Soups and sandwiches are two of the culinary world’s closest allies, companions of the plate that rival any other duo. It’s a juxtaposed pairing that doesn’t quite add up, while at the same time makes perfect sense. There’s the sandwich’s entire being that has become a verb — things smushed between two bookends. It’s finger food made for big, messy bites. On the inverse is soup, meant for bowls and spoons which can be silky and creamy or bold and chunky. The idea that opposites attract is no truer than with this couple in their complementary matrimony. What a sandwich has, soup doesn’t. But what a sandwich lacks, soup has.
All that to say, we went big with sandwiches this month. We brought the “spread” of history, mouthwatering photos and our stapled bucket list. But before we go any further, we’d be remiss to not leave you with some soup recipes to accomplice your renewed love for savory handhelds. Soups and sandwiches: Partners in crime, now and forever.
Spicy Vegetarian Taco Soup
By Mallory Jayroe, wife of the editor
1 can black beans
1 can ranch style beans
1 can red kidney beans
1 can chili beans
1 can diced tomatoes and green chiles
1 can corn
1 cup of cooked rice
1 tsp. salt
2 TB. sriracha
2 tsp. onion powder
3 TB. creole seasoning
1 TB. chili powder (I prefer the “hot” blend)
1 tsp. of jalapeno juice
1 cup water
Drain the black beans, kidney beans and corn; pour into a large stockpot over medium heat (can also be prepared in a crockpot). Next, add the ranch style beans, chili beans, diced tomatoes and green chiles (all without draining) and the cup of water. Stir well and let heat for 5 minutes.
Add spices, sriracha and jalapeno juice and stir again. If less “heat” is preferred, reduce portions of sriracha and creole seasoning in half and omit the jalapeno juice. Cover and bring to a boil. Reduce the heat to low and let simmer for 10 minutes.
Add the cooked rice and make one final stir to incorporate. Serve immediately, topped with graded fiesta blend or cheddar cheese, and/or salted crackers or Fritos.
The Lady’s Chicken Noodle Soup
Adapted from Paula Deen
By Lisa Fischer, editor-at-large
4 bay leaves
3 chicken bouillon cubes
1 peeled and diced onion
1 teaspoon lemon pepper seasoning
3 cloves minced garlic
1 (2 ½ to 3 lb) cut-up, whole chicken
1 ½ to 2 tsp. Italian seasoning
3 ½ quarts water
2 cups sliced carrots
2 cups sliced with leafy green tops celery
2 ½ cups uncooked egg noodles
3 TB. chopped, plus more fresh parsley
1 cup grated Parmesan cheese
¾ cup heavy cream
⅓ cup cooking sherry
1 8 oz. package of sauteed mushrooms
2 tsp. chopped fresh rosemary
Salt and pepper to taste
For the stock: Add bay leaves, bouillon, onion, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about an hour. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean and set chicken aside. At this point, I save the bones and cook them down for 24 hours to make bone broth. This is a very good thing for your gut.
For the soup: Bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on the package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Original Creamy Soup
Adapted from the Dixie Stampede Mix
By Heather Baker, Publisher, AY Media Group
1 cup chopped, frozen mixed vegetables
1 bag Dixie Stampede Original Creamy Soup mix
Pour 7 cups of cold water into a saucepan. Add entire bag of soup mix and whisk together gently until all lumps have been removed.
Add the chopped mixed vegetables and cook over medium-high heat for 5 minutes.
Reduce heat to medium-low and let simmer for 20 minutes, stirring occasionally.