Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Sunday, July 30, 2023

Easy Tortilla Soup

 


It's too hot to cook!

Here's an easy soup you can put together with things you probably already have in your pantry (including that almost empty bag of tortilla chips that is nothing but crumbs).

Ingredients

  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 1 can refried beans
  • 2 cans black beans (low- or no-salt)
  • 1 1/2 cups chicken or vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 cup broken (or crushed) tortilla chips
Garnish
  • diced tomato
  • sliced avocado
  • minced green onions
  • fresh cilantro
  • grated cheese
  • sour cream
  • salsa (if you want more heat)
Instructions

(1) Saute onion in olive oil until softened. Place in bowl of the food processor

(2) Add refried beans, 1 can of the black beans (undrained), broth, and seasonings in bowl of the food processor. Process until smooth.

(3) Pour bean/broth mixture into a large saucepan; add the 2nd can of black beans, drained and rinsed.  Warm over medium heat, stirring several times, until heated through. If too thick add a little more broth or water. Stir in tortilla chips. Garnish as desired. 

Makes 4 servings.

Saturday, November 7, 2020

Mama's Split Pea Soup Recipe




The weather is definitely feeling more and more autumnal. It's time to prepare a batch of soup. For this article, I dug back into my roots to prepare a wonderful, comforting soup that my mom used to make for us.

My mom was German-Russian and was brought up in very frugal conditions. Soup wasn't just a first course or an appetizer of thin broth with a few vegetables floating around the rim. Soup was a stick-to-the-ribs hearty meal, and this one is no exception. In fact, I submitted the recipe to a Progresso Soup contest and received honorable mention. (I'm sure Mama would have been proud.)

Don't be frightened by the prospect of cooking dry beans. The process is really quite simple, economical, and healthy (have you seen the sodium levels in canned beans?). One can of beans costs at least $1.00 on sale. However, a pound of dried beans costs about the same and yields 4 to 5 cups of cooked beans.

I originally posted this recipe on my space on Delishably.com. Here's the link.

Wednesday, September 9, 2020

Homemade Vegetable Soup



I woke up this morning craving the vegetable soup of my childhood.

It was the 1950s. We lived frugally, but I don't think we ever considered ourselves poor. We had a house and clothes to wear. Daddy had a car, and we had nourishing food every evening. Our meals weren't gourmet—they were frugal, but they were homemade and cooked with love. Back then there was no "Hamburger Helper", we hadn't heard of McDonald's, and frozen dinners were still relatively new--and a luxury we really couldn't afford. 

Mom never measured her ingredients, so there's no written recipe. But in the afternoon, when I got home from school, I usually sat at the kitchen table puzzling over homework while the evening meal was prepared. I was an inquisitive little kid and liked to observe what was going on in the kitchen.

As I think back to those days I am amazed at how well Mom did with so little. A pound of beef for stew (which is a cheap, tough cut of meat) was stretched to make several meals for a family of four. Dried beans were a blessing—a one-pound sack of beans today costs only $2.00 (and it was much cheaper 60 years ago). Two pounds of dried beans equal about 2 cups uncooked but expand to 6 cups!

I'm proud of my Mom—her frugal nature gave us wholesome, healthy, natural food to eat and saved us countless dollars.

(Photo credit: Image by Lori Dunn from Pixabay)


Homemade Vegetable Soup (makes 6 servings)

Ingredients

  • 1 pound beef for stew
  • 2 teaspoon olive oil
  • 1/2 cup dry navy or white beans
  • 1/2 cup dry red kidney (brown) beans
  • 6 cups water
  • 1/2 cup dry lentils
  • 1 medium (about 1 cup) onion, finely chopped
  • 1 small stalk of celery (no tops), finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 cup chopped cabbage or kale, optional
  • 3 vegetable bouillon cubes
  • 1 8-ounce can of tomato sauce
  • 1 medium (about 1 cup) potato, diced
  • salt and pepper, to taste

