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Category Archives: Soup

Stuffed Pepper Soup

My first Colorado Christmas is over and I’m officially back to work tomorrow. The past several days have consisted of eating, eating, and more eating. And I know that this weekend will consist of eating, eating, and more eating, as well. I turned to Gina at Skinnytaste to find a healthy, filling meal for dinner tonight. Skinnytaste is one of my go-to blogs and the Stuffed Pepper Soup is definitely going to be a new staple in our house.

A photo of stuffed pepper soup.

3 cups cooked brown rice
1 lb ground turkey
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and pepper to taste

Brown ground turkey in a dutch oven. Drain fat and reduce heat to medium. Add peppers, onions, and garlic, cooking for about 5 minutes.

Add tomatoes, tomato sauce, chicken broth, and dried marjoram to dutch oven. Season with salt and pepper. Cover and simmer for at least 30 minutes.

Serve soup with brown rice.

Source: Skinnytaste

 
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Posted by on December 27, 2011 in Soup

 

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Taco Soup and a SNOW DAY

It’s been a while since I sat down to blog. I’ve still been cooking and discovering new dishes, but I haven’t felt as inspired to write about them. And, then today happened. A snow day! A snow day on the first day of winter! The office was closed, so it was the perfect excuse to spend some quality time in the kitchen.

Tim and I trudged through the snow and walked to the grocery store this morning. After loading up on groceries for the next week, including ingredients for our first Christmas dinner, we came home and made a huge pot of soup. A snow day is the perfect day for soup and wearing pajamas all day, while watching Law & Order: SVU.

I’ve made this Taco Soup several times and it doesn’t last long in our house. It’s perfect for dinner, but even better for lunch the next day at work. Plus, anything you can eat with fritos is good in my book!

Now, to further enjoy my snow day, I think I’ll go take a nap…

Taco Soup

2 pounds ground turkey
1 yellow onion, diced
1 (14 1/2 oz) can diced fire-roasted tomatoes
1 (10 oz) can diced tomatoes and green chilies
2 (15 oz) cans black beans
1 (16 oz) can pinto beans
1 cup frozen corn kernels
2 (4 1/2 oz) cans chopped green chilies
1 (1 oz) enveloped taco seasoning
1 (1 oz) envelope ranch salad dressing and seasoning mix
2 cups water
Top with sour cream, cheese, green onions, and fritos

In a large skillet, brown ground turkey and onions over medium heat. Drain and transfer cooked ground turkey and onions to a large stockpot.

Add tomatoes, black beans, pinto beans, corn, and green chilies. Stir in the taco seasoning and ranch salad dressing mix. Add water to make into more of a soup, and less of a chili dish.

Cover the pot and simmer soup over low heat for at least 30 minutes up to 1 hour, stirring occasionally.

Serve in bowls and top soup with sour cream, cream cheese, green onions, and fritos. Enjoy!

Source: Ezra Pound Cake

 
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Posted by on December 22, 2011 in Main Dish, Soup

 

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Chicken Tortilla Soup

After eating out for a week straight, Tim and I finally broke in the new kitchen on Saturday night.  And, of course, our first meal in our new place had to be Mexican.

I love chicken tortilla soup, but whenever we go out to eat for Mexican, two things always happen.  1. I fill up on chips and salsa before I even place my order.  2. I am so set on ordering chicken fajitas (the one meal stopping me from ever becoming a vegetarian) that I don’t even look at anything else on the menu.  No tortilla soup for me.

I think I had forgotten just how good a bowl of chicken tortilla soup tastes!  This will be a regular at our house from now on and I might just order it the next time we go out for Mexican food.

