Warming Winter Soups

Winter is the very best time for hearty soups and stews—nothing offers better comfort to body and spirit when coming in from the cold. What a perfect time to make thick soups of grains and legumes. Teamed with fresh bread and salad, these soups here make satisfying meals in and of themselves.

• Italian Pasta and Bean Soup (move here from Soulful Soups)
• Potato, Cheese, and Green Chili Soup (move here from Soulful Soups)
• Split Pea Soup with Barley and Vegetables
• Tomato-Tortellini Soup
• Four-Grain Tomato Soup

Split Pea Soup with Barley and Vegetables

Serves: 8 or more
Adapted from Great American Vegetarian

Split pea soup, an American classic, is high on my list of great comfort foods.

• 1 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 to 3 cloves garlic, minced
• 2 medium celery stalks, diced
• 1 large or 2 medium carrots, diced
• 16 ounces green split peas, rinsed and sorted
• 1/2 cup pearl barley
• 2 bay leaves
• 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste

Heat the oil in a large soup pot. Add the onion, garlic, celery, and carrots. Sauté over medium heat for 8 to 10 minutes, or until the onions are soft and golden.

Add 8 cups of water and all the remaining ingredients except salt and pepper. Bring to a simmer, then simmer gently, covered, for 30 minutes.

Stir, then add 2 additional cups of water. Simmer for another 40 to 45 minutes, or until the barley is tender and the peas are mushy. Serve at once, or let the soup stand for an hour or two, then heat through as needed.

Note: The soup thickens considerably as it stands. Add more water as needed, then taste to correct the seasonings.

Tomato-Tortellini Soup

Serves: 6
Adapted from Pasta East to West

Tortellini in a tomato-based broth makes for filling fare. Serve with a good store-bought focaccia bread and a tossed salad.

• 1 1/2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 16-ounce can tomato sauce
• 14- to 16-ounce can diced tomatoes
• 1 small zucchini, sliced
• 1/2 teaspoon each: dried basil, oregano, and dill
• 8- to 10-ounce package ounce frozen tofu tortellini
• Salt and freshly ground pepper to taste
• 1/4 cup chopped fresh parsley

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic, carrots, and celery, and continue to sauté until the onion is golden.

Add the tomato sauce, diced tomatoes, and 3 cups of the water. Stir in the seasonings and bring to a simmer, then cover and simmer gently until the vegetables are tender, about 15 to 20 minutes.

Meanwhile, cook the tortellini according to package directions in a separate saucepan until al dente.

Stir the cooked tortellini into the soup and season with salt and pepper. Simmer gently for 2 to 3 minutes longer. Adjust the consistency with more water if necessary. Stir in the parsley and serve at once.

Four-Grain Tomato Soup

Serves: 8 or more
Adapted from Vegetarian Soups for All Seasons

This savory medley of whole grains and vegetables in a tomato base will warm you when fall days get nippy.

• 1 tablespoon olive oil
• 1 large onion, quartered and thinly sliced
• 2 large celery stalks, finely diced
• 2 medium carrots, peeled and finely diced
• 1 large sweet potato, peeled and diced
• One 28-ounce can pureed or crushed tomatoes
• 1/4 cup bulgur
• 1/4 cup wild rice
• 1/4 cup millet or quinoa
• 1/4 cup pearl or pot barley
• 2 bay leaves
• 2 teaspoons salt-free seasoning mix (such as Spike or Mrs. Dash)
• 6 cups water
• 1/4 cup chopped fresh dill
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat for 5 to 8 minutes, until translucent. Add the celery, carrots, sweet potato, tomatoes, the four grains, bay leaves, and seasoning mix. Stir in the water and bring to a simmer. Simmer gently, covered, for one hour, stirring every 15 minutes or so.

If the soup is too dense, adjust with additional water and return to a gentle simmer. Add the dill and season to taste with salt and pepper. Simmer gently for another 15 to 20 minutes, or until the grains and vegetables are tender.

If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed. This soup thickens quite a bit as it stands. Add water as needed and adjust the seasonings.