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Spinach and Lentil Soup with Cheese and Basil
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1 tablespoon extra-virgin olive oil
1/4 cup chopped pancetta (about 1 ounce)
1 1/4 cups chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 teaspoon chopped fresh thyme
1 bay leaf
1 cup dried brown lentils
3 cups fat-free lower-sodium chicken broth
2 cups water
1 (6-ounce) package fresh baby spinach
1/2 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add pancetta; cook 1 minute or until pancetta begins to brown, stirring occasionally. Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally. Add lentils, broth, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.

Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Return pureed lentil mixture to pan. Add baby spinach, chopped basil, Parmesan cheese, lemon juice, and black pepper; stir until spinach wilts. Serve immediately.

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Thai Shrimp Bisque

Marinade:

1 1/2 pounds medium shrimp
1 1/2 tablespoons grated lime rind
1/3 cup fresh lime juice
1 1/2 tablespoons ground coriander
1 tablespoon minced fresh cilantro
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 teaspoon ground red pepper
2 garlic cloves, crushed

Shrimp stock:

2 cups water
1/4 cup dry white wine
1 tablespoon tomato paste

Soup:

1 teaspoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14-ounce) can coconut milk
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 cup milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.

To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

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Spicy Thai Lobster Soup

2 lobster tails, cooked (See Note)
1 tablespoon vegetable oil
1 to 1 1/2 tablespoons five spice seasoning
4 cups fish or chicken broth
1 tablespoon grated lime rind
1/3 cup uncooked long-grain rice
1 cup unsweetened coconut milk
6 large mushrooms, sliced
2 green onions, chopped
1 thai or bird chile, halved
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
Garnishes: fresh cilantro, lime wedge

Remove lobster meat from shell; slice and set aside.

Heat oil in a large saucepan over medium heat. Stir in Asian Blend; saute 1 minute. Add broth and lime rind; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 15 to 20 minutes.

Stir in coconut milk and mushrooms; cook, stirring occasionally, 5 minutes. Stir in lobster, green onion, chile, and cilantro; cook 3 to 5 minutes. Remove from heat, and stir in lime juice. Garnish, if desired.

NOTE: 3/4 pound peeled and deveined shrimp may be substituted for lobster.

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Broccoli Chowder

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups milk
1/2 cup shredded cheddar cheese

In a large saucepan, combine the first six ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

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Basque Vegetable Soup

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
3/4 pound fresh Polish sausage links
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle.

Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In a large skillet, cook sausage over medium heat until no longer pink. Drain on paper towels; cut into bite-size pieces and set aside.

Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the beans, cabbage and cooked sausage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

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Broccoli Bisque

6 cups broccoli, chopped
2 cups chicken broth
1 medium onion, chopped
2 tablespoon fresh lemon juice
1 large garlic clove, minced
Freshly ground black pepper, to taste
1 cup milk
Small broccoli florets, optional garnish

In large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic, pepper and 1 cup water; bring to a boil. Reduce heat to medium, cook, covered, 12-15 minutes, until broccoli is tender, adding more water,1 tablespoon at a time, if liquid begins to evaporate.

Transfer broccoli mixture to food processor; puree until smooth. Return the broccoli mixture to saucepan; stir in milk. Cook over low heat, stirring frequently, until hot (do not boil). Just before serving, ladle soup evenly into 4 soup bowls; garnish each portion with broccoli florets if desired.

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Smoked Salmon Chowder

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth
1 cup clam juice
1 pound red potatoes, cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2-inch pieces
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon fresh-ground black pepper
1 cup half-and-half

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and clam juice and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes or until potatoes are tender. Stir in the salmon, lemon juice, hot sauce, pepper, and half-and-half. Simmer over low heat, uncovered, for 10 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

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Norwegian Corn Chowder

5 slices bacon
1 large onion, chopped
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3 cups frozen shredded hash brown potatoes
1 15-1/4-ounce can whole-kernel corn, drained
1 8-1/2-ounce can cream-style corn

In a skillet, cook the bacon over medium-low heat until it's crisp. Drain on paper towels. Crumble the bacon.

In a large saucepan, cook onion in butter over medium heat until tender. Stir in flour, salt, and pepper. Stir in the milk all at once. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more.

Add hash brown potatoes, whole-kernel corn, cream-style corn, and reserved bacon. Cook and stir until potatoes are tender and soup is heated through. Makes 5 side-dish servings.

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Southwestern Chicken And White Bean Soup

2 cups shredded cooked chicken breast
1 tablespoon taco seasoning
2 (14-ounce) cans chicken broth
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup green salsa
Sour cream (optional)
Chopped fresh cilantro (optional)

Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

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Spicy Poblano And Corn Soup

1 (16-ounce) package frozen baby gold and white corn, thawed and divided
2 cups milk, divided
4 poblano chiles, seeded and chopped (about 1 pound)
1 cup chopped onion
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) shredded sharp cheddar cheese

Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.

Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high 4 minutes.

Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.

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Tex-Mex Chicken Chowder

1 large onion, chopped (1 cup)
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon cooking oil
1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
2 14-ounce cans chicken broth
1 32-ounce package frozen diced hash-brown potatoes
1 2.64-ounce package country gravy mix
2 cups milk
1 8-ounce package process cheese spread, cut into chunks
1 16-ounce jar chunky salsa
1 4-ounce can diced green chili peppers
Corn chips

In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.

Meanwhile, in a medium bowl, dissolve gravy mix in milk. Stir milk mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips.

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French Farmhouse Soup

7 slices bacon
4 cups chicken broth
3 cups water
3 shallots, chopped
2 leeks, washed and thinly sliced
3 carrots, finely chopped
1 tablespoon dried parsley
1/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
4 medium potatoes, chopped
8 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup grated Gruyere (optional, for garnish)

In a large saucepan, fry the bacon until it is cooked through, but not crispy and browned. Remove 5 slices of the bacon, drain them on a paper towel-lined plate, and chop into small bits. Continue cooking the remaining bacon until it turns crisp and brown. Transfer the crispy bacon to a separate paper towel-lined plate and allow it to drain; crumble and reserve the browned bacon.

Drain the bacon fat from the pan and return the chopped, non-browned bacon to it. Add the water, chicken stock, onions, leeks, carrots, thyme, and sage to the pan and bring it to a boil. Reduce the heat slightly and simmer the ingredients for 30 minutes.

Add the potatoes, cabbage, salt, and pepper to the pan and continue simmering the soup for 1 hour. Serve the cabbage vegetable soup garnished with the reserved, crumbled bacon and grated Gruyere cheese.

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Pasta And Bean Soup

5 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
5 1/2 ounces thick-sliced prosciutto, finely diced
10 1/2 ounces borlotti (cranberry) beans (1 3/4 cups), soaked overnight and drained
1/2 cup dry red wine
1 bay leaf
4 1/4 cups chicken broth
Salt
Freshly ground black pepper
3 ounces penne pasta (1 cup)
1 garlic clove, smashed
1/2 tablespoon fresh rosemary leaves

In a large pot, heat 1 tablespoon oil over medium heat. Add onion, carrot, celery and half of the prosciutto. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add beans, wine and bay leaf; cook until liquid is reduced to about 1 tablespoon. Add broth, bring to a simmer, reduce heat to low and cook, covered, until beans are tender, about 1 hour. Drain beans, reserving broth; discard bay leaf. Return about half of the beans to pot and set aside.

In a blender, purée remaining half of the beans until smooth. Return puréed beans to pot with whole beans; stir in 1 1/2 cups reserved broth, add generous pinch salt and pepper, and bring to a gentle simmer.

Bring a large pot of salted water to boil. Add pasta and cook for 5 minutes; drain and add to pot with beans. Bring to a simmer and cook just until pasta is al dente.

Meanwhile, in a small saucepan, heat remaining 4 tablespoons oil, remaining prosciutto, garlic and rosemary over medium-low heat until oil is fragrant and prosciutto is lightly crisped, about 8 minutes. Remove from heat.

Divide pasta and beans among bowls. Spoon oil, prosciutto and rosemary leaves over the top and serve immediately.

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Cauliflower Puree

2 tablespoons extra-virgin olive oil
3/4 cup thinly sliced onion
1 pound cauliflower florets, cut into 1-inch pieces
1/2 pound Yukon gold potatoes, peeled and cut into 1/4-inch cubes
3 1/2 tablespoons unsalted butter
3 1/2 to 4 cups chicken broth
Fine sea salt
1 medium leek, white and light green parts only, roughly chopped and thoroughly rinsed
1/2 pound veal stew meat, trimmed of fat and thinly sliced
Finely chopped flat-leaf parsley for garnish
Coarse sea salt

In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes. Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.

Meanwhile, in a medium skillet, melt remaining 1 1/2 tablespoons butter over medium heat. Add leek, reduce heat to low and cook, stirring occasionally, until softened, about 15 minutes. Stir in veal, remaining 1 1/2 cups broth and pinch salt; cook at a very gentle simmer for 15 minutes. Strain liquid into pot with cauliflower; reserve veal and leeks.

In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking.

Ladle soup into bowls, top with veal and leeks, and sprinkle with parsley and coarse sea salt.

