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.