Broccoli Soup

There are a lot of Broccoli Soup recipes out there and many of there are delicious. I’ve made a number of variations myself over the years. Here’s one I made today that went over well.

Broccoli Soup

Ingredients

  • 4 cups chopped broccoli (I used frozen and the amount is pretty much a guesstimate)

    broccoli-soup

    Broccoli Soup

  • 4 cups chicken broth
  • 3-4 cloves garlic, minced
  • 1 medium sized onion, chopped
  • 2 Tbsp. Extra Virgin Olive Oil
  • 3/4 cup half and half or cream
  • 1/2 cup grated Asiago cheese (Parmesan would work well too)
  • 1/4 tsp of crushed red pepper flakes
  • 1 15 oz. can of white beans, drained and well rinsed (just about any kind work or use a couple cups of freshly cooked beans).
  • Sea salt and fresh ground pepper to taste

Put it Together

  • Heat olive oil in a soup pot and then saute the onions and garlic for a few minutes until soft.
  • Add the broccoli, red pepper flakes, and chicken stock. Heat til just boiling and simmer until broccoli is done (6-8 minutes)
  • Add the white beans and heat a few more minutes. Remove from burner and let cool a few minutes.
  • With an immersion blender, puree the soup. You can also puree in a regular blender and work in batches.
  • Add the cheese and cream. Heat a couple more minutes and then serve with crackers, crusty bread or toasted garlic bread. A salad on the side can complete the meal or serve as a side with a main dish.

Easy Cabbage Soup

Not much to say about this soup except that it is TOTALLY awesome. I had posted a link to the recipe on Simply Recipes on Facebook awhile back and it generated a lot of comments. This soup is incredibly easy to make, healthy, and tastes great. I tweaked a few ingredients from the original. The spices are essential to this soup, so please don’t skip them!

Easy Cabbage Soup

Ingredients

  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 tsp. butter
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin seed
  • 1 tsp. fennel seeds (grind them in a mortar and pestle or a coffee grinder used for spices)
  • Pinch of crushed red pepper flakes
  • 1 medium onion, chopped (about 1 1/2 cups)

    cabbage soup

    Cabbage Soup

  • 2 cloves garlic, minced
  • 6-7 cups packed of sliced cabbage (I make slices around a quarter inch)
  • 1 tsp. sea salt
  • 2 14 oz. cans diced tomatoes
  • 4 cups chicken broth
  • 1-2 cups water (depends on desired thickness of soup)
  • Fresh ground pepper to taste

Put it All Together

  1. Heat the olive oil and butter on medium heat in a soup pot (8 qt).  Add the garlic, onions, and spices. Cook until onions are softened, 5-6 minutes.
  2. Add the cabbage to the onions, stirring to mix. Sprinkle with the sea salt.
  3. Add the tomatoes and juices to the onions, again stirring.
  4. Add the chicken broth. Stir and bring to a simmer. Cover and cook 25-30 minutes or until cabbage is thoroughly cooked.
  5. If soup is too thick, add additional water or broth.

This is a light soup. I have sautéed some sliced Andouille sausage for users to add to the soup at their discretion. My husband likes this addition.

My New Favorite Chicken Soup

I published a chicken soup recipe awhile back here that I’ve made for years. These past few months I’ve found a new way of making chicken soup that is much faster to put together and tastes pretty darn good!

My son has been “into” brining poultry after we brined a turkey for Thanksgiving last year. He uses a recipe where uses equal amounts of kosher salt and sugar boiled to completely dissolve and then cool. He then puts two chickens in a large container with the brine and refrigerates over night. The next day he rinses the chickens in cold water, applies an herb run and roasts them. This is absolutely delicious and there is leftover chicken for salads, sandwiches and soups for a week for three of us. Maybe I’ll get more details later and publish a full blog on Brined Chicken! You can use any type of chicken you have available for this soup, however.

chicken soup

Fast Homemade Chicken Soup.