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Pasta And Bean Soup With Sausage

6 ounces dried cannellini beans (1 cup)
1 whole head garlic plus 1 garlic clove
2 sprigs fresh thyme, rosemary or sage
7 ounces thick-cut pancetta, cut into 1/2-inch cubes
8 ounces sweet Italian sausage, removed from casing
1 medium onion, thinly sliced
1 tablespoon extra-virgin olive oil plus more for drizzling
4 cups chicken broth
8 ounces ditaloni rigati
Fine sea salt
Freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Rinse beans, then place with head of garlic and herb sprigs in a large saucepan and cover with water by 3 inches. Soak for 8 hours, or overnight.

Place saucepan over medium-high heat and bring to a low boil; reduce to a gentle simmer and cook, adding water as necessary to keep level 2 to 3 inches above beans, until beans are tender, about 45 minutes or more.

Reserving cooking liquid, drain beans through a fine-mesh sieve into a bowl; discard garlic and herb sprigs. Separately, set aside beans and their liquid.

Finely chop remaining garlic clove. In a large heavy pot with lid or Dutch oven, combine pancetta and sausage; heat over medium-high heat, stirring frequently and breaking up sausage into bits with a wooden spoon, until fat is rendered and sausage is cooked through, about 7 minutes. Add onion and oil, reduce heat to medium and cook, stirring frequently, until onion is softened, about 5 minutes. Add chopped garlic and cook 2 minutes more. Add reserved beans, 2 cups bean cooking liquid, broth and 2 1/4 cups water; bring to a gentle simmer and cook for 25 minutes.

Increase heat to bring soup to a low boil; add pasta and cook until pasta is just al dente (pasta will continue to cook in soup; do not overcook). Season with salt and pepper to taste (soup can be thinned, if desired, using remaining bean cooking liquid). Ladle soup into serving bowls; sprinkle with parsley and drizzle with oil.

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Lasagna Soup

Soup:

1 tablespoon olive oil
1-1/2 pounds Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-ounce can fire roasted diced tomatoes
6 cups chicken broth
8 ounces mafalda (mini lasagna noodles) or fusilli pasta
1/2 cup finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste

Cheesy Stuff:

8 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded Provolone cheese
1/4 teaspoon salt
Pinch of freshly ground peppe
2 cups shredded mozzarella cheese

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 diced tomatoes and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked 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. Stir in basil and season to taste with salt and freshly ground black pepper.

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

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

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Coconut Curry Chicken Stew

2 tablespoons peanut oil
1 1/2 cups sliced onion
1 1/4 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon salt
4 tablespoons Madras curry powder
2 large garlic cloves, minced
3 cups cubed potatoes
1 (14-ounce) can chicken broth
1 (14.5-ounce) can coconut milk
4 tablespoons chopped cilantro, divided

Heat oil in large pot over medium-high heat until hot. Cook onion 2 minutes or until it begins to soften, stirring occasionally. Add chicken; sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken begins to brown.

Add curry powder and garlic; cook and stir 1 minute. Add potatoes and broth; bring to a boil. Reduce heat to medium-low to low; simmer 10 to 12 minutes or until potatoes are tender and chicken is no longer pink in center.

Stir in coconut milk and 2 tablespoons of the cilantro; simmer 3 to 5 minutes or until heated through. Sprinkle with remaining 2 tablespoons cilantro.

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French Ham And Bean Stew

2 tablespoons butter
1 large onion, chopped
2 1/2 cups chicken broth
1 (15-ounce) can great northern beans, drained, rinsed
1 (10-ounce) bag shredded coleslaw mix
1 1/2 cups diced ham
1 cup diced unpeeled red potatoes (1/2 inch)
Salt and pepper, to taste

Melt butter in large saucepan over medium-high heat. Cook onion 3 minutes or until it begins to soften, stirring occasionally. Stir in all remaining ingredients. Cover; bring to a boil.

Reduce heat to medium to medium-low to maintain a gentle boil. Cook 25-30 minutes or until vegetables are tender. Season to taste with salt and pepper.

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Broccoli Cheese Soup

2 tablespoons butter
2 tablespoons flour
1/2 cup chopped yellow or white onion
1 cup of half and half
2 14.5-ounce cans chicken broth
1 16-ounce package frozen chopped broccoli
1 cup shredded carrots
1 pound loaf processed cheese food
8 ounces shredded cheddar cheese
Salt and pepper to taste

In a large saucepan melt together butter, flour, and chopped onions. Cook butter and flour together for about one minute, and then slowly add in half and half. Add about 1 quarter of the half and half, whisk until thickened and smooth. When all of the half and half is incorporated add frozen broccoli and processed cheese. When the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded cheddar cheese. Serve when all cheese if fully melted.

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Zuppa Toscana
Photo

1 pound hot Italian sausage links
3/4 cup diced onion
6 slices bacon
1 1/2 teaspoons minced garlic
1 quart chicken broth
2 medium potatoes, halved and sliced
2 cups kale leaves sliced thinly
1/3 cup heavy cream
Parmesan cheese for garnish

Preheat oven to 300 degrees. Place sausage links on a sheet pan and bake 25 minutes or until done. Cool, then cut in slices, then halve the slices.

