All posts tagged: Soup

Caldo De Res (Beef Stew)

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My Mother’s version of Caldo De Res is the very best, here is my hard thought out re-creation of how she made it, with all respect Momma. ❤️ Miss you so…….. For me, this soup is the ultimate pot of goodness. Making this brings back sweet memories of having my Momma here on earth with us. I just love good food memories, don’t you?. 1 pound beef shank 2 1/4 pounds beef roast, cut in cubes 2 tablespoons cooking oil 8 cups water 2 cups beef broth 1/4 white onion, chopped 3 cloves garlic, peeled left whole 2 tomatoes cut into 8ths 2 bay leaves 2 tsp salt 1/4 tsp ground cumin 1/8 tsp pepper 1 1/2 cup baby carrots 1-2 large zucchini, chopped large 3 celery stalks, chopped large 3-4 peeled potatoes cut in 4ths 1/2 head cabbage cut into 8ths 3 ears of corn cut in 3rds I used half of this roast Here’s the beef shank I used, very inexpensive to add a whole lot of flavor goodness. Yes indeed the beef shank …

Green Enchilada Chicken Soup

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This soup is so good! I’ve had my eye on a particular recipe for Green Enchilada Chicken Soup for a while now and I had all the ingredients shopped for it already. My sister happened to make a version of it recently and her finished product looked so amazing, I just had to make it sooner than later. I had two eager taste-testers in the waiting… I have to say both my husband and grandson loved my version here, hooray! Maybe you’d like to give it a try. I used a Pinterest recipe to start, then added some of my own touches to make it my own. There are a number of ways to top/garnish this soup, we’ll talk about that later. Ingredients 1 tablespoon olive oil 1/2 white onion 4 cups chicken broth 1 28oz can green enchilada sauce (mild) 1 small can roasted diced green chiles 1/4 tsp garlic powder 1/8 tsp dried comino (cumin) 1/4 tsp chile powder 1/4 tsp salt 1 cup shredded cheddar cheese (or mix of your preference) 1 …

Split Pea (Soup) For Me!

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I was looking for a way to use up some leftover ham and a ham bone, split pea soup with chopped ham it is! I came across this great recipe on Pinterest. Naturally I added my own this and thats… but Uncle Bill 😉 you sure already have a winning recipe here! https://pin.it/y4zhccxxznosle Here is how I changed things up, I used 4 cups beef broth (no bouillon cubes) and 4 cups water I added only 1 chopped onion I used 1/2 tsp dried thyme At end of cooking time I added in 1 cup of cooked chopped ham After following the original recipe for pre cooking peas, and all ingredients were added I simmered the soup for only 35 minutes. I left the soup chunky but it can certainly be smoothed out a bit. I just liked the look of the chopped vegis and ham in the soup. This soup has great flavor! I topped my bowl of soup with croutons. My husband stayed the purist. Second day soup is so very yummy, I …

Roast Broccoli and Cheddar Soup 

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Ingredients…. 1 head brocoli 1 Tablespoon olive oil 1/2 tsp garlic powder Salt and pepper 1/4 cup grated Parmesan cheese 4 cups chicken broth 1 tsp onion powder 1/4 tsp garlic powder 1/4 tsp thyme 1/4 cup butter Pinch of nutmeg 1 tsp cornstarch 1/2 cup heavy cream 2 cups medium Cheddar cheese, grated (more for garnish at service) Process… Preheat the oven to 350 Combine the 1st 5 ingredients and toss well Place this mixture on a cookie sheet Roast broccoli mixture for 30 minutes Place broccoli in a stock pot Add in chicken broth, seasonings and cornstarch Mix till no lumps appear from cornstarch Add in the butter Bring the soup to a simmer and cook covered for 20 minutes Remove the brocoli from the pot and place it in a blender Pulse the broccoli until you reach the  desired consistency, I like mine a little chunky. Return the broccoli to the stock pot Slowly add in the cream Add in the cheese Cook on low another 10 minutes or so, to heat …

Easy Peasey Chicken and Rice Soup 

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Mmmm, who doesn’t like a yummy  chicken soup. Here I’m making it easy peasey, but you can bet it will still be over the top flavorful. I am using leftover frozen then thawed white rice to both simplify things and to use up ingredients  I have on hand. Ha! I was expecting rain, but got this instead, sunny with more chance of sunny. All good, any weather is good soup weather! Highs in the low 60’s here in Riverside County, California, sunny and bright today, I shall take it, and this yummy soup. I sure hope you’ll give this recipe a whirl, it’s sooo very tasty. I think you’ll like it friends.  Great product here, so good in soups. (I set the frozen vegis out to defrost a bit, while the chicken, seasonings and broth cook and marry, before adding them to the soup)  Yes, using what I have in stock  and taking more shortcuts where I can today, why not?. 😊 (just happened to have these tasty bad boys on hand as well) so …

