Cheesy Vegetable Chowder

A big family favorite for years and years is this cheesy vegetable chowder recipe from the 1988 Junior League of Chicago "One Magnificent Cookbook." We often add chicken or turkey and it's a meal.

1/2 C chopped onion 1 clove of garlic minced 1 C sliced carrots 1 C sliced celery 1 C cubed boiling potatoes 3 1/2 C Chicken broth 2 C whole kernel corn, cooked and drained 1/2 C butter 3/4 C flour 2 C milk 1 T Dijon mustard, pepper and paprika to taste 2 C shredded sharp cheddar cheese

Combine onion, garlic, carrots, celery, potatoes and broth in large saucepan. Bring to a boil. Cover and reduce heat to simmer for 15-20 minutes until potatoes are tender. Stir in corn and remove from heat. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Remove from heat. Gradually whisk in milk. Return to medium heat and cook, stirring constantly until thick and bubbly. Add mustard, pepper, paprika and cheddar cheese, stirring constantly until cheese melts. Gradually add cheese sauce to vegetable mixture. Stir until thoroughly heated.  

Jan Van Ekeren & Kevin Sypolt

Tortellini Sausage Soup

Great way to enjoy veggies in the winter!

1 pound sweet or hot Italian sausage, casings removed 1 large onion, chopped 2 large cloves garlic, minced 5 cups beef broth 2 cups diced peeled tomatoes 1 can (8 ounces) tomato sauce 1 medium Zucchini, chopped 1 large Carrot, chopped 1 medium Green bell pepper, chopped 1/4 cup dry red wine, optional 2 tablespoons dried leaf basil 2 tablespoon dried leaf oregano 8 to 10 ounces purchased fresh cheese tortellini 

Parmesan cheese

Sauté Italian sausage in heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add onion and garlic to pan and sauté until tender, about 5 minutes. Return sausage to Dutch oven. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 35 to 45 minutes. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste. Ladle soup into bowls and sprinkle with Parmesan cheese. 

Christie - Grit and Grace 

Baked Potato Soup

Chris and I used to order this soup at a local steak restaurant, and I was thrilled when I found a recipe for it. It was originally written as a crock pot recipe, but honestly, there's no reason to use one. If you're ever making baked potatoes, cook a few extra so you can make this soup the next day.

4 large baked potatoes 2/3 c. butter 2/3 c. flour 6 c. milk ¾ tsp. salt ½ tsp. pepper 4 green onions 12 slices bacon, fried and crumbled 2 c. shredded sharp cheddar cheese

Melt the butter in a large stock pot. Add the flour and stir, heat for a minute or two. Slowly add the milk and stir constantly until soup thickens. Add salt, pepper, potatoes, onions and bacon. Stir and heat through. Right before serving, slowly add the cheese.

Chris and Susan Muma

Clam Chowder

Easy and delicious homemade clam chowder. Probably not the healthiest soup ever made, but when you are craving a creamy bowl of soup, this one is pretty straightforward, can be ready quickly and I love the leftovers!

Diced Pancetta 2 celery ribs, diced 1 onion, chopped 1 clove garlic, minced 3 small potatoes peeled and cubed 1 c. chicken stock 1 bottle (8 oz) clam juice 1/4 t. pepper 1/4 t. thyme 1/3 c. flour 2 c. half and half 2 cans undrained chopped clams

Cook pancetta over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in drippings until tender. Add garlic; cook a minute longer. Stir in potatoes, chicken stock, clam juice, pepper and thyme. Bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender (15-20 minutes) In a small bowl combine flour and 1 c. half and half until smooth. Gradually stir into soup, bring to a boil, cook and stir until thickened. 1-2 minutes Stir in clams, pancetta and remaining half and half. Heat through and serve.

Chris and Susan Muma

Roasted Red Pepper Soup

Straight from the Tri-Delt sorority house kitchen at the Ohio State University. Wonderful delicious soup.

