When I was pregnant last fall, I made dozens of bulk batch soups and froze half for those first few months of parenthood when you can barely see straight. I came across some good, simple recipes and now that the cold weather is here again, I'm bringing them back! This is unbelievably easy and very flavorful. Jack loves it too! (modified from Bon Appetit)
6 tbsp unsalted butter, divided (I used olive oil this time since I knew Jack would eat it)
2 fennel bulbs, thinly sliced
2 small onions, thinly sliced
4 carrots, chopped
1 yukon gold or russet potato, peeled and halved
2 sprigs fresh thyme
1 bay leaf
4 cups (1 box) of chicken broth or vegetable broth
1. Heat the butter (or oil) in a dutch oven over medium heat. Add fennel, onion, carrots, potato, thyme and bay leaf and season with salt and pepper. Reduce heat to medium low, cover and cook for about an hour, stirring occasionally.
2. Add broth, bring to a boil, reduce heat and simmer for about 10 mins or until potato is falling apart. Remove herbs.
3. Puree in a blender and serve!
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Friday, May 6, 2016
Sunday, November 24, 2013
Chicken Tortilla Soup
2 whole boneless, skinless chicken breasts
1 tbsp olive oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp olive oil
1 cup diced onion
3 cloves garlic, minced
1 can (10 Oz. Can) Rotel tomatoes and green chilies
3 tbsp tomato paste
5-6 cups chicken broth
1 can black beans, drained
3 tbsp cornmeal
4 whole corn tortillas, cut into 2 inch strips
1 avocado
Sour cream
Cilantro
1. Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic
powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts,
then sprinkle a small amount of spice mix on both sides. Set aside the
rest of the spice mix.
2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
6. Ladle into bowls, then top with sour cream and diced avocado.
2. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
3. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
4. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
5. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
6. Ladle into bowls, then top with sour cream and diced avocado.
Thursday, November 14, 2013
Spicy Sausage Soup
This is one of those recipes that shouldn't even be a recipe. Empty out the crisper drawer in your refrigerator and cover your eyes and pick about 4-5 spices from the cabinet...there's a whole lot of everything in this soup so a substitute here and there definitely won't kill it. It's a great soup for the winter - hearty, full of veggies and with a little heat. It's one of Paddy's favs.
PS - more soup recipes coming soon!!
1 package of ground spicy Italian sausage - remove from casings
1 carrot, diced
1 celery stalk, diced
1 onion, diced
3 cloves of garlic, minced
1 handful of cremini mushrooms, diced
1 zucchini, diced
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 tsp red pepper flakes
1/4 cup fresh basil, chopped
1/2 small can of tomato paste
1 14 oz can of fire-roasted tomatoes
1 can chick peas, drained
4 cups chicken broth
1 cup pasta, shells work well
1. Saute the sausage in a dutch oven until completely cooked. Break down into small pieces. Remove from pot and drain most of the fat.
2. Add the carrot, onion, garlic, mushrooms and zucchini and saute until tender.
3. Add the spices and mix well with the vegetables. Add tomato paste and mix well.
4. Add the tomatoes, broth, and sausage and bring to a boil.
5. Add the shells and cook until tender.
Serve with grated Parmesan.
PS - more soup recipes coming soon!!
1 package of ground spicy Italian sausage - remove from casings
1 carrot, diced
1 celery stalk, diced
1 onion, diced
3 cloves of garlic, minced
1 handful of cremini mushrooms, diced
1 zucchini, diced
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 tsp red pepper flakes
1/4 cup fresh basil, chopped
1/2 small can of tomato paste
1 14 oz can of fire-roasted tomatoes
1 can chick peas, drained
4 cups chicken broth
1 cup pasta, shells work well
1. Saute the sausage in a dutch oven until completely cooked. Break down into small pieces. Remove from pot and drain most of the fat.
2. Add the carrot, onion, garlic, mushrooms and zucchini and saute until tender.
3. Add the spices and mix well with the vegetables. Add tomato paste and mix well.
4. Add the tomatoes, broth, and sausage and bring to a boil.
5. Add the shells and cook until tender.
Serve with grated Parmesan.
