Tag Archives: Soup

Soup Freezing = Healing Energy

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Sup Dog!?? My cool collegiate city has an infamous beer and hot dog spot by that very name. But my pups aren’t fans of hot dogs. They love it best when I’m prepping soups for the sweater weather ahead. They hang out quite closely in the kitchen, waiting for the accidental chicken drop! We all know food feeds the body, but I happen to fully believe that it feeds our essence as well. Perhaps that’s why my favorite meal is always warm soup. To me, it helps calm, fight stress, and heal emotional wounds, and makes the common cold feel more tolerable as well! Somewhere a fork salesman weeps, and a spoon salesman cartwheels! Any time is a great time for my homemade Brunswick Stew.

Breast meat of 1 roasted chicken, chopped
1 lb cooked, chopped pork tenderloin*
2 cups low fat, low sodium chicken broth         
1 1/2 cups frozen lima beans
1 1/2 cup frozen white corn
14 oz can diced tomatoes        
10 oz can Rotel     
1 Tbs Worcestershire sauce
1 Tbs basil (in tube)
*May use purchased fresh BBQ for ease if desired

Bring chicken broth to a boil.
Add lima beans and corn.
Cover and bring to a simmer for 10 minutes.
Add tomatoes and Rotel (both undrained), Worcestershire and basil.
Stir and cook 5 minutes.
Add chopped chicken and pork
Stir well to combine all.
Cook covered on medium low for 30 minutes, stirring every 5 minutes.
Serves 8.
Appx 350 for cup and a half serving.

Summer/Anytime Chicken Soup

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Ah Ha!! My grands all began school today, all in one drop off location for the first time ever! So I’m making chicken soup to begin the new school year and soothe their souls. Enjoy in good health and I’ll give you an “A”. Consider making a double batch and sharing with family, a neighbor, or a friend. This is good Southern “know how!”

1 whole uncooked chicken
Water
1/2 t fresh thyme
1/2 t fresh oregano
1/2 t fresh basil, chopped
1/2 t dried red pepper flakes
1 t mustard seeds
3 Tbs olive oil
1 sweet onion, chopped
2 celery stalks, chopped
2 cloves garlic, chopped
3 large carrots, diced
1 bunch spinach

Place whole chicken into large soup pot.
Add all spices, seasonings, and cover with water until chicken is submerged by two inches.
Bring chicken to boil, and reduce to simmer for 1 1/2 hours.
Remove chicken and set aside to cool.
Continue to simmer broth another 30 minutes.
After chicken cools slightly, shred chicken by pulling apart with two forks.
Heat oil in skillet; add onion; cook until transparent, about 3 minutes.
Add remaining vegetables and cook for two minutes.
Add vegetables and chicken back to soup broth.
Toss in spinach at last minute and allow to wilt, about 1 minute.
Serve warm.

Quick Cauliflower Soup

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There’s a long version I can share if you really want me to; but I was in a hurry this go around. I have a dear friend who took a tumble and fractured her jaw. Long story short, she needs to eat cream, pudding, a bowl full of mush* (nod to Goodnight Moon) and yummy homemade soup… for weeks. So I raced to the kitchen and made this Speedy Gonzales version of Cauliflower Soup (bonus, no cream!) and it turned out deliciously. Took every possible short cut known to this gal, and I’m hooking you straight up good people. So resurrect your middle school trapper keeper and take some notes. You have a choice…keep your old habits, or make new ones. It doesn’t need to be a complex tapestry!

3 Tbs olive oil
2 bags frozen chopped onions
1/2 t red pepper
2 cans cubed white potatoes, drained
3 bags frozen chopped cauliflowers, garlic flavored
10 cups low sodium vegetable stock
2 t ground oregano
2 t dried thyme
2 t freshly ground black pepper
1/2 t kosher salt
1 1/2 t parsley paste**

In large soup pot, heat oil over medium heat.
Add onion and red pepper.
Cook until softened, 5 to 6 minutes.
Add potatoes, cauliflower, stock, oregano, thyme, pepper, salt, and parsley paste.
Bring to simmer, and cook covered, until tender, about 30 minutes.
Blend with an immersion blender (or standard blender) until smooth.

