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Category: Soups & Stews

Thai Lemongrass Soup with Shrimp (Tom Yum Goong)

Thai Lemongrass Soup with Shrimp (Tom Yum Goong)

thai1 inch piece fresh ginger, peeled

4 C. low-sodium chicken broth

2 to 3 lemongrass stalks, cut into 2-inch lengths

2 Serrano chiles seeded and chopped (see head note)

1 Tbs. Thai or Korean roasted chile paste (optional)

1/2 lb. medium shrimp, shelled and deveined

1 C. drained canned straw mushrooms (any fresh mushrooms may be substituted)

Juice of half a lime

Chopped fresh cilantro for serving

 

Finely chop half of the ginger. To a large pot, add the chopped ginger, the remaining chunk of ginger, the chicken broth, lemongrass and chiles. Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes. Add the chile paste if using, the shrimp and the mushrooms to the pot. Simmer until shrimp are firm and cooked through, 1 to 2 minutes. Remove from heat and stir in the lime juice. Discard the large pieces of lemongrass, ginger and chiles (if you opted not to chop them). Ladle into bowls and sprinkle with cilantro.

 

 

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Sweet Pea Soup with Parmigiano Toast

Sweet Pea Soup with Parmigiano Toast

soup2 T. extra-virgin olive oil (EVOO)

4 slices bacon, chopped

1 large yellow onion, chopped

3 garlic cloves, chopped

1 T. fresh thyme leaves, chopped

salt and fresh ground black pepper

a couple dashes of hot sauce

2 10oz boxes frozen peas

1 quart chicken stock or broth

1/2 C. heavy cream or half-and-half

8 slices baguette

1/2 C. grated Parmigiano-Reggiano

1/4 C. fresh flat-leaf parsley, chopped

zest and juice of 1 lemon

 

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crisp, about 3-4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, for 4-5 minutes, or until the onions are tender. Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2-3 minutes. Transfer the onions and peas to a blender or food processor with 1/2 C. of the chicken stock and puree until smooth. Add the pureed peas back to the soup pot and stir in the remaining chicken stock and the cream, bring up to a simmer, and cook for about 8-10 minutes. While the soup is simmering, toast the baguette slices until golden brown in the broiler or toaster oven. In a bowl, mix the Parmigiano with the reserved crispy bacon and the parsley. Once the toast is nice and golden, sprinkle the bacon-Parmigiano mixture over the bread and return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Float 2 Parmigiano toasts on top of each soup bowl and serve immediately.

 

 

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Taco Soup in the Crock Pot

Taco Soup in the Crock Pot

1 lb. ground beef

1 (1.12-oz.) taco seasoning packet

1/4 C. water

1 (15-oz.) can black beans, undrained

1 (15-oz.) can Texas ranch beans, undrained

1 (16-oz.) can kidney beans, undrained

1 (16-oz.) can chili beans, undrained

1 (15.25-oz.) can corn, drained

1 (24-oz.) jar Picante sauce

 

Brown ground beef over medium-high heat on stove-top. Drain fat.  Add in taco seasoning and 1/4 C. water. Put beef in slow cooker. Add all other ingredients.  Cook on Low for 6 to 8 hours. Serve with sour cream, shredded cheese and tortilla chips, if desired.

 

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Greek Stew

Greek Stew

4 chicken breasts

2 cans stewed diced tomatoes

1 can quartered artichoke hearts with juice

15-20 pitless Kalamata olives

1 box of instant couscous

Feta cheese (optional)

 

Lightly spray slow cooker with nonstick spray. Place chicken breasts in bottom of the pot. Pour in stewed diced tomatoes, artichoke hearts and olives, and stir. Cover and cook on medium for six hours or on low for eight hours. To serve, prepare some five-minute instant couscous and put a serving in a bowl. Place one piece of chicken on top, spoon broth over the meat and then lightly sprinkle with feta cheese, if desired.

 

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Tomato Pesto Soup

Tomato Pesto Soup

 

1 onion, chopped

2 cloves garlic, minced

3 carrots, shredded

3 stalks celery with leaves, chopped

14 oz. can diced tomatoes with seasonings, undrained

6 oz. can tomato paste

1/2 tsp. dried oregano leaves

1/4 tsp. dried thyme leaves

1/4 tsp. pepper

1/2 tsp. salt

2 C. water

2 C. vegetable broth or chicken stock

1 C. instant rice

1/2 C. pesto

1/2 C. grated Parmesan cheese

 

Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crock pot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup.

