Recipe Posts - Soup

posted this thougt a couple of weeks ago, figured I might as well follow through. Lets see your favorite soup recipies

This is one I got from Kaye on the 5 day pouch diet website.  

Beans and Barley Soup

 

Ingredients: 1 cup dried pinto beans or two cans beans (I have also used great nortern beans) 1 tablespoon olive oil 2 cups finely chopped red onion 1 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 1/2 cup chopped fresh basil 9 cups water 2 cups vegetable broth 2 bay leaves 1/3 cup uncooked pearl barley 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot sauce 2 tables grated fresh Parmesan cheese

 

Directions: Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel. (If using canned beans omit this step.)

 

Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot and basil; cook 3 minutes stirring frequently. Add beans, 9 cups water, broth and bay leaves; bring to a boil. Reduce heat and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.  (if using canned beans, I used about 4 cups of water, and skipped to the next step)

 

Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth (Or use an immersion blender processing to desired consistency.) Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer for 30 minutes or until barley is done. Ladle soup into individual bowls and sprinkle with cheese.

 

Serves 4. Per 1 1/4 cup serving: 308 calories, 14.6 grams protein, 5.4 grams fat, 52.6 grams carbohydrate, 12.5 grams dietary fiber

I made this for the soup club at work a couple weeks ago and had about 8 requests for the recipe.

Stacey’s Beef Vegetable Soup

1 and1/2 lbs sirloin steak, slightly frozen, cut into small pieces

2 large containers beef broth or stock, low sodium, in the white box (not cans)

2 tablespoons Worcestershire sauce

1 medium sweet onion, chopped into bite size pieces

1 medium rutabaga, cut the wax and skin off, cut into bite size pieces

4 stalks celery chopped

½ head savoy or regular cabbage (even red is fine) chopped

Either 2 cups little baby potatoes cut in half, OR 4 regular potatoes cut into

Bite size pieces (golden Yukon work best for flavor)

4 fresh bay leaves, marjoram, basil

2 cups frozen peas, carrots, beans mixed veggies

1 can bite size skinned chopped tomatoes

1 tablespoon sugar

1 can black beans

3 tablespoons margarine or oil

Salt and pepper to taste

*note- DO NOT add water to this recipe!**

 

After cutting the sirloin into bite size pieces, pour 2 cups broth, salt and pepper to taste, and the Worcestershire sauce into a plastic container and marinate at least 24 hours.   In a large dutch oven, melt butter or put oil in pan and get hot. Add all the FRESH ingredients and let them saute’ until translucent or a little browned.  Set aside in a large bowl.  Add a bit more oil and brown the meat lightly.  Scraping the bottom of the pan occasionally.  Add all the ingredients listed and let come to a simmer.  Cover and simmer for 2-4 hours.  For BEST results, refrigerate overnight, and then heat again for 2 hours.  Serve with cornbread or warm crusty bread!  Using fresh herbs make this best.

A couple of my favorite: 15-bean & ham soup I just buy the package of dry bean mix from the grocery store and follow the recipe on the back.  I use cubed ham to replace whatever meat they suggest in the recipe (usually sausage). And I usually make it in the crockpot rather than on the stove so I can let it cook all day while I'm gone.  I've got a pot in the fridge that I'm working on this week. Just-Like-Wendy's Chili I have a copycat recipe for Wendy's Chili.  It really does taste just like the store bought stuff.  I have the recipe post on my blog here:  http://pamtremble.blogspot.com/2008/02/wendys-chili-homemade-version.html

Black Bean Soup 2 tablespoons olive oil 1 1/4 cups chopped onion 4 large garlic cloves, chopped 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried 3 15-ounce cans black beans, drained, 1 cup liquid reserved 2 14 1/2-ounce cans low-salt chicken broth 1 28-ounce can diced tomatoes in juice 2 teaspoons ground cumin 1 1/2 teaspoons hot pepper sauce (I leave this out and let the individual decide if they'd like it)  Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.

Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls. **Notes-I use my stick blender, which works really well, and I top each bowl with a little shredded lf cheese and lf sour cream.

White Chicken Chili

By Carole Fey

ingredients

4 ounces cooked chicken -- cut 1/2" thick (or 2 cans chicken

drained)

1 large jar great northern beans, canned -- rinsed and drained

2 medium onion diced

1 stalk celery diced

2 tablespoons garlic -- minced

2 cups chicken broth

2 teaspoons cumin powder

1/2 teaspoon oregano

1/4 teaspoon cayenne

1 can diced green chiles -- small

1 teaspoon olive oil

directions

In a skillet saute ,onions,celery,and garlic, in olive oil.Put all

ingred. in Crockpot and cook on low for 6-7 hours.( I cooked 2

hrs on high then lowered the temp.

servings

comments and notes

Per Serving (excluding unknown items): 169 Calories; 2g Fat

(11.1% calories from fat); 13g Protein; 25g Carbohydrate; 6g

Dietary Fiber; 12mg Cholesterol; 216mg Sodium. Exchanges: 1

1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. Notes: I

also add a little Picante Sauce or Salsa. It gives it a nice color

and taste. I use medium spicy. If it gets too thick add more

chicken broth. I really like to serve this with some cheese and

sour cream on top. I hope you enjoy it.