Greens and Beans Soup

Here is the delicious Greens and Beans Soup. Enjoy!

Serving Size: 6-8
Prep Time: 5 min.
Cook Time: 15 min.

Ingredients:
1 package of your favorite greens (I recommend spinach, but escarole and kale will also work).
2 15 oz cans of cannellini beans
3-4 cloves of garlic
1 yellow onion
1-1.5 cups of your favorite grated Italian cheese (I recommend Romano).
4 cups of chicken broth
2 tbsp. extra virgin olive oil
1/2 tsp. of crushed red pepper flakes for garnish (optional only use if you like spice)

Instructions:
1. Peel and chop onion and garlic. Add to large soup pot with the olive oil turn on the heat and saute until translucent.
2. Turn down heat and the following ingredients (beans, spinach (a little at a time giving time for it to wilt into the pot), chicken broth).
3. Bring soup to a boil.
4. Turn down the heat and blend 5 cups of soup mixture (about 1/2 of the entire pot of soup) in a food processor/blender.
5. Add processed soup back to the unprocessed soup in the pot.
6. Lastly add the cheese and give it a stir.
7. Serve and garnish with a little crushed red pepper and enjoy.

Happy Souping!!

Shopping List for Greens and Beans Soup

Hello Soupers,

Second time’s a charm, well at least for this soup. I used one recipe that I got out of a recipe book and to be honest, it wasn’t Soup E. Doup worthy. So, I decided to go with my gut and make my own recipe for this soup. It is pretty amazing if I do say so myself. Here’s what you need to pick up for tomorrow:

Ingredients:
1 package of your favorite greens (I recommend spinach, but escarole and kale will also work).
2 15 oz cans of cannellini beans
3-4 cloves of garlic
1 yellow onion
1-1.5 cups of your favorite grated Italian cheese (I recommend Romano).
1 carton of chicken broth
2 tbsp. extra virgin olive oil
1/2 tsp. of crushed red pepper flakes for garnish (optional only use if you like spice)

Until tomorrow…Happy Souping!

Confessions of an Avid Souper…

Hello Soupers,

I first would like to apologize for my lack of postings lately, but this souper has been ‘soup’er busy. Between my new job, juggling my other job, writing, traveling and running, I have had a pretty jam-packed schedule.

To celebrate all the good things that are going on lately, Joe and I took a trip up to Vermont this weekend. When we left last night, I must admit I did envision of a major Soupfest; however, I woke up today so tired that I just couldn’t pull it off. I started to feel a little guilty and also a little sad because no soup making also means no soup eating, which is of course, the best part of souping.

I decided that I wanted to get out in the fresh air so I took a walk to the local village here and poked around in a gourmet market. As I walked in, I saw what appeared to be two soup pots. However, I contained my excitement because I needed to go through the vetting process to: 1. Determine if soup was present. 2. Determine if the soup sounded appealing to me. 3. Determine if the soup was freshly made.

I started inquiring about the soups even though I was still feeling a little down about not making my own. The girl behind the counter let me take a look at each soup concoction as I asked my normal questions. She told me that she had made each soup this morning. I could see the same glimmer of pride in her face as I get when I soup. Before I made a commitment, we talked soups, our love for roots, and the how certain spices can make it break flavors. Through it, I came to the conclusion this was not her first Soup Rodeo. Although the soup may not be as good as mine, I needed to try.

So I did it. I bought someone else’s soup. I ate it and I enjoyed it. No soup is quite like your own, but in life you can’t always be the soup maker. Sometimes, you must be the soup taster and there is not reason to feel guilty or bad about it.

Stay tuned for two wonderful upcoming episodes: Greens and Beans Soup and Aunt Diane’s Chicken Tortellini, both guaranteed crowd-pleasers. Happy Souping!

Creamed Chicken and Corn Soup

Please enjoy this amazing soup inspired from Delicious Soups by Better Homes and Gardens.

Cream Chicken and Corn Soup

Serving Size- 10-12

Prep Time- 10 min.

Cook Time- 45 min.


Ingredients:

1 pkg. of boneless skinless chicken breasts (about 4)

2.5 cups of chicken broth

2 (15 oz) cans of cream of chicken soup

1 (15 oz) can of cream-style corn

1 (15 oz) can of sweet golden corn kernels

2 medium carrots

3 stalks of celery

1 large yellow onion

Directions:

1.  Peel and chop carrots, celery, and onion.  Add to the pot.

2.  Add chicken broth, cream-style corn, golden corn kernels, and cream of chicken soup and turn on heat to medium high until boiling.

3.  Cut the chicken into bite size pieces.

4.  After soup comes to a boil, add raw chicken to the pot and turn the heat down to medium low.

5.  Simmer for 45 min stirring occasionally.

6.  Season with salt and pepper if needed.  Garnish and serve.

Happy Souping!

