Brrrrr its gonna be cold again this weekend. My daughter has been sick. Soup cures all these things! We have also been working to make sure ALL of our posts are categorized and that is complete. So, on the collage below I can provide you a hyperlink to all the soups. Yay! Enjoy if you haven’t seen these before. We are working on some new and exciting stuff for Super Bowl and Valentines Day that we will start to share on Sunday. So, ya’ll come back now….ya hear!
Tag Archive: soup
I had the best garden this last summer. Now I am enjoying my harvest. That’s what this time of year is about, right? Enjoying the fruits of my labor so I can get excited to do it again. I put yellow and zucchini squash in the freezer for just such a day. This was warm and comforting for my laryngitis although it did not restore my voice. Some day we may talk about how hyper I get when I can’t talk. Let’s just say it is not high on my list of things I wish for!
Serve with corn muffins or a flour tortilla or a fresh baked hot roll. I made these yeast rolls from a recipe at The Southern Lady Cooks.
It is time for New Friend Friday and do I have a treat for you this week. If you haven’t met Marci or heard about her lovely home, come on over and sit with us a spell.
A Guest Post by Big Sister
Great minds think alike! As the Tumbleweed Contessa was defending against the cold weather with her pressure cooker Chicken Soup I was whipping up a chicken soup from a friend. I gladly moved back to Texas a few years ago because I could not stand cold and cloudy any longer. This week we are having an unusual stretch of that weather which is so reminiscent of those days before I moved. I was frumping around my house with all my layers on and staring hopefully at the window when this recipe dinged in my mailbox. It really did turn my frown upside down. I still need to see the sun mind you, but this helped.
Michelle B. gave me this recipe. It is absolutely divine and OH SO EASY. The soup makes enough for 8-10 people but we ate almost all of it between two of us. This is going into my list of regulars for sure. Don’t skip the greens in this one. They count as vegetables and add great flavor.
I think I am in love with my new T-fal pressure cooker. Whatever I can think up, I can make when I get home from work and have for dinner. I don’t always know what I may want for dinner when I leave in the morning. Sometimes I go home at lunch (I work about 15 minutes from my office) and put something in the crock pot. Now I can do it when I get home in the pressure cooker. That way I have time to read some blogs and answer email while dinner is cooking. I’m all about multi-tasking. When the weather said 80% chance of snow for tomorrow, I knew I needed soup for lunch the next day. And guess what? It snowed! This is just outside my office. I know it’s not much snow to some of you, but to West Texans this is just right!
What I like is the “long-cooking” flavor that develops as it is cooking. Soups are the only thing I have made so far. Next I am going to try a pot roast. I really like pot roast, though none of my family cares for it. My Momma made the best pot roast with potatoes and carrots and gravy. Then she added a butterscotch and chocolate cream pie to that. I would love to have some of her pie. I don’t do pies, and I don’t need them. I can taste this meal still.
This soup is magic! Day-long simmered flavor in 30 minutes.
Take a minute to stop by and meet my new “ramblin” friend Diana at New Friend Friday. She is a creative lady with great ideas who has been a really good blog learning resource for me.
Time to get on those New Year’s Resolutions. Put the cookie dough away and get back to basics. I am starting with one of my favorites. It has been cold and gray and nothing will do right now but soup. I initially thought of one of my rich and warm chili recipes but that contradicts with any sort of healthy eating. This soup has all the flavor and very little fat, depending on how much cheese one uses for the top and the kind of tortilla chips added. You’ll note in the picture that I got a little heavy handed with the cheese, but hey, I didn’t have greasy chili! Somewhere this started as a Weight Watcher’s recipe that I got from a friend over the phone. I have made a lot of changes to suit my taste including omitting the chicken. It isn’t a lot of fat, but if I don’t need or miss it, why not leave it out? Room for more cheese!
Do you cook food according to the weather? I do. It was forecast by the weatherman to cool down to really cold (for El Paso). The first thing I want to make is vegetable beef soup. I didn’t have time to spend the day watching a pot of soup, however and I wanted it now. I have a new pressure cooker that Emeril sold me while I listening to him on Home Shopping Network. I’ve never bought anything off that, but it was easy! It is a T-fal electric pressure cooker. The instructions said it would take 30 minutes to cook a pot of vegetable soup. Right, I’m not believing that. I thought, “Why not give it a try?” I used my basic soup recipe and voila- soup in 30 minutes. This recipe can be made in a crock pot too. I was a little worried if it was cooking at all. I couldn’t smell anything and it didn’t bubble and spit like my mom’s old one on the stove. I went out to the garage and when I came back in I could smell the soup. Yum! I’m getting hungry. After the pressure is relieved and the lid will open safely, you have soup. And I mean good soup like it has simmered all day on the stove!
