This is a classic favorite and one of the first meals I used to prove that I could cook in college. And I could. I made this, oatmeal bread and pan fried chicken breasts. And the occasional batch of brownies. Thank you Sorella Goebel, (my second mission companion) for showing me a higher way! Poor mom tried but I just wasn't willing to learn.
Ingredients:
1/2 lb beef chuck or round, chopped
2 cloves garlic, minced
1 onion, diced
1 stalk celery, diced
3 carrots, peeled and sliced
3 yukon gold potatoes, diced
8 white button mushrooms, washed and chopped
1/4 C pearl barley
1 pkg lipton beefy onion soup mix
salt and pepper
Saute beef, onion and garlic for five minutes. Add soup mix, barley, and water. Let simmer for at least two hours.
In olive oil in a separate pot, saute chopped vegetables. Add to beef mixture and let simmer about an hour.
"When I make this soup, I do all the chopping first thing in the morning, and let the beef and barley simmer. Then I saute and add the vegetables to let the soup finish in time for lunch. For a really tasty soup, make it one day and serve the next." - Mom
Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Wednesday, April 6, 2011
Mom's Minestrone Soup
I can never get mine to taste quite as delicious as Mom's, but the fam loves it.
Ingredients:
4 ribs celery, sliced
3 large carots, peeled and sliced
2 large onions, peeled and diced
2 T olive oil
1 tsp. basil
1 T parsley
1 T sugar
1/2 tsp. oregano
1-2 cloves minced garlic
4 C canned whole tomatoes
10 oz can beef consomme (I use beef bouillon)
4 C water
8 oz tomato sauce
1 lb Italian Sausage
10 oz frozen green beans
1 can kidney or red beans
1 C uncooked macaroni
Saute celery, carrots, and onions in olive oil. Add spices and saute until fragrant. Add whole tomatoes, beef consomme, water, and tomato sauce.
In a separate pan, cook Italian sausage, drain well and add to vegetables.
Simmer slowly for five hours. (In truth, I don't always go this long. More like 2 hours. )
Add green beans and kidney beans.
Add 1 C macaroni and simmer until tender.
Serves 12
Ingredients:
4 ribs celery, sliced
3 large carots, peeled and sliced
2 large onions, peeled and diced
2 T olive oil
1 tsp. basil
1 T parsley
1 T sugar
1/2 tsp. oregano
1-2 cloves minced garlic
4 C canned whole tomatoes
10 oz can beef consomme (I use beef bouillon)
4 C water
8 oz tomato sauce
1 lb Italian Sausage
10 oz frozen green beans
1 can kidney or red beans
1 C uncooked macaroni
Saute celery, carrots, and onions in olive oil. Add spices and saute until fragrant. Add whole tomatoes, beef consomme, water, and tomato sauce.
In a separate pan, cook Italian sausage, drain well and add to vegetables.
Simmer slowly for five hours. (In truth, I don't always go this long. More like 2 hours. )
Add green beans and kidney beans.
Add 1 C macaroni and simmer until tender.
Serves 12
Shauna's Black Bean Soup
Pleasantly spiced, filling and nutritious.
Enjoy topped with your favorite combination of: shredded cheese, diced avocado, sour cream, minced cilantro, pico di gallo, lime wedges and tortilla chips.
Ingredients:
1 T olive oil
4 large cloves garlic, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cans black beans
1 3/5 oz can diced green chilies
2 cans low sodium beef broth (I use beef bouillon)
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime
Warm a large stock pot over medium high heat. Add olive oil, carrots, celery, onion and garlic. Saute 4-5 minutes.
Add black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat and remove bay leaf.
Using an immersion blender, puree soup until completely smooth. Squeeze in juice from one lime and pulse to combine.
Serve with toppings.
Enjoy topped with your favorite combination of: shredded cheese, diced avocado, sour cream, minced cilantro, pico di gallo, lime wedges and tortilla chips.
