Tag: soup

New Favorite · Rheumatoid Arthritis · Skinny · Vegan · Vegetarian

Silky Squash Soup…Vegan and Delicious!

cathysmaha3 Comments

Recently, I started a 10-day cleansing/detox diet that requires that I eat primarily fruits and vegetables. I love both but don’t have a strong vegan recipe inventory. One of the bloggers I follow, Lucys Friendly Foods, recently posted a wonderful Silky Squash and Rosemary Soup.  I did not have fresh rosemary on hand so I used a wonderful spice blend from Savory Spice Shops, Cantanzaro Herbs, a mix of Garlic, lemon peel, marjoram, basic, thyme, rosemary and oregano.  The results were yummy!

SILKY SQUASH SOUP

1 tablespoon olive oil
1 onion, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 teaspoon Cantanzano Herbs  (originally recipe calls for 2 sprigs of rosemary)
1 butternut squash, peeled, seeded and chopped
32 ounces vegetable stock
salt and pepper

  • Saute the onion, carrot and celery in the oil until softened but not browned
  • Add the squash and herbs (or rosemary) and stir well
  • Pour in the stock and simmer for 15-20 minutes until the squash is cooked through
  • Remove Rosemary sprigs if you use this option
  • Taste and adjust the seasoning
  • Serve scattered with roasted pumpkin seeds

Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 teaspoon Cantanzano Herbs (or finely chopped rosemary)
1/2 teaspoon salt
1 tablespoon olive oil

  • Preheat the oven to 350 degrees
  • Combine all ingredients and spread on baking sheet
  • Roast for 10-15 minutes until the seeds start to turn golden brown

 

Recipe adapted from Lucys Friendly Foods

Family Favorites · Gluten Free · New Favorite

Hearty Minestrone…winter delight!

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With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone.  My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight!  Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.

This soup freezes beautifully!  With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have.  If you are gluten-free, eliminate the noodles.

Mmmm…making me hungry for another bowl of leftovers!

HEARTY MINESTRONE

2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles

  • In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
  • Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
  • Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.

  • Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
  • To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.

Yield: 8 quarts

Adapted from Creme de Colorado Cookbook 1987

Czech Heritage and Dishes · My Roots

Sauerkraut Soup

cathysmaha1 Comment

My Czech roots are precious to me and this week I enjoyed a hearty stock of Sauerkraut Soup.  This recipe was one of two recipes my Mother made and she was given this recipe by our dear Bohemian friend, Blanche.

I understand that many families serve a Sauerkraut Soup as a traditional Christmas Eve meal but I enjoy it anytime!

After the rich, sweet treats of the holidays, the hearty sauerkraut soup was a welcome change allowing me to walk down memory lane once again.

SAUERKRAUT SOUP

1 pint sauerkraut (add extra caraway seed if desired)
1 cup finely diced ham
1 quart cooked and drained diced potatoes
1 quart Milk (more or less)
chunk butter
1 egg yolk
1 heaping tablespoon of flour
salt and pepper
dill weed garnish (optional)

  • Put enough water on sauerkraut to simmer slowly with ham.
  • When tender, pour milk over and a chunk of butter. Salt and pepper to taste.
  • Break egg yolk into small bowl and whisk.
  • Add flour and mix together.
  • Drop small pieces of the dough into the soup until cooked through, 10-15 minutes.
  • Add cooked, drained potatoes to the soup.
  • Heat until low boil. Serve or cool to serve next day. The flavor is even better the next day!
Nicaragua

Hammocks, Sunsets and Soup in Nicaragua

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Returning from our picnic and hike, free time awaited and it was time to hit the hammock and soak in the amazing beauty of Finca Esperanza Verde (FEV).  Truly a slice of paradise.

Hammock time in Nicaragua

Every time I looked at the horizon from FEV’s dining area, it looked different.  It was a magical experience.  Again, this evening there was a wonderful sunset and shadows not to be missed.

Sunset at Finca Esperanza Verde
Good Night Nicaragua

A wonderful day, with wonderful people, in a wonderful place.  The air was cool and the vegetable soup for dinner hit the spot.  It reminded me that vegetable soup is a world staple, using local vegetables, spices and traditions.  Comfort food for the soul.

Vegetable Soup for dinner!

As the sun set, so did our eyelids, tired but satisfied with another wonderful day in the beauty of Nicaragua.  Tomorrow we would host local school children, on holiday, for a morning of music, art and fellowship.

Note:  The stories of Nicaragua continue for the next several Tuesday postings.  

Czech Heritage and Dishes · Family · My Roots

Mushroom and Barley Soup…a Czech winter delight!

cathysmaha1 Comment

My Czech heritage is fascinating to me.  My Mother gave me The Czech Book Recipes and Traditions in 1982 and it has become a treasure.  The Mushroom and Barley Soup is a favorite of mine.  You can add meat, or if vegetarian, leave it out.  It’s a hearty, healthy winter soup that makes me even more curious about the Smaha Czech heritage.  Požívat! (enjoy)

MUSHROOM AND BARLEY SOUP
Houbová Polévka as Kroupama

2 tablespoons butter or margarine
1/2 pound fresh mushrooms, washing, trimmed and sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup pearled medium barley
1 1/2 cups diced cooked chicken, turkey or beef

  • In a 3-quart saucepan melt butter, add mushrooms, onion, celery, carrot. Cook over moderately low heat, stirring often about 10 minutes.
  • Stir in flour, then the broth.
  • Add barley, cover and simmer until barley is cooked through, about 1 hour.

  • Add cooked diced meat, salt and pepper. For a creamier soup, stir in about 1 cup milk.

Adapted from The Czech Book, Recipes and Traditions, Copyright 1981

Family Favorites

Portuguese Kale Soup…a travel memory

cathysmaha3 Comments

Many years ago, my husband and I had the opportunity to travel to Cape Cod and we spent the night in Provincetown, Massachusetts where we were introduced to this wonderful soup.  We learned that Portuguese sailors and families settled in Provincetown in the 19th century: http://www.provincetowntourismoffice.org/index.aspx?NID=77

When we returned home, I tried to duplicate it and discovered my recipe was very close to the original.

PORTUGUESE KALE SOUP

1/4 cup olive oil
1 large yellow onion
1 pound chorizo
6 cloves garlic, peeled and crushed
8 cups chicken broth
3 potatoes, peeled and cubed
1 package frozen or 1-2 lbs fresh kale
1 can Cannellini beans
1 bay leaf
1/4 teaspoon garlic powder
1/3 teaspoon paprika
Season with salt and pepper to taste

  • Slice or crumble chorizo and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last.  Sausage does not need to cook through.
  • Add liquid and simmer for 10 minutes. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
  • Add potatoes, kale, beans, seasonings and simmer additional 30 minutes.

Serve with hearty rolls or chowder crackers.

New Traditions

French Onion Soup…made easy

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French Onion Soup was introduced to me in my 20s at a restaurant on the Plaza in Kansas City, MO.  It was highly recommended and I have been in love with it ever since.  Thank goodness food processors were invented to help with the teary slicing duty to make this dish.

This recipe is so simple yet so yummy.  I have also added left over roast beef bits if I have them on hand.  Take it for a spin and see if it is a hit at your house!

 FRENCH ONION SOUP

1/4 cup butter or margarine
4 cups thinly sliced onion
4 cans (10.5 ounce) condensed beef broth
1 teaspoon salt
4 to 6 slices French bread (1″ thick)
2 tablespoons grated Parmesan cheese

  • Heat butter in large skillet. Add onions and sauté’; stirring until golden–about 8 minutes.
  • Combine onion, broth, and salt in medium saucepan; bring to boiling. Reduce heat and simmer, covered, 30 minutes.
  • Meanwhile, toast bread slices in broiler until browned on both sides.
  • Sprinkle one side of each with grated cheese; run under broiler about 1 minute, or until cheese is bubbly.
  • To serve: Pour soup into a tureen or individual soup bowls. Float toast, cheese side up, on soup.
Family Favorites · Holidays · My Roots

Thanksgiving Leftovers…Yummy Turkey Vegetable Soup…

cathysmaha3 Comments

My Mother grew up in the depression and had a knack for making the most out of everything.  Every year, she would make a large pot of Turkey Vegetable Soup after the big day.  The aroma of the soup allowed us to relive Thanksgiving Day all over again.  I love to add caraway seed (if you are Czech…it’s a true passion).  Yum!

Turkey Vegetable Soup
Turkey Vegetable Soup

TURKEY VEGETABLE SOUP

1 Turkey Carcass (leftover from holiday meal)
Diced Potatoes
Pearl Barley
Corn
Green Beans
Green Peas
Diced Onion
Diced Celery
Diced Carrots
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste

  • Remove carcass/meat/skin from broth.  Strain broth.  Return bits of turkey to the broth.  Chill overnight.
  • Skim fat from broth.  Bring broth to slight boil.
  • Add vegetables, herbs, and seasoning.  Simmer until vegetables are tender.
Fresh Vegetables and Barley chopped and ready

The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.

Do you have a favorite turkey soup that is tradition in your family?