Not a week after I posted this, Yahoo Shine Supper Club said it was looking for one pot meals. I guess fall brings that out in us.
When it begins to cool down the first thing I want to make is vegetable beef soup. It never turns out exactly the same twice, but generally it has the basic fresh vegetables and anything else I have on hand. My oldest daughter has laid claim to my soup pot. She reminds me constantly not to give it away to the church rummage sale just because it is old. I got it for a wedding gift and it has made some wonderful meals and memories along with it. I’ll tell you about those as we go along.
This can be made in a crock pot too. (cut back on the quantities of veggies. It won’t all fit in a crock pot.) There is not a better smell than pulling into the garage at the end of the day than the soup that has been cooking all day in the crock pot. Leftovers are even better.
We had a priest at St Francis who loved soup suppers. Several of us agreed to make vegetable soup. The plan was to combine them all when we brought them to the kitchen. However, every single pot looked different and had a different flavor. Some were slow cooked on the stove top and some in crock pots. The difference was surprising since they had the same ingredients. So surprise your family with some vegetable soup and yours will be their favorite.
- 1 ½ pounds lean cubed stew meat cut in small pieces
- 1 large sweet onion diced
- 1small leek cleaned and sliced thin
- 2 tablespoons vegetable oil
- 2 ribs celery sliced
- 2 carrots sliced
- 2 teaspoons salt, divided
- 2 teaspoons black pepper, divided
- 1 red bell pepper, seeds removed and diced
- 1 bay leaf
- 1 14.5 ounce can petite diced tomatoes + 1 can water
- 32 ounces lower sodium beef broth
- 1 potato peeled and diced in small cutes
- 8 ounces frozen green peas or green beans
- 8 ounces frozen corn
In a large Dutch oven with a lid, brown the meat which has been lightly seasoned with 1 teaspoon salt and pepper in 2 tablespoons vegetable oil until very brown. You may need to do this in 2 batches to avoid overcrowding the meat. Remove with a slotted spoon. Add the onion and leek and sauté until tender. Avoid adding too much oil at this point. (Perhaps a tablespoon.)
If using a crock pot, transfer the meat and onion and leek to the crock pot now. Add the broth to the pan you sauted in and scrape up those good brown bits and pour into the crock pot. Add everything else and cook at least 8 hours.
Add the meat back to the Dutch oven along with the celery, carrots, bell pepper, bay leaf, tomatoes, water, broth and potatoes. Add 1 teaspoon ground cumin and ½ teaspoon dried thyme. Add enough water to make it the consistency you like your soup or until the pot is full. Bring this to a boil, cover and reduce to a very slow simmer, stirring occasionally. If cooking on the stove top add the corn and peas about 30 minutes before serving.
Serve piping hot in big soup bowls along with some very good Southern Corn Bread muffins. (Warming to the body and soul.)
Perfect for a Sunday night supper with a piece of French bread.
- 1/2 pound lean ground meat
- 1 1/3 cups hot water
- 1 can Campbell French Onion Soup
- 1 large tomato diced
- 1 cup mushroom pieces drained
- 3/4 cup frozen mixed vegetables, or peas and carrots
- 1 teaspoon parsley
- 1 teaspoon marjoram
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Brown meat, add the rest of the ingredients. Heat through to cook vegetables. Adjust seasoning to taste.
I’ve made this with a small potato I have baked to almost done in the microwave.
Don’t forget to share your cookie recipes at my holiday cookie exchange:
Our thoughts and prayers are with all of our East Coast friends and family and everyone there too. We are thinking of you and this bowl of soup is just right for cold and wet. Take care!
I think I have been too busy at work, my volunteer job and kitchen creativity. I’m tired. I have been so busy I haven’t even written some of these wild concoctions up for you. I have become determined to make easier and healthier meals for a while. When cooking becomes a chore, I need to reevaluate what I am doing. So, I made this simple Chicken Stew. It was good and easy. The recipe serves 2, but of course it can be multiplied.
