Archive for the ‘Soup’ Category

Not Your Grandma’s Chicken Noodle Soup!

October 18, 2016

Chicken Parmesan Soup

Ingredients
3 garlic cloves, minced
1 green bell pepper, chopped
14-1/2 ounces of crushed tomatoes
½ pound of raw chicken breasts, skinless and boneless
3 cups of chicken broth
½ cup of white onion, chopped
1/3 cup of shredded Parmesan cheese
1 Tablespoon of fresh basil, chopped
2 teaspoons of fresh oregano, chopped
1/8 teaspoon of red pepper flakes (or more to taste)
4 ounces of uncooked gemelli or penne pasta
Fresh basil or parsley, skinless (for the garnish)

Directions
1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken broth, onion, cheese, basil, oregano, and red pepper flakes.  Cook on high for 3-1/2 hours or on low for 7 hours.

2. Transfer the chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until the pasta is cooked al dente.

3. Serve garnished with more Parmesan cheese and chopped basil or parsley.

Soup-er Recipe!

October 4, 2016

I’m a huge fan of tomato soup (especially tomato basil) and ran across this recipe that sounds positively delicious.  And with the approach of cooler fall temperatures, a hearty soup recipe is always good to have on hand.

Tomato Basil Soup with Cheese Tortellini

Ingredients
2 Tablespoons of butter
1 large shallot or 1 small onion, chopped
3 cloves of garlic
Salt and pepper
48 ounces of chicken broth
24 ounces of marinara sauce
¾ cup of fresh basil, chopped (3/4 ounce package basil)
16 ounces of fresh or frozen cheese tortellini

Directions
Melt the butter in a large soup pot over medium heat.  Add the shallots (or onions), season with the salt and the pepper and sauté until tender (about 3-4 minutes).  Add the garlic and sauté for 30 more seconds.  Add the chicken broth, the marinara sauce, and the fresh basil and increase the heat to high and bring to a boil.

Carefully add the tortellini to the boiling soup and cover.  Reduce the heat to medium  and cook until tender (about 10 minutes).  Serve with crostini or cheese toast.

Note: you may need to add more chicken broth when reheating – tortellini will absorb some of the broth as the soup cooks.

Craving a Little Olive Garden?!

February 20, 2016

I’m not sure about you, but Olive Garden’s Pasta e Fagioli is simply out of this world.  Here is a wonderful recipe for this fabulous soup that you can create at home.

Pasta e Fagioli

Ingredients
1 pound of ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks of celery, chopped (1 cup)
2 cloves of garlic, minced
2 cans (14.5 ounces each) diced tomatoes
1 can (15-ounce) red kidney beans (with the liquid)
1 can (15-ounce) great northern beans (with the liquid)
1 can (15-ounce) tomato sauce
1 can (12-ounce) V-8 juice
1 Tablespoon white vinegar
1-1/2 teaspoons of salt
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon of pepper
1/2 teaspoon of thyme
1/2 pound of ditali pasta

Directions
1.  Brown the ground beef in a large saucepan or pot over medium heat.  Drain off most of the fat.

2.  Add the onion, carrot, celery, and garlic and saute for 10 minutes.

3.  Add the remaining ingredients, except the pasta, and simmer for 1 hour.

4.  About 50 minutes into the simmering, cook the pasta in 1-1/2 to 2 quarts of boiling water over high heat.  Cook for 10 minutes or just until the pasta is al dente, or slightly tough and drain.

5.  Add the pasta to the large pot of soup.  Simmer for 5 to 10 minutes more and serve.

Chestnuts and Bacon!

January 20, 2016

Here is a recipe for a yummy winter soup.  And, if you’d rather have a vegetarian version, simply omit the bacon (not an option that I will be exploring).  Yum!

Creamy Chestnut and Bacon Soup

3 Tablespoons of butter, divided
1/4 cup finely chopped bacon
2 shallots, thinly sliced
1 large carrot, peeled and finely chopped (about 1 to 1-1/2 cups)
1/2 cup, peeled and finely chopped celery
2-1/2 cups of finely chopped mixed mushrooms (shitake, cremini, oyster, button)
2 to 2-1/4 cups of shelled, roasted chestnuts, coarsely chopped
5 cups chicken stock, divided
1/4 cup cognac or  brandy
1 bay leaf
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 cup of half-and-half
1/4 teaspoon of white pepper

1.  In a large, heavy bottom soup pot or Dutch oven, over medium heat, melt 1 Tablespoon of the butter.  Add the bacon and cook until softened but not browned (about 5 minutes).

2.  Add the shallots, carrots, and celery and cook until tender (about 10 minutes).  With a slotted spoon, transfer the vegetables and bacon to a bowl, leaving the tasty fat and butter in the pot.

3.  Add the rest of the butter, mushrooms, and chestnuts to the pot.  Continue to cook on medium, stirring occasionally, until mushrooms have softened somewhat (about 5 minutes).

4.  Add about 1/4 cup of the chicken stock and put the vegetables and bacon back into the pot.  Stir to blend.

5.  Add the cognac and cook until the alcohol has burned off (a couple of minutes).

6.  Add the herbs and the rest of the chicken stock and bring to a gentle boil.  Reduce heat to medium-low and simmer for about 30 minutes, stirring often.

7.  In a blender, puree the soup until smooth and return to the pot.  Stir in the cream and add the pepper.  Serve.

Try This Thai!

September 28, 2015

When I saw the title of this particular recipe (Thai Peanut Soup with Grilled Peanut Butter Croutons, courtesy of Tieghan Gerard, http://www.halfbakedharvest.com), little did I know the breadth of ingredients (besides peanuts) that would be involved.  I never would have guessed that sweet potatoes, jalapeños, and coconut milk would be among them.  Regardless, this recipe sounds positively delicious and super easy.  I can’t wait to try this one out, especially the peanut butter croutons.

Here’s the recipe from Tieghan’s blog.