A Thousand Soups

Black Bean and Ham Soup

2013-04-25T12:02:00.001-04:00

Black Bean and Ham Soup

This is one of the simplest soups to make and a great way to use up leftover ham. The flavor is mild and savory and you can add almost anything to the top as a garnish. Dinner is ready in 35 minutes and a simple salad and good bread make it complete.

Black Bean and Ham Soup
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 35 minutes
Serves: 6

Ingredients:

2 Tablespoons cooking oil
1 cup green pepper - diced small
1 small yellow onion - diced small
1 clove garlic - minced
2 cans (15 ounces each) black beans, drained
4 cups chicken stock
1 bay leaf
2 teaspoons ground cumin
1 teaspoon dried oregano
2 cups leftover ham diced small
sour cream
chopped cilantro

Directions:

1. Heat a large soup pot over medium-high heat and add oil. Saute green pepper and onion with garlic until softened, about 5 minutes.
2. Add stock, beans, bay leaf, cumin, oregano and ham. Reduce heat to a simmer and cook for 20 minutes.
3. Remove bay leaf and serve topped with sour cream and fresh cilantro.

Cauliflower and Watercress Soup

2013-04-17T12:25:00.000-04:00

When I first had to change my diet to be more aware of the carbohydrates I was eating (I'm hypoglycemic) I struggled to find foods I really liked that weren't also full of fat and cholesterol. One quick Google search for low fat and low carb will lead you to very few real solutions; it's difficult to have both at once.

This soup was a savior. It's low in carbohydrate, calories AND fat. In fact, the fat in this is so low it barely registers. The best thing is, there's no way you'll miss it. I had already made Cauliflower Leek Soup but I was unwilling to add in half and half and skim milk would be pointless and just extra calories.

The real star to this is the cauliflower. Once cooked and pureed, it's got a velvety smooth texture that tricks your taste buds into believing there's a lot of fat there. You can easily switch out the watercress for another green like spinach and feel free to add in whatever herbs you like. This is the bare-bones recipe and I like it just fine this way.

Cauliflower and Watercress Soup
Printable Recipe
Hands-On Time: 5 minutes
Total Time: 30 minutes
Serves: 4-6

Ingredients:

1 large head cauliflower (about 1 1/2 pounds) broken into small pieces
1 bunch watercress, large stems removed
4 cups fat free vegetable stock
Kosher salt and white pepper to taste

Directions:

1. Combine stock, cauliflower and watercress in a large soup pot. Bring to a boil and reduce to a simmer. Lid well and cook until veggies are tender, about 20 minutes.
2. Puree in batches until smooth and return to pot or use a stick blender directly in the cooking pot. Add salt and pepper to taste. Stir well, check for seasoning and serve.

Leftover Ham and Potato Soup

2013-04-01T10:35:00.001-04:00

Leftovers are not usually something I have a lot of here. All these kids can really decimate a meal and leave nothing behind, but for Easter, the day they gets a lot of candy early in the day, I always have leftovers.

This year we had a lot of ham and mashed potatoes left behind so I tossed them together for a warm and tasty soup. If you didn't have ham, use a little bacon for flavor as the mashed potatoes really can stand on their own here.

Leftover Ham and Potato Soup
Printable Recipe
Serves 6
Hands On Time: 15 minutes
Ready In: 35 minutes

Ingredients:

1 small onion - chopped small
1 clove garlic - minced
2 Tablespoons olive oil
1 cup diced leftover ham
1 quart chicken stock or broth
4 cups leftover mashed potatoes
1/2 teaspoon dried crushed thyme (optional)
1 cup shredded cheddar cheese (optional)

Directions:

1. Heat oil in a heavy-bottomed 4 quart soup pot.
2. Add onions and garlic and cook, stirring frequently - until translucent.
3. Add ham and cook until heated through.
4. Pour in stock and bring to a boil. Reduce immediately to a simmer and stir in potatoes and thyme.
5. Simmer for 20 minutes, stirring occasionally to make sure potatoes are smooth.
6. Stir in cheese and serve.

Simple Beef Stew

2013-02-08T16:11:00.001-05:00

The first time I made beef stew I was 17 and I caught sight of a recipe in a magazine; Seventeen, to be exact. I followed the recipe to the letter and was pleased with the results. Now that I'm older and have studied and experienced food quite a bit more I still love a simple beef stew, with a little extra flavor thrown in.

This is the recipe I use most often, usually minus the peas and mushrooms because the kids detest both, but when I make it for me, they're throw in. Herbs can be to your liking, but I never make meat stews without fresh thyme. I just really like the flavor and I always have some on-hand.

