Serving Up {Soup}: Beef & Red Bean Chili

Soup weather has come - and with a vengeance!  I know I am not the only one having CRAZY fall weather!  A week into October and I am hearing about snow falling in parts of the country and here in the Northwest we are keeping our canoes and kayaks handy in case we need to make a water getaway!  Sheesh!  We ended the month of September with all kinds of record breaking rainfall.  Who do I need to talk to arrange a few more days of sunshine?  Our house is getting painted and the rain isn't helping that project one bit!

When the weather turns cold, I immediately think "soup".  And while I may quickly tire of the cold, wet weather, I don't really ever tire of the soup.  This chili recipe is an adaption of my aunt's delicious chili.  I still remember my aunt making this when I was pretty young and touting that you could make the entire thing using "only your microwave" - that was when microwaves were cool and new and sat on their very own microwave stand.  30 years later we have learned a few things about those cool microwaves and I was happy to return this recipe to the stovetop where it belongs.  Same great flavor minus a few electromagnetic waves.  Serve with a hearty cornbread (I would suggest this recipe) and some delicious honey butter (come back on Thursday for that recipe) and you are ready for any weather that might be on the horizon.

One Year Ago: Sesame Chicken
Two Years Ago: Thai Coconut Ginger Broth

BEEF & RED BEAN CHILI     
(recipe adapted from aunt Marie)
printable version

2 lbs. hamburger
1/2 onion, chopped
1 tsp. garlic, minced
32-ounce can petite diced tomatoes
15-ounce can tomato sauce
2 15-ounce cans kidney beans, drained
2 tsp. salt
1/2 tsp. pepper
1 Tbs. chili powder
1 Tbs. brown sugar
1 tsp. cumin powder
1/2 tsp. Tabasco
2 bay leafs
8 whole cloves
8 whole allspice

Tie cloves and allspice into a small peice of cheesecloth and set aside the "spice bag".
Heat a large dutch oven over medium heat and add hamburger, onion and garlic.  Continue to cook until hamburger is no longer pink.  Drain excess fat.  Add remaining ingredients and stir to combine.  Add spice bag and bring to a boil.  Reduce heat and simmer, covered for one hour.
Flavor is best if you place cooked chili in the fridge overnight, with bay leaf and spice bag in place.
Rewarm and discard spices before serving.

Serving Up {Soup}: Creamy Curry Carrot Soup

This recipe is SO simple!  What a treat!  Simple AND delicious!  And with no chunks to threaten my children, I actually had three out of four of my kids willing to eat (and like) this soup.  The real fan of this soup, however, is my husband, who absolutely adores curry (although he might take issue with my using the word "adore").  I've made this soup twice in just the past couple of weeks and it doesn't disappoint!  I hope you agree.

CREAMY CURRY CARROT SOUP     Pin It

(recipe from Blendtec Fresh Blends)

printable version

1 Tbs. olive oil

2 shallots, roughly chopped

1 clove garlic, quartered

1/4 tsp. kosher salt

4-6 medium carrots, roughly chopped, approx. 2 cups

2 cups chicken broth

1 Tbs. red curry paste

4 Tbs. mascarpone cheese

1 Tbs. chives, chopped (optional)

Heat oil in a deep saucepan.  Add shallots, garlic and salt and cook for 3-4 minutes.  Add carrots and cook for an additional 10 minutes. 

Place chicken broth and curry paste in blender jar (this recipe was written for the Blendtec blender) and carefully add the cooked vegetables.  Secure blender lid and select "soup".  

Pour blended soup back into the deep saucepan and bring to a simmer.  Stir in 2 Tbs. mascarpone cheese into soup.  Serve soup and garnish with remaining mascarpone cheese and chives.

