5

Soups and Stews

A steaming hot bowl of soup is the epitome of comfort food, and these simmering favorites will fill your stomach and satisfy the soul.

Kansas City Steak Soup

prep 20 minutes · cook 20 minutes · makes 6 servings

1 In a large Dutch oven cook ground beef, onion, and celery over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

2 Stir in 1 can of the broth, the tomatoes, frozen vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

3 In a medium bowl whisk together the remaining can of broth and flour; stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir for 1 minute more. Serve with additional steak sauce, if desired.

nutrition facts per serving: 306 cal., 12 g total fat (5 g sat. fat), 74 mg chol., 747 mg sodium, 21 g carb., 4 g fiber, 27 g pro.

Kansas City Steak Soup

Kansas City Steak Soup

Easy Beef and Noodle Soup

start to finish 25 minutes · makes 4 servings

  • 1 pound lean ground beef
  • 2½ cups water
  • 1 10.75-ounce can condensed cream of onion soup
  • 1 10.5-ounce can condensed beef broth
  • 1½ cups dried medium egg noodles
  • 2 tablespoons dried parsley flakes
  •   Finely shredded Parmesan cheese (optional)

1 In a large saucepan or skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in water, soup, broth, noodles, and parsley.

2 Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until noodles are tender, stirring occasionally. If desired, sprinkle each serving with cheese.

nutrition facts per serving: 357 cal., 19 g total fat (7 g sat. fat), 98 mg chol., 1218 mg sodium, 19 g carb., 1 g fiber, 27 g pro.

All-American Cheeseburger Soup

start to finish 40 minutes · makes 6 servings

  • 1 pound ground beef
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 14.5-ounce cans lower-sodium beef broth
  • 2 cups coarsely chopped potatoes (2 medium)
  • 2 cups shredded cheddar and American cheese blend (8 ounces)
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 6-ounce can tomato paste
  • ¼ cup ketchup
  • 2 tablespoons Dijon-style mustard
  • 1 cup whole milk
  • 3 cocktail buns or brown-and-serve rolls, split and toasted✽ (optional)
  •   Cheeseburger toppings, such as pickles, onions, lettuce, Dijon-style mustard, and/or ketchup (optional)

1 In a 4-quart Dutch oven cook ground beef, onion, celery, and garlic over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

2 Sprinkle meat mixture with flour; cook and stir for 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender.

3 Stir in cheese, tomatoes, tomato paste, ¼ cup ketchup, and 2 tablespoons mustard. Cook and stir until cheese is melted and mixture just comes to a gentle boil. Stir in milk; heat through. If desired, serve with toasted buns and cheeseburger toppings.

nutrition facts per serving: 477 cal., 27 g total fat (13 g sat. fat), 93 mg chol., 1309 mg sodium, 28 g carb., 4 g fiber, 29 g pro.

✽tip

To toast buns, preheat broiler. Place split buns, cut sides up, on a baking sheet. Brush lightly with 1 tablespoon melted butter or olive oil. Broil 3 to 4 inches from the heat about 1 minute or until toasted. Or using a grill pan, brush buns as directed and cook buns, cut sides down, over medium-high heat for 1 to 2 minutes or until toasted.

Goulash

prep 35 minutes · cook 1 hour 15 minutes · makes 6 servings

  • 1 pound boneless beef top round steak
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion (1 medium)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Hungarian paprika
  • 2 cloves garlic, minced
  • 3 14.5-ounce cans chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1½ cups sliced carrots (3 medium)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • ½ teaspoon dried marjoram, crushed
  • ½ teaspoon caraway seeds, crushed
  • ½ teaspoon ground black pepper
  • 2 cups cubed, peeled potatoes (2 medium)
  •   Sour cream (optional)

1 Trim fat from meat. Cut meat into ½-inch pieces. In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat and onion; cook about 5 minutes or until meat is brown.

2 Sprinkle meat mixture with flour, paprika, and garlic; cook and stir for 3 minutes. Gradually stir in broth, tomatoes, carrots, tomato paste, bay leaf, marjoram, caraway seeds, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes, stirring occasionally.

3 Stir in potatoes. Simmer, covered, for 25 to 30 minutes more or until meat and potatoes are tender. Remove and discard bay leaf. If desired, top each serving with sour cream.

nutrition facts per serving: 235 cal., 7 g total fat (1 g sat. fat), 39 mg chol., 1074 mg sodium, 22 g carb., 3 g fiber, 21 g pro.

Meatball Tortilla Soup

prep 30 minutes · bake 15 minutes (meatballs) at 350°F· cook 20 minutes · makes 6 servings

  • 2 tablespoons vegetable oil
  • 3 6- to 7-inch corn or flour tortillas, cut into strips
  • 1 recipe Tex-Mex Meatballs
  • 2 14.5-ounce cans Mexican-style stewed tomatoes, undrained and cut up
  • 2 14.5-ounce cans chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 2 teaspoons chili powder
  •   Snipped fresh cilantro (optional)

1 In a large skillet heat oil over medium-high heat. Add tortilla strips; cook and stir for 3 to 4 minutes or until crisp. Using a slotted spoon, remove tortilla strips and drain on paper towels.

2 In a large saucepan combine Tex-Mex Meatballs, tomatoes, broth, beans, corn, and chili powder. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

3 Ladle soup into bowls; top with fried tortilla strips. If desired, sprinkle with cilantro.

nutrition facts per serving: 393 cal., 18 g total fat (5 g sat. fat), 88 mg chol., 1485 mg sodium, 36 g carb., 8 g fiber, 24 g pro.

