Posts tagged with soup RSS





I made this today and did a quick soak of the beans (boiled them for a few minutes then let them sit for about 40 minutes) before I added them to the crock pot. I also just got some deli ham. It’s very tasty. I just used a potato masher to break up the sweet potatoes and beans to thicken the broth. I am too lazy to puree most days (I need an immersion blender).


Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker}





If you want to up the smoky flavor of this delicious soup, sub in smoked paprika for the regular. I’ve made this soup twice and the dry beans cooked perfectly tender without being presoaked, however, several people commented in this recipe that their beans weren’t quite tender (especially those that live at high altitude) after slow cooking all day, so if that concerns you, soak the beans in cool water overnight before using in the recipe. A recipe like this yields the perfect style of ham for this recipe; however, if you don’t have any leftover ham, your neighborhood deli is a great place to buy - have them slice the ham thick so the dices of ham are chunky rather than thin. PS: this cooked and cooled soup freezes magnificently.




INGREDIENTS
1/2 cup diced yellow or white onion
2 cloves of garlic, finely minced or pressed
2 cups cooked, diced ham (see note)
1 large sweet potato, peeled and diced
1 pound dry white beans, like Great Northern, rinsed (see note)
1 1/2 teaspoons paprika (see note)
1 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
4-6 slices bacon or turkey bacon, diced
DIRECTIONS
Combine all the ingredients except the bacon in a 5-quart slow cooker and cook on low for 8-9 hours (see the note about presoaking the dry beans).
Carefully puree 1/2 to 3/4 of the soup in a blender (hot soups like to expand in the blender so only fill the blender halfway and process in batches, if needed). I don’t love the idea of pureeing ham, call me crazy, so I tried my best to scoop out ladles of soup to blend that were free of ham. Alternately, you could use an immersion blender and get in there with it and go to town (leaving the soup with as much texture as you desire).
Add additional salt and pepper to taste, if needed.
Cook the bacon in a hot skillet until crisp; drain on paper towels. Serve the soup with crumbled bacon on top.





Recipe Source: adapted from Everyday Reading, inspired from Our Best Bites

(via Mel’s Kitchen Cafe | Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker})
I made this today and did a quick soak of the beans (boiled them for a few minutes then let them sit for about 40 minutes) before I added them to the crock pot. I also just got some deli ham. It’s very tasty. I just used a potato masher to break up the sweet potatoes and beans to thicken the broth. I am too lazy to puree most days (I need an immersion blender).
Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker}

If you want to up the smoky flavor of this delicious soup, sub in smoked paprika for the regular. I’ve made this soup twice and the dry beans cooked perfectly tender without being presoaked, however, several people commented in this recipe that their beans weren’t quite tender (especially those that live at high altitude) after slow cooking all day, so if that concerns you, soak the beans in cool water overnight before using in the recipe. A recipe like this yields the perfect style of ham for this recipe; however, if you don’t have any leftover ham, your neighborhood deli is a great place to buy - have them slice the ham thick so the dices of ham are chunky rather than thin. PS: this cooked and cooled soup freezes magnificently.

INGREDIENTS

  • 1/2 cup diced yellow or white onion
  • 2 cloves of garlic, finely minced or pressed
  • 2 cups cooked, diced ham (see note)
  • 1 large sweet potato, peeled and diced
  • 1 pound dry white beans, like Great Northern, rinsed (see note)
  • 1 1/2 teaspoons paprika (see note)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups low-sodium chicken broth
  • 4-6 slices bacon or turkey bacon, diced

DIRECTIONS

  1. Combine all the ingredients except the bacon in a 5-quart slow cooker and cook on low for 8-9 hours (see the note about presoaking the dry beans).
  2. Carefully puree 1/2 to 3/4 of the soup in a blender (hot soups like to expand in the blender so only fill the blender halfway and process in batches, if needed). I don’t love the idea of pureeing ham, call me crazy, so I tried my best to scoop out ladles of soup to blend that were free of ham. Alternately, you could use an immersion blender and get in there with it and go to town (leaving the soup with as much texture as you desire).
  3. Add additional salt and pepper to taste, if needed.
  4. Cook the bacon in a hot skillet until crisp; drain on paper towels. Serve the soup with crumbled bacon on top.

