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.
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.
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!
Corn and Butternut Squash Chowder
Creamy Broccoli-White Bean Soup
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)
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!
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)
