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Posts Tagged ‘soup’

Beef Barley Soup

January 3, 2013 by erinRD

Adapted from Gina’s Skinny Recipes

My husband has been sick lately and when he’s sick he usually asks me to pick up some Campbell’s Beef Barley soup. When he was little, he ate that when he was sick and it’s comforting to him. I decided to make this instead and I think it’s better and healthier than Campbell’s version!

1 Tablespoon olive oil
1 pound lean beef round stew meat
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
3 cups beef broth, low-sodium, fat free
3 cups water
salt and pepper, to taste
2 bay leaves
3/4 cup dry barley

Directions:
1. Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.
2. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.

3. Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.
4. Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Serves 5.

Taste Test: Absolutely delicious! Comforting, warm, easy and yummy!

Category Uncategorized | Tags: barley,beef,carrots,soup | No Comments
Roasted Tomato Bisque

September 18, 2012 by erinRD

Adapted from Tyler Florence

Summer means tomatoes and although the end of summer is near, I’m sure there are other people out there wanting to use up the last of those delicious garden tomatoes. I froze some tomatoes that I received from people earlier in the summer. I was planning on using it for spaghetti sauce but this soup sounded too delicious to pass up and I’m so glad I didn’t!

2 1/2 pounds fresh tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
1 Tablespoon extra-virgin olive oil
2 carrots, diced
1 celery stalk, diced
Salt and freshly ground black pepper, to taste
1 quart vegetable stock, low-sodium, fat free
2 bay leaves
2 Tablespoons butter
1/2 cup chopped fresh basil leaves, optional
1/4 cup heavy cream

Directions:
1. Preheat oven to 450 degrees.
2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot over medium heat. Add butter, carrots and celery. Cook until softened.
4. Add chicken stock, bay leaves and basil Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
5. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream. Season to taste with salt and freshly ground black pepper. Serves 4.

Taste Test: Roasting tomatoes is the only way to make this soup. It brings out such a robust flavor of the tomatoes and is a delicious base. This was probably the best tomato soup I’ve ever had!

Category Uncategorized | Tags: bisque,carrots,celery,roasted tomato,soup,tomato | No Comments
SRC: Spicy Shrimp Bisque

August 13, 2012 by erinRD

We had record heat here in Chicago this summer. Multiple days of 100 degree weather was not normal and not fun for us. With a newborn, it was worse because we were stuck inside and unable to go to the zoo or even for a walk!

Finally it is starting to cool down and feel like a normal summer. It’s been in the 70′s lately and it’s making me more excited for Fall – my favorite time of the year! When I saw this soup on Lynne’s blog, I knew I had to make it for this months Secret Recipe Club! It sounded delicious and reminded me of cooler weather to come!

Adapted from Cafe LynnyLu

3 Tablespoons unsalted butter
1 yellow onion, thinly sliced
1 medium carrot, thinly sliced
2 large cloves garlic, peeled and thinly sliced
2 pounds raw shrimp, shelled and deveined
4 plum tomatoes, coarsely chopped
3 tomatillos, coarsely chopped
1 chipotle in adobo with added sauce, chopped
4 cups fish stock
1/2 cup fine fresh bread crumbs
1/2 cup heavy cream
2 Tablespoons dry sherry, optional
Salt, to taste
Pinch cayenne or Old Bay

Directions:
1. In a heavy saucepan, melt the butter. Add the onion, carrot and garlic and sauté, stirring until slightly softened, about 5 minutes.

2. Add the plum tomatoes, tomatillos and the minced chipotle in adobo along with the fish stock and cook until tomatoes and tomatillos have softened, about 10 minutes.

3. Process the mixture until finely chopped with an immersion blender.

4. Reserve about 24 shrimp (or roughly half of the shrimp) and add the remaining shrimp and bread crumbs to the pot. Cook over medium heat until the shrimp turn pink and are opaque and the bread crumbs have softened, about 3 minutes. Using your immersion blender, puree the soup until smooth.
5. Still on medium heat, add the cream, sherry, salt and the cayenne or Old Bay seasoning. Cook for another 2 minutes to blend the flavors. Taste and adjust the seasoning.
6. Chop the reserved shrimp into 1/2-1-inch pieces. Just before serving, add the shrimp pieces to the soup and cook until pink and opaque, 1-2 minutes longer.
7. Ladle the soup into bowels and add a sprinkling of Old Bay Seasoning, if desired. Serves 6.