Simple Beef Stew
Printable Recipe
Serves 8
Total Time: 2 hours

Ingredients:

2 pounds beef chuck roast cut into 1" cubes
salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup olive oil
1 cup red wine or dark beer
3 cups beef stock
2 cloves garlic - minced
4 ounces tomato paste
1 medium onion cut into eighths and separated
2 pounds small new potatoes - cut in half if larger than a golf ball
1 pound peeled baby carrots
1 sprig fresh rosemary
1 teaspoon fresh thyme leaves
8 ounces fresh baby button mushrooms
1 - 10 ounce package frozen peas

Directions:

1. Coat beef cubes in 1/4 c flour and shake off excess. Salt and pepper well.
2. Heat oil in a heavy stock or soup pot. Brown meat in oil.
3. Add wine or beer, stock, garlic, tomato paste and onion.
4. Bring to a boil, reduce heat and simmer for 1 hour until meat is tender.
5. Add carrots, potatoes, thyme, rosemary and mushrooms. Simmer for 30 to 45 minutes until vegetables are tender.
6. Add peas and cook for 5 minutes. Serve.

Beef Nacho Soup

2013-01-16T19:31:00.001-05:00

In their most basic form, nachos are simply corn tortilla chips and melted cheese. This soup takes the seasoned beef, cheese, tortillas, tomatoes and chili peppers and combines them in a bowl of steaming yumminess. That is too a word.

Anyway, there is one version of beef nacho soup that seems prolific across the web. Everyone posts it and it seems that everyone "owns" it, but it's exactly the same recipe. Beef, taco seasoning, cheese soup, diced tomatoes with green chilies and milk.

I have an aversion to canned soups in recipes. I've done it, I mean I have 7 kids, of course I use shortcuts! But, when it comes to a soup blog, I can't conscionably tell you to use a canned soup in the preparation of another soup. That even sounds weird.

So, rather than use a highly processed can of soup, I used a highly processed block of cheese. Yep, I used Velveeta. I often use Velveeta for macaroni and cheese (it's killer - trust me) and it ads the right creaminess without separation like real cheddar.

Here's the recipe, with baked tortilla chips on top - because I had to assuage the Velveeta guilt somehow, and fresh cilantro, sour cream and black olives as well, although you can top this soup however you top your nachos.

Beef Nacho Soup
Printable Recipe
Serves 6
Total Time: 30 minutes

1 pound ground beef
1 Tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 clove garlic - minced
3 cups beef stock
1 can Ro-Tel Diced Tomatoes and Green Chilies
8 ounces Velveeta - cubed
Salt to taste
6 ounces tortilla chips
Garnishes such as: sour cream, black olives, fresh Cilantro, salsa, shredded cheese or sliced jalapeños.

1. Brown ground beef in a medium soup pot and drain off fat. Add spices and stir well.
2. Pour in stock and tomatoes. Heat over medium-low heat for 20 minutes so flavors can meld.
3. Add Velveeta and stir until melted and smooth. Salt to your liking.
4. Serve in bowls with toppings.

Michigan Chicken, Bean and Sausage Stew

2013-01-08T13:14:00.003-05:00

I've had this recipe floating around in my stores for a very long time. It's even written down in my family cookbook, but with no real directions, just ingredients and amounts. So, today I took the challenge of getting this together in a deliciously edible form to share.

I haven't the faintest idea why it's titled "Michigan", but it sure is good. Canned beans are fine, but I really prefer dry to start with. I almost always forget to soak overnight so I end up doing the fast soak method and the beans turn out just fine.

Any type of sausage will do, I prefer a good country-style sausage, but Italian is tasty and a smoky kielbasa would be great as well. The original recipe calls for salt pork to start, and I'll put that in the recipe, but I started with olive oil for a bit of a healthier alternative. I also added lemon juice to brighten it up and add some contrast.

Michigan Chicken, Bean and Sausage Stew
Printable Recipe
Serves 8

1 pound navy beans, sorted, soaked and cooked until tender OR 4 - 15 ounce cans of beans, drained)
4 ounces salt pork - diced fine OR 2 Tablespoons olive oil
2 cups diced onion
2 pounds cooked chicken (any cut) diced into cubes
1 1/2 pounds sausage, cooked and sliced thickly - about 1/2"
4 cloves garlic, minced
6 cups chicken stock
2 bay leaves
1 Tablespoon fresh thyme leaves or 1 teaspoon dried
1 - 15 ounce can tomato sauce
Salt and pepper to taste
Lemon juice to taste

1. Heat a large soup pot over medium-high heat and add olive oil or salt pork. If adding salt pork, render for several minutes. Add onions and garlic and saute until translucent, do not brown.
2. Add chicken and sausage and stir well. Pour in beans and stock and reduce heat to a simmer. Cook for 30 minutes - uncovered.
3. Put in bay leaves, thyme and tomato sauce. Continue cooking for another 30 minutes - uncovered until thick. Remove bay leaves, add lemon juice, salt and pepper to taste and serve.

