Vegetable Soup with Barley (Instant Pot)

Once the cool weather of Fall is here, for lunch I replace my bowl of salad for a bowl of warm soup.  I've already made my Chicken and Dumpling Soup, Stuffed Pepper Soup and Ham and Bean soup.  I love SOUP!  Today's recipe comes from Trish Bozeman at her vegetarian blog,  Rhubarbarians.  This soup is packed full of veggies! There are so many veggies that it's good to prep all the ingredients before starting.  Once the prep was done it was easy.  This soup was so tasty, healthy and comforting on this cool Fall day.  I made the recipe exactly as written and I wouldn't change a thing.  So head over to Rhubarbarians for this delicious recipe.  She also gives instructions for the stove top if you don't have an instant pot.

Hamburger Soup

UPDATE:  I posted this recipe a few years ago but have made a few changes for the better so I'm reposting.

My Dad is known to make the best soup.  I wish I could get his recipes but he doesn't use any, he just adds a little this and a little that and it always turns out so good.  I, on the other hand, need a recipe.  I also need to measure everything, otherwise, recipes just don't turn out for me.  It's not my Dads soup but it's delicious.  It's packed full of veggies and it's flavorful.  

It takes a while to prep everything but once the meat and onions are browned it all goes into the pot to cook for 45-60 minutes.

Ingredients:

2 lbs. ground beef (chuck)

1 cup chopped onion (1 medium)

1 cup chopped celery (2 stalks)

1 cup sliced carrots (2 medium)

1 cup sliced zucchini (1 small)

1 cup chopped cabbage 

1 cup diced Yukon Gold potatoes, diced  (or new red potatoes)

1/4 tsp. garlic powder 

1 1/2 tsp. kosher salt, or to taste

1/2 tsp. oregano

1/2 tsp. freshly ground pepper

1/4 tsp. rubbed sage

1 1/2 tsp. Penzey's Old World Seasoning (*see note)

1 15-oz. can petite diced tomatoes (DON'T drain)

6 cups beef broth (**Have extra broth on hand to thin out soup if needed) 

1/4 cup pearl barley

bay leaf

Directions:

In a large stockpot, brown the ground chuck and onion, stirring frequently to break it up, cook until browned. Drain well. Add the veggies and spices (except diced tomatoes) and sauté about 5 minutes to incorporate spices.  Then add diced tomatoes, broth, barley and bay leaf; bring to a boil. Reduce the heat and simmer for about an hour or until the vegetables have softened.

*I usually don't like to make or share a recipe unless all the ingredients are easy to get at any grocery store. But, this recipe is adapted from Penzey Spice by cook Gloria Krysiak and it calls for Penzey's Old World Seasoning.  I do think this spice is worth using as it adds a lot of flavor.  Just look at all the spices in  OLD WORLD Seasoning - paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary.  There are a lot of Penzey stores nation wide and online so it's not too hard to pick up a small jar!

**The leftovers might need some extra broth as it gets soaked up by the barley.

Serves: 10
Soup can be easily halved if you only need 5 servings.

Basic Creamy Tomato Soup with Parmesan Crisp

I LOVE tomato soup and have been looking for a basic recipe.  Well, I found one from Chrissy Teigen's newest cookbook, "Cravings, Hungry For More".  The recipe is so basic that I usually have all the ingredients on hand so this recipe will be my go-to tomato soup.  In the summer I can see adding fresh basil when I can pick it fresh from my herb garden but now in the winter, it's perfect as is.  I usually make a grilled cheese sandwich to go along with tomato soup but these parmesan crisps are a perfect pairing.  They are delicate, crispy and so flavorful that I didn't even miss my usual grilled cheese sandwich!
Thanks, Chrissy!  Every recipe that I've made from your cookbooks have been delicious!

Servings: 4

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can of whole peeled tomatoes in juice, roughly chopped (use kitchen shears to cut the tomatoes right in the can)
• 1 cup chicken broth
• 1/2 teaspoon sugar
• 1 teaspoon Kosher salt 
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup heavy cream

Instructions

1. If making Parmesan Crisp preheat the oven 375.  In a large saucepan or dutch oven, heat the oil over medium heat.  Add the onion and cook, stirring, about 10 minutes until translucent and slightly golden.  Add the garlic and cook an additional minute.
   
