Posts filed under ‘Soup/Stew’
I hope you are enjoying your St. Patrick’s Day! Since we have had our fair share of corned beef and cabbage lately I decided to make another meal for St. Patrick’s Day. When Joe asked if there was another Irish meal we could have my mind went directly to this. I have wanted to try this for a long time. The flavors in this stew were excellent (and that means a lot coming from a non beer lover). The guinness flavor was very mild and was complimented nicely by the thyme. Another bonus is that the slow cooker did all the work and made the house smell wonderful!
4 tablespoons extra virgin olive oil
1.5-2 lbs. boneless beef chuck, cut into 1″ pieces
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 large or 2 medium onions, roughly sliced
1-2 baking potatoes or 5-6 red potatoes, roughly chopped
3 large carrots, coarsely chopped
3-4 cloves of garlic, minced
1 16-ounce Guinness
1 tablespoon Worcestershire
1 1/2 teaspoons dried thyme
1 bay leaf
1 15.5-ounce can low-sodium beef broth or stock
3 tablespoons tomato paste
Salt and pepper to taste
Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. In a bowl toss stew meat with the remaining 2 Tbsp oil, flour, salt, and pepper. Toss to coat. Arrange the meat in a single layer in the heated skillet and cook until the pieces are browned (2-3 min per side).
Meanwhile, toss all of your veggies into the crockpot. Pour the Guinness and worcestershire sauce over the veggies, sprinkle the thyme on top, and drop in the bay leaf.
Once the meat is browned, transfer it into the crockpot. Return the skillet to the stove and pour in the beef broth. Stir in the tomato paste and use a wooden spoon to scrape the browned bits on the bottom of the pan into the broth.
Pour the broth mixture over the contents of the crock pot. Season with salt and pepper. Gently stir everything to mix thoroughly.
Cook on low for 6-10 hours or high for 4-6. Goes perfectly with some crusty bread.
Source: Vintage Victuals
I have had this recipe bookmarked since Septempber. I can’t believe I waited so long to try it! The homemade mushroom broth adds an incredible depth of flavor to this soup that is perfectly complimented with the thyme. This is a great cold weather meal and since we have gotten some chilly weather here in Florida I seized the opportunity.
Cream of Mushroom Soup
5 oz fresh shiitake mushrooms
5 oz fresh portobello mushrooms
5 oz fresh cremini (or porcini) mushrooms
1 Tbsp extra virgin olive oil
9 Tbsp butter, divided
1 Cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
freshly ground black pepper
2 Cups chopped leeks, white and green parts (about 2 leeks)
1/4 Cup all-purpose flour
1 Cup white wine
1 Cup half-and-half
1 Cup heavy cream
1/2 Cup fresh flat leaf parsley, chopped
Clean the mushrooms by wiping them with a dry paper towel. Separate the stems and coarsely chop. Slice the mushroom caps 1/4 inch thick and, if they are bit, cut them into bit-sized pieces. Set aside
To make the stock, heat the olive oil and 1 Tbsp of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 tsp salt, and 1/2 tsp pepper and cook over medium-low heat for 10-15 minutes, until the vegetables are soft. Add 6 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown. Add the mushrooms and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, and 1 tsp pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
Source: Rediscovering the Joy of Cooking
One of my favorite soups to order out is loaded baked potato. I really wanted to find a healthier way to make this cream-based soup at home so that I wouldn’t feel guilty about indulging at home. I was intrigued and slightly skeptical when I found this recipe using only 2% milk to create the creamy base. I decided to try using skim since that is what we drink at home. The result was fantastic! The soup was incredibly filling and extremely satisfying. I will definitely be making this again.
Loaded Baked Potato Soup
2 1/2 pounds of baking potatoes (about 4 large)
2/3 Cup all-purpose flour
6 Cups reduced fat milk (I used skim)
1 Cup sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp freshly ground black pepper
1 Cup reduced-fat sour cream
3/4 Cup green onions, chopped and divided (I used much more)
6 bacon slices, cooked and crumbled
Preheat the oven to 400 degrees F. Pierce the potatoes with a fork, and bake for 1 hours or until tender. Cool. Peel potatoes and coarsely mash.
Place flour in a large dutch oven. Gradually add milk, whisking until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, and pepper. Stir until cheese melts. Remove from heat.
Stir in sour cream and 1/2 Cup onions. Cook over low heat 10 minutes or until thoroughly heated. Do not allow the soup to come to a boil. Ladle into serving bowls and top with cheese, onions, and bacon. Garnish with pepper, if desired.