Recipe Source: adapted from Everyday Reading, inspired from Our Best Bites

(via Mel’s Kitchen Cafe | Ham, Sweet Potato and White Bean Soup with Bacon {Slow Cooker})

I love these bean soup mixes but I had never seen the Cajun flavor before. I picked a couple of bags up and now the beans are soaking.

notentirely:

Smoked Sausage, Butternut Squash and Wild Rice Soup

butternut squash showed up in our CSA box, so i had to find a recipe that would meet with the husband’s “not a big fan of squash” needs.

when in doubt, add pork.

it’s delicious. this recipe is pretty damned excellent and recommendable.

Damn. I was never a big fan of squash when I was younger but I love it now. I also like it baked with some butter, brown sugar and cinnamon.

robotheartrecipes:

Robot Heart Recipes Test Kitchen: 9 Vegetarian Soups for You!

I don’t know what’s going down where you live, but here in the lovely Pacific Northwest it is certainly still soup weather. Mother Nature and my current predilection for drinkable meals prompted me to compile this collection for you. All of these soups have been given the Robot Heart Recipes stamp o’ approval based on my very own precious little taste buds!

30 Clove Garlic Soup

Corn and Butternut Squash Chowder

Creamy Broccoli-White Bean Soup

Essential Miso Soup with Tofu

Granny’s Cheese Soup

Pumpkin Soup with Pumpkin Seed-Mint Pesto

Quick Tortilla Soup

Two-Bean Vegetarian Chili

White Bean and Mushroom Stew

I love soup! It’s one of my favorite things to make. Most one pot meals are fun to make for me because they fit with my lazy cooking nature.

(and hey, Nesbittslimesoda, there’s a garlic soup recipe!)

(via dendroica)

jacquesofalltrades:

Looks like a delicious soup recipe to make, and some fresh ingredients I might be able to get at the season opening day of the Penn Quarter farmer’s market today!

DAILY WANT.
The “well-I-do-love-a-nice-springtime-soup” edition.
 
1 T extra virgin olive oil
1 leek, sliced thin
1 quart chicken or vegetable stock
1 bulb fennel, chopped
1 cup small pasta (such as alphabet or orzo)
1 can cannellini beans, rinsed
1 large bunch rainbow chard, roughly chopped
1/4 lb sugar snap peas, chopped in half
1 cup frozen green peas
1 poblano pepper
1/4 cup chopped fresh mint
1/2 tsp salt
1/4 tsp pepper
fresh grated Parmesan for serving
squeeze of lemon for serving
Roast the poblano pepper either over the flame on your stove (if you have a gas stove) or under the broiler until black and charred. Set aside to cool and then remove the seeds and chop.
Heat the olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft.
Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender.
Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon.

(via girlwearsmascara)

jacquesofalltrades:

Looks like a delicious soup recipe to make, and some fresh ingredients I might be able to get at the season opening day of the Penn Quarter farmer’s market today!

DAILY WANT.

The “well-I-do-love-a-nice-springtime-soup” edition.

  • 1 T extra virgin olive oil
  • 1 leek, sliced thin
  • 1 quart chicken or vegetable stock
  • 1 bulb fennel, chopped
  • 1 cup small pasta (such as alphabet or orzo)
  • 1 can cannellini beans, rinsed
  • 1 large bunch rainbow chard, roughly chopped
  • 1/4 lb sugar snap peas, chopped in half
  • 1 cup frozen green peas
  • 1 poblano pepper
  • 1/4 cup chopped fresh mint
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • fresh grated Parmesan for serving
  • squeeze of lemon for serving
  1. Roast the poblano pepper either over the flame on your stove (if you have a gas stove) or under the broiler until black and charred. Set aside to cool and then remove the seeds and chop.
  2. Heat the olive oil over medium high heat in a large pot or dutch oven. Add the leek and cook for five minutes, until the leek is bright green and soft.
  3. Add the stock and the pasta and bring to a simmer. Let cook for another five minutes and then add the sugar snap peas, chard, beans, salt and pepper. Simmer for only a couple of minutes before adding the roasted poblano pepper, peas and mint. Continue cooking until pasta is just tender.
  4. Ladle soup into bowls and serve with freshly grated Parmesan cheese and a squeeze of lemon.

(via girlwearsmascara)

When we honestly ask ourselves which person in our lives mean the most to us, we often find that it is those who, instead of giving advice, solutions, or cures, have chosen rather to share our pain and touch our wounds with a warm and tender hand.

- Henri Nouwen

Also... Gnomes and gardens and cats and dogs and hiking and nature and nephews/nieces and more.

Following

The Gang

  • Emma (April 1994 - October 25, 2009)
  • Kirbie
  • Shasta
  • Trinity

Sights