Recipe Tag: Soups with Meat

White Chili

Place the oil in a large stock pot over medium heat.

Add the onion and garlic and cook for about 5 minutes. Stir frequently and don’t let the onions brown.

Add the chicken and cook for about 5 minutes. Stir frequently.

When the chicken has browned lightly add the beans with the liquid from the can, potatoes, stock and white wine.

Add the chili powder, cumin, cayenne and oregano.

Stir and cook over low heat simmering for 60 minutes. Stir occasionally.

Add 4 ounces of the grated cheese, stir and heat through. Do not allow the chili to boil.

Serve with 2 teaspoons reduced fat sour cream, 1/4 ounce grated white cheddar, green onions, and 1/4 avocado per serving as garnish.

White Bean Soup with Sausage

Place the olive oil in a large saucepan over medium-high heat.

When the oil is hot, add the sausage and cook for about 3 minutes. Stir frequently.

Add the sliced onions and cook for 5 minutes. Stir frequently.

Add the celery and carrots. Cook for about 3 minutes. Stir frequently.

Add the oregano, sage, paprika, fennel, salt, pepper, water, and white beans.

Cover, and when the soup begins to boil, reduce the heat to a simmer.

Simmer partially covered for 90 minutes. Stir occasionally.

Serve.

White Bean Soup with Kale

Slice the kale in half lengthwise (if the leaves are wide) and then cut into thin strips crosswise.

Place one teaspoon of the olive oil in a large skillet over medium heat. Add the kale and cook, stirring frequently, for about 5 minutes until wilted. Remove from the pan.

Add the second teaspoon of olive oil and the ham. Cook for about 2 minutes, stirring frequently.

Add the onion and carrots and cook, stirring frequently, for 5 minutes.

Add the beans, water, marjoram, salt, pepper and maple syrup. Reduce the heat to a simmer and cook the soup, stirring occasionally, for about 30 minutes until the carrots are soft to the bite.

Remove 1/4 of the soup and puree the remaining 3/4 using a stick blender or blender.

Put the 1/4 of the reserved soup along with the kale in the pan and stir. Heat through and serve.

Tuscan White Bean Chili

Place the olive oil in a large sauce pan or medium stock pot over medium high heat.

Add the garlic and cook for about one minute. Stir frequently.

Add the onions and cook for about 4 to 5 minutes. Stir frequently.

Add the ground beef and cook for about 5 minutes.

Stir frequently and cook until the beef is lightly browned.

Add the carrots, the oregano, sage, paprika, fennel, salt, pepper, beans, tomatoes and water.

Reduce the heat until the chili is simmering and cover.

Adjust the heat to keep the chili at a simmer.

Cook for 60 minutes. Stir occasionally.

Add the tomato paste and black olives, cook for another 15 minutes, and serve.

Tomato and Chickpea Stew

Place a large sauce pan over medium-high heat. Add the bacon and cook, stirring frequently, for about two minutes.

Add the onion and garlic. Cook, stirring frequently, for about 5 minutes.

Add the tomatoes, chick peas, sage, bay leaves, salt and pepper.

Reduce the heat to medium-low and simmer, stirring occasionally, for about an hour.

Serve.

Thai Coconut Soup with Shrimp

Place the sesame oil in a medium sauce pan over medium heat.

Add the minced ginger and cook slowly for about 2 minutes.

Add the white part of the green onions and cook for another minute.

Add the sliced mushrooms and cook for about 3 minutes.

Add the vegetable stock, coconut milk, curry paste, soy sauce and fish sauce. Stir well.

Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.

Reduce the heat to medium low so that the soup is barely simmering.

Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)

Add the shrimp and the green part of the green onions.

Cook for about 5 minutes until the shrimp are done.

Remove the lemongrass and discard.

Serve over rice then top with cilantro.

Thai Chicken Noodle Soup

Place a large pot over medium-high heat.

Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.

Remove to a bowl and set aside.

Add 2 teaspoons oil to the pot and add the mushrooms.

Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.

Remove to a bowl and set aside.

Add two teaspoons of the sesame oil to the pan.

Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.

Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.

Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.

While the soup is simmering, place the water in another stock pot and bring to a boil.

Add the pad Thai noodles and cook according to package directions until just al dente – do not overcook.

When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.

Sweet Potato Stew with Maple Roasted Pork

Place the olive oil in a large sauce pan over medium heat. Add the onion, garlic, and sage. Cook, stirring frequently, for about 5 minutes until the onions soften slightly.

Add the yams, stir and then add the water. Increase the heat to medium high and when the water begins to boil reduce the heat until it is simmering. Cook, stirring occasionally, for about 20 minutes. As the yams begin to soften use a spoon or spatula to break them up slightly.

Add the parsnips, 1/2 tsp. salt and pepper. Stir and reduce the heat to medium low.

Place a large skillet in the oven and preheat to 425°F.

While the stew is simmering place a sheet of wax paper on the kitchen counter.

Place the pecans in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the nuts closely and as they begin to brown reduce the heat to medium.

Add the 1/8 tsp. salt. Cook for about one minute more until the pecans are browned.

Add 2 tsp. maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well.

Remove the pan from the heat and stir the pecans. Turn them out of the pan onto the wax paper to cool. Separate them from each other just after placing on the wax paper so that they won’t stick together.

When the parsnips are just tender, the stew should be thicker and the yams soft. Continue to stir occasionally.

When the oven is hot, spray the pan lightly with oil. Add the pork tenderloin and return the pan to the oven. Cook for about 5 minutes, then turn the pork. Drizzle the remaining 2 tsp. maple syrup over the tenderloin and return the pan to the oven. Cook for about 10 minutes more, turning at least once, until the pork is done.

Remove the pork from the oven and let stand while dishing up the stew into two bowls. Slice the pork and place it on top of the stew and then top with the candied pecans. Serve.

Split Pea Soup

Place the split peas in the boiling water and cook at a rolling boil for 2 minutes and remove from heat.

Let stand for an hour and drain.

Place the olive oil in a 4 quart sauce pan over medium heat.

Add the diced ham and cook slowly for five minutes until the ham is not quite crispy.

Add the onion and increase the heat slightly.

Cook, stirring frequently, until the onions begin to be soft.

Add the split peas and stir well.

Add the vegetable stock, water and salt and cook for about an hour over low-medium heat. Stir occasionally.

When the split peas are slightly soft, remove the pan from the heat.

Remove about 1 1/2 cups of the soup and puree the remaining using a stick blender or blender.

Add the 1 1/2 cups of split peas back to the soup and stir.

Add the nutmeg and sherry and cook for another 5 minutes.

Serve.

Spicy Fish Soup

Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 – 5 minutes stirring frequently.

Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.

Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through — about 5 – 8 minutes.

Serve.