Tag Archives: soup

Winter Cabbage Soup with Veggies

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Skiing on Aspen Mountain

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Simmering Soup

Because this has a lot of cabbage I am calling it Cabbage Soup but it’s really a tomato based Vegetable Soup with a lot of cabbage — 1/2 head of cabbage. I love it and it’s very tasty and delicious. Heart warming on these cold winter nights. A perfect lunch meal or dinner alongside a salad with some toasty crunchy bread for dipping. This is what I did.

P.S. Vegan and Gluten Free for those who care

Ingredients:

1 large yellow onion , chopped

3 Tablespoons extra virgin olive oil

1 1/2 Tsp. Kosher Salt– you may want to add more it’s up to your taste– I added more

4 medium carrots, cut into small pieces

4 ribs of celery, cut into small pieces

5 cups of Vegetable Stock and if you don’t care about the Vegan thing add Chicken Broth –you can also just use plain old fashioned Water if you don’t have Broth in the house . The broth adds a little more flavor for sure.

2 cloves garlic, finely chopped

28 ounce can whole peeled tomatoes

1/2 of a smallish head of cabbage– if it’s a large head use a little less

2 Tsp. of chopped fresh Rosemary

2 15 oz. cans of kidney beans, drained and rinsed

1/4 tsp. crushed red pepper flakes

1/4 tsp. freshly ground black pepper

Grated Parmesan for Serving

Directions:

Chop the onion. In a very large pot, ( think Le Creuset large Dutch Oven) heat the olive oil over medium-high heat. Add the onion and 1/2 tsp. of the salt and cook the onions down till they’re translucent ( lower heat if necessary because we don’t want any burning here) Cook until soft and translucent about 5 minutes.

While the onion is cooking down, cut the carrots and celery into small pieces. Add to the pot and cook along with onions till softened about 6- 10 minutes on a low flame.

Add the finely chopped garlic to the pot and cook for a minute or so

Add the tomatoes and 5 cups of broth ( you’ll probably have to add more broth or water as the soup cooks ) Break the tomatoes up with your wooden spoon and let this come to a low boil.

Shred the cabbage and chop the rosemary. Add the cabbage and rosemary, drained beans, red pepper flakes, black pepper, and the remaining 1 tsp. of kosher salt to the pot. Partially cover with a lid allowing some steam to escape, reduce the heat to a simmer until the vegetables are tender. I definitely cooked for an hour or so, I like to cook my soups for a long while. You’ll have to check on it for more salt and more liquid.  I definitely added more salt and more broth as I went along.

Serve topped with grated Parmesan Cheese if you’d like .

Enjoy!

 

 

Veggie Soup with Rotisserie Chicken – Perfect Winter Soup

Winter '13 colorado 002Winter '13 colorado 003Winter '13 colorado 006This is a soup, and a little like a stew, and I think Rachael Ray calls it a stoup, because it’s a little bit stew and a little bit soup. I combined a lot of different recipes for this one, and used a lot of ingredients from the pantry as well. I served alongside a toasted baguette with goat cheese. A perfect ending to a chilly day and just in time for soup season!  And did I say filling? it is a meal in itself. There are a lot of ingredients, but it really did make this soup wonderful. I enjoyed the prep, it’s very therapeutic and it’s not difficult at all.   I find it is very very important to read through a whole recipe before starting to cook, because you don’t want any surprises 1/2 way through and I always set out all of my ingredients before I start cooking, don’t want to be running around looking for an ingredient. You can also substitute wherever you’d like in this recipe using ingredients you would prefer. Enjoy!

Ingredients:

1 whole Rotisserie Chicken ( skin and bones removed and shred meat) (store bought is perfect here) unless you are in the mood to roast a chicken.

