COZY RECIPES EV Lh A Co Lato ea Broth ere eats DIU ConSSoT oy Pieroni Quick + Easy Slow-Cooker Meals j & Hearty, Make-Ahead e G7 ¥ rd Meat & Veggie : ag ¥ Irony 27607427609j971 ‘our One Stop Shop For « First Magazine BR oro sense Béar SHOP - SHIPPING on all U.S. TCETable of Content 2 Broths 2-3 Vegetable Broth 4-5 Chicken Bone Broth 6-7 Beet Bone Broth 8-9 Pork Bone Broth 10-11 Seafood Broth 12-43 Soup-erstar Stock Pots, 14. Creamy 14-15. Cream of Mushroom Soup 16 Creamy Broccoli Cheddar Soup 17 Zucchini,Com & Bacon Soup 18-19 Cream of Chicken Soup 20 Smoky Caulifower Cheese Soup 21 Creamof Asparagus Soup 22-28 Cream of Tomato Soup 24-25 Ladles Youll Love 26 Veggie 26-27 Creamy Roasted Garlic Soup 28 Spit Pea& Barley Soup 29 French Onion Soup 30-31 Hot & Sour Soup 32 Creamy Broccoli Soup 33 Hearty Lentil & Veggie Soup 34-95 Carrot, Parsnip & Sweet Potato Soup 36-37 Spoon Rests You Can Rely On 88 Chicken 38-39 Chicken, Barley & Kale Stow 40 Chicken & Dumpling Stew 41 Italian Chicken Soup 42-43 Chicken Enchilada Soup 44 Chicken Pozole Verde 45 Chicken & Corn Chowder 46-47 Thai Coconut & Chicken Soup 48-49 Soup Bowis Served Right, 50 Beef 50-51 Boot & Vegetable Stow 52 Beef Dumpling Soup 53 Beef, Sweet Potato & Kale Stew 54-55 Hamburger Soup 56 Beef & Bean Chil 57 Beet & Barley Soup 158-59 Philly Cheesesteak Soup {60-61 Dutch Ovens That'll Warm Your Heart 62 Pork 162-69 Polish Pork & Sauerkraut Stew 64 Tuscan White Bean Soup 65 Bacon & Potato Soup 66-67 Kielbasa, White Bean & Kale Soup 68 Italian Tomato Soup With Meatballs 69 White Bean & Chorizo Soup 70-71 Sausage & Peppers Soup 72-73 Soup Spoons Werth Slurping From 74 Seafood 74-75. Italian Seafood Soup 76 Shrimp & Miso Soup 77 Lobster Bisque 78-79 Creamy Scallop Soup 80 Chunky Fish Chowder 81 Seafood Stew 82-89 Tomato & Chile Fish Soup 84-85 Storage Containers That'l Save Your Soups 86 Noodle: 86-87 Minestrone With Wheat Pasta 88 Homestyle Chicken Noodle Soup 89 Pasta e Fagioli Soup 90-91 Pork Ramen Soup, 92 Mac'n’ Cheese Soup 93 Greek Chicken Soup With Orz0 (94-95 Ham & Cheese Tortelini Broth 96 Soup to Go, So Youre Always Satistied rae eee reearts coe Pe) mer) ecg cores Tefen) Cited ay ere Penn Tom Malone} ee Kerry Beret Director, Consumer Marketing ree Pi pare eee TABLE OF CONTENTS 1Vegetab Broth Total Time: 8 hours | Servings: 8 tablespoons extra-virgin olive oil cup apple cider vinegar quarts filtered water onions, skin on, quartered celery sticks, chopped medium carrots, peeled and chopped bay leaves sprigs fresh parsley sprigs fresh thyme A whole black or white tablespoons salt, optional Ina large stockpot, add all ingredients. Over medium-high heat, bring to a gentle boil; turn down to a bare simmer for 6 to 8 hours. (Or simmer in a covered Dutch oven in a 200°F oven for ‘2hours) Strain broth; discard solids, Return strained broth to a boil. Remove from heat and allow to cool before serving or storing, oadChicken Bone Broth Total Time: & hours 15 minutes | Servings: 8 Ina large stockpot, add all ingredients. Over medium-high heat, bring to a gentle bol turn Cee tee ccs . e De Rd Pe eae) Re eC Ura Ors ea rece CaM ac) Cee) medium carrots, peeled and chopped Cory Se ey Se foe a i ec Cee down to a bare simmer for 8 hours, (Or simmer ina covered Dutch o 12hours) CadRemove bones from broth; discard, Strain broth; ids. Skim fat; discard or reserve for cooking. Return strained and skimmed broth to a boll, Remove from heat and allow to cool before serving or storing,6 soupsBeef Bone Broth Total Time: 12 hours 30 minutes | Servings: 8 5 pounds beef knuckle and marrow bones calf or beef foot, optional tablespoons extra-virgin olive oil Y% cup apple cider vinegar quarts filtered water onions, skin on, quartered celery sticks, chopped medium carrots, peeled and chopped bay leaves sprigs fresh parsley sprigs fresh thyme tablespoon whole black or white Peppercorns AR aNnnnna 1. Preheat oven to 400'F. Place bones on a rimmed baking sheet; roast for 30 minutes Until well browned. (Leave marrow in for a nutritious but cloudy broth; remove it fora clear broth) 2. Inalarge stockpot, add bones, pan drippings and remaining ingredients. Over ‘medium-high heat, bring to a gentle boll; turn down toa bare simmer for at least ‘12 hours. (Or simmer ina covered Dutch oven in a 200°F oven for 16 hours) 3. Remove bones from broth; discard, Strain broth; discard solids. Skim fat; discard or reserve for cooking, Return strained and skimmed broth to a boil. Remove from heat and allow to cool before serving or storing BROTH 7Pork Bone Broth Total Time: 12 hours 30 minutes _ Serving 5 pounds ham hocks and neck bones Pig foot, optional tablespoons extra-virgin olive oil ‘up apple cider vinegar quarts filtered water onions, skin on, quartered celery sticks, chopped medium carrots, peeled and chopped bay leaves sprigs fresh parsley sprigs fresh thyme tablespoon whole black or white peppercorns tablespoons salt, optional sNO RAR ERNERKRO 1. Preheat oven to 400°F Place bones on a rimmed baking sheet; roast for 30 minutes until well browned. (Leave marrow in for a nutritious but cloudy broth; remove it for a clear broth) 2. Inalarge stockpot, add bones, pan drippings and remaining ingredients. Over medium-high heat, bring to a gentle boil; turn down to a bare simmer for at least 12 hours. (Or simmer in a covered Dutch oven in a 200°F oven for 16 hours) 3. Remove bones from broth; discard. Strain broth; discard solids. ‘Skim fat; discard or reserve for cooking. Return strained and ‘skimmed broth to a boil. Remove from heat and allow to cool before serving or storing. 8 soups10 SOUPSSeafood Broth Total Time: 12 hours 30 minutes | Servings: 8 5 pounds shells of shrimp, crab, lobster, ‘clams and/or mussels tablespoons extra-virgin olive oil ‘cup white wine tablespoons tomato paste quarts filtered water onions, skin on, quartered celery sticks, chopped medium carrots, peeled and chopped bay leaves sprigs fresh parsley sprigs fresh thyme tablespoon whole black or white peppercorns A RAR NE NRNORAN 1. Inallarge stockpot, add all ingredients. (Over medium-high heat, bring toa gentle boil; turn down toa bare simmer for at least 12 hours. (Or simmer in a covered Dutch oven in a 200°F oven for 16 hours.) 2. Strain and skim broth; discard solids and shells. Return strained broth to a boil. Remove from heat and allow to cool before serving or storing, BROTH 11DAEDALUS 6-Quart Hammered Stainless Stee! Stock Pot '$86.99, amazon.com IMUSA USA 14-uart Heavy Duty ‘Cajun Aluminum Stock Pot '$109.99, amazon.com ——— Soup-erstar stock pots Ranging in size from 6 quarts to 21, there’s nothing these soup-making —————$ 4 must-haves can't handle. Martha Stewart 16-Quart Enamel (On Steel Scratch Resistant Lobster Stock Pot $5999, 12 Soups$69.99, amazon.com Miro 21-Quart Black Speckled Enamel On Steel Stock Pot $54.99, amazon.com Rachael Ray 6-Quart {$39.99, amazon.com BROTH 13.ream of Mushroom Soup Total Time: hour 30 minutes Servings: 4 4.__ Place porcini mushrooms in a small heatproof bow!, cover with a boiling water; Crees ce ad let stand for 30 minutes. Drain liquid Craig Ga ‘through a fine sieve into a small bow! liqui 7 cin Sea ie reserve liquid. Coarsely chop porcini Ta 2. Meanwhile, melt butter ina large saucepan ounces button mushrooms sliced ‘over medium heat; cook onion and leek cy stirring, until vegetables soften. Add CA button mushrooms; cook, stirring, about ee heel 10 minutes or until mushrooms soften and ean ory liquid evaporates. Add wine; cook stirring, Crean aa tor) about § minutes or uni lquid reduces by tablespoons coarsely chopped half Add reserved porcini liquid, broth and ico potato; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until potato is tender. Remove soup from the heat; cool for 5 minutes. 