As we enter the colder months still physically distanced, sharing favorite soup recipes can bring us together. From timeless staples passed down for generations in a family to newly discovered concoctions, read the culinary creations of your fellow UW Medicine members for inspiration this season.

Share your own recipe for warmth with the community by submitting one of your favorites here!


 

Find a recipe below!

V = Vegetarian, VE = Vegan, GF = Gluten Free, DF = Dairy Free, P = Paleo, K = Keto

Mexican Street Corn Chowder with Chicken

Ingredients

  • 1 Pound of Cooked Chicken breast (cubed or shredded)
  • 1 Package of bacon (cut into bite size pieces)
  • 1 Can of Sweet Corn
  • 1 Can of Creamed Corn
  • 1 Package of Frozen Mexican Street Corn (Trader Joes or Alexis)
  • 3 Tbs butter
  • 1 Small red onion diced
  • 1 Red bell peppers diced
  • 1 Small can of green chiles
  • 1 Small jalapeno diced without seeds
  • 4 Tsps of garlic paste (or 4 cloves minced)
  • 32 Oz of Chicken broth
  • 1/4 Cup of flour
  • 1 Cup of half and half
  • 1/2 Cup grated Cotija cheese
  • Measure with your heart: chili lime seasoning, chili powder, cumin, garlic powder, smoked paprika, salt and pepper

Directions

  1. In a large pot, cook cut up bacon until crispy – drain fat and set aside.
  2. Add butter to the same large pot you cooked the bacon in and let it melt. Add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes. Add garlic and cook for 30 seconds to 1 minute.
  3. Microwave the frozen Mexican street corn per directions.
  4. Add flour to the cooked veggies, stir until combined, cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined.
  5. Add in the corn, Mexican street corn, chicken, bacon, and can of diced green chiles. Mix to combine.
  6. Add in all the seasoning. Mix to combine.
  7. Add in half and half and bring to a LOW boil and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.
  8. When the 15 minutes is up, add 1/2 cup of cotija cheese and stir. Taste and add salt if necessary. Let warm for 1-2 minutes. Enjoy!
  9. Keep leftovers in the fridge for 2-3 days or freeze for another day.

Submitted by Sarah Tallon, Senior Director of Financial Planning and Analysis, UW Medicine Finance

Turkish Style Chicken Soup with Yogurt, Chickpeas and Bulgur

From “Milk Street: Tuesday Nights Mediterranean” cookbook

Ingredients

  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 3/4 inch chunks
  • Kosher salt and ground black pepper
  • 6 tablespoons salted butter cut into 1 TBSP pieces
  • 1 medium yellow onion, chopped
  • 3/4 cup coarse bulgur
  • 4 medium garlic cloves, minced
  • 1 quart low-sodium chicken broth
  • 15.5 oz can chickpeas, drained but not rinsed
  • 1 TBSP aleppo pepper
  • 1 cup plain whole-milk yogurt
  • 1/2 cup chopped fresh dill

Directions

  1. In a medium bowl, toss the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside. In a large bowl over medium-high heat, melt 2 tablespoons of butter. Add the onion, bulgur, and 1 teaspoon of salt, then cook, stirring occasionally until the onion browns and the bulgur darkens in color, 5-8 minutes
  2. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, 1 cup water and 3/4 teaspoon black pepper, then bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, until the bulgur is softened, about 15 minutes. Stir in the chicken and chickpeas, then cook, uncovered and stirring occasionally, until the chicken is no longer pink at the center and the bulgur is very soft, about 5 minutes
  3. Meanwhile in a small skillet over medium heat, heat the remaining 4 tablespoons of butter until bubbling. Add the aleppo pepper and cook, swirling in the pan, until the butter is bright red and fragrant, about 1 minute. Set aside off heat.
  4. When the chicken and bulgur are done, remove the pot from heat. Whisk in the yogurt and dill, then taste and season with salt and pepper. Ladle the soup into serving bowls, then drizzle 1 tablespoon of aleppo butter over each.

Submitted by Lori Hayes, Grants Manager, Department of Rehabilitation Medicine

Sandra de Havanna Sopa

Equipment: Blender

Ingredients

  • 1 Can of Garbanzo Beans
  • 1 Plantain
  • 1 Piece of Chicken/thigh or breast
  • 1 Chicken Stock,
  • Butter
  • Salt & pepper
  • Onion

Directions

  1. Run the knife, make cuts on the chicken thigh or breast, season with salt and pepper
  2. Caramelize the onion with butter, don’t wash the pot
  3. Marinate the chicken and the caramelized onions
  4. Blend the Beans and Plantain
  5. Sears the marinated chicken & onion, high heat, then low
  6. Add and Slow cook the blended beans & plantain with chicken
  7. Shred the chicken meats and separated the bones with w/two forks.
  8. Serve the soup in a bowl, and garnish with the shredded chicken.

Submitted by Nguyen, The Anh, IT SPC, UW Medicine

Chicken and Wild Rice Soup

Recipe adapted from Pioneer Woman

Ingredients

  • 2 lb. skinless, boneless chicken thighs, skinless boneless
  • 1 Bay leaf
  • 2 Carrots, large
  • 3 Celery stalks, large
  • 2 Garlic clove
  • 1/2 bunch Kale or Spinach
  • 1 Onion
  • 2 tsp Rosemary, fresh
  • 2 tsp Sage, fresh
  • 2 tsp Thyme, fresh
  • 4 cup Chicken Stock
  • 1 tbsp Lemon juice, fresh
  • 1 cup Wild rice
  • 2 tbsp All-purpose flour
  • 1 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tbsp Olive oil
  • 2 tbsp Butter, salted
  • 1/2 cup Half-and-half
  • 1/2 cup White wine

