Posts Tagged ‘Soup’

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Beef Soup

January 30, 2014

Hello!

With this polar vortex affecting much of the country, it’s a great time to make soup!  For this one, I called my grandma to find out how she puts it together.  It is really a flexible recipe… check it out!

Beef soup

Beef soup

Ingredients:
-Stew Bone (I didn’t have one so I used 3 lbs of stew meat)
-Beef Stock
-Vegetables
-Potatoes
-Squash
-Zucchini
-Carrots
-Celery
-Kale
-Tomatos
-Frozen Peas
-Frozen Corn
-Green Beans
-Vermicelli
-Parsley
-Salt and Pepper, to season

Directions:
This is a simple, one pot soup.  I put beef stock in my pot and added the stew meat.  If you’re using a stew bone, let it boil before adding everything else.  Once you’ve chopped your veggies to the desired size, add them to the pot.  I used a big stock pot for this so I could put as many vegetables as possible.  At this point add salt and pepper.  I go overboard at this point because as the meat and veggies cook, they need to absorb seasonings to help flavor them.  It helps each be flavorful.  I let mine cook for hours to help the stew meat be tender and the flavors blend perfectly.  Near the end of cooking, add the vermicelli.

Beef Soup

Beef Soup

It’s the perfect dish for a cold day!

Enjoy.
Happy Soup eating,
Amanda

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Vegetable and Buffalo Soup

January 28, 2013

Hello readers,

This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise.  Let’s be honest: Paleo is really hard to do.  We love to eat, and in general we eat pretty well.  Paleo cuts out dairy, grains, legumes, sugar, etc.  Those are a few of my favorite things!  We have decided to start off by converting our dinners to paleo and then move into lunches and dinners.  I have attempted to cut down or remove completely oats, dairy, sugar, etc.  I know there are friends of ours out there who have mastered paleo; you impress me.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

David and I headed to the store and decided we wanted to make a soup for this cold weather.  It would go a long way and be easy to make while I went to work on a weekend.  We collected a load of vegetables and decided on buffalo stew meat as our big protein.  We were both very excited to try this very lean red meat in a meal.  I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything!  Add as much or as little as you’d like.  Substitute veggies.  Change the seasoning!  Make it your own.

Ingredients
-Baby Carrots
-2 small Zucchini
-1 Onion
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-Kale
-Fresh garlic
-Black Pepper
-Salt
-Parsley
-2 lbs Buffalo Stew Meat
-Chicken Stock

Directions:
These are ridiculously easy.  I used a slow cooker.  Chop up all the veggies to your liking of size.  We did small cuts of everything so everything could fit on the spoon at once for a hearty bite.  Once chopped, put everything into your crock pot.  Add raw meat and seasonings.  Fill with chicken stock till covered.  I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

We were both very pleased with how it turned out.  I normally make a beef stew so this was different with buffalo and as a soup.  David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.

I hope you try this recipe sometime and let me know what you think!

Happy cooking!
-Amanda

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Pork and Hominy Chili

February 23, 2012

It has been cold the past few days so I decided I wanted to make a soup or stew.  I pulled out a few of my cookbooks and let David pick between a few recipe options.  He decided Pork and Hominy Chili sounded interesting so we headed to the grocery store and picked up the necessary ingredients.  It turns out it was pretty good, although the recipe called for entirely too little meat and seasoning.  We quadrupled the meat amount and more than doubled the seasoning.  I’ll share the exact recipe from my Cooking Light cookbook and then share what I did differently.

Ingredients:
-2 teaspoons canola oil
-8 ounces boneless center-cut pork chops, trimmed and cubed  (I used one pound)
-1 cup chopped onion (about 1 medium)
-3/4 cup chopped green bell pepper
-2 teaspoons bottled minced garlic
-1 tablespoon chili powder
-2 teaspoons ground cumin
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/8 teaspoon ground red pepper
-1/4 cup no-salt-added tomato paste (I used a whole small can)
-1 (15.5-ounce) can golden hominy, rinsed and drained (I used two cans)
-1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
-1 (14-ounce) can fat-free, less-sodium chicken broth (I used two small boxed broths)
-1/4 cup light sour cream (I did not use this)

Procedure:
-Heat oil in a large saucepan over medium-high heat. Add pork to pan; sauté 5 minutes or until lightly browned. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Stir in chili powder and next 4 ingredients (through red pepper). Cook 1 minute, stirring constantly. Stir in tomato paste, hominy, tomatoes, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.

My edits were listed in the ingredients, but I did almost double the ingredients from the chili powder through red pepper flakes.  There wasn’t nearly enough seasoning in the small amount they included, but of course I did add lots more meat and hominy.

Overall, it was pretty delicious and I think I’ll make it again.  I cooked it for a couple hours so the pork would be really tender.  I think it might even be better with leftover pork roast or pulled pork.  The more tender the better!

Happy eating!
-Amanda

This recipe can be found online at: http://www.myrecipes.com/recipe/pork-hominy-chili-10000001654650/

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Chicken Tortilla Soup

September 26, 2011

I made this soup recently and it was my first go at it.  David claims I made this before without chicken, but it was definitely not this recipe.  I ran across a recipe that claimed to be the best chicken tortilla soup they had ever had so I figured it should be pretty good, so I tried it!  It turned out really good so I am here to share the recipe with you.  I took a few more pictures as I made this so let’s hope they turned out.