Blow it When it's Hot

2012-10-10T10:00:00.000-04:00

Do you believe that there's not enough emphasis on soup in contemporary culture? Have you ever wondered why nobody has ever written a rap about soup? Have you ever dreamed of being in a music video about soup?

Here's a mugshot ... er, photo, of the rapper himself.

Okay... probably not, but just in case the whole idea appeals to your strange and twisted sense of humor, then why not get involved with this little project: http://t.co/uSywHZoo

John Inverness is an armchair philosopher. He does philosophise about other things, but it is mainly about armchairs. John loves soup. So much so, that he has written a rap about it, based on Snoop Dogg's "Drop It Like It's Hot". It's very funny, but he needs a bit of moolah to make a video. He needs your help.

Head on over to watch this very silly video and drop a buck or two to help John reach his goal!

Meatball Fazool!

2012-09-18T11:21:00.001-04:00

What? OK, let me explain. I'm cheating. No, not like that.

Being a fairly new single mom (but, highly spoken for ... haha, see what I did there?) I find myself making shortcuts here and there that I maybe didn't used to make. I work 55-60 hours a week at one job and when I have work elsewhere that can take a huge chunk of my time, as well. Between all the kids' needs and work and online commitments, I don't always have time to cook as I'd like.

That being said, this past week was a double-header as far as football goes. My boyfriend was watching the Eagles and right after, I was watching the Steelers (well, we watched both together, but you get the idea). Football watching is NOT to be done without some kind of not-so-good-for-you food.

A favorite here is mini meatball subs. Basically meatballs in any type of tomato sauce (this week it was one I made from fresh tomatoes) and little rolls about 4 inches in length. You can really only fit 3 meatballs in each so I usually have leftovers.

Add to that some cannellini beans, small pasta and a handful or celery, carrots and onions and you have Meatball Fazool - or a version of Pasta e Fagioli with meatballs thrown in. It's good.

So, no recipe, you can look HERE for that and swap out the tomatoes for sauce and add a pound of pre-made meatballs and,voilà - good stuff. I did half of everything as I only had half a pound of meatballs left. Give it a try and let me know what you think!

Stuffed Pepper Soup

2012-03-20T16:44:00.000-04:00

When I was growing up my mom made the absolute best stuffed peppers. As much as I love them, my kids don't so much so this soup combines the flavors I love and the texture and form that the kids will actually eat.

I debated putting rice in this because mom's stuffed peppers never had rice added to the meat mixture. I did add it, though because most people seem to be used to the meat/rice variety of stuffed peppers.

This turned out well and you can adjust the ingredient amounts to your liking without affecting the overall flavor very much. The consistency of this is closer to a stew than a soup. Adjust the stock to your liking to make it thinner.

Stuffed Pepper Soup
Serves 4-6
Printable Recipe

2 Tablespoons olive oil
1 small onion - chopped
1 clove garlic - minced
3 medium peppers (I use tri-color) - diced
1 pound meatloaf mix or lean ground beef
1 can crushed tomatoes - undrained (14 ounce)
6 cups chicken, beef or vegetable stock
1/2 cup uncooked rice
1/2 teaspoon dried thyme
1 bay leaf
Kosher salt and fresh cracked pepper to taste

In a large soup pot with a heavy bottom sauté onion, garlic, and green pepper in oil until tender. Stir meat into vegetables and cook until meat is browned, about 10 minutes, stirring often so meat is in small chunks. Stir in rice, tomatoes, juice, stock, bay leaf, thyme, salt and pepper. Cover and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Taste for seasoning and serve hot.

Cajun Beef Soup

2011-05-19T11:12:00.002-04:00

I had this in, of all places, a hospital cafeteria recently and it was so good I found myself pushing the ingredients around and taking notes so I would be able to recreate it. The only thing missing here is baby lima beans, which I find most people don't like much anyway (but I adore), so I left them out.

This is a thick and hearty soup closer to a stew and the flavor is very rich. Step up the heat however you like with more cayenne or even a good hot sauce. Substitute the spices and herbs for a good quality Cajun seasoning - a tablespoon or so should do it.

