Category Archives: Soups, Stews, Chili and Gumbo

Crockpot Tomato Basil Parmesan Soup

Posted on May 1, 2012 | Leave a comment

I love tomato basil soup, and so do a few friends I know (ahem, Morgan) so this recipe should appeal to you. Plus, it’s a crockpot recipe, which just makes it that much better!

I spotted this recipe on Pinterest recently and didn’t take long at all to decide to make it. It was definitely my kind of crockpot recipe, just throw it all in there, turn it on and go on about your day! Despite having finely chopped the veggies, once it was done they were still a bit chunkier than I had in mind, so I simply used my immersion blender and puree’d them up. Perfecto!

Seriously, this was so delicious and simple, and really budget friendly so I have a feeling it will be gracing our table often. We had the soup with a side salad, but I’m betting a grilled cheese sandwich would be great also!

Crockpot Tomato Basil Parmesan Soup

Crockpot Tomato Basil Parmesan Soup
Recipe from 365 Days of Slow-Cooking

Ingredients:
2 14-oz cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onion
1 tsp dried oregano, or 1 tbsp fresh
1 tbsp dried basil, or 1/4 cup fresh
4 cups chicken broth
1 bay leaf
1/2 cup all-purpose flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half, warmed (I used fat-free)
1 tsp salt
1/4 tsp black pepper

Method:
Add all of the ingredients through the bay leaf to the crockpot (which has been sprayed with nonstick spray). Cover and cook on LOW for 5-7 hours, until the vegetables are soft.

Thirty minutes before serving, melt butter in a large saucepan over low heat, then add the butter. Stir constantly for 5 minutes, then add one cup of the hot soup to this roux. Once all mixed, add another three cups. Whisk until smooth, then add all of this back to the crockpot. Add the Parmesan cheese, warmed half and half and your seasonings. Taste for seasoning and add extra seasoning or extra basil and oregano as needed. Cover and cook for another thirty minutes on LOW before serving.

If needed, you can use an immersion blender and puree.

→ Leave a comment

Posted in Crockpot, Money Savers, Soups, Stews, Chili and Gumbo

Crockpot Lentil Soup

Posted on February 13, 2012 | 2 Comments

I’ve never been a big fan of beans so lately I’ve been trying to “train” myself to like them. It’s working. I’m now a fan of black beans, so I figured I’d branch out some and bought a package of lentils. I see lots of recipes for lentils, so after looking through some I decided to go with a crockpot recipe.

This was super easy to make, you just throw everything into the crockpot. It is very hearty, despite being a meat-free soup. If you’re wondering, lentils are very earthy, they sort of remind me of black-eyed peas, just with a different texture. In fact, this soup reminded me a lot in taste of the black-eyed pea soup I make. My husband was skeptical he loved it, so did my three-year old daughter. It makes a ton, so you can freeze some for a rainy day!

Crockpot Lentil Soup

Crockpot Lentil Soup
Recipe adapted from I Was Born to Cook

Ingredients:
1 pkg dry lentils, rinsed and drained
1 can sliced carrots, with juice
1 onion, chopped
5 cloves garlic, minced
2 tsp Italian seasonings
2 bay leaves
7 cups chicken broth
3 cups water
2 cans fire roasted diced tomatoes
6-8 shakes of hot sauce

Instructions:

Place all ingredients in a crock pot. Cook on LOW for 12 hours or HIGH for 5-6 hours. Discard bay leaves and serve.

→ 2 Comments

Posted in Beans, Crockpot, Freezer-Friendly, Light and Healthy, Money Savers, Soups, Stews, Chili and Gumbo, Vegetarian

Crockpot Chicken White Bean Pumpkin Chili

Posted on November 17, 2011 | 4 Comments

Long name, huh? I’ve been *trying* to be good with the diet lately, and one of my favorite winter foods is my white chicken chili. Unfortunately it’s not the healthiest thing in the world. Needless to say, I was thrilled when in the current recipe swap, I received a recipe for a white bean chili – that’s “skinny.” Thanks Ellie!

The original recipe called for using ground turkey, but to make it more like the one I like I opted to use chicken, I just used some shredded meat from a roast chicken. I’m sure that didn’t alter the calorie count too significantly. The chili was really great, it wasn’t exactly like my regular recipe since you’re not adding the gobs of cream, but it tasted great all the same. The only thing I would caution you on is to watch the cumin. I’m going to cut down the amounts in this recipe because what it called for was really way too much cumin. Serve this on a cold winter night – it’ll be great to come home to and your soul will be happy

P.S. Don’t worry about the pumpkin flavor – it adds nutrients and you honestly don’t even taste it – ask my husband!!