Monday, January 21, 2013
Over the Top Potato (and Cauliflower) Soup
My husband is Irish. He loves potatoes. He likes them boiled whole, in their skins. He likes them served on a side plate and he carefully peels the skins and eats them like they're chocolate. I definitely don't love potatoes as much as he does. I do try to make an effort to make them, but it often means mashed, fried, hassleback, or, SOUP. And, par for the course, this potato soup has some extra ingredients that jazz up the potato quite a bit. So much so that this soup got Paddy's ultimate 5-star rating of "Spectacular Bacular!"
*This recipe calls for bacon. I'm very sorry for those of you who do/cannot eat bacon for this is the most important ingredient of this soup. Thick cut is best. Note the two options in #1. I always keep a ramekin of bacon fat in my fridge and use it instead of oil or butter when the occasion calls for it. Great for added flavor in this soup and makes for some really yummy eggs. Obviously, not the best option for daily cooking :)
1 onion, diced
1 clove garlic, minced
2 carrots, diced
2 celery stalks, diced
2 russet potatoes, peeled, diced
32 oz chicken broth
A few sprigs of thyme
2 bay leaves
1 cup milk
2 tbsp flour
1/2 head of cauliflower florets
1/4 cup sour cream
3 slices of bacon
1/2 cup shredded cheddar cheese
Bunch of chives, finely chopped
1. Preheat the oven to 450. Line a cookie sheet with foil.
2. Cook the bacon a large dutch oven. Remove and leave at least 2 tbsp bacon fat in the pan. Alternatively, you can skip this step but use bacon fat instead of oil to fry the veggies. Add the onion, garlic, carrots, celery, and potatoes to the pot and let soften for about 10 minutes, stirring occasionally.
3. Mix the cauliflower florets with a bit of olive oil and salt. Place on the cookie sheet and bake in the oven for 30 mins or until lightly browned.
4. Add the chicken broth to the pot with the thyme and bay leaf. It should just cover the veggies, add more if needed. Bring to a boil and then turn it down to medium to simmer.
5. Mix the milk and the flour in a small bowl and add to the pot. Stir well.
6. When cauliflower is done, remove from oven and place in a blender with about 3/4 of the soup. Be careful not to fill your blender to high and use a towel instead of the cover. Blend until smooth.
7. Add the blended soup back into the pot with the chunky soup, add the sour cream and mix well.
8. Serve with a pile of bacon, shredded cheddar, and chives on top.
Wednesday, July 4, 2012
Spicy Thai Coconut Chicken Soup
I know, it's summer and no one wants to eat soup. But I just found this recipe from Cooking Light in a pile and had to share. It's a great way to use leftover chicken - either grilled or roasted - just make sure to shred not dice. I made this a few times over the winter and it was delicious. Kel and Chad loved it and I promised long ago that I'd share. So here it is:
2 tsp canola oil
1 cup sliced mushrooms
4 tsp minced ginger
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise.
2 tsp garlic chili sauce (Sriracha)
3 cups chicken stock
1 1/4 coconut milk
4 tsp fish sasuce
1 TB sugar
2 cups shredded cooked chicken
1/2 cup green onion
1/4 cup lightly chopped cilantro
2 TB lime juice
1. Heat a pot to medium and add oil. Add mushrooms and following ingredients through the lemongrass. Cook for about 3 minutes.
2. Add chili and cook for a minute. Add chicken stock, coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
3. Add the chicken. Discard the lemongrass.
4. Serve and top with cilantro, green onion and lime juice.
2 tsp canola oil
1 cup sliced mushrooms
4 tsp minced ginger
4 garlic cloves, minced
1 stalk lemongrass, halved lengthwise.
2 tsp garlic chili sauce (Sriracha)
3 cups chicken stock
1 1/4 coconut milk
4 tsp fish sasuce
1 TB sugar
2 cups shredded cooked chicken
1/2 cup green onion
1/4 cup lightly chopped cilantro
2 TB lime juice
1. Heat a pot to medium and add oil. Add mushrooms and following ingredients through the lemongrass. Cook for about 3 minutes.
2. Add chili and cook for a minute. Add chicken stock, coconut milk, fish sauce and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
3. Add the chicken. Discard the lemongrass.
4. Serve and top with cilantro, green onion and lime juice.
Sunday, December 4, 2011
Zuppa Gallurese (Cheesy Bread Soup!)