3.- Blend or process soup, in batches, until ‘smooth. Return soup to pan; bring to a boil ‘Add cream; reduce heat, stir over medium heat until soup is hot. Remove from heat; stirin tatragon. Season to taste. 4. Serve soup sprinkled with porcini mushrooms. " ——— CREAMY. 156 Creamy Broccoli Cheddar Soup Total Time: 20 minutes Servings: 4 tablespoons butter cup chopped onion teaspoon minced garlic ccups chicken stock teaspoon salt teaspoon ground black pepper cup chopped broccoli tablespoon cream cheese, softened cup heavy cream cup shredded Cheddar cheese Chopped broccoli, shredded carrots and cracked black pepper, for garnish +xtes eyes soups Ina Dutch oven, melt butter over medium-high heat. Sauté onion and garlic for 5 minutes. ‘Add the stock, salt, pepper and broccoli, and cook 1 minute, Add the cream cheese, cream and Cheddar cheese; stir until melted, ‘Serve soup and garnish as desired,Zucchini, Corn & Bacon Total Time: 40 minutes | Servings: 6 1 _ tablespoon olive oil 3 tablespoons butter 1. medium onion, chopped coarsely 4 bacon slices, chopped coarsely 4 medium zucchini chopped coarsely 2. (14% ounce each) cans creamed com 1 (ounce) can whole kernel sweet corn, rinsed, drained 4 cups chicken broth 2 cups water % cup evaporated milk 1. Heat oll and butterin a medium saucepan over medium heat; cook onion and bacon, stirring, Until onion softens, ‘Add zucchini, creamed corn, sweet corn, broth and the water to pan; cook, covered, stirring occasionally, about 20 minutes. 2. Remove from heat; cool § minutes. Stir in evaporated milk; season to taste, CREAMY 1718 Cream of Chicken Soup Total Time: 3 hours Servings: 4 whole chicken (3% pounds) medium onion, chopped coarsely medium carrot, chopped coarsely stalk celery, trimmed, chopped coarsely ‘cups water ‘ups chicken broth tablespoons butter coup all-purpose flour tablespoons lemon juice ‘up heavy whipping cream cup finely chopped fresh parsley EMME ORO AHS 1. Place chicken, onion, carrot and celery in a large saucepan with the water and broth; bring to a boil. Reduce heat; ‘simmer, covered, 1% hours. Remove chicken from pan; simmer broth, covered, 30 minutes. 2. Strain broth through a cheesecloth-lined sieve or colander into a large heatproof bowl; discard solids. 3, Mett butter in a large saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in broth and juice; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until soup thickens slightly. Remove from heat. 4, Discard skin and bones from chicken; shred meat coarsely. ‘Add chicken and cream to soup stir over heat, without. boiling, until soup is heated through. Season to taste. 5. Sprinkle with parsley before serving. soupsSmoky Cauliflower Cheese Soup Total Time: 45 minutes | Servings: 4 4 slices bacon 1 head cauliflower, chopped into florets Y% onion, chopped Salt and freshly ground black pepper 2 cloves garlic, chopped 3% cups water 1 cup shredded cheddar cheese Y% cup shredded smoked Gouda Y% cup heavy cream 1. teaspoon smoked paprika Sliced scallions, for garnish 1. Ina large pot, cook the bacon over medium heat for 8 to 10 minutes until browned and crisp. Transfer the bacon to a paper towel-lined plate and set aside. Drain the bacon grease, reserving 1 tablespoon. 20 SOUPS In the same pot, add the cauliflower and onion to the reserved bacon grease and cook for 10 minutes, stirring frequently, until the vegetables begin to soften. Season to taste with the salt and pepper. Add the garlic and water, and cook for 10 minutes longer, adjusting the heat, as necessary, to maintain a gentle boil While the soup is cooking, chop the cooled bacon to use as a garnish When the vegetables are very soft, remove the pan from the heat. Using an immersion blender, carefully puree the soup until smooth, Stir in the shredded cheeses, cream and paprika, and puree again until smooth. Serve ‘topped with bacon and scallions.Cream of Asparagu Total Time: 50 minutes | Servings: 6 ae yee pound asparagus, preferably white, trimmed tablespoon butter shallots, chopped (4 cup) potato, about 7 ounces, peeled, cut into Yapieces (14 cups) (145 ounce) can vegetable broth teaspoon salt teaspoon pepper teaspoon grated lemon zest cup half-and-half Crushed pink peppercorns or red pepper flakes and parsley For garnish, trim 2-inch-long pieces from tip ends of 6 asparagus. In small pot of salted boiling water, cook tips until just tender, 2 minutes; drain. When cool, halve tips lengthwise; cover and reserve. Soup (Cut remaining asparagus into ¥2-inch pieces. In large pot, melt butter over medium heat. ‘Add shallots; cook, stiring occasionally, until slightly softened, about 1 minute. Add potato pieces, broth, salt, pepper and remaining ‘asparagus pieces. Bring to a boil; reduce heat to low. Cover; cook until tender, 20 minutes. Let asparagus mixture cool slightly; stir in lemon zest. In batches, transfer to blender or food processor and puree until smooth. Return to pot Stir in half-and-half; over, medium-low heat, cook, stirring occasionally, Until soup is heated through, about § minutes. Serve gamished with reserved asparagus tips ‘and, if desired, peppercorns or pepper fiakes and parsley Let broth coo}; strain out the solids. Cover and store in the fridge overnight. CREAMY 2122 soupsCream of Tomato Soup Total Time: thour | Servings: 4 thick-cut bacon slices, finely chopped tablespoons unsalted butter zalic cloves, finely chopped medium yellow onion, finely chopped medium carrot, finely chopped tablespoons tomato paste tablespoon all-purpose flour ‘ups chicken stock ‘thyme sprigs bay leat (5 ounce) can whole, peeled tomatoes in juice, crushed by hand ‘cup heavy cream. Kosher salt and freshly ground black pepper St tN atest ane 1. Inasmall pot set over medium heat, cook the bacon unt its fat renders and the slices become crisp, about 15 minutes. 2. Add the butter, and turn up the heat to medium-high; add the garlic, onion and carrot, and cook, stirring, until the vegetables are soft, about 10 minutes. 3. Add the tomato paste and cook, stiring, until slightly darkened, 3 minutes. ‘Add the flour and cook, stirring until smooth, about 2 minutes more. 4. Add the stock, thyme, bay leaf and tomatoes, and bring to a boil, turn down the heat to medium-low and cook, stirring occasionally, until slightly thickened, about 30 minutes. 5. Remove the soup from heat, transfer to a blender, and puree until smooth. Return the puree to the pot and stirin the cream. Season with salt and black Pepper to taste, CREAMYSTAUB Matte Black Silicone BAcacia Soup Ladle $21, ‘amazon.com 24 soups Ladles you'll love Serve up this season's tastiest soups in style. KEAWELL Stainless Stoel Soup Ladle $1188, TOTO Swanky Silicone ‘Soup Ladle in Pink $2295, amazon.com U-Taste 18-Inch Slicone Soup Ladle in Aqua Sky '$1549, amazon.comESSBES Stainless Stee! Soup Ladle si797, amazon.com Forest Decor Handmade Olive Newness, Wood Soup Ladle Stainless Steel $4495, amazon.com Soup Ladle in Gold $16.99, amazon.com Zulay Soup Ladle ‘Spoon in Red $9.99, amazon.com CREAMY 2Total Time: 1hour 30 minutes Servings: 6 Beets Foxy heads of garlic tablespoons olive oil, divided onion,diced —* carrot, peeled and diced teaspoon fresh thyme leaves, plus more for garish teaspoon turmeric ‘cup white wine ‘cups reduced-sodium chicken stock ‘cup 2% Greek yogurt, plus more for gamish Pinch cayenne teaspoon kosher salt ‘teaspoon ground black pepper, plus more for garish Garlic croutons, for garnish Preheat oven to 350°F Slice ‘garlic heads in half, drizzle with Creamy Roasted Garlic Soup f ; 4 tablespoon olive oil and wrap them tightly in a tinfoil bundle. Roast at 50°F for 40 minutes, then unwrap and cool. To remove cloves from peels, gently squeeze them. Reserve. Ina Dutch overvqver medium heat, Warm remaining 1tablespoon oil Salité onion and carrot over medium-high heat until soft, about 8-10 minutes. Add reserved garlic pulp, thyme, turmeric and wine. Bring to. boil, then reduce by half, about minutes. Add chicken stock. With an immefsion blender, puree Until as smooth as possible: Add yogurt and blend again. Stirin cayenne, salt and pepper. Simmer. for 30 minutes. Iftoo thick thin with a splash or two.of stock. 