Category: SOUPS & STEWS & CHILIS

TEX MEX MEATBALL SOUP

It’s cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado, sliced
white cheese or sour cream for garnish

MEATBALLS

  • In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
  • In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
  • Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

  • In a sauce pan heat the oil and add the onions and garlic. Saute’ until fragrant.
  • Add the tomatoes and sea salt, cooking for 5 minutes until soft and tender.
  • With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
  • Return the tomato and chicken stock to the sauce pan and bring to a boil.
  • Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
  • To serve, place a few meatballs in each bowl and cover with ladles of soup.
  • Garnish with avocado and a sprinkle of white cheese or sour cream.

White Bean Soup with Olive Tapenade ~ Veggie Tales by Kris: Soup’s On!

Happy Holidays & Winter Solstice, everyone!
Now that winter is upon us, it’s time to break out the soup pot and warm ourselves up after playing in the snow. This isn’t a vegetable soup by title, but wait until you see how many veggies are actually in it! Make this soup, and you’re covered with getting in protein and vegetables!

White Bean Soup with Olive Tapenade

2 15oz cans white beans (use another can if you want thicker soup!)
1 tbsp olive oil
1 large onion, chopped finely
1 large leek (just the white part), sliced thin
3 garlic cloves, minced
2 celery stalks, chopped finely
1 large carrot (or 2 small), chopped finely
1 small fennel bulb, chopped finely
8 cups water
2 bouillon cubes (or 2 packets chicken or veggie stock concentrate)
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt and pepper to taste
What you’ll need for the Olive Tapenade:
1 garlic clove (give it a rough chop)
1 small bunch fresh Italian (flat-leaf) parsley
1 6oz/8oz bottle almond stuffed olives (found these in store with other canned olives)
5 tablespoon olive oil


What you’ll do:
Prepare the tapenade first by added all ingredients in a food chopper/processor. Set aside for topping soup and/or bread.

Chop all vegetables and soup ingredients before cooking. Heat oil in a large soup pot. Cook onions and leeks for about 3-4 minutes with the pot covered. When they get soft, add in the carrots, celery, garlic, and fennel. Stir and cook for another few minutes. Add in water, stock/bouillon, herbs and bring to a bowl. Reduce heat to a simmer and let cook for about a 1/2 hour. Add in beans and cook for another 10 minutes. I used an immersion hand blender for this step to puree the soup. Otherwise you can puree in a blender, just be careful! Salt and pepper the soup before serving and you can turn heat off and cool at this point. Toss in some of the tapenade for added value!
Meet Kris here for more adventures!

BEEF BARLEY PASTA SOUP

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

  • Over low heat melt the butter.
  • Stir in carrots and saute until soft. 
  • Add onions and garlic sauteing until fragrant.
  • Dredge beef pieces in flour.
  • Add beef to pan and saute’ until beef pieces are browned.
  • Add the wine and simmer 10-15 minutes. 
  • Add the tomatoes and broth. Stir well and simmer 1 hour or more.
  • Add the barley  during the last hour and simmer slow.
  • Add the pasta during the last 15 minutes.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

BOEUF FLAMANDE aka BEEF IN DARK BEER, well sort of

I found this recipe in the bottom of grams pile of magazine/book clippings to try one day.  It just screamed, “try me for the guys”.  BOEUF FLAMANDE translates into ‘Beef Stew in a rich sauce made with beer’. But I don’t like dark beer so I adjusted the recipe and it worked really well. The guys we’re asking when we’re doing the leftovers.  This will be perfect on a cold winter’s night!

BOEUF FLAMANDE
1/2 pound bacon, cut into 1/4″ cubes
3 pounds beef stew meat, cut into bite size pieces (I used brisket)
1 teaspoon sea salt
1/2 teaspoon white pepper
3 tablespoons butter
3 cloves garlic, minced
2 large Vidalia onions, cut into thin slices
2 large carrots, sliced
1/2 cup flour + dredging flour
1/2 cup Country Bob’s All Purpose Sauce
3/4 cup Dr. Pepper (yep you read that right)
3 cups boiling water
3 tablespoons Better than Beef Bouillon
1/2 teaspoon thyme
2 teaspoons sugar
1 tablespoon Worcestershire sauce
3 tablespoons champagne vinegar
fresh parsley sprigs

  • Preheat oven 325 degrees.
  • Place the flour into a plastic bag.
  • Brown bacon pieces until crisp.  With a slotted spoon remove to drain.
  • Dredge beef pieces in the flour mixture.
  • Brown beef pieces in bacon fat*.  With a slotted spoon remove beef pieces to a colander to drain.
  • Add butter to saute pan. 
  • Saute’ carrots for several minutes.
  • Add the onions and garlic until fragrant and translucent.
  • Stir in 1/2 cup flour, salt, pepper and thyme.
  • Whisk together the hot water, sugar and bouillon. 
  • Add Country Bob’s sauce, Worcestershire sauce, champagne vinegar and Dr. Pepper until well blended. 
  • Add to veggies.
  • Bring to a fast boil.
  • Lower heat to a simmer for 5 minutes.
  • Spray a casserole with PURE.
  • Add browned meat to the casserole.
  • Top with onions and carrots.
  • Pour sauce over top and blend well.
  • Bake for 2 1/2 hours or until meat is tender.
  • Serve over Parmesan Potatoes.

*May have to add a bit of butter or oil if not enough bacon grease.

TACO SOUP – SIMPLY DELICIOUS SUNDAY

Taco Soup Adapted from Paula Deen
Serves 12 to 16
2 pounds ground beef

2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions:  Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Modifications:
-I cut this recipe in half.  There was still more than enough.
-I elminated the stewed tomatoes.


Here’s what you’ll need:
  • Diced up one onion.
  • Brown the ground beef and add the onions.
  • Once cooked, transfer the drained meat and onions to a crockpot.

  • Add the beans.
  • Drain and add the corn.
  • Add the tomatoes.
  • Add the green chilies and the black olives. 
  • Add the taco seasoning and the ranch seasoning. 
  • Cook for 6-8 hours and here’s what you’ll end up with:
  • Garnish with chips, sour cream, green onions, jalapenos, guacamole, lettuce . . . taco stuff.
Our Thoughts:
We thought this dish was pretty good.  It reminded me of just a chunky chili (except I didn’t add any chili powder).  The whole time I was eating it, I kept thinking that it would make great nachos or even a “chili/taco” dog.
Scott said that he really enjoyed it and that it would be great football food.  I think that I will actually make this for my next football party instead of chili to see how it goes over.

TOMATO BISQUE with BAKED CHEESE CROUTONS

Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for servin

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.

CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees. 
  • Place bread slices on oven rack and bake until dry and golden. 
  • Melt butter in flat bowl. 
  • Combine cheeses in flat bowl. 
  • Dip first in butter and the cheese mixture. 
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
  • Float croutons on top of soup bowls just before serving.

    Pairs really well with Tuna Melts.

    SKILLET BEEF STEW ~ SIMPLY DELICIOUS SUNDAY

    Skillet Beef Stew adapted from Shine
    2 tablespoons cooking oil
    2 pounds beef stew meat, cut into 1-inch cubes
    2 teaspoons dried thyme or oregano, crushed
    6 medium carrots, peeled and quartered
    4 stalks celery, cut in 2-inch lengths
    2 medium onions, cut in 1/2-inch slices
    6 cups lower-sodium beef broth
    1/3 cup all-purpose flour
    1 recipe Potato Mashers

    Directions: 

    1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
    2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.

    Modifications:
    -I didn’t use mashed potatoes.  I just peeled and cut up some baby red potatoes and threw them in.
    -Scott isn’t a fan of celery so I didn’t add it.

    Here’s what you’ll need:
    • Put the stew meat into some olive oil to brown.
    • Season the meat with salt and pepper.  Add some dried parsley to the meat, about 1/4 of a palm full.  
    • Once the meat is browned, pull it out and throw in some carrots and 2 cut up onions.
    • Put meat back in with the onions and carrots. 
    • In a separate bowl, put a handful of whole wheat flour into a bowl with a can of beef broth.  Whisk it together and then put it in the skillet.  I added another can and a half of beef broth, covered the stew, and let it simmer for about 45 minutes.
    Here’s what you’ll end up with:
    This stew was awesome!  This is a very easy, stick-to-your-ribs, comforting, cold weather meal.  The prep time took less than 10 minutes and the rest was just letting it “stew” together. 
    Using the beef broth added a lot of flavor but be sure not to re-salt it.  Try to choose a low-sodium beef broth as this could be too salty for some people.

    LOADED BAKED POTATO SOUP

    LOADED BAKED POTATO SOUP
    3 tablespoons butter
    1 large Vidalia onion, chopped
    2 tablespoons flour
    6 cups hot water
    1 tablespoon Better than Bouillon Chicken Base
    1/2 pound bacon, cooked crisp and crumbled
    6 large Yukon potatoes, peeled 3 potatoes diced and 3 potatoes finely grated
    1 teaspoon sea salt
    1 teaspoon white pepper
    1/4 teaspoon basil
    1/4 teaspoon thyme
    1 cup heavy cream
    1/2 cup sour cream
    1/2 cup shredded cheddar cheese
    2 green onions, sliced thin

    • Whisk together the hot water and bouillon base.
    • Melt butter in a skillet and saute onion until tender.
    • Stir in flour until golden.
    • Gradually add 1 cup of the broth.
    • Bring to a boil.
    • Cook and stir until thickened.
    • Transfer to slow cooker.
    • Add the remaining broth and blend well.
    • Add in the bacon, potatoes, salt, pepper, basil and thyme.
    • Cook on low 6-8 hours or until potatoes are tender.
    • Stir in heavy and sour cream and heat through.
    • Garnish each bowl with green onions and cheese.
    • Serve with buttermilk biscuits and maple honey.

