31 Days of Fall - Day 27 Italian White Bean Soup

One of the best parts of fall is cooler weather, and at our house cooler weather means lots and lots of soups.  Some of our family favorites are Potato Soup, Chili, Chicken Noodle and Bean with Bacon. 

 

One of my personal favorites is this Italian White Bean Soup.  Most of the members of my family don't care for this particular soup, but that is just fine with me.  It freezes very well and I like to keep indivudual portions ready to take for lunch.   

 

 

Italian White Bean Soup

 

1 T vegetable oil

1 med onion, chopped

1 stalk celery, chopped

1 clove garlic, minced

2 cans white beans, drained and rinsed

1 can chicken broth

1/ 4 t black pepper

5 fresh thyme sprigs (or 1 1/2 t dried)

2 c water

1 bunch fresh spinach

1 T lemon juice

grated Parmesan cheese

 

In a 3 quart saucepan, heat oil.  Add onion and celery, cook 5 - 8 minutes or until tender.  Add garlic, cook for 30 seconds, stirring continuously.  Add beans, chicken broth, pepper, thyme and 2 c water. 

Stir to combine.  Bring to a boil, simmer uncovered for 15 minutes. 

 

While soup is simmering, clean spinach, discarding any tough stems.  Thinly slice spinach leaves.

 

Use emersion blender to blend soup.  Bring to a boil, stirring occasionally.  Stir in spinach, cook 1 minute or until wilted.  Stir in lemon juice, remove from heat.  Serve with grated Parmesan cheese.   

 

Part of 31 Days of Fall. 

31 Days of Fall - Day 19 Chili wtih Homemade Seasonings

The first cold, fall Sunday in Atlanta is the perfect time for chili.  I created this recipe years ago and it has always been a family favorite.  The original recipe called for a packet of chili seasoning.  In my constant attempt to omit MSG and limit sodium intake for my family, I searched for a "make your own" recipe.  I think I have hit upon a winner.  I plan on including this in my holiday gift baskets.

Chili Seasoning

 
6 t chili powder
1/2 t crushed red pepper
1T dried minced onion
1 T garlic powder
1 t white sugar
3 t ground cumin
2 t dried parsely, crushed
2 t salt
1 t dried basil, crushed
1/4 t ground pepper

In a bowl, crush parsley and basil with back of spoon.  Add all other ingredients.  Stir to mix well.  Store in an airtight container.  Use 6 t per pot of chili.

Jenny's Chili

1 pound ground beef, cooked with chopped onion and garlic
1 16oz. can chopped tomatoes with green peppers and onions
2 16 oz. can tomato sauce
6 t chili seasoning
2 sliced jalapeno peppers
1 16 oz. can light red kidney beans

Put all ingredients in slow cooker.  Stir well.  Cook on Low 8 - 10 hours or on High for 4 -5.

 



31 Days of Fall - Day 13 - Chicken Noodle Soup

Nothing says FALL like homemade soups, with Chicken Noodle being a classic.

This Chicken Noodle Soup recipe adapted from the Food Network Kitchen is perfect.  Served with grilled cheese sandwiches or cornbread or breadsticks it is a perfect meal for a cool fall night.  I like to make this after Thanksgiving with left over turkey. 

To start from the beginning - 31 Days of Fall.

Chicken, Corn and Potato Chowder

Participating in the Pantry Challenge this month has made me be a bit more creative in my recipe choices.  I have turned to my Southern Living Cookbook collection several times this month for inspiration.  Some recipes have been OK, while some have been home runs.  This Chicken Corn and Pototo Chowder is an adaptation of Cheesy Chicken Corn Soup from July 1997.  The original recipe called for cream of chicken soup and did not include potatoes.  Here is my new and improved version.  I have added this recipe to our family favorite cookbook.

Chicken, Corn and Potato Chowder

6 T butter

6 T flour

1 1/2  c milk

2 1/2  c chicken broth (divided)

1 16 oz pkg. frozen whole kernel corn

2 c chopped cooked chicken

3 c shredded, frozen hash browns

1 10 oz. can diced tomatoes and green chilis (I used Rotel)

1 8.5 oz. can cream style corn

1 8 oz. loaf Velveeta

1 minced garlic clove

1/4 t pepper

4 T chopped cooked bacon

In a large dutch oven, melt butter.  Sprinkle flour over it and stir to incorporate.  Cook over medium-low heat for 2-3 minutes, stirring constantly.  Slowly whisk in 1 1/2 c milk and 1 1/2 cup chicken broth.  Simmer over low heat until thick. 

Add 1 c chicken broth, stir until blended.  Add all remaining ingredients.  Bring to a boil over medium high heat.  Reduce heat and simmer; uncovered, 30 minutes or until smooth, stirring often.  Serve topped with chopped, cooked bacon.

Original recipe stated this froze and reheated very well, but we didn't have any leftover to try it out!

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Bean with Bacon Soup

One of my favorite soups growing up was Campbell's Bean with Bacon.  I begged my mom to buy it all the time.  Now that I am concerned about sodium and MSG in my food for health reasons, I stopped buying my favorite soup, not quite so content to do with out.  I originally found this recipe on Tiffany's blog, Eat At Home, one of my favorite food blogs.  As soon as I saw it, I know I could modifiy the recipe just a bit and have my favorite soup once again.  It's delicious!  Below is my modified version.  You can see the original here.

