Tag Archives: onion

Ham and Lentil Soup

8 Dec

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I’ve been iced in for a few days and have been loving this extra hibernation time! And lucky for me, I’d planned tasty soups and comfort foods (accidentally) for these freezing winter days. One recipe was this delicious ham and lentil soup. It’s hearty and full of healthy ingredients that will keep you full and warm. I couldn’t figure out what this soup reminded me of, but when eating some leftovers yesterday, I realized they taste A LOT like my mom’s famous New Years black eyed peas. Yum!

I hope that all of you are safe and warm wherever you are. Luckily it’s finally just above freezing right now so the ice is melting a tiny bit. Just in time to freeze again tonight! I think I’ll be out by Tuesday, but in the meantime, I’m savoring this soup and the extra cozy time indoors.

Ham and Lentil Soup

Ingredients:
1 Tbsp olive oil
1 onion, chopped
1 carrot, chopped)
2 stalks celery, chopped
2 cloves garlic, chopped
4 cups chicken or vegetable broth/stock
1 cup lentils
2 cups ham, diced
1 tsp oregano
1 bay leaf
1 tsp thyme
Salt and pepper to taste
1 package frozen spinach, thawed

Yield: 4-6 servings

Directions:
Heat the oil in a large sauce pan. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes. Add the garlic and saute until fragrant, a few minutes.

Add the stock, lentils, ham, oregano, bay leaf, and thyme and simmer, covered, on low heat for an hour.

When ready to serve, remove from heat and stir in the spinach. Serve while hot and enjoy!

Source: Closet Cooking

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Baked Potato Soup

25 Nov

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Brrr, this cold Texas weather has gotten me making lots of soups and comfort food. I’ve been a big fan of baked potato soup but have never tried making it till now. I found this crock pot recipe that was SO simple and perfect for those days when you’re on the run but need a quick and delicious dinner that you can finish in a snap when you get home.

After the potatoes cook for hours, you only have to add the cream cheese and blend the soup a bit to get the finished product. It’s best to leave a little bit of chunkiness to the soup, and just a reminder that if you use a standard blender instead of an immersion blender, to be very very careful and hold that lid on tight!

Also, this is half of the original recipe, so if you’re cooking for a crowd or want lots of leftovers, simply double it or refer to the source below. Sadly my crockpot isn’t big enough to hold 5 pounds of potatoes and right now I’m only feeding two adults and a hungry little baby on the way!

Baked Potato Soup

Ingredients:
2.5 lbs russet potatoes, washed but NOT peeled, diced into 1/2 inch(ish) cubes
1/2 yellow onion, diced
5 cloves of garlic, minced
32 ounces (4 cups) chicken or vegetable stock or broth
8 oz cream cheese, softened
1/2 Tbsp seasoned salt
Additional salt and pepper to taste
Optional garnishes: crumbled bacon, shredded cheese, chives, etc

Yield: 5-6 servings

Directions:
Add potatoes, onion, garlic, seasonings, and stock/broth to your slow cooker. Cook on high for 6 hours or low for 10 hours.

Before serving, add the softened cream cheese and puree the soup with an immersion blender until the cheese is incorporated and at least half the soup is blended. (Or you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). Stir well add some extra water if the soup is too thick. Top with your choice of garnishes, and enjoy while it’s hot!

Source: Mama Loves Food

Carrot Coconut Soup

17 Nov

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I’ve been craving carbs (and hamburgers!) like crazy during this pregnancy. Bread, crackers, cereal, chips, pasta – I can’t get enough! So when cold weather finally came to north Texas, my guilt for not eating enough vegetables arose, and I saw this recipe on Shutterbean, this soup was added to our dinner menu right away. It’s a super simple meal to make and the carrot/coconut combo works better than I’d ever imagine! Plus a drizzle of sriracha not only gives it a little kick but gives the flavor even more of an Asian flair.

So if you’re looking for a good wintertime soup and are trying to eat your veggies – this is a keeper. Enjoy!

