Cheeseburger Soup —

1/2 pound fake ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups veggie broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 c sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and fake meat, sautee until veggies are soft.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Lazy Man’s Cioppino – Washington Post 12/22/02

½ c. olive oil
½ c. chopped onion
½ c. chopped celery
4 cloves garlic, minced
½ c. finely chopped flat-leaf parsley
28 ounce can diced tomatoes
1 ½ c. white wine
1 tsp. sugar
1 tsp. salt or to taste as I think 1 tsp is too much
¾ tsp. ground pepper
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried thyme
3 bay leaves
2 pounds cod fillets (or other boneless white fish) cut into bite sized pieces
18 clams, scrubbed and rinsed well
18 medium shrimp (about 8 ounces) peeled and deveined
18 mussels scrubbed and rinsed well
1 pound cooked crab meat

Heat oil in a large pot over medium heat. Add the onion, celery, garlic and parsley and cook, stirring occasionally for 10 minutes. Add the tomatoes with their liquid, wine, sugar, salt, pepper, half of the cod and bring to a simmer for 10 minutes. Add the clams and mussels and simmer for 5 minutes. Add the remaining cod and the shrimp, simmer for 5 minutes. Add the crab and cook until heated through, about 5 minutes. Remove and discard the bay leaves and any clams and mussels that do not open.

To serve, ladle the soup into bowls and serve immediately. Best served with crusty bread, on the side to dip into the broth.

Serves 6 to 8.

DMV variations: have made with shrimp, scallops and cod and was excellent.

Cauliflower, Cheese & Tomato Soup Moosewood Restaurant’s Daily Special

2 tbsp olive oil
2 c. chopped onions
4 garlic cloves, minced or pressed
1 c. peeled and diced carrots
1/3 c. diced celery
2 ½ c. diced potatoes
4 c. chopped cauliflower
1 tsp dried oregano
2 c. water
2 c. chopped fresh or canned tomatoes (28 oz. can I used the liquid as well)
1 ½ c. grated cheddar cheese
2 tbsp chopped fresh basil (optional as I didn’t have any)
½ tsp. black pepper
¼ c. Neufchatel or cream cheese (2 oz.)
½ c. milk
salt to taste

Warm the olive oil in a nonreactive soup pot, add the onions, cover and cook on medium heat for 8-10 minutes, until the onions are translucent; stir often. Add the garlic, carrots, and celery and continue to cook for 5 minutes. Add the potatoes, cauliflower, oregano and water, cover, and bring to a boil. Reduce heat to very low, cover and simmer for 10-15 minutes, until all of the veggies are tender. Add the tomatoes, cover and cook for about 5 more minutes.

In a blender or food processor, puree about 3 ½ c. of the soup with the cheddar cheese, basil(opt), pepper, cream cheese and milk until smooth. Return the puréed mixture to the pot, add salt to taste, gently reheat the soup, and serve. Serves 4 to 6

Broccoli Chowder

1.25 lbs broccoli, broken into florets and stalks cut into ¼ inch slices
0.5 lbs potatoes, diced
1 small onion , chopped
2 c. milk
¼ c. flour
½ tsp tarragon
½ tsp thyme
½ tsp salt
¼ tsp pepper
3 oz shredded cheese

In a large saucepan, combine broccoli, potato, onion and 1.5 c water. Cover and bring to a boil over high heat; reduce heat to med-low and cook until tender, about six minutes.

In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, s and p. Stirring constantly, cook mixture until it comes to a boil and is thickened, about 7 minutes.

Ladle hot soup into bowls and sprinkle with cheese.

Black Bean Soup – Chey

1 Tbsp. Olive oil
½ C. chopped onion
1 clove of garlic, minced
2 (15-oz) cans black beans, drained
1 (14 1/2-oz) can stewed tomatoes, undrained and chopped
1 (10 1/-oz) vegetable broth
½ C. picante sauce or salsa
1/4 C. water
1 tsp. Ground cumin
2 Tbsp. Fresh lime juice
Chopped fresh cilantro

Heat oil in a large saucepan over medium heat until hot. Add onion and garlic; saute until tender. Add beans and next 5 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Remove from heat; stir in lime juice. Ladle soup into bowls; garnish with cilantro, if desired.

Yield: 6 cups (about 129 calories per 1-cup serving).
Preparation time: 5 min
Cooking time: 25 min.