 

Yield: 6 servings

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Spicy White Chicken Chili

Spicy White Chicken Chili

Spicy White Chicken Chili

3 (15-oz.) cans Great Northern beans, undrained

1 (16-oz.) jar salsa

1 (4-oz.) can green chilies

4 boneless, skinless chicken breast halves, cut in bit-size pieces

1 C. chicken broth

2 tsp. ground cumin

2 tsp. chili powder

1 (8-oz.) pkg. shredded Monterey Jack cheese

1 (8-oz.) pkg. Colby Cheddar cheese

 

Put beans, salsa, chilies, chicken breasts, chicken broth, cumin and chili powder into slow cooker.  Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve.

 

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New World Chili

New World Chili

 

1 lb. turkey breast tenderloin, cut into 1-inch pieces

1 28-oz. can diced tomatoes

1 15-oz. can black beans, rinsed and drained

1 8-oz. can tomato sauce

1 C. peeled, seeded and cubed butternut squash or pumpkin

1 medium onion, chopped

1/2 C. chicken broth

1/2 C. frozen whole kernel corn

1/2 C. dried cranberries

1 fresh jalapeño pepper, seeded and finely chopped

1 T. chili powder

1 clove garlic, minced

Chicken broth

2 C. shredded fresh spinach

4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 C.)

 

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 C. chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.

 

Servings: 6

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Souped Up Party

Souped Up Party

Soup spells comfort ― in my dictionary, anyway ― and that’s exactly what many people yearn for after the overindulgent holiday season. A mug or bowl of steaming broth can soothe frayed nerves and recharge party conversation to get the new year off to a happy start. Best of all, a selection of soups is a simple way to entertain casually. Our flavorful soups range from thin to thick, and all make enough to feed a crowd ― they can even be made in advance. Make one soup for 8 to 12 guests, or serve all four for a big group.

Fruit and Cheese Platter
Sausage & Tortellini Soup
Cilantro Lime Chicken Soup
Steak and Mushroom Soup
Leek & Fennel Chowder with Smoked Salmon
Creamy Garlic Spinach Soup with Garlic Croutons
Soup Toppers
Herbed Foccacia sticks, crusty breads, Cheese Twists, breadsticks, Mini Muffins and/or rolls
Butter and/or EVOO
Petite Desert Options – Small Wedges of Brownies or Cheesecake, A good Chocolate Bar, Fruit

Asian Chicken and Chili Soup

Asian Chicken and Chili Soup

6 C. chicken broth

2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces

2 T. soy sauce

1 to 3 tsp. Asian hot chili sauce

3 C. (12 oz. s) diced poached chicken

1 bunch (6 oz. s) watercress, large stems trimmed

2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces

 

In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes. Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.

Papa al Pomodoro

Papa al Pomodoro

3 T. extra virgin olive oil (EVOO), plus some for drizzling

4-6 garlic cloves, chopped

1 medium to large onion, finely chopped

1 15oz can petite diced tomatoes

1 28oz can crushed tomatoes

Salt and freshly ground black pepper

1 quart chicken stock or broth

4 C. chopped or torn stale bread (about 1/2 pound)

2 15oz cans small white beans, such as Goya brand (smaller than cannellini beans)

1/2 C. grated Parmigiano-Reggiano, to pass at the table

10 fresh basil leaves, torn (optional)

 

Heat a medium soup pot over medium heat. Add the 3 T. EVOO, the garlic and three fourths of the onions. Cook 7-8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls. Top with grated cheese, an additional drizzle of EVOO, a spoonful of the remaining finely chopped raw onions, and torn basil. The basil, and only the basil, is optional.

 

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Cheese Enchilada Chowder

Cheese Enchilada Chowder

cheese enchilada chowder

1 15-ounce can black beans, rinsed and drained

1 14-1/2-ounce can diced tomatoes, drained

1 10-ounce package frozen whole kernel corn

1/2 C. chopped onion

1/2 C. chopped yellow, green or red sweet pepper

1 small jalapeno pepper, seeded, if desired, and finely chopped

1 19-ounce can enchilada sauce

1 10-3/4-ounce can condensed cream of mushroom or cream of chicken soup

2 C. milk

1 C. shredded Monterey Jack cheese (4 ounces)

1 C. shredded cheddar cheese (4 ounces)

Dairy sour cream (optional)

Guacamole (optional)

Tortilla chips, coarsely broken (optional)

In a 3-1/2 to 5-quart slow cooker combine black beans, tomatoes, frozen corn, onion, sweet pepper, and jalapeño pepper. In a large mixing bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.  Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in Monterey Jack and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.

