Navy bean soup

This soup tastes and looks like it cooked all day but really it is on the table in about 30 minutes with the help of canned (or jarred) navy beans.  Similar in ingredients to split pea soup I often make them at the same time since some people in our house don't like "green soup".  This one freezes great too!

Navy Bean and Ham Soup

Ingredients
2 Tbsp olive oil
1 medium onion - chopped (about 1 cup)
3 carrots - chopped (about 1 cup)
3 celery stalks - chopped (about 1 cup)
4 cups chicken stock
3 14 oz cans of navy beans - drained and rinsed and one can mashed
2 cups chopped ham
1 Tbsp granulated garlic
Salt and pepper

Heat oil in a heavy bottomed pan over medium heat then add in onion, carrot and celery and saute until softened.  About 5-7 minutes.
While the vegetables are cooking - drain and rinse the beans.  Empty one can into a bowl and mash fully using a fork or potato masher.  This helps to thicken the soup and give it the "cooked all day taste".
Carefully pour stock into the vegetable mixture, then add beans and mashed beans, ham, garlic, salt and pepper.
Allow to come to a boil and lower heat to a simmer.  Simmer for 20 minutes until slightly thickened.

Enjoy!

Split pea soup

Without a doubt this soup is my husbands favorite.  Whenever we have ham I make a big batch of split pea soup with the left over bone.  It also freezes beautifully so feel free to double the recipe, you don't need to add another bone just toss in some extra ham.

Split Pea Soup with Ham

Ingredients-
1 pound dried split peas
1 meaty ham bone - or 2 ham hocks
6 cups chicken stock
1 large onion chopped (about 1 1/2 cups)
4 carrots chopped (about 1 1/2 cups)
4 celery stalks chopped (about 1 1/2 cups)
2 Tbsp granulated garlic
1 Tbsp marjoram
Salt to taste
Fresh ground pepper

Place ham bone, split peas and chicken stock in a large pot and bring to a slow boil.  Cover and reduce heat to simmer for 1 hour.
Remove ham bone from broth and add in vegetables, garlic and marjoram.  Pull meat from the bone, chop if needed and add back to the pot. 
Bring back up to a simmer and cook for 1 hour, adding water if needed in 1/2 cup portions.
Taste and add salt if needed.
Serve pipping hot and top with ground pepper.

Enjoy!

St. Patrick's Day Corned Beef and Cabbage and Left-over soup

St. Patrick's Day Corned Beef and Cabbage (Makes 4 servings)

1- 3-4 pound corned beef brisket
Water
2 1/2 pounds yukon gold potatoes
1- Head of green cabbage
4-5 carrots

Believe it or not - thats it.  Now for some finessing.

Get a BIG POT, you want something that everything will fit in.
Place the brisket in the bottom of the pot and add water to cover by 2 inches.
Bring to a boil then lower heat to a simmer.  Simmer for 2 1/2 hours, adding water if necessary to keep it covered.
While brisket is cooking, quarter the potatoes, slice the carrots into 4 inch pieces and quarter the cabbage.
Once the brisket has cooked for 2 1/2 hours place the cabbage on top of the brisket, then the carrots on top of the cabbage and lastly the potatoes.  Add just enough water so everyone is covered.  Continue cooking on a simmer for 30 minutes.  Check to make sure cabbage is cooked if it is still too firm let it go another 10 minutes.
Remove potatoes, carrots and cabbage to a large serving platter and cover with foil.  Remove brisket and let sit for 5 minutes before slicing against the meat grain in 1/4 inch thick slices.

Enjoy this Irish classic anytime.  The best part?  Leftovers! 
Corned beef makes a great sandwich, hash or soup. 

