Tag: soup

Soups and Stews

Tuscan Style Chicken Soup

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Tuscan Style Chicken Soup is hearty soup for those cold fall and winter days. If is easy to put together and I had the ingredients on hand, always a win.

Tuscan Style Chicken Soup

INGREDIENTS:
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley chopped
  • 2 tbsp finely grated parmesan
  • sprinkle of fresh thyme
  • serve with toasted granary or hearty bread
DIRECTIONS:
  1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  4. Add in the drained cannellini beans and cook for a further 5 minutes.
  5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with toasted granary bread.

Recipe from KitchenSanctuary

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

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Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Soups and Stews · Vegetarian

Sengalese Soup

cathysmahaLeave a comment

Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.

Sengalese Soup

INGREDIENTS:
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or small onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 jalapeños (or 1 for a mild soup,) seeded and minced
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1 medium-sized sweet potato, peeled and diced small
  • 4 cups (32oz) gluten-free chicken or vegetable broth
  • 15oz can chickpeas, drained and rinsed
  • 14oz can lite coconut milk
  • 1 cup crushed tomatoes
  • 1 teaspoon curry powder
  • 3 Tablespoons peanut butter
  • juice of 1/2 lime
  • cooked white rice
  • chopped fresh cilantro
DIRECTIONS:
  1. Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
  2. Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
  3. Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.

Recipe from IowaGirlEats

Czech Heritage and Dishes · Soups and Stews

Potato Mushroom Soup (Czech Bramborkačka)

cathysmahaLeave a comment

Czech Potato Mushroom Soup used so many healthy ingredients and was a wonderful, hearty soup for a cold winter dinner. Brown soups do not photograph well but how do you photograph taste? Next time I make it, I will increase the caraway seed and decrease the marjoram because I LOVE caraway. It’s delicious as the recipe states,so make according to your own taste.

This soup would be great if you had leftover beef roast or any other protein to add.

POTATO MUSHROOM SOUP (CZECH BRAMBORAČKA)

INGREDIENTS:
  • 3 onions medium
  • 1 carrot large
  • 3 and ½ ounces celeriac root (100 g)
  • 1 parsley root medium
  • 4 potatoes medium
  • 3 cloves garlic
  • 1 handful dried mushrooms ideally European varieties; plus 1 and 1/4 cup water to soak
  • ¾ stick unsalted butter (85 g)
  • ⅓ cup all-purpose flour (40 g)
  • 5 cups water or vegetable broth
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon dried marjoram
  • ½ teaspoon caraway seeds crushed
  • ¼ teaspoon ground pepper
  • salt
DIRECTIONS:
  1. Clean and peel the vegetables (carrot, parsley root, celery, potatoes) and cut into ½-inch cubes. Peel and chop the garlic. Finely chop the onion.
  2. Soak the dried mushrooms in 1 ¼ cups water, bring to a boil, and gently simmer for about 10 minutes. Reserve the mushroom stock for later.
  3. Heat a Dutch oven or a thick-bottomed soup pot over medium heat and melt the butter. Add the root vegetables (carrot, parsley root, celery – not the onion yet).
  4. Fry the vegetables until lightly golden (5-8 minutes), stirring occasionally. Add the onion and cook for 5 minutes, stirring occasionally.
  5. Reduce the heat to one-third and start making the roux. Add the flour to the vegetables and fry for about a minute, until the veggies are coated with flour and lightly golden. Stir frequently to prevent the flour from scorching. Add the crushed caraway seeds and ground pepper, and stir.
  6. Add about a cup of water or vegetable broth and whisk to prevent lumps. Add the remaining liquid and stir. Salt to taste, turn up the heat, cover and bring to a boil.
  7. Once the soup starts to boil, add the diced potatoes and boil gently for 10 minutes. Then add the chopped garlic, soaked mushrooms and about 1 cup of stock. Reduce heat and let cook covered for about 5-7 minutes, or until potatoes are tender.
  8. The last step is to add the dried marjoram. Rub the marjoram with your fingers before adding it to release its essential oils. Cook for another 1 minute, then remove the bramboracka soup from the heat.
  9. Taste and season with salt and pepper if necessary. Stir in a spoon of chopped fresh parsley.

Recipe from CookLikeCzechs

Soups and Stews

Carrot Ginger Soup

cathysmahaLeave a comment

My daughter, Megan, made several smooth soups for me after abdominal surgery. Initially, I ate the soup in it’s mild form and frozen some of the leftovers. Now that I’m fully recovered, I decided to spice it up a bit and added sour cream and chili crunch. Yum! Spice it up however you desire!

