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Satisfying Tomato Soup
https://www.tasteofhome.com/recipes/satisfying-tomato-soup/
From scratch, chunky style with grilled cheese sandwich

Ingredients

2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
Minced fresh basil, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Grilled Cheese Croutons:

For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich.

Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.

Nutrition Facts
1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Homemade Tomato Soup in Simple & Delicious December/January 2015
tomato soup
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SOMALI CHICKEN SOUP
https://www.177milkstreet.com/recipes/somali-chicken-soup

This brothy soup is particularly good for serving family style. Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls they like. Offer a simple homemade or store-bought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.

4 servings
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Somali chicken soup

BERBERE SAUCE
https://www.177milkstreet.com/recipes/berbere-sauce

For this bold, paste-like sauce, macerating the onion in lime juice tempers its harsh bite. For a brighter flavor, substitute sweet paprika instead of smoked. This sauce is best used the day it is made.

yields 1/4 cup

Read more... )

GREEN CHILI SAUCE
https://www.177milkstreet.com/recipes/green-chili-sauce

This sauce is spicy and sharp on its own, but a spoonful stirred into a serving of soup provides the perfect flavor accent. Store leftovers in an airtight container in the refrigerator for up to a week.

Yield 1 cup
Read more... )
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Green Chile Chicken Soup Recipe

Green Chile Chicken Soup Recipe
https://newmexiconomad.com/green-chile-chicken-soup/

Servings: 4

Ingredients

6 Tablespoons butter
1/2 cup flour

Melt the butter, stirring in the flour until smooth. Stir regularly to create a roux. Your roux is ready once it begins to tan and smells nutty.

Add remaining ingredients.

3 cups chicken broth
1/2 cup milk
1/2 cup half & half
1 cup of green chile (or peppers of some sort) to taste *sub salsa verde?
1 cup chicken (more if you like a lot of chicken) *cooked and shredded
Salt & Pepper to taste

Stir until smooth over medium heat for about 1/2 hour and serve.
green chili soup
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Bean Soup "Le Marche" Style
https://lidiasitaly.com/recipes/bean-soup-le-marche-style/

One reason making soups is so nice is that you can include whatever legumes and vegetables you have handy; just leave them perking on the stove until they are velvety and delicious. They do not need a lot of attention, and they are best when they reflect the seasons. This hearty, healthy soup comes from the hills of the Le Marche region in Italy. Cabbage, especially Savoy cabbage, becomes very mellow and almost sweet when cooked in this soup. Cabbage is packed with nutrition and also quite economical.

Ingredients
4 oz Slab Bacon, cut into chucks
¼ C. extra-virgin Olive Oil
3 Garlic Cloves, peeled and crushed
2 medium Carrots, peeled and cut into chunks
2 medium Onions, cut into chunks
1 lbs Russet Potatoes, peeled, cut into ½" chunks
28 oz can whole San Marzano Tomatoes, crushed by hand
1 lbs dried Kidney Beans, soaked overnight, drained and rinsed
4 fresh Bay Leaves
1 medium head Savoy Cabbage, shredded
2 lbs medium Zucchini, diced
2 Tbsp Kosher Salt

Directions

In a food processor, process the bacon to a -smooth–textured paste, or pestata. In a large soup pot, heat the olive oil over medium heat. Add the bacon paste, and begin to render the fat. In the same food processor, combine the garlic, carrots, and onions. Process to another smooth pestata, and add to the rendered bacon. Cook until the pestata begins to dry out and stick to the bottom of the pan, about 5 minutes. Add the potatoes, tomatoes, and 6 quarts of water. Bring to a simmer, then add the beans and bay leaves. Cover, and cook for 30 minutes.

Uncover, add the cabbage, and cook for another 20 minutes, until the cabbage has wilted and made room in the soup for the zucchini. Add the zucchini, and continue to simmer the soup until the beans are very tender, another 1 to 1½ hours. Season with the salt. Serve hot.
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Minestrone
https://lidiasitaly.com/recipes/minestrone-vegetarian-or-with-pork/

the vegetables will be made to follow the seasons, and hence the soup is different every time you make it; for example, asparagus soups are best in the spring, and soups with broccoli best in the winter. This is a basic recipe, but do feel free to substitute your favorite vegetables.