Cajun Beef Soup

Printable Recipe

Ready In: 1 hour and 15 minutes

Serves: 8-10

1 1/2 pounds lean ground beef

1 cup diced onion

1 cup diced green pepper

2 cloves garlic

8 cups beef stock

2 cups diced carrots

2 cups diced potato

2 cups frozen corn kernels

2 cups black eyed peas

3 cups chopped cabbage

1 can diced tomatoes - undrained

1 can (8 ounces) tomato sauce

1 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1 teaspoon salt

1. In a large soup pot brown ground beef with onion and green pepper. Drain well.

2. Add garlic and beef stock and cover with a heavy lid. Simmer for half an hour until beef is very tender.

3. Add remaining ingredients and lid again. Simmer for another 30 minutes, stirring occasionally. Soup is done when vegetables are tender and soup base is thick.

Manhattan Clam Chowder

2011-04-05T14:34:00.004-04:00

I recently lost my step-father to a massive heart attack. The long and short is that we knew he had metastatic cancer but he fell and needed stitches so was transported to the ER via ambulance (nobody saw him fall and at the age of 85 it was precautionary). Once there, it was discovered that he'd had a rather large heart attack. Not quite two days later that heart attack was the cause of his death. Most of us were able to be with him when he passed and although he was not conscious I'm hoping he felt our presence with him.

He was very particular about his food, having been raised by English parents who moved here to the U.S. in the early 1900s. Mostly he was a "meat and potatoes" guy and there wasn't much he ate that fell outside the boundaries of that. Manhattan Clam Chowder was one food that he loved. Not New England as one would expect from a man with a blander palate, but the 'red kind'.

This is so close to the one he ate that there would be no telling it didn't come from his favorite soup maker - only it's a bit better ;) I know he'd enjoy it if he were here to do so.

Manhattan Clam Chowder
Printable Recipe
Makes 1/2 gallon
Ready in 35 minutes if using canned clams 45 if fresh

6 pounds clams scrubbed and rinsed (or two 10 ounce cans chopped clams - undrained)
chicken stock or clam juice as needed
2 slices bacon
2 cups chopped onion
2 stalks celery - chopped
1/2 green pepper - chopped
2 medium carrots - peeled and chopped
1 clove garlic - minced
1 bay leave
1 teaspoon dried oregano
3 sprigs fresh thyme
3 cups peeled and diced potato
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can chopped tomatoes with liquid
1/4 cup fresh parsley - chopped
Freshly ground black pepper and sea salt to taste

In a large pot bring 2 cups of water to a boil and add clams. Cover tightly and cook for 5 minutes. Stir clams and recover. Cook 5 to 10 minutes longer or until most of the clams are opened.

Put clams to a large bowl and strain the broth through a fine-meshed sieve or cheesecloth into a large bowl. You need about 8 cups of broth, if not add chicken stock or bottled clam juice to make enough. Once clams are cool, remove them from their shells and chop.

***If using canned clams, make sure there are 8 cups of liquid with the clams - bottled clam juice, chicken stock or juice from the canned clams should be used to make up the 8 cups.

In a large heavy soup pot add bacon and cook until crisp. Pour off all fat except 4 tablespoons and crumble bacon - set bacon aside.

Add onions, celery, pepper and carrots and cook until vegetables are softened - about 10 minutes. Do not brown.

Add garlic, bay leaf, oregano and thyme and stir. Add broth and bring to a boil. Add potatoes and cover. Reduce heat to a simmer and cook until potatoes are tender - about 15-20 minutes.

Add tomatoes and continue to cook for another 1o minutes.

Remove the pot from the heat and chopped clams, crumbled bacon and parsley and season with pepper and salt, if needed. Let chowder stand, covered for an hour then reheat gently before serving.

White Bean and Kale Soup (with Sausage)

2011-01-27T14:53:00.003-05:00

White bean and kale soup is nothing new. In fact, there are a veritable treasure trove of recipes for this one across the web and in many cookbooks. The sausage is in parentheses here because it truly is optional.

Go vegetarian with vegetable stock, add carrots for color and feel free to use any sausage you like. Variation and additions can only make this one better. On a day like today (we had nearly a foot of snow overnight) this is a bowl full of bliss.

White Bean and Kale Soup (with Sausage)
Printable Recipe
Hands-On Time: 5 minutes
Total Time: 40 minutes
Serves: 6 - 8

Ingredients:

2 T olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
6 cups stock - chicken or vegetable
6 cups water
1 pound kale, cleaned and chopped, large stems removed
2 cans (15 ounces each) small white beans, drained and rinsed
1 pound smoked sausage, sliced thinly
salt and freshly ground pepper to taste

1. Heat oil in a large soup pot over medium heat. Add onion and garlic. Cook until
translucent.
2. Add stock, water and kale. Bring to a boil and reduce to simmer. Cook for 20 minutes.
3. Add beans and sausage and cook for another 10 minutes. Season to taste with salt and pepper.

