Keep It In The Pantry: Soup

Showing posts with label Soup. Show all posts

Tex Mex

This is the easiest tex mex soup in the world. Big flavor in such a short time. I love it and everyone is always asking me to make it. It also freezes well and heats up so nice. It's a good one for the crock pot.

Truly Tex Mex Soup

1 medium onion

1/4-1/2 tsp chili powder

1/2 tsp cumin
2 tbsp oil
4 cups low sodium chicken broth (GF)
12 oz shredded rotisserie chicken breast meat
1 cup frozen corn
2 tbsp lime juice
2 tbsp finely chopped fresh cilantro
1 ripe avocado + a spoonful of salsa, chips

n 5-quart sauce-pot, cook onion, cumin and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado and a scoop of salsa and tortilla strips.

If you want to use a slow cooker, literally just drop everything in and save avocado for the end and a scoop of salsa and tortilla strips.

Tex Mex Stuffed Peppers

2 Bell Peppers, tops sliced off and hollowed

1/2 cup prepared taco meat

1/4 cup cotija cheese

1/4 cup cheddar or blended cheese

1 small can of green chillies chopped small

1/2 cup mashed black beans or re-fried beans

In a baking dish, lightly spray the bottom of the pan or place peppers atop non stick tinfoil. Pour in 1 tablespoon water.

In the bottom of each pepper start with refried beans, then taco meat, a scoop of green chillies and then top with cheese mixture. Back at 350o for about 20-25 minutes. The edges of the pepper should start to curl. If the cheese looks like it's starting to get to brown, place a little bit of tinfoil over the top.

When they come out of the oven, let them sit for about 5 minutes.

Top with:

Sour Cream, Salsa, Tomatoes, Onion, Avocado, Olives, shredded lettuce or whatever your favorite toppings are.

New Broccoli Favorites

Raise your hand if you love broccoli. Now raise your hand if your family only tolerates it! For me that's my gig, my husband and son just tolerates broccoli and it's got to be prepared in a specific way. Here are some new ideas that might perk up those old stand by's.

Italian Roasted Broccoli

1 large head broccoli, sliced into longer stalks
1 oz. pepperoni, diced (make sure it's nitrate free)
1/2 cup panko breadcrumbs (gluten free Van's or C4 are great)
2 tbsp parmesan cheese (I used the green can)
1/2 clove garlic
2 egg whites
red pepper flakes to your liking
1/2 tbsp Dijon mustard
Salt and pepper

Preheat the oven to 425. Line a baking sheet with nonstick aluminum foil or parchment paper.
In a small food processor (or with a knife) pulse together the pepperoni and garlic until finely diced. Toss with the panko, parmesan, breadcrumbs and red pepper flakes and set aside.
In a shallow dish or bowl. whisk the egg whites with the mustard.
Season the broccoli with salt and pepper. Then dip one side into the egg whites and then press into the breadcrumbs. Place with the breadcrumbs facing up on your baking sheet. Repeat with all the broccoli.
Roast for about 15 minutes and then serve.

Dip them into marinara!

Adapted from Food & Wine

This recipe is really refreshing. It comes to us from 101cookbooks.

Carmelized Onion Broccoli

4 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.
In a large bowl gently toss the broccoli, apples, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. *Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

Creamy Broccoli Soup

4 tablespoons butter, (I used vegan hemp)

1 tsp olive oil
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped

1 tsp garlic
Salt and freshly ground black pepper
4 cups low-sodium chicken or vegetable broth
1/2 cup cream

1 cup shredded cheddar cheese (a way to make it super creamy, add kraft sliced cheese, it melts great)

Melt butter and olive oil in a stock pot. Saute broccoli and onion for about 8 minutes. shredded or chopped carrot, garlic and season with salt and pepper. Add stock and cook on a medium heat for about 20 minutes. If you like a creamier soup, take out 1-1/2 cups of soup and set aside. Use an immersion blender and blend the soup till it reaches the consistency you desire. Add remaining soup back into pot, add cream, cheese and re-season with salt and pepper.

How about a burger change up? Try these broccoli burgers with tahini sauce and you'll never miss that ground beef burger. This recipe is not gluten free, but you could exchange the couscous with rice and you'd be set.

Broccoli Burgers
1/3 cup dry couscous
1 cup water
1 1/2 cups broccoli florets
2 teaspoons olive oil
1/2 cup chopped scallions
1/2 cup chopped yellow onion
2 teaspoons ground cumin
1 15 ounce can of chickpeas, rinsed and drained
1 tablespoon sesame tahini
1/2 cup panko breadcrumbs
Tahini:
1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt

Preheat your oven to 400 degrees Fahrenheit.
In a small pot, bring the water and couscous to a boil.
Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.
While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)
In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens.
Remove the onions from the heat and stir in the cumin.
Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.
Pour the mixture into a bowl and stir in the bread crumbs.
Form it into patties and place the patties on a cookie sheet lined with foil.
Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.
To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.
Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

Soups On

Asparagus Soup
1 lb. asparagus spears, bottoms trimmed
2 tbsp vegetable oil
5 cloves garlic, diced
1 cup yellow onion, diced
1 tbsp butter
1 tsp cornstarch
1/4-1/2 cup heavy cream to your taste
1 quart chicken broth
1-2 tsp lemon juice
pepper
salt

Cut the asparagus spears into 2-inch pieces. Heat the vegetable oil in a large pan or pot. When the oil is hot, add the garlic and onions. Sauté until fragrant. Add the asparagus to the pot, season with salt, and stir-fry until the spears turn a deep green. Do not overcook! Remove from heat and empty the vegetables into a food processor or blender or food mill. Purée the asparagus (I added about a cup of the chicken broth). In the same pot, melt the butter. Pour the chicken broth mixed with cornstarch into the pan a little at a time and stir to incorporate. Bring to a boil. Remove from heat and stir in the purée. Add lemon juice and pepper to taste. Finish with cream. Serve hot.