Tex-Mex Meatballs

Preheat oven to 350°F. In a large bowl combine 1 lightly beaten egg, ⅓ cup canned diced green chile peppers, ¼ cup fine dry bread crumbs, ¼ cup finely chopped onion, and half of a 1.25-ounce envelope taco seasoning mix. Add 1 pound lean ground beef; mix well. On a cutting board, pat mixture into a 6×4-inch rectangle. Cut into twenty-four 1-inch squares. Shape each square into a meatball. Arrange meatballs in a 15×10×1-inch baking pan. Bake for 15 to 20 minutes or until done (160°F), rotating pan once. Drain off fat.

Meatball Tortilla Soup

Meatball Tortilla Soup

Chili

prep 15 minutes · cook 20 minutes · makes 4 servings

  • 1 pound ground beef
  • ½ cup chopped green sweet pepper (1 small)
  • ½ cup chopped onion (1 medium)
  • 4 cloves garlic, minced
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 to 3 teaspoons chili powder
  • ½ teaspoon salt
  • ½ teaspoon dried basil, crushed, or ground cumin
  • ¼ teaspoon ground black pepper
  •   Shredded cheddar cheese (optional)
  •   Sour cream (optional)
  •   Chopped green onions (optional)
  •   Bottled hot pepper sauce (optional)

1 In a large saucepan or Dutch oven cook ground beef, sweet pepper, ½ cup onion, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

2 Stir in tomato sauce, beans, tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

3 If desired, top each serving with cheese, sour cream, and/or green onions, and serve with hot pepper sauce.

nutrition facts per serving: 381 cal., 15 g total fat (6 g sat. fat), 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro.

tip

Set up a buffet of tasty toppers for your chili. In addition to cheese and sliced green onions, try these flavor boosters:

• Combine one 9-ounce carton sour cream and ¼ cup snipped fresh cilantro. If desired, add a squeeze of fresh lime juice.

• Combine 1 firm, ripe avocado, pitted, peeled, and chopped; 2 cups cherry tomatoes, quartered; 1 tablespoon lime juice; and 1 fresh jalapeño chile pepper, seeded and chopped.

Mustard-Herb Beef Stew

prep 30 minutes · cook 1 hour · makes 6 servings

  • ⅓ cup all-purpose flour
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1 teaspoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1½ pounds boneless beef chuck roast
  • 2 tablespoons olive oil
  • 4 medium carrots, cut into 1-inch pieces
  • 8 tiny Yukon gold potatoes, halved
  • 8 to 10 ounces cipollini onions, peeled, or 1 medium onion, cut into wedges
  • 8 ounces fresh cremini mushrooms, halved if large
  • 3 tablespoons tomato paste
  • 2 tablespoons spicy brown mustard
  • 1 14.5-ounce can beef broth
  • 1 12-ounce bottle dark porter beer or nonalcoholic beer
  • 1 bay leaf

1 In a large bowl stir together flour, parsley, thyme, pepper, and salt. Trim fat from meat. Cut meat into 1- to 1½-inch pieces. Add meat, a few pieces at a time, to flour mixture, stirring to coat. Reserve leftover flour mixture.

2 In a 6-quart Dutch oven cook meat in hot oil over medium-high heat until brown. Stir in carrots, potatoes, onions, and mushrooms. Cook and stir for 3 minutes. Stir in tomato paste, mustard, and the reserved flour mixture. Add broth, beer, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1¼ hours or until meat is tender. Remove and discard bay leaf.

nutrition facts per serving: 426 cal., 11 g total fat (3 g sat. fat), 50 mg chol., 880 mg sodium, 43 g carb., 5 g fiber, 33 g pro.

Luck o’ the Irish Stew

prep 25 minutes · cook 1 hour 15 minutes · makes 6 servings

  • 1 pound boneless lamb or beef chuck roast
  • 4 cups beef broth
  • 2 medium onions, cut into wedges
  • 1 bay leaf
  • ¼ teaspoon ground black pepper
  • 4 medium potatoes (about 1½ pounds), peeled and quartered
  • 6 medium carrots, cut into ½-inch pieces
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon dried basil, crushed
  • ½ cup cold water
  • ¼ cup all-purpose flour
  •   Salt
  •   Ground black pepper
  •   Fresh thyme sprigs (optional)

1 Trim fat from meat. Cut meat into ¾-inch pieces. In a large saucepan combine meat, broth, onions, bay leaf, and ¼ teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Skim off fat.

2 Add potatoes, carrots, dried thyme, and basil. Return to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes more or until vegetables are tender. Remove and discard bay leaf.

3 In a small bowl combine the water and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and additional pepper. If desired, garnish with fresh thyme sprigs.

nutrition facts per serving: 230 cal., 3 g total fat (1 g sat. fat), 48 mg chol., 649 mg sodium, 30 g carb., 4 g fiber, 20 g pro.

Vegetable-Pork Oven Stew

prep 30 minutes · bake 2 hours at 325°F · makes 6 servings

  • 1½ pounds boneless pork shoulder roast or pork stew meat
  • 1 tablespoon vegetable oil
  • 1½ cups coarsely chopped onions (3 medium)
  • 2 14.5-ounce cans reduced-sodium chicken or vegetable broth
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon lemon-pepper seasoning
  • ½ teaspoon salt
  • ¼ cup all-purpose flour
  • 1 16-ounce package frozen whole kernel corn
  • 1 pound tiny new potatoes, halved
  • 2 cups fresh green beans cut into 2-inch pieces, or frozen cut green beans

1 Preheat oven to 325°F. Trim fat from meat. Cut meat into ¾-inch pieces. In a 4-quart oven-going Dutch oven cook half of the meat in hot oil over medium-high heat until brown. Using a slotted spoon, remove meat from Dutch oven. Add the remaining meat and onions; cook until meat is brown. Drain off fat. Return all of the meat to Dutch oven.

