Zuppa Toscana Soup

There are several variations of this recipe around. I looked at many of them and took what I felt sounded good and went with it. I've made it twice this month and its been a hit

I use my mandolin to cut the potatoes. I peel 2, cut in half the long way, and slice them on the "very thin" setting so they cook and break down to thicken the soup slightly. Then the other 4, I cut in half the long way and slice them on the "thin" setting with the peel still on.

If you want, you can just dice or cube up the potatoes.

You can also use mild/sweet italian sausage and add some red pepper flakes

Zuppa Toscana Soup

Ingredients:

1 lb hot italian sausage
4 slices bacon
1 large onion, diced
6 cloves garlic, minced or pressed
8 cups chicken broth
6 russet potatoes. Sliced, cubed, or diced.
1 large bunch kale, tough stem removed and sliced into ribbons
1 cup whole milk, half and half, or cream
salt and pepper, to taste
parmesan cheese for serving, optional

Crumble and brown the sausage in you stock pot or dutch oven. Dump into a strainer and rinse well under hot water for 15 seconds. This sausage has a orange grease, and if you don't rinse, the top of your soup will be orange.

Wipe out your pot and heat to medium. Cut up the bacon into chunks and cook until crisp. Remove with a slotted spoon and add onions. Cook until transparent, 3-4 minutes. Add garlic and cook 1 minute

Add chicken broth and bring to a boil. Add potatoes. Simmer until fork tender. 15-20 minutes.

Add sausage and bacon. Check seasoning and adjust as needed. Add kale. Let simmer 5 minutes and serve with parmesan cheese on top.

White Bean, Kielbasa, and Kale Soup

Ok, so I am a fan of big pot of soup. Its cheap and nice to have around for leftovers for a few days. I haven't tried freezing this one yet but its probably fine.

I think that any greens would work in this, especially spinach. I am sure collards or chard would work too, but I don't have as much experience with them. At the first serving, the kale still had a nice texture that spinach would lose pretty quick.


You could use canned beans in a pinch, but why not make your own? Its much cheaper anyhow, and its pretty easy. I use this method. The white navy beans I used needed more like 90-95 minutes, so don't be afraid to add a little more time once you check them and account for a bit extra time so you aren't eating late. The soup can always simmer longer if its done too early.


Home made chicken stock is so great in soups like this. Its really not that much more work! Plan a whole chicken for one meal (or put in the crock pot and shred for another meal) and then put the bones and some veggies or veggie scraps in a crock pot or stock pot and simmer over night. Strain in the AM and presto, stock for your soup. No more salty and pricey store bought broth. Here is more info on this. 

I came across this version of the soup and it had the addition of a parmesan rind. Its optional, but highly recommended. Totally worth buying the block of parmesan at the store. You know you can use the rest somewhere. Or better yet, just make a mental note to keep leftover rind in the freezer for times like this. 


Ok, on to the soup

White Bean, Kielbasa, and Kale Soup

Ingredients:

1 package white beans (cannelloni, great northern, navy) cooked or 4 cans drained
1 tbsp oil
1 onion, diced
4 stalks celery, sliced
4 carrots, peeled and sliced
1 package kielbasa, sliced 1/2" thick
2 cloves garlic, minced
10 cups chicken stock
1 bay leaf
1/2 tsp thyme
Parmesan rind (optional)
salt and pepper to taste
1 bunch kale, stem removed and cut into 1ish inch pieces

In a large dutch oven or stock pot, heat the oil on medium.

Brown the kielbasa on each side. Remove. Add the veggies and cook 10 minutes, stirring often.

Add the beans, broth, kielbasa, garlic, bay leaf, thyme, and rind to the pot. Bring to a simmer. Season with salt and pepper (i used home made stock and beans, so I needed a good amount of salt)

Let simmer for 15-30 minutes (at least long enough for veggies to be soft)

Remove bay leaf and rind. Add kale and let simmer 5 minutes and serve.

Chili

How interesting that my 200th post is my chili recipe. I have actually made this a dozen or more times since I started blogging, but I felt nervous about posting it. I figured basically everyone has "their chili recipe" and no one would bother wanting to try mine. Which is sad, because its GOOD. So I decided to blog it today. And I hope that some people try it.

