Most of us know how to roast a winter squash in the oven, but to make a soup with international flavors, layering is key. This Indian and Mexican inspired butternut squash soup by Chef Akhtar Nawab of Alta Calidad is one you’ll crave on every chilly day once you try it.

The soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients. Jalapeño peppers and adobo seasoning balance the natural sweetness of the squash, while lime juice helps to temper the heat. Sprinkle some roasted pepitas on top for added crunch and a dollop of yogurt for added creaminess.

The key ingredients that give this soup its unique flavor are the peppers, tamari sauce, golden raisins, and ginger. The peppers and tamari provide a deep, savory heat that adds to the overall deliciousness of the dish. Golden raisins add a pleasant sweetness, while ginger gives the soup a nice kick.

Step by Step Guide

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
   

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2. Add the garlic, squash, onion, and 1 tablespoon of the salt.
   

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3. Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
   

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4. Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
   

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5. Add the rice, almond milk, and 3 cups (720 mil) of water.
   

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6. Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
   

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7. Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother.
   

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8. Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
   

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9. Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately.
   

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10. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

Spiced Butternut Squash Soup

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• Author: Akhtar Nawab
• Total Time: 53 minute
• Yield: 4

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Description

This soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients.

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Ingredients

• 1 tablespoon + 1 teaspoon of extra-virgin olive oil
• 2 medium garlic cloves, minced
• 1 large squash peeled, seeded, and diced ( about 2 cups chopped and peeled)
• 1 medium Spanish onion, minced
• 2 teaspoon kosher salt
• 1 inch (2.5 cm) piece fresh ginger, peeled and minced
• 1 teaspoon Arborio rice
• 1 cup (240 ml) almond milk (plain and unsweetened)
• 2 tablespoons golden raisins
• 1 guajillo chile, seeded
• 1 1/2 teaspoon tamari
• 1 teaspoon fresh lime juice
• 1 teaspoon dried Mexican oregano
• 3 tablespoon almond oil
• 1 jalapeno, seeded
• Optional: Yogurt and toasted pumpkin seeds, for serving

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Instructions

1. Heat the oil in a large, heavy-bottomed pot over medium heat.
2. Add the garlic, squash, onion, and 1 tablespoon of the salt.
3. Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
4. Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft. 
5. Add the rice, almond milk, and 3 cups (720 mil) of water.
6. Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
7. Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother. 
8. Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
9. Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately. 
10. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.

• Prep Time: 20 min
• Cook Time: 50 - 60 min
• Category: Soup
• Method: Blending
• Cuisine: Mexican indian

Keywords: indian soup, mexican soup, butternut squash recipes, fusion cuisine, spicy soup, blended soup recipe, how to make pumpkin soup, make pumpkin soup

The post Spiced Butternut Squash Soup appeared first on Honest Cooking.

That’s right Fergie is back! Okay it’s not The Black Eyed Peas, it’s just some awesome regular black-eyed peas. Strangely, I rarely see black-eyed peas anywhere, not in restaurants, recipes, no where. I mean come on, Where is the Love?

If you end up with a ham bone and don’t know what to do with it? Instead of making stock try making some black-eyed peas with it. The ham bone, often left over from a big family meal, is the star of this soup. It gives the soup a deep, meaty flavor and infuses the broth with a smoky, savory taste. The longer the bone simmers in the broth, the more flavor it releases.

Black-eyed peas, the main legume in this soup, are not only super-tasty but indeed also packed with protein and fiber. They provide a creamy texture and a slightly nutty flavor, making the soup both delicious, filling and nutritious.

Step by Step Guide to Making Ham Bone Soup with Black Eyed Peas

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.

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   Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.

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   Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.

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   Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.

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   Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Ham Bone Soup with Black Eyed Peas

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• Author: Brian Staffield
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions

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A rich and filling soup with big flavors and lots of protein is just what the doctor ordered to help you power through the winter.

