Chickpea Soup

Lemon Chickpea Orzo Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Alex Caspero

Serves: 8

Ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 large carrots, halved lengthwise and finely sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• ½ tsp. dried thyme
• 6 cups vegetable broth + 1 cup water
• 1 can chickpeas, rinsed and drained
• 1 small sprig rosemary
• 1 cup orzo
• 1 bay leaf
• ⅛ cup fresh lemon juice

Instructions

1. Heat the olive oil over medium heat. Add the onion, carrots, celery and garlic. Cook for 5 minutes until vegetables are soft.
2. Add the thyme and pinch of pepper; stir together.
3. Add the vegetable broth and water and bring to a boil.
4. Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
5. Reduce heat to low and stir in lemon juice.

Black Bean Soup (from Our Best Bites)

1 T olive oil

4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
 

Simmer uncovered for about 20-25 minutes or until carrots are tender.h

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.  Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!

Butternut Squash Soup

½ c. onion or 1 medium onion, diced

Olive oil

2 c. chicken broth or more

1 lb. butternut squash

2 pears, pared and sliced or apples

1 t. thyme leaves; fresh, snipped

¼ t. salt

¼ t. white pepper

¼ t. coriander, ground

1 c. half and half

Let your family or guests garnish with:

1 pear, (peeled or not) and sliced or diced

Nuts of your choice

Squash should be pared, seeded and cut into cubes.  I put it in the oven at 350 degrees for about half an hour.  Cool at least a bit and then I peel it and cube it (about 1-2 inch squares). Cover and put in the refrigerator until needed.

When it’s time for soup saute the onions in oil until tender.  Stir in broth, thyme, salt, white pepper, coriander, pears or apples, and squash cubes.  Heat to boiling and reduce heat to cook.  Cover and simmer until squash is tender—about 15 minutes.  Pour soup by batches into a food processor and process until smooth.  Put back in pan and heat, if necessary, and carefully stir in the half and half.  Stir constantly until hot and serve. 

 

13 Bean Chile

• 1 1/4 c. dry Bob's Red Mill 13 Bean Soup Mix  (Wash  and soak 1 1/4 c. beans overnight or soften by boiling five minutes and allowing to soak at least one hour.  Drain, rinse, and cover with water; then simmer until tender (1-3 hours)

Brown 1 lb. of ground turkey, chicken, pork, or beef (if desired).  Then add:

• 1 onion, chopped (saute)
• 4 garlic cloves, minced 
• 2 8 oz cans tomato sauce, no salt added
• 1 6 oz can tomato paste
• 2 15 oz cans diced tomatoes with pepper
• 3 cups chopped kale or spinach
• 4 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp chili powder
• pinch salt and pepper to taste
• cooked 13 bean soup mix (from above)

Mix all together and simmer one hour.  Could also place in the crock pot on low for 6-8 hours.  

Bob's Red Mill Vegetable Soup

Stir one part Bob's Red Mill Vege Soup Mix into four parts water.  Add salt and other seasonings to taste and simmer for about one hour or until ingredients are soft.  Meat and/or additional vegetables can be added as desired.

Creamy Vege Soup

1 Part Bob's Red Mill Vege Soup Mix
3 parts Water

Simmer 1/2 hour.  Add cut-up carrots, celery, and onion.  Continue cooking 1/2 hour or until soft.  Cool enough to blend.  Blend until smooth.  Add one part milk to 3 parts blended soup.  Season, warm to serving temperature.  Do not boil.

Cream of Mushroom Soup

5 c. sliced fresh mushrooms
1 1/2 c. chicken broth
1/2 c. chopped onion
1/8 t. dried thyme
3 T. butter
3 T. all-purpose flour or corn starch
1/4 t. salt
1/4 t. ground black pepper
1 c. half and half

1.  In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

2.  In blender or food processor, puree the mixture, leaving some chunks of vegetable in it.  Set aside.

3.  In the saucepan, melt the butter, whisk in the flour until smooth.  Add the salt and pepper, half and half and vegetable puree.  Stirring constantly, bring soup to a boil and cook until thickened.  Adjust seasonings to taste.

Pittsburgh Wedding Soup (Sandra)

PITTSBURGH WEDDING SOUP

If meatloaf mix isn't available, substitute 1 pound of 85 percent-lean ground beef. Serve with extra Parmesan cheese and a drizzle of extra-virgin olive oil.

