Category: Soups


Posole is like a marriage of chili & gumbo...and the longer you let it sit, the better it tastes!

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!

INGREDIENTS:

  • 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
  • 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
  • 2- 28 oz cans of white or yellow hominy, drained and separated in half
  • 2 -14.5 oz cans of chicken broth
  • 2- 10 oz cans of red enchilada sauce
  • 1 TBS vegetable oil
  • 1 cup onion, chopped (1 medium onion is about a cup)
  • 2 TBS minced garlic (from the jar is the easiest)
  • 1 TBS Chili powder
  • 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
  • 1-2 TBS ground cumin ( I like more)
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
  • lots of sliced lime wedges ( 1 lime cut into 8ths)

DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!

  1. Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
  2. Add some oil to pan and now saute onions until tender…about 3-4 mins
  3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
  4. Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender.  Just depends in what kind of rush you are in!!!
  5. Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed.  Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
  6. If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
  7. Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!

Thank you starman5 for the inspiration on making this.  What a hit and a new FAVORITE!!!

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INGREDIENTS:

  • 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
  • 1 yellow onion, diced
  • 1 TBS minced garlic cloves, ­
  • 1/2 teaspoon red pepper flakes…more if you like some “kick”
  • 1 (24 oz.) jar Prego Traditional Italian Sauce
  • 8­-10 cups low­ sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
  • 1 (14 oz.) can crushed tomatoes
  • 1 4-oz can tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar (optional)
  • 2-3 tablespoons Italian Seasoning
  • 1 teaspoon salt 1/2 teaspoon pepper
  • 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
  • 1 cup shredded mozzarella cheese
  • 1 cup cottage cheese…both mixed together
  • freshly finely grated Parmesan cheese 
  • fresh Basil for garnish

IMG_0603Saute Ground Beef, Sausage and onion in large soup pot until browned.  then add garlic and red pepper flakes for 30 seconds.  Then drain excess fat.

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Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.

Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!

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  • Now, go and enjoy…it is the BEST and even better, the next day!!

Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!

Bosco’s Hot & Sour Soup

This delicious Chinese favorite can feed 8-10 people and a promised crowd pleaser!!!

Hot & Sour Soup

Makes 8-10 servings

INGREDIENTS:

  • 4 oz pork tenderloin cut into thin strips (or you can use chicken, shrimp)
  • 2 large dried wood ear mushrooms (in produce dept of grocery)
  • 8 oz (1/2 of 16 oz carton) of firm/extra firm tofu (even comes already cut up!!!)**add more to your liking**
  • 2 quarts chicken broth (that be 64 0z)
  • ½ can of bamboo shoots, sliced thinly
  • 2 eggs beaten, put aside
  • 2 TBS soy sauce
  • 1 ½ tsp white pepper
  • 6 TBS rice vinegar
  • 2 green onions, chopped
  • Cornstarch paste: 4 TBS cornstarch plus 5-6 TBS water
  • Dash of sesame oil
  • Salt to taste

NOW GO AND GET EVERYTHING AND PUT IT ON THE COUNTER

MARINADE

  • 1 tsp Soy Sauce
  • ¼ tsp cornstarch
  • ½ tsp water

DIRECTIONS:

  1. Combine your marinade in a medium size bowl
  2. Take your thinly cut pork strips and add to marinade and put aside for 20 mins
  3. Soak your tree mushrooms in hot water for 20 mins.  Then, cut off stems and slice into thin strips, put aside.
  4. Drain the tofu and cut into small cubes, put aside

In a large stockpot, bring chicken broth to a boil.  Add pork, mushrooms, and bamboo shoots and return to a boil.  Then add tofu cubes and salt to taste (remember that chix broth already has a lot of salt!)  Now, slowly stir in the cornstarch paste.  Continue cooking until you see the consistency thicken into a creamy soup texture. Next, S L O W L Y add the beaten eggs while stirring the broth in ONE direction in S L O W circular motion.  Then, “fold” in the soy sauce.

In a small bowl, mix together vinegar and white pepper.  Pour this into the soup and stir.  Finally, add the chopped green onions and sesame oil.

Serve immediately and listen to the “oooo’s & aahhhhh’s”

Even better flavor the next day!!!!

To me, Gazpacho is like eating fresh salsa.  Sure you can puree it, but I like chopping the fresh vegies and putting them in a marinade and then adding the tomato base, etc.  I got this recipe years ago from Cooks Illustrated and just love it.  You can spice it up with the Chipotle Chilies or you can leave them out and add some Tabasco sauce…totally up to you!!

INGREDIENTS: and this feed 8-10 people!! Great leftover!

