Cooking During Stolen Moments» Soup

Mac & Cheese Soup with Veggies

Kate — Thu, 08 Dec 2011 03:31:45 +0000

Here’s the thing about having kids – they expect and need complete meals. Whereas I could happily eat hummus and pita chips (and nothing else) for dinner every single night of the week, they really shouldn’t. Although my parenting style has been known to fall along the lines of “do as I say and not as I do” for many things, I would just feel guilty if I snacked my way through dinner while serving them plates loaded with meat and veggies.

As much as I love cheese soup, I can admit that, on its own, a big bowl does not equate a full meal. So when that was what sounded really good to me the other night, I decided I could tweak it to make it a full meal that would be both filling and satisfying while still giving me that taste I was craving. It turned out really good and we all liked it. Plus, what kid wouldn’t dig in to a bowl of mac & cheese soup?

Mac & Cheese Soup with Veggies

2 T. butter
1 small onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
1 t. salt
1 t. paprika
1/2 t. pepper
8 c. chicken stock
1 1/4 c. elbow macaroni
2 c. frozen chopped broccoli, thawed
3 T. cornstarch
1 1/2 c. milk
2 c. shredded cheddar cheese
3 T. fresh parsley, chopped
Additional salt and pepper, to taste

1. Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in chicken stock and bring to a slow boil.

2. Add noodles and cook until tender, about 10 minutes. After noodles are fully cooked, add the broccoli. Dissolve cornstarch in milk and slowly stir into slowly boiling soup. Cook until slightly thickened, about 5 minutes.

3. Remove from heat and stir in cheese until fully melted. Add parsley and additional salt and pepper to taste, if needed. Enjoy!

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Ground Beef Stroganoff Soup

Kate — Fri, 04 Nov 2011 03:48:03 +0000

Ground Beef Stroganoff is one of our favorite meals. It definitely counts as comfort food and this time of year, it one of the recipes I turn to the most when I’m just not sure what to make or when I’m short on time. And then there’s soup. My love for soup and the fact that I could eat it for every single meal is no secret around these parts.

On Halloween, I was debating back and forth between those two options when I was trying to decide what to make for dinner. I eventually decided that I’d split the difference and experiment with a ground beef stroganoff soup. Plus I thought it would be a great pre-Trick or Treating meal that was both comforting and warming.

The Costumed Crew, or at least 3 of the 5 are costumed. Did you know 12 is too old to go trick or treating? Neither did I!

We were thrilled with the results. Eric thought that it was some of the best soup that I’ve ever made. I don’t know if I’d go that far (I tend to be partial to the creamier soups, like Loaded Baked Potato or Vegetable Curry), but it was definitely yummy! I tossed in some carrots to make it a complete meal. I didn’t have any egg noodles on hand, which would have been most appropriate, but the bow-tie pasta I had on hand worked just as well.

Ground Beef Stroganoff Soup

1 lb. ground beef
2 T. butter
1 onion, diced
2 cloves garlic, minced
1/2 lb. sliced mushrooms
1 t. salt
1/2 t. black pepper
1/2 t. thyme
1/2 lb. baby carrots
8 c. beef stock
3 T. corn starch
1/4 c. water
1 c. sour cream
1/2 lb. cooked noodles

1. In a large pot, brown ground beef with butter, onions and garlic. Cook until beef is browned completely. Add mushrooms and continue cooking until browned.

2. Season with salt, pepper and thyme. Stir in baby carrots and beef stock. Bring to a boil and then reduce heat to low and simmer until carrots are tender, at least 20 minutes. (You can let the soup slowly simmer for several hours at this point, if you want.)

3. Bring the soup back to a slow boil. Combine corn starch and water until smooth; slowly stir into soup. Let soup boil until thickened, about 5 minutes.