Bean with Bacon Soup

2 - 3 slices of bacon, diced and fried

1/2 onion, diced and cooked with bacon

2 cans Great Northern Beans (I used frozen beans I had cooked from my freezer)

1/2 can diced tomatoes

1 box chicken broth (I used 2 containers of homemade broth from my freezer)

1/2 t oregano

salt and pepper to taste

Cook bacon and onions, toss in a soup pot.  Add all other ingredients and cook until everything is heated through.  Serve.  I put everthing in a crockpot and heat for 3 -4 hours on high.  Works great.

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Chicken Noodle Soup

I have always wanted to make my own Chicken Noodle Soup, but thought it would be too much work.  So, when my co-worker made some and raved about how good, quick and easy it was I had to have the recipe.  I altered this Food Network Kitchens recipe to suit our tastes.  It is now a menu staple at our house.

Chicken Noodle Soup

1/2 c medium onion, thinly sliced
2 small carrots, thinly sliced
1 stalk celery, thinly sliced
1 clove garlic, minced
pinch rubbed thyme or 2 sprigs fresh thyme
6 c chicken broth (I use homemade)
1/2 c water
kosher salt and fresh ground pepper
1/3 pound wide egg noodles
1 1/4 c shredded, cooked chicken (2 breasts seasoned with salt, pepper and Italian seasoning - roasted)
1/2 c frozen peas

Put onion, carrots, celery, thyme, chicken broth and water in a stock pot.  SEason wtih salt and pepper, to taste.  Bring to a simmer over medium high heat.  Simmer until vegetables are almost tender, about 5 minutes.   Add noodles and cook until tender, 5 - 8 minutes more.  Add the chicken, warm through and adjust seasoning if necessary.  Add frozen peas and cook for 1 - 2 minutes before serving. 

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Taco Soup

This is such a great cold weather recipe and the fact that you can make it in the crockpot makes it even better.  I took a couple of different recipes for Taco Soup and combined the best of them to come up with this delcious recipe.   The addition of the enchilada sauce put this one over the top for us.  I used mild, but you could use hot to give your soup an extra kick.  I also used kidney beans I had cooked and frozen myself.  Much better than the canned version.  Once I use up all my canned black beans, I will be making and freezing all my own beans.  I used Jami @ An Oregon Cottage's recipe for my beans.

Taco Soup

1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can corn, drained
1 lb ground beef, cooked with onion and garlic
1 (16 oz) can tomato sauce
1 can enchilada sauce
1 can diced tomatoes
1 pkg. taco seasoning
1 1/2 c water

Dump all ingredients into a large crockpot.  Cook on LOW for 8 hours or more.  Serve with sour cream, shredded cheddar cheese and Frito chips.  Cornbread muffins are good too.  Leftovers can be frozen. 

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How To Eat At Home Week 6 - Delicious Ham and Potato Soup

Welcome to Week 6 of How to Eat At Home On The Go, a series where I offer my tips, tricks and recipes to eat at home, even when your family is on the go school, sports, work, church or anything else that might come up.  You can check out the rest of the series here - Week 1, Week 2, Week 3, Week 4, and Week 5. 

This is a cold weather favorite.  In fact it has been on the menu twice in 3 weeks since Hotlanta finally saw temps below 80.  Whenever my kids see it on the menu board, they can't wait.  This is one of those recipes where I should have lots of leftovers, but it never happens.  Originally from allrecipes.com, I have changed it just a bit.  It is a very forgiving recipe and can be put together in 30 minutes or less, plenty of time before or after you participate in your evening activites.  I cook the soup as soon as I get home from work, refrigerate it and just warm it up after football, lacrosse, gymnastics or cheerleading.   This is a very thick soup.  I have been know to stretch it by using more water and milk.  Works great.


Delicious Ham and Potato Soup

3 1/2 c peeled and diced potatoes
1/2 c finely chopped onion
1 c diced cooked ham (I use about 2 cups)
3 1/4 c water
1 chicken bouillon cube
1/2 t salt
1 t freshly ground black pepper
5 T butter
5 T all purpose flour
2  c milk


Combine potatoes, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 - 15 minutes.  Stir in bouillon, salt and pepper.

In a separate saucepan, melt butter over medium heat.  Whisk in flour and cook, stirring constantly until thick, about 1 minute.  Slowly stir in milk as not to allow lumps to form.  Continue stirring over medium-low heat until thick, about 4 - 5 minutes. 

Stir milk mixture into the stockpot, and cook soup until heated through.  Serve immediately topped with shredded cheddar cheese and bacon bits. 

Enjoy with a piece of warm crusty bread on a cold night. 

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Broccoli Cheese Soup

This is one way I get my kids and my husband to eat vegetables with out complaint. It is the best broccoli cheese soup I have found. The original is from allrecipes.com, this version is my changed recipe.

Broccoli Cheese Soup

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
3 large carrots, grated
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed (I use Velveeta 2%)
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

Directions
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and carrots and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

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