Hearty meals in a bowl: easy gumbo and cioppino

When the weather gets cold, it's time to stock your pantry with ingredients for a hearty soup. These recipes are the perfect meal in a bowl.

Gumbo is like a classic novel; it's open to interpretation. This version uses salsa and frozen pepper strips to streamline prep time while kielbasa and shrimp round out the rich flavours.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

• 250 ml (1 c) uncooked white rice
• 30 ml (2 tbsp) canola oil
• 50 ml (1/4 c) all-purpose flour
• 250 ml (1 c) chopped onion
• 250 ml (1 c) frozen mixed pepper strips (green, yellow, red)
• 125 ml (1/2 c)  chopped celery
• 350 ml (1 1/2 c) frozen cut okra
• 3 cups jarred medium salsa
• 1 can (398 ml/14 1/2 oz) chicken broth
• 225 g (8 oz) turkey kielbasa, cut into 0.5 cm (1/4 in) thick slices
• 350 g (3/4 lb) peeled and deveined large shrimp

1. In a small pot, cook the rice according to package directions.
2. Meanwhile, in a large pot over medium-high heat, cook the oil and flour, stirring constantly with a wooden spoon, until starting to brown, four to five minutes.
3. Stir in the onion, peppers and celery and cook, stirring often, until beginning to soften, five to six minutes. Add the okra and cook four minutes. Stir in the salsa and cook until the mixture begins to simmer, two to three minutes. Add the chicken broth and kielbasa and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 15 minutes.
4. Stir in the shrimp, return to a simmer and cook until the shrimp are pink and cooked through, three to four minutes.
5. To serve, divide the gumbo among four large serving bowls and place a serving (175 millilitres/3/4 cup) of the rice in the centre of each.

Cioppino, that wonderful seafood stew made famous in San Francisco, doesn't have to take long to prepare. This version uses canned vegetable juice and clam juice to shorten the soup's ingredient list without losing a bit of flavour.

Preparation time: 10 minutes

Cooking time: 50 minutes

Serves 4

• 15 ml (1 tbsp) olive oil
• 4 garlic cloves, minced
• 250 ml (1 c) chopped onion
• 250 ml (1 c) seeded, chopped green pepper
• 1 can (398 ml/14 1/2 oz) Italian-seasoned diced tomatoes
• 175 ml (3/4 c) canned vegetable juice
• 175 ml (3/4 c) bottled clam juice
• 16 littleneck clams, scrubbed
• 350 g (12 oz) halibut fillet, cut into 3.5 cm (1 1/2 in) pieces
• 350 g (12 oz) peeled and deveined extra-large shrimp
• 125 g (1/2 c) sliced basil leaves

1. Heat the oil in a large pot over medium-high heat. Add the garlic, onion and green pepper and cook, stirring occasionally, until starting to soften, three to four minutes.
2. Pour in the tomatoes, canned vegetable juice and clam juice and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the flavours have blended, 30 minutes.
3. Add the clams and cook until they open, 12 to 15 minutes.
4. Remove the clams and transfer to four serving bowls. Add the halibut and shrimp and cook until the fish flakes easily with a fork and the shrimp are pink and cooked through, three to four minutes.
5. Stir in the basil. Ladle the soup over the clams and serve immediately.

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