Queso Soup with black beans and potatoes

Hearty Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil

1 large onion, diced

3 stalks celery, diced

2 large carrots, peeled and diced

3 cloves fresh garlic, minced

2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)

1 Tablespoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Lawry’s garlic salt with parsley

3 ¾ Cups chicken broth

1 10 oz can cheddar cheese soup

1 10 oz can cream of chicken soup

15 oz can black beans, drained

10 oz can Mild Rotel Tomatoes

2 Cups diced baking potato

¼ Cup fresh cilantro leaves, chopped

1 additional 10 oz can cheddar cheese soup

Garnish

Fritos or tortilla chips

Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes.Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

8 servings

creamy corn soup

Martha Stewart + 4 ingredient recipe = the impossible, right? Seriously, I didn't know such a thing existed. I'm trying it tonight. Unfortunately, I'll be using frozen corn...

Creamy Corn Soup

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze portions for up to six months, and then heat them straight from the freezer.

Everyday Food, Volume 14 July/August 2004

• Prep Time20 minutes
• Total Time25 minutes
• YieldServes 8

Ingredients

16 ears yellow corn

• 4 tablespoons butter (cut into small pieces)
• 1 tablespoon coarse salt
• Tortilla chips (optional)
• Lime wedges (optional)
• Scallions sliced (optional)

Directions

1. Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.

2. In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, and salt until butter is melted and soup is heated through, 5 minutes.

3. Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired. Or let cool, then freeze in individual servings; reheat over medium-low (or in microwave).

   Photo and recipe via.

   
   

   For a fancier corn soup, this one looks delightful: via Bon Appetite.

Rosemary White Bean Soup

I haven't tried this yet, but doesn't it look tasty?!

I totally copied and pasted this from the Celebrations at Home website.

Let's all try this, shall we?

‘Tis the season for soup!

I don’t know about you, but I’ve been on a soup kick this winter and I’m still going strong. This rosemary white bean is one of my favorites and just had to share it with you. For those of you with allergies or looking for a healthy meal, this recipe is dairyfree and glutenfree. If you can eat gluten, I recommend a nice (warm) hearty loaf of bread for dunking. This is an easy and delicious dish to serve to guests or if you’re like me, make a batch or two and enjoy for that weeks lunch and/or dinner.

What’s your favorite soup?

Rosemary White Bean Soup {from Barefoot Contessa}

1 pound dried white cannellini beans

4 cups sliced yellow onion
¼ cup olive oil
2 garlic cloves
1 large (6”) branch of fresh rosemary
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
½ teaspoon ground black pepper
In a medium bowl, cover the beans with water by at least 1 inch and leave them in the fridge for at least 6 hours or overnight. Drain and Rinse. In a large stockpot over low‐medium heat, sauté the onions with olive oil until the onions are translucent, about 12‐15 minutes. Add the garlic and cook over low heat for about 3 minutes. Add white beans, rosemary, chicken stock and bay leaf. Cover, bring to a boil and then simmer for 30 ‐ 40 minutes, until the beans are quite soft. Remove the rosemary branch and bay leaf. Using either a food processor or food mill, pulse until soup is pureed. Return the soup to the pot to reheat. Add salt + pepper to taste. Serve hot.
makes 6 servings.


Cheddar & Potato Soup

I'll be making this tonight for the second time this week. Found it in my favorite print magazine Mary Jane's Farm. I like it because it is super simple, inexpensive and is still ridiculously tasty.

Cheddar & Potato Soup

Saute 1 diced onion in 4 T butter. Add 1/4 cup flour, 1 t dry mustard, and 1/2 t cayenne; stir for 3 minutes. Add 4 cups chicken broth, 1-1/2 cups diced carrots, and 1-1/2 cups diced potatoes; bring to a boil, then reduce heat and simmer for 30 minutes. Add 2 cups half-and-half (I use heavy whipping cream because I don't usually have half-and-half around) and 3 cups grated cheddar cheese (I used just over 1 cup and that was plenty); cook for 5 minutes. Add salt to taste. Serves 6.

My husband is still talking about this soup. Super hearty, inexpensive and healthy.

Winter Vegetable Soup

Gourmet | December 2010

by Lillian Chou

yield: Makes 4 servings

active time: 20 min

total time: 50 min

INGREDIENTS

• 1 medium onion, chopped
• 1 Turkish or 1/2 California bay leaf
• 2 tablespoons olive oil
• 1 large carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1 tablespoon tomato paste
• 1/2 pound sweet potato, peeled and cubed (1/2 inch)
• 1/2 pound Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
• 2 cups reduced-sodium vegetable or chicken broth
• 1 1/2 cups water
• 1/2 cup frozen peas
• 2 tablespoons chopped fresh dill

PREPARATION

Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.

Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

Recipe taken from here.

Blue-Potato Soup

One more potato soup recipe. For now. Used blue/purple potatoes from my garden.

Recipe taken from the New York Times. Link here.

Blue-Potato Soup

Ingredients

3 tablespoons unsalted butter

1 medium onion, coarsely chopped

1-1/2 pounds blue potatoes, peeled and quartered

6 cups good chicken or vegetable stock

1 bay leaf

1 cup milk or light cream

1/2 teaspoon ground nutmeg

1/2 teaspoon freshly ground pepper

salt to taste

Preparation

1. Melt the butter in a 3-quart saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.

2. In batches, carefully puree the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.

Yield: About 9 cups.

Note: To serve cold, chill the soup for at least 2 hours before adding the milk or cream.

Cream of Fresh Tomato Soup

Recipe from Ina Garten via the Food Network. Link here. Seriously the best tomato soup I've ever had. No jokes.

Ingredients

• 3 tablespoons good olive oil
• 1 1/2 cups chopped red onions (2 onions)
• 2 carrots, unpeeled and chopped
• 1 tablespoon minced garlic (3 cloves)
• 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves, plus julienned basilleaves, for garnish
• 3 cups chicken stock, preferably homemade
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 3/4 cup heavy cream
• Croutons, for garnish

Directions

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, andsimmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Chicken Noodle Soup

My friend, Heather, made this for dinner when I was at her house almost a year ago. I've been meaning to post it ever since then because it's just a really basic, delicious soup. My daughter will eat bowl after bowl. Below it I have one other egg noodle recipe that is a lighter option (but maybe not quite as wickedly yummy).


Here is the recipe for the chicken noodle soup. I just get like 12ish cups of water boiling and add carrots, onions and celery. Then I add chicken bouillon, usually a whole 3.75 oz, but the water, amount of veggies and bouillon is just totally to taste. After the veggies have boiled to softness, I add cooked chicken pieces and noodles. Here is the recipe for those:


2 cups flour
1/2 cup shortening
1 beaten egg
1/2 cup milk
1 tsp. salt


Mix ingredients together, add more flour if sticky. Roll out on floured surface about 1/4 inch or whatever thickness you like and cut them to desired length and width. Drop them in soup for 12- 15 min. So easy.

Egg Noodle Option 2 (from The New Best Recipe):

Makes about 1 pound

2 Cups unbleached all-purpose flour
3 large eggs, beaten

1. Pulse the flour in a food processor fitted with a steel blade to distribute and aerate it evenly. Add the eggs; process until the dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the side of the workbowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball. (I actually do all of this by hand without a food processor like you do to make pie crust.)
2. Turn the dough ball and small bits out onto a dry work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours to relax. (The pasta dough can also be wrapped well in plastic wrap and kept refrigerated up to 1 day before rolling out.)
3. Roll out the dough (or use a pasta machine, if you have one, which...who does?) into a thin layer and cut into thin strips. I use a pastry cutter or pizza cutter.

Classic Potato Soup

When I want to find the OG (original gangster, if you will) of a common dish I always go straight to the OG cookbook, Joy of Cooking. So although I posted a potato-leek soup recipe from The Art of Simple Food last winter, I'm posting another one. I love soup so there's no telling how many more potato soup recipes I'll post. I like to have several good variations of a recipe because then if I'm missing a few ingredients for one, I can probably use another.

Anyways, this recipe is super simple (I made biscuits to go with it) and it was so nice to make hours before. By the time dinner came, I felt like someone else had made it for me. That's a good feeling.

Potato Soup

Makes about 5 cups

Pare and slice:

2 medium-sized potatoes (I use red potatoes)

Chop:

2 medium-sized onions

4 ribs celery

Saute these ingredients in:

1-1/2 tablespoons butter

Add:

Boiling water to cover

1/2 teaspoon salt

(1/2 bay leaf)

Boil the vegetables until the potatoes are tender, or pressure-cook them 3 minutes at 15 pounds pressure. Put them through a ricer or blender. Beat into them:

2 tablespoons butter

Thin the soup to the desired consistency with:

Light cream

Add if required:

Salt and paprika

A dash Worcestershire sauce

Serve with :

Chopped parsley, chives or watercress

1 cup sliced frankfurters or chopped cooked shrimp or diced ham