Soup’s on! Simmer up a pot filled with favorite ingredients. Or will it be pasta tonight? You may not think of that as a one-pot meal, but our streamlined recipes make it possible—and impossibly simple.
The Basics
These pots are both used for boiling and simmering. The primary difference between them is size. Stockpots generally range from six to twenty quarts. They’re great for making big batches of soup or stew, or for boiling corn on the cob, lobster, or a lot of pasta. Most have two looped side handles and a tight-fitting lid.
Cooking Tips
• Most soups can be made a couple of days in advance. If you’ll be storing freshly made soup, cool it down before refrigerating it by putting the pot in an ice bath. Or transfer the soup to several smaller containers to refrigerate.
• If storing soup that calls for adding delicate greens or fresh herbs at the end of the cooking time, wait to add them until just before serving the soup.
• For one-pot pastas—with ingredients cooked along with the pasta—make sure to time things carefully so everything is done at once. It you use a different type of pasta than we call for in a recipe, check the cooking time on the box and adjust accordingly.
• When you are bringing water to a boil for pasta, always cover it! Leaving it uncovered wastes time and energy.
STOCKPOT
For everyday cooking, eight quarts is a versatile size. Look for heavy-duty pans that conduct heat well and won’t have hot spots. A twelve- to fourteen-quart stockpot is useful for really big batches. (A very large stockpot is one piece of cookware that doesn’t necessarily have to be thick and heavy; it is almost always used for liquids, which don’t scorch, and a very heavy pot would be hard to handle when full.) Whatever the size, look for riveted handles that are easy to hold. A tall, narrow pot can be hard to see into; opt for one that’s wider.
SAUCEPAN
A three- or four-quart pan is indispensable. It’s worth investing in heavy-duty saucepans that conduct heat well and won’t have hot spots. Look for a riveted handle that feels comfortable and stays cool even when the pan is hot.
Minestrone
ACTIVE TIME 30 MINUTES • TOTAL TIME 1 HOUR
Minestra is “soup” in Italian, and minestrone means “big soup.” Packed with vegetables and cannellini beans, our version more than lives up to its name. SERVES 6
2 tablespoons olive oil, plus more for serving (optional)
1 medium red onion, chopped
2 medium carrots, chopped
1 large celery stalk, chopped
¼ teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or ¼ teaspoon dried
Coarse salt and freshly ground black pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and chopped
¼ head Savoy or green cabbage (½ pound), cored and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
7 cups low-sodium chicken broth or water
½ pound green beans, trimmed and cut into 1-inch pieces
1 garlic clove, minced (optional)
¼ cup thinly sliced fresh basil, plus small leaves for garnish
Parmigiano-Reggiano, for serving
In a stockpot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
Add tomatoes; cook until some of the liquid evaporates, about 1 minute. Add potato, cabbage, cannellini beans, and broth; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmigiano-Reggiano, and garnish with basil. Drizzle with more oil, if desired.
VARY THE VEGETABLES
Feel free to improvise with ingredients. You might substitute zucchini for green beans, chard for cabbage, or chickpeas for cannellini beans.
Warm Quinoa and Chicken Salad
Warm
Quinoa and Chicken Salad
ACTIVE TIME 15 MINUTES • TOTAL TIME 45 MINUTES
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. SERVES 4
3 tablespoons olive oil, plus more for serving
4 scallions, white and green parts separated and thinly sliced lengthwise
1 cup quinoa, rinsed and drained
1 boneless, skinless chicken breast, halved
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1⅓ cups water
1 pound asparagus, trimmed and cut into 1-inch pieces
½ cup fresh or frozen peas
2 tablespoons chopped fresh flat-leaf parsley leaves
Coarse salt and freshly ground pepper
In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes. Add quinoa, chicken, lemon zest, and the water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes. Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
Remove from heat, and let stand 10 minutes. Shred chicken and fluff quinoa. Add lemon juice and parsley, and season with salt and pepper. Sprinkle with scallion greens and drizzle with oil.
Mushroom and Lima Bean Stew
Mushroom
and
Lima Bean Stew
ACTIVE TIME 35 MINUTES • TOTAL TIME 1 HOUR 40 MINUTES, PLUS SOAKING
If you’re looking for a tasty way to work more vegetables into your routine, you’ve found it. This stew features good-for-you limas, mushrooms (two types!), squash, and kale. SERVES 6 TO 8
1 cup dried lima beans
2 tablespoons extra-virgin olive oil, plus more as needed
1 large onion, chopped
4 garlic cloves, thinly sliced
8 ounces shiitake mushrooms, stemmed and thinly sliced
8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
1 bay leaf
8 cups low-sodium chicken or vegetable broth
Coarse salt and freshly ground pepper
8 ounces kale (½ bunch), stems removed and leaves thinly sliced
Cover beans with cold water, and let sit overnight; drain.
