Category Archives: soup

Meatball Soup

by recipes, soup, wwme,

I'm not one of those people who cooks the same recipe every time.  I prefer to tinker with my food.  Sometimes it's successful, sometimes it's not so great.  This delicious recipe came out of a combination of ingredients on hand in the fridge:  

  • chicken soup made from the bones of the roasted chicken two days ago
  • the outer leaves set aside from making fermented cabbage
  • the tops of celery
  • an onion
  • the leftover bits of sweet bell pepper

Needing to come up with something for dinner I decided that soup was the order of the day. Quick, easy and versatile soups are always a great way to use up leftovers for a delicious meal. It's like my own version of a kitchen chef contest, what-can-I-make-with-these-ingredients.  I

often joke that instead of the kitchen shows where the chef-contestants have access to a kitchen with every ingredient imaginable, there needs to be a cooking show where you have a refrigerator full of leftovers and a traditionally stocked pantry.

While I'm not sure what anyone else would have made with my ingredients on hand; this is what I came up with.  In this case a meatball soup seemed like a perfect dinner recipe to me.   It was a hit and this recipe will be making a regular appearance at our table.

Meatball Soup

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Ingredients
  

  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 cup of celery (mostly greens), diced
  • 8 large cabbage leaves, shredded
  • 1/2 sweet bell pepper, diced
  • 4 cups chicken broth
  • 2 cups water
  • meatballs (see recipe below)
  • 1 cup cooked rice
  • sea salt and fresh ground pepper to taste

Instructions
 

  • Heat olive oil in a large stock pot
  • Saute onion until just starting to wilt
  • Add garlic and saute one more minute
  • Add celery and cabbage greens and saute two minutes
  • Add bell pepper and saute one minute
  • Add broth and water
  • Bring to just under boiling then reduce to a simmer
  • Gently spoon meatballs into soup
  • Cook 20 minutes or until meatballs are done
  • Add rice, salt and pepper and serve

Meatballs

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Ingredients
  

  • 1 pound organic ground meat
  • 1 egg
  • 1 tablespoon dried onion
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt

Instructions
 

  • Mix ingredients together and form into meatballs
  • Bake in 350F oven for 20 minutes or until cooked through

Learn the health benefits of soup plus get 15 delicious recipes to help you celebrate this wonderful food anytime.

Don’t Do This: Dehydrating Bone Broth

by preserving, soup, ,
 
I’m a big fan of sharing mistakes. Especially the ones I make that are related to food. We all make mistakes, it’s part of being human. I’m sharing in the hopes you will learn from my experience and not make the same mistake.  
 
I may have mentioned over the last few weeks that I’ve become reacquainted with my dehydrator.  I’m re-learning how to store food this way plus making some delicious snacks. But not everything comes out the way I think it will. 
 
In the manner of the book Make The Bread Buy The Butter I’d like to share something that I don’t think you should do. I mean you can, it’s possible, I just don’t recommend it.
 
I’ll start by telling you the what...I don’t think it’s worth it to dehydrate bone broth.
 

Here’s the Why

 
Sometimes my curiosity and meandering mind runs away with my brain. My general thought process went something like this...
 
  • We’ve had a couple of power outages already this year.  Now it’s hurricane season.  There might be another power outage
  • What if I want bone broth? After all, I drink 1-2 cups a day!
  • Hmmm...I’ve been dehydrating so many things I bet you can dehydrate bone broth.  
  • This would be so much less expensive than buying it already dehydrated. Plus I’d have my bone broth which I like a lot
::Internet search on dehydrating liquids:: Yup! It’s possible
 

How to Dehydrate Bone Broth

I wasn’t sure how much bone broth I was going to dehydrate but I imagined a LOT.  I figured I’d start with my usual 1 gallon batch. At this point it’s important for you to know that when you are dehydrating foods you cannot have a lot of fat in the mixture.  Fat does not dehydrate. If there’s too much it will go rancid. So, moving forward with my big plan…
 
  1. Make one gallon of bone broth (I almost always have a “broth bag” going in my freezer)
  2. After straining, chill the broth to make the fat rise to the top and skim it off 
  3. Carefully ladle 1 cup of broth at a time onto the fruit leather/liquid trays (this was so I would know what the ratio was -- 1 cup of broth equals how much dehydrated broth?). Please note I was mindful enough to ladle it all next to the dehydrator instead of carrying loaded trays across the kitchen and possibly slopping bone broth all over the floor. I give myself brownie points for that.
  4. Turn on the dehydrator and run until the broth is done (your mileage may vary depending on your dehydrator)
  5. Take the trays of dehydrated bone broth to the counter to scrape it off and into a jar
 

The End Result

This, dear reader, is where the fun began.  First of all, dehydrated bone broth does not easily part with the tray on which it has been sitting for 10-12-14 hours. No indeedy, it chips off slowly and laboriously. 
 
