Celery and Turkey Bacon Soup
Inspired by a recipe on TheKitchn
12 strips Turkey bacon
1 tablespoon butter
1 bunch chopped celery, stalks and tops
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dried thyme
1 medium-large Red potato, peeled and cubed
4 cups vegetable or chicken stock
2 cups 2% or whole milk
salt and pepper
Cut the bacon into small pieces and put in the bottom of a large stock pot or dutch oven. Cook over low
heat for about 15 or 20 minutes, until crisp (cooking time will depend on how thick your bacon is). Remove and set aside on paper towels.
Add butter to the pot, increase the heat slightly, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add the potato, stock, and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft.
Purée the soup with an immersion blender or by transferring it to a food processor or blender. Season to taste with salt and pepper. Add bacon, reserving a small amount for decoration. Mix bacon into soup. Serve with cooked bacon crumbled on top.
12 strips Turkey bacon
1 tablespoon butter
1 bunch chopped celery, stalks and tops
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon dried thyme
1 medium-large Red potato, peeled and cubed
4 cups vegetable or chicken stock
2 cups 2% or whole milk
salt and pepper
Cut the bacon into small pieces and put in the bottom of a large stock pot or dutch oven. Cook over low
heat for about 15 or 20 minutes, until crisp (cooking time will depend on how thick your bacon is). Remove and set aside on paper towels.
Add butter to the pot, increase the heat slightly, and add celery, onion, garlic, and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add the potato, stock, and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft.
Purée the soup with an immersion blender or by transferring it to a food processor or blender. Season to taste with salt and pepper. Add bacon, reserving a small amount for decoration. Mix bacon into soup. Serve with cooked bacon crumbled on top.
Tomato Lentil Greens Soup
- 1 onion (small-medium size)
4-5 cloves garlic (chopped or minced)
3 carrots (chopped)
2 celery stalks (chopped)
28 ounce can whole tomatoes (diced, add liquid)
3 cups water
6 cups broth (beef, veggie, chicken, your choice)
1/2 small head green cabbage (shredded, 2-3 cups)
1 bunch of beet greens (chopped)
1 bunch of Dino kale (chopped)
1 tsp cumin (ground)
1 tsp cayenne pepper
2 tsp basil (dried)
1 tsp paprika
1- 1 pound package of brown lentils
1 tsp oil
salt, pepper to taste
Instructions:
Prep veggies (wash and chop all necessary veggies)
Add oil to pot, allow this to heat over medium heat, when warm, add onions, a minute or two later add garlic. Cook for about 4-5 minutes.
Add carrots, celery, and cook for a few minutes.
Add cabbage, kale, and beet greens, lightly salt. Cook until size reduces a little.
Add tomatoes, broth, and water. Bring to a simmer and add spices.
Bring to a boil, add lentils. Reduce heat and cover. Cook for 20-30 minutes
Kale - Bean - Sausage Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
1 cup diced red, yellow, or orange bell pepper
2 stalks of celery, diced
2 medium carrots, diced
8 to 12 ounces Andouille, smoked or spicy sausage,
diced or thinly sliced
5 cloves garlic, minced
1 bunch kale, chopped, about 8 to 10 cups chopped
4 cups chicken broth
1 cup water
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) white beans, such as Great Northern or Garbanzo,
drained and rinsed
1 teaspoon red chili pepper flakes
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
Dash Tabasco or similar hot pepper sauce, optional
Preparation:
In a large pot heat olive oil over medium-high
heat. Add onions, bell pepper, celery, 3 cloves of garlic, carrots and sausage. Sauté, stirring,
until onion is just tender. Reduce heat to medium-low. Add kale and remaining garlic;
cover and continue cooking for 2 minutes. Add remaining ingredients; cover and
cook for 15 to 20 minutes, until vegetables are tender. Taste and adjust salt as necessary.
2 tablespoons olive oil
1 medium onion, diced
1 cup diced red, yellow, or orange bell pepper
2 stalks of celery, diced
2 medium carrots, diced
8 to 12 ounces Andouille, smoked or spicy sausage,
diced or thinly sliced
5 cloves garlic, minced
1 bunch kale, chopped, about 8 to 10 cups chopped
4 cups chicken broth
1 cup water
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) white beans, such as Great Northern or Garbanzo,
drained and rinsed
1 teaspoon red chili pepper flakes
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
Dash Tabasco or similar hot pepper sauce, optional
Preparation:
In a large pot heat olive oil over medium-high
heat. Add onions, bell pepper, celery, 3 cloves of garlic, carrots and sausage. Sauté, stirring,
until onion is just tender. Reduce heat to medium-low. Add kale and remaining garlic;
cover and continue cooking for 2 minutes. Add remaining ingredients; cover and
cook for 15 to 20 minutes, until vegetables are tender. Taste and adjust salt as necessary.
Slow Cooker White Bean Soup with Chicken Sausage and Collard Greens
1 pound(s) dried white beans (such as cannellini or great Northern)
1/2 pound(s) Chicken sausage links(whichever flavor you like), halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalk(s) celery, chopped
2 large carrots, diced
4 sprig(s) fresh thyme
8 cup(s) low-sodium chicken broth
1 bunch(es) collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon(s) red wine vinegar
Kosher salt and black pepper
Preparation 1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
1/2 pound(s) Chicken sausage links(whichever flavor you like), halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalk(s) celery, chopped
2 large carrots, diced
4 sprig(s) fresh thyme
8 cup(s) low-sodium chicken broth
1 bunch(es) collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon(s) red wine vinegar
Kosher salt and black pepper
Preparation 1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
Hearty Chickpea Stew with Pesto
3 tablespoons olive oil
1 large sweet onion, thinly sliced
4 stalks of celery, thinly sliced
salt and pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 oz) chickpeas, rinsed and drained
1/4 cup basil pesto, for serving
In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper. Cook until golden, about 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes. Add chickpeas and simmer until thickened. Season with salt and pepper and serve topped with pesto.
1 large sweet onion, thinly sliced
4 stalks of celery, thinly sliced
salt and pepper
5 sprigs oregano
3 tablespoons tomato paste
6 cups vegetable broth
2 cans (15.5 oz) chickpeas, rinsed and drained
1/4 cup basil pesto, for serving
In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper. Cook until golden, about 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes. Add chickpeas and simmer until thickened. Season with salt and pepper and serve topped with pesto.
Tortilla Meatball Soup
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
Cooking spray
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
Preheat broiler.
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.
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.
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).
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.
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
Cooking spray
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
Preheat broiler.
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.
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.
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).
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.
Cauliflower and Cheddar Soup
3 table spoons unsalted butter
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups low sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar grated (1 1/2 cups)
Coarse sea salt and ground pepper
1/8 teaspoon cayenne pepper
1. In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
2. In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. (To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days) Serve sprinkled with cayenne.
1 medium yellow onion, diced small
1 medium head cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups low sodium chicken broth, plus more if desired
5 1/2 ounces sharp white cheddar grated (1 1/2 cups)
Coarse sea salt and ground pepper
1/8 teaspoon cayenne pepper
1. In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
2. In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. (To store, let soup cool completely, then refrigerate in an airtight container, up to 2 days) Serve sprinkled with cayenne.
Wonderful Curried Sweet Potato Soup
Soup
- 1 tablespoon oil (coconut or olive oil)
- 1/2-3/4 cup chopped onion (1-2 onions)
- 1 garlic clove, chopped
- 1 tablespoon curry paste (levelled tbsp, preferably Madras, Korma or another Indian or Caribbean curry paste you like)
- 1 tablespoon grated fresh ginger (levelled tbsp)
- 4 cups peeled and cubed sweet potatoes (not yams)
- 1 red bell pepper, deseeded and chopped
- 3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
- 2 tablespoons rum (optional but recommended, I use white rum)
- salt
- 4 -6 tablespoons sour cream (any fat content)
- sweet paprika
- 1 SOUP:.
- 2 In a soup pot, heat oil over medium-low heat. Add curry paste and onions and cook for 4 minutes, stirring occasionally. Reduce heat if necessary. Add garlic clove and ginger and cook for another 1-2 minutes.
- 3 Add sweet potatoes and pepper. Mix. Add stock. Cook for 15 minutes or until vegetables are very soft.
- 4 Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with a hand blender (if pot is high enough).
- 5 Check if you like the consistency of the soup. Add more stock or water if desired and adjust the seasonings (check if salt is needed). You can add more curry paste if desired, but most pastes need to be cooked first before adding to a dish. Add rum if using.
- 6 Serve:.
- 7 Serve in individual bowls and top each with a tablespoon of sour cream and a sprinkle of sweet paprika.