5. Stir in sour cream and cooked noodles. Season with additional salt and pepper, if need. Serve immediately and enjoy.

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Creamy Chicken & Rice Soup

Kate — Mon, 26 Sep 2011 02:41:25 +0000

I am so not a photographer. I might play one here on this little blog, but considering I have to take a least twenty shots to find one I’m even remotely happy with, I’d say I most certainly fall into that amateur-wannabe category. And that’s okay. For the most, I’m fortunate enough to get some decent shots of most of my recipes.

Unfortunately, the one thing that I consistently have the hardest time photographing is soup. Considering I could live on soup, this is not a good thing. In fact, I’ve been holding off posting this delicious recipe because I’m just not happy with the photos of it. But in the end, the taste won out. So, here you go…a creamy, flavorful, fulfilling soup paired with a not-so-lovely image. Please look past that and just trust me on this one.

Creamy Chicken & Rice Soup

1 T. olive oil
1 T. butter
1 small onion, diced
3 cloves garlic, minced
1/4 t. crushed red pepper flakes
1/2 lb. sliced mushrooms
1 red pepper, diced
1 t. salt
1/2 t. pepper
1/2 t. paprika
1/2 lb. boneless, skinless chicken breasts
8 c. chicken stock
1 c. rice
3/4 c. milk or cream
1 bunch green onions, sliced
Additional salt and pepper, to taste

1. Heat olive oil and butter in a large stock pot. Add onion, garlic and crushed red pepper flakes and cook for 3 minutes. Add mushrooms and red pepper and cook until mushrooms are browned. Season with salt, pepper and paprika.

2. Add chicken breasts and pour in chicken stock. Bring to a boil, reduce heat to low and simmer for at least 45 minutes, until chicken is fully cooked. (This can simmer all day if you want.) Remove chicken and set aside.

3. Return soup to a boil and stir in rice. Remove heat and simmer until rice is tender, about 20 minutes. Meanwhile, shred or dice chicken.

4. After rice is cooked, stir chicken back into the pot. Add milk or cream and green onions. Season with additional salt and pepper, to taste.

Note – If you want your soup a little thicker, combine 1 T. corn starch with 1/4 c. water . Bring the soup to a boil, stir in cornstarch mix and cook until thickened, about 5 minutes.

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Butternut Squash Soup

Kate — Wed, 09 Mar 2011 03:19:48 +0000

I was recently contacted by the culinary school at Baltimore International College asking me to make one of their recipes. I read through the list and there were several things that appealed to me. I finally settled on Puree of Squash Soup for several reasons.

Upping my experience with different squash recipes is still a priority.
The flavor combination in the recipe intrigued me.
I’m sure by now this goes without saying, but I’ll say it anyhow. S.O.U.P. Love it!

Here is my adaptation of their recipe and here is the original Puree of Squash Soup recipe.

Butternut Squash Soup

2 T. olive oil
1 small yellow onion, diced
3 carrots, peeled and diced
1/2 t. salt
1/4 t. black pepper
1/8 t. crushed red pepper flakes
5 c. cubed butternut squash (about 1/2 of a medium squash)
1 apple, peeled, cored and cubed
5 c. chicken stock
2 T. brown sugar
2 t. curry powder
1/2 t. salt
1/2 t. black pepper
1/2 c. milk
Optional garnishes: sliced green onions, pita chips, crackers, additional curry powder, sour cream

1. Heat olive oil in a large stock pot. Add onions and carrots. Season with 1/2 t. salt, 1/2 t. pepper and crushed red pepper flakes. Cook for 5 minutes.

2. Stir in butternut squash cubes and apple cubes. Pour in chicken stock. Bring to a boil, reduce heat and simmer for about 20 minutes, until squash is tender.

Mash with a potato masher or process with an immersion blender or in a food processor for a thinner consistency. Stir in remaining ingredients until combined. Ladle into bowls and garnish as desired.

This soup had an awesome flavor – a little sweet and a little spicy. However, as much as we enjoyed it, my husband and I decided that it’s an appetizer soup and not a meal soup. As delicious as it is, it is best enjoyed in small portions. A big bowl turns out to be a bit too much. But as a small portioned starter, it is perfect!

