Tag: soup

Bean and Barley Leek Soup

Posted on by rchapin

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.

Ingredients

  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 leeks, diced
  • 3 carrots, diced
  • 1 bulb fennel, sliced thin (1 cup)
  • 1 (15 ounce) can no-salt added diced tomatoes
  • 1 teaspoon Herbes de Provence
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans white beans,rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon zest
  • 4 ounces spinach, chopped (2 cups)
  • 3 cups cooked barley
  • 1/2 cup chopped parsley
  • 1/4 cup crumbled feta, optional
  • 1 teaspoon of lemon zest

Instructions

  1. Heat a large sauté pan over medium heat.
  2. Add oil, garlic, leeks, carrots, cabbage, and fennel; sauté for
    about 3-4 minutes.
  3. Add tomatoes, Herbes, broth, beans, salt, and pepper. Bring to
    simmer and cook for 2 minutes.
  4. Add lemon zest, spinach, and barley; cook until heated
    through.
  5. Garnish with parsley and feta.

Potato Soup Slow Cooker Recipe

Posted on by rchapin

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Directions

  1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it
    longer. They will start falling apart when it’s ready.
  3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring
    occasionally, until combined.
  4. Top with cheese, bacon, or sliced green onions if desired.

Pasta-Bean Soup with Fresh Herbs

Posted on by rchapin

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon margarine or butter
  • 2 14%-ounce cans vegetable, chicken, or beef broth
  • 4 cup small pasta shells
  • 1 16-ounce can tomatoes, cut up
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh thyme
  • Fresh basil sprigs (optional)

Directions

In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown. Add vegetable, chicken, or beef broth. Bring to a boil. Stir in the pasta. Return to a boil. Cook for 10 to 12 minutes or till pasta is al dente (tender bur still firm). Stir in undrained tomatoes and garbanzo beans. Heat through.

Just before serving, stir in fresh basil and thyme. To serve, ladle soup into individual bowls. If desired, garnish with fresh basil.

Makes 4 servings.

© 2005 Ryan Chapin