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Posts Tagged ‘Soup’

Vegetarian Tortilla Soup

The other night I must have been craving Mexican food.  I made Deconstructed Taco Dip Bites as an appetizer, fajitas for dinner, and this tortilla soup for the week.  The only thing missing was a margarita!!

You don’t find too many Vegetarian Tortilla Soup recipes at restaurants which I am always a little bummed about.  Not that I can blame the restaurants because let’s be honest, I’m sure they sell wayyy more with the chicken than without.  Back when I was eating meat, I used to order Tortilla Soup all the time!  Initially I was drawn to this recipe due to its simplicity.  There aren’t any chunks of peppers or vegetables which I liked.  After a few add-ins I gave it a try and it did not disappoint.  The broth is so flavorful!!  I really enjoy the addition of black beans and corn but this soup would be just as good without them.

Thanks so much for stopping by!  Have a great weekend and enjoy that extra hour of sleep!!

Vegetarian Tortilla Soup

Recipe adapted from 101 Cookbooks
Ingredients
  • 6-8 corn tortillas, cut in half and then into matchstick-thin strips
  • a big splash of extra virgin olive oil
  • fine grain sea salt
  • 1 tbsp extra virgin olive oil
  • 3 cloves of garlic, chopped
  • 1 large white onion, chopped
  • 1/2 – 1 tsp ground cumin
  • 1 – 2 tsp ground coriander
  • 1/2 – 1 tsp cayenne or other spicy red chili powder
  • 1 -14 oz can crushed tomatoes
  • 1 – 14 oz can black beans
  • 1 – 12oz pkg frozen corn
  • 6 cups vegetable broth or water

1.  Preheat oven to 350 degrees.  Gently toss the tortilla strips with a generous helping of EVOO and salt.  Spread evenly onto a baking sheet and bake for 10 minutes or until golden and crispy.  Set aside.

2.  In a big pot over medium-high heat, cook garlic and onions with 1 tbsp olive oil and a pinch of salt for about 1-2 minutes.  Stir in the spices and then the tomatoes.  Cook down for about 5 minutes or so, it should start to thicken a bit.

3.  Remove from heat, add 1 cup of the broth and 1/2 cup black beans and puree with hand blender.  Add the remaining 5 cups of broth and puree until smooth.

4.  Return pot to low heat, add remaining black beans and corn.  Cook for another 15-20 minutes or until everything is heated through.

5.  Serve with tortilla strips and any additional toppings you choose (cheese,  cilantro, avocado, sour cream, lime etc).

Notes:

  • The last thing you want to do it make this soup too spicy.  Start out with the lower seasoning measurements and add more heat as desired.

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Last weekend while we were grocery shopping I was picking up the ingredients for my cupcakes.  Rather than buying individual apples, I decided to go with a pre-packaged bag.  I get home and start peeling them and realize they are not as crisp as I needed for the cupcakes.  Since I prefer my apples to be really crisp I knew they would just sit in the fridge.  I wanted to use up the butternut squash for dinner….so I got out all my cookbooks and started looking for recipes.  Voila – a recipe to use up both!

Although this soup was good, it was not something I would go back for seconds for.  I thought the apples made the soup to sweet.  The next day I wanted to give it another try.  I couldn’t write it off just  yet.  I added a scoop of light sour cream and some toasted and salted pecans to balance out the sweetness, and then a lot of black pepper.  Still wasn’t loving it.  I really like the overall texture and butternut squash flavor, but next time I might try to reduce the apples and change up the spices.  Keep in mind this is coming from someone that if I had a choice between loading up my sweet potato with butter, brown sugar and cinnamon OR butter, garlic salt and cayenne……I would choose the latter.  Personally I like my meals to be savory and my desserts to be sweet.   But if you are one that likes some sweetness, give this soup a try!! You will enjoy it!

Stop back later in the week for Brown Sugar Toffee Cake.  Trust me….it’s as good as it sounds!

Creamy Butternut Squash and Apple Soup

Recipe from The Vegetarian Family Cookbook

Ingredients

  • 1 large butternut squash
  • 2 tbsp light olive oil
  • 1 large red onion, chopped
  • 4 cups peeled, diced apple, any cooking variety
  • 4 cups vegetable broth
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 2 cups low fat milk, rice milk, or soy milk
  • Salt and Pepper to taste

1.  Preheat oven to 400 degrees F.

2.  Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut side up in a shallow baking dish and cover tightly with foil. Or, if you’d like a more roasted flavor, simply brush the squash halves with a little olive oil and leave uncovered. Either way, bake for 45 to 50 minutes, or until tender. Set aside until cool enough to handle.

3.  Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden, 8 to 10 minutes.

4.  Add the apples, broth, and spices. Bring to a simmer, then cover and simmer gently until the apples are soft, about 10 minutes.

5.  In a food processor, puree the squash with ½ cup of the milk until completely smooth. Transfer to a bowl.

6.  Transfer the apple-onion mixture to the food processor and purée until completely smooth. Return to the soup pot and add the squash purée; stir together. Add the remaining milk, using a bit more if the purée is too thick.

7.  Bring the soup to a gentle simmer, then cook over low heat until well heated through, 5 to 10 minutes. Season with salt and pepper. Serve at once, or let the soup stand off the heat for 1 to 2 hours, then heat through as needed before serving.

