This is my husband's grandmother's recipe. It is delicious.
White Chili
6-8 boneless chicken breasts
2 (48 oz) jars white northern beans
2 small cans chopped green chilis
1/4 cup corn oil
1 tsp ground red pepper
4 cups warm water
2 tsp parsley
1 1/4 cup garlic powder
2 large onions, diced
1 1/2 tsp oregano
1 cup salsa
1/2 of a red bell pepper, chopped
1 tsp salt
1 1/2 tbsp cumin
1 1/2 oz chicken granules
Bake chicken and chop into cubes. Use a 13 quart saucepan and add 1/4 cup corn oil. Add chicken and onions. Cook over medium heat for 15 minutes, then add 4 cups warm water. Add rest of ingredients except beans. Stir and cook over medium heat for 15 minutes. Then add the beans with liquid and cook on low for 2 hours. Top with sour cream and mozzarella cheese if desired. Makes a large kettle.
*Note* This can also be made in the crockpot easily. If I make it in the crockpot, I usually drain some of the juice out of one of the jars.
This is great for a cold day!
Taco Soup
1 lb ground beef
1 onion, chopped
1 (16 oz) can chili beans, with liquid
1 (15 oz) can kidney beans, with liquid
1 (15 oz) can whole kernal corn, with liquid
1 ( 8 oz) can tomato sauce
2 cups water
2 (14.5 oz) cans peeled and diced tomatoes
1 (4 oz) can diced green chili peppers
1 package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain and set aside. Place all ingredients in a slow cooker. Mix to blend, and cook on low setting for 8 hours.
If desired, garnish soup bowls with crushed tortilla chips and sour cream.
My mom always made this when I was growing up. Its is one of my favorite recipes.
Fresh Oysters or 1 large container drained
1 1/2 cups whole milk
1 stick of butter
1/2 cup evaporated milk
Melt butter and pour oysters in. Cook until the edges begin to curl up. Add milk and evaporated milk.
To taste you can add Paprika, Worcestershire sauce, Salt and Pepper.
Serve with Oyster Crackers
Ingredients:
2 cloves garlic, chopped
1 shallot, chopped
1 stalk celery, chopped
1/2 lb. butter
1-1/2 lbs. Maine lobster
32 oz. water
2 cups heavy cream
2 bay leaves
1 cup sherry
Salt and pepper to taste
Instructions:
Steam lobster in water until done, about 8 minutes. Save stock. Remove lobster meat from shell; set aside. Break up lobster shells, then place them back into the water; simmer over low heat until reduced by half. Heat half the butter in a pan over medium heat. Add shallots, garlic and celery; saut&eacut; until soft, about 10 minutes. Add bay leaf and sherry; simmer 10 minutes or until reduced by half. Add cream and lobster stock; simmer over low heat (Do not boil.) for 30 to 40 minutes or until soup begins to thicken. Season with salt and pepper. Remove lobster shells. Stir in remaining butter.
I think I got this soup recipe on allrecipes.com. It makes about 8 servings.
INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
1 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped onions
1/2 red bell pepper, diced
1 garlic clove, minced
14 1/2 ounces chicken broth
2 cups cooked chicken, diced
1 tablespoon fresh basil, snipped
16 ounces alfredo sauce
grated fresh parmesan cheese (optional)
1) Place broccoli, carrots, onion, bell pepper and garlic in saucepan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until veggies are crisp-tender.
2) Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir in basil.
3) Ladle into bowls and sprinkle with Parmesan cheese, if desired.
Adapted from a recipe I found in Southern Living
½ large onion, chopped
2 (15 oz.) cans of corn, drained
1 (14.5 oz.) can of pinto beans, drained
3 (14.5 oz) cans of chicken broth
1 (14.5 oz.) can of diced tomatoes
2 cups chopped cooked chicken
2 tablespoons of chili or taco seasoning mix
¼ teaspoon pepper
Toppings: tortilla chips, shredded cheddar cheese
In large pot coated with cooking spray, sauté chopped onion until tender. Stir in corn and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Serve with crumbled tortilla chips and cheddar cheese on top.