In a stockpot, heat oil over medium. Add onion and garlic; cook until tender, 6 to 8 minutes, then transfer to a bowl.
Working in batches, add mushrooms and cook until golden brown over medium-high, about 5 minutes, adding more oil as needed; transfer to bowl.
Return mushrooms and onions to pot and add squash, beans, bay leaf, and broth. Season with pepper. Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, 50 to 60 minutes.
Stir in kale and cook until tender, about 5 minutes more. Remove bay leaf. Season stew with salt before serving.
Cioppino
ACTIVE TIME 30 MINUTES • TOTAL TIME 45 MINUTES
San Francisco’s Italian and Portuguese immigrant fishermen are said to have invented this tomato-based stew; they would use their daily catch. You may not be doing the fishing, but you should use whatever seafood looks best at the market. SERVES 4 TO 6
¼ cup extra-virgin olive oil
1 large onion, coarsely chopped
4 garlic cloves, minced
2½ teaspoons fresh thyme leaves
2 teaspoons dried oregano
½ teaspoon red-pepper flakes
1 dried bay leaf
1 can (28 ounces) whole peeled tomatoes, crushed
1¼ cups dry white wine, such as Pinot Grigio
1¼ cups water
1 cup bottled clam juice
2 pounds shell-on king crab legs or Dungeness crab legs (optional)
24 littleneck clams, scrubbed well
1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into 1½-inch pieces
Coarse salt and freshly ground black pepper
1¼ pounds large shrimp (about 30), peeled and deveined, tails left on if desired
½ cup finely chopped fresh flat-leaf parsley leaves
In a stockpot, heat oil over medium. Add onion and garlic; cook until onion is translucent, 3 to 4 minutes. Stir in thyme, oregano, red-pepper flakes, and bay leaf. Add tomatoes (with their liquid), white wine, the water, and clam juice; bring to a simmer.
Add crab, if using, and clams; simmer, covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and black pepper. Add fish and shrimp to stockpot; simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
Remove pot from heat. Stir in parsley, and season with salt and pepper before serving.
BUYING SEAFOOD
Freshness is crucial. Whenever possible, buy seafood the day you plan to cook it. Don’t hesitate to ask your fishmonger where and when it was caught, or to smell the seafood itself: It may smell briny, but should not smell “fishy.” If you press your finger into a fillet, it should not leave a mark; the flesh should bounce back.
Split Pea Soup
ACTIVE TIME 30 MINUTES • TOTAL TIME 1 HOUR 15 MINUTES
Ham hocks lend smoky flavor and substance to the diner classic. If you have a leftover ham bone, you can use that instead. SERVES 10
2 tablespoons vegetable oil
1 medium onion, finely chopped
4 small carrots, finely chopped
1 celery stalk, finely chopped
½ red bell pepper, finely chopped
4 garlic cloves, minced
2 pounds dried green split peas, picked over, rinsed, and drained
1 tablespoon chopped fresh thyme leaves
2 dried bay leaves
2 small ham hocks (1¼ pounds total), with several ½-inch slits cut into skin
10 cups low-sodium chicken broth
Coarse salt and freshly ground pepper
Croutons, for serving (optional)
In a stockpot, heat oil over medium-high. Add onion, carrots, celery, bell pepper, and garlic; cook until onion is translucent,
about 10 minutes. Add peas, thyme, and bay leaves; cook 2 minutes. Add ham hocks and broth. Bring to a boil, reduce to a simmer, and cook, partially covered, until peas are falling apart, about 45 minutes.
Remove ham hocks from pot. Discard skin and bones; cut meat into ¼-inch pieces. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup, and season with salt and pepper. Serve with croutons, if desired.
ABOUT SPLIT PEAS
These pulses—dried seeds of legume plants—are split in half for quicker cooking. Unlike beans, they don’t need overnight soaking, but they should be rinsed and picked over: Sort through them to take out any debris that might not have been removed during processing.