2 Reserve ½ cup of the broth and set aside. Stir the remaining broth, thyme, oregano, lemon-pepper seasoning, and salt into meat mixture. Bring to boiling. Cover tightly; transfer Dutch oven to oven. Bake for 1 hour.

3 In a small bowl combine the reserved ½ cup broth and the flour; stir into meat mixture. Stir in corn, potatoes, and green beans. Bake, covered, about 1 hour more or until meat and vegetables are tender and mixture is slightly thickened.

nutrition facts per serving: 308 cal., 8 g total fat (2 g sat. fat), 46 mg chol., 625 mg sodium, 41 g carb., 6 g fiber, 20 g pro.

Brazilian Pork and Black Bean Stew

prep 1 hour 15 minutes · stand 1 hour· cook 2 hours 45 minutes · makes 10 servings

  • 1 pound dried black beans
  • 2 pounds boneless pork shoulder roast
  • 3 tablespoons vegetable oil
  • 1½ pounds meaty smoked pork hocks or meaty ham bone
  • 2 cups chopped onions (2 large)
  • 6 cloves garlic, minced
  • 1 teaspoon cayenne pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • 8 ounces cooked link sausage flavored with garlic or kielbasa, sliced ½ inch thick
  • ½ cup snipped fresh parsley
  • ½ teaspoon salt
  • 5 cups hot cooked rice
  •   Hot cooked collard greens (optional)
  •   Orange wedges

1 Rinse beans; drain. In a 4-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

2 Trim fat from pork roast. Cut roast into 1½-inch pieces. In the same Dutch oven heat 2 tablespoons of the oil over medium-high heat. Add roast, half at a time, and cook until brown. Drain off fat. Return all of the roast to Dutch oven. Add beans, pork hocks, and 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove pork hocks from Dutch oven. When cool enough to handle, remove meat from bones; discard bones. Using two forks, pull meat apart into shreds. Return shredded meat to Dutch oven.

3 Meanwhile, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add onions; cook for 5 minutes, stirring occasionally. Add garlic and cayenne pepper; cook and stir for 30 seconds. Add tomatoes; cook for 10 minutes more, stirring occasionally. Stir tomato mixture, sausage, parsley, and salt into bean mixture. Simmer, uncovered, for 30 minutes. Serve with rice and, if desired, collard greens. Squeeze an orange wedge over each serving.

nutrition facts per serving: 726 cal., 33 g total fat (11 g sat. fat), 110 mg chol., 1017 mg sodium, 64 g carb., 10 g fiber, 43 g pro.

Pea Soup

prep 20 minutes · cook 45 minutes · makes 4 servings

  • 1 bay leaf
  • 2 whole cloves
  • 1 sprig fresh thyme
  • ¼ cup butter
  • 1 cup chopped celery (2 stalks)
  • ½ cup chopped onion (1 medium)
  • 1 clove garlic, minced
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 1 pound meaty smoked pork hocks or meaty ham bone
  • 1 cup dried split peas, rinsed and drained
  • ¼ cup shredded carrot
  • ⅛ teaspoon ground black pepper
  • ½ cup milk
  •   Bottled hot pepper sauce
  •   Finely shredded Parmesan cheese (optional)

1 Place bay leaf, cloves, and thyme sprig in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string. Set aside.

2 In a large saucepan or 4-quart Dutch oven heat butter over medium heat until melted. Add celery, onion, and garlic; cook about 5 minutes or until tender, stirring occasionally. Add cheesecloth bag, broth, pork hocks, split peas, carrot, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 to 55 minutes or until split peas are tender, stirring occasionally.

3 Remove and discard cheesecloth bag. Remove pork hocks from Dutch oven. When cool enough to handle, remove meat from bones; discard bones. Chop meat. Return meat to Dutch oven. Stir in milk and hot pepper sauce; heat through. If desired, sprinkle each serving with cheese.

nutrition facts per serving: 352 cal., 16 g total fat (9 g sat. fat), 47 mg chol., 987 mg sodium, 35 g carb., 13 g fiber, 20 g pro.

Ham and Bean Soup

prep 45 minutes · stand 1 hour· cook 1 hour · makes 4 servings

  • 1 cup dried navy beans
  • 1 tablespoon butter
  • 1 to 1½ pounds meaty smoked pork hocks or meaty ham bone
  • 1½ cups sliced celery (3 stalks)
  • 1½ cups chopped onions (3 medium)
  • 1 bay leaf
  • ¼ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  •   Salt
  •   Ground black pepper

1 Rinse beans; drain. In a large Dutch oven combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

2 In the same Dutch oven heat butter over medium-high heat until melted. Add pork hocks; cook until brown on all sides. Add celery and onions; cook until tender, stirring occasionally. Add beans, 4 cups fresh water, bay leaf, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1½ hours or until beans are tender.

3 Remove pork hocks from Dutch oven. When cool enough to handle, remove meat from bones; coarsely chop meat. Discard bones and bay leaf. Using a potato masher, slightly mash beans in Dutch oven. Stir in chopped meat; heat through. Season to taste with additional salt and pepper.

nutrition facts per serving: 267 cal., 5 g total fat (3 g sat. fat), 26 mg chol., 750 mg sodium, 37 g carb., 14 g fiber, 18 g pro.

Slow Cooker Directions: Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. In a 3½- or 4-quart slow cooker combine pork hocks, celery, onions, bay leaf, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Omit butter. Stir in beans and 4 cups fresh water. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove pork hocks. When cool enough to handle, remove meat from bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in slow cooker. Stir in chopped meat. Season to taste with additional salt and pepper.

Easy Ham and Bean Soup

Prepare as directed, except omit dried navy beans, pork hocks, water, and salt. Cook celery and onions in butter as directed in Step 2. Add 4 cups chicken broth; two 15-ounce cans navy beans, rinsed and drained; and 1 cup cubed cooked ham (5 ounces) with bay leaf, thyme, and ¼ teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until heated through. Remove bay leaf. Slightly mash beans in Dutch oven. Makes 4 servings.

Three-Cheese Beer Soup

start to finish 45 minutes · makes 10 servings

  • 1½ cups shredded sharp cheddar cheese (6 ounces)
  • 1¼ cups shredded white cheddar cheese (5 ounces)
  • ¼ cup butter
  • ½ cup finely chopped onion (1 medium)
  • ½ cup finely chopped carrot (1 medium)
  • ¼ cup thinly sliced green onions (2)
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • ½ teaspoon dry mustard
  • 5 cups chicken broth
  • 1 12-ounce bottle beer
  • 1 cup whipping cream
  • 1½ cups frozen diced hash brown potatoes
  • 1½ cups small broccoli florets
  • 10 slices bacon, crisp-cooked, drained, and chopped
  • ⅓ cup grated Parmesan or Romano cheese
  • ½ teaspoon bottled hot pepper sauce
  • ½ teaspoon Worcestershire sauce

1 Allow cheddar cheeses to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven heat butter over medium heat until melted. Add ½ cup onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.

2 Stir in flour and dry mustard (mixture will be thick). Gradually stir in broth. Cook and stir until bubbly. Add beer and whipping cream; stir in hash brown potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.

3 Gradually add cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce.

nutrition facts per serving: 390 cal., 29 g total fat (17 g sat. fat), 90 mg chol., 964 mg sodium, 16 g carb., 1 g fiber, 15 g pro.

Baked Potato Soup

prep 35 minutes · bake 40 minutes at 425°F · makes 5 servings

  • 2 large baking potatoes (about 8 ounces each)
  • 3 tablespoons butter
  • 6 tablespoons thinly sliced green onions (3)
  • 3 tablespoons all-purpose flour
  • 2 teaspoons snipped fresh dill or chives or ¼ teaspoon dried dill
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups milk
  • 1¼ cups shredded American cheese (5 ounces)
  • 4 slices bacon, crisp-cooked, drained, and crumbled

1 Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes several times with a fork. Bake for 40 to 60 minutes or until tender; cool slightly. Cut potatoes in half lengthwise. Gently scoop out pulp, breaking up any large pieces. Discard potato skins.

2 In a large saucepan heat butter over medium heat until melted. Add half of the green onions; cook and stir until tender. Stir in flour, dill, salt, and pepper. Gradually stir in milk. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add potato pulp and 1 cup of the cheese, stirring until cheese is melted.

3 Ladle soup into bowls. Top with the remaining ¼ cup cheese, the remaining green onions, and the bacon.

nutrition facts per serving: 377 cal., 23 g total fat (14 g sat. fat), 67 mg chol., 801 mg sodium, 26 g carb., 1 g fiber, 17 g pro.

Baked Potato Soup

Baked Potato Soup

Pasta Fagioli

prep 20 minutes · cook 20 minutes · makes 6 servings

  • 1 tablespoon olive oil
  • 1 cup chopped onion (1 large)
  • 3 ounces pancetta or bacon, chopped
  • 3 cloves garlic, thinly sliced
  • ¼ cup dry red wine
  • 2 15- to 19-ounce cans cannellini beans (white kidney beans), rinsed and drained
  • 2 14.5-ounce cans chicken broth
  • 1 28-ounce can crushed tomatoes
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1½ cups dried ditali pasta
  • ¼ cup snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  •   Shaved Parmesan cheese (optional)
  •   Fresh oregano leaves (optional)

1 In a 4-quart Dutch oven heat oil over medium heat. Add onion, pancetta, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Remove from heat. Add wine; return to heat. Stir to scrape up any crusty brown bits.

2 Stir in beans, broth, tomatoes, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

3 Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta, basil, and snipped oregano into bean mixture. If desired, garnish each serving with cheese and oregano leaves.

nutrition facts per serving: 415 cal., 9 g total fat (2 g sat. fat), 11 mg chol., 1577 mg sodium, 68 g carb., 11 g fiber, 19 g pro.

tip

You can use elbow macaroni if you are unable to find ditali pasta.

Chicken and Wild Rice Soup

prep 30 minutes · cook 50 minutes · makes 4 servings

  • 1 tablespoon butter
  • ½ cup finely chopped carrot (1 medium)
  • ½ cup finely chopped onion (1 medium)
  • ½ cup finely chopped celery (1 stalk)
  • 4 cups chicken broth
  • ¼ cup uncooked wild rice, rinsed and drained
  • 12 ounces skinless, boneless chicken breast halves, cut into ¾-inch pieces
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 2 cups half-and-half or light cream
  •   Salt
  •   Ground black pepper

1 In a Dutch oven heat 1 tablespoon butter over medium heat until melted. Add carrot, onion, and celery; cook about 5 minutes or until tender, stirring occasionally. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in chicken. Simmer, covered, for 20 to 25 minutes more or until rice is tender.

2 In a small bowl combine flour and 2 tablespoons softened butter to make a smooth paste. Stir flour mixture into rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper.

nutrition facts per serving: 479 cal., 24 g total fat (14 g sat. fat), 119 mg chol., 1213 mg sodium, 36 g carb., 3 g fiber, 30 g pro.