Olive Oil

1 4 oz. package of diced pancetta

1 medium yellow onion ( diced)

3 carrots , peeled and diced

3 stalks of celery , diced

2 1/2 cups of diced peeled butternut squash

4 cloves garlic  minced

2 teaspoons fresh thyme

1 28 oz. can chopped tomatoes

1 15oz. can cannellini beans , drained and rinsed

1/2 cup dry white wine

baby spinach leaves ( I only used a little bit, but feel free to use whole 8 ounces) Kale would also work beautifully here

1 cup small pasta , like ditalini. I used small elbows because that is what I had on hand.

2 Tablespoons Pesto , I happen to have some frozen, but buy the store bought one if you don’t happen to have this on hand.

1 baguette or crusty type bread

6 cups of chicken broth, hold on to the extra 2 cups because you may need them

2 bay leaves

Kosher Salt and Freshly Ground Black Pepper

*freshly grated Parmesan Cheese ( optional) for serving

Directions:

Heat 2 Tablespoons of Olive Oil in a large heavy pot ( Le Creuset) or any Dutch type Oven. Add the pancetta and cook for about 6 – 8 minutes over medium low heat, stirring occasionally , until lightly browned. Add the onions, carrots, celery, squash, garlic and thyme, and cook over medium heat. I cooked for about 12 minutes till everything started to break down and soften.

Add the can of tomatoes, 6 cups of the chicken stock, bay leaves, I added 2 teaspoons of Kosher Salt and about 1 teaspoon of freshly ground black pepper. You can taste later and add if you need more. Bring to a boil, and then simmer for app. 45 minutes to an hour.

I cooked pasta separately till al dente.

Discard bay leaves, add pasta , beans and shredded chicken to soup. Heat through. Soup should be quite thick and if it’s too thick add some more chicken stock or some water.  Just before serving if you’re using it add in the spinach a little at a time, I used very little because Joel really doesn’t care for it, use as much as you’d like, keep stirring. Stir in the white wine and pesto. Check for salt and pepper.

Serve in nice large shallow bowls, with bread on the side. Sprinkle with parmesan cheese if you’d like.

I sliced a baguette on the diagonal and brushed olive oil on both sides, Baked in the oven at 425 degrees, turning bread once , total cooking time about 8 minutes, took bread out and spread some goat cheese on each slice and put back in the oven for about 4 minutes. Delicious!

Sausage and White Bean Soup

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Soup Season is officially upon us even though today is a particularly warm day in New York. It’s still the time of year that you like to hunker down with a cozy delicious meal.

This was an absolutely delicious dinner soup I made the other night. I like my soups to simmer for a while on the stove top, I made this soup about 2 hours before we were going to eat it. This soup can be made rather quickly or you can allow it to simmer for a few hours. It’s even better the next day. If serving the next day you will most likely need to add liquid, I added a little bit of water or you can add stock. Just add a little at a time.

There is a little effort involved here but mostly chopping and prepping.

I used my mini-processor for chopping carrots because I wanted them finely chopped.

The fresh herbs tasted wonderful and I wouldn’t omit.

You can use turkey or chicken sausage or any kind of sausage you would prefer.

I served alongside a crusty bread,  manchego cheese and a beautiful red wine.

*this soup can easily be frozen

*will serve 6-8 easily

Enjoy this !

Ingredients:

2 Tablespoons olive oil

1 pound spicy turkey sausage, Italian sausage (casings removed) chicken sausage, whatever you prefer, chopped.

1 large yellow onion, finely chopped

3 carrots, finely chopped– to obtain this chop I used my mini processor

4 garlic cloves, finely chopped

2 Tablespoons finely chopped sage

1 Tablespoon finely chopped rosemary

1/2 teaspoon kosher salt –which was enough

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes–clearly this is optional but it adds a little kick

4 cups Chicken / Vegetable Stock –low sodium or regular it’s you’re call

1 14-ounce can petite diced tomatoes

3 15-ounce cans cannellini beans, drained and rinsed

1/2 cup unsweetened almond milk

app. 1/2 lb. baby spinach–or any greens you’d like. You can eyeball it to see how much you’d like to use. You could use heartier greens, like kale or collard greens–just be certain to cook them in the soup for at least 5 minutes prior to serving. You want them to wilt and break down a bit.

