Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Sunday, March 22, 2015
Slow Cooker Mulligatawny Soup Recipe
According to CNN, the real life "soup nazi" featured in the famous Seinfeld episode is reopening his soup stand. I read that he had closed it because of possible franchise opportunities. Theres no need to wait in line for hours and risk getting yelled at. You can make Kramers favorite soup at home, in your pajamas, in your very own slow cooker. And its easy. I assumed there would be a ton of ingredients, be difficult to assemble, and too much work to want to make often.
I love it when Im wrong.
The Ingredients.
serves 6
2 boneless, skinless chicken thighs (frozen is okay)1 cup peeled and chopped apple (mine were fuji)
1 cup chopped carrots
1 (15-ounce) can fire roasted tomatoes
1 tablespoon dried minced onion flake
1/4 cup raisins
1 teaspoon fresh lemon juice
2 teaspoons curry
1/4 teaspoon nutmeg
3 cups chicken broth
1/3 cup long grain white rice (to add later)
The Directions.
Use a 6-quart slow cooker. Put the chicken thighs into the bottom of your cooker, and add apple, carrots, the whole can of tomatoes, onion flakes, and raisins. Then add the lemon juice, spices, and broth. Stir to mix the spices.
Cover and cook on low for 8-10 hours. If youd like, shred the chicken with two big forks, and stir in the uncooked rice. Flip to high for 30 minutes, or until the rice is tender. If you live in a high altitude, the rice will take longer and you might want to consider using instant or already cooked rice---its up to you.
Ladle into soup bowls.
The Verdict.
Gosh this is good. The curry and nutmeg pairs so nicely with the sweetness of the raisins and the apple. The end result is sweet but still savory, and my kids LICKED THEIR BOWLS. My dad loves this soup, and Im so happy to be able to make it now whenever hed like. The ingredients are pretty much pantry staples in our house, which is a total bonus.
Im not a good counting calories or points person, but this has got to be pretty light. If youd like the nutrition breakdown, many of my readers love the free counter at sparkspeople.com.
Good choice, Kramer! I can see why this soup is your favorite.
more yummy soups:
African Peanut Soup
Albondigas (meatball) Soup
Coconut Curry Soup
Restaurant Tomato Soup
Pho
Tortilla Soup
Jamaican Pumpkin Soup
Salsa Chicken and Black Bean Soup
Saturday, March 21, 2015
CrockPot Roasted Cauliflower Soup with Curry and Honey
Day 276.
I made an interesting soup yesterday. The base was cauliflower and broth, and it had both curry and honey---two flavors I have not had together before. I liked it. I got the recipe directly from Sunday Nite Dinner. Chuck and Hungry Bear made it last year, and Im so glad that I bookmarked it to try in the crockpot.
The Ingredients.
adapted from Sunday Nite Dinner
--1 head cauliflower
--3 T olive oil
--1 tsp kosher salt
--1/2 tsp black pepper
--2 cups broth (chicken or vegetable)
--2 cups water
--1/4 to 1/2 tsp cayenne pepper (1/4 was enough for me)
--1 yellow onion, chopped in chunks
--2 1/2 tsp curry
--honey
The Directions.
Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and roast in a 400 degree oven for about 20 minutes, or until the cauliflower has begun to brown and turn crispy. You can also roast in the crockpot.
While the cauliflower is roasting, plug in your crockpot and turn to high. Use a 4 quart or larger size. Add the chicken broth and water. Chop the onion and add it along with the cayenne pepper and curry powder.
When the vegetables are finished, add them to the broth.
Cover and cook on low for 6-7 hours, or on high for 3-4. This is finished when the onion and cauliflower are fully tender.
Carefully use an immersible blender to blend the cauliflower and onion. If you are going to use a traditional blender, go slow and blend small batches at a time.
Drizzle honey over the top before serving.
The Verdict.
I could not get the kids anywhere near this. They had bean burritos on brown rice tortillas.
It took Adam a few bites to get used to, but then he liked it. I found the flavor to be mysterious. It was not like anything I had ever had before. This would be fun to serve at a fancy dinner, where guests can squeeze on their own honey. I really like how rich and velvety it tastes without a drop of cream. I have no idea how Chuck and Hungry Bear got the picture they did at Sunday Nite Dinner----my honey sunk right away.
CrockPot Turkey and Wild Rice Soup Recipe
Day 325.
