Tuscan Bean Soup

All the herbs are just now coming into season and the kale is ripe for the picking. There's nothing I love more than a piping hot bowl of soup to celebrate, this season ... or any season. This Tuscan Bean Soup recipe comes from Saveur and looks so delightful, it's most definitely on my menu this week.

Beef Barley Soup

When the winter chills your bones and your family needs a hearty meal, a bowl of Beef Barley Soup usually fits the bill. Here is my slow cook recipe for Beef Barley Soup. It's also what's on the menu for dinner tonight. Add a crusty loaf of bread, perhaps a winter salad ... and dinner is served.


Beef Barley Soup

Ingredients

1 tablespoon butter
2 pounds beef shoulder or other beef stew meet, cut into 1/2-inch pieces
1 onion, diced
1 leek, chopped, white and light green parts
4 medium carrots, diced large
2 celery stalks, diced large
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
4 cups beef broth
5 cups water
1 cup pearled barley

Directions

Heat butter in a large pot or skillet over medium-high heat. Season beef with salt and pepper and brown -- 5 to 8 minutes. Remove meat with slotted spoon and put into slow cooker. Add onions to the skillet and cook until caramelized, about 5 to 7 minutes and add them to the slow cooker along with the next 9 ingredients.

Cook on low 6-8 hours or until vegetables and barley are tender.

Cream of Potato Soup

Perfect for a cold, winter night. All is well with this comfort food with just the right amount of kick and, of course, that quintessential bacon flavor we all seem to love.

Cream of Potato Soup

3 slices turkey bacon, diced
1 onion, diced
3 carrots, diced
3 stalks celery, diced with their leafy greens
4 large Yukon or white potatoes, unpeeled, diced
4 cups reduced sodium chicken stock
3 tablespoons flour
1/2 teaspoon red pepper flakes
1 cup milk


Directions:


Saute turkey bacon in large dutch oven until browned, remove to separate bowl.

Add to the dutch oven onion, carrots, celery, and potatoes. Season with salt and freshly ground pepper. Saute until softened, about 8 minutes. Add flour and cook an additional minute. Add red pepper flakes and 4 cups chicken stock, stirring constantly. Liquid should just cover vegetables. Bring to a boil, reduce heat and allow soup to simmer, uncovered, for 10-15 minutes or until vegetables are tender when pierced with a fork.

Using immersion blender, cream contents of the soup in the dutch oven or using a traditional blender, puree soup in batches and return to the soup pot.

Garnish each piping hot bowl with bacon crumbles and your favorite shredded cheese if you like. And I promise, the winter chill will dissipate quickly.

Butternut Squash Soup

Culinarily speaking ... nothing heralds the autumnal season for me quite like pumpkins ... and squashes of any variety. This is one of my favorite soups of the season, one I enjoy clear through the cold wintry days ahead. This soup is hearty, filling, nutritious ... and so, so good. A simple soup for a busy afternoon or a brisk evening. It will keep up to three days in the refrigerator or make a double batch and freeze for later.


Butternut Squash Soup

3 slices uncured Applewood Turkey Bacon (or any turkey bacon)
1 tablespoon butter
1 sweet onion, coarsely chopped
1 2-3 pound butternut squash, peeled, seeded and cut into about 1-inch pieces
3-4 sprigs fresh thyme
1/4 teaspoon minced fresh ginger (or ground)
Coarse salt and freshly ground pepper
1 15oz can reduced sodium chicken stock (or 2 cups homemade chicken stock)
1 3/4 cups water

Directions

Cook bacon in a large stock pot until brown and crisp. Remove from pot and when cool, crumble and set aside. Drain and discard fat from the pot.

Melt butter in pot and cook onion until soft and golden, about 15 minutes. Add squash, thyme, ginger, 2 teaspoons salt, broth and water. Increase heat and bring to a boil. Reduce heat, cover and simmer until squash is tender; about 15 minutes. Discard thyme stems.

Puree soup in blender or with hand blender until smooth. Season with salt and pepper if needed or to taste.  Using freshly crumbled bacon, garnish the top of each bowl and soup. I love to serve this soup with crusty Italian bread and a side salad with dried cranberries and toasted walnuts.