1. - Garnish with croutons, thyme leaves and a dollop of yogurt, if desiredSplit Pea & Barley Soup Total Time: 1 hour 25 minutes + overnight soaking | Servings: 6 cup pearl barley 1. Putthe barley and peas in separate bowls. Cover cup green split peas each with plenty of cold water. Set aside overnight tablespoon extra-virgin olive oil to soak. Drain and set aside, yellow onion, finely chopped garlic cloves, crushed 1 1 1 1 3 2. Heat the oil in a large nonstick saucepan over 2 carrots, chopped 2) 2 1 1 medium heat. Add the onion, garlic, carrots, celery, parsnips and sweet potato. Cook, stirring often, for celery sticks, chopped 4-6 minutes or until the vegetables soften slightly. parsnips, chopped large sweet potato, chopped 3. Add the broth and water to the pan with the barley cup low-sodium chicken broth and split peas. Cover and bring to a boil over high 11 cups water heat. Reduce the heat to medium and cook, partially Chopped parsley, to serve covered, for 30-40 minutes or until the barley and Freshly ground black pepper split peas are tender, but still hold their shape. 4. Divide the soup into serving bowls. Sprinkle with the parsley and pepper to serve. gs soupsFrench Onion Soup Total Time: 4 hours 30 minutes Servings: 6 Roron anes tablespoons butter ‘cups thinly sliced onions tablespoon all-purpose flour ‘cups chicken broth, divided tablespoons Worcestershire sauce ‘teaspoon dried thyme (%-inch thick) slices French bread cup shredded Gruyére cheese Fresh thyme sprigs In skillet, melt butter over medium-high heat. Add onions; cook, stirring occasionally, until browned, about 12 minutes. Add flour; cook, stirring constantly, 1 minute. Stirin % cup broth, scraping up any browned bits from bottom of skillet. ‘Transfer mixture to 4-quart slow cooker. Add Worcestershire sauce, thyme and remaining broth. Cover; cook on high hours. Heat broiler. Line rimmed baking sheet with foil, Arrange bread slices in single layer on foil Dividing evenly, top with cheese. Broil until cheese is melted, 1-2 minutes, Divide soup among bowls; top with toasts and garnish with thyme sprigs VEGGIEHot & Sour Soup Total Time: 10 minutes % % cups vegetable broth cup soy sauce cup rice vinegar tablespoon grated ginger ‘teaspoon garlic chile paste teaspoon ground black pepper tablespoons comstarch ‘cups chopped cabbage cup sliced mushrooms cup sliced onion Road Servings: 4 cup chopped carrots teaspoon sesame oil teaspoon kosher salt large eggs, beaten ‘Sesame seeds, leaves, sliced Thai red chiles, sliced scallions, for garnish ilantro 1 In the inner pot of an Instant Pot, stir together 2 cups water, broth, soy sauce, vinegar, ginger, garlic chile paste and Pepper. Lock lid; set pressure release valve to Sealing. Select Pressure Cook; cook on High Pressure for 2 minutes.‘When time is up, use natural release for 5 minutes, then set pressure-release valve to Venting to release remaining pressure. Unlock lid. Select Cancel. Ina small bowl, stir together cornstarch and %4 cup water, our into Instant Pot. Stir in cabbage, mushrooms, onion, carrots, oll and salt. 5 Lock lid; set pressure-release valve to Sealing. Select Pressure Cook; cook on High Pressure for 3 minutes. When time is up, use natural release. Unlock lid. Slowly stirin eggs. Ladle into bowls and garnish as desired. Sprinkle with parsley before serving, Dee) Crea) PaoCreamy Broccoli Total Time: 55 minutes | Servings: 4 oup Ye teaspoon salt and ¥ teaspoon pepper; reduce heat to medium-low. Cover; cook 20 minutes. Garnish with parsley leaves. 3 tablespoons avocado oil 1 ounce) potato, peeled and chopped 1 onion, chopped 1 pound broccoli florets, chopped, about 8 cups 4¥e cups lower-sodium vegetable broth " Y% cup parsley leaves Y% cupcream In batches, puree soup in blender until almost smooth (or use an immersion blender to puree directly in the pot). Return soup to pot: 3. Stirin cream. Cook on low, for about 1. Inlarge pot or Dutch oven, heat large pot or Dutch oven, heat ioe eee avocads oil, potato and onion over medium heat; cook 8 minutes. Add broccoli florets, vegetable broth, s2 SOUPSHearty Lentil & Veggie Total Tim 0 minutes | Servings: 4 tablespoon extra-virgin olive oil medium onion, chopped finely cloves garlic, crushed ‘teaspoons finely grated fresh ginger teaspoon cumin seeds, crushed lightly serrano chile pepper, chopped finely medium carrot, chopped finely trimmed celery stalks, chopped finely fresh bay leaves fresh thyme sprigs, plus extra to serve cups dried french-style green lentils, rinsed cup tomato paste ‘cups chicken broth tablespoons lemon juice cup finely grated Parmesan cheese additional serrano chile pepper, sliced thinly Heat oil in a large saucepan over medium high heat; cook onion, garlic, ginger, cumin, chile pepper, carrot and celery, stirring, for 10 minutes or until vegetables are softened. ‘Add bay leaves, thyme, lentils, tomato paste and broth, bring to a boil; reduce heat to low. Cook for 20 minutes or until lentils are tender. Stirin juice; season with salt and pepper to taste, Ladle soup into bowls, top with Parmesan cheese and additional chile pepper. Sprinkle with alittle extra thyme before serving, if desired, Let broth coo; strain out the solids. Cover and store in the fridge overnight. Reheat before serving. VEGGIE 33sours.Carrot, Parsnip & Sweet Potato Soup Total Tim hours 15 minutes | Servings: 6 onion, chopped garlic cloves, minced ‘sweet potatoes (1 pound) ‘carrots (4 ounces) parsnip (4 ounces) tablespoons red curry paste teaspoon salt ‘ups vegetable broth (145 ounce) can diced tomatoes with juice tablespoons plain low-fat yogurt Microgreens and sliced red chilies, for garnish OFA ERAN NS 1. Place onion and garlic in bottom of 6-quart slow cooker. Peel sweet potatoes, carrots and parsnip; cut into t~inch pieces. Transfer vegetables to slow cooker and top with curry paste; sprinkle with salt. Add broth, 2 cups water and tomatoes with juice; stir until combined. Cover; cook on. low 8 hours or until vegetables are tender. Let cool slightly. 2. Inbatches, in blender, puree soup until smooth. Transfer soup back to slow cooker; cook on low until heated through, about 15 minutes. 