Directions

  1. Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to saute. Working in batches, add the chicken to the pot and cook until browned, 21/2 to 3 minutes per side. Remove the chicken to a plate.
  2. Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1/2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
  3. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
  4. Remove the chicken from the pot and shred with two forks in a bowl.
  5. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
  6. Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to saute. Add the kale/spinach and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

Submitted by Keri Nasenbeny, Associate Chief Nurse, UWMC-NW

Corn Soup with Potatoes and Bacon

Recipe from my blog, Ugly Ducking Bakery

Equipment: Blender or food processor

Ingredients

Corn broth

  • 4 corn cobs from 4 ears of corn, kernels reserved for the soup
  • 1 onion, roughly chopped
  • 3-5 small new potatoes, quartered
  • 1 medium to large carrot, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove
  • 1 sprig rosemary or other herb
  • 10-15 black peppercorns
  • 1 teaspoon salt
  • water to cover

Sweet corn soup

  • 4 strips of bacon
  • ½ yellow onion, chopped
  • 2 cloves of garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups corn broth from above
  • 1 pound new potatoes, cut into 1/2 inch cubes
  • ¼ cup parsley, chopped
  • ½ cup cream optional
  • 1 green onion, green part only, chopped

Directions

Corn broth

  1. Shuck the corn and remove as much of the silk as possible. Slice off all the kernels from the cob and save the corn kernels in a bowl.
  2. Add the corn cobs and all of the remaining ingredients to a large soup pot, and cover with water.
  3. Heat the pot on high and cover. When boiling, reduce the heat to a simmer and cook, covered, for 30 minutes.
  4. Use a sieve to strain the broth into another pot, and discard the vegetables.

Corn soup

  1. Wipe out the soup pot and cook the bacon on medium low until crispy.
  2. Remove the bacon to a plate covered in a paper towel and discard all but one tablespoon. Once it has cooled, chop the bacon into small pieces and separate out a tablespoon or so for garnish.
  3. Meanwhile, add the onions to the soup pot and cook on low until softened, about 7-10 minutes.
  4. Add the garlic and cook for one minute.
  5. Add the flour and stir constantly for one minute so that the flour does not burn.
  6. Add one cup of the corn broth and use your spoon or spatula to scrape up the browned bits on the bottom of the pan.
  7. Add the remaining broth and the potatoes, cover, and cook at a simmer until the potatoes can be just barely pierced with a fork, about 15-20 minutes.
  8. Turn off the heat, add the corn, and let the soup cool slightly. Then carefully transfer about one half of the soup to a blender or food processor and puree until smooth. Return the puree to the soup pot. The soup can be held at this point, if necessary.
  9. Turn the burner to low and add the chopped bacon, parsley, and cream, if using, to gently heat the soup through.
  10. Garnish with the reserved bacon and chopped green onions. Serve immediately.

Submitted by Joanne Stekler, Professor of Medicine (Allergy and Infectious Diseases), Harborview Medical Center

Beer Cheese Soup

Recipe from Spend with Pennies

Ingredients

  • 4 slices thick-cut bacon
  • 2 tablespoons butter
  • 1 small onion diced
  • 1 stalk celery finely chopped
  • 1 carrot finely chopped
  • 1 clove garlic minced
  • ¼ cup flour
  • 1 teaspoon dry mustard
  • 12 ounces beer
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • ¼ teaspoon smoked paprika
  • ½ teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 6 ounces sharp cheddar cheese shredded, divide

Broiled Cheese Toasts

  • 12 slices baguette 1/2″ thick
  • 2 tablespoons garlic butter
  • 2 ounces sharp cheddar cheese shredded

Directions

  1. Spread garlic butter over 12 baguette slices. Top with cheese and place on a baking sheet.
  2. Broil cheese toasts 6″ from the heat until golden and bubbly, about 2-3 minutes. Remove from the oven and set aside.
  3. Cook bacon in a large saucepan over medium heat until crisp. Reserve drippings and remove bacon to a paper towel lined plate. Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes.
  4. Stir in flour and dry mustard. Cook 1 minute. Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first.
  5. Add chicken broth and cream a little bit at a time whisking until smooth after each addition.
  6. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
  7. Bring to a boil over medium heat while whisking.
  8. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat. Set 1/4 cup cheese aside for topping, stir remaining cheese into the soup until melted.
  9. Ladle the soup into bowls, top with reserved cheese and crumbled bacon. Serve with cheese toasts.

Notes
Allow the flour to cook a full minute before adding liquids, this removes any starchy flavor.
Add the beer a bit at a time mixing after each addition. The mixture will seem thick and pasty at first but will smooth out.
Cook over medium heat, high heat can cause the dairy (cream) to scorch.
When adding cheese remove the mixture from the heat before stirring in the cheese. If the soup is too hot, it can cause the cheese to separate.

Submitted by Kathy Plakovic, Palliative Care Nurse Practitioner, SCCA

Susan Merel's Matzo Ball Soup

Ingredients

  • One whole chicken
  • One onion or leek
  • One slice ginger
  • 2 bay leaves
  • Good-sized turnip
  • About six carrots
  • A few stalks of celery
  • A few whole peppercorns.
  • Chicken broth or stock (optional)
  • Manischevitz brand matzo meal (NOT matzoh ball mix) (Safeway or QFC often have it)

