Loaded Baked Potato Soup

Ingredients:

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced (I just used all russet potatoes)
6 green onions chopped
1/4 cup flour
4 cups chicken or vegetable stock
1 T parsley Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream

Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

Instructions:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Stir in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon, half the green onion, and parsley. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Black Bean Soup

Beans:
1 pound dry black beans, rinsed and picked over
1 ham steak, trimmed of rind and fat, cubed into 1/4-1/2 inch pieces
2 bay leaves
5 cups of water
1/8 teaspoon baking soda
1 teaspoon salt

Soup:
2 tablespoons oil
2 large onions, chopped fine (3 cups)
3 ribs celery, chopped fine (1 cup)
1 large carrot, chopped fine (1/2 cup)
1/2 teaspoon salt
5-6 garlic cloves, minced
1 1/2 tablespoons cumin
1 tablespoon minced chipotle chilis in adobo (these are canned usually in the Mexican food isle)
2 teaspoons adobo sauce
6 cups of chicken broth
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons lime juice

Garnishes (if desired):
Diced red onion
Diced avocado
Sour cream
Minced Cilantro
Lime Wedges
Chopped green onions

1. For the beans: Place the beans, ham, bay leaves, water and baking soda in a large saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Stir in salt, reduce heat to low, cover and simmer until beans are tender (you may have to add more water as beans cook) approximately 2 hours. Do not drain beans. Discard bay leaves.

Note: The ham steak will turn black but tastes just fine!

2. For the soup: Heat oil in 8 quart dutch oven over medium-high heat: add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned. Reduce heat to medium-low and add garlic and cumin; cook stirring constantly, until fragrant. Stir in beans, cooking liquid, chipotle chilies, adobo sauce, and chicken broth. Bring to a boil, and the reduce heat to low and simmer, uncovered for about 30 minutes.

3. To finish the soup: Stir the water and cornstarch together in a small bowl until combined, then gradually stir about half of corn starch mixture into soup; bring to a boil to thicken, if soup is not think enough add more of the cornstarch mixture. Off heat stir in lime juice. Serve with garnishes.

Note: You can blend the soup with a stick blender or put into a food processor if you prefer a smoother soup.

Spiced Red Lentil Soup

2 Tablespoons vegetable oil
1 onion, minced
4 cloves garlic minced
1 tablespoon grated ginger
1 teaspoon garam masala
3 cups water
1 1/4 cups red lentils, picked over, and rinsed
1 can coconut milk (NOT cream of coconut)
1/4 cup fresh cilantro minced
3 plum tomatoes chopped medium
Salt
Pepper

Heat the oil in a large saucepan over medium heat. Add the onion and 1 teaspoon salt and cook until softened. Stir in the garlic, ginger, and garam masala and cook until fragrant. Stir in the water, lentils, and coconut milk. Bring to a boil. Reduce to a simmer, partially cover, and cook until the lentils break down to form a thick puree, 20-30 minutes. Stir in the cilantro. Season with salt and pepper to taste. When serving sprinkle tomatoes into each bowl and pour soup over the top.

Lentil and Vegetable Soup

1 T Olive oil

1 Medium onion chopped

2 Cloves garlic, minced

1 Cup dry green lentils, rinsed and drained

1 8 oz. package sliced mushrooms, chopped

5 carrots, thinly sliced, about 2 cups

4 Stocks celery, chopped

4 Cup water

1 14oz. container broth (chicken, beef, vegetable)

1 tsp. Salt

1/4 tsp. Black pepper

1/2 Head napa cabbage, sliced into strips

1. In a 4-quart saucepan heat oil over medium heat. Add onion and garlic; cook for 4-5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook for 1 minute.

2. Add mushrooms, carrots, celery, water, broth, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer, about 25 minutes or until lentils and vegetables are tender.

3. Divide among soup bowls; top with cabbage.

Makes approximately 6 servings

Tortilla Soup

This is the best tortilla soup I have ever eaten. It started out as a Weight Watchers recipe but was basically broth over tortillas. So I decided to take their basic recipe and make it my own. So here it is!


1 Tbsp. oil
2 boneless skinless chicken breasts cubed
1 onion, chopped
2 garlic cloves, minced
2 cans mild green chilies (or the equal amount of frozen)
1 Tbsp. chili powder
2 tsp. ground cumin
4 cups chicken broth (or other)
1 can (14.5 oz) chopped tomatoes
1 can corn (14.5 oz.)
1 can black beans (14.5 oz.)
1 tbsp. fresh lime juice
2 tsp. grated lime rind (a micro plane grater works great to do this! Otherwise a regular cheese grater will work, just use the side with small openings that look like little crowns)
8 drops hot red pepper sauce (Tabasco, or Louisiana style)
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2 inch strips

Garnish with:
1/4 cup shredded (or cubed) Monterrey Jack cheese
1 avocado, cubed

1. Heat a large saucepan or dutch oven (approximately 8 quarts) over medium-high heat. Swirl in the oil, then add onion and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the cubed chicken and cook, stirring frequently, until chicken is cooked through about 8-10 minutes. Add the chili powder, cumin, and green chilies, cook one minute.

2. Stir in the broth, corn, beans and tomatoes; bring to a boil. reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the lime juice, lime rind, hot sauce and cilantro.

3. While the soup is simmering, spray a large cookie sheet with non-stick spray, or other spray oil. Place the tortilla strips on the sheet and spry with non-stick spray or oil. Broil in the oven turning occasionally, until the strips are crisp and golden.

4. Place the tortilla strips, cheese, and avocado in bowls, and add soup to each bowl. Serve at once!

Beef and Barley Soup

A savory vegetable soup simmered with braised beef and pearl barley.

1 Tbsp. olive oil
1 1/2 lbs stew meat cut into 1-inch (or smaller cubes)
4 cups beef broth
1 cup water
1 onion, chopped
3 stalks celery
3 carrots, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz. frozen green beans
1 can (14.5 oz) diced tomatoes
10 oz frozen green peas

1. In a large pot, over medium-high heat, warm the olive oil. Add be3f cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.

2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.

3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.

4. Serve.

This recipe goes great with a nice crusty piece of bread!

Italian Sausage Soup With Kale and Beans

20 oz. Italian Sausage (Turkey or Chicken is best it has less fat), sliced diagonally in 1 inch pieces
1 cup chopped red onion
2 stalks celery, sliced
2 cloves of garlic, minced
5 cups broth (chicken, beef, or vegetable)
2 med. potatoes peeled and cubed
2 large carrots peeled and chopped
1 fennel bulb, chopped (remove greens)
1/2 tsp. fennel seed
2 tsp. Italian seasoning
4 cups of thinly sliced cabbage
3 cups thinly sliced kale leaves (tough center stem removed)
1 - 15 oz. can canellini beans drained and rinsed
1 - 14.5 oz. can diced tomatoes with juice
1/2 Cup Parmesan cheese, grated (for garnish)
1/4 cup sliced fresh basil leaves (optional, for garnish)

1. Brown the sausage in a Dutch Oven or large saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain and fat from pot. Add broth, potatoes, carrots, fennel, fennel seed, Italian seasoning. Add salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes, until vegetable are nearly tender.

2. Stir in the cabbage, kale and beans, and tomatoes. Return to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and serve with grated Parmesan cheese and fresh basil.