Lentil Soup with Smoked Ham Hock

Smoked ham hock makes this lentil soup recipe special.

It doesn’t take much cooking skill to make this lentil soup recipe taste great. The smoked ham hock and a couple hours is really all it takes to make this incredibly satisfying soup.

Serves 6

Prep Time: 15 minutes

Cook Time: 3 hours, 00 minutes

Ingredients:

• 1 smoked ham hock
• 1 quart chicken stock
• 1 quart beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp cayenne
• 1 cup diced carrots
• 2 cups diced onions
• 1 cup diced celery
• 2 cups dry lentils
• salt to taste
• fresh parsley

Preparation:

1. Add the beef broth, chicken stock, dried thyme, black pepper, bay leaf, cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes.
   
   
2. Add the lentils and simmer coverer for another 30 minutes, remove cover and skim off any excess fat on the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.

Easy Asparagus Soup

Easy Asparagus Soup Recipe

Photo © Flickr user milesgehm

This asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus with a bit of cream. The result is a delicious asparagus soup that tastes like…asparagus!

Make 6 Portions of Asparagus Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

• 2 bunches asparagus, washed, woody bottoms trimmed off
• 1 tbsp butter
• 1 clove garlic, minced
• 1 quart chicken or vegetable stock
• 1/2 cup heavy cream
• cayenne pepper to taste
• salt to taste

Preparation:

Cut the asparagus into 1-inch pieces and set aside (reserve a few tips for garnish - see note below). In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds. Add the stock and asparagus; and bring to a simmer. Cook for about 5 minutes, until the Asparagus is tender, but still green.

When the asparagus is ready, remove from heat and puree using a stick, or regular blender. Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne. Ladle the asparagus soup into bowls and serve hot.

Note: If desired, reserve a few asparagus tips to blanch and garnish the top, along with an additional drizzle of cream.

Spicy Sausage and Kale Soup Recipe

Spicy Sausage and Kale Soup Recipe

Photo © John Mitzewich

Kale is one of the most nutritious greens out there, and pairs perfectly with sausage in this very hearty spicy sausage and kale soup.

Makes 8 portions of Spicy Sausage and Kale Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients:

• 8 oz spicy sausage (linguisa, hot Italian, chorizo, etc.), cut in 1/2-in pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 3 russet potatoes, peeled, quartered
• 1 quart chicken stock or any stock
• 1 quart water
• 12 oz fresh kale, roughly chopped
• salt and pepper to taste
• sour cream and paprika to garnish (optional)

Preparation:

In a large saucepan, sauté the sausage over medium heat until browned. Remove from pan and pour off fat. Add the olive oil and onions, and sauté until soft. Add the sausage, potatoes, stock, and water. Bring to a simmer, and cook until the potatoes begin to fall apart. Add the kale and stir until it all wilts into the soup. Simmer for 10 minutes, until the kale is cooked. Season with salt and pepper, to taste.

If you want, mash some of the potato to thicken the soup, or serve as is. Serve hot with a dollop of sour cream and shake of paprika.

Easy Broccoli Soup with Cheddar Croutons

Easy Broccoli Soup with Cheddar Croutons

Photo © John Mitzewich

This broccoli soup recipe would be delicious on its own, but when the cheesy cheddar crouton is floated on the top it gets even better!

Make 4 Bowls of Broccoli Soup with Cheddar Croutons

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 2 heads broccoli (about 2 pounds)
• 1 tbsp butter
• 1 clove garlic, minced
• 1 quart chicken or vegetable stock
• 1/3 cup heavy cream
• cayenne pepper to taste
• salt to taste
• for the Cheddar croutons:
• 4 slices french bread
• 1 cup shredded cheddar cheese

Preparation:

Cut the tops (florettes) off the broccoli and set aside. Cut the stems into 1/2-inch slices, and add to the tops. In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds. Add the stock and broccoli; and bring to a simmer. Cook until the broccoli is fork-tender.

