Soups

Interesting Find – Backyard Safari Company White Bean Chili

Published on by carol lou

I am always on the lookout for new products, especially those that are quick, easy and delicious. I heard terrific comments about Backyard Safari Companys While Bean Chili mix that my daughter and her friends all raved about in the Atlanta area. That was certainly enough to peak my interest and order some. I have to admit it is a pretty amazing soup mix. I ordered six and gave a few away. Here is the comment one friend sent to me after trying the mix :

The white bean chili is AMAZING!!!!!! Our new fav! I’m on line now ordering more!!!! Thank you, Thank you, Thank you

I think you will agree, it is a pretty amazing spice mix that you make with simple ingredients; boneless skinless chicken breasts, onion, white beans, chicken stock, green chilis, sour cream, heavy cream or half and half, and their seasoning packet. Perfect as a stocking stuffer or delicious dinner with family and friends. Enjoy!

Potato Soup

Published on by carol lou

This soup is easy to prepare and the results are delicious. I had an abundance of Idaho potatoes and the weather was cool and thought it would be the perfect night for Potato Soup. A great combination of vegetables and potatoes, feel free to add other vegetables you might have on hand. I like to top the soup with shredded cheddar cheese and crispy bacon, but you could also add any additional topping such as sour cream, chives or other favorite baked potato toppings.

Print

Potato Soup

Servings 6

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 4 cups potatoes, peeled and diced
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 tablespoon parsley, minced
  • 3 cups chicken broth
  • 1 1/2 cup corn (optional – frozen, fresh or canned – drained)
  • 2 cups milk
  • 2/3 cup heavy cream
  • salt and pepper

Instructions

  1. In a large stock pot, melt the butter. Add the onion and cook over medium heat until transparent. Add the garlic and cook 1 minute. Stir in the potatoes, celery, parsley and carrots. Pour in the chicken broth and bring to a boil. Reduce heat to simmer, partially cover and cook until the potatoes are tender – 20 – 30 minutes. When the potatoes are fork tender, lightly mash the potatoes with a potato masher, until your desired consistency – I like to keep my potato soup quite chunky. Add the corn, milk and cream. Add salt and pepper, to taste. Return heat to medium – low, cook approximately 30 – 45 minutes, uncovered, until the soup is hot and creamy. (Taste again to see if you need to add more salt or pepper.) Stir a few times during this final stage of cooking. Top with your favorite toppings, if desired – serve.

Vegetable Soup with Ham and Barley

Published on by carol lou

I rarely purchase a ham so I never have a leftover ham bone for soup.  One of my greatest finds is Honey Baked Ham sells ham bones for soup.  Yes, large ham bones and they have plenty of meat left on them, perfect for soup.  This time the price was $7.26 – I think this is a bargain for a ham bone with the great Honey Baked favor and lots of meat.  During this cold snap, in my opinion there is nothing better than a bowl of soup.  This time I added vegetables and barley and it sure is a winning combination.  Next time you are looking for a soup recipe, stop by your local Honey Baked Ham store and pick up one of their ham bones, absolutely the perfect base for this delicious soup.

Print

Vegetable Soup with Ham and Barley

Ingredients

  • 1 ham bone
  • 10 cups chicken broth
  • 1 14 oz can diced tomatoes
  • 1 medium onion, diced
  • 1 russet potato, peeled and diced
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 3/4 cup barley
  • 1 cup fresh green beans
  • 2 teaspoons dried oregano
  • salt and pepper, to taste

Instructions

  1. In a large dutch oven place the ham bone and cover with the chicken broth, it will probably not be totally immersed. Stir in the chopped onion and undrained can of tomatoes.  Cover, bring to a boil and reduce heat to simmer for one hour.  Remove the bone and remove all of the meat from the bone.  Return the meat to the broth.  Add the potatoes, celery and carrots.  Simmer for 45 - 60 minutes over a very low flame.  Bring to a boil, add the barley and green beans and cook for an additional 15 - 20  minutes, or until the barley is tender.  Remove from heat and let sit for 10 minutes.  Serve. 

