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beefy black-eyed pea & spinach soup active time 50 minutes start to finish 2 hours + standing serves 4 1 cup dry black-eyed peas1 tablespoon olive oil1 medium onion, chopped finely1 clove garlic, crushed10 cups beef broth¼ cup dry red wine2 tablespoons tomato paste1 piece beef skirt steak (1 pound)8 ounces trimmed fresh spinach, chopped coarsely 1. Place peas in a medium bowl, cover with water, stand overnight; drain. Rinse under cold water; drain. 2. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until onion softens. Add broth, wine, paste and beef to pan; bring to a boil. Reduce heat; simmer, covered, for 40 minutes. Uncover; simmer for a further 30 minutes. 3. Remove beef from pan. Add beans to pan; bring to a…

chicken & orzo soup with herbed meatballs active time 45 minutes start to finish 3 hours 15 minutes + refrigeration serves 4 10 cups water1 whole chicken (3¼ pounds)1 large tomato, halved2 stalks celery, trimmed, halved1 medium onion, halved2 stalks fresh flat-leaf parsley5 black peppercorns9½ ounces ground chicken½ cup packaged dry bread crumbs2 tablespoons finely chopped fresh flat-leaf parsley2 tablespoons finely grated Parmesan1 egg1 tablespoon olive oil¾ cup orzo pasta2 tablespoons lemon juice⅓ cup coarsely chopped fresh flat-leaf parsley 1. Place the water, whole chicken, tomato, celery, onion, parsley stalks and peppercorns in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 2 hours. 2. Remove chicken from pan. Strain broth through a cheesecloth-lined sieve or colander into a large heatproof bowl; discard solids. Allow broth to cool,…

bacon & lentil soup active time 30 minutes start to finish 1 hour serves 4 1 tablespoon olive oil3 bacon slices, chopped coarsely1 medium onion, chopped finely1 medium carrot, chopped finely1 stalk celery, trimmed, chopped finely1 cup dried brown lentils1 can (15 ounces) crushed tomatoes4 cups chicken broth1 dried bay leaf¼ cup coarsely chopped fresh flat-leaf parsley 1. Heat oil in a large saucepan over medium heat; cook bacon, onion, carrot and celery, stirring, until onion softens. 2. Add lentils, undrained tomatoes, broth and bay leaf; bring to a boil. Reduce heat; simmer, covered, 30 minutes. 3. Discard bay leaf; season to taste. Serve soup sprinkled with parsley. nutrition facts per serving 13.4g total fat (3.7g saturated fat); 355 cal; 27.8g carbohydrate; 26.1g protein; 10.1g fiber tip You can use rinsed,…

vietnamese shrimp soup active time 35 minutes start to finish 55 minutes serves 6 1 pound uncooked large shrimp1 piece (¾ inch) fresh ginger, sliced thinly1 teaspoon black peppercorns2 cloves garlic, crushed2 fresh long red chile peppers, sliced thinly1 stick (4 inches) fresh lemongrass, sliced coarsely12 cups water12½ ounces fresh rice noodles¼ cup lemon juice⅓ cup fish sauce, approximately2 green onions, sliced thinly⅓ cup firmly packed fresh cilantro leaves¼ cup firmly packed fresh mint leaves 1. Peel and devein shrimp, set meat aside and discard heads. Place shrimp shells, ginger, peppercorns, garlic, half the chiles, lemongrass and the water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Strain broth; return liquid to same cleaned pan, discard solids. 2. Add shrimp meat to broth;…

curried sweet potato & lentil soup active time 15 minutes start to finish 35 minutes serves 4 ½ cup red lentils1 tablespoon vegetable oil1 large onion, chopped coarsely1 teaspoon cumin seeds1 teaspoon brown mustard seeds¼ cup madras curry paste6 curry leaves2 cups coconut cream4 cups vegetable broth1 cup water2 pounds sweet potatoes, cut into ¾-inch pieces¼ cup loosely packed fresh cilantro sprigs¼ cup loosely packed fresh mint leaves, tornLemon wedges, to serve 1. Place lentils in a medium bowl; cover with cold water, stir well. Discard any lentils that float to the surface. Drain well. 2. Heat oil in a large saucepan over medium heat; cook onion, stirring, until soft. Add seeds, paste and leaves; cook, stirring, until fragrant. 3. Reserve 2 tablespoons coconut cream. Stir remaining coconut cream into…

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toast 4 ways gruyère toasts active time 10 minutesstart to finish 10 minutesmakes 4 slices Preheat oven broiler. Cut four thick slices from a small French baguette. Toast slices on one side under oven broiler. Turn slices over and sprinkle tops with ½ cup finely grated gruyère cheese; place under the broiler until the cheese melts. anchovy toasts active time 10 minutesstart to finish 10 minutesmakes 4 slices Preheat oven broiler. Combine 3 tablespoons softened butter, 6 finely chopped anchovy fillets and 3 tablespoons finely chopped fresh garlic chives in a small bowl. Cut four thick slices from a small French baguette. Toast slices on one side under oven broiler. Spread untoasted side with anchovy butter; broil until browned lightly. lemon feta toasts active time 10 minutesstart to finish 10…

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beef broth active time 15 minutesstart to finish 5 hours 15 minutes + cooling & refrigerationmakes 14 cups Preheat oven to 350ºF. Roast 4 pounds meaty beef bones on an oven tray for 1 hour or until browned. Combine bones and 2 coarsely chopped medium yellow onions with 5½ quarts water, 2 coarsely chopped trimmed celery stalks, 2 coarsely chopped medium carrots, 2 teaspoons black peppercorns and 3 fresh bay leaves in a large saucepan or boiler; bring to a boil, then simmer, uncovered, for 3 hours, skimming the surface occasionally. Add 3 quarts additional water; simmer, uncovered, for 1 hour. Strain broth through a cheesecloth-lined sieve or colander into a large heatproof bowl; discard solids. Allow broth to cool, cover; refrigerate until cold. Skim and discard surface fat before…

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