Nutritional Notes: I had a little bit of trouble finding fish stock, but I ended up finding it at Whole Foods in the freezer section. I called Trader Joe’s and my local store didn’t carry it there.

Cut down on the heavy cream if you want to reduce the fat and saturated fat of this recipe. Although the levels aren’t too bad with the amount required in this recipe.

I had never used tomatillos before, which is surprising considering that I love Mexican food and tomatillos are found in a lot of Mexican food. They are the main ingredient in the green salsa (Salsa Verde) you find at your local Mexican restaurant.

Taste Test: Delicious! Wholesome Husband and I both enjoyed this soup! We are big shrimp fans and this definitely did not disappoint!

I’ll leave you with a picture of my son Dylan Thomas – who turned 3 months yesterday!

Category Uncategorized | Tags: bisque,chowder,seafood,shrimp,soup,tomatillos | 13 Comments
Acorn Squash Soup

September 29, 2011 by erinRD
Adapted from Guy Fieri

Ingredients

1 whole acorn squash, approximately 4 cups when cooked
3 shallots, diced
3 garlic cloves, peeled
2 Tablespoons extra-virgin olive oil
½ Tablespoon salt
½ Tablespoon pepper, freshly cracked, plus more for seasoning
2 Tablespoons unsalted butter
2 cups chicken stock, low-sodium
¼ teaspoon cayenne
¼ teaspoon white pepper
1 teaspoon sage, dry
¼ cup heavy cream
½ Tablespoon Worcestershire sauce
¼ cup grated Parmesan

Directions
1. Preheat the oven to 350°
2. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.
3. Add 1 diced shallot and 1 garlic clove on each squash half. Drizzle with 1 Tablespoons of olive oil and season with ½ tablespoon each of the salt and freshly cracked pepper.
4. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash.
5. In a large Dutch oven, heat 1 Tablespoon of the olive oil and the butter over medium-high heat and when the butter is starting to foam, add the remaining diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes.
6. Deglaze with ½ cup of the chicken stock and stir. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a immersion blender. The mixture will be very thick.
7. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in ¼ cup of the Parmesan and turn heat to low.
8. Serve with a fresh crack of black pepper and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve. Serves 4.
Nutrition Notes

Acorn Squash is loaded with vitamins, fiber, potassium and carotenoids!

Taste Test

Delicious! Dare I say that I liked it more than my Butternut Squash Soup? I was a little concerned about adding the Worcestershire sauce, but it really worked! It had a great smokey kind of flavor and Wholesome Husband and I both loved it!
Category Uncategorized | Tags: acorn squash,fall recipes,soup,squash | 1 Comment
Bacon Corn Shrimp Chowder

August 11, 2011 by erinRD

Every time I read the word “Chowder” I feel like I should be pronouncing it with a East Coast accent….. “Yo! Youz want some Chowda?”

Please tell me I’m not alone in this.

Anyone?

Okay… moving on…

Bacon Corn Shrimp Chowder
Adapted from Cooking Light

6 slices center-cut bacon, chopped
1 cup onion, chopped
1/2 cup celery, diced
1 teaspoon chopped fresh thyme
1 garlic clove, minced
4 cups fresh or frozen corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth
3/4 pound peeled and deveined medium shrimp
1/3 cup half-and-half
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Directions:
1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. (Or if you have an immersion blender, turn on low and blend for a few seconds until slightly blended but still chunky). Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup. Serves 4. Nutrition info from Cooking Light.

Nutritional Notes: Corn is actually and grain. If it comes from the reproductive part of the plant, it’s a fruit. If it comes from the vegetative part of the plant, it’s a vegetable. Pretty interesting! Corn gets a bad rap because of the processed corn syrup found in so many foods these days. But corn is actually very good for you!

