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Entries in Soup (48)

Sunday
May182014

Spring Vegetable Minestrone 

Spring minestrone

We’ve been spoiled. This past week it has been pretty warm. People at work were complaining about how hot it was! Then Friday came…it was back to being pretty darn cold. So cold that we turned our heat back on, and that is pretty much unheard of past April 1st in our house. After a week of no-cook salads for dinner, I decided to make soup to warm us up. Since every time I use my crock pot, the food is mediocre at best, I adapted a crock pot spring soup recipe and made it on the stove top instead. Great move on my part, if I do say so myself. The meal was done in under an hour, was incredibly delicious, and made more than enough to freeze half the batch for whenever Mother Nature tries to throw some colder weather our way!

1 tablespoon Olive Oil
1 Sweet Onion, diced
3 Garlic Cloves, minced
3 Carrots, peeled and sliced
1 (28 ounce) can Diced Tomatoes
2 (15 ounce) cans Cannellini Beans, drained and rinsed
4 cups Vegetable Broth
2 cups Water
8 ounces Ditalini Pasta, uncooked
1 bunch Asparagus Spears, stems removed and cut into thirds
1 cup Frozen Peas
6 ounces Baby Spinach
1/3 cup Grated Romano Cheese, plus more for topping
Salt and Pepper, to taste

In a large stock pot, heat the olive oil over medium-high heat. Add the onions and carrot, and cook until the onions are translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes, beans, broth, and water and bring to a boil. Reduce the heat to medium-low and simmer for about 30 minutes, stirring occasionally. Add the asparagus, spinach, peas, and pasta and cook for 15 minutes, or until the pasta has cooked through. Stir in the grated cheese and add salt and pepper, to taste. Serve with additional cheese on top. 

SOURCE: slightly adapted from How Sweet It Is

Saturday
Jan042014

15-Minute Wonton Soup

Wonton soup

On New Year’s Eve, we invited another couple over for dinner and made them a 4 course meal. Joel and I were in the kitchen for about 6 hours prepping each part so that when our friends got here, we were able to enjoy the time with them instead of leaving them to entertain themselves while we went and cooked. While we loved our meal, spending that much time in the kitchen made me want to stay away from the kitchen for a few days. So, on New Year’s Day, we went to the movies and when we came home, we made this soup. In as much time as it took for the noodles to cook, dinner was ready. Minimal effort, minimal dishes, and minimal time standing over the stove. For something that came together so quickly, the flavor was phenomenal. I look forward to this soup becoming a weeknight staple throughout the winter months.

8 cups Chicken Broth 
1/4 cup Soy Sauce
3 tablespoons Rice Vinegar
1 tablespoon Fresh Ginger, minced or grated
1 tablespoon Sesame Oil
1/2 tablespoon Sambal Oelek (I thought I had some but didn’t, so I used sriracha instead)
18 ounces Frozen Dumplings/Potstickers (I used pork and vegetable potstickers)
8 ounces Mushrooms, sliced
6 ounces Baby Spinach
8 ounces Rice Noodles, prepared according to package directions

In a large pot over medium heat, bring the chicken broth, soy sauce, rice vinegar, sesame oil, and sambal oelek to a boil, stirring occasionally. Once boiling, add the frozen dumplings/potstickers, mushrooms, and spinach to the boiling broth and simmer for about 5 minutes, or until the dumplings/potstickers have been cooked through, the spinach is wilted, and the mushrooms are tender. Divide the noodles between bowls and cover with the wonton soup.

SOURCE: Prevention RD

Sunday
Dec082013

Bennigan's Potato Soup

Potato soup

I have fond memories of going to Bennigan’s with my family as a kid. Besides Chi Chi’s, it was my favorite. I seemed to remember that at the end of the meal, on our way out the door we could pick something out of their toy chest of awesome {read: cheap-o} toys, however Joel and my brother both tell me that was only at the Ground Round. In any event, even though the kid in me enjoyed that part, the Irish pub feel always made me feel a bit more grown up. I knew I was “grown up” when I was allowed to order a cup of soup before my dinner. At Bennigan’s, that cup of soup of choice was always potato soup. So, you better believe that when I found a copycat recipe online, I felt like I just had to make it, for nostalgia sake. I can’t say I remember exactly how the soup at Bennigan’s tasted for the sake of comparison, as the restaurant closed quite a number of years ago, but this homemade version was absolutely delicious! This warm and hearty soup is quick cooking, so it’s perfect for a weeknight, too!