I've been watching a lot of Lidia's Italy on PBS lately - she's my new favorite. No frills or fancy airbrushed camera shots, just really good food. I saw her make this a while ago and although I was a little unsure about the cabbage, once she took it out of the oven and took a bite - I was dying for it. Soooo ooey gooey and cheesy. When I made it a couple of weeks later, it was as good as I hoped. This is not the healthiest meal and you do have to be a cheese lover...
12 slices of whole wheat country bread, cut 1/2 thick
1/4 tsp salt
1 head Savoy cabbage
2 TB olive oil
1 lb provolone (have the deli cut it in extra thick slices - 1/4 to 1/3 inch thick)
1 TB soft butter
1/2 cup grated romano
4 cups chicken or vegetable stock
1. Preheat the oven to 400 degrees.
2. Trim the crusts from the bread and lay them flat on a baking sheet in the oven as it heats. Toast the slices, turn them over once. Remove and let cool and let the oven continue to preheat.
3. Slice the cabbage head in half and cut out the core so the leaves can separate. Lay the halves cut side down and slice into 1 inch strips. Drop them into a large pot of salted boiling water. Cook 10-15 minutes or until tender.
4. When the cabbage is done, drain them in a colander and rinse under cool water. Let drain and put them in a bowl, drizzle with olive oil and a touch of salt. Toss well.
5. Butter the sides and bottom of a deep baking dish. Add a layer of bread to cover the bottom of the dish. Spread half of the cabbage in a layer over the bread. Lay all of the provolone on top of the cabbage in a single layer. Sprinkle half of the grated cheese. Spread the remaining cabbage and top it with another layer of bread. (If the bread is over the edge of the dish, press down to compress the layers a bit)
6. Slowly pour the stock all over the bread so that everything is moistened. Sprinkle the rest of the cheese over the top.
7. Tent the dish with aluminum foil and place the dish on a baking sheet. Bake for 45 minutes until the juices are bubbling. Remove foil and bake for another 20 minutes until the top is brown all over.
12 slices of whole wheat country bread, cut 1/2 thick
1/4 tsp salt
1 head Savoy cabbage
2 TB olive oil
1 lb provolone (have the deli cut it in extra thick slices - 1/4 to 1/3 inch thick)
1 TB soft butter
1/2 cup grated romano
4 cups chicken or vegetable stock
1. Preheat the oven to 400 degrees.
2. Trim the crusts from the bread and lay them flat on a baking sheet in the oven as it heats. Toast the slices, turn them over once. Remove and let cool and let the oven continue to preheat.
3. Slice the cabbage head in half and cut out the core so the leaves can separate. Lay the halves cut side down and slice into 1 inch strips. Drop them into a large pot of salted boiling water. Cook 10-15 minutes or until tender.
4. When the cabbage is done, drain them in a colander and rinse under cool water. Let drain and put them in a bowl, drizzle with olive oil and a touch of salt. Toss well.
5. Butter the sides and bottom of a deep baking dish. Add a layer of bread to cover the bottom of the dish. Spread half of the cabbage in a layer over the bread. Lay all of the provolone on top of the cabbage in a single layer. Sprinkle half of the grated cheese. Spread the remaining cabbage and top it with another layer of bread. (If the bread is over the edge of the dish, press down to compress the layers a bit)
6. Slowly pour the stock all over the bread so that everything is moistened. Sprinkle the rest of the cheese over the top.
7. Tent the dish with aluminum foil and place the dish on a baking sheet. Bake for 45 minutes until the juices are bubbling. Remove foil and bake for another 20 minutes until the top is brown all over.
Sunday, January 10, 2010
Tupelo Gumbo
There's a fairly new southern restaurant in Inman Square. I went with Kel and Reba right after it opened about 6 months ago and I had the gumbo. I LOVED it, and I've been wanting to go back ever since. Luckily, my most recent Food & Wine magazine featured Tupelo and included their gumbo recipe. Now we can all make it and save our money for dinner out somewhere else.