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Ingredients

Units USM

• 1 Ham Bone (ideally with some meat still on it)
• 2 cups Black Eyed Peas (soaked for at least one hour)
• 1/4 cup Ground Spicy Pork Sausage
• 1 1/2 cups Water
• 2 Bay Leaves
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon Paprika
• 1/4 teaspoon Ground Chipotle
• 1 teaspoon Sea Salt
• 1/2 Medium Onion (diced)
• 3 Garlic Cloves (sliced)
• 1 Tablespoon Avocado Oil
• Avocado (for serving)

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Instructions

1. Soak the Black Eyed Peas: Place beans in a large pot over the stove and cover with water. Add salt and bring the water to a boil. Turn off the heat and let them soak for an hour. Once your beans are done soaking, rinse and drain them.
2. Roast the Ham Bone: Preheat your oven to 375°F. Place the ham bone in a Dutch oven and roast it for about 30 minutes, or until the aroma of pork fills your kitchen.
3. Sauté Aromatics and Sausage: Add onions, avocado oil, and garlic to the pot with the ham bone. Continue roasting for 10 minutes. Then, add the ground pork sausage and roast for another 10 minutes.
4. Simmer with Black Eyed Peas: Transfer the Dutch oven from the oven to the stove. Add the strained black-eyed peas, water, spices, and bay leaves. Stir and bring to a boil. Reduce to a simmer and cook for about 25 minutes or until the peas are tender.
5. Remove Bone and Bay Leaves: Discard the ham bone, any cartilage, and bay leaves. Serve the soup hot, garnished with slices of fresh avocado.

Notes

• Soaking the black-eyed peas helps to reduce cooking time and make them more digestible.
• Adjust the seasoning to your preference, especially if the ham bone is already salty.
• Be careful while handling the ham bone as it can be hot.
• Fresh avocado adds a creamy texture and richness to the soup.

• Prep Time: 15 mins
• Soaking Time: 65 mins
• Cook Time: 60 mins
• Category: Soup
• Method: Boiling
• Cuisine: American

Keywords: Ham Bone Soup, Black Eyed Peas Recipe, Spicy Pork Sausage, Hearty Soup, Dutch Oven Cooking, Comfort Food, Winter Soup, Easy Meal, Homemade Soup, Avocado Garnish

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Made with fresh heirloom tomatoes, this soup pays homage to the traditional farming practices of Indigenous communities. The creamy and satisfying texture of the soup, combined with the savory and sweet taste of the tomatoes, makes it a comforting and delicious meal that will surely be a hit with your friends and family.

Heirloom tomatoes hold a special significance to indigenous people as they have been a part of their diet and culture for centuries. The tomato plant is believed to have spiritual and medicinal properties and has been used in traditional ceremonies and healing practices. Heirloom tomatoes were also an important food source for many indigenous communities and were cultivated using sustainable and natural farming methods.

Where you can find a good bisque?

If you have the opportunity to try Chef Jack Strong’s heirloom tomato bisque, it’s highly recommend. As the Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg, Oregon, Chef Strong is known for his creative and innovative dishes that showcase local and seasonal ingredients, and this bisque is no exception. The soup is made with the freshest heirloom tomatoes, which give it a rich and savory flavor, and it is seasoned with herbs and spices to bring out the best in the ingredients.

“Heirloom tomatoes are indigenous to the Americas and a mid to late summer favorite of mine. Heirloom tomatoes are so flavorful and can be served in so many tasty dishes. I was honored to participate in a cooking challenge at the Smithsonian National Museum of the American Indian “Battle Heirloom tomato” and this soup is one of the items I made to highlight this delicious first food. That event was almost 10 years ago, but this dish continues to be a favorite of mine with changing garnishes and serving hot or cold.” says Chef Jack Strong.

Step by Step Guide to Making Heirloom Tomato Bisque

Prepping

• In a large pot on medium heat, sweat the onion, carrot, fennel, garlic, coriander seeds and fennel seeds until translucent.  
• Deglaze with the apple juice and reduce by half.   
• Add the chopped tomatoes and simmer until cooked through.  
• Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.  

Blending and Straining

• Puree in a blender and strain through a chinos or fine strainer.
• Season with salt and white pepper to taste, then cool. 

Blanching

• In a saucepan, bring salted water to a boil.  
• Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.  

Cooling

• Drop into a bisque ice bath and allow to cool. Let the soup cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Topping

• Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.  
• Mix the diced concasse tomatoes with the fennel fronds, tarragon, Olive oil and season to taste. 
• For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold. Garnish with nice sprig of fennel frond and pour warm soup table side to finish.  

Heirloom Tomato Bisque

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• Author: Chef Jack Strong, Executive Chef at JORY, the restaurant located in The Allison Inn & Spa in Newberg
• Total Time: 1 hour 20 minutes
• Yield: 6

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Description

This soup is made with fresh heirloom tomatoes, apple juice and fennel, then seasoned with herbs to bring out the best in the ingredients.