Cauliflower Leek Soup

2011-01-19T09:13:00.003-05:00

In a household filled with kids, cheese soups are a favorite. This one was gone so quickly and when I realized the kids thought there was cheese in it I knew why. I told them there was none and they were all surprised, but asked for seconds anyway. Guess that means this one is a keeper. It's another super-simple one and made really quickly.

Cauliflower Leek Soup
Printable Recipe
Hands-On Time: 15 minutes
Total Time: 35 minutes
Serves: 4-6

Ingredients:

2 large leeks - green parts removed, split lengthwise, washed well and sliced thinly
1 head cauliflower (about 1 1/2 pounds) broken into small pieces
4 cups chicken or vegetable stock
1 cup half and half
salt and white pepper to taste
freshly grated nutmeg

Directions:

1. Combine stock, leeks and cauliflower in a large soup pot. Bring to a boil and reduce to a simmer. Lid well and cook until veggies are tender, about 20 minutes.
2. Puree in batches until smooth and return to pot. Add cream, salt and pepper. Stir well.
3. Top each bowl with freshly grated nutmeg.

Chicken Pot Pie Soup

2011-01-17T14:02:00.005-05:00

Pot pie has been big stuff around here since I was a kid. There have been arguments about the differences between Pennsylvania Dutch pot pie and the kind I grew up on, but that's a whole different post.

This is based on the actual pie type of pot pie with a tiny twist, the pie dough is puff pastry baked with shredded cheese on top. Those little extras can really put an ordinary bowl of soup over the top.

Chicken Pot Pie Soup
Printable Recipe
Hands-On Time: 10 minutes
Total Time: 35 minutes
Serves: 6

Ingredients:

1 small leek - cleaned well and sliced thinly - white part only
8 cups chicken stock
1/2 teaspoon dried thyme
1 bay leaf
2 cups diced white potatoes
2 cups diced carrot
2 cups frozen cut green beans
2 boneless skinless chicken breasts - cooked and cut into 1/2-inch cubes
1 sheet puff pastry
1 egg white - beaten
1/2 cup shredded cheddar cheese
salt and pepper to taste

Directions:

1. Heat chicken stock in a large soup pot to boiling. Add leek, potatoes, carrots, bay leaf and thyme. Reduce to a simmer and cook until vegetables are tender - about 20 minutes.
2. Add chicken and green beans and cook for another 5 minutes. Remove bay leaf and thicken soup if necessary with flour and water or beurre maniér.

While soup is cooking, preheat oven to 400 degrees F and unroll puff pastry. Brush with egg white and sprinkle with cheese. Cut into 9 equal squares and bake for 15 minutes or until puffy and golden brown.

*Note- Beurre Manie is French for "kneaded butter". It consists of equal parts four to butter. Combine flour and butter and knead until well combined. Add a small amount at a time to a simmering liquid and whisk until smooth. Add more as needed.

Asian Dumpling Soup

2011-01-13T17:53:00.003-05:00

I seem to be on a super-easy soup kick lately, and that's a good thing for the rest of you. A couple weeks ago I wasn't feeling too well and just about any food available was looking rather unappetizing. The first day I felt a little more like eating, I threw together a few things I had on-hand and turned out this soup.

Once I researched a bit it turns out this is nothing new at all. Don't be afraid to add chopped kale or freshly grated ginger to this, it will only make it better.

Asian Dumpling Soup
Printable Recipe
Hands-On Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients:

24 Asian dumplings such as gyoza (I used frozen vegetable dumplings)
6 cups chicken stock
1 1/2 cups shelled edamame
1 1/2 cups shredded carrots
2 Tablespoons soy sauce

Directions:

1. Heat stock to boiling and drop in dumplings and carrots. Reduce heat to a simmer and cook for 10 minutes.
2. Add in edamame and cook for another 5 minutes. Stir in soy sauce just before serving.

Posole

2011-01-07T18:58:00.003-05:00

Posole is another of those recipes that everyone has a recipe for, from aunts to mothers to grandmothers and on. Billed as a curative or even preventative for hangovers, it's also one of the simplest soups ever (2 steps!) and the garnishes are only limited by your imagination.