This recipe made 6 quarts.
May easily cut in half. But i have several friends in need of some love…and since we can’t hug currently, hanging a quart of soup and a loaf of homemade bread on the doorknob works rather well.
Simple bread recipe coming soon!
Freezes beautifully.

* pic of mush
** would usually garnish with fresh parsley, but since i was putting it in containers, I mixed the paste in for the added flavor.

Quick Fall Mushroom Soup

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Soup Quick Mushroom III

It may not feel like it quite yet but the Autumn Equinox in our Northern Hemisphere is at 4:02pm TODAY! So Happy Friday to All. Yay. Here’s a little simple soup to wake up those taste buds. Why enjoy a small serving when you can have it all!

2 Tbs butter
1/2 lb fresh mushrooms, sliced
1/2 medium sweet onion, chopped
6 Tbs all-purpose flour
1/2 t salt
1/2 t pepper
2 cans (14 oz each) chicken broth
1 cup Half and Half cream
1/3 cup dry sherry
4 springs fresh thyme
1 Tbs fresh chopped thyme for garnish.

In large saucepan, heat butter over medium high heat.
Sauté mushrooms and onions until tender, about 5 minutes.
In separate bowl, mix together flour, salt, pepper, and 1 can chicken broth until smooth.
Stir into mushroom mixture.
Stir in remaining broth.
Bring to boil.
Cook until thickened, about 2 minutes.
Reduce heat to low.
Stir in cream, sherry, and thyme sprigs.
Simmer, uncovered, 15 minutes, stirring occasionally.
Remove thyme.
Puree with immersion blender in the pot; or transfer to blender and puree.
OR, serve with mushrooms as they are.
Garnish with chopped fresh thyme

Serves 6.

Black Eyed Pea Stew

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©PEGhardee

©PEGhardee

Come Hungry! This is quite the hearty “stew”, with marvelous flavor and texture. As you see it calls for dried peas, vegan sausage, and the use of a crock pot. I’ve done it in that manner, yum…however, you may choose to use canned peas (drained), real sausage, and prepare stove top in a fraction of the time, with the same delightful flavor and results! Come on Home, Game Over, Red Rover!

 

1 lb dried black eyed peas
1 lb ground Vegan sausage
2 cans Rotel
1 medium sweet onion, chopped
2 Tbs hot pepper sauce
5 garlic cloves, pressed
4 bay leaves
1 t dried thyme
1 t dried parsley
1/2 t salt
8 cups chicken broth
3 cups hot cooked white rice, optional

Combine all except sausage and rice in slow cooker.
Cover and cook on low for 7 hours.
Separately brown the Vegan sausage and set aside.
You may need to chop it to get fine crumbles.
Add this in to slow cooker for the last hour.
Serve over 1/2 cup rice, if desired.
Serves 6 to 8.

Black Bean and Vegetable Soup

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Hello delicious! I’ve embarked on a quest to get just a tad healthier as my big sixtieth is staring me squarely in the face. So I’ve been hoarding vegetarian cooking journals as of late. Tried this over the weekend and it was a smashing hit with both td and me. Most of you know that I adore soups of almost any variety, so I love finding new ones to stir around! Added bonus…it’s luxury on a budget. Nice earthy aroma and taste too. It may be a secret, but I’m sharing it!soup black bean vegetable I

3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 Tbs olive oil
1 t dried oregano
1 t dried cumin
1/2 t red pepper flakes
1/2 t celery seeds
3 cloves minced garlic
15 oz can black beans, drained and rinsed
1 bay leaf
20 oz diced tomatoes

Heat olive oil over medium high in soup pot.
Add celery, carrots, and onion.
Cook 5 minutes, turning heat to medium low after first minute.
Add oregano, cumin, red pepper flakes, celery seeds, and garlic.
Cook 1 minute, stirring.
Add black beans, bay leaf, and tomatoes.
Add 4 cups water.
Bring to full simmer.
Turn heat to low and cook 45 minutes, stirring every few minutes.

Thank you Melissa d’Arabian for including this in the October issue of Food Network Magazine.Soup Black Bean Vegetable