White Bean Soup with Chorizo and Kale

The weather has been cold and rainy lately so I decided to warm us up with a pot of soup. I found this recipe in my Cooking Light - November issue and I was excited to make it. My husband loves chorizo so I knew he would be very happy to come home from work to a big bowl of this spicy soup. It was quick and simple to make and had very little clean up - my favorite kind of recipe. My husband loved it and so did I. It was a bit too spicy for my kids so my husband happily had the rest for lunch the next day.

White Bean Soup with Chorizo and Kale:

Adapted recipe and photos by Latestposter.blogspot.com

Original recipe from Cooking Light - November 2010

• 3 oz of chorizo, removed from casing
• 1 cup sweet yellow onion, diced
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 2 cans of cannellini beans, rinsed and drained
• 4 cups of fresh kale, chopped
• Sea salt and freshly cracked pepper, to taste

Heat a small Dutch oven over medium heat. Remove the chorizo from casing and cook for 2-3 making sure to break up the chorizo. Add the onion and continue to cook for 3-4 minutes, or until soft. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and beans. Season with sea salt and freshly cracked pepper. Take a potato masher and mash some of the beans to help thicken the soup. Simmer for 30 minutes. Add the kale and simmer for a few more minutes then serve. Enjoy.

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Tuscan White Bean and Roasted Garlic Soup

I ended up catching a cold during our adventure in Hollywood so I decided to make a big pot of soup for dinner. I didn't feel like going to the grocery store so I searched online for a soup recipe that called for ingredients that I already had on hand. I found this soup recipe by Giada De Laurentis on the Food Network website. I adapted it a bit by adding more white beans, roasting the garlic, using less butter and olive oil, dried sage instead of fresh sage, adding a bay leaf, and using 2% milk instead of cream . I simmered it all afternoon long so it was very flavorful and delicious. I loved how simple this soup was to make, how good it made my house smell, and how nice it felt on my sore throat.

Tuscan White Bean and Roasted Garlic Soup:

Adapted recipe by Latestposter.blogspot.com

Original recipe by Giada De Laurentis - Food Network

• 1 head of garlic, roasted 
• 1 tsp of olive oil
• 1 tbsp butter
• 2 shallots, diced
• 1/4 tsp dried sage (more if desired)
• Sea salt and white pepper, to taste
• 2 cans of white beans, rinsed and drained
• 1 can of white cannellini beans, rinsed and drained
• 4 cups of chicken broth
• 1 bay leaf
• 1/2 cup of 2% milk

Prepare the roasted garlic (click the link above for instructions).

Heat the butter and olive oil in a Dutch oven over medium heat. Add the shallots and cook for 3-4 minutes, stirring often, until tender. Add the sage, sea salt, and white pepper, to taste. Next add the two cans of white beans. Remove the garlic from the skins, chop into small pieces, and add to the beans. Mash the beans and garlic up a bit using a potato masher. Add the cannellini beans, chicken broth, and bay leaf. Cover with a lid and simmer the soup for 1-2 hours (or more). Right before serving, add the milk to the mixture and remove the bay leaf. Ladle into bowls and serve with shaved Parmesan cheese on top. Enjoy.

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Hungarian Mushroom Soup

We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn't sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really made the flavors shine. My children didn't care for it but my husband loved it as much as I did and he said the leftovers were even more flavorful the next day. I highly recommend trying this soup.

Hungarian Mushroom Soup:

Adapted recipe by Latestposter.blogspot.com

Original recipe by Moosewood Cookbook

• 2 tsp olive oil
• 2 cups sweet yellow onion, diced
• 8 oz button mushrooms, sliced
• 8 oz cremini mushrooms, sliced
• 1 tsp dill weed
• 1 tbsp paprika
• 1 tbsp soy sauce
• 2 tbsp butter
• 3 tbsp flour
• 1 cup of 2% milk
• 2 cups of vegetable or chicken stock (divided)
• 2 tsp fresh lemon juice
• 1/2 cup sour cream
• Sea salt and freshly cracked pepper, to taste
• Parsley for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.

Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.

Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!

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Hungarian Mushroom Soup

We had a very cold and rainy day recently so I was in the mood to make soup. I found this recipe in the Moosewood Cookbook and it sounded very interesting. I wasn't sure if I would like paprika, dill, and mushrooms together in a soup but I was willing to give it a try. I am so glad I did because I absolutely LOVED it. I enjoyed the flavor and texture of this soup and the dill and paprika really made the flavors shine. My children didn't care for it but my husband loved it as much as I did and he said the leftovers were even more flavorful the next day. I highly recommend trying this soup.

