kitchen sink soup

source: jen hatmaker

this is my new favorite soup. by itself, the soup is good, but as with many others, what makes it are the toppings. one thing i love about this recipe is how you can use whatever you have on-hand. it's great for using up wilting, almost-gone-bad veggies and pantry items, which is why i call it kitchen sink soup. i always have enough ingredients to make this soup, so it's become a fall/winter staple. it's also quick to make, so it's good for those weekday nights when you're out of energy, out of ideas, & nearly out of food.


2 tablespoons olive oil
3-4 cups coarsely chopped vegetables
{my favorite combo is 3 stalks celery, 3 large carrots, & 1 red pepper. i've also used turnip & mushrooms.}
1/2 cup diced onions 
{time-saving tip: buy already diced onions from the freezer section & use them directly from the freezer.}
3-4 cloves garlic, minced
{time-saving tip: buy already minced garlic packed in oil.}
3-4 cans beans, any variety, undrained
{i prefer to use all black beans & recommend using at least 1 can black beans with whatever else you may like.}
2-4 cups unsalted vegetable stock


toppings:
- shaved parmesan
{do not skimp on this! trust me! buy a good block of parmesan from the nice cheese section & use a vegetable peeler to shave pieces for topping.}
- olive oil
- balsamic vinegar
- coarse salt


1. in a soup pot {i use an enameled cast iron dutch oven}, heat olive oil over medium-high heat. add chopped veggies & onions. let cook 2-3 minutes until onions start to tender. add garlic & cook additional 30 seconds, stirring.

2. add beans. add enough stock to just cover veggies & beans. reduce heat to medium-low. cover & let simmer for 20-30 minutes, until veggies are soft enough to be easily pierced with a fork.

3. remove pot from heat. blend soup until smooth. {you can use an immersion blender, making this a one-pot wonder, or you can transfer it in batches to a blender or food processor.}


serve in bowls topped with shaved parmesan, a drizzle of olive oil & balsamic vinegar, & a good sprinkle of coarse salt. {a slice of nice rustic bread is a great addition, too.} and viola! the ordinary is raised to extraordinary!

bean & bacon soup

source: the tasty kitchen {modified}

this is a hearty & rustic soup, & it's super easy to make. we paired it with buttermilk cornbread -- yum-O!

1/2 pound bacon
2 tablespoons butter
1 bay leaf
1 onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1/2 cup white wine
3 cans {15 ounces} navy beans, drained & rinsed
1 tablespoon italian seasoning
salt & pepper
4 cups chicken stock
green onions, chopped {optional}


1. cook the bacon until crispy, & crumble. reserve 2 tablespoons bacon grease.

2. add bacon grease & butter to a soup pot over medium-high heat. once the butter is melted, add the onion, carrots, celery, & garlic. cook until onion & celery are soft & the garlic is fragrant, about 5 minutes.

3. add the white wine, & let simmer for 3-5 minutes.

4. add the beans, italian seasoning, salt, & pepper. use the back of your spoon or a potato masher to mash some of the beans up. {this helps the soup thicken.}

5. add chicken stock, & bring to a boil. reduce heat, & let simmer for 30-45 minutes, until thickened.

6. add the bacon at the end. garnish with green onions, if desired.

5-6 servings

gazpacho

source: martha stewart


gazpacho has become a generic term for chilled vegetable soup, but traditionally it is spanish cuisine, especially popular in the southern region of andalusia. it is made with a base of tomato & bread along with other raw vegetables, & it is usually served cold in the summer months. it's a great dish to use up that bumper crop of tomatoes from the garden & day-old/stale bread. i absolutely love it!

2 cups cubed, crustless, day-old bread
2 cloves garlic {optional to boil it for 3 minutes to take away raw flavor}
2 pounds tomatoes, seeded {cut the top off & squeeze the seeds/guts into the trash}
4"piece cucumber, peeled & seeded
1" slice green bell pepper
2 teaspoons red wine vinegar
1 teaspoon sherry vinegar
1/2 cup olive oil
1 cup cold water {plus more for soaking}
salt & pepper


1. in a mixing bowl, soak the bread cubes in cold water for 15 minutes.

2. squeeze excess water from the bread & transfer to a blender or food processor.

3. add garlic, tomatoes, cucumber, bell pepper, vinegars, & 2 teaspoons salt. puree until smooth.

4. still on low speed, add oil slowly through pour spout. blend in cold water. season with salt & pepper.

5. refrigerate for 3+ hours.

serve with a drizzle of olive oil & topped with homemade croutons.

6 servings | 6 points+ each

shrimp & corn chowder

source: real simple | february 2010

i've made some modifications to meet our likes & dislikes...