Second, it turns out dehydrated bone broth is sticky. Yup. As in I wound up wearing a fair amount of it.  It would chip off the tray and somehow bits of it would magnetically attach themselves to me. 
 
Hours later (not really but it felt like it) I finally had my bone broth. It was completely dehydrated, flaked up, and safely ensconced in a jar. Where a quick measurement indicated that approximately 1 tablespoon of dehydrated broth flakes was the equivalent of one cup of liquid broth. I’m also pretty sure I licked more than a cup’s worth off my hands when I was done.
 
Between the hours it took to make the broth, the hours it took to dehydrate it, and the time wrestling…um...chipping the stuff off the trays I’m not sure how many hours it was but it was too many.  I make bone broth on a regular basis and will continue to do so. I do tend to store some in my freezer but given that I have other items in there there’s not a lot of room for more bone broth. 
 
So my advice is to make the bone broth, maybe even store some in the freezer, and buy the dehydrated bone broth for longer term storage.

10 Hearty Recipes For Homemade Soup Day

by recipes, soup

What better way to warm up on a cold winter day than to have a steaming bowl of nourishing soup! And as we celebrate Homemade Soup Day this February 4, I am delighted to share with you my favorite homemade broth plus delicious recipes with meat and nutritious vegetables. 

Rest assured that the ingredients used here are “Ingredient Guru-approved” to provide you with healthy options and support your healthy diet. 

I hope you enjoy these hearty, filling meals! Don’t forget to rehydrate during the winter (soup is such a great way to do this) and boost your immunity to protect yourself from colds and flu.

1.Winter Soup 

 

This tomato-based soup with a bit of hot pepper’s warming kick perfectly goes with a simple salad and a delicious gluten-free cheesy biscuit. Toss all the ingredients in Instant Pot or slow cooker, then voila!-- a chunky, delicious meal for the whole family.

2. “Mockstroni” Soup 

 

This hearty soup is my take on the classic Italian minestrone. Traditional minestrone is packed with beans and pasta. For a lower-carb version, I replaced them with sweet potatoes. 

3. Roasted Vegetable Soup with Tomato and Fennel 

 

This particular roasted vegetable soup is a favorite. After all, who doesn't love tomato soup? But part of what makes this so wonderful is the fennel which gives it a delicious flavor boost. 

4. Meatball Soup

 

For a delicate yet filling warm bowl of comfort, try this main-dish soup! Meatballs and rice make this substantial enough to serve on its own. 

5. Chicken & Wild Rice Soup 

 

Using wild rice, instead of white, elevates this wonderful chicken soup.  The addition of portobello mushrooms gives it that umami flavor.  This is sure to be a new family favorite.

6. Potato Bacon Soup

 

Reminiscent of potato skins, it’s comfort food in a bowl. Served with a hearty winter salad this makes a filling and delicious meal.

7. Split Pea Soup 

 

The addition of the dulse, an edible seaweed found in the North Atlantic, to this recipe adds a wonderful flavor plus a boost of iodine and other trace elements our bodies need. If you want to make this as a vegetarian dish simply substitute vegetable broth or water for the bone broth.

8. Chorizo & Red Lentil Soup

 

 The red lentils are a great base for the richness of the chorizo sausage. Topping this with fresh basil gives the whole dish a flavor profile that will make your taste buds sing.

9. 15 Bean Soup

 

A New England favorite, this soup reminds me of home. And of my childhood. Warm, filling, and so flavorful, it’s even better the second day after the flavors have had time to come together.

10. Daikon Noodle Soup

 

Substituting daikon root for ramen in this recipe is a great way to add another vegetable to your daily diet. 

daikon ramen

Daikon Ramen Bowl

by recipes, soup, ,

Substituting daikon root for ramen in this recipe is a great way to add another vegetable to your daily diet.  Popular in Japanese cuisine, daikon is a winter radish with a mild flavor that is a perfect fit for vegetarian, gluten free, and whole-30 diet plans. Using a spiralizer you can cut it into a noodle-shape that mimics ramen. 

