Archive for the ‘soup’ Category
I recently made my Kale and Black Bean soup, and my step-father got very excited – apparently it tasted almost the way his father’s Linguiça and Kale soup had tasted. So, I listened to his suggestions, and ended up with this soup. I recently served this to several relatives at a family party, and they all loved it!
Enjoy this hearty soup on a cold day, it will warm you up. It warms my heart along with my body – I see my family awash in memories, and my girls gobble it up. This is definitely approved by adults and kids!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, low-carb, and top 8 allergen free. While the soup can simmer for a while, this can also be ready within 45 minutes, a faux fast food!
- 1-2 TBS olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced into circles (note: 4 baby carrots equals 1 carrot)
- 1 lb linguiça (double check this – most brands include milk, but there are a few which are milk-free)
- 1 large bunch kale, rinsed, stemmed, and ripped into bite size chunks
- 1 1/2 cups dry fava beans, rinsed, soaked, and cooked OR 2 14 oz cans kidney or black beans, drained (fava beans are the most authentic, but not as easily available)
- 3 quarts liquid – 1 quart broth, 2 quarts water works well
- 1 bay leaf
- 2 tsp Tony Chacheres Cajun seasoning to taste, or 2 tsp Italian seasoning mix + 1/4 tsp cayenne pepper
- 3 white potatoes, cubed [optional]
- 1/2 lb elbow rice pasta (we like Tinkyada Brown Rice Elbows or the Trader Joe’s rice pasta [also optional]
Chop the onions, carrots, and garlic, and set aside. Slice the linguica in half length-wise, then slice in half again length-wise. Slice into quarter-moons about 1/2 inch thick.
Bring olive oil up to medium heat in a large soup pot. Sauté the onion, carrots and garlic until tender. When the veggies start to get tender, add the linguiça. Let cook for a few minutes, until the linguiça starts to brown.
While the linguiça is cooking, prepare the kale. Rinse, peel from the hard stems, and rip into bite-sized chunks. Add to the soup pot and stir with tongs, it will cook down pretty quickly. Once the kale has cooked down a bit, add the beans, seasonings, and broth/water.
Turn heat up to high, and bring soup to a boil. Turn the heat down and let simmer for at least 10 minutes. If you want to add the optional potatoes or rice pasta, add them when the soup begins to simmer. Cook potatoes for 15 minutes, or pasta for amount of time suggested on the packaging.
Serve alone or with a salad and rolls. Smile as you watch your family enjoy every last drop!
Traditional miso contains barley, a gluten-containing grain. However, there are some companies, such as Great Eastern Sun which make miso from alternate ingredients such as soy, chickpeas, and rice (their misos are also certified organic and kosher). Additionally, as miso soup is usually made using a fish broth, using a vegetable broth in its place, makes the soup an option for vegetarian/vegan diners and those with fish allergies.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, and vegan/vegetarian recipe.
This is my adaptation of a couple easy miso soup recipes I’ve found.
- 6 cups vegetable stock (you can make some quickly)
- 1/4 cup dried wakame (sea vegetable)
- 1/2 lb firm or extra-firm tofu, cut into half-inch cubes (1/2 lb = 8 oz = 1 package)
- 4 TBS red Miso
- optional: 2 scallions, sliced into rings (white and light green parts only)
Make a quick batch of vegetable stock. In a medium pot, bring 7 cups of water to a boil with 2 cloves garlic, 3 baby carrots, and 3 leafy pieces of celery.
Turn heat down to low and let simmer for 20+ minutes. Strain the vegetables out of the broth, then measure 6 cups of broth for the miso soup.
Reuse the medium pot and bring the vegetable stock to a simmer.
Add the diced tofu and wakame, and simmer for about 3 minutes. Remove from heat.
Remove 1/3 cup broth from the soup, and dissolve the miso in the stock. Once the miso is well mixed in with the broth, add to the soup.
Garnish with scallion rings and serve.
This is lovely served with a salad and sushi, but is also wonderful served with grilled tuna and Asian Rice Salad.
Gazpacho is chilled tomato-based soup with lots of veggies and a bit of a spicy kick is just right. For my kids, I explained it was “salsa soup”, which interested them. The adults loved it, and all the kids enjoyed it, too.
On a hot summer day, a cool bowl of gazpacho is just what my taste buds are wanting. My corner of the world (New England) hasn’t had many hot summer days this year, but on the last one I developed a serious craving. Of course, when I was able to make the gazpacho, the days had become cooler again, but it still tasted wonderful!
