New Orleans Bean Soup

I have no idea why this is called New Orleans Bean Soup, and I don't remember where I got the recipe, but it is a winner.  Hearty and you can double or even tripple the recipe very easily.  I had made a big pot of beans last week and had some left-over. I also had about 3 cups of turkey meat left-over from Thanksgiving. I took it out of the freezer, added the onion, beans, bell pepper, tomatoes, salt, and pepper. Yum!

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/new-orleans-bean-soup

Ingredients:
1 chicken
1 - 1pound can tomatoes
2 cups uncooked pinto beans
1 tablespoon salt
1 onion - quartered
1 large bell pepper
1 lemon
3/4 teaspoon garlic powder
Soak the bean overnight in a large pot of hot water to cut the cooking time.
In a large add 2-quarts of water along with the whole chicken, onions, and beans.  When the beans are tender add salt, green peppers, tomatoes, lemon, garlic powder, and pepper.  Simmer 40 minutes.

Corn and Red Bell Pepper Chowder with Kielbasa

I have had this soup book for several years, but this is the first time I tried this soup.  We are into our soup of the week, and this recipe got a 10. We grade and date our soup at the top of the page so we will know if we want to try it again. This will definitely be a repeat. We both loved it.  I doubled this recipe.  From The Big Book of Soups and Stews by Maryana Vollstedt

Printable Version:

https://sites.google.com/site/whatscookingattheedwards/corn-chowder-with-kielbasa

Ingredients:

1/2 pound kielbasa sausage, cut into 1/2-inch slices and then halved

1 cup chopped onion

2 cloves garlic, minced

1 cup chopped red bell pepper

1/2 tablespoon olive oil, if needed

2 cup chicken stock or broth

3 medium red potatoes (about 1 pound), unpeeled, cubed

1/2 teaspoon salt

1/8 teaspoon white pepper

1 1/2 cups corn kernels, fresh or frozen (I just used a can of corn drained)

1 cup half-and-half

1/4 cup chopped parsley

In a large Dutch oven over medium heat, combine sausage, onion, garlic, and bell pepper. Saute' until vegetables are tender, 6-8 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes. Add corn, half-and-half, and parsley and simmer, uncovered, until flavors are blended, about 10 minutes longer.

Note: To add more body to the soup, mash a few potatoe pieces with the back of a spoon against the side of the pan. I didn't do this.

Gumbo

It is Thursday night and Jud made this for dinner tonight. I bought some ciabatta bread and toasted it in the oven.  That was dinner and it was oh-so-good. Pictures never show how good something is.  Before leaving for Oregon this Summer, I had some left-over celery, bell pepper, garlic, and onion.  I sweated it out before leaving and froze it.  Jud got to use it in his gumbo. He said it really was nice not having to chop everything. I'll have to remember to do that again.  Recipe from Paula Deen of Foodnetwork

Printable Version:
https://sites.google.com/site/whatscookingsherry/chicken-and-sausage-gumbo

Ingredients:
3 large boneless skinless chicken breast halves
salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4" slices
1/2 cup all-purpose flour
5 tablespoons margarine or butter
1 large onion, chopped
8 cloves garlic, minced
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water Jud used beef stock
5 beeef bouillon cubes not needed if you use beef stock
1 (14 oz. can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions:
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine or butter and cook over medium heat, stirring constantly, until lightly brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onions, garlic, green pepper, and celery. Cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently for 10 minutes. Add 4 cups hot water and bouillon cubes (or 4 cups beef broth)whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp, and chopped parsley.

Cream of Chicken with Rice Soup

If you have followed my blog for long you know that Jud and I love soup and are always looking for a good soup to have when the weather turns cool.  In Texas, it doesn't have to be too cool to have soup at our house.  This morning was in the 70's and that was good enough for us. This is probably the easiest soup that I make, and it is really delicious. We grade our soups from 1-10 and this one got a 10. I would say that is pretty high praise.  From "Is it Soup Yet?" by Dot Vartan

Printable Version:
https://sites.google.com/site/whatscookingsherry/cream-of-chicken-with-rice---soup

Ingredients:
4 cups chicken broth
1/4 teaspoon minced garlic
2 stalks celery, minced
1 1/2 cups cooked chicken or turkey, finely diced
1 (15oz.) can cream-style corn
1 1/2 cups cooked rice
3/4 cup half and half
1 teaspoon salt

 Bring the chicken broth to a boil in a 4 quart stock pot.  Add the garlic and celery. Lower the heat and cook for 10 minutes. Add the chicken, cream-style corn, and rice. Cook for 10 minutes over medium-high heat. Stir in the half and half and salt. Cook for 5 minutes, until heated through. Serve.

Award-Winning Chili

  I cut everything in 1/2 and it made enough for Jud and I to have two big meals of chili and cornbread.  With a tall glass of milk, it was enough. We had the first serving tonight;  we will probably eat it for lunch one day this week.