Directions:

In a large stockpot heat the olive oil over medium-heat.

Cook Sausage, stirring occasionally and breaking up any large pieces as it cooks. Cook until browned, app. 10 minutes or so. Transfer sausage with a slotted spoon to another plate.

Add onions, carrots, and garlic to pot and cook in the oil from sausage. Stir frequently, until onions are tender. App. another 10 minutes.

Add sage, rosemary, salt , pepper and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded together, at least 15 minutes. I let it sit and simmer for about 2 hours on a very low simmer, stirring occasionally.

Before you’re ready to serve you will do this next step: this will add 15 minutes more of cooking time, you can always simmer longer.

Coarsely mash beans from 1 can of rinsed , drained beans. You can use a fork for this or a potato masher. Then add this mash to soup. Stir in the almond milk and remaining 2 cans of rinsed, drained beans. Let simmer for another 15 minutes at least. Taste for salt and pepper at this point. I didn’t need to add any.

I added the spinach a few minutes before serving, just eyeball out about 1/2 cup of baby spinach or whatever greens you are using. The heartier greens like kale will take a little longer to break down.

You can top soup with freshly grated parmesan if you’d like.

 

 

 

Kale and White Bean Soup

IMG_0276IMG_0278 IMG_0280 IMG_0282Sometimes you just feel like making something very quickly and easy. I was sticking close to home on this particularly snowy day and felt like eating something comforting and hearty. I happen to have all the ingredients for this soup in the house and improvised with a little lemon for extra added flavor. This is why I always keep certain staples in my pantry such as chicken or vegetable stock, garlic, onions and always have extra cans of cannelinni beans. I love a good fresh bean as much as the next but sometimes only canned will do. This was one of those times. This soup can actually be made in an hour from start to finish. Big recommendation if you’re in the market for hearty comforting soup this winter. Leftovers were a snap , I just added a little more broth and heated it up. A little freshly grated parmesan never hurt any either.

Ingredients:

1 Tbsp. olive oil

1 large yellow onion, minced– I chopped it finely

1/2 Tbsp. fresh garlic–minced as well ( app. 1 large clove)

1 Tbsp. unsalted butter–you can omit but I liked the flavor it added

1/4 tsp. dried rosemary

1/4 tsp. dried thyme

1/8 tsp. dried oregano

1 small lemon, juiced

4-5 cups chicken or vegetable stock/broth–depending on thickness of soup and consistency you like

kosher salt and freshly ground black pepper to taste

2 (15 oz.) cans cooked cannellini beans, drained–not rinsed

1 – 2 cups loosely packed kale, spinach, swiss chard, etc. I happen to have a package of baby kale in the house so that’s what I used. Remove any rough stems and tear into small pieces if you’re working with whole heads of kale, etc.

Directions:

Heat the olive oil in a large stock pot, I used my Le Creuset for this. Heat oil till it is shimmering and add the minced onion, stirring occasionally until onions are soft and translucent, I do this on a low flame. Add the garlic and cook for another few minutes. Add the butter, and as it is melting add in the dried herbs. Let cook for another few minutes.

Add the lemon juice, add the stock and stir to combine. Cover, and bring to a boil, turn the heat down to a simmer and let it simmer uncovered for about 1/2 hour. Season with salt and pepper to taste.

Add the white beans and kale leaves, and continue simmering until it is hot through and through, about 5 more minutes.

Serve warm with a sprinkling of freshly grated parmesan or just as is.

A nice piece of warm crusty bread would also be a perfect addition!

Enjoy!

 

 

Creamy Butternut Squash Soup (no cream)

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

It’s definitely fall and my first soup of the season  is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of grated nutmeg.  I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for our daughter Kerri , who is a vegetarian.

Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

Directions:

In a heavy bottomed Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

Creamy Butternut Squash Soup (no cream)

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

It’s definitely fall and my first soup of the season  is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.

Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer