|credit: Courtesy Blue Hill Farmer's Market
As the days cool off and gardens overflow with tomatoes, we’re offering up three soup recipes that call for tomatoes – fresh and/or canned: Veggie Chili from the Angelique, Minestrone from the Mary Day and French Market soup from the Heritage. Enjoy!
VEGGIE CHILI from the Angelique
3 c. raw bulgur
1-1/2 c. chopped onion
2 green peppers (chopped into bite size pieces)
2 red peppers (chopped into bite size pieces)
1 c. grated carrot
28 oz. whole tomatoes
28 oz. tomato sauce
2 cans kidney beans
1 T. cumin
1 T. chili powder
1 tsp. garlic powder
1/4 tsp. cinnamon
Heat juice from canned whole tomatoes and pour over raw bulgur. Let stand 15 minutes. In 3 tablespoons of olive oil, sauté chopped onion, green and red peppers, carrots and spices. Cook until tender. Cut whole tomatoes into smaller pieces and add to vegetable sauté. Add tomato sauce, bulgur and kidney beans. Cook until bulgur and kidney beans are tender. Serves 10 people.
MINESTRONE from the Mary Day
Olive oil to cover bottom of pot
1 onion, chopped
2 stalks celery, chopped
Fresh or dried parsley and basil
5 cloves garlic, minced or simply smashed
2 carrots, chopped
1/4 rutabega, chopped
1/4 green cabbage, chopped
1 T. tomato paste or 1 can crushed tomatoes
1 small zucchini, sliced
1 can cannelini beans, drained and rinsed
1 c. small pasta (shells, ditalini, ruffles)
2 fresh tomatoes, chopped
Salt and pepper
1-1/2 quarts water (12 cups)
Fresh parsley or basil
Begin sautéing the onion and celery in olive oil. Add garlic and herbs. When these are soft and the onion is translucent, add the carrots, potato, rutabega, cabbage, tomato paste or crushed tomatoes, some salt and pepper, the zucchini and enough water to cover. Bring to a boil, then reduce to a simmer and let simmer until all the vegetables are tender. Add the beans, fresh tomatoes and pasta; add more water if it needs it. (You can also add green beans or peas if you wish.) Keep simmering until pasta and vegetables are cooked and soup is hot. Adjust salt and pepper. Stir in fresh minced parsley and basil. Let stand a few minutes before serving.
FRENCH MARKET SOUP from the Heritage
Combine the following ingredients in a large pot. Bring to boil. Cover and simmer for 1 hour.
1 pound mixed dry beans and peas (13-bean mix), washed, soaked overnight, drained
2-1/2 quarts water
1 small ham bone
3 bay leaves
1-1/2 teaspoon parsley
1-1/2 teaspoon sage
1-1/2 teaspoon thyme
1-1/2 teaspoon basil
Add the next 3 ingredients. Simmer, uncovered, for 2 hours.
4 cloves garlic, chopped fine
2 cups chopped celery
2 cups chopped onion
Add meat and simmer for 1 hour.
1/2 pound sliced uncooked sausage, link or roll
1 pound raw boneless chicken breast, cut up
Add 1 can diced tomatoes (28-oz can) (or 2 cups fresh, diced) and simmer for 1 hour.
Soup should be creamy. Be sure to remove ham bone before serving. Rice or pasta can be added to soup or served with it. Feel free to make variations in the vegetables and meats. As the name implies, different vegetables can be added such as carrots, squash, mushrooms or potatoes. Parmesan cheese can be served as a topping.
For more recipes from the galleys of the Maine Windjammer Association click here.