While the soup is cooking, toast the bread and place on a foil-covered sheet pan. Top with the cheese (be sure to cover entire surface so the bread doesn’t burn. Broil on high, for 2-3 minutes, until the cheese is bubbly and browned.

When the broccoli is ready, remove from heat and puree using a stick, or regular blender. Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne. Ladle the broccoli soup into bowls and top with cheese croutons.

Pastafazool - Italian Pasta and Bean Soup Recipe

Pastafazool - Italian Pasta and Bean Soup Recipe

Photos © John Mitzewich
Pastafazool is a rich Italian-American pasta and bean soup recipe. This hearty soup can be thinned-out with more stock if desired, but it's traditionally served thick, with lots of Italian bread to dip in. Almost any sausage can be used in this recipe, or leave it out for a lighter pastafazool.

Makes 4 Large Portions of Pastafazool

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1 tbsp dried Italian herbs
• 1 bay leaf
• salt and black pepper to taste
• red pepper flakes to taste
• 1 quart chicken or beef stock (more if needed)
• 1 cup water
• 1 pound Italian sausage, cooked and cut into slices
• 2 cups dry pasta (Elbow, Penne, Shells, Orecchiette, etc.)
• 2 cans (14 oz) white beans, drained and rinsed
• 1/4 cup chopped Italian parsley
• grated Parmesan cheese to garnish, optional

Preparation:

In a soup pot, heat the olive oil over medium flame; add the onions, and sauté for about 5 minutes, or until the onions turn translucent. Add the garlic, tomato paste, dried herbs, bay leaf, salt, pepper, and red pepper flakes; sauté for 2 minutes more.

Add the stock, water, and sausage; bring to a simmer over med-high heat, and add the pasta. Cook for about 15 minutes, or until the pasta is tender. Add the beans and cook for another 3-4 minutes, until they are heated through. Turn off heat, stir in parsley, and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese.

Note: If you want a thinner soup, simply add more stock to the soup when you add the beans.

Country Ham and Split Pea Soup Recipe

Country Ham and Split Pea Soup Recipe

Photo © John Mitzewich
This split pea soup is one of American food's great cool weather recipes. Split pea soup with diced country ham, is a hearty, soul-warming bowl of delicious goodness. It's also one of the easiest soup recipes there is.

Makes 6 Servings of Country Ham and Split Pea Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

• 2 tbsp butter
• 1/2 onion, diced
• 2 ribs celery, diced
• 3 cloves minced garlic
• 1/2 tsp salt
• 8 oz diced ham
• 1 bay leaf
• 1 lb split peas
• 1 quart chicken, or vegetable stock
• 2 1/2 cups water
• fresh ground black pepper, to taste

Preparation:

Melt the butter in a soup pot over medium heat. Add the onion, celery, garlic, and salt. Cook, stirring, for about 5 minutes, or until the vegetables soften. Add the ham, bay leaf, split peas, stock, and water. Bring to a simmer.

Turn the heat down to low, and simmer, stirring occasionally, for about 1 1/2 hours, or until the split peas are tender, and the soup has thickened. Season with salt and fresh ground black pepper to taste, and serve hot.

French Onion Soup Recipe

French Onion Soup Recipe

Photos © John Mitzewich

French onion soup is one of America's most popular "restaurant soups," but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.

Makes 8 Portions French Onion Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

• 4 large yellow onions, cut in large dice
• 1/2 stick unsalted butter
• 1 tbsp sherry vinegar
• 1/4 cup dry sherry wine
• 2 sprigs fresh thyme
• 1/2 tsp salt
• fresh ground black pepper to taste
• 1 bay leaf
• 3 cups high-quality beef broth
• 3 cups high-quality chicken broth
• 1 cup water
• For the topping:
• toasted French bread
• 8 oz shredded Gruyere cheese, or other Swiss cheese

Preparation:

In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.

Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).

Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.