2 tablespoons butter {or olive oil}
2 leeks {white & light green parts}, chopped
2 cloves garlic, finely chopped
salt & pepper
2 tablespoons flour
1/2 cup dry white wine
8 ounces clam juice
1 cup milk {2%}
1 cup half-n-half
1 pound potatoes, peeled & chopped into 1/2" pieces
1 teaspoon sage

1 teaspoon thyme
1 pound shrimp, cooked & deveined

1 can corn 
2 tablespoons lemon juice


1. in a soup pot over medium heat, melt butter, then add leeks & garlic.  season with salt & pepper, & cook 4-5 minutes.

2. add wine & cook until reduced.

3. stir in flour & cook a couple minutes to create a roux.

4. add clam juice, milk, potatoes, & herbs.  bring to a boil.  reduce heat & simmer, stirring occasionally, for 12 minutes.

5. add shrimp, corn, & lemon juice.  cook until the potatoes are tender, another 3-5 minutes.

serve with a crusty bread!

chicken tortilla soup

source: danae original {sorta}

there is this amazing mexican restaurant in raleigh that serves the best chicken tortilla soup i've ever eaten - dos taquitos.  most of their menu offerings are very unique & not at all like the usual mexican restaurant in america.  all my friends that have travelled to mexico say it reminds them of the authentic cuisine of that country.

i made this recipe up based on my memory of the dos taquito soup.  i made a couple of ingredient additions {the cinnamon & honey} inspired by a rachael ray recipe for ancho chicken tortilla soup.

1 can corn, drained & dried
2 tablespoons olive oil
1/2 sweet onion, finely chopped
3-4 cloves garlic, finely chopped
1 chipotle pepper, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon cinnamon
1 bottle mexican beer {i used modelo negra}
1 can diced fire-roasted tomatoes
1 tablespoon honey
2 chicken breasts, cooked & shredded {i boil them for 20-30 minutes & let them cool}
2 cups chicken stock
juice of 1 lime
salt & pepper


toppings:
- corn tortillas, cut into strips & baked till crisp
- oaxaca cheese, cubed {fresh mozzarella can be substituted}
- avocado, diced
- cilantro, finely chopped


1. in a soup pot on high heat, with NO oil, add the corn kernels.  let them char for a few minutes, stirring occasionally if needed.

2. add olive oil, onion, garlic, & pepper.  saute for a few minutes before adding spices, then saute for another 1-2 minutes.

3. add the beer & let cook down for 1-2 minutes.

4. add the tomatoes & honey.  stir to combine.  add the chicken & coat in the sauce.

5. add the chicken stock & lime juice.  salt & pepper to taste.  heat through.  {add more chicken stock or water if you like more liquid.}

{what it looks like in the pot before all the toppings}

serve in bowls with tortilla strips, cheese, avocado, & cilantro added as desired.

the cheese gets all melty & yummy, & the avocado also adds a creaminess that pairs excellently with the crunch of the tortilla strips.  this recipe might be even better than dos taquitos!

minestrone

source: rachael ray | look+cook

i've always wanted to try making this soup!  it gets pretty chilly here in the winter, so i find myself craving soup more regularly.  this should hit the spot!

2 tablespoons olive oil
1/4 pound pancetta, cut into 1/4" dice
2 carrots, peeled & chopped
3 celery stalks, chopped
2 bay leaves {fresh or dried}
3-4 garlic cloves, finely chopped
1 large red onion, chopped
salt & pepper
1 ounce dried porcini mushrooms, chopped
1/2 cup soft sun-dried tomatoes, chopped
1 quart chicken or vegetable stock
1 small bunch kale, destemmed & chopped
1 cup whole wheat ditalini {or other short cut pasta}
1 can chickpeas
grated parmesan


1. in a heavy soup pot over medium-high heat, add olive oil & pancetta.  cook until crispy, 3-4 minutes.

2. add the carrots, celery, bay leaves, garlic, & onions.  season with salt & pepper.  cook until tender, 7-8 minutes.

3. add mushrooms, sun-dried tomatoes, stock, & 2 cups water, & bring to a boil.