Corn is high in fiber, and it’s loaded with antioxidants including carotenoids. It’s a good source of energy-producing vitamin B1, vitamin B5, and phosphorus, heart-healthy folate and free radical-scavenging vitamin C and manganese!

Taste Test: It seems silly to be eating ~~soup~~ chowder in the summer but this was actually light and refreshing. The yummy summer corn helped make this dish a winner. Plus the bacon. Obviously!

Happy Thursday! Weekend almost here!!

Random Thought of the Day:

Love is just a word until someone comes along and gives it meaning. ♥

Category Uncategorized | Tags: bacon,chowder,corn,shrimp,soup | 1 Comment
Tomato Orzo Soup

March 7, 2011 by erinRD

First things first.

A little cuteness for your Monday.

My Dad took a great picture of Keenan recently and I wanted to share how handsome he is!

What a ham!

Ok – on to the food….

I love tomato soup but The Husband is not a huge fan. When I saw this recipe I couldn’t pass it up. It looked so delicious!

Tomato Orzo Soup
Adapted From Stephanie Cooks

1 cup onion, diced fine
1/2 cup celery, diced fine
1/2 cup carrot, diced fine
2 Tablespoons olive oil
4 cloves garlic, minced
3-4 roasted red peppers
1 (28 ounce) can diced tomatoes
1 (28 ounce) can fire roasted tomatoes
1 carton (32 ounces) vegetable stock, low-sodium
cracked black pepper
1 1/4 cup orzo pasta
2 Tablespoons chopped fresh basil

Directions:
1. Add olive oil to large stockpot on medium-high heat and then add in onions, celery, and carrots. Cook stirring, 6-7 min.

2. Add chopped garlic and roasted red pepper. Cook 2 min, until vegetables are tender.

3. Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with pepper and add basil.
4. Add orzo. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

4. Ladle into warmed bowls to serve. Garnish with basil. 6 servings (2 cups per serving).

Nutrition Notes: Orzo is a large rice-shaped pasta from Italy. It looks so small when you put it in the soup but it gave the soup a great texture when it was cooked! This soup is packed with fiber and for 2 cups, it is low in calories and fat!

Taste Test: This soup was not my favorite tomato soup but it was still delicious. Next time I will try to use my immersion blender before I put in the orzo to make the soup thicker. Also, this made a ton of soup. For The Husband and I, next time I will cut it in half but it would also freeze really well!

Category Uncategorized | Tags: basil,orzo,soup,tomato | No Comments
Black Bean Soup

March 4, 2011 by erinRD

My awesome photographer friend Mark sent over this recipe saying this was one of his favorites so I knew I had to try it! I love black bean soup and this recipe sounded delicious especially since The Husband is a huge fan of anything with bacon in it.

Typical guy

Black Bean Soup
Adapted from Food Network from Mark

4 slices bacon, center cut, finely chopped
1 medium onions, chopped
3 garlic cloves, pressed
1 cup reduced-sodium chicken or vegetable broth
1 (15 ounce) can fire roasted tomatoes
1 Tablespoons ketchup
1 teaspoon Worcestershire sauce
1 Tablespoon chili powder
1/2 Tablespoon cumin
2 (15 ounce) cans black beans, drained but not rinsed
Freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish (optional)
Grated cheddar, for garnish (optional)
Avocado, for garnish (optional)

Directions:
1. Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to release the fat, about 4 minutes. Drain grease, if any.
2. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.

3. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with pepper.
4. Meanwhile, chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes.
5. Stir in the lime juice. Serve with the garnishes. Nutritional information does not include sour cream or cheddar cheese but it does include the avocado. Yields 4 (~ 2 cup) servings.

Nutrition Notes: I put onions and garlic in basically all of my dishes. Quercetin is one of the most powerful flavonoids (natural plant antioxidants) and it’s found in highest concentrations in onions (higher in red onions). Studies show it helps protect against cancer. Chop onions for the maximum phytonutrient boost.