Posole
Printable Recipe
Hands-On Time: 15 minutes
Total Time: 1 hour 45 minutes
Serves 8

2 pounds boneless pork shoulder or loin cut into 1-inch cubes
3 cups canned hominy - rinsed and drained
5 cloves garlic - minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
6 cups water

Garnishes:

thinly sliced radishes
shredded cabbage or lettuce
diced avocado
diced red onion
chopped fresh cilantro
lime wedges

1. In a large heavy pot combine pork, hominy, cumin, oregano, salt and water. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours or until pork is tender.
2. Serve in bowls topped with garnishes.

French Onion Soup

2010-11-04T09:53:00.003-04:00

Breaking through the cheesy crust to the sweet onions is perfection in a bowl!

Here is another of the easiest soups there is. Everyone assumes that this one is difficult, but it's a simple sauté and simmer and you're ready for toppings. It really doesn't get simpler.

You can use any type of onion you like, but I like the many different varieties in mine. About 4 pounds total does the trick. I also love a lot of fresh pepper in mine, others may not, so leave it for service at the table.

While gruyère is the usual cheese for this dish, I used a mixture of cheddars and provolone - anything that melts well and tastes great is perfect here - don't limit yourself!

French Onion Soup
Printable Recipe
Ready In: 1 hour
Serves: 8

4 Tablespoons butter or cooking oil
1 large yellow onion
1 large white onion
1 large red onion
1 large Vidalia onion
4 large shallots
2 cloves garlic
1 cup dry Sherry
4 cups chicken stock
4 cups beef stock
1 bay leaf
1 teaspoon dried thyme - crushed
salt to taste
freshly ground pepper to taste
8 rounds thick crusty bread
2 cups shredded cheese - any type will do

1. Peel and slice onions and shallots thinly. Mince garlic cloves.
2. Heat oil or butter in a heavy-bottomed pot over medium heat. Add onions, shallots and garlic and sauté until caramelized - this can take up to 30 minutes.
3. Once onions are caramelized add the sherry and scrape up and browned bits from the bottom of the pot.
4. Add stocks, bay and thyme and simmer for 20 minutes.
5. Ladle into heavy bowls and top each with a toasted round of bread. Sprinkle shredded cheese on each and place under a broiler until cheese is melted and bubbly. Serve immediately.

Harvest Meatball Stew

2010-10-14T08:47:00.003-04:00

This stew just oozes fall flavors and colors. Even the kids like pumpkin this way and it's a fun change-up to the usual sweet preparation of their favorite squash. This recipe came from Cooking with Anne as my own submission to one of our Ready, Set, Cook! games. I made it up on the fly, but when I actually made it I found it was pretty spot-on. I've tweaked little bits here and there and love it the way it is now.

Harvest Meatball Stew
Printable Recipe
Hands-On Time: 20 minutes
Ready In: 1 hour and 10 minutes
Serves: 6 - 8

1 pound lean ground beef
1/2 cup bread crumbs
1 large egg - lightly beaten
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 cup chopped yellow onion
1 clove minced garlic
4 cups beef broth
2 cups peeled pumpkin, cut into 1 inch cubes
1 cup peeled potatoes, cut into 1 inch cubes
1 cup carrots, cut into 1 inch dice
1 cup green beans in 1/2 inch lengths
1/2 cup thick applesauce or 1 apple peeled, cored and diced fine
1/2 teaspoon pumpkin pie spice
1 bay leaf
salt & pepper to taste
flour as needed to thicken

Mix ground beef, bread crumbs, egg, nutmeg and salt together well. Form into 1 1/2 inch meatballs and brown well in a large soup pot with a little oil.
Remove meatballs and set aside.
Add onion and garlic to pot and stir over medium heat until onion is barely translucent.
Add remaining ingredients except meatballs and simmer until vegetables are tender, about 45 minutes. Add meatballs back into pot and simmer for an additional half hour. Remove from heat and take out the bay leaf.
Return to medium heat and thicken if necessary with flour and/or cornstarch with water.

Cool and Creamy Cucumber and Tomato Soup

2010-07-24T13:29:00.004-04:00

Tomatoes are my very favorite food and this is another soup that is just plain good. Creamy and full of just-picked flavor, it's the perfect thing on a hot day.

It goes together quickly and easily with the use of a blender - no heat required! Choose an herb that you really enjoy, I like dill with the sour cream and cucumber in this, but basil would be lovely, too. Sriracha would also be excellent stirred into each serving. Use very ripe and fresh tomatoes for the best flavor.