Hungarian Mushroom Soup:

Adapted recipe by Latestposter.blogspot.com

Original recipe by Moosewood Cookbook

• 2 tsp olive oil
• 2 cups sweet yellow onion, diced
• 8 oz button mushrooms, sliced
• 8 oz cremini mushrooms, sliced
• 1 tsp dill weed
• 1 tbsp paprika
• 1 tbsp soy sauce
• 2 tbsp butter
• 3 tbsp flour
• 1 cup of 2% milk
• 2 cups of vegetable or chicken stock (divided)
• 2 tsp fresh lemon juice
• 1/2 cup sour cream
• Sea salt and freshly cracked pepper, to taste
• Parsley for garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onions then cook for 2 minutes. Add the mushrooms, dill, paprika, soy sauce, and 1/2 cup of stock, stir until well combined then cover with a lid and simmer for 15 minutes. Remove the mushroom mixture and liquid from the Dutch oven to a bowl, set aside.

Heat the butter in the Dutch oven, add the flour once the butter has melted then whisk until creamy for a few minutes. Slowly add the milk while whisking until well combined. Cook, stirring frequently, for 5-7 minutes, or until thick. Add the mushroom mixture and juices along with the remaining stock to the flour mixture; stir until well combined. Cover with a lid and simmer for 10-15 minutes.

Just before serving, add the lemon juice, sour cream, and season with sea salt and freshly cracked pepper, to taste. Serve garnished with parsley. Enjoy!

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Cheese and Potato Soup

We were having friends over for dinner and I wanted to make something warm and comforting since it was a very cold and rainy day. I found this cheese and potato soup on Mary's site called One Perfect Bite that looked delicious, easy, and perfect for dinner. It was super simple to make, smelled delicious while cooking, and tasted creamy, cheesy, and fantastic. We all loved the soup, including all of the kids. Thanks for a terrific recipe Mary.

Cheese and Potato Soup:

Adapted recipe by Latestposter.blogspot.com

Original recipe by Mary at One Perfect Bite

• 1 tsp olive oil
• 1-2 tbsp butter
• 3/4 cup of sweet yellow onion, diced
• 3/4 cup of celery, diced
• 8 cups of russet potatoes, peeled and diced
• 6 cups of chicken broth
• Sea salt and white pepper, to taste
• 1 1/2 cups of half and half (I used fat free)
• 10 oz sharp cheddar cheese, grated
• 1/2 tsp sugar
• Chives, chopped for garnish
• Bacon, chopped for garnish
• Cheddar cheese, shredded for garnish

Heat the olive oil and butter in a large Dutch oven over medium low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown. Add the potatoes, chicken broth, sea salt and white pepper, to taste. Simmer over medium low heat for 30 minutes.

Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce heat to low then stir in the half and half, cheese, and sugar to the soup. Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed. Simmer slowly for 10-15 minutes, making sure not to let the soup boil. Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.

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Vegetable, White Bean, and Orzo Soup

I had a busy day and didn't have a lot of time to make dinner so I decided to use up what I had on hand and make a big pot of soup. I found carrots, zucchini, squash, spinach, and onion in the refrigerator (and luckily my neighbor had some celery I could have - thanks Cheryl!). I found some white beans and orzo in the cupboard and decided to throw them in the soup too. It was quick and super easy to make and tasted fantastic. I served my soup with feta cheese sprinkled on top but my kids preferred it without cheese.

Vegetable, White Bean, and Orzo Soup:

Recipe and photos by Latestposter.blogspot.com

• 1-2 tsp of olive oil
• 1/2 sweet yellow onion, diced
• 3 carrots, diced
• 3 stalks of celery, diced
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 2 cloves of garlic, minced
• 6 cups of chicken broth
• 1 15 oz can of diced tomatoes, drained
• 1 15 oz can of cannellini beans, drained
• Sea salt and freshly cracked pepper, to taste
• 1/2 cup of orzo
• 1 cup of zucchini, diced
• 1 cup of yellow squash, diced
• 2 cups of baby spinach
• Feta cheese, garnish

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, dried basil, and oregano. Cook, stirring frequently, for 5-6 minutes; add the minced garlic and cook for one more minute, stirring constantly. Add the broth, tomatoes, beans, and sea salt and freshly cracked pepper, to taste then cover with a lid and cook for 30-40 minutes, or until the veggies are tender. Add orzo and cook for 8 minutes then add the zucchini, yellow squash, and spinach. Taste and re-season if needed. Cook for 2 minutes then ladle into bowls. Top each bowl of soup with feta cheese and serve immediately. Enjoy.