Ingredients:
1 T olive oil
4 large cloves garlic, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cans black beans
1 3/5 oz can diced green chilies
2 cans low sodium beef broth (I use beef bouillon)
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime
Warm a large stock pot over medium high heat. Add olive oil, carrots, celery, onion and garlic. Saute 4-5 minutes.
Add black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat and remove bay leaf.
Using an immersion blender, puree soup until completely smooth. Squeeze in juice from one lime and pulse to combine.
Serve with toppings.
Audrey's Corn Chowder
This is a hearty wintertime soup, delicious with white rolls topped with herbed butter. If you are looking to skimp on calories, look elsewhere.
Ingredients:
1 lb Jimmy Dean Lean Pork Sausage
4 C yukon gold potatoes, diced small
1 tsp salt
1/2 tsp marjoram
1/2 tsp pepper
2 C water
1 can creamed corn (or substitute with frozen corn and add a little more milk)
1 can evaporated milk
Chicken Broth
Flour
Brown the sausage in a large stock part and drain on paper towels. In the same pot add the potatoes, salt and water. Boil until the potatoes are tender (less then 10 minutes). Add spices, corn, and evaporated milk and cook over medium heat until thickened. You may need to make a roux out of chicken broth and flour to thicken it. In fact, this will be likely. So be prepared.
You may also want to add a dash of cayenne. So good on a gray, chilly day!
Ingredients:
1 lb Jimmy Dean Lean Pork Sausage
4 C yukon gold potatoes, diced small
1 tsp salt
1/2 tsp marjoram
1/2 tsp pepper
2 C water
1 can creamed corn (or substitute with frozen corn and add a little more milk)
1 can evaporated milk
Chicken Broth
Flour
Brown the sausage in a large stock part and drain on paper towels. In the same pot add the potatoes, salt and water. Boil until the potatoes are tender (less then 10 minutes). Add spices, corn, and evaporated milk and cook over medium heat until thickened. You may need to make a roux out of chicken broth and flour to thicken it. In fact, this will be likely. So be prepared.
You may also want to add a dash of cayenne. So good on a gray, chilly day!
Mom's Roast Butternut Squash Soup
Creamy, comforting and SO good for you. This pairs nicely with artisan bread. I often roast the squash earlier in the day and then let it cool so I can peel the skin easily when it's time to make the soup.
Ingredients:
2 medium butternut squash
1 T olive oil
4 minced garlic cloves
1 diced yellow onion
2 peeled, cored and chopped granny smith apples
Red Pepper
1 tsp thyme
3 maggi chicken bouillon cubes
8 C water
1/2 tsp ground pepper
salt to taste
Cover a large baking sheet with aluminum foil, spray with cooking spray and then lay the squash, sliced in half and flesh down on the baking sheet. Bake at 400 degrees for 40-50 minutes, or until the squash is very fork tender.
In a large soup pot heat the olive oil and saute the onions and apples on medium heat until the onions are clear. Then add the garlic and saute until fragrant.
Peel the skin off the squash and remove any seeds. Add to the soup pot with water, chicken bouillon, thyme, pepper, and a dash of red pepper.
Simmer for 30 minutes. Blend with a hand blender or carefully transfer to an upright blender. Taste and add salt if necessary. If soup is thin (usually a result of too small squash), take a cup of soup out of the pot and whisk with flour to make a roux. When the flour is fully incorporated, add back to the soup. (but it's better if you don't have to do this, so get a good sized squash!)
Ingredients:
2 medium butternut squash
1 T olive oil
4 minced garlic cloves
1 diced yellow onion
2 peeled, cored and chopped granny smith apples
Red Pepper
1 tsp thyme
3 maggi chicken bouillon cubes
8 C water
1/2 tsp ground pepper
salt to taste
Cover a large baking sheet with aluminum foil, spray with cooking spray and then lay the squash, sliced in half and flesh down on the baking sheet. Bake at 400 degrees for 40-50 minutes, or until the squash is very fork tender.
