Three Bean Chili
INGREDIENTS
2 Pounds Ground Sirloin
3 Tablespoons Chili Powder
1 Small Chopped Onion
1 Small Chopped Green Pepper
30 Ounces Tomatoes
15 Ounces Chili Beans
15 Ounces Black Beans
15 Ounces Dark Red Kidney Beans
1 Tablespoon Garlic Salt
Brown the ground sirloin in a large soup pot or Dutch oven. Add the chili powder and mix well. Add the onions and green pepper during the last 2 minutes. Drain off the excess grease. Stir in the beans and tomatoes. Add the garlic salt and stir. Lower the heat to simmer and let cook for 30 minutes. Serves 8
White Bean Soup
Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker
INGREDIENTS
¼ Cup Olive Oil
2 Cups Chopped Red Onion
1 Chopped Carrot
1 Chopped Celery Stalk
2 Cups Chopped Fennel
¼ Pound Diced Pancetta
5 Cloves Chopped Garlic
12 Cups Chicken Broth
3 Cups White Wine
15 Ounces Roasted Red Peppers
1 Large Diced Tomato
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Pepper
1 Pound Dried Cannellini Beans (Soaked Overnight)
In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6
Country French Onion Soup
This soup is absolutely delicious! I love to make this soup every chance that I get.
INGREDIENTS
2 Tablespoons Butter
4 Cups Sliced Onions
1 Teaspoon Finely Chopped Fresh Garlic
2 ½ Cups Water
¼ Cup Chopped Fresh Parsley
21 Ounces Beef Broth
2 Tablespoons Dijon Mustard
1 Teaspoon Dried Basil
¼ Teaspoon Freshly Ground Pepper
¼ Teaspoon Dried Thyme Leaves
Croutons:
¼ Cup Butter
1 Teaspoon Dried Basil Leaves
½ Teaspoon Finely Chopped Fresh Garlic
3 Cups 1 Inch Cubed Bread
Topping:
6 Ounces Sliced Provolone Cheese
Melt the 2 tablespoons butter in a 3 quart saucepan until the butter is sizzling. Add the onions and garlic. Cook over a medium heat. Stir occasionally and cook for 8 minutes. The onions should be tender. Preheat the oven to 450° F. Add all of the remaining soup ingredients and continue cooking for 15 minutes. Meanwhile, melt ¼ cup of the butter in a 13/9 inch baking pan in the oven for 6 minutes. Stir in 1 teaspoon of basil and ½ teaspoon of garlic. Add the bread cubes and toss to coat. Bake for 10 minutes while stirring occasionally. You want the bread cubes toasted. Pour the soup into oven proof bowls. Place 1 slice of cheese in each bowl. Bake for 10 minutes until the cheese is lightly browned. Serve with the croutons. Serves 4
Tortilla Soup
I really like Tortilla Soup. I used to buy it from Fresh Direct and then decided to make it homemade. Super good!
INGREDIENTS
1 Chopped Onion
4 Minced Garlic Cloves
2 Tablespoons Olive Oil
2 Teaspoons Chili Powder
1 Teaspoon Oregano
28 Ounces Crushed Tomatoes (Canned Will Do Fine)
11 Ounces Chicken Broth
1 ¼ Cups Water
1 Cup Cooked Corn Kernels
1 Cup White Hominy
4 Ounces Chopped Green Chile Peppers
¼ Cup Chopped Cilantro
2 Boneless Chicken Breasts
Crushed Tortilla Chips
Shredded Monterey Jack Cheese
Chopped Green Onions
Cook and cut the 2 boneless chicken breasts into bite sized pieces. In a medium sized pot heat the olive oil over a medium heat sauté the onion and garlic in the oil
until soft. Stir in the chili powder, oregano, tomatoes, broth and water. Bring the pot to a boil and simmer for 10 minutes over a low heat. Stir in the corn, hominy, chilies, beans, cilantro and chicken. Simmer for 10 minutes. Ladle the soup into serving bowls. Top with crushed tortilla chips, cheese and chopped green onion. Serves 8
Turkey Soup
Such a great way to use those turkey left-overs! This soup is simple to make and friendly to the tummy!
INGREDIENTS
2 Cups Diced Cooked Turkey
1 Chopped Yellow Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 Cup Sliced Mushrooms (Optional)
1 Teaspoon Basil
½ Teaspoon Rosemary
2 Diced Garlic Cloves
3 Teaspoons Butter
3 Cups Chicken Broth or Stock
2 Cups Diced Potatoes
1 Cup Whole Milk
½ Cup Sour Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
In a large soup pot sauté the onions, celery, carrots, mushrooms, basil, garlic and rosemary in the butter for 6 minutes over a medium heat. Add the potatoes, turkey and broth. Stir. Turn the heat down to medium low and simmer for 20 minutes. Add the milk, salt and pepper. Simmer for another 30 minutes. Remove from the heat and serve hot with a dot of sour cream. Serves 8
Pumpkin Soup
Not sure what to do with those Halloween pumpkins? Make pumpkin soup! It is a nice change of pace and goes well on a crisp fall day.