The weather has officially changed. I am running the heat in the morning, the guinea pigs have moved inside, and the flannel sheets are out of hiding. Last night, I finally finished reading "The Long Winter" to the girls. We have so much to be thankful for--- if you have kids that sometimes forget how richly blessed modern day life is, I highly recommend reading it aloud.
Anyway. Today I am thankful that I met Kalyn Denny at BlogHer, and I am so happy to have found her Turkey and Wild Rice Soup. Adam proclaimed it the best turkey soup hes ever had, and the kids each ate two bowls. I may have wept. Im not sure.
The Ingredients.
adapted from Kalyns Kitchen
--turkey carcass (if you dont have one, you can use 2 cups of cooked turkey)
--8 cups water (to make broth. if you dont have a carcass, use 8 cups chicken broth)
--1 chicken bouillon cube (only if you are using the carcass to make broth. Dont use if youre using broth.)
--2/3 cup uncooked wild rice
--1 yellow onion, chopped
--1 cup chopped celery
--1 cup chopped carrots
--1 tsp sage
--2 T balsamic vinegar
--2 cups spinach leaves (Kalyn used cabbage, but cabbage reminds me either of engorgement or the cabbage soup diet)
The Directions.
I used a 6.5 quart crockpot.
This is a 1 1/2 day project. Were going to use the turkey bones to make broth for the soup. If you are using chicken broth and 2 cups of turkey, bypass this step.
Put your turkey carcass into a crockpot, and cover with 8 cups of water. My carcass was only from a tiny turkey, so if you need to break the bones down to fit in your crock, do so.
My turkey was still stuffed with a quartered onion and some apple, so I didnt bother to add any vegetables to season the water. You may certainly add some onion, celery, or anything else youd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
Cover and cook on low overnight. I cooked the broth for 10 hours. In the morning, put on an apron to strain the broth with a colander. What? No apron? Perhaps you could use a brand-spanking-new "I Heart CrockPotting" one? Since I have a bunch of crockpots, I strained the broth into a new one. You might need to strain the broth into a big bowl, then dump it back into the crockpot.
Pick off the meat, and add it to the broth.
Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness. There is a lot of volume here; this is a good candidate for a day when you are out of the house for a long time. No need to worry about it over-cooking.
The Verdict.
This is my new favorite soup. I love, love, love the hint of tartness from the balsamic vinegar, and how it darkened the broth. The wild rice exploded a bit, and actually resembled barley by the time we ate it. The kids ate a bunch, and I had at least 3 bowls throughout the day yesterday. We have a quart left, which I will happily serve for lunch.
Thank you, Kalyn!
Slow Cooker Italian Style Calico Bean Soup
This has been one of "those weeks" -- and I feel like I just cant seem to do anything correctly, and everything seems to be just slightly off balance.
it stinks.
I try to maintain a positive outlook on life, the universe, and everything, but today was one of those days that I wanted to crawl back in bed as soon as my feet hit the floor. The good news was that dinner pretty much made itself, and the kids have promised that theyll do the dishes.
And Adam promised hell oversee the process, which means that Im going to curl up on the couch with a blankie and watch the DVRed Lifetime shows Ive got stockpiled...
[hey, no judging allowed! SOMEBODY has to watch Drop Dead Diva and Devious Maids, or theyll get cancelled!]
The Ingredients
serves 8-10
1 (16-ounce) package bean soup mix, flavor packet discarded
1 (12 to 16-ounce) package bulk Italian sausage, browned and crumbled
1 (26-ounce) jar prepared pasta sauce
2 empty pasta sauce jars worth of water
1 chicken bouillon cube (12 grams)
The Directions
Use a 6-quart slow cooker. In a large pot on the stove top, bring the beans to a rapid boil in a bunch of fresh water. Boil the beans for 10 minutes, then cover and remove from the heat. Let the beans sit in the cooling water for 1 hour, then drain and rinse in clean water. Place the beans into an empty slow cooker insert.
{please note that because this bean mix contains red beans, the beans *must* be boiled this way to kill a naturally-occurring potential toxin found in red beans. Its best to be safe rather than sorry!]