Instructions

  1. In a large stockpot sauté the beef in olive oil over medium heat, stirring occasionally until browned on all sides. Remove from pot and set aside.
  2. In the same pot add white and brown beans and 6 cups of water. Bring to a boil over high heat. Reduce heat to low. Return sauteed beef to pot. Cover and simmer for about 2 hours or until beans and beef are tender.
  3. Add lentils, onions, carrots, celery, cabbage or kale, bouillon cubes, tomato sauce, and potatoes.
  4. Cover and simmer until vegetables and lentils are tender (about 20 minutes). Add salt and pepper to taste.
Photo Credit: Image by Matthias Lipinski from Pixabay 

Saturday, August 24, 2019

Moroccan Chickpea Soup


 


More than twenty years ago our younger daughter made a decision to become vegetarian—to no longer include meat of any kind in her diet. Although we weren't a "steak and potatoes" kind of family, until that time we had always had some type of animal protein in our evening meal. Now we had an opportunity to try something more imaginative, something better.

At the start, there were probably a few meals that were less than wonderful, but over the years I feel I have learned a great deal. And in the long run, we are healthier for it. Our daughter moved to a home of her own several years ago, but my husband and I still enjoy a non-meat meal at least once a week. 

I don't recall where I found this recipe, but it has become one of my favorites. It's relatively inexpensive to make, doesn't take much time, and certainly makes a large quantity. And (best of all) it tastes great! I thank my daughter for making a decision for her that helped us all. This hearty soup is vegetarian, and I promise that you won't miss the meat. If you don't have (or don't like) orzo you can omit it, or use broken angel hair pasta, Israeili couscous, or vermicelli.

Moroccan Chickpea Soup

Ingredients
  • 2 teaspoons olive oil
  • 1 large onion chopped (about 1 cup)
  • 1 cup carrots cut in matchsticks or coarsely shredded
  • 2 cans (14 ounces each) of vegetable broth
  • 1 cup of water
  • 2 cans (14 ounces each) of diced tomatoes
  • 2 large cloves garlic, minced
  • 1/2 teaspoon dried ginger or 1 teaspoon fresh minced
  • 1 tsp. turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 to 1 teaspoon dried coriander
  • 1/2 cup orzo pasta
  • 1 can (15 oz.) chickpeas
  • 1 cup cooked lentils
  • 1/4 cup finely minced cilantro leaves
Directions
  1. Sauté onions in olive oil over medium heat in a large soup pot until they begin to soften. Add the carrots, broth, water, tomatoes, herbs, and seasonings. Cover the pot and bring it to a boil.
  2. Uncover, and stir in the orzo. Cook, uncovered until the orzo is tender, about 6-8 minutes.
  3. Rinse and drain the chickpeas. Stir the chickpeas, lentils, and cilantro into the hot soup and continue to cook until heated through.

Tuesday, January 10, 2012

Carb Diva Vegetarian French Onion Soup



Years and years (and decades?) ago, when my husband and I were working together, we discovered a restaurant near our office that once a week served French onion soup. I had never heard of French onion soup until I saw it on the menu (my mom was a good cook, but not very adventuresome).

To say that it was a "new taste sensation" is a gross understatement. Never before had I experienced a simple meal with so much intense flavor and textures in one tiny bowl--the richness of the broth, the fragrance of the herbs and onions, the creaminess of the cheeses, and the crunch of the toasted croutons.

And so over the years, with much trial and error (emphasis on the latter) I developed a recipe that I really liked. But, that original recipe included beef broth--not a favorable ingredient when someone you love (my younger daughter) is a vegetarian. So about 20 years ago I began my quest to create that same wonderful rich-tasting broth without the use of animals.