   
2. Add the tomatoes, including the juice, along with the broth, sugar, salt, and pepper.  Bring to a boil, then reduce heat to medium-low and simmer gently until liquid reduces slightly about 15 minutes.  Remove from stove and using an emulsion blender, blend until smooth.  Add the cream and blend a few seconds more.  Taste and season with more salt and pepper if needed.
   
   
3. ***If using a blender or food processor, let soup cool slightly before pouring soup mixture into a blender (or food processor) and puree for 1-2 minutes until smooth.  ***Make sure to start out SLOW and leave a little vent so steam can escape from the blender.  Add the cream and blend for 10 seconds more.  Taste and see if it needs more salt or pepper.
4. Divide the soup among bowls and serve with the Parmesan crisps.

*Adapted slightly from Chrissy Teigen's Cookbook,  "Cravings, Hungry for More".  

Parmesan Crisp

Ingredient:  Finely Grated Parmigiano-Reggiano cheese (use the real cheese not can) 

1 heaping tablespoon for every crisp.

*I could eat a whole pan of these but I'd say two per person is probably good.

Prepare the parmesan crisps while soup is cooking.  Place a piece of parchment paper on a cookie sheet.  Take a heaping tablespoon of grated Parmesan and place on the parchment paper, patting it down slightly to about a 3-4" circle.  

Bake in the oven for about 10-13 minutes, until melted and slightly turning brown (they will crisp up upon cooling).  Remove from the oven and let sit for 3-4 minutes, until crisp and easily removed from the sheet.  

Hamburger Soup

 My Dad is known to make the best soup.  I wish I could get his recipes but he doesn't use any, he just adds a little this and a little that and it always turns out so good.  I, on the other hand, need a recipe.  I also need to measure everything, otherwise, recipes just don't turn out for me.  I've made this soup a few times and haven't changed a thing.   It's not my Dads soup but it's delicious.  It's packed full of veggies and it's flavorful.  

It takes a while to prep everything but once the meat is browned it all goes into the pot to cook.

Ingredients:

2 lbs. ground beef (chuck)

1 cup chopped onion (1 medium)

1 cup chopped celery (2 stalks)

1 cup sliced carrots (2 medium)

1 cup sliced zucchini (1 small)

1 cup chopped cabbage 

2 small potatoes, diced (peel if desired) (I like to use Yukon gold or new red potatoes)

1 15-oz. can petite diced tomatoes

6 cups beef broth (Have extra broth on hand to thin out soup if needed) 

1/3 cup pearl barley

1/4 tsp. garlic powder 

1 1/2 tsp. salt, to taste

1/2 tsp. oregano

1/2 tsp. freshly ground pepper

1/4 tsp. rubbed sage

1 1/2 tsp. Penzey's Old World Seasoning (optional)

Directions:

In a large stockpot, brown the ground chuck, stirring frequently to break it up, about 10 minutes. Drain well. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for about an hour or until the vegetables have softened.

*The leftovers will need some extra broth as it's gets soaked up by the barley.

Serves: 12
Soup can be easily halved if you only need 6 servings.

*Recipe adapted from Penzeys Spices by cook Gloria Krysiak

Spicy Asian Chicken Ramen Soup

This Asian Chicken Noodle Soup reminds me a little of Pho.  We love Pho! Our favorite place to get Pho in Madison is Saigon Noodles.  If you don't know, Pho is a Vietnamese noodle soup consisting of broth, rice noodles a few herbs, and either beef or chicken.  When I'm in the mood for Pho and can't get to Saigon Noodles, I'll be making this soup.  The broth has similar flavors, garlic, and ginger.  It's a bit spicy with the chili-garlic sauce added but very flavorful.  I really like that it only makes 4 servings but it would be very easy to double.

