Recently in Soups Category

Italian Chicken Stew This chicken stew is hearty fare with tomatoes, kidney beans, carrots, celery, onion, and basil. You may want to add more broth for a more soup-like consistency. 2 tbs. olive oil
2-3 stalks celery, cut into bite-size pieces
1-2 carrots, peeled, cut into bite-size pieces
1 onion, chopped
Salt and freshly ground black pepper
1 can chopped tomatoes
1 can can low-salt chicken broth
½ c. fresh basil leaves, torn into pieces
1 tbs. tomato paste
1 bay leaf
½ tsp. dried thyme leaves
2 chicken breast with ribs (about 1 ½ pounds total)
1 can organic kidney beans, drained

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Sauté the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with bread

Derived from Giada De Laurentiis (food network)
Daniel's Southwest Chili Simple, hearty, chili. Serve with flour tortillas or cornbread baked in a cast iron skillet. 1.5 lbs. lean ground beef
1 medium sweet onion (chopped)
1 can of Rotel (original or lime/cilantro)
2 cans of chili beans (Bush's)
2 cans tomato sauce
1 can dark red kidney beans (drained)
1 tsp. cumin
1 tsp. chili powder

Saute ground beef and onions until meat is fully cooked. Drain. Add Rotel, chili beans, kidney beans (about 2/3 of can), and about 1 & 1/2 cans of tomato sauce. Add spices. Bring to rolling boil and then reduce heat and simmer for 10 minutes. Serve!

Serve with: Flour tortillas or cornbread, Monterrey jack cheese, sour cream

Variations: Cilantro goes great with it and freshens it up. For some heat, add ground red Cheyenne pepper.

From: Daniel
split_pea_soup_with_ham.jpgI've never tried split pea soup before on the principle of its color, but it is actually quite delicious. The peas have a sweet flavor and the ham gives the soup a nice heartiness.

1 Tb. butter
1 large onion, chopped fine
2 garlic cloves, minced
6-7 c. chicken broth
~1/4 lb. thick sliced ham
1 lb. green split peas (~2 c.), picked through and rinsed
3-4 sprigs fresh thyme
2 bay leaves
3-4 medium carrots, peeled and cut into pieces
2-3 celery ribs, cut into pieces
Salt & pepper

Melt the butter in a large soup pot or Dutch oven over medium high heat. Add onion and 1/2 tsp. salt and cook 3-4 minutes until softened. Add garlic and cook until fragrant, about a minute. Add broth, ham, peas, and herbs. Increase heat, bring the soup to a boil, then decrease the heat and simmer until peas are tender but not falling apart, about 30 minutes. Stir in carrots and celery and continue to cook until peas have almost completely broken down, about 30 minutes longer. Season to taste with salt and pepper.

From : Cooks Illustrated Jan/Feb 2011
spinach_tortellini_soup.jpgGwendolyn's was my favorite cafe in Panama City, serving sandwiches, homemade ice cream, and a beloved rotation of homemade soups. They closed a year or so ago and I've moved a couple times, but I still have cravings for their best soup: Spinach Tortellini. This is my attempt at recreating it, done by feel since the owners have yet to release their secret recipes. Tip: cook bone-chicken breasts (using for example this stovetop recipe) the night before making this soup and use the bones to flavor the broth. It really helps intensify the flavor if you don't have time to make homemade stock (I never do).

1 onion, chopped
5 stalks celery, chopped
1 bunch chard or other leafy green, chopped
4-6 c. chicken broth
leftover chicken bones - with some meat attached
1/2 package frozen chopped spinach
1 can diced tomatoes, drained
1 lb. cheese tortellini
1/2 tsp dried marjoram
1 tsp fresh rosemary, chopped fine
1 tbs fresh oregano, chopped fine
1 bay leaf
salt and pepper to taste

Heat a little olive oil in a soup pot over medium heat until shimmering. Add onion, celery, and chard stem pieces. Saute until the onion turns translucent and just begins to brown, then add the chard leaves. Saute until wilted (just a few minutes) and then add the chicken broth, chicken bones, frozen spinach and seasonings. Bring to a boil, then simmer around an hour or so until the broth becomes flavorful from the chicken bones. Remove chicken bones, add tomatoes and tortellini, and bring to a boil. The soup is done when the tortellini is cooked through.

white_chicken_chili.jpgThis southwestern chicken soup is spiced like chili but looks more like tortilla soup. Beans, corn, and the typical soup trio of onion, carrots, and celery round out the vegetables, and cilantro and sour cream help brighten the flavors. The recipe makes a ton, but it freezes well and is great to have on hand for cold lazy evenings.