Directions

  1. Mix up your matzo balls first. It’s best if the batter rests in the fridge. I use the proportions on the can and make a double recipe. I think it’s one cup matzo meal, ¼ cup canola oil, ¼ c chicken broth, 1 tsp salt, 4 eggs. Whisk the wet ingredients then add the matzo meal and mix more. Put in the fridge at least an hour, all day is even better.
  2. Soup: Add chicken, onion (cut in half, peeled), slice of ginger, ½ turnip (cleaned, ok not to peel), celery, 2 carrots, bay leaf, ginger, a few whole peppercorns to a pot and cover with water. If you happen to have some chicken broth or stock around, replace some of the water with that, it will make it even richer. Simmer (do not boil) for 45 min to an hour. Skim the foamy stuff off sometimes and dump (don’t throw away the fat though). When the breast meat looks cooked through, pull it off and set aside (so it won’t get overcooked). Put the rest of the chicken back, simmer the whole mess for another hour or so. When it tastes delicious, strain the broth (big strainer over a bowl.) Discard the chicken bones and veggies. Put the broth and whatever chicken you want to eat in the soup back in the pot (I usually just put the breast in, but you can put all of it).
  3. When you are ready to eat, boil a pot of water, add some salt, wet your hands and roll the matzo ball stuff into little balls. They will float. It needs to be really boiling. Cook for 30-45 min and cut one open to check doneness. They will be yellowish in the middle until they are actually done, they turn whiter.
  4. In the meantime reheat the soup with the chicken. Peel the rest of the carrots and turnip and cut up. Cook the chicken and the new veggies for maybe 5-10 min – however soft you like your veggies. When ready to serve take the matzo balls out of the water and put in the soup. Enjoy!

Submitted by Susan Merel, Attending Physician, GIM, Hospital Medicine and Palliative Care, UWMC-ML and Harborview Medical Center

Butternut Squash Soup

Ingredients

  • 5 tablespoons butter
  • 6 cups butternut squash, peeled, seeded, cut into 1/2-inch pieces (I cheat and buy it cut up)
  • 2 leeks (chopped – white and pale green parts only)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 Granny Smith apple, peeled, cored, chopped
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon crumbled dried sage leaves
  • 5 cups chicken broth
  • 1 1/2 cups apple cider
  • 2/3 cup sour cream
  • 1/2 cup whipping cream

Directions

  1. Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes.
  2. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
  3. Use an immersion blender to puree the soup.  Can alternately use a blender – will need to work in batches.
  4. While soup is cooking, boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made in advance)
  5. Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream.

Submitted by Trish Kritek, MD, EdM, SoM Associate Dean for Faculty Affairs

Sweet Potato Chowder

Recipe from How Sweet Eats

Ingredients

  • 4 ounces pancetta, diced
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon ground sage
  • ¼ teaspoon freshly ground nutmeg
  • ½ cup chopped carrots
  • 3 cups chopped sweet potato, about 1 inch in size
  • 5 cups reduced-sodium chicken stock
  •  cup cream, half and half or coconut cream/milk
  • 2 cups chopped tuscan kale
  • 3 tablespoons roasted salted pepitas, for topping

Directions

  1. Heat a large pot over medium-low heat and add the pancetta. Cook, stirring occasionally, until the fat is rendered and the pancetta is crisp, about 6 to 8 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel lined plate to remove any excess grease.
  2. Keep the pot on medium low heat and add the butter. Stir in the onion, garlic, salt, pepper and sage. Stir in the fresh nutmeg. Cook, stirring occasionally, until the onions softened, about 5 minutes. Stir in the carrots and sweet potato, tossing everything to combine.
  3. Pour in the chicken stock and bring the mixture to a boil. Reduce it to a simmer and cook for 10 minutes. Cover and cook for an additional 10 to 15 minutes, or until the sweet potatoes cubes soften. Stir in the cream/half and half/etc. Taste the soup and season with additional salt or pepper if needed, but remember we will add the salty pancetta back on top too!
  4. A few minutes before serving, stir in the kale. I like to serve it almost immediately, but you can simmer the soup for another 10 minutes or so to soften it.
  5. Serve with the pancetta and pepitas for topping.

Submitted by Lisa Pierce, Project Manager, SoM Office of Faculty Affairs

Sausage, Cabbage, and Root Vegetable Soup (GF)

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound Italian turkey sausage, mild or spicy, casings removed
  • 1 cup chopped onion
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 medium carrots, diced (1/2 inch)
  • 2 small turnips, peeled and diced (1/2 inch)
  • 1 medium celery root, peeled and diced (1/2 inch)
  • 1 large Yukon Gold potato, peeled and diced (1/2 inch)
  • 10 cups very thinly sliced green cabbage (about 1/2 medium head)
  • 8 cups low-sodium chicken or vegetable broth
  • ¾ cup dry white wine
  • 1 cup chopped fresh tomato
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ½ cup grated Parmesan cheese

Directions

  1. Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.
  2. Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
  3. Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.

Submitted by Jenny Nathans, SoM Medical Student MS2

Joe's Salmon Soup (GF, K)

Ingredients

  • 1 carton of Trader Joe’s Tomato Roasted Red Pepper soup
  • 2 to 4 raw salmon patties (we buy ours at Costco)
  • Mixed frozen vegetables

Directions

Put into crock pot and cook 6 to 8 hours (or until you get home from work). Break the salmon up with a fork before you serve.

Submitted by Catherine Rogers, Fiscal Specialist 2, Division of Cardiology

Slow Cooker Chicken Tortilla Soup (GF, DF)

You can add steps like searing the chicken first and browning the vegetables, but for me that defeats the purpose of the slow cooker, which I use for its ease in throwing together in the morning and having dinner ready when I get home. This recipe doesn’t miss despite how simple it is.