Enjoy the flavors of the season!

Recipe | Farmer's Market Corn Chowder

One of our favorite ways to use all of our Farmer's Market finds is this hearty soup, loaded with tastes of the season.


Farmer's Market Corn Chowder

Ingredients

4-6 ears of corn
1 tablespoon extra-virgin olive oil
1 large sweet onion (I like Walla Walla), 1/2-inch diced
2 large organic carrots, 1/2-inch diced
3 celery rib, 1/2-inch diced
1 red bell pepper, 1/2-inch diced
2 medium Yukon Gold potatoes, cut into 1/2-inch diced
5 cups reduced-sodium chicken broth (40 fl oz)
1/4 - 1/2 teaspoon red chili flakes (season according to your heat preferences)
2 fresh thyme sprigs
2 fresh oregano sprigs
1 1/2 cups milk (I use 2-percent)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Preparation

Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface. Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work and reserve the cobs.

Heat stock pot, add olive oil and then saute onion, carrots, celery and red bell pepper until translucent and soft. Add broth and bring to a boil. Then add reserved cobs; cover and simmer 15-20 minutes. Discard the cobs.

Add potatoes, corn and chili pepper flakes. Bring to a boil and then lower heat to a simmer and cook until the potatoes are soft, about another 20 minutes. Add fresh thyme and oregano sprigs and season with salt and pepper.

Recipe | Spring Ribolitta

 

 

 

 

 

I always think of this comforting soup as the kale and asparagus begin coming up in our family garden, as it is now. Traditionally a Tuscan soup often served in the coldest days of fall, this is a fresh ... and springy twist to a favorite.


Spring Ribolitta

Ingredients

2 teaspoons olive oil
4 slices turkey bacon
1 cup chopped yellow onion (1 onion)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can pureed tomatoes
4 cups coarsely chopped cabbage
4 cups coarsely chopped kale
1 bay leaf
1 sprig fresh rosemary
6 cups chicken stock, preferably homemade
1 small bunch asparagus, cut into 1-inch diagonal slices (about 10 spears)
2 cans great northern white beans (rinsed and drained)
salt and pepper to taste

1 loaf ciabatta or Italian bread
1/2 cup freshly grated Parmesan, for serving

Directions

In a large stock pot or dutch oven, add bacon and onion, cooking over medium-low heat for 7 to 10 minutes or until the onions are translucent. Add the carrots, celery, garlic, pepper, and red pepper flakes. Cook over until vegetables are tender. Add pureed tomatoes, cabbage and kale and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Add the 6 cups chicken stock and the bay leaf to the soup. Bring to a boil then reduce to a simmer and cook over low heat for 20 minutes. Add the drained beans and asparagus and continue cooking for another 5 minutes. Remove bay leaf and rosemary stem.

Slice ciabatta or Italian bread and place in the bottom of each serving bowl. Add ladles of soup over the bread and garnish with sprinkled Parmesan cheese and even a drizzle of good olive oil if you like.

Enjoy the spring bounty.

Recipe | Salmon Chowder

Spring is just around the corner, so they say, but the wind is howling today and the temperatures still feel frigid. I'm breaking out my most favorite winter comfort foods this week in preparation for a busy, busy week. I love to have this recipe on hand as it uses the canned Alaska salmon I always keep in my pantry.


Salmon Chowder

Ingredients

4 slices turkey bacon
2 tablespoons butter
1 small onion, minced
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons all-purpose flour
1 cup peeled and finely diced potato
1 cup thinly sliced carrots
3 cups chicken broth
1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups non-fat or 2 percent milk
1 cup frozen or canned (drained) corn kernels
One 14-ounce can salmon
1 cup shredded Cheddar cheese (optional)

Preparation

Spray cooking oil into dutch oven and cook turkey bacon until crispy. Remove from pot, crumble and set aside.

Melt butter in a dutch oven over medium heat; add onions, celery and carrots; saute until soft, about 5 minutes. Add flour, stir until mixture is smooth. Cook, stirring constantly for 1 minute. Gradually whisk in chicken broth. Add garlic, potatoes, dillweed, salt and pepper. Cook over medium heat until broth is thick and bubbly and potatoes are fork tender, about twenty minutes. Stir frequently.

Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top and crumbled bacon.

Recipe | Macrina's Ribolitta

Macrina Bakery is one of my favorite bakeries in Seattle. There is hardly an out-of-town visitor to our home that doesn't get treated here, especially in SODO. They are famous for their bread but oh my, their pastries are to die for and I especially love their blueberry oatmeal.

Ribolitta is also one of my favorite soups, especially during these very cold days. When I saw her recipe, I had to share.


Ribolitta
with Seasoned Croutons
This marriage of vegetable soup and yesterday’s bread is a classic Tuscan combination. We like to make the dish into a meal by adding savory sausage and chicken.



RIBOLITTA
Serves 4

1/2 cup dried cannelloni beans
3 tablespoons extra virgin olive oil
1 pound Italian sausage links (chicken or pork)
4 thin slices pancetta (3 oz), diced
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 medium fennel bulb, diced large
3 celery ribs, diced
1 medium parsnip, peeled and diced
2 garlic cloves, finely diced
4 Roma tomatoes, cored and diced
1/2 small head green cabbage, coarsely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 cups chicken or vegetable stock
1 (6-ounce) boneless, skinless chicken breast
3/4 cup red wine
2 tablespoons sherry vinegar
Kosher salt
Freshly ground black pepper
3 cups Seasoned Croutons (see recipe)
Extra virgin olive oil, for drizzling
2 tablespoons chopped fresh Italian parsley

Preparation:

Soak beans in water overnight.

Drain beans and set aside.

Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add sausage links and cook until all sides are browned, about 10 minutes. Let cool, then cut links into 1-inch pieces and set aside.

Combine remaining 2 tablespoons olive oil and pancetta in a large, heavy-bottomed soup pot. Cook over medium heat until fat is rendered and pancetta is golden brown. Do not pour off the rendered fat. Add onion, carrot, fennel, celery, and parsnip. Cover the pot and sweat the vegetables over medium heat, stirring occasionally, for about 15 minutes or until vegetables are soft. Add garlic, tomatoes, cabbage, rosemary, and thyme, and cook
uncovered for another 10 minutes.

Add soaked beans, sausage, stock, chicken breast, red wine, and sherry vinegar, and bring to a boil. Simmer for 1 to 1-1/2 hours, until beans are fully cooked, adding more stock or water as needed. If foam gathers on the surface of the soup, remove it with a spoon. Remove chicken breast from soup and set aside until it is cool enough to touch. Shred cooled chicken with your hands and return pieces to soup. Season to taste with salt and pepper.

Divide croutons among 4 soup bowls, reserving about 1/2 cup. Ladle soup over croutons and garnish each serving with a drizzle of good olive oil, some Italian parsley, and the reserved croutons.


Seasoned Croutons

We use a lot of these savory croutons at our cafes. They’re perfect for topping soups and salads, and can be stored in an airtight container for up to a week.

Makes 3 cups

2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 garlic clove, finely diced
3 cups white bread cubes (about 1/2 loaf), cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper

Preheat oven to 350°F

Line rimmed baking sheet with parchment paper.

Melt butter in a small saucepan over medium-low heat. Add olive oil and garlic and continue cooking just until garlic is heated through, about 30 seconds. Remove from heat.

Place bread cubes in a medium bowl. Pour butter mixture and toss until bread cubes are evenly coated. Transfer cubes to rimmed baking sheet and spread evenly. Using a rubber spatula, scrape any remaining butter from the bowl and scatter over the bread cubes. Season to taste with a little salt and pepper.

Bake on the center rack of the oven for 10 to 15 minutes, until croutons are golden brown. Let cool and enjoy.

Macrina Bakery

Recipe | Potato Leek Soup

Nothing says comfort food, to me, quite like Potato Leek Soup. My grandfather was famous for his potato soup, which was actually his mother's recipe ... and she was an O'Hara. So ... Irish and potato, it doesn't get much better than that.