- 1 boneless, skinless chicken breast
- 1 medium Yukon gold potato, diced 3/4”
- ½ medium yellow onion, diced
- 1 stalk of celery, diced
- 1 medium carrot, diced
- ½ red bell pepper, diced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen green peas
- 1 teaspoon cornstarch
- Water or chicken broth for simmering the chicken and adding to the stew
Simmer the chicken breast in a large open pan with the bay leaf, the oregano, salt and pepper. Meanwhile, dice and cook the potato in a separate small saucepan until tender. Add the bell pepper, celery, carrot and onion to the chicken. Cook all these together for about 10 minutes.
Remove the chicken breast and cut it up when tender, returning it to the stew. Add the potato without draining too much water off. Add more water or chicken broth if needed and adjust for seasoning. Add the frozen peas last and let this simmer to warm until the peas are tender.
Mix 1 teaspoon cornstarch with enough water to thin and add to the stew. Simmer until ready to serve. The stew is not thick. You can make your’s thicker with more cornstarch.
I served this with a large spinach salad with balsamic vinegar. It was an-easy-to-prepare meal that was warm and good. Just what the Doctor ordered. Well, not my doctor, he wants me to eat lettuce and mashed cauliflower. In any event, it made me feel better. I need to rest up because the busiest cooking time of the year is upon us.
Don’t forget to submit your cookie recipes to the Holiday Cookie Exchange.
Meals and Memories is what this blog is all about. So, it is not at all surprising that a slight tinge of coolness in the air makes my family think of soup. It is also not surprising that a certain meal or menu comes to mind. My daughter and I made each of our versions of corn chowder on the same cool fall day (for Texas) by coincidence. Not at all shocking to me. I taught her how to think appropriate for the season! So, you pick. My recipe isn’t too bad health wise. Her’s is a healthier version. Is your good diet angel or bad diet angel picking dinner tonight? Fix a salad or a grilled cheese and get your spoons ready
Lightened Up Corn Chowder
When fall is in the air I can’t help but see soup. Soup, soup, soup. (see my Mom’s note above) The kind I usually like has tons of cream, potatoes and butter in it. That warms my soul. I can do this though. Here is a corn chowder that is lightened up and has a little zing to it. It is based on the Weight Watcher’s recipe but I made some adjustments to thicken and spice it up. How did that cheese get in there?
- 1 medium yukon gold potato
- 1 spray cooking spray
- 1/2 cup uncooked celery, chopped
- 1/4 cup uncooked onion , chopped (or 1 large shallot)
- 2 cups corn frozen, canned or fresh
- 1 cup sweet red pepper , diced
- 1 jalapeno seeded and chopped
- 4 1 ounce slices uncooked Canadian-style bacon, diced
- 2 cup fat-free skim milk
- Salt and pepper to taste
- tsp hot pepper sauce, or to taste
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
- Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
- Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
Quick Southern Corn Chowder with Bacon
A good Sunday Supper is a bowl of soup for me. I am always looking for soups to make fast that have a good flavor. What better way to satisfy a hunger than by adding bacon to something. This one doesn’t even require frying the bacon. It’s already fried, chopped and waiting to be used. It is a 2.8 ounce package of Hormel Black Label Real Bacon Pieces (50% less fat). I used about ½ the package for 2 servings.
My Sundays usually start early with church at 8:00AM, followed by reading the paper, doing laundry while working some in the garden and maybe a shopping trip to the outlet mall and trying to squeeze in some time to take a nap. Since this food blog began naps don’t usually happen if I want to get ahead for the week, I try to do some of my cooking/photographing on the weekend.
I decided to try my hand at a chowder after reading about several. This one is basically the vegetables I had in the crisper drawer and freezer. Now what could be simpler than chopping a few veggies and adding some flavorings?
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 potato, peeled and diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- ½ red bell pepper, chopped
- 1 clove garlic, minced
- 3 springs fresh thyme
- 1 cup frozen corn
- ½ cup half and half (low fat is fine)
- 2 tablespoons of butter
Put the olive oil in a sauce pan large enough for your soup. Have all the veggies prepared and diced about the same size for even cooking. Heat the olive oil and add the veggies (except the corn). Stir to coat. Add salt and pepper and cover and allow to steam for about 5 minutes. Put in the thyme (whole stems). Add just enough water to cover the veggies. Cook until the veggies are tender.
At this point add the corn and cook for about 5 minutes. Then add the half and half and butter. Taste and adjust seasoning with salt and pepper. Remove the thyme stems. Heat just to a simmer. Do not boil.
It’s ready to serve with a salad.
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