Did you know that the flavonoids in onion tend to be more concentrated in the outer layers of the flesh? To maximize your health benefits, peel off as little of the edible portion as possible when removing the onion’s outermost layer.

Taste Test: I agree with Mark – this was my favorite black bean soup. Maybe it was the addition of the bacon or the delicious avocado on top but this recipe is definitely a keeper!

Enjoy your weekend!

Category Uncategorized | Tags: avocado,bacon,black bean soup,black beans,onions,Quercetin,soup | 4 Comments
Minestrone Soup

February 18, 2011 by erinRD

Happy Friday everyone!

This warmer weather in Chicago has everyone – including me, in a better mood! This glimpse of spring is just what we all needed. The snow (all 21+ inches) has all melted and I am ready to get outside and run with my doggie again! Hooray!

Although the husband is tired of having soup – I can’t help myself. I love soup! Suck it up husband!

Minestrone Soup
Adapted from Food Network

1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup carrots, chopped
1 celery stalk, chopped
1 (28 oz) can fire-roasted diced tomatoes
2 (15 oz) can white beans, drained, rinsed (cannellini or navy)
4 cups fat free low-sodium chicken or vegetable broth
1 teaspoon fresh rosemary
2 bay leaves
2 Tablespoon chopped fresh basil
1/4 cup chopped fresh Italian parsley leaves
salt and fresh pepper
1 medium zucchini, chopped
2 cups chopped fresh kale
6 ounces small whole wheat pasta like elbows
1 oz chunk of good Parmesan cheese rind, to top

Directions:
1. In a large soup pot, brown onion and garlic in olive oil until slightly browned – about 5 minutes. Add in celery and carrots and cook for 5 more minutes.
2. Add in tomatoes, beans, broth and spices. Bring to a boil and turn down heat to low. Simmer for an hour.
3. Add zucchini, kale and pasta. Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and black pepper.
4. Ladle soup into bowls and top with extra parmesan cheese.

Nutrition Notes: Kale is in the same family as broccoli and cabbage. Like many vegetables it is packed with antioxidants that have been show to lower the risk of bladder, breast, colon, ovarian and prostate cancers. Kale has seven times the beta-carotene of broccoli and is rich in fiber, calcium, lutein, iron, and Vitamins C, and K. Also, 1/2 cup of kale is only 36 calories but it provides almost 195% of your daily vitamin A needs.

Add kale to salads, soups, or sauté with garlic onion and olive oil for a delicious side dish. Also, check out this video on how to make kale chips.

Taste Test: Minestrone soup is a classic. It never disappoints and it’s always delicious, filling and loaded with healthy veggies.

Category Uncategorized | Tags: kale,minestrone soup,soup,vegetable soup | No Comments
Beef Potato Quinoa Soup

February 12, 2011 by erinRD

I love having weekends with nothing to do. Usually I end up in the kitchen cooking, baking and experimenting with recipes and things. This weekend is extra great since a local radio station is playing 90s music all weekend! Yeees! I love that music – takes me back to high school. I’m currently in my kitchen singing to Pearl Jam, Cake, Garbage, Nirvana, The Verve, and Savage Garden.

Let’s get on to the FOOD!

Beef Potato and Quinoa Soup
Adapted from Laylita’s Recipes

2 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (15oz) fire roasted diced tomatoes
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground white pepper
1/4 cup fresh chopped cilantro, divided
1/2 lb beef, cubed beef tenderloin
8 cups beef broth
1 carrot, peeled and sliced
2 medium potatoes, cubed
1 cup quinoa, dry
salt and pepper to taste

Directions:
1. Saute oil in a large pot, add onion and garlic and sauté until soft over medium heat, about 3 minutes.
2. Add diced tomato, cumin, paprika, white pepper, 1/8 cup cilantro and cook another 2 minutes. Add beef, broth, carrot and bring to a boil.
3. Cover and simmer on low about 1-1/2 hours, until meat is tender.
4. Add potato and quinoa and cook an additional 45 minutes on low. Add remaining chopped cilantro and serve.

