Typically when a recipe calls for rhubarb it also includes copious amounts of sugar, but not here. The lemony tart flavor of the rhubarb is great all by itself to brighten up the mild nature of this lentil soup, a popular dish throughout the Mediterranean.
The humble turnip is often called the “poor man’s vegetable.” While it may not be glamorous, it’s versatile, stores well and is delicious, especially in this simple and easy to make soup.
Spicy Italian style sausage adds zip to this tomato-based chili.
Ready-cut stew meat is easy to find in the meat case but if you’re inclined to cut your own there are a variety of cuts from the shoulder or rear that will do including chuck shoulder or roast; bottom or top round roasts; rump roast; or English roast. Trim away some of the fat before cutting the meat into 1-inch cubes.
Fresh spring vegetables and chicken give this creamy soup a great flavor.
Yellow split peas have a more delicate flavor and prettier color than their green cousin but either one creates a hearty soup that draws a lot of flavor and meat from smoked ham hocks. Letting the finished soup sit or “cure” in the refrigerator for a couple of days will continue to improve the flavor.
Hot soups warm you up; chilled soups cool you down, a perfect way to take the heat off on a fall afternoon. The perfect seedless grape variety for this fresh tasting soup is Himrod.
When it’s cold outside, hot soup warms you up so chilled fruit soups make perfect sense in the summer, cooling your body when the sun beats down. Use this soup as a dessert, an appetizer or a really special way to start off breakfast.
Not all greens have to go into salads. Chard is a versatile spring green with leaves that have a spinach-like flavor. Sliced thin, they can be added to salad mixes or used in this delicious soup to take the chill out of a cold spring day.
This simple soup can be made with fresh, frozen or canned corn. For an even richer texture, substitute ½ cup of heavy cream for the whole milk.
Here’s an easy soup, add some bread and maybe a salad and you have a meal!
After a day on the trails what could be better than a hearty bowl of buffalo chicken chili made on the campfire. The key to outdoor cooking is simplicity and creativity.
