Recipe Round-up: Soups and Stews
Wednesday, September 12, 2007 at 08:59AM Oh, how we love soups and stews at our house! I am really looking forward to discovering some new recipes in this month's Recipe Round up!
Italian White Bean Soup with Sausage & Spinach
12 oz. Italian sausage, sliced 1/2 inch thick
1/4 C. water
1 medium onion, chopped
1 tsp. minced garlic
1 T. olive oil
2 15 oz. cans white kidney (cannelloni) beans, rinsed and drained
2 14 oz. cans reduced sodium chicken broth
1 14 1/2 oz. can diced tomatoes with basil, oregano & garlic, undrained
4 cups coarsely chopped kale or spinach
Ground pepper
Combine sliced sausage and water in a large skillet. Bring to boil; reduce heat. Simmer, covered about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage and set aside.
Meanwhile, cook onion and garlic over medium heat in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth and undrained tomatoes. Cover and bring to boil, reduce heat. Simmer covered for 5 minutes.
Stir in cooked sausage and spinach. Simmer, uncovered about 3 minutes more or until spinach is tender. Season to taste with pepper. All this soup needs is a loaf of crusty bread and butter!
Serves 5
THAI CHICKEN NOODLE SOUP
2 TB vegetable oil
1 med. Onion thinly sliced
3 garlic cloves, finely chopped
2 poblano or Anaheim peppers, seeded and julienned
1 or 2 cayenne peppers, whole (remove before serving)
Salt and pepper
1 c. shredded carrot
1 stalk celery, sliced thin
6 cups chicken broth
1 ½ pound chicken tenders—cut into bite sized pieces
Chinese noodles (one bundle)
3 TB fresh parsley, chopped
15 fresh basil leaves, rough chopped (I use less)
1 lime
Heat a large heavy bottomed soup pot with vegetable oil over high heat. Sautee vegetables in oil 2 minutes. Add carrot and chicken broth. Cover with lid and bring to a simmer. Add chicken, simmer 5 minutes, then add noodles and simmer 5 minutes more. Remove soup from heat and add the herbs and the juice of 1 lime. Remove cayenne peppers.
The taste of summer in a bowl. Delicious, fragrant soup.
Steak Soup
This is the all time easiest soup to make! It's very forgiving, too--short on onions? It'll still turn out great. Smaller piece of meat? That's OK, it'll still taste wonderful. Another soup that needs a loaf of crusty bread and butter.
In the morning, throw 1 large steak or a small beef roast in the bottom of the crock pot. Top with thinly sliced rings of onion (any kind you have on hand; I usually use a large white onion) 8 to 16 ounces of fresh, sliced mushrooms (this is the only really strict part of the recipe--canned mushrooms just don't carry the day--use fresh, more or less to taste). Add low salt beef broth--three or four cans. Cook on low all day.
Before serving, fish out the meat and flake it and return to the pot. Stir and serve.
Follow me over to Leslie's for more recipes!
Reader Comments (8)
Kim,
These both sound so yummy. Leslie has the link up now...
It is cool outside here today and hot soup sounds yummy!! Looking forward to trying these recipes!!
Oh, yummy! Completely coincidentally, I have a soup recipe up today, too.
They all sound fabulous. :)
I can't wait to try these! I know Karl would love that first one.
That last one, the steak soup, sounds super-easy. I need something I can throw together and leave all day.
Thanks for posting three!!
Mmmmm. I will definitely make these; they sound great!
I love any soup with beans. Love it!
Kim, I made the Italian White Bean Soup this past weekend and it was delicious! Thanks for the recipe; I know I will make it over and over again.