Yield: 4 servings

Ingredients:

6 cups chicken broth

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons grated fresh ginger 

1 tablespoon Asian chili-garlic sauce

12 ounces-(up to 1lb) boneless, skinless chicken breast *see note below

4 teaspoons toasted sesame oil

1-5oz or 6oz bag baby spinach

2 scallions sliced thin

2- 3oz pkg of ramen noodles (season packets discarded) *see note below if only making 2 servings now and 2 servings later

garnish with cilantro (if you like) 

Directions:

1.  Bring broth, soy sauce, mirin, ginger, and chili-garlic sauce to boil in Dutch oven.  Add chicken and turn down to medium-low heat, cover and simmer until chicken is cooked through about 10 minutes.  Transfer chicken to plate.  When cool enough to handle, shred chicken into bite-sized pieces and toss with sesame oil.  Add back to broth along with noodles, spinach, and scallions.  Simmer until spinach is wilted and noodles are tender about 4 minutes.

Above is my favorite chili-garlic sauce and I use Kikkoman Mirin.

Use any flavor Ramen because you discard flavor pkg and only use noodles.

*I like to purchase a rotisserie for this soup.  You can skip the cooking and just add the cooked chicken along with the spinach and noodles.  If using more than 12 oz chicken, add more broth.

*If only making 2 servings at a time just cook up one pkg. of the ramen noodles in a separate pan of boiling water for 3 minutes.  Divide noodles into two bowls and pour 2 servings of soup over noodles.  Repeat with the next 2 servings a day or two later.  This way the noodles don't get overcooked when you warm up the soup.

Stuffed Bell Pepper Soup

 I love this time of year and soup always delivers the warmth and comfort I'm looking for.  Here is an easy soup that tastes like stuffed peppers.  The soup is stuffed with ground beef, bell peppers, onions, rice and a rich tomato beef broth.  A full meal in one bowl, great with some warm bread.

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup chopped green bell pepper

1 cup chopped red bell pepper

6 cups beef broth (48 oz)

1 (14.5) can tomato sauce

1 (14.5) can petite diced tomatoes (undrained)

2 Tablespoons packed brown sugar

1/2 cup uncooked long grain rice 

1/2 teaspoons salt

1/4 teaspoon ground black pepper

Directions:

1. In a large pot brown beef and onions over medium high heat. Drain off any fat.

2. Add the peppers to the browned meat and saute for 3 minutes.

3. Stir in the beef broth, tomato sauce, diced tomatoes with juice, brown sugar, rice, salt and pepper.   Bring to a boil.  Reduce heat to low, cover and simmer 50 minutes.  

Serves:  8-10

Chuck Roast Chili

I found this recipe in the "Morton's The Cookbook".   I like that this recipe has tender chunks of beef instead of ground beef.  The texture and beefy flavor make this a keeper!

This recipe calls for 2 cups of chopped onions so I love to use my onion chopper.  The onions are chopped in a snap!

 My other shortcut is chopping the 9 cloves of garlic, I use my mini food processor.

Cutting the chuck roast takes time but it's worth it.

Serves 8

2 Tablespoons vegetable oil
2 cups chopped yellow onions

3 Tablespoon minced garlic (about 9 cloves)

3 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into bite-size pieces (this takes time but so worth it!  Don't worry about some fat just cut off large pieces of fat) (get a large enough roast so that when it's trimmed of it's fat you'll still have around 3 lbs)

2 Tablespoons chili powder

1 Tablespoons ground cumin

1/2 teaspoons freshly ground black pepper 

2 -14 1/2 ounce cans diced tomatoes with juice (I used petite diced)

2 - 16-ounce cans spicy chili beans if you don't want it too spicy use mild or medium chili beans)

1 cups water
2 8-ounce cans tomato sauce

1 Tablespoons beef base (bases are available in supermarkets in the soup aisle)

1 bay leaves 

Salt (1/2 tsp)
Garnish:
shredded cheese
chopped onion
sour Cream

1.  In a extra large stockpot, heat the oil over medium heat.  Add the onions and cook for about 8 minutes, stirring occasionally, until the onions start to soften.  Add garlic and cook another 1-2 minutes.
2.  Add the beef, raise the heat to medium-high, and stir for about 5 minutes as it begins to lose its pink color.  Add the chili powder, cumin, and pepper and cook for 1 to 2 minutes to let the flavors develop.
3.  Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base.  Stir to mix well and then add the bay leaves.  Stir gently.
4.  Reduce the heat to low and let the chili simmer gently for about 3 hours (do not cover), or until the meat is tender.  Stir frequently so the chili does not stick to the bottom of the pot.  Adjust the heat up or down to maintain a slow simmer.
5.  Thin the chili with water, if necessary, and add salt to taste.   Remove the bay leaves and serve.  Serve with shredded cheese, chopped onion,  and sour cream.
6.  The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month.  Reheat it gently, stirring frequently.