Crock Pot Chicken White Bean Pumpkin Chili
Recipe adapted from Ellie’s blog, The Wanna Be Cook

Ingredients:
1 large chicken breast, cooked and shredded
1/2 tsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 tsp chili powder
2 bay leaves
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp white pepper
1/4 tsp cayenne pepper
2 cans Great Northern beans, rinsed and drained
15 oz can pure pumpkin puree’
4.5 oz. can chopped green chilis
1 can low-sodium chicken broth
optional toppings: fat-free sour cream or greek yogurt, chopped cilantro, lower fat cheese.

Instructions:

Add all ingredients to a slow cooker sprayed with nonstick spray. Stir well to incorporate and cook either on LOW for 8 hours or HIGH for 4 hours. Serve and enjoy.

Crock Pot Chicken White Bean Pumpkin Chili

Please vote for me at the blog hop!

→ 4 Comments

Posted in Chicken, Crockpot, Light and Healthy, Pumpkin, Quick Fix, Soups, Stews, Chili and Gumbo

Chicken Pot Pie Soup

Posted on October 24, 2011 | Leave a comment

The other day it was cold and rainy. Since we were in 100+ degree heat and NO rain for the longest time, it was very welcome weather. Instead of making the roast chicken I had planned for that day, I decided the mood of the day really called for soup.

I really wanted to make a vegetable beef soup, but when I asked my husband what kind he wanted he said either chicken tortilla soup or some creamy chowder type. I really wanted that vegetable soup, which is NOT creamy so I decided we would meet in the middle and I concocted this chicken pot pie soup. I figured it’s got the filling that a pot pie would but in a chowder. I wasn’t sure what to do for the customary crust, so I figured a little crescent roll on the side to dip would do nicely. The end result was delicious, he was happy and I was happy and we all lived happily ever after.

Chicken Pot Pie Soup
Recipe a Cooking With Christen original

Ingredients:
2 tbsp butter
3 boneless, skinless chicken breasts, cooked and diced
1 onion, chopped
2 cloves garlic, chopped
about 1 cup frozen chunk potatoes with onion and peppers (I use Ore-Ida brand)
1 lb. frozen mixed vegetables (corn, peas, green beans)
6 cups chicken stock
1/4 cup cooking sherry
1 cup half and half
1 cup heavy whipping cream
Seasonings desired (I used Tony’s Chachere’s Creole Seasoning on the chicken and added a little thyme and salt later)
Crescent rolls for dipping

Instructions

Heat the butter over medium heat until it melts, add the chicken and season to taste. Cook until no longer pink inside, then add the onion and garlic and saute’ until soft.
Add the mixed vegetables and potatoes, all to cook until warmed through, a few minutes. You can add more butter at this point if needed, if it’s starting to stick.
Add the chicken stock and cooking sherry, cover and allow to simmer 30 minutes.
Stir in the half and half and whipping cream and allow to warm through. Taste for seasonings and serve with crescent rolls for dipping.

Chicken Pot Pie Soup

→ Leave a comment

Posted in Chicken, Soups, Stews, Chili and Gumbo

Mushroom and Brie Bisque with Puff Pastry Toppers

Posted on October 18, 2011 | 2 Comments

I really enjoyed participating in that last recipe swap, so I decided to do it again. This time the theme was “Soups” and the recipe I received was Mushroom and Brie Bisque with Puff Pastry Toppers. Yum!

This was really pretty easy to make, the hardest part was cutting away the rind from the brie (which wasn’t hard to do). I expected it to have more of a brie flavor, but that could have been just the type of brie I chose (a huge wheel of brie from Sam’s Club) but regardless, this soup was phenomenal. Its’ taste was great, rich and creamy with an earthiness from the mushrooms. My husband absolutely loved it and declared it in the Top 5 of all things I’ve made. Good thing too….gotta do something with all that leftover brie! Thanks for sharing, The Jey of Cooking!

