October 31st, 2010 - Barbara Feiner
Fall’s dynamic trio—a bowl of homemade organic soup, a tossed salad, and a loaf of crusty bread or homemade biscuits—is hard to beat on a chilly autumn evening.
Creating this filling dinnertime soup couldn’t be easier. Prep time is only 10 minutes, cook time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Savory Vegetable Beef Soup
Makes 6 servings
1¾ cups organic beef broth
2 medium organic potatoes, cut into cubes
Read More:Super-Easy Vegetable Beef Soup
August 23rd, 2010 - Barbara Feiner
Poblano and chipotle peppers, sweet potatoes, roasted garlic, lemongrass and lentils are just a sampling of the flavorful ingredients you’ll find this fall in Pacific Natural Foods’ new line of vegetarian soups and chowders.
The bistro-inspired collection features all-natural ingredients, including vegetables, legumes, savory herbs and zesty spices.
Six flavors will be available:
- Vegetable Lentil & Roasted Red Pepper Soup
- Poblano Pepper and Corn Chowder
- Rosemary Potato Chowder
- Thai Sweet Potato Soup
- Chipotle Sweet Potato Soup
- Roasted Garlic Mushroom Lentil Soup
“America’s hunger to explore adventurous new flavors has reached the humble soup bowl,” says Pacific VP of Sales and Marketing Tim Ramsey. “We scoured recipes and restaurant menus for flavor inspiration and created a new collection of hearty classics that reflect regional favorites, as well as global cultural trends.”
No can openers are needed for the soups, which are packaged in easy-to-open, pour-and-close, BPA-free cartons. Pacific’s “Tetra Recart” packaging helps preserve ingredients’ integrity while delivering a product that’s fresh and less processed, with no tin aftertaste. Cartons are shelf-stable for up to 24 months.
Suggested retail price is $2.69 to $3.29 for a 17.6-oz. package.
Look for the soups at your local natural and organic food store in October. Follow the company on Twitter for updated information.
Read More:New Natural Soups, Chowders to Debut
May 7th, 2010 - Barbara Feiner
Seasonal homemade soup can be a great Mother’s Day gift. Pour the finished product into a large mason jar, adorn the top with a bow, and add a fresh baguette from your favorite organic bakery or market.
Zucchini Soup with Herbed Cream is a fresh way to savor squash. Whenever possible, purchase your organic vegetables and herbs from local farmers’ markets or community-supported agriculture (CSA) groups.
Prep time for today’s recipe is 15 minutes, and cook time is 30 minutes.
Double the batch, and you’ll have enough for gift-giving and your own family meals.
Zucchini Soup with Herbed Cream
Makes 6 servings (1¼ cups each)
1/2 cup sour cream
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano leaves
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
1 clove garlic, minced
4 medium zucchini, thinly sliced (about 6 cups)
1/4 teaspoon ground black pepper
3 cups organic vegetable broth
- Stir sour cream, 1 teaspoon basil and 1 teaspoon oregano in small bowl. Cover and refrigerate.
- Heat oil in 4-quart saucepan over medium heat. Add onion and garlic; cook until tender.
- Add zucchini and black pepper. Cook for 5 minutes, or until zucchini is tender.
- Add broth, remaining basil and remaining oregano. Heat to a boil. Reduce heat to low. Cover and cook for 15 minutes.
- Place one-third of the zucchini mixture into a blender or food processor. Cover and blend until smooth. Pour mixture into large bowl.
- Repeat blending process twice more with remaining zucchini mixture. Return all puréed mixture to saucepan. Cook over medium heat for 5 minutes, or until hot.
- Divide soup among 6 serving bowls, and top with about 1 tablespoon sour cream mixture, using a spoon to swirl cream in a decorative pattern on soup surface.
Recipe and photo courtesy of Swanson
Read More:Zucchini Soup with Herbed Cream
November 21st, 2009 - Barbara Feiner
Each year, the Louisiana Sweet Potato Commission holds a Sweet Rewards Recipe Contest in conjunction with Louisiana Cookin’ magazine.
Last year’s winner in the Soup Category was Sally Sibthorpe of Shelby Township, MO, who wowed judges with her recipe for Ginger Thai Sweet Potato Bisque. This soup makes a zesty Thanksgiving starter, fusing Asian flavors with the natural goodness of America’s sweet potato crop.