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Creamy Chicken, Potato, and Veggie Soup AND GIVEAWAY WINNER!

Life is crazy for us right now!!! We are in the process of selling our home and buying a new home - talk about stressful! We planned on staying home this rainy and cold weekend to start packing our belongings. My husband came down with a terrible cold, so I decided to make a big pot of comforting soup. I was craving Currié's Chicken Pot Pie so I made it into a soup form without the pie crust. Quick, simple, and so delicious! It made my husband feel better and made packing a little less painful. Comfort food at it's best! I froze the leftover soup in small serving sizes for my kids to take to school in their thermoses. Now, if only I could find someone to pack for us.

Creamy Chicken, Potato, and Veggie Soup:

Recipe and photos by Latestposter.blogspot.com

• 1 tbsp of olive oil
• 1 tbsp of butter
• 1/2 cup of sweet yellow onion, diced
• 1 cup of diced carrots
• 1 cup of diced celery
• 2 cups of diced fingerling potatoes
• 1-2 cloves of garlic, minced
• 1/2 cup of broccoli florets
• 5 tbsp flour
• 5 cups of milk
• 4 cups of chicken broth
• 1-2 tbsp chicken bullion granules (I love herb ox)
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 cup of frozen corn, thawed
• 2 cups of roasted chicken, chopped

Melt the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and potatoes then cook for 5-6 minutes or until they begin to soften. Add the minced garlic, and stir constantly for 1 minute. Whisk in the flour and cook for 2 minutes. Add the broth and milk then whisk until smooth. Add the broccoli florets, then season with chicken bouillon, sea salt, and freshly cracked pepper, to taste. Let simmer (DO NOT LET IT BOIL or the milk will curdle) for 45 minutes, or until the potatoes, carrot, and celery is tender.

Add the corn, chicken, and parsley to heat, 3-5 minutes. Taste the soup and re-season if needed. Serve immediately. Serve and enjoy!

Side Note: If the soup isn't thick enough, simply make a slurry of corn starch (about 1/4 cup and some cold chicken broth (about 1/2 cup), mix them together and pour into the soup mixture while it's on the stove. Stir until thick and creamy.

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Chili with Black Beans and Grilled Chicken

The fourth recipe featured in Cookbook Week* comes from The 150 Best Slow Cooker Recipes - Second Edition by Judith Finlayson. I don't have a slow cooker in my house because I always use a Dutch oven but I have an awesome slow cooker in my motor home. There is nothing better than coming home from a long day exploring the beach or mountains to a motor home filled with yummy smells. I have a feeling this cookbook will be going on every camping trip from now on. The cookbook is filled with tons of recipes that are perfect for the slow cooker or slow cooking in your oven. I couldn't wait to make this recipe I found for chili - it sounded perfect for dinner on the cold, rainy, and dreary day we were having. The chili was really flavorful and the grilled chicken tasted fantastic. I served this chili with sour cream, green onions, cilantro, fresh avocado, shredded cheese, and tortilla chips. My husband, son, and I all LOVED this hearty chili but my daughter said it wasn't her favorite - can't win them all.

*Cookbook Week: I was recently sent 5 wonderful cookbooks (food blogger perks) so I decided to do a recipe from each book this week - October 10-14, 2011 - (First recipe), (Second recipe), (Third recipe).

Chili with Black Beans and Grilled Chicken:

Adapted recipe by Latestposter.blogspot.com

Original recipe by The 150 Best Slow Cooker Recipes by Judith Finlayson

• 1 tbsp canola oil
• 1 sweet yellow onion, diced
• 2 stalks of celery, diced
• 1 poblano pepper, seeded and diced
• 1/2 yellow bell pepper, seeded and diced
• 4 cloves of garlic, minced
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 tsp coriander
• 1/2 tsp paprika
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp tomato paste
• 2 cans of black beans, drained and rinsed
• 1 can of crushed tomatoes
• 2 cups of chicken broth
• 2 corn tortillas, cut into small bits
• 3 boneless, skinless chicken breasts

Preheat the oven to 300 degrees.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, poblano, and bell pepper then cook, stirring often, for 4-5 minutes or until softened. Add the minced garlic, cumin, oregano, chili powder, coriander, paprika, sea salt, and freshly cracked pepper, to taste. Stir constantly so the veggies get evenly coated with spices and cook for 1 minute. Add the tomato paste, black beans, crushed tomatoes, and chicken broth. Stir until mixed well then cover with a lid and place into the oven for 3-4 hours, stirring occasionally.

