Monthly Archives:

Black Bean Salsa Soup

Black Bean Salsa Soup

Great flavor from a few simple ingredients. That’s what this Black Bean Salsa Soup is all about. And easy too! With a few cans of black beans, a jar of your favorite tomato salsa and some classic herbs and spices, you can serve an excellent and meat-free soup in a jiffy. A couple key points here: the Mexican oregano gives this an earthy flavor that the more popular Turkish oregano that’s used to flavor Italian dishes can’t duplicate. I also like using Coconut Oil with black beans because it adds just a hint of the Tropics, but feel free to substitute olive oil or unsalted butter if you like.

Black Bean Salsa Soup Ingredients

Black Bean Salsa Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon coconut oil
  • 4 15-ounce cans black beans, drained and rinsed thoroughly with cold water. Reserve 1 can.
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 16 ounces salsa
  • 1 quart chicken stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro for garnish
  • Sour cream for garnish
Instructions
  1. Melt the coconut oil in a large Dutch oven or soup pot over medium heat
  2. Stir in the onion and cook for 5 minutes
  3. Add the garlic, cumin, chili powder, oregano and cook 2 minutes
  4. Pour in a bit of the chicken stock to deglaze the soup pot, stirring up any stickies from the bottom of the pot
  5. Add 3 cans of black beans and the salsa; mix to incorporate
  6. Pour in remaining chicken stock and bring to boil
  7. Reduce to simmer and blend the beans and soup with an immersion blender to desired consistency
  8. Pour in the final can of black beans and heat soup through
  9. Finish with lime juice
  10. Serve topped with a spoonful of sour cream and chopped cilantro

Melt 1 tablespoon Coconut OilCook Onions 5 minutesAdd garlic, chili powder, cumin and oreganoCook vegetable spice mixtureDeglaze with a bit of chicken stockVegetable mixture deglazedPour in 3 cans of black beansPour in 16 ounces salsaStir wellPour in rest of chicken stockBlend soup with immersion blenderPour in final can of black beansPour in lime juiceBlack Bean Salsa Soup Ingredients

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Cheesy Broccoli Cauliflower Soup

Rich, creamy and slightly decadent, this cheesy broccoli cauliflower soup is nonetheless absolutely delicious and sure to impress your family and friends. If you like broccoli or cauliflower, then you’ll need no convincing here. But if not everyone shares your love of cruciferous vegetables, this is the soup to bring them on board. Serve this to those who say, “I don’t like broccoli,” or “Cauliflower is gross,” and get ready for a change of attitude!

You can use fresh or frozen broccoli and cauliflower with equally excellent results. Don’t worry about chopping the vegetables too fine if you plan to blend them later as this recipe suggests. The salmon seasoning might seem like an odd thing to include in a non-seafood soup, but it goes very well with cauliflower and rich, cheesy dishes. If you don’t have any on hand, feel free to substitute an equal amount of Old Bay, Cajun or creole seasoning. The lemon juice, added right at the end, helps temper the richness of the cheese and gives the finished dish a nice bit of brightness.
Cheesy Broccoli Cauliflower Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 16
Ingredients
  • 2 cups broccoli, chopped roughly
  • 2 cups cauliflower, chopped roughly
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 6 cups chicken broth
  • ½ teaspoon Chef Paul Prudhomme’s Salmon Magic Seasoning
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 cups half-and-half
  • 10.75-ounce can condensed cream of chicken soup
  • 10.75-ounce can condensed cream of celery soup
  • 1 tablespoon Tabasco sauce
  • 8 ounces sharp cheddar cheese, shredded
  • 2 teaspoons lemon juice
Instructions
  1. In a large Dutch oven or stock pot melt the butter over medium heat
  2. Stir in the onions and cook 5 minutes
  3. Add the garlic, salmon seasoning, black pepper and cayenne pepper and cook 2 minutes
  4. Drop in the broccoli and cauliflower and give everything a good stir
  5. Pour in the broth, bring to a boil
  6. Reduce heat and simmer 5 to 10 minutes, until vegetables are tender
  7. With an immersion blender, puree some of the vegetables, breaking up the larger pieces (this creates a more interesting texture and makes the soup easier to eat)
  8. Pour in the half-and-half and cans of soup
  9. Stir well to fully incorporate
  10. Add the tabasco sauce and cheese
  11. Keep stirring until cheese has melted into the soup
  12. Pour in lemon juice and serve
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Venezuelan Chicken Cheese Soup (Chupe Criollo)