Ingredients

  • 28 oz canned diced tomatoes with their juice
  • 10 oz red enchilada sauce
  • 4 oz can of chopped green chiles (I like fire roasted)
  • 1 medium yellow onion roughly chopped
  • 1 clove garlic
  • 2ish cups water
  • 8-16oz chicken broth
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp salt some grinds of black pepper
  • 1 bay leaf
  • 1-2 lbs boneless chicken thighs (you can use breasts, but thighs are more tender and flavorful)
  • (Optional: 3 tbls cilantro – I hate cilantro and leave this out)
  • (Optional 2: 1 tsp ground cumin – I also hate cumin)
  • 1 can of sweet corn, drained
  • Tortilla chips, Avocado, Sour cream (dairy), Shredded cheese (dairy) Etc.

Directions

  1. Throw everything through the cumin into the slow cooker, stirring once or twice to mix. Make sure the chicken is covered. Put the bay leaf where you can remove it easily (I leave it in the middle front on top).
  2. Cook on LOW for 6ish hours (I’ve left it all day and it’s fine), or HIGH for 3-4 hrs.
  3. Remove the bay leaf. Pull out the chicken thighs and shred them with a fork.
  4. Blend the remaining vegetables and broth until smooth (immersion blender is the best for this, you can use a regular blender in batches).
  5. Add back in the shredded chicken and the drained corn and cook for 30 more mins.
  6. Serve with tortilla chips and any other garnishes. Even cilantro, but I’ll judge you.

Submitted by Erica, Research Scientist, Harborview Medical Center

Tomato, Carrot, and Curry Soup (GF, DF)

Equipment: Blender or Immersion Blender

Ingredients

  • 2 Tbls. Butter
  • 7 large tomatoes (canned)
  • 1 yellow onion
  • 3-1/2 C. chicken broth
  • ½ lb. Carrots (chopped in small chunks)
  • 4 Tbls. Basil
  • 1 tsp. Curry powder
  • Salt & Pepper

Directions

  1. Melt butter in stockpot over medium heat; add onion (chopped) and cook for 5 minutes over medium heat. Add carrots and curry. Cover and simmer on low for 20 min. more until veggies are tender.
  2. Add tomatoes (canned is best) and chicken broth. Bring to a boil. Lower heat and simmer 20 minutes. Stir in 2 Tbls. Basil and salt/pepper to taste.
  3. Transfer soup to a blender (be careful not to fill too full) and puree until smooth (I now use my stick blender, much easier). Add remaining basil.
  4. Serve hot or cold.

Submitted by Patricia Kloster, Divison Manager, Maternal Fetal Medicine, SoM Department of Obstetrics and Gynecology

Rustic Tuscan Sausage, Kale, and White Bean Soup (GF, DF)

Modified from a recipe by Chris Cockren

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Italian sweet sausage, casing removed
  • 1 medium leek, finely chopped (just the white part)
  • 2-3 large carrots, finely diced
  • 1 large potato, finely diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 (15 ounce) cans white cannellini beans, drained and rinsed
  • 2 bunches kale, stems removed and roughly chopped
  • 64 oz. good quality low-sodium chicken stock
  • Sea Salt and Freshly Ground Black Pepper, to taste

Directions

  1. In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add leek, carrots, potato, and bay leaves. Season generously with salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes.
  2. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potato begin to release their starch. Note: This soup tastes even better the second day!

Submitted by Rachel McKenzie, Assistant to the Chair, Department of Urology

Pork and Greens Soup (GF, DF, P, K)

Recipe based on the Nom Nom Paleo cookbook

Ingredients

  • 1 lb ground pork
  • 1 large onion, diced
  • 2-3 cloves garlic, minced
  • 4 cups chicken stock (homemade is best)
  • 2 large carrots, cut into coins or dice
  • 1 large potato, diced
  • 2 lb bok choy or Napa cabbage, cut into thin slices

Directions

  1. In a large pan, saute the pork and onion until they are beginning to brown.
  2. Add the garlic and saute for 60 seconds.
  3. Add the chicken stock, carrots, and potato. Bring to a boil and simmer for 10 minutes.
  4. Add the bok choy and simmer another 5 minutes.

Submitted by Robyn Reed, Pathologist, Seattle Children’s Hospital

New Mexico Posole Rojo (DF)

In the winter months, nothing is better than a spicy bowl of posole to warm you up. As it is written, this recipe is spicy. You can tone it down by substituting mild chile and/or using less chile powder and chile flakes. This recipe makes 6 servings.

Ingredients

  • 1/4 lb dried posole, re-hydrated overnight (can also use 25oz can of hominy, drained (drained)
  • 32 oz. chicken broth
  • 1.5 lb. pork roast, cut into 1/2″ cubes
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1 Tablespoon cumin
  • 2 Tablespoons medium ground red chile (powder); *can substitute mild for less heat
  • 1 Tablespoon Caribe chile (can substitute red pepper flakes)
  • 1 teaspoon dried Mexican oregano
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Oil for sautéing
  • Optional toppings: cilantro, avocado, cotija, radishes, shredded cabbage

Directions

  1.  In a large pan, heat some oil and saute pork pieces over medium heat until browned. Work in batches to avoid overcrowding the pan. Remove from pan and put into a dutch oven or other large pot.
  2. Sautee onion and garlic in the pan until fragrant and soft, 3-4 minutes. You may need to add a little extra oil. Add in cumin and stir for 1 minute. Deglaze the pan with a bit of chicken stock, stir to remove any brown bits. Add onion and garlic to the pot with the pork.
  3. Add remaining ingredients to the large pot (rest of chicken broth, drained hominy, chile, bay leaf). Stir well and cooking over low-medium heat at a simmer for 2-3 hours.
  4. When ready to serve, pour into bowls and top with avocado, cotija cheese, cilantro, lime wedges, or shredded cabbage.

*Note: You can also make this in a slow cooker. Sear the pork, saute the garlic and onions, and mix all ingredients in the slow cooker. Cook on low for 6-8 hours.

