Turmeric Veggie Soup

Y'all this soup is so simple, healthy and packed

full of flavor. I came up with the concept when my parents got a basket full of veggies in the fall through a farm share program. I basically used the soup to use up what was left one week. I've been really into the flavor and health benefits of turmeric lately so I thought it was the perfect way to add some flavor and dimension to a veggie soup. It was just delicious and clean and hearty at the same time!

Turmeric Veggie Soup

• 1 tablespoon Olive Oil
• 2 large leeks, cleaned, halved, and thinly sliced
• 3 garlic cloves
• 1 tablespoon grated ginger
• 1 tablespoon fresh grated turmeric
• 2 cups cubed butternut squash (or sweet potatoes)
• 3 large carrots, diced
• 3 stalks celery 
• 2 fresh tomatoes diced
• salt and pepper to taste
• 1 teaspoon dried oregano
• 4 cups Vegetable stock
• 1 cup green lentils
• 1/4 teaspoon cayenne pepper
• juice of one lemon juice 
• zest of one lemon
• 3 cups thinly sliced mustard greens

1. Heat tablespoon of oil over medium high heat. Add garlic and leeks and saute until softened about 3 minutes. 
2. Add in ginger and turmeric and saute about 3 minutes, stirring often so it doesn't stick. 
3. Add in squash, carrots, celery, tomatoes. Salt and pepper to taste and dried oregano. Stir occasionally for about 5 minutes. 
4. Add in stock and lentils and bring to a boil. Reduce heat to simmer and simmer for about 20 minutes until lentils are soft. 
5. Add in cayenne and lemon zest, stir well. 
6. Stir in Mustard greens and let cook until just wilted, about 2 minutes 
7. Stir in lemon juice just before serving. 

**Makes about 6 servings

Spicy Mushroom and Tofu Soup

Y'all this spicy soup is just so delicious you'll be shocked at how easy it is. It tastes like the broth has been cooking for hours. The leftovers are delicious too. Don't worry if you don't think you like tofu, just try this dish. The idea comes from Eating Well . I just spiced it up and added more mushrooms. I also can never find "fresh lo mein" as suggested. But instead of using dried noodles,  I use Ka-Me "fresh-cooked" udon or stir fry noodles. So my version is below.

Spicy Mushroom and Tofu Soup

• 6 garlic cloves, minced 
• 2 teaspoons olive oil
• 1 tablespoon brown sugar 
• 14 ounces firm tofu, water-packed 
• ¼ cup reduced-sodium soy sauce 
• 1 tablespoon chile-garlic sauce, or to taste 
• 4 cups thinly sliced tender bok choy greens (a little of the white part too for bite)
• 10 ounces fresh Chinese-style noodles or freshly cooked noodles. Not dried. 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms or other wild mushrooms 
• 2 tablespoons grated fresh ginger
• ½ cup chopped fresh cilantro 

1. Rinse the tofu and pat dry. Cut it into thin strips that almost mimmic the shape of the shiitake mushroom caps. About two inches long and thin.
2. Heat oil in a large pot over medium heat. Add ginger and garlic. Cook, stirring, until fragrant, about 1 minute. 
3. Add mushrooms and cook until slightly soft, 2 to 3 minutes. 
4. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. 
5. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. 
6. Remove from the heat and stir in cilantro.

Orzo Soup with Kale, Mushrooms and Butternut Squash

This soup popped up in a Real Simple magazine at just the right time for me. I was looking for a way to use up a little leftover orzo, and this has all of my current food obsessions. In the winter I love hearty soups with mushrooms, throw in some butternut squash and kale and I'm sold. We changed this up a little and did a few shortcuts. The day we decided to make it our store had an awesome selection of wild mushrooms including trumpet and oyster and using a mix of those really livened up the flavor. The next time I went to make it, there were only the basics. That time we made it with shitakes, baby bellas and a wild mix that had a few cremini's too. So, mix it up when it comes to the mushrooms, but I recommend a variety to help with the texture.