All of the ingredients should be available at your local natural and organic food store. Click here for more sweet potato recipes.
Ginger Thai Sweet Potato Bisque
Makes 6 to 8 servings
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove minced garlic
4 cups cooked sweet potatoes
2 tablespoons freshly grated ginger root
1 can (15 ounces) coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro
4 tablespoons shredded coconut
- Heat oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and sauté until tender.
- Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth.
- Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste. Bring to a simmer, and cook for 15 minutes.
- Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more.
- Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.
Recipe and photo courtesy of the Louisiana Sweet Potato Commission
Read More:Ginger Thai Sweet Potato Bisque
October 16th, 2009 - Barbara Feiner
While it’s approaching 90° today, with gusts of hot Santa Ana winds, the last two days have been a different story: rain and blasts of cold air. In my home, this means it’s soup weather.
For a rustic appetizer that pairs beautifully with a variety of main courses, try our weekend recipe: Roasted Tomato Barley Soup. Prep time is only 10 minutes, while cook time is 40 minutes. Add an additional 25 minutes to roast the tomatoes before you prep the soup.
All of the ingredients should be available at your local natural and organic food store.
Roasted Tomato Barley Soup
Makes 8 servings
1 can (about 28 ounces) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups chicken broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
- Heat oven to 425°F. Drain tomatoes, reserving the juice.
- Place the tomatoes, onions and garlic in a 17” x 11” roasting pan. Pour the oil over the vegetables, and toss to coat. Roast for 25 minutes.
- Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley, and heat to a boil. Reduce the heat to low.
- Cover and cook for 35 minutes, or until the barley is tender. Stir in the parsley.
Recipe and photo courtesy of Swanson Organic Broth
Read More:Roasted Tomato Barley Soup
September 4th, 2009 - Barbara Feiner
Top Chef, one of my favorite competitive cooking shows, has motivated many viewers to sharpen their knives and try their hand at cooking restaurant-quality fare.
The troubled economy has also become a significant incentive, as consumers are dining out less frequently.
If you’re a fan of the Bravo show, you’ll appreciate our weekend recipe, which was inspired by a past season’s “quick-fire challenge.” With only 30 minutes to prepare a dish, the “cheftestants” relied on prepared broths and stocks—a shortcut on which many professional restaurant chefs rely.
That’s the case with Thai Roasted Squash Soup, a sweet and spicy dish that’s infused with traditional ethnic flavors like coconut, curry, fresh ginger and cilantro.
Prep time is 35 minutes, bake time (for the fresh vegetables) is 35 minutes, and cook time is 25 minutes. All of the ingredients should be available at your local natural and organic food store.
Thai Roasted Squash Soup
Makes 6 servings
2 tablespoons vegetable oil
2 teaspoons curry powder
1 butternut squash, peeled, seeded and cut into 2” pieces (about 6 cups)
1 large sweet onion, cut into eighths
1 tablespoon chopped fresh ginger root
3 cups Swanson certified-organic chicken broth
1 can (15 ounces) cream of coconut
3 tablespoons chopped fresh cilantro leaves
- Heat oven to 425°F.
- Stir oil and curry in “a large bowl. Add squash and onions, and toss to coat. Spread vegetables onto a 17” x 11” roasting pan.
- Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
- Heat vegetables, ginger, broth and cream of coconut in a 4-quart saucepan over medium-high heat. Bring mixture to a boil.
- Reduce heat to low. Cook for 20 minutes, or until vegetables are tender.
- Spoon 1/3 of the vegetable mixture into an electric blender or food processor. Cover and blend until smooth.
- Pour mixture into a large bowl. Repeat blending process twice more with remaining vegetable mixture.
- Return all of the pureed mixture to the saucepan. Cook over medium heat until hot.
- Season to taste. Divide soup among 6 serving bowls. Sprinkle with cilantro.
Recipe and photo courtesy of Swanson Broth
Read More:Thai Roasted Squash Soup
October 4th, 2008 - Barbara Feiner
Cooking shouldn’t be a chore; it should be a celebration.
“Any chef knows that the secret to truly great cooking is not any special technique,” says Chef Michael Chiarello, host of the Food Network’s Easy Entertaining With Michael Chiarello and author of several cookbooks, including Michael Chiarello’s Casual Cooking and Napa Stories: Profiles, Reflections and Recipes from the Napa Valley. “To create incredible meals, all you need is high-quality ingredients.”
