Soup recipes

Mediterranean Chickpea, Lentil and rice soup with basil
from New England Soup Factory Cookbook

Makes 10 - 12 servings

1 pound dried chickpeas (Lisa's note - I usually cut the recipe in half, and use one can and skip in the recipe to the part where you add the lentils)
4 tbsp olive oil
1 spanish onion, peeled diced very small
3 ribs celery, sliced
3 carrots, peeled and sliced into disks
3 cloves garlic, minced
12 cups chicken or vegetable stock
1 can (20 oz.) diced tomatoes
2 cups tomato juice
1 tsp dried marjoram
2 bay leaves
1/3 c dried lentils
1/3 c basmati rice
1 tbsp balsamic vinegar
1/4 c chopped fresh basil
salt and pepper to taste
2 tbsp extra virgin olive oil

Place chickpeas in a deep bowl and add water to cover by 2 inches. Place in refrigerator to soak overnight. Drain before using.
in a large stockpot heat the olive oil over medium-high heat. Add the onion, celery, carrots and garlic. Saute for 10 mins. Add the chickpeas, stock, tomatoes, tomato juice, marjoram adn bay leaves. Bring to a boil. Reduce heat to medium, cover the pot and simmer for 1 1/4 hours. Add lentils and rice. Simmer covered, for additional 35 mins. Adding 2-3 cups of additional water or stock if liquid is reduced too much. Remove and discard bay leaves. Season with vinegar, basil, salt and pepper and olive oil. Stir well before serving.

Lisa's note - if you aren't going to eat the whole pot, add the balsamic (a little splash) to each bowl. If you add it to the pot, and reheat the leftovers the taste of it changes and its not as good. I've omitted the fresh basil and olive oil at the end and the soup is still tasty.


Italian Vegetable Soup with Rice
from New England Soup Factory Cookbook
Makes 10 - 12 servings (I usually cut the recipe in half and its fine)

3 tbsp olive oil
1 spanish onion, peeled diced
2 ribs of celery, sliced
6 carrots, peeled and sliced
4 cloves garlic, minced
2 cans (16 ounces each) diced tomatoes
1 can (28 ounces) ground or crushed tomatoes
12 cups vegetable or chicken stock
4 cups tomato juice
1 can (16 ounces) chickpeas, drained and rinsed
1 can (16 ounces) kidney beans, drained and rinsed
2 bay leaves
2 medium zucchini, diced
2 medium summer squash, diced
1/3 c uncooke white rice
1/2 c frozen peas
1/2 bunch fresh basil leaves, torn into smaller pieces
2 tsp balsamic vinegar
salt and pepper to taste

Heat a stockpot over medium-high heat. Add the olive oil, onion, celery, carrots and garlic. Saute for 5-6 mins. stirring frequently. Add the diced tomatos, ground tomatoes, kidney beans, chickpeas and bay leaves. Bring to a boil. Reduce heat to medium and simmer 30 mins. Add zucchini, summer squash and rice. Return to a boil over medium-high heat. Reduce the heat to medium and simmer and additional 15 mins. Add the peas, basil, balsamic salt and pepper and cook until throoughly heated. Remove bay leaves before serving
Lisa's note - if you aren't going to eat the whole pot, add the balsamic (a little splash) to each bowl. If you add it to the pot, and reheat the leftovers the taste of it changes and its not as good.