Tomato and Asparagus Soup with White Beans

This is a tangy and rich soup that will use up some of those tomatoes you canned. You can make it vegan by using veggie stock. It’s an easy soup to whip up from common pantry items.

28 oz canned tomatoes, diced or crushed
28 oz stock, veggie or chicken
1/2 cup red wine
1 yellow onion, chopped
3 TB olive oil
1 1/2 C cooked white beans, drained and rinsed
1 stalk asparagus, cut into bite sized pieces

Place all the ingredients in a stock pot and bring to a simmer. Simmer 20 minutes until veggies are tender and beans are flavored with broth. Serve as is or sprinkle on some cheese!


Chicken and Rice Soup

Hail to the chicken carcass! I roast a chicken now and then. We actually prefer to use the meat for salads and sandwiches then make soup rather than eat it roasted with traditional sides. Poultry cooked on the bone has a richer flavor. And since these chickens worked hard to grow tasty, I feel obligated to cook them to their tastiest.

Place chicken carcass in a large (8 qt) stock pot and fill with filtered water 2 inches shy of covering the chicken. Put the lid on and set to simmer for about an hour. You can also do this in your crock pot for 3+ hours.

Once broth has reached a rich color, remove bones, leaving behind chicken bits. Add to your pot:

2 onions, chopped

1 stalk celery, cleaned and chopped (I include the leaves)

1 lb carrots, peeled and sliced

3 TB butter (Since there was no skin, the extra fat makes a world of difference to the flavor)

4 cloves garlic

3 bay leaves

2 TB thyme

1 tsp celery seed

2 1/2 Cups rice

Bring to a boil then simmer for 30 minutes. Or, in a crock pot, let soup cook on low for up to 5 hours.

Add salt and pepper to taste before serving.

Turkey Chowder

I’m on a mission to keep your family from saying “Turkey again! Ewww!” so you can eat up all your food, waste less, be greener, and impress them with your versatility and kitchen prowess.

Soup base:
1 Turkey carcass, meat trimmed
3 bay leaves
3 cloves garlic left whole

Cover carcass ¾ of the way with water (about 8 cups). Boil this (right in the roasting pan if you’ve got a nice one) covered until liquid is cloudy and carcass is falling apart, about 1 hour. Remove carcass, bay leaves, and garlic cloves. Separate out 4 cups of soup base for future deliciousness. It freezes well. Little floating bits of meat should stay in the pot. You can also make this in your crock pot. Allow soup based to simmer for about 2 hours.

Add to the pot:
2 cups left over corn
2 cups left over white potatoes (au gratin, mashed, hash browns, or how ever your family prepared them)
½ cup diced celery
½ cup left over carrots
¼ cup diced onion
2 cups left over turkey, shredded
1 TB Cajun seasoning
Salt and pepper to taste.

Depending on the thickness you prefer, you may need to add back more of the soup base.
Bring to a boil then simmer 20 minutes or until celery is tender. Awesome served with cheddar croutons.

Slice left over rolls or bread into ½ inch rounds. Top with shredded cheddar and bake at 375 degrees while the soup is simmering. Croutons are ready when cheese is bubbly, bread is crispy brown.

Broccoli Cheddar Soup

This is a simple and quick soup that is creamy and thick and totally gluten-free! Also, try it as a make-ahead, freeze, and reheat dish for holiday entertaining.

Veggies should always look this good

In a large stock pot make a blonde roux from

2 TB butter

3 TB rice flour

Whisk over medium heat just until the butter is fully melted. Add in

3+ cloves garlic
1 TB thyme
Drizzle in


2 Cups skim milk


While whisking constantly. When mixture comes to a bubble add


2 Cups water or veggie broth
4 oz Cream Cheese
20 oz broccoli bits, fresh or frozen


Stir to combine ingredients as cheese melts. Bring just below a simmer to avoid scalding the soup. Add salt and pepper to taste and serve.

Fish Stew

I like bouillabaisse, but it’s time consuming. And I don’t do time consuming. I do fish stew.

Get out the big stock pot: 8 qts or more. Get your saute on:

1 Cup WASHED and slivered leeks

1 spanish onion, diced

2 TB olive oil

4 bay leaves

1 TB dry basil

1/2 Cup diced carrot

When the onion carmelizes ADD:                                    

28 oz quality canned diced tomatoes

1/2 an orange rind (keep it in tact so you can remove it later)

4 Cups fish, chicken, or veggie stock

12 oz haddock

Stir and break up haddock. Simmer 30 minutes. Stir occasionally.

Before serving ADD:

1 lb cleaned scallops (frozen are fine)

1 lb peeled and deveined shrimp (frozen are fine)

Bring back to a boil for 5 minutes.  Fish out orange peel and bay leaves. Serve with bread, grated parm, lemon wedges, or croutons.

Published in: on October 17, 2009 at 10:15 am  Leave a Comment  
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Potato Leek Soup

This is a creamy soup that is as easy as it is filling. The Yukon Gold potatoes have a smooth buttery flavor that make this soup a winner. It makes a delicious crock pot meal as well. This soup can easily be made vegan with the use of a quality butter substitute.

Soup with red pepper sauce and gluten-free cheese

Soup with red pepper sauce and gluten-free cheese

2 lbs Yukon Gold potatoes, washed and diced. I leave the skins on. Peeling is fine too.
2 Leeks, washed well! and sliced thin
8 Cups stock (use vegetable stock for vegetarian or vegan versions)
2 tsp thyme
3 TB butter

Place leeks, butter, and thyme in 8 qt stock pot and allow to brown while you dice potatoes. Stir occasionally. Allow leeks to cook down for about 7-10 minutes or how ever long it takes you to dice all the potatoes. Deglaze the stock pot with stock.

If you are going to make this in a crock pot, transfer to crock and add potatoes. Cover and let cook on low for at least 6 hours.

On the stove top, stir in potatoes. Cover and let simmer about 30 minutes on medium low, until potatoes are cooked through and begin to fall apart.

Before serving, mash soup with potato masher or whip with immersion blender. I mash lightly, leaving plenty of hearty chunks behind.

Serve with cheese or sour cream, red pepper aioli, pesto, or croutons.

EASY Tomato Bisque

My favorite comfort food! This is a great quick soup you can make from all the tomatoes you canned this year. I use a ton of basil from my ever-growing basil plant that doesn’t know the season has ended.


28 oz can of diced tomatoes

28 oz can of crushed tomatoes

8 oz cream cheese

1 cube salt-free herb bouillon

1/2 cup water

2 tsp dried thyme

salt and pepper to taste

handfuls of chopped fresh basil

Put all of the ingredients in a large stock pot reserving half of the chopped basil. Cover and simmer, stirring occasionally until cream cheese is uniformly melted through. I let this soup simmer 15-20 minutes. Add the remaining basil and stir through. The basil will turn bright green and look lovely in this soup. Serve!

This can also be placed in a crock pot with an additional 1/2 cup of water. Set to low and let simmer for no more than 3 hours.

Spicy Chicken Gumbo

The word “gumbo” is said to be derived from a term for okra. If you have picky eaters (like I do) this recipe can be made okra free. I personally think okra is wonderful. This recipe makes a good base for customized gumbo, including vegan gumbo**, so go ahead and add in sausage, shrimp, or crawfish– whatever your family likes. But careful! This is a never-ending pot of gumbo. Ideal for pot lucks and parties and a great way to serve up all those tomatoes you canned this year.

Gumbo Over Rice

Gumbo Over Rice

1 1/2 lbs chicken thighs or breast meat

2 Cups chopped celery

1 large purple onion

2 Cups chopped carrots

8 oz mushrooms rough chopped

5 cloves garlic

28 oz canned diced tomatoes

14 oz can fire roasted crushed tomatoes (Muir Glen)

28 oz water

2 salt-free herb bouillon cubes

2 TB thyme

3 TB butter (or butter substitute for vegan version)

2 TB red wine vinegar

2 TB creole seasoning

2 TB paprika

1 TB black pepper

hot sauce to taste

Optional stir-ins: 1 cup fresh or frozen corn, 2 cups okra slices, 1 lb shell fish or sausage slices

Place chicken in large stock pot with 10 oz water. Cover and simmer while you chop the veggies. Remove chicken from pot and add everything else: veggies, garlic, dry spices, bouillon cubes, tomatoes, vinegar, and water. Stir well to combine. Cover. Chop cooked chicken and return to pot. Cover. Simmer for 30 minutes or more. Serve over rice.

If adding sausage, add with veggies. If adding fish of any kind, add in the last 10 minutes of cooking. Add optional veggies with veggies.

**This makes a hearty vegan gumbo by omitting the chicken and replacing it with 14 oz of chick peas and another 8 oz of mushrooms. 3-4 TB of nutritional yeast will give depth to the broth.

White Bean & Kale Soup

I use the all beef uncured chorrizo for this soup that I find at the farmer’s market. It crumbles apart beautifully, and releases all it’s fatty goodness.  Make sure you wash the kale really well. Sand kind of ruins the soup. 😉

1/2 Cup chorrizo sausage

1 bunch of kale washed well, ribs removed (save for doggie stew!), and well chopped

2 cans white beans, drained and rinsed

1 tsp ground rosemary

2 tsp ground cumin

1 tsp oregano

1 tsp thyme

32 oz chicken or veggie stock

2 Cups water

Render sausage. If using vegetarian sausage, dice is fine and add a little evoo. Saute chopped kale in the rendered sausage until soft and dark, about 12 minutes. Stir in herbs and spices. Stir in water and beans. Simmer uncovered 10 minutes. Add stock and cover. Simmer 30 minutes.

Sprinkle with parmesan or romano cheese to serve.

Published in: on September 20, 2009 at 10:18 am  Leave a Comment  
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