recipecommunity | Entries tagged with soups

Spring Minestrone Soup with Lemon Whipped Ricotta
Yield: 6 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients

2 tablespoons unsalted butter
2 leeks, cleaned, trimmed and thinly sliced into half moons
4 cloves of garlic, minced
2 tablespoons minced fresh oregano
6 cups vegetable stock
2 cups diced zucchini
2 cups diced asparagus
2 cups frozen peas
1 (14 ounce) can white beans, drained and rinsed
1/4 cup minced parsley
8 ounces small shaped pasta, cooked
1/2 lemon, juiced and zested
1 cup ricotta
Kosher salt, to taste
Black pepper, freshly cracked, to taste

Instructions

Add butter to a soup pot and set over medium high heat.
When the butter is melted add the leeks and cook for 5 minutes.
Add garlic and oregano and saute for a minute.
Pour in the vegetable stock and bring to a boil.
Add in the zucchini, asparagus, peas and white beans. Cook for 5 minutes to just soften the vegetables.
Turn off the heat and stir in parsley, cooked pasta and lemon juice.

Using a mixer, blend ricotta cheese with lemon zest until fluffy, about 1 minute.
Season soup with kosher salt and pepper.
Serve soup with a dollop of whipped ricotta on top.

alexcat

Irish Beef Stew
Prep Time: 30 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 30 Minutes
Servings: 8

INGREDIENTS:
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 pounds beef chuck, cut into 1 and 1/2-inch cubes
1 pound carrots, peeled and cut into 1-inch chunks
6 large potatoes, peeled and cut into large chunks
1 white onion, cut into large chunks
2 cloves garlic, minced
2 cups beef broth
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can or bottle
Irish stout beer (e.g. Guinness ®)
1 tablespoon cold water
1 tablespoon cornstarch

DIRECTIONS:
1. Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.

nverland

Mushroom Chowder
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Servings: 4

Ingredients
1 tablespoon oil or vegan butter
3 cloves garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
8 ounces (226.8 g) baby Bella mushrooms quartered
2 bay leaves
1/2 teaspoon thyme or 1 spring fresh thyme
1/4 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon flour
3 cups (709.76 ml) broth or water
1/4 - 1/2 teaspoon salt depending on the saltiness of your broth
1 1/2 (255 g) cubed potatoes small cubed
1 teaspoon vegan Worcestershire sauce
3/4 cup (177.44 ml) cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick nondairy cream or you can also use 1/3 cup vegan cream cheese
green onion for garnish

Instructions
Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins
Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins
Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onions.

Notes
Soy free: use coconut aminos instead of Worcestershire sauce
Gluten free: use 2 teaspoons cornstarch instead of flour. Use tamari instead of Worcestershire sauce
Nu free: use blended firm or silken tofu. Blend 3/4 cup tofu with a bit of water until creamy and add to the chowder instead of cashews l, or use 1/3 cup vegan cream cheese and add a bit more broth as needed.
Storage: Store leftover soup in the refrigerator for up to 4 days, stored covered. Or freeze for up to 2 months.

alexcat

I've tried a lot of Egg Drop Soup recipes and this one is, hands down, the best one I've found.

EGG DROP SOUP
1 cup chicken broth
• ¼ teaspoon soy sauce
• ¼ teaspoon sesame oil
• 2 teaspoons water (Optional)
• 1 teaspoon cornstarch (Optional)
• 1 large egg, beaten
• 1 drop yellow food coloring (Optional)
• ½ teaspoon ground white pepper (Optional)
• ⅛ teaspoon salt (Optional)
• 1 teaspoon chopped fresh chives
Directions
1. Gather all ingredients.
2. Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.
3. Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.
4. Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.
5. Serve hot, garnished with fresh chives. Enjoy!
6. Add ¼ teaspoon ground turmeric to achieve a yellow color instead of food coloring.

alexcat

Tuscan White Bean Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (14 oz) diced tomatoes (with juices)
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)

Instructions:
1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute until fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
4. Add Beans: Stir in the white beans and let the soup simmer for about 10-15 minutes to allow the flavors to meld.
5. Add Greens: Add the chopped kale or spinach to the pot and cook for another 5 minutes, until the greens are wilted and tender.
6. Season: Taste the soup and season with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil. If desired, sprinkle with grated Parmesan cheese before serving.

alexcat

We had this for dinner this week.

