Archive for the ‘Soup’ Category

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Beef Stew with Red Wine and Cranberries

March 12, 2017

Beef stew was a staple in my childhood home. This version has some bacon for extra yumminess. We also added red wine and cranberries…this gives the stew extra richness and makes it a little unusual. If you have a Parmesan rind, feel free to add it to the sauce for even more flavor.

You will need:

  • 1 lb thick cut bacon, chopped
  • 2 lb steak, cut into 1-inch cubes (pick your favorite stew cut)
  • 1/3 c T all-purpose flour, divided
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t paprika
  • 2 medium yellow onions, chopped
  • 16 oz baby bella mushrooms, cleaned and quartered
  • 3 c carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 c port
  • 1 bottle (750 mL) dry red wine
  • 2-3 c unsalted beef broth
  • 4 T tomato paste
  • 2 or 3 bay leaves
  • 2 c cranberries, fresh or frozen
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 250 degrees. Line a diner plate with two sheets of paper towel.
  2. In a large dutch oven, cook the bacon over medium high heat until starting to crisp.
  3. Remove bacon with a slotted spoon. Place on the prepared plate.
  4. Pat the beef dry with paper towel.
  5. In a large ziplock, combine 1/3 cup of the flour with the 1/2 teaspoon pepper, garlic powder, 1/4 teaspoon salt, and the paprika.
  6. Toss the beef in the flour mixture.
  7. Add the beef to the dutch oven and saute over medium high heat until golden on each side, about 5 minutes.
  8. Transfer the beef to the plate with the bacon.
  9. Add the onions and mushrooms to the dutch oven. Saute for 5 minutes.
  10. Add the carrots and garlic. Saute another 5 minutes.
  11. Mix in the port, and allow to reduce by half.
  12. Stir in the wine, 2 cups of the broth, and the tomato paste.
  13. Bring to a boil. Remove from heat.
  14. Return the beef to the dutch oven.
  15. Stir in the cranberries.
  16. Add the bay leaves.
  17. Bake for 2 hours. Remove the bay leaves.
  18. Stir in the potatoes and add more broth as needed.
  19. Bake for another 45 minutes to an hour, or until the potato is tender.
  20. Season with salt and pepper to taste.
  21. Serve with crumbled bacon on top!

20170117 Beef Stew Cranberry

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Slow Cooker Squash, Lentil and Chickpea Stew

October 30, 2016

This is a hearty fall stew that requires very little prep work. You could allow everything to simmer on the stovetop or toss it into a crockpot while you head out for the day. D said it reminded him of a chili, and it went well with a salad and some crusty bread. It would also be a great dish to prep, pop in the freezer, and save for a busy day.

You will need:

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, peeled and minced
  • 1 T garam masala
  • 3 c butternut squash, peeled and chopped
  • 28 oz diced tomatoes with chilies, with their juices
  • 1 qt vegetable broth
  • 1 c red lentils
  • 30 oz chickpeas, drained and rinsed
  • Salt and pepper, to taste

Then you will…

  1. Heat the olive oil in a large skillet over medium heat. (If not using a crockpot, use a large soup pot and then add the rest of the ingredients to the pot throughout the recipe).
  2. Add the onion, carrot, celery and garlic. Saute for 5 minutes or until the onion begins to soften.
  3. Stir in the garam masala and saute until fragrant, about a minute.
  4. Combine along with the remaining ingredients in the crockpot. Cook on LOW for 6-8 hours.

20161003-lentil-stew

 

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Chili Mac n Cheese

April 28, 2016
We’ve had a bunch of family helping out since Baby R was born. It’s been incredibly helpful. My mom helped me put together this crockpot dish in preparation for my husband’s parents coming into town. It was easy and a great way to have dinner ready when they arrived. Time to dust off your slow cooker!
20160415 Chili Mac
You will need:
  • 1 T olive oil
  • 1 lb hamburger
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 3 T chili powder
  • 2 T cumin
  • 1 t garlic powder
  • 1 t cayenne pepper (optional)
  • 4 c stock (use your favorite: beef, chicken, vegetable)
  • 1 bottle beer (optional)
  • 1 can (28 oz) fire roasted diced tomatoes
  • 1 can (14.5 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) kidney beans, drained and rinsed
  • Salt and pepper, to taste
  • 10 oz uncooked elbows pasta
  • 1 1/2 c shredded sharp cheddar cheese

Then you will:

  1. In a large nonstick skillet, heat the olive oil over medium heat.
  2. Add the hamburger and begin to brown, stirring occasionally.
  3. Add the onion, garlic, chili powder, cumin, garlic powder and cayenne. Cook another 5 minutes or so, until the hamburger is browned and the onion slightly softened.
  4. Transfer the mixture to your crockpot.
  5. Add the stock, beer, tomatoes, and beans to the crockpot.
  6. Cook on LOW for 6-8 hours.
  7. Stir in the pasta 30 minutes before you want to serve the meal.
  8. Stir after 15 minutes elapse. If it looks like there is very little liquid left, add up to 1 cup of additional hot water.
  9. Just prior to serving, stir in the shredded cheddar cheese and allow to melt.
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Slow Cooker White Bean and Sausage Cassoulet

January 25, 2016

This is a simple and hearty winter dish that takes very little time to prep. You can make it in a slow cooker or bake it at 300 in a dutch oven; once you get it started, you just need to sit back and relax for about 6 hours until your meal is ready! Perfect for a quiet afternoon with family or your favorite book.

Note: if you have ever wondered “what do I do with the Parmesan rind after I use all the yummy cheese,” you can add it to soup stock. It adds a lot of nutty deliciousness to soups and dishes like this one.