Carrot Coconut Soup

Ingredients:
4 Tbsp unsalted butter
1/2 onion, chopped
1 clove garlic, diced
1 lb carrots, peeled and chopped
Salt and pepper, to taste
Pinch of cayenne pepper
2 cups chicken or vegetable broth
1 can unsweetened coconut milk (14 oz)
Sriracha and fresh cilantro for serving (optional)

Yield: 4 servings

Instructions:
Melt butter in a large pot over medium heat. Add carrots, onion, and garlic, season with salt, pepper, and cayenne. Stir often until the carrots are softened, about 15-20 minutes. Stir in the broth and coconut milk. Bring to a boil then reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the liquid has slightly reduced, 40-45 minutes.

Let the soup cool slightly, then puree it with an immersion blender or carefully in a regular blender. Reheat it in the pot when ready to serve, thinning it with water and seasoning with salt and pepper if needed. Dish the soup into bowls and top with a drizzle of sriracha and a sprig of cilantro if wanted.

Source: Slightly adapted from Shutterbean

Hearty Italian Sausage Soup

20 Aug

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We get a slight cool spell here in Texas and I’m already craving soup! And by cool, I mean highs only in the 90s in August.

This soup is super filling and pretty healthy too. It’s full of Italian sausage, cannellini beans, diced tomatoes, and fresh spinach. Some garlic, onion, and Italian seasonings give it a hearty and deep flavor that’s perfect to warm you on a cold day or just to get your soup fix every once in a while. And make sure to bake a batch of these parmesan black pepper cornbread biscotti – they’re perfect for dipping! (recipe coming next)

Hearty Italian Sausage Soup

Ingredients: 
1 (16 oz) package Italian sausage
2 tsp olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48 oz) container chicken broth
2 (15 oz) cans cannellini beans, drained and rinsed
2 (14.5 oz) cans diced tomatoes
1 tsp dried Italian seasoning
1 (5 oz) package fresh baby spinach

Yield: About 12 cups

Directions:
Cook sausage in hot oil in a large pot over medium heat for 7 to 8 minutes on each side or until browned. Remove sausage from pan, reserving any drippings in the pot. Sauté onion in hot drippings for 3 minutes or until tender. Add garlic and sauté 1 minute. Cut sausage into 1/4 inch thick slices and return to pot.

Stir chicken broth, beans, tomatoes, and Italian seasonings into the pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for at least 25 minutes.

Before serving, stir in the spinach and cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Serve while hot and include parmesan black pepper cornbread biscotti if wanted.

Source: Slightly adapted from My Recipes

Spicy Ginger Beef Stir Fry

18 Jul

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I knew I had to try a new stir fry dish during my Asian cuisine week and this one sounded amazing! The marinade/sauce packs a spicy punch and is full of fresh ginger flavor. I added a variety of vegetables based on what we like, but you can totally customize it based on your preferences. This would go great over some plain rice, so you can soak up all of the tasty sauce, or I served it with my favorite sesame noodles. Enjoy!

Spicy Ginger Beef Stir Fry

Ingredients:
For the marinade:
2 Tbsp rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon red pepper flakes
1 teaspoon ground cumin

About 1 1/2 lb top sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil
2 green onions, cut on a diagonal, including the greens
2 carrots, shaved
1 bell pepper, sliced
1 cup broccoli florets, cooked
1 serrano pepper, seeded and diced
2 cloves garlic, minced
1 Tbsp ginger, peeled and diced
Chopped cilantro
Sesame seeds

Yield: 4-6 servings

Directions:
Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

In a medium bowl, whisk together the marinade ingredients. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

When ready to cook, heat a large skillet or wok over medium heat. Add the beef and the marinade to the pan. Stir-fry until browned, 4-5 minutes. Add the green onion, carrot, peppers, broccoli, garlic, and ginger to the pan and simmer for about 5 minutes, stirring occasionally, until vegetables have softened but still have some crunch.

Stir together the cornstarch and water in a small bowl. Push the  ingredients aside in the pan/wok to reveal the stir-fry sauce. Add the cornstarch-water mixture and stir to thicken the sauce.

