Free A Beautiful Bowl of Soup by Paulette Mitchell

crisp-tender, about 8 minutes. Add the cumin; stir for about 30 seconds.
    Stir in the vegetable stock, tomatoes, beans, pepper, and red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the vegetables are tender, about 20 minutes. Stir in the parsley and salt. Taste and adjust the seasoning.
to prepare the tortilla strips
    Heat the olive oil in a large skillet over medium heat. Add the tortilla strips in a single layer. Cook, turning occasionally with tongs, until the strips are lightly browned and crispy, about 10 minutes. Transfer the strips to a plate lined with a paper towel.
    Top each bowl of soup with tortilla strips and a mound of the salsa.
advance preparation
This soup will keep for up to 5 days in a covered container in the refrigerator. Prepare the salsa and tortilla strips the day of serving. Refrigerate the salsa in a covered container; store the strips in a tightly covered tin at room temperature.
    TIP
    White shoepeg corn kernels, named for their peglike shape, are available frozen. The kernels are smaller and sweeter than regular yellow corn kernels.

Onion Soup

caramelized onion soup with herbed goat cheese toasts
    Vegan recipe if onions are cooked in olive oil not butter and if goat cheese toast is omitted.
    The secret to a good onion soup is cooking the onions slowly long enough for the flavors to develop and their sugars to caramelize. Serve this soup in ovenproof bowls, so the goat cheese (which I prefer over the traditional, hearty Gruyère) can soften under the broiler.
    Makes 4 cups (4 servings)
soup
    4 tablespoons unsalted butter
    1 pound Vidalias or other sweet onions, thinly sliced (about 6 cups)
    ½ pound red onions, thinly sliced (about 3 cups)
    ½ cup thinly sliced shallots
    4 cloves garlic, minced
    2 / 3 cup dry red wine
    3 cups vegetable stock
    1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
    ˜ salt and freshly ground pepper to taste
toasts
    ¼ cup (2 ounces) fresh white goat cheese (chèvre)
    1 small garlic clove, minced
    ½ teaspoon minced fresh rosemary, or a pinch of dried rosemary, crushed
    ˜ dash of salt and freshly ground pepper
    8 ½-inch slices baguette
to make the soup
Melt the butter in a Dutch oven over medium heat. Add the onions and stir well to coat with the butter. Reduce the heat to medium-low; cover and cook, stirring occasionally, until the onions are very tender, about 25 minutes. Increase the heat to medium; uncover and continue to cook, stirring frequently, until the onions are lightly browned, about 15 minutes. (Don’t let the onions burn, or they’ll become bitter.)
    Add the shallots and garlic; cook, stirring constantly, for about 2 minutes. Add the wine and increase the heat to medium-high; cook, stirring constantly, until the liquid is completely evaporated, about 3 minutes. Add the vegetable stock and thyme; bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for about 20 minutes. Season to taste.
to prepare the toasts
Position an oven rack about 4 to 5 inches from the broiler heating element; preheat the broiler. Stir together the goat cheese, olive oil, garlic, rosemary, salt, and pepper in a small bowl. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler for about 1 minute on each side, or until crusty on the outside, soft on the inside. Spread each bread slice with the goat cheese mixture.
    Reposition the oven rack to about 6 inches from the broiler heating element. To serve, pour the soup into ovenproof bowls placed on a baking sheet. Float 2 toasts in a single layer in each bowl and place under the broiler for about 1 minute, or until the cheese is softened. Serve immediately.
advance preparation
This soup will keep for up to 2 days in a covered container in the refrigerator. The bread can be toasted early in the day; store on a lightly covered plate at room temperature. Spread the toasts with goat cheese and broil atop the soup