Soups ANYTIME to Enjoy

Salads, slaws, veggies, chili, soup, anything you serve with a meal.

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hj USER_AVATAR
Hj
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Soups ANYTIME to Enjoy

Postby Hj » Wed Dec 09, 2009 2:56 pm

Cannelloni Sage Soup

1 to 2 tps. sage fresh chopped
6 T. olive oil
3 garlic cloves chopped
1 lb. cannelloni beans
30 oz. fresh tomatoes skinned crushed or use Hunt's Petite Crushed tomatoes.
1 tsp. salt
1 tsp. black pepper

Drain beans just cover with water in a stock pot- simmer 30 minutes with 1 T. oil- 1 tsp. sage- some salt- n pepper.
Saute in a skillet -garlic n little more sage with rest oil- DO NOT brown it just infuse these flavors - add tomatoes- salt n pepper. Simmer 20 minutes add to beans with a bit more water- simmer 15 more minutes -with a slow bubble -not more than that. Serve with a salad n crusty bread.

Notes~ this is a great soup -using more or little fresh sage.
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Cream of Cilantro Soup
3 to 4 jalapenos stemmed seeded
1 bunch of cilantro
1/2 red onion large
3 garli cloves minced
1/2 stick unsalted butter
7 cups heavy cream
1 cup sour cream

Using a food processor combine jalapenos and cilantro and process until smooth and set aside. Heat butter in medicum saucepan over medium heat and add cilantro mixture and cook about two minutes, stirring. Remove pan from heat and add cream. Lower heat and return pan, watching and stirring so cream doesn't separate. Bring soup slowing up to simmer and cook about 30 minutes to reduce by 1/3. Stir soup often to prevent sticking/scorching. Season with salt and pepper. Stir in sour cream if you want so it is heated

Garnish with any of the following~
chopped avacado
chopped tomatoes
chopped onion
cilantro
crumbled bacon
crumbled tortilla chips

or serve as is.
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Cream of Tomato Soup Easy

2 ripe tomatoes seeded chopped
1/4 c. chicken broth or use some V-8 juice
1/2 tsp crushed garlic or garlic granular to taste
1/4 tsp onion powder
1/4 tsp salt
Accent to taste (optional
1/2 tsp dried basil

add light or heavy cream
Dash of salt-pepper-n cayenne pepper

Blend all ingredients EXCEPT cream n salt -pepper n cayenne until the mixture is smooth. Now add cream n rest of seasonings bring to boil -immediately simmer till thickness you like. Pour mixture in a pot -warm it on stove to temperature you prefer. Be creative with your spices n season soup to your taste.
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Comfort Italian Turkey Sausage Soup
10 servings

3 T. olive oil
1 lb. turkey sausage cut into 1 inch slices

1 bulb fresh fennel chopped
1 white onion medium chopped
1 garlic clove chopped

5 c. chicken stock
30 ozs. fresh tomatoes- skinned n diced or use 28 oz. Hunts Petite Diced Tomatoes
1 tsp. black pepper
1 tsp. salt
1/2 tsp. sage
19 ozs. cannellini beans drain well

Use a large skillet brown -sausage with 1 Tbls. oil- remove from skillet when cooked-set to side.
Add onions with fennel to skillet that brown sausage with 2 more Tbls. oil saute until soft- add garlic -saute 1 more minute
Now add that with sausage- with last group to a pot- bring to boil -turn heat to low - simmer 1 hour.

Notes~Serve with crusty bread.
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Beef Soup Garnished with Parmesan Cheese

3 lbs. chuck roast on the bone
A handful of baby carrots, sliced thin
1 onion chopped
4 garlic cloves chopped fine
2 stalks celery sliced thin
30 ozs. fresh tomatoes skinned or use 28 ozs. Hunts Tomatoes
1/2 tsp. red pepper flakes
6 quarts water
Salt n pepper to taste

Grated Parmesan cheese

Place all ingredients in large pot EXCEPT cheese - bring to a boil- reduce heat - simmer covered 3 hours. During last hour remove meat- shred off meat - re-add meat back into soup discard bone. Serve with cheese sprinkled on top.

