Tag Archives: Soup

Black Bean Soup for Recipe Friday

A couple of weeks ago I decided I wanted to try something new, and looking at what I had on hand I came up with this recipe. I decided to use black beans because they are my son’s favorite type of beans. My husband said he thought this soup might be better than chili, and my son said he liked it better than “the other bean soup,” by which he meant white bean soup with ham. I have to agree that it did turn out pretty good for a recipe I made up as I went along.

What really made the consistency of this soup turn out how I wanted it to was that I used my new Pampered Chef food chopper. It was also what allowed me to use some dried peppers I’ve had in the fridge for a while and didn’t know how to chop.

Black Bean Soup

Ingredients:

1 ½ lbs beef stew meat
1 sweet onion
½ oz dried Pasilla chili pepper
1 Tbsp olive oil
1 Tbsp beef bouillon or 1 can beef broth
1 sweet red pepper
2 small carrots
1 can diced tomatoes
3 cans black beans
1 can corn
1 tsp Spice Island’s chipotle pepper seasoning
½ tsp cumin
6-7 drops Tabasco sauce
2-3 cups water
Salt and pepper to taste

Directions:

Cut beef stew meat into very small pieces (¼ inch size). Dice onion and Pasilla pepper into very small pieces using food chopper. Heat olive oil in a 4 quart pot. Add beef, onion, and pepper, and sauté until beef is browned. Add beef bouillon and 1 cup water, or beef broth, and let meat simmer on medium heat. Dice red pepper and two peeled carrots. Add to pan. Add one can diced tomatoes. Add chipotle pepper, cumin, and salt and pepper. Cover and simmer on low heat for 20 to 25 minutes.

Rinse black beans and add to the pot. Add corn and enough water to reach desired consistency. Add Tabasco sauce. Cover and simmer for another 15 minutes. Salt and pepper to taste. You can also add a bit more chipotle pepper at this point if you want spicier soup. Serve with corn chips, Fritos, or crackers.

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Vegetable Beef Soup for Recipe Friday

Last weekend I bought some beef stew meat, but when I pulled it out of the fridge on Monday I didn’t feel like making Beef Stew. So I looked in the vegetable drawer and the cupboard to see what I had on hand, and came up with this Vegetable Beef Soup recipe.

The family seemed to really like it, and I thought it was delicious. Plus it was healthy and high in fiber. I served it with Sesame Garlic Toast.

Vegetable Beef Soup

Ingredients:

1 ½ lbs beef stew meat
1 tbsp light olive oil
½ sweet onion
2 stalks celery
2 cans beef broth
1 medium parsnip
3 medium carrots
1 can white kidney beans
1 cup frozen peas
½ – 1 cup frozen corn
1 -2 cups water
1 tsp marjoram
1 tsp thyme
1 tsp sage
salt and pepper

Directions:

Cut beef stew meat into bite size pieces. (I actually use kitchen scissors to do this instead of a knife.) Heat olive oil over medium heat in a 4 quart cooking pot. Add meat, salt, and pepper. Cook and stir until browned. Chop onion and celery into small pieces. Add to pot and stir. Let simmer until veggies are tender. Add beef broth, reduce heat, and simmer. Peel parsnip and cut into small pieces. Peel carrots and slice into pieces. Drain and rinse kidney beans. Add parsnip, carrots, beans, and herbs to the pot. Add 1 cup of water and let simmer for 20 minutes or until carrots are tender. Add peas and corn. Salt and pepper to taste. Simmer for 5 to 10 more minutes.

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Bean Soup for Recipe Friday

For Thanksgiving dinner this year we had a spiral honey ham. It was almost a 6 lb ham, and there are only three of us (okay, the dog did get a little, too), so we had lots of leftovers. After having eaten just ham and stuffing reheated for lunch two days in a row I wanted something different. So I decided to make bean soup. I knew I had the beans in the house, and so I decided to wing it. The resulting recipe was easy and delicious. I served it with refrigerator biscuits. Sorry I forgot to take pictures.

My son’s best friend was over and we offered him some, but he doesn’t like beans. His loss!

