When it’s blustery outside, there is nothing like sending your kids to school with a warm lunch in their lunchbox. Here are some soup recipes from The Classic Catering People in Owings Mills that can be sent to school in a thermos. Chefs recommend freezing individual portions in advance, let them defrost in the fridge overnight, and pop them in the microwave first thing in the morning. Don’t forget to warm the thermos with hot water before filling it with the warmed soup.

Sweet Potato Soup
Serves 10-12, freeze and serve again and again!

Ingredients:
5 medium orange fleshed sweet potatoes
salt
3 tbsp olive oil
1 large yellow onion, peeled and chopped
2 medium carrots, peeled, trimmed, and chopped
1 rib celery, trimmed and chopped
2 cloves garlic, peeled and chopped
11 cups chicken stock
1 cup half & half
Freshly ground white pepper

1.  Put sweet potatoes into a large pot and cover with cold water.  Add 2 large pinches salt and bring to a boil over high heat.  Reduce heat to medium and simmer until soft when pierced with the tip of a knife, 30-40 minutes.  Drain and allow to cool enough to handle.  Peel and quarter sweet potatoes, then set aside.

2.  Meanwhile, heat oil in a large heavy bottomed pot over medium high heat.  Add onions, carrots, celery and garlic.  Cook, stirring often with a wooden spoon, until vegetables begin to soften, about 5 minutes.

3. Add stock and reserved sweet potatoes to pot, increase heat to high, and bring to a boil.  Reduce heat to medium and simmer until vegetables are very soft, about 30 minutes.

4. Working in batches, put vegetables and stock into a food processor or blender and puree until smooth, then return soup to pot.  Stir in half & half and season to taste with salt and pepper.  Bring to a simmer over medium heat and serve at desired temperature.

Vegetarian Chili

Ingredients:
2 ¼ cups choice of preferred dried beans
3 tbsp olive oil
3 yellow onions, chopped
1 jalapeno chili pepper, seeded and minced
5 large garlic cloves, minced
3 tbsp chili powder
3 tbsp ground cumin
1 tsp dried oregano
2 cans fire roasted crushed tomatoes
salt & freshly ground pepper, to taste
1 cup coarsely grated Monterey jack cheese

1. Pick over the beans and discard any damaged beans and stones.  Rinse the beans.  Place in a bowl and add water to cover generously.  Let stand 3 hours.  Drain beans and set aside.

2. Warm olive oil in a large, heavy saucepan over low heat.  Add onions and chili peppers and sauté, stirring occasionally, until the onions are soft, about 10 minutes.  Add the garlic, chili powder, cumin and oregano and sauté, stirring for 2 minutes more.

3. Add beans, tomatoes and water to cover by 3 inches.  Bring to a boil over high heat.  Reduce the heat to low and simmer, uncovered, until the beans are very tender and have begun to fall apart, 2 ½ to 3 hours.  Add water if the beans begin to dry out but are not yet cooked.  Season with salt & pepper.

4.  Top with cheese, sour cream, and/or tortilla strips.