I misplaced my gazpacho recipe in the move, so this is loosely based on Alton Brown’s Gazpacho recipe, which is more time intensive and while yummy, doesn’t include two of my gazpacho staples – cilantro or avocado.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 28 oz can peeled & seeded plum tomatoes
- 3 cups Tomato juice
- 1 large cucumber, peeled, seeded and chopped
- 1 chopped red, orange, or yellow bell pepper
- 1/2 chopped medium red onion
- 1 small jalapeno, seeded and minced
- 2-3 medium garlic clove, minced or pressed
- 1 bunch scallions, white & light green only
- 1/4 cup extra-virgin olive oil
- 2 limes, juiced (we love our OXO Citrus Squeezer)
- 1 TBS balsamic vinegar
- 2 tsp Tabasco or Frank’s Red Hot sauce
- 2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper (or several grinds)
- 1/4 cup fresh cilantro
Open the can of peeled and seeded tomatoes. Strain juice through a sieve into a large mixing bowl. Remove seeds from the tomatoes, then dice and add to the bowl.
Add 3 cups bottled tomato juice to the bowl. Add olive oil, lime juice, balsamic vinegar, cumin, hot sauce, salt, and pepper and stir to combine
Dice and add avocado, cucumber, bell pepper, red onion, jalapeno, garlic cloves, and scallions.
Use your immersion blender (no one should live without a good Stick Blender, also known as the “juzsh juzsh thing”) to puree half the mixture. Or transfer half to a blender and puree for 15 to 20 seconds on high speed. Stir again to combine the pureed and chunky parts of the soup.
Add chopped cilantro to the soup, then cover and chill for 2 hours or more.
Serve with extra chopped cilantro. Yum!
In New England, there is only one kind of Clam Chowder – and it’s creamy. If you are looking for a tomato-based fish soup, we recommend Caldeirada.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, and fish free recipe.
I live in Massachusetts, and grew up with clam chowder. After spending 5 years on the coast, finding clams at the beach, I’ve been trying to make a delicious dairy-free clam chowdah. This hits the spot!
- 2 (10 oz-ish) cans chopped clams
- 2 (14 oz) cans creamed corn (or use a blender to turn a 14oz can of corn into creamed corn)
- 1 (14 oz) can coconut milk
- 1/2 tsp Tony Chacheres Cajun seasoning, or 1/4 tsp salt + 1/8 tsp cayenne pepper
- 1 tsp Bell’s Seasoning
- 1 onion, diced
- 2 potatoes, diced
- 4 cloves garlic, minced
- 1/4 cup dried wakame (seaweed) or 4 slices of bacon, crumbled
- optional 1 small jar clam juice
Add everything to the crock pot. Cook on low for 6-8 hours. Taste about an hour before serving (if possible) and adjust seasoning.
This was so good, I ended up eating 3rds, and one of my daughters cried when the leftovers were gone. When served as a main course, this recipe will feed 4-6 people, usually with leftovers.
This is a great meal when served with focaccia and a salad. It can also be served as a starter course, and would be a delightful addition to any fish dinner!
This recipe can be made in the Crock Pot or on the stove, depending on when you decide to make it! It is a favorite in our house, and wonderful served with corn chips and some avacado!
I used to make this recipe when vegetarian, just omitting the meat and adding an extra can of beans, it tastes great both ways
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.
- 2 TBS olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/3 lb ground meat (omit if vegan/vegetarian)
- 1 (14 oz) can corn kernels or hominy
- 3 (14 oz) cans beans – pinto, kidney, & black works well (add 1 more can if vegan/vegetarian)
- 1 (28 oz) can diced tomatoes
- 1 packet taco seasoning (watch out for the ingredients! many include wheat flour)
- 1 (4 oz) can diced chilis
- Optional toppings – tortilla chips, guacamole, avocado, black olives
This qualifies as faux-fast-food, as it will be ready in under 45 minutes!
Warm oil in a a soup pot over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.
Add canned goods, seasoning packet, and 1 28oz can of water, and stir well.
Turn heat to high, and bring soup to a boil, stirring intermittently.
After it comes to a boil, turn to low and let simmer for 30 minutes or so. Serve with tortilla chips, guacamole or avocado, and sliced black olives.
Slow Cooker Method:
Warm oil in a skillet over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.
Add meat mixture to slow cooker, then add canned goods, seasoning packet, and 1 28oz can of water, and stir well.