Mushroom and Brie Bisque with Puff Pastry Toppers
Recipe from: The Jey of Cooking

Ingredients:
1/4 cup shallots, minced
16 oz. mushrooms, (I used regular white mushrooms, sliced)
2 cloves garlic, chopped
2 tbsp butter
1/2 cup cooking Sherry
6 cups beef broth
2 cups half & half
1- 6 oz. wedge brie, rind removed
2 tbsp cornstarch
2 tbsp water
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 sheet puff pastry
1 egg, beaten with 2 tbsp water
Herbs de Provence

Instructions:

Preheat oven to 400.
Melt the butter in a large saucepan over medium heat. Add the shallots and mushrooms and cook until softened. Add the garlic and cook another minute or so. Add the sherry and the broth and allow to simmer for ten minutes.
While that’s simmering, cut the pastry into squares, brush with the egg/water mixture and place on baking sheet lined with parchment paper. Sprinkle Herbs de Provence over the tops of each square and bake for 12 minutes, or until fluffy and golden on top.
Returning to the bisque, add the half and half and brie and allow to simmer, stirring until the cheese has melted completely. Mix cornstarch with 2 tbsp water and add into the soup. Whisk, bringing it to a boil to thicken. Remove from heat and add the cayenne pepper and nutmeg.
Garnish with a puff pastry square.

Mushroom and Brie Bisque with Puff Pastry Topper

→ 2 Comments

Posted in Soups, Stews, Chili and Gumbo

Chipotle Pork and Sweet Potato Posole

Posted on October 3, 2011 | 1 Comment

This past weekend marked the first official weekend of Fall. It’s one of my favorite times of year, I love the cooler temperatures and there is always so much fun stuff going on! It miraculously cooled off here so I wanted to cook something that would “feel” right with the weather.

I picked this posole recipe because in the picture, it looked a lot like chili and I love chili! I was a bit skeptical of how it would turn out because for one, it called for hominy (which is a main ingredient of posole, you shouldn’t substitute it) which I’ve heard mixed reviews on. Also, it called for TWO cans of chipotle chili peppers in adobo sauce, which equals super spicy! Now don’t get me wrong, I am no wimp when it comes to spice. But while I like spice, I also like to actually taste my food, not just spice. So my recommendation to you is that you only use ONE can. Also, the recipe called for leaving them whole, which is not very appealing to eat. I suggest either puree’ them or dice them. That’s how I’ll write the recipe.

It really was a great dish, it was hearty and the chipotle flavor is great, it is understandable how this was the winner in the entree category of the Sweet Potato Recipe Contest!

Special Note: The day after making this, I ended up with half of a can of pumpkin puree leftover from a baking project so rather than waste it, I stirred it into the posole and it was wonderful! It would be a great addition – I used probably about a cup!

Chipotle Pork and Sweet Potato Posole
Recipe adapted from Louisiana Cookin’, courtesy of Devon Delaney

Ingredients:
1 tbsp olive oil
1 lb. pork tenderloin, cut into cubes (I used thick pork chops)
1 medium onion, chopped
2 cloves garlic, minced
2 tsp dried oregano
1/4 tsp ground cinnamon
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1 sweet potato (about a pound), peeled and diced into 1/2 inch cubes
2 cups chicken stock
2 15-oz cans hominy, drained (I used one white hominy, one yellow hominy)
1 28-oz can crushed tomatoes
1 7-oz can chipotle peppers in adobo sauce, drained but 1 tbsp adobo sauce reserved and peppers chopped
1 4.5-oz can diced green chilis, drained
1 15-oz can black beans, drained and rinsed
desired toppings: cheese, cilantro, lime, avocado, sour cream

Instructions:

In a large pot, heat the oil over medium heat and add the pork.
Brown on all sides, then add the onion and garlic and cook until soft, about three minutes.
Add the oregano, cinnamon, salt and pepper and cook about a minute, until fragrant.
Add the sweet potatoes, stock, hominy, tomatoes, chili peppers and reserved adobo sauce and cook until it comes to a boil.
Reduce heat to med-low and simmer for about 15 minutes before adding the beans.
Cook uncovered for another ten minutes, then cover and let simmer for a half hour or so (the extra simmering is optional, I feel it tasted better that way). Serve with your favorite toppings.

Chipotle Pork and Sweet Potato Posole

→ 1 Comment

Posted in Beans, Pork, potatoes, Regional Louisiana, Soups, Stews, Chili and Gumbo

Vegetable Tortellini Soup

Posted on September 23, 2011 | Leave a comment

Our weather has been flip-flopping around like crazy lately, but it’s given us enough cool days to put us in a Fall state of mind. And I don’t know about you, but to me, Fall = pumpkins, apples, chili and soup!