Put onions and bacon in a large saucepan and cook over medium heat until the onions are almost clear. Remove bacon and crumble.

Add garlic to onions and cook one minute. Add chicken broth and potatoes. Simmer 15 minutes.

Add bacon, sausage, kale and cream. Simmer 4 minutes and serve. Garnish with parmesan cheese.

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Chinese Pork And Asparagus Soup

6 ounces dried chow mein noodles
5 cups chicken broth
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
1 pork tenderloin (about 1 pound), fat trimmed
1 pound asparagus, ends trimmed, cut into 1-inch pieces
1/4 cup sliced green onions
Sriracha

Cook noodles according to package directions; drain, then set aside.

Meanwhile, in a large saucepan, combine broth, ginger, and soy sauce and bring to a simmer over medium heat.

Thinly slice pork, then add to broth along with asparagus. Stir to separate meat slices and cook until pork is no longer pink, 3 to 4 minutes. Stir in green onions and noodles. Serve with Sriracha.

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Irish Potato Soup

1/2 cup unsalted butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Dubliner cheese, crumbled cooked bacon, chopped fresh chives

Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.

Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.

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Broccoli-Mascarpone Soup

3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese, divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives

Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.

Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt.

Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.

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Jambalaya

1/2 pound cooked chicken meat
1/2 pound cooked ham
1 pound cooked sausages
1 small green bell pepper, seeded
1 large yellow onion
3 cloves garlic
5 scallions
3 large tomatoes
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon Accent
2 bay leaves
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice
3 cups chicken, beef, or vegetable stock, or as needed

Chop the chicken and the ham into bite-sized pieces; you should have about 1-1/2 cups of each. Cut the sausages into 1/2 inch thick slices. Chop the bell pepper, yellow onion, garlic, and the scallions, including the tender green tops. Chop the tomatoes.

In a large heavy skillet over medium heat, warm the vegetable oil. Add the ham and sausage and saute until well browned, 7 to 10 minutes. Add the flour, stir well, and add the bell pepper, yellow onion, garlic, and scallions and saute until softened, about 5 minutes. Add the tomatoes, thyme, cumin, allspice, Accent, bay leaves, salt, black and cayenne peppers, and chicken and mix well. Then stir in the rice and pour in the stock. The liquid should just cover the contents of the skillet. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

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Beef And Black Bean Stew

2 pieces Steak-Eze Sirloin (available at Sam's)
5 cubes frozen Dorot Chopped Cilantro
1 16-ounce bag frozen peppers & onions
1 16-ounce can black beans, drained and rinsed
5-6 slices pickled jalapenos
1 tablespoon Italian Rose Garlic Spread (available at Sam's)
1/4 teaspoon ground chipotle chilis
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Adobo All-Purpose Seasoning
1 envelope Sazon seasoning
1/2 teaspoon Accent
1 tablespoon Tone's Beef Base
1 tablespoon tomato paste
1 tablespoon lime juice
1 medium tomato, whole
1/2 cup frozen corn kernels

In a large heavy skillet over medium-high heat add the sirloin. As the meat heats up (thaws) break it up and then add the peppers & onions. Add the cilantro. Stir-fry so that liquid will evaporate. When all the liquid is gone (just when you think it is about to burn) add the black beans,.jalapenos, garlic spread, chipotle chili, chili powder, cumin, Adobo, Sazon, Accent, beef base, tomato paste, and lime juice. Mix well. Reduce the heat to low. Sort of bury tomato in center of pan and sprinkle corn over top of all. Cover and simmer for 15-20 minutes.

Add water, a few tablespoons at the time, to keep from drying out. Stir well.......the tomato will break up as you stir.

You can make this thick like a stew or thinner as a soup....just add liquid for the consistency you want. You can also add rice or pasta or almost anything else you have in the fridge!!!!!

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Easy Cassoulet

4 slices thick-cut bacon, cut into 1/2-inch strips
8 (about 3 pounds) chicken thighs, skin and excess fat removed
8 (about 1 1/4 pounds) sweet Italian sausage links
1 large onion, coarsely chopped
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 can (28 ounces) diced tomatoes in juice, undrained
4 cans (15 ounces) small white beans, rinsed, drained
2 large yellow bell peppers, cut into 1 1/2-inch chunks
1/2 cup chopped parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon hot red pepper flakes

Topping:

2 tablespoons olive oil
2 cups coarse fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Heat oven to 375 degrees. Cook bacon in a 6 to 8 quart Dutch oven over medium heat until crisp and fat has rendered; drain bacon on paper towel. In drippings, brown chicken and sausages, in batches, about 8 minutes per batch; transfer to a shallow roasting pan as they are browned. Bake 15 minutes.

