Black Bean & Pinto Chili

Our favorite easy chili. This only takes 20-30 minutes to get on the table!

From: Is It Soup Yet?

Ingredients:
~1 lb. ground beef
~1/2 cup chopped onion
~1/4 tsp. garlic powder
~1 (15oz.) can black beans, drained
~1 (15oz.) can pinto beans, drained
~1 (28oz.) can diced tomatoes
~1 (6oz.) can tomato paste
~1 and 1/3 cups water
~1 and 1/2 tsp. salt
~1/4 tsp. ground black pepper
~1 tsp. chili powder
*I also add 1 can of white corn and 1 can of mild chili beans to this. I think it adds great flavor and a sweet crunch with the corn.

1. In a large pot, brown the ground beef with the chopped onion.
2. Stir in the remaining ingredients and cook for 15 minutes.
3. Serve topped with your choice of shredded cheese, sour cream, or scallions.

Mushroom and Ginger Soup

Mild flavor. Evan and I both thought it needed a little something extra, but couldn't figure out what that was. Feel free to experiment and let me know!

From 100 Best Fresh Soups

Ingredients:
~4 and 1/2 oz. portobello or cremini mushrooms
~4 cups hot vegetable stock (I used chicken stock because I had it on hand)
~4 and 1/2 oz. rice vermicelli noodles
~2 tsp. corn oil
~3 garlic cloves, crushed
~1 inch piece of ginger, peeled and shredded
~1 tsp. light soy sauce
~4 and 1/2 oz. bean sprouts
~fresh cilantro to garnish

1. Cook the noodles for 2-3 minutes in boiling water, then drain and rinse. Reserve until required.
2. Heat the corn oil in a large skillet. Add the garlic and ginger, stir, and add the mushrooms. Stir over high heat for 2 minutes.
3. Add the vegetable stock and bring to a boil. Add the soy sauce. Stir in the bean sprouts and cook until tender.
4. Place some noodles in each soup bowl and ladle the soup on top. Garnish with cilantro and serve immediately.

Southwest Corn Chowder

Thick and yummy - a fun twist on traditional chowder with the use of a sweet potato instead of regular potatoes.

from Is It Soup Yet?

Ingredients:
~2 tbs. olive oil
~2 medium onions, minced
~1 garlic clove, minced
~1 jalapeno pepper, seeded and chopped (I used 2 cans of green chilies instead)
~1 large sweet potato, peeled and thinly sliced
~3 and 1/2 cups chicken broth
~1/2 tsp. ground cumin
~1/4 tsp. dried sage
~3/4 cup sour cream
~1 (14.5oz.) can diced tomatoes
~1 small zucchini, diced
~2 ears corn, shucked and cut off the cob (you can always substitute 2 cans of corn)
~1 (16oz.) can hominy, drained

1. In a 6 qt. stock pot, heat olive oil. Saute the onions, garlic, and peppers for 8 minutes.
2. Add the sweet potato, 2 cups chicken broth, cumin, and sage. Bring to a boil, cover, and reduce heat to medium high and cook for 15 minutes, until the potatoes are soft.
3. In a food processor, puree the liquid in batches. Return to the pan and stir in the sour cream.
4. Add the diced tomatoes, zucchini, corn, and hominy. Over medium heat, cook gently for 10 minutes, until the vegetables are tender but crisp.

Hearty Lentil Stew

A very thick stew with a bit of a kick!

From Cooking Light

Ingredients:
~1 tbs. olive oil
~1 and 1/4 cups chopped onion
~1 cup chopped celery
~1 cup chopped carrot
~1 garlic clove, sliced
~4 cups fat-free, less-sodium broth
~1 cup water
~1 28oz. can crushed tomatoes, undrained
~3/4 cup instant brown rice
~1 cup dried lentils
~1/2 tsp. crushed red pepper
~1/4 tsp. salt
~1/4 tsp. pepper

1. Heat olive oil in a large pot on medium-high heat. Add onion, carrot, celery, and garlic and saute for 8 minutes or until tender. Add water, broth, and tomatoes and bring to a boil.
2. Stir in lentils and simmer for 25 minutes on low heat.
3. Stir in rice and simmer for an additional 20 minutes, stirring occasionally.
4. Stir in red pepper, salt, and pepper.

You could always make this vegetarian by substituting vegetable stock for chicken stock.

Soup Week, Round 2

Evan and I had such a good time with soup week last week that we've decided to do it again! This week's menu includes:

~Hearty Lentil Stew
~Black Bean & Pinto Chili
~Southwest Corn Chowder
~Mushroom & Ginger Soup

Creamy Carrot and Parsnip Soup

A very filling fall soup. I would not recommend having this and the Sweet Potato Bisque in close proximity time-wise as the flavors are somewhat similar. They both are delicious.