Ingredients:
1 cup onion, diced
1 cup celery, diced
2 tsp. garlic
1/4 tsp. butter
32 oz. heavy cream
12 oz. vegetable stock
2 cinnamon sticks
2 15 oz. canned pumpkin
Salt and pepper to taste
Instructions:
Sauté veggies and cinnamon sticks for 8 minutes on medium heat.
Add stock and cream and simmer for 30 minutes.
Remove cinnamon sticks and blend until smooth.
Put soup back on heat and simmer for 15 minutes.
I found this in a cooking magazine several years ago. Of course I changed it a bit but it is great!
My father raves about it.
8 ounce smoked salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove, finely minced
2 tablespoons butter
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1/2 cup chopped broccoli
1 (13-ounce) can evaporated milk
1 (10-ounce) package frozen corn kernels, thawed
Minced parsley
Flake salmon.
Saute onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender.
Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Makes 6 servings.
1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, finely chopped
1 rib celery, finely chopped
1 large carrot, finely chopped
1 medium potato, peeled and diced
1 medium zucchini, diced
1 can (15 ounces) chopped tomatoes with the juice
5 cups vegetable or chicken stock (or low-sodium broth)
3/4 cup ditalini pasta or other small shape
1/2 package (5 ounces) frozen spinach leaves, cooked and drained
1/2 cup chopped fresh basil leaves
Salt and pepper to taste
In a medium stockpot, heat the oil on medium-high. Add the garlic, onion, celery and carrot and cook, stirring often, until they begin to soften. Stir in the potato, zucchini, tomatoes and stock. Bring to a boil, lower the heat and partially cover the pot. Simmer over medium heat, stirring occasionally, for 30 minutes.
Add the pasta and cook, stirring often, for 10 minutes or until al dente. Add the spinach and basil and cook 5 minutes. Add salt and pepper to taste. Serve with Parmesan cheese.
I got this recipe from the Boston Globe years ago. It's also excellent the second day.
I modified this recipe from my BH&G cookbook. It's become so popular in my house that even though it's better if left over night, it never gets the chance to sit. This is our big football dinner.
2 TBSP flour
1 lb. beef stew meat, cut in 1 inch cubes
2 TBSP oil (I use olive)
2 cans low sodium beef broth
1 cup water
1 small can tomato sauce
1 medium onion (though I usually sub in onion powder)
1/2 tsp majoram
1/2 tsp oregano
1 bay leaf
2 1/2 cups potatoes, cubed (or more....)
1 cup corn (I use frozen)
1 cup peas (I use frozen)
1 cup chopped carrots
Shake beef in plastic bag with flour. Then brown in stew pot in hot oil. When the outside is brown, drain the fat. Stir in broth and tomato sauce. Add water if it doesn't seem enough liquid. Add onion, marjoram, oregano, bay leaf and pepper to taste. Bring to boil, then reduce heat, cover and simmer for 1 1/4 hours. Stir in potatoes and veggies. Bring to a boil again, then reduce heat, cover and simmer for 30 minutes, adding water as needed. Discard bay leaf before serving.
I ideally like to serve this in a bread bowl, but if I can't them, I serve with a crusty french bread to sop up the leftover liquid.
I made this recipe last night. It's a Cooking Light recipe. I liked the idea of using a Chipotle in the soup. I did change it up a bit. I used two cans of black beans, 2 cloves of garlic, 1/4 t. cumin and I used a chipotle in adobo sauce. It was entirely too liquid-y, but still good. I'll experiment with other recipes until I come up with a better one. (I should add that I just realized I forgot to add the can of tomatoes. Oops. That could make a difference)
Soup:
1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 dried chipotle chile
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
Combine boiling water and chipotle chile in a bowl; let stand 15 minutes or until soft. Drain, seed, and chop.
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft. Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
Perfect for a Winter Day! I cook this about once a week because it's cheap to make and it makes enough to feed my small army!