INGREDIENTS
2 Pounds Pumpkin
1 Large Onion
1 Large Potato
1 Large Carrot
1 Celery Stalk
3 Cups Vegetable Stock
1 Vegetable Stock Cube
2 Tablespoons Butter
1 Cup Cream
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Tablespoons Chopped Chives or Italian Parsley To Garnish
Cut open the pumpkin(s) and remove the seeds. Cut out the meat of the pumpkin making sure not to use the skin. Chop up the pumpkin into chunks. Peel and chop the onion, potato and carrot. Remove any strings from the celery and then chop into pieces. Melt the butter in a large heavy bottomed saucepan and add all of the vegetables (including the pumpkin). Cook gently over a medium low heat for 10 minutes. Stir occasionally and don’t allow the vegetables to brown. Pour in the vegetable stock and add the vegetable stock cube. Stir. Simmer for 25 minutes over a low heat until the vegetables are just cooked. Turn off the heat and let cool for 10 minutes. Pour the soup into a food processor and pulse until the soup is a purée. If you don’t have a food processor you can use a blender. Return the puréed vegetables to the saucepan and add both the salt & pepper. Add the cream and gently heat the soup for 10 minutes over a low heat. Add more vegetable stock if you would like to thin the soup out a bit. Remove from the heat and ladle into soup bowls. Garnish with chopped chives or Italian parsley. Serves 4
Split Pea & Ham Soup
Ever since I was a kid I have love Split Pea & Ham Soup. I always looked for the chunks of ham and carrots. Here is my recipe that I think that you will like.
INGREDIENTS
1 Cup Chopped Onion
1 Teaspoon Olive Oil
1 Pound Dried Split Peas
1 Pound Diced Ham
3 Diced Carrots
1 Chopped Garlic Clove
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
In a medium pot, sauté the onions and garlic in the olive oil on medium heat. Add the split peas, ham and 6 cups of water to cover the ingredients. Add the carrots. Season with the salt and pepper. Cook covered on medium low for 2 ½ hours until it is just green liquid and no peas left. You may need to add more water as the soup continues to cook. When the soup is done turn off the heat and let stand for 20 minutes so that it will thicken. When you are ready to serve heat through so that you will be serving warm soup. Serves 4
Portuguese Fish Stew
This recipe is for my best friend in the whole world whose family came from Portugal. The Portuguese are great lovers of fish have created simple but delicious seafood recipes over many years. I think you will like this version of Portuguese Fish Stew.
INGREDIENTS
1 Pound Salt Cod
1 Cup Olive Oil
2 Large Chopped Onions
3 Chopped Garlic Cloves
3 Medium Peeled & Diced Potatoes
1 Medium Peeled & Diced Carrot
5 Peeled, Seeded & Sliced Tomatoes
½ Cup Chopped Parsley
1 Cup White Wine
½ Teaspoon Freshly Ground Pepper
1 Teaspoon Dried Thyme
¼ Teaspoon Kosher Salt
Soak the cod in water for 24 hours. Change the water two or three times. Drain the cod and cut in 2 inch rectangles. In a medium cooking pot place the cut cod and bring 6 cups of water to a boil. Turn the heat to medium low and simmer for 15 minutes. Drain the cod and remove the skin and any small bones. Break the fish into flakes and set aside. Heat the olive oil in a large skillet over a medium high heat. When the skillet is hot stir in the chopped onions, carrot, garlic and potatoes. Cook for 3 minutes until the onions are translucent. Add the cod, tomatoes, parsley and wine. Season with the thyme, pepper and salt. Cover the skillet and simmer on a low heat for 2 ½ hours. The fish should be extremely tender. Serves 4
Cheese & Cauliflower Soup
I love soups! I love it when the weather turns cool so that I can whip up soups galore. Here is a nice cool weather soup that I think you will like.
INGREDIENTS
1 Trimmed And Diced Cauliflower
1Diced Onion
6 Cups Chicken Stock
2 Tablespoons Butter
1 Tablespoon Unbleached Flour
1 Cup Milk
1 Cup Grated Cheddar Cheese
¼ Teaspoon Salt
¼ Teaspoon Freshly Ground Pepper
1 Teaspoon Chives
In a medium pan cook the cauliflower and the onion in the chicken stock for 35 minutes on medium high heat. Remove from the stove and pour the liquid, the cauliflower and the onion into a food processor. Pulse long enough to puree the cauliflower and onion. If you do not have a food processor then you may use a blender for this procedure. Heat the butter in the same pan that you cooked the cauliflower in and blend in the flour. Cook on low for 1 minute making sure to stir constantly. Stir in the milk and stir some more. Add the pureed cauliflower and onion and combine with the milk mixture. Add the salt and pepper. Blend in the cheese and cook for 1 more minute on low. Serve in soup bowls and garnish with chives. Serves 4
Czech Potato Soup
Fall and winter soups are the best. So hearty and so warming. This Czech Potato Soup (Bramboracka) is an exceptional soup. Serve with sourdough or rye bread.
INGREDIENTS
6 Cups Water
¼ Cup Half & Half
1 Large Chopped Onion
1 Large Chopped Turnip
1 Cup Sliced Mushrooms
1 Chopped Celery Stalk
1 Large Chopped Carrot
3 Large Potatoes
½ Teaspoon Caraway Seeds
¼ Teaspoon Marjoram
1 Teaspoon Salt
2 Tablespoons Flour
5 Tablespoons Butter
½ Teaspoon Freshly Ground Pepper
In a large sauté pan cook all of the vegetables, except the potatoes, in the butter. Slowly add the flour to the vegetables and add one cup of the water to the vegetables. Add the water, potatoes, salt, pepper, caraway seeds and marjoram. Bring to a boil and then reduce the heat to low. Cook for 30 minutes. Add the half & half and cook another 5 minutes. Serve in bowls along with either sourdough bread or rye bread. Serves 4
