soup

Jeff Weinstein, co-founder of Two Guys in Vermont, a soup company based in Montpelier, thinks of himself as a soup lover trying to make a difference. Not only are Weinstein and his partner, Doug Barg, working to source ingredients locally, but they’re also devoted to helping soup eaters live healthier.   When Weinstein read an article about metal canned soups being the second most contaminated food category in supermarkets (they contain BPA which leaches into food contents due the intense heat canning process and, in some cases, the acid in soups corrodes the metal can), he became devoted to the idea of cooking and putting soups in glass jars. “The idea [to start a soup business using...

Some might call it a gastronomic convergence. All week long we can expect an exceptional alignment of vegetables at produce stands across northern New England. Uber-ripe tomatoes, heavenly melons, red-as-Mars peppers, onions so sweet they don't bring tears to your eyes . . . they're all piled high and waiting for the right person to unlock their true potential.Some might call it a gastronomic convergence. All week long we can expect an exceptional alignment of vegetables at produce stands across northern New England. Uber-ripe tomatoes, heavenly melons, red-as-Mars peppers, onions so sweet they don't bring tears to your eyes . . . they're all piled high and waiting for the right person to...

When pizza is on the menu at the Burr and Burton Academy, the lunch cooks don't just reach for a couple of #10 cans of prepared pizza sauce. No way. The red sauce at B and B is house-made with slow-cooked onions and plenty of fresh herbs and garlic. Even though this is a high-volume high school cafeteria, chef/manager Charlie Robbins and his student assistants would never think of cutting corners. For 17 years, Chef Robbins has been making sure that students and staff at this Manchester, Vermont, school can enjoy real food at lunchtime. "We keep processed foods to a minimum here," says Robbins. "The soups are made from scratch: carrot/ginger bisque and Southwest chicken tortilla are two...

from the FarmPlate Kitchen 1 tablespoon olive oil 3 links Vermont Smoke and Cure Turkey-Sun Dried Tomato Sausage or other low-fat sausage, sliced 1 large onion, chopped 2 cloves garlic, minced 2 carrots, peeled and diced 1 celery rib, thinly sliced 4 cups homemade chicken stock or low-sodium chicken broth 2 cups diced butternut squash (about 10 ounces) One 28-ounce can chopped tomatoes (with juice) One 15-ounce can Great Northern beans, rinsed 2 teaspoons dried oregano 6 ounces baby spinach or arugula leaves Salt and a generous grinding of black pepper Shaved Vermont sharp Cheddar (optional) Heat the oil in a soup pot over medium heat. Add the sausage slices and cook until lightly browned....