Tag Archive | soup

top ten fall soups

Top Ten Fall Soups

  1. Caribbean Sweet Potato Chili – This soup has a few strikes…Weird flavor combos (sweet potatoes ? caribbean? soup?)  But trust me here, folks…YUMMY.
  2. my mom’s Chicken and Dumplings (recipe coming…but I’ll give you a hint. We use Biscuick. I know, I know… How could we?? 🙂 )
  3. Black Bean Soup
  4. Pasta Fagioli – Olive Garden, anyone? Now if I could only have the breadsticks…
  5. Tortilla Soup – Okay this is more of a summer recipe. But hey, avocadoes are still on sale. This is a great recipe.
  6. Ham and Bean Soup – don’t hate. It’s awesome.
  7. French Onion Soup (love this recipe…uses Balsamic Vinegar instead of wine!)
  8. Roasted Vegetable Minestrone – I have not actually made this version of minestrone! Sorry…but it actually looks better than the one I made, so I will be trying it soon.
  9. White Bean and Chicken Chili – I get cravings for this once a month. Odd. Yet, not? :)
  10. Old Timey Beef Stew (it’s what a man wants.)

 

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Recipe Review: Ina Garten’s White Bean Soup

This week I made this recipe from Ina Garten. My little guy loved it, and so did my landlords (also known as my parents). I served it with La Brea organic wheat bread and a delicious salad with Balsamic Vinaigrette(see below for recipe). Note: I used canned beans. I used four cans of them, and only 4 cups of chicken stock. Also, SOO much easier with an immersion blender. I am almost tempted to ask for one for my birthday.

Ingredients

  • 1 pound dried white cannellini beans
  • 4 cups sliced yellow onions (3 onions)
  • 1/4 cup good olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary (6 to 7 inches)
  • 2 quarts chicken stock
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

 

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Simple Balsamic Vinaigrette

Mix equal parts good olive oil, balsamic vinegar, and maple syrup (the real, expensive kind :) . Add salt and pepper to taste. Yum!

Recipe Review: Giada’s Lentil Soup

You are not alone if the words “lentil soup” don’t exactly make you start salivating. Honestly, I decided make Giada’s Lentil soup because every magazine I’ve picked up in the last month has had some feature on the stupid things and how they revolutionize your health. So I felt obligated. Giada’s recipe had over 500 RAVE reviews, which made me a little more hopeful. And honestly, it was delicious. Not “delicious,” like, healthy/delicious. Reeeally, good! I am happy to pass this along. A few notes. She calls for “a pound bag, or 1 1/4 c cup of lentils.” Well I don’t know if bags are sized differently in Italy or California or wherever Giada is making up her lentils, but here in NC a pound bag is more like THREE 1/4 cup lentils. I only used 1 1/4 c. and it was PLENTY of lentils. I soaked them overnight. One of the reviews said to make sure you give the tomatoes plenty of time to “break down.”  I did this. Anyway, I highly recommend this recipe!

Giada’s Lentil Soup

Ingredients

  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 pound lentils (approximately 1 1/4 cups)
  • 11 cups low-salt chicken broth
  • 4 to 6 fresh thyme sprigs
  • 2/3 cup dried elbow pasta
  • 1 cup shredded Parmesan (I omited)

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

top ten things to do with a crock pot

Is there really anything more wonderful that walking in the house, starving, and smelling something amazing simmering in crock pot? There probably is, but you get the point. Here are some ideas to use that perfect fall appliance :)  

  1. Crock-pot Mexican Chicken, served over rice on tortillas. Highly recommend!
  2. Old Timey Beef Stew – Paula Deen’s recipe, in the crock pot.
  3. Pasta Fagioli via crock pot – serve with italian salad and rolls, if you wish.
  4. Becky Lee’s Pulled Beef Barbeque – my blog’s winning recipe!!! Delish!
  5. Slow Cooker Pot Roast
  6. Crock-pot Rotisserie Chicken – I recently made this and it is soooo good. Melts in your mouth!
  7. Roasted White Beans – this is a knock-off dish from a local restaurant called Zoe’s. You might think, beans, that’s it? Waste of a dish? But nooooo, trust me. These beans are so good. You will eat them on tortillas, aside chicken, as a dip for corn chips, out of the bowl, and, probably, for dessert later. They are great. Just follow the recipe except with a crock-pot. Make sure you use enough olive oil. *Recipe coming soon* (or ask my sister Julie:)
  8. Turkey Breast – Sprinkle with salt and pepper, cook until tender. Serve with mashed potatoes and frozen green beans.
  9. Black Bean Chili – the classic crock pot dish, with a twist.
  10. Sweet and Sour Party Meatballs – {omit eggs and substitute rice milk, and you have the perfect – allergy free – party dish!}

Katie’s Mexican stew

My friend Kate made this for me a week after I had a baby. I devoured it. I am very impressed with the flavors and wholesome yumminess in every bite!
– 1 lb chicken – I boil it and pull it apart (shredded)
– Cooked rice (start with 3/4 c uncooked) and 1.25 c water – I use less than normal so it doesn’t get too mushy when you add it to the soup – I prefer brown rice, but I’m sure either would be good
– can of black beans – rinsed
– can of corn – rinsed
– can of diced tomatoes – rinsed
– a few cups of chicken broth – however much you like, I guess depending on your preferred consistency
– lime juice (usually do about 1 lime’s worth)
– about 1 T of chili powder (again can vary based on preference here)
– about 1/2 T of cumin
– salt and pepper
– a bay leaf or two – kinda weird, but I feel like it really does make a difference
– a little garlic or garlic powder
I just mix it all together and let it simmer for a bit.
Toppings:
– chopped cilantro
– chopped avocado
– slices of lime
– tortilla chips
– (shredded cheese)
– (sour cream)

recipe review: black bean soup

Is it weird that I LOVE black bean soup? I was really excited when I saw a recipe on my favorite cooking website, For the Love of Cooking. It is really, really good. Very flavorful. It had such a nice creaminess it was hard to believe there was no dairy. I don’t own an immersion blender, so I scooped out as much as I could into my regular blender. I actually enjoyed that there were a few hearty bites of vegetables remaining.

Black Bean Soup, courtesy For the Love of Cooking website

  • 1 tsp olive oil
  • 3/4 sweet yellow onion, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, diced
  • 4 cloves of garlic, chopped finely
  • 5 cups of chicken stock OR vegetable stock (I used chicken)
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp chili powder
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 3 14 oz cans of black beans, rinsed & drained, (divided)
  • Salt and pepper to taste
  • 1-2 tbsp corn starch (combined with a bit of cold stock – mixed thoroughly) (optional)

Heat olive oil in a dutch oven over medium heat. Once hot add onion, bell pepper and carrots, saute until slightly tender. Add garlic and stir frequently for 45 seconds. Add stock, seasonings and half of the beans. Cook over medium low heat for 1-2 hours. Remove bay leaf, and blend using an immersion blender. Add the remainder of the beans and corn starch slurry if you desire a thicker soup (make sure the soup is boiling when adding the corn starch). Taste and re-season if necessary.

  • Cilantro, chopped
  • Cotija cheese, shredded (optional … I substituted avocado.)

Garnish the soup with toppings. Enjoy.

Recipe review: The Pioneer Woman’s Tortilla Soup

 My family had this dish when we were all together in the mountains to get our Christmas trees. Everyone absolutely loved it, even the little kids! It is very filling for a soup! Make sure you have plenty of avocado if you are omitting dairy toppings. You won’t even miss them! Delicious! Way to go, Ree!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • FOR THE GARNISHES:
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)