Urban Herbs

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Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Category: Soups & Stews

Spanish Pardina Lentil & Chorizo Stew

From: Fine Cooking
Yield: 4-6 Servings

1 Tbsp    Olive oil

1 med    Yellow onion, chopped

1 C    Sliced carrots (about 1/4” thick)

¾ C    Chopped celery

1½ tsp    Fresh garlic, finely chopped

1½ Lb    Yukon gold potatoes, peeled/cut into 1-inch pieces

7 oz    Cured chorizo, cut into half moons

 

½ tsp    Dried oregano

½ tsp    Smoked paprika

1½ C    Pardina lentils, rinsed

1 can    Can diced tomatoes, with juice (14.5 oz)

½ C    Fresh cilantro, chopped (garnish)

Sea salt & freshly ground pepper

Heat the oil in a 5-qt Dutch oven or other heavy-duty pot over med-hi heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.

Stir in the potato, chorizo, oregano and paprika and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes. Stir in the tomatoes and their juice, and ½ tsp salt and cook for another 5 minutes. Stir in the cilantro, season to taste with salt and pepper and serve.

Italian Chickpea Soup

Serves 6 (about 11 cups)
From: Cuisine At Home Magazine #115

1 C        Dry ditalini pasta
3 oz      Pancetta, diced
2 Tbsp  Olive oil
1½ C      Onion, diced
½ C        Each, Carrot and celery, diced
2 Tbsp   Tomato paste
1 Tbsp    Each, Minced garlic, rosemary, sage
1 tsp       Anchovy paste
½ tsp     Red pepper flakes
½ C        Dry white wine
3 C         Low-sodium chicken broth
2 Lb       Cooked chickpeas
1 Can      Diced tomatoes in juice (28 oz)
Salt & Pepper to taste
Grated Parmesan

Cook pasta in a large pot of boiling, salted water according to package directions; drain, reserving 1 cup pasta water. Meanwhile, cook pancetta in oil in a large pot or saute pan over medium heat until crisp, then transfer to a paper towel lined plate. Reserve 2 Tbsp drippings.

Sweat onions, carrot and celery and drippings in same pot, covered over medium heat until vegetables soften, 5-8 minutes. Stir in tomato paste, garlic, rosemary, sage, anchovy paste, and red pepper flakes; cook until fragrant, 1 minute. Deglaze pot with wine, scraping up any brown bits. Cook until wine nearly evaporates, 3-5 minutes. Add broth, chickpeas, tomatoes, & pasta water. Bring to boil; reduce to medium low and simmer 15 mins. 

Transfer 2 cups* to a food processor or blender; carefully puree and return to pot. Stir pasta into soup; cook until warmed through, 3-5 minutes. Season soup with salt and black pepper; top servings with Parmesan and pancetta.

*This gives thickness and body to your soup. You can avoid this step if you like a thinner soup, or add more if you prefer a thicker soup.

CURRIED LENTIL SOUP

Serves: 6
 

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup Puy (French Green) lentils
4 1/4 cups (or more) water, divided
1/2 lb dried chickpeas (garbanzo), soaked/rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced 1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. 

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. 

Divide soup among bowls, garnish with thin sliced green onion, serve with lemon wedges.

MIXED BEAN SOUP

Serves: 6 (approx: 2.5 quarts)

12 oz Fall Blend Beans
8 cups water
1/2 pound ground beef, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup chopped celery
1 tablespoon salt
1 teaspoon dried parsley
2 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
Pepper to taste

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves. 

 

CHICKEN CHILI

2    Skinless, boneless chicken breast, ½” pieces
2 ea     14oz can white beans, drained
3 C     chicken stock
1     onion minced
1     jalapeno, seeded minced
3T     olive oil
1T     garlic, minced
2t     cumin, ground
2t     Mexican oregano
1t     thyme & basil dried
2t     fresh ground black pepper
1     lime cut into 6 wedges
1t     crushed red pepper
3T      masa harina
1t     kosher salt

1. In a small bowl stir together the dry chili seasoning: the cumin, oregano, thyme, basil, black pepper, crushed red pepper and kosher salt. 
2. Heat the olive oil in a 4-quart heavy pot or casserole over medium high heat. Add the chicken and sauté until the meat is slightly browned, about 3 minutes. 3. Into the pot add the onion, jalapeno, garlic and sauté for 2 minutes. 
4. Add dry seasonings, blend well and sauté for 2 minutes. This will release the flavors of the spices. 
5. Add 1 cup of the stock. Using a wooden spoon scrape the bottom of the pan to incorporate all of the flavors from the bottom of the pan. 
6. Stir in the masa harina, the rest of the stock, the white beans and bring to a simmer. Simmer for 10 minutes. Stir occasionally to prevent sticking. 
7.To serve take chili off burner, season with salt and pepper to taste. Ladle into serving bowls. Squeeze the juice of 1 lime wedge onto the chili, top with grated Monterey jack cheese and sliced scallions.