I have a few tricks up my sleeve.

Corn is one. I know I have seen it in a few chili recipes before, but I really like it. It gives a nice visual change, but also a sweetness.

Another is worcestershire sauce. Nectar of the gods.

Roasted red bell peppers is my latest addition. Yum!

And last but not least....a packet of brown gravy mix. It is worth it to toss out my "crunchy" card for this. I think it helps thicken it up a bit and gives a boost of flavor. I don't think I can replicate it well enough.


Also, for the longest time, I seasoned it with 1 packet of mild chili seasoning and 1 packet of hot chili seasoning. And in a pinch, I still do. But using the regular seasonings is cheaper and you don't get all the anti caking additives and what not. And you can also season to your own personal tastes.

All my seasoning amounts are guesses. I use my palm to measure. So feel free to add more if you feel it needs it.

I also *highly highly* suggest throwing this all together the night before and letting it sit in the fridge overnight, and then letting it cook on low all day. Time is the biggest tip on this. Every day it sits, it tastes better and better.

You can use 3 cans beans in this (whatever type you like. I do kidney and pinto) or you can make up some dried beans. One bag of dried beans is a little less than 4 cans, so when I do this, I make a large batch of chili with the higher amount of beef and maybe an extra can of tomatoes and just freeze some leftovers so we don't eat it for a week.

If you use that many beans, it might be too big for a normal crock pot, and you might need to use your stock pot on the stove.

I posted this on another recipe, but my new favorite way to cook dried beans is this:

Inspect and rinse beans

Put in a oven safe lidded pot with 1.5 inches of water on top.

Bring to boil, cover, and place in 275 oven for 1 hour and 15-30 minutes. Drain and wah-la!

Chili

Ingredients:

1-2 lbs ground meat. (depends on how meaty you like it. I use either beef or turkey and it doesn't make a huge difference)
2 onions, diced
28oz can diced tomatoes, not drained
14.5 oz can tomato sauce
4oz can tomato paste
2 cups frozen corn
1 small jar roasted red bell peppers, drained and rinsed and chopped
6 cups of drained beans of choice (around 3 cans)
1/4 cup worcestershire sauce
1 packet brown gravy mix
hot sauce (I like Chalula, and use this to help make it as hot or mild as you like)
3 tbsp chili powder
1 tbsp cumin
2 tbsp garlic powder
2 tbsp onion powder
2 tsp seasoning salt (lowrys or the like)
1 tsp-1 tbsp red pepper flakes (to your heat preference)
1 tsp dried basil
1 tsp dried oregano
1 tsp ground coriander

In a large skillet, cook the meat and onion until meat is cooked through.

In a large crock pot or stock pot, combine meat, onion, all tomato products, corn, bell peppers, and beans.

In a medium bowl, whisk all remaining ingredients (with a little water if needed) and add to pot.

Add enough water to cover all ingredients.

Preferably, let sit overnight in fridge and cook low all day long.


We serve ours with fritos, shredded cheddar, and sour cream.

Chipotle Chili

The quinoa in this mimics the ground meat found in most chilis. The sweet potato and chipotle are a nice change from the norm. Its hearty and filling, but very low on calories. A really good stew that will be made again. This makes enough for plenty of leftovers! Use your big pot

Chipotle Chili

Ingredients:

1 lb dried black beans
1 tbsp butter
1 onion, diced
5 garlic cloves, minced
3 tbsp chili powder
2 tbsp cumin
1 tbsp ground coriander
2 chilis from canned chipotle chilis in adobo, minced
28 oz diced tomatoes, not drained
salt and pepper to taste
2-3 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1/2 cup dried quinoa, rinsed


Toppings:
sour cream
cilantro
green onions
cheese

I came across this new way to make dried beans and its AMAZING. I'll share with you here.

Preheat oven to 250

Dump 1 pound of black beans out. Discard any rocks or broken beans. Rinse and drain them.

Place in a oven safe pot (dutch oven works well) and cover with 1 1/2 inch of water.

Bring to a boil. Cover and place in oven for 1 hour and 15 minutes. Drain and presto! Perfect beans



Melt the butter in a stock pot over medium. Add onions and cook a few minutes. Add the garlic and cook a few minutes more. Add the cumin, coriander, chili powder, and chilis. Cook 1 minute, stirring continuously.

