Soups

Juan Diego Taco Soup - serve on Dec 9th Feast

2 ½ cups cooked red or black beans: 4 – 15oz. cans

½ cup cooked barley or ¼ cup uncooked

1 large, chopped onion

1 cup cooked brown rice – ¾ c uncooked

2 lbs. tomatoes, crushed or 3 – 15oz. cans tomato sauce or crushed tomatoes

4 – 6 cups water

3 – 4 T chili powder

1 ½ t cumin

2 t garlic powder, or 8 cloves fresh crushed garlic

3 lbs. ground beef, cooked and drained

(Add celery, carrots, corn, and onion)

Cook beef in large skillet. Add onion and crushed garlic. Add all ingredients to large pot. Bring to a boil. Reduce to simmer. Serve with grated cheese, sour cream, guacamole, corn chips, olives, etc. 

Preparation and cooking time:  approx. 2 hours

Cook’s notes:  I use canned beans and tomatoes. I don’t bother cooking the barley or rice first.  So, I must be careful to add a lot of water so that the soup doesn’t burn to the bottom.  You want to simmer on a VERY low heat, so it doesn’t stick to the bottom.  This isn’t a soup that does well simmering all day for this reason.  Adjust seasonings to your taste. 

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Sara's Tortellini Soup

1 lb. ground Italian sausage                                     

1 c chopped onion

2 minced garlic cloves                                

5 c beef broth

½ c water                                                                    

½ c dry red wine

2 c diced toms                                                           

1 c sliced carrots

½ tsp basil                                                                   

½ tsp oregano

8oz tomato sauce                                                     

1 ½ c sliced zucchini

8 oz tortellini                                                              

3 tbsp fresh parsley, chopped

1 green pepper, chopped                                        

Brown sausage and remove from pot. Sauté onion and garlic in drippings. Drain grease out if there is a lot. Put sausage back in the pot and add broth, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to boil and simmer 30 min. Add zucchini, tortellini, parsley and green pepper and simmer covered for 30 min. Top with parmesan.

Notes: Sometimes I omit the wine and just add in extra water. Pasta other than tortellini works great. If I am freezing the soup, I add in the zuch, pasta, parsley (sometimes I used dried) and green pepper and take it off the stove (i.e., do not simmer it for the second 30 min). I freeze it and then simmer for the last 30 min after defrosting. This helps the zuch and pasta from becoming too mushy.

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Ground turkey ball veggie soup

6 # ground turkey

4 onions

2 T cumin

4 T chili powder

2 T paprika

15 cloves garlic

2-gallon bags chicken broth

1 bag Costco corn

4 cups parsley for the soup, 2 cups chopped for the meat balls

1 can – c and carry green mild chilies

2 T chili paste dissolved first in water

1 large can pork and beans

10 grated carrots

3 heads celery chopped

20 small potatoes

7 red peppers chopped

1 large can crush tomatoes

3 soup boxes: red pepper tomatoes soup

1 box curry pumpkin soup

10 cups cooked barley

8 cups cooked black beans

8 cups or 2-gallon bags homemade chicken broth

6 smaller zucchinis chopped

6-8 cups lentils cookie

For meat balls:

Mix 6 # turkey meat

1 onion

2-3 cups parsley

Mix, roll into small balls; need not be perfectly formed. Bake on 350 while preparing the rest. We baked them on 3 large cookie sheets.

Sautéed veggies boil off beans and lentils and barley separately.

Dump all together except I drained the black beans. I DID use the liquid from everything else, barley, lentils, etc. for both liquid and nutrition.

Made 11-12 large gallon packed bags.

Salmon & Corn Chowder

3 T unsalted butter

2 med-size leeks, including tender green portion, cut into very thin julienne - or onion and celery

1 lg potato, peeled and cut into small dice

2 c broth

3 c milk

3 c heavy cream (I use a mix of coconut milk, roux)

1 lb. salmon fillet, skinned. rinsed, dried, and cut into small dice

1 c whole kernel corn, preferably white

Salt

fresh ground pepper

Melt butter in lg sauce pan over low heat. Add the leeks and cook, stirring

frequently, until very soft but not browned, about 8 min Add the potato the leeks and stir to coat with the butter. Pour in the stock

and simmer uncovered over low heat for 15 min. Add the milk and cream and simmer for 10 min more. Add the salmon, corn, and simmer just until the fish and corn are done, about 5 min. Season to taste with salt and pepper.