  • 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
  •  2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
  • 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
  • 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
  • 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
  • 2 teaspoons table salt
  • 1/3 cup sherry vinegar
  • Ground black pepper
  • 5 cups tomato juice
  • 2 1/2 tablespoons minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
  • 1/4 cup minced fresh cilantro leaves
  • 6 tablespoons lime juice
  • 2 teaspoons grated lemon zest
  • 8 ice cubes
  • Extra-virgin olive oil for serving

INSTRUCTIONS:

  1. 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
  2. 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes

WHY THIS RECIPE WORKS:

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.

A hearty “comfort food” soup

Nothing says “comfort food” like a hearty soup such as Beef Barley Soup. It is made with beef chuck roast but it is also a great way to use up left over Prime Rib from those “special occasion” dinners!! I hope you enjoy!!!

Beef Barley Soup
Serves 6-8 people

INGREDIENTS:
• 3 lbs beef chuck roast , trimmed and cut into ½ inch cubes put in bowl & seasoned with Salt & Pepper (or left over beef cut into bite size pieces)
• 2 TBS vegetable oil
• 2 medium onions, minced
• 2 medium carrots, peeled and chopped fine
• 2 celery stalks with ribs, chopped fine
• ½ c dry red wine…the GOOD stuff!!
• 2 (14.5 oz) cans diced tomatoes
• 1 tsp dry thyme
• 4 cups/32 oz beef broth
• 4 cups/32 oz chicken broth
• ¾ c pearl barley
• ¼ cup minced fresh parsley
• 1/3 cup dry dill (optional)
DIRECTIONS:
1. Take the bite size pieces of beef and season generously with salt & pepper. Heat 2 tsp of vegetable oil in a 12 inch skillet over med-high heat until just smoking. Add “HALF” the meat to the skillet and cook..”without stirring”, until well browned on one side..about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 5-7 minutes. Then transfer to soup pot and repeat process. OR, take left over cooked beef that has been cut into bite sized pieces and sauté in oil then put in soup,pot.
2. Now as the meat is simmering in the soup pot, add the onions & celery & ¼ tsp of salt. Cook, stirring occasionally, until softened about 4-6 mins. Next stir in the wine, scraping the bottom of the soup pot, and add carrots & stir. Then add tomatoes and thyme, bring to a boil.
3. Once boiling, add the chicken & beef broth and the pearl barley. Cover, and put on low and cook for about 1 to 1 ½ hours…check it!! The MOST IMPORTANT thing is that the meat is tender….don’t ever rush it!!!! And don’t ever boil soup thinking that it will cook faster!!!

*******After 1 1/2 hours the meat was still NOT tender so I continued cooking on a low heat, like you would with a slow cooker, for another 3 hours and then it was PERFECT!! Infact, it was even better the second day!!! ****

Enjoy the final days of fresh summer corn in this recipe

Spicy Shrimp/Corn & Potato Soup
• 5 slices bacon saving the grease OR use 1 TBS of oil
• 2 TBS butter
• 1 c chopped green onion
• ½ c chopped celery
• 1 red pepper, chopped
• 1 lg potato peeled and diced
• 1- 7oz can of mild green chilies
• 2 cups milk (I used skim milk & ½ & ½ because that’s what I had)
• 3 TBS flour
• 3 cups of chicken broth
• 2 cups of fresh corn kernels (I used 4 ears of white corn)
• 1 lb of thawed peeled and deveined “small” shrimp
• 1 tsp of cumin
• 1 tsp of Mexican seasoning
• ½ tsp of cayenne pepper
• ¼ c of fresh cilantro
• Salt & pepper to taste
DIRECTIONS:
1. GO GET ALL YOUR INGREDIENTS…and now open, measure, chop, and get everything all done and ready to go…
2. Now, in a large dutch oven or soup pot, take the slices of bacon and cook them. Once cooked remove the bacon, and chop and put aside…but keep the bacon grease in the pot! Now add 2 TBS of butter to the bacon grease (yes, you can leave the whole bacon process out if you wish) and sauté the onions, celery, red pepper for 2-3 minutes until tender.
3. Now add the canned green chilies and cook another minute.
4. Take the milk and put in a bowl & add the 3 TBS of flour and whisk the flour together with the milk and pour on top of the veggies.
5. Then add the Chicken broth, corn, potatoes and seasoning and bring to a boil.
6. Continue cooking for another 20 mins on medium heat, stirring intermittently.
7. As potatoes get soft, add the shrimp and continue to cook another 10 minutes.
8. Add Cilantro and then serve
9. Add cheese Quesadillas to make it a great meal!!! Enjoy!!!
***** thanks to Cooking Light for the recipes***

OXTAIL SOUP

* 3 lbs oxtail with fat trimmed off
* ½ c flour (to dredge the oxtails before cooking)
* 2-3 TBS oil (I used bacon grease)
* 1 medium yellow onion, chopped
* 2 medium carrots, peeled and diced
* 3 celery stalks with leaves, diced
* 8 cups (64 oz) beef stock or broth
* 1 – 4oz can tomato paste
* 2 tsp kosher salt
* ¼ tsp black pepper
* 1 /2-1 TBS thyme (fresh works great) but dry is fine
* ¼ c chopped fresh parsley
* 1 TBS minced garlic
* 1/3c dry sherry or port wine (optional, but good!!)