3 pounds Potatoes, scrubbed clean (I used red potatoes)
1 tablespoon Butter
1 Onion, finely chopped
2 Garlic Cloves, minced
1 can (14 ounces) Chicken or Vegetable Broth
3 cups Milk (I used skim)
1 teaspoon Salt, or to taste
1/4 teaspoon Pepper, or to taste

Optional Garnishes:
Shredded Cheddar Cheese
Crumbled Bacon
Chopped Scallions
Chopped Parsley

To cook the potatoes, poke them with a fork several times and bake at 400 degrees for an hour, or until they are tender when pierced. (To make this more quick-cooking, you can also cook the poked potatoes in the microwave on the potato setting, which took me about 12 minutes). If you use a baking potato, allow them to cool and then peel. If you use red potatoes, leave the skins on. Meanwhile, melt the butter in a large stockpot over medium heat. Add the onions and garlic, cover and let cook for about 10 minutes until they are soft, but not browned. Add 2/3 of the potatoes and mash using a potato masher. Add the chicken broth, milk, salt, and pepper. (At this point, I also used my immersion blender to mash the potatoes, since my masher didn’t do a great job). Raise the heat to medium-high and bring the soup to a low simmer, stirring occasionally. Chop the remaining potatoes into small cubes then add to the soup, stirring gently until warmed through. Ladle the soup into serving bowls and garnish with the optional garnishes, if desired. 

SOURCE: Southern Mother

Sunday
Nov172013

Vegetable Barley Soup

Vegetable barley soup

Even though this past weekend was abnormally warm (I’m talking 60 degrees in November…in Buffalo!), when the weather turns cold, nothing warms you up like a piping hot bowl of soup. Last week was frigid, and the wind made it feel even colder, so what better way to battle the temperatures than with a batch of vegetable barley soup! This soup is a perfect weeknight meal, since all you have to do is open up some cans and dice a few vegetables; add them both to a pot and let the heat do the rest! The next time the temperatures take a nose-dive, do yourself a favor and make a big pot of this soup. It easily serves 8, so if you are like us and only have 2 people in your household, this soup reheats perfectly for a week’s worth of lunch!

2 tablespoons Olive Oil
1 Onion, diced
2 Garlic Cloves, minced
8 cups Vegetable Stock
3/4 cup Barley, uncooked
2 Carrots, peeled and diced
1 1/2 cups Baby Spinach
1 Zucchini, cut into half moons
1 24-ounce can Diced Tomatoes
2 Bay Leaves
Salt and Pepper, to taste

In a large stock pot, sauté the garlic and onion in the oil for 4-5 minutes, or until soft. Add the vegetable broth and remaining ingredients and bring to a simmer. Cook until the barley is soft, about 30-40 minutes. 

SOURCE: Slightly adapted from About.com

Monday
Oct142013

Corn and Potato Chowder

Corn potato chowder

I already have some corn chowder recipes on the blog, but I felt that I had to add just one more. This one is different from the others…even if it's just because it has potatoes. It's a super simple soup that is quick cooking, perfectly thick, and absolutely delicious. If the weather is getting chilly and you are looking for a way to warm your belly, give this hearty chowder a try!

1 tablespoon Butter
4 slices Bacon
1 medium Onion, chopped
1 large Green Pepper, chopped 
Salt
Black Pepper
2 Garlic Cloves, minced
2 tablespoons Flour
4 cups Vegetable Broth
2 pounds Red Potatoes, diced
4 Carrots, shredded
2 cups Corn Kernels (I used 2 large cobs)
1 cup Half and Half
1/2 teaspoon Thyme
Pinch of Cayenne Pepper
2 tablespoons Parsley, chopped

Cook the bacon until crisp, then set aside to drain on a paper towel lined plate. (*We cook our bacon in a glass dish in the oven, 400 degrees for 20 minutes). In a large soup pot, melt the butter over medium heat. Add the onions and peppers, seasoning them with a pinch of salt and pepper. Cook until soft, then add the garlic and cook for about 1 minute. Sprinkle the flour over the vegetable mixture and stir, then add the broth and potatoes. Cover the pot and bring the broth to a boil, then lower the heat and simmer for 10-12 minutes, or until the potatoes are tender. Add the carrots and corn, then simmer for an additional 5 minutes for the flavors to blend. Stir in the half and half and season with time, cayenne, salt, and pepper. Using an immersion blender, blend the soup until about half of it is smooth, but some chunks of potatoes remain. Ladle into bowls and top with parsley and crumbled bacon.

SOURCE: Food Network