Mulligatawny Soup

 - Running on Real Food

1 medium onion, diced (2 cups, 300 g) 

1 jalapeno pepper, diced (50 g, remove seeds is sensitive to spice)

1 tbsp olive oil (15 mL, substitute broth for oil-free soup)

2 granny smith apples, cored and diced (2 cups, 300 g) 

3 stalks celery, rinsed and diced (1 cup, 125 g) 

4 cloves garlic, minced (10 g) 

1-inch piece fresh ginger, minced (20 g) 

1 teaspoon cumin 

1 teaspoon turmeric 

1 teaspoon garam marsala 

1/4 teaspoon cardamon 

1/4 teaspoon nutmeg

3 carrots, peeled and diced (approx. 1 3/4 cups, 225 g) 

1 cup uncooked red lentils (200 g) 

1/2 cup uncooked basmati or jasmine rice (100 g) 

1 28 fl.oz can diced tomato ( 769 ml)

6 cups vegetable stock (1500 ml) 

1 14 oz can light coconut milk 

2 teaspoon salt 

1 teaspoon pepper

 

Heat the olive oil in a large pot over medium heat, add the onion and jalapeño peppers and sauté for 5 minutes until softened and fragrant.

 

Add the diced apples, celery, garlic and ginger and cook for another 3 minutes, stirring often.

 

While the vegetables are cooking, mix together all of the spices in a small dish.

 

Add the spice mixture to the pot, stir well and cook for another 2 minutes.

 

Add the rice and lentils and stir well to coat with the spices.

 

Stir in the carrots, diced tomatoes and vegetable broth and simmer lightly for about 20 minutes until the rice and lentils are cooked.

 

Stir in the coconut milk, salt and pepper.

 

Use an immersion blender in the pot and “pulse” 3-4 times to create some texture. We’re looking for a slightly chunky soup so don’t pulverize it completely, just a few pulses should do the trick. If you don’t have an immersion blender, transfer a couple scoops to a blender, pulse a few times then pour back into the pot with the unblended soup.

 

Serve with freshly chopped cilantro and crushed cashews or peanuts.

 

Summer corn chowder

 - Savor the Flavour

2 tablespoons unsalted butter

1 cup yellow onion, diced

½ cup poblano pepper, diced

½ cup red bell pepper, diced

1 tablespoon garlic, minced

¼ cup all-purpose flour or gluten free flour

5 cups vegetable broth

2 cups red potatoes with skins, cut in ¼-inch cubes, (3 medium potatoes)

2 teaspoons salt

½ teaspoon white pepper

¼ teaspoon garlic powder

⅛ teaspoon ground turmeric

⅛ teaspoon cayenne

4 cups fresh corn, cut off the cob (6 cobs) – or 1 pkg frozen HEB Baby White & Yellow Corn

¾ cup roasted jalapeño and tomato salsa, such as Frontera medium

¼ cup fresh cilantro, chopped

1 cup heavy whipping cream

1 tablespoon freshly squeezed lime juice

 

Melt the butter in a large, heavy bottomed soup pot over medium high heat, then saute the peppers and onions for 5 minutes, stirring frequently.  Add the garlic and cook until fragrant, about 1 minute.

 

Sprinkle on the flour, and whisk for 2 minutes.

 

Increase the heat to medium high and slowly pour in the rice wine while scraping the bottom with a wooden turner to get the brown bits off.  Slowly add ½ cup of vegetable broth and continue scraping until the bottom of the pot is clean. 

 

Slowly pour in the rest of the vegetable broth, whisking to prevent lumps, then add the diced potatoes and salt.  Stir with a wooden spoon, cover, and bring to a boil, then lower the heat to medium low and partially cover.  Simmer for 6 minutes, or until the potatoes are soft.

 

Add the dried spices, fresh corn kernels, salsa, and fresh cilantro.  Stir, cover, and cook on medium low heat for 8 minutes. (If you would like this thicker than in the photos above, take out 2 cups and puree it in a blender then stir it back into the soup.)

 

Remove the soup from the heat and pour in the heavy cream and freshly squeezed lime juice.  

 

Stir well. Garnish with a sprinkle of fresh cilantro and serve hot with bread.

 

Creamy Tomato Soup

The kids still love the Campbell's variety, but Brandon and I really enjoyed this soup I made today with our grilled cheese sandwiches. I used yourhomebasedmom.com's version as a starting point and changed it to fit our tastes.

½ cup diced onion

¼ cup butter

2 (15 oz.) cans diced tomatoes

1 tsp. salt

¼-½ tsp. black pepper

¼ tsp. baking soda

1 tsp. prepared pesto

1 cup chicken broth

½ cup cream

In a large pot, saute the onions in butter until tender.