 

Yield: 6 servings

Calories: 374

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Fast Pea Soup

Fast Pea Soup

1 10 oz. package frozen peas

2 green onions, chopped

2 C. low-fat reduced sodium chicken broth

1/2 tsp. dill weed

8 oz. plain lowfat yogurt

 

Combine peas, onions, 1/4 C. of the chicken broth and dill in microwave safe dish.  Cover and cook on high till peas are extremely tender (8-10 minutes).  Cool, then add the rest of the chicken broth.  Pour half of the pea mixture into a food processor or blender and blend until smooth.  Transfer to another container and process the rest.  Cover the pea mixture and chill until serving time.

 

With a wire whisk, blend in 8 oz. of yogurt.  Garnish each serving bowl with an extra dollop of yogurt, if desired.

 

Fat Smash Baked Bean and Chicken Stew

Fat Smash Baked Bean and Chicken Stew

4 oz. Roasted Skinless Chicken Breasts

2 oz. Bush’s Best Homestyle Baked Beans

2 oz. S&W Butter Beans

2 oz. Progresso Dark Red Kidney Beans

1/4 C. chopped White Onion

2-2/3 tsp. Del Monte Ketchup

2 tsp. Country Dijon Mustard

2 tsp. Worcestershire Sauce

1 tsp. B&G Dark Molasses

1 tsp. Brown Sugar

 

Preheat oven to 350°F. Combine all ingredients in an oven safe casserole dish. Mix until all ingredients are blended. Bake, uncovered, for 55 to 60 minutes.

Fat Smash Turkey Kielbasa Stew

Fat Smash Turkey Kielbasa Stew

1/4 lb. Oscar Mayer Louis Rich Turkey Kielbasa

1 tsp. Shredded Swiss Cheese

3/8 Medium Apple

2 White Onion Rings

1/3 lb. Red Potatoes

1/4 lb. Sauerkraut

1/4 C. Chicken Stock

1 pinch Ground Caraway Seeds

 

Place half the sliced Kielbasa in a crockpot and top with sauerkraut. Cover with remaining sliced kielbasa, cored apple rings and onion rings. Top with quartered potatoes. Add chicken stock and sprinkle with caraway seeds. Cover and cook on high heat 4 hours or until potatoes are tender. Serve sprinkled with shredded swiss cheese.

Fat Smash Carrot Soup

Fat Smash Carrot Soup

1 tsp. Butter

10 Carrots, chopped

1 small Onion, chopped

5 C. Vegetable or Beef Broth

3 tsp. Curry Powder

1/4 C. Brown Rice

1 tsp. minced Ginger

2 Cloves Garlic, minced

Parsley Sprig, Bay Leaves, Salt and Pepper

 

Melt butter in medium skillet. Add carrots and onion and sauté until soft, approximately 10-15 minutes. Next add remaining ingredients, bring to a boil and simmer for 30-40 minutes. Remove parsley and bay leaves; pour mixture into blender (in batches) and puree. Serve hot or cold. 4 servings

Fat Smash Seafood Gumbo with Brown Rice

Fat Smash Seafood Gumbo with Brown Rice

1 lb raw seafood, in any combination of fish or shrimp

1⁄3 C. whole wheat flour

1⁄3 C. olive oil

1 C. onion

3 cloves garlic

1 C. celery

1 C. green pepper

3 T. file powder

1 tsp. cayenne pepper

1 1⁄2 quarts vegetable stock

1 1⁄2 C. okra

1 C. tomatoes

1 T. each fresh oregano, basil ,thyme

1⁄2 lb seafood sausage, cooked and sliced (optional) – available at specialty markets

Salt and pepper to taste

8 oz brown rice

1 quart water

Salt to taste

 

Heat olive oil over medium-low heat and add flour. Stir into a paste and cook for several minutes until a rich nutty brown. This mixture is called a “roux.” Add diced onion, garlic, celery and green pepper to roux and cook for approximately 2-3 minutes, stirring constantly. Roux will cling to vegetables. Add seafood and cook for 2-3 minutes. Add file powder and cayenne powder. Add chicken stock and bring mixture to a simmer for ten minutes, stirring constantly. Add okra and tomatoes (and sausage if using) and cook for 2 minutes. Season to taste with salt. To make brown rice, bring rice, 1 quart of water, and salt to boil in an uncovered pot. Then reduce heat to low, cover, and simmer for approximately 45 minutes.

