SOUPer Soup

Winter swallows everything for a solid six months (insert black and white scream mask here) in the grand land on Lake Ontario. And when winter hits, it gives the ol' one, two punch with knee deep snow, plunging temps and grey, grey, GREYNESS. For. Months. On. End. My current fight-back technique is straight from the kitchen- armed with pots, measuring spoons, butter and a LOT of spatulas.  Cooking and baking. That's how I fight fire cold with fire. And, when I'm in Narnia, I cook a lot of soup. I mean, A LOT OF SOUP. I'm actually thinking of hosting a soup swap party, where everyone brings recipe cards and a big bowl of their favorite kind...  We'd use approximately 87 paper bowls sampling the soup spread, drink generous amounts of wine and soak up olive oil and pepper with the best bread, but anyway, I digress..

So, soup. Chowders. Bisques. Stews. Jambalaya. Broths. Stocks. Curries. Chilis. Yep, I love all of that hot in a pot goodness. 

Here's what is boiling on my stove this winter:


Zuppa Toscana

Ingredients

1 pound Italian sausage

3/4 cup chopped onion

1 slice pancetta bacon, diced

1 1/4 teaspoons garlic, minced

1 tsp chicken base (or bouillon)

4 cups water

2 potatoes, cubed

2 cups kale, rinsed and julienned

1/3 cup heavy cream

Directions

Preheat oven to 300 degrees F.

Place sausage links on a sheet pan and bake for 15 to 20 minutes, until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.

In large pot, over medium heat, saute onions and pancetta for 10 minutes, or until onions are almost clear. 

Add garlic and saute one minute. Add chicken base, water and potatoes and bring to a simmer for 15 minutes. 

Add kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Minestrone Soup {Slow Cooker}

Ingredients
4 cups vegetable stock
1 1/2 cups water
2 cans diced tomatoes
1 cup diced celery

1 cup diced carrots
1 cup diced onion
1 Tbsp chopped fresh parsley
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried crushed rosemary
2 bay leaves
1/2 tsp sugar
Salt and freshly ground black pepper, to taste
1 1/3 cups diced zucchini
1 1/3 cups shell pasta
4 cloves garlic, minced
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
1 cup green beans
2 cups slightly packed fresh spinach
Finely shredded Romano cheese, for serving (Parmesan works too)

Directions
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to large slow cooker. Season with salt and pepper to taste, and cook on low heat 6 - 8 hours or high 3 - 4 hours.
Add in zucchini, green beans, pasta, garlic, kidney beans and cannellini beans and cook on high heat and additional 30 - 40 minutes, until pasta is tender. Stir in spinach and cook several minutes until heated through. Serve warm topped with Romano cheese.

Chicken Noodle

Ingredients 

1 rotisserie chicken, deboned and meat chopped

2 TBS butter

1 med onion, diced

1 cup celery, chopped

1 cup carrots, chopped

1 cup peas

1 cup corn

1 cup green beans

6-8tsp better than bullion, chicken

10 cups hot water

1 tsp marjoram

frozen or refrigerated noodles (i.e., Reames egg noodles)

1/4 fresh parsley

Freshly ground pepper, to taste 

Directions

Saute onion and celery in butter in large stock pot or dutch oven.

Add remaining veggies and chicken.

Dissolve bullion in a cup or so of the hot water. Stir into pot. Add remaining water and marjoram.

Bring to a boil, reduce to simmer.  Let simmer about 35 minutes.

Return to a boil and add noodles and parsley.  Boil about 3 min (or according to directions on package).

Remove from heat. Pepper to taste.

Bigos

Ingredients

1/2 medium cabbage

4 cups sauerkraut

1 lb stewing pork

1/2 lb bacon, uncured

1 lb kielbasa sausage sliced

1 large onion, diced

2 cloves garlic, minced

1 can tomato paste

1 bay leaf 

sea salt and fresh ground black pepper to taste

Directions

Cut the cabbage in thin slices and boil until tender in a pot of boiling salted water.

Boil the sauerkraut in another of about 2 cups water. Strain and keep the sour water aside.

Saute diced pork. Set aside.

Saute bacon, kielbasa, onion and garlic together.

In a large pot, combine cooked cabbage, sauerkraut, sour water, tomato paste, spices, cooked meats, onion and garlic.

Bring to a boil. Reduce to simmer. Let simmer 1 hour.