 With the leftovers, we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side).  Let's just say, not one spoonful went to waste, it's that good.

Fiesta Chowder

I haven't post a new recipe because I haven't made anything worth posting.  I made a chili that was way too hot, a fish dish that was just bland tasting and homemade pizza that only my husband would love (because he'll eat anything).  So, I'm going to re post this recipe because it's worth posting again.  After all, it's cold here in Wisconsin and you can never have enough soup recipes.  I really love this soup!  All the Mexican flavors I love in a bowl.  The recipe comes from the "Southern Living,  Our Readers Top Rated Recipes" cookbook.  The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chilies
3 cups water  (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

Directions:
In a large Dutch oven sauté onion 5 minutes until soft, add garlic and sauté 1 minute more.  Add chicken and cook, stirring often, 4 minutes or until browned. Stir in flour and fajita seasoning and cook 2 minutes.  Add corn, beans, tomatoes, chiles, broth, rice, and black olives.

Bring mixture to a boil; then reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice.  Use chicken broth or water if chowder becomes too thick.   Serves 8

Corn Chowder

It's sweet corn time and this is one soup to make with the sweet, crunchy fresh corn.  This recipe comes from the Barefoot Contessa.  If you like corn, it's the best corn chowder I've had!  The original recipe makes a lot so I cut it in half and it still serves 8-10.

Ingredients:

8 ounces bacon, chopped (you will use half for the soup and half for the garnish)

1 tablespoon olive oil

3 cups chopped yellow onions (2 large onions)

2 Tablespoons unsalted butter (I used salted butter so I cut down on the salt)

1/4 cup all-purpose flour

1/2 teaspoons kosher salt

1/4 -1/2 teaspoon freshly ground black pepper  (add it to taste)

1/4 teaspoon ground turmeric

6 cups chicken stock

3cups medium-diced white boiling potatoes or new red potatoes, unpeeled (dice potatoes in small bite size pieces)

5 cups corn kernels, fresh (6-8 ears)

1 cups half-and-half

10 oz. sharp white Cheddar cheese, shredded (I used Cracker Barrel Vermont Sharp-White)(add 8 oz to soup and 2 oz for garnish)

Method:

In a large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.  (At this point I drained out most of the bacon grease and left only about a tablespoon)  Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, and then add the half-and-half and 8oz (reserve 2oz for garnish) Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper if needed. Serve hot with a garnish of bacon and cheese.

Makes 8 servings

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I searched-how to cut corn off the cob and this is what I found..
The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

Italian Sausage Soup with Tortellini

Not a great picture but it's a great soup!!!

It's crazy cold here in Wisconsin and tonight I just wanted something warm and comforting for dinner. Made this recipe for the first time but it won't be the last, it's a keeper. This soup is full of Italian flavor. I made a few changes that I think made it even better but you can find the original recipe at allrecipes.com.





INGREDIENTS:

1 pound sweet mild Italian sausage

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup red wine

2-14.5 oz cans Petite tomatoes, not drained

1 cup thinly sliced carrots

1 tablespoon fresh basil (but if you don't have fresh use 1 teaspoon dried basil)

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley (only if you have it on hand)

1/2 cup half and half or whipping cream (I know adding cream adds more calories but so worth it!)

DIRECTIONS:

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute onions in drippings until soft then add garlic and saute a few minutes more. Stir in beef broth, wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini and sausage. Bring to a boil. Turn down heat to medium high and slow boil uncovered for 30 minutes.

3. Add tortellini during the last 8 minutes. Add parsley and cream and heat though. Serves 6

Baked Potato Soup

We are having a snow day today so that also makes it a good day to make soup.  This Baked Potato Soup is one of our favorites.  This recipe is the one they use at the Machine Shed, it's sooo GOOD!

8cups red potatoes, cut up into bite size pieces

1 jumbo onion, diced (about 2 cups)

1/2 lb raw bacon, diced

3 stalks celery, diced (about 1 1/2 cups)

1 qt water (you can also use 1 qt chicken broth in place of water and chicken base)

1/4 cup chicken base

1 qt milk (I use skim or 2%)

1/2 teaspoon salt

1 teaspoon pepper (I only use 1/2 teaspoon)

3/4 cup flour

1 1/4 sticks butter (10 Tablespoons butter)

1 cup heavy cream (I use half and half)

1 Tablespoon dried parsley

For Garnish:

shredded colby cheese

crumbled fried bacon

chopped green onions

1. Boil potatoes in water  for 10 minutes or until potatoes are tender. Drain; set aside. 

2. Sauté bacon until it starts to brown then add onions and celery over medium-high heat until celery is tender in large, heavy pot. 

3. Drain bacon grease and return bacon, onions and celery to pot.

4. Add milk, water, chicken base, salt and pepper.

5. Heat over medium high heat until very hot but do not let soup boil.

6. Melt butter in a saucepan over low heat.

7. Stir in flour to make a roux.

8. Mix well and allow to let bubble, stirring 1 minute.

9. Gradually add roux to soup, stirring constantly. continue to cook, stirring, until thick and creamy.

10. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon and onions.

Serves 8-10

Hint:  I like to have everything cut up and all the ingredients ready before I start.  When the potatoes are boiling I start the soup and it all comes together a little easier.

Chicken and Dumpling Soup

This batch of soup was made with the frozen Reames Homemade Egg Noodles and comes out more like chicken and dumplings.  Below is a batch made with regular dried egg noodles and is more of a creamy chicken soup.  Both ways are delicious but the chicken and dumpling way is a more hearty dish.

This photo is made with the dry egg noodles.

This soup is creamy and packed full of chicken and dumplings or noodles.  This has to be the easiest soup recipe ever!

49 1/2 oz can (6 cups) of chicken broth (you will need extra broth for the leftovers as it gets thicker the next day)
2-3 boneless/skinless chicken breast (or small rotisserie chicken)*see note
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 cup onion, chopped
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme)
12 oz Frozen Reames Home Style Egg Noodles (you'll find these in the frozen section) or 2 cups egg noodles**
1 can cream of chicken soup




1. Pour chicken broth into a large soup pot. Add chicken breast, carrots, celery, onion, pepper, and frozen Reames egg noodles. **If using regular dried egg noodles don't put them in yet.  Bring to a boil, then turn down to medium, cook 20-25 minutes until chicken, vegetables, and noodles are done. Take chicken out of broth and set aside to cool enough to handle.
2.  Now add a can of cream of chicken soup and **regular egg noodles if using. Stir well. Cook another 10 minutes on medium until thickened and bubbly.  Cut up chicken into bite size pieces and add back into the soup (or add diced rotisserie chicken).  If soup gets too thick for your liking, just add some extra chicken broth or water.

*If using rotisserie chicken, since it's already cooked, dice up all the meat and add to the soup at the end, before adding cream of chicken soup.


Hint: With the leftovers, you can add some chicken broth if it gets too thick.

Crockpot Chicken Tortilla Soup

The original recipe came from Real Mom Kitchen.   Check out her blog, she has a few more soup recipes I would like to try.  Great Soup!  Very easy and tasty. 

1 can black beans, drained
1 can corn, drained
1 (14.5oz) can petite diced tomatoes w/green chiles
1 packet enchilada sauce mix
1 1/2 C water
1 can (8 oz) tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 cups milk
3-4 boneless chicken breasts


In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred, then put back and stir it all together. You can garnish with sour cream, shredded cheddar or monterey jack cheese, lime, avocado, cilantro and tortilla chips.

Baked Potato Soup

This recipe is the one they use at the Machine Shed, it's sooo GOOD!