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Ingredients

• 8 each Heirloom tomatoes – chopped
• 2 each fennel bulbs – chopped, reserve the fronds
• 1 carrot- peeled & chopped
• 2 each onion – peeled & chopped
• 12 cloves of garlic – chopped
• 1 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 1 quart of Apple Juice
• 1 bunch of fresh picked tarragon
• 1/2 cup sherry vinegar
• Salt & Pepper to taste

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Instructions

• In a large pot on medium heat sweat the onion, carrot, fennel, garlic, coriander seeds & fennel seeds until translucent.
• Deglaze with the apple juice and reduce by half.
• Add the chopped tomatoes and simmer until cooked through.
• Add the fresh tarragon & sherry vinegar at the end and simmer for another 10 minutes.
• Puree in a blender and strain through a chinos or fine strainer, season with salt and white pepper to taste then cool.
• In a saucepan bring salted water to a boil. Score an X on the bottom of the reserved heirloom tomato & blanch just for a minute or until the skin starts to peel away.
• Drop into your ice bath and allow too cool. Peel and remove the outer layer of tomato meat, small dice and toss into a bowl.
• Mix the diced concasse tomatoes with the fennel fronds, tarragon, olive oil and season to taste.
• For plating place a round ring mold into the center of a soup bowl, fill with your diced tomato mixture, lightly pack and remove mold.
• Garnish with nice sprig of fennel frond and pour warm soup tableside to finish

Notes

For hot version skip the step to drop bisque into ice bath

• Prep Time: 30 min
• Cook Time: 50 min
• Category: Soup
• Method: Boiling
• Cuisine: Native American

Keywords: Heirloom tomato bisque, tomato soup, fennel bulb recipe, gourmet soups, tarragon seasoning, sherry vinegar, apple juice reduction, creamy bisque, homemade soup, fresh tomatoes, vegetarian dishes, warming winter meals, healthy tomato recipes, tomato and fennel combination, upscale dining recipes.

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This awesome chowder is a celebration of tender leeks, garlic, and baby gold or red potatoes, gently simmered in a fragrant white wine and vegetable broth. The clever technique of mashing some potatoes directly in the pot gives it a luxurious thickness, without the added complexity of creating a roux.

We’re also kicking in a few splashes of Worcestershire sauce, giving the chowder a savory depth, while the incorporation of sweet, vibrant peas is the perfect signal of the arrival of the new season. If you prefer a lighter touch, half-and-half can be used in place of cream, but avoid milk to prevent a watery consistency. And honestly, a chowder needs to feel rich, even during spring!

To truly make this dish your own, garnish with dill, green onions, chives, or crispy shallots – it’s your own personal spoonful of springtime enchantment.

Creamy Potato and Pea Chowder

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• Author: Kalle Bergman

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Description

This one-pot wonder, best prepared in your ever-reliable Dutch oven, artfully combines the heartwarming comfort of winter fare with the lively, fresh flavors that embody the essence of spring.

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Ingredients

Units USM

• 3 Tbsp. extra-virgin olive oil
• 1 medium leek, white and pale green parts only, thinly sliced, rinsed, patted dry
• 4 garlic cloves, thinly sliced
• 1/3 cup dry white wine
• 1 lb. baby potatoes, unpeeled, cut into thick wedges
• 6 cups vegetable or chicken broth
• 1 tsp salt
• Freshly ground black pepper
• 1 cup heavy cream
• 1 cup frozen peas
• 2 tsp. Worcestershire sauce or soy sauce
• 1/4 cup coarsely chopped dill, plus sprigs for serving

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Instructions

1. In a large heavy pot, heat 2 Tbsp. extra-virgin olive oil over medium-high heat. Sauté the sliced leek and garlic, stirring occasionally, until lightly browned and slightly softened, about 3 minutes.
2. Pour in ¼ cup dry white wine and cook, stirring frequently, until almost completely evaporated, about 2 minutes. Add the baby potatoes, vegetable broth, kosher salt, and a few grinds of freshly ground pepper. Bring the mixture to a boil and cook, uncovered, until the potatoes are very tender, approximately 20–25 minutes.
3. Lower the heat to medium. Using a potato masher, gently break up some of the potatoes to achieve a thicker consistency. Stir in the heavy cream and peas, and cook until the peas are tender, about 5 minutes. Remove the pot from the heat and mix in the Worcestershire sauce or soy sauce, along with the chopped dill.
4. To serve, ladle the chowder into bowls and top with dill sprigs. Season with additional pepper to taste, and enjoy a warm, comforting taste of spring in every bite.

The post Creamy Potato and Pea Chowder appeared first on Honest Cooking.

This hearty and flavorful soup is packed with tender chicken, black beans, corn, and a delicious blend of aromatic spices. All simmered together in a rich tomato broth, it’s got the essence of a rich enchilada, but as a warming stew.

This recipe is easy to make and can be on the table in less than 45 minutes. It’s a great weeknight dinner option, or if you’re looking to feed a crowd, this recipe can easily be doubled or tripled. And obviously you can customize the toppings to your liking, whether you prefer it cheesy, tangy or spicy.

To make this recipe, you will need: boneless, skinless chicken breasts, diced onion, minced garlic, olive oil, chicken broth, diced tomatoes, black beans, corn, salsa, ground cumin, chili powder, dried oregano, salt, pepper, and toppings of your choice such as shredded cheese, sour cream, chopped cilantro, diced avocado.

Once your soup is ready, ladle it into bowls and top it off with your favorite toppings.

Chicken Enchilada Soup

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• Total Time: 40 minutes
• Yield: 2

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A super easy to make chicken enchilada soup, perfect for a quick weeknight meal and with vibrant flavors.

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Ingredients

• 1 lb boneless, skinless chicken breast
• 1 onion, diced
• 3 cloves garlic, smashed and chopped
• 2 tbsp olive oil
• 2 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans, rinsed (14.5 oz)
• 1 can yellow corn, rinsed (14.5 oz)
• 1 cup salsa or red enchilada sauce
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1 tsp onion powder
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 1/2 cup cheddar cheese, shredded

Toppings

• 1/2 avocado, sliced
• 1/2 cup chopped cilantro
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 2 jalapeños, finely sliced

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chicken to the pot and cook until browned on all sides, about 8 minutes.
3. Stir in the chicken broth, diced tomatoes, black beans, corn, salsa, cumin, chili powder, oregano, onion powder, cinnamon, salt, and pepper. Bring to a simmer.
4. Add the cream cheese and let cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
5. Remove the chicken, and gently pull it with two forks. Return to soup. Add cheddar cheese, and simmer for a couple of minutes.
6. Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, jalapeños and avocado.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Main Course, Soup
• Cuisine: Mexican Inspired, Tex-Mex

Keywords: comfort food, cooking with kids, enchilada, mexican, soup, soup, fall food, tortilla

The post Chicken Enchilada Soup appeared first on Honest Cooking.

Do not sidestep pumpkins in the store, even if it’s not Halloween. Because, this orange veggie is not just for carving up and putting on your porch, it’s also packed with all sorts of good-for-you nutrients.

First off, pumpkins are loaded with Vitamin A and Vitamin C, which are great for keeping your eyes and skin looking healthy. They also have a decent amount of potassium which helps keep your blood pressure and heart in check. And let’s not forget about the fiber, it’s important for keeping things moving smoothly in the gut department.

And the best part, pumpkins are low in fat and cholesterol, so they’re a great food option if you’re trying to watch your weight or keep your heart healthy.

You already know they also taste great, and that they pair almost perfectly with the warming flavors of ginger and curry. So.. Now let’s get to the recipe.

Creamy Curried Pumpkin Soup

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• Total Time: 52 minutes
• Yield: 4 people

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Description

A quick, warming, healthy and delicious weeknight soup recipe with hints of garlic and ginger, and served with crispy homemade croutons.

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Ingredients

• 1 medium sized pumpkin, peeled and diced
• 1 onion, diced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 4 cups chicken broth
• 1 cup heavy cream
• salt and pepper to taste
• 2 tbsp olive oil
• 2 slices day old bread, cut into cubes
• 2 tbsp butter, melted
• 1 tsp dried herbs (thyme, basil, oregano or other)

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and sauté until translucent.
3. Add garlic and ginger and sauté for an additional minute.
4. Add curry powder and sauté for an additional minute.
5. Add pumpkin and broth, bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Keep the soup warm while you prepare the croutons.
9. Preheat the oven to 375°F (190°C).
10. In a bowl, toss the bread cubes with the melted butter and herbs.
11. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
12. Serve the soup in bowls and top with the homemade croutons. Enjoy!

