Hearty Versatile Soups are Great In An Emergency

I’m sure I speak for many when I say that I’m truly sick of ice and snow—especially ice—this winter. We’ve been lucky so far. We haven’t had a power outage, but we have been unexpectedly house bound by snow, then ice and finally, downed trees. Because I live in a small, rural neighborhood on the edge of a town-county line, not high priority for either, the only thing to do is to wait our turn. Even though I was prepared for a few days of snow, I wasn’t prepared for the other developments. So I raided the pantry to cover the extra days, mindful that the electric could go out, and I had better cook things that were nourishing, filling and could be eaten cold. It’s no surprise that my solution was that menu workhorse, soup. I found 4 recipes that do the job nicely.

 

However, these aren’t the light-recover-from-the-indulgence soups that I wrote about after the New Year, or the hearty, warming ones I’ve so often given recipes to cook. These soups are full meals which can be made ahead and frozen. They are great hot, but also delicious at room temperature, or even cold. In fact, in Italy, three of them are routinely served cold in summer and the fourth is universally famous when served chilled as Vichyssoise. Only I put a different twist on it to speed the cooking. Best of all, they aren’t quickly perishable. They can be held for several days in a garage, on a porch, even a window ledge in colder weather.

 

The point I’m trying to make is that to have one or more of these soups on hand in the freezer, or to have the ingredients in the pantry when a storm comes can be a big help in caring for people caught in it—summer or winter. I know the relief of being able to provide for my family, especially if the unexpected happens. After the past few weeks, I’ll always make sure I have a couple of quart containers of broth, bouillon powder, vegetables, either frozen or canned, beans canned or dry and some cans of tomatoes in the pantry when winter starts but even for the summer season. Bad weather isn’t seasonal. I’ll probably make some muffins to have in the freezer as well (see my posting on Easy Breads from Jan. 2014)

 

My 4 choices are:

 

BLACK BEAN SOUP: Serves 4-6

2 large onions –diced
2 Tbs. oil

12 oz. bag of dried black beans OR (4) 15oz, cans of black beans

15oz can of diced tomatoes with juice
2 jarred Jalapeno peppers chopped

2 tsp. garlic powder

2 tsp. ground cumin

1 tsp. coriander

1 tsp. chili powder

½ tsp. red pepper—optional

Water

Sour cream or plain yogurt—optional for garnish

If using dried beans, soak in water overnight, drain and rinse well. In a large pot sauté the onion in the oil until soft. Add all the other ingredients, except the sour cream or yogurt, with enough water to cover. Bring to a boil, reduce heat and simmer for about 1 ½ hrs. until beans are soft.- 30 min for canned. Allow to cool, and puree to a rough texture. Return to pot and adjust seasonings.

NOTE: Jalapenos gain intensity with heating. Do not add more pepper until ready to serve.

 

BEAN AND SHRIMP SOUP WITH PESTO: Serves 4

12 oz. bag of dried small white beans

1 qt. container of chicken broth

1lb.salad shrimp—frozen is fine—slightly chopped

2/3 cup pesto sauce

Salt and pepper

Soak the beans overnight in water. Drain, rinse and place in a large pot with the chicken broth and 1/3 cup pesto. Boil until soft, about 1 ½ hrs. Puree soup to a rough texture. Return to pot and add the shrimp and the rest of the pesto. Heat through and allow to cook for 15-20 minutes to meld flavors. Adjust seasoning adding salt and pepper as needed.

NOTE: Parsley pesto works well with this recipe as well as the classic basil.

2 cans water packed, white tuna can replace the shrimp— in a pinch

 

PENNSYLVANIA  DUTCH  STYLE VEGETABLE SOUP: Serves 4-6

NOTE: The standard version of this soup for the serving amount calls for about 1 ½ lb. cubed beef to be boiled for about 2 hrs. with a couple of marrow bones, in water to cover as well as using raw vegetables. This is an “emergency version. I couldn’t get out to shop and had to improvise, and to omit the okra which is usually included but it worked quite well. The oatmeal is a normal ingredient though.

1 lb. hamburger

1 qt. beef broth
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1 ½ cup frozen peas

2 raw carrots sliced

2 medium onions—quartered

1 rib celery sliced

15 oz. can small whole potatoes with juice- in large dice

1 cup frozen cut green beans

1 cup frozen corn

15 oz. can diced tomatoes

15 oz. can of pinto beans with juice—this would normally be lima beans

2 envelopes beef bouillon powder

Water

Marjoram, rosemary, thyme, oregano, salt and pepper to taste

@ 1 cup oatmeal-quick cooking is fine

Brown the meat in a bit of water, then add the broth with the carrot and celery. Simmer for about 5 mins. to even the cooking time. Add the rest of the vegetables, simmer for about 15 mins. then add the seasonings to taste and the bouillon powder  with enough water to cover. Add the oatmeal, allow to cook for directed time and, if needed add a bit more water, but the consistency should be very thick. Adjust seasonings. Serve hot or freeze. Can be served cold.

 

POTATO SOUP: Serves 4

Traditionally, this soup is made by sautéing leeks in butter, then adding raw potatoes and broth. When the vegetables are soft, it’s pureed and thickened by making a form of white sauce with flour, butter and broth. Some recipes call for onions and a bit of garlic in place of the leeks. Either way it’s a fairly easy soup to make, but this is the emergency version from pantry supplies.

VERSION # 1

2 large onions-chopped

2 Tbs. butter OR I Tbs. butter and 1Tbs. oil

1 qt. chicken broth

1 cup milk

@2 cups instant mashed potato flakes (unseasoned)

Sauté onions in oil and/or butter until soft. Add liquid, bring to a simmer and add potato flakes until desired consistency is reached. Season with salt, pepper and optionally a pinch of nutmeg.

 

VERSION #2

1 envelope Knorr Leek Soup Mix

1 qt. chicken broth

2 cups milk OR 1 cup half and half or light cream

@ 2 cups instant mashed potato flakes

Bring liquid to a simmer and add soup mix and potato flakes until desired consistency is reached. Season with salt and pepper.

Both versions can be served hot, cold or kept frozen. #2 is great chilled.

If you want to boost the nutritional value of these soups and are preparing for bad weather, stock up with bag(s) of cut green beans. Boiled and then marinated in a vinaigrette they make

an excellent replacement for fresh salad and keep well.  Asparagus, frozen, canned or fresh is another option.

 

Hope these ideas help you through any future storms— unfortunately, some more are expected this winter alone.