Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I am going to be doing another recipe diary today. In the coming weeks however I have diaries planned on both Steampunk and outer space. Today however I have some of my favorite soup recipes.
Bean with Bacon Soup
16 ounces navy beans
9 cups water
6 slices bacon diced
1 medium onion diced
2 stalks celery diced
1 large carrot diced
1 clove garlic minced
1 tablespoon no salt added tomato paste
4 cups low sodium chicken broth
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
14 1/2 ounces no salt added diced tomatoes
In a large saucepan or Dutch oven add beans to 7 cups of water over medium high heat and heat to boiling. Boil for 2 minutes.
Remove from heat and let sit for an hour. Drain.
Fry bacon until most of the fat has rendered but bacon is not crisp. Remove bacon from pan and drain on paper towels.
Add onions, celery and carrots to Dutch oven and cook until tender about 10 minutes.
Add tomato paste and garlic and cook for 1 minute or until fragrant.
Add broth, remaining water, beans, bacon, bay leaf, salt, pepper and cloves. Heat to boiling.
Reduce heat to low and cover and simmer for 1 hour.
Add tomatoes and their juice and cook for 30 minutes.
Remove bay leaf before serving.
Makes 8 servings
Beer and Cheese Soup
1/2 cup carrots finely diced
1/2 cup celery finely diced
1/2 cup onion finely diced
2 cloves garlic minced
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups low sodium chicken broth
12 ounces beer
1/3 cup unsalted butter
1/3 cup all purpose flour
2 cups half and half
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
4 cups sharp cheddar cheese shredded
Melt butter in a large saucepan or Dutch oven over medium high heat
Add onion, carrots and celery. Cook until softened about 10 minutes.
Add flour and stirring constantly until toasted about 3 minutes.
Add beer and stock and heat to boiling.
Reduce heat to low and a simmer and gradually add in the cheese stirring until smooth after each addition.
Add half and half, salt, pepper, cayenne pepper, Worcestershire sauce and Dijon mustard. Cook until warmed through and smooth.
Makes 8 servings
Cheeseburger Soup
1 pound extra lean ground beef
1 small onion diced
1 medium carrot diced
1 stalk celery diced
1 teaspoon dried basil
1 teaspoon fresh parsley diced
4 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
3 cups low sodium beef broth
1 1/2 pounds Yukon Gold potatoes diced
1/4 cup all purpose flour
2 cups cheddar cheese cubed
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sour cream
In a large saucepan or Dutch oven over medium high heat brown the ground beef. Drain and put on a paper towel lined plate.
Melt 1 tablespoon of butter in the Dutch oven and add the onions, carrots and celery and cook until tender about 10 to 15 minutes.
Add broth, pot, beef and basil to the Dutch oven. Heat to boiling.
Reduce the heat to low and cover and cook until the potatoes are tender about 18 minutes.
Melt the remaining butter in a small saucepan over medium heat and add the flour. Cook until bubbling.
Add the flour mixture to the soup and bring back to a boil. Cook and stir until thickened.
Reduce heat to low.
Remove the soup from the heat and add the milk slowly stirring to combine each time. Return to the heat.
Add salt, pepper, parsley, Worcestershire sauce and cheese cook and stir until the cheese melts.
Remove from the heat and add the sour cream. Stir to combine.
Makes 8 servings
Corn Chowder
1 large Yukon gold potato peeled and diced
2 cups boiling water
1 small sweet onion diced
1 clove garlic minced
2 tablespoons unsalted butter
16 ounces frozen corn defrosted
2 ounces pimentos diced
2 cups low sodium vegetable broth
12 ounces evaporated milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 tablespoon chives minced
Add the potatoes and water to a medium saucepan or Dutch over medium high heat and cook until tender about 18 to 20 minutes.
In a large saucepan or Dutch oven over medium heat melt the butter. Add the onion and cook until tender about 3 to 4minutes.
Add the garlic and cook for 30 seconds or until fragrant.
Add the corn, pimentos, broth, milk, salt, pepper and paprika. Mix well.
Reduce heat to low and simmer for 25 to 30 minutes.
Sprinkle chives on top to serve.
Makes 6 servings
Thick and Hearty Tex-Mex Soup
16 ounces fat free refried beans
4 ounces green chilies drained and diced
14 1/2 ounces diced tomatoes with green chilies drained
2 cloves garlic minced
1 medium onion minced
11 ounces corn with red and green peppers drained
1 cup red wine
8 ounces no salt added chicken broth
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 cup Mexican style 4 cheese shredded
4 ounces black olives sliced
8 ounces mushrooms sliced
1 medium green bell pepper seeded and diced
Combine all the ingredients except the cheese in a large saucepan or Dutch oven. Stir to break up the beans and mix well. Heat over medium heat until the soup comes to a boil.
Reduce the heat to low and simmer for 30 minutes.