Cool and Creamy Cucumber and Tomato Soup

Printable Recipe
Ready in 15 minutes

Serves 4 as a starter

6 large or 8 medium ripe plum tomatoes - peeled and seeded

3 medium cucumbers - peeled and seeded

1 small bunch green onions - tops and whites

2 cloves garlic - minced

2 cups chicken or vegetable stock

1 cup sour cream (I like Mexican crema for this)

1 teaspoon Kosher salt

1 Tablespoon freshly snipped dill plus more for garnish (or whichever herb you like)

Pop everything into a blender and puree until smooth. Chill for several hours if desired or serve as-is topped with extra herbs and sliced green onion.

Pappa al Pomodoro

2010-07-19T23:17:00.004-04:00

Pappa al Pomodoro is a classic Italian soup from Tuscany that is rich and velvety with a blend of tomatoes, garlic, basil and stale bread. The flavors are simple but the soup is anything but.

We are in the throes of a heatwave here and soup is the last thing on my table as of late, but with tomatoes bursting red-ripe this year after a terrible blight last summer, I can hardly contain myself when it comes to the many delicious versions of tomato soup available.

Give this one a try and I promise you'll get cravings out of the blue for it later on.

Canned tomatoes are the best for this and I prefer San Marzano, which are tomatoes grown near Pompeii in rich volcanic soil and are sweeter and more flavorful than others. I also like my own home-grown plum tomatoes, but when I don't have or can't find either of those, just plain old canned tomatoes will do.

The bread should be stale by 2 days minimum and very crusty. Although Parmesan is not the usual, I really like it on this soup.

Pappa al Pomodoro

Printable Recipe
Ready In 30 minutes

Serves 4

Ingredients:

1 can (28 ounces) whole San Marzano tomatoes

3 Tablespoons olive oil

3 cloves garlic

30 basil leaves - torn or roughly chopped

2 cups chicken or vegetable stock

3 cups two-day-old crusty bread torn into bite-sized pieces

1/2 cup good quality shredded Parmesan cheese (optional)

Kosher salt to taste

Directions:

1. Heat olive oil in a medium soup pot and add garlic and basil. Stir until fragrant and add tomatoes with juice and stock.

2. Reduce heat to a simmer and mash tomatoes with a spoon or potato masher. They don't need to be completely crushed. Cook for 15 - 20 minutes.

3. Add bread pieces and stir well. Let the bread soak up the juices and then stir until smooth an velvety. Salt to taste.

4. Serve with fresh basil and Parmesan atop.

Soupa Avgolemono

2010-04-28T11:02:00.004-04:00

Soupa Avgolemono is one of the most basic soups there is. The Greeks were downright brilliant when they came up with this one. My mother used to make this when I was a child, her recipe having come from either the Bozakis' or the Zanikos', no real idea which family.

Mom always made it with orzo, but this version has rice in it just because I didn't have orzo on-hand. I like mine rather lemony so I use a third cup of fresh lemon juice as opposed to the more standard 3 tablespoons. I also don't like too much rice or pasta, so the amount there is a bit lower than most.

Soupa Avgolemono

Printable Recipe
Ready in 25 minutes

Serves 4

6 cups good quality chicken broth

1/2 cup uncooked rice

2 large eggs

1/3 cup fresh lemon juice

salt and freshly cracked pepper to taste

Bring broth to a boil and add rice. Reduce to a simmer and cook for 20 minutes until rice is tender. (Less time for pasta).

Whisk together eggs and lemon juice in a small bowl. Pour in a ladleful of hot stock very slowly, whisking all the while, to temper the eggs so they will not beome scrambled eggs when added into the soup.

Pour into the soup, whisking as you do, and cook for several minutes, stirring constantly.

Salt and pepper to taste.

Garden Vegetable Soup

2010-04-27T23:04:00.003-04:00

Take your favorite garden-fresh veggies, toss them into good quality stock, spike it with a few favorite herbs and, voila! Vegetable soup. Easy as that? Yep, easy as that.

I left out starchy veggies here, opting for the ones that are my personal favorites, and this turned out to be exactly what I wanted. It was not heavy, but still hearty enough on its own. I think a crumbling of fresh goat cheese would be absolutely perfect on this - or even a grating of fresh Parmesan. Either way, it's simple and full of vitamins and fiber.

Garden Vegetable Soup

Printable Recipe
Ready in 45 minutes

Serves 6

2 Tablespoons olive oil

1 medium onion (I like red) diced

1 red pepper - diced

1 green pepper - diced

1 small bunch green onions - sliced, green and white parts

2 cloves garlic - minced

2 stalks celery - diced

6 cups chicken or vegetable stock

2 cups fresh green beans - cut into 1-inch lengths

2 small carrots - peeled and diced

2 small zucchini - diced

6 plum tomatoes - peeled, seeded and diced

1 Tablespoon freshly snipped dill

1 bay leaf

1 Tablespoon freshly chopped flat-leaf parsley

1 teaspoon fresh thyme leaves

sea or Kosher salt to taste

freshly ground pepper

cheese or fresh herbs for serving, if desired

Heat oil in a large soup pot over medium heat. Add onions, peppers, celery and garlic and cook until vegetables begin to sweat.