Add the tomatoes and juice from tomatoes as well as the black beans. Add enough water (or broth if you have some handy) to cover the beans and then some.

Bring to a rapid simmer.

Add sweet potatoes and quinoa. Once to a high simmer, reduce a little and cook for 45-60 minutes until done. Add more liquid during the process if needed.


Add toppings and serve.

Stuffed Bell Pepper Soup

Oh my goodness this was so yummy. I actually doubled it and froze half. With fall and winter coming (for all you people lucky enough to not habitat the surface of the sun), this is a GREAT recipe to keep on hand. This bell pepper loving family will be making this often.

I made it with ground turkey, but italian sausage, ground beef, or ground chicken would be equally good. Or any combination there of.

You can make this more or less bell pepper-y too

Stuffed Bell Pepper Soup

Ingredients:

1 lb ground meat
1 onion, diced
2 cloves garlic, minced
1 jalepeno, deseeded and deribbed, diced (optional)
5 bell peppers, cut into 1 inch squares
8 cups low sodium chicken broth
1 14 oz can petite cut diced tomatoes, not drained
1 small can tomato sauce
2 bay leaves
1 tsp basil
1 tsp oregano
couple shakes hot sauce
salt and pepper to taste

2 cups cooked rice
1 cup shredded cheddar cheese


Brown meat, onion, garlic, and jalapeño in a large skillet on medium until meat is done.

Add meat mix, bell peppers, broth, tomatoes, tomato sauce, bay leaves, basil, oregano, and hot sauce.

Bring to a boil, reduce to a simmer, and cook until peppers are desired doneness. 15-30 minutes


Serve over a scoop of rice and top with cheese.

Easy Black Bean Soup

This meal couldn't be quicker, more flavorful, or easier. Its as simple as heating the ingredients. Goes fabulously with a fast cheese quesadilla

Some diced bell pepper would be a great addition if you have any on hand

Easy Black Bean Soup

Ingredients:
 3 cans low sodium black beans, not drained
2 cups chicken stock
1 cup medium heat salsa
2 tsp cumin
salt to taste
(1 drained can Rotel or petite diced tomatoes would go well too)

optional toppings:
sour cream
crumbled tortilla chips
shredded cheese

In a sauce pan, heat beans, broth, salsa, and cumin. Taste and add salt if needed

*you can take half the soup, blend it, and combine it for a thicker soup*

Serve with any or all of the toppings listed.

Ham and Potato Soup

This soup is cheap and easy. Its a white soup, but since its just milk added, it doesn't seem overly heavy. Its very filling and nice to have on a lazy cold day. Not that in Florida I have any idea what those are like anymore. So I just crank the a/c and pretend! I think next time I will finish it with some fresh parsley

Ham and Potato Soup

Ingredients

4 tbsp butter, divided

1 onion, diced

3 celery stalks, sliced

3 carrots, peeled and sliced

1 8oz ham steak, diced into cubes

3 tbsp flour

4 cups diced gold or red potatoes

5 cups chicken stock

2 cups milk

Salt and pepper to taste

Heat 1 tbsp butter in a stock pot or dutch oven on medium. Add onion, celery,carrots and ham. Cook until fragrant and the onions are getting transparent.

Add the potatoes and broth. Bring to a boil, reduce heat to simmer. Cook until potatoes are fork tender, about 20 minutes.

In a smal saucepan, melt butter over medium. Add flour and cook 3 minutes, stirring often. Add milk and whisk until smooth. Heat until bubbling, stirring often. Once starting to bubble, add to large soup pot.

Let cook 5 minutes and taste and add salt and pepper to taste.

Chicken and Herbed Dumplings

Can't get much more comfort food than this. Super comforting, filling, and flavorful. Use home made stock for even more flavor! I put a whole chicken in the crock pot the day before. Shred the chicken and put the bones and some veggies back in the crock pot overnight for some intense stock. Learn more here

Chicken and Herbed Dumplings

Ingredients:

Shredded meat from one whole chicken. (Can use rotisserie. Or about about 3-3 1/2 cups shredded chicken from breasts, thighs, whatever you want)
2 onions, diced
3 carrots, sliced
3 stalks celery, sliced
2 tbsp butter
1 tsp ground thyme
1/2 tsp turmeric
2 tsp dried parsley
8 cups low sodium chicken stock (or home made ;) )
1/4 cup half and half or cream
1 cup frozen peas

Dumplings
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley and/or chives
2 tbsp butter, melted
1 cup milk or half and half

In a stock pot or dutch oven, heat butter over medium. Add onion, carrots, and celery. Cook 5 minutes.

