Souper Tuesday on hiatus

Dane is approaching his busy season so we're sorry to say good-bye to his super Souper Tuesdays!

Creamy Tomato Soup

Ingredients:
3 T olive oil
1 1/2 C chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 T minced garlic (3 cloves)
4 lbs. tomatoes coarsely chopped (5 large)
1 1/2 t sugar
1 T tomato paste
1/4 c packed chopped fresh basil leaves, plus julienned basil leaves for garnish
3 C chicken stock
1 T salt
2 t freshly ground black pepper
3/4 heavy cream
Croutons for garnish

Heat the olive oil in a large heavy bottomed pot over medium low heat.
Add the onions, carrots and saute for about 10 minutes until very tender.
Add the garlic and cook for 1 min.
Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well.
Bring the soup to a boil, lower the heat and simmer uncovered for 30-40 min. until the tomatoes are very tender.
Add the cream and process through a food mill into a bowl, discarding only the dry pulp.
Reheat the soup until just hot and serve with julienned basil leaves and/or croutons.
Enjoy!
Serving suggestion: toasted cheese bread

Tuscan Bean Soup - Sept. 26, 2016

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed

1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed

3 tablespoons olive oil, plus more for drizzling on bread

1/2 pound diced pancetta

2 cups diced yellow onions

1 cup diced celery

1 cup diced carrots

4 cloves garlic, sliced

Salt and freshly ground black pepper

1 (14-ounce) can diced tomatoes

1 (14-ounce) can chick peas, drained and rinsed

2 quarts chicken stock, plus extra water if needed

2 sprigs rosemary

3 sprigs thyme

1 sprig oregano

1 bay leaf

1 teaspoon red chili flakes

2 heads kale, stems removed and cut into bite size pieces

1 loaf Italian peasant bread, cut into thick slices

Parmigiano-Reggiano, grated, for serving

 

• Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
• In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
• Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

 

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Autumn Red Bean Casserole (Sept. 20, 2016)

Autumn Red Bean Casserole

4 Tbsp Butter
3 Medium Yellow Onions, Chopped
1 Large Green Pepper, Chopped
1 Large Clove Garlic, Minced or Pressed
1 lb. Sausage (links or bulk)
3 Cans (15 1/4 oz. size) Kidney Beans, rinsed and drained
2 Cups Dry Red Wine - get a good quality wine...drink the rest:)
1 Bay Leaf and 2 or 3 Whole Cloves
3 Tbsp Tomato Paste
Salt
Freshly Ground Pepper

Butter a 3 Qt. Casserole, set aside.
Melt remaining butter in a heavy skillet, add onions, green pepper and garlic. Saute about 5 min.
Put drained beans in casserole, add sautéed vegetables. In same skillet, brown sausage. Add to bean mixture.

Meanwhile, bring wine to boiling point with Bay Leaf and Cloves, then thoroughly stir in Tomato Paste, discarding Bay Leaf and Cloves.  Pour over bean casserole, salt and pepper to taste. Stir.

Bake at 350 at least 1 hour. Longer cooking improves flavor. Or make the day before.

Serve with mixed green salad and a hearty bread.
Enjoy!

Zucchini Soup - Aug. 9, 2016

2 pounds small to medium zucchini (about 5) stems trimmed but not peeled
1 tablespoon olive oil
1 large yellow onion, chopped
1 medium carrot, chopped
1/2 medium jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 (32 oz.) carton reduced-sodium chicken broth
Salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh basil
6 tablespoons freshly grated parmesan cheese

1. Slice part of one zucchini into julienne strips to equal 1/2 cup strips, cutting each julienne strip about 1 to 1 1/2 inches long. Set aside to use at garnish at end.

2. Quarter all the remaining zucchini lengthwise, then cut into 1/2 to 1 inch cubes. Set aside.

3. Heat olive oil in a Dutch oven over medium high heat. Add onion and carrot, cook stirring frequently about 3-5 minutes or until onion is tender. Add jalapeno and garlic, cook 1 minute.

4. Add broth and zucchini cubes, season lightly with salt and generously with pepper. Heat until boiling. Reduce heat, cover and simmer 30 minutes or until zucchini is very tender.

5. Add basil and cook 2-3 minutes.

6. Remove soup from heat. Carefully, using an emersion blender, blend soup until smooth. (Or allow soup to cool slightly and ladle - in batches - into a blender.) Blend soup until smooth, not frothy.

7. Return to stove and reheat if necessary.

8. To serve, ladle into serving bowls and top each with julienne strips of zucchini and sprinkle fresh grated parmesan cheese on top.

Enjoy!

