When the days start to shorten and the crispness of fall is in the air, my love of cooking kicks into overdrive.
After a long, hot summer of salads and meals off the grill, I can’t wait to fill my big green cast iron pot with a savory soup or stew, filling the house with all kinds of lovely aromas. Add a simple tossed salad and some nice grainy bread and you have a perfect, heart-warming dinner.
Leftovers will only taste better the next day since the flavours will deepen and mellow after an overnight stay in the refrigerator.
Stuffed Pepper Soup
1 lb lean, ground beef or ground turkey thigh
2 Tbsp olive oil, divided use
Kosher salt and freshly ground black pepper
1 cup chopped onion
¾ cup chopped red bell pepper
¾ cup chopped green bell pepper
2 cloves garlic, minced
½ tsp dried basil
Two 398-ml cans diced tomatoes
One 398-ml can tomato sauce
1¾ cups low-sodium beef broth
2 Tbsp chopped, fresh parsley
Pinch of dried oregano
1 tsp white sugar
1 or 2 cups cooked white or brown rice
Shredded cheddar or mozzarella cheese to garnish
Heat one tablespoon of olive oil in a large pot over medium heat; add the ground beef or turkey, season with salt and pepper and cook until browned, breaking the meat up with a wooden spoon as it cooks.
Drain off all the fat and turn the meat out onto a plate lined with a paper towel; set aside. In the same pot, heat the remaining tablespoon of olive oil over medium heat; add the onions and bell peppers and sauté them for three minutes, then add the garlic and sauté for 30 seconds longer. Add the tomatoes, tomato sauce, beef broth, parsley, basil, oregano and the cooked meat.
Bring soup to a gentle boil, then reduce heat, cover the pot and simmer for 30 minutes. Taste and adjust seasoning if necessary. Stir in the cooked rice (if you like a thinner soup only use one cup of rice).
Alternatively you can place a scoop of cooked rice in each serving bowl and ladle the hot soup over it. This is a good idea if you plan on having leftovers since the rice will become mushy if the soup isn’t eaten right away. Sprinkle shredded cheese over top of the hot soup. Makes about six servings.
Harvest Vegetable Soup with Quinoa
1 Tbsp olive oil
1 small onion, diced
1 carrot, chopped
1 celery stalk, thinly sliced
1 clove garlic, minced
1 small sweet potato, peeled and diced
1 cup diced butternut squash
1 bay leaf
3½ cups low-sodium beef or vegetable broth
One 298-ml can diced tomatoes
1 cup canned lentils or chickpeas
½ cup uncooked quinoa, rinsed
¼ tsp dried thyme
½ tsp dried basil
1 cup baby kale
Kosher salt and freshly ground black pepper
Heat olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook until onion is translucent, about five minutes. Add the garlic, sweet potato and butternut squash and sauté, stirring frequently, until vegetables are tender, about 10 minutes.
Add the broth, tomatoes and lentils or chickpeas; stir in the quinoa, thyme and basil. Simmer uncovered for 15 minutes or until the quinoa is cooked; add the kale and simmer for an additional five minutes until kale is tender. Remove bay leaf; season to taste with salt and pepper. Makes four to six servings.
If you prefer a thicker soup, stir in a slurry of one teaspoon cornstarch mixed with one tablespoon of cold water at the end of the cooking time. Bring the soup to a boil and cook until it thickens slightly.
Creamy Tomato Tortellini Soup
1 Tbsp olive oil
½ cup chopped onion
2 cloves garlic, minced
2 bay leaves
2 cans diced tomatoes
4 cups low-sodium chicken or vegetable broth
¼ cup chopped fresh basil
1 tsp granulated sugar
Kosher salt and freshly ground black pepper to taste
½ cup whipping cream
One 350-g package fresh cheese or spinach and cheese tortellini (from the refrigerated pasta section)
Freshly grated Parmesan cheese and shredded fresh basil to garnish
Heat the olive oil in a large pot over medium heat. Add the onion and cook until tender, about five minutes, then add the garlic and cook for an additional minute. Add the bay leaves, tomatoes and broth. Stir in the fresh basil and sugar and season to taste with salt and pepper. Simmer for 15 minutes; remove bay leaves.
While the soup is simmering, cook the tortellini until tender according to package directions. Once soup has simmered for 15 minutes, puree it in small batches in a blender. Hold down the lid of the blender with a kitchen towel, as hot soup tends to erupt.
Return the pureed soup to the pot; stir in the whipping cream and add the cooked tortellini. Heat until warmed through again; top each serving with grated Parmesan and shredded basil. Makes six to eight servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