In a large skillet, brown the bulk sausage on the stove top, and drain any accumulated fat. Scrape the pan contents into your cooker. Add the entire jar of pasta sauce, and two jars-worth of water. Drop in the bouillon cube. Stir to combine. Cover, and cook on low for 8 to 10 hours, or on high for about 5 hours. Serve with grated Parmesan cheese and a hunk of homemade cornbread.
enjoy!
The Verdict
I love this bean mix because it has something for everyone -- I especially love the great big huge butter beans that nearly triple in size while cooking. The leftovers freeze beautifully, and I enjoy having lots of little containers in the fridge ready to go for lunches during the week.
If freezing, youll need to thin a tiny bit with broth or water upon reheating.
more beany goodness:
traditional minestrone
16 bean soup
cowboy stew
dried beans tutorial
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Thursday, March 12, 2015
Chicken and Pinto Bean Soup with Lime and Cilantro
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| Chicken and Pinto Bean Soup with Lime and Cilantro is made from leftover rotisserie chicken! |
Food blogs are always a work-in-progress, and it's no secret I've been updating my photos on this blog for many years now. I decided that the month of Daily Phase One Recipes was a great chance for me to improve the photos on some of my favorite Phase One Soups from the past. This Chicken and Pinto Bean Soup with Lime and Cilantro is something I would happily devour for a Phase One lunch or dinner, and it had been needing a new photo since 2007! This soup is a good one to make with leftover rotisserie chicken, and if you're not a cilantro fan I'd use thinly sliced green onions instead. (You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
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Wednesday, March 11, 2015
Italian Sausage and Kale Soup Recipe with Whole Wheat Orzo or broken spaghetti
I love this Italian Sausage and Kale Soup with Whole Wheat Orzo. If you don't have orzo, use some broken pieces of whole wheat spaghetti!
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I'd probably never heard of Whole Wheat Orzo Pasta in 2010 when I first made this Italian Sausage and Kale Soup using broken pieces of whole wheat spaghetti, but orzo is such a perfect soup ingredient that when I decided to update the recipe with better photos, it seemed like a perfect switch. So now I have to rename the recipe to Italian Sausage and Kale Soup with Whole Wheat Orzo, don't I? But no worries if you don't have orzo (or don't want to buy it), go ahead and break up some spaghetti into short pieces to add to the soup. You could also make a delicious lower-carb soup using this recipe by leaving out the pasta completely.
Sausage, kale, tomatoes, and whole wheat orzo or spaghetti; doesn't that sound like a combination that could inspire a lot of good recipes? When I updated the photos for this soup, I increased the amount of kale so the soup is even more nutritious, but no matter how you make it, this soup is definitely a winner. (Updated January 2015 with better photos and instructions.)
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Recipe for Zucchini and Yellow Squash Soup with Rosemary and Parmesan Pressure Cooker or Stovetop
Zucchini and Yellow Squash Soup with Rosemary and Parmesan is perfect to welcome the arrival of fall.
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(Updated with better photos and step-by-step instructions, September 2014.) This delicious Zucchini and Yellow Squash Soup with Rosemary and Parmesan is a recipe that has a lot of sentimental value for me. I first made it in 2008 when Lisa of Homesick Texan sent me the link to this recipe on Epicurious.com and told me how delicious it was. And I was making soup back then because I had just gotten braces on my teeth!
Now flash forward six years and I'm still enjoying this Zucchini Soup with my nice straight teeth. Things have changed in six years though, and now I'd pull out my beloved Cuisinart Electric Pressure Cooker to make the soup more quickly. Not to worry though, if you don't have a pressure cooker you can easily make this soup on the stove. It's still zucchini and summer squash season for a few more weeks, and I think using those summer veggies in a soup is a perfect way to transition into fall (which arrives tomorrow, sob!)
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Indian Spiced Slow Cooker Red Lentil Soup Recipe with Spinach and Coconut Milk Vegan Gluten Free
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| We swooned over this Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk |
I know some of you are going to take one look at the title of this recipe and veto it because you think the Indian spices, the red lentils, or the spinach is just not going to appeal to you. But that would be truly sad, because the entire time we were making this easy slow cooker soup, Jake and I just couldn't stop tasting it and remarking on how good it was! Admittedly Jake is an Indian food lover, and I'm a fanatic for red lentils, but still we're pretty picky about what we consider to be "blog-worthy" and this delicious soup more than made the cut. If you're not vegan you might like it with a dollop of fat-free Greek Yogurt, and I loved it with a generous squeeze of lime.
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