Chicken Tortilla Soup

Ingredients

1.5 lbs boneless skinless chicken breasts, cooked, shredded
2 tablespoons olive oil
1 large red onion, diced
1 jalapeno pepper, diced (seeds included)
2 cloves garlic, minced
1 poblano pepper
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
8 cups chicken broth (2 quarts)
1 4-oz can diced green chilies
1 cup hominy
2 15-oz cans black beans, drained, and rinsed
1 14-oz can fire roasted diced tomatoes
4 corn tortillas, cut into strips
Juice of 2 limes
Shredded cheese for serving
Chopped cilantro for serving

Roast the poblano pepper under the broiler until the pepper is dark and charred.  Dice pepper once it has cooled.

Heat the olive oil over medium high heat in a dutch oven or very large pot.  Add onion and jalapeno and cook until soft, about five minutes.  Add the garlic and poblano pepper.  Cook for another minute.  Add the chili powder and cumin and mix until well combined.

Pour in the chicken stock, diced tomatoes, hominy, black beans, green chilies, chicken, and salt.  Bring to a boil.

Add the tortilla strips and lime juice and cook until tortillas soften. Serve with chopped cilantro and shredded cheese on the side.

Source: Eat, Live, Run

 
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Posted by on April 12, 2011 in Soup

 

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Chicken and Rice Soup

It’s March 28th and I woke up to snow falling.  It didn’t last long and it wasn’t cold enough to stick, but it was still a chilly day.  I complain about the cold weather frequently, but I have to admit the snow falling was absolutely gorgeous this morning.  We spent the weekend up in the mountains and it was perfect soup weather…so, I’ve been craving soup for several days now.  I’m hopeful that there aren’t too many cold soup days left, but I figured I’d enjoy a hot bowl of soup for dinner while I still can.

A few weeks ago, on a day off from work, I went crazy in the kitchen and made a huge pot of chicken and rice soup.  The soup is a good weekday lunch meal and it freezes really well.  I had one individual portion of soup left in the freezer – Tim had to fend for himself. 😉

Chicken and Rice Soup

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
1 cup of water
1 cup long grain white rice
1 1/2 cups shredded cooked chicken breasts
1 bouillon cube
Salt and freshly ground black pepper

Place a soup pot over medium heat and add the olive oil.  Add the onion, garlic, carrots, celery, thyme, and bay leaf.  Cook and stir for about 6 minutes, until the vegetables are softened but not browned.  Pour in the chicken stock and water; bring the liquid to a boil.  Add in the rice and chicken; season with salt and pepper. Dissolve bouillon cube in soup.  Cook on medium-low until the rice is tender, about 30 minutes.  Serve hot with saltine crackers.

Slightly adapted from Two Peas and Their Pod

 
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Posted by on March 28, 2011 in Soup

 

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Twenty Minute Black Bean Soup

There was a time in my life when I hated beans.  I would not eat them – not in red beans and rice, not on a burrito, not in a soup, nada.  Somewhere along the way, I think after college, I actually tried black beans when I was at a Mexican restaurant for dinner.  And, lo and behold, I liked them.  Then, I tried refried beans.  Liked them, too.  Chickpeas?  Delicious.  Trying to make up for the first twenty-one or so years of my life without beans, I now eat them pretty often – this also might have to do with my serious love for Mexican food and the ridiculous amount of times we eat Mexican food in a month.  But, that is neither here nor there.  I digress.

On a recent busy weeknight, and no time for a trip to the grocery store, and with beans in the pantry, Twenty Minute Black Bean Soup was on tap for dinner.

The meal was quick (as you might have guessed from the name), easy, healthy, and made with ingredients we typically have on hand.  Ding, ding, ding – we have a winner.

Twenty Minute Black Bean Soup

Twenty Minute Black Bean Soup

2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
2 15.5-oz cans black beans, drained & rinsed
15 oz can diced tomatoes in juice
1 1/2 c vegetable broth
1 teaspoon salt
1 handful chopped, cilantro
1/4 cup feta cheese
10 chives, chopped

In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, salt, and cilantro. Bring to a boil, and allow to cook for 2 minutes. Transfer 1 cup to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with feta and chives.

If you enjoy cilantro as much as I do, throw a little more on top as a garnish.

Source: fresh365

 
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Posted by on March 12, 2011 in Soup

 

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