From 100 Best Fresh Soups

Ingredients:

~4 tbsp. butter

~1 large onion, chopped

~1 lb. carrots, peeled and chopped

~2 large parsnips, peeled and chopped

~1 tbsp. grated fresh ginger (peel the ginger before you grate it)

~2 and 1/2 cups vegetable stock (I used chicken stock - I think it has more flavor)

~1/2 cup light cream

~salt and pepper

1. Melt the butter in a large pan over low heat. 

2. Add the onion and cook, stirring, for 3 minutes, until slightly softened. Add the carrots and parsnips, cover the pan, and cook, stirring occasionally, for about 15 minutes, until the veggies have softened a little.

3. Stir in the ginger, orange zest, and stock. Bring to a boil, then reduce the eat, cover the pan, and simmer for 30-35 minutes, until the veggies are tender. 

4. Remove the soup from the heat and cool for 10 minutes.

5. Transfer the soup to a food processor or blender and process until smooth. 

6. Return the soup to the pan, stir in the cream, and season well with salt and pepper. Warm through over low heat.

7. Serve and enjoy!

Rosemary Chicken & White Bean Stew

We LOVE this stew. I adapted this recipe from the cookbook that came with my crockpot. In the book, it was not the stew, but just the chicken and veggies. If want to make just the chicken and veggies instead of the stew, you would just use less veggies and only 1/2 cup of dressing.

Ingredients:
~2 tbs. oil
~4-6 boneless, skinless chicken thighs
~2 cups carrots, chopped
~2 cups celery, chopped
~2 cans Great Northern beans, drained and rinsed
~1/2 tsp. salt
~1/2 tsp. pepper
~1 tsp. dried rosemary
~1 bottle Italian salad dressing

1. In a large skillet, heat the oil and brown the chicken.
2. Place celery, carrots, and beans in the bottom of the crockpot and add the chicken.
3. In a medium-sized bowl, combine the salt, pepper, rosemary, and Italian dressing and pour over the other ingredients. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours.

Sweet Potato Bisque

Tastes like Fall in a bowl.

From one of my favorite cookbooks: Is It Soup Yet?

Ingredients:
~1/2 cup butter
~1/2 cup chopped onion
~1 cup chopped celery
~2 large sweet potatoes, peeled and diced
~3 cups chicken broth
~1 cup milk
~1/2 tsp. ground clove
~salt & pepper to taste

1. In a stock or soup pot, melt the butter. Add onions and celery and saute for 10 minutes.
2. Add the diced sweet potatoes and chicken broth and bring to a boil. Lower heat to medium-high, cover, and cook for 25 minutes until potatoes are very tender.
3. In a food processor, puree the potatoes in batches, being careful not to splatter - it's hot!
4. Return the puree to the pot and stir in milk and cloves. Season to taste with salt and pepper.

Chicken-Corn Chili

A hearty version of white chicken chili.  Delish!

From Food Network Magazine

Ingredients:
~1 tbs. extra-virgin olive oil
~1 small onion, chopped
~2 cloves garlic, minced
~1 large jalapeno pepper, chopped (I don't care for them, so I left them out and added another can of green chilies)
~1 4 oz. can green chilies
~1 tsp. ground cumin
~2 cups low-sodium chicken broth
~2 cups shredded rotisserie chicken
~2 15oz. cans great northern beans or pinto beans (1 undrained, 1 drained)
~1 cup frozen corn
~1/2 cup fresh cilantro, chopped
~1 cup shredded monterey jack cheese
~sour cream for serving (I also used scallions for topping)

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring until slightly soft, about 3 minutes. Add the garlic, jalapeno, green chilies, and cumin and cook, stirring, until the cumin is toasted, about 2 minutes.
2. Add the chicken broth, chicken, and beans, along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes.
3. Using a potato masher, mash the chili until about half of the beans are broken up.
4. Stir in the corn, cilantro, and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese. Serve with sour cream, if desired. I also topped with scallions - I think they add a nice flavor.

Tomato Bread Soup

If you love tomato soup (or even if you don't), you will want to try this one! I will say it's not your traditional tomato soup, which is part of why I like it so much. Huge, fresh flavors combine into yummy goodness.

From Food Network's Five Ingredient Fix

Ingredients:
~8 tomatoes (4 Roma, 4 Vine-Ripened work great)
~Fresh Basil
~Garlic-Infused Olive Oil (found with regular olive oil at the store)
~Day-old Sourdough bread
~28oz. can crushed tomatoes with basil (I also added a can of Italian-style diced tomatoes, which add a lot of flavor)
~Salt & Pepper (if you're counting ingredients, salt and pepper are "free" ingredients since most people have them in their kitchen)

1. Preheat oven to 400. Cut tomatoes into chunks and gut the insides.  Arrange on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 min.
2. Meanwhile, heat canned tomatoes in a soup pot. Right before adding tomatoes, add basil to your liking. Tear up sourdough into chunks and toss into soup. Add roasted tomatoes and serve.

This Week's Menu

This week, it's all about soup. Soup is something I absolutely love and could eat everyday (and this week, I will!). Some recipes are new, some are tried-and-true Williams household favorites. I apologize for the long time between posts, but I think this week's menu will make up for it :)

~Tomato Bread Soup
~Chicken Corn Chili
~Sweet Potato Bisque
~Creamy Carrot and Parsnip Soup
~Rosemary Chicken and White Bean Stew