Soup's On!

We sure like our soup on this blog! I've been making about one soup a week since the fall. Soup warms and fills you up, makes a ton, and gives you some great leftovers.

I've noticed (for me, at least) that I tend to make a lot of Mexican-style soups. So, I thought I would share some soups with a different influence today.

The first soup has an Italian flair to it. The second has an Indian influence. The final soup has a mix of Polish/German traits. Besides being soup, what ties them all together? They are all really fast and easy to make.

I hope you like them!

Oh, and make sure to check below the three recipes I posted, because my sister shared some of her favorite soup recipes too (four more soup recipes, to be exact)!



Garlic-Basil Tortellini Soup

Ingredients:

2 garlic cloves, minced
1 teaspoon butter
2 cans (14 1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 cup water
1/3 cup minced fresh basil
1/4 teaspoon pepper
2 1/2 cups frozen cheese tortellini
1 can (19 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons balsamic vinegar
1/4 cup shredded Parmesan cheese

Directions:

In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil, and pepper. Bring to a boil. Stir in tortellini. reduce heat; simmer, uncovered, about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat through. Sprinkle with Parmesan cheese.

Yield: 4 servings.

Nutrition Information: One serving (1 1/4 cups soup with 1 tablespoon Parmesan cheese) equals 284 calories, 8 g fat, 20 mg cholesterol, 953 mg sodium, 37 g carbohydrate, 6 g fiber, 15 g protein.

Source: This is from a Taste of Home Light and Tasty cookbook, submitted by Linda Kees.

Notes: I doubled the recipe and added more beans (I always like more beans than what most recipes call for!).

Mulligatawny Soup

Ingredients:

1 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp flour
1 tbsp curry powder
1/2 tsp salt
1/4 tsp ground cloves
2 cups canned chicken broth
2 cups shredded, cooked chicken
1 cup cooked rice
2 tbsp lemon juice
1/4 cup chopped cilantro

Directions:

In a large saucepan, heat the butter and oil over medium heat until the butter has melted. Add the onion and garlic and cook, stirring frequently until the onion is tender (about 5 minutes).

Stir in the flour, curry powder, salt, and cloves until well combined. Add the chicken broth and 2 cups water, stirring until smooth. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the flavors have blended. Add the chicken and rice and cook until heated through, about 3 minutes. Stir in lemon juice and cilantro.

Makes 4 servings.

Source: This came from Biography Magazine. Biography Magazine is no longer being published (which is a pity because it was such a cool magazine!). Each month, they would do a spotlight on a famous historical figure and then create a whole meal based around that person. The article that this soup came from was entitled "A Passage to India: Rudyard Kipling."



North Woods Bean Soup

Ingredients:

Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2 inch pieces
4 cups fat-free, less sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8 ounce) cans of Great Northern beans, drained and rinsed (or any white beans)
1 (6 ounce) bag fresh baby spinach leaves

Directions:

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; saute 3 minutes, stirring occasionally. Reduce heat to medium, cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer for 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add spinach, stirring until spinach wilts.

Yield: 5 servings (1 1/2 cups each)

Nutrition information: 227 calories, 3.9 g fat, 18.1 g protein, 30.8 g carbohydrate, 6.7 g fiber, 26 mg cholesterol, 3.5 mg iron, 750 mg sodium, 112 mg calcium.

Source: Cooking Light, January 2002

Notes: Do NOT add salt. The kielbasa makes this soup plenty salty. You won't need to add any, I promise. Also, it is very important to puree the 2 cups of soup called for in the recipe. It is necessary to helping make the soup creamier...and prettier! Seriously, the soup isn't very pretty before that portion is pureed!

A few more soups from the foodie in the Midwest:
I also agree with my sister, soup is a fantastic meal! Love how cheap, easy and versatile it is. And it makes yummy lunch the next day. I wanted to add a few of my tried and true recipes. No pics yet, sorry!

Hunters Minestrone

This recipe is very hearty and flavorful. It makes a big batch too. I highly recommend it. I got the recipe from a Tyler Florence cook book, but it can also be found on the Food Network website.

Ingredients:

2 quarts chicken stock
1/2 lb small rigatoni
extra virgin olive oil
8 fresh sage leaves
1 sprig rosemary
1 sprig thyme
3/4 lb loose pork Italian sausage
2 med carrots, coarsely chopped
2 med celery ribs, coarsely chopped
1 onion, roughly chopped
1 (28 oz) can crushed tomatoes
1 bay leaf
2 (28 oz) cans cannellini beans

Directions:

Combine the stock and halved garlic head in large stock pot. Bring to a simmer 15 minutes until broth has a nice garlic flavor, discard garlic.

Bring another pot full of water to a boil, cook pasta for six minutes, it should be underdone.

Pour 1/4 cup olive oil in large pot. Add sage, rosemary and thyme; cook at medium heat for 3-4 minutes. Add sausage, cook until browned. Chop carrots, celery and onion in food processor, add veggies and cook 4 minutes until veggies are softened, but not browned. Add tomatoes, bay leaf, beans, and chicken stock. Bring to a simmer and cook 15 minutes, stirring occasionally. Add pasta, parsley, and salt and pepper. Discard bay leaf and herb sprigs.

RED BEAN & MUSHROOM STEW WITH DITALINI (COOKING LIGHT)
Ingredients:

1 tablespoon olive oil
1 1/2 cups pre-sliced mushrooms
1 cup diced carrot
1 1/2 cups water
1/4 teaspoon black pepper
1 (15-ounce) can kidney beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can less-sodium beef broth
1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)
2 tablespoons commercial pesto
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions:

Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese.

Roasted Tomato Tortilla Soup (Cooking Light)
Yield: 8 servings

Ingredients:

5 medium tomatoes, cut in half (about 1 1/2 pounds)
2 (6-inch) Anaheim chiles
7 (1/4-inch-thick) slices onion
2 large garlic cloves, halved
Cooking spray
8 (6-inch) white corn tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 (14-ounce) cans fat-free, less-sodium chicken broth
1/2 cup diced ripe avocado
1/2 cup (2 ounces) shredded queso fresco
8 cilantro sprigs
(You could also add some shredded chicken to add a little meat, which I did. My hungry husband needs it!)

Directions:

Preheat broiler.

Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.

Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.

Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.

Chili-Spiced Chicken Soup with Stop Light Peppers & Avocado Relish ( Cooking Light)
(This is my husbands favorite! Its delish)
Ingredients:

Spice blend:

2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt

Soup:

1 tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice

Relish:

1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)

Directions:

To prepare spice blend, combine first 6 ingredients in a small bowl.

To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

Nutritional Information: Calories:285, Fat:9.6g (sat 2.1g,mono 4.7g,poly 1.8g), Protein:27.2g, Carbohydrate:23.1g, Fiber:5.5g, Cholesterol:648mg, Iron:3.1mg, Sodium:773mg, Calcium:99mg