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Old Fashioned Cream of Tomato Soup Delicious

32 ozs. Hunts diced petite tomatoes
9 ozs. chicken broth undiluted
1 oz. butter
2 T. sugar or use Sweet low to equal
1 T. onion chopped
pinch baking soda

2 c. cream

Mix 1st 6 ingredients together-simmer 1 hour.

Now add to cream to tomato mixture slowly heat through. Garnish with sweet basil or parsley or as is.
What it spicy-add few red crushed pepper flakes.
Get out the bread
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Mexican Enchilada Soup-not sure where I Obtained this from.

1 tablespoon vegetable oil
1/2 lb. of boneless, skinless chicken (breast or thigh cut into 1/2" cubes
1 small yellow onion, chopped (approx. 1 cup
2 cloves garlic, minced
2 c. Chicken Broth
1/2 c. masa harina or instant masa mix
1 1/2 c. water
2/3 c. enchilada sauce
6 oz. Velveeta
1 teaspoon salt
1 1/2 teaspoon chili powder (more if you'd like it spicier, less if you'd like it mild
1/2 teaspoon cumin
1 can black beans, rinsed and drained
1 can corn, drained
juice of 1-2 large limes (your preference

Garnish~ Shredded cheddar cheese; crumbled corn tortilla chips; 1 large tomato, diced; 2 green onions, chopped; diced avocado

Add oil to a large pot over medium heat.
Add chicken breasts, onions and garlic to pot - sauté over medium heat about 5 minutes to brown chicken.
Add chicken broth.
Combine masa harina with 1 cup of water in a medium bowl and whisk until blended. The mixture will be thick.
Add masa mixture to the pot with chicken mixture.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Reduce heat, add beans and corn and simmer soup for 30-40 minutes until thick.
Add lime juice to taste.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, tomatoes, avocado and green onions.
~~~~~~~~~~~`
Sirloin Steak Soup

1 lb. Sirloin Steak lean
2 c.water
1 can diced tomatoes
1 can liced carrots,drained
2 garlic cloves peeled left whole
1 tsp. dried parsley flakes
½ tsp. thyme
1 can beef broth
1 can beef consomme soup
Cooked white rice or thin egg noodles


Cook rice or egg noodles- drain- rinse under cold water -set aside.

Large pot add water- tomatoes- carrots- garlic- parsley flakes n thyme.

Bring mixture to boil - reduce heat to simmer.

Cut sirloin steak into strips - into bite-size pieces.

Add steak pieces to broth mixture - continue to simmer.

Add can of beef broth -can of beef consomme soup to soup mixture.

Cook approximately 6-8 minutes or until meat is cooked through.

Add enough cooked rice or egg noodles to soup mixture to add substance but not over whelming

Serve with warm, buttered Italian bread.
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Another Steak Soup enjoy this one

Any Beef Steak- pounded- tenderized 1/4 inch thick sliced very thin into strips
1/4 tsp. oregano
1/2 tsp. black pepper
1 tsp. salt
5 T. olive oil
3 garlic cloves diced
1 onion medium sliced thin
30 ozs. Roma tomatoes skinned crushed or 28zs. Hunts Tomatoes
About 15 ozs. black olives pitted roughly chopped

Large skillet saute onions in 4 T. of olive oil with sprinkle of salt n pepper until it is golden brown - add garlic- saute until its slightly colored. Add tomatoes- olives- oregano- salt n pepper. Let simmer 20 minutes. While this is simmering -get another skillet smoking hot with 1 T. olive oil- cook meat until its golden brown then add it to sauce 5 minutes n serve.
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Chuck Roast Pinto Stew or Soup -This is really good n hearty

1/2 to 1lb. Chuck Roast boneless
2 garlic cloves large diced
1 red Fresno chile pepper seeded dice
1 anaheim pepper medium seeded dice
1 onion small to medium chop
2 green onions ñ stems chop fine
1/2 can Bushes Beans drain rinse
1/2 can red kidney beans drain rinse Libby’s organic
water enough to cook meat n beans adding more if needed
1 tsp. AuJus base or more
water to cook ñ reduce
cilantros last 5 minutes of cooking 1/2 handful

Brown meat - cut into bite size pieces in sauce pan- no oil- DO NOT add salt – add garlic- peppers – onion- stir well- add beans – water- AuJus base bring to boil ñ lower heat simmer till meat is tender - either let it get thick or add more water.

~Notes~ Chuck roast was about 3 inches thick or more n I cut into bite size pieces-now guys larger for U.LOL

AuJus has enough salt in it for this recipe

I Buy jar of AuJus paste at a time n refrigerate it..for many of my recipes. Trader Joe's have it..
~~~~~~~~~~~~~~~``
Lasagna Soup
Hj