 

Shopping List for Creamed Chicken and Corn Soup

 If you are looking for a hearty soup with a mild taste, I have your answer.  Tomorrow’s soup is a Creamed Chicken and Corn Soup which was inspired from Delicious Soups by Better Homes and Gardens.  Here’s what you need to pick up today from the store:

Ingredients:

1 pkg. of boneless skinless chicken breasts (about 4)

2.5 cups of chicken broth

2 (15 oz) cans of cream of chicken soup

1 (15 oz) can of cream-style corn

1 (15 oz) can of sweet golden corn kernels

2 medium carrots

3 stalks of celery

1 large yellow onion

Happy Souping!

Eggplant Parmesan Soup

As promised, here it is the Eggplant Parmesan Soup inspired by the New England Soup Factory Cookbook and cooked with the help of Soupa Sista Kimberly Conon.

Serving Size: 8-10
Prep Time: 10 min.
Cook Time: 80 min.

Ingredients:
2 large (approximately 1 to 1 1/4 pounds each) purple eggplants
3 tablespoons olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
1 1/4 cups canned stewed tomatoes
2 cups tomato juice
8 cups vegetable stock
1 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups garlic croutons
2 cups shredded Parmesan cheese
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 425 degrees. Wash the eggplants and pat dry. With a fork, prick each one in several places. Place on a roasting pan or baking sheet and place in the oven. Roast for 40 minutes until soft. Remove from the oven and let cool slightly.

2. Peel back the skin and dice the eggplant pulp. Discard the skin. Place the pulp, a small amount at a time, onto a cutting board and chop into small pieces. (Don’t worry about its appearance. It is supposed to look wet and a bit mushy.) Return to the mixing bowl and set aside.

3. Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, and celery. Sauté for 10 minutes, stirring frequently. Add the eggplant pulp, tomatoes, tomato juice, stock, wine, oregano, and basil. Bring to a boil. Reduce the heat to medium and simmer for 35 minutes.

4. While the soup is simmering, place the croutons in the bowl of a food processor and process them into breadcrumbs. Set aside.

5.  After the soup has simmered, add all the contents into a food processor and puree until blended.  Put soup puree back into the soup pot.

6.  To finish the soup, add the cheese, stirring while it melts. Add the vinegar, salt, and pepper, and stir well. Stir in the breadcrumbs. Simmer an additional 5 to 7 minutes before serving.

7. Garnish with grated parmesan cheese, croutons, and Italian parsley.

8. Smile, you’ve just eaten the best soup of your life.

Happy Souping!

Shopping List for Eggplant Parmesan Soup

Hello Soupers!  The rumor is that winter weather might be hitting the area tomorrow and we all know what the best remedy for the cold is: SOUP! The soup I’m cooking tomorrow is quite possibly the best soup I’ve ever made and this ain’t my first soup rodeo!

It is a deconstructed Eggplant Parmesan Soup from the New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein and it is so good that I’m going to say, “You’re Welcome” because the next time you see me you will be thanking me for bringing this goodness into your life.

Ingredients:

2 large (approximately 1 to 1 1/4 pounds each) purple eggplants
3 tablespoons olive oil
3 cloves garlic, minced
1 large Spanish onion, peeled and diced
2 ribs celery, diced
1 1/4 cups canned stewed tomatoes
2 cups tomato juice
8 cups vegetable stock
1 cup white wine
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups garlic croutons
2 cups shredded Parmesan cheese
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Until tomorrow, Happy Souping!

Red Turkey Chili

Serving Size- 12-16

Prep Time- 5 min

Cook Time- 15 min


Ingredients:

2 tbsp. of olive oil

1 large onion

1 green pepper

2-3 cloves of garlic

1 package (20 oz) of lean ground turkey breast

1 large can (28 oz) of crushed tomatoes

1 large can (28 oz) of stewed plum tomatoes

2 (15 oz) cans of kidney beans

1 package of chili seasoning (in the spice aisle of your grocery store)

Sour cream and shredded sharp cheddar for garnish

Directions:

1.  Peel onion and garlic cloves and gut green pepper.

2.  Dice onion, garlic and green pepper and add to soup pot.

3.  Add olive oil and saute for 2-3 minutes.

4.  Add turkey breast to pot, stir and cook until the pink is gone.

5. Cut stewed tomatoes in half.

6.  Add all other ingredients (tomatoes, chili packet, beans) and stir.

7.  Bring to a boil and then turn down the heat to simmer for 5-10 minutes.

8.  Serve and garnish with sour cream and cheddar cheese.

Happy Souping!!

Shopping list for Red Turkey Chili

Hello Soupers,

Tomorrow’s soup is a Red Turkey Chili.  This hearty, healthy soup was inspired by none other than my Soupa Sista and partner in soup crime Kimberly Conon.  It requires very little time and it makes a ton of chili!

Here’s what you need to get:

2 tbsp. of olive oil

1 large onion

1 green pepper

2-3 cloves of garlic

1 package (20 oz) of lean ground turkey breast

1 large can (28 oz) of crushed tomatoes

1 large can (28 oz) of stewed plum tomatoes

2 (15 oz) cans of kidney beans

1 package of chili seasoning (in the spice aisle of your grocery store)

Sour cream and shredded sharp cheddar for garnish

Until tomorrow, Happy Souping!