Tasty Tuesday–Soup!

One of my favorite things about the cool weather that arrives with fall is the addition of soups to our dinner menus. Sure, you can make soup during the summer, but it’s just not the same when it’s hot outside, right? There’s something really comforting about a warm bowl of soup on a chilly day! Here’s a look at some of our favorite soup recipes:

 

Tasty Tuesday–Beef Barley Soup

Our family loves pot roast, and we also love using leftover pot roast to make beef barley soup. It’s such a hearty, filling meal, especially on a cold winter night!

  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 cup chopped onion
  • 1 1/2 tsp. salt
  • 2 Tbsp. butter
  • 10 cups beef broth (if you don’t have enough, make up the rest with water)
  • Approx. 2 cups chopped leftover pot roast
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 11 oz. box quick-cooking barley
  • 1/2 tsp. pepper
  • 1 Tbsp. minced fresh rosemary
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano

In a large saucepan, saute carrot, celery & onion with salt in butter until translucent.

Add the broth, beef, tomatoes, barley, pepper, rosemary, basil, and oregano; bring to a boil.

Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.

Tasty Tuesday–Pasta e Fagioli

Pasta e Fagioli (from Giordano’s!) was one of my favorite soups when I was a child. I decided to try to replicate it at home. Maybe it’s just because it’s been so long since I had it, but I think I did a pretty good job, and all of the children loved it!

  • 3 Tbsp. olive oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1/2 cup red wine
  • 1 29 oz. can tomato sauce
  • 6 cups water
  • 1 tablespoon dried parsley
  • 1 1/2 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • 1 15 oz. can cannellini or Great Northern beans
  • 1 15 oz. can navy beans
  • 1/3 cup grated parmesan cheese
  • 1 pound ditalini (or other small) pasta

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add wine and reduce. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy or Great Northern beans and parmesan cheese. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup and heat through..

Tasty Tuesday–Minestrone

I made minestrone for the first time last week, and it was delicious! I improvised a lot on the recipe I was using, and ended up changing it so much that it’s no longer recognizable. I don’t know what the original was supposed to taste like, but I really like what I came up with!

3 tablespoons olive oil
2 onions, chopped
2 cups chopped celery
5 carrots, chopped
6 cloves garlic, minced
1/2 cup red wine
1 14.5 oz. can chicken broth
1 14.5 oz. can beef broth
2 1/2 cups water
4 cups tomato sauce
1 16 oz. can kidney beans, drained
1 15 oz. can green beans, undrained
1 6 oz. bag baby spinach
5 zucchini, chopped
1 tablespoon dried oregano
1 1/2 tablespoons dried basil
salt and pepper to taste
1 cup seashell pasta
Extra virgin olive oil and grated parmesan cheese to taste

In a large stock pot, heat olive oil over medium-low heat. Add onions, celery, and carrots, and salt. Saute until soft. Add garlic and continue to saute for 2 to 3 minutes. And wine and reduce.
Add chicken and beef broth, water, and tomato sauce, and bring to a boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 45-60 minutes..the longer the better.
While soup is simmering, fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente. Drain.
Add pasta to soup and heat through. To serve, ladle into bowls and top with olive oil and parmesan cheese, as desired.

Tasty Tuesday–Replica Qdoba Mexican Gumbo

After making Southwestern Turkey Soup in January, but substituting leftover Pork Carnitas for the turkey in the recipe, I realized that I had the basis for replicating the “Mexican Gumbo” that Qdoba serves. I have to say, I think I’ve come up with a pretty good approximation! Bunny seems to agree with that assessment, as it has quickly become one of her favorites, as well. It even works with leftovers from the original turkey soup variation, if you’re not in the mood for pork!

  • Leftover Southwestern Soup, (with the majority of the broth drained off)
  • Cooked Rice, (flavored with lime juice, to taste)
  • Chopped Cilantro
  • Shredded Jack Cheese
  • Tortilla Strips
  • Sour Cream
  • Salsa

Place cooked rice in the bottom of a bowl. Top with leftover soup, using only enough broth to keep the rice moist. Garnish with toppings as desired…my favorites are cilantro and shredded jack cheese.