I add cooked or canned salmon

Serve

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Mexican Soup made 14 meals (is a bit condensed in freezer/add water when heating)

12 lb. ground turkey or beef (2 packs of Costco ground turkey)

8 onions, chopped

2-4 T cumin

6 cloves garlic, minced

1/2 cup lime juice (not this time)

6 large cans chicken broth

3-6cups cilantro or parsley, chopped

1 bag Costco corn

1 bag peas and carrots

1/3 can cash carry green chilies

2 large can puree or chopped toms

4 T chili powder

2 T chili paste dissolved

1 cup flour

2 large cans bean with bacon soup

Lots of o’ Barley bunch

4-6 grated carrot

3 T paprika

12 potatoes

Brown the meat, onion & garlic in the bottom of a huge stock pot (Add everything else into the soup

Country beef soup:

2 # beef soup bones such a short rib

8 cups water

2 cups beef stock

2 tsp. thyme

3 bay leaves

2 T oil

2 onions chopped

4 celeries chopped

2 cloves garlic chopped

2 cups toms chopped

2 t tomato paste

2 large carrots chopped

2 sweet potatoes chopped

2 parsnips chopped

2 cups cabbage chopped/shredded

2 cups turnips chopped

1 cup frozen edamame

1 cup butternut squash cubed.

In pot, put water, bones, stick, thyme, bay leaves. Boil for 2 hours.

Cool and strain, keep any meat from bones and return to broth.

Heat oil and sauté onions, celery and garlic till onions are translucent, about 8 min. add beef and broth, tomatoes, tom paste, carrots, and other vegies. Bring mixture to a boil. Simmer for 30 minutes.

Vegetarian Tortilla Soup- Prep Time: 20 m-Cook Time: 40 m-4 servings

Ingredients

• 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
• 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 large yellow or red onion, chopped
• 1 medium red bell pepper, chopped
• ¼ teaspoon fine salt, more to taste
• 4 cloves garlic, pressed or minced
• 2 teaspoons ground cumin
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• 4 cups (32 ounces) vegetable broth
• 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
• ¼ cup chopped fresh cilantro, divided
• 1 to 2 tablespoons lime juice, to taste
• Freshly ground black pepper, to taste
• Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

Instructions

1. If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
2. In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
3. Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
4. Add the beans and broth and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
5. In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
6. Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
7. Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro, and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

Nanas chicken soup

1 Washington grown chicken (3.5-4 lbs.)

4 carrots cut into 3-inch pieces

3 stalks celery in half

2 little boiling onions

1 clove garlic

1 parsnip- peeled

3 huge squirts ketchup

3 swigs from big salt container

Cut excess fat from chicken (not skin). Clean out insides. Add veggies and everything else to biggest soup pot. Pour water too top of pot. Bring to a boil then simmer 2.5 hours add more salt to taste. Let cool.

We do egg noodles on sides and add to soup bowls as needed. The next day when you heat it up skim fat of top first. After to bring it to a boil again we lift out the chicken onto a plate which we break off meat to add to soup bowls. This is how we do chicken soup. Enjoy.

Medicine Bomb Chicken Soup Tonja Dilly

This medicine in a bowl is crammed full of herbs and plants which are known for their healing properties. Although I enjoy eating everything (sans bones) to get the most out of the ingredients, straining the soup is an option.