Ingredients
1 C. Dried Cannellini, Kidney or Great Northern Beans or Chickpeas
1 Piece (about 1 ½ lbs) Smoked Pork Shoulder Butt (optional)
3 Tbsp extra-virgin Olive Oil
1 Medium Onion, chopped (about 1 ½ C.)
Salt
2 Cloves Garlic, chopped fine
1 C. Carrots, peeled and chopped (1/4")
½ C. Celery, peeled and chopped (1/4"), with leaves
14 oz can Italian Plum Tomatoes (preferably San Marzano)
1 Tsp crushed Red Pepper
1 large Idaho Potato, Peeled and diced ½" (about 1 ½ C.)
5 Quarts Hot Water
2 Fresh or 3 dried Bay Leaves
4 C. shredded Green Cabbage (1 medium sized cabbage head)
2 small Zucchini, trimmed and diced 1/2" (about 1 ½ C.)
3/4 C. Ditalini or other small Pasta, such as tubettini

Directions
Fast-soak the dried beans: place the beans in a large saucepan of cold water. Bring to a boil, add the smoked pork if using, cover the pot and remove it from the heat. Let stand one hour.

Heat 3 tablespoons olive oil in a large heavy pot over medium heat. Add the onions, season them lightly with salt, and cook, stirring occasionally, until wilted, about 4 minutes. Add the garlic and continue cooking until the onion is golden, about 5 minutes.

Use your hands to remove the seeds from the tomatoes and coarsely crush the tomatoes. Add the crushed tomatoes and their liquid, the red pepper and bay leaves to the pot and bring to a boil. Add the potatoes, carrots and celery, bring to a boil and cook 5 minutes. Season lightly with salt, then stir in the cabbage and let simmer for 5 minutes.

Pour the hot water into the pot and bring to a boil. Adjust the heat to a gentle boil and cook 20 minutes. Drain the beans and pork and add them to the pot, tucking the pork into the vegetables so it is completely submerged. Bring the soup to a rolling boil, adjust the heat to simmering and cook, covered, until the beans are tender, about 1 ½ hours. Add the zucchini and cook until softened, about 4 minutes. Remove the pork from the soup and let stand on a cutting board. Stir the pasta into the soup and cook, stirring occasionally, until al dente–tender but firm, about 8 minutes.

Taste the soup, seasoning with salt and pepper if necessary. Let rest off the heat for 5 minutes. While the soup is resting, cut the pork into ½-inch slices and tent them with aluminum foil to keep them warm. When ready to serve lay a slice of smoked pork in the bottom of each warm soup bowl and ladle the soup over it. Sprinkle with grated cheese and serve.


Minestrone
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Country Onion Soup
https://lidiasitaly.com/recipes/country-onion-soup/

This is one of those delicious soups you can make when you think you have nothing in the house to cook. The speck is wonderful because of its smoky flavor, but smoked bacon, prosciutto, or ham could be a good substitute.

Ingredients
¼ C. extra-virgin Olive Oil
2 lbs. Yellow Onions, thinly sliced
1 Tsp Kosher Salt
4 oz. Speck, cut into matchsticks
2 Tbsp. All purpose Flour
2 C. Dry White Wine
½ C. grated Grana Padano Cheese, plus more for serving
Grilled or toasted Country Bread, for serving

Directions
In a large soup pot, heat the olive oil over medium heat. Add the onions, and season with the salt. Cook the onions until softened, about 10 minutes, then stir in the speck. Push the onions and speck to one side, and add the flour. Let the flour toast for a minute or two, then mix it into the onions.

Increase the heat to high, add the wine, and bring to a boil. Add 2 quarts of water, and bring to a rapid simmer. Cover, and cook until the onions are tender and the soup has thickened, about 40 minutes.

When you are ready to serve, turn off the heat and stir in the grated cheese. To serve the soup, place a piece of grilled bread in each bowl, and ladle the soup over the bread. Sprinkle with a little more grated cheese, and serve.