Add thyme, turmeric, and parsley. Stir well.

Add chicken stock and chicken meat and bring to a simmer. Simmer 20-30 minutes.

Mix flour, baking powder, salt, garlic powder, onion powder, and herbs together. Add milk and butter and mix until just combined

Drop by heaping spoonfuls in a even layer into the soup. They will expand as they cook.

Cover and cook 20 minutes. Do not peek. Uncover and test dumplings with a tooth pick. Should come out cleanly.

Add peas and half and half and cook 5-10 more minutes.

Potato Leek Soup

I love leeks. They make me happy

This soup is creamy, without any cream. Blending some of the soup thickens the base and makes it deceptively rich.

Adding the hot sauce really does add a depth of flavor. I used a yummy local sauce we found at the farmers market.

Potato Leek Soup
Adapted from Simply Recipes

3 leeks, whites and light green parts. Sliced into thick rings, separated and rinsed very well.
2 tbsp butter
salt and pepper
5 cups low sodium chicken broth or stock (or veggie)
2 lbs russet potatoes, peeled and diced into 1/2 chunks
1/2 tsp dried thyme
pinch of oregano
1/4 cup fresh parsley, chopped
hot sauce (tabasco or the like)

Heat the butter in a saucepan or dutch oven on medium low. Add the leeks and salt and pepper. Stir to coat in the butter. Cover and cook for 10-15 minutes, stirring often. Do not let brown, just soften.

Add the broth, potatoes, thyme, and oregano. Bring to a simmer and cook about 20 minutes, or until tender.

Ladle out half of the soup into a bowl and either put into a blender or use a stick blender. Blend until smooth. Add back to the pot along with parsley and a splash or two (or more) of hot sauce.

Herb Roasted Sweet Potato and Rutabaga Soup

So I have started ordering from a organic wholesale club. You pay a share and they give you a huge box of organic produce. Some local, some not. Works great for me because I get really bored with just in season produce. The value and quality is amazing.

One interesting part is it gives you stuff you might not have bought on your own.


Like rutabaga.

Weird ugly thing. Never tried it before.

I was missing out! Its very good! Try it!


Anyway, this was a fast, easy, and very flavorful soup. Even my non sweet potato living husband liked it!

Herb Roasted Sweet Potato and Rutabaga Soup

Ingredients

1 large sweet potato. Peeled and cubed
1 rutabaga. Peeled and cubed
1 onion, peeled and quartered (don't cut the ends off. That way it stays together)
1 head of garlic
1 tbsp dried rosemary
1/2 tsp dried thyme
1 tsp salt
1 tsp pepper
oil
2 cups chicken broth (or veggie)
green onions, for garnish

Preheat oven to 400
Cut the top off a head of garlic. Rub with some oil and wrap in tin foil.
Toss sweet potato and rutabaga in the oil, salt, pepper, and herbs.
Oil onions
Place roots and onion on a baking sheet. Keep it in a even layer. Place tin foil wrapped garlic on sheet too

Bake 30-45 minutes until fork tender. If its not browned by the time its cooked through, turn on the broiler for 2 minutes or so.

Let garlic cool 10 minutes. Unwrap and squeeze soft garlic out.

Place half the veggies, the garlic and the chicken stock in a bowl and blend with a stick blender (or use a blender or food processor)

Add in the veggie chunks and heat in a sauce pan.

Garnish with some green onion.

Tortellini Tomato Soup

Hey guys. I'm back! After a long long 10 weeks, I think I am emerging from the morning sickness fog. The last few days have been SO much better. Today was rough again, but I am hopeful that I am near the end of the worst days :)

Funny thing is, this soup was a MAJOR aversion for me on my last pregnancy and about a year afterwards. No idea why because its AMAZING. But it was. Husb couldn't even mention it. But he cautiously suggested it a couple weeks back and it actually sounded good.

