Soup Recipes

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Three-Bean Moroccan Stew

Post  justmecookin on Sat Aug 23, 2008 8:37 am

Three-Bean Moroccan Stew

Hearty beans, spices and sweet raisins play off each other in this out-of-the-ordinary stew. Add a dash of cayenne pepper if you enjoy fiery flavors. Serve the stew with a salad and warm whole wheat pita bread for a high-fiber meal.

2 teaspoons olive oil
1 large onion, diced
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 (14-oz.) cans lower-sodium chicken broth
1 (14.5-oz.) can diced tomatoes
1 (15-oz.) can garbanzo beans, rinsed, drained
1 (15-oz.) can cannellini beans, rinsed, drained
1 (15-oz.) can black beans, rinsed, drained
1 cup golden raisins
1 (10-oz.) pkg. baby spinach

Heat oil in large pot over medium-high heat until hot. Add onion; cook 3 minutes or until softened, stirring frequently. Stir in cumin, coriander and cinnamon.

Add all remaining ingredients except spinach; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in spinach; cook 3 minutes or just until wilted. Makes 6 (1 1/2-cup servings)


Last edited by justmecookin on Sat Aug 23, 2008 10:37 am; edited 1 time in total

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Three-Mushroom Soup

Post  justmecookin on Sat Aug 23, 2008 8:39 am

Three-Mushroom Soup

A mixture of three types of mushrooms gives this soup its rich depth of flavor. Crimini sometimes are labeled baby portobellos.

2 (14-oz.) cans reduced-sodium beef or vegetable broth, divided
1 oz. dried porcini mushrooms
3 tablespoons butter
2 cups chopped leeks, white and pale green parts (2 to 3 leeks)
12 oz. crimini mushrooms, coarsely chopped
2 (3.8-oz.) pkg. fresh oyster mushrooms, coarsely chopped
3/4 cup red wine
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried, crumbled
1/8 teaspoon freshly ground pepper
Dash ground cinnamon

Pour 1 can of the broth in small saucepan; bring to a boil over medium heat. Remove from heat; stir in porcini mushrooms. Let stand 30 minutes. Remove mushrooms with slotted spoon; coarsely chop. Strain soaking liquid through coffee filter; reserve.

Melt butter in Dutch oven or large pot over medium-low heat. Add leeks; cook 6 to 8 minutes or until soft and tender, stirring frequently. Add crimini mushrooms and oyster mushrooms; cook 5 to 8 minutes or until mushrooms begin to soften and release juices.

Stir in remaining 1 can broth, porcini mushrooms, reserved soaking liquid, wine, rosemary, pepper and cinnamon until blended. Increase heat to medium; bring just to a boil. Reduce heat to low; simmer 30 minutes or until mushrooms are tender and broth has rich flavor. Makes 4 (1 1/2-cup) servings


Last edited by justmecookin on Sat Aug 23, 2008 10:38 am; edited 1 time in total

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Turkey-Barley Soup

Post  justmecookin on Sat Aug 23, 2008 8:43 am

Turkey-Barley Soup

Nutty barley and earthy, sweet root vegetables supplement leftover turkey to create a homey soup with an old-fashioned flavor. To shorten cooking time, substitute quick-cooking barley for pearl barley; add the carrots and parsnips with the barley and simmer the soup for about 20 minutes total.

2 teaspoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1/2 cup pearl barley
6 cups Turkey Broth or canned reduced-sodium chicken broth
2 medium carrots, diced
2 medium parsnips, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups (8 oz.) diced cooked turkey
1/3 cup chopped fresh dill
2 teaspoons lemon juice

Heat oil in heavy large pot or Dutch oven over medium heat until hot. Add onion; cook 2 to 3 minutes or until softened, stirring frequently.

Add garlic; cook and stir 30 seconds. Add barley; stir to coat. Add broth; bring to a boil. Reduce heat to low; skim off any froth. Cover; simmer 20 minutes.

Add carrots, parsnips, salt and pepper; cover and simmer 15 to 20 minutes or until barley and vegetables are just tender.

Add turkey; simmer an additional 3 to 4 minutes or until thoroughly heated. Add dill and lemon juice. Serve hot. Makes 8 (1-cup) servings

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Taco Soup

Post  justmecookin on Tue Sep 09, 2008 9:41 am

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos. Makes 8 servings

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Chicken Noodle Soup

Post  justmecookin on Tue Sep 09, 2008 9:44 am

Chicken Noodle Soup

Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper

Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package.