Turn heat to low, and cook for 6 hours. Serve with tortilla chips, guacamole or avocado, and sliced black olives.
(I have added the meat, onion, and garlic to the crock pot without precooking, and it has worked fine for our family, just be cautious about the potential for food borne illness)
My oldest daughter has been asking for more vegetarian meals. This makes me happy, as we were vegetarian before the celiac and food sensitivities took over. My daughters needed a lot of protein, so we switched our diet. 5 1/2 years later, we are able to reduce some of our dependency on meat, so we are having at least one vegetarian meal a week.
This is an inexpensive and delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, vegetarian and vegan recipe.
- 2 TBS cooking oil
- 1/2 tsp sesame oil (optional)
- 2 stalks celery, diced
- 1 small onion, minced
- 1 piece kombu (seaweed)
- 1 lb brown lentils
- 1/2 cup rice (white or brown)
- 3 TB soy sauce
- 1 TB rice vinegar
- 6 cups water
- 1/4 cup dried wakame
Bring the 2 oils up to medium heat in a large soup pot. Add celery and onion, and stir. Sauté until the celery and onion start to soften.
Add all other ingredients other than the wakame, and stir well.
Turn heat up to high, and bring to a boil, stirring occasionally.
When the soup has come to a boil, turn the heat down to medium-low, and cover. Let simmer for 30 minutes, stirring occasionally.
Check the water/broth level after 30 minutes, and add a cup or 2 of water if needed. Remove the kombu & discard.
Add the wakame, and replace the cover on the soup. Let simmer for 10 minutes, then check rice & lentils for done-ness.
This is a delicious soup that will really fill you up! This served 5 hungry people with enough leftovers for a few more meals.
Kitchen Sink Soup
Have you ever started to make a recipe, only to find out that you are inexplicably out of half of the ingredients? Of course, we make do, but sometimes the “making do” recipes are wretched, and sometimes they taste better than the original. Here’s our “everything but the kitchen sink” soup that can help you clear out your crisper and pantry, and please your family all at once! It will also please you, because it’s as quick as it is fabulous.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. This can easily be a vegan and vegetarian recipe if you omit the meat. This is also a yummy recipe that will be ready in less than 45 minutes!
- Splash olive or canola oil
- 1 onion, diced
- 3+ cloves garlic, minced
- 1-2 lbs ground or chopped meat (if using meat)
- Seasonings to taste – Italian seasoning, cumin & chili powder, or cajun seasoning
- 2 pinches kosher salt, couple grinds fresh pepper
- splash wine (alcohol will carry flavors, but this can easily be omitted)
- 3 yellow squash or zucchini, cut into half-moons AND/OR
- 2 carrots, cut into half-moons AND/OR
- 1 box frozen/bag fresh spinach AND/OR
- 1 cup frozen peas AND/OR
- 1-2 cups sliced okra (frozen or fresh) AND/OR
- 1 cup sliced mushrooms AND/OR
- 2 stalks celery, chopped
- 1 28oz can diced tomatoes (or not)
- 1 can beans of choice (or not)
- 1/2 lb noodles or 1/2 cup rice or 1/2 cup lentils
- (approximately) 2 quarts stock or water (amount will vary depending on ingredients chosen)
In a soup pot, warm the oil to medium heat. Add the onion and garlic to the pot. Stir, and when they start to soften, add the meat. (if using meat)
Add the spices to the onion, & garlic mixture. As the meat (if using) starts to brown, add any fresh vegetables you have chosen. Stir until meat has browned and vegetables have softened. Deglaze the pan with the splash of wine, if using.
Add canned tomatoes, beans, and stock/water. Add 1 quart stock/water, then add 1 cup at a time until it looks soupy. Turn heat to high and bring to a boil.
Add rice/noodles/lentils and any frozen veggies. Simmer 15-20 minutes (depending on directions on your dried good), test and alter seasonings, and serve. Yum!
This hearty soup was inspired by a few things – my husband bought about 3 times the amount of ground beef that I normally buy, I had some odd amounts of vegetables around, and I was very chilly and wanted a warm soup with a new flavor. This cooks reasonably quickly and is a full meal in a bowl – a lot of bang for your buck!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 1.5-2 lbs ground meat
- 1 onion, diced
- 4 cloves garlic, minced
- 2 carrots (or 8 baby carrots) cut into rounds
- 1/2 bell pepper, sliced
- 1 TBS olive or canola oil to coat bottom of pan
- 2+ tsp basil
- 2+ tsp oregano
- 1 tsp thyme
- 2 tsp parsley
- pinch kosher or sea salt
- couple grinds fresh pepper
- 1 splash wine (optional)
- 1 summer or zucchini squash, cut into 1/2 inch pieces
- 2 handfuls baby spinach, or about 5oz frozen spinach
- 1 28oz can diced Tomatoes
- 1 14oz can chick peas (about 2 cups)
- 4-6 cups water or broth
Warm the oil in a large soup pot over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté until it becomes tender.