Black Bean Soup
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 (15-ounce) cans black beans, including the liquid in the cans
• 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce* (I used a few slices of fresh jalapeno pepper instead)
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice, plus wedges for serving
• Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas

Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
2. Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
3. Season to taste and serve with lime wedges and desired toppings.
Notes
*If you're sensitive to spice, feel free to scale back to one chipotle pepper.

nverland

Vegan Beef Barley Soup
Serves 6

Ingredients

2 tbsp. olive oil
1 onion, diced
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1-8 oz. package of seitan, diced into 1/2 inch pieces
1/2 cup dry red wine
6 cups vegetable broth
1-14 oz. can diced tomatoes
1/2 cup pearled barley
2 bay leaves
1 tsp. dried thyme
1/2 tsp. black pepper
salt to taste
1/4 cup chopped fresh parsley

Instructions

Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, celery, carrots and garlic. Sauté 5 minutes.
Add seitan and continue to sauté another 3 minutes.
Add red wine and bring to a simmer. Lower heat to medium. Allow to simmer, stirring frequently, until reduced by half, about 2 minutes.
Add broth, tomatoes (including any juice in the can) barley, bay leaves, thyme, pepper and salt. Bring to a simmer. Lower heat and allow to simmer, uncovered, stirring occasionally, until barley is soft and plump, 40-50 minutes.
Discard bay leaves and ladle into bowls. Top with parsley.

nverland

Cabbage Ginger Noodles
Prep time 5 mins Cook time 15 mins Total time 20 mins Serves: 2 bowls

1 tablespoon olive oil
1/2 bunch scallions
1 clove garlic, minced
2 heaping tablespoons minced fresh ginger
2 tablespoons soy sauce
1 teaspoon brown miso
2 cups low-sodium vegetable broth
2 cups water
4 ounces ramen noodles
2 cups shredded Napa cabbage
Sesame seeds, for topping
1 teaspoon sesame oil
Red pepper flakes or chili paste, for topping
Diced Scallions, for topping

In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop through the light green stem. Save the dark green tops for topping. Add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant. Add in the soy sauce and miso, stirring up any pieces of scallion stuck to the bottom.
Measure in the vegetable broth and water. Bring to a boil, reduce to a simmer, and add in the ramen noodles. Cook for 4 minutes then add in the cabbage. Cook for another 4 to 5 minutes until the ramen and cabbage is tender. Stir in the sesame oil, remove from heat, and divide into 2 bowls. Serve with a sprinkle of sesame seeds, chili flakes (if desired), and scallions.

Variations
Noodles, cabbage, and even some of the broth flavorings can be switched depending what you happen to have stocked.

Noodles: soba or udon noodles would also work.

Greens: As mentioned above, the Napa cabbage works well with the ginger noodles but any type of cabbage can be used. Or try a few shredded Brussels sprouts.

Gluten-Free: Look for gluten-free soba noodles or rice noodles would work as well.

nverland

Avocado Soup
Yields: 4 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 20 mins

Ingredients

1 tbsp. vegetable oil
½ medium yellow onion, diced
2 cloves garlic, thinly sliced
3 c. vegetable broth
1 c. heavy cream
1/4 c. fresh lime juice
1/2 c. packed fresh cilantro
1 jalapeño, seeded (optional)
1/2 tsp. ground cumin
Kosher salt
4 ripe Haas avocados, pitted and peeled
Hot sauce, crumbled cotija cheese, crushed tortilla chips, chopped cilantro, for serving

Directions

In a medium skillet over medium heat, heat oil. When oil is shimmering, add onion and garlic. Cook, stirring occasionally, until onion is soft, about 5 minutes. Remove from heat.
Add broth, cream, lime juice, cilantro, jalapeño, cumin, 1 teaspoon kosher salt, avocados, and sautéed onion and garlic to a blender. Blend on high until smooth, about 2 minutes. Season with salt to taste. Serve immediately at room temperature or refrigerate for up to 4 hours before serving.
Serve topped with hot sauce, cotija, tortilla chips, and cilantro.

nverland

Walkabout Soup
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 4

Ingredients

2 cups sweet yellow onions sliced thin
3 tablespoon butter
14.5 ounces chicken or vegetable broth
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 chicken or vegetable bouillon cubes

1/4 cup Velveeta cheese

White Sauce for Soup

3 tablespoon butter
3 tablespoon flour
1/4 teaspoon salt

1 1/2 cups whole milk

Instructions

Cooking the onions
In 2-quart saucepan, place butter and sliced onions. Cook at low to medium heat, stirring frequently, until soft and clear but not brown. Add broth from can, bouillon cubes, salt, and pepper and stir until completely heated through.

