Soup Night

Every second Monday of the month we host a soup night at our home from November to April. We started this tradition last year and it was such a rousing success on so many levels, that we decided it would become our annual tradition. We gleaned the idea from reading about different families that have done something similar. The main idea is to keep it simple, don't require RSVPs, and that it is not a potluck. Here's how it works for us. We send out invitations to friends and neighbors in October and on the invitation we say that we'll provide soup and drinks, and people are welcome to bring other food, but they don't have to. Also, people can come by anytime between 5 and 7:30 pm. They're welcome to stay for the entire time, or drop in as their schedule allows. We have anywhere from 30 to 60 people show up, lots of them kids. It is a wonderful way to stay connected with friends and neighbors, especially during the winter months, when we all tend to hibernate and not leave our caves. I always make a vegetarian and non-vegetarian soup. Here are the soups I made this last week for soup night:

Spicy Black Bean Soup

Ingredients
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups vegetable broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

preparation
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.


Chicken Soup w/ Leek-Chive Matzo Balls*

6 tablespoons (3/4 stick) unsalted pareve margarine
1/2 cup packed finely chopped leek (white and pale green parts only)
1/2 cup finely chopped fresh chives

4 eggs
2 tablespoons ginger ale
1 1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal

12 cups chicken broth
Chopped fresh chives

preparation
Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.)
Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes

*I made this matzo ball soup last year and it was so good, that I cheated and repeated the recipe this year. It is the ultimate comfort soup.