Add ground meat to the vegetables and stir intermittently until the meat is browned. While the meat and vegetables are cooking, add salt, pepper, and other spices.
When the meat is browned, drain off some of the fat and add a splash of wine to deglaze the pan. Add all the ingredients except the water, and stir.
Add 4 cups water, then 1 cup at a time until it looks soupy – the exact amount of water will vary. Bring to a boil.
Simmer for about 15 minutes, check seasoning, then serve.
My whole family loved this, and one of my girls asked for extra broth!
Make this for thanksgiving. In our house, it is not thanksgiving without it.
As a warning, though, I broke my crock pot with this soup (OK, it slid off the hood of my car), and my mom needed stitches from this soup. So be careful!
- 2 large butternut squash, peeled, seeded and chopped in 2 inch chunks*
- 2 large Granny Smith apples, peeled, seeded and coarsely chopped
- 2 Cups apple cider
- 2 Cups broth (chicken or vegetable)
- 2 Cups Chopped onion
- Olive oil
- 4 slices fresh ginger
- 1 garlic clove-sized piece of ginger, grated
- kosher salt & pepper to taste
Heat oil. Saute, then sweat the onions and ginger over medium heat for 20 minutes or until the onions are quite soft. (The fresh ginger is the secret here – ground ginger doesn’t have the same punch.)
While the onion is cooking, peel and chop the squash – [*an Oxo peeler works best for the peeling, and take care with the chopping, since folks have been known to hurt themselves with this very resistant squash. You might consider buying pre-peeled squash.]
Add squash, chopped apple and broth and bring to a boil. Reduce heat and simmer, covered, 25-30 minutes or until squash is tender. Allow to cool slightly.
Remove the solids from the broth with a slotted spoon and puree in a food processor or in a blender in batches, adding broth as needed. It’s easier if you can use an infusion blenders right in the pot – less mess potential! The soup should be a velvety orange puree.
Add cider to soup, stirring well. Correct seasoning by adding ground ginger, grated fresh ginger, and/or salt and pepper to taste. Serve in small soup bowls as a hearty first course, or with a salad as a light lunch or supper.
Caldeirada is a meal in itself. The ingredients depend on the catch of the day. Putting the fish on top, preserves their integrity. And this was looooved by everyone in our house!
- 1 pound swordfish or tuna (a firm fish)
- 1 pound whitefish such as flounder or cod
- 4 garlic cloves, chopped
- 1-2 tablespoons olive oil
- Salt and pepper to taste
- 1 large green pepper
- 2 onions, coarsely chopped
- 3 medium red potatoes, cut in smallish chunks
- 1 (28-ounce) can chopped tomatoes
- a few shakes crushed red pepper
- 1 (14 oz) can crushed tomatoes, or the half of a 28oz can you have left over.
- 1 bay leaf torn in half
- 3 tablespoons coarsely torn cilantro leaves (if you’re one of the freaks who doesn’t like cilantro, parsley would work fine)
- 3/4 cup frozen peas
- 1-2 lbs clams or mussels (mussels were on sale, so we used them)
- 3/4 cup white wine (we use Casa del Garcia Vinho Verde, a Portugese wine)
Cut the pepper into thin strips. In a large oven-to-table pot, heat the remaining oil and stir in the pepper strips, garlic, and onions. Add the potatoes and sprinkle with a little salt. Add the chopped tomatoes, bay leaf, crushed red pepper, 2 tablespoons of cilantro, peas, and 1 cup of water. Cover and bring to the simmering point. Cook for 20 minutes.
While it cooks, rinse the mussels/clams and cut the fish into 2-inch pieces.
Place the clams/mussels around the perimeter of the dish and put the pieces of swprdfish in the center. Place the whitefish on top, pour the wine over the fish, and sprinkle with a little pepper and the remaining cilantro. Finally, place the pepper circles in the middle, cover again, and cook for 10 more minutes, or until the clams have opened and the fish is cooked through. Take to the table and serve, making sure each person gets a variety of fish.
Serves 6, or 4 with yummy leftovers.