Healthy Chicken and Rice Soup 

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Here’s a simply recipe for chicken and rice soup that is both healthy and delish.  This is really good with a squeeze of fresh lime juice.  Ingredients… 1 tablespoon olive oil 1 cup chopped onion 1 tsp salt  2 cups chopped carrots 1 cup chopped celery 2 garlic cloves, minced 8 cups chicken broth (by all means use low sodium chicken broth if you are watching your salt intake)  1/4 to 1/2 tsp dried thyme 1/8 tsp pepper 1/2 cup white rice, uncooked 2 cups chopped cooked chicken (here I used left over chicken I had on hand that I baked then froze in meal/recipe size portions, see previous recipe post)  1/2 cup non fat yogurt  lime for garnish, optional Process… Heat olive oil to med high in a stock pot Add in the onions and salt Cook the onions till translucent Add in the carrots and celery, continue cooking over med high heat another 10 minutes or so, mixing from time to time Add in the garlic, cook an additional 5 minutes, mixing often   …

Posole

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This Mexican soup has always been a tradition in my family, especially around the holidays. I’m making it for Christmas Day here in Kentucky, for my family. I have great memories of my mother making this soup year after year. Since she recently passed, this year… her delicious and warm family favorite has even more precious meaning. My mom was such a great cook, never measuring, just always knowing. Even later in life, I marveled at her skills. I guess I learnt from the best. To you Momma, may my version here make you proud. I sure do love you and miss you. I look forward to seeing you again in paradise. Here’s the hominy I like to use, I add in a little of the juice too. It makes the soup nice and thick.  The yummy toppings  ✔️, they help send this soup over the delicious top. Grandson’s excited. And here we go, oh my yum. Merry Christmas friends, may the reason for the season always shine bright in your hearts.   g. 

A Great Lentil Soup with Ham Hock 

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This is such a tasty soup. Being here in Kentucky with temps in the teens this December, it will be the prefect warm up for the family just before we head out to the Kentucky Mega Cavern to see the Christmas lights. Thank goodness it’s a vehicle tour. Lol Ingredients… 3 cups lentils 12 cups chicken broth 2 smoked hamhocks 2 Tablespoons olive oil 1/2 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 14.5 ounce can diced tomatoes with the juice 1 large glove garlic (or 2 small), minced 1/4 tsp thyme 1 tsp salt 1/8 tsp pepper Process Bring the chicken broth to a boil in a large stock pot, then add in the smoked hamhocks Simmer the hamhocks on low for 1 hour (this adds another flavor layer to your broth) Remove the hammocks from the broth and when cool chop the meat from the hammock into small dice pieces, being carful cutting around the bone. Heat the olive oil to medium high in a medium sauté pan Add …

Notes from my Lofty Little Kitchen… Swedish Pea Soup

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One unexpected great side effect of blogging… stumbling upon new to me recipes, new flavors and experiencing new cultures and traditions from the comfort of my very own lofty little kitchen.  Pea soup with mustard, I’m in.  This blogging thing is a really good thing! http://cooking.nytimes.com/recipes/5472-swedish-yellow-pea-soup I studied a few great recipes  http://scandinavianfood.about.com/od/souprecipes/r/peasouprecipe.htm http://delishhh.com/2012/10/28/swedish-split-pea-soup/ to come up with my own very yummy rendition… Swedish Pea Soup 8 cups chicken broth  1 pound rinsed green peas  1 onion finely chopped 1 carrot, chopped 1 tsp marjoram  1/2 tsp ginger 1/4 tsp salt 1/8 tsp pepper 1/2 cup cooked ham (I would definitely use a ham hock instead next time, I feel it would add more overall depth of flavor to the soup)  Process  Combine all ingredients  Bring to boil Reduce to simmer, cover, cook for 1 hour Remove ham (if in chunks), chop up small, add back into soup Serve with (Swedish) mustard and rye crisps Enjoy  * I garnished with sourcream and fresh parsley, not traditional, but I wanted to add a lil pizzazz to …