Here's how to do it:

Vegetarian Onion Soup

Ingredients
  • 1 tablespoon olive oil
  • 4 red onions, thinly sliced (about 2 1/2 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 4 cups water
  • 1 cup canned diced tomatoes, drained
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon soy sauce
Instructions
  1. Saute the onions in the olive oil in a large saute pan or dutch oven over medium-low heat, stirring frequently, until browned--about 30  minutes. (This first step requires a bit of patience. The onions need to caramelize low and slow to develop the rich, sweet flavor one associates with french onion soup. Hurry the process with high heat and you'll end up with bitter, burned onions. If you don't allow the onions to develop a deep golden color you'll end up with flabby, watery, and tasteless onions.)
  2. Increase heat to medium-high. Add salt and pepper, wine, and tomato paste. Cook until wine is almost evaporated (about 5 minutes). Add water, tomatoes, and herbs. Bring to a boil and then cover; reduce heat to simmer and cook for about 20 minutes. Stir in soy sauce. Discard bay leaves. We prefer to leave the tomato pieces in our soup, but you may strain the broth and discard the solids if you wish.

**************************

OK, now you have the vegetarian stock. And you can use this for so many more things than French onion soup. So, keep this recipe in your back pocket (as my dad would have said) for future reference. But, if you want to proceed to turn this into Ooey Gooey Cheesy Goodness, simply add:

  • 1 day-old baguette, cut into 1/2-inch thick slices
  • about 2 teaspoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Gruyere (or Swiss) cheese

Instructions
  1. Preheat oven to 350 degrees F. Brush bread slices with olive oil and bake in the oven until edges are brown, about 5 minutes. Set aside.
  2. When ready to serve, whisk the 1/2 cup Parmesan into your hot broth. It’s important to whisk in the cheese at the last minute, or else the cheese will fall to the bottom of the pot and burn. Ladle the warm soup into heatproof bowls, and lay a slice of the baked bread over each bowl. Sprinkle a layer of Gruyere cheese over the bread, and place the crocks under the broiler until the cheese bubbles and browns.
  3. Yummmmmmmmmmm!
Photo Credit: Image by Sabine van Erp from Pixabay 

Thursday, October 27, 2011

Italian Wedding Soup

Food and Wine Magazine












What's the Real Story of Wedding Soup?

There's a soup made of broth, vegetables, pasta, and teeny-tiny meatballs that we all know and love as "Italian wedding soup."

But why? Why it is called wedding soup?

Some say that, long ago, the soup was created as a hearty meal to fortify the bride and groom with enough strength and vigor to ensure a "memorable" night of wedded bliss. 
Although this story might be tantalizing, it is a misunderstanding of the Italian name: Minestra maritata, wedding soup, is a reference not to a matrimony of couples, but rather a blending or harmony of flavors. Savory bits of meat, salty broth, sweet onions, and bitter greens create a melange of tastes and textures that meld—or marry—together.
Originally this soup was not a sumptuous feast reserved for only the finest of occasions. It's actually a peasant dish made of broth, whatever leftover meats might be found (or none at all), and whatever bitter greens were in season. The Americanized version (the one we enjoy today) is a much heartier fare, bulked up with more vegetables and plump little morsels of pasta.

You don't have to eat at an Italian restaurant to get a good bowl of this soup, nor do you have to settle for second- (or third-) best from a can. You can actually make this at home. Let me explain to you each of the components and how they work together to make this "marriage" of flavors.

Let's get started.

Italian Wedding Soup

Step 1: Make the Meatballs

Ingredients

  • 3/4 pound ground turkey (7 percent fat)
  • 1/2 pound turkey sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons heavy cream or half and half
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the ground turkey, turkey sausage, bread crumbs, garlic, cheese, cream, and egg in a large mixing bowl. Combine gently. (You might wish to use a fork, but I do it the old-fashioned nonna way, with my fingertips). Don't be too heavy-handed with your mixing or your meatballs will be tough.
  3. Line a rimmed baking sheet with parchment paper. Form the mixture into 1-inch meatballs and space them evenly on the pan (you should have about 48 meatballs).
  4. Bake for 30 minutes, until cooked through and lightly browned. Set aside.


