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A pot of soup can brighten rainy day

CHARLESTON, W.Va. - The summer months aren't what you'd typically consider "soup weather" - unless it's the chilled variety - but all this crazy rain kind of does make you want to hole up with a warm bowl of something soothing.

Maybe a spicy pot of chili or a steamy, creamy stew.

So I scoured the recipes I've been saving for fall for something good to make next time the rain clouds roll in. Which I'm guessing won't be long ...

* It doesn't get much more comforting than soup and cornbread, so Tennessee Onion Soup Gratin sounds perfect for a rainy day. Combining bacon, onions, white beans and Swiss chard in a creamy base, the soup is topped with cheesy cornbread batter and then baked before serving.

* My friend Sissy Isaac sent in a recipe from a recent trip to Las Vegas. "We went to an Italian restaurant called Maggiano's and it was delicious. I ordered a Tuscan Sausage and Orzo Soup that I thought was one of the best things I've ever tasted."

* And combining reduced-fat turkey sausage with low-sodium chicken broth and healthy greens, Kale Soup with Kielbasa and Beans offers a filling meal with a little less guilt.


When it comes to a homemade soup or sauce, it's hard to beat a nice tomato-based stew or marinara. Tomatoes are just one of those foods that taste better the longer they cook, especially when mingling with so many other great flavors.

Case in point was Saturday night's dinner, when a friend of mine made an incredible pasta sauce for a group of guys spending the weekend at Snowshoe Mountain.

He browned a couple different types of sausages and then sauteed a mess of mixed peppers and garlic. All of this went into a large pot with stewed tomatoes and fresh herbs, where it simmered stovetop for hours.

By the time dinner rolled around, the flavors had all blended and intensified into a mouthwatering sauce that I enjoyed over pasta - then just in a bowl by itself.

And the great thing is, you can experiment with so many different combinations of ingredients to create a differently nuanced sauced every time.


If the weather holds out for the weekend, you might want to head down to Huntington Saturday for the ninth annual West Virginia Hot Dog Festival from 8 a.m. to 5 p.m. at Pullman Square and Third Avenue.

The event - designed to celebrate some of the area's decades-old, family-owned hot dog businesses - will kick off in the morning with a "Bun Run 5K" and "Walk Your Buns Off" charity walk.

Then comes the good stuff.

Visitors can sample dogs from a dozen vendors, with a car show, children's activities and crafts booths. A variety of contests will include the popular Wiener Dog Race and Dachshund Dash at high noon, plus hot dog eating and root beer chugging competitions.

Live entertainment throughout the day will include local acts City Heat and Sister Redden Hair, plus TV show host and rising Nashville star Phoenix Stone.

For more information, check out

Steven Keith writes a weekly food column for the Daily Mail. He can be reached at 304-348-1721 or by email at You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at

Tennessee onion soup gratin


8 slices bacon, cut crosswise into half-inch pieces

3 large onions, halved and thinly sliced

1 Tbsp. sugar

1 lb. Swiss chard, stems removed, sliced into half-inch strips

1 (15.5 oz.) can white beans, rinsed and drained

2 Tbsp. cider vinegar

1/4 tsp. crushed red pepper

4 cups low-sodium beef stock

4 cups water

1/2 tsp. salt

1/4 tsp. pepper

Cornbread Topping

1 (6.5 oz.) package yellow cornbread/muffin mix

1 large egg, lightly beaten

3 Tbsp. unsalted butter, melted

2/3 cup milk

8 ounces Monterey Jack cheese, cut into half-inch cubes

1. Heat 5-quart Dutch oven over medium heat and cook bacon until crisp. Remove with slotted spoon to paper towels to drain. Add onions and sugar to bacon drippings. Cook, stirring frequently, until onions are caramelized, about 20 minutes.

2. Add chard, white beans, bacon, vinegar and red pepper. Add beef stock and water. Bring to a low simmer over high heat. Reduce heat and simmer, uncovered, 20 minutes. Add salt and pepper.

3. Heat oven to 400 degrees. Mix together cornbread mix, egg, butter and milk until blended. Fold in cheese cubes. Spoon over simmering soup. Bake 15 to 20 minutes or until golden brown. Serve with metal spoon, breaking through cheese crust and scooping soup and cornbread into deep bowls.

Serves 8. Recipe courtesy Martha White/National Cornbread Festival.

Tuscan sausage and orzo soup

2 quarts low-sodium or homemade chicken stock

1 pound mild Italian sausage

1/4 cup extra virgin olive oil

1 Tbsp. garlic, finely minced

1 medium red onion, medium dice

3/4 cup of celery, medium dice

3/4 cup fennel, medium

1/2 box orzo pasta

1 Tbsp. oregano, dry

1/2 tsp. black pepper, freshly ground

1 can (16-20 oz.) cannellini beans

1 can (16-20 oz.) diced tomatoes

1 lb. Swiss chard, cut into one-inch pieces

  • alt, to taste
  • 1. Cook sausage until brown. Drain off oil and crumble.

    2. In a large stock pot, heat the olive oil slowly. Immediately add red onion, garlic, celery, fennel and orzo. Cook for 2-3 minutes, or until translucent and mixture begins to lightly caramelize. Add oregano and black pepper, cook for 30 seconds.

    3. Add chicken stock, cooked sausage and simmer gently for 20 minutes or until orzo becomes soft. Add diced tomatoes, cannellini beans and Swiss chard and simmer for another 10-15 minutes. Add salt to taste.

    Serves 6-8.

    Kale soup with kielbasa, beans

    2 tsp. olive oil

    6 ounces reduced-fat smoked turkey kielbasa, chopped

    1 large onion, chopped

    1 rib of celery, chopped

    1 garlic clove, minced

    6 cups low-sodium chicken broth

    2 cups water

    8 ounces kale, thick stems removed and leaves sliced, or 2 packages (10 oz. each) frozen kale, thawed and squeezed dry

    12 ounces red potatoes, cut into half-inch pieces with skin

    1/2 tsp. smoked paprika

    1/2 tsp. hot red pepper sauce

    1/4 tsp. salt

    1 1/2 cups cooked or canned small white beans or cannellini beans, rinsed and drained

    1. Heat oil in a large soup pot over medium heat. Add kielbasa and cook until browned all over, about 5 minutes. Remove to a bowl.

    2. Add onion and celery to the pot and cook until soft, 5-6 minutes. Add garlic and cook 1 minute. Return kielbasa to the pot and add broth, water and kale. Bring to a boil over high heat and then reduce heat to medium-low. Cover and simmer until kale begins to wilt, about 10 minutes.

    3. Stir in potatoes, paprika, red pepper sauce and salt. Simmer, covered, until potatoes and kale are tender, about 20 minutes. Add beans and cook just until heated through, about 5 minutes.

    Serves 6.

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