The recipe came off a group I am in. I tweaked it a bit. Of course. I can't help it. Nice crusty bread goes well with it. It actually got chilly enough in Florida here to make some yummy soup.

Tortellini Tomato Soup

1 20oz package of tortellini. We like 4 cheese, but whatever you prefer really
6 cups chicken stock
2 cups water
1 container of chive and onion cream cheese
3 boxes of Pacific Naturals Roasted Red Bell Pepper Bisque or 4 cans tomato bisque soup
1 container chopped spinach, thawed and drained. Or 1 bag fresh baby spinach
1 can of diced tomatoes (optional)


Boil the tortellini in the stock and water according to package. DO NOT drain.

When done, take out a cup or so of the broth. Add it to a small bowl along with the cream cheese. Let the broth soften the cream cheese. Whisk together. Add back to pasta.

Add soup and spinach. Heat completely through.

Serve and smile :)

Mexican Lime Chicken Soup

This is a nice broth soup. The chicken falls apart, the lime makes it tangy, the chipotles are spicy (so do less if you don't like kick) and smokey, the corn balances some of the heat, and the beans make it hearty.

Mexican Lime Chicken Soup

Ingredients:

• 2 tbsp oil

• 1 yellow onion, chopped

• 6 cloves garlic, thinly sliced

• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons of the adobo sauce

• 6 cups chicken broth
• 2 cups frozen corn
• 1 1/2 cups beans (white, pinto, black, whichever you prefer) drained

• 1/2 cup chopped fresh cilantro

• Juice of 2 limes

• Salt and pepper

• 1 avocado, thinly sliced lengthwise 

• Crushed tortilla chips (optional)
• Sour cream (optional)

Heat the oil in a large saucepan over medium heat. I used my dutch oven for this. Add the garlic and onion. Cook until starting to brown. Turn the heat up to medium high, push the onions and garlic to the side, and add the chicken pieces. Cook until browned, 5 minutes or so. Stir in the chipotles, adobo sauce, broth, corn and beans. Lower heat and simmer at least 15 minutes. I prefer 45. Skim any foam off. Stir in lime juice, cilantro, salt, and pepper. Serve with avocado, tortilla chips, and a plop of sour cream if desired. 

Thrifty Chicken Stock

I am a nerd. I have been so excited about this the last few day. Its SO easy and SO cheap. And SO good for you. Even the organic broths have "natural flavor" added (Also known as MSG). And they can be EXPENSIVE. This can make GALLONS of stock. No joke. With ONE batch of chicken bones. You can do even more with beef bones. I haven't gotten there yet, but I will sure update you with it.

Bone broth is super nutritious. Adding vinegar to the water helps leach out the minerals from the bones as well as the nutritious gelatin. THIS is the chicken soup that will help you get over a illness sooner.

It is thrifty, because you can strain the liquid out, and scoop out the veggies and start again! You can do it two or even THREE times with chicken bones! And double that for beef bones. Its unreal.

And if you are short on freezer space, there is a few things you can do. First, you can freeze in ice cube trays or muffin trays and then place in ziplock bags once frozen solid. Then you can just use what is needed. Or you can return the strained liquid to a pot and simmer on low, uncovered, for several more hours and reduce it by half. Then you can freeze in small jars and its a concentrated form. Just add water once you thaw.

This is also a great way to stretch a meal. Buy a rotisserie chicken or roast a whole chicken on your own and save the carcass. You could even save the bones of thighs and drumsticks from other meals in a baggie in the freezer and make a batch when you have enough. The added drumsticks are great to find on sale. Its a very cheap cut of meat. Save the gross bag of innards from the roaster chicken too. And all the butts of onions, carrots, or celery you cut off and throw away? Save those in the freezer too.