In a large soup pot heat the olive oil and saute the onions and apples on medium heat until the onions are clear. Then add the garlic and saute until fragrant.
Peel the skin off the squash and remove any seeds. Add to the soup pot with water, chicken bouillon, thyme, pepper, and a dash of red pepper.
Simmer for 30 minutes. Blend with a hand blender or carefully transfer to an upright blender. Taste and add salt if necessary. If soup is thin (usually a result of too small squash), take a cup of soup out of the pot and whisk with flour to make a roux. When the flour is fully incorporated, add back to the soup. (but it's better if you don't have to do this, so get a good sized squash!)
Monday, August 30, 2010
Jim's Red Lentil Soup
I got a version of this from cook's illustrated and we love it. i
have experimented with it over the years and below is the version we
like the most. it takes about 30 minutes to prepare.
red lentil soup
4 cups chicken broth
2 cups water (add more if the soups starts to get too thick)
2 cups split, rinsed red lentils (you can use any lentils, but red
lentils don't have a seed coat, so they take less time to cook - if
you use regular lentils, you may have to cook the soup a little longer
and use more water)
1 T olive oil
1 onion, minced
4 cloves garlic, minced
1 T fresh grated ginger
1.5 t garam masala (an indian blend of coriander, cardamom, cumin,
cinnamon, and cloves - you can buy garam masala or just sprinkle in
some of each of these)
1 14oz can coconut milk - you can use the light variety if you want,
but we use just regular coconut milk
1/2 cup chopped fresh cilantro - if you don't like cilantro (and our
son tony doesn't), then add fresh spinach near the end of the cooking
time (or it will get mushy). i add lots of spinach - like two cups.
fresh ground black pepper
3 roma tomatoes - cored, seeded and chopped coarse
bring broth, water, lentils and 1/2 t salt to a boil, covered, in a
large saucepan. reduce to simmer and cook covered until you are ready
to add them to the next pot.
heat the oil in another pan and saute the onion and a sprinkle of salt
until soft and lightly browned, 3 to 5 minutes. then add the garlic,
ginger and garam masala - cook until fragrant (about 1 minute). then
add the lentils with the broth, scraping up any browned bits and
mixing the whole thing well. add the coconut milk and then bring to a
simmer and cook until the lentils are soft and the soup is thick. if
you need to, add more water so the soup doesn't get too thick.
once the lentils are soft, remove from heat and add the cilantro or
spinach and stir until the cilantro is incorporated or the spinach is
soft (a minute or so). season with salt and pepper to taste, then
serve with chopped tomatoes sprinked on top of individual servings.
of course, goes great with crusty bread and butter. delicious and
healthy!
have experimented with it over the years and below is the version we
like the most. it takes about 30 minutes to prepare.
red lentil soup
4 cups chicken broth
2 cups water (add more if the soups starts to get too thick)
2 cups split, rinsed red lentils (you can use any lentils, but red
lentils don't have a seed coat, so they take less time to cook - if
you use regular lentils, you may have to cook the soup a little longer
and use more water)
1 T olive oil
1 onion, minced
4 cloves garlic, minced
1 T fresh grated ginger
1.5 t garam masala (an indian blend of coriander, cardamom, cumin,
cinnamon, and cloves - you can buy garam masala or just sprinkle in
some of each of these)
1 14oz can coconut milk - you can use the light variety if you want,
but we use just regular coconut milk
1/2 cup chopped fresh cilantro - if you don't like cilantro (and our
son tony doesn't), then add fresh spinach near the end of the cooking
time (or it will get mushy). i add lots of spinach - like two cups.
fresh ground black pepper
3 roma tomatoes - cored, seeded and chopped coarse
bring broth, water, lentils and 1/2 t salt to a boil, covered, in a
large saucepan. reduce to simmer and cook covered until you are ready
to add them to the next pot.
