Beef Noodle (or Rice) Soup

Beef Noodle (or Rice) Soup

1 large onion, chopped

4 cloves garlic, minces

1 tablespoon tomato paste

1 tablespoon vegetable oil 

1 teaspoon dried thyme

6 cups beef broth

1 cup sliced mushrooms

3 carrots, chopped medium

2 ribs celery, chopped medium

2 tablespoons soy sauce

2 bay leaves 

1 1/2 pounds steak, trimmed

Salt and pepper

2 cups eggs noodles, or 2/3 cup rice

Fresh parsley, if desires

1. Microwave onion, garlic, tomato paste, oil, and thyme in a large bowl stirring occasionally until onions are softened, about 5 minutes.  Transfer to slow cooker. 

2. Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker.  Season beef with salt and pepper and place in slow cooker. Cover and cook on low for 9-11 hours or high for 5-7 hours. 

3. Remove meat and shred and return to soup.  

4. Cook noodles or rice separately and add to soup just before serving.  

Makes 6-8 servings.  

Turkey Meatball and Escarole Soup - Slow Cooker

I have a new cookbook checked out from the library. It is The Italian Slow Cooker.  This is the first recipe that I have tried from it. If you don't want to use escarole, spinach or Swiss chard works just as well. 

Turkey Meatball and Escarole Soup

3 large carrots, chopped

10 cups Chicken Broth

1/2 pound escarole (half head) washed and torn into bite sized pieces

1 pound ground turkey

1 small onion, minced 

2 large eggs, beaten

1/2 cup plain dry bread crumbs

1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

1 teaspoon salt

1/4 teaspoon freshly ground black pepper 

In a large slow cooker, combine carrots and broth. Stir in escarole.  Cover and cook on low for 4 hours. 

In a medium bowl, combine the turkey, onion, eggs, bread crumbs, cheese, salt, and pepper.  Mix well and shape into 1-inch meatballs.  Carefully place the meatballs into the soup. Cover and cook for 4 hours more, or until the meatballs are cooked through. Serve hot, sprinkled with cheese.  

Toasted, buttered sourdough bread is perfect with this.  

Slow Cooker Beef and Noodle Soup

I got this going first thing this morning. I've made it several times and it is sooo good. Easy, peasy.  This is adapted from Slow Cooker Revolution by America's Test Kitchen. 

2 medium or 1 large onion, minced

4 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon oil

1 teaspoon dried thyme

2 boxes (8 cups) beef broth

2 cups Baby Bella mushrooms, quartered 

3 carrots, diced

2 celery ribs, chopped

2 tablespoons soy sauce

2 bay leaves

1 1/2 pounds beef steak, whatever is on sale, trimmed

Salt and pepper

3 ounces egg noodles (about 2 cups)

Parsley, if desired

Microwave onions, garlic, tomato paste, thyme, carrots, and celery in a large bowl for 4 minutes, stirring halfway through. Transfer to slow cooker. 

Stir broth, mushrooms, soy sauce, and bay leaves into slow cooker.  

Season beef with salt and pepper and place in slow cooker. 

Cover and cook on low for 8-9 hours.  Remove meat and shred, return to slow cooker. 

Cook noodles and place in individual serving bowls.  Add soup over noodles. (This is so that the noodles don't get all mushy in the soup as it cooks.)

This can be frozen in individual serving containers for a quick lunch or dinner. Enjoy!

New England Fish Chowder

New England Fish Chowder

2 lb halibut fillets

2 1/2 teaspoons salt, divided

3 cups cut up potatoes 

6 slices bacon, chopped (I like the thick sliced bacon.)

1 cup chopped onion

2 cups milk

2 cups light cream

1/4 teaspoon pepper

Place halibut with 2 cups water in a large saucepan; bring to boiling.

Reduce heat, simmer, covered for 15 minutes, or until fish flakes easily with a fork. Remove fish; set aside.

To fish broth, add 1 teaspoon salt and the potatoes; boil covered about 8 minutes, or until potatoes are almost tender.

Meanwhile, sauté bacon until crisp; remove and drain on paper towels.

Saute onion in bacon fat until tender, about 5 minutes.

Flake fish.  Add along with bacon, onion, remaining salt, and rest of the ingredients to potatoes.  Slowly bring to a boil.

Reduce heat, simmer, uncovered, 15 minutes.