Add tomatoes, salt, pepper, baking soda, chicken broth and pesto.

Simmer until thickened, about 15 minutes.

Use immersion blender to puree, and then add in half-and-half or cream.

Slow Cooker Stew

A yummy stew has got to be one of my most favorite comfort foods. I love this recipe - it's easy, versatile and delicious!

-Modified from Taste of Home

1 lb. beef stew meat

2 medium potatoes, peeled and cubed

1 cans (14-1/2 ounces each) beef broth

1 can (11-1/2 ounces) V8 juice

2 celery ribs, chopped

2 medium carrots, chopped

1 medium sweet onion, chopped

3 bay leaves

1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder

½ tsp. pepper

2 Tbsp. cornstarch

1 Tbsp. cold water

1 cup frozen corn

1 cup frozen peas

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves.

In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened. 

Potato Leek Soup

I love Bountiful Baskets! Not only does it save us money on produce, I love experimenting with the great variety of vegetables. I joke that it's like Christmas every other Saturday - you never know what you'll get! This was the first time I had ever used leeks - I don't know why - they're delicious! Much to my surprise, this soup was a hit with the whole family.

Modified from Allrecipes.com

1 cube butter

2 leeks, sliced, and thoroughly rinsed

1 tsp salt

½ tsp. pepper

2 cans chicken broth

1 tablespoon cornstarch

5 medium-sized Yukon Gold potatoes, peeled and diced

2 cups half-and-half or whole milk

Salt and pepper to taste

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Pour in the half-and-half, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with additional salt and pepper, to taste.

Beef & Barley Stew

In an effort to be more prepared in an emergency, we've been trying new recipes to expand the list of meals that we could make with our food storage. I added some potatoes and used fresh vegetables in this soup because I had some that needed to be used, and I think this soup would be delicious any time.

-Preparedness handout?

1 (12 oz) can beef chunks (don't drain!)
7 cups water
3/4 cup dried carrots (4 fresh)
3 Tbsp. dried minced onion
3 Tbsp. dried celery (2 ribs)
2 Tbsp dried red or green pepper (1/2 large)
2 potatoes, cubed or dried equivalent
2 Tbsp. beef bouillon
2 Tbsp. dried minced parsley
1/2 tsp. basil
1/8 tsp. pepper
1 bay leaf
3/4 cup pearled barley

Combine all ingredients except barley in large pot and bring to boil. (If using fresh potatoes and bell peppers, reserve those until the last 20-25 minutes of cooking).

Add barley and simmer, covered, for 45-55 minutes until barley is tender. Remove bay leaf before serving. Serves 4-6.

Olive Garden Zuppa Toscana

Thanks for this recipe Anna! I've never had kale before and I thought the flavor might be a little overpowering, but it is so yummy!

-Anna Hampton

1 lb ground Italian sausage

1 to 1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale, ribs removed and chopped

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving (I cooked it until it softened). Delicious!

Creamy White Chili

This is quite spicy, but we like it that way. I'd recommend decreasing the cayenne or omitting it if you don't like really hot chili or will be serving it to children.

-Taste of Home and Thomalee Abraham

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2-3 (15 1/2 oz) cans Great Northern beans, rinsed and drained
1 (14 1/2 oz) can chicken broth
1-2 (4 oz) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. (8 oz) sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 7.
(To keep them from curdling, temper sour cream and cream by stirring in a little broth from the chili before adding them to the pot.)

Taco Soup

-Mom Roberts

1 lb. lean hamburger
1 lg. diced onion
3 cans beans (pinto, kidney, black, etc)
2 cans diced tomatoes
1 can corn
1 can water (2 cups)
1- 4 oz. can diced chile
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown hamburger with onion, drain. Add all other ingredients. Simmer 1/2 hr.

Broccoli Cheese Soup

-Mom Roberts

4-5 cups cubed potatoes
2 cups sliced carrots
1 cup onion (finely chopped)
2 tsp. salt
1 (10 oz) bag chopped, frozen broccoli

Place above ingredients in large pot and fill with enough water to cover all of the ingredients. Bring to boil and then lower to a simmer and cook until potatoes and carrots are tender. Add frozen broccoli and cook until broccoli is warmed through. Note: You might need to drain off a little liquid if there is more than about 1-2 cups liquid left after the vegetables are cooked.

In another sauce pan:
Melt ½ cup butter. Then add ¼ cup flour to make a roux. Whisk in 2 cups milk.
Add:
6 chicken bouillon cubes (crushed) or 6 tsp. bouillon granules
1 TBSP. dry mustard
½ tsp. pepper

Stir until thick. Add 1 lb. Velveeta cheese cut into chunks. Heat until blended. Pour over vegetables (do not drain), and put in Crock-pot to keep warm.

Delicious served in bread bowls!