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.