Left-over Corned Beef and Cabbage soup-
1 medium onion - diced
2 stalks celery - diced
1 Tbsp butter
3 cups beef stock or broth
3/4 cup quick cooking barley
1/2 pound corned beef - cut into strips
3-4 left over potatoes - chopped
2 left over carrots - chopped
1/4 head left over green cabbage - chopped

Saute onion and celery in butter until softened.  Add beef stock, 2 cups water, and barley.  Cover and bring to a boil.  Uncover reduce heat to medium low and simmer until barley is tender.  About 15 minutes.  Gently stir in corned beef, potatoes, carrots and cabbage.  Continue cooking 10 minutes.  Serve pipping hot. 

Enjoy!

Onion soup

Ok I wont lie to you, this is not a soup you toss together for a quick weeknight meal.  However... after a bit of prep you can have this on the table in 20 minutes.  Caramelizing the onions takes about 45-50 minutes but it is worth the effort.  I like to do 3-4 batches of onions in a huge pot then divide and freeze.  When you are ready to make your pot of soup simply defrost the onions add the rest of the ingredients and simmer for 20 minutes.  If you want to cook in the crock pot add caramelized onions with additional ingredients and cook on low for 4-6 hours.  As for the toppings, that is personal taste, if you don't like the bread and cheese by all means leave it out the rich broth and onions are plenty delicious on their own.

Ingredients- (Makes 4 servings)
2 Tbsp butter
2 Tbsp olive oil
5 cups sliced onions - About 3 pounds
1 tsp dried thyme
3 Tbsp sherry wine
4 cups beef stock
4 slices french bread
4-8 slices Gruyere or Swiss cheese

In a large heavy pot melt butter with olive oil over medium heat.  Add in sliced onions cook until they just start to brown, about 6-8 minutes stirring often.  Once they are starting to brown reduce heat to low cover pot, continue cooking stirring every 5 minutes until onions develop a deep rich brown color.  About 40 minutes.  Add in thyme and deglaze pan with sherry.
If you are going to freeze your onions stop cooking now.  Otherwise -
Add in beef stock bring to a boil then lower heat and simmer over medium-low heat for 20 minutes.
Ladle broth and onions into oven proof bowls then top each soup with a piece of bread and 1-2 slices or cheese.  Place 2 inches under broiler until cheese melts.
Serve with a simple salad.

Enjoy!

Potato leek soup with white cheddar cheese

Quick and easy this soup is perfect for a cold day.  Be sure to wash your leeks well before using, you can rinse them in running water or soak them in cool water to get the sand out.  You wont believe this creamy soup is ready in less than 30 minutes and only 1 pot to clean!

3 large leeks - white and light green parts only, sliced thinly
2 Tbsp butter
1 Tbsp olive oil
4 garlic cloves - chopped
4 cups chicken broth
2 1/2 pounds potatoes -cut into 1/2 inch dice (I used russets but Yukon golds would work good too)
1 1/2 tsp salt
1 tsp pepper
10 ounces sharp white cheddar cheese - cubed
1 cup milk or half and half

Saute leeks in oil and butter for 3 minutes, add garlic and allow to cook for 2 more minutes.  Add in potatoes and cook stirring frequently for 3 minutes.  Add broth, salt and pepper and bring to a low boil.  Simmer for 20 minutes until the potatoes are tender. Using a potato masher mash the potatoes in the pot to desired consistency.  Mash all for a creamier soup or leave some chunks if you like a chunkier soup.  Add in cheese and allow to melt then add the milk.  Check seasonings and adjust if needed.
Serve hot with crusty bread or a simple salad.

Enjoy!

Baked potato soup

 So I found myself in a cooking funk lately.  You know what I mean, I have been cooking the same things over and over because I am uninspired and they are easy.  Starting 2 weeks ago I challenged myself to cook 4 new recipes a week to help me get back into a good routine of trying new things.  I am happy to say it is paying off!  I am happy to plan, shop and cook because I am looking forward to new yummy dished coming out of the kitchen.
I will post last weeks meal plan and recipes will be coming up shortly.  In the mean time cozy up with a bowl of this amazing soup.  It is thick and creamy and so filling you wont need anything with it.  It reheated perfectly also so make some extra for lunch.



