Chunky Beef, Cabbage and Tomato Soup

Thanksgiving is coming and so are your house guests. What do you serve them the Thanksgiving Eve? Soup and bread. It’s the perfect dinner especially if it’s made ahead. I have made this soup many times. It’s great the day you make it, but it tastes better the next day. Can soup age like a fine wine? I think so! Make this Sunday and serve it Wednesday. All you have to do is reheat it. Perfect.

The original recipe gives you exact measurements for your vegetables. I never measure the Holy Trinity of cooking. Can you have too much onion? I think not. I dice up the carrots and celery, eyeballing it. The soup will taste great with too many carrots. Is that really a thing? I also prefer to use vegetable stock over beef stock. You could even use chicken stock. I like to slice the cabbage thinly, and then chop it into thirds. The slices are still large, but spoon ready. I also add a 1/2 cup of uncooked rice. Maybe  I add the rice because I spill everything on myself, or I just like a thick soup, I may need an adult bib. The recipe makes quite a bit of soup, so the rice per serving doesn’t add that many carbs. Ok? You can also eliminate the rice. Sigh. I don’t know you anymore. Also, I usually don’t like cooking with lean beef. It works perfectly in this recipe. If you don’t have lean beef, tilt the pan as the fattier beef cooks, scooping out the fat. Pour it off into a heat proof container. Why, yes, you can even use a coffee cup. Here’s another way to increase the healthiness, add leftover cooked veggies, or legumes. I just added some cooked lentils and cannellini beans that needed to be used up. Delicious. I find soup recipes are more guidelines than rules. Make it your own. I strongly suggest you chop up all your veggies before you start cooking. It makes cooking so much easier, if you are prepared. Let’s get cooking!

1 lb. 90% lean ground beef

1 1/2 tsp kosher salt

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

28 ounces canned diced or crushed tomatoes

5 cups of chopped green cabbage (1 medium head)

4 cups beef stock

2 bay leaves

1/2 cup uncooked rice

The original recipe has directions for stove top and Insta Pot cooking. I use a big Dutch oven on my stove for my soups.

Heat your pan until water beads up, rolls and evaporates. Pour a tsp. of olive oil into hot pan. Add the ground beef and salt. Cook until the beef is browned, breaking the meat up into small pieces. Drain any fat.

Add the onion, celery, and carrots into the pot with the beef. Sauté the mixture until the vegetables soften. It should take about 5 minutes, give or take.

Add the canned tomatoes, cabbage, beef stock and bay leaves. Put the lid on and simmer for 20 minutes. As the cabbage cooks it will release some liquid. You can always add more broth or water if you want it thinner, but you can’t take away. At this point I add the uncooked rice, additional cooked items, and simmer for an additional 20 minutes. Stir occasionally checking on the liquid.

Voila! You have dinner. I like to buy frozen rolls to serve alongside this soup. In 10 minutes you have hot rolls waiting for good butter. Enjoy your dinner. Thanksgiving will come and go. Enjoy all of the moments!

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Chicken and Wild Rice Soup (Panera Copycat)

It’s well documented that I love soup. It’s always soup season in my house. When I saw this posted by Heather Webber I hit “print” immediately. Let’s not pretend this soup is healthy. I compensate by adding more carrots and chicken. That’s all I got. I suggest you make it one day and serve it the next. This soup tastes good the day you make it, but it is soooooo much better the second. It becomes thick, yet smooth. It’s great for lunches, too. Transports well. It won’t slosh all over the place. Thin soups are difficult to eat without spilling. I need an adult bib. Or a Tide stain stick remover.

The original recipe calls for coconut oil. I prefer a good olive oil. It also lists a red onion as an ingredient. I never remember to buy one. A regular old yellow onion works great. I always add more onion to soups than called for.  I love to sauté onions. My theory is the more, the merrier. For this recipe I dice up my carrots on the small side. I like them to fit right into spoon. I use large chunks of chicken. It just seems right to have the chicken hanging off the spoon. I rarely have enough leftover chicken for this soup and resort to buying a roaster chicken. Anything to speed up the cooking process, right? Do yourself a favor and buy a cooked roaster chicken. They make great sandwiches for lunch, or in addition to the soup.