Fat Smash Hearty Black Bean Soup

Fat Smash Hearty Black Bean Soup

1 lb. black beans (soaked in water overnight or for at least 6 hours)

2 medium onions, chopped

2 small carrots, chopped

1 celery stalk, chopped

4 tsp. extra virgin olive oil

4 cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. cumin

1 tsp. soy sauce

1 T. fresh lemon juice

 

Drain the beans. Put them in a large pot and add water to cover. Simmer beans until they are soft, about 1 1/2 hours. Sauté’ onion, celery, and carrots in olive oil. Add garlic, oregano, cumin, and soy sauce. Cook, while stirring, for 5 minutes. Add the vegetables to the beans. Cook for another 30 minutes. Add more water if necessary. Just before serving, add the lemon juice.

Fat Smash Greek Vegetable Stew with Garbanzo Beans

Fat Smash Greek Vegetable Stew with Garbanzo Beans

1 tsp. Olive Oil

2 C. diced Onion

1 1/2 C. diced Green Bell Pepper

2 C. sliced Mushrooms

2 C. sliced Artichoke Hearts

1 tsp. Cumin

1 pinch Cinnamon

2 tsp. Minced Garlic

1 1/2 qt. Vegetable Stock

3 C. Roma Tomatoes, chopped

Salt and Pepper to taste

2 C. cooked (or rinsed canned) Garbanzo Beans

1 tsp. Lemon Juice

1/3 C. Kalamata Olives, pitted and sliced

1 tsp. minced fresh Oregano

2 tsp. minced Mint

2 tsp. minced Dill

1/2 C. crumbled Feta Cheese

 

In a sauté pan, heat olive oil over high heat and add onion, pepper, mushrooms, artichokes, cumin and cinnamon. Cook until golden brown, approximately five minutes, stirring occasionally. Add garlic and stir. Cook for 30 seconds just until the aromas are released. Add stock and simmer for 15 minutes. Add tomatoes and garbanzo beans and simmer an additional five minutes. Remove from heat. Add lemon juice, olives and herbs and serve in bowls garnished with crumbled feta.

Aria’s Creamless Mushroom Soup

Aria’s Creamless Mushroom Soup

 

2 T. olive oil

1 medium onion, peeled and diced

1 celery root, peeled and diced

1 leek, white part only, washed well and diced

2 garlic cloves, minced

1 lb. shiitake, chanterelle, porcini and/or morel mushrooms

1/2 to 1 tsp. kosher salt

1 quart chicken stock

Kosher salt and pepper

 

In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.  Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.

Andrea’s Alphabet Soup

Andrea’s Alphabet Soup

 

2 tsp. olive oil

1 large onion, diced

1 garlic clove, diced

1 celery stalk, diced

1 C. carrots, diced

2 14-oz. cans tomatoes, peeled with liquid

1 pint tomato juice

kosher salt and pepper

3 oz. alphabet pasta

10 oz. box frozen petit peas, or 1 C. frozen edamame (out of the pod)

 

Chop onion, garlic and celery. Heat oil in a large saucepan and cook onion, garlic and celery over a medium heat, stirring frequently, until soft and transparent but not browned. Stir in tomatoes and their juice. Chop carrots and add them, tomato juice and seasoning. Bring to boil, lower heat, cover and simmer for 20 minutes. In a hand blender or food processor, blend a third of soup until smooth, then return it to pan. Heat to boiling, then add pasta and cook over medium heat for another 10 minutes, until pasta is cooked. During last three minutes of cooking, add frozen peas or edamame.

