Soups for a Cold Winter’s Day

If you close your eyes, you can probably see it as clearly as I can: sturdy stoneware bowls filled with rich, hearty soups that warm you up just looking at them. With winter in full swing, my cravings always seem to lean toward the comfort foods of my youth. As soon as the mercury dips, you are guaranteed to find something soothing and delicious simmering in my kitchen, and me with my tasting spoon in hand.

To start the year off right, this month we’re going to indulge in quick versions of three of my favorite comforting soups. While my primary focus is always on taste, I will also strive to get you in and out of the kitchen as quickly as possible so that you can spend your time doing what you really want to do. As for who is doing the dishes afterward, you’re on your own.

As part of my commitment to ensuring that everyone is able to enjoy Great Plates, I will include substitutions for people who eat a dairy or meat-free diet whenever possible. I have personally tested each of these substitutions just as I have every recipe I’ll share with you throughout the coming year.

Creamy Tomato Soup

If you are anywhere near my age, you probably remember one of the best perks of being sick as a kid was that Mom would bring you tomato soup and toasted cheese sandwiches. The good news is that you don’t have to eat out of a can to have this creamy, soothing delight on the table in about 30 minutes.

• 1 quart vegetable stock
• 1 large can crushed tomatoes
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 cup heavy cream*
• Salt and pepper
• Olive oil
• Fresh basil, parsley or chives, optional (for garnish)

1. In a medium saucepan over medium heat, sauté onion and garlic until translucent, about 5 minutes.
2. Stir in vegetable stock and tomatoes and allow to simmer for 20 minutes, reducing the heat when the soup begins to bubble.
3. Use an immersion blender to puree soup until smooth. Stir in heavy cream and heat through.
4. Season with salt and pepper to taste and serve.

*For a dairy-free version, replace heavy cream with soy or almond milk.

Perfect Toasted Cheese

Now what would a great bowl of soup be without a piping hot toasted cheese sandwich to eat with it? For a perfect toasted cheese sandwich, butter one side each of two slices of hearty whole wheat bread (or white if you must) and layer your favorite cheese* in between. Cook your sandwich in a frying pan over medium high heat until the bread is golden and toasty and the cheese has begun to melt, about 3-4 minutes per side.

*For a non-dairy option, use a non-dairy spread like Earth Balance and check out a product called Field Roast Chao for the cheese. You’ll find it in stores like Whole Foods where they display tofu and dairy alternatives.

Chicken Noodle Soup

Whether or not this timeless favorite is really a magical cure-all, there’s no denying the power of a bowl of good chicken noodle soup to make you feel better.

• 2 tablespoons olive oil
• 2 cups cooked chicken, chopped or shredded
• 1 quart vegetable broth
• 2 cups water
• 2 cups wide egg noodles, uncooked
• 1 medium sweet onion, chopped
• 2 celery sticks, cut into ¼-inch pieces
• 2 carrots, diced small
• 3 garlic cloves, minced
• 1 cup frozen peas
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ¼ teaspoon cayenne pepper, optional
• Salt and pepper

1. Heat oil in a small stock pot over medium heat and add onion, celery, carrots, and garlic. Sauté for 5-10 minutes, until onions are translucent.
2. Increase heat to medium high and stir in chicken, vegetable broth, water and peas. Bring to a boil and add egg noodles and seasonings.
3. Reduce heat and cover partially with a lid. Allow to simmer until noodles are done (check package for cook time).

Season with salt and pepper to taste and serve.

Slow Cooker 3 Bean Chili

The slow cooker is one of my favorite kitchen tools because using it makes it possible for me to prepare great meals that don’t require me to actually be there when it is cooking. For most slow cooker meals, prep takes no longer than 5 to 10 minutes. Throw a few things together in the morning and come home to dinner that’s hot and ready in a few hours. Short of having a personal chef, that’s a pretty great deal.

I like to serve this chili with something on top like shredded cheese, creamy polenta, chopped onion, sour cream, or the time-honored way with just a handful of oyster crackers.

• ½ lb. 80/20 ground beef*
• 1 small yellow onion, diced
• 1 can pinto beans
• 1 can dark red kidney beans
• 1 can chili beans
• 1 large can crushed tomatoes
• 2 cups water
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• Salt and pepper

1. Add ground beef and onion to a pan and cook over medium heat until meat is well browned. Drain fat and discard.
2. Transfer meat and onion to slow cooker, add remaining ingredients and stir to combine.
3. Cover and set heat to low. Cook on low setting for 6-8 hours.
4. Taste for seasoning, add salt and pepper to taste, and serve.

*For a meat-free version, replace the ground beef with 2 cups of cooked lentils.

Michael Nolan is a professional gardener and food writer based in Atlanta. His digital cookbook, Food Camp: Kitchen Survival Skills, is available on Amazon.com or through his website, MyEarthGarden.com.  This column was reprinted from the January 2015 issue of RV Life.

Michael Nolan