Tag Archive | soup

Souper easy & delicious #recipe #crockpot

Show your crock pot some love and whip up a batch of soup laden with a sprinkling of sexy spices, healthy protein, and a super carbs for those lunches and dinners when you want to swing the vegetarian way.

 

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Sweet Potato, Chickpea, White Beans & Spinach Soup

 

soup

Ingredients:

3 sweet potatoes, peeled and diced
2 cans of chick peas (drained and rinsed)
1 can of white kidney beans (or canelli beans) (drained and rinsed)
1 Vidalia onion (or sweet onion)
2 cloves garlic, minced
1.5 tsp. ground ginger
2 tsp. ground cumin
1/2 tsp. ground cinnamon
4 cups broth (your choice, vegetable, chicken or beef)
5 cups of fresh baby spinach
2 TBSP. freshly squeezed lime juice
5 tsp. Kosher salt
3 tsp. freshly ground black pepper
2 tsp. olive oil

(Optional) If you like it spicy, then add some chili flakes or hot sauce.

Directions:

1. Heat a small pan and add the oil to heat up, then saute the onion and garlic until they are transparent.

2. Transfer garlic and onion to crock pot and add: sweet potatoes, chick peas, white kidney beans, ginger, cumin, cinnamon, broth, salt and pepper.

3. Stir all ingredients well.

4. Cooking times: High for 4 hours – OR –  Low  for 7 hours

5. Once it’s finished cooking, unplug the crock pot, turn it off and add the baby spinach leaves and lime.

6. Stir and serve.

This recipe freezes well and also keeps in the fridge for a few days.

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Eating for comfort—one spoonful of soup at a time

Become the Super-shero or hero of your kitchen with this soup that is guaranteed to bowl your family and friends over.

 

Broccoli & Cheese Soup
Topped with a Baguette Crouton

 

soup

 

Ingredients:

3 TBSP Extra-virgin Olive Oil
1 Small Sweet Onion, finely chopped
1 Garlic Clove, finely chopped
1 Rib Celery, sliced
1 Medium White Potato, diced
4 Cups Stock (vegetable or chicken)
1 Large Head Broccoli, chopped
Broccoli stalks, sliced
1/4 tsp. Nutmeg
Salt & Freshly Ground Black Pepper, to taste
5 oz. grated sharp cheddar cheese, crumbled (or you can use Stilton, a milder cheese, or blue cheese—your choice of your favorite mouth-watering, melting type of cheese)

For the Crouton:

1/2 Baguette, sliced
8 TBSP Extra-Virgin Olive Oil

Directions:

Heat oil in a large pot, add onion and garlic, and cook on medium heat, stirring continuously until soft and onion is transparent.

Add celery and potato, slices of the broccoli stalk, stir, then cover pot with a lid, and lower temperature to simmer and cook for five minutes.

Pour in the stock and turn up heat to medium, and cook for 10 – 15 minutes, stirring, until all the vegetables are soft.

Add the rest of the broccoli, and cook for five minutes (until broccoli is al dente).

Add nutmeg, salt and pepper.

Taste to adjust the salt and pepper.

Transfer soup to a blender (or food processor), blend until smooth, but you can also choose to blend half the soup and leave the other half allowing for a few lumps.

Transfer soup back to the pot, cover and lower heat to simmer (just to keep it warm).

At this point, make the baguette crouton by heating oil in a pan over medium-high heat, then add the baguette slices, ensuring that the slice is evenly coated with oil.

Fry for 4 minutes, turning them over to brown on both sides. Remove from heat, place on paper towel and return to the soup.

Turn the heat off, and slowly add the grated cheese a handful at a time, stirring to avoid clumpy cheese.

Once all the cheese has been added is melted, remove from heat, and ladle into soup bowls immediately, and top with a toasted baguette crouton.

 

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Autumn in a Pot

“Warm & loving character like a warm and loving soup is usually homemade.” –The Tao of Selena

Autumn in a Pot Soup Recipe

soup

Vivid fall color, delicious, easy-to-make, and full of anti-oxidants and Vitamin A

 

Ingredients:

2 cups pumpkin (you can use 1 can of pumpkin, but make sure it is pure pumpkin and not the kind used for pies)
2 cups each of: carrots, butternut squash, and sweet potato
6 cloves of garlic
Extra virgin olive oil
1/2 cup orange juice
Stock: Vegetable, chicken, or beef, or water (enough to cover all the vegetables once in the pot)
1/2 tsp. ground turmeric
1/2 tsp. ginger
salt & black pepper to taste

Toppings:

Your choice and you can use your imagination:

Roasted pumpkin seeds
Walnuts
Chopped Chives
Chopped apple
Any of your favorite nuts or seeds
Drizzle with Greek yogurt, plain yogurt, or sour cream

Directions:

Preheat oven to 450 F

Peel and chop the vegetables (about 2 inch pieces)
Leave the garlic whole

Lay vegetables and garlic on a baking sheet and drizzle with Extra Virgin Olive Oil

Roast for 30 – 40 minutes (until you can pierce them easily with a fork)

In a large pot, add all the roasted vegetables, then add your stock (or water). Add enough just to cover all the vegetables.

