White Bean Soup

White Bean Soup

This is my altered version of Shauna Niequist's Magical White Bean Soup from her book Bread and Wine. This soup base is vegan, glutenfree, quick, easy, inexpensive yet delicious and elegant. I like to leave it chunky, but it would be just as good pureed smooth. 

For The Soup
-2 Tbsp olive oil

-1 onion, diced
-1/2 pound carrots, diced
-1 bulb fennel, diced
-4 celery ribs, diced
-1 Tbsp dried rosemary

-1/4 tsp red pepper flakes
-6 cans white beans in liquid (cannellini or great northern beans)
-salt and pepper to taste

For The Vinaigrette
-1 tablespoon Dijon mustard
-1/4 cup balsamic vinegar
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup olive oil

For Serving
Prosciutto, torn into ribbons
Parmesan, curled into strips with a vegetable peeler

Heat oil in a large pot over medium heat. Add the onion, carrots, fennel, and celery, and allow to soften, 10 to 15 minutes. Add beans in their liquid, rosemary and red pepper flakes. Cover and cook for 20 minutes at a gentle boil. Taste, add salt and pepper, taste again-- keep in mind that you'll get a good amount of salt from the toppings. Cook for an additional 20 minutes, or longer if you have time.

While the soup cooks, make the vinaigrette. Place all of the ingredients in a blender or food processor and mix until evenly incorporated.

To serve, ladle soup into bowls, drizzle with vinaigrette and top with parmesan and prosciutto (if desired).

Spinach Mushroom Ramel Bowl

Spinach Mushroom Ramen Bowl

Omit the egg and this dish is vegan. Substitute rice noodles and it is also gluten free. I like to prepare the broth in the morning, refrigerate all day, then heat back up to cook the noodles and wilt the spinach just before serving.

-2 Tbsp canola, vegetable or sesame oil
-1 inch chunk of ginger, minced
-4 cloves garlic, minced
-8 cups vegetable, chicken or beef broth
-1 Tbsp soy sauce
-1/2-1 Tbsp sriracha sauce
-1 Tbsp honey or sugar
-1 (8 oz) pack mushrooms, sliced
-a few handfuls of baby spinach
-2 packages instant ramen noodles, seasoning packets discarded
-sliced scallions for garnish
-4 soft boiled eggs (simmered for 7 minutes)

Heat oil in medium pot over medium heat. Add ginger and garlic, saute for 1 minute. Add broth, soy sauce, sriracha and sugar, simmer for 5 minutes. Add mushrooms, simmer 5 more minutes. Add noodles, simmer for 3 minutes, stirring with a fork to break noodles apart. Turn off heat, stir in spinach and let sit for 5 minutes or until it wilts. Spoon noodles and broth into serving bowls, top with green onions and float two halves of a soft boiled egg on top.

(To soft boil an egg bring a small pot of water to a boil, reduce heat to a simmer, with the support of a spoon add the eggs, continue to simmer 7 minutes. Plunge eggs into an ice bath for 2 minutes, then peel)

Indian Spiced Lentil Stew

Indian Spiced Lentil Stew

Serve this hearty stew over brown rice (if desired) and with lots of fresh cilantro and scallions for topping.

-1 Tbsp olive oil
-1 onion. diced
-1 inch chunk of ginger, minced
-4 cloves garlic, minced
-1 (15 oz) can crushed or diced tomatoes
-4 cups vegetable broth
-1/2 tsp salt
-1 Tbsp cumin
-1/4 tsp cayenne
-1 c red lentils, rinsed
-1 lemon, thickly sliced
-fresh chopped cilantro and green onions for toppings

Heat oil in large pot over medium heat. Add onion and ginger and saute for 5-10 minutes. Add garlic and saute 1 additional minute. Add tomatoes, broth, salt, cumin, cayenne, lentils and lemon. Stir well and bring to a simmer. Reduce heat to medium low, cover and cook for 25-30 minutes, until lentils are soft. Serve warm, over rice if desired, and topped with LOTS of fresh cilantro and green onions.

Spinach, Artichoke and White Bean Soup

Spinach, Artichoke and White Bean Soup

I couldn't decide whether to leave this soup chunky or puree it.  I ended up partially pureeing it using my immersion blender and was happy with that result, but you could definitely go chunky or entirely pureed with this soup based on your preference. Serve this soup with some crusty bread for dunking and additional parmesan for topping.