Source: Cooking Light
I have made this chilli a couple of times now. To me, this is more of a soup than a chilli, but it has a great flavor — and is a bit spicy! I can’t eat very much because of the cayenne, but my husband (the spice-a-holic) loved this stuff.
White Chicken Chilli
1 Tbsp vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 4 oz can diced jalepeno peppers
1 4 oz can chopped green chile peppers
2 tsp ground cumin
1 tsp oregano
1 tsp ground cayenne pepper
28 oz chicken broth
3 Cups cooked chicken
3 15 oz cans white beans
1 Cup shredded cheese (I used cheddar), but monterey jack would be good also.
Heat the oil in a stockpot over medium-low heat. Slowly cook the onion until tender. Mix in the garlic, jalepenos, green chili peppers, cumin, oregano, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken, and white beans. Simmer 15 minutes, stirring occasionally.
For the life of me I can’t remember where I found this recipe. Most likely, I bookmarked it from the cooking board I frequent. I have been making this for a couple years now and love the convenience. It is a great go to meal when I will be gone all day and have a lot of homework to do when I get home. The soup itself is a *little* spicy, but adding a little sour cream and cheese counteracts that.
One great thing I have learned about the slow cooker is that you can in fact put frozen chicken in as long as the slow cooker isn’t warm. Personally, I think this prevents the chicken from drying out.
Crockpot Tortilla Soup
2 skinless chicken breasts, thawed or frozen
1 10 oz package frozen corn
1 large onion, chopped
2 garlic cloved, pressed
24 oz chicken broth
10 oz tomato sauce
10 oz diced tomatoes with green chiles
2 tsp ground cumin
1 tsp chilli powder
1 bay leaf
Salt & Pepper
Combine all ingredients in a slow cooker, and cook on low for 6-8 hours. Shred chicken before serving
Serve with tortilla chips, sour cream, cheese and garnish with cilantro if desired.
Last week, I made this wonderful soup. Now that it is fall (even though it doesn’t seem like it in FL) I love to make fall foods. I try to make one fall-ish meal a week. This soup was wonderful. I froze half for another time and we still had an abundance of leftovers for lunch. So yummy! This will also serve as my entry for Tasty Tools featuring the Dutch Oven. Thanks to Joelen for hosting this!
2 Tbsp butter, divided
1 lb bulk italian sausage
½ large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz. can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz. beef broth
28 oz. can tomato sauce
2 tsp dried parsley
½ tsp dried basil
1 tsp salt
4 oz. small dry pasta (I used shells)
In a dutch oven or large stockpot melt 1 Tbsp butter over medium-high heat. Add the sausage and brown it, making sure to crumble it as it cooks. Once sausage is brown and cooked through, remove it with a slotted spoon and set aside. Discard any grease.
Melt the remaining 1 Tbsp of butter in the dutch oven, add vegetables and saute until tender about 8 minutes. Add the sausage, diced tomatoes (undrained, and simmer for 10 minutes.
Stir in the beans, add the broth and tomato sauce. Add parsley, basil, and salt. Bring the soup to a boil, reduce heat, and cover. Simmer for at least 30 minutes.
Add dry pasta and continue cooking for another 30 minutes.
Adapted from: Brown Eyed Baker
I have to apologize for the lack of blog updates lately. My schedule has become pretty demanding, and updating the blog has become pretty low on the priority list. Since life is so hectic right now I have decided to bring out my crockpot. I love being gone all day and coming home to a slow-cooked meal. I found this recipe that sounded wonderful and adapted it so I could use the crockpot. It was wonderful. Sorry for the terrible picture!
Hearty Beef Stew
3 lbs. beef chuck roast, trimmed and cut into 1 ½ inch cubes
salt and ground pepper
2 medium onions, chopped coarse
3 medium garlic cloves, minced
1 c. full-bodied dry red wine
2 c. low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots peeled and sliced 1/4 in. thick
1 c. frozen peas
1/4 c. minced parsley
Season the beef with salt and pepper. In a slow cooker, combine beef, onions, garlic, wine, chicken broth, bay leaves, thyme, potatoes, and carrots. Cover and cook on low for 6-8 hours. Five minutes prior to serving stir in frozen peas, cover, and continue cooking on low heat. When peas are cooked through discard bay leaves and adjust seasonings prior to serving.
Adapted from: Good Things Catered