Let’s make soup. You will love this some dark, snowy night when you don’t feel like cooking. Warm soup, warm heart…..or something like that. For the vegetable counters out there, serve with a salad. Alright?

1 tsp. olive oil

1 large yellow onion

1 cup diced (small) carrots

1 tsp. dried marjoram

2 tablespoon flour

1 package Near East Long Grain & Wild Rice with Flavor Packet

4 cups low sodium chicken broth

3 cups water

3/4 cup heavy cream

1/4 milk

1 generous cup of cooked and shredded chicken

salt to taste

1/4 tsp. black pepper

Heat olive oil in a large pot over a medium heat. Ad the onions and carrots and cook until softened. There should be a candle with this scent. Eau de l’oignon. Oui?

Add dried marjoram, flour, and seasoning packet from the rice. Stir to combine. The flour will help thicken the soup. At this point you will ask yourself, “I’m going to eat this?” Not just yet.

Add rice, chicken broth, and water. Bring to a boil. Cover, and lower to a simmer. Let this potion cook for 15 minutes.

I pour the milk and cream into a glass Pyrex measuring cup and microwave it to take off the chill. The original recipe calls to heat in a pan. I’d rather just place that measuring cup in the dishwasher than wash a pan. Just me? I’ve even done it without warming the dairy liquids. No one died.

Stir in the shredded chicken. Cook about 30 minutes or until the rice is cooked. Stir occasionally. Simmer on a low heat. You want to avoid this bubbling over onto your stove. Advice from my “friend”.

Season with salt and pepper. I think the seasoning packet has enough salt in it eventhough it makes a lot of soup! I like to  have a hunk of french bread or baguette to dip in my soup. Sit back and enjoy. Make a cup of tea and grab a book, Your night is winding down!

Enjoy!

If you’re interested in finding a new author, please check out Heather’s books

 

 

Easy Tomato Soup

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It’s Memorial Day weekend, and the weather is not cooperating. Damp and cold is the forecast. I predict there is soup in your future. I stumbled upon this Ina Garten recipe, using my time oh, so wisely. I choked down many bowls of the canned soup, not-to-be-named, in my day. The aftertaste is what I remember, and not in a good way. Ina is correct when she says its easy, except for the grilled cheese croutons. She lost me on that one. I’d rather just have a grilled cheese. I adapted her recipe by using my immersion blender to make it creamy, and I cooked the orzo in the soup. I like my soup thicker otherwise I tend to wear it on my shirts. My problem, not yours. I also did not want to spend the money on saffron threads. I needed 00 flour more than saffron. Shoutout to Amazon for that Sunday delivery! Instead of chicken stock I used vegetable stock because I had it in my closet pantry.

Let’s make some tomato soup!

Ingredients

3 tbsp. “good” olive oil

3 cups yellow onions, chopped (2 onions)

1 tbsp. minced garlic, (3 cloves)

4 cups of vegetable or chicken stock (store-bought is perfect)

1 28-ounce can crushed tomatoes

Kosher salt and pepper, to taste

3/4 cup uncooked orzo or other small pasta

1/2 cup heavy cream

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over a medium-low heat for 15 minutes, stirring occasionally, until golden brown. I like to sprinkle a little salt over my onions when I saute them,Add the garlic and cook for 30 seconds. Stir in the stock, tomatoes, 1 tsp. salt and 1 tsp. pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. To make this creamy, use an immersion blender. You can leave it a little chunky, or cream it up. Your choice.

Add your uncooked pasta to the soup. I suggest the orzo, but ditalini worked great too. Let the pasta cook until it’s soft. I don’t like my pasta a la dente, (GASP), especially in a creamy soup. This may take about 12 minutes depending on your pasta. Cooking the pasta in the soup makes it thick and soup spoon worthy.

Once the pasta is to your desired texture, stir in the cream. Please do not omit it. This is the game changer. Look, it’s so pretty! Let it simmer for about 5 minutes, stirring to blend it into the tomato mixture. You now have a creamy, thick tomato soup, that was, indeed, easy. Season it with salt and pepper, to taste.

