Archive | Soups/Stews

yummy soups

Veggie Chili

Spring is in the air, but with these foggy nights and mornings, chili remains on my brain, This vegetarian chili is packed with vegetables and beans – satisfying and good for you. Delicious served with Maple Corn Bread, the leftovers just get better, so make the whole pot and eat it all week or freeze it for a later date. Enjoy!

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Black Bean Soup with a Hint of Orange

For Valentine’s Day, my husband gave me the Sunday Soup cookbook and a Le Creuset soup pot. Oh, heart be still…

This version of black bean soup has a great combination of tang and heat from interesting ingredients ~ chorizo and fresh orange juice. It’s delicious, different and totally on your list of soups to try. I used canned beans. The original recipe called for dried beans, but I am committed to using ingredients in my pantry before buying new, so I changed it up a bit – with great results! I hope you like it too.

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Veggiestrone

Like the Italians, use a rind of Parmesan cheese to give this soup a great boost of flavor. A nice dollop of pesto on top adds a splash of color and a burst of flavor. Delicious! It makes a lot, so freeze it and treat yourself at a later date. It just gets better with time…

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Roasted Red Pepper and Pumpkin Soup

Yield: 8-10 servings Butternut squash serves as a good substitute for the pumpkin. Ingredients: ¼ cup olive oil 2 medium yellow onions, chopped 2 teaspoons minced garlic 2 teaspoons Chinese five-spice powder 2 teaspoons cumin 1 teaspoon salt 6 cups chopped fresh peeled pumpkin 2 12-ounce jars roasted red peppers in water, drained (1 pound […]

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Lentil Soup

Yield: 6 quarts This hearty soup is delicious. For a vegetarian option, leave the sausage out and use vegetable broth. Never throw out rinds of Parmesan cheese – freeze them and use them for soup! 1 pound brown lentils 1/4 cup olive oil 4 cups diced yellow onions (3 large) 1 tablespoon minced garlic 1 […]

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Red Chili

Yield: 6 servings When you don’t want it fancy and you just want it good – turn to this recipe. It’s quick – definitely week night fare. It’s also delicious served as a Chili Mac, over whole wheat spaghetti, topped with cheddar cheese and chopped onions. Ingredients: 1 pound ground pork 1 pound ground beef […]

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Mushroom Barley Soup

Yield: 4 servings I sought out a recipe for Mushroom Barley Soup because I was craving it. When I found this recipe, I was highly skeptical of the process but figured I’d try it anyway. Typically when you make soup, you start by sauteing vegetables, most often onion, carrot and celery. Then you add some seasonings to […]

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Chicken Posole

Yield: 4 quarts (feeds 6-8 as a main course) I buy chipotle chilis in adobo sauce and puree them in the food processor. Serve this soup with chopped avocado, thinly sliced radishes and shredded cabbage for garnish. If you have leftovers, it freezes well. Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 4 cloves […]

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Chipotle Pork and Bean Soup

Yield: 4-6 servings I buy a small can of chipotle peppers in adobo sauce, puree the whole thing in my food processor, and transfer it to a plastic container. The puree keeps like this in the fridge for months and can be used by the teaspoon or tablespoon to add flavor to all sorts of […]

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Mango Gazpacho

Yield: 20 2.5-ounce dessert shots Honestly – I use frozen mango chunks (thaw them first). Here’s why. Frozen fruit is picked at its peak of ripeness and then flash frozen. That’s a good thing. The problem with frozen fruit can be that upon thawing, it loses its shape. In a preparation like this, where the […]

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