3. Ladle soup into bowls; dollop with yogurt and garnish with microgreens and chilies.Rest assured, these unsung saviors of the soup-making process will help keep your kitchen area drip-free. 96 SOUPSeee el Poa Poor LotFaney Ceramic Whale Spoon Rest $1199, amazon.com LIANYU Gold Stainless Steel Spoon Rest ‘ $1199, amazon.com DAYYET Spoon ‘Me Ceramic’ ‘TheWolfard Handmade Black unnee and Gold Marble Spoon Rest $6.95, $18.99, amazon.comChicken, Barley & Kale Stew Cree) erect Ereieres Crue neless, skin| Cree cad Crs) Cota eon a Pee a cir Poon een Coat bottom of 6-quart slow cooker with cooking spray; add mixed vegetables and barley. In small bow stir together curry powder, salt and pepper; sprinkle seasoning mixture all cover chicken. Nestle chicken on top of mixed vegetables in slow cooker. Pour chicken broth and 1 cup water over vegetables. Cover; cook on low, 4 hours. Stirin kale; cover and cook until kale is tender and chicken is no longer pink in centers, about 16 minutes, Transfer chicken to plate or cutting board; using 2 forks or small knives, shred chicken, Return shredded meat to slow cooker; on low, cover and keep warm until ready to serve.40 Chicken & Dumpling Stew Total Time: 6 hours Servings: 6 Yukon Gold potatoes (1 pound) carrots leeks pounds boneless chicken thighs teaspoon salt teaspoon pepper ‘cups lower-sodium chicken broth cup all-purpose flour teaspoon crushed dried rosemary ccup pancake and baking mix, such as Bisquick tablespoons grated Parmesan coup milk cup frozen peas, thawed, drained A AE EER NN OO Re 1. Coat 6-quart slow cooker with cooking spray. Peel potatoes; cut into 8 pieces each. Halve carrots lengthwise; cut diagonally into ¥-inch-wide slices. Trim dark green parts of leeks; discard, Halve leeks lengthwise; cut into ¥s-inch wide slices. Trim excess. fat from chicken thighs; cut into 1%-inch pieces, Sprinkle chicken with salt and pepper. In medium bowl, combine chicken broth, flour and rosemary. Place potatoes, carrots and leeks in bottom of slow cooker. Top with chicken. Pour broth mixture on top. Cover; cook on low 5 hours. In medium bowl, combine baking mix and Parmesan; stir in milk until just combined. Add peas to chicken mixture in slow cooker. Drop dumpling mixture by heaping tablespoons over chicken mixture. Cover; cook on high until dumplings. are cooked through and chicken is no longer pink in centers, about 30, soups.Italian Chicken Soup Total Time: 9 hours | Servings: 6 BROOK = = % whole chicken (3% pounds) large tomatoes ‘medium onion, chopped coarsely stalks celery, trimmed, chopped coarsely large carrot, chopped coarsely dried bay leaves, cloves garlic, halved black peppercorns cups water cup orzo pasta cup coarsely chopped fresh flat-leaf parsley ‘cup coarsely chopped fresh flat-leaf basil tablespoons finely chopped fresh oregano cup fresh lemon juice Remove and discard as much skin as possible from the chicken. Chop ‘tomato coarsely. Chop remaining tomatoes finely; refrigerate, covered, until required. Place chicken, coarsely chopped tomato, onion, celery, carrot, bay leaves, garlic, peppercorns and the water in a 4- to 5-quart slow cooker. Cook, covered, on low, for 8 hours. Carefully remove chicken from cooker. Strain broth through a fine sieve into a large heatproof bowl; discard solids, Skim and discard any fat from broth. Return broth to cooker; add orzo and finely chopped tomatoes. Cook, covered, on high, for 30 minutes or until orzo is tender. ‘When cool enough to handle, remove meat from bones; discard bones. Shred meat coarsely; ‘add chicken, herbs and juice to soup. Cook, covered, on high, for 5 minutes; season to taste. CHICKEN 41Chicken Enchilada Soup Total Tim 10 minutes | Servings: 4 2 boneless, skinless chicken 4. In Instant Pot, place breasts chicken and 1 cup broth. 3 cups chicken broth, divided Ye can enchilada sauce 4 ounces cream cheese, 2. Lock lid; set pressure- release valve to Sealing, Select Pressure Cook; softened ieee ‘cook on High Pressure 1 teaspoon kosher salt eee 1 teaspoon ground black 3. When time is up, use pepper natural release for 1 teaspoon hot sauce 5 minutes, then set 1 tablespoon fresh chopped pressure-release valve cilantro toVenting to release Chopped cilantro leaves, remaining pressure. Unlock diced avocado, crushed lid, Remove chicken from tortilla chips, lime wedges Instant Pot and place on a and hot sauce, for garnish cutting board. Shred with ‘two forks; return chicken to Instant Pot. 4, Select Sauté; add remaining broth, enchilada sauce, cteam cheese, salsa, co salt, pepper, hot sauce and Sa cilantro, Heat for 5 minutes Soon cr until warmed through 5. Ladle into bowls and gamish with chopped cilantro leaves, diced avocado, crushed tortilla chips, ime wedges and hot sauce, 42 Soursre meChicken Pozole Verde Total Time: 45 minutes | Servings: 4 tablespoons vegetable oil cups chopped onion cloves garlic, minced tablespoon dried Mexican oregano ‘teaspoons ground cumin (15 ounce) cans hominy, drained pints green tomato salsa verde cups chicken stock cups water Salt and freshly ground black pepper 2% pounds boneless, skinless chicken thighs, cut into 1-inch chunks Shredded raw cabbage, sliced radishes, fried tortila strips and lime wedges, for garish RVR eNFENN 44 SOUPS Ina 6-quart pot over medium-high heat, heat oll. Add onion, garlic, oregano and cumin; sauté 5 minutes or until onion has softened. Stir in hominy, salsa, stock and water; bring to a boil, then turn down heat and simmer, uncovered, 5 minutes. Taste; ‘add salt or pepper if desired. ‘Add chicken; return to a boil, then turn down heat and simmer for 15 minutes or until chicken is fully cooked. Divide between bowls and garnish as desired.Chicken & Corn Chowder Total Time: 8 hours 45 minutes Servings: 4 1. yellow onion 2 bacon slices 1 stalk celery 3. sprigs fresh thyme 2. fresh bay leaves 2% pounds frozen shredded chicken 1% cups frozen com pound potatoes ‘cups chicken stock ‘cup milk tablespoons comstarch Chop the onion, bacon, celery, and potatoes into small pieces. Coat a skillet with olive oil and cook the onion, bacon, celery, thyme, and bay leaves, stirring, for 5 minutes or until vegetables soften. ‘Transfer to a slow cooker. ‘Add chicken, corn, potatoes, and stock to the slow cooker. Cover and cook on low for 8 hours. Stir milk and cornstarch in a small bow! until ‘combined and pour into the slow cooker. Turn the heat setting to high. Simmer, uncovered, for 10 minutes or until the chowder thickens. CHICKEN 45sours. 46Thai Coconut & Chicken Soup Total Tim hours 20 minutes | Servings: 4 1% pounds boneless skinless chicken thighs 8 ounces small button mushrooms 2 stalks lemongrass 1 (Winch) piece fresh ginger 6 kaffirlime leaves 1 ounce) jar Thai red curry paste 4 cups chicken stock 1 (13% ounce) can coconut milk 1 tablespoon fish sauce 1 tablespoon brown sugar ‘Thai basil and lime wedges, to serve 1. Preheat a 6-quart slow cooker on high. 2. Cut the chicken into 14-inch pieces. Halve any larger mushrooms. Flatten the lemongrass stalks with the back of a knife. Peel, then finely grate the ginger. Lightly crush the lime leaves with your hands. 3. Place the lemongrass, ginger, curry paste and lime leaves in the heated cooker. Cook, stirring occasionally, for § minutes or until fragrant 4, Add the chicken and mushrooms and stir until well coated, Add the stock, coconut milk and fish sauce; stir in the brown sugar. 5. Turn the cooker to low and cook, covered, for 5 hours. 6. Serve the soup topped with Thai basil and lime wedges. CHICKENFrom stoneware and ceramic to double-walled insulated stainless steel, these pretty picks will help you serve your soups in style. oe $e : ° Bowls served right & ‘Oktlen Porcelain Soup Bowls with Handles, Set of 4 '$2559, amazon.com y +... FIFTYEIGHT PRODUCTS TASSEN Tasty Face Porcelain Soup Bow! $30.99, amazon.com 4s SOUPS.LETAUCI Embossed 6-Inch Ceramic Soup Bowls, Set of $42.99, amazoncom — French Bull Melamine ‘Soup Bows, Set of 6 $23.30, amazon.com CHICKEN 49Beef & Vegetable Stew Total Time: 8 hours 20 minutes | Servings: 8 4. Slice mushrooms into ¥é-inch pieces. Halve carrots lengthwise, then cut crosswise into ¥e-inch pieces. Roughly chop onion. 2. In 6-quart slow cooker, combine mushrooms, om carrots, onion, wine, tomato paste and OE uo 1 tablespoon chopped thyme. Stirin broth SS Coury 3. In large bowl, combine flour, salt and pepper; eee) ‘add stew meat. Toss until beef is evenly coated; Tees place on top of vegetables in slow cooker eal (alternatively, for more flavor, in skillet, heat orl Pepper 2 tablespoons oil over medium-high; in De eee end batches, add beef and cook until browned, then add to slow cooker). 