Post by applecrisp1 on Nov 4, 2019 11:45:54 GMT -5
I love soup and one of my favorite things to freeze and then pull out for a quick meal.
Tonight I might make a super easy soup -- basically saute garlic, add canned diced tomatoes, can of drained garbanzo beans (1/2 mashed), stock or water etc etc, then add pasta and cook. I would add some spinach but I'm out.
Any new favs? Do you have a favorite soup that you typically make? I definitely need to branch out.
I NEVER stop making soup! I LOVE it! Make it all year long for my lunches, just heartier this time of year. I made 2 new ones recently that both turned out excellent. Last weekend was a White Bean Parmesan Chicken Noodle Soup with Roasted Delicata Squash from Half Baked Harvest blog. It was absolutely delicious but almost too thick for me so next time I make it, I will add a bit more broth. O/w a real winner in the flavor department. This weekend I made a Mexican Chicken Soup with Hominy from Milk Street Kitchen. Also delicious and the perfect consistency. I had just harvested all the last of my garden vegetables before our first frost this past weekend and had tomatillos, poblanos, jalapenos peppers and a few more so this was perfect to use a lot of those.
Other favorites: (So Many!!!) Classic chicken noodle (with matzo balls!) Tuscan Bean Soup Spinach Artichoke chicken tortellini soup-my creation Roasted Tomato Basil-Tyler Florence Pasta Fagioli and Lasagna Soups Italian Wedding Soup with turkey meatballs (Ina G.) Italian Chicken Soup with Passatelli-Cook's Illustrated Broccoli Chicken Noodle African Chicken Peanut Chicken Pot Pie soup etc..etc...etc... I could go on forever!!
Ingredients: 1 tablespoon oil 1 onion (chopped) 4 cloves garlic (chopped) 1 tablespoon cumin (toasted and ground) 1 tablespoon chipotle chili powder salt and pepper to taste 4 cups broth (chicken or vegetable) 2 cups pumpkin puree 1 (19 ounce) can black beans (rinsed and drained) 1 (14 ounce) can tomatoes (chopped) 1/4 cup dry Sherry (or dry white wine) 1 handful cilantro (chopped, optional) 1 handful toasted pumpkin seeds (optional)
Directions: 1. Heat the oil in a pan. 2. Add the onions and saute until tender, about 5-7 minutes. 3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute. 4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes. 5. Remove from heat and puree to the desired consistency. 6. Serve garnished with cilantro and toasted pumpkin seeds.
EmptyNestMom Grandma Pam to 4
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