Chupe Criollo and Corn Chips

Known as Chupe Criollo (Creole Soup) in Venezuela, this soup is really a chowder in disguise featuring chicken, cheese, corn, potatoes and one of my favorite herbs – cilantro. In fact, the recipe calls for an entire bunch of cilantro! Whereas cilantro is often used to finish a dish, here part of it is tossed in near the beginning to infuse the broth while the rest is added before serving to give it a final fresh herby punch. Since this is a chicken-and-cheese soup, traditionally you would dump in 4 to 6 ounces of cheese and let it dissolve into the soup shortly before serving. However, other recipes for Chupe Criollo advised against adding a bunch of cheese to the soup unless the entire pot will be eaten the same day it is cooked. The problem being that the cheese collects at the bottom of the soup pot in a large lump. I decided to serve the cheese on the side, and have it available to top off the soup instead of melt in it. Even if that’s not entirely authentic, I can assure you that this is an extremely delicious soup and a great introduction to South American cooking.

Chupe Criollo Ingredients

Venezuelan Chicken Cheese Soup (Chupe Criollo)
 
Author:
Recipe type: Soup
Cuisine: Venezuelan
Ingredients
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 4 garlic cloves, smashed and minced
  • 1 bunch cilantro, chopped
  • 1 teaspoon cumin
  • 1 pound boneless, skinless chicken breast
  • 6 cups chicken stock
  • 1 pound red potatoes, scrubbed and cut into ½-inch pieces
  • 15-ounce can whole kernel corn, drained and rinsed thoroughly with cold water
  • 12-ounce can evaporated milk
  • 4 to 6 ounces mozzarella cheese, shredded
  • Salt and pepper to taste
Instructions
  1. Pour the oil into a large Dutch oven or soup pot and heat over medium
  2. Dump in the onions and cook 5 minutes
  3. Stir in the garlic, half the cilantro, cumin and cook for 2 minutes more
  4. Add the chicken breast, pour in the stock and bring to a boil
  5. Reduce heat and simmer 15 to 20 minutes, until chicken is cooked
  6. Remove chicken, cut into shreds and return to the pot
  7. Add the potatoes and cook for 20 minutes, or so, until fork tender
  8. Dump in the corn and remaining cilantro; pour in the milk and stir well
  9. Taste for seasoning and add salt and freshly ground black pepper as needed
  10. Bring mixture to a simmer and serve topped with shredded mozzarella cheese (It’s also great with a few pickled jalapeno pepper slices, too)
Notes
I had a fully-cooked chicken breast on hand and used it for this go-round. In case you're wondering why that chicken was already cooked!

Heat Olive OilCook onion for 5 minutesAdd garlicStir in cilantroAdd cuminCook herbs and spicesCooked herb and spice mixtureAdd chickenPour in chicken brothReturn shredded chicken to potStir in chickenStir in potatoesCook potatoesAdd cornAdd remaining cilantroPour in evaporated milkMix togetherTop soup with mozzarella cheeseChupe Criollo

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Greek Meatball Lemon Rice Soup

Greek Meatball Lemon Rice Soup

Lemony soups are very popular in Greece, where a basic broth is often padded with orzo or rice along with lemon juice to make a fresh-tasting soup with a citrus tang. Pieces of cooked chicken are a common protein add-on, but I wanted to do something a little different. For this Greek-influenced soup, I use a package of heat-and-eat frozen meatballs and bring them to life by quickly “cooking” them in a bed of sautéed onions before assembling the rest of the soup. You can increase the tartness of this soup with extra lemon juice; however, I recommend starting with 1/8 cup lemon juice and tasting before adding more.

Lemon Rice Meatball Soup
 
Author:
Recipe type: Soup
Cuisine: Greek
Ingredients
  • 2 quarts chicken broth
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 pound frozen meatballs
  • ½ cup basmati rice, rinsed and drained thoroughly
  • ⅛-¼ cup lemon juice
  • Zest of 1 lemon
  • ¾ cup fresh parsley, chopped
  • Pecorino Romano cheese, grated
  • Salt and fresh ground black pepper
Instructions
  1. In a large Dutch oven or soup pot, heat the olive oil over medium heat
  2. Drop in the onions and cook for 5 minutes
  3. Add the meatballs and continue cooking for 2 minutes
  4. Stir in the rice and mix well
  5. Add ½ cup parsley and lemon zest
  6. Pour in broth and bring to a boil
  7. Reduce heat, cover and let simmer for 20 to 25 minutes
  8. Add lemon juice and taste
  9. Stir in remaining ¼ cup parsley and stir
  10. Taste for seasoning and top with grated Pecorino Romano

Meatball Lemon Rice Soup IngredientsHeat Olive Oil

Saute onionAdd meatballs to onionsAdd basmati riceAdd parsleyAdd parsleyStir in lemon zestPour in brothPour in lemon juiceAdd remaining parsleyGarnish with Pecorino Romano Cheese

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

 

 

 

 
Author:

Hot and Sour Chinese Ramen Tofu Vegetable Soup

Hot and Sour Chinese Ramen Tofu Vegetable Soup

This Hot and Sour Chinese Vegetable soup can be prepared entirely in a wok, taking advantage of the cookware’s quick-cooking capabilities and wide sides to keep anything from jumping out. A wok is really a versatile tool, and I love using mine for stir-frying as well as for making soups on the quick. If you don’t own a wok, it’s a worthy investment. I purchased a 14-inch Carbon Steel Wok from the Wok Shop two years ago and have been very happy with it.

