In Praise of Soup
Nothing for me heralds the transition from autumn to winter like soup on the supper table. A good soup is warming, filling, and frugal. A pot can be whipped up using cans relatively quickly, can simmer all afternoon, or can simmer in a slow cooker from morning ’til night. The aromatic scent of spices fills the house and beckons all to pull up chairs to the table. Add salad and bread, and the repast becomes a feast.
Guess what we had for supper tonight? If you guessed soup, you’re invited over for an amazing bowl of curried sweet potato and lentil soup, along with a spinach, apple, walnut, and cranberry salad. My spouse’s homemade whole wheat and white bread rounded out the menu. And if you live too far away for leftovers, click here for the recipe we used.
As a busy clergy/writer couple, we look forward to slow cooker soup meals at the end of busy days. We use lots of beans, brown rice, fresh vegetables, and ethnic spices. Because we use fresh seasonal ingredients and try to buy our legumes in bulk, most recipes are quite frugal. We keep stock and leftovers in the freezer to add to soups, decreasing food waste. Another benefit of soup is that many recipes can be easily and quickly expanded if a need exists for a few extra bowls.
Last night, for example, we enjoyed a big kettle of “loaded potato” soup (minus the bacon bits). The recipe is simple: combine a sauteed onion and crushed garlic to taste, a five pound bag of russet potatoes chopped, flavor with salt and freshly ground pepper, and add enough veggie stock to just cover the potatoes. Once they’re soft, add chives, up to two cups of shredded sharp cheddar cheese, and plain Greek yogurt (or sour cream). We use a potato masher and and enough skim milk to reach a consistency that’s thick, creamy, but still sporting potato chunks. Yum.
Other favorites are tomato, butternut squash, vegetable, black bean, split pea, and vegetarian bean chili. We’re always open to try new recipes, and this time of year we eat soup, salads, and sandwich combinations several times a week.
I am thankful for good food, especially for the food we are able to purchase from local farmers and markets, and share with generous friends who garden. I am also grateful for the warming and comforting properties of soup suppers when the temperatures drop and nights become longer.
A meal doesn’t have to be time-consuming and expensive to be good for you, tasty, frugal, and local. Soup makes a fine option for entertaining because it’s easier on the cook. Try putting together a couple of soup options, a few loaves of bread, and a hearty green salad the next time you host guests. Better yet, make it a “crock-luck” soup party and let everyone contribute something for the table.
What are your favorite soups? Feel free to share a recipe!