Hearty Minestrone Soup

Autumn means cooler temperatures, the garden starting to wind down on production, and hearty meals to warm the tummy and the soul.  A hot bowl of soup is just the thing on a cool evening.  And with just a few items from the garden, you can quickly prepare a large pot of minestrone soup to feed the whole family.  And I'll show you how to make this soup with meat, or vegetarian.

You will need:
1 large, (or 2 medium) carrots, chopped
1 1/2 cups trimmed green beans, (fresh or canned)
1 medium onion, diced
2 stalks celery, diced
1/4 cup red or green pepper, chopped
1/4 cup zucchini, chopped
1 teas. dried oregano
salt and pepper
1 teas. garlic powder
2 Tabs. olive oil
6 cups chicken broth
28 ounce can tomatoes
1 14 ounce can beans, (canneillini or kidney)
1 cup elbow pasta
Parmesan cheese

In a large pot, over medium heat, add the oil.
Add the chopped onions, celery, and pepper.  Cook until the onion is softened, (about 4 or 5 minutes).

Note: If you want a meat version of minestrone, now is the time to add ground meat, (hamburger, turkey, venison, your choice).

Make sure to season with salt and pepper well, (about 1 teaspoon of salt and 1/2 teaspoon of pepper - to taste).

Once the onion is softened, add the chopped carrots, zucchini, and oregano.  Cook for another 5 minutes, (to start the carrots cooking).

Add the green beans.

Add tomatoes, I like to break up most of my tomatoes, as I add them to the soup.

Add chicken broth.  Make sure to taste, and if needed season again with salt and pepper.

Note: If you want a vegetarian version, you can use vegetable broth.

Bring the soup to a boil, lower the heat to low, cover, and simmer for about 20 minutes.

Add the pasta.

 Drain and rinse the beans and add to the soup.  Stir well.

Today I only had chickpeas, so I used them, (any bean will work).

Return the heat to medium, and cook for another 10 minutes, until the pasta is done.

And you have soup.

Top with a generous portion of grated Parmesan cheese and serve.

Tonight we are have minestrone soup with grilled cheese sandwiches, (on homemade rosemary and Parmesan bread).  YUMMY.

So for just a few ingredients and a little time, you can have a large pot of soup, and feed a crowd.

Enjoy !

Creamy Tomato Basil Soup

The days are cooler, and the garden is winding down and the last of the tomatoes are picked.  And there's nothing better than a nice bowl of creamy tomato basil soup.  My version is quick, easy, and requires very few ingredients.

You will need:
2 Tabs olive oil
1 large red onion, chopped
3 or 4 cloves garlic, minced
2 pounds tomatoes, chopped
4 cups chicken stock
Kosher salt
Freshly ground black pepper
3/4 to 1 cup heavy cream
1 bunch fresh basil
Parmesan cheese  

In a large pot, over medium high heat, heat the olive oil.  Add the chopped onion.

Generously season the onions, (approximately 2 teaspoon), with the Kosher salt.  Cook until the onions are soft, and just ready to turn brown.

Add the minced garlic.  Cook for about one more minute.  Stirring often.

Add in the chicken broth.

(You can use homemade, or store bought.)

Add in the chopped tomatoes.

Add in the freshly ground black pepper, (approximately 1 or 2 teaspoons).

 Bring to a boil, then reduce the heat to a simmer, and cook for 15 minutes.

Note: If you don't have fresh tomatoes, you can substitute 1 -28 oz can of tomatoes, (crushed, or whole tomatoes cut up), or 1 quart jar of home canned tomatoes.

After 15 minutes, blend the soup, until smooth.

I like to use my immersion blender, you can use a food processor or blender, and then return the soup back to the pot.

Add in the heavy cream.

Add in a handful of the basil leaves, (torn into pieces).  Cook for another 15 minutes, on simmer.  ( If you want a thicker soup, you can cook it a little longer.)

Taste the soup.  Does it need more seasoning?   Your soup is now ready to serve.

 Garnish with Parmesan cheese, grated, and some chiffonade of basil.

Nice hot soup on a cool fall evening.  This taste so wonderful.  And it was so easy to make.

Give this a try.

Enjoy !

Chicken Tortilla Soup

The weather is starting to turn cooler, and the leaves are changing colors.  This signals the start of the soup season.  And with the cooler nights, my garden is starting to produce lots of tomatoes.  And a good way to use up these tomatoes is in a chicken tortilla soup.  My version is very quick, inexpensive, makes a large pot, and very tasty.

You will need:
4 Tabs olive oil
10 small corn tortillas
1 teas Kosher salt
1 yellow onion, (cut into small pieces)
1 jalapeno pepper, (seeded, and diced very small)
4 garlic cloves, (minced)
32 ounces of chicken broth
3 cups of tomatoes, (blended with the juice)
1 15 ounce can of black beans, (rinsed and drained)
2 cups of shredded chicken
1 cup corn
1 Tabs. lime juice
1 Tabs. chili powder
2 teas. cumin
2 teas. salt
1 teas. pepper
1 teas, paprika
1/2 teas cayenne pepper

Preheat the oven to 375 degrees.
Line a baking sheet with foil.