Caldo Verde (Portuguese Kale Soup)

10 oz. Chourico sausage - 1/4 in. sliced
1 large Spanish onion - diced
2 cloves Garlic - sliced. Don't be afraid to go for a 3rd or 4th. The Portuguese love their garlic.
6 medium Yukon Gold potatoes - diced (Peel if you like, but their skins are thin and they're fine if well washed)
4 Cups Water or half water half Chicken stock or broth
6 Cups Chicken Stock
1/2 lb. Kale or collard greens - thick middle stem removed and leaves cut into 1/2 squares
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Olive Oil for sausage sauté
2 Tablespoons Olive Oil for pureeing

Heat the olive oil in a large pot over medium heat. Add the Chourico slices and cook until lightly browned, 3-5 min. Using a slotted spoon, remove the sausage to a plate, trying to let the sausage drain well into the pot; its fat will flavor the soup.

Dump the onions into the pot, saute until translucent and very soft. Sprinkle in the garlic and cook 2 minutes more.

Add the potatoes, cover everything with water and chicken stock. Bring to a boil then lower the heat so the soup gently simmers. Cook until the potatoes are almost done - check for "almost done" because you don't want them mushy (15 minutes or so depending on how small you've diced them.)

When the soup is cool enough to handle, puree 1 Cup solids, 1 Cup liquid and 2 Tablespoons Olive Oil together until smooth.

Add the puree back into the soup along with half of  the sausage.

Add the greens and bring everything back to a boil. Reduce heat and simmer 20 min. or until the greens are tender and still bright green.

Season with salt and pepper to taste (the sausage will provide salt and seasonings, so taste before you add more!)

Ladle the soup into bowls and garnish with the remaining slices of sausage. Chef's Note: Cooling the soup overnight and reheating it the next day will do wonders for its flavor!

Carefree Crock Navy Bean Soup

1 pound dried navy beans, rinsed and drained
6 cups chicken broth
1 onion, chopped
2 stacks celery, chopped
2 cloves garlic, pressed
1/2 bay leaf
1 can diced tomatoes, undrained
salt and pepper to taste

Combine everything except the tomatoes in a crock-pot. Cook on High for 1 hour, turn to Low and cook 8-10 hours.

When the beans are tender, add tomatoes.

crock pot summer corn chowder

5 russet potatoes, scrubbed well and cubed
2 onions, chopped
2 stalks celery, chopped
2 cans corn, undrained (I used 4 ears of fresh)
2 tablespoons butter
1 can chicken broth
1 cup milk

In a crock-pot, add everything except the milk and cook on low for 8-9 hours. (You know your own crock-pot, so adjust the time accordingly. I cooked the chowder for 5 hours.)

Add the milk and cook for another 30 minutes, then serve up!

(Not Your) Basic Black Bean Soup

1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, pressed
1 small red bell pepper, chopped
1/2 teaspoon oregano (if using fresh herbs, triple the amount: 1/2 t dried = 1 1/2 t fresh)
1/2 teaspoon thyme
1 teaspoon cumin
pinch red pepper flakes
2 cans chicken broth
2 cans black beans, drained (we added a third can of beans at the very end - whole beans)
salt and pepper to taste

In a soup pot, heat oil over medium-high heat and add onion, garlic, and bell pepper. Cook until pepper is wilted and onion is translucent. Do not let garlic brown. Add spices and chicken broth; bring to a boil.

Add 2 cans beans, bring back to a boil. Salt and pepper to taste.

In a blender, puree halt the soup (in batches). Add puree back to soup, reheat (this is where you can add the optional third can of drained beans) and serve.

We served this with a cilantro and sour cream topping that took this Basic Black Bean soup to the next level. Heavenly!

Shrimp Chowder

Shrimp Chowder

8 oz. cleaned shrimp, chopped

1 slice bacon, diced

1 cooked potato, diced

½ cup sliced leek and celery

3 cups chicken stock

1 cup shrimp stock

¾ heavy cream

2 teaspoons minced chives

1 teaspoon herb de province

1 bay leaf

1 tablespoon butter

1 tablespoon potato starch

Season with salt, pepper and a pinch of cayenne

Saute the bacon until it is rendered, remove and set aside, retain the fat, add the butter and saute the leek and celery until soft and tender. Add the potato starch to the chicken stock plus the shrimp stock and bring to a simmer with the bay leaf and province and bacon added for 10 minutes. Season with salt, pepper and cayenne. When it is correct, add the shrimp, heavy cream and potatoes, bring back to a simmer for 4 minutes and remove from heat. Add the chives and serve with crackers or bread and cheese.

To make one cup of shrimp stock use the shells that you have peeled off your shrimp. Place them in a sauce pan add two cups water, ½ an onion, a couple of 1 inch chunks of celery (try to get some celery leaves included), 1 bay leaf. Bring to a simmer, smash the shells a couple of times. Do not add salt or pepper, you will season your soup later. Simmer for 45 minutes, strain through paper towels or a coffee filter back into a measuring cup. Reduce to get one cup.