Submitted by Carolyn Parsey, Neuropsychologist at UW Memory and Brain Wellness Center (Department of Neurology), Harborview Medical Center

Thai Dragon Bowl (V, VE, DF)

Adapted from ReBar Modern Food

Ingredients

  • 8 cups Asian or vegetable stock
  • 3 lemongrass stalks, trimmed and minced
  • 3 tbsp minced ginger or galangal
  • 3 garlic cloves, minced
  • 1/2 tsp red curry paste
  • 1 oz palm sugar
  • 3 tbsp soy sauce
  • 1/4 c fish sauce
  • 1 c coconut milk
  • Juice of 1 lime
  • 1/3 lb rice noodles, medium width
  • 1/2 block x-firm tofu, cut in small cubes
  • 4 kaffir lime leave, stems remove & finely shredded
  • 6 oz. snow peas, trimmed
  • 1 bunch scallions, minced
  • 4 tomatoes, diced
  • 1/4 c minced cilantro
  • 1/2 c thai basil leaves

Directions

  1. Heat the stock to a simmer
  2. Add lemongrass, ginger, garlic. Simmer 15’
  3. Strain the stock, remove the solids and return to stovetop.
  4. Stir in curry paste, palm sugar, soy and fish sauce into the broth and simmer for 5’
  5. Add coconut milk and lime juice. While the broth is simmering, add the rice noodles, tofu, and kaffir lime leaves.
  6. Cook until the noodles are tender, about 5 minutes
  7. Halfway thru this time, add the snow peas
  8. When the noodles are cooked, add all of the remaining ingredients.
  9. Serve immediately with lime wedges

Additional toppings or additions: Bok choy Bean sprouts Thai bird Chile, finely sliced Shiitake mushrooms Fried shallots, garlic or lotus root round toppings Ground peanuts

Submitted by Kelly Clancy, Clinical Faculty, Department of Rehabilitation

Red Lentil Soup with Lemon (V, VE, DF)

Ingredients

  • 4 Tbs olive oil, plus additional for drizzling
  • 2 large onions, chopped
  • 4 garlic cloves, minced
  • 2 Tbs tomato paste
  • 2 tsp ground cumin
  • 1/2 tsp kosher salt, plus additional to taste
  • 1/2 tsp freshly ground black pepper
  • pinch ground chili powder or cayenne, plus additional to taste
  • 2 quarts chicken or vegetable both
  • 2 cups red lentils
  • 2 large carrots, peeled and diced
  • juice of 1 lemon, or more to taste
  • 1/3 cup of chopped fresh cilantro, mint or parsley (or combo of three)

Directions

  1. In a large pot, heat the oil over high heat until hot and simmering. Add onions and garlic and saute until golden, about 4 minutes.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, saute for 2 minutes longer.
  3. Add the broth, 2 cups of water, the lentils and carrots. Bring to a simmer, then partially cover the pot and turn the heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add more salt if necessary.
  4. Using an immersion blender or regular blender or food processor, puree half of the soup (it should be somewhat chunky, not smooth).
  5. Add back into the other half of soup, add lemon and herbs.
  6. Serve hot with drizzled olive oil and dusted lightly with chili powder or cayenne, if desired.

Submitted by Wendy Rogers, Grant Manager, Ninth and Jefferson

Butternut Squash and Sweet Potato Soup (V, VE, DF)

Ingredients

  • 1 Roasted butternut squash, halved
  • 2 Tablespoons olive oil
  • 1 medium-large onion, diced
  • 1 red pepper, diced
  • 3 stalks celery, diced
  • 1 T fresh diced ginger
  • 3 cloves garlic, diced
  • 1 leek, diced
  • 2-medium sized sweet potatoes, diced
  • 4 cups vegetable broth
  • 1 T curry powder
  • 1/2 tsp cumin
  • 1/4 tsp ginger
  • 1/4 tsp cayenne pepper (adjust for less spice)
  • 1/4 tsp paprika
  • 1 can coconut milk
  • Salt and pepper to taste

Directions

  1. Roast butternut squash at 375 degrees for 45-60 minutes and let cool. Dice.
  2. Sauté onion, garlic, ginger, celery, red pepper, leek, potatoes in olive oil until softened and slightly browned.
  3. Add diced butternut squash, spices, and vegetable broth and simmer 30’-1 hour.
  4. Using a blender or immersion blender, mix ingredients into a smooth soupy thick texture.
  5. Add 1 can of coconut milk. Cook another 10-15’.
  6. Serve as is or add cilantro, crushed peanuts, pumpkin seeds or other condiments.

Submitted by Kelly Clancy, Clinical Faculty, Department of Rehabilitation

Paul Bertolli's Cauliflower Soup (V, VE, GF, DF)

Recipe from Cooking by Hand, by Paul Bertolli.

Editorial comment, from food52.com: “This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli’s IACP award-winning book of recipes and essays, and makes for a soup that’s delicate, sweet, and smooth as a flannel scarf.”