    Asparagus & Pea Soup

    Asparagus and Pea Soup
    1 bunch asparagus (about one pound)
    2 cups snap peas (fresh or frozen)

    1 bunch green onions, sliced thin
    4 gloves garlic, skin removed
    Sour cream
    salt and pepper to taste

    • Clean and snap the ends off the asparagus.  Rinse well.
    • Bring a large pot filled with water to a boil over high heat.
    • Blanch asparagus until tender, about 5 minutes.
    • Remove from heat and with a slotted spoon remove the asparagus.  Do not discard the cooking water.
    • Bring the water back to a boil, toss in the snap peas and garlic and cook for about 5 minutes. 
    • Remove from the heat and remove the peas and garlic with a slotted spoon.
    • Reserve the cooking liquid.
    • Place pea mixture in the blender with the asparagus and puree until smooth.
    • You might need to add some of the cooking liquid to reach the consistency that you like.
    • Season with salt and pepper and serve either hot or room temperatures.
    • Top with green onions and a dollop of sour cream.

    CHICKEN & SAUSAGE GUMBO with BBQ SAUSAGE

    CHICKEN & SAUSAGE GUMBO
    1/2 of a rotisserie chicken pieces
    1/2 pound sausage, sliced in 1/4 inch pieces and then quartered
    2 celery stalks, diced
    1 small Vidalia onion, diced
    4 cloves garlic, minced
    2 cups fresh green beans, cleaned and chopped
    2 3/4 cups chicken broth
    1/4 cup butter
    1/4 cup canola oil
    1/2 cup flour
    1 teaspoon thyme
    1 tablespoons parsley
    1 teaspoon sea salt
    1 teaspoon pepper

    • Melt butter and oil over medium high heat in a large saute’ pan.  Add flour and whisk continuously until golden brown.
    • Add onions, garlic and celery stirring continuously for 3-5 minutes until vegetables are tender.
    • Add thyme. salt and pepper.
    • Add green beans, stirring to coat.
    • Add broth, chicken and sausage pieces and simmer uncovered for 20-30 minutes until desired consistency.
    • Add parsley and stir well.
    • Serve over mashed potatoes.
    • I coated the remaining sausage pieces with barbecue sauce and broiled them for a few minutes as an appetizer/compliment.

    CHICKEN & SAUSAGE GUMBO with BBQ SAUSAGE

    CHICKEN & SAUSAGE GUMBO
    1/2 of a rotisserie chicken pieces
    1/2 pound sausage, sliced in 1/4 inch pieces and then quartered
    2 celery stalks, diced
    1 small Vidalia onion, diced
    4 cloves garlic, minced
    2 cups fresh green beans, cleaned and chopped
    2 3/4 cups chicken broth
    1/4 cup butter
    1/4 cup canola oil
    1/2 cup flour
    1 teaspoon thyme
    1 tablespoons parsley
    1 teaspoon sea salt
    1 teaspoon pepper

    • Melt butter and oil over medium high heat in a large saute’ pan.  Add flour and whisk continuously until golden brown.
    • Add onions, garlic and celery stirring continuously for 3-5 minutes until vegetables are tender.
    • Add thyme. salt and pepper.
    • Add green beans, stirring to coat.
    • Add broth, chicken and sausage pieces and simmer uncovered for 20-30 minutes until desired consistency.
    • Add parsley and stir well.
    • Serve over mashed potatoes.
    • I coated the remaining sausage pieces with barbecue sauce and broiled them for a few minutes as an appetizer/compliment.

    CREAM SOUP SUBSTITUTES

    CREAM SOUP SUBSTITUTES

    Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

    3 tablespoons butter
    3 tablespoons flour
    1/4 teaspoon salt
    1 cup milk or other liquid (as specified in variations)

    • Melt the butter in heavy saucepan. 
    • Blend in flour and salt. Cook until bubbly. 
    • Remove from heat and gradually stir or whisk in liquid. 
    • Return to heat and cook, constantly stirring until smooth and thickened.

    VARIATIONS

    • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
    • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
    • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
    • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
    • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
    • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.