Sausage -remove casting fry intact-don't break up
Add-some olive oil
saute
1onion large chopped-2 to 4 garlic cloves-sliced-black olives
add- 1 can tomatoes diced with juice* 2 bay leaves- Italian Seasonings
1 tsp. fennel powder
Romano cheese
salt n pepper to taste
water or chicken broth or use both

spinach leaves n fresh basil

Provolone cheese bottom of soup bowls
Riccotta Cheese for topping of soup bowls

Sausage removed from its casing. Brown in olive oil-saute-veggies with
olives-add tomatoes-seasonings-romano cheese-salt n pepper to taste.

Add spinach- basil at last minutes of simmering - turn off heat. Spinach will wilt.
Place provolone in the bottom of bowl adds-it adda nice stringy cheese texture to the soup

Dollop of ricotta on table to add to each bowl of soup

Cook noodles in another pot al dente

Note~*Might need to add little tomato sauce
~~~~~~~~~~~~~`
Sopa de Garbanzos en amarillo or Garbanzo Soup with Saffron

2 c. dry garbanzo beans soaked overnight
5 c. water or stock
2 T olive oil
½ onion chopped
2 garlic cloves minced
1 sweet potato peeled diced
¼ tsp gr. cumin powder
¼ tesp.saffron (if you do not like saffron- or do not want to spend money you may substitute 1-2 achiote cubes- but Mexican saffron is very inexpensive
Pinch ground cloves
2 roma or plum tomatoes roasted peeled
4 guajillo or cascabel chiles- seeded - soaked until soft (if you do not like any heat just use a Tbls of smoked paprika
salt - pepper to taste

Cook soaked garbanzos with water or broth until tender.

Puree half of cooked beans. Set aside- cooked beans- their broth -n bean puree.

Large stockpot- heat oil- add onion - sauté until transparent. Add garlic - cook couple of minutes more. Stir in sweet potatoes with spices.

Puree tomatoes - chiles in blender - add to pot. Add beans, their cooking liquid-than bean puree to pot. Simmer- covered- 45 minutes-1 hour. Add salt - pepper to taste.

Serve garnished with chopped parsley- if desired- Bolillos or French bread. Serves 6.
~~~~~~~~~~~~~
Stuffed Artichoke Soup

1 stick butter
1 T minced garlic
1 cup onion chopped
2 cans artichoke hearts chopped
1 can cream of mushroom soup
1 pint whipping cream
1 cup Italian bread crumbs
1 quart milk
1 cup grated romano cheese
Hot sauce to taste (optional
1/4 cup parsley choppedSeason to taste

Saute garlic,onions,and artichoke hearts in butter. Add soup,cream,and bread crumbs.Add milk,the consistency should like a chowder so don't thin too much.It is much easier to add milk to thin out than it is to thicken a soup that is too thin.Simmer for 10 minutes then add cheese,seasonings,and parsley. 8 servings
~~~~~~~~~~~~~~~
Zesty Carrot Soup with Cumin

2 T olive oil n little butter
2 lbs carrots peeled n chopped
2 c leeks chop
1 T garlic chop
3 1/2 tsps ground cumin
1/2 tsp crushed red pepper flakes
6 1/2 c chicken stock
8 T sour cream, divided
2 T lime juice
Kosher salt pepper
Garnish~ cilantro n grated lime zest

Heat oil n butter in large pot -medium high heat. Add carrot n leeks -saute until leeks begin to soften-maybe 5 minutes. Add garlic - saute 1 minute. Add cumin with red pepper flakes - saute 30 seconds more.

Add stock. Bring to boil- reduce heat- simmer uncovered about 35 minutes.

Puree soup in batches -return soup to pot. Serve hot- with a dollop of sour cream - a squeeze of lime juice stirred into each bowl. Or cool soup- whisk in 6 tablespoons sour cream - refrigerate three hours or overnight. When ready to serve- stir in lime juice- season to taste - serve topped with dollop of sour cream - sprinkling of chopped cilantro n lime zest.

Note~Make it creamy it with using some cream added to soup
~~~~~~~~~~~~~~~~
Southwestern Roasted Tomato and Poblano Chili Soup
Courtesy of Jaci