Broccoli Cheddar Soup

Published on by carol lou

Looking for a quick to prepare dinner?  Broccoli Cheddar Soup is a perfect weeknight meal.  Delicious served with warm crusty bread and a salad.  This is a fantastic entree for the busy month ahead, leftovers make a great lunch!

 

Print

Broccoli Cheddar Soup

Servings 4

Ingredients

  • 2 tablespoons butter
  • 2 cups peeled and diced potatoes
  • 1/2 yellow onion, chopped
  • 2 tablespoons flour
  • 2 cups milk
  • 1 3/4 cups chicken broth
  • 3 cups broccoli, chop florets, thinly slice stems
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon fresh lemon juice

Instructions

  1. Melt butter in a large saucepan over medium heat.  Add potatoes and onion, cook stirring occasionally until onion is tender, about 5 minutes.  Add flour and cook stirring constantly for 2 minutes.  Gradually add milk and broth,  Bring to a simmer and cook until potatoes are tender, approx. 10 -15 minutes, stir occasionally.  Add broccoli and cook until broccoli is tender about 5 - 8 minutes longer.  Remove from heat and stir in cheese.  Add lemon juice, season with salt and pepper.

White Chicken Chili

Published on by carol lou

A few days ago, I was on the phone with my daughter and she commented to me that she had the best Chicken Chili at a friends house for dinner.  I immediately started thinking, I have a great White Chicken Chili recipe, but where is it?  I have so many recipes floating around my kitchen, I searched and finally found it.  The problem with my recipes is I write them as I prepare then, not in alpha or categories, someday I will sort them into a better system! This recipe is perfect when time is short, I start this soup on the stove top and finish in the oven.  We prefer our chili on the mild side, if you like more heat, step up the amount of cumin, chili powder and you can even add a pinch or two of cayenne.

Print

White Chicken Chili

Ingredients

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 5 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 1 15/5 oz can garbanzo beans, drained
  • 1 4 oz. can chopped green chilies
  • 2 boneless skinless chicken breasts
  • 1 15 oz can corn, drained
  • TOPPINGS
  • grated Monterey Jack cheese
  • diced avocado
  • sour cream
  • hot sauce

Instructions

  1. Preheat oven to 350 degrees.  In a large dutch oven, add canola oil -  saute onion, garlic, cumin and chili powder over medium heat until tender.  Add chicken broth, bring to a boil, add chicken to the mixture, reduce heat to medium, cover and cook for 15 - 20 minutes.  Remove chicken and shred. Return to the broth and add the remaining soup ingredients.  Remove from heat, cover and place in a 350 degree oven for 35-45 minutes.  Serve with desired toppings  Serves 6-8

 

Alaska Inspired Crab Soup

Published on by carol lou

We just returned from a wonderful cruise to Alaska on the Norwegian Bliss.  One of our excursions was going out on the Aleutian Ballard, as seen on Discovery Channel’s – The Deadliest Catch.  It was not what you think, we were not on rough seas hauling in crab pots.  What we did experience was a wonderful trip that showed us exactly how they catch crabs, eels, rock fish, haddock, prawns and other fish from the Alaskan waters.  Our guides were experienced captains and crew members from the show.  It was an extremely informative day on an unusually warm day in Ketchikan, Alaska.  I thought this was the perfect recipe to post after our wonderful trip north. 