Chicken Soup – Fast to Make

Ingredients

  • 2 cups of cut up roasted chicken
  • 8 cups chicken broth (I use 2 – 32 oz. boxes of broth – or make your own broth as noted in my original chicken soup recipe).
  • 2-4 cups hot water – depending on how much liquid you want in your soup
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 tsp (generous) of crushed red pepper flakes
  • 1 Tbsp dried thyme leaves
  • 3 bay leaves
  • 4-8 cloves garlic, minced
  • 2 cups onion, chopped
  • 2 cups carrots, chopped
  • 2 cups celery, chopped
  • 1 pkg frozen spinach (10 oz) – I’ve also used fresh chopped bok choy or baby spinach. Leave the spinach out for a couple hours to thaw if possible, but not necessary.
  • 3/4 cup pearled barley
  • 1/2 cup chopped fresh parsley (or equivalent dried parsley)

Put it Together

  1. Heat the olive oil in a soup pot. Add garlic and sauté briefly. Add thyme, red pepper flakes, onions, carrots, and celery. Sauté until just tender – 7-10 minutes.
  2. While veggies are sautéing, warm the chicken broth in another pan until almost boiling. Add this to the original soup pan and bring mixture to a low boil. Add bay leaves.
  3. Rinse the barley in warm water for a minute or two. Add this to the broth mixture. Bring soup back to low boil and simmer until barley is done. This usually takes 35-30 minutes.
  4. Add the spinach and cook until it is thawed or add the fresh spinach or bok choy.
  5. Add chicken and parsley. Cook until hot. Let simmer a few more minutes to meld flavors.
  6. Serve with bread, crackers and/or a simple lettuce salad. Enjoy.

White Bean Chicken Chili

I’ve never made white bean chili, but I’ve tasted a few variations. The weather is cold and windy, and it seemed like a good time for a new recipe. This one comes together pretty fast. It is based on several recipes I found and the ingredients I had on hand. We all thought it was pretty good and will make it again.

White Bean Chicken Chili

Ingredients

  • 2 Tbsp. Extra Virgin Olive Oil

    white bean chili

    White Bean Chicken Chili

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 tsp. dried oregano
  • 1 Tbsp. cumin
  • 1 tsp. cayenne pepper
  • 1 – 32 oz. box chicken stock (4 cups)
  • 1 cup water
  • 3-4 cups cooked chicken, diced (preferably the white meat)
  • 5 cans Great Northern Beans, drained and rinsed
  • 1/3 cup fresh cilantro, chopped
  • 1 cup shredded cheese – Monterey Jack, white Cheddar, Pepper Jack. May also use sour cream instead.
Put it Together:
  1. Heat olive oil in large pot. Add onions and garlic. Sauté until slightly cooked – 3-5 minutes.
  2. Add oregano, cumin, cayenne pepper and mix thoroughly.
  3. Add broth, water, and chicken. Cook a few minutes until slow boil.
  4. Remove 1-2 cups liquid and pure two cans of drained, rinsed beans with an immersion blender or food processor. Add to soup.
  5. Add remaining 3 cans rinsed, drained beans and cook mixture 30 minutes or so to blend flavors.
  6. Stir in cilantro.
  7. Serve and top with cheese or sour cream.

New Chili Recipe

Hot Peppers from our garden

Hot Peppers from our garden

I was at my sister’s this past week and she made chilil…. a nice dish to welcome the fall weather. It inspired me to make a pot of chili when I got home. Instead of my usual recipe where I marinate the meat overnight (which should be another entry), I put this together using hot peppers from our garden. Not sure what the variety of pepper it is, but it added a nice kick to the chili. Here’s a picture of the peppers in case anyone knows what they are (I didn’t plant them).

Here’s the recipe as I recall. There is no recipe to reference… just put it together as the mood suited me at the moment.

My New Chili Recipe

Ingredients

  • 2 lbs. hamburger
  • 1 Tbsp. Olive Oil
  • 4-6 cloves garlic, minced
  • 2 onions, chopped
  • 3-4 stalks celery, chopped
  • 2 14 oz. cans fire-roasted diced tomatoes
  • 2 14 oz. cans dark red kidney beans, drained & rinsed
  • 4 cups chicken broth
  • 4+ hot peppers, minced (wear latex/vinyl gloves when you do this – voice of experience speaking. You are NEVER as careful as you think you will be.)
  • 2 Tbsp. Ancho Chili Powder (much milder and a bit sweeter than regular chili powder)

    Chili server with tortilla chips

  • 1 Tbsp. Cumin powder
  • 2 tsp. of oregano
  • Sour cream or plain Greek yogurt (optional)

Putting it Together:

  1. Brown hamburger, seasoning with salt and pepper as desired & then set aside.
  2. Heat Olive Oil and then saute celery, garlic, and onions until soft. Add hamburger.
  3. Add Ancho chili powder, cumin, oregano and hot peppers. cook a few minutes.
  4. Add tomatoes, chicken broth, and kidney beans, mixing thoroughly.
  5. Cover and simmer 1-2 hrs to meld the flavors. Add water if it becomes too thick.
  6. Server with a dollop of sour cream or yogurt if desired.