INGREDIENTS:
* 1 Whole Chicken
* 1 12 Ounce Package Petite Carrots
* 4 Celery Ribs, chopped
* 1 Vidalia Onion, chopped
* 1 Garlic Clove, chopped
* 1 Package Cooked Egg Noodles
* 1 Bay Leaf
DIRECTIONS:
Place chicken in a large pot and cover with water. Add salt and bay leaf and bring to a boil. Reduce heat and cook on med-high for 2 hours. Or until done.
Remove chicken from pot. Remove chicken from bones and shred. Strain chicken broth to make sure no bones or bay leaf are left. Return chicken to pot and add all veggies and garlic. Season with your favorite seasonings. Cook until veggies are tender.
Add egg noodles and serve!
NOTE: You can add egg noodles with veggies - I don't know why I dont. I just never have. It saves a pan! You can also add potatoes, mushrooms or green beans to this!
I found this somewhere on the internet not too long ago. My husband hates spinach and likes a thicker soup so I added egg noodles in place of the spinach while it was boiling with the lemon & garlic. You could also add tortellini & ravioli. I used what I had on hand- egg substitute and minced garlic from a jar and it tasted just fine!
2 cartons chicken broth
4 cloves garlic, peeled, halved lengthwise & smashed
bag of baby spinach, roughly chopped
2 eggs, beaten
zest & juice from half a lemon
1/2 c. freshly grated parmesan cheese, extra for garnish
salt & pepper to taste
Bring broth to a boil & add garlic, lemon zest, lemon juice & spinach. Lower heat & simmer for 5 minutes. Add 1/2 c. parmesan to beaten eggs & slowly pour mixture into simmering broth, stirring gently. Add salt & pepper to taste and serve with extra parmesan on the side.
Once again I am from Seattle and I love my chowders! This one is great for a cold day!
INGREDIENTS:
* 4 Russet Potatoes, peeled and diced
* 1 Onion, chopped
* 1 Cup Mushrooms, sliced
* 4 slices bacon, diced
* 1/4 Pound Cod, Cut in big chunks - You can use any fish but something firm works best.
* 1/2 Cup milk or half-and-half
* 2 Cloves Garlic - Minced
* 2 Tablespoons Butter
* 1 Tablespoon Parsley
* Old Bay Seasoning - I use lots - Gives great flavor!
DIRECTIONS:
In a large stock pot cover potatoes with enough water so they are fully covered. I use 1/2 chicken broth and 1/2 water. Bring to boil, then reduce to a simmer.
In a saute pan cook butter, onion, mushrooms, bacon, garlic, some old bay and S&P, over medium heat, until onions and mushrooms are soft. Add to potato mixture. Add Parsley.
Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
Add enough milk product to bring soup to your desired taste and texture. Serve!
NOTE: You can also add a can of sweet corn. So Yummy!
Having gone back on the Weight Watcher's core plan, I decided that I needed to have some soup in my fridge. I thought to myself "I'm going to make chicken noodle soup!" Nevermind the fact that I've never made chicken soup before...."but that's okay," I thought...I have some cookbooks.
So I picked out a recipe but it made 16 cups of soup(!). Since it's just my husband and I...and my husband doesn't even like soup...I decided to halve the recipe as well as modify it a bit.
Unfortunately when it came time to add the noodles, I had forgotten that I was halving it and added whe whole bag! I thought to myself, "Gee, that looks like a lot of noodles..." (which is how I realized I'd added twice the amount I should have).
Despite my flakiness, this soup turned out great (I just had to add some more broth). So great, in fact, that my husband had some while I was at work and later raved about it. This is pretty impressive since my husband does not like soup. Even though this yeilds a lot of soup (about 12 cups), you can put what you don't eat right away into 16 oz. tupperware containers and keep it in the fridge or freezer for an instant healthy lunch.
If you want a more watery soup only add half the noodles. If you make the recipe as-is you will end up with a chunky, filling soup.