Meanwhile, add onion and garlic to drippings in Dutch oven; cook, stirring frequently, 6 minutes. Add wine, scraping browned bits from bottom of pot, about 2 minutes. Stir in tomatoes, beans, and remaining stew ingredients, and bring mixture to a simmer. Remove chicken and sausages from oven; stir into bean mixture with any accumulated juices from roasting pan. Sprinkle bacon bits over top. Cover pot and bake 45 minutes, until chicken is cooked through and tender.

Topping: Meanwhile, heat oil in a large skillet over medium heat; add breadcrumbs. Cook, stirring, 7 to 8 minutes, until toasted. Cool; stir in cheese and thyme. To serve, spoon stew onto large plates. Sprinkle each serving with toasted-breadcrumb mixture.

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Mulligatawny

2 pounds skinless, boneless chicken pieces, breasts or thighs
2 tablespoons all-purpose flour
2 teaspoons hot Madras curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 tablespoons butter
6 whole cloves
12 black peppercorns
1 Granny Smith apple, peeled and diced
6 cups chicken broth
2 tablespoons lemon juice
1/2 cup cream

Combine the flour, curry powder, turmeric and ginger, and rub the mixture into the chicken.

Heat butter in a large pan; add the chicken and cook on all sides over medium heat until lightly browned. Tie the cloves and peppercorns in a small piece of cheesecloth and add to the pan with the apple and stock. Bring to a boil, then reduce heat slightly and simmer, covered, for 1 hour.

Remove the chicken from the pan and discard the cheesecloth. Finely chop the chicken. Skim the fat from the soup.

Return the chicken meat to the pan. Stir in the leomn juice and cream, and heat gently. Do not allow the soup to boil as it will curdle. Serve with white rice.

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Country Potato Soup

2 tablespoons unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 quarts chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slices
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon, cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook. Do not brown vegetables. Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.

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Quick Chicken Gumbo

3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 red bell peppers, chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
4 cups chicken broth
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

Add chicken broth; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with rice and/or cornbread.

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Chicken Avgolemono - Greek Chicken Soup

1 1/2 quarts chicken broth, canned or homemade
2 cups water
1 teaspoon salt
1 pound boneless, skinless chicken breasts
1/2 cup long-grain rice
3 eggs
3 tablespoons lemon juice
1/2 cup frozen peas, defrosted

In a large pot, bring the broth, water, and 1/2 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes. Remove the chicken breasts from the pot; when they are cool enough to handle, cut them into bite-size pieces.

Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce the heat to the lowest possible temperature.

In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly. Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer, or it may curdle. Return the chicken to the pot and stir in the peas.

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Brunswick Stew

2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 pound beef stew meat
1 pound pork barbecue
1 cup chopped yellow onion
4 cups chicken broth
l can diced tomatoes. undrained
2 cups diced potatoes
2 cups fresh or frozen sliced okra
2 cups fresh or frozen corn kernels
2 cups fresh or frozen butter beans or tiny baby lima beans
1/2 cup barbecue sauce
1/2 cup ketchup
1 teaspoon hot sauce, or to taste
1/2 teaspoon ground black pepper

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Add chicken and beef to pan; cook 2 minutes or until lightly browned. Gradually stir in broth and tomatoes; bring to a boil. Reduce heat to medium and simmer for 1 hour. Add potatoes, okra, and corn to pan. Return to boil and add pork barbecue, barbecue sauce, ketchup, hot sauce, salt, and black pepper. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender.

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Corn And Okra Soup

1 tablespoon peanut oil
1 slice side meat or salt pork, minced
2 cups corn kernels (fresh or frozen)
2 cups sliced okra (fresh or frozen)
4 cups water
Salt and pepper, to taste

Heat oil and fry minced side meat in large soup pot. Add water and bring to boil. Add corn and okra; stir. Lower heat to simmer. Cover and simmer 30 minutes, stirring often. Serve with cornbread.

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Potato And Swiss Cheese Soup

2 quarts chicken broth
2 pounds Yukon Gold potatoes, sliced thin
1 yellow onion, sliced thin
1 quart heavy cream
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
1/4 cup real bacon bits
2 tablespoons green onions, diced

Pour chicken broth into a pot, and put in sliced potatoes and onions. Cook on medium heat for about 20 minutes or until potatoes are tender. Add the remaining ingredients and simmer for approximately 20 minutes.