Now go make yourself a grilled cheese sandwich and put on some long sleeves for goodness sake!

Chick-a-chick-a-boom-boom-you’ll-need-some-more-room…..for Chickpea and Pasta Soup!

Yes! Another soup. This soup is tasty, economical and quick.  It is perfect for a cold winter night. I rarely make a soup that does not have diced tomatoes.  I resisted adding  my little cherubs to this dish. Hubs said it’s a “do-again”. Glad I bought two cans of chickpeas.  I did, however, add sausage.  I love sausage. Italian sausage, chicken sausage, or even turkey sausage will work. I throw it on a parchment lined cookie sheet and roast (bake) it.  I slice the cooled sausage and spoon into the pan. Let’s call it protein. Just humor me.

The ingredients are simple. There is no technique you are required to master. Can you roughly chop vegetables? Then you can make this soup. The original recipe suggests you sort out some chickpeas from the soup and puree them, to add back to the soup. I did not have a magnifying glass or tweezers handy to separate the cooked onion, celery and carrots from the chickpeas, so I ladled some into a metal mixing cup, like you would use to make an ice cream soda, and used my immersion blender. Yeah. Don’t do that. I forgot about science. Metal conducts heat, and when you go to pour the puree back in, your hand will melt. Use a non-metal container, or just put the immersion blender in the pot and give it a quick blend. But not too much. Or not at all.

Let me tell you what I’ve learned about using a garlic press. Do not peel the  garlic clove. The press self-cleans (almost) if you have the garlic skin to pull. Rinse and repeat. I am all about easy cleanup.

Let’s make some soup

Ingredients

1 pound sausage (optional….insert sad face)

3 tbsp. olive oil

2 stalks celery, roughly chopped

2 carrots, roughly chopped

2 onions, roughly chopped

3 sprigs of rosemary, minced

2 cloves, garlic (optional)

4 cups of vegetable stock

1 15-ounce can of chickpeas, drained and rinsed

8 ounces of small pasta, like mini shells or cavatelli

Kosher salt and pepper, to taste

Parmesan cheese, for serving.

If you are serving this with sausage, heat your oven to 350 degrees before you start the soup. By the time the sausage is cooked, your soup will be ready.  Bake the sausage for about 30 minutes, turning halfway, so all sides evenly brown. Let cool and slice into mouth-size bits.

Heat oil in a 4 quart saucepan or Dutch oven over a medium-high heat. Add rosemary, celery, carrot and onion and cook until soft. The original recipe calls for one small onion. Two makes it so much better. Let the veggies slowly soften. Don’t let it brown. Pull the pan off the heat and add a little more olive oil, if it starts to brown.  Add the garlic and cook for 30 seconds. Add the stock and chickpeas and simmer for about 5 or 10 minutes.  I reduced the vegetable broth from 6 to 4 cups, You can always add more later. If you have an immersion blender, puree the mixture a little. You can ladle out the veggies into a blender and puree. Pour the puree back into the pan. This will help thicken the soup. Add the pasta and cook for about 10-12 minutes. As the pasta cooks it will absorb lots of the liquid. The soup will thicken into a stew-like mixture. Season with salt and pepper. I slice up the cooked sausage and add it at the end. I like to let all the flavors meld together by simmering the soup for about 5 minutes. You can thin it out with some water or more vegetable stock. Let it stand for a few minutes to thicken, before you thin it out. Kapeesh?

To serve this soup, add some shavings of Parmesan. Fancy! Use a vegetable peeler to shave slices. You can also top it with grated Parmesan. Dinner in a bowl. Such a filling and flavorful soup. Enjoy!