-1 Tbsp olive oil
-1 onion, diced
-3 cloves garlic, minced
-1 (15 oz) can artichokes, drained and chopped into a chunky dice
-2 (15 oz) cans white beans, rinsed
-3 cups vegetable or chicken broth
-2 tsp dried Italian seasoning
-1/2 tsp salt
-1/2 tsp pepper
-1/2 c cream
-zest and juice of 1 lemon
-1/2 cup grated or shredded parmesan cheese (optional)
-4 cups spinach, torn into bite sized pieces

Heat a soup pot over medium heat. Add oil and onion, saute until soft, 5-10 minutes. Add garlic, saute an additional minute, stirring constantly. Add artichokes, white beans, broth, Italian seasoning, salt and pepper. Bring to a simmer and reduce heat to medium low so that the soup is not boiling. Add the cream, lemon juice and zest and parmesan, if using. Cook an additional 5 minutes. Stir in the spinach and cook an additional 5 minutes, or until all of the spinach is wilted. Puree if desired or serve as is.

Lemon Chicken Soup with Spinach

Lemon Chicken Soup with Spinach

This is a nice twist on the classic chicken noodle soup. The lemon brightens the flavors and adds an unexpected touch. I based this soup on the classic Greek lemon chicken soup, but then added spinach for extra nutrition. Any rice or pasta would work in this soup, but adjust your cooking times based on what you use (add a cup or two of extra water if you use brown rice). You could use white beans instead of the chicken and veggie broth in  place of the chicken broth for a vegan version of this soup. You could use a rotisserie chicken for this soup, or any leftover chicken that you have on hand. This recipe makes a large pot of soup,

-2 Tbsp olive oil
-1 onion, diced
-3 carrots, diced
-4 cloves garlic, minced
-8 cups chicken broth
-1 tsp salt
-1/2 tsp pepper
-2 tsp oregano
-1 tsp thyme
-1 tsp rosemary
-2 cups desired pasta or rice (I used whole wheat shells)
-3 cups cooked chicken, diced or shredded
-1/2 lb spinach, torn into bite sized pieces
-juice of 2 lemons

Heat olive oil in a soup pot or dutch oven over medium heat. Add onion and carrots, stirring and sauteing until softened (5-10 minutes). Add garlic; cook, stirring constantly for 1 minute. Add broth, salt, pepper, oregano, thyme and rosemary. Bring soup to a boil. Add pasta or rice, reduce heat to medium and simmer according to package directions. Add chicken and spinach., cook 5 additional minutes, stirring intermittently. Stir in lemon juice and serve.

Pork and Tomatillo Stew

Pork and Tomatillo Stew

Our book club read Tender at the Bone so for our discussion night I was charged with providing Ruth's Pork and Tomatillo Stew for our main dish. I started with her recipe, but ended up making a lot of changes, so here is my take on her dish.

-1/4 cup canola or vegetable oil

-salt and pepper for sprinkling on the pork

-1 2-3 lb pork loin, trimmed and cut into bite sized chunks

-2 onions, diced

-2 jalapenos, diced

-8 cloves garlic, minced

-1 (29 oz) can diced tomatoes

-1 (29 oz) can tomatillos, drained and diced

-2 cups chicken broth

-2 cups orange juice

-2 Tbsp cumin

-1 tsp oregano

-1 Tbsp sugar

-1/2 tsp salt

-1/2 tsp black pepper

-1-4 Tbsp hot sauce

-2 cans black beans, rinsed and drained

-1 can hominy, drained

-juice of 1 lime

-1 bunch cilantro, chopped

-toppings of choice; sour cream, hot sauce, cotija cheese, diced avocado, diced radishes, cilantro...

Heat the oil in a large pot, over medium heat. Sprinkle the pork with salt and pepper and add to the pot. Cook for a few minutes until browned on one side and stir. Add onions, jalapenos and garlic. Cook an additional 2-3 minutes. Add tomatoes- hominy. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, add cilantro and lime juice and serve with your desired toppings.

Vegan Gumbo

Vegan Gumbo

I whipped up this vegan twist on my go to gumbo recipe in honor of celebrating Mardis Gras today. Serve the gumbo over rice and with your favorite toppings.