Tasty Tuesday–Stale Bread Soup

The actual name of this soup is Ribollita con Verdure, which directly translated means “reboiled [soup] with greens” but in practicality means “stale bread soup with vegetables.” I’d rather just cut to the chase and call it what it is! This is a Tuscan recipe, and if you don’t try it with the raw onions on olive oil on top, you’re really missing out. It’s delicious, and the vegetables make it reasonably healthy, too. The original recipe calls for kale in place of the spinach, but we’re not big kale fans here, so I made a substitution. I must confess, though, that I’ve never been able to make it so thick that the spoon will stand up in it!

  • 3 tablespoons extra-virgin olive oil, plus some for drizzling
  • 4 thick slices pancetta (not smoked) or bacon (smoked), or ham, chopped
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 4 to 6 cloves garlic, minced
  • 1 large onion, finely chopped
  • 2 medium carrots, diced
  • 2 medium, skinny zucchini, cut into thin slices
  • Salt and pepper
  • 1/2 cup dry red wine
  • 1 15-ounce can diced tomatoes
  • 6 cups beef broth
  • 4 cups, (about 1/2 pound), chopped or torn stale bread
  • 2 15-ounce small cans Great Northern beans
  • 4 cups baby spinach
  • 1/2 cup grated Parmesan cheese

Heat a soup pot over medium-high heat. Add oil and the pancetta, (or bacon or ham), and render 4 minutes. Add rosemary, garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and broth and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the spinach into the pot and wilt into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

Tasty Tuesday–Southwestern Turkey Soup

This is the best new soup recipe I’ve tried in a while. Turkey and Bunny especially liked it. We’ve discovered that it’s particularly good with shredded Monterey jack cheese on top.
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces) chicken broth
  • 7 oz. can diced green chilies
  • 3 teaspoons ground cumin
  • 1-1/2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups cubed cooked turkey
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) rotel, undrained
  • 1-1/2 cups frozen corn
  • Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

In a large saucepan, saute onion in oil until tender. Stir in the broth, chilies, cumin, chili powder, salt and cayenne. Add the turkey, beans, rotel and corn.

Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.

Garnish with sour cream, chips, cheese and olives if desired.

Soup Recipe: Ham and Bean

  • 1 pound dry Great Northern beans
  • 8 cups water
  • 1/2 teaspoon salt
  • 1 ham bone
  • 1 cup chopped carrots
  • 1 stalk celery, chopped
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups chopped ham
  • 2 tablespoon lemon juice
  • 1 tablespoon dried parsley (or 1/4 cup fresh)
  • 1/2 teaspoon ground pepper

Rinse the beans, sorting out any broken or discolored ones. Place in pot with eight cups water, cover, and soak overnight.

Drain and rinse beans. Put fresh eight cups water in pot. Bring the water to a boil. Add the salt and the beans and remove from heat. Cover. Let beans sit in the hot water for at least 60 minutes.

After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and bay leaves and discard. Stir in the chopped ham, lemon juice, and parsley and simmer for 30 more minutes. Season with ground pepper to taste.

Soup Recipe: Super-Delicious Zuppa Toscana

  • 1 pound bulk mild Italian sausage
  • 1 1/4 teaspoons crushed red pepper flakes
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 5 cans chicken broth
  • 6 potato, thinly sliced
  • 1 cup heavy cream
  • 1/4 bunch fresh spinach, tough stems removed

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Soup Recipe: Ribollita con Verdure

  • 3 tablespoons extra-virgin olive oil, plus some for drizzling
  • 4 thick slices pancetta (not smoked) or bacon (smoked), chopped
  • 2 sprigs fresh rosemary, leaves finely chopped
  • 4 to 6 cloves garlic, chopped
  • 1 medium to large onion, finely chopped
  • 2 medium carrots, diced
  • 1 medium, skinny zucchini, cut into thin slices
  • Salt and pepper
  • 1/2 cup dry red wine
  • 1 15 oz. can diced tomatoes
  • 6 cups beef stock or broth
  • 4 cups, (about 1/2 pound), chopped or torn stale bread
  • 2 15 oz. cans Great Northern beans
  • 4 cups chopped spinach
  • 1/2 cup grated Parmesan cheese

Heat a soup pot over medium-high heat. Add oil and the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the spinach into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.