Posts tagged soup

Buffalo Chicken Chili

Buffalo Chicken Chili

Recipe: Buffalo Chicken Chili

A buffalo chicken wing inspire bowl of chili served topped with tangy crumbled blue cheese.

Ingredients

  • 1 pound ground chicken
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 cup beer or chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/2 cup hot sauce (or to taste)
  • salt and pepper to taste
  • crumbled blue cheese to taste

Instructions

  1. Cook the chicken in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve topped with crumbled blue cheese to taste.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)
Inspired By: Buffalo Chicken Chili

Tilapia Corn Chowder

Tilapia Corn Chowder

Recipe: Tilapia Corn Chowder

Ingredients

  • 2 slices bacon
  • 1 teaspoon canola oil
  • 1 stalk celery, diced
  • 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 8 ounces Yukon Gold potatoes, diced
  • 2 cups fresh corn kernels (or frozen)
  • 1 1/2 pounds tilapia fillets, cut into bite-size pieces
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup half-and-half
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh chives, (optional)

Instructions

  1. Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes. Drain on paper towels.
  2. Add oil to the pan. Add celery, leek, salt and pepper and cook until the vegetables just begin to soften, about 2 minutes. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until the potatoes are just tender and the corn is cooked through, about 8 minutes. Stir in tilapia and thyme; return to a gentle simmer. Cook until the tilapia is cooked through, about 4 minutes more. Remove from the heat.
  3. Stir in half-and-half, lemon juice and the reserved bacon. Garnish with chives, if using.

Cooking time: 45 minute(s)

Number of servings (yield): 4

Inspired By: Tilapia Corn Chowder

Lasagna Soup

Lasagna Soup

Recipe: Lasagna Soup

This soup tastes just like a bowl of lasagna. Serve with breadsticks or crusty rolls and a salad for a complete meal.

Ingredients

  • 1 teaspoons olive oil
  • 1 pound Italian turkey sausage, casings removed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (32-ounce) container chicken stock
  • 1 (15-ounce) can tomato sauce
  • 1 (14 1/2-ounce) can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 ounces broken lasagna noodles
  • 1/2 cup chopped fresh basil
  • 3 tablespoons grated parmesan cheese
  • 1/2 cup reduced-fat shredded mozzarella cheese

Instructions

  1. Heat the oil over medium-high heat in a large nonstick saucepan or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
  2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with breadsticks.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Inspired By: Bobby’s Lighter Tastes Like Lasagna Soup
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Lentil and Sausage Soup

Food52

Recipe: Lentil and Sausage Soup

Ingredients

  • 1 1/2 cup French green lentils (or regular lentils)
  • 2 bay leaves
  • 4 poultry sausages made with herbs and/or garlic
  • 1 large yellow onion
  • 4 cloves of garlic
  • 1/2 cup sturdy red wine
  • 3 stalks of celery, and their leaves if possible
  • 1 tablespoon dried marjoram or an equivalent amount of fresh
  • 5 large carrots
  • 4 cups chicken stock
  • 3 tablespoons ketchup
  • 2 cups chopped spinach
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste
  • Red wine vinegar, to taste

Instructions

  1. Fill a tea kettle with water and put it on the stove to boil while you do the following step.
  2. Gently saute the sausages with one of the bay leaves, if they are not already cooked. If they are pre-cooked (or if not, once you’ve cooked them), slice them into ¾“ slices and brown them. Remove the sausage slices with a slotted spoon and set them aside.
  3. Rinse the lentils in cold water two or three times, pick out any stones or other debris, and put the lentils on the stove in a saucepan with at least three cups of hot water from the kettle. If it hasn’t boiled at this point, don’t worry about it. Stir the lentils and cook them over medium heat, while you chop the vegetables. Be sure to keep an eye on the cooking lentils and stir them occasionally. Add more hot water as they cook, if they start to look dry. (You don’t have to do this step if you have a lot of time to make this soup. I.e., you can put them in the soup, uncooked, with the hot water, after you have cooked the onions and garlic.)
  4. If time is short, heat your stock in the microwave or on the stove so it will be nice and hot when you need it, in a few minutes.
  5. Meanwhile, dice the onions so they are about ½” square; chop the garlic. Add the onions and garlic to the pan in which the sausages were browned; cook over medium heat, stirring occasionally. When the onions start to look a bit translucent, push them aside with a spoon and add the wine. Cook for a minute or two to deglaze the pot.
  6. Stir the lentils in with the cooking water. It doesn’t matter whether they are cooked. Just add them now, and add the stock.
  7. Chop the celery into small dice and chop a small handful of the celery leaves, if you have them; add to the soup. Add the marjoram and stir well, continuing to cook.
  8. Cut the carrots into slices or chunks, depending on how thick they are. Add them to the pot, with the reserved sausages, and the salt and pepper to taste, and stir well. (I add the sausages at this point, rather than earlier, because the kind I use tends to fall apart, even after browned, if I cook them much longer. You can add them when you combine the lentils and their cooking water, if that’s not a problem for you.)
  9. Cook for at least another ten minutes, adding more water if necessary and stirring occasionally, to prevent the lentils from sticking. At this point, you can also turn it down to simmer, if you have the time, but do keep an eye on the lentils, please, and add more water if necessary.
  10. Add the ketchup and stir well. Cook until the carrots are tender.
  11. Test and correct the seasonings. Add the spinach and the parsley. Heat until the soup is very hot.
  12. Pass the red wine vinegar separately, for people to add, to taste. Serve with a hearty whole grain bread and fresh butter.

Number of servings (yield): 6

Inspired By: Lentil and Sausage Soup for a Cold Winter’s Night

Sausage and Bean Soup with Pasta

Recipe: Sausage and Bean Soup with Pasta

Ingredients

  • 1 15-ounce can cannellini beans, drained
  • 1 pound ground turkey sausage
  • 1/2 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup ditalini pasta, or any small pasta
  • grated Parmigiano Reggiano cheese (optional)

Instructions

  1. In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot.
  2. Add onion, carrot and olive oil and saute for 2-3 minutes until soft.
  3. Add garlic and saute about a minute more.
  4. Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot.
  5. Cook for an hour over low heat, at a gentle simmer.
  6. Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.
  7. Serve with grated cheese on top.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

Inspired By: Sausage and Bean Soup with Pasta

Sopa de Tortilla

Recipe: Sopa de Tortilla

Sopa de tortilla is a classic Mexican soup.

Ingredients

  • 1/2 onion
  • 2 cloves garlic
  • 1 stalk celery, chopped
  • 2 small zucchini
  • 2 tablespoons vegetable oil
  • 1 can whole tomatoes (13 oz) or 2 cups crushed tomatoes
  • 1 cup water
  • 2 cups chicken stock
  • 1 cup cooked corn
  • 1/2 teaspoon cumin
  • corn tortilla strips or chips
  • 1 avocado

Instructions

  1. Chop the onion, garlic, celery, and zucchini in small pieces.
  2. Warm a saucepan over medium heat. Once the saucepan is hot, add the oil and vegetables to it. Cook until the vegetables are soft.
  3. Add all the other ingredients, except the avocado and tortilla strips. Stir often and simmer over low heat for 30 minutes.
  4. When you are ready to serve, slice the avocado. Ladle the soup into individual bowls. Add some avocado and chips to each one.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

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