Add the seasonings (turmeric, ginger)

Simmer for one hour.

Stir in the orange juice, and taste. This is where you would add salt and pepper to your taste.

Stir and simmer for 30 minutes.

Using a Vita-Mix, or Blender, or hand blender, blend the soup to a creamy consistency.

Top with your favorite toppings, and serve with crusty bread.

As you can see, it’s a very flexible and forgiving recipe.

If you have any questions about this recipe, please comment here.

ENJOY!

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Tasty Tuesday. “Yes, soup for you!”

Social media has been all a twitter and buzz about the cold temperatures we’ve all been experiencing this winter.

Besides a good comedy movie, book, dancing music, and interaction with family and friends, hot soup on a cold day brings a ton of happiness and gets your glow on.

 

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Swiss Chard, Potato & Bean Soup

One of my favorite vegetables is Swiss chard. It’s not only healthy, but has a mild, unique taste that adds a lot of flavor to any soup.

Recipe yields up to 8 servings. (Leftovers can be frozen)

 Ingredients:

1 can whole tomatoes

1 small onion, diced

4 potatoes, peeled, washed, diced

8 slices of bacon, chopped

2 garlic cloves, minced

2 bunches Swiss chard, washed, chopped into bite size pieces, and also the stalks can also be used. Cut the stalks crosswise.

1 can white kidney beans, drained and rinsed

1 can Navy beans, drained and rinsed

1/4 cup fresh parsley, chopped finely

12 cups vegetable or chicken broth

2 TBSP olive oil

salt and black pepper to taste

Directions:

Cook diced potatoes in a separate pot in boiling salted water for 6 – 8 minutes. Drain and set aside.

In a big soup pot, heat oil and add bacon, cook until bacon is still soft, then turn heat down to medium and add: onion, garlic and parsley, and continue cooking, stirring constantly, to loosen any bits at the bottom of the pot. Cook until onion is soft.

Add can of tomatoes and stir, breaking up the tomatoes, and cook for 2 – 3 minutes, constantly stirring. Add the broth and turn up heat to high and let cook for 10 minutes.

Then add the Swiss chard, potatoes and beans, stir well, and let the soup come to a boil. Then turn heat down to simmer for 15 minutes.

For more recipes PLUS a children’s novel and a comedy short story all bundled up in one book, please check out: Wishes, Stitches & Dishes: Bundle of Family Fun.

Available on Amazon.

 

DISHES

Soup’s On!

Welcome to another Tasty Tuesday.

Be sure to stop by my fellow author friends’ blogs  (links listed below) and check out what they have cooking.

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.” ~~Morgan Freeman~~

The crisp, colorful autumn days ahead always turn my thoughts to making soup-a-licious dishes.

I love soup because it’s easy to make, you don’t have to be exact in the measurements, (for the purpose of this blog, I have included exact measurements…somewhat) uses up a lot of leftovers and you can fuel your body with all the anti-oxidant goodness from vegetables and fruits in one bowl.

Super Easy Delicious Orange Soup (Please note: No oranges were used in the making of this soup)

Ingredients:

1 Large Sweet Potato (peel and chop into cubes)

2 Large Carrots (peel and slice)

1 Butternut Squash (peel and dice)

1 10 oz. can Pumpkin puree  (not the kind you make pie with)

2 Ripe Pears (or if you’d prefer you can use apples) – peel, remove seeds and chop

1 Small Vidalia Onion (sliced and diced)

2 Garlic Cloves (crushed)

Olive Oil

Vegetable or Chicken Broth (if you don’t have any on hand, water will do)

Sea salt to taste

A few dashes of Ginger

Directions:

Heat oven to 425

On a baking sheet lined with parchment paper (or you can spray your sheet a non-stick spray) arrange the carrots, butternut squash and sweet potato in a single layer and lightly coat vegetables with olive oil and sprinkle some Sea Salt.

Turning once, bake until the vegetables are tender.

Remove from oven.

In a large pot saute the onion and garlic in a bit of olive oil.

Add all the baked vegetables plus pureed pumpkin and the pears into the pot.

Add enough broth (or water) to cover all the contents.

Sprinkle in some Ginger.

Add salt to taste.

****Optional: You can also sprinkle in curry powder, if you like curry.

Simmer on stove for about 40 – 50 minutes.

Remove from stove and cool slightly (enough so that you can put it in your blender or food processor.)

Puree the soup.

Return the soup to the pot and re-heat on low, stirring.

Garnish with either: toasted pumpkin seeds, or sunflower seeds, or slivers of apple, or slivers of pears

If you have leftover soup, here’s a quick and easy way to use it.

Simply use the leftover soup and coat chicken breasts, crush some almonds on top of the chicken breasts and bake.

Be sure to stop by these other blogs and pick up more recipes.

I Heart NY Cheesecake by PG Forte

Just a little Devilishly Sweet Red Velvet Cookies! by Moira Keith 

“I died and went to Italy” by Nancy Lauzon

“The Allure of Ice” by A Catherine Noon