A classic comfort food, chicken soup has been prescribed for body aches and ills since the times of ancient Egypt, and since then has been recommended to treat everything from hemorrhoids to leprosy.

Ingredients:

1 Pound Dried Mung Beans
8 Cups Water
Sugar or Honey

Servings: 4

The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don't have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.

Servings: 8

Many supermarkets now carry a decent selection of "exotic" mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don't have the flavor and texture needed for this hearty soup.

Serves 12

Ingredients:

4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic gloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly or lightly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt chicken broth
12 fresh sage leaves (for garnish)

FARMfood: Green Living with Chef Daniel Orr

Farmers' Market Corn Chowder with Herbs I love this soup straight up, but try it with the addition of smoked
trout, crabmeat, or chopped prawns. It is good both hot and chilled.

Folks served: 8

FARMfood: Green Living with Chef Daniel Orr

I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.

Folks served: 8

5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves

This soup is delicious in winter and summer and is a great way to eat your greens! If you can't find broccolini at your local market substitute broccoli and peel the stems (this is not necessary with broccolini because of its tenderness). Broccolini is a hybrid of broccoli and Chinese kale. The result is a tender, slightly sweet vegetable with edible stems and florets. 

The ever popular tomato soup but made in a healthier way. A delicious starter soup for every food lover.

Ingredients:

3 pounds Heirloom tomatoes such as Hawaiian Pineapple or Brandywine
2 cups lemon cucumbers, peeled, seeded, and diced
2 cups onions, diced