1 cup flour
1/2 cup vegetable oil
1 large onion, diced
3 celery ribs, diced
3 cloves minced garlic
6 cups chicken stock
6 oz andouille sausage, thinly sliced
2 bay leaves
1 TB jerk seasoning
1 TB dried thyme
1 TB paprika
3/4 lb fresh okra, thinly sliced
Handful of cooked, shredded chicken (good use of leftovers from a roast chicken!)
Salt and pepper
Steamed rice (1 cup dry makes the right amount)
1. In a large dutch oven or cast iron casserole, whisk the flour and oil until smooth and until it forms a paste. Cook over moderatly low heat until deep brown (this will take close to an hour).
2. Add the onion, celery and garlic and cook over moderately low heat until soft - about 20 minutes.
3. Gradually add the stock and whisk until smooth. Add the sausage, bay leaves, jerk seasoning, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
4. Add the okra and simmer in the soup until tender, about 15 minutes. Stir in the chicken meat and season the gumbo with salt and pepper.
5. Serve in a bowl over a scoop of rice.
1 cup flour
1/2 cup vegetable oil
1 large onion, diced
3 celery ribs, diced
3 cloves minced garlic
6 cups chicken stock
6 oz andouille sausage, thinly sliced
2 bay leaves
1 TB jerk seasoning
1 TB dried thyme
1 TB paprika
3/4 lb fresh okra, thinly sliced
Handful of cooked, shredded chicken (good use of leftovers from a roast chicken!)
Salt and pepper
Steamed rice (1 cup dry makes the right amount)
1. In a large dutch oven or cast iron casserole, whisk the flour and oil until smooth and until it forms a paste. Cook over moderatly low heat until deep brown (this will take close to an hour).
2. Add the onion, celery and garlic and cook over moderately low heat until soft - about 20 minutes.
3. Gradually add the stock and whisk until smooth. Add the sausage, bay leaves, jerk seasoning, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
4. Add the okra and simmer in the soup until tender, about 15 minutes. Stir in the chicken meat and season the gumbo with salt and pepper.
5. Serve in a bowl over a scoop of rice.
Sunday, March 1, 2009
Grilled Noodle Bowls
Paddy and I went to lunch at this great Vietnamese restaurant in Harvard Square not too long ago. We had fresh spring rolls that had small pieces of BBQed pork and they were delicious. We also had two very large bowls of Pho, which I think is one of the most comforting soups there is. It has lots and lots of noodles. I usually order it with chicken. But when I recreated it at home a couple of weeks ago, I grilled a pork tenderloin and used that in the soup instead. It was unreal. The great thing about this soup is that you can add lots of fresh ingredients, and make it really spicy. You can make it with chicken, shrimp, pork, or no meat. If you use chicken, small pieces pulled from a roast chicken work best (good use of leftovers), if you use shrimp pop them right into the soup at the end and let them cook in the broth. If you use pork, this really is worth it...you can use the other half of the tenderloin a couple days later in something else.
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp dark sesame oil
3 tbsp canola oil
1 tbsp rice vinegar
~ 1 - 1.5 lb pork tenderloin
1/4 cup canola oil
1 tbsp red pepper flakes
1 tbsp minced ginger
2 qts chicken broth
1 cup mushrooms, sliced
1 cup bok choy, sliced into 1/4 pieces (1 medium with greens included)
1/4 onion sliced
2 tbsp soy sauce
1 handful of thin, round chinese egg noodles (you can also use angel hair pasta...if you have to!)
* eye the amount according to how much broth you have and the noodle ratio that you prefer
1 cup bean sprouts
1 large bunch of basil, roughly chopped
1 tbsp chili paste - at least
1. In a small bowl, combine the first 5 ingredients and mix well to dissolve the brown sugar a bit.
2. Place the tenderloin in a large plastic bag an pour in the marinade. Marinate the meat for 15-20 minutes.
3. Grill the tenderloin for 8 minutes, flip it and do the other side for another 8 minutes. When it's finished, take it off the grill and let it sit.
4. Heat the oil on medium or a little under in a large pot. Add the red pepper flakes, garlic, and ginger and let their flavors infuse into the oil - you don't want them to burn.
5. Add the chicken broth and bring to a boil.
6. Turn the heat down to medium high and add the mushrooms, bok choy, and onion and let simmer for about 5 minutes until the mushrooms start to get tender.