Anyway....without further ado.....my wicked awesome chicken noodle soup:
Ingredients
1 1/2 Tbsp Olive Oil
1/2 white onion (peeled and chopped)
3 medium carrots (peeled and chopped)
3 celery stalks (peeled and chopped)
3 bay leaves
1/4 tsp ground black pepper
1/2 tsp poultry seasoning
9 cups fat free chicken broth
2 cups water
2 boneless, skinless chicken breasts (cut into bite-size pieces)
1 bag whole wheat egg-style noodles (about 1 lb)
6 large sprigs chopped parsley
What to do:
1 Heat olive oil in a large soup pot over medium heat. Add chopped onion and saute about 5 minutes.
2 Add carrots and celery and saute 1-2 more minutes.
3 Add Chicken broth, water, bay leaves and pepper. Stir and turn up heat to high and bring to a boil.
4 Add uncooked chicken pieces and poulry seasoning to broth. Stir well (so chicken chunks don't stick to each other) and bring back to a boil.
5 Add noodles and stir. Reduce heat to medium to simmer until noodles are tender (about 10 minutes).
6 Reduce heat to low. Remove bay leaves Stir in parsley.
Serve warm or store in individual size (16 oz) tupperware containers to keep in the fridge or freezer for healthy lunches and snacks.
For the three months prior to my husband and I moving cross country, we were on a mission to clean out the pantry, which resulted in some *interesting* experiments. Here's one that didn't come out too badly! Makes a lot, great for leftovers.
4 oz dried pasta (whatever shape you want)
6 oz Italian-style hot turkey sausage (3 links)
2 cups chicken broth/stock
1 can (14.5oz) diced italian tomatoes
1 can (14.5oz) artichoke hearts, quartered
1 can (19 oz) chickpeas
1 1/3 tbsp dried onion
1 1/2 tbsp pitted & diced kalamata olives
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp anise seeds
salt & pepper to taste
Cook pasta until al dente; drain & rinse, set aside. Crumble sausage into large pot and saute on medium heat until browned, about 5 minutes. Add stock to loosen any brown bits stuck to pan. Add tomatoes with juice, chickpeas, onion, olives, parsley, oregano, and anise seeds; bring to a boil. Reduce heat to low, and simmer for 15 minutes. Add artichoke hearts and cooked pasta, heat until warm, about 5 minutes. Add salt & pepper to taste.
If you love Olive Garden's Pasta e Fagioli, you must try this at-home version... all of the taste and flavor, much less fat and calories.
Pasta e Fagioli Soup
From: www.halfmysize.com
Serves - 10 (1 cup each)
Ingredients:
1 pound ground beef, 95% lean
1 cup chopped onions
3 cloves garlic, minced
1 cup diced celery
1/2 cup shredded carrots
29 ounces canned diced tomatoes
15 ounces canned kidney beans
15 ounces canned great northern beans
16 ounces tomato sauce
11 1/2 ounces V-8® vegetable juice
3 cups fat-free beef broth
1 Tablespoon white vinegar
2 Tablespoons dried parsley
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 teaspoon dried oregano
salt, to taste
2 1/2 ounces whole wheat macaroni, elbow
Directions:
Bring a large deep saucepan, half- filled with water, to a rolling boil. Add the pasta and follow directions on package until cooked al dente. Drain pasta and set aside.
While pasta is boiling, brown the ground beef in a nonstick saucepan over
medium-high heat. Once that is almost cooked through, add the garlic and
cook until the meat is completely browned. Add the onion, celery and
carrot to the beef mixture and let the ingredients cook together for about
5 minutes.
Except for the pasta, add all remaining ingredients to the beef mixture, cover the saucepan and lower heat to simmer. Simmer for about 45 minutes, stirring every 10-15 minutes. Stir in the cooked pasta and continue to simmer 15 minutes more.
Nutrition Information per Serving:
283 Cal., 2 g. fat, 9 g. fiber
This is so easy and so cheap to make! I always keep the ingredients stocked in the pantry.
