Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Friday, September 9, 2022

Italian Bean Soup

1 cup dry great northern beans

1 cup dry red beans or pinto beans

28-oz can tomatoes, cut up

1/2 cup onion, chopped

2 T instant beef bouillon granules

2 t dried Italian seasoning

1 t minced garlic

1/4 t pepper

9-oz Italian green beans*

1 T butter

1/8 t garlic salt

1/8 t dried Italian seasoning

baguette or Italian bread, sliced

    Cook dry beans according to package. Combine beans, 4 cups water, tomatoes, onion, bouillon, 2 teaspoons Italian seasoning, garlic and pepper in a crockpot. Cook on low for 8 or 9 hours or 4 to 5 hours on high. Add green beans 1 to 2 hours respectively before serving.

    For herb toast, stir together butter, garlic salt, 1/8 t Italian seasoning (I use more than this) in a small bowl. Mix well and spread on bread, broil until golden brown. 

    To serve, ladle soup into bowls and top with bread.

    My family enjoys this but only if the bread is in the soup.

    *I used blue lake green beans.



 

Thursday, August 18, 2022

Chili Chicken Stew


6 chicken breast, skinned and boned
 

1 medium onion, diced

1 medium green bell pepper, diced

1eT oil

2(14 oz) can diced tomatoes

1(15oz) pinto beans, drained

2/3 cup picante sauce*

1 t chili powder

1 t ground cumin

1/2 salt

    Cheddar cheese, sour cream, diced avocado, green onion

    Cut raw chicken into 1" cubes. Cook chicken and next 3 ingredients until lightly browned.Add tomatoes and next 5 ingredients. Cover and reduce heat, simmer 20 minutes. Sprinkle with your choice of toppings.

    *I use salsa because I usually have it on hand.

    Blessed is the one who listens to me. 

Proverbs 8:34




Sunday, February 13, 2022

Vegetable Soup


 Vegetable Soup 

When I make vegetable soup I start with little bits of vegetables that have been frozen when they were leftover. These bits mount up and add a good amount to the soup. Then I use as many fresh vegetables as possible, potatoes, carrots, onions, celery, cabbage. Of course in the summer almost everything can be fresh. I also make a huge pot (19 quart pot) so you may want to modify this recipe. This way it can be pulled out of the freezer when I don’t have time to cook.


All of this is done to taste. 

3 quarts Broth (chicken, beef, turkey, or vegetable)

2 or 3 14oz. Cans diced tomatoes

4 carrots diced

3 celery stalks or ribs

2 large onions chopped

2 cups chopped cabbage 

3 medium to large potatoes

16 oz. Frozen (my preference) corn

12 oz. Frozen baby Lima beans 

12 oz. Frozen okra sliced

2 cans rinsed black beans 

1 can rinsed kidney beans 

2 cans drained green beans 

1 can drained sweet peas

12 oz. Frozen Crowder peas

Salt and pepper to taste

    If this doesn’t fill my pot I add more vegetables and liquid.

When it is all put together you may want to add more broth or water. Simmer several hours.







Chili

1 lb. ground beef                                

1 lg. onion chopped 

2 -14 1/2oz cans diced tomatoes

1-28 oz. can crushed tomatoes 

2 -14 oz. cans drained dark kidney beans

    (light kidney, black beans, pinto or a mix)

3 T. Chili powder

Salt and pepper

Chop(tiny) and brown beef add onion. Add the remaining ingredients and simmer.

As I have indicated this is how I do it. You may want to use more or less of anything. Some water could also be added.

Monday, December 30, 2013

Beef Borscht


1/2 pound bacon, diced
1 pound lean beef chuck, cut into bite-size pieces
1 cup chopped yellow onions
1 carrot, peeled and grated
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons dill seeds
2 bay leaves
3 tablespoons red wine vinegar, plus more to taste
2 quarts water
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds red beets, greens tops removed, roasted and grated
1 tablespoon vegetable oil
1 large russet potato, peeled and diced
6 cups shredded green cabbage
Salt and freshly ground black pepper
1 cup sour cream
1/2 cup chopped fresh dill
 

Preheat oven to 350 degrees F. 
Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels. 
To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours. 
Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside. 
When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste. 
Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill.

Sunday, December 29, 2013

Chili Chicken Stew



6 chicken breast, skinned and deboned
1 med. onion, chopped
1 med. green pepper, chopped
1 T oil
2 (14 oz ) canned diced tomatoes
1 ( 15 oz. ) Pinto beans, drained
2/3 c. Picante sauce
1 t chili powder
1 t ground cumin
1/2 t salt
cheddar cheese, sour cream, diced avocado, green onions


Cut chicken into 1 inch pieces. Cook chicken and next 3 ingredients in hot oil in dutch oven until lightly browned. Add tomatoes and next 5 ingredients, cover and reduce heat. Simmer 20 minutes. Sprinkle with toppings.

Wednesday, December 25, 2013

Gazpacho (Spain)

Serves 6
Ingredients:
For the soup:

2 pounds/900 g vine ripened tomatoes, coarsely chopped
1 pound/450 g ripe plum tomatoes, coarsely chopped
3 cups/700 ml chicken stock
½ cucumber, peeled, seeded and coarsely chopped
½ green bell pepper, seeded and coarsely chopped
½ red bell pepper, seeded and coarsely chopped
Two 1/2-inch-/1.5-cm-thick slices country white bread, crusts removed, bread coarsely cubed
1 cup/235 ml tomato juice
1/3 cup/70 ml red wine vinegar
1 shallot, coarsely chopped
½ jalapeno chili, coarsely chopped
1 large garlic clove, coarsely chopped
1 teaspoon/6 g salt
1/2 teaspoon/3 g freshly ground black pepper
Extra virgin olive oil
To prepare the soup:

Stir all the ingredients except the olive oil in a large pot or bowl. Set aside to marinate for 2 hours or cover and refrigerate up to 24 hours.

To finish the soup and serve:

Working in batches, place the marinated soup in a blender and blitz until smooth. Transfer the gazpacho to a bowl and freeze until it is very cold. Divide the gazpacho among serving bowls and garnish with 2 shrimp per bowl.  Drizzle the extra-virgin olive oil over the soup in each bowl and serve.


Garnish with finely chopped veggies