Ingredients

Serves 8

  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, to taste
  • 5 1/2 cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Submitted by Bob Lee, Physician, Pulmonary and Critical Care Medicine, UWMC-ML and Harborview Medical Center

Tuscan Vegetable Soup (V, VE, GF, DF)

Recipe from Soup of the Day, 365 Recipes for Every Day of the Year Cookbook

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 carrots, peeled and coarsely chopped
  • 2 celery stalks, chopped
  • 2 yellow onions, coarsely chopped
  • 2 potatoes, peeled and cut into chunks
  • 2 zucchini, coarsely chopped
  • 1 cup canned diced tomatoes
  • 1 bunch Tuscan kale, tough center stalks removed, leaves cut into thick strips
  • ½ head savoy cabbage, coarsely chopped
  • 1 bunch spinach, stemmed and coarsely chopped
  • 1 ½ cans cannellini or other white beans, drained
  • Leaves from 3 thyme sprigs
  • 5 slices day-old country-style bread, toasted

Directions

  1. In a large, heavy pot over medium heat, warm the ½ cup oil. Add the carrots, celery, onions, potatoes, and zucchini and saute until the vegetables are softened, 10-15 minutes. Stir in the tomatoes with their juices and 4 cups water, then add the kale, cabbage, and spinach. Raise the heat to high, bring to a simmer, reduce the heat to low, and let cook until the greens are tender, about 45 minutes.
  2. Stir in the beans and cook over medium heat for 10 minutes. Add the thyme leaves and season with salt and pepper.

Submitted by Kathleen Baker, Regional Faculty Manager, SoM Regional Affairs Office

Chickpea and Roasted Tomato Soup with Fried Rosemary (V, VE, GF, DF)

Recipe from Soup of the Day, 365 Recipes for Every Day of the Year Cookbook

Equipment: Blender or Immersion Blender

Ingredients

  • 5 Plum Roma tomatoes
  • 6 tablespoon olive oil
  • salt and pepper
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 cinnamon stick (about 3″ piece)
  • 3 cans chickpeas (14 ounce cans, rinsed and drained)
  • 4 cups chicken (or vegetable) broth
  • 1 Tbsp sour cream (optional)
  • 4 sprigs of fresh rosemary

Directions

  1. Preheat oven to 450 degrees. Slice tomatoes in half lengthwise and place cut side facing up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until tomatoes are soft caramelized.
  2. Heat a large pot over medium-high heat. Add 2 tablespoons of olive oil and add onions and garlic. Saute for about 5 minutes or until soft. Add cumin, paprika, cinnamon, chile powder, and stir for 2 minutes to toast the spices. Add the chickpeas, roasted tomatoes, and stock and stir to combine. Bring to boil, then reduce to heat to simmer. Cover and simmer for 45 minutes or until chickpeas are soft.
  3. Meanwhile, fry rosemary. Heat a small non-stick frying pan on medium high heat and add 2 tablespoons of olive oil. Add the rosemary sprigs, 2 at a time, and fry until golden brown and crispy. Transfer to paper towel lined tray to absorb excess oil. Remove leaves once they’re cool enough to handle.
  4. Once the soup is done simmering, remove from heat and let cool slightly. Remove about a quarter of the chickpeas and set aside. Puree the rest of the soup in a blender or with an immersion blender. Add the reserved chickpeas back to the soup, stir in sour cream and add fried rosemary leaves. Season with salt and pepper and serve with a hearty bread.

Notes

Can be vegan and gluten free by leaving out the sour cream and bread and using vegetable broth instead of chicken broth.

Submitted by Kathleen Baker, Regional Faculty Manager, SoM Regional Affairs Office

Carrot Ginger Soup (V, VE, GF, DF)

Equipment: Immersion blender

Ingredients

  • 1 Tbl extra-virgin olive oil
  • 1 c diced onions
  • 3 garlic cloves, smashed/diced
  • 2 c carrots, diced
  • 2 tsp grated fresh ginger
  • 1 Tbl apple cider vinegar
  • 2c vegetable broth (or chicken if desired)
  • 14 oz can coconut milk
  • Salt and black pepper to taste

Directions

  1. Saute onions, salt and pepper in olive oil in pot over medium heat, until softened
  2. Add the garlic and carrots, cook until soft (~8 min)
  3. Add ginger, vinegar, and broth; simmer x 20-30 min
  4. Use immersion blender to blend until smooth
  5. Add salt/pepper to taste

Submitted by Molly, SoM and UWMC-ML Associate Professor, General Internal Medicine

Taco Soup (Can Be Vegetarian)

Ingredients

  • 1 lb ground beef or ground turkey
  • 1 small onion
  • 1 can kidney beans
  • 1 can great northern beans
  • 1 can white hominy
  • 1 can yellow hominy
  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1 package powdered ranch dressing/dip mix
  • 1 package taco seasoning

Directions

  1. Brown ground beef/turkey and onion.
  2. Open and pour all cans and liquids into crockpot.
  3. Add package of ranch and taco seasoning.
  4. Add browned meat/onion mix.
  5. Stir together and cook on low heat 6–10 hours.
  6. Optional: Serve with shredded cheese, sour cream, and/or crumbled tortilla chips on top

Submitted by Sheila Simon, Health Services Manager, UW Medical Center-Northwest

Chipotle Tomato Barley Soup (V)

Recipe from Nadiya G/ Cooking Network

Ingredients

  • 3 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1 cup diced Vidalia onions
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 chipotle pepper in adobo sauce, minced
  • 4 cups vegetable stock
  • 3 cups whole San Marzano tomatoes, hand crushed
  • 3/4 cup pearl barley
  • 1 tablespoon raw sugar
  • Sea salt
  • Freshly cracked pepper
  • Fresh dill, for garnish

Directions

  1. Heat the canola oil in a large stockpot over medium-high heat.
  2. Add the garlic and saute until golden, about 1 minute.
  3. Add the onions, celery, carrots and chipotle and saute until the onions become translucent, 8 minutes.
  4. Add the chicken broth, tomatoes, barley, sugar, sea salt and freshly cracked pepper.
  5. Lower the heat to simmer and cook for 45 minutes.
  6. Spoon into individual bowls and garnish with fresh dill. I freeze in pint jars to bring for work lunches

Submitted by Julie Heckel, 5th Floor Medical Telemetry RN, UW Medical Center-Northwest

Potato Leek Soup for the Pandemic (V)