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Bread and Basil Soup
https://lidiasitaly.com/recipes/bread-basil-soup/

This is a historical soup. In some version or other it is cooked all over Italy, made in 10 minutes with basic ingredients from the cupboard. It is one of those heartwarming and delicious soups that you can cook for ten people or just make for yourself. Cooking does not always have to be complicated or -time–consuming. Some of the simplest recipes using the smallest number of ingredients are the best achievements. I feel great when I make something so good with so little effort and in no time. This recipe is for one person, but you can see how easy it is to multiply the ingredients for your whole family.

Ingredients
1 C. water
1 Tbsp Fine dried Breadcrumbs*
1 Tbsp chopped fresh Basil Leaves
1 Tbsp grated Grana Padano Cheese
1 tsp Unsalted Butter or extra-virgin Olive Oil
Kosher Salt, to taste

*You can also make this with stale bread cubes; just cook them a few minutes longer and break them up with a spoon or whisk.

Directions
Bring 1 cup of water to a simmer. When the water is simmering, stir in the breadcrumbs, and simmer until slightly thickened, about 5 minutes. Add the basil, and remove from the heat. Stir in the grated cheese and butter or oil. Season with salt and serve.Read more... )
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Rice and Lentil Soup
https://lidiasitaly.com/recipes/rice-lentil-soup/

Ingredients
4 oz Pancetta, cut into small chunks
4 Garlic Cloves, crushed and peeled
¼ C. extra-virgin Olive Oil, plus more for drizzling
2 medium Carrots, peeled and cut into chunks
2 Celery Stalks, cut into chunks
1 small Onion, cut into chunks
2 C. loosely packed fresh Italian Parsley leaves (about 1 bunch)
28 oz can Whole San Marzano Tomatoes, crushed by hand
2 fresh Bay Leaves
1 lbs Brown Lentils, rinsed
1 Tbsp Kosher Salt
1 C. Long-grain Rice
Freshly grated Grana Padano, for serving

Directions

In a food processor, combine the pancetta and garlic and process to make a smooth pestata. Heat a large Dutch oven over medium-high heat, and add the olive oil. When the oil is hot, add the pancetta pestata. Cook and stir until it renders its fat, about 5 minutes.

Meanwhile, in the same food processor, combine the carrots, celery, onion, and parsley. Process to make a slightly chunky vegetable pestata. When the pancetta is rendered, scrape the second pestata into the pot and cook, stirring occasionally, until it dries out, about 5 minutes.

Add the tomatoes, slosh out the can with water, and add that. Add the bay leaves and 4 quarts cold water. Bring to a boil and simmer rapidly, uncovered, to reduce the soup by about a quarter and concentrate the flavors, about 1 hour.

Add the lentils, cover, and cook about 15 to 20 minutes.

Add the salt and the rice, and stir. Simmer until rice is just al dente (don’t overcook—it will cook more in the soup as you are serving) and the soup is thick and flavorful. Remove bay leaves. Serve the soup with a drizzle of olive oil and a sprinkle of grated cheese.

* If you want to make this soup ahead, make it up to the point where you add the rice, then cool and refrigerate it. To serve: return the soup to a boil with a cup or so of extra water, add the rice, and cook as directed in the recipe.

Rice and Lentil soup

Onion Soup

Sep. 8th, 2018 05:36 pm
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Onion Soup
https://lidiasitaly.com/recipes/onion-soup/

Ingredients
½ C. extra-virgin Olive Oil
2 plump Garlic Cloves, peeled and sliced
2 lbs Tropea or Sweet Onion, halved, thinly sliced crosswise
1 Tbsp Kosher Salt
28-oz can Italian Plum Tomatoes, preferably San Marzano
4 C. Water
6 think slices Country Bread
¼ lbs chunk of Provola or Provolone cheese
⅓ C. grated Pecorino, or to taste

Directions

You will need a heavy saucepan, such as an enameled cast-iron French oven, 4-to- 5- quart capacity, with a cover.
Pour the olive oil into the pot, set it over medium heat, and scatter in the sliced garlic.
Let the garlic sizzle for a minute, then fill the pan with the onion slices, and sprinkle the salt over them.

Stir the onions so they’re all coated with oil. Cook them slowly, stirring frequently, for 15 minutes or so, until they are reduced in volume and translucent, lightly colored but not browned, about 15 minutes.

Pour in the crushed tomatoes and water, (some of which you’ve used to slosh out the tomato containers). Stir in with the onions, cover the pan, bring to a boil, then adjust the heat to keep the soup simmering gently.