Serving Up {Soup}: Italian Pasta Soup with Sausage

As much as I love soup, and I could eat it all winter long, I do get resistance from most of my kids most of the time when I announce "soup" as what's for dinner.  Why is that?  At least my younger ones will try it, and generally love it, yet they have amnesia set in over night and the next time I serve soup they have another soup-induced meltdown.  My older ones are the ones I don't get...if they like every individual ingredient in the soup, how is it that you combine them in a bowl and it all becomes inedible?  That doesn't seem to happen when we go to the self-serve yogurt shop - they combine all kinds of atrocities in a bowl there and declare it a masterpiece!

I was having this discussion with my SIL and asking her whether her kids were any different.  From what she said, they aren't.  She did tell me that she tries to limit the "brothiness" of soups when she can and keep the ingredients identifiable.  I went home that very night and came up with this child friendly recipe - a tweaking combination of multiple recipes.  The result, if I do say so myself, was delicious!  To heck with the kids.  This is one recipe that I hope they don't eat - all the more for me!

ITALIAN PASTA SOUP WITH SAUSAGE     Pin It
printable version

1 pkg. Jimmy Dean Sage sausage
1/2 onion, chopped
1 garlic clove, minced
48 ounces chicken stock (I use Better Than Boullion Chicken Base from Costco - love it!)
1 28-ounce can diced tomatoes, undrained
1 Tbs. sugar
1 Tbs. Worcestershire sauce
1 tsp. salt
1 tsp. dried basil
1 tsp. dried thyme
3 cups uncooked flat pasta (I used orecchiette but bow-tie would be similar)

In a large pot, brown the sausage over medium-high heat until no longer pink. Remove the sausage from the pot and drain the oil, leaving 2 Tbs. of the drippings in the pan. To the drippings add the onion and garlic and cook until tender.
Add the chicken broth, tomatoes, sugar, Worcestershire sauce, salt, basil, thyme and sausage. Bring to a boil. Add the uncooked pasta; reduce heat and simmer, uncovered, for 18-20 minutes or until the pasta is tender.

Serving Up {Soup}: Baked Potato Soup

This recipe for baked potato soup really does taste like a delightful soup version of a baked potato because you actually use potatoes that have been baked in the recipe.  No boiled potatoes in this recipe!  The result is a very thick, creamy and hearty meal.  Top (generously) with shredded cheese and crumbled bacon and you are set.  Absolutely delicious!

BAKED POTATO SOUP     Pin It
(recipe from Karen S.)
printable version

1 cube butter
1 medium onions, diced
1/2 quart half & half
1/2 cup flour
32-ounce chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
2 pounds baked potatoes, cooled and crumbled

Shredded cheese & crumbled bacon (for serving)

In a large pot, melt the butter and add the onions, sauteing until translucent. Add the flour and stir until there are no lumps. Gradually add the half & half and the chicken broth, stirring until it thickens. Add the spices and potatoes.
To serve, garnish with shredded cheese and crumbled bacon.

Serving Up {Soup}: Coconut Curry Soup

I know that I have mentioned before my family's love of all things curry.  It stems from my husband living in the West Indies for two years while he served a mission for the LDS church.  I consider his taste for curry to be authentic and so he gets the final vote whenever I make a curry dish as to whether we keep the recipe or ditch the recipe.

This soup comes from Mel's Kitchen Cafe, one of my very favorite food blogs, not to mention the source of our family's favorite curry dish of all time (here).  I love to find new curry dishes to surprise my husband with and it is all the better when the end product tastes as good as this one.  The verdict - my husband gave it an "absolutely" when asked whether we keep the recipe or not.

I had already filed it away to make again...soon!