• Prep Time: 7 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Main Course, Soup
• Cuisine: American, American-Italian

Nutrition

• Calories: 450

Keywords: comfort food, curry, ginger, pumpkin, soup, soup, fall food

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Any time of the year when temperatures drop and the body and mind craves comforting and warming soups and stews, it’s always a wise idea to turn to the good people of Tuscany for advise. They have always been at the very top of their game when it comes to almost any kind of food – but they excel even more in hearty and simple foods that scream out LOVE when you eat them.

Ribollita is one of the most classic of Tuscan soups – a delicious peasant dish featuring basically whatever you can find in the market. It was originally made by re-heating the previous day’s soup, and adding bread and cheese to create a filling stew that could easily feed a hungry family. Ribollita literally means “reboiled”, so why not try this with leftover minestrone or other Italian inspired soups you create at home?

To make a ribollita from scratch, you’ll want to get some rustic vegetables (celery, carrots, kale, garlic and the likes), and have them simmer away with good chicken stock and equally good tomatoes. Finishing it off in the oven with a layer of bubbly, golden parmesan cheese and a topping of good bread – this is a dish that will keep you and your family coming back for more.

Tuscan Bread Soup – Ribollita

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★★★★★

4.5 from 4 reviews

• Total Time: 50 minutes
• Yield: 4 servings

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Description

The classic Tuscan bread soup with beans, parmesan cheese, prosciutto and bread is the perfect cold evening comfort food.

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Ingredients

• 2 tbsp extra virgin olive oil
• 4 slices Prosciutto di Parma
• 1 small onion (chopped)
• 2 ribs celery (chopped)
• 2 cups kale (chopped)
• 2 carrots (peeled and chopped)
• 2 cloves garlic (chopped)
• 1 tbsp tomato paste
• 4 sun dried tomatoes (chopped)
• 1 bay leaf
• 4 sprigs fresh thyme, leaves removed from stem
• 1 sprig fresh rosemary, leaves removed from stem
• 1 15 oz can diced tomatoes
• 1 15 oz can Cannellini beans
• 4 cups chicken stock
• 1 cup grated Parmesan cheese

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Instructions

1. Heat one tablespoon of the olive oil in a stock pot set over medium-high heat. Add the prosciutto to the oil and cook, turning occasionally until browned and crisp. Remove from the pot and place on a paper towel-lined plate to remove any excess grease.
2. Add the additional tablespoon of olive oil, onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the garlic, kale, tomato paste, sundried tomatoes, and herbs to the pot, and cook for an additional minute.
3. Pour in the tomatoes, Cannellini beans, and chicken stock and bring to a boil. Once boiling, cover and reduce the heat to medium-low. Simmer for approximately 20 minutes, until the tomatoes are broken up and some of the liquid has reduced.
4. Meanwhile, preheat the oven to 500 degrees. Place the bread in the warmed oven and lightly toast.
5. Cover the cooked soup with the toasted bread (in a single layer), Parmesan cheese, and a drizzle of olive oil. Bake in the oven for approximately 10 minutes, until the cheese is melted and the bread is lightly browned. To serve: spoon the soup out as is, with a crusty "crouton" on top, or gently mash the bread into the soup. Top with the prosciutto.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Appetizer, fall food, Main Course, Soup
• Cuisine: American-Italian, Italian

Keywords: baking, bread, comfort food, italian, parmesan, parmiggiano, prosciutto, soup, soup, fall food

The post Ribollita – Tuscan Bread Soup appeared first on Honest Cooking.

What I love most about this soup is how easy it is to prepare. It takes minimal effort and comes together in no time at all. All the ingredients you probably have in your pantry now! I love topping this soup with fresh delicious ingredients like avocado, fresh cilantro and an extra squeeze of lime juice.

The tortilla strips are lightly baked with minimal olive oil and a small pinch of sea salt. You can just top your soup with the baked tortilla chips but I’m obsessed with adding some to the bottom of the bowl and pouring the soup over the strips. They become slightly soft and add a wonderful texture to the soup. I also always use fire roasted tomatoes with this soup. It lends so much flavor and richness. If you don’t like the whole tomatoes in your soup I often put the tomatoes in a food processor and slightly pulse them to crush.