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Potato Chowder With Pancetta And Aged Cheddar

6 ounces pancetta, chopped
1 medium onion, peeled and chopped
1 pound Yukon Gold potatoes, unpeeled, cut into 1/2 inch chunks
1 cup chopped celery, including a few leaves
1 1/2 cups chicken broth
1 cup buttermilk
Salt and pepper, to taste
1 cup (4 ounces) Kerrygold Aged Cheddar Cheese, shredded

In large saucepan, over medium-high heat, add pancetta and cook, stirring until crisp and brown, about 5 minutes. Remove from pan with slotted spoon and drain on paper towels. Discard all but 1/2 teaspoon fat from pan. Add onion to pan and stir often over high heat until very lightly browned, 4 to 5 minutes. Add potatoes, celery and broth. Cover, bring to a boil and cook until potatoes are tender, about 12 minutes. Add buttermilk and pancetta and stir until hot, 1 to 2 minutes. Season with salt and pepper. Remove from heat, stir in cheese, ladle into bowls and serve immediately. Makes 4 servings.

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Mexican Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired.

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Cauliflower Soup

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups water
2 teaspoons chicken bouillon granules
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.

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White Chili

1 pound large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon olive oil
2 4-ounce cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterey Jack cheese
1 jalapeno or serrano pepper, chopped (optional)

Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional broth, if necessary.

In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

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Corn Chowder

3 ounces salt pork, cubed
1 large onion, chopped
1 rib of celery, chopped
1 1/2 cups potatoes, diced
2 cups chicken broth
1 cup water
2 cups fresh corn kernels
2 cups milk
1/4 cup butter
salt and white pepper to taste

Fry the salt pork until brown. Add the onion and sauté over medium heat 5 minutes, stirring often. Add the celery, potatoes, chicken broth, and one cup of water and simmer until the potatoes are done. Add the corn and simmer 5 minutes, stirring occasionally.

Heat the milk and butter and add to the soup. Add salt and pepper to taste. Serve hot.

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Chicken Tomatillo Chili

1 can(s) (11-ounce) tomatillos (or 7 or 8 fresh tomatillos husks removed), quartered
1 jalapeño pepper, halved and seeded
2 tablespoons vegetable oil
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cans (4 1/2-ounce) diced green chiles
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (14 1/2-ounce) chicken broth
1/2 cup chopped fresh cilantro
1 teaspoon salt, or to taste
Tortilla chips or strips (optional)

Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth, about 1 minute. Set aside.

Add oil to Dutch oven over medium-high heat. When hot add chicken pieces and stir-fry until browned. Remove from pan and set aside.

Add onion to Dutch oven and sauté until translucent, about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and tomatillo-jalapeno blend. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.

To serve: Stir in cilantro and salt. Serve hot with tortilla chips, if desired.

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Black Bean Soup

1 pound dried black beans, rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
1 pound smoked ham hock or shank
2 bay leaves
5 cups water
1/8 teaspoon baking soda
4 tablespoons olive oil
1 large yellow onion, chopped fine
2 large carrots, chopped fine
1 celery rib, chopped fine
1/2 teaspoon salt
4 medium garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon chile powder
2 cups chicken broth
1 bell pepper, roughly chopped
3 to 4 tablespoons lime juice
Salt, to taste
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped

Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1-2 hours, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, carrots, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

Add the beans, their cooking liquid, chicken stock, and bell pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

Remove about half of the soup. Blend in batches. Purée until smooth and return to the pot of soup. Add the ham pieces to the soup. Add lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve garnished with the cilantro, sour cream, and avocado along with tortilla chips.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

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Seafood Chowder

2 ounces salt pork, diced
8 tablespoons butter, divided
2 cups frozen southern style hash brown potatoes
1 medium onion, chopped
1 cup clam juice
3 cups chicken broth
2 (6 1/2 ounce) cans whole baby clams, undrained
8 ounces scallops
1 pound shrimp
1 pint oysters
2 quarts half-and-half
1/2 teaspoon Accent
Salt and pepper to taste
Instant flour, optional

Heat potatoes, clam juice, and chicken broth to boiling in a large saucepot. In a large skillet render salt pork; add 2 tablespoons butter and onions; sauté until onions are transparent. DO NOT BROWN. Add clam juice and chicken broth; bring to boil. Reduce heat, cover and simmer 15-20 minutes or until potatoes are tender. (Can be made ahead to this point. Turn heat to very low setting until time to finish.)

About 30 minutes before serving stir in half-and-half; cover and heat over low to medium heat just to boiling point. Add clams.

Saute scallops in 2 tablespoons butter for 2-3 minutes; add to pot.
Saute oysters in 2 tablespoons butter for 2-3 minutes; add to pot.
Saute shrimp in 2 tablespoons butter for 2-3 minutes; add to pot.

Add Accent and salt and pepper, to taste. Add instant flour, stirring constantly, for 2-3 minutes. Reduce heat to lowest setting and simmer about 5-10 minutes. More flour may be added until desired thickness is reached.

NOTE: Sometimes I add fresh lean fish (tilapia, halibut, tuna, haddock, orange roughy, etc), fresh crabmeat, and/or lobster.