8 cups red potatoes, cut up into bite size pieces

1 jumbo onion, diced (about 2 cups)

1/2 lb raw bacon, diced

3 stalks celery, diced (about 1 1/2 cups)

1 qt water (you can use 1 qt of chicken broth in place of water and chicken base)

1/4 cup chicken base

1 qt milk (I use skim or 2%)

1/2 teaspoon salt

1 teaspoon pepper (I only use 1/2 teaspoon)

3/4 cup flour

1 1/4 sticks butter (10 Tablespoons butter)

1 cup heavy cream

1 Tablespoon parsley

For Garnish:

shredded colby cheese

crumbled fried bacon

chopped green onions

1. Boil potatoes in water  for 10 minutes or until potatoes are tender. Drain; set aside. 

2. Sauté bacon until it starts to brown then add onions and celery over medium-high heat until celery is tender in large, heavy pot. 

3. Drain bacon grease and return bacon, onions and celery to pot.

4. Add milk, water, chicken base, salt and pepper.

5. Heat over medium high heat until very hot but do not let soup boil.

6. Melt butter in a saucepan over low heat.

7. Stir in flour to make a roux.

8. Mix well and allow to let bubble, stirring 1 minute.

9. Gradually add roux to soup, stirring constantly. continue to cook, stirring, until thick and creamy.

10. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon and onions.

Serves 8-10

Hint:  I like to have everything cut up and all the ingredients ready before I start.  When the potatoes are boiling I start the soup and it all comes together a little easier.

Red Lobster's Shrimp Gumbo

Make this delicious shrimp gumbo for friends and family.  It's loaded with  shrimp, and spicy sausage.  I got this recipe from  Red Lobster.

Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 lb. Andouille sausage (spicy) or smoked sausage, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1/2 -1 tsp. ground Ancho pepper (use chili powder if don't like spicy)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
2 lb. shrimp, cleaned and peeled with tails removed


Serve over white rice


Preparation:
1. Combine the melted butter and flour in a large heavy pot, stirring constantly over medium heat (NO higher as butter will burn). Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes). While this is cooking get ready the rest of the ingredients.
2. Add the chopped onions, green peppers, celery, Andouille sausage. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
3. Add the paprika, the "Emeril's Bayou Blast", ancho pepper and the gumbo file. Cook for about 1-2 minutes.
4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook).
7. Serve over white rice.


Hint: At the grocery store you’ll find andouille sausage by the smoked sausage, ground ancho pepper by spices in the produce department (at woodmans) and I like to get my shrimp at Logli’s.  It is very easy to make and serves a crowd.

Ham, Bacon and Bean Soup

 I had some left over ham and made this great bean soup.  I started with a recipe from - For the Love of Cooking and changed it up a bit.  The out come is a soup I will make again and again.  It's starts out with bacon, must I say more?

Serves 4-6

Ingredients:

4 strips bacon

1 cup diced carrot

1 cup diced celery

1 cup diced onion

4 cloves garlic, minced (I like to use a garlic press)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (15 1/2 oz) cans great Northern Beans, drained

4 cups chicken broth

2 cup diced baked ham 

1 bay leaf

2 Tablespoons chopped fresh parsley (optional-you can use dried if you have it)

Directions:

1.  In a large saucepan, fry the bacon until crisp.  Remove and drain on paper towels. (leave about 1 Tablesppon of drippings in pan to saute vegetables).  Let cool, crumble, and set aside.

2  Over medium heat, add the carrot, celery and onion to the pan drippings and saute for 5-7 minutes.  Add garlic, stirring well and cooking for an additional minute.  Season with salt and pepper.

3.  In a small bowl, using a potato masher or fork mash one can of the beans and leave one can whole, set aside.

4.  Add 4 cups of chicken broth to pan.  Then add mashed beans and stir until it is incorporated and thickens the broth slightly.  Now add the can of whole beans, ham and bay leaf.  Bring to a boil, cover and reduce heat to low.  Let simmer for 30 minutes, or until carrots and celery are tender.  Remove the bay leaf.  Stir in the parsley and bacon.

Serve hot.