1.5 lb. chicken breast (boneless, skinless), cubed small
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cans shoepeg corn (drained)
1 can Rotel
2 cans navy (or northern) beans (1 can drained, 1 undrained)
2 c. low-sodium V8
4 c. chicken broth
1.5 tsp. chili powder
1.5 tsp cumin
1/2 tsp pepper
Garnish:
fresh cilantro
sour cream
Fresh jalapenos, minced
Saute onion, carrots, celery until onion is lightly browned. Add chicken, cook ~ 3 minutes or until chicken is lightly browned. Add remaining ingredients. Simmer for at least 30 minutes. Freezes well.

From: David Sutton
 
mapleporkstew_sm.jpgA warm and hearty stew with German-inspired flavors of beer, mustard, and red wine vinegar, sweetened with a little maple syrup. On the whole a seasonal and satisfying dish, best with served with a rustic-style bread. I would probably add a chopped apple next time for a sweeter variation.

1  tablespoon  olive oil
1  (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2  cups  diced onion
1  (8-ounce) package mushrooms, quartered
1 3/4  cups  (1/8-inch) diagonally sliced carrot
3/4  cup  diced red bell pepper
2  tablespoons  maple syrup
1  teaspoon  dried rubbed sage
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (16-ounce) can fat-free, less-sodium chicken broth
1  (12-ounce) bottle beer
2  tablespoons  cornstarch
1  tablespoon  red wine vinegar
1  tablespoon  country-style Dijon mustard
Sage sprigs (optional)

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Original recipe

turkey_kale_soup_sm.jpgThis soup was ad-libbed into existence through so many substitutions and tweaks to a recipe that it was completely different at the end. But the final result, I think, is better than the original.  The slightly bitter kale is nicely balanced by the sweet potatoes and red pepper, and the ground turkey pushes it over into the category of comfort food. Ingredient amounts and cooking times are approximate.

1 lb. ground turkey
1 yellow onion, chopped
1 red pepper, chopped
1 bunch (or more) kale (or other leafy green such as chard), stems and large veins discarded, leaves chopped into bite size pieces
1 28-oz can diced tomatoes
4 c. chicken broth (low sodium)
2 medium sweet potatoes, peeled, and chopped into bite-size cubes
salt, pepper
herbs (suggestions: oregano, basil, sage, rosemary)

Preheat the oven to 375 degrees. Toss sweet potatoes in olive oil, sprinkle with coarse salt. Bake for 20-30 minutes until tender but not mushy.

Saute ground turkey in large soup pot until cooked through. Remove, drain. Heat a little olive oil in the same pot over medium heat, add onion, saute until soft and transparent. Add red pepper and kale, cook until kale is well wilted and pepper is tender. Add turkey, tomatoes, broth, and herbs. Simmer 10 minutes or so to allow flavors to meld. Add sweet potatoes, cook a couple minutes until heated through.
Hearty and healthy, this meatless soup is flavored with cumin, chili powder, tumeric, and fresh cilantro.

1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1/4-1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 1/3 cups water
2 1/3 cups dried lentils
1/3 cup chopped fresh cilantro
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 (28-ounce) can diced tomatoes, undrained
Chopped fresh tomatoes (optional)
Cilantro sprig (optional)
balsamic vinegar (optional)

Heat olive oil in a large Dutch oven over medium-high heat. Add the onion; sauté for 3 minutes or until tender. Add the turmeric and the next 6 ingredients (turmeric through garlic); sauté for 1 minute. Add water and next 4 ingredients (water through diced tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Optional: Reserve 2 cups lentil mixture. Place half of remaining mixture in blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with other half of remaining mixture. Stir in reserved 2 cups lentil mixture. Garnish with chopped tomatoes and a cilantro sprig, if desired.

Yield: 11 servings. (serving size: 1 cup)
Nutritional Information
Calories:186 (9% from fat)
Fat:1.9g (sat 0.3g,mono 1g,poly 0.4g)
Protein:14.1g

Original recipe

This is easy, delicious, and makes enough for a crowd.

1 ½ lb. lean ground beef
2 c. V8 juice
1 lb. frozen mixed vegetables
3 baking potatoes, peeled and cubed (2 c.)
1 lg. can petite diced tomatoes
1 cube beef bullion
2 tbs. Worcestershire sauce
1 small onion, chopped
1 tbs. garlic
3 c. water
½ tsp. hot sauce
Sauté onion and garlic in large pot. Add bullion cube, water, V8, Worcestershire, hot sauce, tomatoes.
Brown beef and add to pot
Microwave veggies 3-4 minutes until room temperature, drain. Add to pot
Microwave potatoes 2 minutes, add to pot.
Simmer 1 hour.

Dewberry family recipe
Creamy chicken and rice soup made easy with boxed wild rice mix and precooked chicken. Garnish with fresh parsley and herbs.

1 (6-ounce) box long-grain and wild rice mix (such as Uncle Ben's)
1 tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8-ounce) package mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 (12-ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and sauté for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 1/2 cups)
Nutritional Information
Calories: 246 (22% from fat)
Fat: 6g (sat 1.9g,mono 2.6g,poly 0.9g)

Original recipe

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