2 1/2 tomatoes fresh
3 large fresh poblano chiles (12 ounces
2 tablespoons olive oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1/2 cup fresh cilantro sprigs - tied with kitchen string or twine
2) 12 oz. cans vegetable broth

OR

2) 12 ounce cans ready-to-serve chicken broth
2 tablespoonscumin fresh lime juice
1/4 teaspoon ground
1/8 teaspoon ground red pepper
Vegetable oil as needed
3 6-inch corn tortillas - cut in halves then in 1/2 inch strips

Preheat broiler- oil 2 large shallow baking pans- set aside. Use tomatoes held at room temperature until fully ripe. Core tomatoes- cut in halves horizontally. Squeeze gently to release seeds. Place cut side down on one prepared baking pans. Broil about 6 inches from heat until skins are charred all sides.

Place charred tomatoes in blender -blend until smooth- about I minute- set aside.

Quarter poblano chilies- core n seed. Place on remaining prepared baking pan. Broil about 6 inches from heat until skin is charred- turning once- about 3 minutes. Place in plastic bag 15 minutes to make peeling easier. Peel peppers- cut in strips-set aside.

Large saucepan heat olive oil until hot. Add onion- garlic - cilantro bunch. Cook - stir over low heat until onion is crisp-tender- about 5 minutes. Cover - cook over very low heat- stirring occasionally- until very tender- about 15 minutes. Add broth- reserved pureed tomatoes with poblano strips. Cover - simmer to blend flavors- about 15 minutes. Add lime juice- cumin with red pepper.
Meanwhile-in large skillet heat 1/4 inch vegetable oil until hot. Add tortilla strips- a few at a time- fry until crisp- about 45 seconds. Drain on paper towels. Serve soup garnished with tortilla strips - shredded Monterey Jack cheese- if desired.
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Tomato Soup n Basil wiht Heavy Cream

3 c. tomatoes chopped
½ c. onions chopped
5 T. butter
4 T. flour
½ tsp.baking soda
4 c. heavy cream
1/4 c. Romano cheese
1 ½ tsp. salt
1-2 bay leaves
Season to taste – oregano-basil-garlic

Melt butter then add onions cook 1-2 minutes
Add milk – flour – Romano Cheese – salt and cook till thicken

Add baking soda to tomatoes- mix then put into milk mixture
Add seasoning - simmer till hot.

