Category: Main Course

My mom loves soup (that’s her above), and I guess I picked up my year-round craving for all kinds of soup from her 🙂  It’s been quite awhile since I updated my Soup on Saturday page with links to all my soup recipes, but I took some time this morning to do just that.

I saw this recipe in a magazine while I was waiting for a doctor’s appointment.  I’m really glad I found it, because the final result after making it was a really good soup for a cold day.

I altered the recipe a bit based on what I had on hand yesterday.  I didn’t have a piece of parmesan cheese rind, but I did have a pretty good size piece of parm, so I threw that it.  I didn’t have any small pasta, so I used Dreamfields elbow macaroni.  My use of the Dreamfields pasta cut the carbs by about 70%.  No matter what you use as substitutes, please try this soup.  I think you’ll really enjoy it :).  It will be a staple on my table this winter.

Yesterday was a beautiful day, and I’ll admit that I was pretty lazy.  I did get some things to Goodwill, and I was certainly happy about that 🙂

Probably like you, I munched on leftovers for lunch, and then some friends invited me out to dinner.  Their college-age sons where home, and it was good to spend time with them.  A few friends of the boys joined us, and all of a sudden, it turned into a crowd.  It was a lot of fun.

Here’s a quick  and spicy Chili recipe for you to try out.

Vegetarian Chili

serves 8

1 tsp olive oil

1/2 jalapeno chili, seeded and finely chopped

1/2 cup onion, chopped

2/3 cup red bell pepper, diced

3 tsp chili powder

3/4 tsp paprika

1/4 tsp garlic powder

 1/4 tsp cayenne pepper

1 tsp sugar (or sugar substitute)

1 1/2 tsp cider vinegar

1 15 oz can crushed tomatoes

1 15 oz can black beans, undrained

1 15 oz can dark red kidney beans, undrained

1 15 oz can cannellini beans, undrained

5 oz corn

parsley, chopped for garnish (optional)

salt and pepper to taste

Heat olive oil in large soup pot over medium heat.  Saute jalapeno, onion, and bell pepper until onions are translucent, about 5-8 minutes.

Add remaining ingredients, season with salt and pepper to taste.  Bring to boil, then reduce heat to medium.  Cover and cook 20 minutes, stirring occasionally.  Serve with cornbread for a hearty cold-weather meal.

 

Thanksgiving is almost here.  The calendar seems to be flying by, and some days I scratch my head and wonder what just happened.

This is a very easy soup to prepare, and more than likely, you already have most the ingredients around your kitchen, especially as you prepare for the big day on Thursday.

I enjoyed the simplicity of this soup, and I hope you will too.  Adding smoked paprika adds an unexpected depth of flavor.  Regular paprika will work too, but if you can find the smoked (which I prefer), use it 🙂

Well, the predictions were right.  Snow, snow, snow.  It’s been coming down since early morning, and the worst of it is due in this afternoon.

Luckily, I went to the store last night and stocked up.  It’s been awhile since I’ve made a lentil stew, and I thought this recipe might be a good choice.  Now that the mint growing wildly in my garden will be dead and covered with snow in a few hours, I figured I could use at least some up while it was still fresh.  Enjoy!

Happy Saturday to you 🙂  Forgive me for my inconsistent postings as of late.  To say that I’ve been busy would be an understatement, but I’m grateful for your patience.  Hopefully, my recent postings have helped you in some way.

I’m trying to get back on track with my Soup On Saturday posts, and today’s offering is simple, easy and tasty.  I hope you’ll enjoy it, especially as the weather cools and everyone is in the mood for a nice soup.

On that cold and rainy day in California last week, my mom was in the mood for soup. After searching through some magazines and cookbooks, I came across this recipe.

Since mom had some tomato puree in her freezer, the remnant of a bumper crop, I wanted to whip up something that would highlight tomatoes.  This did the trick, and I’m sure you’re going to enjoy it.

Quite some time ago, I posted another recipe for Tomato and Bread Soup, but with all the wonderful tomatoes ripe for the eating, I thought I’d give you an even easier recipe, this one dating back centuries.  Pure Tuscany. 🙂

Right now, we’re awaiting Hurricane Irene. The clouds are low and heavy outside my window, and its pretty breezy.  The main part of the storm will come later tonight.  So, my rationale for making this soup, which is more like a porridge, is that you don’t have to heat it.  You can serve it room temperature.  If I loose power, I’m not going to go hungry.  With this stick to your ribs recipe, I’ll be set.  I hope you’ll give it a try, even if it’s a beautiful day in your neighborhood.