20160107 Cassoulet

You will need:

  • 1 lb sausage, uncased (I used mild Italian)
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 1/2 c (~ 8 oz) dried white beans (I used Great Northern)
  • 2 cans (14.5 oz) diced tomatoes with their juices (I used some seasoned with basil, garlic and oregano)
  • 3 c low-sodium chicken stock
  • 3 t fresh thyme, de-stemmed and roughly chopped
  • 1 Parmesan rind (optional)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet (or your Dutch oven if using), brown the sausage with the onion and garlic over medium heat. Stir frequently to break up the sausage.
  2. Remove from heat and transfer to your slow cooker (or leave in the Dutch oven).
  3. Mix in the white beans, diced tomato, chicken stock and thyme.
  4. Add the Parmesan rind if using.
  5. Cook on LOW for 7-8 hours or HIGH for 5. The beans should be soft and plump.
  6. Season with salt and pepper to taste.
  7. Serve with crusty bread and your favorite salad.
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Spinach Tortellini Tomato Soup

June 4, 2015

This soup is a quick on to put together. For an easy dinner, add a side salad and some crusty bread!

You will need:

  • 2 T olive oil
  • 1 lb sweet Italian sausage, removed from casings (optional if you want a vegetarian soup)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, peeled
  • 2 cans (14.5 oz each) diced tomato with their juices
  • 32 oz low sodium broth
  • 1 t oregano
  • 1 t dried basil
  • 1/2 t crushed red pepper flakes
  • Salt and pepper, to taste
  • 12 oz refrigerated┬áspinach tortellini
  • 9 oz fresh baby spinach

20150421 Tortellini Soup

Then you will…

  1. In a large stock/soup pot, heat the olive oil over medium heat.
  2. If using, add the sausage. Cook stirring frequently until crumbled and starting to brown.
  3. Add the onion and cook another 5 minutes, or until the onions are starting to soften and brown.
  4. Meanwhile, blend together the garlic cloves and one can of the diced tomatoes with their juices until finely pureed.
  5. Add the garlic-tomato mixture to the pot with the sausage and onions. Stir together.
  6. Add the other can of tomatoes to the pot along with the broth, oregano, basil and red pepper flakes.
  7. Season with salt and pepper to taste.
  8. Stir in the tortellini and allow to cook for time on the package.
  9. With about one minute left, stir in the fresh spinach to wilt it.
  10. Serve hot!
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Tomato and Mushroom Soup with Barley

November 16, 2014

This is a simply, earthy soup that is perfect for the fall. D and I just got back from getting married, and we returned to a crisp day that demanded soup. We didn’t want anything that took too long to put together. This was the perfect solution!

20141116 Mushroom Barley Soup 01

You will need:

  • 2 T unsalted butter
  • 2 T olive oil
  • 1 large sweet onion, sliced thin
  • 4 cloves garlic, minced
  • 16 oz baby bella mushrooms, sliced
  • 1 T dried thyme
  • 1/2 c sherry (or white wine)
  • 1 can (6 oz) tomato paste
  • 4 T miso paste
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (14.5 oz) white beans, rinsed and drained
  • 4 c beef stock (or whatever stock makes you happiest)
  • 1/2 c barley
  • Salt and pepper, to taste

Then you will…

  1. In a large soup pot, melt the butter with the olive oil over medium-low heat.
  2. Add the onion and garlic, stirring to coat.
  3. Allow to soften about 5 minutes.
  4. Add the mushrooms and thyme to the pot. Cook until the liquid is evaporated, and the mushrooms are lightly browned. Stir occasionally.
  5. De-glaze the pan with the sherry or wine. Scrape up the browned bits from the bottom of the pan; allow some to cook off for about 3 minutes.
  6. Mix in the tomato paste, miso, and the vinegars.
  7. Stir in the diced tomatoes and beans.
  8. Add the stock and bring to a bubble.
  9. Season with salt and pepper to taste.
  10. Stir in the barley and allow the soup to simmer until the barley is tender (about an hour).
  11. Serve with warm, crusty bread.
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French Onion Soup

February 7, 2014

My apartment smelled awesome after making this soup. It is a soup that requires time, because you want to caramelize the onion really, really slowly. However you just let it do its thing, so it is not very hands on intensive. It was the perfect end to a snowy day. If you want to go all out, add some crusty bread and shredded Gruyere cheese.

20140203 Onion Soup 01

You will need:

  • 1 stick unsalted butter
  • 5 large yellow onions, halved root to tip and sliced thin
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 c red wine
  • 2 t Worcestershire sauce
  • 8 cups stock (I recommend half chicken and half beef)
  • Salt and pepper to taste

Then you will…

  1. Melt the butter in a large stock pot over medium-low heat.
  2. Add the onions and stir to coat with the butter.
  3. Cook 30 minutes, stirring occasionally.
  4. Cover and cook another 90 minutes over low heat, stirring every 20-30 minutes.
  5. Stir in the thyme and bay leaves.
  6. Remove the cover and continue to cook over medium-low heat until any excess water is gone and the onions are caramelized deliciously.
  7. Add the garlic and half of the wine to deglaze the pan. Allow most of the wine to cook off.
  8. Remove the thyme stems.
  9. Mix in the remaining wine, Worcestershire and the stock.
  10. Bring to a simmer and then allow to simmer another 30-45 minutes.
  11. Remove the bay leaves.
  12. Season to taste with salt and pepper.
  13. Enjoy with some crusty bread and Gruyere cheese melted on top!

20140203 Onion Soup 02

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