RECIPES: Vegetable beef soup ... Creamy chipotle carrot soup
By: Herald Staff Report, Grand Forks Herald
Vegetable Beef Soup with Homemade Egg Noodles
12 cups water
1 to 2 pounds beef roast or stew meat
2 ribs celery, coarsely chopped
1 onion, diced
1 small cabbage, chopped
3 carrots, thinly sliced
1 rutabaga, cubed
1 cup medium pearled barley
1 28-ounce can whole tomatoes, with juice
1 quart tomato juice
Salt and freshly ground pepper
6 to 8 tablespoons flour
For soup: Cook meat in pot of water until tender. Remove and cut up into bite-size pieces if using roast. Set aside.
Cut up vegetables and place in water along with tomato juice, meat and pearled barley. Heat to boiling. Reduce heat and simmer for 1 to 2 hours.
For noodles: While soup is simmering, beat two eggs in a small bowl. Add flour and salt to taste. Mix with a fork until batter is a little stiff.
Once vegetables are cooked thoroughly, add egg and flour mixture to pot, 1 tablespoon or so at a time. When finished adding batter, cook for about 10 minutes or until noodles are firm.
Serve with crackers or crusty bread.
Creamy Chipotle Carrot Soup
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 pound carrots, peeled and diced
2 potatoes, peeled and diced
1 canned chipotle pepper (in adobo sauce), minced
1 tablespoon adobo sauce (from canned chipotle peppers)
2 cups low-sodium chicken broth
1 cup heavy cream
Salt and ground black pepper
Sliced scallions, to serve
In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. Cook for 5 minutes then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes.
Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Serve topped with sliced scallions.
Approximate nutritional analysis per serving: 300 calories, 50 percent of calories from fat, 17 grams fat (8 grams saturated, no trans), 45 milligrams cholesterol, 33 grams carbohydrates, 5 grams fiber, 7 grams sugar, 5 grams protein, 115 milligrams sodium.