Carrot Ginger Soup

INGREDIENTS:
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 3 garlic cloves, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • freshly ground black pepper
  • 1 teaspoon maple syrup, optional
  • coconut milk for garnish, optional
DIRECTIONS:
  1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
  2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
  4. Serve with a drizzle of coconut milk, if desired.

Recipe from LoveandLemons

Mexican Dishes · Soups and Stews

Green Chicken Enchilada Soup

cathysmaha1 Comment

What a quick, easy and delicious soup! Temperatures were bitterly cold in Colorado when I made this soup. It came together in 30 minutes or less and was delicious! What an easy dinner for a busy family night. I’m thinking this soup would freeze well, if there are any leftovers!

Green Chicken Enchilada Soup

INGREDIENTS:
  • 2 Tablespoons butter
  • 1lb chicken breasts, chopped into bite sized pieces (I used rotisserie chicken)
  • 1 large shallot or small onion, chopped 
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1/4 cup gluten free flour blend (could use AP flour if not GF)
  • 3 cups chicken stock
  • 1 cup milk, any kind
  • 15oz can gluten free green enchilada sauce (I like Hatch brand)
  • 4oz can chopped green chiles
  • 2, 15oz cans great northern beans, drained and rinsed (I used 1 can white beans, 1 can black beans)
  • 2 teaspoons cumin (I use 1 tsp.)
  • 1 teaspoon dried oregano 
  • 8oz freshly shredded Monterey Jack cheese, plus more for topping
  • Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
DIRECTIONS:
  1. Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
  2. Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
  3. Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.

Recipe from IowaGirlEats

Czech Heritage and Dishes · Soups and Stews

Kapustnica: Slovak Christmas Sauerkraut Mushroom Soup

cathysmaha2 Comments

My Father’s ancestral roots are Czech and Slovak. I’ve always been interested in the ethnic foods of these regions and love trying the foods that they may have eaten. Kapustnica mean Sauerkraut Soup and is often served on Christmas Eve as well as throughout the winter months. Imagine the ingredients of these foods were preserved for use during the winter months. The soup is smoky and a bit sour due to the sauerkraut. The broth is delicious. Serve the soup with a nice crusty bread to complete the meal.

While this is a traditional Christmas soup, I prefer this soup in the cold, dark days of January.

Kapustnica: Slovak Christmas Sauerkraut Mushroom Soup

INGREDIENTS:
  • 1 to 1.5 lbs. Sauerkraut (Frank’s refrigerated is recommended)
  • 1 tsp. caraway seed
  • 1 bay leaf
  • 2-3 links of smoked sausage
  • 3 quarts water
  • 1 oz. dried mushrooms (porcini recommended)
  • pasta (I cooked 1 cup of dried Kluski noodles)
  • Roux:
    • 3 tablespoons oil
    • 1 small chopped onion
    • 1 clove minced garlic
    • 3 tablespoons flour
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • Paprika to taste
    • 1 cup water
DIRECTIONS:
  1. Add three quarts of water to a large pot. Add sauerkraut, caraway seed, and bay leaf. Bring to a boil.
  2. Soak mushrooms in cold water for 15 minutes. Drain and discard liquid. Add to soup.
  3. Using a fork, poke many holes in the smoked sausages. Add to soup.
  4. Simmer soup for 1-2 hours.
  5. Prepare the roux: Add oil to pan. Add onions and cook until translucent. Add garlic and cook for an additional 1 minute. Add flour and stir until mixture is light brown. Add salt, pepper, paprika and ____. Stir to combine. Add 1 cup water. Whisk and cook until mixture thickens. Add to soup. Continue simmering soup.
  6. Remove smoke sausage from soup and slice into pieces. Add back to soup.
  7. Remove bay leaf.
  8. Cook pasta separately. When cooked, add to soup.

Recipe from YouTube

or

https://tasteisyours.com/slovak-sauerkraut-soup-kapustnica/

Kapustnica ( Slovakian Christmas Stew )

https://cookpad.com/uk/recipes/274784-kapustnica-slovakian-sauerkraut-sausage-soup

Soups and Stews

Turkey & Wild Rice Soup — Trader Joe’s Style

cathysmahaLeave a comment

What’s better on a cold night that soup! This Turkey & Wild Rice Soup is very good and easy to make. I must admit, I didn’t use all Trader Joe’s ingredients, but the Holiday Vegetable Hash is such an easy, wonderful addition. If you have a TJ’s near you, I’d highly recommend it!

