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Posts Tagged ‘soup’

Back to this space after a couple months of forced hiatus, thanks to a hectic work schedule that sucked the creativity out of my kitchen time.  And to kick off fall, wanted to share this amazing soup that packs a spicy punch with hearty, autumnal ingredients.  Italian sausage, red new potatoes, kale, and kidney beans dance together in this pot-o-goodness.

Portuguese Kale Soup

4 ounces spicy turkey or Italian sausage

1 medium yellow onion, diced

2 stalks celery, coarsely chopped (3/4 cup)

4 cups chicken stock + 4 cups water

8 ounces kale, thick stems removed and leaves sliced (8 cups)

1 clove garlic, minced

12 ounces red potatoes, halved and sliced (2 cups)

1/2 teaspoon hot red pepper sauce

1/4 teaspoon salt

1 can cooked red kidney beans, drained

(1) Remove casing from sausage, crumble and brown in a 5-quart stock pot. Drain on paper towel when cooked through, leaving 1 tablespoon of oil in the pot.

(2) Cook onion, celery and garlic over medium-low heat in the oil til softened. Return sausage to pot, and add stock and kale.  Bring to a simmer, cover and cook 10 minutes.

(3) Stir in potatoes, red pepper sauce, salt and simmer covered, 20 minutes or until potatoes and kale are tender. Then add the beans and cook until heated through.

Not quite sure what makes it ‘Portuguese,’ to be honest. (I take my Aunt Karron for her word that it’s inspired by the folks from Lisbon.)  All that matters is that it’s unique, addictively delicious and pretty healthy too.

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‘Tis the season for soups and chilis! I’ve been experimenting with a bunch of new recipes this winter, and this one turned out great.  Lots of hearty “stuff” in here to make a big bowl a satisfying meal for lunch or light weeknight dinner. And, it’s super healthy.  The red pepper flakes give this a bit of a kick, so be sure to sprinkle those in to your taste.

Minestrone Soup

2 tablespoons olive oil

1/2 onion minced

2 cloves garlic minced

2 celery stalks, plus celery leaves, chopped

1 large carrot diced

1 cup each, diced yellow squash/diced zucchini

1 teaspoon dried basil

1 teaspoon marjoram

dried red pepper flakes to taste

1 10-oz package frozen mixed vegetables (peas, carrots, green beans)

4 cups chicken broth

1 can diced tomatoes

2 oz whole-wheat linguini broken into small pieces

1 can cannellini beans, rinsed and drained

(1) Saute onion, garlic, celery, carrot in the olive oil over medium heat  for 3-5 minutes; then, add zucchini and squash and cook until slightly softened.

(2) Add basil and marjoram plus the frozen mixed vegetables and cook until thawed, about 3 minutes.  Then add broth and bring to simmer.

(3) After 20 minutes, toss in linguine and beans and cook until al dente.

 

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Maybe its the “Minnesota” in me, but in the midst of a winter deep freeze there’s nothing I like more than a hot bowl of homemade chili or soup. But in this latest plunge of cold air, I’ve decided to deviate from my old standby’s of a tomato-based chili or a variation on chicken vegetable soup and instead decided to Go Green.   Enter fresh tomatillos, poblano peppers, cilantro, celery…. and a frozen leftover half of Thanksgiving turkey (no, it wasn’t green).

The recipe is an adaptation of Joy of Cooking’s “Chicken Chili Verde” with homemade diced, roasted poblano peppers and homemade turkey stock/diced turkey meat instead of chicken. The result is a zesty and flavorful chili packing a little heat from the jalepeno and poblano peppers.  The medley of cilantro, lime, tomatillos, garlic and cumin cries out for some salty tortilla chips or a bed of steamy white rice. Incredibly delicious and healthy too.

Turkey Chili Verde

1 cup chopped onion

1/4 cup chopped celery

1 tablespoon minced garlic

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

6 medium fresh tomatillos, husked, rinsed and diced

1 bunch of cilantro chopped

3 poblano peppers roasted, peeled and diced

1 finely chopped jalepeno pepper

2 tablespoons fresh lime juice

2 cups turkey or chicken stock

3 cups chopped cooked chicken or turkey

(1) Saute onion, celery and garlic in olive oil over medium heat in a dutch oven or soup pot until tender. Add dry spices and cook an additional minute.

(2) Add tomatillos, peppers and broth. Bring to a simmer and cook for 10 minutes uncovered.

(3) Add chicken, cilantro leaves and fresh lime juice. Simmer for 5 to 10 more minutes until heated through.  Add salt to taste.

(4) Serve over tortilla chips or white rice or eat alone.

If you want to get extra fancy, try making your own chicken/turkey stock at the outset using the carcass of your frozen or freshly leftover bird.  And also try roasting your poblano peppers directly over open flame on your gas range if you have one!

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splitpeasoup

If you’re a fan of hearty and healthy soups, here’s one to try. It also happens to be an incredibly easy recipe and perfect for any leftover holiday ham still in the freezer.

I love the tender texture of the peas after they’ve stewed for hours with the smokey, salty bits of ham. The fresh parsley, chopped celery and celery leaves and garlic add complexity to the flavor.

Split Pea and Ham Soup

1 16 oz. package dried green split peas, rinsed

2 cups diced ham

1 1/2 cups diced carrots

1/2 cup chopped onion

1 1/2 cups diced celery with leaves

2 cloves minced garlic

1 bay leaf

1/4 cup chopped fresh parsely

4 cups chicken broth / 2 cups water

(1) Add ingredients to a soup pot in the order above. Do not stir.

(2) Simmer on low heat for 2-3 hours, stirring periodically after 30 minutes.

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chickensoup

Why do I always seem to crave chicken soup when it’s freakishly cold outside? The hot, salty broth, savory vegetables, and tender chicken are so satisfying.   This soup was thrown together with whatever I had in the fridge: leftover chicken on the bone from Barbuto, a mix of fresh cut vegetables from a New Years party platter, and half a bag of organic frozen peas.

I started by browning onion and garlic in olive oil before adding a box of low-sodium chicken stock (about 4 cups) and the roasted chicken.  Those simmered over medium low heat for a couple hours to create a flavorful broth. Then I removed the chicken from the bone and tossed in a medley of raw veggies. I also added a half cup of rice for good measure. You can add spices, salt and pepper to taste.

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