Ingredients

  • 3-4 Leeks
  • 6 T Butter
  • 4 medium sized potatoes (Yukon gold are my favorite, although any will do)
  • Water
  • Salt
  • Pepper
  • Simple salad and bread

Directions

  1. Clean leeks. Slice leeks crosswise into thin circles through the white parts of the leeks (and a bit of the green part, just not the fibrous dark green part).
  2. In a large pot, heat the butter on medium heat. Once melted, add the leeks and cook for 4-6 minutes, until soft and starting to brown, stirring occasionally. Add 1 tsp salt.
  3. While the leeks are cooking, wash (don’t peel) the potatoes, and slice into 1/4 inch rounds.
  4. Once leeks are nice and soft, add the potatoes to the pot. Then add water until all of the potatoes are covered by about 1/2 inch of water (should be 6-8 cups of water). Add another 1 tsp of salt, and bring to a simmer.
  5. Simmer soup for about 15 minutes, until potatoes easily fall apart when poked with a fork.
  6. Remove from heat, and use either an immersion blender or a regular blender to blend soup until smooth. Add additional salt and pepper to taste.
  7. Serve with a simple green salad and crusty bread. Done!

Submitted by Jon Ilgen (recipe courtesy of Jamie Shandro, who should get all of the credit!), Vice Chair of Faculty Development & Education, Department of Emergency Medicine, Harborview Emergency Department

Potato-Cheddar Soup with Quick-Pickled Jalapenos (V)

By Melissa Clark for the New York Times

Ingredients

  • 2 jalapenos
  • 2 limes, halved
  • Kosher salt and black pepper
  • Large pinch of granulated sugar or a drop of honey
  • 3 tablespoons unsalted butter
  • 1 large Spanish or white onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • ½ teaspoon chili powder, plus more for garnish
  • 2 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 quart vegetable broth
  • 2 cups grated Cheddar (8 ounces), plus more for garnish
  • 1 cup half-and-half, or use 1/2 cup whole milk and 1/2 cup heavy cream
  • 3 scallions, white and light green parts, thinly sliced

Directions

  1. Thinly slice the jalapenos, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapenos can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
  2. In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and saute until lightly golden and soft, about 10 minutes. Add garlic and chili powder and saute until fragrant, 1 minute.
  3. Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
  4. Using an immersion blender or transferring the soup to a regular blender in batches, pure the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
  5. Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
  6. Top each bowl with pickled jalapenos, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, and more Cheddar.

Submitted by Mara Blair, Assistant to the Director, Radiology UWMC-ML

Curried Chickpea Soup - 1 Pot (VE)

Ingredients

  • 2 Tbsp coconut oil or avocado oil (or ghee if not vegan)
  • 1 cup diced white or yellow onion
  • 2+ cups of veggies (I use red pepper and zucchini)
  • 2 Tbsp fresh minced ginger (optional)
  • 1/4 tsp red pepper flake (omit for less heat)
  • 4 cloves garlic, minced
  • 2 15-oz cans chickpeas, drained
  • 1/2 tsp sea salt, plus more to taste
  • 2 Tbsp curry powder
  • 2 14-oz cans light coconut milk, plus more for serving
  • 1 cup vegetable broth (omit for more stew-like texture)
  • 1-2 tsp maple syrup (or alternate sweetener)
  • 1-2 Tbsp lime juice
  • GARNISHES: Lime wedges, cilantro

Directions

  1. Heat large pot over medium heat; add oil, onion, veggies of your choice (also optional), ginger, and red pepper flakes once pot is hot. Saute, stirring frequently, 3-4 minutes.
  2. Add garlic and saute for 2 more minutes
  3. Add chickpeas (drain first), salt, and curry powder and stir to coat. Saute on medium-low for 5 minutes, stirring frequently, slightly browning chickpeas and evenly combining ingredients.
  4. Add coconut milk and broth (optionally) and stir well bringing soup back to medium heat until it simmers, then reduce to low and simmer uncovered for 15 minutes.
  5. Near the end of cooking, add the sweetener and lime juice.
  6. Taste and adjust flavors as needed, adding more salt, sweetener, curry powder (I do this!), red pepper flakes, or lime juice.
  7. Serve hot, garnish with cilantro and lime wedges.

Stores well in the fridge (up to 5 days) and the freezer (up to a month). You may need to add liquid (water, broth, or coconut milk) if soup stops being a soup.

Submitted by Jes Olson, Administrative Assistant, Psychiatry and Behavioral Sciences

Lemony Lentil Spinach Stew (VE)

Ingredients

  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 3 cups veggie broth
  • 1 cup brown lentils (rinsed)
  • 3 medium red-skin or yukon gold potatoes (cut into 1/2 inch dice) – about 1/2 lb.
  • 6 oz. baby spinach
  • 2 Tbs. lemon juice
  • 1/2 tsp. lemon zest
  • 1/4 tsp. cayenne pepper
  • 1/4 cup chopped fresh mint

Directions

  1. Heat oil in saucepan over medium heat. Add garlic, cook 30 seconds. Add broth and lentils, and bring to a boil. Reduce heat, cover and simmer 10 minutes. Add potatoes, season with salt, and cook 15 minutes, or until lentils are tender.
  2. Add spinach, lemon juice, lemon zest and cayenne pepper. Cover, and simmer 2 minutes, or until spinach wilts. Stir in mint. Season to taste with salt and pepper.

