51. Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.

More soup and stew recipes.

34. Spicy Tomato and Pepper Soup

Hearty enough for a winter lunch and light enough for a summer meal, Spicy Tomato and Pepper Soup is an all-season meal. It pairs perfectly with a grilled cheese sandwich and/or baby mixed green salad with a light dressing.

Ingredients:

1 large onion, minced
2 cups finely chopped sweet red or yellow peppers
1 clove garlic, minced
2 tbs olive oil
2 tsp chili powder
1 tsp dried oregano
1/8 tsp ground red pepper
1/8 tsp ground black pepper
4 cups lowfat chicken stock
2 cups diced tomatoes

Make-Ahead Preparation:

In a 3-quart saucepan over medium heat, saute the onions, peppers and garlic in the olive oil for about five minutes or until the onions are translucent and the peppers are softened. Stir in the chili powder, oregano and peppers. Saute for one minute.

Add the stock and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Working in batches, put the soup into a blender and blend on high speed until smooth. Repeat with remaining soup.

Allow soup to cool completely. Pour into storage container(s) and freeze for up to 3 months.

Last Minute Preparation:

Thaw soup overnight in the refrigerator. Warm in saucepan over medium heat until heated through.

Pour into serving bowls. Top with a dollop of sour cream or creme fraiche and some crumbled bacon.

19. Crockpot Clam Chowder

New England Clam Chowder is a versatile soup. It makes a hardy and delicious lunch or dinner and is appropriate to serve in both cold and warm weather.

Ingredients:

5 (6 1/2 oz.) cans minced clams with juice
1/2 lb. salt pork or bacon, trimmed of extra fat and diced
3/4 cup chopped onion
1/2 cup minced celery
6 to 8 medium potatoes, peeled and cut into 1" cubes
1 cup additional clam juice
2 cups water
3-1/2 tsp Kosher or sea salt
1/4 tsp pepper
1 cup heavy cream
1 cup whole milk
3 to 4 tbs cornstarch
2 tbs butter

Make Ahead Preparation:

In a saute pan over medium heat, cook bacon or salt pork until lightly browned. Add onions and cook until translucent. Transfer to crockpot.

Add clams, celery, clam juice, water, salt and pepper to crockpot. Cook on high for 3 to 4 hours, or low 5 to 6 hours. Times can be adjusted. You just want to be sure that the vegetables are cooked through.

During the last hour of cooking, add the cream to the crockpot. Mix the cornstarch and the milk and add that to the crockpot as well. Taste and adjust the seasonings. Add butter. Chowder is done when thickened to your liking.

Can be refrigerated for up to 3 days.

Serving Suggestions:

For a hardy meal, take a small loaf of crusty, round country bread. Cut off the top, take out the inside leaving about 1 inch of bread on the crust. Serve chowder in the bread bowl.

Top with a handful of oyster crackers or some chopped parsley.

For something special, ladle soup into serving bowl and add in 3 or 4 fresh grilled Littleneck or Cherrystone clams in the shell.

For an authentic New England meal, serve with an ear of corn fresh off the grill.

15. Roasted Corn and Pepper Soup

Although this is a perfect summertime soup, you can make it year-round substituting frozen corn for fresh.

Ingredients:

2 cups roasted corn kernels (recipe follows)
1 tablespoon cooking oil
2 cups chopped onions
1-1/2 cups seeded and coarsely chopped red sweet peppers
4 14-ounce cans chicken broth (7-1/4 cups)
1/2 teaspoon dried thyme, crushed
1/8 to 1/4 teaspoon ground red pepper
1/3 cup all-purpose flour
1/2 cup whipping cream
2/3 cup cooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces)
Fresh thyme sprigs (optional)

Make Ahead Preparations:

Prepare roasted corn.

In a large pot or Dutch oven, cook onions and sweet peppers in oil over medium heat for 3 to 4 minutes or until nearly tender. Add the corn, 3 cans of the broth (about 5-1/2 cups), thyme, and ground red pepper. Bring to a boil. Reduce heat, cover. Simmer for 15 minutes.

Remove from heat and allow to cool. Place in airtight containers and refrigerate or freeze.

Last Minute Assembly:

Remove soup from freezer and allow to thaw. Place in large pot or Dutch oven over medium heat.

In a screw-top jar combine remaining 1 can chicken broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir whipping cream into soup; heat through.

To serve, ladle soup into individual soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs.

Roasted Corn:

Fresh Corn: Husk and rinse 4 ears of fresh corn. Place over a medium grill until kernels start to brown. Using a sharp knife, slice kernels off of the cob.

Frozen Corn: Thaw frozen corn and pat dry with paper towels. Line a rimmed baking sheet with foil; use a little of the cooking oil to lightly grease the pan. Spread corn in prepared pan. Roast, uncovered, in a 450 degree oven for 10 minutes. Stir. Continue to roast about 10 minutes more until golden lightly browned, stirring once or twice. Remove pan from oven and set aside.

1. Barbecue Beef Stew

While most people think that braises and stews are for cold weather only, the addition of barbecue sauce to this make-ahead recipe gives the stew a summer taste. This can be made several days in advance and refrigerated or frozen in airtight containers or simply tossed in a crockpot in the morning.

I like this served over buttered egg noodles, but for a summer meal you can also serve over a bed of arugula.



Ingredients:

2 lbs lean stew beef, in 1" cubes
1 large yellow onion, sliced
2 cans beef broth or stock (approx. 21 oz)
3 large russet potatoes, peeled and cut into 1" cubes
4 carrots, peeled and cut into 1/2" slices
1 large celery stalk cut into 1/2" slices
3/4 cup bottled barbecue sauce (suggest Kraft original)
1 cup frozen peas
1/2 cup flour (or more if needed)
salt & pepper
Vegetable oil

Make Ahead Preparation:

In a Dutch oven or large, heavy pot over medium-high heat, add enough oil to cover the bottom.
Mix flour with 2 tsp salt and 1 tsp pepper. Dredge beef cubes in the flour mixture and add to heated oil being sure not to crowd the pot. Cook beef until browned on all sides, about 10 minutes.

Crockpot Method:

Layer beef and vegetables in crockpot in this order: beef, carrots, celery, potatoes, onions. Mix barbecue sauce with beef broth or stock and add to crockpot. Add just enough hot water to cover beef and veggies. Cover and simmer for up to 10 hours on low or 5-6 hours on high.

About 1/2 hour before serving, check for taste and add more barbecue sauce, salt and/or pepper as needed.

Rinse frozen peas in colander under cold running water. Drain. Increase heat to high and add peas to stew mixture.

Combine 2-3 tbs flour with 1/3 cup warm water. Stir into stew, a little at a time, and continue to cook and stir until desired consistency.

Stovetop Method:

Reduce heat to medium. Add onions slices on top of the beef. Combine beef broth or stock with barbecue sauce and add to beef mixture. If needed, add just enough hot water to cover the beef. Bring to a simmer, cover and reduce heat to low. Let simmer for 1-1/2 to 2 hours or until beef is tender.

Add carrots, celery and potatoes. Cover and simmer for another hour. Check for taste and add more barbecue sauce, salt and/or pepper as needed.

Rinse frozen peas in colander under cold running water. Drain. Increase heat to medium and add peas to stew mixture.

Combine 2-3 tbs flour with 1/3 cup warm water. Stir into stew, a little at a time, until desired consistency.

Stew can be refrigerated for several days or frozen in airtight containers for several weeks.

Last Minute Assembly:

Defrost stew if frozen. Heat on stovetop or in microwave. Serve over hot buttered egg noodles.