Pour in stock and add carrots and bay leaf. Bring to a boil and reduce immediately to a simmer.

Simmer for 20 minutes.

Add zucchini, tomatoes and herbs. Simmer for another 20 minutes.

Season with salt and pepper to taste and serve topped with cheese if desired.

Chilled Vegetable Soup

2010-04-23T10:25:00.001-04:00

Close to Gazpacho, but with a few subtle differences, this soup is refreshing and full of flavor. Even my 3 year-old couldn't stop eating it.

Rather than puree as the gazpacho is made, I've left the vegetables in tiny little chunks. I like the bite to it and the allspice adds a depth of flavor that I really love.

Chilled Vegetable Soup
Printable Recipe
Ready In: 30 minutes
Serves: 4

1 small cucumber
1 small zucchini
2 ribs celery
1/2 small Spanish onion
1/2 red pepper
1/2 green pepper
2 green onions - white and green parts
2 medium tomatoes - peeled, seeded and diced
2 Tablespoons tomato paste
2 cups vegetable stock or water
1 clove garlic
2 Tablespoons lemon juice
1 Tablespoon freshly snipped dill
1 Tablespoon fresh flat-leaf parsley, chopped
1 teaspoon sea salt
1/2 teaspoon ground allspice
Extra vegetables and herbs for garnish

Peel, seed and cut all vegetables into very fine dice (first 8 ingredients). Toss together in a large bowl.
Stir together tomato paste and water or stock and add to veggies. Toss in all seasonings (last 6 ingredients) and stir until well combined. Chill overnight or for at least 4 hours so flavors will blend. Serve with reserved chopped veggies and herbs
on top.

Turkey Club Soup

2010-04-21T00:00:00.001-04:00

Another delicious American institution is the Turkey Club. Smoked turkey, bacon, lettuce, tomato and just the right amount of mayo sandwiched between two slices of toasted bread. I think I ordered this one during my teen years more than any other and I have a few kids who order it when we dine out as, as well. As a soup it's just as yummy. Lettuce isn't all that appealing to many once cooked, so I used celery to add some color and green flavor to this and it worked really well.

Turkey Club Soup
Printable Recipe
Ready In: 30 minutes
Serves: 6

1/2 pound bacon - cooked crisp
2 Tablespoons bacon grease
2 Tablespoons flour
1/2 cup celery - finely diced
1 cup diced tomato - I like grape tomatoes for their intense flavor
1 pound smoked turkey - diced large
4 cups chicken stock
1 cup cream
salt and pepper to taste
crumbled bacon, diced tomato and toasted bread squares for garnish

Crumble bacon and set aside.
In a medium soup pot, cook bacon grease and flour together briefly.
Add celery and cook for 3 minutes. Add chicken stock and simmer for 15 minutes.
Stir in tomato and turkey - cook for another 5 minutes.
Pour in cream and stir well - add salt and pepper to taste.
Serve with crumbled bacon, diced tomato and tiny toasted bread squares on top.

Chili Cheese Dog Soup

2010-04-19T00:00:00.000-04:00

One of America's favorite foods is the chili dog. In my family, it's the chili cheese dog. The kids loved this soup - minced onions and all. The bowl in the photo is garnished with ketchup, mustard and cheese, but you can add any condiment you usually like on your hot dog.

Chili Cheese Dog Soup
Printable Recipe
Ready In: 30 minutes
Serves: 6

1 Tablespoon vegetable oil
1 small onion - minced
1 pound lean ground beef
3 Tablespoons tomato paste
1 packet Goya Sazon with cilantro (orange packet)
1 Tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 clove garlic - minced
1 teaspoon salt
4 cups beef stock
1 pound all beef hot dogs - cut into thin slices.
2 cups shredded cheddar

Heat a medium soup pot over medium-high heat and add oil.
Cook onion in oil until translucent. Add beef and cook until browned. Drain excess oil.
Add in tomato paste and seasonings. Stir until well combined.
Pour in stock and stir well. Add hot dogs and simmer for 15 minutes.
Stir in cheese until smooth.
Serve topped with ketchup, mustard, cheese, onions, relish or any other hot dog condiment you like!