Great Lakes Foodie » Soup

Recipe: Moroccan Carrot Soup

Great Lakes Foodie — Sat, 21 May 2011 20:13:23 +0000

If you’re looking to make a quick cooking meal for dinner, try this soup. It is also a great starter for a dinner party. This carrot soup has such a simple, sweet taste.

Level of Difficulty	Very Easy
Recipe Rating	Worth It
Comments	The only thing that I would recommend for this dish is adding the cumin seeds early on. I think the seeds impart a great, nutty flavor to the soup. A great balance for the sweetness of the carrots.

Technorati Tags: Carrots, Cumin Seed, Morocco, Soup

Mexican Turkey Stew

Great Lakes Foodie — Thu, 06 Jan 2011 22:09:16 +0000

It’s always nice to have a warming soup during the winter months. In early December, I made a roast turkey for dinner and saved away several pounds of meat in the freezer. Thawing the turkey out, I couldn’t wait to add it to the stew! Since this was a weeknight meal..and I needed to get on the treadmill, I wanted something quick and easy. This one certainly was easy! I skipped the process with the chiles and substituted chopped poblanos sauteed with the onion. Turned out just as well. I was also able to use some of the oregano from the summer garden that I had dried and put away in the pantry. Yum! The only word of warning would come from the turkey preparation. Be sure to have a fairly plain turkey on hand. Using a turkey that you brined with a curry flavor or other fun turkey preparation might not work so well with this dinner.

Technorati Tags: Soup, Turkey

It’s soup day

Great Lakes Foodie — Sat, 11 Sep 2010 14:58:57 +0000

With a cloudy, cool, and rainy day ahead, I’ve decided what to do with the leftover black beans I have on had. I’m going to make a black bean soup today. Here’s the plan:

Saute onions and garlic until translucent.
Add ground cumin to saute and bloom its flavor a bit. (May add a bit of cayenne and/or smoked paprika.)
Add chicken stock and half of my remaining black beans. I’ll cook for a while and then puree with an immersion blender.
Once pureed, I’ll add the remaining beans and some chopped celery and onions.

I plan on serving with a nice dollop of sour cream.

Technorati Tags: Black Beans, Soup

Navy Bean Soup

Great Lakes Foodie — Mon, 07 Jun 2010 01:21:06 +0000

Navy bean soup for dinner tonight. This dish was another recipe from Cooking Light magazine. The thing I like about this magazine is that it provides recipes that are healthy all around. These aren’t fat free meals. Rather, these are meals that are quite well-balanced. Most shoot for a fat calorie content of 30% or less.

This recipe was an easy one to make. I didn’t do the quick soak method, which identified in step 1. Knowing that I’d be making this dish hours in advance, I opted for the 6-8 hour cold water soak. This allowed me to have a pot of beans ready to go when I got home this afternoon. Saved me an hour of preparation time. The rest of the dish went well. Admittedly (and the picture shows it), I skipped the kale. I’m not the biggest fan of greens in my soups. The other deviation from the recipe below was the ham hocks. I substituted a ham bone (with a little meat on it) that I had placed in the freezer a few weeks ago. I save ham bones for either navy bean soup or split pea soup.

I will say that this meal is a very hearty one, even without the kale. The serving size below is quite generous. We had a bowl and a half each….and I have four containers in the refrigerator with more than what we ate tonight. We probably could have divided the dish into 8 servings and still had the soup as a standalone meal.

Technorati Tags: Pork, Soup

Fresh and Quick Chicken Soup

Great Lakes Foodie — Mon, 15 Mar 2010 02:00:23 +0000

After a nice long drive along Lake Michigan this afternoon, we got home around 6:00PM. Thank you Daylight Savings Time!!! I had bought a couple of chickens at Pick ‘n Save yesterday. Earlier, I indicated that I was entering recipes into my Living Cookbook application. I finished that this afternoon and pulled up the chicken soup recipe I had planned on making. Part of the reason for our later afternoon drive was this fast and tasty dish. The recipe is Chicken-Vegetable soup. The recipe is below. Click on the recipe to be taken to the Cooking Light source version.

I was a bit nervous when the recipe suggested that I boil the chicken. I’ve been warned for years from every book and cooking show that boiling chicken will create a cloudy broth. I lucked out and have a beautiful clear broth that has a really great, fresh taste. I think the parsnip adds not only a sweet tone, but the great fresh taste in this soup. Be sure to taste for proper salt flavor. I had to add some additional salt for proper seasoning.

Technorati Tags: Chicken, Soup