When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Makes 8 servings

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Beef Vegetable Soup

Post  justmecookin on Tue Sep 09, 2008 9:46 am

Beef Vegetable Soup

2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast
4 quarts cold water
1 (28-ounce) can diced tomatoes
1 1/2 cups chopped onion
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 tablespoon dried Italian seasoning
1 tablespoon House Seasoning
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 bay leaves
1 cup thinly sliced carrots
1 cup diced celery
1 cup sliced green beans, fresh or canned
1 cup frozen black-eyed peas
1 cup frozen butter beans
1 cup cut okra, fresh or frozen
1 cup corn kernels, fresh or canned
1 cup diced potatoes
1/2 cup uncooked elbow macaroni
Chopped fresh parsley leaves

If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.

If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.

Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface—it will pick up a lot of the fat.

Note - The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Beef Stew

Post  justmecookin on Tue Sep 09, 2008 9:50 am

Beef Stew

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery.

Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. Makes 6 servings

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White Bean Chili

Post  justmecookin on Tue Sep 09, 2008 9:52 am

White Bean Chili

1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes.

Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Makes 8 servings

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French Onion Soup

Post  justmecookin on Tue Sep 09, 2008 9:56 am

French Onion Soup

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees or 5 minutes under a hot broiler. Makes 4 to 6 bowls of soup

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Chili in a Biscuit Bowl

Post  justmecookin on Tue Sep 09, 2008 9:58 am

Chili in a Biscuit Bowl

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips. Makes 6 servings


Last edited by justmecookin on Tue Sep 09, 2008 10:01 am; edited 1 time in total

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Chicken Brunswick Stew

Post  justmecookin on Tue Sep 09, 2008 10:00 am

Chicken Brunswick Stew

1 (2 1/2-pound) fryer chicken
Water
1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
1 (16-ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt
Cooked rice, as accompaniment

In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Makes 6 servings

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Corn Chowder

Post  justmecookin on Tue Sep 09, 2008 9:15 pm

Corn Chowder

1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch of freshly grated nutmeg
Salt and pepper

Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil.

Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture.

Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. Makes 8 to 10 servings

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Creamy Squash Soup

Post  justmecookin on Tue Sep 09, 2008 9:18 pm

Creamy Squash Soup

2 lb butternut squash, halved, peeled and seeded; cut into 1-inch pieces
1 cup diced onion
2 carrots, peeled and diced
3 cans chicken broth (13 3/4-ounces each)
1/2 teaspoon salt
2 tablespoons butter
1/3-1/2 cup light cream, you can use heavy if desired

Place squash in saucepan along with carrots, onions, and broth then add in the salt. Simmer 40 minutes uncovered.

Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the 1/3-1/2 cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if desired. Makes 4 servings

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BLT Soup

Post  justmecookin on Tue Sep 09, 2008 9:23 pm

BLT Soup

5 slices bacon, diced small
1/2 cup diced green onions
2 tablespoons butter
3 cups iceberg lettuce, julienne
1/2 cup instant-blending flour
3 1/2 cup fresh or canned chicken broth, heated to a simmer
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
1 cup heavy cream
1/4 cup mayonnaise
1/4 cup sour cream
Crisp crumbled bacon

In a 3-quart pot, cook the bacon over medium heat till lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper.

Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well. Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon. Makes 8 servings

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Bouillabaisse

Post  justmecookin on Tue Sep 09, 2008 9:28 pm

Bouillabaisse

1 lb mussels
2 lb firm fresh fish fillets, such as grouper or striped bass
1/3 cup olive oil
1 1/2 tablespoon finely chopped garlic
3/4 cup chopped onions
5 Roma tomatoes, peeled and sliced, or 1 cup canned Italian tomatoes
1 teaspoon fennel seed
Pinch saffron
1 tablespoon plus 1/2-teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
2 tablespoon butter plus more, for the bread and plating
2 1/2 cup boiling water
1/2 (8-ounce) bottle clam juice
4 crab halves, cut in 1/2
1 lb unpeeled shrimp
1 loaf French bread

Wash and scrub the mussels in cold water. Bring 2 cups of water to a boil in a large heavy pot. Add the mussels and cover the pot. * Steam for 6 to 8 minutes or until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside. Cut the fish into 1-inch thick slices.

Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt, and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp, and boil for an additional 5 minutes.

Slice the French bread, butter it, and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread; pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Pass the remaining bread at the table.