Meaty Split Pea

Ingredients

1 lb sausage

6 cups water

2 cups split peas

2 med potatoes, peeled and cubed

1 cup onion, chopped

1/2 cup celery, chopped

2 tsp salt

1 tsp marjoram

1/2 tsp pepper

Directions

Cook sausage until browned, drain.  Add water.

Rinse peas, add to meat. 

Stir in remaining veggies and spices.

Bring to boil. Reduce to simmer. Cover and let simmer about 1 hour, until peas are tender.

Spiced Kettle of Beef and Vegetables

Ingredients

2 lbs boneless beef chuck roast (stewing meat)

1/2 cup flour

1 Tbs salt

1/2 tsp pepper

1/2 tsp paprika

Olive oil 

1 cup onion

6 cups water

1 clove

1 tsp pickling spice

2 cans diced tomatoes

2 cups carrots, diced

1 cup celery, chopped

3 cups potatoes

1 cup peas

1 tsp sugar

2 tsp salt

1/2 tsp pepper

        (thickener)

3 Tbs cornstarch

1/4 cold water

Directions

Combine 1/2 cup flour, 1Tbs salt, 1/2 tsp pepper and 1/2 tsp paprika. Dredge beef in spice mixture. Brown dredged beef in stock pot with olive oil.

Add onion, saute.

Add water. Put clove and pickling spice in mesh wire tea ball. Immerse in soup.

Simmer 30 min, covered.

Add veggies and seasonings. Simmer uncovered another 30 min.

Make thickener. Stir into hot soup.

Cauliflower, Bacon & Cashew Curry

Ingredients

2 cups coconut milk (canned)

4 Tbs curry powder

1 lb bacon, uncured, cut in 1 in strips

1 tsp sea salt

2 onions, chopped

2 garlic cloves, minced

2/3 cup water

3 cups cauliflower, cut in small florets

2/3 cup cashews

1 bunch fresh cilantro, chopped

Directions

In a large skillet cook bacon. Set aside

Add 1 cup coconut milk to stock pot with curry powder and sea salt. Bring to simmer. Whisk to combine.

Add cooked bacon, onion and garlic. Cook one minute. Add remaining coconut milk and water.

Boil a few minutes to reduce liquid.  Add florets and cook 3 minutes, until just tender.

Remove from heat. Stir in cashews. Garnish with cilantro.  

***Follow the link to read about these previously posted amazing soups.***

Creamy Chicken & Mushroom

{Non-Processed} Cheese & Broccoli

Chicken Enchilada {Slow Cooker}

Slow Cooker Chicken Enchilada Soup

It's a cool, crisp and cloudy, lazy Sunday; it's one of those days you need a pot of hot soup going.   One of those days you need a hot dish to warm up with after raking leaves or during the half time of the Jets and the Bills game.  You know, one of those days.

So right after church, I came home and threw this together.  It turned out beyond amazing.  So amazing, it is definitely worth sharing.  Enjoy.

Slow Cooker Chicken Enchilada Soup

Serves: A LOT!  Fills an 8 qt crock pot to the brim!  **Can easily be halved if smaller amount is desired

Ingredients
3 large chicken breasts
2 TBS olive oil
Home Made Enchilada Sauce (see below) or add two cans of enchilada sauce
2 purple onions, chopped
2 green peppers, chopped
1 jalapeno, diced
2 (14.5 oz) cans of diced tomatoes
1 can rotel (tomatoes with green chilis)
1 bag frozen corn
1 can chicken broth
2 cups water
2 tsp garlic powder
2 tsp cumin
2 tsp salt
1 tsp dried cilantro (or 1 TBS fresh, if you have it)
1/2 tsp black pepper
2 bay leaves

Directions
1. In a large slow cooker, add olive oil and chicken breasts.  Turn on high, cover.  Let cook, while preparing everything else.
2. Make Home Made Enchilada Sauce.  See below.
3. While Enchilada Sauce is simmering, chop onions, peppers and jalapenos.
4. Add all ingredients above to slow cooker, including Enchilada sauce.  Cook on high 3-4 hours or low 6-7 hours.
5.  Serve with shredded cheddar, sour cream, avocado, tortilla strips, fritos, corn muffins or whatever sounds good!