Loaded Baked Potato Soup (Makes 4-6 servings)
2 1/2 pounds baking potatoes (I used half of a 5 pound bag of small russets)
12 ounces sliced bacon
2 Tbsp butter
1 small onion - chopped fine
2 Tbsp flour (I used white whole wheat but AP is fine as well)
4 cups milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
1/4 - 1/2 tsp cayenne pepper
3 cups shredded white cheddar cheese
4-6 scallions - sliced
6 tsp sour cream

Heat oven to 400.  Pierce potatoes a few times with a knife and bake for 50-60 minutes until tender.
Allow to cool then scoop flesh into a bowl and mash.
(I baked the potatoes at lunch time when I was already using the oven then covered them with foil until I was ready to use them for dinner.  It worked out great and saved me from heating the oven twice in one day.  You could easily do them in the microwave as well to save time.)

In a large skillet cook bacon until crisp and remove onto paper towels to drain.  Reserve 2 Tbsp of the rendered fat.  Once cooled break into small pieces.

In a large pot or dutch oven add reserved fat and butter a heat over medium heat.  Add the onion and cook for 3 minutes; sprinkle with flour and cook 1 minute.  Whisk in milk then add salt, pepper, nutmeg and cayenne.  Add in mashed potatoes and bring up to a simmer.  Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.  Stir in 2 cups of the cheese, half of the bacon and     half of the scallions.

To serve ladle hot soup into bowls and top each with cheese, bacon, scallions and a dollop of sour cream.

Enjoy!!

Tortellini soup

This recipe was given to me by my dear friend Heather, I changed it only a little to include more vegetables.  Not only do the veggies add nutritional value but it stretches the recipe as well.  By all means fell free to omit them but I think they are a great addition.

Ingredients

1 pound bulk italian sausage (or links with casing removed)

2 garlic cloves - minced

1 large onion - diced

1 zucchini - chopped

1 yellow squash - chopped

2 carrots - diced

2 - 15oz cans of diced tomatoes

1 - 15oz can of tomato sauce

2 Tbsp fresh oregano (or 1 Tbsp dried)

2 cups of chicken or beef stock

2 cups water

salt and pepper

Package of fresh tortellini

Parmesan cheese

In a large heavy bottomed stock pot or french oven brown sausage in 2 tsp olive oil breaking it up as it cooks.  When it is half browned add in the garlic, onion, zucchini, squash and carrots.  Continue cooking over medium heat until sausage is fully brown and vegetables have softened a bit.

Add tomatoes, oregano stock and water.  Cover and simmer for 15 minutes.

Add tortellini and cook until tender.

Serve pipping hot with parmesan cheese to top

With just some garlic bread this is a wonderfully hearty meal that tastes much like a pot of pizza!

Enjoy!

Need a french oven?  These from Le Creuset are my favorite!

Chicken soup with lemon

A dash of lemon juice can really bring chicken soup to a new level.  By giving the vegetables and chicken a little pre-cook and using pre-made stock or broth this delicious and hearty soup comes together in just under 30 minutes.

Ingredients
1 Boneless skinless chicken breast - cut into chunks
2 large carrots - sliced
2 medium celery stalks - chopped
1 small onion - chopped
1 Tbsp olive oil
Quart of chicken stock
2 cups egg noodles
1 lemon - Juiced

In a stock pot heat olive oil over medium heat.  Add carrots, celery and onion and saute for 3-4 minutes.  Add chicken and continue to cook over medium heat for 3-4 minutes until chicken is about half way cooked.  Add chicken stock and bring to a simmer.  Add in noodles and simmer about 8-10 minutes until noodles are done, vegetables are tender and chicken is cooked through.
Remove from heat and add in the lemon juice.  Serve immediately with crusty bread.

This soup freezes well.