Meatballs

• 2 slices hearty white sandwich bread, torn into pieces
• 1/2 cup milk
• 1 large egg yolk
• 1/2 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley leaves
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1 pound meatloaf mix

Soup

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves , minced
• 1/4 teaspoon red pepper flakes
• 3 quarts low-sodium chicken broth
• 1 large head kale or swiss chard, stemmed, leaves chopped (Sandra uses spinach)
• 1 cup orzo (pasta)
• 3 tablespoons chopped fresh parsley leaves
• Salt and pepper

For the meatballs: Using potato masher, mash bread and milk in large bowl until smooth. Add remaining ingredients, except meatloaf mix, and mash to combine. Add meatloaf mix, and knead by hand until well combined. Form mixture into 1-inch meatballs (you should have about 55 meatballs) and arrange on rimmed baking sheet. Cover with plastic wrap and refrigerate until firm, at least 30 minutes. (Meatballs can be made up to 24 hours in advance.)

For the soup: Heat oil in Dutch oven over medium-high heat until shimmering. Cook garlic and red pepper flakes until fragrant, about 30 seconds. Add broth and bring to boil. Stir in kale and simmer until softened, 10 to 15 minutes. Stir in meatballs and pasta, reduce heat to medium, and simmer until meatballs are cooked through and pasta is tender, about 10 minutes. Stir in parsley and salt and pepper to taste. Serve.

Note: Leftover soup can be refrigerated for up to 3 days.

Serves 6 to 8.

-- Cook's Country magazine

Read more: http://old.post-gazette.com/pg/07063/766117-107.stm#ixzz1pdQnDluN

Creamy Corn Chowder, Our Best Bites

Recipe by Our Best Bites
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there’s anything a perfectly healthy bowl of soup (it’s only 3 Weight Watchers points!) needs, it’s some extra bacon and cheese!
Serves 6-8.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes

1 medium onion, chopped
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)

In a large saucepan, saute chicken, onion and garlic or garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Remove from the heat; stir in sour cream (or lemon juice and milk.)  Serve immediately.  Makes 7 servings.

Link to a yummy Turkey Vegetable Soup

Turkey Vegetable Soup

Thai Beef Stew (Becky)

1 TBSP extra virgin olive oil 1/3 Lbs of lean sirloin stake diced 1/2 package McCormick beef stewing mix 16 oz frozen mixed veggies 1 can (14 oz) beef broth 1/2 c creamy peanut butter Heat oil in a large heavy pot, add steak and cook on medium/high until well browned. Add seasoning mix, stir in veggies and raise heat to high. Add the beef broth, bring everything to a boil then reduce heat to medium/high and stir in Peanut butter Per serving: 310 Cal 19 gr protein 23 gr carbs 17 gr fat (3.5 saturated) 640 mil gr of sodium if you used low sodium broth

Apricot Rice

2 t. oil
1 clove garlic
1/2 t. each cumin and powderd ginger
1 can (14.5 oz) chicken broth
1 c. water
1 1/2 c. long grain white rice (we use brown rice)
3/4 c. chopped dried apricots
1/4 c. chopped green onions

Directions:
In saucepan, heat oil.  Add garlic and spices; cook for 30 seconds.  Stir in broth and water; bring to boil.  Stir in rice; cover and cook 15 minutes or until rice is almost tender (brown rice needs longer to cook and you need to add probably an extra cup of water).  Stir in apricots and green onions and cook 5 minutes longer.

Tortellini Soup

Colleen lived in Italy for three years, and this is one of the treasures she fed us when we recently visited.  She also served three yummy appetizers--(1) Bruschette (2) Tomato with whole mozzarella slice and basil, and (3) cantaloupe wrapped with Prosciutto

Tortellini Soup

1 lb. mild Italian sausage
1 c. chopped onions
2 garlic cloves
5 c. beef broth
1 c. water
2 c. chopped, seeded tomatoes (I usually use one 14 oz. can of tomatoes)
1 c. thinly sliced carrots
1/2 t. basil
1/2 t. oregano
8 oz. tomato sauce
1 1/2 c. sliced zucchini
8 oz. tortellini
1 medium green pepper, if desired (optional)

Brown sausage and remove from pan.  Saute onions and garlic.  Put beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, sausage, and onions in large pot.  Boil.  Simmer uncovered for 30 minutes.  Add zucchini, tortellini, and green pepper and simmer covered for 35-40 minutes more until pasta and vegetables are cooked.

Curried Pumpkin Soup

1/2 lb. fresh mushrooms, slied
1/2 c. chopped onion
2 T. butter
2 T. flour
1/2 to 1 t. curry powder
3 c. vegetable broth
1 15-oz. can pumpkin
1 can (12 oz) evaporated milk
2 T. honey
1/2 t. salt
1/4 t. pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional


In large saucepan, saute the mushrooms and onion in butter until tender.  Stir in the flour and the curry powder until blended.  Gradually add the broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.  Garnish individual servings with sour cream and chives if desired.