Sweet Potato and Sausage Soup
Sweet Potato
and Sausage Soup
ACTIVE TIME 20 MINUTES • TOTAL TIME 40 MINUTES
This is quick enough for a weeknight but special enough for casual entertaining. Double the recipe, and invite friends over—can you think of a better meal to share on a wintry weekend? SERVES 6
1 tablespoon extra-virgin olive oil
1 large yellow onion, cut into ¾-inch pieces
2 garlic cloves, minced
Coarse salt and freshly ground pepper
¾ pound sweet or hot Italian sausage, casings removed
2 sweet potatoes (1 pound total), peeled and cut into ½-inch pieces
4 cups low-sodium chicken broth
2 cups water
¾ cup small pasta shells
4 cups coarsely chopped mixed leafy greens, such as kale and Swiss chard
Freshly grated Parmigiano-Reggiano cheese, for serving
In a stockpot, heat oil over medium-high. Add onion and garlic; cook until onion is translucent, about 6 minutes. Season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and water; bring to a boil. Add pasta and cook 3 minutes less than package directions recommend. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmigiano-Reggiano.
Pasta with Lentils and Greens
Pasta
with
Lentils and
Greens
ACTIVE TIME 15 MINUTES • TOTAL TIME 55 MINUTES
The ingredients here sound like the makings of a delicious French salad: lentils, tomatoes, arugula, and feta cheese. Mix the components with pasta for a substantial meatless dinner. SERVES 4
Coarse salt and freshly ground pepper
¾ cup French green lentils, picked over and rinsed
1 garlic clove
¾ pound orecchiette or other short pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ pints cherry tomatoes (3 cups), halved
1 package (5 ounces) baby arugula or spinach (4 packed cups)
¾ cup crumbled feta cheese (2 ounces), plus more for serving
Cilantro sprigs, for serving
Bring a stockpot of salted water to a boil. Add lentils and garlic, and simmer, partially covered, until lentils are tender but not completely soft, about 30 minutes. Add pasta and cook until al dente, according to package directions; drain.
In the same pot, heat oil over high. Add tomatoes and 1 teaspoon salt; cook until just beginning to break down, about 2 minutes. Return pasta and lentils to pot, along with arugula and feta. Stir to combine. Season with salt and pepper. Serve sprinkled with feta and cilantro and drizzled with oil.
ABOUT FRENCH LENTILS
Sometimes labeled “lentils du Puy” or “green lentils,” these are slightly smaller than more common brown lentils, and they hold their shape better when cooked, making them ideal for recipes like this.
Stovetop Clambake
ACTIVE TIME 10 MINUTES • TOTAL TIME 40 MINUTES
Forget digging a pit in the sand. Just layer all the ingredients for the ultimate summer party in a stockpot right in your own kitchen. The meal will come together in less time than it takes to pack a bag for a day at the beach. SERVES 6
1¼ cups dry white wine, such as Pinot Grigio
¾ cup water
6 garlic cloves
2 large shallots, quartered (root ends left intact)
1½ pounds small red potatoes, scrubbed
½ to ¾ teaspoon red-pepper flakes (optional)
6 ears corn, shucked and halved
5 dozen clams, such as littleneck, scrubbed
2 lemons, quartered
1 pound shell-on extra-jumbo shrimp (16 to 20)
4 tablespoons unsalted butter
½ cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh oregano leaves
In a large stockpot, bring wine and the water to a boil. Add garlic, shallots, potatoes, and red-pepper flakes, if using; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.
With tongs or a spider, transfer shellfish and vegetables to a serving platter, setting lemons aside; discard any unopened clams. Strain broth through a sieve into a bowl, and whisk in butter, parsley, and oregano. Scrape flesh from half the lemons into broth, discarding skins. Serve shellfish and vegetables with remaining lemons and broth for dipping.
Pasta with Farm-Stand Vegetables
Pasta
with
Farm-Stand Vegetables
ACTIVE TIME 15 MINUTES • TOTAL TIME 20 MINUTES
Savor every bit of summer while you can. Pick up some peak produce—tomatoes, corn, zucchini, and basil—and turn it into a chunky sauce for pasta, letting every flavor shine. SERVES 4
Coarse salt and freshly ground pepper
¾ pound gemelli or other short pasta
4 ears of corn, kernels removed (3 cups)
2 medium zucchini, grated on the large holes of a box grater (about 2½ cups)
2 tablespoons extra-virgin olive oil, plus more for serving
2 garlic cloves, minced
1 pint cherry tomatoes, halved
¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
½ cup torn fresh basil, plus more for serving
In a stockpot of boiling salted water, cook pasta 1 minute less than package directions recommend. Add corn and cook 1 minute more. Reserve 1 cup pasta water. Add zucchini, then drain.