This recipe isn't his ... because truly, my diet doesn't allow for it. This, however, is a good substitute. It's trim ... both in calories and on the budget. One of these days, however, I'll have to treat my boys to his version and they'll know why it was famous.

On the healthy side: a one cup serving of this soup yield 280 mg of potassium; an essential electrolyte important for keeping a balance of water and fluids in the cells. Potatoes have the highest amount of potassium of any food as well as a great source of vitamin C and fiber.


Potato Leek Soup

1 tablespoon butter
4 slices turkey bacon
1 cup onion, chopped
1 cup leek, sliced thinly (white and light green only -- about 2 leeks)
3 cloves garlic, minced
6 cups russet potato, diced (about 2 pounds)
5 cups water
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 bay leaf
1 cup nonfat milk

Method

Cook turkey bacon in a dutch oven until crisp. Remove and set aside. After it is cool, chop bacon. Heat butter in the same dutch oven until melted. Add onion, leeks and garlic, saute 5 minutes. Add water, potato, pepper and bay leaf; bring to a boil. Reduce heat and simmer uncovered 20-30 minutes or until potato is tender.

Personal Preference:  I like some chunks of potato in my soup so I do not puree the batch. However, I do use the back of my spoon to hand-puree much of the potato, leaving chunks for texture. A potato masher would work as well. If you prefer a smoother texture, use an immersion hand blender or puree in batches in your blender.

Add milk and a tablespoon or so of your chopped turkey bacon; cook over low heat until thoroughly heated. Serve warm garnished with chopped parsley, shredded cheese and reserved turkey bacon.

Recipe | Mulligatawny Soup

It's a frosty, winter day here in the Northwest. A perfect day for one of my favorite soups.

Mulligatawny is a rich curried soup of Anglo/Indian origins. It is an anglicized version of the Tamil (a southern Indian Dravidian language) word for "pepper water" or "pepper broth." It became popular with the British stationed in India (employees of the East India Company) during colonial times, during the late 18th century and later. When they returned home, they brought the recipe back with them to England, and to other members of the Commonwealth, especially Australia.


Mulligatawny Soup

Ingredients

1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon garam masala, ground
1 teaspoon coriander, ground
1 teaspoon curry powder
1 teaspoon sugar
1 teaspoon turmeric, ground
1/2 teaspoon cayenne pepper
Juice of 1 lemon
1/8 teaspoon cloves
4 cups chicken stock
4 cups water
1 bay leaf
4 Roma tomatoes, chopped
1 large apple, cubed
1 medium carrot, sliced
1 medium green pepper, chopped
1/2 roasted or rotisserie Chicken, or 2 1/2 cups cooked chicken

Method

Melt butter in Dutch Oven. Add chopped onion and cook until tender. Add garlic and continue cooking under tender. Sprinkle flour and continue to cook about 1 minute. Add garam masala, coriander, curry, sugar, turmeric and cayenne. Cook until fragrant, about a minute. Gradually, add juice of lemon, chicken stock and water slowly, stirring constantly. Then add chicken, tomatoes, apple, carrot and green pepper. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 10 minutes. Garnish with parsley if desired. Discard bay leaf before serving.

Recipe | Scotch Broth

Scotch Broth is a traditional dish served on Scotland's St. Andrew's day, November 30th. But it's also a wonderful and hearty winter soup that can keep you warm even on the coldest days. This is a quicker version of Scotch Broth, which traditionally cooks for hours.



Scotch Broth

Ingredients

1 lb ground lamb
1 tablespoon butter
2 medium onions, chopped
4 carrots, sliced 3/4-inch thick
1 turnip, cut in 1-inch dice
1 large bunch organic kale, finely chopped
1 bay leaf
2 sprigs fresh rosemary
6 cups reduced-sodium beef broth
2 cups water
2 cups cooked pearl barley (cook in separate pan for 45 minutes)
1 tablespoon cider vinegar

Method

Brown lamb in stock pot or Dutch Oven until browned. Remove with slotted spoon and remove all by 1 teaspoon of fat.