Carrot and Ginger Soup for Tuesday, June 7, 2016

 

                          Carrot and Ginger Soup

 

Serving Size- 8    

 

  2  pounds  fresh carrots -- Chopped

  2  tablespoons  butter

  2  onions -- minced

  2  cloves  garlic -- minced

  1/4 cup  crystallized ginger

  1  tablespoon  fresh ginger -- minced

   1/2 teaspoon  baking soda

  1 teaspoon  sugar

  2 sprigs  thyme

  1 1/2 cups  carrot juice -- divided

  4  cups  water

  1 tablespoon  vinegar

   salt and pepper -- to taste

 

In a large sauce pan, melt the butter and saute the onions, both gingers and the sugar for about 6 minutes or until onions are soft but not colored. Add the carrots and 1/2 of the carrot juice, the water, the baking soda and the thyme. Bring to a boil reduce to a simmer and cook covered for 20 minutes.

Remove from the heat and allow to cool for 10 minutes. Add the remaining 3/4 cup carrot juice and the vinegar. Process 1/3 of the soup in a blender until smooth. When all is processed taste for salt and pepper. Serve with croutons, a dollop of sour cream swirled in and topped with a teaspoon green onion.

 

Per Serving (excluding unknown items): 122 Calories; 3g Fat (22.7% calories from fat); 2g Protein; 23g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 164mg Sodium.  Exchanges: 0 Grain (Starch); 3 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

 

Souper Tuesday May 10: Spinach and Portuguese White Bean Soup

1 cup chopped onions
2 garlic cloves, minced
2 tablespoons olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch salt
1/2 teaspoon ground fennel
1 medium potato, scrubbed
1 tablespoon fresh lemon juice
2 tablespoons dry sherry
8 oz. fresh or frozen chopped leaf spinach
2 cups low-sodium vegetable stock
15.5 oz. no salt added cannellini beans, undrained
black pepper to taste
chopped fresh parsley for garnish

In a soup pot, saute the onions and garlic in the olive oil, stirring often, for about 5 minutes until the onions soften. While the onions saute, chop the bell pepper.

Add the bay leaf, salt, fennel and bell pepper to the pot and continue cooking for about 5 minutes, stirring regularly.

Cube the potato and add to the pot along with the sherry, lemon juice, greens and stock. Cover and simmer 20 minutes or until the potatoes and greens are tender.

Stir in the beans and gently reheat. Add black pepper to taste and garnish with fresh parsley.

Quick and Spicy Rotisserie Chicken and Black Bean Stew

Serves 4
Start to Finish: 20 Minutes

1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
2 medium carrots, scrubbed and chopped
3 cloves garlic, minced
2 tablespoons chipotles in adobo sauce, finely chopped, sauce included
2 cups low sodium chicken stock, hot
15 oz. can black beans, rinsed and drained
1 cup frozen corn, thawed
2 cups shredded chicken from a rotisserie chicken
2 tablespoons lime juice

Toppings:
1/2 large avocado, cubed
1 medium tomato, cubed or salsa
1/2 cup cilantro leaves
lime wedges

In a large, heavy pot over medium-high, heat the oil. Add the onion, celery and carrots and cook until starting to get tender (about 3 minutes).

Add the garlic and chipotles, stir until fragrant (about 1 minute).

Add the stock, water, beans, corn and chicken and bring to a simmer. Reduce the heat to medium-low and simmer 10 minutes.

Stir in the lime juice.

Ladle into serving bowls and top with avocado, tomato or salsa, and cilantro.  Lime wedges on the side.

Garden Minestrone Soup

1/2 Cup thinly sliced celery
2 cloves garlic, minced
1 can (14.5 oz.) tomatoes
1 Cup thinly sliced Zucchini
1/2 cup broken spaghetti
3 Cups hot water
1 teaspoon basil leaves
1 tablespoon parsley flakes
1/2 Cup thinly sliced carrot
3/4 Cup (1 large) potato, cut into 1/2 inch cubes
1/2 lb. green beans, cut into 1 inch pieces
2 teaspoons instant beef bouillon (I use low sodium)

In a 3-Qt. Casserole, combine all ingredients (how easy!).  Cover (get's easier!). Microwave on High 25 to 35 minutes or until vegetables are tender, stirring once or twice. Enjoy!