Here is one of Chiarello’s newest soup recipes. Serve it with cheese, and pair with a rich Cabernet Sauvignon.
All of the ingredients should be available at your local natural and organic food store.
Makes 10 servings (about 1½ cups each)
- 1/4 cup extra-virgin olive oil
- 6 medium cloves garlic, chopped
- 2 cups finely chopped yellow onions (2 small)
- 1 cup diced celery (2 medium stalks)
- 1 cup diced carrots (2 medium)
- 1 tablespoon finely chopped fresh rosemary or thyme leaves
- 1 can (15 oz.) cannellini beans, drained
- 1½ cups undrained diced tomatoes (half of a 28-oz. can)
- 4 cups diced green or yellow zucchini (5 small)
- 1 cup uncooked tubetti pasta or other small tube pasta (4 oz.)
- 2 cartons (32 oz. each) reduced-sodium chicken broth
- Salt and freshly ground black pepper, if desired
- 1/2 cup shredded Parmesan cheese
In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper.
Recipe and photo courtesy of Blackstone Winery and Progresso
Read More:Home-Style Minestrone
February 3rd, 2006 - Barbara Feiner
This week, I introduced Organic Authority’s Cooking School, focusing on:
When You Can’t Find Organic Ingredients…
Homemade Organic Tortilla Strips
Cooking with Organic Dried Beans
Hot Trend: Organic Chili Peppers
Now you’re ready to create the special tomato and mushroom soup that incorporates the week’s lessons. Note: Because you follow an organic lifestyle, Organic Authority recommends using certified organic ingredients, when available, in all recipes to minimize your risk of exposure to pesticides, chemicals and preservatives.
Latin Tomato and Huitlacoche Soup
Hot, corny, spicy and thick with beans, this soup satisfies all those south-of-the-border cravings in one lusty dish. If you can’t find huitlacoche (weet-la-coach-aye), use sautéed portobello mushrooms.
1/2 cup dried black beans soaked or 1½ cups drained canned black beans
6 cups light chicken stock or canned low-sodium chicken broth
1 cup shredded cooked chicken meat
1 cup fresh or frozen corn kernels
1/2 cup fresh or canned tomato puree
4 scallions, trimmed and thinly sliced, green and white parts kept separate
One large Anaheim chili, with or without seeds, or other chili, stemmed and thinly sliced
1/2 cup (2 ounces) huitlacoche, fresh or frozen (see note, below) or 3 cups cubed portobello caps (about 4 ounces)
1 tablespoon olive oil (as needed)
1/2 cup (loosely packed) fresh cilantro leaves
1 tablespoon fresh lime juice
Kosher or sea salt and freshly ground black pepper
One recipe Homemade Organic Tortilla Strips
- Place the beans in a small saucepan of simmering water. Cook, uncovered, until tender, about 45 minutes. Add hot water, if necessary, to keep the beans well submerged. Drain the beans.
- Combine the stock, meat, corn, tomato puree, whites of scallion, chili and beans in a medium-size sauce pan over high heat and bring to a boil. Reduce the heat; cover and simmer for 15 minutes.
- Stir in the huitlacoche. (If using portobellos, sauté them in 1 tablespoon olive oil over medium heat, until the mushrooms give up their liquid. Remove from the heat and add to the soup.) Add the cilantro, lime juice and scallion greens, and simmer for 2 minutes. Season to taste with salt and pepper.
- Serve hot, sprinkling some of the tortillas strips over each bowl of soup.
Huitlacoche (Mexican corn fungus) is available canned, frozen and occasionally fresh, in different size pieces. Frozen huitlacoche is preferable because it retains a better texture than canned. When chopped, huitlacoche darkens dishes to which it is added; to minimize the darkening of this soup, choose small, peanut-sized huitlacoche, which can be added to the soup whole, or slightly larger pieces that will only need to be cut in half before adding them to the soup. Larger pieces, which will have to be chopped or cut several times to make the proper size pieces, will darken the soup more.
Recipe reprinted with permission from The Mushroom Lover’s Mushroom Cookbook and Primer, by Amy Farges, © 2000, Workman Publishing Company, Inc., New York. All rights reserved.
Read More:Latin Tomato and Huitlacoche Soup