-1/4 cup canola oil

-1/2 cup flour

-1 onion, diced

-4 stalks celery, diced

-2 bell peppers, diced (any color combination)

-4 cups vegetable broth

-1 (29 oz) can diced tomatoes

-1 (15 oz) can corn, drained

-2 bay leaves

-1 tsp Cajun seasoning (such as Tony's)

-1 tsp thyme

-2 cups frozen okra

-1/2 Tbsp file powder

-2 Tbsp hot sauce

-cooked rice

- desired toppings such as parsley, scallions and/ or hot sauce

Before you start cooking the roux make sure that you have all of the ingredients chopped and ready to go. Heat the oil in a large pot over medium high heat. Add the flour and cook, stirring constantly with a wooden spoon, until the roux turns a chocolate brown color, turning the heat down to medium around the time that it reaches the color of peanut butter. This whole process should take around 10 minutes. Once the roux is chocolate brown remove the pot from the heat and allow to cool for 5-10 minutes. Place the pot back over medium heat and add the diced onion, celery and bell peppers, sautéing and stirring for about 5 minutes. Add the broth, diced tomatoes with their juices, drained corn, bay leaves, Cajun seasoning and thyme. Bring the gumbo to a boil, then reduce the heat to medium low. Add the okra and simmer 10 minutes. Remove the gumbo from heat and stir in the file powder and hot sauce. Serve over rice with your toppings of choice.

Pasta E Fagioli Soup

Pasta E Fagioli Soup

I made this batch vegan but would recommend adding cooked and crumbled Italian sausage to please meat eaters and bulk up this dish. I swear by the option of adding a drizzle of balsamic vinegar directly into your soup bowl. I do this with all of my bean and/ or tomato based soups and it really takes them to the next level (IMO).

-2 Tbsp olive oil
-1 onion, diced
-6 carrots, diced
-4 stalks celery, diced
-6 cloves garlic, minced
-8 cups veggie or chicken broth
-1 (29 oz) can diced tomatoes
-1 Tbsp sugar
-2 Tbsp dried basil
-2 tsp dried oregano
-1/2 tsp red pepper flakes
-1/2 tsp salt
-1/2 tsp black pepper
-1 can cannellini beans, drained
-1 can kidney beans, drained
-2 cups small shape pasta (I used whole wheat shells)
-(optional) fresh parsley, grated parmesan and/ or balsamic vinegar for topping the soup

Heat olive oil in large pot over medium heat. Add onion, carrots and celery and saute until they begin to soften (about 5-7 minutes). Add garlic and cook 1 additional minute. Add broth, tomatoes, sugar, basil, oregano, red pepper flakes, salt and black pepper. Simmer 15-30 minutes until veggies are tender. Add beans and pasta and cook until pasta is tender (following box directions for pasta- about 7-15 minutes). Serve soup with desired toppings.

Chipotle Sweet Potato Black Bean Chili

 

 

Chipotle Sweet Potato Black Bean Chili

 

This is a hearty vegan dish as is, or you can add ground turkey to please the meat eaters. Serve with an assortment of toppings such as cheese, sour cream, cilantro, chopped scallions and diced avocado.

 

-2 Tbsp olive oil

-1 yellow onion, diced

-1 red, yellow or orange bell pepper, diced

-5 cloves garlic, minced

-15 oz diced tomatoes

-1-2 c vegetable broth

-1-2 chipotle peppers in adobo sauce, diced

-1 (15 oz) can black beans, rinsed and drained

-1 sweet potato, peeled and diced

-1/2 Tbsp chili powder

-1/2 Tbsp cumin

-1/2 tsp oregano

-1/2 tsp salt

-1/4 tsp black pepper

-1 Tbsp sugar

-your choice of cheese, sour cream, cilantro, scallions or avocado for topping

 

 Heat oil in medium pot over medium heat. Add onion and bell pepper, saute until they begin to soften, about 5 minutes. Add garlic and continue to cook, stirring often, for 1 minute. Add remaining ingredients, bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20-30 minutes. Serve with desired toppings.



Black Bean Soup

Black Bean Soup

I had a ham bone lying around to use up so I added it to the mix and used water instead of the broth listed in the recipe below. This soup is an easy vegan meal, but you can add some kind of sausage, crumbled bacon or diced ham if desired. In a hurry, you could even substitute 6 cans of black beans for the dried beans and have dinner ready in just a few minutes of simmering to heat the ingredients through. I intended to puree this soup entirely, but realized that I had packed up my immersion blender months ago so I left it chunky. It's delicious either way. Serve with your favorite assortment of cilantro, chopped onion, hot sauce, sour cream, shredded cheddar and/ or avocado for topping.