So with wok on the burner, I set out on a busy Wednesday night to make a tasty vegetable soup with ingredients I had on hand and that wouldn’t take long to prep and cook. I started with tofu, Napa cabbage, carrots and garlic. Deep in the back of one cupboard I found a package of Ramen noodles and decided to add those, minus the seasoning packet, for some extra body. And for more speedy convenience, some Swanson’s Chinese-style Hot and Sour broth. This was my first soup using a packaged hot-and-sour broth, and it added plenty of flavor out of the gate. I was suspect that it would be more sour than hot, but that’s not the case. One of the broth’s primary ingredients is cayenne pepper, and this liquid does have a bite. My wife thought it was quite spicy, so you might want to cut the broth with some water if you’re not a spice lover. I, on the other hand, drizzled some Sriracha sauce over mine for a final burst of heat. Verdict? A very nice Asian-style veggie soup that came together quickly, was fun to make and had plenty of contrasting textures. Most importantly, it was a very flavorful soup.

Hot and Sour Chinese Vegetable Soup Ingredients

Hot and Sour Chinese Ramen Tofu Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Chinese
Serves: 6
Ingredients
  • 1 Napa cabbage, cut into thin strips, washed and rinsed thoroughly
  • 1 quart Swanson Chinese Hot & Sour broth
  • 2 tablespoons peanut oil
  • 1 package extra firm Tofu, drained and cut into ½-inch cubes
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced thin
  • 1 package Ramen noodles, any flavor (save spice packet for another use)
  • Salt and black pepper
Instructions
  1. Drain liquid thoroughly from tofu and cut into ½-inch cubes
  2. Put the peanut oil into a wok and heat over high
  3. Add the tofu and cook until browned, about 4 to 5 minutes
  4. Remove tofu and let drain on paper towels
  5. Add the garlic and carrots and stir-fry for 2 minutes
  6. Stir in the cabbage, reduce heat to medium and cook 2 minutes
  7. Pour in the broth and increase heat
  8. Break the Ramen noodles into smaller pieces, add to the wok and cook until tender
  9. Taste for seasoning and add salt and freshly ground black pepper as desired
  10. Put the tofu back into the wok and mix everything together

 

Chop, wash and rinse Napa cabbageCut tofu into 1/2-inch cubesHeat peanut oil over high heatAdd tofu to wokStir-fry tofu until brownedStir-fry carrots and garlicAdd Napa cabbageStir-fry vegetablesPour in brothCook Ramen noodlesCook Ramen noodles until tender

Return tofu to wokHeat soup throughServe soupHot and Sour Chinese Vegetable Soup

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

Hungarian Goulash Soup

Hungarian Goulash Soup

Hungarian goulash is one of that country’s best-known and loved dishes and one we generally think of as a stew, but originally goulash was closer to a soup than a stew and this Goulash Soup Recipe version reflects those origins. Stew meets soup in this rich Goulash Soup full of the flavors of Hungary.

Hungarian Goulash Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Hungarian
Serves: 8
Ingredients
  • 1 pound stew beef, cut into ½-inch cubes
  • 2 tablespoons lard, butter or olive oil
  • 1 tablespoon sweet paprika
  • 1 medium onion, diced
  • 2 quarts beef broth
  • 1 green bell pepper, diced
  • 2 carrots, diced
  • 2 pounds red potatoes, diced
  • 1 tablespoon caraway seeds
  • 2 bay leaves
  • Fresh parsley sprigs, chopped
  • Salt and freshly cracked black pepper
Instructions
  1. Drop the lard into a Dutch oven or soup pot and melt it over medium heat
  2. Add onions and saute for 5 minutes or until translucent
  3. Add beef and sprinkle paprika and caraway over the meat and onions
  4. Pour in ¼ cup water and stir until mixture begins to bubble
  5. Pour in 2 quarts beef broth and add bell pepper, carrots and potatoes
  6. Let the mixture simmer until beef and vegetables are tender
  7. Taste for seasoning and add salt, pepper and additional paprika as desired
  8. Pour into bowls and top with chopped fresh parsley or your favorite herbs

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.