White Sauce
In a 1-quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk into flour a little at a time and stir constantly; add salt. The mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside until ready to use for the soup.

Finishing the soup
Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium-low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30-45 minutes. Serve with a garnish of shredded cheddar cheese and a couple of slices of warm, dark Russian bread.

nverland

Vegetarian Ramen Bowl with Spicy Brussels Sprouts
Prep time 10 mins Cook time 35 mins Total time 45 mins Serves: 2

½ pound Brussels sprouts
2 to 3 teaspoons sambal oelek (see note)
1 tablespoon olive oil
½ cup diced red onion
2 cloves garlic
1 tablespoon minced ginger
2 tablespoons yellow miso
2 tablespoon soy sauce
2 cups vegetable broth
2 cups water
4 ounces ramen noodles (not instant)
2 eggs
Scallions, for topping
Sesame seeds, for topping

Preheat oven to 400˚ F. Quarter Brussels Sprouts and toss with sambal oelek. Roast until the Brussels sprouts are tender and browning, 20 to 25 minutes.
In a stock pot, heat olive oil over medium heat. Add in onion and cook for 3 to 4 minutes, just to soften. Stir in the garlic, ginger, miso, and soy sauce. Add in the water, bring to a boil, reduce to a simmer, and cook for 15 minutes. Pass through a sieve, discarding the onion mixture. Return ginger broth to the pan and add in the broth. Bring to a boil, reduce to a simmer, and add the noodles. Cook until the noodles are tender, 7 to 8 minutes. Remove from heat.
In a small pan, add water, enough so you know will cover the eggs. Add the eggs and cook for 7 minutes then remove the eggs and transfer to an ice bath.
Assemble the ramen by dividing the noodles into 2 bowls and adding half the Brussels sprouts to each bowl. Add in the eggs and top with diced scallions and toasted sesame seeds.

Variations for the Vegetarian Ramen
Given I don’t do a lot of tofu and mushrooms, this version of vegetarian ramen is about as close as I get to a comforting bowl of ramen. Of course, these roasted Brussels sprouts are delicious on their own!

Tofu: This ramen is missing a pretty key ingredient in traditional vegetarian ramen. Try frying the tofu before getting ready to serve if you want the addition.

Ramen: This is where you really need to pay attention. This recipe is not for those instant noodles. Make sure you’re buying fresh noodles or dried ramen noodles (like these).

Sambal Oelek: If you can’t find sambal oelek, I recommend using Sriracha.

nverland

South Carolina She-Crab Soup
Prep: 15 mins Cook: 45 mins Total: 1 hr Servings: 8

Ingredients

5 tablespoons butter
5 tablespoons all-purpose flour
1 small white onion, grated
1 stalk celery, grated
2 cloves garlic, minced
salt and pepper to taste
2 quarts half-and-half cream
1 pint heavy cream
1 cup chicken broth
1 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
2 tablespoons chopped fresh dill
1 pound lump crabmeat
2 tablespoons chopped fresh chives
½ cup sherry wine

Instructions

Step 1 - Melt butter in a large stockpot over medium heat. Stir in flour to make a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in the onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for about 4 minutes.

Step 2 - Gradually whisk in the half and half cream so that no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer, and pour in half of the sherry. Season with dill, Worcestershire sauce and hot sauce. Cover, and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat, and simmer for another 10 minutes.

Step 3 - Ladle soup into bowls, and top off with a splash of the remaining sherry and a sprinkle of fresh chives.

nverland

Excellent Venison Soup
Prep: 25 mins Cook: 2 hrs 20 mins Total: 2 hrs 45 mins Servings: 6

Ingredients

2 pounds ground venison (or beef)
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 carrots, sliced
½ rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
½ medium head cabbage, coarsely chopped
1 bay leaf
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper

Directions

Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

nverland

Almond Gazpacho With Cherries and Flowers (Ajo Blanco)
6 servings; makes 4 cups

Ingredients

About 5 ounces day-old country bread (crusts removed), cubed (2 1/2 cups)
1 cup slivered almonds
2 medium garlic cloves, chopped
1/2 teaspoon kosher salt, or more as needed
1 1/2 cups cold water, or more as needed
1/3 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar, preferably aged, or more as needed
2 cups lightly packed baby lettuces, preferably of different colors, for serving
1/2 cup chive blossoms or other edible ﬂowers, broken into petals, for serving
1 cup sweet cherries, pitted and halved, for serving
1/4 cup sliced almonds, toasted, for serving

Directions

Place the bread in a mixing bowl and add enough cold water to cover. Soak for 5 to 10 minutes and then drain, squeezing out the excess liquid. Transfer the soaked bread to a blender.