-2 Tbsp olive oil
-1 onion, diced
-6 cloves garlic, minced
-1 lb dried black beans, soaked overnight, then drained and rinsed
-1 (15 oz) can diced tomatoes
-5 cups veggie or chicken broth
-1 Tbsp sugar
-2-4 Tbsp hot sauce
-1 tsp chili powder
-1 tsp cumin
-1 tsp oregano
-1/2-1 tsp salt
-1/2 tsp pepper
-1/4-1/2 tsp cayenne
-2 Tbsp lime juice

Heat olive oil in medium large pot over medium heat. Add onion, saute 5 minutes, until it softens. Add garlic, saute 1 additional minute, until fragrant. Add beans, diced tomatoes, broth, sugar, hot sauce, chili powder, cumin, oregano, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer until beans reach desired tenderness (1.5-2 hours). Taste and adjust salt and spices. Stir in lime juice. Either serve soup as is, or puree with an immersion blender, food processor or blender and serve with desired toppings.

White Bean Soup

White Bean Soup

This soup really is so versatile. I had a ham bone lying around so I used the ham bone and water (instead of the broth listed below) and I shredded the extra scraps of ham from the bone to put in the soup). You could also add some diced tomatoes, spinach or kale to this soup if you have any needing to be used up. I have recently become a big fan of the way that Shauna Niequist tops her white bean soup with curls of parmesan and a drizzle of vinaigrette, but the soup is still great without them. You can even make this more quick and easy by using canned beans instead of dried, rinsing and draining them, and combining them with 2 cups of broth (instead of 8) and the rest of the ingredients according to the directions. Don't forget some crusty bread for dunking in the soup.

-2 Tbsp olive oil
-1 onion, diced
-2 big (or 4 small) carrots, diced
-2 ribs celery, diced
-4 cloves garlic, minced
-8 cups of vegetable or chicken broth
-1 lb dried white beans (soaked overnight and rinsed)
-1 tsp dried rosemary
-1/2 tsp dried thyme
-1/2 tsp black pepper
-1/2 tsp red pepper flakes
-1/2 tsp salt (if needed, based on the saltiness of your broth)
-1 Tbsp sugar
-1 Tbsp white balsamic vinegar
-(optional) 1-2 cups meat of choice, either cubed ham, chopped prosciutto or crumbled cooked sausage

Heat olive oil in medium large pot over medium heat. Saute onion, carrots and celery until they begin to soften, about 5 minutes. Add garlic and cook 1 additional minute, stirring constantly. Add broth, beans, dried rosemary, dried thyme, black pepper, red pepper flakes and meat of choice (if using). Bring to a simmer and reduce heat to medium low. Continue to cook, stirring every now and then, until beans reach the desired tenderness (about 1-1.5 hours). Taste for seasoning and add salt if needed. Mash some of the beans with a potato masher or wooden spoon to thicken the soup. Stir in the sugar and vinegar.

Serve with parmesan curls, crusty bread and a balsamic vinaigrette (see link in intro paragraph) or plain balsamic vinegar for drizzling.

Taco Soup

Taco Soup

This soup is so easy that I almost don't count it as cooking because all you really do is chop an onion, open cans and dump everything in a pot.  If you'd like to liven it up with a little more freshness (and more work) you can also saute some diced bell pepper or minced garlic with the onion, or you could even toss in some freshly chopped cilantro at the end.  Part of the comfort of this soup is that it is so uninvolved though, and we all need a few recipes like that in our arsenal.  Serve the soup with cornbread or tortillas chips and cheddar cheese and sour cream for topping.  This recipe makes a lot.  It fills my whole large pot (not stock pot).  I'd say it serves at least 10-12 heavy eaters.  It's great for a football party or anytime you are feeding a crowd because you can make it in advance and keep it warm for an entire party.  If you're serving a smaller group I'd recommend cutting everything in half and you'll still have plenty for at least 5-6 people for dinner.

