Posts from the ‘Soups’ Category

Rutabaga and Carrot Soup

I don’t know about you but rutabaga is something I really don’t know how to cook many ways that taste that great…it’s a new root to me so I’ve got to experiment a bit. Tonight I did just that and made a soup with rutabaga…it was actually really good! I borrowed the idea that carrots and rutabaga taste pretty good together from a past recipe find I’ve posted on this blog. I’ll be keeping this recipe handy for next time I see rutabaga on sale at the store.

Rutabaga are VERY hard, and and so they are very hard to cut – I’ve found that you have to begin by peeling the rutabaga – I use a potato peeler which works great, and then you can cut an end off to make it flat and rotate it as you cut portions off – don’t try cut it in half or you’re likely to get your knife stuck and believe me it can be hard to remove! Also, don’t be surprised if these stink like cabbage or radishes when you cook them, they smell very “earthy” until mixed with other ingredients.

Note: This soup does not have a root flavor – it’s very good.

Rutabaga and Carrot Soup

  • 1 medium rutabaga (about size of grapefruit) – peel and cube
  • 3 large carrots, peeled and chopped or sliced
  • 1/2 onion (I like red onion), coarsely chopped
  • 1 large clove garlic, minced (or about 1/2 tsp garlic seasoning such as Garlic Plus)
  • 3-4 cups beef or chicken stock (I used beef)
  • 1/2 cup shredded or grated peppered gouda cheese
  • 1 cup milk or cream
  • thyme and salt to taste
  • 2-3 shakes Maggi seasoning to taste (per bowl when served)

INSTRUCTIONS

  1. boil the carrots and rutabaga until tender
  2. while veggies boil, saute onion and garlic in PAM
  3. drain boiled veggies and return to pot, adding sauted veggies
  4. add stock and milk and stir
  5. add shredded cheese
  6. use immersion blender until becomes a smooth consistency (or put all veggies, stock and milk into regular blender to pulse until smooth then add to pot to heat)
  7. add thyme and salt to taste (I didn’t add much salt, just a little and about 1/2 tsp thyme)
  8. cook on low to medium heat, stirring often, for about 30 minutes
  9. serve warm with a few splashes of Maggi and with bread (I like butter cheese and garlic plus sprinkled on crusty bread and toasted in the oven)

recipe by: r2bcluvs2cook

3 Ingredient Chili

I was in a hurry to make supper tonight so I rummaged around and found these 3 ingredients in the cupboard… they actually worked wonderfully for a quick chili – which tasted really good with my left-over sour cream cornbread – but I also think this would be awesome as a topper for a baked potato!

INGREDIENTS

  • 1 lb hamburger
  • 2 cans chili spiced diced or stewed tomatoes (i use Alymer brand – tomatoes spiced with chili seasoning, onion, celery, peppers)
  • 1 can bean medley, drained (i use Unico brand – contains red kidney beans, chick peas, romano beans, and black eyed peas)

INSTRUCTIONS

  1. Fry the hamburger in a skillet or pot for chili and drain the fat
  2. add 2 cans pre-spiced (chili flavor) tomatoes
  3. add can of bean medley
  4. cook on medium low for 30 minutes or longer if desired, stirring occasionally
  5. enjoy with cornbread or by itself

recipe by: r2bcluvs2cook

Sweet Potato Soup

I had peeled and cubed some sweet potatoes a month or so ago (and put them in the freezer) and the weather today was just right for soup…so I used a soup bone I had in the fridge and made some soup. It turned out pretty good… any suggestions for improvement would be welcome though! Keep in mind that I didn’t really measure anything … I just threw some stuff together so my measurements below are approximate.

