Recipe Tag: Soups with Meat

Black Eyed Pea Chili

Place the olive oil in a large stockpot over medium heat.

Add the sausage and pork and cook for about 5 minutes until browned.

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

Add the celery and pepper and cook for about 3 minutes. Stir frequently.

Add the black eyed peas, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.

Stir, cover and set the heat to simmer and cook for at least 60 to 90 minutes. Stir occasionally.

Serve over Brown Rice.

Black Eyed Pea and Pork Stew

Preheat the oven to 325°F.

Place the bacon in a large pot or Dutch oven over medium high heat.

Cook for about 2 minutes, stirring frequently.

Add the onions and cook for about 3 minutes, stirring frequently.

Add the carrots and cook for 1 minute.

Add the pork tenderloin and cook for 3 minutes. Stir frequently.

Add the black eyed peas, salt, pepper, sage, vegetable stock, and maple syrup.

Stir, cover and place in the oven. Stir every 20 minutes or so.

After the stew has cooked for 80 minutes, add the kale.

Cook for 20 minutes and serve.

Black Bean Chili

Place the olive oil in a large sauce pan over medium high heat. Add the garlic and cook, stirring frequently, for about 2 minutes.

Add the diced onion and cook for about 3 – 5 minutes until the onions have softened slightly. Add the chicken thighs and brown them lightly.

Add the water, chili powder, cumin, salt, pepper, cinnamon and black beans. Stir.

When the chili begins to boil reduce the heat to medium or low so that the chili will simmer. Cook for about 40 minutes, stirring occasionally.

Serve topped with 1/2 ounce shredded cheese and 1 Tablespoon sour cream per serving and sprinkle the cilantro over the top.

Black Bean and Corn Stew

Preheat the oven to 325°F.

Place the red pepper and the poblanos in the oven and roast for 20 to 25 minutes until the skin is slightly charred.

Remove and place in a paper bag to cool.

While the peppers are roasting, place 1 teaspoon of the oil in a large sauce pan or small soup pot over medium high heat and add the chicken thighs.

Cook until well browned and remove to a bowl.

Place the corn kernels in the pan and cook until slightly browned.

Remove to the bowl with the chicken.

Add the second teaspoon of oil to the pot and then the diced onion.

Cook for about 5 minutes stirring frequently.

Add the black beans, vegetable stock, salt, pepper, cumin, chili powder and paprika to the pot and stir.

Reduce the heat to medium low and simmer for about 20 to 25 minutes until the beans are slightly soft.

Remove one cup of the bean and onion mixture and put aside with the corn and chicken.

Using a blender or stick blender, puree the remaining black beans and onions until smooth.

Return to the pot with the chicken, corn, and reserved black beans, and reduce the heat to low.

While the stew is simmering, remove the skin and seeds from the peppers (discarding the skin and seeds) and dice the flesh into 1/2-inch pieces.

When ready to serve, mix in the peppers and place a dollop of sour cream onto each serving. Serve over Brown Rice or with Baked Tortilla Chips.

Black Bean and Beef Mole Chili

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

Add the beef and cook for about 5 minutes until browned. Stir frequently.

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

Add the celery and cook, stirring frequently, for about 5 minutes.

Add the water, vegetable stock, black beans (including the water), allspice, cinnamon, oregano, cumin, chili powder, salt, chipotle, tomato paste, cocoa or coffee, and chocolate.

Stir, and when the chili comes to a slow boil, reduce the heat and simmer for at least 90 minutes. Stir occasionally.

Beef Stew

Preheat oven to 400°F.

Mix flour, salt and pepper in a paper bag.

Toss the cubes of flank steak in the flour, coating well.

Place a large saucepan or dutch oven over high heat.

Add 1 tablespoon of the olive oil and swirl to coat.

Add 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.

Do not overcrowd the beef or the meat will steam and not brown.

Remove the meat to a plate as it browns.

Add another  1 tablespoon of the olive oil and swirl to coat.

Add the remaining 1/2 of the flour coated cubes of flank steak and cook, turning until all sides are brown.

Remove the meat to a plate as it browns.

Add the remaining 1 tablespoon olive oil to the pan and swirl to coat.

Add the onions to the pan and cook until translucent.

Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan.

Add browned beef cubes, carrots, bay leaves, potatoes, allspice and water to the stock-pot.

Place covered pot in the oven and reduce heat to 400°F.

Cook for one hour stirring gently every fifteen minutes.

Bean with Bacon Soup

Place a large sauce pan over medium high heat.

Add the diced bacon and cook for about 10 minutes. Stir frequently.

Add the onion and cook for about 2 minutes. Stir frequently.

Add the carrot and celery and cook for 2 minutes. Stir frequently.

Add the beans with the liquid from the can, vegetable stock, water, salt and pepper.

Stir and when the soup comes to a boil reduce the heat to low.

Cover and simmer for 30 minutes. Stir occasionally.

Add the tomato paste and paprika.

Uncover and cook for another 30 minutes. Stir occasionally.

Serve.

Barbecue Chicken Chili

Place the olive oil in a large stockpot over medium heat.

Add the chicken thighs and cook for about 5 minutes until browned. Remove to a plate.

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

Add the celery and pepper and cook for about 3 minutes. Stir frequently.

Add the chicken back to the pot with the beans, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.

Stir and set the heat to simmer and cook for at least 45 minutes. Stir occasionally.

Add water 1/4 cup at a time as needed to keep the chili from getting too thick.

Serve.

Basque Chicken Stew

Place the saffron in a small cup.

Pour the boiling water over the threads and let stand for at least 20 minutes.

Preheat the oven to 325°F.

Place the olive oil in a large ovenproof pot (Dutch oven is best) over medium heat.

Add the garlic and cook for about 2 minutes stirring frequently.

Add the onions and cook for about 5 minutes stirring frequently until they are slightly soft.

Add the chicken and cook stirring frequently for 3 minutes until lightly browned.

Add the paprika, salt, pepper, tomatoes, vegetable stock, lentils and peppers. Stir well.

Add the saffron water with the saffron threads and stir.

Cover and place in the oven.

Cook for about 90 minutes to 2 hours. Stir about every 20 minutes.

Serve.

Acorn Squash Soup with Apple and Bacon

Preheat the oven to 325°F.

Cut the acorn squash in half and scoop out the seeds.

Place the squash in a large skillet cut side down and place the skillet in the oven.

Roast for about 50 minutes until the squash is tender.

Remove, let cool and then peel the squash. Discard the peel.

While the squash is roasting, place the bacon in a medium sauce pan over medium heat. Cover.

Turn the bacon occasionally. Cook slowly until most of the fat has been rendered and the bacon is crispy.

Remove the bacon and set on a paper towel. When cool, dice the bacon.

Add the shallots to the pan with the rendered bacon fat and cook for about 2 minutes.  Stir frequently.

Add the apples and cook for about 5 minutes, stirring frequently.

When the apple is slightly soft, remove the apple-shallot mixture to a plate and set aside to cool.

When the squash is done and peeled, place the flesh in the sauce pan.

Add the water, and using a stick blender, puree until smooth. (Alternatively, puree in a blender with the water and then place in the pan.)

Add the milk, marjoram, salt and pepper and stir.

Add the apple-shallot mixture and the crumbled bacon.

Cook over low heat for about 5 minutes.

Serve.