Try these soups and get ready to change your mind about those boring old leafy green and yellow vegetables. These recipes are for dishes mentioned in the main story on this page.
SWEET POTATO AND BACON SOUP (MAKES 8 SERVINGS)
1 medium onion, chopped
5 medium sweet potatoes, peeled and cubed
1/4 teaspoon cumin
1/4 teaspoon ground dried coriander
5 cups (or more) chicken broth
2 cups chiffonade of fresh spinach (cut into thin ribbons)
In a soup pot, fry bacon over medium heat until crisp; remove from pan and drain on paper towels. In bacon fat, fry onion until limp. Add sweet potatoes, cumin and coriander. Stir and cook for 1 minute, until fragrant.
Stir in chicken broth and bring to a boil. Reduce heat, cover and simmer 30 minutes, until potatoes are tender. In batches, puree soup in a food processor or blender.
Return soup to pot, adding additional chicken broth if a thinner soup is desired. Return to a simmer. Add spinach and cook 1 to 2 minutes, until spinach is wilted. Stir in reserved bacon bits.
BEAN AND SWISS CHARD SOUP (MAKES 10 TO 12 SERVINGS)
1 pound dried Great Northern beans
1/4 cup olive oil
4 cloves garlic, minced
1 large onion, chopped
2 smoked pork chops, about 1/2 pound
Salt, pepper
1 1/2 tablespoons oregano
1 3/4 cups dry white wine
2 cups diced carrots (in 1/4- inch dice
1 large can (48 ounces) chicken broth
1 pound Swiss chard, stems removed and cut into ribbons
Shredded Parmesan cheese
Place beans in a large pan, cover with cold water and bring to a boil. Reduce heat, cover and simmer for 2 hours.
Meanwhile, heat olive oil in a large soup pot. Saute garlic and onion over medium-low heat until softened, about 15 minutes. Hack pork chops into chunks and add them, bones and all, to pot. Season generously with salt and pepper. Stir in oregano. Cook and stir over medium heat for about 10 minutes.
Add wine and bring to a boil. Reduce heat, cover and simmer for 15 minutes. When beans are done, drain and add to soup pot with carrots and chicken broth. Cover and simmer 1 hour. Add Swiss chard and simmer 15 minutes longer. Add additional salt and pepper if needed.
To serve, ladle into bowls and top with a sprinkling of Parmesan cheese.
LEAFY GREEN AND YELLOW VEGETABLE SOUP (MAKES 12 SERVINGS)
1/2 pound stew beef, in 1/2-inch cubes
Salt, pepper
3 tablespoons Dijon mustard
1/2 cup flour
Oil
1 large onion, chopped
3 cups beef broth
1 can (14.5 ounces) plum tomatoes, chopped, with juice
3 cups water
1 pound kale, stems remove and leaves chopped
1 pound butternut squash, peeled, cleaned and cut in 1-inch cubes
3 large potatoes, peeled and cubed
1/4 teaspoon dried dill
1 cup fresh green beans, trimmed and cut in 1-inch lengths
1/2 of a 10-ounces package frozen corn
In a bowl, season beef with salt and pepper. Add mustard and stir with hands until beef cubes are well coated. Place flour in another bowl and dredge beef cubes a few at a time, shaking off excess flour.
Heat 1/4-inch of oil in a soup pot. Brown beef in the hot oil in batches, removing with a slotted spoon. Add onion to pot and additional oil if needed. Cook onion until limp. Return beef to pot. Add broth, scraping up browned bits on bottom of pan. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
Add tomatoes and their juice, water, kale, squash, potatoes and dill. Stir well. Return to a boil, reduce heat, cover and simmer for 15 minutes, until vegetables are tender.
Add green beans and corn to pot and cook 5 to 6 minutes, until beans are tender. Season to taste with salt and fresh-ground pepper.