Step 2: Make the Broth

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (1 cup)
  • 2 or 3 carrots, peeled and cut into small dice (1 cup)
  • 2 stalks of celery tender inner stalks and leaves, cut into fine dice (1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 10 cups homemade chicken stock

Instructions

  1. Heat the olive oil in a stockpot over low heat. Add the onion, carrots, and celery. Saute for 5 minutes, stirring several times, until the onion begins to soften. Add the garlic and continue to cook until the vegetables begin to soften. Don't let the garlic brown; it will burn and become bitter.
  2. Stir in the wine and increase the heat to medium. Cook until most of the wine has evaporated then stir in the chicken stock.


Step 3: Cook the Greens, Pasta, and Finish the Soup

Ingredients

  • 12 ounces greens, washed, center ribs removed, and sliced into thin ribbons
  • 1 cup small pasta such as ditalini

Instructions

  1. Bring the broth to a simmer. Add the greens, stir and cover. Cook for about 15 to 20 minutes or until the greens are wilted and tender.
  2. Add the pasta and continue to cook for 6 to 8 minutes or until the pasta is tender.
  3. Add the meatballs to the soup and simmer until heated, about 1-2 minutes. Taste for salt and pepper. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Yield: 8 servings

Friday, September 30, 2011

Goulash Soup





We are enjoying a beautiful "Indian Summer". The mornings are cool--it was 41 degrees F. this morning when I retrieved my newspaper from the front porch. This afternoon we have sunshine, beautiful clear skies, and mid-70's. The days are warm and sunny, but as soon as the sun begins to set, there is a chill in the air. It's time to make another pot of soup.

Today I'm remembering a recipe I've had for years and years (and years). It's called "Goulash Soup". Goulash (for the uninitiated) is a Hungarian stew of meat (take your pick), vegetables (whatever you have), and a healthy dose of paprika. Comfort food at its finest.

Goulash Soup

Ingredients
  • 3 pounds beef for stew, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onions
  • 4 cups beef broth
  • 1/2 pound potatoes, grated (about 3/4 cup)
  • 1 tablespoon paprika (I prefer smoked paprika)
  • 1 tablespoon tomato sauce
  • 1/4 teaspoon dried thyme leaves
  • 3/4 pounds potatoes, pared and diced (about 1 1/2 cups)
  • 1/2 cup dry noodles

Instructions
  1. Heat olive oil in 4-quart Dutch oven over medium heat; add about 1/3 of the beef to the pan and cook, stirring occasionally until browned on all sides. Remove from pan and repeat with remaining beef. It is important to not crowd the pan. If the pieces of beef are too close together they will not brown properly--instead they will simply steam.
  2. Add more oil to the pan as needed.
  3. To the same pan stir in the onions and cook until onions begin to brown. Return browned beef chunks to the pan. Stir in remaining ingredients except diced potatoes and noodles. Heat to boiling; reduce heat and cover. Simmer 1 1/2 hours or until meat is tender. Note that the grated potatoes will fall apart--they are intended to thicken the soup.
  4. Stir in diced potatoes and noodles and continue to cook until potatoes and noodles are cooked through.

Photo Credit: Image by annaklein from Pixabay 

Monday, September 26, 2011

Red Pepper Fish Chowder





The Autumn Equinox has descended upon us with full furry. As I write, a cold rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!) But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner:


Red Pepper Fish Chowder

Ingredients
  • 3 tablespoons olive oil
  • 2 red onions, minced
  • 1/2 pound button mushrooms, sliced
  • 2 large red bell peppers, seeded and diced
  • 2 cans chicken broth
  • 1 pound new potatoes, scrubbed and diced (do not peel)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup sour cream (not the non-fat variety)
  • 1 1/2 pounds white fish (such as cod or halibut)
  • 1 tablespoon lemon juice
  • 1/2 cup parsley, minced (optional)

Instructions
  1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, mushrooms, and red peppers. Saute until the vegetables are tender, about 5 minutes.
  2. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook until potatoes are tender, about 15 minutes.
  3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
  4. Add the fish and simmer 5 minutes more or until fish is cooked. Stir in lemon juice. Ladel chowder into bowls and garnish with chopped parsley.