Nutrition Notes: Quinoa (pronounced keen-wah) is not technically a grain like most may think, it is a seed and actually a relative of green leafy vegetables like spinach and swiss chard. Not only is quinoa a complete protein (contains all 9 essential amino acids) it’s also high in fiber, manganese, copper, riboflavin (vitamin B2) and iron. If you are prone to headaches, adding magnesium rich foods can help relax blood vessel constriction. Magnesium can also help reduce hypertension and help with heart arrhythmia’s. Use quinoa in place of rice in any recipe to add more protein and nutrients.

Taste Test: Latin American dishes are always filled with tons of unique flavors and this one is no exception. Perfect on a cold winter night!

————————————————————————–

Basic Quinoa

It is recommended that you soak and rinse the seeds well before cooking. Once cooked the seeds expand about 4 times their original size, so 1 cup of uncooked quinoa seeds yields about 4 cups cooked quinoa. Preparation is simple: 1 cup quinoa takes 2 cups water or broth and is done in about 15 minutes.

Directions:
1. Wash quinoa and add to a medium saucepan.
2. Add water or broth, salt and boil, covered for 15 minutes or until all the water has absorbed. You will know when they are cooked when they are fluffy and you see a small white thread around each seed.
3. Fluff with a fork. You can store it in the refrigerator for 3 or 4 days and reheat in the microwave.

Category Uncategorized | Tags: beef,complete protein,magnesium,migraines,potato,quinoa,soup | 1 Comment
Curried Butternut Squash Lentil Soup

February 3, 2011 by erinRD

Snow Day #2 here in Chicago. I literally can’t get my car out of the garage with the 6 foot snow drifts. Hopefully someone comes down the alley with a plow on their truck or a lot of people are going to continue to be stuck at home.

Here is our front door. The snow drifts are insane!

Even thought I am tired and sore from shoveling like a crazy woman yesterday (see pic above), I ran 3.5 miles today on the treadmill. Go me!

Have you noticed? I am loving a warm bowl of soup lately… I warned the husband – get ready for a lot of soup! Luckily he is not picky.

Curried Butternut Squash Lentil Soup
Adapted from Eat Live Run

1 butternut squash (about 3 lbs)
2 Tablespoon extra virgin olive oil, divided
salt and pepper to taste
1 medium sized yellow onion, chopped
1 T fresh ginger, minced
2 cloves garlic, minced
1 15-oz can fire roasted diced tomatoes
1 cup lentils, dry
4 cups chicken or vegetable stock, low sodium
2 teaspoons curry powder
1/4 teaspoon cayenne (or to taste)
cilantro to garnish

Directions:
1. Cut your butternut squash in half and drizzle with 1 Tablespoon olive oil, salt and pepper. Place on a baking sheet.
2. Roast in a 400 degree oven until soft – about an hour, depending on how big your squash is.

3. Heat the remaining 1 Tablespoon of olive oil in a large saucepan over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.
4. Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.
5. Add the can of diced tomatoes, lentils, chicken stock, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil are cooked through.
6. Top bowls with fresh chopped cilantro right before serving.

Nutrition Notes: Butternut squash is technically a fruit since it contains seeds and it’s loaded with fiber, potassium, vitamin B6 (essential for the proper functioning of both the nervous and immune systems), and folate. The orange color indicates its presence of carotenoids, shown to protect against heart disease. I’m sure you’ve heard of beta-carotene, which is in carrots as well. Your body automatically converts beta-carotene to vitamin A and this vitamin is identified to protect against breast cancer and age-related macular degeneration. Additionally, in a 1-cup serving you get nearly half the recommended daily dose of antioxidant-rich vitamin C. Load it up!

Taste Test: If you like curry and Thai food, you’ll love this soup. The butternut squash chucks were a delicious sweet addition to the other flavors and the lentils added a great texture to the soup.

Category Uncategorized | Tags: beta-carotene,butternut squash,curry,lentils,soup,vegetarian | 2 Comments

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Posts Tagged ‘soup’

Ingredients

Directions

Nutrition Notes

Taste Test