Course Midday

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 16 servings (2 gallons total)

Calories 142kcal

Author Marta Rivera

Ingredients

• tablespoon extra-virgin olive oil
• white onions peeled and thinly sliced
• head garlic peeled and sliced
• ”-piece ginger peeled and cut into matchsticks
• ”-piece turmeric peeled and sliced into thin rounds
• stalks celery sliced thinly on a bias
• carrots peeled and sliced
• 5”-piece lemongrass bruised by smashing with the butt of a kitchen knife
• sprigs fresh rosemary
• sprigs fresh thyme
• tablespoon fresh oregano leaves chopped (or 1 tbsp of dried oregano)
• gallon water cold
• 1 3–4-pound chicken cut in serving pieces (8) or 1 whole, cut-up chicken (giblets discarded)
• tablespoons kosher salt
• teaspoons black pepper
• star anise pod

Instructions

1. In a very large stock pot or soup pot, heat the oil over med-high heat. Add the onions, garlic, and ginger, and allow to sweat for 3 minutes or until translucent.
2. Add the turmeric, celery, carrots, lemongrass, and the herbs and cook for 2 minutes.
3. Add the chicken to the pot, followed by the water, salt and pepper and finally, the star anise. Bring the water to a boil and reduce the heat to low.
4. Allow the soup to simmer on low for 1 hour.
5. Remove the soup from the stove and remove the chicken pieces from the soup. Shred the meat from the bones, discarding both the bones and the skin. Also discard the lemongrass, the star anise and the herbs' woody stems. See note. Adjust the seasoning, if needed, to your taste by adding more salt or pepper.
6. Ladle into bowls and serve while hot. The soup can be stored under refrigeration for up to one week or frozen for up to two months.

Chicken & Dumplings

Soup:

1 Tbsp Olive Oil

1 yellow onion, chopped

Celery, chopped

Thyme, dried and crumbled

Sage, dried, ground

Organic Chicken Broth

Shredded Chicken (optional)

Carrots, diced

Peas

Fresh Parsley, finely minced

Dumplings:

1 cup flour

2 Tbsp baking powder

½ tsp sugar

½ tsp salt

Milk

1 Tbsp fresh finely minced parsley

Sauté chopped onion and celery in large stock pot, on med heat, until onions are translucent. Add sage and thyme, to taste, approx. ¼ tsp each. Add chicken broth, chicken, carrots, and peas. Bring broth to a low boil, reduce heat to low and simmer for 10 minutes.

Dumplings: Sift dry ingredients together. Slowly add milk (approx. ½ c all-together), until thin enough to take up by rounded spoonful’s with a wet spoon.  Add parsley and mix through. Bring broth to a full rolling boil. Drop dumplings by teaspoonfuls*, one at a time, being sure to keep broth boiling.

If doing a large batch, make just a portion at a time, remove to a separate baking dish, and keep warm in the oven while you poach the rest of the dumplings.

To serve, place dumplings in soup bowls, ladle broth chicken and veggies over top and garnish with parsley.

*Note: dumplings will double in size once cooked. Size is personal preference. I prefer tiny dumplings, rolled into neat balls, my mom always made larger 3” + sized dumplings dropped from a tablespoon.

Crock pot curried chicken soup;
1 # chicken cut into pieces (thighs or breasts)

2 14 oz. cans chick broth

3 cups cauliflower chopped

4 carrots sliced

2 med pots peeled and cut into 1-inch cubes

1 onion chopped

1 Table sp curry powder

½ tsp. cumin

¼ tsp. crushed red pepper

2 cloves garlic

1 cans coconut milk

Mix all but coconut milk into the crock pot. Cover and cook on low for 8 hours or high for 4 hours.

Stir in coconut milk before serving.

Serve with hot rice and top with peanuts, cilantro, and /or coconut.

Split pea and turkey soup:

2 cups dried split peas

12 cups water or broth

4 bay leaves

Seat salt

1 T olive oil

1 large onion chopped

4 celery chopped

3 carrots chopped

2 cups broth

6 cups water

1 tsp. thyme

1 1 /2 cups turkey breast

Cover peas w/ water and 2 bay leaves and sea salt.

Boil, cook on med for 10 min. drain and set aside.

In pot, place oil and sauté onion, celery, and carrots. Sauté for 8 min till onion is translucent

Add chicken broth to 6 cups. Add 2 more bay leaves, peas and thyme, boil. Add turkey, reduce, and cover. Simmer for an hour till peas are soft. Stir every so often.

Remove bay leaf, season with sea salt and pepper (white pepper sounds good).