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Hot And Sour Soup

4 cups chicken broth
1/4 pound lean, boneless pork
1/4 pound skinless boneless chicken breast
1 can bambooshoots
8 Shitake mushrooms, or 1 can sliced mushrooms
1 teaspoon minced ginger
2 squares bean curd, optional
3 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch mixed with 4 tablespoons water
1 teaspoon white pepper
1 teaspoon Accent
1 teaspoon sesame oil
2 eggs, lightly beaten
2 green onions

Soak shitake mushrooms as directed on package. Cut mushrooms, pork, chicken, onions, and bamboo shoots into thin strips. Cut bean curd into 1/2-inch cubes. Bring broth to boil and cook mushrooms, pork, chicken, and bamboo shoots for 5 minutes. Add rice vinegar and soy sauce. Boil 1 minute. Add cornstarch mixture and cook, stirring, until slightly thickened. Turn off heat. Add pepper and sesame oil. Stirring continuously, slowly stir in beaten eggs. Boil 2 minutes. Sprinkle top with chopped green onions.

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Pea Soup With Dumplings

2 ounces lean country ham, diced
1 cup frozen or fresh green peas
1 teaspoon salt
1/4 teaspoon Accent
1/8 teaspoon sugar
Freshly ground black pepper, to taste
2 ounces frozen dumplings (pastry strips)
Instant Flour

Put 6-8 cups water in saucepan and add country ham, salt, Accent, sugar, and black pepper (you can adjust the seasonings later). Bring to boil, lower heat and simmer for at least 1 hour. (This gives much more flavor to the broth and draws most of the salt from the ham.) Add peas and simmer for at least 30 minutes. Bring the soup back to boil and drop the dumplings, breaking into spoon-sized pieces as you go. Add a little instant flour, stirring constantly, if you want a little thicker soup. Turn heat to lowest setting and wait about 30 minutes before eating. Adjust seasonings to your taste.

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Green Bean Soup

2 ounces lean country ham, diced
2 cups frozen or fresh green beans
1 teaspoon salt
1/4 teaspoon Accent
Freshly ground black pepper, to taste
1/4 cup water ground corn meal (North Carolina stuff)

Put 6-8 cups water in saucepan and add country ham, salt, Accent, and black pepper (you can adjust the seasonings later). Bring to boil, lower heat and simmer for at least 1 hour. (This gives much more flavor to the broth and draws most of the salt from the ham.) Add green beans and simmer for at least 30 minutes. You can either mix the cornmeal with a little water or just add to the pot dry. Either way you must stir constantly as adding to the pot. You will get lumps using the dry method but after simmering for 30 minutes or so they are much like the cornmeal dumplings that I ate when I was growing up. Adjust the seasonings and enjoy.

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Clam Chowder

2 7-ounce cans minced clams
2 slices salt pork, cubed
1 medium onion, sliced
3 medium potatoes, peeled and cubed
8 ounces clam broth
3 tablespoons butter
2 cups milk
2 cups light cream
1 teaspoon Accent
1 tablespoon salt
Freshly ground black pepper, to taste

Cook the salt pork in a dutch oven until crisp. Add onion and cook just until soft but not browned. Add clam juice and potatoes. Cover and simmer about 20 minutes, or until potatoes are tender. Stir in butter, milk, cream, Accent, salt, pepper, and clams. Heat thoroughly, but do not boil.

NOTE: Half-and-half can be substituted for milk and light cream.

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Leftover Bean Soup

2 cups cooked dried lima beans, preferably cooked with smoked ham
5 medium potatoes, diced finely
5 carrots, diced finely
4 onions, diced
1 cup cooked rice
1 cup leftover ham, cubed
1 pint half-and-half

In large pot place potatoes, carrots, and lima beans. Add enough water or chicken broth to cover. Cook over medium heat. Saute onions in butter and add to pot. Cook until vegetables are very tender. Add rice. Thicken very thick with a mixture of flour and water. Add half-and-half and turn heat off. Correct seasonings.

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Mexican Onion Soup

5 medium-size yellow onions, thinly sliced
4 (14 1/2-ounce) cans chicken broth, divided
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
2 (14 1/2-ounce) cans beef broth
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 tablespoons chipotle pepper flakes
1/2 teaspoon Accent
1 1/4 cups (5 ounces) shredded Pepper Jack cheese
Tortilla Strips
1/3 cup chopped fresh cilantro

Combine onions, 1 cup chicken broth, minced garlic, cumin, coriander, and thyme in a Dutch oven over medium heat. Cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates. Increase heat to medium high, and cook, stirring often to loosen particles from bottom of pot, 15 to 20 minutes or until onions are caramel colored.

