sciwitch | Entries tagged with soup

So - this recipe made a bit more than I thought it would. But hey, it tastes good and freezes well, so there really isn't any bad here.

Tortellini and Vegetable Soup

Cooking spray

1 chopped red pepper

1 chopped yellow pepper

1 chopped onion

1 peeled and chopped potato

2 cloves garlic, minced

1 28-ounce can crushed tomatoes, preferably fire-roasted

1 32-ounce box vegetable broth

1-1/2 c water

1 teaspoon dried basil

1 package of cheese and spinach tortellini

1 chopped zucchini

1 chopped summer squash

Salt to taste

Heat cooking spray in a large saucepan or Dutch oven over medium heat. Add peppers, onion, potato and garlic and cook, stirring, for 2-3 minute. Add tomatoes, broth, water, and basil; bring to a rolling boil over high heat.

Add tortellini and cook for 3 minutes less than the package directions.

Add zucchini and squash; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes.

Makes 9 1-1/2c servings at about 240 calories per serving

Crossposts: http://sciwitch.livejournal.com/54856.html

The weather has cooled, so that means the soup pots are being hauled out again. This week's recipe uses carrot juice instead of stock or broth. This sucker is vegan and salt free (which means I added salt and think it would probably taste even better with a dash of Parmesan cheese). I based this on a recipe I found elsewhere on the net, but modified a bit after I realized she has listed WAY too little liquid for the recipe.

Enjoy

Roasted Vegetable Soup

Cooking Spray

5 garlic cloves, peeled

350 g red potatoes, diced

2 peppers (red and yellow), diced

1 pt Baby Bella Mushrooms, quartered

1⁄2 teaspoon fresh rosemary, finely chopped

1 zucchini, sliced and quartered

1 large red onion, cut into chunks

4 cups carrot juice

370 g roma tomatoes, diced

1 teaspoon fresh tarragon

Preheat the oven to 450°F. Spray cooking oil over roasting pan. Add the garlic cloves to the roasting pan and roast until the oil begins to sizzle, about 5 minutes.

Add the potatoes, peppers, mushrooms, and rosemary, and spray a bit more cooking oil over them. Roast until the potatoes begin to color and soften, about 15 minutes.

Add the zucchini and the onion, give them another spritz of cooking oil, and roast until the zucchini is tender, about 20 minutes.

In a soup pot, combine the carrot juice, tomatoes and tarragon. Spatula the roasted vegetable mixture into the pot. Bring to a boil over medium heat, then let simmer 10 minutes. Add salt to taste.

Make 5 servings of about 1 1/2 cups each. 270 calories per serving.

Crossposts: http://sciwitch.livejournal.com/54687.html

I think this will be my final soup of the season. Spring is here, and interesting things are starting to pop up in the supermarket.

This is a "do it yourself" soup, in that you will really have to flavor it up to your own specific tastes. The basic soup is pretty bland so be prepared to add your own favorite flavor profiles (I added vinegar for a bit of sour and Worcester sauce for umami). A dash of hot sauce and maybe some Old Bay seasoning would also work. Don't be afraid to play with it.

( Crab Corn Bisque )

The soup kick continues. Since I had an open jar of chunky peanut butter (see previous pancake entry), I figured I'd try this recipe and see how it works. Pretty good (the original had chili powder in it, so feel free to add some if you feel it needs it). I actually think it could do with a dash of lime juice as a finish, but it's pretty tasty as is.

( Chicken Peanut Stew )

Still on the soup kick, I see. I've made this kind of soup with butternut squash on a number of occasions, so I wanted to try something different. And I got to haul out my immersion blender, which is all sorts of fun (I am pathetically easy to please).

( Sweet Potato and Apple Soup )

As you may have noticed, I'm on a bit of a soup kick. It's the weather. I'll get over it eventually. Until then, enjoy...

( Lentil and Sausage Soup )

Several years ago there was a brand of soup that was sold in plastic bags in the produce aisle of the supermarket. Don't remember the name, but one of their soups was a corn chowder with peaches in it. It was wonderful. I decided to use my black belt in Google-Fu to find a recipe for it. And completely and utterly failed. Nothing. Not a single mention of a corn chowder with peaches in it. Not even regarding the late lamented, forgot the name of the company, sold in a bag soup. So I had to make one up. Came out pretty good.

So here, for the first time anywhere on the internet...

( Peach Corn Chowder )

Very cold weekend = must make soup. Last weekend (multiple days of snow) triggered hauling out the crock pot to make Apple Cider Beef Stew. This weekend, I tried a new recipe. Warm, filling, tasty, and took under an hour.

( Kielbasa and Bean Soup )

I know, I know...it's been a while. Real life got in the way and nothing I cooked/baked needed to be memorialized here.