Curried Kale and Sweet Potato Soup
1 tbsp olive oil
1 onion, finely diced
1/2 jalapeno, seeded, diced
2 tsp grated ginger
1 large garlic clove, minced
2 tsp curry powder
1 tsp salt
3 tbsp tomato paste
5 cups water
14 oz light coconut milk
1 cup red lentils
1 medium sweet potato, peeled and diced into ½-inch cubes
2 bunches dino kale, stemmed and coarsely chopped
2 tbsp minced cilantro
Heat the olive oil in a large pot. Add the onion and cook over medium heat. Add a pinch of salt and cook for about 5-8 minutes, or until onion becomes tender. Stir in the jalapeno, ginger, garlic, curry powder, and salt. Stir for about a minute, stirring frequently.
Add the tomato paste and cook for about 2-3 minutes, or until it starts to darken in color, stirring constantly. Add the water, coconut milk, red lentils, and sweet potato. Bring to a boil, and then lower to a simmer. Cook, partially covered, until the sweet potatoes are tender and the lentils are cooked through, about 30 minutes.
Stir in the kale and cook for about 5 minutes, or until wilted and tender. Stir in the cilantro and serve.

Thai Coconut Veggie Soup
1 tbsp olive oil
2 chicken breasts cubed or
tofu, or cauliflower
1 onion, chopped
3 basil leaves
1 tbsp minced, peeled fresh ginger
1 jalapeno, chopped
1 garlic clove, minced
3 cups coconut milk
4 cups vegetable broth
¼ cup dark brown sugar
2 tbsp soy sauce or gluten free tamari
2 tbsp Thai red curry paste
2 lb sweet potatoes, peeled and cut into ½-inch cubes
1 large carrot, cut into matchstick strips
2 stalks celery cut into ½-inch pieces
1 red bell pepper, cut into ½-inch cubes
salt and black pepper, to taste

Heat the oil in a heavy, large pot over medium heat.
Add in the chicken, onion, basil leaves, ginger, jalapeno, and garlic. Cover and cook until the onion begins to soften, about 4 minutes. Add the coconut milk, vegetable broth, sugar, soy sauce/tamari, and Thai red curry paste. Add in the celery and bell pepper. Bring to a simmer.
Stir in the sweet potatoes and carrot pieces. Add more water or vegetable broth, if necessary, to cover the sweet potatoes. Cover and simmer until tender, about 10-15 minutes.
Simmer for a few minutes, or until tender.
Season to taste with salt and pepper.

Cheeseburger Stewp
1lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups beef or chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour or gluten free blend of potato/corn or tapioca starch
5 sliced of American cheese (I used kraft brand that is not packaged individually, but stacked together, it's in a shiny blue pouch) OR 2 cups shredded cheddar cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper depending on taste
1/4 cup sour cream

Brown the ground beef in 3 quart saucepan. Drain and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour/gluten free alternative. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Recipe courtesy of Alyssa at recipecritic.com

Chickpea Lemon Orzo Soup

1 tbsp. olive oil
1 onion, diced
2 large carrots, halved lengthwise and finely sliced
3 celery stalks, chopped
3 garlic cloves, minced
1/2 tsp. dried thyme
6 cups vegetable broth + 1 cup water
1 can chickpeas, rinsed and drained
1 small sprig rosemary
1 cup orzo
1 bay leaf
1/4 cup fresh lemon juice

Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
Add the thyme and pinch of pepper; stir together.
Add the vegetable broth and water and bring to a boil.
Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
Reduce heat to low and stir in lemon juice.

4 Cheese Onion Soup
1/3 cup butter, cubed
2 tablespoons olive oil
12 cups thinly sliced onions
2 teaspoons salt
1 teaspoon sugar
2 tablespoons cornstarch
2 cartons (32 ounces each) reduced-sodium beef broth

1-1/2 cups white wine or additional reduced-sodium beef broth
8 slices French bread (1/2 inch thick)
1-1/3 cups shredded Swiss cheese
2/3 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.

Sprinkle cornstarch over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 3-5 minutes on each side or until lightly browned; set aside. Combine the cheeses.
Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.

Barley Mushroom Soup this recipe is not gluten free

2 tablespoons dried porcini mushrooms

2 tablespoons margarine

1 large onion, thinly sliced

2 ribs celery with leaves, diced

1/4 cup parsley

1 carrot, peeled and sliced

3 cloves garlic, chopped

1 pound fresh porcini or other mushrooms

1 tablespoon flour

2 quarts beef broth or water

1 cup whole barley

2 teaspoons salt

- See more at: http://www.rewards4mom.com/thanksgivukkah-recipes/#sthash.mbXAZPMT.dpuf

2 tbsp dried mushrooms like porcini or cremini
2 tsbp butter, vegan or margarine
1 medium onion thinly sliced
2 ribs celery, chopped
large bunch of parsley
1 large carrots, diced
3 cloved garlic or 1 heaping tbsp jarred garlic
1lb of fresh mushrooms, choose a mushroom you feel will give good flavor
1 cup barley
2 quarts broth, veg, beef whichever you choose
1 tsp cornstarch
salt and pepper to taste

Soak your dried mushrooms in warm water, making sure the mushrooms are floating on top. Once they are softened, spoon the liquid off and save about 1/4 cup of the water. In a large pot, saute onion, celery in butter and add the mushroom water.
Add carrots, garlic, remaining mushrooms and saute. Add cornstarch, broth, salt and pepper and parsley and bring soup to a boil. Add your barley and then lower soup to a simmer until the barley is softened.