Pasta e Fagioli Soup

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I have yet another tomato based soup for you. They all begin to look alike, but each has its own characteristics. This soup will ward off vampires and warm your soul on a cold fall evening. I don’t know if the traditional pasta e fagioli soup included bacon, but bacon makes anything better. If you don’t normally consume bacon (WHAT?), you can buy it and divide into three or four sections, and freeze in plastic bags. I do this all the time. With the kids gone, leisurely Sunday brunches including one pound of bacon is just a mere memory. If you divide it, you can cook a few pieces for a weekend breakfast or use it in a recipe.  To make chopping bacon a little less messy, chop it while it’s slightly frozen. Really! I’ve cooked with store brand canellini beans so you don’t have to. I strongly suggest using a name brand, like Goya, when you cook.  I have found store brand canned beans can still be hard, even after cooking. When a recipe calls for a few ingredients, they should be the best you can get. I have had good luck with store brand diced tomatoes. My favorite part is the mini bowtie pasta. Adorable and delicious.  You can add more or less liquids. This is a great soup to bring for a work lunch. The pasta absorbs some liquid and, as most pasta dishes, tastes better the next day. Of course the garlic and work……oops.

 

4 slices (or more) or bacon, chopped rough

1 large onion

4-6 garlic cloves, minced

1 tablespoon minced fresh oregano or 1 tsp. dried

1/4 tsp. red pepper flakes

1  28 ounce can of diced tomatoes (I like petite diced tomatoes)

2  15.5 ounce cans of canellini beans, rinsed

4 cups chicken broth

1 cup of water

1 3/4 cups of dried small pasta like mini bowtie (perhaps a few more for extra luck)

1/4 cup mince parsley or 2 tbsp dried parsley

pepper to taste

1 cup of grated Parmesan cheese (freshly grated is best)

Cook the bacon in a large Dutch oven over medium heat until crisp. Don’t walk away. Bacon can burn, so stir the bacon, to keep eyes on it. Stir in the onion, garlic, oregano, and red pepper flakes. I add a healthy pinch of salt to sautéing onions. Cook until the onion is softened. Stir in the tomatoes with their juice, beans, broth, water and 1 tsp. salt. Bring to a simmer and cook for about 15 minutes. If you have a Parmesan rind, you can absolutely add it to the simmering soup.

Stir in the pasta and cook until slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. I like to add the Parmesan now. The original recipe adds it the bowls. I like to put the lid on the pan and let the soup sit for about 20 minutes, with the heat off. It gives the soup time to have all the flavors meld together and the pasta to cook a little more.

Enjoy!

 

Helpful Hint: You should always have all your ingredients ready. This means, onions are chopped and placed in a bowl, garlic pressed and put in a bowl, pasta measured, Parmesan grated into a bowl, cans of tomatoes opened and beans rinsed, drained and placed in a bowl. Having your ingredients ready will make cooking less stressful. It’s easier to be successful when can focus on cooking when you don’t have to rush, and potentially misread your recipe. As the French say, mis en place!

 

 

 

Bean and Bacon Soup

Just when I was about the say that I was DONE with the Pioneer Woman, I found this delicious recipe. I don’t usually have time to soak beans overnight and then pre-cook them for a recipe. I used canned cannelloni beans for this recipe and they worked just fine. Another handy item to have in your cabinet is tomato paste in a tube. Many recipes call for a tablespoon of paste. Yes, you can buy a small can of tomato paste and then put the remainder in a container and freeze, never to be found or used again. It’s just another thing to do. I can hear your eyes rolling. Buy the tubes on sale, you will thank me. Just to remember to refrigerate the tube after opening. I recently found a container of chicken stock that He Who Will Not Be Named put in the cabinet instead of the fridge. I may need therapy. It wasn’t pretty.

2-15 ounce cans of cannelloni beans

4 cups of chicken stock (store bought works great)

1 lb. bacon cut into 1-inch pieces

1 onion, diced (or 2 if you love onions like me)

2 carrots, peeled and diced

2 stalks celery, diced

salt and pepper to taste

4 cloves garlic, minced

2 tablespoons tomato paste

2 whole Bay leaves

minced parsley, to taste

Open the cans of beans and rinse. I take one can of beans and mash them up. Use a fork and a potato masher. Just break them up. Don’t over think this!  This helps thicken the soup a little. Put all the beans aside, in a bowl.

Put the bacon in a stock pot and cook until crisp.You should take the bacon out of the pan and place it on a plate with a paper towel, to drain. You will be adding some of the bacon back in the soup, and will reserve some for a topping. You can use less bacon.