Prep time: 10 minutes
Cook time: 7-8 hours in crockpot
Ingredients:
2 14-16 oz cans black beans, rinsed
2 4-5 oz cans roasted green chilies
1 14-16 oz can corn
1 14-16 oz can Mexican stewed tomatoes
1 14-16 oz can Mexican diced tomatoes
1 chopped onion
Chili powder to taste
Cumin to taste
Directions:
Combine all ingredients in crockpot.
Cook on low for 7-8 hours.
My mom has made this as long as I can remember and is a family favorite especially this time of year.
2 lbs stew beef
4 carrots cut up or I use 1/2 bag of the little carrots
2 potatoes
2 stalks of celery
1 green pepper
1 onion
3 T. tapioca
1 1/2 tsp. salt
1 T. sugar
dash pepper
12 oz v-8 juice
Cut up all the above and bake in covered pan at 250 for 5 hours. Do Not remove lid!
Note: I add more veggies to mine then recipe calls for. Sometimes comes out to thin - you can stir in more tapioca and bake a little longer. I hope you enjoy!
4 cups tomatoes (8 to 10), peeled, cored and chopped,
or 4 cups whole tomatoes, crushed
4 cups unsalted tomato juice
12 to 14 fresh basil leaves(I chose to use a 1/2 cup of pesto, recipe follows)*
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 teaspoon cracked black pepper
Salt, to taste
Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium low heat. Cool slightly, then place in blender. Add basil and process to puree. This will have to be done in batches. Return mixture to saucepan. Add butter and cream. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving.
Pesto for soup:
Basil pesto:
1/2 cup fresh basil, coarsely chopped
1 1/2 teaspoons garlic, minced
2 Tablespoons pine nuts, toasted
1/4 teaspoon kosher salt
1 Tablespoon plus 1 1/2 teaspoons Parmigiano
2 TBSP butter
2 TBSP olive oil
Combine all pesto ingredients except butter and oil in a food processor. Pulse until ingredients are finely chopped but not pureed. Add butter and oil and process to a thick paste. Reserve.
From Food & Wine Magazine...
2 tsp olive oil
5 cloves garlic, minced
3 c water
3 c low-sodium chicken broth or homemade stock
1.5 t salt
1 lb fresh or frozen cheese tortellini
1 lb spinach, stems removed and well washed
grated parmesan for sprinkling
In a large pot, heat oil over moderately low heat. Add garlic and cook, stirring for 1 minute. Add water, broth, and salt. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Meanwhile, in a arge pot of salted water, cook tortellini until just done. (4 min for fresh, 10-12 for frozen.) Drain. Add spinach to garlic & broth mixture and cook until just wilted, about 1 minute. Stir in tortellini. Serve soup with grated parmesan.
2 quarts chicken broth
1 quart water
1 store-bought deli-roasted chicken
3 Tbsp vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, slice ¼ inch thick
1 tsp dried thyme leaves
seasonings of your choice such as garlic powder, pepper, etc...
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release flavor, 20 to 30 minutes. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. Add the rivels mixture to the broth. (Can be refrigerated up to 3 days in advance. Bring back to a simmer prior to adding the rivels.)
Rivels
2 c flour
1 tsp salt
½ tsp garlic powder
½ tsp pepper
2 eggs
¾ c milk
While the chicken soup is cooking, stir flour, seasonings, eggs and milk together in a large bowl until it forms a thick batter; add more milk if necessary. Drop by teaspoonfuls into the boiling soup, using a spoon (I use my hands and let it pull down as it is dropping into the soup). Boil gently, stirring once or twice until rivels rise to the surface and are tender, about 5 minutes.
This is a combination of a couple of recipes. My grandma used to make rivels but I couldn't find a recipe-I'm sure it's just something that she could make from memory. I started searching and this is what I found and adjusted to my family's taste. The rivels are basically thick, odd-shaped noodles. My daughter loves them and loves this soup also.