Add the almonds, garlic, salt and 1 cup of the water to the blender; puree until a smooth paste forms. With the blender running at the highest speed, drizzle the oil through the feed tube to form an emulsified mixture. Add the vinegar and the remaining 1/2 cup water, blending briefly.

Check the consistency of the soup; it should be like very thick cream or very thin mayonnaise. Add more water, as needed, to thin it out slightly. Taste for seasoning, and add more vinegar and/or salt, as needed.

Transfer the soup to a pitcher. It will be delicious if you serve right away. If you have time, refrigerate it, covered, for at least 2 hours to allow the flavors to develop.

To serve, pile a small heap of the lettuce at the center of each individual bowl. Top each heap with flower petals, cherries and a sprinkle of the toasted almonds. Bring the pitcher to the table and pour the soup around the garnish in each bowl.

NOTE: To toast the almonds, place the almonds in a dry skillet over medium heat for about 3 minutes, stirring frequently, until they are golden and fragrant. Transfer to a plate to cool.

Instead of almonds >> try cashews or blanched hazelnuts.
The country loaf could be replaced with >> gluten-free bread.
In place of garlic >> consider half a shallot or a few slices of fennel.
Sherry vinegar’s flavor is ideal here >> substitute red wine or apple cider vinegar in a pinch.
Sprigs of tender herbs, thinly sliced celery or fennel or cabbage >> works in place of the baby lettuces.
No chive blossoms or edible flowers? >> Skip them.

nverland

Creamy Chestnut Mushroom Soup
Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Servings 6 to 8 servings
This soup calls for 6 cups of stock. If you would like a thicker soup start with 5 cups and adjust from there.

Ingredients

1 1/2 tablespoons butter or oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 pound cremini mushrooms, cut into 1/2-inch pieces
5 ounces prepared chestnuts, quartered
3-4 sprigs fresh thyme
48 ounces (6 cups) vegetable broth
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup heavy whipping cream
Thyme leaves, for garnish

( Read more... )

nverland

Roasted Cauliflower and White Cheddar Soup
YIELD: Serves 4

Ingredients:
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp butter
1 cup finely chopped yellow onion
3 1/2 Tbsp all-purpose flour
1 clove garlic, minced
3 1/2 cups 2% milk
1 (14 oz) can low-sodium chicken or vegetable broth
1 tsp dried parsley or 1 Tbsp chopped fresh
1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Directions:
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat. Spread into an even layer and season lightly with salt and pepper. Bake 25 minutes, or until golden, remove from oven and set aside.

In a large pot, melt butter over medium heat. Add onion and sauté until tender, about 4 minutes. Add in flour and cook, stirring constantly, for 1 minute. Add the garlic and cook for 30 seconds. Slowly pour in milk, whisking constantly, followed by the chicken broth. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste.

Bring to a boil, stirring constantly, then reduce heat to low. Remove the bay leaf. Puree soup to desired consistency using an immersion blender. Remove from heat and stir in sharp white cheddar and Parmesan cheese.

alexcat

We tried this tonight and it's delicious!

~

Beef Barley Soup Recipe

YIELDServes 6 to 8

PREP TIME15 minutes to 20 minutes

COOK TIME1 hour 10 minutes to 1 hour 20 minutes

INGREDIENTS

1 medium yellow onion
3 medium carrots
3 medium stalks celery
2 cloves garlic
1 1/2 pounds boneless beef chuck (stew meat, steak, or roast)
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 tablespoon tomato paste
2 (32-ounce) boxes low-sodium beef broth
1 (14-ounce) can diced tomatoes
3/4 cup pearl barley
1 dried bay leaf
Chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 medium yellow onion, peel and slice 3 medium carrots into 1/4-inch-thick rounds, and slice 3 medium celery stalks into 1/4-inch pieces. Finely chop 2 garlic cloves.
Cut 1 1/2 pounds beef chuck into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.
Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion mixture and cook, stirring occasionally, until fragrant and begin to soften, 3 to 5 minutes. Add the garlic, 1 teaspoon dried thyme, and remaining 1 teaspoon kosher salt and cook until fragrant, about 30 seconds more.
Add 1 tablespoon tomato paste and stir to coat the vegetables. Cook until darkened in color, about 1 minute. Return the beef and any accumulated juices to the pot and add 2 boxes low-sodium beef broth, 1 (14-ounce) can diced tomatoes and their juices, 3/4 cup pearled barley, 1 dried bay leaf. Stir to combine and bring to a boil over high heat.
Reduce the heat to medium-low and simmer uncovered until the barley is tender, 40 to 50 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.
Remove and discard the bay leaf. Ladle the soup into bowls, garnish with the parsley, and serve.

