Lets Sup on The Soup!
Ah soup. Comfort food at its best. I love soup, especially in the cold, crisp days of fall and winter. I enjoy the smell of a good soup simmering on the stove where it teases your nose with its flavorful aroma.
Then you have all those good for you vegetables and broth. Soup is not only a tasty treat for your taste buds it’s also really good for you!
So I decided to do a post just on soup. I’ve tried to pick out some of my favorites as well as a few that just sounded so good and a bit different.
Let me know what you think! Do you like soup too? What’s
I’m going to start off with that ultimate feel good soup, Chicken Soup. I like this recipe because it adds a twist. Dumplings! Not just any dumplings, but spinach dumplings!
Chicken Soup with Spinach Dumplings
Use full-flavored, preferably homemade, chicken stock for these vivid emerald-green dumplings. They might seem a bit difficult to form, but don’t worry; even seemingly misshapen ones will swell and look fine after cooking.
For the Soup
1 small yellow onion, diced
4 carrots, chopped
2 stalks celery, chopped
olive oil (for sautéing) 4 cups low-sodium chicken stock
2 bay leaves
1/2 teaspoon whole allspice
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon celery salt
6 chicken thighs
salt and pepper to taste Fresh parsley or celery leaves, chopped, for garnish
For the dumplings
1 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
2 cups fresh spinach, sautéed and drained
2 large eggs
1/4 cup heavy cream (or half & half)
Season Chicken thighs with salt and pepper, brown both sides in a hot skillet.
Remove from the skillet and cut into strips. Set aside.
In a large stockpot, saute the onions in the olive oil over medium heat. Cook for 2 minutes, then add the celery and carrots. Cook for 3 more minutes, then add the chicken broth, seasonings and salt and pepper. Place the bay leaves and whole allspice
into a tea ball or cheese cloth and add them to the pot as well. Remove the bay leaves and allspice. Taste the broth and season with salt and pepper, to taste. Bring the broth to a low boil and drop your dough into the broth by heaping teaspoonfuls. Do this as quickly as possible so your dumplings will cook evenly. Lower the heat to a simmer, cover and cook for 8 more minutes.
When the dumplings are cooked (they will puff up and float to the top of your soup), remove the pot from the heat and add the sliced chicken. Mix and allow to sit for a few minutes before serving. The soup will be VERY hot! Garnish and serve.
Loaded Potato Soup
Photo by: Photo: Johnny Autry; Styling: Cindy Barr
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1.5 ounces cheddar cheese, shredded (about 1/3 cup)
4 teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Note:This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.
Tortilla Meatball Soup
Photo: John Autry
2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
3/4 teaspoon kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 pound ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 tablespoon olive oil
2 cups chopped onion
2 cups (3/4-inch) cubed red potatoes
1 cup (1/2-inch-thick) slices carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro
1. Preheat broiler.
2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
4. Combine 1/4 teaspoon salt, 1 garlic clove,
panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done.
Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
** you can’t find fresh corn on the cob, substitute 2 cups frozen corn kernels, and broil them with peppers. After making this Tortilla Meatball Soup, you can use a few leftover chipotle chiles to spice up a pot of beans, rice, stews, or canola mayonnaise.
North Woods Bean Soup
Randy Mayor; Jan Gautro
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
Black-Eyed Pea Soup with Ham Hocks and Creme Fraiche
Recipe courtesy Emeril Lagasse, 2006
2 tablespoons olive oil
1 1/2 cups small dice onion
3/4 cup small dice green bell pepper
1/2 cup small dice celery
2 tablespoons minced garlic
1 1/2 pounds ham hocks about, 2 ham hocks
1 pound black-eyed peas, rinsed and picked through for stones
2 1/2 quarts chicken stock
2 bay leaves
1/2 teaspoon paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup creme fraiche
2 tablespoons chopped chives
Heat a Dutch oven over medium-high heat and add the olive oil. Once hot, add the onions, bell peppers and celery to the pan and cook until softened, 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the ham hocks and peas, and saute for 4 to 5 minutes. Add the chicken stock and bay leaves to the pan and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook, stirring occasionally, until the ham hocks and peas are tender, about 3 hours. Remove the ham hocks from the soup and set aside until cool enough to handle. Remove the meat from the skin and bones. Discard skin and bones and return the meat to the pot, along with the seasonings, salt, and pepper. Return the soup to a boil, then serve, with each bowl of soup garnished with 1 tablespoon of creme fraiche and chopped chives.
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