Super Easy Bean Soup

Ingredients:

½ sweet onion
2 stalks celery
1 orange pepper
2 tbsp butter
1 12-oz can V-8 Juice
1 can ready cut tomatoes
2 cans white beans
1 can white kidney beans
1 to 2 cups ham cubes
Pepper
½ tsp garlic salt
1 tsp marjoram
1 tsp thyme

Directions:

Finely chop onion, celery, and pepper. In a 4 quart pot, sauté chopped veggies until tender. Add V-8 Juice. Rinse one can of white beans and add to the pot. Using a potato masher, partially smash the beans. Add tomatoes, remaining cans of beans (rinsed), ham, and herbs and spices. Add 2-3 cups of water. Simmer for 20 minutes.

Note on beans: You can use 3 cans of white beans instead of the kidney beans, but I happened to have on can of white kidney beans and I thought the different sized beans would be fun.

Note on ham: The amount of ham really depends on what you have leftover, or how meaty you want your soup.

Note on garlic salt: Be careful with the garlic salt. Since ham is pretty salty, too much added salt will make the soup too salty.

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Chicken Noodle Soup for Recipe Friday

This post sort of includes two recipes, not just one. Last weekend, they were having a buy-one-get-one-free sale on large packages of chicken breast at my local Safeway, so I bought two packages. To make sure it all got used up and nothing went to waste, I decided to make some cooked chicken for use in other recipes. So the first recipe is just chicken.

Chicken for Recipes

Ingredients:

3 lbs boneless, skinless chicken breast
1 clove garlic
1 tsp parsley
1 tsp salt
Water

Directions:

Place chicken breasts in a 4 ½ quart pot and cover with water. Add chopped garlic clove, parsley, and salt. Bring to a boil. Reduce heat to medium and cook for approximately 30 minutes or until chicken is cooked through. Pour off broth into a container for use in chicken soup. Fill pan with cold water to cool chicken. Chop cooled chicken into bite size pieces. One half will be used for soup, and the rest can be used for chicken alfredo or chicken and rice. I put my extra in a ziplock bag and put it in the freezer for next week.

Some people might think that soup isn’t hardy enough for dinner. But this soup is definitely filling and nutritious. The egg noodles are the best part, but you have to be careful with them because they expand a lot. The first time I made soup with dry egg noodles, there was hardly any room in the pan for anything else! When you first add them to the broth, it looks like it won’t be enough, but trust me that 4 handfuls is plenty. This recipe made enough for three of us for dinner, plus a leftovers lunch for me. Mmmmm.

Chicken Noodle Soup

Ingredients:

3 cooked chicken breasts, chopped
Reserved broth from boiling chicken
2 cans chicken broth
2 – 3 cans water
4 handfuls dry egg noodles
1/2 sweet onion, chopped
6 oz shredded carrots or 2 large carrots chopped
1 can white beans
1 tsp marjoram
1 tsp rosemary
1 tsp parsley
Salt and pepper to taste

Directions:

Put broth in a 4 ½ quart pot. Add noodles and bring to a boil. Add onion and carrots. Boil for 15 – 20 minutes or until noodles are slightly tender. Add chicken, beans, herbs, and enough water to cover everything. Continue to cook over medium heat for another 10 – 15 minutes. Add salt and pepper to taste. Serve with crackers or biscuits. (I served it with refrigerator biscuits.)

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Chili with Beans for Recipe Friday

More snow storms are on the way on the east coast, and it’s not all the warm here in the Pacific Northwest, either. Winter still has a way to go before spring arrives. So here’s my chili recipe to go with it to warm you up.

I suspect there are hundreds of chili recipes. Some have beans and some don’t. Some have meat and some don’t. I’ve even heard of chili with turkey or tofu, though you’ll never find either in my house. A lot of people swear by starting with dry beans and soaking them, but I’ve never had much luck with soaking beans. As long as you rinse the canned variety well, I find they work just fine and you don’t have to plan so far ahead when you want to have chili. If you have all of the ingredients on hand, this recipe takes less than an hour from start to finish. It results in more of a soup-like chili than some I’ve had and is similar to how my mom always made it.

For many years when my son was young we didn’t have chili very often because he refused to eat beans. He was not generally a terribly picky eater, but he drew the line at beans of any kind. Then one time, about four years ago, we were eating in a bar-b-q restaurant in Keystone, South Dakota, which is near Mt. Rushmore. Every meal came with baked beans. My husband and I were teasing our son and commenting how delicious the beans were and that it was a good thing our son didn’t like them, because that meant there was more for us. So he said, “Give me those beans,” with the intention (he told us later) of trying them and proving they were awful. Instead, he discovered they were awesome! He’s been eating beans of all kinds ever since. Even in this chili!

