Over the last few weeks, I've made more soup than any other food. I don't usually make soup...it's only because it's been so cold! And even though you mid-westerners and northerners laugh at our 30 degree winter weather, to me it's FREEZING outside! So, what do I do? Make soup. And bake. And make some more soup. There's something comforting about throwing a bunch of stuff in a pot, and then just letting it do it's thing. Meanwhile, I can do mine!
My favorite soups are rich and creamy. My hubby's favorite kinds of soups are the hearty and brothy kind (I don't think brothy is a word). So, we've tried a few new ones and improved a couple old recipes. Here's a taste of our favorites this season...
Hearty Vegetable Soup
2 tbsp. butter (can use olive oil)
1 lg. onion (diced)
1 tsp. ground cumin
2-3 tsp. italian spices
1 tsp. salt
1-2 tbsp. sugar
2 cloves garlic (minced)
4 baking potatoes (diced)
2 carrots (sliced)
frozen peas, lima beans, corn (or whatever veggies you like)
46 oz. tomato juice
1 can beef broth
2 cups water
Heat butter over medium in large saucepan. Sauté your onion in butter until soft. Add garlic and spices. Cook until fragrant (couple minutes). Add rest of ingredients. Bring to boil, and then turn down to simmer on low for at least 45 min. (I have been known to let cook on low for several hours, and it just gets better!) Serve this with grilled cheese for a great easy meal!
Chili
1 lb. ground beef
1 onion (chopped)
2 cans kidney beans (drained)
2 cans diced tomatoes
1 can tomato soup
1 pkt. chili seasoning
2 tbsp. chili powder
2 tbsp. sugar
2 tsp. salt
Fry your ground beef and onion together until beef is browned (10 min. on med heat). Drain excess grease. Add in diced tomatoes, kidney beans, chili packet, tomato soup, salt, and sugar. Let simmer for 1 1/2 hrs. stirring often. Garnish with cheddar cheese and sour cream and serve over rice. Delicious on a cold winter day!
Quick Potato Chowder
2 stalks celery (diced)
3 tbsp. butter
2 tbsp. flour
1 14 oz. can chicken broth
*2 cups refrigerated diced potatoes with onions
1 1/2 cups milk
1 cup half and half
4 slices bacon, crisp cooked and crumbled
salt and pepper
*can use fresh potatoes and onions also. just add the sauté the onion with the celery, and cook your potatoes in boiling water until soft.
In a saucepan cook celery in hot butter over med heat until tender. Stir in flour until combined. Stir in broth; bring to boil, stirring constantly. Add potatoes; return to boiling. Reduce heat and simmer, uncovered 15 min. or until tender. Slightly mash potatoes. Stir in milk, half and half, and bacon. Heat through. Salt and pepper to taste.
Spicy Black Bean and Corn Stew
4 tsp. olive oil
1 med. onion (chopped)
4 garlic cloves (minced)
2 tsp. ground cumin
2 cans black beans (drained and rinsed)
1 can diced tomatoes
*1 can diced tomatoes with green chiles
2 cups water
1 tsp. salt
1 pkg. frozen corn (10 oz.)
(*to make a more mild stew you can substitute a can of regular diced tomatoes)
In large saucepan heat oil over med. heat. Add onion and cook until softened. Add garlic and cumin, and cook, stirring often, until fragrant (another minute or so). Add beans, tomatoes, water, and salt to the pot. Bring mixture to a boil, then reduce heat to med-low and simmer, until slightly thickened, about 20 min. Add corn to stew and allow to heat through. Garnish with cheddar cheese, sour cream, and cilantro. Serve with heated tortillas or quesadillas.
What's your favorite soup to eat during these chillier months? Leave me the recipe if it's a good one, and I'll be sure to try it!