4. Cover; cook on low until beef is very tender, about 8 hours. Transfer to serving bowls. If desired, garnish with additional thyme.Beef Dumpling Soup Total Time: 40 minutes | Servings: 4 6 cupswater ‘cups beef broth stick lemongrass (4 inches), halved lengthwise fresh kaffirlime leaves tablespoon light soy sauce tablespoon lime juice pound baby bok choy, ‘chopped coarsely ‘cup bean sprouts ‘YA cup loosely packed fresh cilantro leaves 4. To make beef dumplings, combine beef, ginger, garlic, cilantro, soy 1 fresh small red serrano chile, ‘sauce, and chile in a bowl Place rounded teaspoons of the mixture sliced finely BEEF DUMPLINGS 6 ounces ground beef in the center of each wonton wrapper. Brush edges with water; pinch points of wrappers together to enclose completely and seal. 1 piece fresh ginger (inch), 2. Combine the water, broth, lemongrass, and lime leaves in a large grated coarsely ‘saucepan; bring to a boil. Reduce heat; simmer broth, uncovered, 15 1 clove garlic, crushed minutes. Discard lemongrass and leaves. 1 tablespoon finely chopped fresh cilantro 1 tablespoon light soy sauce 1 fresh small red serrano chile, chopped finely 4, Divide bok choy between bowls; ladle hot broth and dumplings over 20 wonton wrappers the top. Serve with bean sprouts, cilantro, and chile, 3. Return the broth to a boil; add dumplings. Simmer, uncovered, 5 minutes or until dumplings are cooked through Stir in soy sauce and lime juice. Season to taste. soups.Beef, Sweet Potato & Kale Stew Total Time: 2 hours | Servings: 2 pounds beef stew meat, ‘out into 1-inch pieces tablespoons all-purpose flour ‘envelope (0.6 ounces) dry ‘au jus-flavored gravy mix ‘teaspoon dried thyme tablespoons oll red onion, sliced ‘cans (145 ounces each) lower-sodium chicken broth ‘can (8 ounces) tomato sauce Y% cup minced mixed dried fruit, such as plums, pears, apricots, peaches and apples 2 sweet potatoes, about ‘Ve pounds, peeled, cut into ‘Finch pieces 4 cups chopped, trimmed fresh kale Ron s 1. In bowl, toss beef with flour, ‘dry gravy mix and thyme. In Dutch oven or large pot, heat 1 tablespoon oil over medium heat. Add half of beef; cook, turing, until browned bits from bottom of browned, 5 minutes. With pot. Add dried fruit, then beef. slotted spoon, transfer to bowl. Repeat with remaining beef. Reduce heat to medium-low; cover and simmer 80 minutes. 2. Inthe same pot, heat ‘Add potatoes; cover and remaining oll over medium simmer‘ hour, or until meat and heat; add onion. Cook, stirring, vegetables are tender, adding until softened, 5 minutes, kale during last 10 minutes of ‘Add broth, tomato sauce and cooking time. ‘1.cup water; cook, scraping up BEEF 53Hamburger Soup Total Time: 30 minutes Servings: 4 tablespoon olive oil pound lean ground beef ‘cup chopped onion ‘cups chicken broth large red potatoes, cubed cups grated carrots teaspoon kosher salt teaspoon ground black pepper teaspoon garlic powder (12 ounce) can evaporated milk (B ounces) block Velveeta, cubed Dill pickle chips, chopped tomatoes and shredded lettuce, for garnish gryostse es pe 1. Oninstant Pot, select Sauté; add oil. When oil is hot, add beef and onion; cook for 3 minutes. Stirin broth, potatoes, carrots, salt, pepper and garlic powder. 2. Lock lid; set pressure-release valve to Sealing, Select Pressure Cook; cook on High Pressure for 5 minutes. 3. When time is up, use natural release for 10 minutes, then set pressure-release valve to Venting to release remaining pressure. Unlock lid Stir in evaporated milk and Velveeta until melted. 4. Ladle into bowls and garnish as desired, 54 SOUPSBeef & Bean Chili Total Time: 5 minutes | Servings: 8 tablespoons olive oil pounds ground beef garlic cloves, coarsely chopped tablespoons chili powder tablespoon ground cumin tablespoon dried oregano teaspoon fresh cracked black pepper teaspoon cayenne pepper ccups water or chicken broth (28 ounce) can crushed tomatoes (8 ounce) can tomato sauce (5 ounce) cans red kidney beans Grated cheddar cheese, sour cream land chopped scallions for serving bates sgt tees 1. Ina large Dutch oven, heat olive oil ‘over medium-high heat: Add beet and break apart with a wooden soups large yellow onions, diced (about 1% cups) teaspoons kosher salt, plus more to taste ‘spoon until cooked through, about 5 minutes. Place a lid on the pot and drain ofall but about 2 tablespoons of fat: Ifthe Dutch ovens too heavy to lft with a lid transfer the meat to a bowl, pour off the fat from the pan, and return the ‘meat to the pan. ‘Add onions and stir over medium-low heat until soft, 6-8 minutes. Add garlic and cook for 2 minutes more. Add all of the spices and stir to combine. Stirin water or broth and scrape the bottom of the pan, bringing up any browned bits. Stirin the tomatoes, tomato sauce and beans. Cook uncovered, stirring occasionally, over low heat for 30 minutes. Serve with grated cheese, sour cream and chopped scallions.Beef & Barley Soup Total Tim hours 30 minutes | Servings: 6 pounds beet stew meat, cut into 1 %écinch pieces teaspoon salt ‘teaspoon pepper carrots, cut into %-inch pieces parsnip, cut into ¥-inch pieces cup (inch) diced butternut squash ‘cups lower-sodium beef broth teaspoon dried thyme cup pearl barley cup frozen peas, thawed a Fresh thyme sprigs, for garnish Ina nonstick skillet, heat oil over medium= high heat. Season beef with salt and pepper; intwo batches, cook, flipping occasionally, Until browned all over, about 5 minutes per batch, Remove from heat. Place carrots, parsnips and squash at bottom of a 6-quart slow cooker. Top with beef. Ina large bowl, combine broth and thyme. Pour on top. Cover; cook on low 4 hours. Stir in barley. Cover; cook until barley and beef are tender, about 1 hour, adding peas during the last 15 minutes of cooking time. If desired, ‘garnish with fresh thyme sprigs. BEEF 558 SOUPSPhilly Cheesesteak Soup Total Time: 8 hours | Servings:8 2. pounds boneless sirloin steak, cubed Fine sea salt and ground black pepper % cup (% stick) unsalted butter, divided 1 cup chopped onions 3 garlic cloves, minced 6 1 cups beef bone broth, divided green bell pepper, thinly sliced %4 teaspoon cayenne pepper 1 (Bounce) package cream cheese, softened 1 cup shredded provolone cheese, for garnish 1. Season the steak generously on all sides with salt and pepper. Ina large skillet over medium-high heat, heat 2 tablespoons of the butter. Add the onions and garlic and cook until soft, $ to 5 minutes. Transfer the mixture toa slow cooker, 2. Add the steak to the skillet and sear on all sides until dark golden brown, adding more butter if needed. Transfer the meat to the slow cooker. 3. Add 5 cups beef broth, the bell pepper and the cayenne pepper to the slow cooker. Cover and cook on low for 6 to 8 hours. Shred the meat. 4, Afew minutes before serving, place the cream cheese and remaining broth in a blender, puree until smooth, and add to the slow cooker. Stir to combine and turn the heat up to high. Continue to cook, covered, until warmed through. 