Category: Soups and Stews

Czech Heritage and Dishes · Family Favorites · My Roots · Soups and Stews

Mushroom Barley Soup

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My beloved Czech cookbook given to me by my Mother many years ago had this wonderful recipe. I added leftover prime rib pieces to mine and loved it. It’s easy, it’s hearty, and it’s healthy.

MUSHROOM BARLEY SOUP

2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 lb. sliced mushrooms
4 cups chicken, beef or vegetable broth
1 tablespoon flour
1/2 cup barley

Optional:  chopped cooked beef or chicken

  • Melt butter in large saucepan.
  • Add onion, celery, carrots, and mushrooms and sauté for about 10 minutes.
  • Add flour and stir; add broth, barley, and protein (optional).
  • Cook for about 40 minutes or until cooked through.
Family · Family Favorites · Gluten Free · Soups and Stews

Ham Bone Soup…still wonderful

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Ham Bone Soup was a recipe I found in a great cookbook given to my by my brother-in-law, Ron, and his wife, Cathy, many years ago. I was use left-over ham bones to make the broth, just like my Mother taught me. This particular recipe was a favorite of the entire family and I was sad when my cookbook and this recipe disappeared from my kitchen.

Many years later, my sister-in-law, Betty, found the recipe copied down by my late Mother-in-Law on a recipe card and gave it to me. God bless them! It was great to make the soup again, although I substituted Quinoa pasta for regular pasta. I cook the pasta separately and add to the soup when ready to serve, otherwise the pasta tends to fall apart.

Without the pasta added, the soup freezes well.

HAM BONE SOUP

3 quarts water
1 ham bone
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onion
1 package (10 oz.) frozen whole corn
1 package (10 oz.) frozen lima beans
1 16 oz. can black-eyed peas
1 16 oz. can chopped tomatoes
2 cup macaroni or pasta of choice
salt and pepper

  • In a large soup pot, combine water and ham bone and simmer for 1-2 hours.
  • Add carrots, celery, onion, corn, lima beans, black-eyed peas, tomatoes, salt and pepper.
  • Cook until vegetables are cooked through, about a hour.

 

Family · Family Favorites · Soups and Stews · Vegan · Vegetarian

Taco Stew…a beloved family favorite

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Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results.  Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.

This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won.  Brilliant!

TACO STEW

1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Tortilla chips
Grated Monterey Jack or Cheddar Cheese

  • Brown beef and onion.  Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.Taco Stew Taco Stew
  • To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
Family Favorites · Gluten Free · New Favorite · Soups and Stews · Vegan · Vegetarian

Women’s Bean Project…and National Soup Month

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January in National Soup (who knew) and there is nothing better than tummy-warming soup to take away the winter chill.  Good friend and neighbor, Maribeth, introduced me to Sarah’s Spicy Split Pea Soup and I was wowed.  The next day I went to my local King Soopers to buy it and made a batch that I’ve shared and frozen for future use. It’s also great knowing that my purchase contributes to the great work of this non-profit organization. My soup was packaged by Jessica (great work, Jessica, and I hope things are going well for you!). And here’s a shout out to SARAH for this great recipe.

Women’s Bean Project is Women’s Bean Project is a nationally recognized social enterprise that has created transitional employment in gourmet food and jewelry manufacturing for chronically unemployed and impoverished women for 25 years.

If you cannot find these great soup mixes in your area, you can purchase on their website.  I’m anxious to try their other soups soon.  To my Vegan and Gluten-Free friends, these soups would be a great addition to your pantry.

SARAH’S SPICY SPLIT PEA SOUP

1 package Spicy Split Pea Soup Mix
4 cups chicken or vegetable stock (I used ham stock and increased to 8 cups)
2 tablespoons butter or olive oil (I used olive oil)
1 medium diced onion
4 or 5 diced carrots
2 stalks celery diced (added per Maribeth’s suggestion
salt and pepper to taste
spice packet (included)
1 cup milk (optional and I did not add)
optional:  cubed ham

  • Remove spice packet. Wash and drain peas.
  • Assemble peas, broth and water in a 4 quart pot.  Bring to a boil, reduce heat, and simmer gently for 1 hour uncovered, or until peas are almost tender.  Add more water as needed so that peas stay well covered.
  • While peas are simmering, saute carrots, celery, and onion in butter or oil until tender and add spice packet.
  • Stir veggie mixture into peas; add milk if desired, and simmer additional 20 minutes until peas are fully cooked.
  • OPTIONAL:  While the recipe does not include blending the soup mixture, I used a hand blender to bring the soup to a smooth consistency.  I then added the ham and simmered another 15 minutes until the ham was heated through.  Add salt and pepper to taste.