daikon ramen

Daikon Ramen Bowl

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes

Equipment

  • Vegetable spiral slicer: https://amzn.to/362DLSM

Ingredients
  

  • 4” Daikon radish root
  • 2 medium white onions, sliced lengthwise into strips
  • 3 tablespoons organic extra virgin olive oil
  • 3 tablespoons dry white wine
  • Sea salt and pepper, to taste
  • 8 ounces baby Portobello mushrooms, cleaned and cut into thin slices
  • 1 quart vegetable stock
  • ¼ cup pesto
  • Garnish:

    3 green onions, green parts only, finely sliced

    ½ cup carrot, peeled and shredded

    1 cup bok choy, sliced into ribbons

    1 cup bean sprouts

    Sesame seeds

Instructions
 

  • Peel Daikon root and using the smallest blade, spiralize into long, thin, ramen-like strands
  • Trim strands to be 10-12 inches long, placing on a clean kitchen towel to absorb excess moisture
  • In a pan set to medium heat add olive oil and onions, cooking until the onions soften and start to turn golden
  • Add wine, and deglaze to get all the brown bits off the bottom of the pan
  • Add mushrooms to the pan, with extra olive oil if needed, and sauté until tender, 5 minutes
  • Add vegetable stock and pesto, simmer until heated through, 10 minutes
  • Add the Daikon “ramen noodles” and season with salt and black pepper, to taste
  • Cook another 4-5 minutes, or until Daikon are crisp tender -- do not overcook
  • Remove from heat and serve in a bowl
  • Allow each person to top with their preferred garnish serve immediately
    Enjoy!

15 bean soup

15 Bean Soup

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A New England favorite, this soup reminds me of home. And of my childhood. Warm, filling, and so flavorful, it’s even better the second day after the flavors have had time to come together.

15 bean soup

15 Bean Soup

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes

Ingredients
  

  • 2 tablespoons organic extra virgin olive oil
  • 2 pounds uncured bacon, diced
  • 2 large stalks celery, chopped 
  • 1 large carrot, chopped 
  • 1 medium yellow onion, chopped 
  • 3-4 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • 2 whole bay leaves
  • 1 14-ounce bag (dried) multi-bean blend, picked over and rinsed
  • 6 cups bone broth

    https://theingredientguru.com/healing-powers-bone-broth/

  • 1½ teaspoons dried thyme
  • 1½ teaspoons dried parsley
  • 1½ teaspoons dried oregano

Instructions
 

  • Soak beans overnight (or use the quick soak method)
  • Add bacon to a 6 quart dutch oven at medium-high heat.
    Cook, stirring frequently, until bacon is crisp, 3-4 minutes
  • Transfer bacon to paper towel lined plate and blot to remove excess grease.
    Drain bacon grease from the dutch oven
  • Add olive oil, celery, carrot, onion, and garlic to the Dutch oven, seasoning with salt and black pepper, to taste.
    Cook, stirring occasionally, until the vegetables soften and onions begin to turn golden, 4-5 minutes
  • Add soaked, drained beans, bacon, bone broth, bay leaves, and dried herbs to the pot.
    Increase heat to medium-high, bring to a boil, then reduce heat to just below medium for one hour or until beans are tender, but not overcooked
    Serve immediately. Enjoy!

red lentil soup

Chorizo & Red Lentil Soup

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For a little spice and some cross-cultural flavor this soup has it all.  The red lentils are a great base for the richness of the chorizo sausage. Topping this with fresh basil gives the whole dish a flavor profile that will make your taste buds sing.

red lentil soup

Chorizo & Red Lentil Soup

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Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

  • 1 pound organic chorizo sausage, diced
  • 1 tablespoon organic extra virgin olive oil.
  • 1 large carrot, chopped small
  • 1 large stalk celery, chopped small
  • 1 medium yellow onion, chopped small
  • Sea salt and black pepper, to taste
  • 6 cups bone broth  https://theingredientguru.com/healing-powers-bone-broth/
  • 2 cups  red lentils, picked over and rinsed
  • 1 15-ounce can diced tomatoes, keep liquid
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 whole bay leaves
  • ¼ cup fresh basil, chopped

Instructions
 

  • In a large skillet over medium-high heat, brown chorizo approximately 4-5 minutes. Remove from heat and set aside
  • Add olive oil to the skillet, once warm add the carrot, celery, onion and season with salt and black pepper, to taste
  • Cook, stirring occasionally, until vegetables soften and onion is slightly golden, 4-5 minutes
  • Add sausage back to the skillet as well as bone broth, lentils, tomatoes and their liquid, plus the seasonings, stir to mix well
  • Increase heat to medium-high, bring to a boil, then reduce heat to medium-low
  • Cover with lid tilted to allow some steam to release and simmer for 20-25 minutes, until the lentils are tender
  • Remove from heat, discard the bay leaves, stir in fresh basil and serve immediately
    Enjoy!