-1 Tbsp olive oil
-1 onion, diced
-2 lbs ground beef
-4 cups beef broth
-1 (29 oz) can diced tomatoes (with their juice)
-1 (10 oz) can diced tomatoes with chiles (like Rotel)
-1 (15 oz) can corn, drained
-3 (15 oz) cans any type of bean, rinsed and drained (I did 1 pinto, 1 light red kidney bean and 1 dark red kidney bean in this batch)
-1 can chopped green chiles
-1 envelop ranch dressing mix
-4 Tbsp brown sugar
-1 Tbsp chili powder
-2 tsp cumin
-1 tsp oregano
-1/2 tsp black pepper
-1/4-1/2 tsp cayenne pepper
-3 Tbsp cornmeal mixed with 3 Tbsp water

Heat oil in large pot over medium heat.  Saute onion and beef, stirring often and breaking up, until beef is cooked, about 10 minutes.  Drain off fat.  Add broth- cayenne to the pot with the beef and the onion.  Simmer over medium heat until flavors come together, at least 20 minutes.  Stir in cornmeal/ water mixture and continue to simmer until it thickens, at least 5 minutes.  Serve with desired toppings.

Minestrone

 

 

I made this Minestrone from the book An Everlasting Meal.  I love this recipe (and this book) because it's not so much precise instructions for how to cook Minestrone, but is more of a method, encouraging to use up whatever you have lying around your house and whatever is in season when you are preparing the dish.  The few changes that I made were to reduce the olive oil to around 1/4 c, eliminated the meat (because I didn't have any on hand, used basil and parsley for the herbs, and carrots, onion, celery, spinach, tomatoes and zucchini for the veggies.  I also used whole wheat elbows for the pasta of my choosing, and chickpeas and red kidney beans for the beans of my choosing.  I really liked this soup, definitely my favorite Minestrone I've ever eaten, and liked it best topped simply with plain parsley.  I'm looking forward to trying out lots of other variations based on the veggies that I have around at the time.

Vietnamese Hot and Sour Soup

Vietnamese Hot and Sour Soup

We are huge fans of Vietnamese food.  It is probably my favorite cuisine.  This soup is Jeremy's current "go to" order at our favorite spot, although he usually gets it with chicken rather than shrimp.  Serve rice on the side for scooping into your bowl.  I thought this turned out well, but no where near as good as what we get out.  I'd say it's not my best work, or even my best Asian soup, but it's good, healthy, easy and worthwhile.

-8 c chicken or seafood broth
-5 Tbsp fish sauce
-4 Tbsp sugar
-3 Tbsp lime juice
-1 Tbsp sriracha
-2 tomatoes, cut into large chunks
-1/2 pineapple, cut into bite sized chunks
-1 lb frozen okra
-1 lb medium shrimp, peeled
-1/2 bag bean sprouts
-rice and fresh cilantro, scallions, lime wedges, and sriracha for serving

Bring broth, fish sauce, sugar, lime juice and sriracha to a boil in a large pot.  Add tomatoes, okra, and pineapple.  Reduce heat and simmer until okra starts to soften (5-10 minutes).  Add shrimp, simmer until cooked, about 5 more minutes.  Remove from heat, stir in bean sprouts and serve.

Gumbo

Gumbo

I just revamped the gumbo recipe that I've been using for a few years and couldn't be happier.  One of the things that makes this recipe different is the use of frozen veggies.  I don't normally take shortcuts like buying pre-chopped frozen veggies, but in this instance adding them still frozen to the pan allows the roux to cool, without having the added step of most gumbo recipes of actually giving the roux at least 20 minutes to cool before continuing on with the recipe.  Another shortcut you can do to save time and energy for this recipe is to substitute a shredded rotisserie chicken for the chicken breasts and eliminate the whole step of cooking the chicken.

-4 large chicken breasts
-black pepper
-1/2 c plus 2 Tbsp canola or vegetable oil
-1 pack smoked sausage, sliced... I like a good Cajun brand like Savoie's and a lot of the time I even use their turkey smoked sausage to reduce fat and calories
-1 c flour
-32 oz frozen seasoning blend vegetables (onion, peppers, celery mixed)
-16 oz frozen okra

-4 cups beef stock
-4 cups chicken stock
-2 cups water
-1 tsp dried thyme
-4-5 small bay leaves
-1/2 tsp cayenne
-1 tsp (or more) Tony Chachere's Cajun seasoning mix
-4 Tbsp (or more) hot sauce

Sprinkle chicken generously with pepper and set aside.