4 large red bell peppers, roasted seeds removed 1 tsp olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped 2 garlic cloves, chopped 1 tsp herbs de provence 1/4 cup fresh parsley, chopped 3 cups fat free chicken broth, or vegetable stock 1 medium russet potato, peeled and chopped 1/4 cup dry white wine Salt and freshly ground black pepper 2 tbsp fat free sour cream 1/4 cup Parmigiano Reggiano cheese

Roast the peppers over an open flame until the skin is charred. Place peppers in a bowl, cover with plastic wrap and let sit for several minutes Sautee onion, carrots, garlic and herbs in oil in your soup pot for about 8 minutes Add chicken broth, potato, and white wine Remove skin from peppers, remove stems and seeds and coarsely chop Add to soup, bring to a boil then reduce to a simmer for 30 minutes After 30 minutes add the sour cream and use an immersion blender to complete the soup Put cheese in the bottom of a serving bowl then add soup.

Kate Muma

Pumpkin Chili

This is an autumn favorite and freezes well. I always like to have this in the freezer, so when it’s cold out, you know you can warm up w/this chili. It’s super easy to make and a crowd pleaser.

1 pd. sugar, pie pumpkin or hard winter squash* 2 Tabl. vegetable oil 1 large onion, diced 2 jalapeños, seeds and ribs removed - finely diced 4 garlic cloves - minced 2 Tabl. chili powder 1 Tabl. cumin 1 teas. ground black pepper 3 teas. kosher salt, divided, plus more to taste 1 pd. ground pork 2 (15.5 oz) cans black beans, drained and rinsed 1 (28 oz.) can diced tomatoes 1 (12 oz.) bottle pumpkin beer (or amber ale or lager) - Suggested toppings - Tortilla chips Sour cream Shredded cheddar cheese Chopped cilantro * to save time, I use Trader Joe’s precut butternut squash Makes about 4 to 6 servings

Heat oil in a stockpot over medium heat. Add the cut squash, onion, jalapeños, garlic, chili powder, cumin, black pepper and 1 teas. salt. Cook until vegetables start to soften, 5 to 7 minutes. The squash should be slightly soft around the edges, but probably won’t be cooked through yet. Add the ground pork, breaking it up with a stiff spatula and continue to cook until no longer raw, 3 to 5 minutes more. Add the black beans, diced tomatoes, beer and 1 teas. salt to the pot. Simmer the soup: bring the soup to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes. Taste and add more salt or spices if needed. If the chili tastes bland, add more spices; if it tastes a little bitter, add more salt. To serve: divide into bowls and serve with your favorite topping. Leftovers will keep in the refrigerator for about one week or in the freezer for up to 3 months.

Elizabeth Ehmke

Coconut-Curry Butternut Squash Soup

 

Love this recipe in the fall and winter!

1/4 C. Extra Virgin Olive Oil 1 tsp curry powder (or more to taste) 1/2 tsp cumin 1/4 tsp chili powder 1/4 tsp cinnamon 2 yellow onions sliced 1 large butternut squash, peeled, seeded and cubed (I use cleaned, cubed butternut squash pre-packaged from the grocery store) 1 1/2 tsp kosher salt 1 (13.5 oz.) can of coconut milk water as needed 1/2 tsp apple cider vinegar (or less, to taste)

Heat oil in a Dutch over or heavy bottom pan. Add spices and stir until they color the oil and become fragrant, about 1 to 2 minutes. Add onions and cook over medium heat until soft and translucent, about 8 to 10 minutes. Add butternut squash, salt, coconut milk, and enough water to just cover the squash. bring to a boil and then reduce to a simmer. Cook until the squash is very soft, about 40 minutes. Allow squash to cool slightly, and use an immersion blender to puree the soup (or puree in a blender or food processor). Stir the apple cider vinegar into the soup. Enjoy!

Allison Muma