Chicken Soup with Chive Dumplings

prep 45 minutes · cook 35 minutes · makes 6 servings

  • 1 pound skinless, boneless chicken breast halves
  •   Salt
  •   Ground black pepper
  • 2 tablespoons olive oil
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 stalks)
  • ⅓ cup chopped leek (1 medium)
  • 6 cups chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1½ cups all-purpose flour
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter
  • ¼ cup milk
  • ¼ cup snipped fresh Italian (flat-leaf) parsley

1 Sprinkle chicken with salt and pepper. In a large Dutch oven cook chicken in hot oil over medium-high heat until brown on both sides. Reduce heat to medium. Cook, covered, for 7 to 9 minutes or until chicken is no longer pink (170°F). Remove chicken; cool.

2 Add carrots, celery, and leek to Dutch oven. Cook, covered, for 5 to 7 minutes or until vegetables are tender.

3 Cut chicken into ½-inch pieces. Return chicken to Dutch oven. Add broth, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.

4 Meanwhile, for dumplings, in a medium bowl stir together flour, chives, baking powder, and 1 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined.

5 Remove thyme and bay leaf from soup. Stir in parsley; season to taste with additional salt and pepper. Bring to boiling. Drop dumpling dough in mounds onto hot bubbling soup. Cook, uncovered, for 10 minutes. Reduce heat to medium-low. Cook, covered, about 10 minutes more or until a wooden toothpick inserted in the centers of dumplings comes out clean.

nutrition facts per serving: 334 cal., 12 g total fat (5 g sat. fat), 62 mg chol., 1260 mg sodium, 30 g carb., 2 g fiber, 24 g pro.

tip

To vary the flavor, add fresh mushrooms with the carrots, celery, and leek and substitute dill for chives in the dumplings.

Chicken Noodle Soup

start to finish 35 minutes · makes 4 servings

  • 4½ cups chicken broth
  • 1 cup chopped onion (1 large)
  • 1 cup sliced carrots (2 medium)
  • 1 cup sliced celery (2 stalks)
  • 1 bay leaf
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon ground black pepper
  • 1½ cups dried medium egg noodles
  • 2 cups cubed cooked chicken or turkey

1 In a large saucepan combine broth, onion, carrots, celery, bay leaf, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

2 Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through.

nutrition facts per serving: 241 cal., 7 g total fat (2 g sat. fat), 77 mg chol., 1190 mg sodium, 20 g carb., 3 g fiber, 24 g pro.

Chicken Posole Soup

prep 30 minutes · cook 30 minutes · makes 8 servings

  • 2 teaspoons vegetable oil
  • ¼ cup chopped onion
  • 2 teaspoons ground cumin
  • 1 teaspoon hot chili powder
  • 4 cups chopped cooked chicken
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 1 28-ounce can whole peeled plum tomatoes in puree, undrained and cut up
  • 1 15.5-ounce can golden or white hominy, drained
  • 1 10-ounce package frozen whole kernel corn
  • 2 4-ounce cans diced green chile peppers, drained
  •   Lime wedges (optional)
  • 1 cup shredded Mexican cheese blend (4 ounces)
  •   Halved grape tomatoes, snipped fresh cilantro, sliced avocado, and/or corn tortilla chips

1 In a 4-quart Dutch oven heat oil over medium heat. Add onion, cumin, and chili powder; cook until onion is tender, stirring occasionally. Add chicken, broth, tomatoes, hominy, corn, and chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.

2 To serve, ladle soup into bowls. If desired, squeeze a lime wedge over each serving. Sprinkle with cheese. Top with grape tomatoes, cilantro, avocado, and/or tortilla chips.

nutrition facts per serving: 392 cal., 21 g total fat (7 g sat. fat), 75 mg chol., 1191 mg sodium, 32 g carb., 7 g fiber, 22 g pro.

Chicken Posole Soup

Chicken Posole Soup

Chicken and Sausage Gumbo

prep 45 minutes · cook 1 hour · makes 10 servings

  • 1 cup all-purpose flour
  • ⅔ cup vegetable oil
  • 1 cup sliced celery (2 stalks)
  • 1 cup chopped green sweet pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 8 ounces cooked smoked sausage links, cut into 1-inch pieces
  • 8 ounces cooked andouille sausage links, cut into ½-inch pieces
  • 2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned if desired
  • 5 cups water
  • 1 teaspoon salt
  • ¼ to ½ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • 5 cups hot cooked rice (optional)

1 For roux, in a large heavy Dutch oven stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes. Reduce heat to medium. Cook and stir for 10 to 15 minutes or until roux is reddish brown in color (the deeper the color, the richer and more flavorful the gumbo). Stir in celery, sweet pepper, onion, and garlic; cook for 5 minutes more, stirring occasionally. Add sausages; cook until sausages are light brown, stirring occasionally.

2 Add chicken, the water, salt, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Skim off fat.

3 Remove chicken from Dutch oven. When chicken is cool enough to handle, remove meat from bones; discard skin (if present) and bones. Coarsely chop chicken and return to sausage mixture. Cook for 2 to 3 minutes or until chicken is heated through. If desired, serve with hot rice.

nutrition facts per serving: 460 cal., 34 g total fat (9 g sat. fat), 72 mg chol., 961 mg sodium, 12 g carb., 1 g fiber, 25 g pro.

Caribbean Chicken Stew

prep 50 minutes · cook 40 minutes · makes 8 servings

  • 1 tablespoon vegetable oil
  • 2 onions, cut into 1-inch pieces
  • 3 to 3½ pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 2 14.5-ounce cans chicken broth
  • 2½ pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 10-ounce package frozen whole kernel corn
  • ½ to 1 teaspoon crushed red pepper
  • ½ teaspoon salt
  • 2 tablespoons grated fresh ginger or 1 teaspoon ground ginger
  • 1 cup canned unsweetened coconut milk
  • 4 cups hot cooked rice

1 In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add onions; cook about 5 minutes or until tender, stirring occasionally. Add chicken and broth. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks). Remove chicken from Dutch oven. Skim fat from broth.