Comforting Tortilla Soup

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• Author: Jenna Edminston
• Total Time: 25 minutes
• Yield: 2 servings

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Ingredients

• 3 corn tortillas
• 1/2 teaspoon olive oil
• 1 pinch sea salt
• 1 teaspoon olive oil
• 1 clove garlic (minced)
• 1/2 onion (chopped)
• 1/2 cup corn
• 1 can (14.5ozblack beans)
• 1 can (14.5oz fire roasted tomatoes)
• 3 cups chicken broth
• 1/2 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 juice of lime
• Topping: cheese (sour cream, avocado, fresh cilantro)

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Instructions

1. Preheat oven to 375. Line baking sheet with parchment paper
2. Cut tortillas into 1/4 inch strips and coat with olive oil. Spread out onto baking sheet so none are touching.
3. Sprinkle with sea salt and bake for 10 minutes or until golden brown. Remove from oven and let cool.
4. In a medium pot heat olive oil over medium heat.
5. Add in garlic and onion – saute until tender.
6. Add in seasonings, tomatoes, black beans and corn. Stir until warmed and coated with seasoning.
7. Pour in broth and bring to a simmer. Cook on medium-low for 20 minutes.
8. Squeeze in lime juice before serving and adjust seasonings if needed.
9. Place a few tortilla strips in a bowl and pour soup on top. Top with desired toppings.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main, Soup

The post Comforting Tortilla Soup appeared first on Honest Cooking.

I’d say I’m upset because I am 510% sick of winter, but it means soup is still on my mind allll the time. I mean, I think about soup in the summer, too, but I really do enjoy sitting down on my couch, wrapped up in a blanket with a hot bowl of hearty, comforting soup.

So if winter has to be here, I guess I will drown my sorrows in this Tuscan Potato Soup.

The sausage, chicken, potatoes, Italian seasonings and lush, delicious broth will win you over ASAP. And the fact that it takes no time at all to whip it up and that you probably have most of the items in your pantry/fridge/freezer is another reason to fall head-over-heels.

Oh, and don’t forget to load it up with so much fresh Parm.

Click HERE for the recipe.

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The best part about this recipe is how versatile it is. All you need is a soup pot and a handful of ingredients that you probably already have in your pantry and fridge. And if you don’t, they can easily be swapped for something else. For example, if you don’t have sesame oil, you can use melted peanut butter and vegetable oil, if you don’t have coconut aminos, you can use soy sauce, and if you don’t have miso paste, you can use vegetable bouillon and nutritional yeast. And if you don’t have ramen noodles, you can use your favorite pasta. The possibilities are endless!

We topped our miso ramen with seared Portabella mushrooms and shelled edamame, but feel free to use your favorite mushrooms or veggies, and add tofu or your favorite protein. So, next time you’re craving takeout, skip the delivery fee and make this Miso-Coconut Noodle Soup instead. Your taste buds and wallet will thank you.

Miso-Coconut Noodle Soup

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 30 minutes
• Yield: 3 servings

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Description

There are few things as satisfying as a steaming hot bowl of homemade soup to warm you up on a chilly day.

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Ingredients

• 3 tbsp toasted sesame oil (divided)
• 3 Portabella caps (sliced)
• 1 1/2 cup frozen shelled edamame (thawed)
• 1 clove garlic (minced)
• 1 tbsp grated fresh ginger
• 6 cups water
• 1/4 cup soy sauce
• 1/4 cup coconut aminos
• 1– 13.5 oz can light coconut milk
• 3 oz ramen noodles
• 1 tbsp miso paste
• 1 large zucchini (spiralized)
• Chili garlic sauce (optional)

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Instructions

1. Heat 1 tablespoon of the sesame oil in a large soup pot. Add the mushrooms and cook over medium-high heat for about 3 minutes, stirring constantly. Set aside
2. Heat another tablespoon of oil in the same soup pot. Add the edamame, and cook over medium-high heat for a minute, stirring constantly. Set aside
3. Reduce the heat to medium-low. Heat the remaining tablespoon of oil in the soup pot. Add the garlic and the ginger and cook for about 30 seconds, stirring constantly. Add the water, soy sauce, coconut aminos and coconut milk an bring to a boil. Add the noodles and cook for about 4 minutes
4. Turn off the heat. Ladle about 1/2 cup of broth into a heatproof bowl or measuring cup and whisk in the miso paste, until it’s completely dissolved. Pour it back into the soup pot, add the spiralized zucchini, cover and let it sit for 10 minutes
5. Serve in bowls, topped with the cooked mushrooms and edamame, and chili garlic if using

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Courses, Soup
• Cuisine: Asian-inspired, Japanese Inspired

Keywords: fall food, japanese, kid friendly, miso, soup

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This is a simple soup to make but is hearty enough to be the main course when a green salad and a loaf of crusty Italian bread are added.