Print

Alaska Inspired Crab Soup

Servings 4

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon grated oniion
  • 2 tomatoes, chopped
  • 1/2 cup thinly sliced mushrooms
  • 1 teaspoon fresh chives, minced
  • 1 pound lump crabmeat
  • salt, to taste
  • cayenne pepper, to taste
  • 1 3/4 cups half and half
  • 3 tablespoons brandy
  • 1 cup hot cooked rice
  • 2 tablespoons Italian parsley, minced

Instructions

  1. Melt the butter in a saucepan.  Add the onion and saute until transparent.  Add the tomatoes, mushrooms and chives.  Cook for an additional 2 - 3 minutes, stir frequently. Add the half and half. bring to a boil.  Add the crab meat and brandy, heat through.  Season with salt and cayenne and cook an additional minute.  Place 1/4 cup of hot cooked rice in the each of 4 soup bowls.  Ladle the soup over the rice.  Garnish with parsley.

 

 

Interesting Find – Man Cave Craft Eats/Bruschetta Soup Recipe

Published on by carol lou

I think I have mentioned in prior posts that I frequently receive requests to try new products that you, my readers, might be interested in.  When Man Cave Craft Eats  sent me a request, I took one look at their product line of meats/sausages and immediately was interested.  Not only did their product line look interesting, they also have a program they sponsor called Bite Back/Fight Hunger program.  For every package they sell, they provide a single meal for a needy child.  Between their product line and community support program, I sent them a note that I would love to try their products.  Not long after, a cooler arrived on my porch from Minnesota with a wonderful assortment of their products.  The entire assortment they sent me is mouthwatering. The first one I tried was their Chicken Sausage with sun-dried tomato, basil and garlic.   It took some thought as to what recipe could I create that would highlight this product.  Out came my soup pot, the rest is history  I have to admit I think this is one of the best soups I have made, with the garlic croutons on top, it was like eating bruschetta in a bowl.  From a group of food entrepreneurs who started with two folding chairs and a table at the Minneapolis Farmers Market, they have certainly won me over as a fan. 

 

 Man Cave Craft Eats is available at select retailers nationwide, including Giant, Food Lion, HyVee, Publix (coming in April), and more.

 

Print

Bruschetta Soup

Ingredients

  • 1 pound chicken sausage - I used Man Cave Craft Eats brand
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 15 oz cans cannellli beans, rinsed and drained
  • 1 15 oz can diced tomatoes
  • 1/2 cup red wine
  • 32 oz. chicken broth
  • 3 cups fresh spinach
  • salt and pepper, to taste
  • garlic croutons
  • grated Parmesan cheese

Instructions

  1. In a large dutch oven over medium-high heat add olive oil, cook sausage, onion, celery and carrots for 5 - 8 minutes until soft.  Add the beans, can of tomatoes with juice, red wine, and broth.  Bring to a boil, reduce heat to low, cover and cook 40 minutes.  Stir in spinach, cook an additional 15 minutes.  Salt and pepper, to taste.  Ladle into bowls, top with garlic croutons and grated Parmesan cheese.

    Garlic Croutons

    Preheat oven to 350 degrees. Cube french bread into 1-inch cubes.  In a large frying pan, melt 2 tablespoons of butter and 1 tablespoon of olive oil.  Add 1 clove of minced garlic.  Cook over medium heat stirring constantly for 1 minute.  Remove from heat.   Toss cubes with the garlic butter, pour onto a foil-lined baking sheet and bake for 15 minutes.  Stir cubes once or twice while cooking.

    If you are using plain chicken sausage - I would add 2 tablespoons diced sun-dried tomatoes, 1 tablespoon minced fresh basil and 1 clove of garlic, minced, along with the celery and carrots.


Mexican Corn Soup

Published on by carol lou

Typically, recipes for Mexican style soups use prepared taco seasoning mixes.   This recipe is based on a corn based broth and easy to find ingredients that make this soup, in my opinion, one of the tastiest soups you can make in very little time.  The fresh chips are so good you will want to make them as a snack, even when you are not making the soup.  If you have leftover chicken or a rotisserie chicken, you can simplify this recipe by simply shredding the chicken and adding that to the broth.