Add 1 tablespoon of butter and saute onions, carrots, turnip, and kale, add salt and pepper to taste, and continue to cook until onions are softened, 5-8 minutes. Add broth, water, cooked barley, bay leaf and rosemary. Simmer, covered until vegetables and barley are tender, about 10 minutes. Add reserved lamb and vinegar, gently simmer, uncovered, 5 minutes for flavors to blend. Discard bay leaf and serve.

Recipe: Chicken Tortilla Soup

It's a soggy day in the Pacific Northwest, well, specifically Seattle this afternoon. But spring is here and summer is just around the corner, with those sunny previews just wetting our appetite for the warm months ahead. I'm craving fresh fruits and vegetables, minutes out of the the garden. And though they won't come from my family's garden for awhile yet, I can make do with locally grown produce for now.

This recipe is one we enjoy, and it works well for my fat, calorie, and sodium daily allotments. It is especially useful when I've recently roasted a whole chicken and have leftovers -- or I've bought a rotisserie chicken from Costco. While I love the cream based tortilla soup at the restaurant, this is a pretty good substitute.

I have roasted my corn on the cob and the peppers until slightly charred. If you need to crunch some time, use frozen corn and chop the peppers without roasting, although the roasting gives the soup a unique flavor. And to kick up the spices, add your favorite hot pepper along with the green pepper, some red chili flakes, and your good to go.


Chicken Tortilla Soup

A lighter and healthier southwest soup


Serving Size: 8
Cuisine: Mexican
Main Ingredient: Chicken
Categories: Low Fat, Soup

-= Ingredients =-
1 onion; chopped
3 carrots; chopped
3 celery stalks; chopped
3 cloves garlic; chopped
1 large green pepper ; roasted and chopped
4 cups chicken stock; homemade (about 2 cans if you haven't any on hand)
3 cups water
1 teaspoon chili powder
3/4 teaspoon ground cumin
4 corn tortillas; sliced into 1-inch strips
2 tomatoes; diced
1 avocado; diced
3 scallions; sliced on diagonal
1 Sweet Corn on the cob; roasted and kernels cut off of the cob
1 1/2 cup rotisserie chicken; shredded into large chunks
1 teaspoon salt
3/4 teaspoon pepper
3 sprigs fresh oregano
1 tablespoon chopped fresh cilantro

-= Instructions =-
Saute onion, carrots, celery, garlic and pepper in 1 teaspoon of olive oil until translucent. Add chili powder and cumin and saute until fragrant. Add chicken stock and water. Bring to a boil.

Once the soup as come to a boil, add the corn tortilla strips and continue to simmer about 10-15 minutes, or until the tortillas have begun to shred or dissolve.

Then add the rotisserie chicken, roasted corn kernels, tomatoes, scallions, avocado and fresh springs of oregano and chopped cilantro. Season with salt and pepper as desired. Cook for 2-3 minutes or until heated through.

To garnish each individual bowl of steaming soup; top with about 1 tablespoon shredded cheddar cheese, 1 tablespoon light sour cream, cilantro and fried tortilla slices or 3 tortilla chips.

Kentucky Burgoo

This recipe is a tradition of the Kentucky Derby and to which most have their own unique spin and variation. Having not grown up in the south, I take my cue from those who have.

Traditionally, Burgoo is spicy blend of meat, potatoes and vegetables which demands a long and slow cook to develop the flavors. Best prepared a day in advance with a quick reheat prior to serving. While early versions of Burgoo featured squirrel meat, I'm told, modern recipes most often call for chicken.

2 pounds pork tenderloin
1 pound beef sirloin
1 whole chicken, quartered and skin removed
1 quart chicken stock
2 quarts water
4 medium boiling potatoes, peeled and chopped
2 medium onions, coarsely chopped
1 large green pepper, coarsely chopped
3 garlic cloves, chopped
4 carrots, peeled and sliced
1 cup okra, but into 1/8-inch slices
1 cup shredded green cabbage
1 cup thinly sliced celery
2 cups corn kernels
3 cups canned tomatoes
3 cups tomato puree
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
2 teaspoons Tabasco sauce
1/4 cup dark brown sugar
1/2 teaspoon salt
1 cup chopped parsley
2 cups peas

Salt and pepper to taste. Serves 12 to 16.