When the sauce has thickened, plate the stir fry and top with chopped cilantro and sesame seeds. Serve with rice or noodles.

Source: Adapted from Simply Recipes

Spicy Chicken Tortilla Soup

5 May

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Tortilla soup has always been a favorite to eat, but I’d never made it myself! Leading up to Cinco de Mayo, I tried out a few new Tex Mex recipes, including this one for spicy chicken tortilla soup. It was love at first bite – very easy to toss together, super colorful, somewhat healthy, and has amazing flavor with all of the peppers and spices.

I slightly adapted the original recipe, excluding hominy and adding some corn and crispy tortilla strips. Side note: to make crispy tortilla strips to top your soup, simply slice a few corn tortillas into strips, put them on a lined baking sheet, and bake at 350 degrees for 10 minutes, flipping once halfway through. Super simple and adds a nice texture when you dig in.

Enjoy!

Spicy Chicken Tortilla Soup

Ingredients:
2 cups chicken, shredded or chopped
2 Tbsp olive oil
1 small onion, diced
1 jalapeno pepper, diced (with or without seeds)
2 cloves garlic, minced
1 poblano pepper, roasted and diced
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1 tsp salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 15-oz cans black beans, drained and rinsed
1/2 bag frozen corn
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips (plus more if making crispy strips)
Juice of 2 limes
Shredded monterey jack cheese, optional for serving
Chopped cilantro, optional for serving
Sour cream, optional for serving

Yield: Serves 6-8

Directions:
First, roast the poblano pepper over a burner on a gas range stove or under the broiler. You want the pepper to be very dark and charred— almost black. Set aside on a plate to cool then dice. (you can either leave or remove the seeds)

Heat the olive oil over medium high heat in a large pot. Once hot, add the diced onion and jalapeno and cook for five minutes, until soft. Add the garlic and diced poblano pepper and cook for another minute. Add the chili powder, cumin, and coriander and mix until well combined.

Pour in the chicken stock and add the tomatoes, corn, black beans, green chilies, chicken, and salt. Bring to a boil.

Finally, add the regular tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese, plus crispy tortilla strips and sour cream if wanted.

Source: Slightly adapted from Eat Live Run

Santa Fe Corn Chowder

12 Jul

My husband was recently in Africa for about two weeks and while I missed him like crazy and wished I could’ve gone too, it was a good opportunity to make some dishes that aren’t up his alley! (like these soups!)

This soup is called Santa Fe Corn Chowder and ironically enough, I’ll be visiting New Mexico for the first time in less than a week! The corn and pepper combo is delicious and of course, cheddar cheese makes everything better. The touch of creaminess makes for a mighty tasty and hearty soup that anyone from Santa Fe (or elsewhere) would love.

Santa Fe Corn Chowder

Ingredients:
2 Tbsp unsalted butter
1 cup finely chopped bell peppers
1 whole small onion, finely chopped
2 Tbsp flour whisked into 1/4 cup water
1 1/2 cup chicken or vegetablev stock
2 tsp cumin
2 tsp chili powder
2 cans (15.25 oz each) sweet corn, drained
1/2 cup milk
1 cup sharp cheddar cheese, shredded
Dash of salt and pepper

For garnish:
Sharp cheddar cheese, shredded
Sour cream
Chives or Green Onions, chopped

Serves 4-6

Directions:
Melt butter over medium heat in a medium saucepan. Add bell peppers and onion and saute gently until they begin to soften and onion begins to turn transparent, about 3 minutes. Add flour/water mixture and stock, stirring to combine. Increase heat to medium-high and cook until liquids begin to boil gently. Add cumin, chili powder, corn, and half-and-half. Cook until soup again comes to a low boil.

Using an immersion blender, puree the chowder slightly, just until no large pieces remain. (The goal is to break down large pieces of corn and pepper, but not to reduce it to a completely smooth puree.) Remove the immersion blender and add cheese, stirring to combine. Continue heating until cheese melts, about 5 minutes. Add salt and pepper, to taste.

Serve immediately, garnished with extra cheese, sour cream, and chives.

Source: Slightly adapted from Inquiring Chef