7. Add the noodles straight to the soup. Bring the broth back to a simmer so that the noodles cook in the broth.
8. Cut the tenderloin in half (you won't need all of it). It may be very slightly pink in the middle, that's ok, it will finish cooking in the soup. Cut the meat so that you have 1/4 x 3 inch strips.
9. When the noodles are soft, add the meat to the soup and turn the heat down to medium.
10. Just before serving, add the beansprouts and basil (the more basil the better). Serve with chili paste on the side - again, the more the better!
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp dark sesame oil
3 tbsp canola oil
1 tbsp rice vinegar
~ 1 - 1.5 lb pork tenderloin
1/4 cup canola oil
1 tbsp red pepper flakes
1 tbsp minced ginger
2 qts chicken broth
1 cup mushrooms, sliced
1 cup bok choy, sliced into 1/4 pieces (1 medium with greens included)
1/4 onion sliced
2 tbsp soy sauce
1 handful of thin, round chinese egg noodles (you can also use angel hair pasta...if you have to!)
* eye the amount according to how much broth you have and the noodle ratio that you prefer
1 cup bean sprouts
1 large bunch of basil, roughly chopped
1 tbsp chili paste - at least
1. In a small bowl, combine the first 5 ingredients and mix well to dissolve the brown sugar a bit.
2. Place the tenderloin in a large plastic bag an pour in the marinade. Marinate the meat for 15-20 minutes.
3. Grill the tenderloin for 8 minutes, flip it and do the other side for another 8 minutes. When it's finished, take it off the grill and let it sit.
4. Heat the oil on medium or a little under in a large pot. Add the red pepper flakes, garlic, and ginger and let their flavors infuse into the oil - you don't want them to burn.
5. Add the chicken broth and bring to a boil.
6. Turn the heat down to medium high and add the mushrooms, bok choy, and onion and let simmer for about 5 minutes until the mushrooms start to get tender.
7. Add the noodles straight to the soup. Bring the broth back to a simmer so that the noodles cook in the broth.
8. Cut the tenderloin in half (you won't need all of it). It may be very slightly pink in the middle, that's ok, it will finish cooking in the soup. Cut the meat so that you have 1/4 x 3 inch strips.
9. When the noodles are soft, add the meat to the soup and turn the heat down to medium.
10. Just before serving, add the beansprouts and basil (the more basil the better). Serve with chili paste on the side - again, the more the better!
Saturday, January 10, 2009
Thai Hot & Sour Shrimp Soup
When I went to Thailand with Kimberly a few years ago, I discovered Tom Yum Goong (Hot and Sour Shimp Soup), and in a very bad way. It was our first day and we were out for lunch with Kimberly's friend's parents who don't speak English and therefore couldn't warn me about the hotness. The soup came and my first bite was a whole spoonful of what I thought were green beans. That's when I discovered the Thai chili. Everyone got a good laugh but I thought I was going to die. As traumatic as the experience was, I ate the soup at lunch and dinner almost every day for the entire two weeks we were there. I burned my mouth and the inner lining of my stomach everytime but I LOVED it. This recipe is a twist - for one, the chilis are optional. I also use coconut milk to ease the bite of the sour and because I love it. You can also make this with chicken.
1/2 lb shimp, peeled and deveined (tails on or off)
1 32oz box chicken broth
1 tbsp minced ginger
3/4 cup chopped cilantro
3 cloves minced garlic
2 stalks fresh lemongrass
1 cup coconut milk
1 tbsp fish sauce
2 tsp chili garlic sauce (or use Thai chilis if you can find them - use sparingly!!!!)
1 cup quartered mushrooms
1/4 cup chopped basil
2 tbsp lime juice
1. In a large saucepan, sautee the shrimp with a little bit of vegetable oil until about 1/2 cooked. Remove them from the pan, place in a bowl, and set aside. Leave the juices in the pan.
2. In the same pan, add broth, ginger, 1/2 cup of the cilantro, garlic, and lemongrass and bring to a boil. Cover, reduce heat and simmer for 20 minutes.