Heat 2 T oil over medium high heat in heavy pot. Add sausage pieces and cook, stirring frequently, untill browned. Remove with a slotted spoon into a large bowl. Add the chicken to the pot and cook, turning once or twice, for around 6 minutes, or until browned on both sides. Remove and place in the bowl with the sausage.

Before you begin the next step make sure you can complete it without interruptions and with focus - it will take about 10 minutes of your undivided attention. Also, make sure you have a LONG wooden spoon for stirring, and an oven mitt on the other hand for handling/stabilizing the pot around as necessary. Set your stovetop fan to high to draw off smoke. NOW.....

Add the remaining 1/2 c of oil to the pot and heat over medium heat. When hot, sprinkle the flour over the hot oil and start stirring. You will want to keep the mixture moving in the pan - try not to let it sit in one spot in the pan for more than a few seconds, or let it stick to the bottom - keep moving and scraping to avoid burning. Keep it moving until the mixture becomes a dark, chocolate brown color - you may think it's burning but it's not..... the darker the roux, the better! Just keep it moving in the pot and you'll be fine!

When the roux is a dark chocolate color, quickly add the frozen seasoning blend and keep stirring. It will cool off the roux and cook the veggies. Stir frequently for about 7-8 minutes. Then, stir in the , beef stock, chicken stock, and water. Add back in the chicken and sausage, then add in the thyme, bay leaves and cayenne. Cook, partially covered over medium/low heat for about 40 min. Remove the chicken to a plate and let cool. When cool enough to handle, remove the meat. Shred the chicken and place back in the pot. Season to taste with Tony's and hot sauce, add the okra and cook over low heat for another 30 min or so.

It's best the next day. Skim any fat off the top before reheating. Spoon hot gumbo into bowls and top with a spoonful of rice.

Chicken Tortilla Soup

Chicken Tortilla Soup

This was fairly simple to make, is fairly healthy, and would probably please most crowds.

-1 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-5 c chicken broth
-1 can diced tomatoes with green chiles
-1 (6 oz) can tomato paste
-4 c water
-1 (15 oz) can diced tomatoes
-2 cans black beans, drained and rinsed
-1 can white corn
-3 c cooked chicken, shredded or diced
-1 Tbsp sugar
-1 Tbsp cumin
-1 Tbsp chili powder
-1 tsp salt
-1/2 tsp pepper
-4 Tbsp cornmeal mixed with equal parts water
-6 whole wheat/ corn blend tortillas, cut into strips
-for serving:  cilantro, diced avocado, lime wedges, sour cream, shredded cheese, hot sauce

Heat olive oil in large pot over medium heat.  Add onion and saute until it begins to soften (about 5 min).  Add garlic and saute until fragrant (about 1 minute).  Add broth- pepper.  Simmer 30 minutes, stirring intermittently.  Add cornmeal/ water paste.  Stir well, reduce heat to medium low, and simmer an additional 30 minutes until soup is reduced and thickened.  Add tortilla strips 5 minutes before serving, stirring to allow them to soften.  Serve with desired toppings.

Vietnamese Shrimp Noodle Soup

Vietnamese Shrimp Noodle Soup

I have been on a Vietnamese kick lately... craving lots of light, fresh flavors.  This soup was my attempt to create them at home, loosely based off a recipe from a friend for a pork noodle dish.  And for my first attempt of cooking Vietnamese food at home, I'd say I'm pretty pleased with how it turned out and could eat this for dinner once a week.

-4 c broth (you could use all chicken broth, or all seafood stock, but I used a combination of clam juice and chicken broth)
-1/4 c soy sauce
-1/4 c sherry
-2 Tbsp brown sugar
-1/2 Tbsp sriracha sauce
-4 cloves garlic, minced
-1 2" piece ginger, sliced
-2 star anise 
-1 head bok choy, chopped
-1 pack mushrooms sliced (I used button, but shitake would be more traditional)
-1 lb med-large shrimp, shells removed 
-4 oz vermicelli rice noodles, cooked according to package directions
-assorted toppings: chopped cilantro, lime wedges, bean sprouts, scallions, and/ or basil

Combine broth through star anise in a large pot.  Simmer over medium heat for at least 20 minutes, but up to several hours (the longer the better).  Remove star anise, add bok choy, mushrooms, and shrimp.  Cook an additional 10 minutes, or until veggies and shrimp are cooked through.  Place noodles into bowls, top with shrimp, broth and veggies.  Sprinkle with desired toppings.

