soup – In Good Taste

Italian Wedding Soup

Maris Callahan — Sun, 01 Oct 2017 16:50:55 +0000

In some households, the approach of Fall means pumpkin spice, sweaters and apple picking. It used to be that way for me too, until last year when Brad and I moved in together. In my household, “Fall” starts the day Ohio State plays its first football game and the only Saturday I can drag my boyfriend out for some pumpkin patch and apple cider shenanigans is on bye week. I am all for a good tailgate or an excuse to make game day snacks and appetizers, but Brad takes these games so seriously I don’t know how he even enjoys them. He doesn’t like to watch them around fans who “don’t really get it” and if I accidentally make us social plans between kickoff and the final pass, I’m going alone. There are things that Brad and I are equally enthusiastic about when the weather starts to get chilly: sweatshirt and vest weather is always welcomed (even though I’m simultaneously mourning the poolside cocktail season), and we both really like soup. After working from home for the better part of the past seven years, it’s hard to balance everything I want to do when I’m working long hours – I […]

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Hearty Winter Vegetable Soup

Maris Callahan — Sun, 08 Nov 2009 17:00:00 +0000

Winter vegetable soup made with acorn squash, kale, chicken or vegetable broth, cannellini beans and thyme, topped with parmesan cheese. When I was in high school, I was at a local diner with my mother one night and she ordered a glass of white zinfandel. The waitress, confused, told her that they didn’t have white zinfandel, but they had the “pink kind.” Well, yes. White Zinfandel is tinted pink. Similarly, black kale is actually green. Growing up, eating green vegetables meant peas, string beans, broccoli and the occasional iceberg lettuce salad. Healthy, but not a lot of variety. Over the past few years I’ve discovered just how much I like spinach (especially in spinach and artichoke dip or baked penne with spinach and sausage) as well as how well Swiss chard complements whole wheat spaghetti. And now, I can sing the praises of kale, also. This soup only takes about fifteen minutes to prepare (which I will admit, does not include wrestling with your vegetable peeler and the acorn squash) and another fifteen minutes to simmer away on the stove. Even if you have an acorn squash that fights back, it’s a quick dinner and filling for a chilly night. […]

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Black Bean Stew with Corn, Tomatoes and Green Chiles

Maris Callahan — Sun, 04 Oct 2009 00:00:00 +0000

Did you know that you can make soup or stew in under an hour? Well, you can. You can make black bean stew with corn, chiles, tomatoes and more delicious spices in about thirty minutes (longer if you want to let the flavors bubble together for more time). It’s amazing. Stew is one of the easiest meals you can make, because all you do is throw everything in a pot or slow-cooker and you pretty much just leave it there. I made this on a Sunday, my favorite time of the week to make a pot of something that I can pop on the stove and forget about. Well, I didn’t forget about it, but it also didn’t require constant attention. The problem with most stew is that it usually has to cook for a minimum of a few hours. It, quite literally, stews. Sometimes though, and definitely in this instance, you can just open a few cans, chop an onion, season and fifteen minutes later … dinner. Well, if you want to get technical, there are a lot of steps in this recipe. The Steps One: Make stew. Two: Change into sweatpants. Three: Pour yourself a glass of wine and start […]

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Creamy Sweet Potato Soup

Maris Callahan — Thu, 02 Apr 2009 03:00:00 +0000

Even as the weather starts to warm up, I remain dedicated to eating soup. No matter how warm it is outside, when lunchtime rolls around I’m often at work indoors, bundled up in sweaters and scarves (yes, you read the plural correctly) to mitigate the strength of industrial central air conditioning. In the summer, I do typically abandon my favorite autumnal soups like sweet potato and butternut squash in favor of lighter kinds- minestrone or garden vegetable but before April showers officially become May flowers I needed to squeeze one more root vegetable onto my menu. This soup is great because it uses yogurt instead of cream to elicit the same smooth, velvet texture that usually accompanies soups that nutritionally, are more like desserts than meals. Save Print Last Hurrah for Winter: Sweet Potato Soup Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4-6 servings Ingredients 2 tablespoons canola oil 1 large sweet onion, sliced 2 teaspoons ground cumin 2 teaspoons curry powder (optional) 3 large sweet potatoes, peeled and cubed 1½ quart chicken broth 1¾ cup Fat Free Plain Yogurt 2 tablespoons chopped parsley or cilantro ¼ cup pumpkin seeds or pine nuts for garnish […]

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