Full Disclosure: I received a small compensation from BIC to purchase the groceries to make this recipe. All thoughts and opions are, as always, my own.

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Cajun Chicken Noodle Soup

Kate — Fri, 28 Jan 2011 00:00:00 +0000

At the end of summer, I had this idea to host a soup party in the fall or early winter. My vision was to set out a buffet of about 8 different soups, some assorted breads and lots of bowls. I thought it would be so fun. I still think it would be fun. But, the difference between end of summer and now is one little newborn baby. She has this ability to put a cramp in organizational skills. Making the soups and breads wouldn’t be a problem. It’s just the drawing up of a guest list, deciding on a date and sending out invitations that’s proven problematic. So, the soup party has been put on hold until next year.

In the meantime, I’ve been working on increasing my soup repertoire. I want to have a fantastic lineup of soups for next year, so I’m doing what I can in the name of research. Oh who am I kidding? It’s soup, people. I never need an excuse to simmer up a pot of soup.

We all absolutely loved this soup. Even the kids were drinking up the remaining stock from their bowls. That usually doesn’t happen! I think the Cajun seasoning is what makes this soup so good. It gives it just the right kick without being over-powering. And there is just something about noodles cooked in stock that we all love.

Cajun Chicken Noodle Soup

1 onion
3 cloves garlic
1 green pepper
4 carrots
3 celery stalks
1/2 lb. sausage (smoked, chorizo or andouille)
1 T. oil
Salt and pepper, to taste
6 c. chicken stock
1/2 lb. boneless, skinless chicken breasts
1 T. Cajun/blackening seasoning, more or less to taste
2 c. mini bow-tie pasta (or other pasta shape)

Dice onion, garlic and green pepper. Peel carrots and slice. Slice celery. Place all the veggies in a baggie or covered bowl and refrigerate until using. Cut sausage in half lengthwise and slice; refrigerate.

+ 20 – 30 minutes simmer time Heat oil in a large stock pot. Add veggies and season to taste with salt and pepper. Cook for 2 minutes. Add sausage and cook for 3 minutes. Pour in chicken stock and add chicken. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until chicken is fully cooked. Skim foam from the surface as needed.

+ 15 – 20 minutes simmer time Remove chicken and shred. Add back to the pot along with the Cajun seasoning and noodles. Increase heat to bring the soup back to a boil. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 15 to 20 minutes. Adjust Cajun seasoning as needed before serving.

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15 Minute Curry Vegetable Chowder

Kate — Tue, 14 Dec 2010 02:22:26 +0000

Some days, I just need a bowl of soup. Any other plans I have for food for that day can quickly take a back seat if the opportunity for a big bowl of soup pops up. I try to keep lots of homemade soup in the freezer for those days when the soup craving that can’t be tamed occurs. Unfortunately, that happens a lot and I sometimes lose track of when my freezer soup stash needs to be replenished.

That is exactly what I was facing one day last week when I was craving a big bowl of soup for lunch. While the Panera down the street was calling to me, I just couldn’t justify the indulgence. Instead, I decided to whip up a quick soup with what I had on hand.

The soup turned out SO good and it came together so quickly. My husband headed to our bedroom to take a shower while I was still debating what to make and I had to get him out of the shower because our soup was ready. It was literally that fast! My only fear is now that I have this awesome, quick soup in my arsenal I’ll be making it for a late night snack.

