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Tag Archives: soup

Shrimp, Potato & Kale Tuscan Soup

This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.

Ingredients:

1 large onion, chopped

1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)

3-1/2 teaspoons Italian seasoning, 1 tsp basil & 1 tsp oregano

1 TBLS olive oil

64 oz vegetable broth

2 cans (15 ounces each) cannellini beans, rinsed and drained

6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)

1 – 2 sweet potatoes, peeled and cubed

6 cups chopped fresh kale (chopped)

12 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 Bay leaves

1 TBLS flour

1 cup heavy whipping cream

Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.

Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.

Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!


Enjoy!

 
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Posted by on October 29, 2016 in Comfort Food, food, potatoes, shrimp, soup, veggies, Yummy

 

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Savory Mushroom Bean Soup…

Savory Mushroom Bean Soup…
I love the cold weather we’ve been having lately and when it’s cold like this I like to try new soups! I love a soup that is hearty and savory! This soup meets both of those requirements!

At first glance, you might not think that it’s either of those because it’s not a cream soup…the texture of the broth is thin and runny…but oh my, you will be surprised at how savory, warming and rich the flavors are! I love this soup and it will now be a winter (and summer) staple in my house!
First of all I need to give credit to the blog that I got this soup from. Gluten Free and Fabulous is a wonderful blog for great recipes that are gluten free…like this one!

Ingredients:
3 15 oz cans white beans (you can drain and rinse them if you want…I drained mine, but did not rinse them and I used 2 cans of northern and 1 can of cannellini – which are white kidney beans)
48 oz vegetable broth
20 ounces baby Bella mushrooms, sliced
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons fresh thyme (if you can’t get fresh, then use 3 TBLS ground)
2 tablespoons fresh ginger, grated (I used ginger from a jar)
2 teaspoons salt
1 teaspoon pepper

Mushroom soup

Preheat the oven to 400F. Slice up the mushrooms and place on 1/2 of a baking sheet. Place the diced onion on the other half. Cover onions and mushrooms with 1 tablespoon of olive oil, half of the garlic, 1/2  teaspoon of pepper and a teaspoon of salt for each side. Sprinkle 2 tablespoons of thyme over the top and place in the oven for 10 minutes. Remove and turn the vegetables over and place back in the oven for 10 minutes.

While they are cooking, In a large pot add the vegetable broth, beans, grated ginger and 2 tablespoons of thyme. Cook over medium high heat and bring to a simmer.

Place about 4 cups of the broth (including beans) and the roasted onions into a blender or food processor and puree until smooth.  Add back to the stock pot, then add the mushrooms.

Reduce the heat to medium low, and cook for 30 minutes. It smells sooo good and tastes even better!

I served it with hard toasted rolls (and butter) and some grated cheddar cheese on top, but Parmesan would also be good…or no cheese at all!

mushroom soup 2

It’s sooo yummy and…it will warm your belly!

Serves 4-6.

 
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Posted by on January 20, 2014 in food, gluten-free, mushrooms, soup, vegetarian, veggies, Yummy

 

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The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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