An Optimist’s Turkey Stew

An Optimist’s Turkey Stew

 

2 C. diced carrots

2 C. thinly sliced celery

2 C. diced onions

4 C. diced potatoes

4 C. chopped leftover roasted turkey

2 C. water

1 (12 oz) can evaporated milk

1 can cream of mushroom soup

1 soup can chicken broth

2 or 3 bay leaves

1 C. baby green peas

1 C. corn

Salt and pepper to taste

A dash of nutmeg, optional

A dash of Tabasco, optional

Large Kaiser or Sourdough rolls

 

In a large saucepan of Dutch oven, heat 1 T. oil and 1/2 T. butter, or spray generously with nonstick cooking spray. Add carrots, celery, and onions and sauté until tender. Add potatoes and water, bring to a simmer and cook just until potatoes are crisp tender.  Add turkey, milk, soup, chicken broth, bay leaves and cook until mixture is hot and all vegetables are tender. Gently stir in peas and corn, season with salt, pepper, add nutmeg, if desired. Simmer for a few minutes, 5 to 10 minutes. Cut off the top of rolls, hollow out the inside, making a bread bowl. Press inside of bread rolls with your finger tips, place rolls and their tops on a baking sheet and bake in a 350-degree oven for 10 to 15 minutes, just until a little crusty and golden. Ladle stew into bread bowl and garnish with thyme sprigs or sage leaves. Serve with roll tops.

Al the ‘Soup Nazi’ Seafood Bisque

Al the ‘Soup Nazi’ Seafood Bisque

 

2 C. dry White Wine

1 Bay leaf

1 Onion, roughly chopped

1 clove Garlic

2 ribs Celery

1 Lobster (1 to 1 1/2 lbs.)

12 medium Shrimp, in the shell

24 mussels, well scrubbed

12 Sea Scallops

4 C. Heavy Whipping Cream

1 C. Milk

1 tsp. dried Thyme

1 T. minced fresh Parsley

1/4 tsp. dried Rosemary

1 C. fresh Spinach, well rinsed and washed

1/2 C. grated Carrot

1/2 tsp. fresh Lemon Juice

 

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot and steam for 10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open. Add 2 C. water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 C. water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

After Five Bean Soup

After Five Bean Soup

 

2 T. butter

1/2 C. diced onion

1/4 C. diced carrots

2 diced zucchini

1 can (16-ounce) spicy pinto beans

1 can (16-ounce) refried beans

1 very small seeded and diced Anaheim pepper

1 (14-1/2-ounce) chicken broth

1 whole chicken breast, cooked and diced

Cilantro and chopped chives

Salsa and avocados

Cheddar cheese and sour cream

Fritos or Doritos

 

Melt butter in a large pot. Add onion, carrots, and zucchini and sauté until tender (6 to 8 minutes). Add beans, broth, and chicken and simmer for 10 minutes. Garnish with cilantro and serve with choice of toppings.

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

2 T. peanut oil

1 large yellow onion, cut into 1/4 inch thin slices

1 red pepper, cut into 1/4 inch thin slices

2 tsp. minced ginger

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. Chinese five spice

2 acorn squashes, seeded, peeled and cut into 3/4 inch chunks

2 firm bosc pears, peeled, seeds removed and sliced into thin slices (roughly one inch long)

4 C. vegetable broth

15 oz can adzuki beans, drained and rinsed (about a C. and a half)

1 T. fresh lime juice

4 oz fresh shiitakes, sliced in half (about a C. and a half)

2 tsp. peanut oil

1/2 tsp. sesame oil

1 T. soy sauce

 

Preheat a large dutch oven over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown. Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, set the heat to medium-low to simmer for about 20 minutes, or until the squash is tender. Puree half the soup by transferring half the soup to a food processor or blender and then back into the rest of the soup. Add the adzuki beans and lime. Cover and simmer on low, just until the beans are heated through. While the soup is heating, prepare the mushrooms. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute). Ladle soup into bowls and top with sautéed mushrooms.

About 15-minute Soup with Spinach, Artichokes and Tortellini

About 15-minute Soup with Spinach, Artichokes and Tortellini

2 T. extra-virgin olive oil (or EVOO, to Ray fans)

6 cremini (baby portobello) or white mushrooms, sliced

1 medium onion, chopped

Salt and freshly ground pepper

1 can quartered artichoke hearts, drained

6 C. chicken stock or broth

1 12- to 16-oz. package fresh refrigerated tortellini, any variety

1 lb. fresh triple-washed spinach, stems removed and leaves coarsely chopped

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread, to pass at the table

 

Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.