Cooking October Soup

Turkey and Wild Rice Soup

2 onions, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
2 bay leaves
2 bone-in turkey thighs, skin removed
Salt and pepper
1 cup long-grained and wild rice blend
2 tablespoons minced fresh parsley

1.  Microwave onions, garlic, tomato paste, oil, and thyme in a bowl, stirring occasionally, until onions are softened; transfer to slow cooker.

2.  Stir broth, carrots, celery, and bay leaves into slow cooker.  Season turkey with salt and pepper; nestle into slow cooker.  Cover and cook until turkey is tender, 6 to 8 hours on low or 5 to 7 hours on high. Add rice during last hour of cooking.

3.  Transfer turkey to cutting board, shred meat into bite sized pieces, discard bone and bay leaves.  Remove any fat from the surface with a large spoon. Return turkey meat to pot. Stir in parsley. Adjust salt and pepper as needed.


This is very good with a salad and toasted sourdough bread.

Cooking Black Bean Soup

Black Bean Soup

2 cups dried black beans (soak overnight, rinse, and drain)

1/2 lb. Canadian Bacon chopped in 1/2 in pieces (this can be omitted for vegetarians)

3 cups water

3 cups beef or vegetable broth

2 Tablespoons butter

1 medium onion peeled and chopped

1 carrot, peeled and chopped
1/4 cup chopped celery tops

2 small leeks chopped (about 1 cup)

1 tomato, peeled, seeded, and chopped

2 cloves garlic, finely chopped

1/4 tsp. thyme

1/4 tsp. turmeric

1/4 tsp. cumin

1 bay leaf

1/2 tsp. black pepper

2-3 dashes of Tabasco 
In a large pot, place 3 cups water, 3 cups broth, presoaked/drained/rinsed black beans, and Canadian bacon pieces. Bring to a boil, lower heat, and simmer for about 3 hours. 

In a large skillet, melt butter over medium heat and add onion, carrot, celery tops, and leeks.  Cover and cook about 10 minutes until onions are translucent.

Stir the vegetables into the soup.  Add tomato, garlic, all the spices, bay leaf and Tabasco. 

Cover the pot and continue to simmer until beans are soft-about 2 more hours.  Stir frequently.

When done, (remove the bay leaf) you can mash the beans with a wooden spoon against the side of the pot or use a food processor for a portion of the 
soup to get a nice soupy consistency.  

I like to sprinkle cheese on the top just before serving.  Jalapeno cornbread makes a perfect accompaniment to this soup.

The Soup Project: New England Fish Chowder

I have not made this but it is on the May menu. I'll let you know how it turns out.

 

New England Fish Chowder

5 ounces bacon (5 slices), chopped fine
2 onions, minced
1/4 cup all purpose flour
4 8 ounce bottles clam juice
1 pound red potatoes (3 medium), scrubbed and cut into 1/2 inch pieces
1 1/4 cups heavy cream
1/2 cup dry white wine
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 bay leaves
Salt
2 pounds 1 inch thick cod fillets, rinsed,patted dry, and cut into 1 inch chunks
Pepper
1/4 cup minced fresh parsley

Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate, leaving the rendered fat in the pot. 

Add the onions to the fat into pot and return to medium heat until softened, about 5 minutes. Stir in the flour and cook for one minute. Slowly stir in the clam juice, scraping up any browned bits. Stir in the potatoes, cream, wine, thyme, bay leaves, and 1/2 teaspoon salt.  Bring to a simmer and cook until the potatoes are nearly tender, about 15 minutes. 

Add the fish.  Bring to a brief simmer, then remove the pot from the heat cover and let sit until the fish is cooked through, about 10 minutes. 

Discard the bay leaves and season with salt and pepper to taste. Stir in the bacon and parsley before serving. 

The Soup Project--Slow Cooker Italian Meatball Soup

2 slices white bread, torn into quarters
1/2 cup whole milk
1 pound meatloaf mix
1/2 cup Parmesan cheese grated, plus more for serving
3 tablespoons minced fresh parsley
1 large egg yolk
6 cloves garlic, minced
1 1/2 teaspoons minced fresh oregano
Salt and pepper
1 onion, minced
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
8 cups low-sodium chicken broth
8 ounces kale, stemmed and cut into 1/4 inch strips
6 ounces orzo (about 1 cup)

1. Mash bread and milk into a paste in a large bowl.  Mix in meatloaf mix, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, 3/4 teaspoon salt, and
1/2 teaspoon pepper.  Pinch off and roll mixture into tablespoon sized meatballs (about 30).  Microwave meatballs on a large plate until fat renders and meatballs are firm (about 3 - 5 minutes).  Pour off fat and transfer to slow cooker. 

