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5 or 6 medium red beets with greens (about 2½ pounds with greens), stems and greens cut off and reserved

2 teaspoons canola oil

1 medium onion, halved lengthwise and cut into thin half-moons

1 tablespoon minced garlic

1½ teaspoons ground cumin

1 teaspoon ground coriander

Pinch of cayenne pepper, or to taste

1/8 teaspoon freshly ground pepper

3 plum tomatoes, seeded and cut into ¼-inch dice (about 1¼ cups)

¾ teaspoon coarse salt

1¾ cups homemade or low-sodium store-bought chicken stock

1/3 cup plain low-fat yogurt

1. Cut the beet greens into thin strips and the stems into ¼-inch pieces; set both aside. Peel the beets with a vegetable peeler; cut into ¼-inch-thick matchsticks. Set aside.

2. Heat the oil in a large saucepan over medium heat until hot but not smoking. Add the onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add the garlic; cook until fragrant, about 1 minute. Add the cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.

3. Add the tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until the juices are released, about 2 minutes. Add the stock and 4½ cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add the beets and stems. Reduce heat; simmer until the beets are tender, about 35 minutes.

4. Add the greens; cook until just tender, about 5 minutes. Divide the soup among 6 bowls; divide the yogurt among the servings.

southwestern corn chowder

SERVES 4 TO 6

4 ounces bacon (5 or 6 slices), cut into ½-inch pieces

1 medium onion, cut into ½-inch cubes

1 large carrot, cut into ½-inch cubes

2 celery stalks, cut into ½-inch cubes

1 fresh small poblano chile, seeded and cut into ¼-inch dice

Coarse salt

½ teaspoon ground cumin

Freshly ground pepper

Pinch of cayenne pepper

1 cup dry white wine

1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes

5 cups homemade or low-sodium store-bought chicken or vegetable stock

3 cups fresh corn kernels (about 6 ears)

1 cup heavy cream

¼ cup chopped fresh cilantro, plus more for garnish

Hot sauce, such as Tabasco (optional)

1. Heat a large, dry pot over medium heat. Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.

2. Add the onion to the pot; cook until just softened, about 4 minutes. Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, ¼ teaspoon pepper, and the cayenne. Raise heat to high; add the wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add the potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all the vegetables are tender, about 20 minutes.

3. Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more. Stir in the ¼ cup cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

mushroom soup with poached eggs and parmesan cheese

SERVES 4

½ ounce dried mushrooms, such as porcini (about ½ cup)

2 cups boiling water

1½ tablespoons extra-virgin olive oil

1 medium onion, halved and thinly sliced into half-moons

3 garlic cloves, minced

1 celery stalk, finely chopped (about ½ cup)

1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)

½ teaspoon coarse salt

½ cup dry white wine

2 cups homemade or low-sodium store-bought chicken or vegetable stock

1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish

4 large eggs

1 ounce Parmesan cheese, thinly shaved with a vegetable peeler

Freshly ground pepper

1. Soak the dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out the mushrooms; squeeze over the liquid. Finely chop; set aside. Pour the liquid through a fine sieve into a bowl; reserve.

2. Heat the oil in a medium