Abalone Chowder

Abalone Chowder

2 abalone, cleaned and pounded

2 lb. fish (any white fish)

6-7 medium new/red potatoes, chopped

1leek

1/2 head white cabbage, chopped

3-4 carrots, chopped

1 to 2 quarts half and half

1/2 to 1 gallon 2% milk

1 lb. mushrooms, sliced

5-6 cloves garlic, chopped

 

Sauté abalone in garlic and butter, and chop into bite sized chunks. Sauté mushrooms in butter. Put aside half of fish and abalone and throw everything else into a large pot. Add half and half and enough 2% milk to cover 3/4 of the stuff. Add pepper. Simmer until the potatoes are nearly done, stirring often. Add remaining fish and abalone; simmer until potatoes are completely done.

 

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60 Minute Oven Sirloin Steak Stew

60 Minute Oven Sirloin Steak Stew

1 lb sirloin steak cut in strips

4 small new potatoes cut in 1/4-inch wedges

1/2 lb frozen green bean, French cut, thawed

6 carrots, peeled and sliced

1 small yellow onion cut in small wedges

1 (14 1/2 ounce) can beef broth

3/4 cup water

1/2 cup flour

1 1/2 teaspoons McCormick broiled steak seasoning or McCormick’s Season All

1/2 teaspoon McCormick thyme leaves

1/4 teaspoon McCormick black pepper

 

Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes.  Uncover and stir stew before serving.

15-Minute Tomato and Bean Stoup

15-Minute Tomato and Bean Stoup

2 T. extra-virgin olive oil (EVOO)

3 garlic cloves, chopped

1/2 tsp crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 celery ribs, chopped

1 small zucchini, sliced

2 C. vegetable or chicken stock or broth

1 15oz can diced tomatoes

1 15oz can tomato sauce

1 10oz box frozen cut green beans

1 10oz box frozen cut yellow beans

Salt and fresh ground black pepper

1 C. fresh basil leaves, torn or shredded

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread

 

Add the EVOO to a soup pot over medium-high heat. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini. Cook 10 minutes, then add the stock, tomatoes, tomato sauce, and beans. Bring the stoup up to a bubble and season with salt and pepper. Simmer 5 minutes. Turn off the heat and wilt the basil into the stoup. Ladle up the stoup and serve with the grated cheese and crusty bread.

10 Minute Tuscan Tomato Soup

10 Minute Tuscan Tomato Soup

 

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.  extra-virgin olive oil

1 clove garlic

1 3/4 C. chicken broth

1/4 C. thin strips fresh basil leaves

Freshly ground pepper, to taste

 

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

 

Yield: 4 servings

Calories: 296

Fat: 14g

Fiber: 9g

 

 

Parmesan Toasts:   Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter

Beef and Roasted Root Stew with Black Butte Porter (PNW)

1 ½ T. flour

4 C. beef stock

2 lb. beef stew meat

1 C. Deschuetes Black Butte porter beer

3 garlic cloves

2 shallots, sliced

1 onion, diced

2 carrots, peeled and diced

1 C. sliced mushrooms

2 celery stalks, diced

2 T. tomato paste

1 T. Balsamic Vinegar

3 sprigs fresh thyme

 

In a small bowl, mix flour with beef stock until smooth. Place all ingredients in a slow cooker and set on low for 8 hours. Once complete, remove thyme sprigs, season with salt and pepper to taste.

Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

Chestnut Soup with Bacon & Kale

1 small onion

2 medium garlic cloves

1 medium fresh carrot

9 oz potatoes (250 g)

9 oz cooked chestnuts (250 g)

3 C. chicken or vegetable stock (720 ml), warm

a handful fresh kale sliced

4 thin slices salted bacon

olive oil

pepper

salt

 

Peel, trim and clean the onion, carrot, and garlic cloves. Chop them up finely and add them together with a good splash of olive oil to a large pan. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale… Lovely! Place the vegetables over medium heat and gently fry them for 5 minutes. Stir regularly. In the meantime, peel and chop the potatoes. Add them together with the chestnuts and warm stock to the pan. Season with a little pepper and salt. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Bring it all to a rolling boil and then turn the heat low. Then simmer the soup for 25 minutes until all the ingredients are tender. In the meantime, grill the bacon until crispy. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. In a large non-stick pan add another drop of olive oil and quickly stir fry the sliced kale for 2 minutes. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Take the pan off the heat and let the kale cool down again. Blend or mix the soup into a velvety mixture. My super creamy chestnut soup: a sweet and velvety soup topped with crunchy salted bacon and crisp stir-fried kale. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the soup into bowls. Garnish with the crumbled grilled bacon and the stir-fried kale.