This was a quick and easy soup and it was very fresh tasting. It was hearty without breaking the calorie-bank. In other words, it was great! We served it with some andouille and swiss chard hand pies, but I think it would also be great with a grilled cheese sandwich on a cold night!

Vegetable Tortellini Soup
Recipe adapted from Sing for Your Supper

Ingredients:
2 tbsp olive oil
1 small chopped onion
1 clove garlic, chopped
3 carrots, peeled and chopped
1/2 cup red wine
1 can fire-roasted diced tomatoes
1 medium zucchini, chopped
1 /2 box frozen chopped spinach, thawed
a few mushrooms, cleaned and chopped
4 cups chicken (or vegetable) broth
1 (12 oz.) pkg cheese tortellini (look in the freezer section near the breakfast items for the best value)
Seasonings to taste: Tony’s, salt, pepper

Instructions
In a large pot, heat the olive oil and add the onion and carrots. Cook until tender and add the garlic and cook for another minute. Add the wine and deglaze the pot (scrape off any bits from the bottom). Add in the tomatoes, zucchini, seasonings and broth and bring to a boil before reducing the heat and simmer for twenty minutes or until the vegetables are all soft. Stir in the spinach, mushrooms and tortellini and cook for another 15 minutes, or until the tortellini is completely warmed through (taste test!).

Vegetable Tortellini Soup

→ Leave a comment

Posted in Pasta, Soups, Stews, Chili and Gumbo

Turnip Stew

Posted on July 27, 2011 | Leave a comment

My husband LOVES turnips, it’s crazy how much he loves them. I sent him to the supermarket a few nights ago for some cheese and he comes back with a big bag of turnips. And it’s not even turnip season, but these turnips were really pretty!

He asked me to make turnip gratin, so I did that. That only used a few though. I know how much he likes old-school home cooking so I decided to make a turnip stew with the rest. It was really easy to make, it made the house smell great and it was delicious. Winner! He said that I have to keep the recipe because it tastes just like something his late grandmother MeMe used to make.

Turnip Stew
A Cooking With Christen Original

Ingredients:
4-6 turnips, peeled and chopped into small chunks
2 carrots, peeled and chopped
1/2 bell pepper, seeds removed and diced
1 onion, chopped
2 cloves garlic, chopped
1 sprig fresh thyme
1/4 cup vegetable oil
1/4 cup flour
1 pkg. smoked sausage, cut into small rounds (I used pecan-smoked)
1- 32 oz. carton of chicken broth
Seasonings to taste: I used a little salt, Cajun seasoning, onion and garlic powders
1 tbsp corn starch
rice for serving

Method:
In a small pot (I used my enameled cast iron) make your roux: Heat the oil over medium heat until hot and add the flour, stir constantly with a silicone spatula (they work best for getting in the corners of the pot) and keep stirring it until the roux has reached the color of a brown paper bag.

Once it’s browned, add the onions, bell pepper and garlic. Stir in well and cook until they are softened. Add the turnips and carrots and sausage and cook for two or three minutes more. Add the chicken broth to break the roux up and add the sprig of thyme. Season lightly. Stir well and reduce heat to med-low and simmer until the turnips are tender and the sauce has thickened. If needed, you can add just a LITTLE water to 1 tbsp corn starch and then add to the stew to thicken it. Taste for seasonings and add what is needed. Serve hot over rice.

Turnip Stew

→ Leave a comment

Posted in Money Savers, Pork, Soups, Stews, Chili and Gumbo

Boeuf Bourguignon Soup

Posted on May 10, 2011 | Leave a comment

I’ve only made boeuf bourguignon a few times but I really enjoyed making it because it slow cooks and makes your house smell AMAZING! My husband is a huge fan of the dish so when I saw the soup variation, I knew he’d want to try it. I picked a day that he was off of work so he could also enjoy the delicious aroma and it didn’t disappoint!

The night we made the soup, it was good. But it made a pretty good bit and we had some leftovers the next night. It was so delicious leftover! The flavors really intensified overnight and it was fabulous! I think it’d be a great idea to cook it on the weekend and maybe just pop it in the fridge for an easy weeknight meal!