In the same pot, heat oil over high. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook, stirring, until they begin to burst, about 3 minutes. Add ½ cup pasta water, and bring to a boil. Stir in pasta mixture and Parmigiano-Reggiano, adding additional pasta water if dry. Stir in basil, and season with salt and pepper. Serve drizzled with oil, and sprinkled with cheese and basil.
One Pot, Four Ways
Chicken SoupACTIVE TIME 20 MINUTES • TOTAL TIME 1 HOUR
There’s nothing more gratifying than a bowl of chicken soup—except maybe one of the variations. A few new ingredients change the flavor but not the soulful nature of the classic. SERVES 8
1 whole chicken (about 4 pounds), cut into 8 pieces
4 cups low-sodium chicken broth
5 cups water
Coarse salt and freshly ground pepper
2 medium yellow onions, thinly sliced
4 garlic cloves, crushed
4 medium carrots, sliced ½ inch thick on the diagonal
2 celery stalks, sliced ¼ inch thick on the diagonal
12 sprigs flat-leaf parsley, plus chopped leaves for serving
2 ounces angel-hair pasta
1. In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
2. Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.
3. Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).
4. Season soup with salt and pepper. Garnish with chopped parsley before serving.
 |
• In step 1, replace onions with 1 bunch scallions, white parts only. Omit carrots. Replace celery with 6 slices peeled fresh ginger. Replace parsley with ½ bunch fresh cilantro.
• In step 2, after removing chicken, strain soup.
• In step 3, replace angel-hair pasta with lo mein noodles; add 3 heads chopped baby bok choy and 8 ounces halved sugar snap peas.
• In step 4, add low-sodium soy sauce, to taste; season with freshly ground white pepper. Replace parsley with chopped scallions.
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 |
• In step 1, replace celery with 1 chopped large tomato. Replace parsley with ½ bunch fresh cilantro.
• In step 3, replace pasta with 8 ounces yucca (or potato), peeled and cut into 1-inch pieces; simmer 30 minutes.
• In step 4, season with salt and pepper, and drizzle with fresh lemon juice, to taste. Serve with chopped fresh cilantro leaves and thinly sliced serrano peppers.
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 |
• In step 1, replace onions with 3 quartered shallots. Omit carrots. Replace celery with 6 slices peeled fresh ginger and 2 stalks smashed lemongrass. Omit parsley.
• In step 2, after removing chicken, strain soup.
• In step 3, replace pasta with 1½ ounces rice vermicelli.
• In step 4, add Asian fish sauce, such as nam pla or nuoc nam, and lime juice, to taste. Replace parsley with fresh basil leaves, a lime wedge, and sliced Thai chiles.
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Classic Chicken Soup
Chinese Chicken Soup (TOP), Colombian Chicken Soup (RIGHT), Thai Chicken Soup (BOTTOM LEFT)
Black Bean and Almond Soup
Black Bean and Almond Soup
ACTIVE TIME 30 MINUTES • TOTAL TIME 50 MINUTES
With canned beans and chicken broth, you can get this hearty cumin-spiced soup on the table in under an hour. An immersion blender also saves time—and cleanup. SERVES 4
2 tablespoons extra-virgin olive oil
2 cups finely chopped red onion (from 1 large onion)
Coarse salt and freshly ground pepper
4 garlic cloves, finely chopped
½ teaspoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
4 cups low-sodium chicken broth
½ cup lightly packed fresh cilantro leaves, plus more for serving
¼ cup sliced almonds, toasted, plus more for serving
Sliced avocado, for serving
Plain Greek yogurt or sour cream, for serving
In a medium saucepan, heat oil over medium. Add 1½ cups onion, and season with salt and pepper; cook, stirring occasionally, until softened and golden, about 8 minutes. Add garlic and cumin; cook, stirring, until fragrant, about 1 minute. Add beans and broth; bring to a boil. Reduce heat and simmer until beans are heated through and creamy, about 10 minutes. Let cool 10 minutes.
Using an immersion blender, blend soup, leaving mixture chunky. Add cilantro and almonds, and pulse until beans are coarsely chopped but not pureed (do not overprocess). Season with salt and pepper. Divide soup among 4 bowls, and top, dividing evenly, with remaining ½ cup onion, the cilantro, almonds, avocado, and yogurt.
TOASTING NUTS
Spread nuts in a single layer on a rimmed baking sheet. Toast in a 350°F oven until fragrant and just starting to brown; sliced almonds take five to seven minutes. Shake the pan or stir the nuts to flip them over halfway through for even browning.
Gemelli with Pesto and Potatoes
Gemelli with
Pesto and
Potatoes
ACTIVE TIME 25 MINUTES • TOTAL TIME 40 MINUTES
Potatoes and pasta? Yes! Add green beans and pesto for a traditional dish from Liguria, Italy. It’s excellent warm but also at room temperature, making it great for a picnic or potluck. SERVES 4
½ pound new potatoes, scrubbed and halved
Coarse salt and freshly ground pepper
8 ounces gemelli or other short pasta
8 ounces green beans, trimmed and halved
½ cup pesto (store-bought or homemade; see
note)
Parmigiano-Reggiano cheese, grated, for serving
In a stockpot, cover potatoes with 2 inches water; bring to a boil. Add 1 tablespoon salt and pasta; return to a boil, and cook 2 minutes.
Add green beans. Return to a boil, and cook pasta according to package directions and until vegetables are tender, about 6 minutes. Drain.
Toss pasta mixture and potatoes with pesto. Season with salt and pepper, and top with Parmigiano-Reggiano. Serve warm or at room temperature.
MAKING PESTO
Store-bought works fine, but homemade is a cinch. In a food processor, chop ½ cup toasted pine nuts or walnuts, 4 cups fresh basil leaves, ½ cup grated Parmigiano-Reggiano, 1 garlic clove, and salt and pepper. With machine running, pour in ½ cup olive oil; process until smooth. (Makes 1¼ cups.)
Kimchi Stew with Chicken and Tofu
Kimchi
Stew with
Chicken and
Tofu
ACTIVE TIME 20 MINUTES • TOTAL TIME 45 MINUTES
This ingredient list may sound unusual, but everything comes together in a beautifully balanced dish. The foundation is kimchi, a spicy Korean mix of pickled and fermented vegetables. SERVES 6 TO 8
3¾ cups low-sodium chicken broth
2½ cups water
2 bone-in, skinless chicken thighs
1 tablespoon minced garlic
2 teaspoons minced peeled fresh ginger
1 teaspoon minced anchovy fillets
¼ teaspoon coarse salt
2 jars (16 ounces each) kimchi, drained, ½ cup liquid reserved
1 pound silken tofu
3 scallions, white and light-green parts only, thinly sliced crosswise
In a stockpot, bring broth, the water, chicken, garlic, ginger, anchovies, and salt to a boil over high. Reduce heat and simmer until chicken is cooked through, about 15 minutes. Remove from heat.
Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces.
Add chicken, kimchi, and reserved kimchi liquid to pot of cooking broth, and place over low heat. Gently add spoonfuls of tofu to pan, being careful not to break them. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook just until tofu is heated through, 3 to 5 minutes. Serve topped with scallions.
ABOUT FERMENTED FOODS
The term “fermented” may not sound enticing, but this group of tasty foods includes yogurt and sauerkraut as well as kimchi. Fermented foods contain beneficial bacteria called probiotics, thought to aid in digestion and support the immune system.
Chickpea Stew with Pesto
ACTIVE TIME 25 MINUTES • TOTAL TIME 25 MINUTES
This nourishing stew has a secret ingredient: stale bread, which acts as a thickener. The not-so-secret ingredient is basil pesto—swirl it into each serving for vibrant color and flavor. SERVES 4
3 tablespoons extra-virgin olive oil
1 large sweet onion (such as Vidalia), thinly sliced
4 celery stalks, thinly sliced
Coarse salt and freshly ground pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 ounces each) chickpeas, rinsed and drained
3 thick slices stale rustic bread, crusts removed, torn into small pieces
¼ cup basil pesto (store-bought or homemade, see
recipe), for serving
In a medium saucepan, heat oil over medium-high. Add onion and celery; season with salt and pepper. Cook until vegetables are golden, about 10 minutes. Add oregano and tomato paste; cook, stirring, until fragrant, 1 minute.
Stir in broth; bring to a boil, then reduce to a simmer and cook until onion is softened, about 5 minutes. Add chickpeas and bread; simmer until thickened, 6 to 8 minutes. Season with salt and pepper. Divide among 4 bowls, and top, dividing evenly, with pesto.
Corn and Shrimp Chowder
ACTIVE TIME 25 MINUTES • TOTAL TIME 40 MINUTES
Sweet corn, smoky bacon, and tender shrimp, all in a creamy broth—a bowlful of this soup is the ideal meal for late summer, when the corn is plentiful and there’s just a hint of a chill in the air. SERVES 4
4 slices bacon, cut into ½-inch pieces
8 scallions, white and green parts separated and thinly sliced crosswise
2 medium baking potatoes, peeled and cut into ½-inch pieces
2 tablespoons all-purpose flour
3 cups milk
1 teaspoon seafood seasoning, such as Old Bay
½ teaspoon dried thyme
2 cups water
6 ears corn, kernels removed
1 pound large shrimp, peeled and deveined
Coarse salt and freshly ground pepper
Oyster crackers (optional), for serving
In a stockpot, cook bacon over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Add scallion whites and potatoes to pot; cook, stirring, until scallions are softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and the water. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper. Serve immediately topped with bacon and crackers, if desired.
CORN OFF THE COB
Standing the cob in a shallow bowl while you’re slicing off the kernels means you can catch any that go flying. Scrape the cob with a spoon to get all the pulp and a bit of milky liquid, which is full of flavor.
Miso Soup with Soba Noodles
Miso
Soup with
Soba Noodles
ACTIVE TIME 25 MINUTES • TOTAL TIME 25 MINUTES
Miso paste makes a savory broth. White miso—used here—has a milder flavor than darker varieties. Soba noodles and tofu make the delicate soup a complete meal. SERVES 4
4 cups low-sodium vegetable or chicken broth
3 cups water
½ pound soba noodles (Japanese buckwheat)
2 carrots, cut into matchsticks
⅓ pound spinach, stems removed, cut into 1-inch strips
6 ounces firm or extra-firm tofu, drained and cut into large pieces
3 tablespoons white miso
2 scallions, sliced crosswise into 1-inch-long strips
In a medium saucepan, bring broth and 2 cups water to a boil over high heat. Reduce heat to medium-low, add soba noodles, and cook 3 minutes. Add carrots and cook until carrots are crisp-tender, about 2 minutes.
Add spinach and tofu, and stir to combine. Continue to cook just until spinach is wilted and tofu is heated through, about 30 seconds more.
Meanwhile, place miso in a bowl, and stir in 1 cup very hot water until miso dissolves, about 2 minutes. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added. Serve topped with scallions.
COOKING WITH MISO
Because the flavor and healthful qualities of miso are affected when boiled, add it only at the end of cooking.
Lentil Soup with Cauliflower and Cheese
Lentil
Soup with
Cauliflower and Cheese
ACTIVE TIME 15 MINUTES • TOTAL TIME 1 HOUR
If you already love lentil soup, prepare to fall head over heels. The classic gets even better with the addition of cauliflower florets and a layer of golden, gooey cheese on top. SERVES 4
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
3 sprigs thyme, plus more for garnish
Coarse salt and freshly ground pepper
1 cup brown lentils, picked over and rinsed
4 cups low-sodium chicken broth
½ head cauliflower, cored, trimmed, and cut into small florets
1 cup shredded Gruyère or Parmigiano-Reggiano cheese (3 ounces)
In a stockpot, heat oil over medium-high. Add onion, celery, carrot, and thyme. Season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof ramekins or soup bowls. Top with cheese, and broil until golden and bubbling, 3 to 4 minutes. Serve topped with thyme.
Bean and Tomato Soup with Indian Spices
Bean
and Tomato Soup with Indian Spices
ACTIVE TIME 20 MINUTES • TOTAL TIME 40 MINUTES
This fragrant soup was inspired by a rajma, a kidney-bean curry from Northern India. Toasted spices, fresh chiles, and a generous dose of grated ginger make a complex and alluring dish. SERVES 4 TO 6
1 tablespoon safflower oil
1½ cups finely chopped onion
2 tablespoons minced garlic
2 tablespoons finely grated peeled fresh ginger
1 or 2 green Thai chiles, jalapeño chiles, or other fresh chiles, finely chopped, plus more, sliced, for serving
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
2 cans (15.5 ounces each) kidney or pinto beans, rinsed and drained
1 can (15 ounces) diced tomatoes, with their juice
1½ cups water
Coarse salt
Plain yogurt, cilantro sprigs, and pita chips, for serving
In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened and golden, about 8 minutes. Add ginger, chopped chiles, cumin, coriander, cinnamon, and turmeric; cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in beans, tomatoes, and the water; season with salt. Bring to a boil, reduce heat, and simmer until thickened slightly, about 10 minutes. Coarsely mash a third of the beans in pot using a potato masher or an immersion blender; stir to blend into soup.
Divide soup among bowls, and top with yogurt, cilantro sprigs, and sliced chiles. Serve with pita chips.
