
Add and bring to boil, cover and simmer for 30 minutes. If using beet greens and fresh dill, do not add until the next step.
1 cup green split peas
1/2 cup fresh parsley (chopped)
Add and simmer until barley is cooked and meat is tender, another 10 minutes
3 lbs Hickory smoked beef brisket or short ribs
2 lb ground beef
1 large onion, diced
1-2 cans diced tomatoes with green chilies
1-2 cans tomato sauce
2 cans of beans of your choice (pinto, kidney, white)
1-2 packets of chili seasoning or 1.5 ounces of chili mix
Smoke ribs or brisket with hickory according to recipe for your smoker. Take off smoker, let cool and shred meat. Brown ground beef, add onion and mix in until onions are slightly softened. Add remaining ingredients, including smoked meat. Let simmer for at least an hour. Enjoy!
Holben Valley Farm Hickory Smoked Chili
Shared by Dennis Holben
1 tbs olive oil
1 cup chopped onion
3 skinless, boneless chicken thighs, cut into bite size pieces
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
3 cups cubed peeled butternut squash
2 Tbs no salt added tomato paste
4 cups chicken Stock
1/3 cup uncooked quinoa (or couscous)
1 zucchini, quartered lengthwise and sliced into 3/4-in pieces
1/2 cup coarsely chopped fresh basil
2 tsp. grated orange rind
Heat a dutch oven over medium heat. Add oil to pan. Add onion and cook 4 minutes, stirring occasionally.
Add chicken, cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook
1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in chicken stock,
scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in quinoa, salt
and zucchini: cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.