2.  Microwave onions, remaining 3 cloves of garlic, oil, and red pepper flakes in a bowl, stirring occasionally until tender, about 5 minutes.

3.  Add broth to slow cooker.  Cover and cook on low 4-6 hours until meatballs are tender. 

4.  Stir in kale and orzo and cook on high 30-45 minutes until kale and orzo are tender.  Season with salt and pepper to taste and serve with additional Parmesan and olive oil.


So good. I serve it with buttered and toasted sourdough bread.



The Soup Project: Slow Cooker Beef and Barley Soup

 

This is sooo good! It is another recipe from Slow Cooker Revolution by the Editors of America's Test Kitchen.

Slow Cooker Beef and Barley Soup

2 tablespoons vegetable oil
3 onions, minced
1/4 cup tomato paste
1 tablespoon minced fresh thyme, or 3/4 teaspoon dried
1/2 cup dry red wine
1 28 ounce can crushed tomatoes
2 cups beef broth
2 cups low sodium chicken broth
2 carrots, peeled and chopped medium
1/3 cup soy sauce
1/4 cup pearl barley
2 pounds beef blade steak
Salt and pepper
1/4 cup minced fresh parsley

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, tomato paste, and thyme. Cook until onions are softened and lightly browned, about 8-10 minutes. Stir in wine, scraping up any browned bits. Transfer to slow cooker. 

2. Stir tomatoes, beef broth, chicken broth, carrots, soy sauce, and barley into slow cooker.  Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high. 

3. Transfer beef to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat using a large spoon. 

4. Stir in shredded beef and let sit until heated through, about 5 minutes.  Stir in parsley, season with salt and pepper, and serve. 

Slow Cooker Old-Fashioned Beef and Noodle Soup

Old-Fashioned Beef and Noodle Soup

2 onions, minced
4 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
6 cups beef broth
1/2 pound sliced baby Bella mushrooms
3 carrots, peeled and sliced 3/4 inch 
2 ribs celery, chopped medium
1 tablespoon soy sauce
2 bay leaves
1 1/2 pound beef blade steak
Salt and pepper
3 ounces wide egg noodles (about 2 cups)
2 tablespoons minced fresh parsley

1. Microwave onions, garlic, tomato paste, oil, and thyme in a bowl, stirring occasionally until onions are softened, about 5 minutes; transfer to slow cooker. 

2. Stir broth, mushrooms, carrots, celery, soy sauce, and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high. 

3. Transfer beef to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves.  Cook egg noodles in salted boiling water until tender, then drain. Stir cooked noodles and shredded beef into soup and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve. 

Turkey and Wild Rice Soup

This is another soup recipe from Slow Cooker Revolution by the Editors of America's Test Kitchen. So good on a cold day!

Turkey and Wild Rice Soup

 

2 onions, minced

4 garlic cloves, minced

1 Tablespoon tomato paste

1 Tablespoon vegetable oil

2 teaspoonful fresh thyme, or ½ teaspoon dried

8 cups low-sodium chicken broth

3 carrots, peeled & sliced ¼ inch thick

2 celery ribs, sliced ¼ inch thick

2 bay leaves

2 bone-in turkey thighs, skin removed (about 2 pounds)

1 cup long grain & wild rice blend

2 Tablespoons fresh minced parsley

   Salt and pepper 

1.  Microwave onions, garlic, tomato paste, and thyme in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, carrots, celery, and bay leaves into slow cooker.  Season turkey with salt and pepper and nestle into slow cooker.  Cover and cook until turkey is tender 6 to 8 hours on low or 5 to 7 hours on high.
3. Transfer turkey to cutting board, let cool slightly, then shred into bite-sized pieces, discarding the bones.  Let soup settle for 5 minutes, then remove fat from surface using a large spoon.  Discard bay leaves.  Stir in rice, cover, and cook on high until rice is tender, about 30 to 40 minutes.
4. Stir in shredded turkey and let sit until heated through, about 5 minutes.  Stir in parsley, season with salt and pepper to taste.

Farmhouse Chicken & Corn Chowder

This is from my new favorite cookbook, Slow Cooker Revolution by America's Test Kitchen. This is so much better than any slow cooker recipe I've ever made. 