15 Minute Curry Vegetable Chowder

1 bag frozen California blend vegetables (broccoli, cauliflower & carrots)
4 c. chicken stock or broth
1 t. salt
1/2 t. pepper
4 T. butter
1/8 t. crushed red pepper flakes
1 – 2 t. curry powder
1/4 c. flour
1 3/4 c. milk
Additional salt and pepper, to taste

Pour the frozen veggies into a large pot and pour chicken stock on top. Stir in 1 t. salt and 1/2 t. pepper. Bring to a boil, reduce heat and simmer for 5 minutes. While the vegetables simmer, melt butter with crushed red pepper flakes. Stir in curry powder and flour. Cook for 2 minutes. Stir in soup and bring to a boil. Remove from heat. With a potato masher or immersion blender, mash the veggies in the chicken stock until desired consistency. Bring back to a boil and slowly stir in milk mixture. Cook for another minute or so, just until incorporated and thickened.

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury andWestminster Crackers

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Cheese Soup

Kate — Thu, 18 Nov 2010 00:00:00 +0000

One of our favorite restaurants is a local bar and grill. It’s the place the kids always request to go whenever we eat out. Before we moved in June, it was pretty common for us to eat there every other month or so, which is about as frequently as we went out to eat. Now that we are 30 minutes away instead of 5, we have only been back to that restaurant once. It’s just not as convenient anymore.

So while the kids miss their grilled cheese sandwiches (seriously the best grilled cheese ever!), I miss the cheese soup. I would order a cup of that soup every time we’d go there no matter what else I was eating, even if it was 110 degrees outside. It’s just that good!

I finally decided it was time to try my hand at recreating that soup. My Cheese Soup turned out really good – silky and creamy and rich. It might not be as good as the restaurant version, but it’s definitely a close second that allows me to get my fix. Plus it comes together incredibly quickly, making it a great lunch option, even on a weekday.

Cheese Soup

1/2 c. butter
1 onion, finely diced
1/3 c. flour
1 1/2 t. salt
1 t. paprika
1 t. pepper
1/4 t. cayenne pepper
3 c. milk or heavy cream
2 c. chicken stock
2 c. shredded colby-monterey jack blend cheese
2 c. shredded cheddar cheese, divided
Additional salt and pepper, to taste

1. Melt butter in a large saucepan. Add onion and cook until translucent, about 5 minutes. Stir in flour and seasonings and cook for one minute.

2. Slowly pour in the milk or cream and chicken stock. Bring to a slow boil and simmer until thickened enough to cover the back of a spoon, stirring frequently. Add the cheese, reserving a little for the garnish if desired. Stir constantly until melted.

3. Remove from heat and season to taste with more salt and pepper, if needed. Serve and enjoy!

I think making this with milk is perfect for an every day soup. Using the cream instead makes it something extra special! Also, try topping individual bowls with a handful of popcorn for a fun treat.

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Bacon Cheeseburger Soup

Kate — Wed, 18 Nov 2009 02:24:26 +0000

I love coming up with new soups for our family. We’re all such soup fans and while I could easily be happy just eating two or three different kinds of soup, I know that the rest of my family prefers more variety than that. So I view it as a personal challenge to see how often we can eat soup without repeating the recipe.

I was really surprised with how this soup turned out. It smelled great while it was cooking but I felt leery right up until I took that first bite. Then I realized it tasted as good as it smelled. Everyone loved it. The cheeseburger taste was definitely there, but it was an underlying flavor that didn’t overpower the whole soup. Definitely warm and hearty on a chilly day!

Bacon Cheeseburger Soup

1 lb. ground beef
1 small onion, diced
1/2 lb carrots, sliced
1 t. salt
1/2 t. garlic powder
1/4 t. black pepper
3 large potatoes, peeled and cubed
5 c. chicken stock
2 c. milk
1 1/2 c. shredded or cubed cheddar cheese
2 T. ketchup
2 t. yellow mustard
1 t. pickle relish
1/2 lb. bacon, diced and fully cooked

1. In a large stockpot, combine ground beef, onion, carrots, salt, garlic powder and pepper. Cook until beef is browned. Drain.

2. Add potatoes and chicken stock. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Stir in milk and continue boiling for about 5 minutes, until slightly thickened. Add cheese and stir until melted.

3. Remove from heat. Stir in ketchup, mustard, relish and bacon. Serve and enjoy.

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