Home Made Enchilada Sauce

Ingredients
4 TBS vegetable oil
4 TBS corn starch
4 TBS chili powder
4 cups water
1 tsp cumin
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 (8oz) can tomato paste

Directions
1. In a medium pot, heat oil, cornstarch and chili powder for 1-2 minutes.
2. Add water, spices and tomato paste.  Whisk together well.  Bring to a simmer.  Simmer 20 minutes.

I will never buy enchilada sauce again... this is super easy and tastes and smells amazing.  I think it's why this soup is so phenomenal.

ENJOY!

Holiday HOT Chili

Yesterday was freezing!  Okay, not really freezing.  But it was 48.  Never has 48 felt so cold - I am thinking that it must be the humidity from living on the lake...  Anyway, the hubs and I went on an afternoon date during naptime (thanks Mom-in-law!) -- we rode our bikes along Lake Ontario and stopped for pumpkin soup at ParkSide Diner.  It was a darling date.  However, we were frozen cold, very cold, when we got back to the house.  I rummaged around and came up with this recipe.  It is VERY SPICY, but so good.  And it just looks so festive in your bowl with all the colors of the veggies.  Enjoy!  Guaranteed for a good warm up.

Holiday HOT Chili

Ingredients:
1 lb ground beef
1 med onion, chopped
2 stalks celery, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 bunch cilantro
2-4 jalapenos, diced (with seeds!)
1 can diced tomatoes and green chilies (ro-tel)
3 cans diced tomatoes
2 cans chili beans
3-4 cups water
1/2 tsp marjoram
2 bay leaves
1 1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
sea salt
pepper


Directions
1. Brown beef in the bottom of the soup pot.
2. Add onion and celery with beef, saute.  After a few minutes, add peppers and cilantro, saute.
3. Add tomatoes and beans and water.  Add spices.
4. Bring to a boil. Turn to low and let simmer about 40 min.
5. Serve with shredded cheddar and sour cream.

Taco Soup

It has been rainy and cold (60+ degrees--everything is relative) the past three days and I was in a hot soup mood.  I rummaged my "pantry" (which is really the top of my fridge), threw this together and was quite impressed with the taste.  Yum!  There are two packaged seasonings in the soup and I am apologizing/embarressed that they are in this recipe.. I usually cook a bit more "whole foods" style.  But alas, I'm pregnant.  (My new excuse for everything).

Taco Soup
1 lb ground turkey
1/2 onion, chopped
1/2 yellow pepper, chopped
2 cans green chilis (with juice)
1/2 tsp garlic powder
1 package taco seasoning
1 package Ranch dressing mix (about 7 tbs of mix)
2 1/2 cps beef broth (or water if you want)
3 cans diced tomatoes
1 can chili beans
2 cans pinto beans, drained
1 can red beans, drained
1 can kidney beans, drained
salt and pepper to taste

Directions:
1. Saute turkey and onion until cooked through. Add peppers and chilis, saute 2-3 minutes.  Stir in garlic, taco & ranch seasonings. 
2. Add beef broth (or water), stir in all beans and tomatoes.  **I kept adding beans and tomatoes til my pot was full--feel free to do the same)
3. Salt and pepper to taste.  **IF you used beef broth, I found that my seasonings were masked, so I added more cumin, paprika, garlic, onion powder and chili powder... and a few more scoops of Ranch **  Taste frequently!
4. Bring to boil, then let simmer 30 minutes.
5. Serve with shredded mexican cheese, sour cream, green onions, and tortilla chips. 

EASY AND DELISH!  Two of my favorite words.

{NON PROCESSED} Cheese & Broccoli Soup

Aka.. no Velveeta in this soup. **

Ingredients:
2 Tbs butter
1/2 onion, diced
1 cup fresh mushrooms, chunked
4 cups chicken broth
1 cup water
3 Tbs cornstarch
4 cups fresh broccoli, chunked in large pieces
1 1/2 cups carrots, chopped small in food processor
2 cups half-n-half
2 cups water
4 cups shredded cheddar cheese
dash of sea salt
dash of garlic powder
1-2 tsp of fresh ground pepper to taste

Directions:
1. Saute onion and mushrooms in melted butter in large pot.  {Saute just a few minutes!}
2. Add chicken broth and 1 cup water.  Bring to boil.
3. Measure cornstarch in separate bowl. Add a little broth to cornstarch, whisk together.
4. Slowly add into pot.  Stir in broccoli and carrots.  Simmer until veggies are tender {(5 min) - no mushy broccoli! Blek}
5. Add half-n-half, 2 cups water, and cheese. Stir in spices.  Keep stirring until all cheese has melted.  {Do not boil!}
6. Serve with hearty whole grain or rye bread {or croutons, like me}.  Serves 8.