Place all meats in a large Dutch oven and add the stock and water. Please over low heat and bring to a simmer. Cook slowly until the meats begin to fall from the bone. About 2 hours.

Remove the meats from the Oven and cut them into chunks. Discard bones and return meat to the Dutch oven. Add all remaining ingredients except for the parsley and peas.

Simmer slowly, stirring frequently, until thick, about 2 hours. Stir in parsley and peas and cook another 10 minutes.

Photo: Women's Day

Vegetable Soup with Matzoh Balls

This is my favorite recipe for Matzoh Ball Soup, the one I return to time and time again. It is a savory soup that is lighter than most with the perfect blend of flavors.

We traditionally serve this soup during the Passover Seder, but I've been known to bring it out time and again for comfort, relief from colds, and requests. It is truly yummy!


Vegetable Soup with Matzoh Balls

3 tablespoons butter
2 large onions, chopped
2 carrots, peeled and chopped
3 leeks, cleaned and chopped, white part only
1/2 cup celery, chopped
1 small turnip, peeled and chopped
1 small rutabaga, peeled and chopped
1 small green cabbage, shredded
11 cups chicken broth (homemade is best but store bought works well too)
3 peppercorns
1 teaspoon dried thyme
1 teaspoon dried basil
salt and pepper to taste
2 tomatoes, seeded and chopped

Directions

Melt butter in large soup pot. Add vegetables and saute, stirring for about 15 minutes or until soft. Add broth, peppercorns, thyme and basil.

Cover and bring to a boil, reduce heat and simmer for about 2 hours, stirring occasionally. Strain, reserving vegetables. Add as many vegetables to broth as desired.

May be refrigerated up to 5 days. May be frozen.

Before serving, season to taste. Add chopped tomatoes and matzoh balls.

Serves 8 to 10


Matzoh Balls

4 large eggs
3 tablespoons canola oil
1 cup matzoh meal
1/3 cup chicken broth
1/4 cup finely ground almonds
1 teaspoon salt
2 tablespoons finely chopped parsley
1/2 teaspoon powdered ginger

In a medium bowl, beat the eggs and oil together. Add the broth, almonds, salt, parsley and ginger. Stir well. Refrigerate for at least 1 hour.

With wet hands, form into 1 1/2 inch balls.

In a dutch oven, bring 4 quarts of salted water to boil. Reduce to a simmer and drop into liquid. Cover the pot and cook at a low simmer for 20 minutes. Do not lift the lid while cooking or the matzoh balls will boil instead of steam and will become touch.

Drain and add to soup.

May be refrigerated in soup to cover or frozen in soup to cover.

Makes about 28 matzoh balls.


Recipe adapted from Manischewitz and Marlene Sorosky.

Chinese Pork Dumpling Soup

When the weather turns cold, I love to warm my family with a steaming pot of homemade soup. And while we all love to savor the distinct nuances in Asian food, this recipe seems to combine those essences into zestful flavors; something special and unique for each of our individual pallets. It is a pleasing and hearty mix of tang, sweet, and spice. A perfect choice for Chinese New Year celebrations as boiled dumplings are believed to symbolize the ushering in of wealth and good luck for the coming year.

Ingredients

8 cups low-sodium chicken, vegetable or mushroom stock
1 2-inch piece fresh ginger, peeled and julienned
1 tablespoon soy sauce
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias
1 zucchini, large, halved and thinly sliced on the bias
2 baby bok choy, halved
24/ 1 pound frozen Chinese pork dumplings (chicken or shrimp could also be used)
3 scallions (white and green parts), thinly sliced
3 cloves garlic, minced
2 cups collard or mustard greens or baby spinach

Garnish

Cilantro, chopped
Asian chili paste or Sriracha Hot Chili Sauce

Directions

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to boil, reduce heat and continue simmering for 10-15 minutes to flavor the ginger.

Add the carrots and zucchini. Continue to simmer until vegetables are tender, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and garlic. Simmer until the greens wilt, about 1 minute.

For added spice, serve with chili or Sriracha sauce and thinly sliced red chilies on the side.