Print

Mexican Corn Soup

Servings 4

Ingredients

  • 3 1/2 cups fresh or frozen corn kernels
  • 1 1/2 cups chicken broth
  • 4 tablespoons butter
  • 2 cups milk
  • 1 teaspoon cumin
  • 1 4 oz. can diced green chilies
  • 4 dashes Tabasco sauce
  • 1 28 oz. can diced tomatoes, drained
  • 2 - 3 boneless skinless chicken breasts
  • 8 corn tortillas
  • canola oil for frying
  • salt and pepper
  • condiments salsa, sour cream, diced avocado

Instructions

  1. In a blender or food processor, puree corn in chicken broth.  In a large dutch oven, melt butter, add corn puree and cook over medium heat for 4 - 5 minutes.  Add milk, cumin, tomatoes, green chilies, Tabasco sauce, and a 1/4 teaspoon of freshly ground black pepper.  Bring mixture to a boil,  add chicken breasts, reduce heat to medium low and cover.  Cook 25 minutes, stirring frequently  Remove chicken breasts, shred chicken and return to soup.  Simmer an additional 25 minutes.  

    Stack tortillas and cut into 8 wedges.  Heat 1/2 inch of oil in a heavy skillet and fry tortillas until golden.  Remove to a paper towel lined baking sheet and sprinke with salt.  Serve soup with desired condiments and top with tortilla chips.

Zucchini Soup

Published on by carol lou

You just never know what I am going to make with my farmers’ market finds.  This time, zucchini is the ingredient.  How about cold zucchini soup?    I always experiment with my recipes and love feedback from friends especially with any new recipe concoction.  I served this last weekend and all responses were very positive.  So, I will definitely make this recipe again and you should definitely give it a try.  Perfect to make with the abundance of zucchini that is on the horizon at all markets.  

Print

Zucchini Soup

Ingredients

  • 2 pounds zucchini, thinly sliced
  • 1/2 cup yellow onion, minced
  • 1/4 cup unsalted butter
  • 2 teaspoons curry powder
  • 1 cup half and half
  • 3 cups chicken broth
  • salt, to taste

Instructions

  1. Saute zucchini and onion in butter for 10 minutes.  Add curry powder, half and half, chicken broth.  Bring to a boil and simmer for 15 minutes.  Add salt.  Let mixture cool.  Puree in a food processor and chill.  Serve with a dollop of sour cream and a sprinkling of fresh chives, if desired.

Caramelized Onion Soup

Published on by carol lou

Who doesn’t love a delicious bowl of onion soup topped with a cheese crouton?  I was curious where this soup originated from – I assumed France since it is typically called French Onion Soup.  To Wikipedia I went and here is what I found:

Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and cheese melted on top. The crouton on top is reminiscent of ancient soups.

This soup requires time, so definitely not a thirty minute meal.  Slowly caramelizing the onions is the key to this delicious soup; that is the reason I titled my soup Caramelized Onion Soup. 

A delicious treat on a cool spring evening.

Print

Caramelized Onion Soup

Servings 4

Ingredients

  • 3 sweet yellow onions, sliced thin
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 2 quarts beef broth
  • 2 teaspoons fresh thyme minced
  • 1 teaspoon salt and pepper or to taste
  • 1/4 cup sherry
  • 1/2 baguette sliced in 1/2 inch slices
  • 8-10 ounces gruyere cheese grated

Instructions

  1. In a large dutch oven, melt butter, add sliced onions, sugar and salt.  Cook for approximately one hour over medium low heat, stirring frequently until onions are caramelized and dark brown.  Add stock, thyme, sherry, salt and pepper.  Simmer on low for 45 additional minutes.  

    Preheat broiler.  On a foil lined baking sheet place baguette slices and top with grated cheese.  When ready to serve the soup, broil bread sliced until cheese is melted and edges begin to brown, watch carefully. 

    Ladle soup into bowls and top with toasted bread slices, serve.