Then put mixture into blender or processor.
Serve hot makes 6 servings .
Or put back on the stove and add some crab meat and a pinch or two of Old Bay Seasoning to the soup and heat it through.
If fresh crab meat is not available use 6 oz. can that can be found on most grocery store shelves.
~~~~~~~~~~~

Frijoles a la Charra Pappasito Cantina
from Houston Chronicle

1 1/2 pounds pinto beans, uncooked
1 gallon cold water
3/4 pound bacon pieces, chopped into 1-inch squares
1/2 cup plus 1 tablespoon fresh garlic, chopped fine
4 tablespoons plus 1/8 cup cilantro, chopped fine
1 cup white onions, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 gallon cold water
1 1/2 tablespoons salt
2 cups Roma tomatoes, chopped

Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.

In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon.

Add 1/2 cup chopped garlic, 3 tablespoons cilantro and the chopped onions to hot bacon. Cook until onions are transparent.

When onions are ready, add beans, cumin and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour), stirring constantly to avoid burning.
A mistake is sometimes a great creation
hj USER_AVATAR
Hj
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Re: Soups ANYTIME to Enjoy

Postby Hj » Thu Dec 10, 2009 2:52 pm

Soup Made with Different Peppers

2 T. butter
1 onion chopped
1/2 red bell pepper julienned
1/2 green bell pepper julienned
1/2 yellow bell pepper julienned
2 jalapeno peppers seeded chop or serrano's
3 yellow chile peppers seeded nchop
2 c. whole milk
10 ozs. chicken broth homemade or bought
1) 8 3/4 oz. can whole kernel corn drain
1 c. Monterey Jack cheese shredded
2 doz. smoked oysters
1 T. minced garlic
cayenne pepper to taste
Black pepper to taste
Mexican oregano to taste
Thyme to taste
2 c. cherry tomatoes halved
10 cilantro leaves chop or sprigs of parsley

Melt butter. Lightly sauté onion n all peppers. Add milk- broth with corn.
Cook 10 to 15 minutes -medium heat. Add Monterey Jack cheese. Melt. Add smoked
oysters - garlic- add cayenne pepper- black pepper- oregano n thyme to taste.
Cook 10 to 15 minutes more. When serving- add cherry tomatoes n garnish with
cilantro's or parsley.
A mistake is sometimes a great creation
hj USER_AVATAR
Hj
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Re: Soups ANYTIME to Enjoy

Postby Hj » Thu Dec 10, 2009 3:06 pm

Tortellini Soup

1 tsp. butter
3-4 garlic cloves finely chopped
2) 14 oz. cans vegetable broth
1) 9 oz. pkg. tortellini
1) 14 oz. Hunt's stewed tomatoes chopped up
1/2 spinach bunch fresh cleaned stemmed torn
6-8 mushrooms fresh sliced
6 basil leaves fresh or 1 T. dried basil
1/4 c. romano shredded

Saute garlic in butter. Add broth - bring to boil. Add tortellini
-simmer 5 minutes. Add tomatoes- spinach- mushrooms with
basil. Simmer 2-3 minutes. Stir in cheese - serve.
A mistake is sometimes a great creation
sharkie USER_AVATAR
Sharkie
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Re: Soups ANYTIME to Enjoy

Postby Sharkie » Sat Aug 28, 2010 10:32 am

Oh now this is a find right as the weather is cooling down. Thank You so much!! That Frijoles one looks devine!
hj USER_AVATAR
Hj
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Re: Soups ANYTIME to Enjoy

Postby Hj » Sat Aug 28, 2010 1:35 pm

Sharkie if U think U would like the one U stated than this one is great also

Pasta E-Fagioli Beans ñ Bacon

1 T. extra-virgin olive oil
x virgin olive oil for drizzling
3 to 6. bacon strips lean
1 onion medium chopped fine
1 rib celery large chopped fine
4 cloves garlic. medium minced or 1 heaping tsp
1 tsp. dried oregano
1/4 tsp. red pepper flakes
3 anchovy fillets - minced to paste or ½ to 1 teaspoon anchovy paste
1) 28 oz. Hunts diced tomatoes with liquid
1 piece romano or parmesan cheese rind (about 5 “ x 2”
1) 15 oz. cannellini beans drained rinsed
3 ½ c. chicken broth
Salt
6 ozs. penne or wide noodles
1/4 c. parsley leaves chopped fresh
black pepper ur taste
grated Romano or Parmesan cheese

Heat oil in large pot - medium high heat –add bacon-fry-stirring occasionally- until beginning to brown- 3 to 5 minutes –remove most of grease-discard. Add onion –celery with now broken up bacon- cook- stirring occasionally-until vegetables are softened-about 6 minutes. Add garlic- oregano- red pepper flakes ñ anchovies- cook- stirring constantly-until fragrant- 1 minute. Add tomatoes- stirring ñ scraping bottom of pan. Add cheese rind with beans-bring to boil- reduce heat to low- simmer - 10 minutes. Add chicken broth- 2 ½ cups water- 1 teaspoon salt- increase heat to high - bring to boil. Add pasta- cook until tender- about 7to 10 minutes-depending on what pasta using.

Discard cheese rind. Off heat- stir in 3 tablespoons parsley- adjust seasoning with salt ñ pepper. Ladle soup into individual bowls- drizzle each serving with olive oil a- sprinkle with a portion of remaining parsley. Serve – favorite grated cheese on table. Get out the warm crusty bread.
A mistake is sometimes a great creation
sharkie USER_AVATAR
Sharkie
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Re: Soups ANYTIME to Enjoy

Postby Sharkie » Sun Aug 29, 2010 6:21 pm

I have a list going of ones to try soon and I just added this last one you posted. I always have the Tortelinni in the Freezer - for a quick impromptu meal for folks who just show up I toss a 8oz jar of basil pesto, 8 oz jar of Sundried Tomatoes with the oil and a package of prepared Cheese Tortellini. Thanks HJ :) :)

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