Seafood Corn Chowder

Winter’s almost over and spring “should” be just around the corner. The soups may be put aside for awhile, but want to publish one more that we’ve eaten several times this past winter. I got the original recipe from my “Clean Eating” magazine, and as usual, made a few changes. Here’s our rendition…

Seafood Corn Chowder

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 1 cup carrots, thinly sliced
  • 1 cup celery, chopped
  • 1-2 jalapeno peppers, minced (amount depends on heat desired)
  • 2 tsp. smoked Spanish paprika (This IS different from the typical Sweet Hungarian Paprika)
  • 1 tsp. dried thyme
  • 4 medium sized potatoes, diced
  • 3 cups frozen corn kernels
  • 1 cup milk (1% or 2%)

Directions

  1. Heat oil in soup pot. Add onion, garlic, carrots, celery; season with salt & pepper.  Cook until soft (8-10 minutes)
  2. Add jalapeno, paprika & thyme & cook an additional minute, stirring constantly.
  3. Add broth, bring to boil. Add potatoes, reduce heat to simmer until potatoes are just tender (8-10 minutes)
  4. Add corn & milk. Simmer 3-5 more minutes. Remove from heat.
  5. Pour 3-4 cups of soup mixture into a small bowl. Using an immersion blender, puree until smooth. Pour back into soup mixture. This thickens the soup without using a flour mixture and still leave the texture of the veggies.
  6. Add scallops, shrimp, & scallions/parsley. Cook until fish is done (or warmed if using frozen fish).
  7. Ladle into bowls and sprinkle with additional parsley or scallions for a finishing touch.

The interesting thing about this soup is the use of the smoked paprika to give it a smokey taste. If you wish, you could add or replace this with a few slices of cooked, crumbled bacon. The choice is yours 🙂

Chicken Wild Rice Soup

I love soups of all kinds, and this winter weather makes me want a bowl of soup even more.  Today we are in a “blizzard warning,” so figured some comfort food was in order. There are a lot of variations on Chicken Wild Rice Soup, so I took one a few years ago and made it mine. I believe I picked up the original from my Cooking Light magazine. The ingredient list may seem long, but it really doesn’t take a lot to put this soup together.

Chicken Wild Rice Soup

Chicken Wild Rice Soup

Ingredients

  • 1.5 – 2 cups cooked Wild Rice, cooked according to package instructions & drained – amount depends on thickness desired.
  • 1.5 Tbsp. Olive Oil
  • 1.5 cups onions, chopped
  • 1 cup carrots, chopped, diced, or sliced
  • 1 cup celery, sliced
  • 1 (8 oz.) package mushrooms, sliced
  • 4 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • Additional water if needing to thin soup
  • 3 Tbsp. dry sherry (optional or sub a dry white wine at 1/2 cup)
  • 1 (12 oz) can evaporated milk (I’ve substituted 2% milk with good results)
  • 1/3 cup flour
  • 1.5 tsp. thyme
  • 3/4 tsp tarragon
  • 3 cups roasted chicken, cut into small pieces or shredded
  • 1/3 cup parsley, minced

Directions

  1. Heat olive oil in soup pot over medium-high heat.
  2. Sauté the onions, carrots, celery, garlic, mushrooms until tender (6-8 minutes)
  3. Add the thyme and tarragon. Sprinkle the flour over the vegetables and cook an additional minute, stirring constantly.
  4. Add the broth, water, sherry, and milk. Bring mixture to a low boil, and cook 2o minutes over medium heat, stirring frequently.
  5. Add chicken and wild rice. Bring to boil and cook an additional 5-10 minutes.
  6. Add parsley and cook and additional minute or two.
  7. Season with salt and pepper as desired.
  8. Serve and enjoy. This feeds 4 of us with rarely any leftovers (we have more than one bowl).