Cook covered for 45 minutes (the onions should be very tender). Uncover and cook another 15 minutes, or until the soup has reduced by about a quarter. When ready to serve, toast or grill the bread slices. Cut the provola into six or more slices. Put a slice of hot bread in the bottom of each of six warm soup bowls, and lay a slice of the cheese on top. With a big slotted spoon, scoop up the onions and tomatoes from the soup, and drop portions over the bread and cheese in each bowl. Finally, ladle in hot broth to fill the bowls, sprinkle grated pecorino over each, and serve immediately.
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Hopping John - Black Eyed Pea Soup
https://tasteerecipe.com/2017/01/10/wish-made-moms-hoppin-john/2/

Hoppin' John (Black Eye Soup)

“It has been a tradition to serve black-eyed peas on New Year’s Day in our family for many years. Serving this dish along with cabbage is supposed to bring you good luck and financial enrichment. This soup is also good in the summer and fall using fresh garden vegetables.”
I've eaten canned black eyed peas, with and without the jalapenos peppers(it's a type of canned black eyed peas), over cooked rice. It was good.


Ingredients

1 (16 oz bag) dried black-eyed peas
1 (16 oz can) chicken broth
1 ham hock or one cup diced, cooked ham
1 clove of garlic minced
1 cup diced celery
1 small onion, chopped
1 (16 oz) can diced tomatoes (optional)
1 (16 oz) can chopped okra (optional)
small jar Jalapeno diced peppers (optional)
Salt and Pepper to taste
Water

Instructions

Rinse peas, add to crockpot with enough water to cover all ingredients.

Add chicken broth, ham, garlic, celery and onion, salt and pepper. (If you just want black-eyed peas, stop here with recipe and cook on high for 4 hrs. or low for 7 hrs. or until peas and celery are cooked).

The tomatoes and okra can be added half way into the cooking for a recipe more like Hoppin John.

You could also make this in a pot on top of the stove. Just cut the cooking time until the black-eyed peas are tender.

ONION SOUP

Apr. 21st, 2018 05:29 pm
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ONION SOUP
Zuppa di Cipolla

http://lidiasitaly.com/recipes/onion-soup/

Serves 6


Ingredients

½ C. Extra-virgin Olive Oil
2 plump Garlic Cloves, peeled and sliced
2 lbs Onions, Tropea or other Sweet Onions, halved and thinly sliced crosswise
1 T. Kosher Salt
28 Oz. can Italian Plum Tomatoes, preferably San Marzano
4 C. Water
6 Thick slices Country bread
¼ lb. chunk of Provola or Provolone
⅓ C. grated Pecorino, or to taste

Directions

You will need a heavy saucepan, such as an enameled cast-iron French oven, 4-to- 5- quart capacity, with a cover.

Pour the olive oil into the pot, set it over medium heat, and scatter in the sliced garlic. Let the garlic sizzle for a minute, then fill the pan with the onion slices, and sprinkle the salt over them. Stir the onions so they’re all coated with oil. Cook them slowly, stirring frequently, for 15 minutes or so, until they are reduced in volume and translucent, lightly colored but not browned, about 15 minutes.

Pour in the crushed tomatoes and water, (some of which you’ve used to slosh out the tomato containers). Stir in with the onions, cover the pan, bring to a boil, then adjust the heat to keep the soup simmering gently. Cook covered for 45 minutes (the onions should be very tender). Uncover and cook another 15 minutes, or until the soup has reduced by about a quarter.

When ready to serve, toast or grill the bread slices.
Cut the provola into six or more slices.

