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Soup Essentials

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Posted: Sunday, December 29, 2013 10:00 pm | Updated: 1:32 am, Wed Jan 1, 2014.

Don't be left out in the cold this winter. Make sure you have a pantry stocked with the right ingredients to make a delicious, comforting soup any time your taste buds desire.

Ingredients:

  • 2 cups leftover Smithfield ham, chopped
  • 2 tablespoons olive oil
  • 1 large leek, chopped
  • 4 cups diced butternut squash
  • 2 medium carrots, peeled and diced
  • 2 large Yukon gold potatoes, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon ground black pepper
  • 2 cups chopped escarole
  • 3 cups vegetable broth

Preparation:

  1. In medium saucepan, heat olive oil over medium heat. Add leeks and garlic; cook, stirring occasionally, until soft, about 5 minutes. Stir in cumin; cook 1 minute until fragrant.
  2. Stir in broth, butternut squash, carrots, potatoes, parsnip, Smithfield ham and pepper. Over high heat, heat to boiling; reduce heat to low; cover and simmer 15 minutes until vegetables are almost tender, stirring occasionally. Add escarole; cook 5 minutes longer.

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Lodi Unified leaders are moving Lodi and Tokay high school graduations from the Grape Bowl to the Spanos Center at UOP in Stockton. They cite limited seating, costs and unpredictable weather at the Grape Bowl. But others say graduations at the Grape Bowl are an important Lodi tradition, and one reason many supported renovating the stadium. What do you think?

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