Lentils are also very healthy and are particularly rich in fiber. Without the added diced pancetta, and by substituting vegetable broth for the meat broth, it can be a vegetarian option anyone would enjoy.

Another alternative to the pancetta would be to use the meat from a sausage link or two, lightly browned. From time to time I also add a couple of cups of chopped kale to this soup. Although I used canned diced tomatoes in my recipe, during harvest season, you could also use diced fresh tomatoes as long as they are very ripe. To serve the soup, either offer freshly grated Parmesan cheese, or a drizzle of olive oil flavored with basil pesto. There are many types of lentils available, but I prefer the small green French lentil or small beige Umbrian lentils which holds their shape well even when cooked until tender.

Zuppa di Lenticchie: Italian Lentil Soup

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★★★★★

5 from 1 review

• Author: Honest Cooking
• Total Time: 50 minutes
• Yield: 4-6 portions

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Description

Zuppa di Lenticchie is a hearty Italian lentil and vegetable soup that was born out of cucina povera cooking.

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Ingredients

Units USM

• 4 Tablespoons Olive Oil
• 1/4 cup Diced Pancetta
• 1 cup Finely Chopped Carrots
• 1 cup Finely Chopped Onions
• 1 cup Finely Chopped Celery
• 2 Large Garlic Cloves, Minced
• 1 cup Diced Tomatoes (See Notes Above)
• Salt & Pepper
• 1 Teaspoon Dried Oregano
• 5 cups Of Chicken Broth
• 1 1/2 cup Dried Lentils
• 1/4 cup Finely Chopped Fresh Parsley

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Instructions

1. Heat olive oil in a stockpot over medium heat.
2. Add the pancetta and cook for 3 or 4 minutes until no longer pink.
3. Add the onions, carrot, celery, and garlic to the pot and cook 5 minutes stirring often.
4. Add the tomatoes, broth, salt, pepper, and oregano and bring to a boil.
5. Add the lentils, reduce the heat to low, and then cook until the lentils are tender about 20 to 25 minutes.
6. Stir in the fresh parsley and serve with garnish of choice.

Notes

Serve with rustic Italian bread and a side salad for a full meal.

• Prep Time: 20
• Cook Time: 30
• Category: Soup
• Method: Cooking
• Cuisine: Italian

Keywords: italian, soup, lentils, appetizer

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Our mild (a totally relative word) winter thus far has taken a turn towards the arctic arena, diving down to subzero degrees with obnoxious windchill. We don’t even have much snow to show for all the frigidity, but welcome to the Bold North.

After a long [long] run outdoors with friends last weekend, I came home to my first relationship with true frostbite. This is despite being fully covered in solid winter running gear, from head to toe. If you’ve met frostbite before, you know it’s a beast that doesn’t simply heal up when you thaw out by the fire.

If there’s no way you’ll ever encounter a situation where you could even possibly encounter having frozen ears, then I’m fully jealous but I’ll still invite you to dinner.

This lasagna soup recipe is what I’d make for you on a chilly day. I’d ladle up a big, piping hot bowl of comforting lasagna soup teeming with all the flavors you love in classic lasagna…

Despite wanting to make this into a one-pot situation, lasagna soup really is best when you cook the noodles separately, just to al dente, for 2 reasons: It ensures that the noodles aren’t over-cooked, and that the noodles don’t soak up all your delicious soup. Although, if it did, you’d basically have lasagna in a bowl (no soup) which isn’t a bad thing at all. But if you do like slurping hot soup, we recommend keeping noodles separate until you serve.

After browning the sausage in a large pot, you’ll add the aromatics and seasonings until it all smells amazing. Then you’ll add the liquids and let it simmer 20-30 minutes, or just long enough to meld flavors together.

Ladle your awesome soup over al dente noodles in bowls, and top away.

It has all the flavors we love in classic lasagna, without all the fuss
It’s a meal in one – veggies, protein, dairy, carbohydrates, and lots of great herbs all in one bowl
This lasagna soup comes together in under an hour, and half of that is simmer-time, which you can use for getting other things done
Kids and grownups alike adore this meal, over and over again
Lasagna soup is super well received at potlucks and group dinners
It’s perfect for bringing to a new mama or family who could use a homemade meal
Leftovers are actually exciting

Click HERE for the recipe.

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