Soup’s on! Come, get it for the health of it

Did you know that soup is considered to be one of the first fast foods? The history of soup is closely intertwined with the history of cooking, and among the earliest was a version that combined peas, lentils and beans for a quick and easy meal. Since then, soup has evolved into a mealtime favorite that is everything from quick and easy to sophisticated and elegant.

Wondering where to get started to make a soup from scratch? More than 83 percent of homemade soups feature broth as a base to create a deliciously satisfying dish. The makers of Swanson Broth know that soup is a wonderful treat 12 months of the year, which is why they are offering some of their favorite homemade soup recipes.

Sensational Chicken Noodle Soup is a classic and quick soup recipe that only takes 25 minutes from stovetop to table, but tastes like it took all day. It starts with the secret ingredient, chicken broth, and combines fresh celery, carrots and black pepper with, of course, chicken and noodles to create a timeless soup full of flavor.

If it’s something a bit more substantial you’re in the mood for, prepare Hearty Beef Barley Soup. A meal in itself, this soup begins with beef broth and is seasoned with thyme, garlic and mushrooms. With the addition of sirloin steak, this soup delivers a hearty and tasty meal in every spoonful.

For a soup chock-full of fresh vegetable flavors, start with vegetable broth and incorporate leeks, carrots, celery, turnips and white kidney beans to create Winter Vegetable Bean Soup With Pesto. A simple, homemade pesto offers an unexpected touch to this hot and hearty dish.

While the definition of “fast food” has changed over the centuries, soup is certainly a quick and versatile one-pot wonder. For more recipes, visit www.swansonbroth.com.

Winter Vegetable Bean Soup With Pesto

Prep: 25 minutes

Cook: 30 minutes

Makes: 10 servings

2 medium carrots, diced

3 medium potatoes, peeled

1 medium turnip, peeled and

diced

2 large leeks, sliced

2 stalks celery, sliced

5 1/4 cups vegetable

broth (regular or certified organic)

1 can (about 19 ounces) white

kidney beans (cannellini),

rinsed and drained

1 bay leaf

1/4 teaspoon crushed red pepper

Easy Basil Pesto (recipe follows)

1. Heat carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in large saucepot over medium-high heat to a boil.

2. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender-crisp.

3. Reserve 1/2 cup broth for Easy Basil Pesto. Stir remaining broth, beans, bay leaf and red pepper into saucepot. Heat to a boil. Reduce heat to low. Cook 15 minutes or until vegetables are tender. Remove bay leaf. Serve topped with Easy Basil Pesto.

Easy Basil Pesto: Mix 2 cups packed fresh basil leaves, 3 tablespoons grated Parmesan cheese, 3 cloves garlic and 1/2 cup reserved broth in food processor bowl or blender jar. Cover and process until smooth.

Sensational Chicken Noodle Soup

Prep: 5 minutes

Cook: 25 minutes

Makes: 4 servings

4 cups chicken broth

Generous dash ground black

pepper

1 medium carrot, sliced

1 stalk celery, sliced

1/2 cup uncooked extra wide

egg noodles

1 cup shredded cooked chicken

or turkey

1. Heat broth, pepper, carrot and celery in medium saucepan over medium-high heat to a boil.

2. Stir in noodles and chicken. Reduce heat to medium. Cook 10 minutes or until noodles are tender.

Asian Soup: Add 2 green onions cut into 1/2 -inch pieces; 1 clove garlic, minced; 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Mexican Soup:

Add 1/2 cup chunky Salsa;

1 clove garlic, minced;

1 cup rinsed and drained black beans and

1/2 teaspoon chili powder.

Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for noodles, adding just before serving.

Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained;

1 clove garlic, minced;

1 teaspoon dried Italian seasoning, crushed

and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

Hearty Beef Barley Soup

Prep: 20 minutes

Cook: 40 minutes

Makes: 4 servings

2 cups water

1/4 cup uncooked pearl barley

1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes

6 ounces mushrooms, sliced

1 clove garlic, minced

4 cups beef broth

1/4 teaspoon dried thyme leaves, crushed

Generous dash ground black pepper

2 medium carrots, sliced

•1. Heat water in medium saucepan over medium-high heat to a boil. Add barley. Reduce heat to medium-low. Cover and cook 40 minutes or until barley is tender, stirring occasionally. Drain.

•2. Cook beef in 3-quart nonstick saucepot until well browned, stirring often.

•3. Add mushrooms and garlic and cook until mushrooms are tender.

•4. Stir in broth, thyme, black pepper and carrots. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until carrots are tender. Stir in barley.

Tip: Substitute 1/2 cup quick-cooking barley for pearl barley. Cook 12 minutes (or according to package directions) or until barley is tender.

Find hundreds of printer-friendly recipes at spokane.net/recipes