A Guide to Making Soup:

Make chili for days that are chilly,
Chicken noodle when you’re feeling sickly,
Split pea to bring you to comfort and peace,
Creamy bisque on days you’re wearing fleece,
Ramen to twirl when spirits have sunk,
Tomato when you have a sandwich to dunk,
Miso when you crave something light,
And stew to warm you up at night.

As the weather gets colder it’s the perfect time to bust out all your favorite soup recipes. Nothing beats a hot bowl of soup when you’ve been out in the cold. We’ve put together a short list of recipes for different types of soup, good for any occasion. Pick one out and pop by the Chico Certified Farmer’s Market for your ingredients! If you come on Saturday you can even enjoy some soup from Fran’s Farm Fresh Soup stall while you shop.

Classic Chili

Ingredients:

• 1 lb ground beef (or turkey/vegetarian substitute)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (28 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Optional toppings: cheese, sour cream, green onions

Instructions:

1. In a large pot, brown the ground meat over medium heat. Drain excess fat.
2. Add the onion and garlic, cooking until softened.
3. Stir in beans, tomatoes, chili powder, cumin, salt, and pepper.
4. Simmer for 30 minutes, stirring occasionally. Adjust seasonings as needed.
5. Serve hot with toppings of your choice.

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Chicken Noodle Soup

Ingredients:

• 1 lb boneless chicken breasts
• 4 cups chicken broth
• 2 cups water
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 1 cup egg noodles
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot combine chicken, broth, water, carrots, celery, onion, and thyme. Bring to a boil.
2. Reduce heat and simmer until chicken is cooked through (about 20 minutes).
3. Remove the chicken, shred it, and return it to the pot.
4. Add egg noodles and cook until tender, about 8-10 minutes.
5. Season with salt and pepper. Garnish with parsley before serving.

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Split Pea Soup

Ingredients:

• 1 lb split peas (green or yellow), rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable or chicken broth
• 1 tsp thyme
• Salt and pepper to taste
• Optional: ham hock for flavor

Instructions:

1. In a large pot, sauté the onion, carrots, and celery until softened.
2. Add split peas, broth, thyme, salt, and pepper (and ham hock if using).
3. Bring to a boil, then reduce heat and simmer for about 1 hour, or until peas are tender.
4. Remove the ham hock if used, shred the meat, and return it to the soup.
5. Use an immersion blender for a smoother texture, if desired. Serve hot.

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Creamy Butternut Squash Bisque

Ingredients:

• 2 lbs butternut squash (or acorn squash), peeled, seeded, and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 tsp ground nutmeg
• 1 tsp ground ginger (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh herbs for garnish (like thyme or chives)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the cubed squash to the pot and stir to combine with the onion and garlic. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook until the squash is tender (about 20-25 minutes).
3. Once the squash is cooked, use an immersion blender to purée the soup until smooth. (Alternatively, you can blend it in batches in a regular blender—just be cautious with the hot liquid.)
4. Return the blended soup to the pot and stir in the heavy cream (or coconut milk). Add the nutmeg, ginger (if using), salt, and pepper to taste. Heat gently until warmed through.
5. Ladle the bisque into bowls and garnish with fresh herbs. For a touch of elegance, drizzle a bit of extra cream on top before serving

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Noodle Soup (Ramen)

Ingredients:

• 4 cups chicken or vegetable broth
• 2 packs of ramen noodles (discard seasoning packets)
• 1 cup sliced mushrooms
• 2 green onions, sliced
• 1 cup baby spinach
• 2 boiled eggs (optional)
• Soy sauce to taste
• Sesame oil to drizzle
• Optional toppings: seaweed, sliced tofu, or bamboo shoots

Instructions:

1. In a pot, bring broth to a boil. Add mushrooms and cook until tender.
2. Add ramen noodles and cook according to package instructions.
3. Stir in spinach and green onions just before serving.
4. Serve hot with a drizzle of soy sauce and sesame oil, topped with boiled eggs and other toppings if desired.

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Tomato Soup

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp sugar (optional)
• 1 cup heavy cream or milk
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a pot, sauté onion and garlic until soft.
2. Add crushed tomatoes, broth, and sugar. Simmer for 20 minutes.
3. Use an immersion blender to purée until smooth.
4. Stir in cream and season with salt and pepper. Heat gently.
5. Serve garnished with fresh basil.

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Miso Soup

Ingredients:

• 4 cups water
• 1/4 cup miso paste
• 1 cup cubed tofu
• 1 cup sliced green onions
• 1/2 cup seaweed (wakame)
• Optional: mushrooms, daikon, or other vegetables

Instructions:

1. In a pot, bring water to a boil. Add seaweed and simmer for a few minutes.
2. In a separate bowl, mix miso paste with a small amount of hot water to dissolve.
3. Add tofu and other optional veggies to the pot, and simmer for 3-5 minutes.
4. Remove from heat, stir in miso mixture, and garnish with green onions before serving.

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Beef Stew

Ingredients:

• 2 lbs beef stew meat, cut into chunks
• 4 cups beef broth
• 3 carrots, sliced
• 2 potatoes, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)

Instructions:

1. In a large pot, brown the beef over medium heat. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft.
3. Return beef to the pot and add broth, carrots, potatoes, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until meat is tender.
5. If desired, mix flour with a little water to create a slurry and stir it into the stew to thicken.