COCONUT CURRY SOUP      Pin It
(recipe from Mel's Kitchen Cafe)
printable version

2 Tbs. olive oil
1 1/2 pounds chicken breasts, cut into bite-sized pieces
salt and pepper
1/2 medium onion, chopped
1 red bell pepper, chopped
2 cups chicken broth
1 14-ounce can coconut milk
1 Tbs. fish sauce
1/8 tsp. cayenne pepper
1 Tbs. brown sugar
1/2 Tbs. curry powder
1 lime, juiced
1/4 cup fresh cilantro

3-4 cups cooked rice (for serving)

In a large pot, heat the olive oil over medium heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes. Add the onion and red pepper and cook for an additional 3-4 minutes or until the vegetables have softened. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir all to combine. Bring the soup to a gentle boil and reduce heat to simmer, cooking for an additional 10-15 minutes. Stir in lime juice and cilantro.
Serve the soup by ladling the soup over a scoop of rice and garnish with additional cilantro if desired.

Serving Up {Soup}: Beef and Barley Stew

Happy 2012!

It is good to be back. I didn't intend to go dark for over 2 weeks, but Christmas got the best of me. I guess all those food bloggers that posted throughout the Christmas break went into it better prepared than me :)

After my overload of cookie posts in the month of December, I am excited to post some yummy, hearty stews and soups. That is what I really crave this time of year and most of the soups that I make on a regular basis come together really quickly! I try to brown hamburger and sausage the day that I buy it, then I stick it in the freezer, which allows me to truly "throw" a soup together with very little effort on my part.  Perfect for the busy dinner hour.

This first soup is remarkably easy, yet it tastes so yummy! I have been making this Beef and Barley Stew since I got married and have never tired of it.  Serve it with some delicious corn bread and it is simply perfect for a day when you need to get warmed up from the inside out, which for me is most days!

BEEF AND BARLEY STEW        Pin It
printable version

1 pound ground beef
1 medium onion, chopped
1/2 cup celery, chopped
1 1/2 cup carrots, sliced
1 46-ounce V-8 juice (can use tomato juice but V-8 has more flavor)
1/2 cup water
1/2 cup medium pearl barley
1 Tbs. chili powder
1 tsp. salt
1/2 tsp. pepper
frozen corn (optional)

Brown ground beef with the onion and celery until beef is cooked through and the vegetables are soft. Drain the fat. Stir in the carrots, vegetable juice, water, barley and spices. Bring to a boil and then reduce the heat to a simmer - cover and allow to simmer for 50-60 minutes or until the barley and carrots are tender.
If adding frozen corn, add it just the last five minutes before serving.

Serving Up {Soup}: Pumpkin Curry Soup

I have mentioned before how much my husband loves curry.  I personally love pumpkin.  This soup is the perfect combination of both.  It's just a bonus that this recipe is ridiculously quick and easy to pull together.  I have been making this recipe for probably 10 years and even my three year old refers to it as "the yummy orange soup".  You can't get anything better than a favorable review from the three year old!

The recipe calls for mushrooms, which I have used in the past and would use every time if I weren't the only mushroom eater in the house :(
The mushrooms are a terrific bonus if you can get away with them, but if you're like me, and you can't, rest assured that the recipe does just fine without them.

PUMPKIN CURRY SOUP     
(recipe from Taste of Home magazine)
printable version

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 Tbs. butter
2 Tbs. flour
1/2 to 1 tsp. curry powder
3 cups vegetable broth (I've used chicken too)
1 can (15 ounce) solid-pack pumpkin
1 can (12 ounce) evaporated milk
1 Tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
fresh chives, optional

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
Garnish with chives if desired.

Serving Up {Soup}: Thai Coconut Ginger Broth

I admit that this picture is not a good photo.  And there is no way the looks of it will make you jump up and add it to your "to try" list.  But hear me out.  The picture doesn't look good because this is something you make/sip when you don't feel good.

As we enter the "virus" season, make sure you have these ingredients on hand.  I generally leave the chicken out of it when I am ill - I just want the brothy goodness.  There is something healing about pouring this into a mug, holding the warm mug in your hand and sipping the delicious brothy flavors of chicken, lemon and ginger.  It warms all the way down and you can feel good that you are actually putting something healthy into your body when you need it the most.

Here is to a healthy fall, but should you need it, you will be glad to have this recipe.

