Category Archives: Soups

Black Bean Soup Like You Mean It

Posted on
5

So there are some black bean soups that are good. There are others that are bad. Really, really bad. Well, maybe “bad” is more a matter of opinion, but bad in terms of being so spicy, thick, or gloopy [or all of the above] that the soup, if you can even call it that, is basically an inedible paste of nastyness. Mmm. Appetizing to ponder on a Friday, huh? Yeahhh. Well good news here, folks!

This isn’t just any old black bean soup. This is Black Bean Soup Like You Mean It.

And boy… do I mean it.

Thick–but not too pasty. Eww, pasty. Chunky–but with a good mix of broth and texture. Spicy–but not run gasping to the fridge for milk out of control spicy. Full of veggies like onion and tomatoes and even spinach [hello spinach... you hid from Ben until his bowl was gone and then when I told him about you he was unaware... like, completely]–but yes, not too full of veggies that you forget it’s black bean soup. The black beans are still there, and serve as the perfect backdrop to a rich, garlic-y flavor to contrast with the spice. Finish each bowl off with a squeeze of lime juice and you have yourself a wonderful winner of a soup that is absolutely perfect in every way.

Perfect. And not too perfect. Wait… is there even such a thing? If this is any indication, Ben and I polished off the entire pot of this in one night, during an episode of Mad Men. Normally we’re all about the leftovers here for lunches, but this time there was no chance of leftovers. Not a one. So I guess it’s imperfection is that there was not enough. Be forewarned–next time this is on our menu, it will be in double batch form. Cause this is slurp-worthy delicious!

Happy Friday!

Black Bean Soup Like You Mean It [from You Can Trust a Skinny Cook by Allison Fishman]
click to print

Ingredients:

  • 2 tablespoons canola oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 3 1/2 cups black beans, rinsed and drained [from scratch or from 2 - 15 1/2 ounce cans], divided
  • 2 cups chicken broth, divided
  • 2 cups baby spinach, tightly packed
  • 10 ounce can diced tomatoes with green chilis
  • cilantro, for serving
  • lime wedges, for serving

Directions:

In a medium pot or dutch oven, heat the oil over medium heat. Add onion and cook for 3-4 minutes or until soft, stirring frequently. Add garlic and cook for a minute more until fragrant. Stir in cumin and chili powder and cook for another 30 seconds. Meanwhile, stir in 2 1/2 cups of black beans and 1 cup chicken broth. In a food processor, puree remaining 1 cup black beans, 1 cup chicken broth, and spinach until smooth. Pour into the soup pot, then add tomatoes and stir well. Bring to a boil and then reduce heat to a simmer, cooking for an additional 5 minutes. Serve garnished with cilantro and a squeeze of lime juice.

Time: 25 minutes.

Yield: 4 servings.

Spicy Sausage, Chicken, and Bean Stew

Posted on
4

Sometimes Ben has gets to eat tofu. [Dinner tonight!! Yum.] I am very fortunate that he is such a willing eater. Ben will try just about anything once. But of course, being the good wife that I am, I don’t want to take [too much] advantage of his easygoing nature. And in order to reward him, sometimes I make man meals. You know what I’m talking about… the kind of dinners most ladies would never request but will eat once in awhile to make a special someone happy. Those sort of meals. Mhmmm. Not exactly a special Valentine’s dinner, but definitely a “love your guy” kind of dinner.

One of the latest in our world is this hearty, meaty, thick stew. Spicy Sausage, Chicken, and Bean Stew has tons of meatyness thanks to hot Italian sausage and flavorful chicken thighs [use boneless, skinless chicken thighs to make it easier and to cut down on the fat], but still plenty of healthy stuff like celery, carrots, tomatoes, and potatoes to make me happy, as well as a plethora of herbs to add depth of flavor. Though I made this dish with Ben in mind, I was surprised at how much I enjoyed it too. Don’t worry about the spicy factor either–this is one dish that did not “spice me out!” If you want a spicier stew, I would up the cayenne pepper or add a little hot sauce. This stew makes a ton so be prepared for a few days of leftovers. It also freezes well!

Spicy Sausage, Chicken, and Bean Stew [adapted from Rachael Ray's just in time!]
click to print

Ingredients:

  • 12 ounces ground hot Italian sausage
  • 1 pound boneless skinless chicken thighs, cut into chunks
  • freshly ground black pepper
  • 4 celery ribs, diced
  • 3 medium white potatoes, peeled and chopped into 1-2 inch pieces
  • 2 medium carrots, scrubbed and shredded
  • 1/2 large red onion, diced
  • 1 bay leaf
  • 1 cup dry white wine
  • 15 ounces chicken broth
  • 28 ounces crushed tomatoes
  • 15 ounces cannellini beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • pinch cayenne pepper

Directions:

Heat a large stockpot over medium heat, add Italian sausage and begin to cook, crumbling into large pieces. When fat starts to render, after about 2 minutes, add chicken and stir to incorporate. Season to taste with black pepper. Cook the chicken on each side for about 2-3 minutes until it starts to brown. When chicken is fully cooked, add celery, potatoes, carrots, onion and bay leaf. Cook for another 7-8 minutes to soften the veggies. Then pour in the wine and stir to deglaze the pan. Lastly, stir in broth, tomatoes, beans, thyme, sage, parsley, and cayenne pepper. Cover and bring to a boil, then cook for 10-15 minutes, remove bay leaf and serve.