 

 

Orzo Soup with Kale, Mushrooms and Butternut Squash

 

 

•  1 tablespoon olive oil
• 1 medium onion, chopped
• 1/4 teaspoon garlic salt
• 1/4 teaspoon lemon pepper seasoning
• salt and pepper to taste
• 1 pound mixed mushrooms (use a mixture for texture), cut the big ones into quarters or halves
• 4 cups vegetable broth
• 12 ounces precut and cubed butternut squash (they sell this in pre-packages)
• ⅓ cup orzo
• 4 cups loosely packed baby kale
• ½ cup chopped fresh dill

 

1. Heat the oil in a medium pot . Add the onion, garlic salt and a lemon pepper. Cook over medium high heat stirring occasionally, until the onion is softened, about 4 minutes.
2. 
Add the mushrooms and lower heat to medium. Cover and cook, stirring occasionally, until the mushrooms are tender and have released their juices. This takes about 6 to 8 
minutes.
3. Stir in the broth, squash, and orzo and bring to a boil. Reduce heat 
to medium-low and simmer until the squash is tender and the orzo is cooked, about 15 minutes.
4. Stir in the kale until just wilted. 
Season with regular salt and pepper and stir in the dill. Serve topped with more dill.

**Makes 4 servings

**2 on Bryce's dish scale. one pot! cutting board and knife.

 

 

 

Homemade Creamy Mushroom Soup

 It's winter (and although it's unusually warm here) that means it's soup season! This is a recipe that's been a staple in my house during the winter for years. We have shared it with numerous co-workers, friends and it's in our shared family cookbook. I found it online a million years ago and it's supposed to be close to Woflgang Puck's version of Creamy Mushroom soup, but the original didn't have nearly enough mushrooms in it for me, and I have no idea where to find it online now. I still have the original I printed off 7 years ago! Serve it with crusty French bread.

Creamy Mushroom Soup

• 2 lbs mushrooms, coarsely chopped (I use a variety of shitake, button, and baby bellas, and regular portabellas)
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 2 teaspoons minced shallots
• 1⁄4 teaspoon fresh thyme leaves , plus more to top
• 1 small bay leaf
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 2 cups heavy cream 
• 1 1⁄2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tbs water

1.  Sprinkle mushrooms with lemon juice.
2.  Melt butter in large heavy saucepan and saute shallots. 
3. Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
4. Add salt,pepper,cream, nutmeg and chicken broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes. 
6. Add cornstarch and simmer another 10 minutes,stirring. 
7. Sprinkle with more time.

**makes 4-6 servings
**2 on Bryce's dish scale. Big pot, cutting board, knife.

Perfect Pot Sticker Soup with Shitakes and Carrots

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I had to hurry and post this one before it gets too warm. This is so very easy to throw together and makes great leftovers too. It's an old Real Simple recipe. The original calls to put watercress in it, which I'm sure would be delicious, but my grocery store has not once had it, so I have never done that, and haven't missed it. If you aren't a Siracha person you can leave that part off, but I love the flavor it gives.

 

 

 

 

Pot Sticker Soup with Shitakes and Carrots 

   

• 2 32-ounce containers low-sodium chicken broth 
• 2-inch piece fresh ginger, peeled and thinly sliced 
• 16-ounce package frozen pot sticker dumplings or Japanese gyoza 
• 3 medium carrots, halved lengthwise and sliced 
• 4 ounces shiitake mushrooms, stems discarded and thinly sliced
• 2 cups frozen shelled edamame 
• 1  tablespoon low-sodium soy sauce 
• salt
• 1 bunch Scallions sliced
• siracha sauce to top

1. In a large pot, bring broth and ginger and a little salt to a boil.
2. Add pot stickers, carrots and simmer until tender about 10 minutes.
3. Add the mushrooms, and edamame (still frozen) and simmer until heated. About 3-4 minutes.
4. Stir in soy sauce, a little siracha, more salt (and if you find the watercress that here).
5. Sprinkle with scallions before serving. Add more siracha on top based on preference.