Boeuf Bourguignon Soup
Recipe adapted from Elizabeth’s Edible Experience, originally from Martha Stewart Living, December 2010

Ingredients:
1 lb beef stew meat
Coarse salt and fresh ground pepper
2 tsp cornstarch
3 tbsp olive oil
8 oz white button mushrooms, washed, trimmed and quartered
3 carrots – 2 finely chopped (I used food processor) and one in chunks
1 onion, chopped
3 strips bacon, chopped into small pieces
1 tbsp tomato paste
2 fresh thyme sprigs
1 dried bay leaf
1 cup red wine
8 cups beef broth
2 cups water
cooked egg noodles, for serving

Method:

Season stew meat with salt and pepper, coat well with cornstarch. Heat olive oil in a heavy pot (I used enameled cast iron) and add the beef. Brown on all sides, about six minutes. Remove to a plate and set aside.

Add the mushrooms to the pot, cook until lightly browned and then remove them to a bowl, and add the uncooked cubed carrots to the bowl with the cooked mushrooms. Set this aside also.

Add the onion, bacon and chopped carrots to the pot. Cook until caramelized, about six minutes, then stir in the tomato paste. Return the beef (and any juices that the plate has collected) to the pot and add in the thyme and bay leaf. Raise the heat to high and add the wine. Reduce about a minute, gently scraping bits stuck onto to the bottom of the pot with a wooden spoon (flavor!). Add the stock and water, bring to a boil then reduce the heat to a simmer. Cook partially covered 2.5 hours or until the beef is tender. Add the reserved mushrooms and carrots back to the pot and cook at a simmer until the carrots are tender. Season to taste and ladle into soup bowls with a little of the egg noodles.

Boeuf Bourguignon Soup

→ Leave a comment

Posted in Beef, Soups, Stews, Chili and Gumbo

Meaty White Bean Stew with Collards

Posted on March 19, 2011 | Leave a comment

White Beans have never been my favorite thing, but for some reason when I saw the picture of this white bean stew in Real Cajun cookbook (this is a great cookbook, by the way!!), it looked delicious! It has collard greens in it, which intrigued me. Also, it wasn’t your regular (chalky tasting) white bean dish. It’s a stew, so it had a broth to it. I just had to try it and I’m so glad I did, it was AMAZING.

While this is cooking, it smells so good. It didn’t help that I was starving, I couldn’t wait for it to be done! The recipe calls for ham or tasso, but I figured why do one when you can do both? And heck, let’s throw a little bacon in there while we’re at it! The author of the cookbook, Donald Link, should appreciate that since he’s the chef-owner of Cochon in New Orleans!

Yum.

Meaty White Bean Stew with Collards
Recipe (slightly adapted) from: Real Cajun by Donald Link with Paula Disbrowe

Ingredients:
3 cups dried white beans (I used navy beans)
2 tbsp butter or bacon fat (um…I used a little of both!)
1 large onion, diced
4 celery stalks, diced
1 medium carrot, finely chopped
5 garlic cloves, minced
1 jalapeno pepper, stemmed, seeded and chopped
5 bay leaves
2 tsp salt (it was rather salty, you may want to go with 1-1.5 and then taste)
1 tsp ground black pepper
1/4 tsp cayenne pepper
2 lb. smoked ham or tasso (I used about 2-3 slices of bacon so I could get some bacon grease for the aforementioned bacon fat, 1/2 lb. tasso and 1/2 lb. smoked ham steak)
2 tbsp Creole mustard
1 tsp rosemary
9 cups chicken broth
1 small bunch collard greens, washed and cut away from the stems, into 2-inch pieces

Method:
Soak the beans overnight.

Heat the butter and/or bacon fat up in a heavy bottomed pot over medium heat. Add the onion, celery, carrot, jalapeno, garlic, bay leaves and seasonings, stir well and cook until soft.

Add the meat, mustard and rosemary and cook for another three minutes, stirring occasionally.

Drain and rinse the beans, pick out any that don’t look appealing. Add them to the pot with the chicken broth and bring to a boil. Once it’s boiling, cut the heat back and allow to simmer for an hour.

Add the greens and cook another thirty minutes, stirring often. Turn off the heat and let it sit for twenty minutes.

Remove the bay leaves then scoop out a little of the beans (I did about a cup) and either mash with a fork if you have to, use a blender or an immersion mixer. Add back to the pot (makes it creamier). Serve over rice, bread or eat alone as a soup.