Soup’s on: Black beans are the thing

Heather say:

Sure beans are economical, but are meatless meals actually tasty? They can be. My husband, who as a rule, cringes when I say “black beans” requested an enore of this soup in the near future. This vegetarian recipe is better when it has simmered for a while and is perfectly suited for the crockpot.

• ~ 1 TBSP olive oil
• 1 onion - diced small
• 2 cloves garlic - minced
• 1 carrot - peeled and coarsely grated
• 1 pound black beans - soaked
• 2 quarts water
• 1 1/2 TBSP vegetable base*
  • optional garnish with cheese and sour cream

Heat the olive oil in a large pot (or skillet if transferring to a crockpot) over medium heat. Add diced onion and minced garlic, cook until soft, stirring often. Add the grated carot and cook for another two or three minutes.

Add the water, vegetable base, and beans.

Reduce the heat to low and simmer for at least an hour stirring occasionally.

Garnish and serve.

Notes:

• Mash or puree some of the beans for a thick and hearty soup (shown).
• For the carnivores use chicken stock or broth and add some shredded chicken or turkey
• If cooked in a crockpot transfer to the crock after the carrot is soft, allow to cook on low for several hours.

Super simple cream of broccoli soup

Heather says:

A non-blogging friend of mine recently admitted that she has never attempted to make soup. After I picked my jaw off the ground, she does know her way around the kitchen, but she finds the idea of soup intimidating. I offered to hold her hand and walk her through a few recipes. You, my lucky readers, get to join us on her cooking adventure.

This version of cream of broccoli is reasonably low in sodium, if you use: low sodium broth, homemade stock, or Better than Bouillon, instead of traditional bouillon cubes or canned broth.

• 2 TBSP butter
• 1 medium onion - sliced
• 1 medium potato - diced
• 6 cups chicken broth
• 3 cups broccoli (florets and stems) - chopped
• 1 cup half and half
• salt and pepper to taste
• pinch of nutmeg (optional - I omit it)

Melt the butter over medium high heat in a pot (at least 3qt in size). Add the sliced onion and cook until soft.

Add the diced potato. In a microwave safe bowl heat the broth. I use my 4 cup glass measuring cup and heat half at a time. While it’s heating don’t forget to stir your potatoes and onions.

Pour the broth into the pot and add the broccoli. Cook until the broccoli is soft, stirring occasionally.

Using a standard or immersion blender puree the soup until smooth. If you use a standard blender just return it to the pot when you are through.

Add the half and half, salt and pepper to taste, and stir until heated through.

Enjoy.

Gazpacho!

Heather says:

With the temperature rising something has to give. Try this Andalusian favorite for a change of pace. Traditional gazpacho is often made with bread blended in, I prefer to serve it on the side or with a dollop of sour cream. This version makes a nice accompaniment to sandwiches or as a light starter course. Directions for a more delicate version will follow the original.

Gazpacho

• 4 - 5 large tomatoes, cored and cut into chunks
• 1 cucumber peeled and seeded
• 1 or 2 bell peppers seeded and cut into chunks (use red or green, red produces a sweeter flavor and prettier color)
• 1 med sweet onion (such as Vidalia) roughly chopped
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/4 cup white vinegar
• salt and pepper to taste
• small pinch of cayenne pepper - optional

Blend all ingredients until smooth and chill for at least four hours.

For a more delicate version:

Peel and seed the t0matoes. Seed the cucumber. Dice the onions and mince the garlic. Heat the olive oil over medium heat and sauté the onion and garlic until soft before blending with the vegetables and other ingredients. Chill at least four hours.

Clear my head

Heather says:

I’ve been pretty sick this week and I need something to clear my head. Tomorrow I’ll be preparing a pot of Albondigas. This is my family’s version of the spicy Mexican meatball soup. The meatballs are a little tedious, but if you crank your radio or bribe your kids or spouse into assisting it goes quickly. Warning, if you don’t like cilantro, this is not the soup for you.

Meatballs:

• 2lbs lean ground beef
• 1 small can diced green chilies
• 1/2 bunch green onions - chopped
• 2 cloves garlic - minced or pressed
• 1/2 bunch cilantro - chopped
• 1/4 cup rice
• 1 egg
• salt/pepper/hot sauce to taste

Preheat oven to 400˚. Combine all ingredients by hand and roll into 1″ meatballs, bake on a cookie sheet for 10 - 12 minutes. Place on a papertowel to absorb grease. Set aside.

Broth:

• 2qts water
• 2 - 3 tablespoons beef base (or use two cans beef broth and reduce water by 1 qt)
• 1 clove garlic minced
• 1 small can diced green chilies
• 2 cans diced tomatoes (feel free to use fresh, in season)
• 1/2 bunch green onions -chopped
• 1/2 bunch cilantro - chopped
• 1/4 cup rice
• salt/pepper/hot sauce to taste

Bring water, beef base, garlic, chilies, and tomatoes to a roiling boil. Add meatballs and rice. Reduce the heat and simmer until the rice is soft. Add cilantro, green onions, and season to taste, simmering for an additional 10 minutes to allow the flavors to combine.

Serve hot with fresh, warm flour tortillas.

Never the same twice

Heather says:

This soup goes perfectly with the announcement of today’s contest. While you’re digging through the fridge, pull out all of the things that are on the edge of needing to be tossed out.

Here are the items that Must Go:

• 1/2 meatloaf
• celery
• a few green beans
• a tomato with a bad spot
• pasta from Friday’s chicken parmesan
• some cabbage
• tomato paste leftover from another recipe
• green onions
• 1/2 cup shredded mozzarella

What does one do with this motley assortment? Well, I decided to go with a beef base and Italian flavors.

To this I added from the pantry:

• garlic (2 cloves, minced)
• 1/2 cup frozen corn (mostly for color)
• Better Than Boulion (Beef) 2TBSP
• Italian seasoning to taste
• salt & pepper to taste
• 1 tsp olive oil (not picture)
• 2 qts water (not pictured)

First I sweated the celery, onions, and garlic over med low with 1tsp of olive oil.

I added 2 qts of water and the beef base.

I crumbled the meatloaf into the soup and added the remaining ingredients.

I brought the mixture to a simmer and seasoned to taste.

As a final touch I topped each bowl with shredded cheese.

Not too shabby for practically free; it’s a great way to create meals out of things that may otherwise go to waste. What version of Mustgo Soup can you create?

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