**A little note about this soup: It is wonderfully fabulous immediately after preparing.  However, reheating this soup multiple times for leftovers, makes for soft broccoli and the cheese has difficulty congealing again. I recommend finishing the pot on the first go!  :)

Spicy Potato Sausage Soup

My New Year's Resolutions list is very long.  And I am excited about every single item on that long list.  As I have inspected my list over the past few days, I realized that I am adding lots to my life.  So, in order to be successful with my resolutions, something has to give - meaning I am giving up and taking out of my life a few things, in order to make room for the new.

The first thing to go: BAKING.  Sad?  Yes.  Necessary?  Absolutely.  I weighed the pros and cons of my baking love, and the bake shop came up lacking.  So, it's outta here.  As fun and relaxing as baking is for me, it left my kitchen in a heap of a mess and too many extra calories hovering on my counter tops. 

So as a fair compromise, I am taking on COOKING.  Isn't that nearly the same thing?  Not at all.  Cooking is a whole different world.  Cooking with whole foods is nutritious and challenging.  I had been slacking off in the dinner department.  But no more.  We must have dinner and there is no MUST for dessert and other baked items. 

So, yesterday, I scoped the pantry and the fridge and assembled this recipe for a cold, rainy day soup.

Spicy Potato Sausage Soup

Ingredients:
8 medium potatoes, peeled and chopped in 1/2 in. pieces
2 large carrots, chopped
2 stalks celery, chopped
4 garlic cloves, chopped
2 garlic cloves, whole
12 oz sausage, medium spice
1 small onion, finely chopped
4 Tbs butter
4 Tbs flour
5 cups milk
3 cups water
1 1/2 cups white corn
1/2 tsp marjoram
1 1/2 tsp sea salt
1 Tbs chicken soup base
1/2 tsp fresh ground pepper

Directions:
1. Place potatoes, carrots, celery and all garlic in large pot.  Cover with water.  Bring to boil.  Reduce heat; simmer 15-18 minutes.  Drain carefully (not letting chopped garlic escape!)  Place about 3-4 cups in separate bowl and mash with fork.  Place remaining cooked veggies in another bowl.
2. While veggies are simmering, cook sausage and onion together in frying pan, until sausage is no longer pink and onions have browned.  Set aside.
3. In original large pot, melt butter.  Add flour and stir together well.  Slowly add milk and water.  Bring to boil.  Boil 2 minutes.  Whisk in soup base and dissolve while boiling.  Add spices.  Whisk in mashed veggies.  Stir in onion & sausage mixture and corn.  Slowly add remaining cooked vegetables.  Heat thoroughly.  Serve with hearty bread.

Creamy Chicken Mushroom Soup

I am home today, sick with some sort of throat/sinus yuck... I have slept most of the day, and am starting to feel better. And many thanks to the dear treatment my hubby gave me. He got up at 2:30am last night, to make me hot peppermint tea; and this morning, he made eggs so I could take some medicine.

Having a little bit of energy, and craving something hot and soft on my throat.. I made this recipe. It literally took about 7 minutes to prepare and only about 15 to cook. Right now, it smells wonderful. I love the smell of the thyme and mushrooms together. Mmm.

Of course, there is no way I can ever follow a recipe exactly, so my alterations included adding some sweet corn and substituting regular yellow onions for the small green ones (because I didn't have those) and also omitting celery, again because there was none in my fridge. I also added about 1 cp of water and replaced fresh garlic with garlic powder (I am sick and dicing garlic is my least favorite thing, even when I am well). I wish I had some nice, hearty, grainy bread to dip in the soup... maybe I can sweet talk Jarod into that :)

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 pound boneless chicken breasts, diced
• 1/2 cup diced carrot
• 1 large rib celery, diced
• 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
• 1 clove garlic, minced
• 4 green onions, sliced
• 2 tablespoons flour
• 4 cups chicken broth
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon salt, or to taste
• Fresh ground black pepper
• 3/4 cup heavy cream

Preparation:

In a large stockpot, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, onion, garlic and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.

Serves 4 to 6.