Slow Cooker Instructions: Cover and cook on low for 6 hours or on high for 3 hours.

Remove the Dutch oven from the oven and add the chopped up corn tortillas (they add great flavor and thicken up the chili). Cook over medium low heat until the corn tortillas dissolve, about 30-40 minutes.

Heat a little more oil in a grill pan over medium heat. Season the chicken breasts with sea salt and freshly cracked pepper, to taste. Add to the grill pan and cook for 6-7 minutes on each side or until cooked to your liking. Let the meat rest for at least 5 minutes prior to cutting it into bite sized chunks. Add to the chili and stir so it's mixed in evenly.

Other Ingredients:

• Sour cream
• Green onions, sliced
• Cilantro, chopped
• Avocado, diced
• Cheddar cheese, shredded
• Tortilla chips

Serve the chili topped with sour cream, green onion, cilantro, fresh avocado, shredded cheese and tortilla chips if desired. Enjoy!

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Vegetable Soup with Turkey Italian Sausage, White Beans, and Spinach

This is another "clean out my pantry to prepare for our big move" recipe. I found some turkey Italian sausage and homemade chicken broth in the freezer so I decided to make a big batch of soup with them. I grabbed diced tomatoes and white beans out of the cupboard and carrots, celery, onion, spinach, and basil from the refrigerator. I threw them all together and let them simmer for 2 hours. The soup was hearty and comforting - perfect for the cold weather we have been having. I served the soup with Parmesan and Black Pepper Biscuits for a delicious and healthy meal that we all enjoyed.

Vegetable Soup with Turkey Italian Sausage, White Beans, and Spinach:

Recipe and photos by For Latestposter.blogspot.com

• 2 tsp olive oil
• 1/2 sweet yellow onion
• 4 turkey Italian sausages, casings removed
• 4 cloves of garlic, minced
• 2 carrots, diced
• 2 celery, diced
• 1/4 tsp dried oregano
• 2 cans of diced tomatoes
• 5 cups of chicken broth
• Sea salt and freshly cracked pepper, to taste
• 1-2 cans of white kidney beans, drained & rinsed
• 2 cups of fresh spinach
• 2 tbsp fresh basil, chiffonade
• Parmesan cheese, shredded

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and turkey Italian sausage (removed from casings). Using a spatula, break up the sausage as it cooks into small crumbles. Cook for 4-5 minutes or until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the carrots, celery, oregano, tomatoes, chicken broth, sea salt and freshly cracked pepper, to taste.

Simmer the soup on low for 2 hours. Add the drained white beans, spinach, and fresh basil right before serving. Ladle the soup into bowls then top with freshly shredded Parmesan cheese. Enjoy.

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Cheesy Vegetable Chowder AND Giveaway Winner

It's been cold and rainy here in Portland and I was craving something warm and comforting for dinner. I decided to make a big batch of veggie soup. I found this cheesy vegetable chowder recipe on Lulu the Baker that looked amazing. It was simple to make and smelled fantastic while simmering on the stove. It was cheesy, flavorful, and filled with veggies and potatoes. This one was a huge hit with my entire family especially my daughter who asked for the leftovers for lunch the following day.

Cheesy Vegetable Chowder:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Lulu the Baker

• 2 tbsp butter
• 1/2 sweet yellow onion, diced
• 1 cup of carrots, diced finely
• 2-3 stalks of celery, diced
• 3 cloves of garlic, minced
• 2 tbsp flour (divided)
• 6 cups of homemade vegetable or chicken broth
• 2 cups of potatoes, peeled and diced
• 2/3 cup of milk
• 2 cups of broccoli florets
• 2 heaping cups of sharp cheddar, shredded

Heat the butter in a large Dutch oven over medium heat. Once the butter has melted add the onions, carrots, and celery then sauté for 3-4 minutes. Add the minced garlic then cook, stirring constantly for 1 minute. Add 1 tablespoon of flour then stir until well combined and cook for 1 minute. Add the vegetable or chicken broth and mix well. Add the potatoes then cover with a lid and simmer for 35-40 minutes; add the broccoli florets and cook for an additional 15-20 minutes or until all of the vegetables are softened. Add the last tablespoon of flour to the cheese and toss to coat evenly then add to the soup along with the milk. Stir frequently until the cheese has melted and is well combined. If you want an even thicker soup, mix some broth with some corn starch to make a slurry then add to the soup and stir until thickened.

Side Note: Tossing the cheese with the flour helps the cheese not separate when it's added to the soup.

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