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This is another recipe that Giada made with her Pea Pesto Crostini.  This soup was soo good!!  It has a nice, refreshing taste with all the fresh lemon juice but still warms the soul from this cold weather.  It’s fast and easy…perfect for a weeknight meal.  I did make quite a few substitutions based on what I had available.  I used Parmesan cheese instead of Romano but you can never go wrong with Parmesan in my opinion.  I also replaced white beans for the chicken to make sure I was getting some protein.  I used dried parsley instead of fresh – darn grocery store was out of parsley.  Who is out of fresh parsley??!?  I also added in some celery just to sneak in some more vegetables.  Next time I will use smaller pasta or break up the spaghetti even more.  Brent and I both thought the spaghetti was hard to eat with a spoon.  The beans and spaghetti didn’t photograph very well in my bowl….they are in there though.  :)

Brent’s bowl with some very large pieces of chicken on top:

I am definitely going to be making this soup again.  And when you dip the pea pesto crostini in the soup the lemon infuses with all the other flavors…..DELICIOUS!!!

Lemon White Bean Soup with Spaghetti

Ingredients

  • 2 cups low-sodium vegetable stock
  • 4 cups water
  • 2 “not-chick-n” bouillon cubes
  • 1/3 cup fresh lemon juice (2 lemons)
  • 1 dried bay leaf
  • 1 (2-inch) piece Parmesan rind, optional
  • 2 medium carrots, peeled and sliced into 1/4 inch pieces
  • 2 celery stalks, diced into 1/4 inch pieces
  • 1 cup spaghetti, broken into 2 inch pieces (or orzo, quinoa, elbow, etc)
  • 1 cup white beans, rinsed and drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat leaf parsley ( I used 1 tbsp dried parsley – it was all I had on hand)
  • Kosher salt

In a large stockpot, bring the vegetable broth, lemon juice, bay leaf, and Parmesan rind (if using) to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 7 minutes.

Add the broken pasta and celery and cook until the pasta is tender, about 7 to 9 minutes.  Add the beans and heat through.  Remove the bay leaf and Parmesan rind and discard.  Stir in parsley.  Season with salt to taste.  Ladle soup into serving bowls and sprinkle with Parmesan cheese.

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Lentil Soup

I had such a crazy weekend but enjoyed every minute of it!  It was so nice to catch up with family and friends I haven’t seen in months.  Where does the time go?!?  I hope to see you all again very soon.  Hopefully before 6 months goes by again. 

I’ve had this bag of lentils in my cupboard for quite some time.  There must have been a sale during the spring or something so I picked up on them.  Not that they are expensive to begin with, but I’m cheap and love a good deal.  :)  I have a list of things I want to get done around the house tonight.  So I thought what better way then to throw everything in the pot and keep myself busy while it cooks.  And FINALLY use up some of these lentils.  I made some modifications as I went along but the end result was delicious, wholesome, and filling.  Next time I’m going to add vinegar at the end.  I love vinegar in soups….especially split pea! 

Lentil Soup

 

Lentil Soup

1 clove garlic, chopped

1 celery stalk

2 carrots

5 cups vegetable broth

1/2 cups lentils

pepper, to taste

salt, to taste

1/2 tsp thyme

2 bay leaves

1/4 tsp cumin

1/4 tsp dried basil

 

Saute garlic, celery, and carrots in a large pot  for 3-4 min.  Add vegetable broth, lentils, pepper, salt, thyme, cumin, basil, and bay leaves.  Reduce heat to a simmer and cover pot.  Cook for about 50min or until lentils are soft.  Remove bay leaves and Enjoy!

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Pumpkin and Black Bean Soup

Pumpkin Black Bean Soup

 

Today I woke up to take Chloe (our 1 1/2 yr old maltipoo) outside and it was freezing!!  I couldn’t believe how cold it was.  Then while I was getting ready to go to work I heard we have a FROST WARNING tonight.  What?!?  It’s only the end of September.    And then its supposed to be close to 70 tomorrow.  Oh Ohio….how I love the weather here.

I got this recipe the other day from my friend and couldn’t wait to try it.  After hearing the weather forecast, it was a perfect night for some warm and comforting soup.  Although I do like the convenience of canned soup (Amy’s makes some really good ones), I don’t like all the sodium that’s in them.  This recipe is low in sodium and fat!  I added a bit more cayenne and cumin to spice it up – I like my dishes to have some heat.  The pumpkin makes the soup really thick without too much sweetness.  I can’t wait to try this in some of my chili recipes for a little twist.  I didn’t have green onions or red peppers at home so I added mushrooms and corn for some more flavors and colors.

 

Pumpkin and Black Bean Soup

1 tbsp olive oil

5 green onions, thinly sliced

1 red bell pepper, chopped

3 cloves garlic, chopped

1 1/2 tsp ground cumin

1/2 tsp dried thyme

2 (15 oz) cans black beans, rinsed and drained

1 (15 oz) can pure pumpkin or 2 cups fresh pumpkin puree

1 (14.5) oz can no-salt-added diced tomatoes, undrained

1 (14 oz) can vegetable broth

1/2 c water

1/2 tsp salt or more to taste

1/8 tsp cayenne pepper or more to taste

 

Heat oil in large saucepan over medium heat.  Add white and green parts of onions, bell pepper, and garlic (mushrooms).  Cook, stirring occasionally for 4 to 5 minutes or until soft.  Stir in cumin and thyme; cook, stirring occasionally for 1 minute.  Add beans, pumpkin, (corn) tomatoes and juice, broth, and water.  Bring to a boil.  Reduce heat to low, cook for 10 minutes.  Stir in salt and cayenne pepper.  Top each serving with darn green onion tops.  Makes 8 – 1 cup servings.

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