Vegetable-Bean Soup
Serve 4
2 tablespoons extra-virgin olive oil
2 medium carrots,diced small
2 celery stalks, diced small
1 medium yellow onion,diced small
3 garlic cloves,minced
1 teaspoon dried thyme
coase salt and ground pepper
2 cans(15.5 ounces each) cannelini beans, rinced and drained
1 can (28 ounces)diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
grated Parmesan,forserving
In a large pot, heat oil over medium-high. Add carrots,celery ,and onion and cook until onion is translucent, about 6 minutes.Add garlic and thyme and season with salt and pepper,cook until fragrant,about 3 minutes. Add beans,tomatoes, broth,and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender , 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
2 tablespoons extra-virgin olive oil
2 medium carrots,diced small
2 celery stalks, diced small
1 medium yellow onion,diced small
3 garlic cloves,minced
1 teaspoon dried thyme
coase salt and ground pepper
2 cans(15.5 ounces each) cannelini beans, rinced and drained
1 can (28 ounces)diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
grated Parmesan,forserving
In a large pot, heat oil over medium-high. Add carrots,celery ,and onion and cook until onion is translucent, about 6 minutes.Add garlic and thyme and season with salt and pepper,cook until fragrant,about 3 minutes. Add beans,tomatoes, broth,and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender , 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Chicken Barley Soup
Serves 4
1 tablespoon extra-virgin oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion,diced small
2 boneless,skinless chicken breasts,cut into 1/2-inch pieces
coase salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick- cookihg barley
5 ounces baby spinach (5 cups)
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots,celery, and onion. Cook until just tender, about 8 minutes. Add chicken season with salt and pepper,and cook,stirring,until chicken is opaque at edges,about 2 minutes.
Add broth and thyme and bring to a boil. stir in barley. Cover reduce heat , and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach and cook until wilted, 1 minute.Season to taste with salt and pepper and serve.
1 tablespoon extra-virgin oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion,diced small
2 boneless,skinless chicken breasts,cut into 1/2-inch pieces
coase salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick- cookihg barley
5 ounces baby spinach (5 cups)
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots,celery, and onion. Cook until just tender, about 8 minutes. Add chicken season with salt and pepper,and cook,stirring,until chicken is opaque at edges,about 2 minutes.
Add broth and thyme and bring to a boil. stir in barley. Cover reduce heat , and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach and cook until wilted, 1 minute.Season to taste with salt and pepper and serve.
Emeril's slow-cooker Split-Pea Soup
Serves 8 to 10
10 cups low-sodium chicken broth
2 pounds dried green split pess, picked over,rinsed,and drained
1 medium onion, diced small
4 small carrots, diced small
1 celery stalk,diced small
1/2 red bell pepper,diced small
4 cloves garlic,minced (about 1 tablespoon plus 1 teaspoon)
1 tablespoons minced fresh thyme leaves (or 1 teaspoon dried thyme,crumbled)
2 dried bay leaves
2 small ham hocks (1 1/4 pounds total),with several 1/2-inch slits cut into skin
coase salt and ground pepper
In a medium pot,bring broth to a boil,then carefully pour into a 5-to6-quart slow cooker, Add split pear,onion,carrots, celery,bell pepper,,garlic,thyme,bay leaves, and ham hocks,season with salt and pepper.
Cover and cook on high until split peas are creamy,6 hours, stirring occasionally. Remove ham hocks from pot. Discard skin and bones ; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
10 cups low-sodium chicken broth
2 pounds dried green split pess, picked over,rinsed,and drained
1 medium onion, diced small
4 small carrots, diced small
1 celery stalk,diced small
1/2 red bell pepper,diced small
4 cloves garlic,minced (about 1 tablespoon plus 1 teaspoon)
1 tablespoons minced fresh thyme leaves (or 1 teaspoon dried thyme,crumbled)
2 dried bay leaves
2 small ham hocks (1 1/4 pounds total),with several 1/2-inch slits cut into skin
coase salt and ground pepper
In a medium pot,bring broth to a boil,then carefully pour into a 5-to6-quart slow cooker, Add split pear,onion,carrots, celery,bell pepper,,garlic,thyme,bay leaves, and ham hocks,season with salt and pepper.
Cover and cook on high until split peas are creamy,6 hours, stirring occasionally. Remove ham hocks from pot. Discard skin and bones ; dice meat. Discard bay leaves. Lightly mash peas with the back of a wooden spoon. Return ham to soup and season to taste with salt and pepper.
