As the weather starts to change, so does my cooking. Warm hearty soups replace summer’s repertoire of grilled and barbecued fare. This cozy soup recipe will warm you up this fall. It’s both satisfying and comforting.
Italian Sausage Soup
Yield: 6-8 servings
Prep Time: 20 minutes
Total Time: 1 hour and 20 minutes
1 lb. Italian sausage – mild or spicy (broken up out of skin or sliced with skin on) 1 large onion (cut into ½ inch dice) 4 cloves minced garlic (or more if you like) 1-16 oz. can crushed Italian tomatoes (or plain crushed tomatoes with a few shakes of Italian seasonings) 32 oz. chicken broth (Homemade if you can. See my favorite recipe here) 2 large (or 3-4 medium) zucchini (cut into a ½ inch dice) 2 T fresh basil (Use just 1 T if using dried Basil) 1/4 cup pasta noodles (like elbow macaroni) salt and pepper to taste
1. Brown sausage with onion and garlic in a medium frying pan (drain fat). 2. In a large pot, add crushed tomatoes, chicken broth, zucchini, basil, and pasta noodles. 3. Add sausage, onion and garlic mixture to the pot. 4. Simmer slowly for 1 hour. Enjoy!
Psst! Soup can be frozen for up to 2 months and then reheated for a quick weekday meal.
My dear sorority sister shared this festive holiday soup recipe with me. Vichyssoise is usually served cold but this is terrific served hot, cold or at room temperature. It is a perfect first course for your next holiday gathering. You can have a pot simmering on the stove and your guests will be coming back for more. Thank you Teddy for sharing this yumminess! It is my new favorite!
Prep time: 15 minutes Cooking time: 1 hour Makes approximately 10 cups (serves 6-8 in bowls or 20 in small appetizer glasses)
6 Tbsp butter
3 medium leeks (white and light green parts only, thinly spliced crosswise)
2 medium onions, halved and thinly sliced
2 tsp. kosher salt
1/2 cup dry white wine
1 lb. Yukon gold potatoes, peeled and chopped into 1 inch cubes (the smaller the chop, the faster they cook)
5 cups water
3 cups of apple juice or cider
1/2 cup creme fraiche or sour cream
2 cup heavy whipping cream (unwhipped)
Chopped fresh chives for garnish
1 apple, julienne (cut into sticks) for garnish
1 Melt butter: In a large (6-quart) pot or saucepan, heat the butter on medium high heat until it melts and foams up.
2 Sauté leeks and onions: Toss in the sliced leeks and onions and salt. Stir to coat with the butter. Cook for several minutes, reducing the heat to medium, until the leeks and onions are translucent and softened. Then stir in white wine and simmer until almost all liquid has evaporated.
3 Add potatoes, water and apple juice and bring to simmer. Bring to a boil, reduce to a simmer. Cook, partially covered for 30-40 minutes, until the potatoes are completely cooked through. Remove from heat.
4 Purée until smooth: Purée using an immersion blender or working in batches, blend in a regular blender. (Careful! With hot liquids only fill the blender 1/3 of the way full, and hold the blender top on with your hand while blending.) Purée until completely smooth, then return the soup to the pot.
5 Cool and stir in sour cream and heavy cream: Allow to cool a bit before stirring in the sour cream and heavy whipping cream. Simmer over moderate heat, stirring occasionally. Add more liquid if needed for desired thickness. Season with more salt if needed.
6 Serve warm in bowls or glasses: If serving warm, pour into bowls or glasses and garnish with chives and julienned apple on top. As an alternative, allow to cool completely and chill in the refrigerator if desired. The soup can be served just below room temperature (maybe 65°F or 18°C).
PSST! You can swap out heavy whipping cream for 1/2 & 1/2 for a lighter version of this rich and delicious soup with no loss in taste.
Hopping from family gathering to party to dinner. Zapping in and out of airports and train stations. Catering like a boss for family and friends. Too.Many.Cocktails. The holiday season definitely takes its toll. Not only on one’s routine and normal diet, but also one’s motivation to get back to real life – which unfortunately isn’t fruit-spiked mugs of glögg, and 8 a.m. slices of stollen.
Growing up as a kid, the definition of chili was both a small pepper with a very hot flavor and a spicy stew of ground beef usually with beans too. Both meant yummy goodness. Now chili in our family seems to be synonymous with Monday Night Football. Our version is a chicken variety with savory mexican spices. It’s always a hit, even when our team doesn’t win.
Spicy Mexican White Chicken Chili
2-3 cups shredded chicken (I use rotisserie chicken from the deli section at Sprouts)
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
2 cups roasted corn (I use frozen from Trader Joe’s)
1-2 ounces taco seasoning mix (I use part of the envelope from Trader Joe’s)
1 (7 1/2 ounce) can of chopped green chilies (use less if you like a milder chili)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can low sodium chicken broth
1/2 cup sour cream
chopped green onion (optional)
Monterey jack cheese (optional)
Pour beans, corn and chicken in large pot.
In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth.
Pour over top of ingredients and stir together over medium heat.
Simmer for 15-30 minutes.
Serve topped with green onions, sour cream, and jack cheese, if desired.
My sister recently sent me a subscription to Blue Apron and a box arrived right to my door. I was intrigued. The company sends you all the fresh ingredients to prepare three delicious meals for your family during the week, along with the recipe (including photos) to help you prepare it. It was Mardi Gras this week so the meals all seamed to have a creole/cajun theme. I decided to start with the Farro Jambalaya. Full of fragrant vegetables, this hearty meal was a hit with my family. I have included the recipe here so I can make it again. Yummy!
This yummy soup brings back fond memories of spending Christmas with my sister, Tomi and her family in Washington DC. We had an unseasonably warm Christmas one year. All the kids and parents went to the park and played flag football and then came home to a warm bowl of Tomi’s minstra. Recently, my daughter, Dani texted me while studying abroad in New Zealand, to request “Auntie Tomi’s delicious bean soup”. This recipe is a favorite that’s easy enough for a college student to prepare and nutritious too.
Bean and Kale Minestra
Serves 6 to 8
½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese
Our family loves this yummy and delicious soup on a cold rainy Sunday afternoon and often during the holidays with family and friends. We first enjoyed it at Zov’s Bistro in Tustin, CA, a lovely Mediteranean restaurant in our area. Zov, the chef and owner was gracious to share her delicious recipe with all of us. It’s a family favorite!
Golden Lentil Soup
Yield: 12 servings
3 tablespoons olive oil
6 celery stalks, cut into 1/2-inch pieces
3 carrots, peeled, cut into 1/2-inch pieces
2 onions, chopped
1 pound dried red lentils, see cook’s notes
1/4 cup raw long-grain rice
12 cups water ( I use 1/2 water and 1/2 vegetable stock)
1 tablespoon lemon pepper
1 tablespoon seasoned salt
2 teaspoons salt, plus more to taste
1 1/2 teaspoons ground black pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 cup fresh lemon juice
Garnish: fresh Italian parsley
Cook’s notes: Dried red lentils are sold at natural food stores, Middle Eastern markets and some supermarkets. When they cook, they turn yellow.
1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream
1 cup Monterey Jack Cheese, grated
4 scallions (green onions), white bulb & 3 inches green, sliced diagonally