Cream of Carrot Soup

4-pound carrots

2 boxes chicken broth

1 cube tablespoons butter

2/3 cup flour

½ teaspoon salt

1/8 teaspoon cayenne pepper

4 cups 2% or whole milk

Put the carrots into a saucepan. Add the chicken broth. Bring to a boil, turn the heat down to med-low and cover saucepan. Cook carrots for 20 minutes or until they are very soft and break apart when pierced with the fork. Turn off heat and puree the carrots with the broth with hand blender or pour into a blender and then put back into pot. In another smaller saucepan melt butter over medium heat. Then stir in the flour. Cook butter and flour for 1 minute over low heat stirring constantly. Add butter mixture, salt, and cayenne to pureed carrots. Stir. Turn heat up to med-high and cook for 5 minutes, stir often. Add the half and half, heat soup up slowly, don’t let boil. Serve with sourdough bread or crackers.

Be careful on reheating, no boiling.

Black bean soup:

2 T oil

2 celery chopped

1 carrot chopped

2 purple onions chopped

1 red pepper chopped

1 green pepper chopped

2 cloves garlic chopped

1 tsp. cumin

1 tsp. oregano

1 tsp. basil chopped

1 tsp. chili powder

4 cups chicken or veggie broth

2 15 oz. cans black beans

1 15 oz. can dice tomatoes

1 cup corn

Seat salt and black pepper

Sauté in oil celery, carrot, onion, and peppers, about 8 min, add garlic and spices and sauté about 2 more min.

Add stock, beans and tomatoes, boil and reduce heat. Cover and simmer for 20 min. using a hand blender puree soup; add corn and season with salt and pepper.

Black bean soup

8 cups black beans

2 onions

4 cloves garlic

3 bay leaves

1 tsp. oregano/Italian seasoning

1 T mustard powder

1 T all-purpose seasoning

2 t cumin

12 cups water

1 tsp. cloves

½ bag corn

2 cups salsa

2 cans refried beans

1/3 cup wine

Soften /cook beans, add all except corn and salsa. When mixed, blend in blender a portion to thicken it. Add the corn and salsa.

Tuscan Bean Soup

1 cup navy bean

10 cups water

2 T oil

2 cups chopped leeks well rinsed

1 cup celery chopped

8 mushrooms chopped

4 cloves garlic chopped

2 carrots chopped

1 cup chopped white or red potatoes

3 cups mixture of greens like kale, Swiss chard and spinach

3 T tomato paste

2 T dried basil

1 T dried oregano

2 tsp. sage

½ tsp. salt

¼ tsp. red pepper flakes

2 T dry red wines

Boil off beans. Reserve 6 cups of liquid.

Sauté all veggies, for 7 minutes, add beans, reserved bean liquid, and rest of ingredients, simmer for 20 minutes.

HARVEST BISQUE:

1 # squash (butternut)

5 cups chicken stock

4 Tbsp. butter

4 Tables flour

1 tsp. curry powder

¾ cup half and half

1 T lime juice

½ tsp. salt

¼ tsp. white pepper

1 lime slice paper thin

Cube peeled squash and simmer in stock until tender. – About 15 min

Blend squash (after taking out of broth) in blender. Mix back into stock.

Melt butter, stir in flour and curry. Cook, till smooth, adds pureed squash mixture to pot, increase heat to med high till thickened slightly. Reduce heat and add half and half. Do not allow to boil after this point. Add lime juice, salt, and pepper. Ladle into serving bowls and garnish with lime wedge.

Hearty Squash Soup

Squash: Choose at least 2 mediums to large sized squashes, any variety, and cook as on previous page

1 medium onion chopped

1 leek sliced

2 red apples (Brae burn are great), cored and chopped

3 cloves of garlic

2-3 tablespoons of curry powder

1 cup soy or rice milk

4 cups of vegetable broth or water

Salt and black pepper to taste

After squash has cooled enough to touch, you can scoop out insides. Peeling skin off is optional. Sauté onions and leek over medium heat in olive oil until browned. Place half of the squash, half of the chopped apples, half of the garlic and curry powder, ½ cup soy milk and 2 cups veggie broth in food processor or powerful blender.  Mix until smooth. Transfer into cooking pot and blend the rest of the ingredients to same consistency. Heat and let simmer for 10 minutes. Add salt and black pepper to flavor. Serve hot.