I tried a new soup recipe last week, but being me, I had to tinker with it the first time I made it. The end result was delicious, and it was a pretty popular dinner, so I know I’ll be making it again!
4 boneless, skinless chicken breasts (can also use boneless, skinless chicken thighs, or a combination of the two)
3 Tbsp. extra virgin olive oil
1 tsp. cumin
1 large onion, chopped
1 cup cilantro, chopped, plus extra for garnish
4 jalapeños, chopped
8 cloves garlic, minced
1/2 cup lime juice
1 tsp. salt
8 cups chicken broth
4 avocados, cut in cubes
Queso fresco, crumbled
Place chicken in stock pot and cover with water. Heat to boiling; reduce heat and simmer, about 20 minutes, until chicken is cooked through. Cool enough to chop.
Heat olive oil over medium heat. Add cumin and stir well, heating for about a minute. Add onion, 1 cup cilantro, jalapeños, garlic, and lime juice; sprinkle with salt. Sauté until tender, about five minutes.
Stir in chicken broth and chicken; heat through.
Serve with remaining cilantro, avocado, and queso fresco.
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:
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..
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.
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)
Shredded Jack Cheese
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.
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.
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.
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.