This recipe comes from the Express News and Vanilla Bean Cafe - Deb Sholly

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/award-winning-chili
Ingredients:
2 pounds lean ground beef - I used the 90/10 and there really wasn't enough fat to cook the chrizo, so I added about 2 Tablespoons of canola oil.
2 teaspoons plus 1 1/2 tablespoons chili powder, divided use
1/2 teaspoon plus 1/2 tablespoon ground cumin, divided use
2 teaspoons black pepper
1/2 teaspoon cayenne pepper, or to taste
2 drops Tabasco sauce
2 links fresh smoked Mexican chorizo sausage
1 tablespoon minced jalapeno
3 cloves garlic, minced
1 onion, chopped
4 stalks celery, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper seeded and chopped (I only used 1/2 green bell pepper)
2 teaspoons salt
1 (15oz) can tomato sauce
1 (28oz) can tomato puree
1 (28oz) can diced tomatoes
1(16oz) can kidney or black beans, rinsed and drained
Directions:
1. In a large heavy skillet, combine ground beef with 2 teaspoons chili powder, cayenne pepper, and Tabasco sauce. Cook over medium heat until meat is browned.
2. Drain meat, reserving 3 tablespoons of the fat and discarding remaining fat.
3. Slice chorizo in half lengthwise and cut into bite-sized pieces.
4. In a large, heavy pot, cook chorizo over medium-high heat for 4-5 minutes. Add remaining 1 1/2 tablespoons chili powder, remaining 1/2 tablespoon cumin, jalapeno, garlic, onion, celery, bell peppers, and reserved 3 tablespoons fat. Cook until vegetables are tender.
5. Add tomato sauce, tomato puree, diced tomatoes with juice, and salt. Reduce heat to medium and cook for 15-20 minutes, stirring occasionally. Stir in the cooked beef and beans. Simmer for 2 hours.
Serving suggestions: Serve in crocks with tortilla chips, shredded cheddar cheese and sliced scallions.  Or just make a big pan of cornbread instead of the tortilla chips.

Zuppa Toscana - Soup

Jud and I have gotten hooked on this soup that we discovered at Olive Garden.  It is so good.  Once when Jud was on the internet I asked him to type in Zuppa Toscana and try to find the recipe. Up it popped.  Isn't the internet amazing.  We love this soup and now I can make it at home.  You must try this. It is awesome.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/zuppa-toscana-soup
Ingredients:
1 pound ground Italian sausage (casings removed)
1 teaspoon crushed red peppers (the recipe calls for 1 1/2 teaspoons)
1 large diced white onion
4 Tablespoons bacon pieces
2 teaspoons garlic
10 cups water
5 cubes of chicken bouillon (I used 4 cups of chicken stock and 6 cups of water with 3 bouillon cubes)
1 cup heavy cream
1 pound sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of Kale (I used the whole bunch)  Dice it fine
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Spicy Chicken Soup

I was looking for a new soup recipe and found one in the Country Reporter Cookbook that I have had for years.  It was really good. I will definately make it again.  It was really easy.  Cathy Gray Lancaster is the one who submitted the recipe to Texas Country Reporter.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/spicy-chicken-soup



Ingredients:
1- 2 1/2-3 pound broiler or fryer
1 tablespoon salt
1/2 cup butter or margarine-I think I only added 1/2 a stick of butter. I'm not sure it is needed. I'll probably try it next time w/o adding any butter.
1 quart boiling water
1 large potato, cubed
1 medium onion, chopped
2-17oz cans cream-style corn
1-15oz can tomatoes, undrained
1-10oz can tomatoes with green chilies, undrained
1/2 teaspoon pepper
Combine chicken, salt, butter, and boiling water. Bring to a boil, reduce heat, and cook until chicken is tender. Remove chicken from broth; let cook and remove meat from bones. Add potatoes and onion to broth. Bring to a boil; reduce heat and cook vegetables until tender. Add chicken and remaining ingredients. Simmer 30-45 minutes, stirring occasionally. Serves 8.

Italian Wedding Soup

This soup got a two-thumbs up from Jud.  It makes a huge pot of soup, but I may end-up freezing some of it to take to Randel, Juanita, and Anthony when baby E is born at the end of April.  I would put this at the top of my soup list for 2011. It comes from Barefoot Contessa - Back to Basics



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/italian-wedding-soup

Ingredients:
For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
For the Soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock (I used stock in a box)
1/2 cup dry white wine (I didn't have any at the time, so didn't use it.) You didn't think I would go to the grocery store for 1/2 cup of white wine
1 cup small pasta such as tubetini or stars (I probably used 2 cups of salad macaroni)
1/4 cup minced fresh dill ( I used 1 teaspoon dried)
12 oz baby spinach, wash and trimmed
Directions:
Preheat oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1" meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.)  Bake 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery. Saute until softened, 5-6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs. Simmer 1 minute. Adjust seasonings. Stir in the fresh spinach. Cook until spinach is wilted, 1 min.  Ladle into bowls and sprinkle with extra Parmesan cheese.