Sprinkle the cheese on top of the soup to serve.
Makes 8 servings
Pasta e Fagioli
1 cup dry elbow macaroni or other small pasta
16 ounces small white beans cooked
4 cups low sodium chicken broth
1 cup V-8 vegetable juice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion diced
1 small carrot diced
1 stalk celery diced
2 cloves garlic minced
1 teaspoon Italian seasoning
3 ounces pancetta diced
Heat a large saucepan or Dutch oven over medium heat. Add olive oil, butter, pancetta, onion, carrots and celery. Cook for about 3 minutes or until the vegetables are tender.
Add the garlic and cook for 30 seconds.
Add the V-8, broth, beans and Italian Seasoning. Bring to a boil.
Decrease the heat to low and cover and simmer for 10 minutes.
Add the pasta and return to a boil.
Cover and cook for 8 minutes or until the pasta is al dented.
Makes 6 servings
Minestrone
2 tablespoons olive oil
1 large onion diced
2 tablespoons no salt added tomato paste
2 cloves garlic minced
1 large carrot diced
2 stalks celery diced
2 medium Yukon Gold potatoes peeled and cubed
1 cup green beans cut into 1 inch pieces
14 1/2 ounces no salt added diced tomatoes with basil, garlic and oregano drained
2 medium Zucchini peeled and diced
1 cup dried elbow macaroni
15 ounces garbanzo beans drained
4 ounces spinach leaves shredded
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups low sodium vegetable broth
1/4 cup fresh grated Parmesan cheese
In a large saucepan or Dutch oven over medium high heat Add the olive oil and heat to shimmering. Add the onions and cook until translucent about 4 minutes.
Add the tomato paste and garlic and cook for 1 minute or until fragrant.
Add the broth, carrots, celery, potatoes and green beans. Heat to boiling.
Reduce the heat to low and cook for 15 minutes.
Add the tomatoes, beans, Zucchini, macaroni, salt, pepper and the Italian seasoning. Cook for 10 minutes.
Add the spinach and cook for a couple of minutes or until Wilted.
Serve with the cheese on the top.
Makes 6 servings
Mulligatawny Soup
1 pound boneless, skinless chicken breasts cubed
1 small onion diced
3 tablespoons unsalted butter
1 stalk celery diced
1 large carrot diced
1 small Granny Smith apple peeled and diced
2 cloves garlic minced
1 tablespoon no salt added tomato paste
1 teaspoon ginger root minced
3 tablespoons all purpose flour
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ground black pepper
1/4 cup uncooked rice
1 whole bay leaf
48 ounces low sodium chicken broth
14 1/2 ounces no salt added diced tomatoes
1 tablespoon lemon juice
1/2 cup plain yogurt
Over medium heat in a large saucepan or Dutch oven melt the butter. Add the chicken, onions, celery, carrots and apple and cook until the chicken is brown on all sides and the vegetables are softened.
Add the tomato paste, garlic, ginger, flour, curry, turmeric, cumin, coriander, salt and pepper. Cook for 2 minutes.
Add the tomatoes, rice, bay leaf and stock. Heat to boiling.
Reduce the heat to low and cover and simmer for 20 minutes.
Remove the bay leaf and add the lemon juice and mix well.
Remove from the heat and add the yogurt stirring to mix well.
Makes 6 servings
Split Pea with Ham Soup
16 ounces dried Split peas
2 medium red potatoes peeled and diced
1 medium onion diced
1 teaspoon ginger root minced
1/2 cup celery diced
1/2 cup carrots diced
1 pound extra lean ham cubed
28 ounces no salt added chicken broth
1 cup sherry
1/4 teaspoon ground black pepper
1 teaspoon allspice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
12 ounces low fat evaporated milk
Soak peas over night in enough water to cover by a couple of inches.
Drain the peas.
Add all the ingredients except the milk to a large saucepan or Dutch oven. On medium high heat cook to boiling.
Reduce the heat to low and simmer for about 3 hours or until the peas are tender. Stir frequently to keep from burning.
Add the evaporated milk to the soup and mix well. Heat for a couple of minutes but don't let the soup boil.
Makes 8 servings
Wild Mushrooms Soup
8 ounces mushrooms see note
24 ounces low sodium vegetable broth
1/2 cup sherry
2 whole shallots minced
2 cloves garlic minced
1 teaspoon ginger root minced
2 tablespoons butter
1 tablespoon low sodium soy sauce
Over medium heat melt the butter in a large saucepan or Dutch oven. Add the mushrooms, shallots, garlic and ginger and cook until softened about 3 to 4 minutes.
Add broth, sherry and soy sauce. Heat until boiling.
Reduce the heat to low and simmer for 30 minutes.
Makes 4 servings
Note: Use a wild mushroom mix such as Portobello, shitake, crimini and oysters. You can use button mushrooms but the mixed mushrooms give the soup a more exotic taste.