5. Ladle the soup into bowls and top with shredded provolone cheese. BEEF 59Dutch Ovens that'll warm your heart Treat yourself to one of these multipurpose must-haves, and you'll never look back. BALLARINI Bellamonte Cast ron 5-Cuuart Oval Dutch Oven in Crema White {$199.95, amazon.com = a Crock-Pot 7-Cuart Artisan Oval Enameled ‘Cast ron Dutch Oven in Sunset Orange '$6218,amazon.com Martha Stewart Thayer 64-Quart Enamel (On-Steel Dutch Oven in Martha Blue $39.99, amazon.com le 6o SOUPSCaraway Nonstick 65-Quart Ceramic Dutch Oven in Perracotta $195, amazon.com BEEF 61h Pork & Sauerkraut Stew Total Time: 3 hours | Servings: 8 Ina small bowl, cover the Toa large Dutch oven set over mushrooms with 1% cups of medium heat, add the bacon retry Gece eee) Cees eed TK Sead Sean boiling water. Set aside to and cook until crisp, about rehydrate, about 1 hour, then 12 minutes, Use a slotted use a slotted spoon to transfer spoon to transfer it toa them to a cutting board and baking sheet. Season the pork coarsely chop. Slowly pour the generously with salt and black soaking liquid into another pepper and turn the heat to bowl, leaving any sediment in ‘medium-high. Fry the pork in the bottom of the first bowl; batches, stirring occasionally, ee) set aside. until browned all over, about Cee Ce de Cater) ET alco) a SR ee a Cee Yee Y* Pa ee od ( Content eres) | een eee Bee (ee Cl) Caen . | et My ere) 5 Dee eee ( Pe Lal ae Sea Peed Pe Roo er ue ets ' eee ee ee tea \ Pro .8 minutes, then transfer it to the baking sheet. To the empty Dutch oven, add the kielbasa and cook until browned, about 6 minutes, then transfer it to the baking sheet. To the empty Dutch oven, ‘add the caraway, allspice, bay leaves and onions, and cook, scraping up the browned bits from the bottom of the pot, Until the onions are soft and golden, about 10 minutes. ‘Add the tomato paste and ‘cook, stirring frequently, until beginning to brown, about 8 minutes. Add the flour and cook, stirring frequently, until no white remains, about 2 minutes. Add the sauerkraut, and cook, stiring frequently, until slightly wilted, about 3 minutes. Return meat to the pot along with the reserved mushrooms and their soaking liquid, then add the stock, prunes and wine. When the liquid boils, turn the heat to medium- low, cover and cook, stirring ‘occasionally, for 30 minutes. Season with salt and black pepperto taste, add the apples and cook, covered, until the pork is tender, about 30 minutes. To serve, ladle the stew into serving bowls and garnish with chives.Tuscan White Bean Soup Total Time: 2 hours + overnight soaking | Servings: 1 pound dried white cannellini 1. Place the beans in a large bowl and add enough cold water beans to cover them by 2 inches. Refrigerate for at least 8 hours or Olive oil overnight. Drain the beans, rinse under cold running water, and 4 ounces (¥i-inch) diced drain again. Set aside, pancetta 2. Inamedium (10 inch) pot or Dutch oven, heat % cup of olive oil over medium heat. Add the pancetta and sauté for 4-5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic and rosemary, and cook over medium-low for 10 2 cups chopped leeks, white and light green parts (2 leeks) 2 cups chopped yellow onions (2 onions) 2 cupa tinct) cloed cemote, minutes, stirring occasionally, until the vegetables are tender. scrubbed (3-5 carrots) 3. Add the beans, chicken stock, bay leaves, 1 tablespoon 2 cups (4-inch) diced celery salt and 1 teaspoon pepper to the pot and bring to a boil (ribs Lower the heat and simmer, partially covered, for 1 hour and 2 tablespoons minced garlic 30 minutes, until the beans are very tender. Stir occasionally, (cloves) scraping the bottom of the pot, to prevent burning, Discard 2 teaspoons minced fresh the bay leaves, cover the pot, and allow the soup to sit off the rosemary heat for 15 minutes. Reheat, if necessary. 8-10 cups chicken stock 2 bayleaves 4. Ladle into large shallow soup bows, sprinkle with Parmesan Kosher salt and freshly ground cheese, drizle with olive oll, and serve hot. The soup will black pepper thicken as it stands, Reheat gently over medium heat, adding Freshly grated Parmesan water as needed to achieve your preferred consistency. cheese, for serving le mdBacon & Potato oup Total Time: 45 minutes | Servings: 6 bacon slices, chopped coarsely cloves garlic, crushed pounds potatoes, chopped coarsely ‘ups water ‘cup chicken broth ‘oups sour cream cup finely chopped fresh flat-leaf parsley ‘Cook bacon and garlic in a heated greased large saucepan over medium heat, stirring, until bacon is crisp. Add potatoes, water and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes until potatoes are tender. ‘Add sour cream; stir until just heated through. Stir in the parsley. Season to taste, Serve soup topped with additional fiat-leaf parsley leaves. PORK 65Bean & Kale Soup Total Time hours 40 minutes | Servings: 6 4. Slice kielbasa into %-inch- 1 (f8 ounce) package thick rounds; transfer kiolbasa 2 carrots to medium bowl. Cover; 2. ribs celery chill until ready to use. 1 onion Dice carrots and celery; 6 cups lower-sodium chicken finely chop onion. Place broth vegetables in the bottom 2. tablespoons Dijon mustard ‘of a 4-quart slow cooker. Stir in chicken broth and mustard. Cover; cook on high until vegetables are tender, about 4 hours, 8 cups chopped kale 1 (155 ounce) can cannellini beans, rinsed, drained 2. Add kielbasa, Cover; cook on igh for 1 hour. Add aa kale; cook for 10 minutes. ty Tum off slow cooker. Stir eee) in cannellini beans and Pee ¥4 teaspoon pepper. Let Pee stand until heated through, ere 10 minutes. If desired, serve with grated Parmesan, 66 Soups6s. Italian Tomato Soup With Meatballs Total Time: 40 minutes Servings: 6 1% pounds ground pork 4 ounces (2 cups) baby bella mushrooms finely chopped % cup grated Parmesan cheese % cupltalian-style dry breaderumbs 1 egg 1 clove garlic, minced 3. teaspoons fennel seeds, finely ‘crushed, divided 1 teaspoon salt % teaspoon pepper 1 (28 ounce) jar roasted garlic marinara pasta sauce with vegetables 2% cups low-sodium chicken broth sours. Heat oven to 425°F: Generously coat a large rimmed baking sheet with cooking spray. Ina large bow, gently stir together ground beet, mushrooms, cheese, breadcrumbs, ‘egg, garlic, 1 teaspoon of fennel seeds, salt and pepper until just combined. Shape into 24 meatballs; place on baking sheet. Bake for 12 minutes or until meatballs are no longer pink in center. Meanwhile, in a large pot, combine marinara, broth and remaining fennel seeds over medium-high heat. Bring to a boil; reduce heat to medium-low. Cook for 10 minutes more, stirring occasionally and adding meatballs during the last 3 minutes of ‘cooking time, Serve hot.White Bean & Chori Total Time: 1 hour 15 minutes + standing | Servings: 4 V6 cups dried white beans 6 cupswater ¥% cup olive oil, divided 4 cloves gatlic, crushed cup coarsely chopped fresh flat-leaf parsley ‘ured chorizo sausage, halved lengthwise, sliced thinly ais 4. Place beans in a medium bowl, cover with cold water; stand overnight. Rinse under cold water; drain. 2. Place beans and the water in a large saucepan; simmer, covered, 50 minutes or o Soup until tender. Reserve 3 cups cooking liquid; drain beans, Let stand for 10 minutes, Blend beans and reserved cooking liquid until smooth, Heat 2 tablespoons of the oil in cleaned saucepan; stir in garlic, half the parsley and Pureed white beans. Simmer, uncovered, 5 minutes. Season to taste. Meanwhile, heat remaining oil in a large frying pan; cook chorizo until browned and crisp. ‘Top soup with chorizo and remaining parsley to serve; drizzle with a little of the chorizo cooking oil, PORK 6970 SOUPSSausage & Peppers Soup Total Time: 6 hours 30 minutes | Servings: 6 pound sweet Italian sausage ‘onion, chopped ‘teaspoons fennel seeds ‘cups low-sodium tomato juice red and/or green peppers, diced teaspoon salt ‘teaspoon garlic powder teaspoon pepper ‘cups cooked orzo pasta Shredded Parmesan and fresh basil for garnish gES Evans 1. Coat a 12-inch nonstick skillet with cooking spray; heat over medium heat. Add sausage; cook, rotating, until browned all over, 5-7 minutes; transfer to plate. In same skillet, add onion; cook, stirring, until softened, 7-8 minutes. Crush fennel seeds. 