RECIPE NOTES

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

nverland

Vegan Chicken Noodle Soup
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 6 Calories 301 kcal

Ingredients
For the Savory Baked Tofu

1/2 cup vegetable broth
1 tbsp. soy sauce
2 tsp. white wine vinegar
1 1/2 tsp. poultry seasoning
1 tsp. olive oil
1/2 tsp. liquid smoke
1 lb. firm or extra firm tofu, drained, pressed at least 20 minutes, and diced into 1/4 to 1/2-inch cubes

For the Tofu Noodle Soup

2 tbsp. olive oil
2 leeks, white parts only, finely chopped
2 celery stalks, chopped
2 carrots, chopped
3 garlic cloves, minced
1 cup dry white wine, optional, but really nice
1 tsp. dried thyme
1 bay leaf
8 cups vegetable broth
6 oz. rotini pasta
salt and pepper to taste
fresh parsley

( Read more... )

nverland

Hearty Navy Bean Soup
Total Time Prep: 30 min. + soaking Cook: 1-3/4 hours Makes 10 servings (2-1/2 quarts)

Ingredients

3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley

Directions

Rinse and sort beans; soak according to package directions.
Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley.

If Cooking for Two: Freeze serving-size portions to enjoy later.

Nutrition Facts
1 cup: 245 calories, 2g fat (0 saturated fat), 8mg cholesterol, 352mg sodium, 42g carbohydrate (5g sugars, 16g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

nverland

Farmer Maggot's Cabbage and Sausage Soup
Prep time 20 mins Cook time 25 mins Total time 45 mins Serves: 4

Ingredients

2 tbsp vegetable oil
¾ pound smoked sausage, casing removed
2 slices bacon, ½" diced
1 medium red onion, ½" diced
1 medium carrot, peeled, ½" diced
1 rib of celery, ½" diced
1 large russet potato, peeled and cooked, ¾" diced
1 small head of cabbage, approximately 3 cups roughly chopped
5 cups chicken or vegetable stock
⅓ cup heavy cream

Instructions

Heat a medium pot over medium heat with 2 tbsp of vegetable oil.
Add the bacon and sausage and brown. Set the sausage and bacon aside while leaving the drippings in the pot.
Keep the pot on medium heat and add the diced onions, carrots, and celery. Cook for 10-15 minutes until soft.
Return the sausage and bacon back into the pot along with the potatoes and cabbage. Add the stock and let it simmer for 15-20 minutes until the cabbage is soft and tender.
Taste to adjust with salt and pepper. Before serving, finish with heavy cream.

Profile

Good Food Every Day

May 2025

S	M	T	W	T	F	S
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30	31

Syndicate

Page Summary

Style Credit

Style: Neutral Good for Practicality by timeasmymeasure

Expand Cut Tags

No cut tags

Page generated May. 24th, 2025 01:23 am

Good Food Every Day

Entries tagged with soups

Spring Minestrone Soup with Lemon Whipped Ricotta

IIrish Beef Stew

Vegan Mushroom Chowder

Egg Drop Soup

Tuscan White Bean Soup

Black Bean Soup

Vegan Beef Barley Soup

Cabbage Ginger Noodles

Avocado Soup

Walkabout Soup

Vegetarian Ramen Bowl with Spicy Brussels Sprouts

South Carolina She-Crab Soup

Excellent Venison Soup

Almond Gazpacho With Cherries and Flowers (Ajo Blanco)

Creamy Chestnut Mushroom Soup

Roasted Cauliflower and White Cheddar Soup

Beef and Barley Soup

Vegan Chicken Noodle Soup

Hearty Navy Bean Soup

Farmer Maggot's Cabbage and Sausage Soup

Profile

May 2025

Syndicate

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags