Soup Lady, "Cooking from the Heart"

Cream of Potato Soup

I had some potatoes at home so Jamie and I put together a quick potato soup for dinner...Hearty, healthy, satisfying...

Bean Soup

I love ham with a bone.  It is the essence for incredible bean soup.  Yummy!!!

Chicken Soup for the Soul

Patty has been under the weather.  Jamie had a great idea to bring some home made Chicken Soup for her.  There is nothing like chicken soup when you don't feel well.  Hope you feel better, my sister.

Ready for delivery...

Mmm...Mmm...Good. Chicken Rice Soup

I made chicken rice soup from the stock I made yesterday.  Mmm.mmm...good!

 
 

Healthy Eating - Vegetable Beef Soup

Trader Joe's has this awesome  mix of chopped veggies.  Carrots, celery, brocolli, cabbage, radishes that are pefect for this soup.  This is a made up recipe that I came up with one day.  It is now one of my favorite soups.

First, brown ground beef or turkey.  Add in onions, garlic, celery, carrots and saute with the meat until the veggies are soft.

Then, take one box of beef stock and add it to a soup pot.  Add the browned meat with sauteed veggies.  Add the Trader Joe's mixed veggie concoction.  Add one can of petite cut tomatoes.  Add one package of Lipton Onion Soup mix.  Heat together.  Try this, you will like it.

 

Healthy Eating - Minestrone Soup

I love soups for so many reasons.  They make veggies taste great.  It is a way to use your fresh veggies at the end of the week.  They are easy to heat up for lunch or dinner.  The Minestrone Soup featured was based on Giada's Winter Minestrone recipe found on Food Network.  I made some modifications, of course.  Instead of swiss chard I used spinach.  I did not use the pancetta since I tried to keep it low fat.  I did not use a potato - instead I added pasta.  Topped off with some shreds of parmesan.  So good~~~~

 

Roasted Tomato Soup

I love soup, hence the name Soup Lady.  It is a great way to get your veggies and feel like you are not being deprived.  Different ingredients, techniques and add a richness to veggies you don't get from just steaming them.  While this may be healthier, it is not as appetizing or as enticing to me.  I found this recipe on the Food Network and was demonstrated by Tyler.  He is my new favorite chef, I love his technique and recipes.

Ingredients:

2 1/2 pounds fresh tomatoes (mix of fresh, heirlooms, cherry, vine and plum)

6 cloves of garlic, peeled

2 small yellow onions, sliced

1/2 cups extra virgin olive oil

Salt and pepper to taste

1 quart chicken stock

1 tablespoon Italian Seasoning blend (I like Litehouse)

1 tablespoon sugar

3/4 cup heavy cream

Directions:

Preheat oven to 450.

Wash, core and cut the tomatoes into halves.  Spread the tomatoes, garlic and onions onto a baking tray.  Drizzle with the 1/2 cups of olive oil.  Salt and pepper to taste.  Roast for 20 to 30 minutes or until caramelized.

Remove roasted tomatoes from the oven and transfer to a large stock pot.  Add 3/4 of the chicken stock, seasoning and sugar and butter.  Bring to a boil, reduce heat and simmer for 15 to 20 minutes.. 

Remove from heat and blend in your blender or you can use an immersion blender if you have one.  Return soup to low heat, add cream and adjust consistency with the remaining chicken stock, if necessary.  Season to taste.

Tortilla Soup

The BEST Tortilla Soup I have ever tasted is in a little Mexican Restaurant in Moreno Valley called the Green Onion.  I like it because it is more brothy rather than in a rich tomato base.  I have tried to recreate this masterpiece.  Not exactly right, but close enough.

Ingredients:

• 1 large onion, diced
• 2 stalks celery, diced
• 1 - 2 carrots, diced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 bag of frozen chicken tenderloins, boiled (or cooked on the bone until done)
• 1 small can of chicken broth
• 1 large box of chicken broth
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 jalapeno, minced (or to taste)
• 2 - 3 tomatoes, diced
• 1/4 cup fresh cilantro leaves
• 1 avocado
• Tortilla chips
• Grated cheese

Directions:

Boil chicken in water and one can of small chicken broth until done.  Cool.  Cut into chunks.  Set aside.

In a stock pot heat olive oil.  Add onion, celery and carrot and add salt, pepper, oregano and cumin.  Cook until tender.   Add garlic, jalapeno and tomatoes and add salt and pepper.  Saute for 2 minutes.  Add big box of chicken stock.  Add reserved chicken.  Add cilantro leaves.  Cook until flavors blend.  When ready to serve top with avocado, tortilla chips and cheese.

Cream of Celery Soup

This is the soup that started it all...where the Soup Lady nickname came into being.  Once again, great way to get a pot of veggies to assemble into creamy soupy goodness.

Hope you enjoy this recipe.

Ingredients:

2 cups chopped celery, divided

2 cups chopped carrots, divided

4 tablespoons butter

2 cups onions, diced

3 tablespoons flour

6 cups hot vegetable broth, divided

Salt and pepper to taste

1 cup heavy cream

Directions:

In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve topped with a little cheese and something crunchy.

Note: Remember, the photographer is on vacation in Costa Rica.  This shot was done by the chef and it not nearly as professional, but, you get the idea.

Chef Modification: I am trying to watch my calories so I made this batch without the cream.  Still delish and flavorful.  Creamy goodness comes from the flour/butter blend.  You can split the mixture and try it both ways to see which you prefer.

Credit: Food Network recipe

 

Split Pea Soup

Growing up, Jamie was part of a yours, mine and ours family - 8 kids total!  With such a BIG family his step mom Elaine would prepare the same meals each week.  One of the meals was split pea soup.  When I met Jamie he did NOT like split pea soup.

Well, I LOVE split pea soup.  Have I mentioned I don't love veggies?  That is why I love soup.  I can hide a ton of veggies that cook up into blended goodness - broth, veggies, meat.  YUM! 

Now, how to get my split pea hating hubby to like split pea soup...hmmmm...I decided to just make it.  He tried it.  He liked it.  YEAH!!!!  I THINK it is because he LOVES me.  Smile!

Here is the recipe...

Ingredients:

3 ham hocks

1 small onion, chopped

2-3 stalks of celery

1 large carrot, chopped

2 cloves garlic, minced

4 cans - 10 1/2 ounces each chicken broth

1 1/2 cups split peas

2 bay leaves

1 teaspoon thyme

Directions:

Saute celery, carrot, onion and garlic until soft in a stock pot.  Add chicken broth. Stir in split peas, bay leaves and thyme into pot.  Stir.  Bring to a boil.  Reduce heat and cover, for about one hour or until the peas are soft.  Pull the meat off the ham hocks and put back in the soup.  Hearty, flavorful and healthy.

Note: 

I sometimes add the ingredients in a crock pot and cook all day.  When I get home from work all I have to do is scoop this in a bowl and eat.  House smells great when you get home.  Try this on a rainy day. 

Kitchen Commentary 

Photographer:  "It is hard to make pea soup look good".

Chef:  "Yeah, I know, but it tastes good.  Now, get in there and do your magic."

Photographer:  (Running around looking for props. Shoots photo and returns to chef).  "How's this"?

Chef: Magic!!!!