Sausage, Kale, and White Bean Soup

I went the the farmer's market in Corvallis this week and bought two bunches of Kale knowing that I could find a good recipe.  I love the farmer's market in Corvallis.  Live music, great crafts, and local farmers selling their wares.  Can't get much better.  Recipe from Always Cooking up Something


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sausage-kale-and-white-bean-soup

Ingredients:
1 cup dry Navy beans
1 large bunch of Kale ( I used 2, but 1 would have been better)
1 Tablespoon olive oil
1 pound spicy link sausage of your choice
1 cup shallots
4 cups chicken broth
salt and pepper
1/2 teaspoon hot sauce (tabasco)

1. Place navy beans in large container of water and let stand overnight.  Next morning, drain the water and add 4 cups of water and cook the beans until tender.  Bring a separate pot of salted water to boil and add Kale.  Simmer 2 minutes. Drain and set aside to cool.  Heat olive oil over medium/high heat and brown sausage on both sides.  Remove from oil and cook shallots 3 minutes. Pour in a splash of chicken broth and deglaze the pan.  Return sausage to pot along with beans and their cooking liquids. Stir in chicken broth. Bring soup to a boil, reduce heat to low and simmer uncovered 15 minutes.  Add Kale and cook 4 minutes. Season with salt, pepper, and hot sauce.  Serve with a crusty bread or cheese toast.

One Big Pot of chicken and vegetable Stew

Jud and I have gotten in the habit of making a soup every week, especially in the winter. I brought my soup book from home so I could make some great soups while here in Oregon.  We gave this a 9, but upon eating it last night we decided that I 10 would be appropriate.  Maybe we were especially hungry.  As Linda Mason's grandaughter  McKenzie would say, "try it you'll like it."


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chicken-vegetable-stew
Ingredients:
1 tablespoon vegetable oil
1 large chicken (4-4.5 pounds), cut up (meaty parts only) I had some chicken breast that was already cooked, so I used that
1 3/5 cups chicken stock or broth
1/4 teaspoon dried marjoram
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1 teaspoon salt
freshly ground pepper to taste
2 carrots, cut in 1-inch slices
1 turnip, peeled and cut in 1-inch slices
1 small yellow onion, diced
3 whole cloves garlic, minced
2 medium new potatoes, peeled and cut in 1-inch pieces
8 oz medium mushrooms
1 cup peas, fresh or frozen
3 tablespoons all-purpose flour
1/2 cup water
chopped parsley for topping
1. In a large Dutch oven over medium-high heat, warm oil. Brown chicken in batches, about 5 minutes on each side.  Transfer chicken to a plate as it browns. Pour off excess grease. Return chicken to Dutch oven. If you use chicken already cooked, you will not do this first step.  You will just add the cooked chicken to the Dutch oven 
2. Add stock, marjoram, thyme, paprika, salt, pepper, carrots, turnip, onion, and garlic.  Reduce heat to low and simmer, covered, 20 minutes, stirring once. Add potatoes and mushrooms and stir. Continue to simmer, covered, 40 minutes longer. Stir in peas and cook, uncovered, until vegetables are tender and chicken is no longer pink in the center, about 10 minutes longer.
3. In a small bowl, mix flour with 1/2 cup water. I used chicken stock instead. Bring stew to a boil and add flour mixture. Cook, stirring constantly, until slightly thickened, about 2 minutes.  Serve in bowls and sprinkle with parsley.

Hungarian Goulash

This is a recipe that Chet Rawie gave me out of his soup book that I am borrowing here in Oregon.  I am going to print this how the recipe says and will put in italics the changes I made.  It has the flavor of chile, but I like the potatoes that are in this soup. 


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/hungarian-goulash

Ingredients:
4 strips of bacon, diced
1 cup minced onions
1 pound lean beef, cut into small cubes I used ground beef instead
1/2 teaspoon marjoram
1 1/2 teaspoons Hungarian paprika
1 teaspoon salt
1 teaspoon caraway seed
1/4 teaspoon black pepper
1 finely minced garlic clove
3 tablespoons tomato paste
6 cups rich beef stock
2 cups diced, cooked potatoes- Chet recommended to cook them in the soup and so I did
Saute' bacon and onion until onion is golden, stirring often. Push to side of pan. Raise heat, add meat, cook and stir to brown, adding more bacon fat if needed. Sprinkle with seasonings and garlic, cook and stir 3 minutes, and blend in tomato paste.
Add stock, mix, cover and bring to boil. Simmer 40 minutes or until meat is tender. Add potatoes, heat, adjust seasonings to taste and serve with an extra sprinkling of paprika.

Can also add cubed, cooked carrots, celery, and bell pepper. I did not add these.