1 1/2 pounds small shrimp (51 to 60 count), shelled, and deveined (if desired), shells reserved
1 cup clam juice (one 8-ounce bottle)
3 1/2 cups ice water
1/2 cup vegetable oil
1/2 cup all-purpose flour
2 medium onions,chopped fine
1 medium red bell pepper ,chopped fine
1 medium rib celery ,chopped fine
6 medium cloves garlic ,minced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves
3/4 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup minced fresh parsley
4 medium scallions , white and green parts sliced thin
Fresh Ground Pepper
1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)
3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.
4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.
This soup tastes so rich and delicious, without a lot of effort. I started with an allrecipes.com recipe, reduced the proportions, and changed a few ingredients to suit our tastes. It is unbelievably tasty! I am working on clarifying the times. I do not really simmer for an hour -- this is quicker than that! Should make about 6-8 servings.
2 spicy turkey sausages, casings removed
1/2 cup chopped onion
2 cloves garlic, minced
3 cans beef broth
1/2 cup red wine
1 28 oz. can crushed tomatoes (with juice)
1/2 cup thinly sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 medium zucchini, sliced
4 ounces tortellini (cheese filled from Trader Joe worked perfectly)
1/4 cup fresh basil leaves (or to taste)
Freshly grated Parmesan cheese
In a heavy soup pot, brown sausage. Add onions and garlic; saute. Stir in beef broth, wine, tomatoes, carrots, dried herbs, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Stir in zucchini. Simmer covered for 5 minutes. Add tortellini; simmer for 15 more minutes. Add basil during the last 5 minutes. Sprinkle with Parmesan cheese on top of each serving.
This one is pretty easy. Actually, it was a deviation of the normal butternut squash soup that my boyfriend makes, but the addition of barley as a thickener adds a nice texture and a nutty flavor. This soup is best eaten the next day, as the barley really absorbs the liquid overnight and makes the soup super-thick. It makes a great meal with some good crusty bread and a side salad.
Ingredients:
2 small squashes (I used butternut and delicata), peeled and cubed
4 cups vegetable broth
celery
2 celery stalks, chopped
2 small onions, chopped
1 cup corn, frozen or otherwise
small piece of ginger, peeled and chopped
bit of heavy cream or milk
1 cup of barley
To Do:
Bring the veggie broth to a boil in a medium stockpot and then put everything else, except the cream and barely, in the pot. Bring it all to a boil and then put a lid on the pot and simmer for about 20 minutes, or until the squash is soft. If it looks to liquidy, don’t worry about it, the barley will do the job of absorption. If it looks too thick, just add more water.
Either process in a food processor/blender in small batches or use an immersion blender in the pot. I like to keep it a little chunky, but it’s your preference.
Return soup to pot and put it on a very low flame. Really let this simmer slowly and add the barley and the cream. Let sit for another 10 or 15 minutes, uncovered, and add salt and pepper to taste.
You can eat the soup now, but like I said, it really does taste better if you wait a day. If you can’t wait that long, I suggest letting it rest for about 30 minutes before serving so that the barley gets the chance to absorb all of the brothy goodness. Swirl in a dollop of yogurt, sour cream or creme fraiche.
Mmmm, mmmm, goooood.
Green plantains are used to make hearty balls that are filling and delicious (comment on that one if you like). The cayenne pepper adds a nice kick to the balls (it's one of those mornings), while the cilantro cools it down a bit and adds a differing texture. I recommend using homemade stock, but any organic veggie stock (or chicken stock, if you prefer) is good if you add the saffron. The recipe is one from the Times a few weeks ago that was plantain crazy. Bittman calls it a "mofongo, but it's pretty far from a traditional mofongo - according to a coworker who knows these sort of things. Unfortunately, the article is inaccessible unless you're a Times Select member, but I posted my version (and a different title) of the recipe below. If you've got some cooked rice on hand, throw it in to make it an even more substantial meal or just have some good bread to sop up the broth.
Plantain Soup a.k.a. Caribbean Matzo Ball Soup
Ingredients:
Salt
4 green plantains, peeled and cut into 1-inch chunks
1 pinch saffron, optional
4 cups well-flavored stock (I used Moosewood's Mock Chicken Stock that I had made over the weekend)
Oil for deep frying
4 slices of fake bacon
1 tablespoon chopped garlic
Freshly ground black pepper
cayenne pepper (optional)
Chopped fresh cilantro leaves for garnish.