Drain some of the bacon fat out of the pan and add in the onions, carrots, and celery. Sprinkle about a teaspoon of salt on the vegetables and cook until softened. Remember to put the hot bacon fat in a heat resistant container, or else it will explode. It happened to, um, a “friend” of mine. Oops. If you need more oil, add some olive oil to the pan. Stir, stir, stir. Add the garlic and tomato paste. Let this cook for about a minute. Stir, stir, stir. Add the chicken stock, bay leaves,  2/3 of the bacon, and beans. Give it a good stir, and put the lid back on. Simmer the soup for about 45 minutes. If you want less liquid, after 45 minutes, you can remove the lid and let the soup simmer for about 15 minutes to reduce the liquid. Keep an eye on the soup. You don’t want too much liquid to evaporate and scorch the pan. Not good!

When ready to serve, taste and season if needed. Serve with the remaining bacon sprinkled on top with the parsley. Unless you eat bacon everyday, don’t worry about it! Enjoy the damn soup!

Here’s the original recipe from the Pioneer Woman. I’ve slightly altered the recipe. She’s got pictures, if you need them.

Note: You can use vegetable stock. But why? I am assuming turkey bacon would work. You are no fun!

Zuppa duppa

White Bean and Chipotle Chili

Don’t shy away from trying this non-recipe. The Chipotle part is totally optional. In case you’ve been living in an igloo, lately we’ve had extreme winter weather here in New England. All the cold and snow draws me to the warmth and comfort of soups. I’ve been making a lot of the oldies but goldies. I stumbled upon a recipe for a white bean soup that knocked my Boston Red Sox off! It’s very simple but flavorful. You could make this with items in your pantry. Okay. I’ve stopped laughing. Who has a “pantry”? I store my canned goods in a cabinet or a hall closet. We pretend it’s a “pantry”. Tom Brady and me, that is. I pretend a lot. Oh soup, right. This soup uses canned cannellini beans and store bought chicken stock. If you’ve got an onion, garlic and some spices, you are almost there. The original non-recipe calls for uncooked chicken breasts. Well, I decided my soup was going to have a rich flavor and used skinless, boneless chicken thighs. Oh.Yum. I did make the Chipotle part. I make this recipe a lot and have left over adobos and sauce that I freeze. Now I have another way of using them. My freezer thanks me.

So let’s get this party started (I crack myself up, sometimes)

1 large onion, chopped

2 cloves of garlic, minced

1 pound of boneless, skinless chicken thighs cut in spoon size pieces

4 cups chicken stock

1 tbsp. dried oregano

1 tsp. ground cumin

2 cans of cannellini beans, rinsed and drained

In a 4-quart pot, heat olive oil and add onions. I like to sprinkle onions with a teaspoon of kosher salt. It helps draw out the water and caramelize them. Stir onions and cook until softened and starting to caramelize. Add the cut chicken thighs and start to brown them. Stir them occasionally. Don’t worry about any brown bits on the bottom of the pan. These add flavor to the soup. Add the oregano and cumin, stirring until mixed. Stir in the minced garlic. Cook for about 1 minute. Add 4 cups of chicken stock. If you want your soup a little less soupy, add only 3 cups. You can always add the remaining cup. Add the beans and bring to a boil. Lower heat and simmer soup for about 30-40 minutes. Stir occasionally. You want to make sure the chicken is cooked. At this point, I like to turn this healthy soup into something less healthy by adding a piece of Parmesan rind. Yes, you read that right. As the cheese melts off the rind, the soup becomes a little creamier. After thirty minutes, I remove the rind and mash some of the beans with a fork, on the side of the pan. This makes it a little creamier too. This step is totally optional.

Like many soups, this tastes even better the second day, if there’s any left.

The Chipotle part is very easy. I spoon some sour cream or plain Greek yogurt into a jar and then add some chipotle sauce. Stir until mixed. I like it spicy, so I add a lot. Drizzle this cream over the bowled soup. The soup is fantastic without this so don’t fret if you don’t have adobos.

I hope you try many different soups this winter! Spice it up a bit.

Here’s the original non-recipe.

Please note that I used Progresso beans. The can was 19 ounces, while other brands were less.