2 Add sweet potatoes, tomatoes, corn, crushed red pepper, and salt to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender.

3 Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin and bones. Chop chicken.

4 Using a slotted spoon, remove 1½ cups of the vegetables from Dutch oven. Remove 1 cup of the broth from Dutch oven. Cool slightly. Transfer vegetables and broth to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to Dutch oven. Add chopped chicken and ginger; heat through. Stir in coconut milk. Serve over hot rice.

nutrition facts per serving: 587 cal., 26 g total fat (10 g sat. fat), 86 mg chol., 731 mg sodium, 60 g carb., 5 g fiber, 28 g pro.

Alphabet Soup with Turkey Meatballs

prep 35 minutes · bake 12 minutes (meatballs) at 350°F · makes 6 servings

  • 2 teaspoons olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 cup dry white wine or reduced-sodium chicken broth
  • 1 32-ounce carton reduced-sodium chicken broth
  • 1½ cups water
  • 1 recipe Turkey Meatballs
  • 1 pound fresh asparagus, trimmed and cut into bite-size pieces (about 2 cups)
  • 1 medium yellow or red sweet pepper, seeded and cut into bite-size pieces
  • 1 cup dried alphabet-shape pasta
  • 2 tablespoons snipped fresh basil or 1 teaspoon dried Italian seasoning, crushed
  •   Salt
  •   Cracked black pepper
  •   Finely shredded Parmesan cheese (optional)

1 In a 4-quart Dutch oven heat oil over medium-high heat. Add onion and garlic; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Add wine; return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until wine is reduced by half.

2 Add broth and the water. Return to boiling. Stir in Turkey Meatballs, asparagus, sweet pepper, pasta, and, if using, Italian seasoning. Reduce heat. Simmer, covered, about 8 minutes or until pasta is tender but still firm. Stir in basil, if using. Season to taste with salt and black pepper.

3 Ladle soup into bowls. If desired, sprinkle with cheese.

nutrition facts per serving: 268 cal., 5 g total fat (1 g sat. fat), 27 mg chol., 565 mg sodium, 33 g carb., 3 g fiber, 16 g pro.

Turkey Meatballs

Preheat oven to 350°F. Line a 15×10×1-inch baking pan with foil. Coat foil with nonstick cooking spray. In a medium bowl combine ⅓ cup seasoned fine dry bread crumbs, 1 teaspoon grated Parmesan cheese or reduced-sodium Worcestershire sauce (optional), and pinch cayenne pepper. Add 8 ounces uncooked lean ground turkey; mix well. On a cutting board, pat mixture into a 6×4-inch rectangle. Cut into twenty-four 1-inch squares. Shape each square into a meatball. Arrange meatballs in the prepared baking pan. Bake for 12 to 15 minutes until no longer pink (165°F). Drain off any fat.

To Store Soups or Stews: Let cool by placing the pot in a sink of ice water; stir so it cools quickly. Once cool, to refrigerate, divide the soup or stew among shallow containers. Cover and refrigerate up to 3 days. To freeze, divide soup or stew among shallow freezer-safe containers. Leave about ½-inch space between the top of the soup or stew and the rim of the container. Cover and freeze for up to 3 months. Avoid freezing soups or stews thickened with cornstarch or flour; freezing causes them to lose their thickening capacity.

Clam Chowder

prep 50 minutes · cook 15 minutes · makes 8 servings

  • 1½ pints shucked clams or three 6.5-ounce cans minced clams, undrained
  • 6 slices bacon, halved crosswise
  • 1½ cups chopped onions (3 medium)
  • ¼ cup finely chopped celery
  • ½ cup dry white wine
  • 3 cups peeled and chopped potatoes (3 medium)
  • 2 teaspoons instant chicken bouillon granules
  • 1½ teaspoons snipped fresh thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • 3 cups milk
  • 1½ cups whipping cream
  • 3 tablespoons all-purpose flour
  • ¼ cup shredded Parmigiano-Reggiano or Parmesan cheese (3 ounces)
  •   Snipped fresh Italian (flat-leaf) parsley (optional)
  •   Shredded Parmigiano-Reggiano or Parmesan cheese (optional)

1 If using, chop fresh clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or drain canned clams, reserving juice.) If necessary, add enough water to the reserved clam juice to measure 1½ cups liquid; set aside.

2 In a 4-quart Dutch oven cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add onions and celery to the reserved drippings; cook over medium heat until tender, stirring occasionally. Remove from heat.

3 Add wine; return to heat. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes. Stir in the reserved clam liquid, potatoes, bouillon granules, thyme, black pepper, and crushed red pepper. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Using the back of a fork, mash potatoes slightly against sides of pan.

4 In a medium bowl stir together milk, whipping cream, and flour; stir into potato mixture. Bring to simmering. Cook and stir until slightly thickened. Stir in clams and ¾ cup cheese; reduce heat. Cook and stir for 1 to 2 minutes more or until heated through and cheese is melted. Sprinkle each serving with crumbled bacon and, if desired, parsley and additional cheese.

nutrition facts per serving: 438 cal., 27 g total fat (15 g sat. fat), 113 mg chol., 583 mg sodium, 24 g carb., 2 g fiber, 22 g pro.

Clam Chowder

Clam Chowder

Easy Maryland Crab Bisque

start to finish 20 minutes · makes 6 servings

  • 2¾ cups milk
  • 1 10.75-ounce can condensed cream of asparagus soup
  • 1 10.75-ounce can condensed cream of mushroom soup
  • 1 cup half-and-half or light cream
  • 1 cup cooked lump crabmeat, cartilage removed, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 3 tablespoons dry sherry or milk
  •   Fresh chives (optional)

In a 3-quart saucepan combine milk, asparagus soup, mushroom soup, and half-and-half. Bring just to boiling over medium heat, stirring frequently. Stir in crabmeat and dry sherry; heat through. If desired, garnish each serving with chives.

nutrition facts per serving: 225 cal., 12 g total fat (5 g sat. fat), 51 mg chol., 882 mg sodium, 15 g carb., 0 g fiber, 12 g pro.