Split Pea Soup

1 package (16 oz) dried green split peas, rinsed and drained
1 medium onion, chopped OR (4 T. dried onion + ¼ c. water)
3 celery ribs, chopped
1 medium potato, peeled and chopped
2 medium carrots, chopped or (2 T. dried carrots + ¼ c. water)
1 garlic clove, minced or (1/8 t. garlic powder)
¼ c. minced fresh parsley or 1 T. dried parsley
4 cans (14 – ½ oz) chicken broth or about 8 cups of water
½ t. pepper
½ t. dried oregano
1 bay leaf
Optional: add ham hock, can of pork chunks, ham chunks, etc. OR use 1 pound bulk pork sausage. Shape sausage into 1-inch balls (abt 28 of them) and roll in flour. Drop into soup after it is boiling.  Personally, I make it meatless, and we love it.

Wash split peas and sort. In a 5 qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until peas are tender. Discard bay leaf before serving. You may also cook it on the stove for at least 1 hour or until the peas are tender. TIP: If soup is too thick you may thin it with small amounts of water, stock, light cream or evaporated milk. Season to taste with salt and pepper.

Squash Soup

1/2 c Onion; Chopped, 1 Medium
2 T Butter Or olive oil
2 c Chicken Broth
1 lb Butternut Squash; *
2 Pears, Pared and Sliced
1 t Thyme Leaves; Fresh, Snipped
1/4 t Salt
1/4 t White Pepper
1/4 t Coriander; Ground
1 c Whipping Cream

Cook and stir onion in butter or olive oil in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.  Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
* Squash should be pared, seeded and cut into 1-inch cubes.

Possible Garnish
1 Pear, not peeled, sliced
1/2 c Pecans; toasted, chopped

Chicken Coconut Curry Soup

2 tablespoons olive oil
2 carrots, peeled and finely chopped – save a few matchsticks for garnish
1/2 onion, finely chopped
1 red pepper, chopped finely – except for a few thinly sliced pieces for garnish
1 cup cooked chicken meat, chopped
1 cup cooked rice
1/4 teaspoon red curry paste
3 tablespoons brown sugar
13.5 ounce can Asian coconut milk, unsweetened
21 ounces chicken broth

In a medium saucepan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes. Add curry paste, brown sugar, chicken, and rice, stirring and sauteing everything until curry paste is completely incorporated (about 3 minutes). Pour the chicken broth and coconut milk into the pan and give it a good stir for a half a minute. Reduce heat to medium and allow the soup to cook for 15 – 20 minutes. Serve with garnishes, even a spoonful of coconut milk, if you desire. Makes 4 servings.

Easy Taco Soup

1 pound ground chicken, turkey, or hamburger or (1 can of Turkey Breast 12.5 oz)
1/2 c. diced onion, or 1/4 c. dried onion flakes
1 package taco seasoning
2 (14.5 oz.) cans diced tomatoes
2 (15-oz) cans whole kernel corn, drained
2 cans chil beans or ranch-style beans, undrained
4 c. water
Crushed tortilla chips
Grated cheese, for topping (optional)

Brown hamburger and onions with taco seasoning in a large pot over medium heat.  Add tomatoes, corn, beans, and water.  Cover and simmer 15 minutes, or until heated through.  Sere over crushed tortilla chips.  Sprinkle with grated cheese.

Split Pea Soup -- Tomila

2 c. split peas                                            1/2 t. marjoram
6 c. water                                                  1/2 t. basil
1 medium onion, chopped                          1/4 t. cumin
2 garlic cloves, pressed                              1/4 t. ground black pepper
2 carrots, diced                                         1/2 t. salt
2 stalks celery, sliced
1 potato, diced

Rinse and sort peas.  Place in pot with all ingredients, except salt.  Bring to a good simmer, cover loosely and cook until peas are tender about 1 hour.  Salt to taste

Turkey Chile (Penzeys Spices)

1 1/2 lbs. ground turkey
2 T. vegetable oil
1 large onion, chopped
3 cups water
2 TB chili powder
1 26 oz. can tomato puree
1 16 oz. can kidney beans, drained and rinsed
1 t. salt, optional
1 lb. regular or whole wheat thin spaghetti, cooked and drained
1 bunch green onions, cleaned and chopped

Heat the oil in a kettle over medium-high heat, adding the onions when hot.  Saute for 4-5 minutes, stirring often.  Add the ground turkey, water and chili powder.  Cook for 10 minutes, stirring occasionally.  Add the tomato puree and kidney beans.  Stir.  When chili begins to boil reduce heat to low and cover.  Cook for 45 minutes, stirring about every 15 minutes.  Make sure the heat isn't too high or the chili will stick to the kettle.  A few minutes before serving, taste and add salt as desired.  To serve, place a helping of freshly cooked pasta in each serving bowl then top with a ladleful of chili, and sprinkle with green onions.
Serve 6-8
Cooking time 1 hour