Souper Tuesday April 5: Spinach Tortellini Soup

1 (10 oz) package frozen chopped spinach (I use a bag of fresh baby spinach and add it in right before serving. You can also put fresh spinach into each bowl and pour the soup over it to wilt.)
1 teaspoon olive oil
1 medium onion, chopped
1 teaspoon minced garlic
2 cups water
2 cans (14.5 oz each) roasted garlic seasoned chicken broth (I have not seen this in years, so I'm generous with the minced garlic and use organic chicken stock)
1 can (14 oz.) chopped or diced tomatoes
1 teaspoon sugar
1 package (9 oz.) Portobello mushroom tortellini (you can also use cheese tortellini or any kind of pasta - gluten free too!)
3 tablespoons already shredded Parmesan cheese (not grated because you'll want the melted "strings")
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg

If you're using frozen spinach, remove it from package and place on a microwave-safe dish. Microwave on high for 5 minutes to defrost.

Meanwhile, heat the oil on medium in a 4 1/2 Qt. Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until tender. Add water and broth.

Raise the heat to high and bring the pot to a boil.

If you're using frozen spinach, drain well, squeezing out the excess water. Add it to the pot.

Add tomatoes with their juice and the sugar. Stir to mix well.

Add tortellini and bring the pot back to a boil. Reduce heat to medium, maintaining a slow boil, and cook for 5 minutes.

Meanwhile, in a 1 cup or larger glass measure, combine the parmesan cheese (salt and pepper to taste) and egg. (I don't add the salt - the canned tomatoes and cheese provide enough saltiness for my taste.)  Stir vigorously with a fork or a small whisk.

When the soup has cooked for 5 minutes, slowly drizzle the egg mixture into the pot, stirring constantly. Stir and cook for 2 minutes. Remove from heat (now you can add the fresh baby spinach).

Spoon into bowls and serve immediately. (You can also put the baby spinach into the bowls and pour the soup over to wilt the spinach).

Makes 4 generous servings. Enjoy!

Portobello Mushroom Chili (Souper Tuesday March 29)

5 cups diced, stemmed portobellos
3 cups water
1 cup yellow onion diced
2 teaspoons diced garlic
2 cups tomato crushed (I used canned)
1 teaspoon salt
1 teaspoon cumin
1 tablespoon chili powder
1/8 teaspoon cayenne
Garnish with green onion and cheddar

Place all ingredients except garnish in soup pot. Bring to a boil then reduce to simmer 15 minutes.
Enjoy!

Souper Tuesday March 21 - Coconut Curry Lentil Soup

Coconut Curry Lentil Souper Tuesday

1 tablespoon coconut or olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons tomato paste

2 tablespoons curry powder

½ teaspoon red pepper flakes (or more to taste)

4 cups vegetable broth

1 can coconut milk

15 ounce can diced tomatoes

1 ½ cups dry petite red lentils, rinsed and sorted

2 to 3 handfuls chopped spinach, kale or other green

Salt and pepper to taste

Chopped cilantro, chopped green onion and/or sour cream for garnish

 

In stockpot, heat coconut oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook for another minute.

Add vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to boil, then simmer on low heat for 20 to 30 minutes until lentils are very tender. (My experience: Check the lentils at 15 minutes because they will cook during the “bring up to a boil” process and then they’ll be done earlier…and not mushy after 30 minutes of simmering.) Season with salt and pepper. (I put the salt and pepper on the table and let everyone season their own soup.) 

Just before serving, stir in spinach or other greens and garnish with cilantro, green onion and/or sour cream. (My experience: Because we usually have leftover soup, and because I like my greens bright green, I put chopped kale greens in a soup bowl and cover lightly with a damp paper towel and “steam” them in the microwave for 45 sec. to 1 min. Then I remove the paper towel and pour the heated soup over the greens and add the garnishes.)

Enjoy and we’ll see you at the next Souper Tuesday!

Spring Squash Souper Tuesday March 15th

Spring Squash Souper Tuesday March 15, 2016

Ingredients:

2 tart apples

1 Granny Smith apple

4 Tablespoon butter (I use less)

2 Cup finely chopped yellow onion

1 Tablespoon curry powder

3  pounds butternut squash or other squash or pumpkin (I buy the packaged cubes)

5-6 C chicken stock or vegetable stock

1 C apple cider or apple juice

salt and pepper to taste

fresh parsley or cilantro, chopped for garnish

Directions: (put on some good music)

Lovingly core and chop tart apples. (Granny Smith will be shredded later for garnish)

Melt butter in a large pot, add chopped onion and curry powder, cover and cook over low heat until onions are tender (about 15 minutes).

Peel the squash, scrape out the seeds and chop into large cubes (or open the packaged cubes). When the onions are tender, add 4 cups stock, squash and tart apples and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 minutes depending on how big the cubes are (poke the cubes with a toothpick to test for doneness).

Puree the soup with a potato masher or in a blender (small batches) or food processor. Add apple cider or juice and 1-2 cups additional stock until soup reaches the desired consistency. Season with salt and pepper, simmer briefly to heat.

Garnish with shredded apple and chopped parsley or cilantro.

This soup will keep in the refrigerator for several days.