Ingredients:

  • 8 boneless skinless chicken breasts (the original recipe called for 3- I like meat!) 
  • 2 tablespoons olive oil, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium onion, diced
  • 1 red bell pepper, diced (seeds and ribs removed)
  • 1 green bell pepper, diced (seeds and ribs removed)
  • 4 cloves garlic, diced
  • 4 tablespoons tomato paste (I put a whole small can)
  • 32 ounces low sodium chicken broth
  • 3 cups hot water
  • Corn (frozen or fresh)
  • 1 (10 oz) can Rotel tomatoes and green chiles
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 tablespoons cornmeal
  • either corn tortillas cut into strips or chips
  • Any garnishes: cheese, sour cream, avocado, tomato, red onion, cilantro
Directions:
Preheat oven to 375 degrees.  Mix together the spice mix: cumin, chili power, garlic powder, salt and cayenne.  Spray a baking sheet with cooking spray.  Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts and place them onto the baking sheet.  Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later).  Bake chicken for 20-25 minutes, or until chicken is done . Shred chicken by pulling them apart using two forks (I cut it with a knife) and set aside until ready to use.
While the chicken is cooking, heat the remaining one tablespoon of olive oil in a large pot over medium high heat.  Add the chopped onions, red pepper, and green pepper.  Allow to cook for 3-5 minutes, or until veggies have begun to soften.  Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stirl until combined.  Stir in the tomato paste and then add the rotel, chicken broth, water, corn, and black beans.  Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup.  Allow soup to continue to simmer for an additional 15-30 minutes.  Taste to check seasonings, adding more salt or cayenne if needed.  Turn off heat and add tortilla strips if you chose to.  Ladel up and serve hot!  Don’t forget to add your favorite toppings and chips!  I like a crunch!
It was really yummy!  I hope you enjoy!
Let me know what you would do differently.  I don’t make this often or eat it that often in restaurants. I’d love advice!
The original recipe was found at: http://www.mylifeasamrs.com/2011/08/chicken-tortilla-soup-2.html
Happy Eating!
-Amanda
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Corn, Crab, and Shrimp Soup!

September 19, 2011

I made a couple soups this week after feeling sick last weekend and they were both a hit!  I got a bigger response on facebook when I posted that I made this one so I thought I’d put it up first.

My grandma and mother both make a crab and shrimp soup that is tomato based and yummy, but  I was craving something more chowder like.  This soup is made in the crock pot and makes your home smell like yummy seafood goodness.  It was creamy and tasty!  So let’s get straight to it!

Ingredients:

  • 1 quart chicken stock
  • 2 tablespoons butter 
  • 1 cup chopped onion
  • 32 ounces fresh or frozen corn
  • 3 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 (6-ounce) can lump crabmeat, drained (I totally didn’t drain these when I put them in, yum still)
  • 1 frozen bag of shrimp (uncooked, peeled)
  • cubed red potatoes
  • sliced celery (at least 4 stalks)
  • 1 cup heavy cream (or half and half)
Procedure:
Put the chicken stock, butter, onion, corn, garlic, salt, cayenne pepper , crabmeat, shrimp, potato, and celery in at least a 4 quart slow cooker.  Cover and cook on high for 4 hours or for 8 hours on low.  If you want a thicker soup, pulse a handheld blender a few times or scoop out a cup and blend in a blender or food processor (be careful – it’s hot!) and add back in.  Stir in the half and half or cream before serving and garnish with avocado or bread!
I took the corn and crab soup recipe from here: http://www.tasteandtellblog.com/2011/08/crab-and-corn-soup/ and added lots to it!
I hope you enjoy! I know I did and will be making it again soon!
Happy eating!
-Amanda
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Sweet Corn Chowder with Hot-Smoked Salmon Soup

December 13, 2010

I wasn’t sure what I was going to think of this next soup I made, but I thought I’d try it.  It never hurts to try.  The recipe came from my favorite cookbook: Cooking Light: Essential Dinners like most of the recipes I’ve made these days.  Since it’s a Cooking Light recipe it becomes healthier with their changes.  This recipe is traditionally made with smoked bacon in place of the salmon, which sounds amazing.  The salmon is clearly healthier for you and it’s really delicious.  The one downfall of the salmon is it costs a lot of money, but I think it was worth it . Enjoy!

Ingredients:
1 tablespoon butter
2 cups chopped onion
1 1/2 cups cubed peeled baking potato (I used two unpeeled baking potatoes)
3 cups fat-free, less-sodium chicken broth (I used 4 cups)
1 1/2 cup fresh corn kernels (I used frozen corn and canned corn)
1 can no-salt-added cream-style corn (I used two)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (4.5 ounce) packages hot-smoked salmon, flaked
4 teaspoons chopped fresh chives, for garnish (I mixed them in)

Directions:
Melt butter in a large saucepan over medium-high heat.  Add onion; saute 4 minutes.  Add potato and broth; bring to a boil.  Reduce heat, and simmer 10 minutes or until potato is tender.  Add corn kernels and cream-style corn; cook 5 minutes.  Stir in peppers.  Ladle chowder into  into each soup bowl and divide salmon among bowls.

If you want to know the nutritional value / calories of this dish go here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591037

Happy Eating!

-Amanda