2. Ina6-quart slow cooker, mix tomato juice, 2 cups water, peppers, onion, fennel seeds, salt, garlic powder and pepper. Add sausage, pushing down into liquid. Cover; cook on low until sausage is cooked through and vegetables are tender, 6 hours. 3. Transfer sausage to cutting board; slice into 4-inch rounds. Stir ‘0120 and sausage into soup; cook until heated. If desired, top with Parmesan and basil. PORK 71Vina _o — i Senta wa Soup Spoons worth slurping from Grab a spoon and dig in while your latest creation is still hot.Pinenjoy Cartoon Round Stainless Stee! Soup Spoons, Set of 2 $799, amazon.com HIWARE Matte Black Heavy-Weight Stainless Stoo! ‘Soup Spoons, Set of 6 $9.99, amazon.com LUewyn Japanese Ceramic ‘Soup Spoons, Set of $13.99, amazon.com PORK 73™ Italian Seafood Total Time: 45 minutes | Servings: 4 tablespoon olive cil medium onion, chopped finely cloves garlic, crushed (24 ounce) jar marinara sauce cups fish stock cup dry white wine strips lemon rind pounds uncooked large shrimp pounds firm whitefish filets ounces fresh clams, scrubbed sea scallops cup finely shredded fresh basil cup coarsely chopped fresh flat-leaf parsley sours oup Heat oil in a large saucepan over ‘medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add pasta sauce, stock, wine and rind; bring to a boil. Reduce heat; simmer, covered, 20 minutes. Meanwhile, shell and devein the shrimp, leaving tails intact. Cut fish into %-inch pieces. ‘Add clams to pan; cook, covered, for 5 minutes. Add shrimp, fish and scallops to pan; cook, covered, stirring occasionally, 5 minutes or until seafood just changes color. Stirin herbs; season to taste.Shrimp & Miso Soup Total Time: 15 minutes Servings: 4 6% ounces soba noodles 6 ounces instant miso soup 13 ounces uncooked shelled ‘medium shrimp ¥% cup baby spinach leaves 3 scallions, thinly sliced 1. fresh long red chili pepper, thinly sliced 76 SOUPS Cook the noodles in a large saucepan of bolting water, following package directions, untiljust tender; drain. Meanwhile, combine the instant miso soup and 6 cups water in a large saucepan; bring to a boil. ‘Add the shrimp and cook until they turn pink. Stirin the spinach, scallions, cl noodles. Serve immediately pepper andLobster Bis Total Time: 30 minutes | Servings: 4 tablespoons butter tablespoons chopped shallot teaspoon chopped garlic ‘cup chopped carrots cup chopped celery (28 ounce) can crushed tomatoes (82 ounce) carton seafood broth tablespoon Old Bay seasoning teaspoon ground black pepper cups frozen lobster meat pint heavy cream ‘Thyme sprigs and cracked black pepper, for garish Anessa geenn On Instant Pot, select Sauté; add butter. When butter is hot, add shallots and garlic; cook for 3 minutes or until translucent. Stirin carrots, celery, tomatoes, broth, Old Bay seasoning, pepper and lobster. Lock lid; set pressure-release valve to Sealing, Select Pressure Cook; cook on High Pressure for 4 minutes. When time is up, use natural release for 10 minutes, then set pressure-release valve to Venting to release remaining pressure. Unlock tid. Using an immersion blender, puree soup. Stirin cream. Ladle into bowis and garish as desired78 Creamy Scallop Soup Total Time: 1 hour + cooling | Servings: 4 tablespoons butter, divided shallots, chopped finely cloves garlic, crushed cups water coups fish stock ‘up dry white wine medium potatoes, chopped coarsely 1. tablespoon all-purpose flour Ye cup heavy whipping cream 41 ounces sea scallops 1 tablespoon finely chopped fresh chives RE OonRe CARAMELIZED LEEKS ‘1h tablespoons butter 11 large leek, sliced thinly 11 tablespoon white sugar % cup dry white wine 1. Melt half the butter in allarge saucepan over ‘medium heat; cook shallots and garlic, stirring, until softened. Add the water, stock, wine and potatoes; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until potatoes are tender. Remove from heat, cool 15 minutes. 2. Meanwhile, make caramelized leeks. Melt butter ina medium, soups saucepan over medium heat; cook leeks, stirring, about 5 minutes or until softened. Add sugar and wine, reduce heat to low; cook, stirring, about 45 minutes or until leek is caramelized. Using the back of a ‘teaspoon, work the remaining butter into the flour in a small bow. Blend or process soup, in batches, until smooth. Return soup to pan; add flour mixture. Return toa boil, stirring, then remove from heat. Stirin cream. and scallops; let stand, covered, 3 minutes. Season totaste. Serve soup sprinkled with leeks and chives.80 Chunky Fish Chowder Total Time: 40 minutes Servings: 4 tablespoon olive oil thick bacon slices, chopped coarsely medium onion, chopped finely stalks celery, trimmed, chopped finely cloves garlic, crushed tablespoon all-purpose flour cup milk, warmed pounds fingerling potatoes, sliced thickly ccups fish stock cup water pounds whitefish fillets, cut into 1-inch pieces cup coarsely chopped fresh flat-leaf parsley teaspoon lemon zest soups Heat oil in a large saucepan over ‘medium heat; cook bacon, stirring, until crisp. Add onion, celery and garlic; cook, stirring, until onion is soft. Add flour to pan; cook, stirring, until mixture bubbles and thickens. Gradually stir in warmed milk. Add Potatoes, stock and the water; bring toa boil, stiring. Reduce heat; simmer, uncovered, about 10 minutes or until potatoes are tender. ‘Add the fish to soup; heat, stirring ‘occasionally, until fish is cooked. Remove from heat; stirin parsley and zest, season to taste.Seafood Stew Total Tim hour | Servings: 6 2 tablespoons olive oil 1 fennel bulb, chopped, reserve fronds for garnish 1. small onion, peeled and chopped 5 cloves gatlic, thinly sliced Ye teaspoon red pepper flakes, plus more for garnish 2. tablespoons tomato paste 1 (28 ounce) can no-salt-added diced tomatoes 1% cups white wine 1 bayleat 1. pinch saffron threads % teaspoon kosher salt ¥% teaspoon ground black pepper pound Manila clams, scrubbed pound mussels, scrubbed pound shrimp, peeled and deveined pound firm whitefish, such as cod orhalibut, cubed ¥% cup chopped fresh parsley 4. Inalarge Dutch oven over medium- high heat, warm the oil. Sauté fennel and onion until softened, about 8-10 minutes. Add garlic, red pepper flakes and tomato paste, ‘and cook 2 minutes more. Stir in tomatoes with their juices, wine, bay leaf, saffron, salt and pepper. Cover and reduce heat to low to simmer for 20 minutes, stirring occasionally ‘Add clams and mussels, cover and cook for 5 minutes. Add shrimp and fish, cover and cook § minutes more or until clams and mussels have opened (discard any that do not). Remove bay leaf. Stirin parsley and serve immediately. Garnish with fennel fronds, if desired. SEAFOOD 81Tomato & Chile Fish Soup Total Time: 35 minutes | Servings: 4 6 cups vegetable broth 3 medium vine-ripened % cup loosely packed fresh 2. tablespoons fish sauce tomatoes, cut into thin cilantro leaves 2. tablespoons firmly packed wedges brown sugar 2 freshlong red chiles, 1. Combine broth, sauce, 2 cloves gatlic sliced thinly sliced thinly sugar, garlic, lemongrass and 2 stalks fresh lemongrass, bruised 1 tablespoon lime juice shallots in a large saucepan; 4 red shallots, sliced thinly 3 ounces bean sprouts bring to a boil. Reduce heat ‘Yh pounds firm whitefish filets, cup loosely packed fresh to low; simmer, uncovered, for cut into %-inch cubes mint leaves 20 minutes. 