Turkey & Wild Rice Soup — Trader Joe’s Style

INGREDIENTS:
  • 2 tablespoons TJ’s Olive Oil
  • 1 package TJ’s Holiday Vegetable Hash (seasonal)
  • TJ’s Sea Salt & Pepper
  • 1 package TJ’s Sliced Cremini Mushrooms
  • 2 packages TJ’s Turkey Stock (seasonal) OR Chicken Stock (2 boxes)
  • 1 cup TJ’s Wild Rice (I have also used their Harvest Blend)
  • 2 cups cooked leftover TJ’s Turkey (or Chicken)
DIRECTIONS:
  1. Heat a large pot over medium heat, add 2 tablespoons olive oil.
  2. When oil is hot, add hash and a generous pinch of salt. Sauté until onions are translucent, 3-5 minutes.
  3. Add mushrooms and sauté another 5 minutes.
  4. Add stock and rice to pot and bring to a simmer. Cover and simmer 30 minutes, stirring halfway through.
  5. Remove lid, add turkey and continue to simmer another 15-20 minutes, until rice is cooked through.
  6. Season to taste with sea salt & pepper. Ladle soup into large bowls and enjoy! 

Recipe from Trader Joe’s

Soups and Stews

Leftover Pork and Potato Soup

cathysmaha1 Comment

My son-in-law makes a mean Smoked Pork Butt on his Traeger. (Hopefully, I’ll remember to get the recipe and photos next time). Recently he smoked several pork butts for us and when I brought them home to shred, the broth was so rich. I decided to chill the broth and later skim off the fat (and it was a lot!). I then froze the remaining broth in muffin tins and when frozen solid, I saved for later use in sauce and soups.

This recipe popped us as an idea for a soup and I adapated to my taste, substituting a sweet potato instead of mushrooms. The soup has a slight smoky flavor and so delicious, not to mention, good for you! The recipe can be adapted to use whatever leftover meat and vegetables you may have on hand. But if you have leftover smoked pork and broth…you have to try it!

Leftover Pork and Potato Soup

INGREDIENTS:
  • 2 Tbsp olive oil
  • 2 onions, diced
  • 4 celery ribs, diced
  • 4 large carrots, diced
  • 2 large cloves garlic
  • 1 large sweet potato, peeled and diced
  • 4 medium potatoes, peeled and diced
  • 2 quarts chicken stock
  • 1 to 2 cups leftover pork, cubed into 1/2” pieces or smaller (I used smoke pork)
  • 1/2 cup smoked pork broth (captured during the smoke process–optional)
  • 1 Tbsp dried Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground or rubbed sage
  • 1 tsp ground thyme
  • 1 tsp pepper
  • 2 large fistfuls of fresh kale (or frozen kale)
DIRECTIONS:
  1. Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and cook on medium until the onions just start to turn translucent.
  2. Add the mushrooms and garlic and cook until the vegetables start to become soft.
  3. Add the potatoes and chicken stock and simmer, cooking until the potatoes are fork-tender, about 15-20 minutes.
  4. Add the leftover pork, seasonings and kale and cook until the kale is wilted and the pork is heated through, about 5-10 minutes.
  5. Taste and adjust seasonings, if needed.

Adapted from dontwastethecrumbs

Italian Dishes · Soups and Stews

Italian Sausage Vegetable Soup with Tortellini

cathysmahaLeave a comment

Italian Sausage Vegetable Soup with Tortellini is the perfect soup for a cold autumn or winter’s night.

Italian Sausage Vegetable Soup with Tortellini

INGREDIENTS:
  • 1 pound sweet Italian sausage (casings removed)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 2 cups water
  • 1/2 cup red wine
  • 28 ounces crushed tomatoes
  • 1 cups thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1.5 cups sliced/diced zucchini
  • 1 cup fresh spinach, cut into ribbons
  • 24 ounces fresh tortellini pasta
  • 3 tablespoons chopped parsley
  • shredded mozzarella
DIRECTIONS:
  1. In a large pot, brown sausage. Remove sausage and drain, reserving 1 tablespoon of drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from soup (if needed). Stir in zucchini, spinach and parsley. Simmer, covered, for 30 minutes. Add tortellini during the last 5-10 minutes.
  4. Serve with a sprinkle of Parmesan cheese.

Recipe adapted from allrecipes.com