3. Strain the mixture over a bowl and discard the solids.
4. Return broth to the saucepan and add coconut milk, fish sauce, chili garlic sauce/Thai chilis, and mushrooms. Bring to a boil. Cover and simmer for 20 minutes.
5. Add shrimp, basil, lime juice, and 1/4 cup of cilantro and cook for another 3-5 minutes.
1/2 lb shimp, peeled and deveined (tails on or off)
1 32oz box chicken broth
1 tbsp minced ginger
3/4 cup chopped cilantro
3 cloves minced garlic
2 stalks fresh lemongrass
1 cup coconut milk
1 tbsp fish sauce
2 tsp chili garlic sauce (or use Thai chilis if you can find them - use sparingly!!!!)
1 cup quartered mushrooms
1/4 cup chopped basil
2 tbsp lime juice
1. In a large saucepan, sautee the shrimp with a little bit of vegetable oil until about 1/2 cooked. Remove them from the pan, place in a bowl, and set aside. Leave the juices in the pan.
2. In the same pan, add broth, ginger, 1/2 cup of the cilantro, garlic, and lemongrass and bring to a boil. Cover, reduce heat and simmer for 20 minutes.
3. Strain the mixture over a bowl and discard the solids.
4. Return broth to the saucepan and add coconut milk, fish sauce, chili garlic sauce/Thai chilis, and mushrooms. Bring to a boil. Cover and simmer for 20 minutes.
5. Add shrimp, basil, lime juice, and 1/4 cup of cilantro and cook for another 3-5 minutes.
Monday, December 29, 2008
Italian Spicy Sausage Soup
I love soup. And I love it more now that I know how incredibly easy it is to make. I also love the Food Network, which is where I get a lot of ideas for the stuff I make. During a snow storm last year, Paddy and I were procrastinating - not wanting to shovel out the cars. We watched the Food Network for several hours with this soup as the grand finale. Giada DeLaurentis made this - I couldn't believe the amount of spices she used, but go for it. Me and Paddy added our own touch with a few extra veggies...it's one of our favorites!
3 hot italian sausages
1 medium onion - diced
1 carrot - diced
1 celery stalk - diced
3 cloves garlic - minced
handful of cremini mushrooms - roughly chopped
1 zucchini - diced (if you have one)
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 tsp - 1 tbsp chili pepper (depending on how hot you like it - I use 1 tbsp!)
1 tsp basil
1/2 can tomato paste
1 14oz can of crushed tomatoes (use fire roasted if you can)
1 14oz can of chick peas or white beans
1 32oz box of chicken broth
1 to 1 1/2 cups dried pasta - cook al dente (shells work best, rotini also good)
1. Saute the onions, carrot, celery, zucchini in a large pot with a few tbsp of olive oil. Cook on medium high heat until tender.
2. Add all of the spices and stir well.
3. Add tomato paste and stir well.
4. Add crushed tomato, chick peas, and chicken broth.
5. Bring to a boil and then reduce heat to low and simmer for at least 20 minutes. Add pasta about 5 minutes before serving.
*Make enough pasta for what you'll eat. If you freeze it or fridge it, leave the pasta out and add to soup the next time you have it.
3 hot italian sausages
1 medium onion - diced
1 carrot - diced
1 celery stalk - diced
3 cloves garlic - minced
handful of cremini mushrooms - roughly chopped
1 zucchini - diced (if you have one)
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp oregano
1 tsp - 1 tbsp chili pepper (depending on how hot you like it - I use 1 tbsp!)
1 tsp basil
1/2 can tomato paste
1 14oz can of crushed tomatoes (use fire roasted if you can)
1 14oz can of chick peas or white beans
1 32oz box of chicken broth
1 to 1 1/2 cups dried pasta - cook al dente (shells work best, rotini also good)
1. Saute the onions, carrot, celery, zucchini in a large pot with a few tbsp of olive oil. Cook on medium high heat until tender.
2. Add all of the spices and stir well.
3. Add tomato paste and stir well.
4. Add crushed tomato, chick peas, and chicken broth.
5. Bring to a boil and then reduce heat to low and simmer for at least 20 minutes. Add pasta about 5 minutes before serving.
*Make enough pasta for what you'll eat. If you freeze it or fridge it, leave the pasta out and add to soup the next time you have it.
