Tag Archives: soup

Goulash

Ingredients

1 lb lean ground beef
1 lb bulk pork sausage (or Italian sausage)
2 zucchini squash — thinly sliced and halved
2 summer (yellow) squash — thinly sliced and halved
1 T. onion flakes OR 1/2 an onion diced
1 T. Italian seasoning
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt
2 14.5 oz. cans of Southwestern Diced tomatoes (with cilantro and lime)
1 14.5 oz. can of water

Directions

In a very large, deep skilled (or stock pot) brown the ground beef, sausage, and onion until the meats are no longer pink. Be especially sure the pork is cooked all the way through. Use medium-high heat to brown the meat.

As the meat is cooking add the spices and stir.

Once the beef and pork are cooked, add the zucchini and yellow squash. You may need to reduce the heat at this point.

Stir frequently and allow the squash to become somewhat tender.

Add the cans of tomatoes (juice included).

Add a can of water.

Continue to stir and cook the vegetables for about another ten minutes on med-low heat.

Reduce heat to a simmer and allow the squash to cook to your level of tenderness. DO NOT over cook or you’ll have a mushy mess.

Plate and enjoy.

Add a sprinkle of black pepper or a shot of Worcestershire sauce for extra flavor.
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Gazpacho


(Yield: 10 servings)

Ingredients

4 cups tomato juice
1 onion, minced
1 green pepper, minced
1 cucumber, chopped
2 cups tomatoes, chopped
2 green onions, chopped
1 clove garlic, minced
3 Tbs. fresh lemon juice
2 Tbs. red wine vinegar
1 tsp. dried tarragon or 1 Tbs. fresh tarragon
1 tsp. dried basil or 1 Tbs. fresh basil
1/4 cup chopped flat-leaf parsley
1 tsp. white sugar
Salt and freshly ground black pepper, to taste
1 avocado, diced, (optional)

Directions

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt and pepper.

Blend until well-combined but still slightly chunky.

Chill at least 2 hours before serving
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Sweet Potato and Black Bean Chili


Serves 6

Ingredients

1/4 cup olive oil
3 sweet potatoes, about 3 1/2 lb. total, cut into 1/2-inch dice
1 onion, diced
2 garlic cloves, chopped
2 Tbs. chili powder
1 tsp. cumin
1/8 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. black pepper
2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
1 can (28 oz.) diced tomatoes
4 cups (32 fl. oz.) vegetable stock
Avocado slices for garnish

Directions

In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.

Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately.

Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese,
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Slow Cooker Steak Soup

Ingredients

2-1/4 lb sirloin tip roast, cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1-oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles

Directions

Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.

Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.

Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender
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Slow Cooker Irish Stew


Serves 8

Ingredients

10 red new potatoes, skin left on, halved
1/2 onion, diced
3 large carrots, washed and cut in big pieces
4 large garlic cloves, minced
2 stalks celery, sliced thinly
3 bay leaves
3 pounds stewing beef, cubed
1 tablespoon salt
1 teaspoon ground black pepper
1/3 cup flour
4 tablespoons olive oil
1 cup mushrooms, halved
1-1/2 cups beef broth
1 bottle of beer
2 cans tomato sauce
1 large sprig of thyme
1 large sprig of rosemary

Directions

Place the potatoes, onion, carrot chunks, garlic and celery in the bottom of an 8-quart slow cooker. Top with bay leaves.

Season beef with salt and pepper in a bowl. Add flour and toss to coat.

Heat olive oil in a large skillet over medium-high heat. Saute beef in batches until the pieces are browned on all sides. If the pan starts to run dry, add a little more olive oil.

Add the cooked meat to the slow cooker and top with mushrooms.

In a bowl, mix the beef broth, beer and tomato sauce. Pour the mixture into the slow cooker.

Place the sprigs of thyme and rosemary on top and put the lid on the slow cooker.

Cook for 8 hours on low heat or 4 hours on high.
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Bacon Broccoli Cheddar Bread Bowl


Serves 6

Ingredients

5 cups broccoli florets, plus extra for garnish
4 cups low-sodium chicken broth
2 1/2 cups cheddar cheese, grated
1/2 cup heavy cream
1/2 cup whole milk
6 bread bowls, tops cut off
4 slices bacon, plus extra for garnish
3 cloves garlic, minced
1 large white onion, chopped
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons kosher salt, or to taste
freshly ground pepper, to taste

Directions

In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain.

Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes.

Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn.

Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender.

Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside.

In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot.

Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate.

Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.

Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.
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Baked Potato Bacon Soup


10 to 12 Serving

Ingredients

2 sticks (1 cup/16 tablespoons) unsalted butter
1 cup all-purpose flour
8 cups whole milk
5 large potatoes, baked and cubed (peeled, if desired)
2 pounds bacon, cooked and crumbled (about 2 cups)
3 cups shredded cheddar cheese
2 cups sour cream
1 bunch green onions, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 clove garlic, minced (optional)
1/4 cup grated Parmesan cheese (optional)

Instructions

Melt the butter in the bottom of a large pot over medium-high heat. Add flour and whisk to combine until thickened. Whisking continuously, slowly pour in the milk and whisk until mixture is smooth. Be sure to get the corners of the pan.

Add all of the remaining ingredients and lower the heat to medium. Stir occasionally until the cheese is melted and the soup is warmed through. Be sure to scrape bottom of the pot as you stir so the soup doesn’t burn.

Serve when warm and enjoy.
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