 

 

Family Favorites · Holidays · Soups and Stews

Chicken and Wild Rice Soup

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Cold winter days and soup are the perfect pair.  I have such fond memories of Chicken and Wild Rice Soup from Panera and also from the little luncheonette at my work. With temperatures near and below zero this week, I was craving this savory gem especially after all of the sweets from the holidays.  It didn’t disappoint!

CHICKEN AND WILD RICE SOUP

2 tablespoons butter
2 tablespoons onion, minced
1/4 cup flour
4 cups chicken broth
2 cups cooked wild rice
1 cup diced, cooked chicken
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry white wine (or dry sherry)
minced parsley or chives

  • Melt butter in 6 quart kettle and sauté onion until tender. Blend in flour, gradually add broth and continue stirring.
  • Cook, until mixture thickens slightly. Stir in rice, chicken and salt. Simmer about 5 minutes.
  • Blend in half and half and wine. Heat to serving temperature. Garnish with minced parsley or chives.
Italian Dishes · New Favorite · Soups and Stews

Zuppa Toscana…Copycat of Olive Garden recipe

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My daughter, Megan, told me this was a great recipe.  As mentioned in my Roasted Fennel post of last Friday, we garnished the soup with bits of the fennel and loved it. From now on, it will be a traditional side served with the soup, and a slice of hearty Italian bread.

The original recipe called for heavy cream, but we liked the soup without the cream and without the extra fat. Next time I would add chopped carrots and celery.

ZUPPA TOSCANA…COPYCAT OF OLIVE GARDEN RECIPE

1 lb. Italian sausage
2 large russet baking potatoes, peeled and diced
1 large onion, chopped
1/4 cup bacon, chopped (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream (I omitted)

  • Chop or slice uncooked sausage into small pieces.
  • Brown sausage in your soup pot.
  • Add chicken broth and water to pot and stir.
  • Place onions, potatoes, and garlic in the pot.
  • Cook on medium heat until potatoes are done.
  • Add bacon.
  • Salt and pepper to taste.
  • Simmer for another 10 minutes.
  • Turn to low heat.
  • Add cream (optional) and heat.
  • Tear pieces of kale into bowl and pour steaming soup over the top.

Recipe slightly adapted from Food.com

Gluten Free · New Favorite · Soups and Stews · Vegan · Vegetarian

West African Peanut Stew

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Peanut Stew is featured today thanks to this great recipe prepared by fellow Grandma-in-law (grandson Evan’s other Grandma), Chris, for our potluck last week as mentioned in Tuesday’s post.

She adapted the recipe per her notes below and it was absolutely delicious!  The original recipe serves six and is easily adaptable to vegan, omitting the chicken and using vegetable broth.  I will add this recipe to my favorites.

WEST AFRICAN PEANUT STEW

“A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.”

2 tablespoons peanut oil (I used coconut oil)
one half onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger (I prefer to slice them thick so you can fish it out)
a pinch of sugar to caramelize onion
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste (which for me was none)
I added about a tsp of cinnamon
salt and ground black pepper to taste
4 cups chicken or vegetable stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter

  • Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes.  (I used Costco rotisserie shredded chicken, so I didn’t add it until the last step, since it was already cooked)
  • Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
  • Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. (Mine simmered for about 30 minutes longer than that. I used a potato masher and crushed up the sweet potatoes and tomatoes a little after the recipe’s 20 minute simmer, so it would be thicker rather than chunky.)

I had extra collard greens and one review suggested to sauté them as garnish along with chopped peanuts.

The original recipe was found on Epicurious.

 

Gluten Free · New Favorite · Skinny · Soups and Stews · Vegan · Vegetarian

Sweet Potato and Cauliflower Soup…surprisingly delicious!

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Sweet Potato and Cauliflower Soup, with only 5 ingredients, sounded too easy to be good. I was wrong.

It was full of flavor and, depending on your taste buds, could be enhanced with additional vegetables and spices. I think I will add a bit of curry next time.

What would you add?

 SWEET POTATO AND CAULIFLOWER SOUP

1 head cauliflower
3 sweet potatoes
1 sweet onion
Olive oil
2 cloves garlic
7 cups water
Salt and pepper

  • Preheat oven to 400F.
  • Cut up cauliflower and lay out on a cookie sheet, drizzle with oil, and bake for 25 minutes.
  • In a large pot bring water, sweet potato, onion and garlic to boil.  Cook until sweet potatoes are tender.
  • Remove half of soup and puree in food processor.  Return to soup pot.
  • Garnish with green onion, salt and pepper, parsley.

Recipe adapted from Living Paleo Cuisine