Category: Soups and Stews

Stracciatella (Italian Egg Drop Soup)

Am I drowning you in soup recipes?  Sorry about that.  But is IS cold here.  And soup generally requires just one big pot which minimizes the dishes.  I’ll try to do something different this weekend.  Maybe I’ll make some bread to go with the soup?!  🙂

Stracciatella is a traditional Italian soup, although it’s not something that my Italian grandmother ever made.  I learned about the soup from this recipe in Eating Well, which inspired me to try my own.  My version includes broth, beans, pasta, and spinach, but traditionally you don’t need to include all of these.  The eggs are whisked in at the end, and create thin, white strands throughout the soup.  It’s very cool to watch!

It’s also very delicious, and the kind of soup that makes the perfect meal on a cold day.  I wasn’t sure how this would hold up as leftovers, but it reheated beautifully.  The second bowl was a little thicker because the pasta soaked up some of the broth, but it tasted just as good.  Now I’ll go work on some bread.

 

 

Stracciatella (Italian Egg Drop Soup)

6 c. vegetable broth
2 c. water
1 (14 oz.) can small red beans, rinsed and drained
1 c. pasta stars, or other small pasta
8 oz. frozen leaf spinach
4 eggs, beaten
Black Pepper
Freshly grated Parmesan

In a large pot, heat broth, water, beans, pasta, and spinach until boiling.  Cover and simmer for 5 minutes.  Remove cover and pour in eggs very slowly, whisking them into the hot soup.  Season with black pepper, and serve garnished with Parmesan.

-Adapted from Eating Well

Navy Bean Squash Soup

After the Christmas festivities were over and the kitchen was (almost) restored to it’s pre-holiday state, there was a ham bone that just had to be used in a big pot of soup.  There was also some butternut squash still remaining from the bushel that my parents bought this fall.  We pulled them together using this recipe for Navy Bean Squash Soup.

The recipe uses a quick soak method for the dried navy beans, so you don’t need to soak them overnight.  When the beans are ready, the soup comes together fairly easily, and then simmers for about 2 hours.  We followed the recipe as written, omitting the additional salt.  Between the ham and broth, the soup had plenty of taste!

We all thoroughly enjoyed a bowl of soup, and then froze the remainder in containers.  This will be great to enjoy on a cold winter night, with memories of Christmas!

 

Spinach, Tomatoes, and Stars

I featured plenty of sweet treats on the blog last week, so I thought we’d start off the new week with a simple, healthy recipe.  A dish with a lot of vegetables, but still warm and comforting.  Sometimes you just need a BIG pot of soup.

I was initially inspired by this Spinach, Tomato, and Orzo soup recipe.  But when I was strolling down the pasta aisle looking for orzo, I spotted these adorable little stars.  They aren’t whole grain, but I couldn’t resist.  I do think they make the soup a little more fun!

The soup is very thick, more like a stew, but the consistency makes it quite filling.  You can easily add another few cups of water or broth to thin it out if you like.  I added Parmesan cheese, and then swirled it in the soup with a spoon until it melted.  It was exactly the kind of recipe I needed, and I will be digging into this pot all week long.

 

 

Spinach, Tomato, and Stars

1 T olive oil
1 t minced garlic
2 onions, peeled and chopped
1 (28 oz.) can crushed tomatoes with basil
1 (16 oz.) package frozen spinach
4 c. vegetable broth
2 c. water
1 c. stelline, or other small pasta

Heat oil in a large pot.  Add garlic, and saute for 1 minute.  Add onions, and saute for 10-15 minutes, until soft and lightly brown.  Add tomatoes, spinach, broth, and water, and bring to a boil.  Add pasta, and simmer for 10-12 minutes, until tender.

Crockpot Lentil, Mushroom, and Wild Rice Soup

Although it seems like everyone in the Northeast is preparing for a hurricane, I am just trying to prepare myself for a hectic week.  I sincerely hope that everyone stays safe, and feel lucky to live pretty far inland.  I do have candles, matches, and a flashlight, and I guess if the power goes out I’ll be eating a lot of soup!

This soup was inspired by a Betty Crocker recipe I saw on Pinterest.  It’s thick, creamy, and packed with vegetables and plant based protein.  It reminds me of something you’d make with those condensed soups in the red and white cans, except this has all real ingredients and a lot less sodium.

The recipe requires just a little more work than my usual “throw everything in the crockpot and go to bed” routine.  You saute onion and celery prior to starting the crockpot, and add some additional ingredients towards the end.  But it’s still a lot easier to make this soup on Sunday than it is to stare into your fridge at 6am Monday morning, trying to figure out what you’re going to bring for lunch.  🙂

 

 

Crockpot Lentil, Mushroom, and Wild Rice Soup

1 T vegetable oil
1 large onion, peeled and chopped
4 stacks celery, chopped
1 c. lentils
1 (8 oz.) package of sliced mushrooms
1 c. long grain and wild rice
1 t thyme
1/4 t black pepper
6 c. vegetable broth
2 c. water
1 c. frozen peas and carrots
1 (12 oz.) can fat free evaporated milk
2 T flour

In a small frying pan, heat oil.  Add onions and celery, and saute for 15-20 minutes, until soft and lightly brown.   Place in crockpot, and add lentils, mushrooms, rice, spices, broth, and water.  Cook on Low for 6 hours.

