Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Tomato barley soup with feta and green onion biscuits

In Praise of Leftovers
This soup works well as leftovers, and also incorporates lots of staples you're likely to have on-hand.

By Sarah Murphy-KangasIn Praise of Leftovers

Tomato barley soup
The great thing about a soup like this is that it's almost impossible to mess it up. Don't go light on the salt, taste as you go, and have fun cleaning out your fridge!

1/4 cup olive oil
1 large onion, finely chopped or thinly sliced
2 large carrots, finely chopped
1 large red bell pepper, finely chopped
4 cloves minced garlic
2 cans chicken stock (or water)
1 14-ounce can diced tomatoes with juice
1 28-ounce can crushed tomatoes
1/2 head of small cabbage, finely shredded
Few big handfuls of chopped fresh kale 
1/2 cup quick-cooking barley (or 1 cup cooked grain, like rice)
Big handful fresh basil, coarsely chopped
Juice of 1/2 lemon
Lots of coarse salt
Pepper 

1. Heat up the olive oil in a large stockpot or Dutch oven. Add onion and cook for 5 minutes. Add carrots, red pepper, and garlic, and sauté until soft, about 10 more minutes. 

2. Add chicken stock and tomatoes and simmer for 20 minutes. Stick an immersion blender in and puree about 1/4 of the soup to give it more body.

3. Add cabbage, kale, and barley and cook for 10 minutes. Add basil, lemon juice, salt and pepper, and add more of anything to taste (including more water if you want your soup thinner).

4. Serve unadorned or with lemon zest, Parmesan, or more basil on top.

Feta and green onion biscuits
These are a riff on my classic biscuits, and will elevate any soup to divine heights. The feta adds some moisture that makes them even fluffier, if that's possible, and the green onions add beautiful little flakes of color.

Makes 6-8, depending on the size of your biscuit cutter. I doubled the batch for 6 people, and we had none left over.

2 cups flour
1 teaspoon salt
1 tablespoon baking powder
1/2 cup (1 cube) cold unsalted butter
1/2 cup coarsely crumbled feta
1/3 cup finely chopped green onions
3/4 cup cold milk
Flaked salt and milk for tops

1. Preheat oven to 450 degrees F.

2. In a medium bowl, combine flour, salt, and baking powder. Cut in butter with your fingertips or a pastry cutter until butter is in pea-sized lumps. Add feta and green onions and gently mix with your hands.

3. Add milk, and mix with a wooden spoon until mixture just holds together. Knead a couple times in the bowl, then let dough rest for 1 or 2 minutes.

4. Flour a work surface. With a rolling pin, roll dough out into a rectangle about 1/2-inch thick. Fold short ends toward one another, then roll out again until dough is about 3/4-inch thick. With a biscuit cutter, cut out rounds and place them close together in a pie plate on a cookie sheet. Roll out remaining dough the same way and cut out the rest.

5. Brush tops with milk, then sprinkle lightly with flaked or coarse salt. Bake in preheated oven for 10-12 minutes, until tops are golden brown and biscuits are cooked through. Serve hot with butter.

Click here to read the full Stir It Up! blog post

Back to Index

25 of 44

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

You've read  of  free articles. Subscribe to continue.