Few things are better in the winter than a big bowl of hot soup (unless there’s a grilled cheese with the soup, which is better), and this easy Coconut Curry Chickpea Soup definitely fits the bill. The curry powder, coconut milk, lime juice, and brown sugar give it special flavor and sweetness, while the chunks of potatoes, zucchini, chickpeas, and fresh spinach add hearty heft.
The snow is already falling here in New England, and for me that means soup, soup, and the occasional pot of chowder. If you’re tired of clam chowder (heaven forbid) you may want to try a classic recipe for simple fish chowder instead. In 1961 a young fan wrote to President John F. Kennedy asking what he liked to eat, and a recipe for fish chowder was his reply.
Summer just came and went, didn’t it? One minute I was breathing in the ocean air at Rye with my family and escaping the heat at a beer garden with my girlfriends in Brooklyn, and the next, I’m using the entire length of my arm to wipe the fallen leaves off my car in the morning and choosing this year’s pumpkin carving design.
My first foliage season away from Boston has been, in a word, glorious. My ride to work takes me by a pasture with grazing cows, now framed with color, and the postcard-perfect church next door to Yankee HQ has a beauty of a tree next to it. I love the fall — the rich colors, spicy smells, and the return to knee socks and soft sweaters. The holidays are coming up. The soup kettle is ready. Let’s do this!
I’ve already been making lots of soups and stews now that the evenings have turned cold (if not downright freezing) and this easy homemade minestrone soup is always an early favorite.
Convenience comes in the form of canned beans, seasoned tomatoes, and veggie broth, while garlic, onion, pepper, and baby spinach still give you plenty of fresh ingredients to work with. Italian herbs (fresh or dried) lend robust flavor, and a generous handful of Parmesan brings it all home.
It’s everything you want in a soup — hearty, filling, and packed with flavor. Of course, I also insist on a hunk of bread or a toasted English muffin or bagel on the side. Who wouldn’t?
Feel free to halve the recipe, but I like making a big batch so I can freeze several servings for later.
Happy fall and happy soup weather!
Easy Homemade Minestrone Soup
Adapted from Better Homes and Gardens
2 tbsps. extra virgin olive oil
1 medium sweet yellow pepper, diced
1 medium onion, peeled and diced
3 cloves garlic, minced
2 28-oz. cans diced tomatoes with Italian herbs
1 14- to 15-oz. can garbanzo beans (chickpeas), rinsed and drained
1 14- to 15-oz. can kidney beans, rinsed and drained
2 cups vegetable broth
4 cups water
2 tsps. Italian seasoning
2 cups dry pasta (rigatoni, penne, or shells)
3-4 cups baby spinach
Shaved Parmesan for garnish
- Heat the olive oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic. Cook, stirring frequently, until onions are translucent.
- Add the tomatoes, beans, broth, water, seasoning, and pasta. Increase the heat to high and bring to a boil. Reduce heat to medium, then cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender. Add more water if necessary.
- Stir in spinach, then ladle into bowls and top with fresh grated Parmesan.
Yield: 8 servings.
The saying is supposed to be “April showers bring May flowers,” but here in New England we seem to be permanently and annoyingly stuck on the “showers” part. It’s been a dreary spring, and I am tired of wet, grey skies. Unfortunately, this was the 5 day forecast as of last night:
Heavens to Betsy.
I love corn muffins for breakfast…toasted, buttered, and sprinkled with cinnamon and sugar…
The weather last week was decidedly cooler (and wetter), so I turned to my favorite Spicy Black Bean soup recipe to warm things up – only this time I also added mushrooms. As a non-meat eater, I am in love with beans and mushrooms for their ability to thicken soups with rich flavor and texture. By pureeing most of the soup and then adding more beans, you get the best of both worlds…a creamy, earthy base with something to chew on.
Black Bean and Portobello Mushroom Soup
1 large or 2 small onions, diced
½ red bell pepper, diced
3 stalks celery, diced
2 cloves garlic, minced
6 cups vegetable broth
2 large cans black beans (29 oz. each)
2 large portobello mushroom caps
½ tsp. salt
¼ tsp. cayenne pepper
¼ tsp. chili powder
- In a large pot add the broth, onion, pepper, celery, and mushrooms. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add half of the beans (or 1 can) and simmer for another 5 minutes.
- Puree the soup in a blender, food processor, etc. in batches or all at once if you can fit it.
- Return pureed soup to pot and add the rest of the beans and the seasonings.
- Allow to simmer for at least another 15 – 20 minutes, but we all know soup tastes better the longer it simmers and sits, so wait as long as you can!
Soups are very forgiving so you can tweak the ingredients to suit your taste. I suggest enjoying a hot bowl with a pepper jack grilled cheese or seasonally-whimsical english muffin pizza (like I did with the help of a ghost cookie cutter).
I also suggest wearing your pajamas and eating candy corn for dessert.
This past weekend I managed to make 2 big check-marks on my Autumn List…the Keene Pumpkin Festival and apple picking. More on those soon, but I would love some suggestions for what to do with my apple supply. Galette? Crisp? Muffins? Sauce?