Tis the Season for Soup – Week 2

10 Dec

Sorry, a tiny bit late with this post! I’m cooking up some southwestern chicken soup as I type this… Smells delicious. I hope you are staying warm!

Featured Recipe: Southwestern Chicken Soup
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped

  1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  2. Top each bowl with a sprinkling of onions. For a soupier dish, use 4 cups of broth.

From Whole Living

This soup was a hit at our house. It’s very filling — lots of protein. I prefer chunkier soups, so I loved it. It’s like a green chili. You can easily add more veggies; I added a couple stalks of chopped celery, but almost anything would work. I also did a blend of black beans and cannellini beans. Just for fun.

Mixed Mushroom Soup
1 ounce dried porcini mushrooms
2 tablespoons olive oil
2 leeks, halved lengthwise, thinly sliced and rinsed
Coarse salt and ground black pepper
1 garlic clove, minced
1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
1/2 teaspoon fennel seeds
2 bay leaves
1 tablespoon tomato paste
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup marsala wine (optional)
4 cups vegetable broth

  1. Soak porcini in 1 cup warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve.
  2. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender.
  3. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

From Whole Living

Slow Cooker Chipotle Beef Tacos with Cabbage and Radish Slaw
3 pounds beef chuck, trimmed and cut into 2-inch pieces
1 large onion, thinly sliced
4 cloves garlic, chopped
1 to 3 tablespoons chopped canned chipotles in adobo sauce
1 teaspoon dried oregano
2 bay leaves
kosher salt
4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
4 radishes, halved and thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
12 6-inch corn tortillas
sour cream or greek yogurt, pickled jalapeño peppers, and hot sauce, for serving

  1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt.
  2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.
  4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.
  5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.
 By Abigail Chipley,  March 2011
Slow Cooker White Bean Soup with Andouille and Collards
1 pound dried white beans (such as cannellini or great Northern)
1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
1 large onion, chopped
2 stalks celery, chopped
4 sprigs fresh thyme
8 cups low-sodium chicken broth
1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
1 tablespoon red wine vinegar
kosher salt and black pepper
olive oil and bread sticks, for serving

  1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
  2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.
  4. Drizzle with the olive oil and serve with the bread sticks.
By Dawn Perry,  March 2011
Slow Cooker Asian Pork with Snow Peas, Red Peppers and Soba Noodles
1/2 cup low-sodium soy sauce
1/2 cup dark brown sugar
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 1-inch piece fresh ginger, peeled and sliced
1⁄4 to 1⁄2 teaspoon crushed red pepper
2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
12 ounces soba noodles
2 red bell peppers, thinly sliced
1/2 pound snow peas, trimmed
chopped roasted peanuts, for serving

  1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
  2. Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
  3. Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.

By Dawn Perry,  March 2011

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