Soup of the Day for Any Day

Posted: February 15, 2019 | By: Stacy Croninger

Soup. The perfect comfort food. It heals you with all its goodness. It fills you with warmth. It might even bring back a fond memory. We all have our favorites, but it is also fun to try new options. Especially with the great spices we have from Saveur Foods. Here are a few you might want to try and see if they make it to the family favorites list.

Sweet Potato, Kale, and Chickpea Soup

Adapted from Cookie and Kate

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)
  • ¼ teaspoon salt, more to taste
  • 2 tablespoons Saveur Thai Mix
  • 1 cup uncooked farro, rinsed (or 3 cups cooked whole grains, like wheat berries, spelt berries or kamut)
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ bunch of kale (4 ounces), chopped (about 3 cups)
  • ¼ teaspoon cayenne pepper, to taste (optional, if you like it extra spicy like me)

INSTRUCTIONS

  1. In a large soup pot, heat the oil over medium heat until simmering. Stir in the onion, bell pepper, sweet potato and salt. Sauté for five minutes, stirring occasionally, until the onion starts to soften.
  2. Add the Saveur Thai Mix and stir until the vegetables are coated and the curry is fragrant, about 1 minute.
  3. Add the farro, if that’s your grain of choice. Add the vegetable broth and water, and stir to combine.
  4. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 25 minutes.
    Test the farro for doneness—if it’s tender and cooked through, add the chickpeas and kale. Stir to combine, and cook for 5 more minutes, or until the kale is cooked to your liking. If you chose to use pre-cooked whole grains, add them now. (If the farro is not done cooking yet, continue simmering until it’s tender, then proceed with the kale. This could take another 20 minutes, depending on the farro.)
  5. Taste, and season with more salt as needed. I usually add about ½ teaspoon—if the soup tastes flat, add more salt. To kick up the flavor a notch and balance the sweetness of the sweet potatoes, stir in the optional cayenne pepper.

Ladle the soup into bowls and serve. I like this soup even more the next day. Leftovers keep well, covered and refrigerated, for about 4 days. The soup freezes well, too.

 

Lasagna Soup

Adapted from Cooking Classy

INGREDIENTS

  • 2 Tbsp olive oil, divided
  • 1 lb lean ground beef
  • 1 large yellow onion, diced (1 3/4 cups)
  • 4 1/2 cups low-sodium chicken broth, then more to thin as desired
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • 2 1/2 Tbsp tomato paste
  • 2 tsp Saveur Pasta Spice
  • Salt and freshly ground black pepper, to taste
  • 8 lasagna noodles, broken into bite size pieces (6.5 oz)
  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz ricotta cheese
  • 2 Tbsp chopped fresh parsley, plus more for garnish

INSTRUCTIONS

  1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
  2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes.
  3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, Saveur Pasta Spice, browned ground beef and season with salt and pepper to taste.
  4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  5. Meanwhile, prepare lasagna noodles according to directions listed on package.
  6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
  7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
  8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

 

Chicken Fajita Soup

Adapted from Two Peas & Their Pod

INGREDIENTS

  • 2 boneless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 small red bell pepper, cut into strips
  • 1 small green red bell pepper, cut into strips
  • 1 small yellow bell pepper, cut into strips
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) black beans, drained and rinsed
  • 2 (15 ounce) cans vegetable broth (or chicken broth)
  • 1 Tbsp. Saveur Fajita Spice
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste

Optional Garnishes:

  • Sour cream
  • Shredded cheese
  • Diced tomatoes
  • Chopped avocado
  • Chopped cilantro
  • Tortilla strips

DIRECTIONS

  1. Heat a grill or grill pan to medium-high heat. Season chicken breasts with salt and pepper and put on grill. Grill, turning chicken breasts until cooked through, about about 10 minutes, depending on thickness. Remove chicken from the grill and let cool. When cool enough to handle, cut into thin strips. Set aside.
  2. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the bell peppers. Cook until tender, about 5 minutes. Stir in the diced tomatoes, black beans, and broth. Add the Saveur Fajita Spice, lime juice, and cilantro. Season with salt and pepper, to taste. Let soup simmer for 20 minutes, stirring occasionally. Stir in the chicken strips. Cook for an additional 5 minutes. Serve warm with garnishes, if desired.

 

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