*Per the initial recipe that I worked off of I actually did the whole soup in a slow cooker, but the original recipe was intended for lengthy cooking because it used a pork shoulder.  With quick cooking shrimp, you don't need to use a slow cooker, but I found it very low maintenance to cook it that way.  I combined the broth- star anise in the slow cooker over low for several hours.  Removed the star anise, added the bok choy and mushrooms for 20 minutes.  Added the noodles for 10 minutes.  Then added the shrimp and cooked a final 5 minutes before serving.

Tuscan Vegetable Soup

Tuscan Vegetable Soup

This soup is inexpensive, simple, nutritious, and delicious.  Perfect on a winter evening with a good loaf of bread.  I initially hadn't intended adding the pasta, but ended up with way more broth in the soup than I tend to like (I like stew consistency better than a thin soup), so I threw the pasta in last minute the thought it was perfect with that addition.  If you don't wish to add the pasta (or you like your soups soupy, not stewy), either reduce the broth by 4 cups, add more beans, or add some diced potatoes in with the veggies when you saute them.

-2 Tbsp olive oil
-1 onion, diced
-3 carrots, diced
-3 stalks celery, diced
-1 large zucchini, diced
-4 cloves garlic, minced
-1 tsp thyme
-1 tsp rosemary
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp salt
-10 c chicken broth
-1 (29 oz) can diced tomatoes
-2 (15 oz) can cannelini beans, drained
-1 lb fresh spinach
-1 box (13.25 oz) desired whole wheat pasta shape (optional)

In large pot, heat olive oil over medium heat.  Add onion, carrots, and celery, saute until soft, about 10 minutes.  Add zucchini and garlic, saute until fragrant, an additional minute.  Add thyme, rosemary, pepper, red pepper flakes, salt, chicken broth, diced tomatoes, and cannelini beans.  Bring to a simmer.  Stir in spinach.  Add pasta, simmer 5 minutes, remove from heat and allow the pasta to finish cooking and soak up some of the broth until it's your desired consistency (I let it sit about 5 more minutes).  Serve.

Wonton Soup

Wonton Soup

When I get sick I don't crave the traditional chicken noodle soup like most people.  I tend to crave Wonton, Egg Drop, or Hot and Sour Soup.  I've always been intimidated to try making my own Wonton Soup, but it really wasn't hard, just a little time consuming making the wontons, but not nearly as lengthy as I would expect.  This turned out really well... maybe the best wonton soup I've ever had (if I do say so myself), I could really taste each of the flavors in the filling.

Wontons
-32 square wonton wrappers
-1/2 lb ground pork
-4 scallions, sliced
-1 inch chunck ginger, peeled and minced
-1 clove garlic, minced
-2 tsp soy sauce
-1 tsp sesame oil
-2 tsp cornstarch
-1/4 tsp salt
-1/4 tsp pepper

Soup
-8 c chicken broth
-1 Tbsp soy sauce
-1 tsp sesame oil
-4 scallions

Combine pork through pepper in a bowl, mix well.  Arrange 8 wonton wrappers on a work surface, place 1 tsp of pork filling in the center of each.  Wet you index finger (it is handy to have a bowl next to you to dip your finger in) and moisten all four edges of each wonton wrapper.  Pull one of the corners diagonally over the filling to make a triangle.  Press the edges firmly to seal, squeezing out any air bubbles.  Bring the left and right corners together, pressing to secure.  Place wontons on a baking sheet, dust with cornstarch, and cover with a damp towel.  Repeat steps with remaining wonton wrappers and filling.  In a large pot, combine broth, soy sauce, and sesame oil over medium heat.  Once soup simmers, add wontons.  Cook 10 minutes, stirring intermittently.  Sprinkle with additional scallions and serve.

African Sweet Potato Peanut Soup

I made this African Sweet Potato Peanut Soup.  I thought it was really good, but I think that Jeremy was indifferent about it.  The few things that I did differently were to use 3 sweet potatoes, 8 carrots, and 8 cups of broth (to accommodate for the extra vegetables), but next time I would keep the broth at 6 cups because I tend to like thick stews better than soups.  I also doubled all of the dry spices and peanut butter, and added 1/2 t cayenne because I used regular (not hot) paprika.