Note: If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking. Makes 8 servings

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Seafood Soup (Caldo de Mariscos)

Post  justmecookin on Sat Sep 13, 2008 8:42 am

Seafood Soup (Caldo de Mariscos)

3 poblano chiles
1 1/2 teaspoons aniseed
1 1/2 teaspoons cumin seeds
2 tablespoons vegetable oil
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon salt
4 (8-ounce) bottles clam juice
2 jalapeño peppers, seeded and finely chopped
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
1/4 cup fresh lime juice
2 (6-ounce) tilapia fillets, cut into 2-inch pieces
1 pound medium shrimp, peeled and deveined
1 pound mussels, scrubbed and debearded
3/4 cup minced fresh cilantro
8 lime slices

Preheat broiler. Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag, and seal. Let stand 15 minutes. Peel chiles; discard skins. Finely chop chiles.

Cook aniseed and cumin seeds in a saucepan over medium heat 1 minute or until toasted and fragrant. Place in a spice or coffee grinder, and process until finely ground.

Heat vegetable oil in a large Dutch oven over medium heat. Add chopped onion and minced garlic; cook 15 minutes or until onion is browned, stirring occasionally. Add the toasted ground spices; cook 1 minute. Add sugar, salt, clam juice, chopped jalapeño peppers, and fire-roasted crushed tomatoes; bring to a simmer.

Cook 10 minutes, stirring occasionally. Add chopped poblano chiles, lime juice, tilapia, shrimp, and mussels; bring to a simmer. Cook 5 minutes or until shrimp are done and mussels open; discard any unopened shells. Stir in minced fresh cilantro, and serve with lime slices. Makes 8 servings

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Rich Beef Broth

Post  justmecookin on Tue Sep 16, 2008 12:50 pm

Rich Beef Broth

2 1/2 pounds beef and veal bones
3 sprigs of parsley
Salt & Pepper to taste
2 stalks of celery, cut into pieces
2 carrots, cut into pieces
1 medium onion, coarsely chopped
1 large, ripe tomato, coarsely chopped

Roast the bones at 400 degrees. until a dark golden brown. Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.

Cover bones with water and simmer on low for about 3 hours, skimming any foam from the liquid as it rises to the top. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Use as desired.

Note: This broth freezes well, so it is a great idea to double the recipe when you can. Just cool, and store in airtight containers. Serves 6

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Chicken Broth

Post  justmecookin on Tue Sep 16, 2008 12:55 pm

Chicken Broth

This is a good basic stock to keep in the freezer to use as a base for other soups, as a flavor base for sauces, or to use on it's own. Simmer it slowly to prevent cloudiness. To create a richer, darker broth, you can also roast the chicken in pieces in the oven first before simmering.

Small stewing chicken (or equivalent in chicken pieces, about 2 to 3 pounds)
salt & pepper to taste
3 stalks of celery, cut into 2 inch pieces
3 carrots, peeled and cut into 2 inch pieces
1 medium onion, coarsely chopped
1 tomato, quartered
1/4 cup fresh parsley leaves
1 bay leaf

Combine all ingredients in a large stock pot, just cover with water and simmer on low for about 3 hours. Periodically, as the soup simmers, skim off the foam with a ladle. Drain the broth from the other ingredients, and strain the broth through cheesecloth. Taste, and season with more salt and pepper as needed. Use as desired. Serves 6

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Vegetable Broth

Post  justmecookin on Tue Sep 16, 2008 12:59 pm

Vegetable Broth

2 quarts water
2 large cloves, chopped
3 onions, quartered
5 medium potatoes, peeled and quartered
3 large carrots, chopped
3 celery stalks, chopped
1 small bunch parsley, chopped
4 tomatoes, quartered
Salt & Pepper to taste

Add all the ingredients to a large stock pot, and bring to a boil. Lower the heat, and simmer for 2-3 hours. Use a large spoon to remove any foam that rises to the surface while the broth cooks. Strain, reserving the broth.

Cooks Tip: Save some of the broth and pour into plastic ice cube trays and freeze. Once frozen remove the cubes and place them in plastic bags and store in the freezer. These cubes can be used to add flavor to any recipe, or to cook vegetables, allowing you to decrease the amount of oil used. Serves 6

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Irish Lamb Stew

Post  justmecookin on Mon Sep 29, 2008 11:02 am

Irish Lamb Stew

1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
3 lb. boneless lamb stew meat (preferably shoulder, trimmed of excess fat and cut into 2-inch cubes)
3 tbsp canola oil
1 large onion, chopped
3/4 tsp dried thyme
1 1/2 cups dark beer
1 1/2 lb. medium new potatoes, peeled and quartered
1 lb. carrots, peeled and cut 1/2 inch thick diagonally
3 tbsp chopped fresh parsley

In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a bowl. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon.

Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. Add potatoes and carrots.

Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Reheat in the microwave or on the stove, adding water as needed. Stir in parsley just before serving. Makes 8 servings

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Irish Lamb Stew

Post  justmecookin on Mon Sep 29, 2008 11:05 am

Irish Lamb Stew

1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
3 lb. boneless lamb stew meat (preferably shoulder, trimmed of excess fat and cut into 2-inch cubes)
3 tbsp canola oil
1 large onion, chopped
3/4 tsp dried thyme
1 1/2 cups dark beer
1 1/2 lb. medium new potatoes, peeled and quartered
1 lb. carrots, peeled and cut 1/2 inch thick diagonally
3 tbsp chopped fresh parsley

In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a bowl. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon.

Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours. Add potatoes and carrots.

Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Reheat in the microwave or on the stove, adding water as needed. Stir in parsley just before serving. Makes 8 servings

justmecookin

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Chicken and Mushroom Stew

Post  justmecookin on Mon Sep 29, 2008 11:09 am

Chicken and Mushroom Stew

3 tbsp of olive oil
8 chicken thighs
1 lb. of cremini or button mushrooms, cut into quarters
2 Portobello mushrooms, sliced
2 onions, sliced
1 cup of chicken stock
1 cup of wine, red or white, your choice
Salt and pepper

Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.

Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper.

Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes. Makes 4 servings

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Fisherman's Stew

Post  justmecookin on Mon Sep 29, 2008 11:14 am

Fisherman's Stew

1/4 cup olive oil
1/2 lb. monkfish or fresh cod, cut in cubes
Coarse salt and freshly black cracked pepper, to taste
2 onions, chopped
3 cloves garlic, chopped
1 small chorizo sausage, chopped
3 ribs celery, chopped
Grated zest of 1 lemon
Juice of 1 lemon
1/2 cup dry white wine
4 cups fish stock or clam juice
Several threads good quality saffron, steeped in stock before adding
1 14-ounce can chopped Italian tomatoes
1 lb. mussels, bearded and washed
1/2 bunch fresh Italian parsley, chopped

In a Dutch oven or large heavy bottomed pot, heat 2 tbsp. olive oil over medium high heat. Add fish and sauté gently for 2 minutes, or until lightly golden. Season with salt and pepper. Transfer fish to a plate, reserve.
Add the remaining 2 tbsp. olive oil to the pot.

Sauté onion until soft, about 3 to 4 minutes. Add the garlic, chorizo and celery. Sauté until garlic is soft and chorizo is golden brown, about 3 to 4 minutes. Add dry white wine to deglaze pan, let simmer for 1 to 2 minutes, then add fish stock infused with saffron, lemon zest, juice of lemon and chopped tomatoes.

Bring to a boil over high heat. Reduce heat to low and simmer uncovered until stew is reduced by about 1/3, about 20 minutes. Add the fish back to the pot, cover and simmer for 5 minutes. Add mussels. Simmer covered until mussels open, about 5 minutes. Sprinkle with fresh chopped parsley and adjust seasoning. Serve with crusty bread. Serves 4 to 6.

justmecookin

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Broccoli and Potato Soup

Post  justmecookin on Mon Sep 29, 2008 11:18 am

Broccoli and Potato Soup

3 tbsp olive oil
3 onions, peeled and chopped
2 cloves garlic, peeled and chopped
6 cups chicken stock, vegetable stock or water
2 large potatoes, peeled and grated
1 head of broccoli, stems cut into chunks and florets reserved
Salt and pepper
Large pinch of nutmeg
1 cup grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil. When it's hot, add onions and sauté until they have softened. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems. Season with salt and pepper and simmer until they are tender and potatoes have broken down.

Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green. Serve hot. Makes 4 servings

justmecookin

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Curried Butternut Soup

Post  justmecookin on Mon Sep 29, 2008 11:41 am

Curried Butternut Soup

8 cups cubed peeled butternut squash (about 2 pounds)
Cooking spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apple (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

Preheat oven to 400°. Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.

Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese. Makes 4 servings

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Re: Soup Recipes

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