Easy Shrimp Bisque

Prepare as directed, except substitute cream of shrimp soup for the cream of mushroom soup and 8 ounces peeled and deveined cooked small shrimp for the crabmeat.

Easy Mushroom Bisque

Prepare as directed, except cook 2 cups sliced fresh button, stemmed shiitake, and/or portobello mushrooms in 2 tablespoons hot butter until tender, stirring occasionally. Continue as directed, omitting crabmeat and chives. If desired, garnish each serving with additional sautéed mushrooms and caramelized onions.

Oyster Stew

start to finish 25 minutes · makes 6 servings

  • 1 pint (about 3 dozen) shucked oysters, undrained (about 1 pound)
  • ¼ cup butter
  • 1 cup finely chopped onion (1 large)
  • ½ cup finely chopped celery (1 stalk)
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 cups whole milk
  • 2 cups half-and-half or light cream
  •   Cream sherry (optional)
  •   Freshly ground nutmeg (optional)
  •   Snipped fresh Italian (flat-leaf) parsley (optional)

1 Drain oysters, reserving liquor. Strain liquor to remove any shell pieces. Set oysters and liquor aside.

2 In a large saucepan heat butter over medium heat until melted. Add onion and celery; cook about 10 minutes or until onion is very tender, stirring occasionally. Sprinkle onion mixture with flour, salt, black pepper, and cayenne pepper; cook and stir for 2 minutes more. Gradually stir in milk and half-and-half. Bring to simmering.

3 Stir in drained oysters. Cook for 3 to 5 minutes or until oysters curl around the edges. Stir in oyster liquor; heat through. If desired, add a splash of sherry, nutmeg, and/or parsley.

nutrition facts per serving: 294 cal., 21 g total fat (13 g sat. fat), 98 mg chol., 481 mg sodium, 15 g carb., 1 g fiber, 11 g pro.

Caramelized Onion Soup

prep 25 minutes · cook 30 minutes · makes 6 servings

  • 3 tablespoons olive oil or butter
  • 3 pounds sweet onions, such as Vidalia, Walla Walla, or Maui, halved and thinly sliced
  • 1½ cups sliced shallots (12 medium)
  • 4 cups vegetable broth
  • 2 tablespoons dry white wine (optional)
  •   Salt
  •   Ground black pepper
  • 6 ½-inch slices sourdough or French bread
  • 1½ cups shredded Gouda or Edam cheese (6 ounces)
  •   Sliced green onions (optional)

1 In a 4- or 4½-quart Dutch oven heat 1 tablespoon of the oil over medium heat. Add ½ cup of the sweet onions, spreading in a single layer. Cook for 5 to 7 minutes or until brown, stirring occasionally. Remove onions; drain on paper towels and set aside.

2 Add the remaining 2 tablespoons oil to Dutch oven. Stir in the remaining sweet onions and shallots. Cook over medium heat for 20 to 25 minutes or until onions are tender, stirring occasionally. Increase heat to medium-high; cook about 5 minutes more or until onions are golden, stirring occasionally. Stir in broth and, if desired, wine; heat through. Season to taste with salt and pepper.

3 Meanwhile, for cheese toast, preheat broiler. Place bread slices on the unheated rack of a broiler pan. Broil about 4 inches from the heat about 1 minute or until light brown. Turn bread over; top with cheese. Broil for 1 to 2 minutes more or until cheese begins to melt.

4 To serve, ladle soup into bowls; add cheese toast. Top with the reserved ½ cup sweet onions and, if desired, green onions.

nutrition facts per serving: 339 cal., 15 g total fat (6 g sat. fat), 32 mg chol., 1201 mg sodium, 40 g carb., 3 g fiber, 13 g pro.

Three-Mushroom Soup

prep 25 minutes · cook 20 minutes · makes 6 servings

  • 1 tablespoon olive oil
  • 8 ounces fresh cremini, oyster, button, and/or stemmed shiitake mushrooms, sliced
  • 2 ounces fresh portobello mushrooms, stemmed and sliced ½ inch thick
  • 2 ounces fresh porcini mushrooms, sliced ½ inch thick
  • ½ cup chopped onion (1 medium)
  • 3 cloves garlic, minced
  • 3 14.5-ounce cans reduced-sodium chicken broth
  • 1 tablespoon snipped fresh thyme or ½ teaspoon dried thyme, crushed

1 In a large saucepan heat oil over medium heat. Add mushrooms, onion, and garlic. Cook about 10 minutes or until mushrooms are tender and most of the liquid is evaporated, stirring occasionally.

2 Add broth and dried thyme (if using). Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in fresh thyme (if using).

nutrition facts per serving: 58 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 474 mg sodium, 5 g carb., 1 g fiber, 4 g pro.

Butternut Squash and Carrot Soup

prep 30 minutes · cook 25 minutes · makes 6 servings

  • 1 tablespoon butter
  • 3 cups chopped, peeled butternut squash
  • 2 cups thinly sliced carrots (4 medium)
  • ¼ cup thinly sliced leeks or chopped onion (about 3 leeks)
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • ¼ cup half-and-half or light cream
  •   Crème fraîche or sour cream (optional)
  •   Pumpkin seeds (pepitas), toasted (optional)
  •   Fresh tarragon sprigs (optional)

1 In a large saucepan heat butter over medium heat until melted. Add squash, carrots, and leeks. Cook, covered, for 8 minutes, stirring occasionally. Add broth, pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

2 Transfer one-third of the squash mixture to a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a bowl. Repeat two more times with the remaining squash mixture. Return all of the squash mixture to saucepan.