Mushroom Barley Soup
I worked at a restaurant when I was in grad school in Ann Arbor. I wasn't eating much while lived there - I think it was a combination of chronic nausea caused by my awful Biostatistics class, not having time to make anything, and not having any money to buy something that someone else made. I'd speed walk the 2 miles home from school in the afternoon, put on my black outfit, and then backtrack a mile to the restaurant. Sometimes I'd jam a piece of bread down my throat while waiting downstairs in the dungeon for my first table. But once and while, when the mushroom barley soup was on the menu, I'd sneak a cup. Whether it was my long-term hunger or the soup goodness, I don't know. But I loved it and I needed to recreate it. I think I came close. Thank you to the West African chefs Dady and Mory for making this yummy soup and for making me feel like I was back in Senegal everytime I went in the kitchen.
1 medium onion - diced
1 large carrot - diced
2 stalks of celery - diced
3 cloves of garlic - minced
1 10oz package of baby bella mushrooms - cut in quarters
*a handful of dried shitake mushrooms, soaked in 2 cups of hot water for 20 min. When soft, remove stems and chop into very small pieces. Save the water.
1 cup white wine (something dry - chardonnay works well)
1 14 oz can of crushed tomatoes
3-4 tbsp flour
2 32oz cartons of beef broth
1 cup dried barley
1 tbsp oregano
1 tsp basil
salt & pepper
*you don't need the dried shitakes but if you can get them, they're worth it!!)
Also - this recipe makes about 6 servings (maybe more). I usually make the whole thing and freeze half. It freezes and heats up well on the stovetop with a little extra broth.
1. Heat enough olive oil on medium high to cover the bottom of a large pot (the largest you've got!).
2. Add onions, carrots, celery, and garlic. Stir frequently and saute until soft.
3. Add chopped mushrooms, oregano, basil, and lots of salt and pepper.
4. Once all vegetables are tender, add the white wine, bring to a boil and then reduce to a simmer. Reduce almost completely.
5. Add flour and stir frequently (enough to form a light paste with the vegetables).
6. Add the canned tomatoes, the beef broth, and the water that the dried shitakes soaked in, if you used them. Stir well so that all of the flour is incorporated.
7. Add the barley and bring soup to a boil. Once it boils, return to low/medium low, cover and let it simmer for about an hour. Stir occasionally.
I like this soup thick, not too brothy. Start with this proportion and if you want it thinner, you can always add more broth after...you'll want to give the barley a good hour to do its thing. You also might have to add some more salt and pepper.
1 medium onion - diced
1 large carrot - diced
2 stalks of celery - diced
3 cloves of garlic - minced
1 10oz package of baby bella mushrooms - cut in quarters
*a handful of dried shitake mushrooms, soaked in 2 cups of hot water for 20 min. When soft, remove stems and chop into very small pieces. Save the water.
1 cup white wine (something dry - chardonnay works well)
1 14 oz can of crushed tomatoes
3-4 tbsp flour
2 32oz cartons of beef broth
1 cup dried barley
1 tbsp oregano
1 tsp basil
salt & pepper
*you don't need the dried shitakes but if you can get them, they're worth it!!)
Also - this recipe makes about 6 servings (maybe more). I usually make the whole thing and freeze half. It freezes and heats up well on the stovetop with a little extra broth.
1. Heat enough olive oil on medium high to cover the bottom of a large pot (the largest you've got!).
2. Add onions, carrots, celery, and garlic. Stir frequently and saute until soft.
3. Add chopped mushrooms, oregano, basil, and lots of salt and pepper.
4. Once all vegetables are tender, add the white wine, bring to a boil and then reduce to a simmer. Reduce almost completely.
5. Add flour and stir frequently (enough to form a light paste with the vegetables).
6. Add the canned tomatoes, the beef broth, and the water that the dried shitakes soaked in, if you used them. Stir well so that all of the flour is incorporated.
7. Add the barley and bring soup to a boil. Once it boils, return to low/medium low, cover and let it simmer for about an hour. Stir occasionally.
I like this soup thick, not too brothy. Start with this proportion and if you want it thinner, you can always add more broth after...you'll want to give the barley a good hour to do its thing. You also might have to add some more salt and pepper.
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