Showing posts with label soup. Show all posts
Sweet & Spicy Bok Choy Soup!!!
Meatball Soup with a Kick!!!
Home fry and Black Bean Soup!!!!
1 head bok choy – sliced
½ cup sliced baby carrots
7 cloves garlic – chopped
1 onion – sliced
2 roasted jalapeños – chopped with seeds
4 cups chicken broth
29 oz. can cannellini beans – drained & rinsed
2 tablespoons brown sugar
Dashes of red pepper flakes
Dashes of sea salt
2 cups uncooked rice – prepare in a rice cooker
Olive oil for drizzling
Dressing for Rice:
Juice of 2 lemons
2 tablespoons brown sugar
Dashes of ground cumin
Dashes of chili powder
Heat a wok or sauce pan with a drizzle of olive oil add the brown sugar and red pepper flakes and heat. Add the sliced onion, jalapeños and garlic and sauté until the onion is slightly clear.
Add the bok choy and carrots and let the bok choy cook down. Add the chicken broth and beans and let the soup simmer on low while preparing the rice.
When the rice is prepared place in bowl and drizzle the dressing over the rice.
Place a scoop of rice in a soup bowl and ladle the soup over the rice.
This soup is delicious!!
With Love,
Catherine
xo
Ingredients:
1 ½ lbs. chop meat
¼ cup Romano cheese
1 quart button mushrooms - sliced
3 stalks celery – chopped
1 Jalapeño – sliced – with seeds
4 cloves garlic – chopped
Handful of basil – chopped
3 egg yolks – beaten
1 teaspoon cornstarch
Juice of ½ lemon
2 tomatoes – chopped
2 bunches scallions – chopped
1 onion – chopped
5 cups chicken broth
Olive oil
Heat a soup pot with a drizzle of olive oil and add the veggies, except the basil. Allow the veggies to sauté until the onion is clear. Add the broth a simmer on low.
Combine the chop meat with the basil and grated cheese. Form into small meat balls and gently drop into the soup.
Combine the egg yolks with the corn starch and lemon juice and beat. Get the soup real hot and stir gently while drizzling the egg into the soup.
Serve with grated cheese.
This soup is hearty and delish for a nice fall night.
With Love,
Catherine
xo
Ingredients:
2 cups black beans – drained
½ cup marinated sweet red peppers – chopped - plus ¼ cup marinade
2 cups left over home fry potatoes
5 cloves garlic – chopped
3 stalks celery – chopped
½ cup chopped carrots
½ red onion – sliced
1 Spanish onion – sliced
1- 29 oz. can crushed tomatoes
5 cups chicken broth
Handful of fresh basil – ripped
Dashes of sea salt
Dashes of red pepper flakes
Dashes of dried oregano
2 bay leaves
Olive oil for drizzling
Grated Romano cheese
Heat a large sauce pot with a drizzle of olive oil and add the garlic, celery, carrots, marinated red peppers and onions. Sauté until the onion is soft. Add the crushed tomatoes, chicken broth and black beans and continue to simmer on low for a few minutes. Add the potatoes, fresh basil, bay leaves and seasonings.
Simmer the soup on low for about 30 - 40 minutes.
You may serve this soup as is or with your favorite macaroni or just as it is.
Garnish with a drizzle of olive oil and grated cheese.
This soup is hearty and delicious served with a beautiful side salad and some good crusty bread.
With Love,
Catherine
xo