Add peas and carrots.  If soup appears very thick, add 1-2 cups of water or broth.  Cook for additional hour.

Whisk milk and flour in a small bowl, and add to crockpot.  Cook for 30-60 minutes until soup is thickened and heated through.

-Inspired by Betty Crocker

Butternut Squash Chili

One of the things I love about Pinterest is finding new recipes.  It’s similar to reading a cooking magazine, except you click through the pin (the picture) for the recipe.  I keep track of the recipes I want to make on Pinterest here, in case you’re curious.  This Butternut Squash Chili came to me from Pinterest, courtesy of Gluten Free Goddess who posted the recipe, and the friend of mine who pinned it.

I’ve been wanting to make some kind of chili since the cold snap here in New England, and this one came out so well.  I modified the original recipe a bit, removing the peppers and chilies that I don’t like, and adding extra squash.  I used frozen butternut squash mostly for convenience; it would have been a lot more fun to hit up a farmer’s market for a locally grown squash, but that wasn’t in the cards this weekend.  The original recipe also indicates that this can be made in a crockpot, but I used the stove top directions because they fit my schedule.

The end result is a mild chili which is rich in flavor from all the vegetables.  Between the bright orange squash and the red tomatoes, the color is perfect for fall.  If you like your chili with more kick, add a jalapeno or some cayenne pepper.  The diced fresh avocado was a nice touch though, and I highly recommend it.  I have more than a few chili recipes on the blog, including White Bean Pumpkin Chili, Sweet Potato Chili, and Black Bean Chocolate Chili, but this one will now be in the rotation.

 

 

Butternut Squash Chili

1 T canola oil
2 t minced garlic
1 t cumin
1 t chili powder
1 t ginger
1 c. chopped onion
1 c. chopped celery
1 (28 oz.) can diced tomatoes in juice
1 (20 oz.) bag frozen butternut squash
4 c. vegetable broth
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can kidney beans, rinsed and drained
1 T sugar
1 T balsamic vinegar

Heat oil in a large soup pot.  Add garlic, cumin, chili powder, and ginger and stir well for 1 minute.  Add onion and celery, and stir well to coat.  Saute for 10 minutes.  Add tomatoes, squash, broth, beans, sugar, and balsamic vinegar and bring to a boil. Simmer covered for 30 minutes.  Remove cover and simmer for 20-30 minutes more, until slightly thickened. Serve garnished with fresh avocado if desired.

-Adapted from Gluten Free Goddess

Tortellini Minestrone

I always feel good when I have a big pot of soup simmering on the stove.  And this recipe truly makes a big pot of soup, so be prepared!  The recipe is inspired by this  Spinach Tortellini Soup from Budget Bytes.  I added white beans and zucchini, and renamed it because the soup reminded me so much of minestrone.

I like that the soup is packed with vegetables and really filling, and the tortellini bites are such a treat!  The recipe offers a great way to stretch an ingredient that is both more expensive and more calorie dense.  If you’d like just a little more cheese, sprinkle some freshly grated Parmesan on top, because that’s what I did right after I took this photo.  This is really a delicious soup, so gather your family and friends, or get out some Tupperware, and make your own big pot.

 

 

Tortellini Minestrone

1 T olive oil
1 large Vidalia onion, peeled and chopped
2 t minced garlic
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can tomato sauce
28 oz. water
1 t Italian seasoning
1 (15 oz.) can cannellini beans, rinsed and drained
1 (10 oz.) package frozen spinach
1 (8 oz.) package frozen zucchini
1 (12-13 oz.) bag frozen cheese tortellini

Heat olive oil in a large pot.  Saute onion and garlic on medium-low heat for 10-15 minutes, until softened.  Add tomatoes, tomato sauce, water, Italian seasoning, and beans, and simmer for 5-10 minutes.  Add spinach, zucchini, and tortellini, and simmer for 10 minutes, or until the vegetables and tortellini are tender.

-Adapted from Budget Bytes

Corn and Zucchini Chowder

Now this is the perfect recipe for August, and it happened all by accident.  My sister had a ton of corn on the cob left over from my nephew’s party.  My parents had purchased zucchini from the Farmer’s Market the day before, and had thyme and tomatoes in their garden.  We put this all together with some household staples to create a delicious soup.  After a busy few days of parties and birthday cake, we all welcomed a fresh and healthy meal.

I was inspired by this recipe, which uses pureed corn and milk to create a creamy base without using cream.  I know that corn chowder typically includes potatoes, but we didn’t have any on hand and I don’t think you’ll miss them.  This soup is colorful and delicious just the way it is.

 

 

 

Corn and Zucchini Chowder

1 T olive oil
1 large Vidalia onion, peeled and chopped
2 large zucchini, chopped
7 c. corn kernels, divided
2 c. milk
4 c. vegetable broth, divided
1 T fresh thyme
1/2 t black pepper
Fresh tomatoes, chopped
Cheddar cheese, shredded

Heat the olive oil in the bottom of a large pot.  Add onion and zucchini, and saute for 10 minutes until softened and lightly brown.  In the meantime, add 4 cups of corn, milk, 2 cups broth, thyme, and black pepper to food processor and blend until smooth.  Add pureed mixture to pot, along with remaining 3 cups corn and 2 cups broth.  Simmer for 15-20 minutes until heated through.  Serve garnished with shredded cheddar and chopped tomatoes.