Soup of the Day: Memorial Day Chili Recipe
Well, we’re finally here. Friday has snuck up on us & it’s time to get ready for Memorial Day.
On the menu for today I have an award winning Memorial Day Chili Recipe that’s sure to knock the socks off everyone you meet. Enjoy!
Ingredients:
- 2 to 3 pounds lean ground beef
- 1 large chopped onion
- 6 cloves garlic, finely chopped
- 1 tablespoon dried ground cumin or to taste
- 1 tablespoon dried oregano or to taste
- 2 tablespoons chili powder or to taste (fresh chile peppers may be substituted)
- Salt to taste
- 2 teaspoons fresh ground black pepper
- 3 to 4 cups tomato puree, tomato sauce, or fresh tomatoes, coarsely chopped (or a combination of all three)
- 2 to 3 (14 1/2 ounce) cans beef broth
- 1 to 2 tablespoons molasses
- 2 cans black beans or kidney beans, rinsed and drained
- Grated sharp cheddar cheese
- Sour cream
- Chopped green onions
What’s Next:
In a large skillet or Dutch oven over medium-high heat, saute ground beef, onion, and garlic until the meat becomes gray in color. Add cumin, oregano, chili powder, salt, pepper, tomatoes, and beef broth. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Note: Additional beef broth, water, or wine may be added as needed.
Add molasses to taste to cut down the acidity of the tomatoes. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste.
For maximum flavor, cool chili and refrigerate overnight so flavors will mellow. When ready to serve, remove top layer of solidified fat, reheat chili over low heat, and serve in large individual bowls.
Set out garnishes for your chili - some chopped green onions, sour cream and shredded sharp cheddar cheese make great toppings
Soup of the Day: Austrian Garlic Recipe
Here it is, Wednesday. The middle of the week is here & we need some soothing soup to get us through the rest of the week.
On the menu for today I have an Austrian Garlic Soup Recipe that’s sure to win anyone over, especially those with sore throats. Enjoy!
Ingredients:
- 1 small onion
- 1 tablespoon flour
- 1/4 l milk
- 1/4 l vegetables stock
- Butter
- 3 cloves of garlic
- Parsley
- White bread
What’s Next:
Go ahead & chop onion and garlic and saute on low heat in butter.
Sprinkle with flour and add milk and vegetable stock.
Keep stirring and bring to a boil.
Add chopped parsley.
Make croutons of white bread and garnish soup & you’re ready to chow down.
Soup of the Day: Avocado Recipe
A fine good morning going out to everyone. You’re going to love the soup recipe I have on the menu for today!
You know I love my avocados & there’s no reason why you shouldn’t enjoy this fruit in soup, right? Say hello to this delicious Avocado Soup Recipe. With just the right amount of Tabasco, this soup will treat you right during the summerime. Enjoy!
Ingredients:
- 2 ripe avocados, peeled, seeded and cubed
- 1 clove garlic, crushed
- 3 cups (24 fl oz. / 750ml) chicken stock
- 1 tablespoon fresh lime juice
- 1 tablespoon sour cream, optional
- Salt and freshly ground pepper
- ½ to 1 teaspoon hot pepper sauce or a few drops Tabasco sauce
- 3 chives, finely chopped
What’s Next:
Combine avocado, garlic, half the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree.
Mix in remaining chicken stock until smooth. Stir in hot pepper sauce. Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.
Soup of the Day: Chickpea Recipe
Chickpeas aren’t just for hummus anymore. With this amazing Chickpea Soup Recipe, you can convert any deary ole Monday into a tasty experience. Enjoy!
Ingredients:
- 4 cups water or a mild vegetable stock
- 2 cups pre-soaked chickpeas
- 6 ounces fresh or dried pappardelle
- 1/3 cup extra virgin olive oil
- Sea salt
What’s Next:
Bring the stock and ceci beans to a simmer and cook until the beans are cooked through. Taste and season with salt.
Boil your beans.