**Makes 4 servings
** This is a 2 on Bryce's dish scale. One pot. One Cutting board.

Y'all This is the BEST Chili Ever

I know, I know everyone thinks they have the best chili recipe. But trust me, you want to give this a try. It's the best chili I have ever had. I think it's the combo of coffee, cocoa, beer and veggies. My parents found it on a massive recipe website forever ago, and I have tweaked it over the years. It makes a huge batch (we use our biggest pot) so it's perfect for a big group, leftovers and freezing some for later. I only do two cans of beans, because I don't think it needs more, but if you are a big fan of beans, you could certainly add more. It does take a while to make so it's one of those we classify as a weekend meal. 

MMMMMMMmmmm CHILI

• 1 tablespoon olive oil
• 1 onion chopped
• 5 cloves garlic, minced
• 1 lb ground beef
• 3⁄4lb sirloin beef, cubed
• 4 large carrots chopped
• 4 oz sliced mushrooms
• 1 zucchini chopped into slightly bigger than bite sized pieces
• 1(14 1/2 ounce) can diced tomatoes
• 1 can dark beer (we switch up what we have used but like 1554 from New Belgium)
• 1 cup strong coffee
• 2 (6 ounce) cans tomato paste
• 1 can beef broth
• 1⁄2 cup brown sugar
• 3 1⁄2 tablespoons chili sauce (you find this in the Ketchup/hot sauce aisle, it's literally called "chili sauce)
• 1 tablespoon cocoa
• 1 tablespoon cumin
• 1 tablespoon  oregano
• 1 teaspoon cayenne
• 1 teaspoon coriander
• salt and pepper to taste
• 2 cans kidney beans
• 4 chili peppers, chopped (we grab whatever looks good, but always include a poblano as one of them, and maybe go a little spicier on the others) 

1. Heat oil. Cook onions, garlic, and beef until brown, seasoning with a little bit of salt and pepper. Drain off the excess fat if there is a lot of it. 
2. Add zucchini, carrots, mushrooms, tomatoes, beer, coffee, tomato paste and beef broth - stir well. 
3. Add spices, beans, and peppers. 
4. Bring to a boil.
5. Reduce heat to simmer, and simmer for an hour and a half. 
6. We serve with a little cheese on top. 

**On Bryce's dish scale its a 2. BIG pot, cutting board, knife!

**Makes 6-8 servings. 

Delicious (and slightly intense) Chicken Tortilla Soup

I don't often post super intense and complicated recipes. This one has quite a few steps and takes a long time to make. However, the pay off is worth it. Plus, all the hard work is on the front end, then you get to let it simmer. This is absolutely the best chicken tortilla soup recipe I have ever found. I spent a lot of time searching for it. and loved that it has you make your own broth (kinda) and includes zucchini. The original comes from a post on food.com. This is pretty close to the original except I did find a few shortcuts and add and get rid of a few ingredients. It has just the right amount of kick. You can top it with whatever you want, but we love it with some avocado, a little cheese, pre-made tortilla strips and a squeeze of lime. 

Chicken Tortilla Soup

• 2 boneless-skinless chicken breasts
• 8 cups (2 cartons) low sodium chicken broth
• 1 lb yellow onions, 3/4 of them peeled and quartered, 1/4 chopped 
• 2 small zucchini, chopped
• 5 garlic cloves, peeled
• 10 sprigs cilantro (plus more for topping) 
• salt and pepper
• 2 medium tomatoes, cored and quartered
• 1 poblano pepper, chopped in 1/2 inch pieces
• 1 chipotle chile in adobo, plus 1 tablespoon adobo sauce (you find this in a can in the Mexican food isle) 
• 1 tablespoon olive oil

To top soup:

• More cilantro
• Shredded Cheese, I use Colby-jack or Mexican blend
• Avocado, chopped or sliced
• Tortilla strips ( you can usually find these in a bag in the salad or produce section, it's sold as a salad topper)
• Sour cream or greek yogurt (I don't actually use this, but a lot of people like it as a topping) 
• lime wedges

1. In large pot bring chicken, broth, 1/2 of quartered onions, 2 garlic cloves, cilantro and a little salt (about 1/2 teaspoon) to boil over medium-heat; reduce heat and simmer until chicken is cooked, about 20 minutes.
2. Pull chicken out and set aside on plate.
3. Strain broth through fine-mesh strainer, discard solids in strainer, and save broth.
4. Let chicken cool, then shred using a fork until it's bite size.
5. Puree tomatoes, remaining onions, remaining garlic cloves, chipotle chile, and 1 teaspoon adobe sauce in food processor until smooth. 
6. Heat oil in a dutch oven. 
7. Add puree and some more salt. Cook until it darkens, about 10 minutes. 
8. Stir in your broth, poblano pepper, zucchini, and chopped onions.
9. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes
10. Add chicken and simmer until heated again. 
11. Serve with whatever toppings you want!

