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Tag Archives: soup

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.

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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.

Soup Recipe: Loaded Baked Potato

  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
  • 4 green onions, sliced, or 1/2 cup regular onions, diced
  • 12 bacon strips, cooked and crumbled
  • 1 1/4 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 Tbsp. salt (more or less to taste)
  • 1 tsp. pepper (more or less to taste)

In large soup kettle or Dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted.

Can be put in crock-pot to keep warm.

Soup Recipe: After-Thanksgiving Turkey Soup

  • 1 leftover turkey carcass
  • 3 medium onions, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon pepper

Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.

In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

*If you like your soup extra-thick, you can also add 1/2 to 1 cup of wild rice when adding the long-grain rice.

Soup Recipe: Beer and Cheese Soup

  • 4 ounces butter
  • 1/2 cup flour
  • 1/2 cup minced onions
  • 1/4 cup minced celery
  • Salt
  • Cayenne
  • 1 (12-ounce) bottle light beer
  • 4 cups chicken stock
  • 2 cups whole milk
  • 1 pound sharp Cheddar, grated
  • Dash hot red pepper sauce

In a large saucepan, over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted. Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce. Reduce the heat and keep warm.

Soup Recipe: Cowboy Soup

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans
  • 1 can navy or great northern beans
  • 1 15 oz. can diced tomatoes
  • 1 4 oz. can chopped green chilies
  • 10-16 oz. frozen corn
  • 1 package dry ranch dressing mix
  • 1 package taco seasoning
  • 2 cups water

Brown ground beef and onion. Add all canned ingredients, including liquid, and corn. When heated through, add taco seasoning and ranch dressing mix, along with water. Simmer for at least 20 minutes.

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