You can add chicken feet to it as well. I haven't gotten there yet :-)

This is about 1/3rd of ONE batch. Not reduced

Thrifty Chicken Stock

Ingredients:
I whole chicken carcass
1-2 lbs of whole chicken drumsticks
chicken gizzards, neck, etc (optional)
1 onion, halved
4 carrots, washed, peeled, in 3 inch chunks
4 celery (tops too!) washed, in 3 inch chunks
8 cloves of garlic (no need to peel) cut in half
1/2 tsp dried thyme (fresh is even better. Several stems)
2 bay leaves
10 peppercorns (optional)
3 tbsp apple cider vinegar or lemon juice


Place all of the ingredients in a HUGE stockpot and fill with water 2 inches above the top of ingredients. If you wish, let sit at room temp for an hour. This lets the vinegar work on the bones a little. Then bring to a simmer. Cover, and keep on a very low temp. You just want to gently simmer, never boil.

Cook for about 18 hours. Check on the water lever occasionally and to make sure its still simmering. I am sure you can do this in a crock pot, but be aware many crock pots run too hot to just simmer, even on low. So pay attention the first time you do it.


Strain the liquid through a mesh strainer. Either use immediately, place in the fridge for up to 5 days, freeze for up to 3 months, or simmer uncovered to condense and then freeze.

Use in soups, to cook noodles, rice, beans, etc. Or season and sip.

Vegetable Beef Stew with Onion Herbed Dumplings

I came across a variation of this in my websurfings. Husb likes Chicken and Dumplings, so I thought this style of it would be a interesting mix. I tweaked it to my tastes and it came out great. Nice for the changing seasons.


Vegetable Beef Stew with Onion Herbed Dumplings

Ingredients

2 lbs stew meat
1 can beef broth
1 cup water
1 can diced tomatoes, with juice
4 carrots, peeled and sliced in buttons
2 celery, sliced
2 onions, sliced
1 package sliced mushrooms
2 bay leaves
2 tsp dried basil
1/2 tsp dried thyme
1 1/2 tsp dried mustard
salt and pepper
1/4 cup flour
1/4 cup water



Dumplings:
1/2 cup (a few more TBSP if needed)
1 1/2 cup flour
2 tbsp cold butter, in small pieces
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried rosemary (crushed up)
1 tbsp dried minced onion


Stew:

Get a skillet hot on medium high heat. Add meat, in batches to sear each side.

Put meat in the crockpot with broth, water, tomatoes, carrots, celery, onions, mushrooms, bay leaves and spices.

Cook on low 8-10 hours or high 4-5.  Add salt and pepper to taste. Whisk water and flour and add to soup.

Put all the dry ingredients of dumplings into a bowl. Add butter. Cut in with pastry cutter, forks, metal whisk, or even your hands. Make sure the butter is mixed well. Add milk and stir until just mixed.

Drop glops of this into the stew, cover, and cook on high until toothpick comes out clean.

Broccoli Cheddar Soup

As much as my husband loves soup, he is not a broccoli fan. I love this soup. Its my all time favorite. So once he is away, I get to make my yummy soup and some crusty bread.

Broccoli Cheddar Soup

Ingredients:

1 small onion, diced
1 tbsp olive oil
5 tbsp butter, divided
2 large cloves of garlic, sliced
1/3rd cup flour
2 cups half and half
3 cups chicken stock (veggie optional)
1/2 cup dry white wine (optional, but highly recommended!)
1/2 cup carrot, cut into matchsticks
12 oz broccoli florets. (I used this, and chopped it smaller)
16 oz good quality sharp cheddar cheese, shredded. (I used Cabot Smooth and Sharp)


Put the olive oil, 1 tbsp butter, and the onion in a large stock pot (I used my dutch oven). Cook on medium until translucent and soft.

And the garlic and cook for a few minutes more.

Add the 4 tbsp butter. Once melted, add the flour and stir with a whisk. Stirring often, cook 3-4 minutes. (you are making a roux)

Add the half and half, stirring the whole time.

Add the chicken stock and wine

Salt and pepper.

Simmer uncovered for about 20 minutes.

Add the broccoli and carrots. Bring to boil, and then lower heat and simmer for 20-25 minutes.

After it has cooked, at this point you can scoop out about 1-2 cups of the soup and use a food processor or immersion blender to puree the rest and add back the reserved chunky soup. I didn't do it this time, but its your choice.

Add the cheese. Stir and serve!

Asian Style Mushroom Soup

This soup is similar to the simple soup served at Hibachi restaurants.

The trick is adding depth and flavors to the broth.

All the vegetables except the mushrooms and green onions are just in for flavor and get strained out, so just rough chop them in large pieces.

