Archive for the ‘Slurpin Soups’ Category

Hard to believe I’ve gone over a decade without making a gazpacho.  It’s a cold summer soup with a delicious blend of flavours.  I also find it sort of a palate cleanser.  It was a last minute addition to my dinner Saturday night and as such I served it as a gazpacho shooter.  It was divine.

Note salt is important in this soup to bring out the flavours. So do not skimp on the salt!

This makes at least 4-6 servings if you are not serving it in a shooter glass.  If you are going with the shooter theme it makes at least 8 cups or too many soup shooters to count.

Gazpacho Soup

6 large red, ripe tomatoes
1 cup peeled, seeded cucumber, chopped
1/2 cup red onion
1 yellow pepper, seeded & chopped
1 clove garlic
1/3-1/2 cup white wine, dry
3 tbsp olive oil
2 tbsp white wine vinegar
1/2 – 1 tsp salt

Let’s begin….
Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice.  Dice tomato and put into bowl with juice.

In bowl add cucumber through salt. Give a quick mix and then pour into a blender. Pulse and blend until smooth. You made need to do this in 2 batches. Pour into a covered bowl or tupperware type container and refrigerate for a minimum 4 hours.

Dice some cucumber, tomato and red onion.  Place in a bowl and set aside as a garnish.

Take soup out, stir and when ready to serve pour into a bowl or in my case shot glasses (I love serving soup this way).  Sprinkle some of the garnish on top and serve with a small spoon.  This soup is a little thicker and as such a small spoon may be required.

Besides the added salt this is a very healthy soup.

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Good soup on a cold, fall/winter day. Many variations of Minestrone soup available, this is one version we enjoy. We prefer to cook our pasta and add it separately so as it sits and/or overnight it does not soak up all the soup broth.

Adapted from Mable Hoffman’s Crockery Cookery

Beef Minestrone Soup, Crockpot

1 lb beef stew meat
6 cups beef broth
1 small onion, chopped
1 tsp dried thyme
2 tbsp fresh parsley, minced (dried works too if you do not have fresh)
Splash (tbsp) worcestershire sauce
Splash hot sauce
1 (16oz) can diced tomatoes
2 cups napa cabbage, chopped
1 (15oz) can cannellini or white navy beans, drained & rinsed
1/2 cup zucchini, grated
1 1/2 cup cooked macaroni
1/4 cup parmesan cheese
salt & pepper to taste

Let’s begin…
In a skillet over medium high heat, add a little oil and quickly sear your stew beef in small batches. Transfer to crock pot.

Next add in your broth, onions, thyme, parsley, worcestershire sauce, hot sauce, tomatoes, cabbage and salt/pepper to taste.

Cover and cook on low for 8 hours. At about 8 hours add in your beans, zucchini and cook another 30 minutes or so.

Meanwhile cook your pasta, drain, mix in some butter and set aside.

When serving ladle some soup into a bowl, add some macaroni and top with a good heaping of parmesan. Yum.

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As the rain commeth down and Fall is upon us I am feeling more like soups these days.  I did not grow up eating home made soups or alot of soup in general, but I want my kids to have home made soups in their lives and so I continue to try out different soups to tempt their little palates! 

This is a tried and true one that is quick, easy, tasty and the kids can help!

Adapted from Rachael Ray’s Yum-O

Meatball and Orzo Soup

1 tbsp oil
1/2 small onion, chopped
1 carrot, peeled and grated
1 stalk celery, chopped/minced
4 cups chicken and/or turkey stock
1/2 lb ground chicken or turkey
3 tbsp parmesan
3 tbsp panko breadcrumbs
1 tbsp poultry spices (thyme, sage, oregano)
1 egg
1 garlic clove, minced
2 tbsp parsely, chopped
1/2 cup orzo
s&p to taste

In a bowl mix the ground bird with the cheese, bread crumbs, poultry spices, egg, garlic, parsley, salt and pepper.  Roll into 1 inch balls and place on a plate or cookie sheet.

While rolling your meatballs heat up the oil in a pan on the stove.  Saute your onions, carrots and celery for approx. 5 minutes.  Add your stock and bring to a boil.  You can then start dropping your meatballs directly into the boiling broth/soup.  Once all your meatballs are in add your orzo and cook for 7-8 additional minutes.  Serve immediately.  This is how RR does it.

My own spin: I typically double this kind of recipe (usually burger is sold in a lb and it’s just easier) allowing for leftovers.    I further will cook my orzo seperately and add it to each individual soup bowl so the orzo does not absorb all the broth as it sits over night in the fridge (or freezer)!

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On a cold day this is an aromatic soup that warms your soul!  With an Asian flair…it takes chicken soup to another level and makes you think you are in one of those tiny little hole in the wall vietnamese restaurants. Although not quite as good as their Pho…..it is Scrumptious!

Note: we finely shred the carrots because we get better results with the kids!

Adapted from Rachael Ray’s Book of 10

Ginger Carrot Chicken Noodle Bowl

2 Tbsp Olive Oil (or canola)
2 chicken breasts cut into small pieces (I pull it out of the freezer and shave it while still frozen)
2 cloves garlic, minced
1 tsp ginger, minced or shaved
1 cup finely shredded carrot
salt & pepper to taste
2 tsp cumin
2 tsp five spice powder
8 cups chicken stock (or more)
1/2 lb vermicelli noodles (cooked)
3 green onions cut on the diagonal
1-2 cups fresh bean sprouts

Heat a pot over medium heat adding oil. Add chicken and lightly brown. Add the garlic and ginger stirring for another minute. Then add the cumin, five spice powder, salt & pepper and carrots stirring to combine another minute. Add stock, bring to a boil and simmer (I simmer for at least 60 minutes if I have time to develop the flavours).

