Soup Quotes!

"All you need is Soup"

"A way to a man's heart is Soup"
"Soup is girl's best friend"
"Soup is love"
"A bowl of Soup a day keeps the Dr. away"

Tuesday, February 23, 2010

Augie's Pot Roast Soup

Pot Roast, is a sure way to a man's heart and my husband is no exception that's why I named this soup for him. It's his favorite meal, so one day, I turned it into his favorite soup. Try it the next time you have all that extra pot roast leftover in the fridge.
Easy and delicious...... Go get that guy's heart!

Remember that old saying:
Never through food away! Waste not! Want not!

1 lb leftover pot roast
2 cups pot roast vegetables
(cut into small pieces)
2 cups pot roast gravy
1 large onion
1 stalk sliced celery
2 sliced scallions
2 cloves garlic
1 beef bullion cube
1 tsp salt
1/2 tsp pepper
1/2 package uncooked pasta
1 cup frozen corn
1 cup frozen peas
1 cup frozen green beans
1 tsp chopped parsley
1/2 tsp oregano
1/2 tsp basil
1 tbs tomato paste
2 tbs olive oil
8-10 cups water

Shred the meat into small 1 inch pieces and set aside. In your large soup pan on high heat, saute the olive oil, onion, celery, carrots and garlic for about 5 min. Add the water, bullion cube, salt & pepper and let it come to a boil. Add the pasta, corn, peas, and green beans and cook for about 10 minutes. Next add the meat, gravy, tomato paste, and cooked vegetables. Cook for about 15 minutes on low heat.
Add the scallions, parsley, basil and more salt and pepper if needed.

Serve with warm buttered biscuits. I use "Pillsury flaky layers biscuits".

Thursday, February 18, 2010

Soup is girls best friend

Soup is my best friend....

When I make soup, it's like having a $200 therapy session. So whenever I find myself having one of those down days,I'll carry my sad face accross the kitchen floor, look inside the pantry and make myself focus on creating a pot of soup.
Soon, my spirits become uplifted and I begin to feel so much better.
So, I suggest that the next time your feeling down, or even just bored on a rainy afternoon, get your head deep into that pantry and challenge your creativity.

I went into my pantry last week and spotted a can of crushed tomatoes with garlic and basil. Italian!, I said to myself and what kind of soup could be more Italian than basic tortellini. Did I have tortellini? Yes, I had a package of Angie's Tortellini mix in my freezer.

My 20 Minute Tortellini Inspiration

1 large can crushed tomatoes with garlic and basil
1 package Angie's tortellini mix
4 cups chicken broth
4 cups water
1 package frozen Italian vegetables (any variety)
1 large onion (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
4 tbs olive oil
salt & pepper
1 tsp basil flakes
1 tsp parsley flakes
Shreded Pecorino cheese

Saute chopped onion, celery & parsley in olive oil for about 3 minutes.
Add broth, water, tomatoes, tortellini spice mix from package.
Cook for about 5 - min or untill boiling.
Add the tortellini & vegetables, cook for about 10 minutes or untill veg are cooked. Add the parsley flakes and basil, salt & pepper to taste.

Top with shredded Pecorino Cheese for a cheesy kick before serving.

Tuesday, February 16, 2010

All you need is Soup

I have alot of that green soup leftover that I made yesterday. Look for the recipe (Portuguese Caldo Verde-Green Soup on this blog). I'm going to tell you how to turn that soup into a hearty white bean and collard green soup. It's so simple. Just heat up the soup in a large soup pan, then add:

1/4 pound of cooked elbow macaroni
1 can of cooked progresso white cannelini beans
1 cup Sliced cooked Chourico sausage, or Italian hot Sausage
1 tsp parsley flakes
1 tsp dried basil
1 tsp dried oregano
Salt & pepper to taste

This soup has all the protein, iron, vitamin K and potassium you need, so I bought a loaf of garlic bread at the supermarket, heated it up in oven for 10 minutes and served it with the soup.

You don't have to go out for takeout. You can have dinner ready in 15 minutes.


Monday, February 15, 2010

Portuguese "Caldo Verde" (Green Soup)

Hi, Today we're going on a journey to Portugal were the classic green soup, "Caldo Verde" is probably the most loved and well known soup of the country. It's sometimes known as "Kale Soup" but this classic is not made the same way and not made with kale at all.This soup is made with a potato puree, and collard greens.
I've doubled the recipe so that you can have a big pot prepared for a few days since this soup is even better the next day. Nothing will satisfy your hunger and keep you warm on a cold winter day. This will be your family favorite.

10 russet,or Idaho potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil
1 tbsp salt
1/2 tsp pepper
1 Chourico (either Portuguese or Spanish) sausage
6 cups of washed collard greens (sliced very thin)
6 cups chicken or vegetable broth (or 2 boullion cubes)
6 cups water

In large soup stock pan place water, broth, pot, onion, garlic, olive oil, bay leaf.
Cook on high 20 min or untill pot are cooked. Remove from heat, remove bay leaf and puree the soup with hand blender..

Add collard greens and chourico sausage.Cook for about 10 minutes. Remove sausage, slice into 1/4 inch slices, and put aside for garnish. Serve each bowl soup with 3 slices of chourico. Add a drizzle of olive oil, and pepper to taste. Enjoy this healhy classic!

Saturday, February 13, 2010

Carmelina's Chicken Noodle Soup

Hi, Happy Valentine's day! So here is my first recipe on my journey toward the 365 days of soups. It's appropriate to start with the first soup I learned to make as taught to me by my mother "Carmelina". I've made it thousands of times since then for my family. You'll never order chicken noodle soup out again because this is so easy to make. Wish me luck and if you decide to cook along with me let me know how you're doing and I'll add you to the "Soup Kettle Hall of Fame" on this blog.
So let's begin.

1 small onion
1 large clove garlic
1 tspn olive oil
2 stalks celery chopped into slices
1/2 baby carrots sliced thin
1 pound any cut up chicken with bone
2 chicken boullion cubes
(or substitute 8 cups chicken broth)
1/2 pound curly pasta
1 tspn salt
1/4 tspn black pepper
1/4 tspn crushed red pepper flakes
8 cups water

In a large soup pan on high heat add water, onion, garlic, boullion or broth, olive oil, and salt & pepper. When the liquid comes to a boil add the chicken and cook for about 20 min. Leave the broth on low heat and remove chicken and set aside to cool. At this point you can strain the liquid to remove the onion & garlic, but I like to keep it in for more flavor & texture. When the chicken is cooled, take the meat off the bone and cut into small pieces.

Put the soup back on high heat and the carrots, celery, pepper flakes,and pasta.
Let cook for about 10 minutes then add the cut up chicken and cook for another 5 minutes.( Don't over cook the pasta). Turn off heat, add parsley and stir.

When you serve the soup, add more parsley, pepper & pepper flakes if you like it spicy.


Wednesday, February 10, 2010

Soup is Love

Soup is Love! That's why I've decided to start this blog on Valentine's Day. There's no better way to show your loved one you care, with an all time classic, Chicken Noodle Soup. Check back on Feb 14th for the first day in my journey of 365 days of soups.

"I live on good soup, not on fine words."Moliere