Chili with Beans

1 lb ground beef
1 sweet onion, chopped
1 red pepper, chopped
1 clove garlic, finely chopped
2 cans ready cut tomatoes
1 can tomato sauce
1 can red kidney beans
1 can black beans
2 tsp Mexican oregano
Lots of chili powder
1 tsp chipotle chili powder
A few dashes of hot sauce
Salt and pepper to taste
Water, if needed, for desired consistency

Fry ground beef. Remove excess grease. Add onion, red pepper, and garlic and stir for about 5 minutes for the veggies to get a bit tender. Add spices. Stir in tomatoes. Simmer for 10 minutes. Add tomato sauce. Rinse beans and add both cans. Add a can or less of water to reach desired consistency. Let simmer about 10 minutes. Taste to see if you need more chili powder, salt, or pepper. Simmer another 10 minutes and serve with corn bread, biscuits, or crackers.

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Potato Soup for Recipe Friday

It’s still technically summer, but the days are getting cooler, and the nights even more so. Fall is quickly approaching and so I have soup on the brain (and soon in my stomach!)

This Potato Soup recipe is one I adapted from several others in various cookbooks I have. Potato is my favorite soup, especially if it has bacon in it. If you are vegetarian, I suppose you could make this without the bacon, but it won’t be as tasty! With some biscuits or toasted bread on the side, this soup can make a whole meal. But be warned, it is not low-fat or low starch!

Potato Soup

Ingredients:

4 large potatoes, peeled and cubed
3 cans chicken broth
1 can  water
½ large sweet onion, chopped
2 stalks celery, chopped
4 slices bacon, chopped
1 tbsp olive oil
1 cup heavy whipping cream
2-3 tbsps corn starch
1 tsp marjoram
1 tsp summer savory
½ tsp onion powder
Salt and pepper

Directions:

Combine broth, water, potatoes, salt and pepper in a 4 quart stock pot. Bring to a boil and cook until potatoes are tender. Remove ½ of potatoes from broth and reserve. Continue to boil remaining potatoes for a few minutes, then break them up in the broth with a potato masher.

In a small sauce pan, sauté onion, celery, and bacon in olive oil. (Note: I used the pre-cooked microwavable bacon, but regular bacon would work with a bit less olive oil.) Add marjoram, savory, and onion powder. Cook until vegetables are tender and bacon is crisp. Add 2 tbsps corn starch and blend. Add heavy whipping cream and allow to thicken a few minutes, stirring often.

Add creamed mixture to potato and chicken stock, and allow to boil a few minutes. If a thicker soup is desired, mix 1 additional tbsp of corn starch with a small amount of cold water and stir mixture into soup. Return reserved potatoes to soup and stir gently. Add salt and pepper to taste.

Serve with French fried onions and grated cheese on top, if desired.

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Tortilla Soup for Recipe Friday

I’ve decided to start something new on this blog. I’m going to call it “Recipe Friday.” Instead of my regular post, on Friday I am going to post one of my favorite recipes.

Some might say I should just start another blog for this purpose, because it is unrelated to what I normally post. But when I think about all of the stories in the Bible that revolve around food, and the fact that Jesus is the Bread of Life, I think it is a natural addition to this blog.

So here is my first recipe. It is one I got from my mother-in-law. I hope you enjoy it as much as we do.

Tortilla Soup

 Ingredients

2-3 chicken breasts, boiled and shredded
Broth from boiling chicken, plus 1 can chicken broth
1 medium onion, diced
1-2 cloves garlic, chopped
1 Tblsp butter or margarine
1 Tblsp olive oil
1 can diced tomatoes
1 cup salsa
1-2 chipotle peppers in adobo sauce
1 tsp sugar
cilantro
1 cup Monterey Jack or Pepper Jack cheese, cubed
1 avocado, chopped
Tortilla chips
Sour cream

Directions

Saute onions and garlic in melted butter and olive oil. Add chicken broth, chicken, tomatoes, salsa, chipotle peppers, sugar and cilantro. Simmer 20 minutes.

A note about chipotle peppers: These come in a small can with 8 – 10 per can. They can either be chopped (if you want really hot soup) or allowed to just float around in the soup. However, I actually substitute chipotle salsa (increasing salsa to 1 ½ cups) plus add a teaspoon of dried chipotle pepper. But using the whole chipotle does make for a bit spicier soup.

Serving

 To serve the soup, layer tortilla chips, cheese cubes, and avocado in the bottom of the bowl, add hot soup, and top with a spoonful of sour cream.

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