Put a slice of hot bread in the bottom of each of six warm soup bowls, and lay a slice of the cheese on top. With a big slotted spoon, scoop up the onions and tomatoes from the soup, and drop portions over the bread and cheese in each bowl.
Finally, ladle in hot broth to fill the bowls, sprinkle grated pecorino over each, and serve immediately.
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RICE AND LENTIL SOUP
Zuppa con Lenticchie e Riso

http://lidiasitaly.com/recipes/rice-lentil-soup/

MAKES ABOUT 2½ TO 3 QUARTS

Ingredients

4 Oz Pancetta, cut into small chunks
4 Garlic Cloves, crushed and peeled
¼ C. Extra-virgin Olive Oil, Plus More for drizzling

2 Medium Carrots, peeled and cut into chunks
2 Celery Stalks, cut into chunks
1 Small Onion, cut into chunks
2 C. Fresh Italian Parsley Leaves, loosely packed (about 1 Bunch)

28-Oz Can Whole San Marzano Tomatoes, crushed by hand
2 Fresh Bay Leaves
4 Qt. Cold Water

1 lb. Brown Lentils, rinsed
1 T. Kosher Salt

1 C. Long-Grain Rice
Freshly Grated Grana Padano, for serving

Directions

In a food processor, combine the pancetta and garlic and process to make a smooth pestata. Heat a large Dutch oven over medium-high heat, and add the olive oil. When the oil is hot, add the pancetta pestata. Cook and stir until it renders its fat, about 5 minutes.


Meanwhile, in the same food processor, combine the carrots, celery, onion, and parsley. Process to make a slightly chunky vegetable pestata. When the pancetta is rendered, scrape the second pestata into the pot and cook, stirring occasionally, until it dries out, about 5 minutes.

Add the tomatoes, slosh out the can with water, and add that. Add the bay leaves and 4 quarts cold water. Bring to a boil and simmer rapidly, uncovered, to reduce the soup by about a quarter and concentrate the flavors, about 1 hour.

Add the lentils, cover, and cook about 15 to 20 minutes.

Add the salt and the rice, and stir. Simmer until rice is just al dente (don’t overcook—it will cook more in the soup as you are serving) and the soup is thick and flavorful. Remove bay leaves. Serve the soup with a drizzle of olive oil and a sprinkle of grated cheese.

* If you want to make this soup ahead, make it up to the point where you add the rice, then cool and refrigerate it. To serve: return the soup to a boil with a cup or so of extra water, add the rice, and cook as directed in the recipe.
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Cabbage Soup
http://www.mydailymoment.com/recipes/cabbage_soup.php


cabbage soup
If you're looking for a hearty way to sneak in veggies, this palate-pleasing pottage gets it done.

8 servings

1 cup(s) chopped onions
2 tablespoon(s) butter
2 cup(s) shredded cabbage
1 (10 oz.) package frozen lima beans, cooked and drained
1 cup(s) sliced carrots
1 cup(s) diced potatoes
1 cup(s) chicken broth
1/2 teaspoon(s) salt
1/4 cup(s) butter
1/4 cup(s) all-purpose flour
1/4 teaspoon(s) paprika
1/4 teaspoon(s) pepper
3 cup(s) milk
2 cup(s) shredded Cheddar cheese

Directions

Sauté onion in 2 tbsp. butter in a heavy saucepan until tender, about 3 minutes.

Add cabbage, beans, carrots, potatoes, broth and salt and then cover and simmer until carrots and potatoes are tender, about 20 minutes.

Meanwhile, melt 1/4-cup butter in a 4-quart Dutch oven. Blend in flour, paprika and pepper. Remove from heat; stir in milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Remove from heat; stir in cheese until melted.
If necessary, return to low heat to finish melting cheese, without boiling.

Add vegetables with liquid to cheese soup base. Heat to serving temperature.

Ready in 45 min
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Slow Cooker Lasagna Soup with Chicken and Mushrooms

Slow Cooker Lasagna Soup with Chicken and Mushrooms
https://www.afarmgirlsdabbles.com/slow-cooker-lasagna-soup-with-chicken-and-mushrooms-recipe/

Yield: 10 to 12 servings Prep Time:20 minutes Cook Time:4 hours

INGREDIENTS:

SOUP:
3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2″ to 3″ pieces
3 c. chopped onions
16 oz. sliced mushrooms
1 c. chopped sun-dried tomatoes
4 large garlic cloves, minced
2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. cayenne
2 bay leaves
6 c. chicken stock
1 28-oz. can diced tomatoes
1 28-oz. can tomato sauce
2 to 3 T. tomato paste, to taste
1 to 3 T. brown sugar, to taste
kosher salt and black pepper, to taste

TO FINISH THE SOUP:
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
fresh mozzarella, cut into 1/2″ cubes (or substitute “Cheesy Yum” from original Lasagna Soup recipe)
additional salt and freshly ground black pepper, to taste
freshly shaved Parmesan, optional

DIRECTIONS:

* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.


Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.
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lasagna soup

Lasagna Soup
https://www.afarmgirlsdabbles.com/lasagna-soup/

“This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM!”

yield: 8 SERVINGS cook time:50 MINUTES

Ingredients

THE SOUP:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste (add 1 whole 6-ounce can for a deeper, richer tomato flavor)
29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste
1/2 c. fresh basil leaves, sliced thinly


FOR THE CHEESY YUM:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. kosher salt
freshly ground black pepper, to taste
2 c. shredded mozzarella cheese


Instructions

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms! (Next post)

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked mafalda pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum. Finish with some freshly ground black pepper over the top and a small scattering of fresh basil.



Quick Tip: To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Serve this lasagna soup with your favorite garlic bread of breadsticks.
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Taco Soup with Ranch
https://www.hiddenvalley.com/recipe/taco-soup-with-ranch/

Prep: 5 min Cook: 25 min Total: 30 min
Servings: 4-6

Ingredients

2 tablespoons olive oil
3⁄4 pound ground beef
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. Mexican-style stewed tomatoes, with juice
1 cup corn (fresh, frozen or canned)
1 tablespoon Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
2 cups chicken broth

Garnishes of choice: shredded cheese, chopped red onions, sour cream, shredded cabbage, diced avocado, tortilla chips

Directions

1. In a pot set over medium heat, heat the olive oil. Add ground beef and sauté, breaking up with a spoon, until browned and cooked through.

2. Stir in the beans, tomatoes, corn, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and broth. Break the tomatoes up with a spoon.

3. Continue to cook for another 10-15 minutes, until the flavors are blended. Serve hot with toppings of choice.
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minestrone

Slow Cooker Minestrone Soup
https://www.cookingmamas.com/slow-cooker-minestrone-soup/

Servings 6 - 8

Ingredients

3 c. low sodium vegetable or chicken broth
1 (28-oz.) can diced tomatoes
1 (15-oz.) can cannellini or navy beans drained
2 carrots peeled and chopped
1 stalk celery chopped
1 c. onion chopped
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
Salt and ground black pepper
2 c. cooked ditalini pasta
1 med. zucchini chopped
2 c. coarsely chopped fresh or frozen spinach defrosted
4 T. grated Parmesan or Romano cheese
basil sprigs optional

Instructions

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.

2. Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours.

3. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.

4. Remove bay leaves and season, to taste, with salt and black pepper.

5. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
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crockpot Pasta E Fagioli

Crock Pot Pasta E Fagioli
https://www.cookingmamas.com/crock-pot-pasta-e-fagioli/

"Pasta e Fagioli" simply means "pasta and beans."

Servings 8

Ingredients

1 lb. lean ground beef, turkey or sausage
1/2 onion chopped
1 1/2 carrots chopped
2 stalks celery chopped
1 (14.5 oz.) can diced tomatoes un-drained
1 (16 oz.) can dark red kidney beans drained and rinsed
2 c. beef stock
1 1/2 tsp. dried oregano
3/4 tsp. pepper
2 1/2 tsp. chopped fresh parsley
1/2 tsp Tabasco sauce
1/2 jar spaghetti sauce
8 oz. (1/2 box) ditalini pasta or elbow macaroni

Instructions

1. Brown beef, turkey or sausage in a skillet over medium high heat. Add to the Crock Pot.

2. Toss in chopped onions, carrots, celery, un-drained tomatoes, drained beans, beef stock, oregano, pepper, parsley, Tabasco and spaghetti sauce.

3. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

4. Cook pasta according to package directions; drain and stir into soup. Serve in bowls topped with fresh grated parmesan cheese.
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tomato soup
http://tasteerecipe.com/2016/09/26/sunny-day-sherried-tomato-soup-recipe-will-make-sing-good-day-sunshine/2/

Sunny Day Sherried Tomato Soup

This soup is rich, creamy, and ever so flavorful.

Ingredients

6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons)Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-1/2 cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil

Instructions

Sauté diced onions in butter until translucent.

Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir.

Bring to a near boil, then turn off heat.

Add in sherry and cream and stir.

Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread.

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