Submitted by Erin M. Schadt, Director for Strategic Communications, UW Medicine Advancement

Thai Pumpkin Soup (VE)

Ingredients

  • 1 Tbsp olive oil + 1 Tbsp butter (use all olive oil for vegan option)
  • 2 medium or 1 large sweet yellow onion, diced
  • 4-6 cloves garlic depending on preference, roughly chopped
  • 2 Tbsp peeled, grated fresh ginger
  • Optional:1 stalk of lemongrass, bruised
  • 4 Tbsp Thai red curry paste (I use Thai Kitchen brand)
  • One 28-ounce can pumpkin puree (NOT pumpkin pie filling)
  • 4 cups vegetable or chicken stock
  • 2-3 T fish sauce (replace with salt to taste for vegan option)
  • 1T palm or coconut sugar (can substitute brown)
  • One 14-ounce can unsweetened coconut milk
  • 2-3 Tbsp fresh lime juice
  • Optional: Fresh cilantro, for garnish

Directions

  1. In a large pot or dutch oven heat the oil and/or butter over medium heat. Add the onion and sauté until softened and nearly transparent. Add aromatics and curry paste; cook for 3-4 minutes, stirring occasionally.
  2. Add the pumpkin puree and stock, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes. Remove from heat. Stir in coconut milk, sugar and fish sauce; let cool for 10 minutes.
  3. Using an immersion blender, puree soup until very smooth. (If you don’t have an immersion blender, you can also transfer to a blender and puree in batches.) If needed, add additional stock, water, and/or coconut milk to reach your preferred consistency and level of creaminess. Just before serving, add fresh lime juice and garnishes if using.

Submitted by Anne Browning, PhD, Assistant Dean for Well-Being, SoM Office of Faculty Affairs

Borscht (VE)

Ingredients

  • 2 Tbsp butter (substitute with olive oil for vegan option)
  • 1 large sweet yellow onion, diced
  • 2-3 cloves garlic, peeled and grated
  • 1.5 lb chuck roast or stew beef (omit for vegan option)
  • 4 c. beef stock (use vegetable stock for vegan option)
  • 4 large red beets, roasted until tender, then peeled and sliced into ¼”
  • 4 large carrots, peeled and sliced into ¼” discs or long ovals
  • 3 large Yukon gold potatoes, peeled and sliced into ¼” discs (can cut in half, to half moons if potatoes are large)
  • 1 15-oz can diced tomatoes
  • 1 small Savoy cabbage, shredded
  • 2 tsp. caraway seeds, crushed with a mortar and pestle or rolling pin
  • ¼ c. red wine vinegar
  • 1 small bunch fresh dill, roughly chopped
  • Optional: sour cream, chopped fresh dill, and fresh lemon wedges
  • Freshly ground pepper and salt to taste

 

Directions

  1. In Dutch oven or large pot, heat the butter over medium heat. Add the onion and garlic, and sauté until soft.
  2. (If not using beef, skip this step and move to #3) Remove alliums from pot and turn up heat to medium-high. Season beef with salt and pepper; sear on all sides. Add broth to cover and bring to a boil. Reduce heat to medium-low and simmer until beef is fully tender and starting to fall apart. Add broth as needed to keep the meat covered. Return alliums to pot.
  3. Add the broth (or the rest of the broth if you made the meat option and completed step #2) and bring to a simmer. Add beets, carrots, potatoes and tomatoes and simmer gently until vegetables are tender, but not falling apart. Add cabbage and cover pot; cook 2-3 minutes until cabbage is tender-crisp.
  4. Just before serving, stir in caraway, red wine vinegar and add dill, reserving a small amount for garnish.
  5. Serve hot with optional garnishes

Submitted by Anne Browning, PhD, Assistant Dean for Well-Being, SoM Office of Faculty Affairs

Coconut Lentil Soup With Sweet Potatoes (VE)

Ingredients

  • Large onion
  • 6 garlic cloves
  • 3-inch piece ginger
  • 2 tablespoons virgin coconut oil
  • 5 teaspoons garam masala
  • ½ teaspoon cayenne pepper (optional)
  • 13.5-ounce can unsweetened coconut milk
  • 1 cup red lentils
  • 1 sweet potato diced
  • 1 teaspoons kosher salt, plus more
  • 1 cup chopped spinach or chard
  • 15-ounce can crushed tomatoes or diced tomatoes with juice

Directions

  1. Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely
    chop. Peel 3″ piece ginger with a small spoon, then finely chop.
  2. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6-8 minutes.
  3. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
  4. Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
  5. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water. Add chopped sweet potato.
  6. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25-30 minutes.
  7. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.

Enjoy!

Submitted by Melissa, Scientist, Harborview Medical Center

Foods to Accompany Soup

Honey Oat Beer Bread

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 cup quick cooking oats
  • 1 Tbsp. baking powder
  • 1/4 teaspoon salt
  • 12 oz beer (lager, IPA, golden ale, or pale ale work best) room temperature
  • 3 Tbsp. honey
  • 6 Tbsp. melted butter, divided

Special equipment

  • 1 regular size loaf pan
  • Stand mixer with paddle attachment (optional)

Directions

  1. Preheat oven to 350 F.  Combine flour, oats, baking powder, and salt, preferably in a stand mixer (but can also use a bowl and spoon).
  2. If using stand mixer, turn to low speed and pour in the beer. If using a bowl and spoon, create a well in the middle of the dry ingredients and pour in the beer. Whichever option you choose, as the dough comes together, drizzle in the honey.
  3. Add 4 Tbsp. of melted butter to the bottom of the pan; tip back and forth to coat all surfaces. Add dough to pan. Top with remaining 2 Tbsp. melted butter.
  4. Bake for 55-60 min or until a toothpick comes out clean. Cool in the pan on a rack for at least 10-15 min before inverting onto a cutting board or serving plate. Serve warm with soup of your choice.

Submitted by Anne Browning, PhD, Assistant Dean for Well-Being, SoM Office of Faculty Affairs