Asian Style Mushroom Soup


2 containers of chicken stock  (I like these products for this!
1 container of beef stock
2 carrots
2 onions
2 stalks of celery
5 cloves of garlic, smashed
1 knob of garlic, chopped
1/4 cup soy sauce
8oz of mushrooms, sliced thin
4 green onions, sliced


Add all but the last 2 ingredients to the pot. Cook on low for at least 45 minutes, up to several hours


Strain out the veggies.

Salt and pepper to taste.

Add mushrooms and green onions. Cook until tender. Around 30 minutes

Bean and Bacon Soup

Husb loves this soup. Out of a can. I figure there has to be a better way. It was very good. Hearty and flavorful

Bean and Bacon Soup

1 1lb bag of dried navy beans
8 slices of bacon
2 onions, diced
3 stalks of celery, diced
2 bay leaves
Pinch of ground clove
4 cups chicken stock
Salt and pepper to taste
1 15oz can of diced tomatoes, with juices

Soak the beans in 10 cups of water for an hour (or soak overnight per the bag instructions). Drain

Cook the bacon to very crispy. Save a few tbsp of the bacon fat.

Saute the onion and celery in the bacon grease until soft. Add a splash of chicken stock to deglaze pan.

In a large pot (or dutch oven, or crock pot) put veggies and pan juice, beans, 6 slices of the crumbled bacon, bay leaves, clove, and remaining chicken stock. Not the tomatoes in juice.

Bring to boil, reduce heat, and simmer for 2 hours (or on low all day in crock pot)

30 minutes before serving, add the tomatoes, puree 2 cups of bean mixture and the tomatoes and juice and add back to the soup. Bring back to heat and serve. Top with crumbled bacon pieces.

Roasted Cauliflower and Caramelized Mushroom and Leek Soup

I have to say, I am not the biggest fan of liquid food. But Husb likes soup, so I try. I have to say, this soup is VERY yummy! There is lots of depths of flavor, its comforting, and hearty.

Roasted Cauliflower and Caramelized Mushroom and Leek Soup

Ingredients:

1 head of cauliflower, cut into florets
4 tbsp oil, divided
2 tbsp butter
1 shallot, diced
2 leeks, sliced
2 cloves garlic, minced
1 lb cremini mushrooms
4 cups chicken broth (veggie broth to made vegetarian)
1/2 cup half and half
diced green onions for garnish


Directions:

Toss cauliflower in 2 tbsp oil and salt and pepper.

Place in a 400 degree oven for 20-30 minutes, stirring once or twice, until edges are browning.

Meanwhile, heat remaining oil and butter in a pan on medium. Once hot, add mushrooms, shallot, and garlic.


Place sliced leeks into a bowl of water and separate rings well to rinse grit.

Dry well and add to pan.

Saute 20 minutes or so, until caramelized.

Add 1/2 cup of the broth to deglaze the pan.

Add mushroom mix, cauliflower, and remaining broth to soup pot. Bring to a boil and reduce to a simmer. Simmer 30 minutes.

Puree soup with a immersion blender or food processor to desired consistency.

Add half and half. Bring back to heat.

Garnish and serve.

Egg Drop Soup

My husband loves soup. And brothy soup specifically. I have never had Egg Drop Soup before, but he looooves it. So I decided to give it a shot. Its CRAZY easy and pretty good (extremely good and spot on to restaurant egg drop soup, according to Husb)

Egg Drop Soup

Adapted from Simply Recipes

Ingredients:

~4 cups low sodium chicken broth, divided (veggie broth for vegetarian)
~ 1 tbsp cornstarch
~1 tsp fresh grated ginger
~1 tbsp low sodium soy sauce
~3 green onions, chopped
~1/4 tsp fresh cracked pepper
~3/4 cup crimini mushrooms
~2 lightly beaten eggs

Reserve 1/2 cup chicken broth and mix with cornstarch.

Put rest of broth, ginger, soy sauce, green onions, pepper, and mushrooms in a pot on medium high. Bring to boil. Add cornstarch broth. Return to boil and lower to medium.

Stir soup and as stirring, slowly pour eggs into soup. Stir until egg ribbons form.

Simmer 1 minutes and serve!