Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Black Bean, Sausage, and Sweet Potato Soup
5 1/2 cups water
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt and pepper to taste
1 1/2 cups dry black beans
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground allspice
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon water
1/4 pound Italian sausage, cut into 1/2 inch pieces
1/2 teaspoon Worcestershire sauce
1 pound sweet potatoes
3 green onions
salt and pepper to taste
- In a 4 quart saucepan, combine beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water. Cook, partially covered, until beans are tender, about 50 minutes. Discard bay leaf.
- In a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
- In a small bowl, stir together tomato paste and 1 tablespoon water; stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, for 15 minutes. Soup may be prepared up to this point 3 days ahead.
- While soup is simmering, peel sweet potatoes and cut into 1/2 inch pieces. Steam until tender, about 10 minutes. Stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup. Serve soup garnished with scallion greens.
Beef and Noodles: The EASIEST recipe ever!
1 package beef stew chunks
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
4-8 cups beef broth/stock (home made is best!)
1/4 - 1/2 lb. GF egg noodles (depending on how "noodley" you like it) (try this recipe or this recipe)
olive oil
salt and pepper
2 bay leaves
(Regarding the amount of beef stew meat: I have no idea how much I used. We buy grass-fed and the meat comes pre-packaged. 1/2 - 2 cups' worth? I don't think it really matters as long as the beef is covered or very nearly covered with broth/stock in the crock.)
Heat skillet, add a little olive oil and let it heat up. Add beef chunks. Salt and pepper the chunks in the skillet, tossing them around to coat. Once brown, transfer to slow cooker crock.
Pour beef broth/stock over beef chunks. Add 2 bay leaves. Cook on low for 5 hours (I kept mine on "keep warm" for three hours after that).
Turn slow cooker to high. After 15 minutes, add noodles, stirring them in so they're covered (or very nearly covered). Cook for 15 minutes. Voila!
Quick Chicken and Noodles
I threw some ingredients together for dinner tonight and it turned out to be one of the best things I've made in weeks! Here are the approximate measurements of what I put together. Next time, I think I might try to use more turnips (they're my new favorite - so earthy and they take on so many different flavors!) and carrots. The marjoram and thyme can really be to taste. I think I used more than this, but I'm not entirely sure. I really never measure a lot, which sometimes gets me into trouble.
1 - 2 tbsp. olive oil
+ 2 tbsp. olive oil
1 turnip, peeled and diced
1 large carrot, sliced in half lengthwise and finely sliced
1/4 - 1/2 yellow onion, finely diced
1 large clove garlic, minced
1 stalk celery with leaves, cut in half lengthwise and finely sliced
6 cups chicken stock (or more, if desired)
1 c. chicken chunks
2 c. dry thin egg noodles (try these or these)
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves
salt and pepper to taste
Heat saute pan. Add olive oil and allow to heat gently. Toss turnip, carrot, onion and garlic in pan, coating with oil. Stir occasionally, allowing to cook until tender and onion is slightly brown.
Meanwhile, in a small pot, warm chicken stock on medium heat. When the vegetables in the skillet are tender, transfer them to the pot. Add celery, chicken, spices and additional olive oil. Bring to a boil, then simmer gently for 15-20 minutes. Bring to a boil again. Add noodles and allow to gently boil for 5 minutes or until tender. Enjoy!
1 - 2 tbsp. olive oil
+ 2 tbsp. olive oil
1 turnip, peeled and diced
1 large carrot, sliced in half lengthwise and finely sliced
1/4 - 1/2 yellow onion, finely diced
1 large clove garlic, minced
1 stalk celery with leaves, cut in half lengthwise and finely sliced
6 cups chicken stock (or more, if desired)
1 c. chicken chunks
2 c. dry thin egg noodles (try these or these)
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves
salt and pepper to taste
Heat saute pan. Add olive oil and allow to heat gently. Toss turnip, carrot, onion and garlic in pan, coating with oil. Stir occasionally, allowing to cook until tender and onion is slightly brown.
Meanwhile, in a small pot, warm chicken stock on medium heat. When the vegetables in the skillet are tender, transfer them to the pot. Add celery, chicken, spices and additional olive oil. Bring to a boil, then simmer gently for 15-20 minutes. Bring to a boil again. Add noodles and allow to gently boil for 5 minutes or until tender. Enjoy!
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