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

3 cups chicken broth

3/4 cups minced yellow onion

4 cups broccoli florets

1 1/2 cups matchstick carrots

1 tsp minced garlic, dried

salt and pepper, to taste

2 cups heavy cream

1 cup shredded parmesan cheese

1 cup mild cheddar cheese

2 T. cornstarch

1/4 cup water

 

Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot. Cook on Manual (or pressure cook) HIGH for 2 minutes. Allow for a 3 minute NPR before releasing the pressure manually. Remove lid and stir in the heavy cream. Set the Instant Pot to Sauté LOW and heat until it almost begins to simmer. Turn the Instant Pot off. Once heated, gradually stir in the parmesan and cheddar cheeses. Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking. Serve hot!

Japanese Miso-Shiitake Soup

Japanese Miso-Shiitake Soup

Japanese Miso-Shiitake Soup

 

3 cups (225 g) shiitake mushrooms

2 Tablespoons soy sauce

½ cup (120 ml) olive oil

3 Tablespoons miso

1 piece (5 g) fresh ginger root

1 garlic clove

3 cups (720 ml) water

1 green onion, diced

 

Marinate mushrooms in soy sauce and 3 Tablespoons olive oil. Set aside to marinate. Place miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30 seconds. To serve, pour soup base into four bowls. Top each with marinated mushrooms and chopped green onion. Notes: Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.

Harvest Cheddar Soup

Harvest Cheddar Soup

Harvest Cheddar Soup

2 cups (480 ml) chicken broth

2 Tablespoons white wine

¼ (40 g) onion

½ (50 g) celery stalk

2 (400 g) granny smith apples

1 (285 g) russet potato

â…› teaspoon dried thyme

â…› teaspoon ground nutmeg

â…› teaspoon ground black pepper

½ teaspoon salt

1 cup (115 g) cheddar cheese, shredded

 

Place chicken broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure lid. Select Hot Soups program or Variable speed 1. Start the machine slowly increase to its highest speed and blend for 5:45 or allow machine to complete programmed Hot Soups program. Once you have turned off the machine or the Hot Soups program has come to a stop, Select Variable 1. Start the machine and slowly increase speed to Variable 6 and remove the lid plug. Drop in cheese through the lid plug opening. Blend an additional 10 seconds. Notes: Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers. Soup may vary in color depending on the types of apples and cheese that you use. Season soups to your liking a little salt and pepper can go along way or spice it up with a little jalapeno! Potatoes should be baked, veggies are raw. By cooking all ingredients beforehand, you will get a sweeter soup. This soup is an apple forward soup with rich sweetness for a heartier flavor use 1 apple and then season to taste at the end with more spices, herbs, and cheese to make it to your liking.

Chicken Long Rice

Chicken Long Rice

Chicken Long Rice

 

1 1/2 pounds skin-on, bone-in chicken thighs

12 C. chicken broth

5 garlic cloves, peeled and lightly smashed

One 5-inch piece fresh ginger, peeled and thinly julienned

1 1/2 tsp. Hawaiian salt (‘alaea)

One 5.3-ounce package bean thread noodles

6 green onions, white and green parts, chopped

 

Place the chicken, broth, garlic, three-quarters of the ginger, and the salt into a large pot. Bring everything to a boil over high heat, then turn the heat to medium-low and simmer with the lid on until the chicken is tender, about 45 minutes. Skim off the surface of the broth periodically while simmering. Once the chicken is cooked, remove it from the broth and place on a plate to cool slightly. Continue simmering the broth while the chicken cools. Meanwhile, place the bean thread noodles in a large bowl and cover with cold water. Let sit for 30 minutes to hydrate and soften the noodles; drain the water from the bowl and cut the soaked noodles in half or thirds with a pair of kitchen shears. When the chicken is cool enough to touch, remove the skin and bones and cut the meat into bite-size pieces. Add the meat back to the broth, along with half of the green onions, and continue to simmer. Skim any scum that may form. Add the hydrated bean thread noodles to the broth and simmer for another 10 minutes, until the noodles are clear, plumped, and tender. Garnish with the remaining julienned ginger and chopped green onions and serve hot.