So, yesterday was cold and wet and miserable... and nothing says cold and wet and miserable like a crock pot full of stew. And my sweet tooth strikes again.

( Apple Cider Beef Stew )

Tis the season to drag out the crock pot. I decided to make a Root Vegetable Soup, so off I went to the supermarket with my shopping list of ingredients. And came to a rapid realization that I had NO idea what a rutabaga looked like. So I got all the other ingredients, then wandered around the produce aisle a bit until I finally asked someone if they carried rutabagas. Blank look. Giving up, I paid for what I had, and drove to another supermarket on the other side of town. They not only had rutabagas (which, by the way, looks like a giant turnip), they had them pre-cut and packaged.

FYI - when chopping beets, be warned that they will dye everything that touches them (knife, cutting board, your hands) a bright shocking magenta. You have been warned.

( Root Vegetable Soup )

Once again, cold, wet, miserable weather makes me drag out the crock pot. I hadn't had beef stew in a while, so I figured that it sounded warm and filling and mostly healthy (hey, it's got vegetables in it) and did I mention warm...

Slow Cooker Beef Stew

1 1/2 lb. beef stew meat cut into 3/4-inch cubes
1/4 c. all-purpose flour
2 tbsp. cooking oil
1 1/2 c. sliced carrots
1/2 c. sliced parsnips
1 1/2 c. frozen whole kernel corn
1 c. frozen peas
1 large onion cut into thin wedges
3 c. cubed potatoes
3 c. V8 or another vegetable juice
1 c. water
2 tsp. Worcestershire sauce
1 bay leaf
1 tsp. crushed dried oregano
1 tsp. crushed dried marjoram
1 tsp. concentrated beef broth extract
1/4 tsp. black pepper

Put flour in a plastic bag. Add meat cubes a few at a time and shake to coat.
Brown meat in hot oil in batches in a large saucepan. Drain fat.
Layer meat and vegetables in a 6-quart Crock-Pot.
Combine vegetable juice, water, beef stock, Worcestershire, marjoram, oregano, bay leaf and pepper. Pour over meat and vegetables.
Cover and cook on low-heat setting 10 to 12 hours (or on high-heat setting 5 to 6 hours) or until meat and vegetables are tender.

Since yesterday was a bit on the insanely busy side, I decided to once again drag out the crock pot. This time though, I put everything in at night, hit the on button, and went to bed. This morning I woke up to wonderful smells and 8 bowls of soup to eat-for-lunch/freeze-for-later.

Kielbasa Bean Soup

58 ounces fat free chicken broth; 4 14.5 ounce cans
16 ounces low fat smoked sausage or reduced fat kielbasa, cut in half lengthwise and then sliced
15 ounce can pinto beans, rinsed and drained
15 ounce can black beans, rinsed and drained
4 medium carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
1 teaspoon thyme
14 1/2 ounce can diced tomatoes, undrained

Mix all ingredients, except tomatoes in a 5 to 6 quart crock pot. Cover and cook on low heat setting at least 6 hours or until beans are tender. Stir in tomatoes; cover and cook on high setting until heated through, about 15 minutes more. Makes about 1 heaping cup per serving.

This is a Weight Watchers recipe and is worth about 3 points.

One of my resolutions is to cook a bit more, as opposed to baking all the time. So here's a fast and easy soup recipe that I tried tonight (OK.. it's not really cooking, it's more like heating up a bit... but you get the point).

Tortellini-Basil Soup

1- 32oz container of chicken broth (not stock)
1- 9oz package of fresh cheese tortellini
1- 15.5oz can cannellini beans, rinsed and drained
1 cup chopped tomato
1/2 cup thinly sliced fresh basil
2 tablespoons balsamic vinegar
Pinch of salt
Pepper to taste

Bring the broth to a boil. Add tortellini and cook 6 minutes. Stir in beans and tomato, and reduce heat; simmer 3 - 4 minutes.

Remove from heat; stir in basil, vinegar, salt and pepper.

Makes 6 cups and is 4 Weight Watcher Points per cup.

Original recipe from Five Ingredient 15 Minute Cookbook from Weight Watchers: http://www.booksamillion.com/ncom/mag?id=3673319721352&mid=0000071179

The Witchery

Sooo Much Soup

Ridiculously Healthy Soup

Feeling Crabby

Going Nuts for Soup

How Sweet It Is

Lentil We Meat Again

Cornography

How Have You Bean?

Stew Me, Stew Me, What Can You Do Me...

'Bagas Can't Be Choosas

Sunday Stew

I Love the Smell of Kielbasa in the Morning

And Now a Bit of Cooking

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April 2014

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