“This incredibly easy soup is the easiest way I can think of — short of tabouli — to fill up on much vitamin- and mineral-rich parsley.”
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.

serves 6
You might need to buy:
  • extra virgin olive oil
  • water
  • low-fat milk
  • Freshly ground pepper
  • Parsley leaves for garnish

This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you don’t, it will be a clear, dark red.
Advance preparation: This soup can be made a day ahead and will be good for 2 or 3 days.

serves 6
You might need to buy:
  • water
  • sugar
  • Chopped fresh dill or chives for garnish

You can finish this hearty summer soup with slivered fresh basil or with pistou, the Provençal version of pesto. (It’s pesto without the pine nuts.) A Parmesan rind, simmered in the soup and then removed, provides great depth of flavor without additional fat. On a hot summer day in Italy, the soup might be served at room temperature or just barely warm.
Advance preparation: The soup can be made through step 2 a day or two ahead. It improves overnight. If you’re making the soup ahead, cook the pasta separately and add to the soup, along with the green beans on the day you are serving it.

serves 6
You might need to buy:
  • olive oil
  • Salt
  • Freshly ground pepper to taste
  • Freshly grated Parmesan for garnish

“This soup is inspired by the Portuguese national dish caldo verde (green soup), but this version contains no chorizo sausage. I’ve added a Parmesan rind to the bouquet garni to enrich the broth.”
Advance preparation: You can make the soup through step 1 a day ahead. Bring back to a simmer, and proceed with the recipe.

serves 6
You might need to buy:
  • extra virgin olive oil
  • Freshly ground pepper

Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.

serves 6
You might need to buy:
  • dried porcini mushrooms
  • boiling water
  • whole or pearl barley
  • chicken stock or water
  • Freshly ground pepper to taste

“This refreshing soup is unbelievably easy to make. To chill it quickly, place the soup bowl inside a larger bowl, then fill the larger bowl with ice and water. For best texture, be sure to strain the soup before serving.”

serves 4
You might need to buy:
  • water
  • plain low-fat yogurt
  • finely chopped mint
  • Freshly ground pepper
  • fresh lemon juice
  • For garnish:

Episode 513 Soups and Salads

serves 4
You might need to buy:
  • rice noodles
  • Salt and pepper
  • olive oil
  • beef stock or reduced-sodium canned broth
  • soy sauce
  • rice-wine vinegar
  • bean sprouts

Lunchbox edition

serves 2
You might need to buy:
  • olive oil
  • minced garlic cloves
  • water
  • elbow pasta
  • chopped fresh parsley
  • Ground pepper
  • grated parmesan cheese

Recipe from the Honey Brook Organic Farm newsletter 14 June 09

serves 7
You might need to buy:
  • dried parsley
  • dried basil
  • dry bread crumbs
  • ground beef
  • chicken broth
  • grated Parmesan cheese
Belongs to capital_l Black Bean Soup 

“Among the most inexpensive of foods, dried beans offer a bounty of fiber, iron, protein, folic acid and B vitamins. Black beans, also known as “turtle beans,” are an especially tasty variety, and make a lovely soup. Do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called “cooking” wines or sherries contain lots of added salt. Do your palate and your body a favor and use a drinkable sherry in this recipe."

serves 8
You might need to buy:
  • black beans
  • bay leaf
  • Salt to taste
  • chopped garlic
  • dry mustard powder