Shrimp Chowder

Shrimp Chowder

Shrimp Chowder

 

3 Tablespoons light butter spread

1 stalk celery, diced

½ small onion, peeled, halved

1  carrot, halved

1 pinch marjoram

1 pinch ground nutmeg

1 Tablespoon lemon juice

2 cups chicken stock

8 ounces shrimp, uncooked

1 cup milk

 

Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 4. Blend for 10 seconds. Pour into a 4-liter pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately.

 

Serving Size: 1 C.

Calories: 140

Fat: 7g

Fiber: 1g

 Vitamix Pizza Soup

 Vitamix Pizza Soup

Vitamix Pizza Soup

1 garlic clove

½ cup (80 g) onion, peeled, diced

4 (40 g) mushrooms, sliced

½ cup (75 g) green bell pepper, stemmed, seeded, diced

1 Tablespoon olive oil

8 slices (16 g) pepperoni

1½ ounce italian sausage, cooked, drained, broken into small pieces

1½ cup (360 ml) water, or vegetable stock

3 Roma tomatoes, diced

2½ Tablespoon (45 ml) tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon ground black pepper

¾ teaspoon salt

½ cup (55 g) Mozzarella cheese, shredded

2 Tablespoons (10 g) grated Parmesan cheese

 

Sauté garlic, onion, mushrooms, green pepper, and one Roma tomato in the olive oil until tender. Mix pepperoni and cooked sausage together in a small bowl. Set aside. Place water, half of the sautéed vegetable mixture, 2 tomatoes, tomato paste, and seasonings into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1-3 minutes or until heavy steam escapes from the vented lid. Reduce speed to Variable 2 and remove the lid plug. Add remaining half of sautéed vegetables, meat mixture, and cheeses through the lid plug opening. Blend for an additional 5-10 seconds.

French Market Soup Mix

French Market Soup Mix

1 pound dried black beans

1 pound dried great Northern beans

1 pound dried navy beans

1 pound dried pinto beans

1 pound dried red beans

1 pound dried black-eye peas

1 pound dried green split peas

1 pound dried yellow split peas

1 pound dried lentils

1 pound dried baby limas

1 pound dried large limas

1 pound barley pearls

Combine all ingredients into a very large bowl. Divide mixture evenly into 13 (2 cup) containers, and enclose recipe for French Market Soup. Yield: 26 cups mix

French Market Soup

 

1 (2 cup) package French Market Soup Mix
2 quarts water
1 large ham hock
1 (16 ounce) can whole tomatoes, undrained and coarsely chopped

1 1/2 cups chopped onion

3 T. lemon juice

1 chile pepper, coarsely chopped

1 clove garlic, minced

1 1/4 tsp. salt

1/4 tsp. pepper

Sort and wash soup mix; place in a Dutch oven. Cover with water 2 inches above soup mix; let soak 8 hours. Drain soup mix, and return to pan; add 2 quarts water and ham hock. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in tomatoes and next 4 ingredients. Bring to a boil, reduce heat, and simmer, 30 minutes. Remove ham hock; remove meat from bone. Chop meat, and return to soup. Stir in salt and pepper. Yield: 3 quarts.

ASIAN CHICKEN BONE BROTH

ASIAN CHICKEN BONE BROTH

ASIAN CHICKEN BONE BROTH

4 C. (1 quart) Chicken Bone Broth

3″ length of lemongrass, cut into 1″ pieces

1 small clove garlic, smashed

One handful of shitake mushrooms, sliced

2 scallions, white and green parts, cut into ¥2” pieces

Celtic or pink Himalayan salt

Ground black pepper

2 T. coarsely chopped cilantro leaves

 

Heat the broth in a saucepan over medium heat. Add the lemongrass, garlic, mushrooms, and scallions. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes. Remove and discard the lemongrass and garlic. Season with salt and pepper. Top with the cilantro.

Eastern European Beef Bone Broth

Eastern European Beef Bone Broth

Eastern European Beef Bone Broth

 

4 C. (1 quart) Beef Bone Broth

1 small clove garlic, smashed

Large handful of shredded cabbage

1 rib celery, diced

1 bay leaf

1 tsp. dried dill

1 peppercorn

Celtic or pink Himalayan salt

 

Heat the broth in a saucepan over medium heat. Add the garlic, cabbage, celery, bay leaf, dill, and peppercorn. Reduce the heat to medium-low or low so the broth barely simmers for 5 to 10 minutes, just until the vegetables are tender. Remove and discard the bay leaf, garlic, and peppercorn. Season with salt and serve.