Tom Kha Ghai: THAI COCONUT GINGER BROTH    
(recipe from Food Renegade)
printable version

1 quart chicken broth
1 1/2 cup coconut milk
1/4 tsp dried chile flakes
1 tsp. freshly grated ginger
juice of 1 lemon
sea salt (to taste)
1-2 cup pulled or cubed cooked chicken (optional)
1-2 green onions, chopped (optional)
chopped cilantro (optional)

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemon juice, chile flakes, ginger, and optional chicken. Simmer for about 15 minutes. Season to taste with salt. Ladle into soup bowls or mugs and garnish with cilantro and green onions.

Serving Up {Soup}: Creamy White Chili

I am really excited that soup season is upon us.  I could eat soup every single day for the rest of my life and probably not tire of it.  Now my kids, however, that is a different story.  So I don't eat soup every single day.  But we do make soup frequently during the rainy season here in the Northwest (which is the next nine months) and this recipe is one of our stand-out favorites.  Paired with a loaf of hot, homemade bread - this is nearly perfection!

CREAMY WHITE CHILI     Pin It
(recipe from Taste of Home magazine)
printable version

1 lb. boneless skinless chicken breast, cut into ½”cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbs. vegetable oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 C. sour cream
½ C. whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately.

Serving Up {Soup}: Cool Berry Soup

I posted a Chilled Raspberry Soup in April and it has been getting a lot of hits.  I'm thinking that the warmer weather is drawing people to look for recipes that don't heat up the kitchen and are light and luscious.  Based on demand, I guess I ought to share the recipe for another chilled yogurt "soup" that was served at the same wedding as the Chilled Raspberry Soup.  This soup is also from the Museum Cafe Menu at BYU.  It's has more of a citrus flavor, but is just as delightfully delicious topped with fresh (or frozen) berries.

COOL BERRY SOUP     
(recipe from the Museum Cafe at BYU)
printable version

1 32 oz container of Vanilla yogurt
1/2 lb. sour cream
1/3 cup minute maid orange juice
1/3 cup pineapple juice
1 cup powdered sugar

Combine all of the ingredients and whisk together until the sugar is dissolved and the soup is smooth.
Serve with fresh or frozen berries on top.

Serving Up {Soup}: Orange Tortilla Soup

 

I love to warm up with soup. Problem is, we lived in Las Vegas for nine years. Count em - nine years of "not really soup" weather. Don't get me wrong - I am not complaining about Vegas' perfect weather (yes, it is perfect). It's more of an opportunity for me to look on the bright side of our cold, wet days in Oregon by acknowledging that I now have a reason to pull out all of my soup recipes and put them to good use.

Tortilla Soup is a favorite of mine. It comes together super fast or can even be prepared in a crock pot and allowed to simmer all day. It's also one of the few (only?) soups that all four of my kids will eat.  Maybe if I served tortilla chips with all soups then all soups would be better received...

This recipe comes from The Sister's Cafe blog. While most Tortilla Soup recipes are just a variation upon a common theme (pull out the can opener) this recipe uses chicken and does not have canned beans.  Something about the lack of canned ingredients, and the subtle citrus taste from the orange juice, made me feel like this was a bit fresher, maybe even healthier. Oh, and most importantly, it passed the kids test!

If you are looking for a new twist on an old favorite, give this one a try.

ORANGE TORTILLA SOUP     
(recipe from The Sisters Cafe)
printable version

1 Medium yellow onion, chopped
1 Clove Garlic, minced
4 Celery Stalks, sliced
3 Tbs. Vegetable Oil
2 ½ cups Chicken Broth
1 ½ cups Orange Juice
1 14 oz. Can Tomato Sauce
1 cup Water
1 4 oz. can Diced Green Chilies
1 Tbs. Chopped Cilantro
½ Bag Matchstick Carrots ( I used diced)
2-3 Chicken Breasts

Grated Pepper Jack or Cheddar Cheese
Tortilla Strips/Chips
Sour Creams
Avocado

In large pot sauté onion, garlic, celery, and carrots with oil until onions are translucent.  Add broth, orange juice, water, and tomato sauce, cilantro, and chilies and simmer until vegetables are tender.
While soup is simmering pan fry or grill the chicken breasts with taco seasoning (optional), then shred or dice (I prefer diced) into small pieces. Add to the simmering soup.
Add your favorite toppings. Enjoy!

