Best Pot Luck Soup Recipes

Pot Luck Soup image

Yield Makes 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon butter
1 medium-sized onion, chopped
2 ribs of celery, cut into 1/4-inch dice
1 carrot, peeled and cut into 1/4-inch dice
2 cloves of garlic, minced
1/8 teaspoon ground cloves
1 can (35 ounces) Italian plum tomatoes
3 to 4 cups canned broth (chicken or vegetable)
1/3 cup dried lentils, green or brown
1/4 cup dry red wine
Salt and freshly ground black pepper, to taste
1/4 cup chopped flat-leaf parsley

Steps:

1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.

Pot Luck Vegetable Soup image

Provided by Andy Anderson !

Time 45m

Number Of Ingredients 24

PLAN/PURCHASE
PHASE ONE
2 Tbsp olive oil, extra virgin
1 medium bell pepper (green or red), chopped, about 4 ounces
2 stalk(s) celery, chopped, about 3 ounces
1 small yellow onion, chopped, about 6 ounces
2 medium carrots, peeled and chopped, about 4 ounces
salt, kosher variety, to taste
PHASE TWO
1 tsp fresh thyme, just the leaves, chopped
1 tsp fresh dill, chopped
3 clove garlic, minced
PHASE THREE
2 large tomatoes, blanched, skinned, and chopped, about 16 ounces
2 large potatoes, golden variety, chopped, about 16 ounces
1 c peas
2 c chicken, or vegetable broth
2 c filtered water
1/4 tsp red pepper flakes, or to taste
black pepper, freshly ground, or to taste
salt, kosher variety, to taste
PHASE FOUR
12 oz chopped frozen spinach
1 tsp lemon juice, freshly squeezed

Steps:

1. PREP/PREPARE
2. Place the olive oil into a large heavy-bottomed pot (Dutch oven), over medium heat.
3. Add all the veggies from PHASE ONE, along with a generous pinch of salt.
4. Cook the veggies until they begin to soften, about 5 to 7 minutes.
5. Add the ingredients from PHASE TWO, and continue to cook until fragrant, about 1 to 2 minutes.
6. Add the ingredients from PHASE THREE, and allow the soup to simmer for 25 to 30 minutes.
7. Chef's Note: At this time season with salt and pepper, to taste.
8. Add the ingredients from PHASE FOUR, and simmer for an additional 5 minutes, or until the spinach is tender.
9. Chef's Note: Do a final tasting for proper seasoning.
10. PLATE/PRESENT
11. Serve in nice bowls, along with some crackers or crusty bread. Enjoy.
12. Keep the faith, and keep cooking.
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