4. ad the kale, pasta, & chickpeas.  cook until the pasta is al dente.

serve in bowls with grated parmesan on top.

pumpkin soup with apple salsa & cranberry sour cream

i saw this recipe in rachael ray's "big orange book" & thought it was such a unique combination of flavors that i had to try it! i was concerned that it could potentially be gross, so untrue to my usual m.o. i followed the recipe exactly. we loved it!

olive oil
1 large onion, finely chopped
2-3 garlic gloves, minced
1 chipotle pepper, finely chopped, plus 1 tablespoon adobo sauce
1 bottle negra modelo {or other mexican beer}
15 oz. can pumpkin puree
salt & pepper
1 1/2 teaspoons ground cumin
2  pinches ground cinnamon
3 cups vegetable stock
15 oz. can black beans, drained & rinsed


1 green apple, finely chopped
1 jalapeno pepper, seeded & minced
1/2 small red onion, finely chopped
1 handful fresh cilantro, finely chopped
1 lime, juiced


1/4 cup canned cranberry sauce
1/2 cup sour cream


torilla chips, lightly crushed


1. saute onion, garlic, & chipotle with olive oil in soup pot over medium-high heat for 5-6 minutes, stirring frequently.

2. add beer & boil until reduced by half for 2-3 minutes.

3. add pumpkin, salt & pepper, cumin, cinnamon, stock, & beans.

4. bring soup to a bubble, reduce the heat to low, & simmer for 10 minutes.

5. combine apple, red onion, jalapeno, cilantro, lime juice, & salt to make salsa.

6. stir together cranberry sauce & sour cream.

serve up soup in bowls with the apple salsa, the cranberry sour cream, & crushed tortilla chips.

butternut squash soup

we love this spicy take on an autumn staple. i'm always intrigued by any recipe that's super different, especially in pairing flavors you wouldn't always think of being good together. i got this recipe from southern living's 2003 cookbook {modified some, of course}.

olive oil
8 cups vegetable broth
1 medium to large butternut squash 
1/2 cup lime juice
1 teaspoon dried sage leaves
3 to 6 whole cloves
1 garlic bulb, minced
1 large onion, chopped
1 jalapeno pepper, seeded & minced
1 can diced tomatoes {i like fire roasted}
1/2 cup fresh cilantro, chopped
1 teaspoon dragon salt
salt & pepper
6 corn tortillas, cut into 1/2" strips
1 lime, cut into wedges

1. cut the butternut squash in half lengthwise, & scoop out the seeds. place cut side up in a microwaveable dish with ~1" water. microwave covered for 10-20 minutes until soft like a baked sweet potato.

2. toss tortilla strips on a pan with vegetable spray & coarse salt. bake at 350 degrees for 5-10 minutes until crisp.

3. drizzle olive oil in the bottom of a soup pot over medium-high heat. saute onion until tender, about 5 minutes. add garlic & jalapeno, & saute for 1-2 minutes.

4. add broth, lime juice, sage, & cloves to onion mixture. reduce heat, & let simmer.

5. scoop cooked squash out of shell, & add to the pot. stir well to blend together.

6. add diced tomatoes, cilantro, dragon salt, & salt & pepper to taste. {do this right before serving, at least for the cilantro, so it keeps it bright green color & fresh taste.}

dragon salt
1/3 cup coarse salt
1/3 cup coarsely ground black pepper
1/4 cup cayenne pepper
1/4 cup dried dill
2 tablespoons paprika
1 tablespoon dried basil
1 tablespoon celery seeds

taco soup

i got this recipe from my friend, danielle. she's a great cook & baker, & she has some really quick & easy recipes. i like this one because it's made primarily from your pantry!

1 pound ground beef
2-3 cans vegetables with liquid {i like corn, black beans, & green beans}
1 can diced tomatoes {i like fire-roasted}
1 can tomato sauce
1 packet taco seasoning
1 packet ranch mix

1. brown & drain the ground beef. {if you can do this in the bottom of your soup pot, this is a one-dish recipe!}

2. add the canned vegetables/tomatoes.  add water or beef broth if you want a more liquid consistency. add more tomato sauce if you want a thicker consistency.

3. add the seasonings.

4. let simmer till warmed through & the flavors have melded together.

serve with shredded cheese, tortilla chips, & sour cream!

black bean stoup

this is quick & easy, made with mostly pantry staples!
{the recipe is modified from a rachael ray cookbook.}

olive oil
1/2 onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded & diced
1/2 red pepper, seeded & chopped
3 celery ribs, diced
1 dried bay leaf
1 can corn kernels, drained
2 cans black beans {do not drain!}
2 T. ground cumin
2 t. ground coriander
2-4 c. vegetable stock
chipotle tabasco, to taste {optional}
salt & pepper, to taste

1. heat a soup pot over medium-high heat with a coating of olive oil.
2. add the onion, garlic, jalapeno, red pepper, celery, & bay leaf to the pot. cook until tender.
3. add corn & black beans, along with cumin & coriander. warm through.
4. add 2-4 cups of vegetable stock to desired consistency. {we like it with less liquid.} add hot sauce plus salt & pepper, to taste.
5. turn down heat to medium or low, & simmer until ready to eat {10-20 minutes}.

serve with grilled cheese sandwiches!