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme
    or 1/2 teaspoon dried thyme
1/4 cup all-purpose flour
5 cups low sodium chicken broth
1 pound red potatoes (about 3 medium), scrubbed & cut into 1/2 inch chunks
1 carrot, peeled & sliced 1/4 inch thick
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1 red bell pepper, stemmed, seeded, & cut into 1/2 inch pieces
1 15 oz. can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
3 tablespoons minced fresh basil or cilantro 

1. Cook bacon in 12 inch skillet over medium heat until crisp, 5 to 7 minutes.  Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes.  Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any brown bits; transfer to slow cooker. 

2.  Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. 

3. Transfer chicken to cutting board, let cool slightly, then shred into bite sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. 

4. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes. 

5. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve. 

The Soup Project - Pasta Fagioli (Slow Cooker Version)

Pasta Fagioli (Slow Cooker Version)

2 pounds ground beef (I like to use a coarsely ground beef such as Chili Meat.)

1 onion, chopped

3 carrots, chopped

4 stalks celery, chopped

2 28 oz. cans diced tomatoes, undrained

1 16 oz. can red kidney beans, drained

1 16 oz. can white kidney beans (cannellini beans), drained

3 10 oz. cans beef stock

3 teaspoons oregano

2 teaspoons pepper

5 teaspoons parsley

1 teaspoon Tabasco sauce (Optional, I don't use it.)

1 20 oz. jar spaghetti sauce

8 oz. pasta

Directions:

1. Brown beef in a skillet.

2. Drain fat from beef and add to slow cooker with everything except the pasta.

3. Cook on low 7-8 hours or on high 4-5 hours.

4. During last 30 minutes on high or 1 hour on low, add pasta.

That's it. Serve with hot garlic bread and a green salad.

The Soup Project - October

 

One of my goals for this year has been to make one new soup recipe each month. Some have been scrumptious and added to the family cookbook; others, well, best left unspoken and certainly never repeated.

I have been looking through some cookbooks from the library for some soups for cooler weather but came across this one on the Whole Foods website. It looks good and not complicated.

Tuscan White Bean Soup with Sausage & Kale

 

 

2 (32 ounces) boxes low sodium chicken broth, divided

1 (12 ounces) package The Original Brat Hans Chicken Sausage, sliced

1 yellow onion, sliced thin

Salt and ground black pepper to taste

7 cups cooked white beans (cannellini, navy, or great northern

1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

 

Heat 1/4 cup broth in a large pot over medium heat.  Add sausage slices and cook, stirring occasionally, until the liquid has evaporated  and the sausage is just browned, about 10 minutes.  Add onions, salt and pepper and cook, stirring often, until softened, about 10 minutes. (Add a generous splash of broth to the pot if onions begin to stick.)

 

Meanwhile, put 3 cups beans and 2 cups broth into a blender and puree until smooth, set aside. Add remaining broth to sausage mixture in pot and bring to a boil, scraping up any browned bits.  Add kale, reduce heat, cover and simmer, stirring occasionally, until wilted and softened, about 5 minutes. Uncover, add remaining 4 cups beans, bean puree, salt and pepper and simmer until hot throughout, about 5 minutes more.

 

I know I will add some grated cheddar cheese on top and serve with a slice of toasted crusty bread. I will let you know how it turns out. 



 



Potato-Leek Soup

This morning I got dinner going before 9am.  This is the recipe for my old stand-by Potato-Leek soup.

Potato-Leek Soup

(Crock Pot)

 

4 cups diced potatoes

3 cups thinly sliced leeks

2 cans chicken broth

8-10 slices bacon cut in ½ inch pieces, cooked and drained

1 cup evaporated milk

salt & pepper to taste

shredded cheese (Optional)

 

Combine first 4 ingredients in Crock Pot and cook on low for 8- 10 hours. Add evaporated milk and adjust seasonings during last 30 minutes cooking. Puree about 2/3 and add back into the remaining soup stir.  Top with cheese if desired.

Soup of the Month--December

Yes, yes, I'm two weeks late on this but better late than never.  The soup for December was Split Pea and Ham soup.  I've never made this before so I got the recipe from the Whole Foods website:

Slow Cooker Split Pea Soup

1 (16 oz, package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks, or 2 cups diced ham (I had frozen leftover ham from Christmas so I used that.)
1 cup sliced carrots
1 cup chopped onions
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup fresh parsley (I used 1 Tablespoon dried parsley>)
Salt and pepper to taste
6 cups chicken broth or stock

Layer ingredients in slow cooker in the order given, adding broth last.  Do not stir ingredients.  Cover and cook on high  4- 5 hours or on low 8--10 hours until peas are very soft and ham falls off the bone.

I served this with hot buttered cornbread and it was scrumptious.