Stir in beef broth, tomatoes and green chiles, chipotle pepper flakes, Accent, and remaining chicken broth. Bring to a boil over high heat; reduce heat, and cook, stirring often, 15 to 20 minutes.

Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla Strips, and chopped cilantro.

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Potatoes and Bacon Chowder

4 slices bacon, diced
1/2 cup chopped onions
2 cups potatoes, peeled and cubed
1 1/2 cups chicken broth
1 cup heavy cream
2 tablespoons butter
1/4 teaspoon Accent
1/2 cup frozen peas, if desired
Salt and freshly ground black pepper, to taste.

In 3 quart saucepan over medium heat cook bacon until just beginning to brown. Add onion and cook until tender. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until potatoes are tender. Slightly mash potatoes with either a fork or potato masher. Stir in cream, butter, Accent, and peas. Cook and stir until it begins to boil. Remove from heat. Let rest 5-10 minutes before serving.

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Vegetable Soup - Fat-Free Low-Carb

2 cans beef broth
1 large onion, chopped
1 stalk celery, chopped
1 carrot, sliced
1 teaspon minced garlic
2 cups green beans
1 small cabbage, chopped
1 can diced tomatoes
1 teaspoon liquid smoke
1/4 teaspoon Accent
Beef bouillon granules (use instead of salt to taste)
Freshly ground black pepper, to taste

Put broth, onion, celery, carrot, and garlic in large pot. Bring to boil. Add green beans, cabbage, and tomatoes. Add liquid smoke, Accent, and enough water to go about an inch or so above the vegeables; bring to boil. Turn heat to low and simmer for about an hour or until vegetables are tender, adding water as needed. Adjust seasonings to taste.

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Curried Lentil Soup - Fat-Free

8 cups water
1 large onion, chopped
1 teaspoon minced garlic
1 teaspoon Panang curry paste
1 teaspon green curry paste
1 teaspoon red curry paste
1 teaspoon minced ginger
1 teaspoon ground cumin
1 teaspoon ground chipotle chiles
1 teaspoon Madras curry powder
1/4 teaspoon Accent
1 teaspoon liquid smoke
3 teaspoons beef bouillon granules (use instead of salt to taste)
1 pound lentils, picked over and washed
2 tablespoons chili sauce
Freshly ground black pepper, to taste
Plain yogurt

Put water, onion, garlic, curry pastes, ginger, cumin, chipotle chiles, curry powder, 3 teaspoons beef bouillon granules, Accent, and liquid smoke in large pot. Bring to boil. Add lentils and chili sauce. Bring to boil; turn heat down to low and simmer for about an hour or until lentils are tender, adding water as needed. Adjust seasonings to taste. Serve with a dollop of yogurt.

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Cabbage Diet Soup

2 green peppers
2 medium onions, peeled
2 cans crushed tomatoes
1 small head cabbage
1 large bunch celery
1 large red onion
1 can beef broth
1 teaspoon Accent
Salt and pepper, to taste
Chipotle chile flakes, if desired (These things are HOT so start off small and build up to desired taste.)

Wash peppers, cut in halves and remove seeds. Cut all the vegetables into medium-sized pieces. Combine vegetables in a large soup pot. Add beef broth and enough water to cover all. Cook on high heat for 10 minutes, then lower heat and simmer until tender.

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Lentil Soup

1 cup dry lentils
1 cup sliced leeks or chopped onions
2 cloves garlic
1 teaspoon oil
4 cups beef broth
1 cup canned chopped tomatoes
1 teaspoon Worcestershire
1/4 teaspoon thyme
pepper to taste
1/8 teaspoon cumin
1/2 teaspoon Accent
1 bay leaf
1/2 cup chopped carrotv
1/2 cup chopped celery
1/2 pound fully cooked smoked sausage links

Cook the onions or leeks and garlic in the oil until tender. Stir in the lentils, beef broth, unstrained tomatoes, Worcestershire, thyme, pepper, cumin, Accent, and bay leaf. Bring to a boil then simmer for 15 minutes. Add the carrot and celery. Return to a boil then simmer for 15-20 minutes until the lentils and vegetables are tender. Stir in the sausage and heat through.

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Portuguese Stone Soup

8 cups chicken stock or canned low-salt broth
1 pound linguiça or kielbasa sausage or Spanish chorizo, diced
1 15 1/4-ounce can kidney beans, drained
1 pound russet potatoes, peeled, diced
1 14 1/2-ounce can diced ready-cut tomatoes
1/2 medium head savoy cabbage, coarsely chopped (about 4 1/2 cups)
1 pound turnips, peeled, diced
2 leeks (white and light green parts only), chopped
2 large carrots, diced
1 small onion, chopped
4 garlic cloves, minced
1 bay leaf

Combine all ingredients in large pot. Bring to boil. Reduce heat and simmer until soup is thick, stirring occasionally, about 2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

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