Ladle into serving bowls topping with reserved green onions and bean sprouts.

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I’m all about my crockpot and really into soups these days (I try to do one a week). I guess I want our kids to be exposed to more than I was as a child (no offense campbell’s) and learn difference flavours and textures (even if they are fussy right now I’m not giving up). I love having a big pot of soup made and some yummy crusty bread/rolls to accompany it.

This month so far we’ve had success with our Pizza Soup, Hamburger Soup and a Minestrone Soup (with napa cabbage). It’s also nice that my dayhome kids are great eaters and so I can happily experiment more regardless of how our kids eat!

Crockpot Black Bean Soup

6 slices – bacon, chopped
1 – onion, finely chopped
2 – stalks celery, finely chopped
2 – carrots, finely chopped
2 – cloves garlic, minced
1 tsp – thyme, dried
2 tbsp – cumin seeds
1 tbsp – oregano, dried
2 tbsp – tomato paste
6 cups – chicken stock (or approx. 2 tetra packs for a little more)
3 cans – black beans, rinsed & drained (I use canned – easier!)
1/3 cup – fresh squeezed lime juice
Salt & Pepper to taste
Cayenne Pepper to taste

Optional Garnishes: chopped cilantro, sour cream, salsa

Cook your bacon until crisp. Remove from pan to drain and set aside.

Drain most of bacon fat leaving a little behind – add your onions, celery, carrots and cook until soft. Add garlic, thyme, cumin seeds, oregano, salt, pepper and cayenne if using. Stir for 1 minute. Add tomoto paste, stirring to combine. Transfer to crock pot and add bacon, stock and beans. Mix well.

Cover and cook on Low for 8-10 hours or high for 4-6 hours.

Before serving stir in lime juice and puree soup in batches. Pour into bowls and add optional garnishes.

The nice thing about most crockpot recipes is they can be prepared the night before and stored (in crockpot stoneware) in the fridge overnight. The next morning you take out stoneware, put in crockpot base and turn on. Simple!

Sidenote: Whenever meat is involved in your recipe brown it first before adding to the crockpot to seal in flavour and juices. Doing this even if the recipe doesn’t call for it enhances the flavour of your dish.

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Here’s another delicious soup for a cold day.   We have this a couple of times a month during the winter. The kids and hubs just love it and the aroma of it cooking during the day will have you drooling by the time supper arrives.

Adapted from: Mable Hoffman’s Crockery Cookery

Hamburger Soup

1lb – lean ground beef
1/4 tsp – pepper
1/2 tsp – dried oregano
1/4 tsp – dried basil
1/4 tsp – seasoning salt
1 pckge – dry onion soup mix
3 cups – boiling water
1 can – tomato sauce (8 oz)
1 tbsp – soy sauce
1 cup – celery, chopped
1 cup – carrots, sliced
1-2 cup – macaroni (or any small pasta), cooked & drained
1/4 cup – parmesan cheese (or more)
2 tbsp – fresh parsley, chopped (optional)

1. Brown ground beef in pan & drain.  Place in slow cooker.  Add in pepper, oregano, basil, salt and dry soup mix. Stir well. Add tomato sauce, soy sauce, celery and carrots. Stir again.

2. Add water, cover and cook on Low 6-8 hours.  Sprinkle with parsley just before serving.  Ladle into soup bowls, mix in some macaroni and a good sprinkling of parmesan. We also enjoy fresh cracked black pepper on top.

If you like you can get your soup ready the night before (step 1) and let it sit in the fridge overnight. This also helps the flavours to marinate and blend. The next morning continue on with step 2.

Note:  We do not cook the pasta in the soup but instead separate and add it individually to each soup bowl.  Otherwise we’ve found pasta that sits in soup (leftovers) absorbs all the broth.

In the photo we served the soup with Tandoori Naan topped with cheese.

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We’ve had a cold snap here in Calgary and soup is always a good thing when it is cold outside. I first started making this soup recipe about 12 years ago….and the kids love it.

First published in 2007

Pizza Soup

1 tbsp. – oil
1 – onion, chopped
1/2 cup – mushrooms, sliced (or more)
1/4 cup – pepper (red, green, any), chopped
1 28 oz can – whole tomatoes
1 cup – beef stock
1 cup – thinly sliced pepperoni (I use sticks)
1/2 tsp – basil
Mozzarella cheese, grated or Kraft pizza mix
pepper to taste

In a large pot heat oil. Saute onion, mushrooms and pepper, stirring until softened. Add tomatoes (breaking up with hand or scissors), stock, pepperoni and basil. Simmer on low for approx. 1 hour. Ladle soup into bowls and sprinkle with shredded mozzarella cheese.

This is a soup that you can play with and try different ingredients. You can use any variety of pepperoni (turkey, hot – mild). The hotter the pepperoni, the spicier the soup. We don’t add peppers due to husband’s dislike for them, but instead I finely chop (chiffonade) fresh spinach and add to the bowl before the soup and cheese is added.

Serve with crusty rolls and/or a fresh salad and it’s a prefect meal on a cold day!

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