While the beans are cooking, boil the pappardelle in well-salted water. Drain and set aside 1/3 of the cooked noodles, you are going to fry these. Also, hang on to a cup (or two) of the pasta water in case you need a bit more liquid for your soup.
Heat the olive oil in a large, heavy skillet. Add the reserved noodles and fry them up until they are nice and crispy, don’t let the oil get overly hot, it should be nicely fragrant and able to do its crisping job. Just remember, you are going to use it later in the recipe, so you don’t want it to get to its smoking point.
Add the boiled-not-fried noodles into the bean pot and taste for seasoning, salt if needed (add in the reserved pasta water here if you want a bit more broth, but I like this soup light on the liquid). Spoon about 3 tablespoons of the olive oil from the skillet into the soup and serve with a generous sprinkling of the fried noodles mixed in at the last minute. A drizzle of your favorite table olive oil is a great way to finish the soup.
Soup of the Day: White Chili with Salsa Verde Recipe
Well, we’re one day closer to the weekend & that means one day closer to staying in bed a little longer with allergy season in full gear.
Most people associate chili as a winter dish, and while that may be true, I love this dish year round. Enjoy today’s soup of the day, White Chili with Salsa Verde Recipe.
Ingredients:
- 3/4 pound ground raw turkey
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 3 cups water
- 1 15-ounce can great northern or white kidney beans, rinsed and drained
- 1 4-ounce can diced green chilies
- 2 teaspoon instant chicken bouillon granules
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 cup water
- 2 tablespoon all-purpose flour
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 5 - 6 medium tomatillos (8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
- 2 tablespoon finely chopped onion
- 2 small serrano or jalapeno peppers, seeded and finely chopped
- 1 tablespoon snipped fresh cilantro or parsley
- 1 teaspoon finely shredded lime peel
- 1/2 teaspoon sugar
What’s Next:
For Salsa Verde: in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.
In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde. Yum!!!
Soup of the Day: Almond Milk Recipe
It’s still full-on allergy season here in the South so we’re going to have to make it a nice, bland one today.
On the menu for this sunny Wednesday we have a very interesting soup recipe for you, Almond Milk Soup. Sounds good, right? And it’s just the thing for a sore throat. Enjoy!
Ingredients:
- 1 cup full fat milk
- 1/4 cup water
- 1 tsp cornflour powder
- 7-8 crushed almonds
- Salt per taste
What’s Next:
Bring the milk to a boil. In a separate bowl, mix cornflour powder with water to make a fine paste so that there are no lumps. On a low flame, mix the cornflour water paste to boiling milk and stir it with a spatula. Add crushed almonds and salt to it.
Cook the milk soup on low-medium flame for 10-15 minutes, stirring occasionally. Increase the flame to medium and bring the milk again to boil. Before the milk spill out of the pan, remove it from the heat and pour it into the serving bowl.
Soup of the Day: Hot & Sour Recipe
Well, it’s a rainy & allergy-ridden Tuesday here in Nashville & I need a pick-me-up. I’m thinking the best thing for this flu-ish sore throat is going to be the good stuff, Hot & Sour Soup Recipe!
Enjoy this wonderful dish & eat some for me!
Ingredients:
- 4 dried shiitake (black) mushrooms
- 2 teaspoons cornstarch
- 1 block tofu, cut into 1 cm cubes
- 7 cups chicken stock
- 3 large slices of ginger
- 1/2 cup carrots, julienned
- 1/2 cup bamboo shoots, julienned
- 1/2 cup white rice vinegar
- 3 tablespoons soy sauce
- 2 teaspoons chilli sauce
- 3 1/2 tablespoons cornstarch mixed in a small amount of water
- 1 egg white
- 4 spring onions, finely chopped
What’s Next:
Soak mushrooms in water for 20 minutes.
Cut up tofu, carrot, and bamboo shoots.
Add the 2 teaspoons of cornstarch. Mix well and let stand.
Trim the mushrooms and wood ear stems and slice thinly.
Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
Add pork, tofu, pig’s blood, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
Garnish with spring onions.
