I love soup. Chowders, bisques, hearty legume-based -- even gazpacho.
Lately I've been making my own to reduce my sodium intake and increase my fiber in trying to shed some weight (down 10 lbs!).
So gimme your soup recipes! JEV, this means you. I want that lentil soup recipe (a decidely tempting photo of which you posted not too long ago).
To be fair, here are some of the recent ones I've been following (none of which are my own), and all have been quite tasty!
Split Pea Soup:
SERVES 8 -12
Ingredients:
2 (16 ounce) bags split peas, pre-soaked
5 medium carrots (diced)
1 large onion (diced or pureed)
2 medium potatoes (diced)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
2T oregano
salt & pepper
Directions:
1. Place all ingredients into a large stew pot.
2. Cover ingredients with water about 2 inches above the top of the ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
5. Take ham hock out of the soup, remove bone and cut ham into bite sized bits and place back in soup.
Instead of the ham bone\pork shank method, I use powdered ham stock and mix in enough for 8 cups of broth. I then dice a pound or so of ham and add to the soup.
Navy Bean and Ham Soup:
SERVES 8 -12
Ingredients:
2 (16 ounce) bags navy beans, pre-soaked
5 medium carrots (diced)
5 celery stalks (diced)
1 large onion (diced or pureed)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
2 - 4 cloves of garlic (depending on how much you like garlic)
2T oregano
salt & pepper
Directions:
1. Place all ingredients into a large stew pot.
2. Cover ingredients with water about 2 inches above the top of the ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for about 4 hours, or until navy beans are part pureed and slightly thickened.
5. Take ham hock out of the soup, remove bone and cut ham into bite sized bits and place back in soup.
Instead of the ham bone method, I use powdered ham stock and mix in enough to make 8 cups of broth. I then dice a pound or so of ham and add to the soup.
Ruby Tuesday's White Chicken Chili:
Serves/Makes: 6
Ingredients:
6 cups chicken stock
1 pound great northern beans (soaked in water overnight)
2 medium Spanish onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded and diced
2 diced chili peppers (I use Anaheims)
1 1/2 teaspoon oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 cup salsa
1 tablespoon vegetable oil
Salt to taste
Sour cream (optional garnish)
Monterey Jack cheese (optional garnish)
Directions:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream or Monterey Jack cheese.
Lately I've been making my own to reduce my sodium intake and increase my fiber in trying to shed some weight (down 10 lbs!).
So gimme your soup recipes! JEV, this means you. I want that lentil soup recipe (a decidely tempting photo of which you posted not too long ago).
To be fair, here are some of the recent ones I've been following (none of which are my own), and all have been quite tasty!
Split Pea Soup:
SERVES 8 -12
Ingredients:
2 (16 ounce) bags split peas, pre-soaked
5 medium carrots (diced)
1 large onion (diced or pureed)
2 medium potatoes (diced)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
2T oregano
salt & pepper
Directions:
1. Place all ingredients into a large stew pot.
2. Cover ingredients with water about 2 inches above the top of the ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
5. Take ham hock out of the soup, remove bone and cut ham into bite sized bits and place back in soup.
Instead of the ham bone\pork shank method, I use powdered ham stock and mix in enough for 8 cups of broth. I then dice a pound or so of ham and add to the soup.
Navy Bean and Ham Soup:
SERVES 8 -12
Ingredients:
2 (16 ounce) bags navy beans, pre-soaked
5 medium carrots (diced)
5 celery stalks (diced)
1 large onion (diced or pureed)
1 meaty ham bone or 2 smoked pork shanks
2 bay leaves
2 - 4 cloves of garlic (depending on how much you like garlic)
2T oregano
salt & pepper
Directions:
1. Place all ingredients into a large stew pot.
2. Cover ingredients with water about 2 inches above the top of the ingredients.
3. Bring to a boil.
4. Reduce heat and simmer for about 4 hours, or until navy beans are part pureed and slightly thickened.
5. Take ham hock out of the soup, remove bone and cut ham into bite sized bits and place back in soup.
Instead of the ham bone method, I use powdered ham stock and mix in enough to make 8 cups of broth. I then dice a pound or so of ham and add to the soup.
Ruby Tuesday's White Chicken Chili:
Serves/Makes: 6
Ingredients:
6 cups chicken stock
1 pound great northern beans (soaked in water overnight)
2 medium Spanish onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded and diced
2 diced chili peppers (I use Anaheims)
1 1/2 teaspoon oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 cup salsa
1 tablespoon vegetable oil
Salt to taste
Sour cream (optional garnish)
Monterey Jack cheese (optional garnish)
Directions:
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream or Monterey Jack cheese.