DIRECTIONS:
1. Put 2-3TBS of cooking oil into deep soup pot and turn on heat
2. Dredge Oxtails in flour, then brown in oil on ALL sides, then drain on paper towels
3. Turn the heat to “medium” and add onions and stir fry until golden..about 10 mins
4. SLOWLY add the beef broth and stir in the tomato paste, salt & pepper & thyme & parsley  and stir.
5. Now add the oxtails back into the soup pot, cover and simmer for about 3-3 ½ hours until meat is fork tender.
6. Once cooked, take oxtails out and cool and then take all the meat off the bones and cut into bite-sized pieces, leaving the fat and bones to discard.
7. Now add the carrots & celery AND the meat back to the pot and cook until the carrots are tender.  Mix in the sherry or port wine and serve.
*****BEST THING TO DO….refrigerate over nite and then skim the fat that has solidified, and reheat.  This is a PERFECT soup that gets better the next day!!!!*****

  • When making soup, choose a strong deep pan with a tight fitting lid. (a dutch oven is perfect)
  • Chop your vegies finely and saute in a little butter first (or bacon grease…yum!)
  • Use “COLD” water to draw out the full goodness of your ingredients
  • Cook the soup S L O W L Y and simmer…DO NOT BOIL!!
  • You can make soup out of “any” vegetable if you follow these rules
  • ****Vegetable stock ALWAYS tastes best if you include “CELERY”****!!!

First of my "Sunday Sinners Soups"

Broccoli & Cauliflower Soup

  • 5 slices thick bacon
    3 cups broccoli, chopped
    3 cups cauliflower, chopped
    6 cups chicken broth
    1/2 medium onion or 2 leeks cleaned and thinly sliced
  • 2 celery stalks minced
    1 sm. potato, diced (added this after video)
    4 oz. shredded cheddar cheese
    1 c Half & Half or milk..whatever you prefer
  • 1 TBS nutmeg
  • 2 TBS minced garlic

Cook the bacon in soup pot until crisp and remove with slotted spoon and put aside.  Saute onions in bacon grease until golden. Add broth, garlic, broccoli, cauliflower, and potato to a boil in a 4 quart saucepan. Reduce heat, cook covered, 15 minutes.  Add half & half.  Add shredded cheese and heat until melted. Take 1/3 of soup mixture & pour into blender and puree. Return pureed soup to pan with reserved vegetables and heat through, but do not boil or cheese will curdle. Take reserved bacon and chop and add to soup.  Season to taste.  Serve with a salad and a hearty bread and ENJOY!!!

Yummy French Onion Soup

Well worth the “time”

Onion Soup Les Halles
From: Anthony Bourdain’s Les Halles Cookbook
TIME/SERVINGS
Total: a good 2-2 ½ hours….well worth it!!!!
Active: 1 ½ hours of prepping, cutting, slicing, measuring etc
Makes: 4 servings

INGREDIENTS:

6 ounces butter
4 large onions or 8 small onions, thinly sliced and trust the amount, they shrink!!
1 ounces port wine…good stuff…don’t skimp
1 ounces balsamic vinegar
8 cups or 2 quarts dark chicken stock, or low-sodium chicken or beef broth or both mixed!!
¼ tsp thyme
Salt & Pepper

8 sliced baguette slices, toasted in the oven with a little olive oil
“12 ounces grated Gruyère cheese real, imported Gruyère!”

INSTRUCTIONS:

1.  In a large pot, (like a dutch oven for best results) heat the butter over medium heat until it is melted and begins to brown. Add the onions and cook over medium heat, stirring occasionally, until they are soft and browned or “caramelized “..about 20 minutes). Onion soup, unsurprisingly, is all about the onions. Make sure the onions are a nice, dark, even brown color….truly caramelized which gives it great taste.

2.  Increase the heat to medium high and stir in the port wine and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid. Add the chicken stock. Note that the better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making your own. Add the thyme and bring to a boil.

3.  Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming foam off the top with a ladle.

For the baguette  and cheese:

1.  When the soup is finished cooking, ladle it into the individual crocks. Float two baguette slices side by side on top of each. Spread a generous, even heaping amount of cheese over the top of the soup. You want some extra to hang over the edges as the crispy, near-burnt stuff that sticks to the outer sides of the crocks is often the best part, once it comes out from under the heat.

2.  Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in isolated spots. The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned. Serve immediately— and carefully. You don’t know pain until you’ve spilled one of these
things on yourself!!!!