Serving Up {Soup}: Chilled Raspberry Soup

It's hard to believe that Easter is just around the corner.  Partly it's hard to believe because I'm not sure how it became April so darned quickly and partly it is because I'm used to warm (Vegas) spring days preceding Easter.  It's just too cold here in the Northwest to lay any claim on spring just yet.

I may still be stuck in cold "soup weather", but hopefully you are not and you are open to a recipe for a refreshing Chilled Raspberry Soup.  It would make a beautiful addition to your Easter menu, if you are still in the planning phases of trying to decide what to serve.

This soup is super easy to put together and can be made beforehand - in fact I like it better the day after it's made because the flavors have a chance to blend together.  My sister-in-law served this as part of her wedding reception buffet - which was held outside on a beautiful June evening.  I wasn't counting, but I'm pretty sure that a large number of guests went back for seconds :)  Most recently my mom and I served it at a baby shower for my brother's wife - we were welcoming twin girls and wanted as much "pink" as we could get in the menu!  This soup was perfect for both events and if you don't serve it at Easter, definably consider serving it for Mother's Day.  It just fits the bill when you are looking for something that says "spring", "light" and "luscious"!

CHILLED RASPBERRY SOUP     Pin It
(recipe from Sheri D.)

printable version

1 cup Cran-Raspberry juice

1/2 cup sugar

1 1/2 tsp. cinnamon

1 Tbs. lemon juice

3 whole cloves

32 ounce container raspberry yogurt

16 ounce container sour cream

1 pkg. fresh or frozen berries

Stir together the juice, sugar, cinnamon, lemon juice and cloves in a small saucepan until the sugar has dissolved.  Warm over medium-low heat and allow to simmer for 15 minutes to allow the spices to release their flavors.  Remove from heat and strain out the whole cloves and put the juice in the refrigerator to chill.  Once chilled through, add the yogurt and sour cream and whisk until well combined.

When ready to serve, garnish each serving with fresh or frozen berries on top.

Serving Up {Soup}: Tomato Basil Parmesan Soup

I love soups.  I really love soups.  I have been known to serve soup in July in Las Vegas - not because it was cold but because I was simply craving soup.  Now that we are living in the Northwest we have more "soup weather" days which I have been taking advantage of.  There is nothing like a yummy, warm bowl of soup and some crusty bread smeared thick with butter.  Perfect meal in my book!

I had a favorite homemade Tomato Soup recipe for a number of years, yet I am guilty of trying new recipes even for things that I already have a "perfect" recipe for.  That is how I stumbled onto this recipe.  I marked it because I liked the idea that it was a slow cooker recipe - yet the first time I made it I hadn't left enough time to utilize the crock pot so I made it on the stove.  It was LOVE at first bite.

The only thing that I have been known to do differently (other than I usually make it on the stove top) is to put small batches of it into my blender when it is all done and blend it down so that no chunks remain.  I personally am a fan of the chunks but I get outvoted by the masses at my house, so the chunks have to go.  If you choose to do the same, be aware that if the soup is too hot when it is put in the blender it tends to "explode" in the blender.  So only put a cup or two into your blender at a time.  It takes a bit longer but in the end is it's a better option than cleaning tomato soup from cupboards and the ceiling - ask me how I know :)

SLOW COOKER TOMATO BASIL PARMESAN SOUP     Pin It
(recipe from Good Things Utah)
printable version

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 Tbsp. dried basil
4 cups chicken broth
½ bay leaf, ½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cook time), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve. Serves 8.