Photo Credit: Image by Jack Hernandez from Pixabay 

Wednesday, January 26, 2011

White Bean Rosemary Soup (So easy I can do this with my eyes closed)



OK, this has been a  r-e-a-l-l-y busy day. I need to get dinner on the table in a hurry. I'm tired, I'm hungry, and even pancakes feels like too much work right now. And, I need to give you a soup recipe, don't I? So what am I going to do? ...You'll have to trust me on this one. It's good!!:

White Bean Rosemary Soup

Ingredients
2 16-ounce cans white beans, drained
2 cups chicken or vegetable broth
1 cup of your favorite marinara (red) pasta sauce
2 large cloves garlic, minced
1/4 cup packed fresh basil leaves
1 tsp. minced fresh rosemary
1/4 tsp. red pepper flakes

Instructions
Puree all ingredients in blender until smooth. Pour into a large saucepan or Dutch oven and bring to a simmer. Simmer, partially covered and stirring frequently, to blend flavors, 4 to 5 minutes.

Serves 4

Photo Credit: Image by piyalis14 from Pixabay 

Sunday, January 23, 2011

Cream of Broccoli Soup




We had a beautiful memorial service at our church this afternoon for one of our members who passed away almost two weeks ago. The service was filled with scripture passages, psalms, and hymns that were very meaningful to Ruth--ones that she had picked out knowing that her time on earth was nearing its end.

But that's not why I'm writing about soup.

After the service, as all good Lutherans do, we had refreshments in the church basement. Now, to most people "refreshments" means coffee and perhaps some stale cookies from the nearest grocery in-store bakery. Or, if you're lucky, a sheet cake from the warehouse store. But as the teens would say "that's not how we roll."

There were sandwiches--at least 8 different kinds, and just as many if not more salads. Plus cookies (homemade, of course), coffee, and iced tea. None of us had eaten lunch, and so when 3 p.m. rolled around...well, I know I should have restrained myself, but I was starving and husband and daughter were in the same condition. We ate, chatted with friends, shared our remembrances of Ruth with the family, and ate some more. All of us, and still there were leftovers.

But that's not why I'm writing about soup.

Somehow, when 7 p.m. rolled around, the spaghetti sauce I had planned to reheat just didn't sound quite so alluring anymore. Too heavy. Too much. We wanted/needed something lighter. But not a 2-hour-simmer-on-the-stove production. Soooo.....


Cream of Broccoli Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 leek, sliced (white part only)
  • 1 large stalked celery, chopped
  • 3 cups chicken or vegetable broth
  • 8 cups broccoli florets
  • 3 tablespoons margarine
  • 3 tablespoons flour
  • 2 cups non-fat milk
  • salt and pepper to taste

Instructions
  1. Heat olive oil in a large pot over medium heat; add onions, leek, and celery and saute until the vegetables begin to soften, about 10 minutes.
  2. Add broccoli and broth. Cover and simmer for about 10-15 minutes or until broccoli is tender. Puree soup in blender and pour into a bowl and set aside. (NOTE: Use extreme caution when blending hot liquids in your blender. It is best to do it in small batches. Some blender manufacturers suggest removing the center section of the lid and covering with a clean cloth.)
  3. Place the large pot over medium heat and melt the butter. Once the butter has completely melted, whisk in the flour and cook, stirring constantly until there are no lumps. Continue to whisk while adding the milk. Stir until thickened and bubbly. Add the pureed broccoli and stir. When hot add salt and pepper to taste.

Photo Credit: Image by Silvia from Pixabay 

French Onion Chicken and Pasta

  The Weather Outside Is Frightful I live in the United States—you'll find me in the upper left-hand corner of the map, the Pacific Nort...