INGREDIENTS

  • abt 2-3 cups of broth (made from boiling a soup bone or purchased bouillon)
  • 1 medium white onion, diced
  • abt 2 cups peeled and cubed sweet potato
  • 2 small red potatoes, peeled and cubed
  • abt 1/2 tsp paprika
  • abt 1/4 tsp ginger
  • pinch nutmeg, salt, pepper
  • milk or cream, or sour cream (optional)

INSTRUCTIONS

  1. boil your soup bone or get some broth started
  2. add the onions and sweet potatoes and white potatoes
  3. cook until the potatoes are soft and then puree with a wand blender (or let cool and puree in food processor)
  4. add spices and let heat through
  5. if desired, add milk/cream for a creamier soup or add a dollop of sour cream on top

recipe by: r2bcluvs2cook

Cabbage Soup

This soup recipe is really tasty and healthy. It comes from The American Heart Association (to me via my step-mom). I’ve made this in the crock-pot a few times and it is super simple, makes a huge amount, and is very yummy.
INGREDIENTS
1 Onion, chopped
2 cloves Garlic, minced
1 can chicken broth
1 head Cabbage, chopped
Mixed frozen vegetables (16 oz)
2 cans Delmonte Basil/oregano stewed tomatoes
1 can Kidney beans drained and rinsed
6 thin sliced pork tender loin (boiled or baked chicken works well too)
1 – 32oz Clamato Picante flavored tomato cocktail juice
INSTRUCTIONS
  1. Dice onion and garlic and stir fry in olive oil until translucent.
  2. Add chopped cabbage along with one can chicken broth.
  3. Simmer cabbage until tender then add 2 cans tomatoes w/juice, frozen veggies, Clamato juice and kidney beans.
  4. Bring back to boil, while waiting to boil, stir fry the pork loin 2 -3 minutes until done then chop in bite size pieces and add to soup.
  5. Cover and simmer one hour or longer.
You can experiment with this recipe. Add whatever meat you want or leave the meat out, Change veggies around etc. The onions/garlic and cabbage give it a good base.

Potato Leek Soup

I had some leeks kicking around in the fridge begging to be cooked so today I made a yummy leek and potato soup. I’ve made this before, but tonight I made a few adjustments to my recipe and it turned out even better!! We at the entire pot for supper!

INGREDIENTS

    • 4 small potatoes (about size of fist), peeled and cubed
    • 2 medium leeks, chopped
    • 1/2 medium onion, chopped
    • 3-4 cups broth
    • salt and (white) pepper to taste
    • 1 pat butter
    • 1-1/2 tsp anise/fennel greens, finely minced (optional)
    • 1/4-1/2 cup heavy cream or milk
    • 3 slices cooked bacon, chopped
    • shredded cheddar

INSTRUCTIONS

    1. finely chop 1/2 of medium white onion
    2. cut ends and green stems off of leek, then slice lengthwise down the leek and place in a bowl – break apart layers and clean any dirt/sand out
    3. chop leek coarsely (similarly to a celery stick)
    4. heat a pat of butter in large stock pot, then add onions and leek and sautee until tender (don’t burn)
    5. once tender, add stock and let simmer on medium low
    6. peel and cube potatoes and add to pot and bring to a boil for 30 minutes
    7. using a potato masher, lightly break apart potatoes
    8. add fennel greens to pot and simmer on low about 5 minutes
    9. add cream/milk and stir well
    10. serve in bowls and top with chopped bacon and shredded cheddar

Recipe by: r2bcluvs2cook

Simple Broth Soup

Sometimes I like to start my meal off with a simple broth soup.

We always had broth soup before the main meal of the day when I would stay at my Oma’s in Germany.  Eating a bit of soup before you main meal is a great way to curb the urge to over-indulge by filling up on a low calorie food before the main course is served.

INGREDIENTS

1 med piece celery, finely diced
1 med carrot, peel & finely diced
3 pats butter
6 cups broth (chicken/beef/vegetarian) or 6 cups water to appropriate boullion
1 scallion, finely diced
1/4 cup tiny noodles (similar in size to couscous) such as stars
parsley flakes

INSTRUCTIONS:

1. sautee carrot and celery in 1 pat butter (or PAM)
2. bring broth to med boil
3. add cooked carrots & celery to broth
4. let boil 5 min, then add 2 pats butter
5. add noodles and let boil about 10 min
6. when noodles are cooked, add scallions and parsley
7. serve & enjoy!

if desired, add a little salt to taste, but I think it’s great as is!

Recipe by: r2bcluvs2cook