82 SOUPS‘Add fish, tomatoes and chiles; cook for 2 minutes or until fish is just cooked through. Stirin lime juice. Discard lemongrass. Season to taste. Divide soup between bowls. Top with bean sprouts and herbs. SEAFOOD, 83.Storage Containers that’ I sav ‘Too much soup is never a bad thing, which is why you'll want to have some of these handy YOUF SOUPS. »»es228Adewnest Ceramic Microwave & Oven-Safe Serving Bowls With Lids, Set of 4 $3099, Luxshiny Microwave & Dishwasher- Safe Bowls With Lids, Set of 8 $2285, amazon.com Bico Tunisian Microwave & Dishwasher-Safe Ceramic Bowls With Lids, Set of 3 De $27.99, amazon.com eyMinestroné With Wheat Pa Total Time: 35 minutes Servings: tablespoon extra-virgin ol fee cum on) oy esr eee Heat oil in a large saucepan over chopped coarsely medium heat. Cook fennel, onion, celery and carrot, stirring occasionally for 7 minutes or until onion is soft fee Reger) Cre Sic RERE ICS) Add garlic and thyme sprigs to pan; cook, stirring, for 2 minutes. Add tomatoes, pasta and 5 cups water; bring to a boll, Reduce heat to low; simmer for 10 minutes. Remove Ey can (145 ounces) no-salt- Pere eared Cree Ss Roy thyme sprigs. (155 ounce) can kidney beans, Ce Re) ‘Add beans and kale; simmer for ounces black kale (Tuscan 2 minutes or until kale is just wilted Pe Ra! d Season with pepper. Top with cheese Coy and thyme leaves to serve. Sera fees aC yd NOODLES. 87Homestyle Chicken Noodle Soup Total Time: 25 minutes | Servings: 4 11 teaspoon canola oil 1 medium onion, chopped 2 tablespoons sweet vermouth, optional 2 medium carrots, cut into rounds medium ribs celery, chopped teaspoons minced garlic teaspoon dried oregano (145 ounces each) cans reduced-sodium chicken broth 1 cup dry bow tie pasta ‘1% cups shredded cooked chicken breast 2. cups fresh spinach Grated Parmesan cheese, for garnish Heat oil in large soup pot over medium-high heat. Add onion; cook § minutes or until translucent and begins to brown, Add vermouth, if using, and stir to scrape caramelized bits from bottom of pot. Add carrots, celery, garlic and oregano; cook 2 minutes. Add chicken broth and 4 cup water; simmer 5 minutes. ‘Add pasta; cook 8 minutes. Gently stir in chicken and spinach; simmer 2-3 minutes or until chicken is warm and spinach wilted, Ladle into bowls and garnish with cheese, if desired 88. soups.TotalTime: 1hour | Servings: 6 Ronn % tablespoons olive oil ribs celery with leaves, chopped small onion, chopped ounces pancetta or bacon, chopped cloves garlic, minced (28 ounce) can crushed tomatoes with basil (15 ounce each) cans cannelloni beans, rinsed, drained (145 ounce) can lower-sodium chicken broth teaspoon pepper cup ditalini pasta Grated Parmesan cheese, for garish ta e Fagioli oup 4. Ina pot, heat oil over medium-low heat; add celery, onion, pancetta and garlic. Cook, stirring occasionally, until vegetables are softened, about T minutes, 2. Stirin tomatoes with their juices; simmer for 2 minutes. Stirin beans, broth and pepper; over high heat, bring to a boil, Reduce heat to low; simmer, stirring occasionally, until slightly thickened, 35 minutes. 3. Stirin pasta; cook until tender, 10 minutes. Serve sprinkled with cheese. NOODLES 8990 Pork Ramen Total Time: 5 minutes | Servings: tablespoon dark sesame oil ound package ground pork (82 ounce) carton mushroom. stock tablespoons soy sauce tablespoons rice wine vinegar tablespoon garlic chili paste tablespoon Chinese five-spice powder Ye teaspoon ground black pepper 2 packs ramen noodles, seasoning packets discarded Microgreens, soft-boiled eggs, matchstick carrots and black sesame seeds, for garnish 1. Oninstant Pot, select Sauté; add cil, When oil is hot, add pork and cook for 5 minutes. Add stock, soy sauce, rice wine vinegar, garlic chili paste, Chinese five-spice powder and pepper. soups Lock lid; set pressure- release valve to Sealing. Select Pressure Cook; ‘cook on High Pressure for 5 minutes. When time is up, use natural release for 5 minutes, then set pressure- release valve to Venting to release remaining pressure. Unlock ti, Select Sauté; stir in ramen, Cook for 5 minutes or until ramen is done. Ladle into bowls and garnish as desiredMac’n’ Che Total Time: 40 minutes | Servings: 6 Soup 1 cup elbow macaroni (4 ounces) 1. Cook macaroni according to package 3 tablespoons butter, at room temperature directions until almost tender; drain. ¥% small onion, chopped (4 cup) 2. (1075 ounce each) cans condensed ae a ad aled gee ae gcd ela dere butter over medium-high heat. Add onion; eee a eee cook, stirring occasionally, unti ust tender, 3-4 minutes, broth 1 teaspoon mustard powder 3. Whisk in undiluted soup, broth, 1% cups water, teaspoon cracked pepper mustard and pepper. Bing to bol; reduce 1 ounce) package finely shredded heat to medium. Stirin 1% cups of cheese Cheddar cheese (2 cups) until melted. Stirin milk, Worcestershire and 1 cupmik reserved pasta; heat through 1 teaspoon Worcestershire sauce tg] tases nen aRaS oanG on 4. Position broiler rack so that top of bread on ienar eed baking sheet willbe 4 inches from heat source; preheat broiler. Spread remaining butter over ‘tops of bread slices. Place on ungreased baking sheet; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes. Divide soup among 6 bowls; top with toasts, o2 soupsGreek Chicken Soup With Orzo Total Tim {0 minutes | Servings: 6 ‘cup uncooked orzo pasta ngs cup lemon juice tablespoon canola oil ‘cup chopped onion (145 ounce each) cans lower- sodium chicken broth tablespoons grated lemon zest teaspoons fennel seeds, crushed teaspoon salt teaspoon pepper (6 ounce) package baby spinach leaves 1 cup shredded cooked chicken ase teat as tND 1 Cook pasta according to package directions; drain, In large bow, whisk together eggs and juice. In large pot, heat oil over medium heat. Add onion; cook, stirring often, until softened, 3 minutes. Add broth, zest, fennel, salt and pepper. Bring to a boil. Reduce heat to Increase heat to medium. Whisking constantly, in a steady stream pour about half of broth into egg mixture. Return to pot; cook, stirring, until slightly thickened, about 10 minutes. Do not boil. Add spinach; cook until wilted, 3 minutes. Stir in chicken and orzo; cook until heated through, 2 minutes. NOODLES 93Ham & Cheese Tortellini Broth TotalTi hours 40 minutes | Servi cloves garlic, crushed medium onion, sliced thinly (125 ounce) piece smoked ham tablespoons tomato paste ‘cups chicken stock ‘ups water (145 ounce) can diced tomatoes 6% ounces frozen green peas 9% ounces ham and cheese tortellini ¥% small white cabbage, shredded finely ¥% cup shaved Parmesan soansse 1. Place garlic, onion, ham, tomato paste, stock, the water and canned tomatoes in a 5- or 6-quart slow cooker. Cook, covered, on low for 5 hours. Season. 2. Remove ham from slow cooker, then shred meat coarsely using two forks. Return to cooker with peas. Cook, covered, on high for 10 minutes or until peas are tender. 3, Meanwhile, cook tortellini in a large saucepan of boiling salted water Until just tender; drain. Divide among bows. 4. Ladle broth over tortellini, Serve topped with cabbage and Parmesan. NOODLES 95Soup to Go so you're always satisfied Whatever your day has in store for you, one thing's certain: a cozy cup of soup on the go will make any journey more enjoyable. IRON “FLASK 16-Ounce Stainless Stee! insulated ‘Thermos in Terrazzo Rs $2198, amazon.com WHUY 30-Ounce Ceramic: @ Bowl With Lid ia Pink $1643, amazon.com ‘Alxeme 27-Ounce Stainless Stee! v y) Alxeme 96 SoupsM a ga 7 j ne Your One Stop Single Copy Shop. SHOP Lose the Clutter, ta ie CALM Bo Way Every Room, Trick, To Ty Up Today Smart « Pretty = SHIPPING CT] ORC TreeSotips Get ready SO ats} Panis OTe ay Pn eee) a $ BCT e vc) WT TL Fs a starts dropping Seu outside, keep the chill at Paine ag Colo mule ie eee eure) CMEC Teo From nutritious LTC Ets} Lele lclal eel eoad cn gio ee Ure} Ween Raut PE CUT aot} eet een) eet PCr aT eau cozy and, most lec Crem