Archive for the ‘soup’ Category

Beef and Barley Soup

February 3, 2009


Beef in soup? Normally just the thought of that would disgust me. Chicken soup, veggie soup, bean soup… love them all. But beef? Ick. But THEN I saw this recipe for beef and barley soup over on Dianne’s Dishes and it was all I could think about.

Yesterday it was rainy and cold all day and since my poor husband has to work outside, I figured it was the perfect time for a hot, delicious bowl of soup. And let me tell you, it was amazing. Okay, yeah, I picked most the beef out of mine but that’s not important. It was all kinds of awesome. Landon and Spencer both loved it too which is always the most important thing.

Make this. Like now.

Beef and Barley Soup
from Dianne’s Dishes

1 large carrot, chopped into cubes
1 medium sized potato, chopped into cubes
1 small onion, chopped
1 – 1 pound lean steak, sliced into bite sized bits
A pinch of sea salt
A generous amount of freshly ground black pepper
1 quart of broth
1 -14.5 ounce can of diced tomatoes, drained
3/4 cup of barley

In a medium sized pot over medium heat sauté carrot, potato and onion in a little extra virgin olive oil until onions are tender. Add the steak and cook until just browned. Next add a pinch of sea salt and a generous amount of freshly ground black pepper. Add broth, diced tomatoes and barley and stir to mix. Bring to a boil and then reduce heat to a simmer. Cook for at least 30 minutes or until barley, potatoes and carrots are tender. Serve immediately.


Navy Bean Soup.

January 28, 2009


A few months ago I saw a recipe for navy bean soup and I haven’t been able to get it off my mind since!

My boys weren’t fans of it. 😦 Spencer doesn’t like beans very much and Landon… I’m not really sure why Landon wouldn’t eat it. I thought it was great though. I had a big bowl the first night and then another bowl last night. Last night’s had gotten so thick though, I actually had it with a fork.

Navy Bean Soup

16 ounce bag dried navy beans plus water for soaking
2 ham hocks
3 cloves garlic, minced
1 onion
, chopped
2 baking potatoes, peeled and diced
5 cups water
2 teaspoons salt
1 teaspoon pepper

Soak beans in water overnight.

Drain beans and place in crockpot. Add all other ingredients are cook on low for 6 to 7 hours.

Black Bean & Pumpkin Chili

January 23, 2009


This is by far my favorite chili recipe ever. It’s filled with a ton of beans, which is what I expect out of a chili. Plus it’s got pumpkin! You should know by now that I love pumpkin more than just about anything. You can’t really taste the pumpkin in it (Spencer can’t tell and I don’t tell him) but just knowing it’s there makes me feel healthier.

My original plan was to do this without meat (normally I do chicken or turkey) but Spencer said he’d prefer at least a little meat. I had about 1/2 pound of ground beef in the freezer so I browned it up to throw in the chili. It was just enough meat to know it’s there, but not so much that’s it’s the only thing you see/taste.

Black Bean & Pumpkin Chili
adapted from Taste of Home

1 medium onion, chopped
3 garlic cloves, minced
1/2 pound ground beef
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, cook ground beef, onion, and garlic in olive oil. Drain off fat and transfer mixture to crockpot. Stir in remaining ingredients. Cook on low 4 to 5 hours.

Egg Drop Soup

January 18, 2009


I’m entering this into the Wine & Dine: Chinese New Year over at Joelen’s. Make sure you check her blog out. She is truly amazing in the kitchen.

I’m back ya’ll! After a much needed break from blogging, I have returned. Yay! I ever started a food journal so that maybe I’ll eat healthier than usual.

We’re nearing grocery day so our kitchen is looking a little empty right now. What’s a girl to do? Make soup of course! Last time I was sick my mom brought my egg drop soup and I’ve wanted more ever since then. Egg drop soup is so simple and uses stuff that I always have on hand.

I used a Weight Watchers recipe mainly just to justify keeping the cookbook on my shelf but it turned out decent. A little bland but I didn’t have any green onions or crunchy wonton strips to add.  I’m definitely making this one again but I’ll make sure I have green onions next time.

Egg Drop Soup
adapted from Weight Watchers

4 cups chicken broth
1 tablespoon soy sauce
1 teaspoon fresh ginger
3 large eggs, lightly beaten

Simmer broth, soy sauce, and ginger for about 10 minutes until the flavors come together. Slowly whisk in eggs until strands form.