Lightly brush the corn tortillas with 2 tablespoons of olive oil.

Sprinkle with the Kosher salt

 Stack the tortillas and slice into 1/4 inch strips.

Spread onto the foil lined baking sheet.

Bake for 15 to 18 minutes until golden brown and crisp, turn once after 7 minutes.

Remove from oven and let cool.

In a large Dutch oven, over medium high heat, add 2 Tablespoons of olive oil.  Add the onion and jalapeno pepper.   Saute for 5 minutes until the onion is softened.

Add the minced garlic.  Cook for about 1 minute.

Add the chili powder, cumin, salt, pepper, paprika, and cayenne pepper.  Stir in and allow to cook for another 30 seconds, (note: the heat and the oil will release the flavors into the pan).

 Add the chicken stock.

Add the tomatoes and juice.

(Note:  I just blend my tomatoes in a food processor, (skin and all).  You can also use 2 14 1/2 ounce cans of tomatoes).

Stir well, bring to a boil, then reduce the heat to low and simmer for 15 minutes.

 Add the corn.

Note:  I like to use fresh corn, but you can also use frozen corn that you have defrosted.

Add the black beans.

Add the chicken.

Stir well, and continue to simmer for another 15 minutes.

Add the juice of the lime, (about 1 teaspoon), this will freshen up the soup.  Stir well, and taste for seasonings.  Does it need more salt?  Do you want to add more heat, (chili powder)?

:

Spoon the soup into bowls, and top with a few tortilla strips and your favorite toppings:
sour cream
shredded cheese
cilantro
sliced avocado
more tortillas

And in just under one hour, you have a delicious bowl of chicken tortilla soup, with homemade tortilla strips.

Delicious!!

Enjoy !

Homemade Matzo Ball soup

If you've been following my blog, you've read my post for Haroset and Brisket, and you know that I've mentioned that each household has their own particular method for preparation.  This weekend, (during Passover), millions of people will be sitting down to matzo ball soup, and each household will use the same basic method, but will add their own touch, to make it THEIR soup.  This was the very first dish I learned to make when I married my Jewish husband, and this soup has evolved over the years, to be come this dish we now enjoy.  My husband, son, and grandchildren love it, and when I serve it to friends, they also love it.  Here is my matzo ball soup recipe:

You will need:
vegetable oil
2 large eggs
4 quarts chicken soup
1 cup matzo meal
1/2 onion
2 - 3 carrots
2 - 3 cloves of garlic
2 stalks celery
salt
pepper
dried dill
3 - 4 chicken thighs (cooked)

In a medium bowl combine 1/3 cup of vegetable oil and 2 eggs, (beat together).

Note:  My husband always tells me that his mother and grandmother used schmaltz, (chicken fat), but I prefer vegetable oil.  Most families still use schmaltz.

Add in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon of dried dill, and 2 Tablespoons of chicken stock.

Note:  I like to use homemade chicken stock, but you can also use canned store brand.  But, homemade has so much more flavor.  When I cook my chicken, that's where I get my chicken stock.

Add in 1 cup of matzo meal.  Stir together well.

Note:  If you are making these for Passover, make sure that you are using matzo meal that is labeled for Passover.

Cover with plastic wrap and store in refrigerator while you make the soup.  This allows the matzo to come together, so you can form your matzo balls, and they will hold up in the soup, (approximately 20 - 30 minutes).

Slice the celery, onion, carrots, and garlic.

Remove the skin and bones from the chicken thighs, and shred the chicken.  You can use chicken breast, but the thighs are cheaper, and have more flavor.

Note:  Earlier, I cooked my thighs in water with onion, celery, various seasonings and this is where I got my chicken stock and cooked chicken.

In a stock pan, over medium heat, add 2 Tablespoons of vegetable oil, (or schmaltz).

Add the celery, carrots, onions, and garlic.

Add 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried dill.  Cook until the onion is softened.

Add the chicken stock.  Bring to a boil, add the shredded chicken, then turn the heat down to medium low and cook for approximately 30 minutes, (until the carrots are tender).

When the soup is almost ready, you can now form your matzo balls.  Roll the matzo mixture into a little bigger than golf ball size.

 Depending on how big you roll your matzo balls, you will get 6 or 7.

Turn the heat back up to medium high, and when the soup is boiling, add the matzo balls.  Cover and cook for 30 to 40 minutes, (depending on how big you made your matzo balls).

It has been 30 minutes, and my soup is now done.

You will notice that the matzo balls have puffed up, and also lighted in color.  They are not as dense in weight as they were when you put them in the soup.  They are much like a dumpling.

Time to dish up some soup, a matzo ball, some vegetables and chicken.

I wish you could smell how wonderful this is.

Whenever my husband is sick, this is his favorite go to dish.  It's the Jewish version of chicken noodle soup.

Notice when you cut into a matzo ball, how light and airy the inside is.  And when you taste it, you get just the little hint of the dill, and the chicken stock flavor is there.  It wonderful.  My husband once admitted that it was better than his mom's.  That was the best compliment I ever received.

Give my version a try.  You don't have to be Jewish to enjoy this wonderful soup.  My grandchild always ask for seconds, and that's a great compliment.

Enjoy!