Chicken & Wild Rice Soup

Instant Pot Chicken & Wild Rice Soup

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I love using my instant pot to make soup. You get all of the flavor of a soup that’s been cooking on the stove half the day, except it’s been done in a fraction of the time.  Using wild rice, instead of white, elevates this wonderful chicken soup.  The addition of portobello mushrooms gives it that umami flavor.  This is sure to be a new family favorite.

Chicken & Wild Rice Soup

Instant Pot Chicken & Wild Rice Soup

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Cook Time 30 minutes
Natural release 10 minutes

Ingredients
  

  • 1 tablespoon organic extra virgin olive oil
  • 2 large stalks celery, diced small
  • 1 large carrot, diced small
  • 1 small yellow onion, diced small
  • Sea salt and black pepper, to taste
  • 4 ounces baby Portobello mushrooms, cleaned and sliced
  • 1 teaspoon dried thyme
  • 1 cup wild rice, rinsed
  • 1 pounds organic boneless, skinless chicken breasts
  • 2 whole bay leaves
  • 6 cups bone broth  https://theingredientguru.com/healing-powers-bone-broth/
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Add olive oil to Instant Pot and select Sauté function
  • Set to medium, once it is hot, add the celery, carrots, and onion
  • Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies start to soften, about 3 minutes.
  • Add mushrooms and dried thyme, stir to combine
  • Continue cooking, stirring occasionally another 3-4 minutes
  • Turn off pot
  • Add wild rice, chicken breast, bay leaves, and broth to Instant Pot
  • Place the lid and set the pressure valve to “sealing”
  • Select the “Manual” cooking option on the high setting and set cook time to 30 minutes - for slightly firmer rice choose 28 minutes
  • When cooking time is finished, do a natural release for 10 minutes followed by a quick release for the remaining pressure
  • Turn the unit off, remove the lid carefully
  • Transfer chicken breast to a plate, shred using two forks
  • Return shredded chicken to the Instant Pot and add the fresh parsley, stir to combine before serving
    Enjoy!

Potato Bacon Soup  

by recipes, root vegetables, soup,

On a cold winter day, there is surely nothing more comforting than this rich and satisfying potato bacon soup. Oh heck, it doesn't even have to be a cold day.  Reminiscent of potato skins this is comfort food in a bowl. Just be sure to get the best quality bacon you can. I'm talking free-range, no-sugar-added, uncured bacon from pigs that are allowed to forage.  It's better for the pigs, and ultimately better for you.  

Using bone broth as the base makes this a nutrient-dense, even more delicious soup.  And when served with a hearty veggie-full salad this makes a filling and delicious meal.

Potato Bacon Soup

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Prep Time 15 minutes

Ingredients
  

  • 8 ounces uncured bacon, diced
  • ½ small red onion, diced
  • 2 large celery stalks, diced
  • 2 large carrots, diced
  • 4 cups bone broth 
  • 1½ pounds organic boneless, skinless chicken thighs, trim and dice large
  • 1 tablespoon fresh rosemary, minced
  • 2 tablespoons fresh thyme 
  • 2 bay leaves
  • 1 pound red potatoes, diced large
  • Sea salt and black pepper, to taste
  • 2 cups kale, de-stemmed and cut into ribbons
  • 8 ounces organic cream cheese, cut into pieces (this helps it melt faster) (optional)

Instructions
 

  • Add bacon to a large stock pot at medium-high heat
  • Cook, stirring frequently, until bacon is crisp, 3-4 minutes
  • Transfer bacon to paper towel lined plate and blot to remove excess grease
  • Drain all but 1 tablespoon of remaining grease from the pot
  • Add onion, celery, and carrots, and sauté until slightly wilted and onion is golden, 3-4 minutes
  • Add ½ cup of bone broth to the pan, scrape pot to loosen any brown bits from the bottom
  • Add remaining broth, chicken, seasonings, and red potatoes
  • Add salt and pepper to taste and stir to mix well
  • Turn heat to high, bringing pot to a gentle boil, then reduce heat to medium-low
  • Cover and simmer for 15-20 minutes or until chicken is fully cooked and potatoes are tender
  • Remove from heat and discard bay leaves
  • Add kale and cream cheese (if using -- it makes this creamy)
  • Stir until kale is wilted and cheese is melted,, 2-3 minutes. Enjoy!