Soup of the Day: Roasted Tomato Recipe
A hearty good morning going out to you this fine Monday! I trust you spent your Mother’s Day well & enjoyed some soup along the way.
On today’s menu, I have a fantastic Roasted Tomato Soup Recipe for you. Using vine-ripened tomatoes, you get a very fresh soup taste with every spoonful. Enjoy!
Ingredients:
12 large vine ripened tomatoes
1 medium onion, sliced
1 head garlic, whole and unpeeled
2 T olive oil
salt & pepper
3 C chicken broth
2-3 whole cloves
2-3 t sugar
What’s Next:
Go ahead & preheat your oven to 350 F or 175 C.
In a baking pan, toss the tomatoes, onion, garlic, and olive oil. arrange in a single layer and season with salt and pepper. Bake from 4o minutes.
Remove garlic and squeeze soft cloves into a blender and then pour remaining ingredients of the baking pan including all juices into the blender. blend until desired smoothness.
Cook the tomato mixture, cloves, stock and sugar in a saucepan over medium heat from 5-7 minutes & you’re ready to enjoy!
Soup of the Day: Spicy Thai Shrimp Recipe
So, I’m doing the It’s Thursday Dance, are you? Just one more day & we’re weekend-bound, right?
On the menu for today I have something different for you, that will make all the spicy lovers out there jump with joy. This Spicy Thai Shrimp Soup Recipe is the perfect thing for dinner tonight, I promise! Enjoy!
Ingredients:
- 1 tablespoon vegetable oil
- 1 pound medium raw shrimp, peeled & deveined, shells reserved
- 1 jalapeño pepper, cut into slivers
- 1 tablespoon paprika
- 1/4 teaspoon ground red pepper
- 4 cans (about 14 ounces each) reduced-sodium chicken broth
- 1/2-inch strip each lemon and lime peel
- 1 can (15 ounces) straw mushrooms, drained
- Juice of 1 lemon
- Juice of 1 lime
- 2 tablespoons reduced-sodium soy sauce
- 1 fresh red Thai chili pepper or red jalapeño pepper or 1/4 small red bell pepper, cut into strips*
- 1/4 cup fresh cilantro
What’s Next:
Heat your favorite wok over medium-high heat 1 minute or until hot. Add oil to wok; heat 30 seconds. Add shrimp and jalapeño pepper slivers; stir-fry 1 minute. Add paprika and ground red pepper. Stir-fry 1 minute more or until shrimp turn pink and opaque. Remove shrimp mixture to bowl; set aside.
Add shrimp shells to wok and stir-fry 30 seconds. Add chicken broth and lemon and lime peels; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes.
Remove shells and peels from broth with slotted spoon; discard. Add mushrooms and shrimp mixture to broth; bring to a boil. Stir in lemon and lime juices, soy sauce and red chili pepper. Ladle soup into bowls. Sprinkle with cilantro. Serve immediately.
Soup of the Day: Creamy Carrot Recipe
We’re halfway through the week, so keep those work chins up high. We’re going to get through this together, folks.
On the delicious menu for today we have a very tasty Creamy Carrot Soup Recipe for you. With just the right amount of carrot flavor & just enough dash of orange juice, you’re going to love this soup recipe. Enjoy!
Ingredients:
- 2-1/2 cups carrots, peeled & chopped
- 1/2 cup chopped celery
- 1/4 cup chopped yellow onion
- 2 teaspoons finely shredded orange peel
- 3 tablespoons orange juice
- 2 teaspoons chopped peeled gingerroot
- 2 cloves garlic, minced
- 4 cups vegetable broth
What’s Next:
In large saucepan, combine carrots, celery, onion, orange peel, and juice, gingerroot, garlic, and vegetable or chicken stock. Bring to boiling; reduce heat. Cover and cook 10 to 12 minutes or until vegetables are tender.
In a food processor bowl or covered blender container, carefully puree the carrot mixture, half at a time, until itýs smooth. Return mixture to saucepan; cook and stir until heated through. Ladle into soup bowls & enjoy!
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