**Makes about 6 servings, depending on how hungry you are.

**This is a 5 on Bryce's dish scale. We got 2 pots, cutting boards, and the blender or food processor used to puree is a pain to clean. So worth it though. 

Lamb and Lentil Chili

Yes it's March, but it was weirdly cold here last week, and this is a great way to beat that spring cold with a different spin on chili. Ground Lamb can be hard to find in my grocery store, and I love this recipe, so when I see lamb,  I buy it and know I will be making this soon. It's a little spicy so be prepared for that. You could add a little sour cream or Greek yogurt to the top to cool off the heat if you want. I found this online a while back, and of course have added and subtracted here and there. If you have never tried ground lamb in anything, this is a good way to try it. 

Lamb and Lentil Chili

• 1 pound ground lamb
• 1 onion finely chopped
• 5 garlic cloves, chopped
• 1 tablespoon olive oil
• 3 carrots chopped
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon red pepper flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon cumin powder
• 1/2 teaspoon ground coriander
• 1 cup dried red lentils
• 2 cups beef broth
• 14 (ish) oz can of crushed tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• salt and pepper (about a teaspoon each)
• Cilantro to put on top

1. In a large pot, heat one tablespoon olive oil. Add onions and garlic. Sauté until onions are transparent- about 4-5 minutes
2. Add spices (chili powder, paprika, pepper flakes, cayenne, cumin and coriander). Sauté until mixed well, about 2-3 minutes more.
3. Add carrots and lamb. Stirring to mash up lamb, brown for about 10 minutes, until the lamb is cooked.
4. Stir in lentils, broth, tomatoes, oregano, rosemary, salt and pepper. Bring to a boil. Reduce heat to simmer, simmer for about 30 minutes
5. Top with cilantro before serving.

The Easy Way of Doing New Year's Black Eyed Peas

Because I live in the south (Arkansas) Black Eyed Peas on New Year's Day is a must. It's a tradition. One my family has done forever. It's supposed to bring you good luck. If you do it the right way it can be a lot of work. This is an easy way to make sure you get your good luck in that I've adjusted through the years. Since keeping up with this blog is one of my New Year's Resolutions, I thought this was a fitting first post. Also, you should know, I'm not a measurer. I kind of eyeball my measurements, so all my recipes are going to have "about" and "around" or "ish" on some of the measurements. You'll also start to likely notice, I love garlic.


Black-eyed Pea Soup

• 3 cans black eyed peas
• One package of chopped ham (again I do it the Easy Way, they have this in section with the Hot Dogs etc.)
• 1 can Rotel
• 1 14oz can Beef Broth
• 1 1/4 cup water
• About 2 teaspoons Cavender's Greek Seasoning
• One medium Yellow Onion chopped
• 3 garlic cloves, minced
• A smidge of Olive Oil
• Salt and Pepper to taste

1. Heat a little bit of olive oil in a decent sized pot. Add onion and sauté until softened. Then add garlic and cook for about 2 minutes. 

2. I like to add the ham in here, to kind of crisp it up a little, and let some of the fattiness cook off. I sauté it just enough to warm it. I salt and pepper it here too. 

3. Add everything else: the broth, water, rotel, peas, Cavender's.

4. Bring to a boil, then knock it down to simmer for 15 or 20 minutes. Sometimes I have to add a little more water here. Or maybe a little more salt and pepper depending on your tastes. 

*This makes about 4 servings. My husband and I each had big bowls, and had leftovers for lunch the next day.  

*On Bryce's dish scale (1-5, 5 being worst)  - It's scores a 1. His ideal, not a lot of dishes at all. 

This makes a flavorful soup, with a little bit of spice to help clear out that winter cold, and it's packed with a whole lot of luck.