heat the oil in another pan and saute the onion and a sprinkle of salt
until soft and lightly browned, 3 to 5 minutes. then add the garlic,
ginger and garam masala - cook until fragrant (about 1 minute). then
add the lentils with the broth, scraping up any browned bits and
mixing the whole thing well. add the coconut milk and then bring to a
simmer and cook until the lentils are soft and the soup is thick. if
you need to, add more water so the soup doesn't get too thick.
once the lentils are soft, remove from heat and add the cilantro or
spinach and stir until the cilantro is incorporated or the spinach is
soft (a minute or so). season with salt and pepper to taste, then
serve with chopped tomatoes sprinked on top of individual servings.
of course, goes great with crusty bread and butter. delicious and
healthy!
Tuesday, August 24, 2010
St. Louis Bread Co. Cheesy Broccoli Soup
Jane loves Cheesy Broccoli Soup at Bread Co., but at $4 a bowl, it's a little steep for a frequent treat. I found this recipe in my ward's old cookbook. I've tweaked it a bit, and I believe it's every bit as good as the restaurant!
BTW, a food processor is a really handy tool when making this recipe.
Ingredients:
1 lb. bag of carrots, peeled and grated
5 Heads of Broccoli, cut into florets
1 Onion, finely chopped
4 Stalks of Celery, finely chopped
9 T. Butter
1/2 C Flour
4 C Chicken Broth
2 C Skim Milk
1 C Cream
2 C. Finely Shredded Cheddar Cheese
1/2 C Velveeta (Yes, the secret to restaurant-like soup is pasteurized cheese product. Who knew?!?)
Put 1 T. butter in a large stockpot and melt over medium high heat. Add all vegetables. Toss vegetables in butter and cook for about a minute, until they intensify in color.
Then add 1/2 C water and cover the vegetables with a lid. Steam until vegetables are tender. Don't worry about overcooking, you're going to mush this all up anyway.
In a large saucepan, melt 1 cube butter (8 T) over medium heat. Add half cup of flour and whisk to make a roux. Add Chicken broth and stir until roux comes to a boil. Boil for one minute or until you have a gravy-like consistency.
Mash your vegetables with a potato masher, leaving some chunks of broccoli and celery. Add roux, shredded cheese, half and half, and Velveeta. Salt and Pepper to taste. Although I usually don't need to add anything.
This is delicious with Artisan bread. We had it tonight for Jane's birthday dinner and everyone had seconds!
BTW, a food processor is a really handy tool when making this recipe.
Ingredients:
1 lb. bag of carrots, peeled and grated
5 Heads of Broccoli, cut into florets
1 Onion, finely chopped
4 Stalks of Celery, finely chopped
9 T. Butter
1/2 C Flour
4 C Chicken Broth
2 C Skim Milk
1 C Cream
2 C. Finely Shredded Cheddar Cheese
1/2 C Velveeta (Yes, the secret to restaurant-like soup is pasteurized cheese product. Who knew?!?)
Put 1 T. butter in a large stockpot and melt over medium high heat. Add all vegetables. Toss vegetables in butter and cook for about a minute, until they intensify in color.
Then add 1/2 C water and cover the vegetables with a lid. Steam until vegetables are tender. Don't worry about overcooking, you're going to mush this all up anyway.
In a large saucepan, melt 1 cube butter (8 T) over medium heat. Add half cup of flour and whisk to make a roux. Add Chicken broth and stir until roux comes to a boil. Boil for one minute or until you have a gravy-like consistency.
Mash your vegetables with a potato masher, leaving some chunks of broccoli and celery. Add roux, shredded cheese, half and half, and Velveeta. Salt and Pepper to taste. Although I usually don't need to add anything.
This is delicious with Artisan bread. We had it tonight for Jane's birthday dinner and everyone had seconds!
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