3 Bring just to boiling. Stir in half-and-half; heat through. If desired, garnish each serving with crème fraîche, pumpkin seeds, and tarragon sprigs.

nutrition facts per serving: 82 cal., 3 g total fat (2 g sat. fat), 9 mg chol., 364 mg sodium, 12 g carb., 2 g fiber, 3 g pro.

tip

To peel uncooked butternut squash (or any winter squash), start with a seeded half placed on a cutting surface. Use a sturdy vegetable peeler to cut off long strips of the peel, cutting away from yourself.

Creamy and Comforting Corn Chowder

prep 40 minutes · roast 20 minutes at 450°F· cook 17 minutes · makes 8 servings

  • 1 16-ounce package frozen whole kernel corn
  • 1 pound Yukon gold potatoes, peeled and cut into ½-inch pieces
  • 2 tablespoons olive oil
  • ½ cup thinly sliced leeks (about 2 leeks)
  • 2 tablespoons finely chopped shallot (1 medium)
  • 4 cups chicken broth
  • 1 teaspoon dried marjoram, crushed
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground white pepper
  • 3 cups half-and-half or light cream
  •   Salt
  •   Ground white pepper

1 Thaw frozen corn; pat dry with paper towels. Preheat oven to 450°F. Line a 15×10×1-inch baking pan with foil; lightly grease foil. Spread corn on half of the prepared baking pan. In a resealable plastic bag combine potatoes and 1 tablespoon of the oil. Seal bag; shake to coat potatoes. Spread potatoes on the other half of the prepared baking pan. Roast, uncovered, for 10 minutes. Stir, keeping corn and potatoes separate. Roast for 10 minutes more, stirring once or twice. Remove from oven.

2 Transfer half of the roasted corn (about ¾ cup) to a food processor or blender. Cover and process or blend until corn is pureed (if necessary, add a small amount of chicken broth to help blend corn).

3 In a 4-quart Dutch oven heat the remaining 1 tablespoon oil over medium heat. Add leeks and shallot; cook and stir for 6 to 8 minutes or until leeks are very soft and golden. Add whole corn and pureed corn; cook and stir for 1 minute. Stir in roasted potatoes, 4 cups broth, marjoram, ½ teaspoon salt, ginger, and ½ teaspoon white pepper.

4 Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Add half-and-half. Cook and stir until heated through. Season to taste with additional salt and white pepper.

nutrition facts per serving: 253 cal., 15 g total fat (7 g sat. fat), 36 mg chol., 692 mg sodium, 28 g carb., 2 g fiber, 6 g pro.

Creamy and Comforting Corn Chowder

Creamy and Comforting Corn Chowder

Fresh Tomato Soup

start to finish 30 minutes · makes 6 servings

  • 6 medium or 4 large tomatoes✽ (2 pounds total), cored and seeded
  • 1½ cups coarsely chopped red sweet peppers (2 medium)
  • ½ of a sweet onion, such as Vidalia, Walla Walla, or Maui, chopped (about ¼ cup)
  • ¼ cup snipped fresh basil
  • 1 cup reduced-sodium vegetable or chicken broth
  • 2 tablespoons whipping cream
  • 1 tablespoon honey

1 In a blender or food processor combine half of the tomatoes, half of the sweet peppers, half of the onion, and half of the basil; add half of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a large saucepan. Repeat with the remaining tomatoes, sweet peppers, onion, basil, and broth.

2 Cook over medium heat until heated through. Stir in whipping cream and honey. Serve warm.

nutrition facts per serving: 69 cal., 2 g total fat (1 g sat. fat), 7 mg chol., 105 mg sodium, 11 g carb., 3 g fiber, 2 g pro.

✽tip

If tomatoes are out of season, substitute two 14.5-ounce cans whole tomatoes for the fresh tomatoes.

tip

This soup is also delicious and refreshing when served cold. Cover and chill for 2 to 24 hours before serving.

Sweet Potato–Black Bean Stew

prep 25 minutes · cook 15 minutes · makes 6 servings

  • 1 tablespoon canola oil
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 medium red sweet pepper, seeded and cut into ½-inch pieces
  • ½ cup coarsely chopped onion (1 medium)
  • 1 fresh jalapeño chile pepper, seeded and chopped✽
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 3 cups vegetable broth
  • 1 14.5-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup frozen whole kernel corn
  • ¼ cup snipped fresh cilantro
  • ¼ cup lime juice
  •   Salt
  •   Ground black pepper
  •   Shredded cheddar cheese
  •   Snipped fresh cilantro (optional)

1 In a large Dutch oven heat oil over medium-high heat. Add sweet potatoes, sweet pepper, onion, jalapeño pepper, and garlic. Cook about 4 minutes or until peppers and onion are tender, stirring occasionally.

2 Stir in chili powder, cumin, and cayenne pepper; reduce heat to medium. Cook, covered, for 7 to 8 minutes or until sweet potatoes are tender, stirring occasionally.

3 Add broth, beans, and tomatoes. Bring to boiling, stirring occasionally. Stir in corn; reduce heat. Simmer, uncovered, for 15 minutes.

4 Stir in ¼ cup cilantro and lime juice. Season to taste with salt and black pepper. Top each serving with cheese and, if desired, additional cilantro.

nutrition facts per serving: 231 cal., 8 g total fat (3 g sat. fat), 15 mg chol., 708 mg sodium, 34 g carb., 7 g fiber, 11 g pro.

✽tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.