To Do:
Mix handful of salt into a bowl of cold water and soak plantain chunks for 15 minutes. Combine saffron and stock in saucepan over low heat, keep warm. Bring at least 1 inch of oil to about 350 degrees in a deep skillet.
Cook the veggie bacon in the oil until crisp; remove and lay out on paper towels to cut back on the oil. Take the plantain chunks out of water, drain well and pat down with a paper towel. Deep fry the pieces until tender and brown.
Once a batch is done, put them in a food processor with the veggie bacon, garlic, salt-n-pepper and some cayenne pepper for a kick and blend. Keep adding the plantains to the mixture when you're done frying them you want a nice and smooth consistency. Shape the mixture into small balls and place in bowls. Ladle some of the stock and garnish with cilantro. Eat immediately (makes 4 servings).
Found in a very old Oprah magazine. Super easy and really tasty.
Tomato Roasted Garlic Soup
1 head garlic
1/2 tsp. extra virgin olive oil
salt and freshly ground pepper
1 cup chopped onion
1 cup chopped celery
4 (14 1/2 oz) cans stewed tomatoes, undrained
1 bay leaf
2 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1. Preheat oven to 350. remove loose, papery skin from garlic, leaving heads intact. Place garlic on a sheet of heavy-duty foil; drizzle with 1/4 tsp olive oil and sprinkle with a pinch of salt and pepper.
2. Loosely wrap foil around garlic, folding foil edges securely. Roast until garlic has softened, about 40 minutes, then transfer to plate. Open carefully and discard foil; let garlic cool.
3. Separate garlic into cloves. Squeeze soft garlic from each clove into a small bowl; set aside.
4. In a large saucepan over medium flame, heat remaining 1/4 tsp olive oil. Add onion, celery, and roasted garlic. Cover and cook until vegetable soften, about 3 minutes. Stir in tomatoes, 1 cup water, bay leaf, basil, oregano, thyme, and 1/4 tsp pepper; bring to a boil. reduce heat and simmer 15 minutes to blend flavors.
5. Remove bay leaf. in a blender, puree soup inbatches until smooth. Makes 4 servings.
After tasting Taco Soup at a restaurant, I found myself hunting the boards for a recipe. I found this one (same idea, different name) and after testing several, it really hits the spot. It's a full meal but not overwhelming. It beats every other recipe I've ever tried, but I am always open to improvements. This doubles up and freezes well.
Chicken-Tortilla Soup
Ingredients
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes undrained
1 (103/4-ounce) can condensed reduced-fat reduced-sodium tomato soup
(An organic brand will make this infinitely better)
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream
Directions
Estimated Total Time: 1 hour 30 minutes
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic;
saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through
tomato soup) bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup
into bowls; top with tortilla chips and sour cream.
A GREAT friend of mine made this meal when we came to visit, it's perfect for a COLD evening and tastes great for leftovers!
1 lb. ground beef
1 medium onion, chopped
2 cans Italian tomatoes
1 (10oz) tomato soup with basil
4 cups water
2 garlic cloves
2 tsp dried basil
2 tsp dried oregano
1 tsp salt
½ tsp pepper
1 Tbsp chili powder
1 (16 oz) can green beans, drained
1 carrot, chopped
8 oz. Rotini noodles, cooked
Grated parmesan cheese
Cook beef and onion in a dutch oven over medium heat, drain.
Return mixture to pan.
Stir in tomatoes, next 7 ingredients, and if desired, chili powder. Bring to boil.
Reduce heat; simmer, stirring occasionally, 30 minutes.
Stir in kidney beans and next 3 ingredients. Simmer, stirring occasionally, 15 minutes.
Stir in pasta (if I know there will be soup left over, I don’t add the pasta because it gets very large and mushy left in the soup.) I add some to the bottom of each bowl and add the hot soup over the top). Spring each serving with cheese.
Yields 10 cups.