Time: 40 minutes.

Yield: 8 servings.

Chicken Noodle Soup

Posted on
11

My poor husband is sick in bed at home today. While it’s no fun to be sick, what better way to get well sooner than a warm, cozy bowl of Chicken Noodle Soup?

It’s a good thing that I made some of this classic comfort soup recently and stashed the leftovers in the freezer, since I can’t stay home all day and take care of him. At least I’ll be able to be here all day in spirit through each bite of light, savory chicken broth filled with tender chicken, slurp-able noodles, and hearty vegetables. Nothing sates sickness quite like old fashioned Chicken Noodle Soup, and I’m hoping it’ll do the trick in our house today!

Chicken Noodle Soup
click to print

Ingredients:

  • 10 cups chicken broth [I used homemade, but if I wasn't, I would recommend low-sodium.]
  • 1 medium yellow onion, chopped [about 1 cup]
  • 3 large stalks celery, chopped [about 1 1/2 cups]
  • 6 medium carrots, scrubbed and chopped [about 2 1/2 cups]
  • 1 large parsnip, peeled and chopped [about 3/4 cup]
  • 4 small turnips, chopped; optional
  • 2 small radishes, chopped; optional
  • 2 large cloves garlic, minced
  • 2 cups cooked, shredded chicken [I used a combination of white and dark meat, from my whole roasted chicken, but use whatever you prefer.]
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 6 ounces extra broad egg noodles, uncooked
  • 1 tablespoon + 1 teaspoon dried dill
  • 2 teaspoons dried basil
  • crusty bread, for serving

Directions:

In a large stockpot, combine chicken broth, onion, celery, carrots, parsnip, turnips, radishes, garlic, and chicken. Stir in pepper and the bay leaf, then cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes until the chicken is hot and the vegetables are tender. Then, discard the bay leaf and add the noodles, dill, and basil. Cover and simmer for 20-25 minutes, or until noodles are cooked. Taste and adjust seasonings as necessary, and serve with crusty bread.

Note: As you might be able to see in the photo, my noodles broke up pretty quickly after they were cooked. My only explanation for that was that I used no-yolk egg noodles, which have a slightly different texture than regular egg noodles… just keeping it in mind for you!

Time: 70 minutes.

Yield: 10-12 servings.

Lasagna Soup

Posted on
3

This soup was really good. Really, really, really good. Like, so good that I was [kinda-sorta-maybe] glad that Ben liked it, but [kinda-sorta-maybe... most definitely] hoping that he didn’t like it enough to eat the leftovers. And if that situation happened to arise, well, then I would be happy to slurp up each and every drop of Lasagna Soup because, as I said, it was just so good. Except I wouldn’t be slurping it, because that’s not very ladylike, now is it?

This Lasagna Soup is flavorful, filling, and the most perfect way to fulfill those healthy New Years resolutions while still indulging in your cheeeesy cravings too. Pantry staples–a boatload of herbs, tomatoes, and broth, combined with fresh spinach, browned ground beef, and a handful of leftover macaroni and cheese come together in a fantabulous way.

It is a welcome change from the rich, sweet treats of the holiday season, and is simple enough for a weeknight. Enjoy–even if you do have to share!

Lasagna Soup [inspired by A Veggie Venture]
printable version

Ingredients:

  • 1 pound ground beef
  • olive oil or a bit of reserved grease
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 28 ounces diced tomatoes, rinsed
  • 28 ounces crushed tomatoes
  • 8 cups chicken broth
  • 4 tablespoons pesto
  • 2 teaspoons dried parsley
  • 1 teaspoon marjoram
  • 1 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • freshly ground black pepper
  • 1 1/2 cups leftover white macaroni and cheese [or 1 1/2 cups cooked pasta plus 1/2 cup mozzarella cheese]
  • 4 cups loosely packed spinach, torn
  • parmesan cheese, for serving

Directions:

In a large stockpot, brown ground beef. Drain and set aside. Using a small amount of the hamburger grease, cook onions for about 5 minutes or until soft. Add garlic and cook for another minute, until fragrant. Return beef to pan, then add tomatoes, broth, pesto, parsley, marjoram, oregano, red chili flakes, and pepper. Stir to mix everything together and bring to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Stir in pasta and simmer for an additional 4-5 minutes, then add spinach and simmer until wilted, another 1-2 minutes. Serve with a sprinkling of parmesan cheese.

Time: 45 minutes [25 minutes active].

Yield: 10 servings.