Fall is here... time for soup!!

I love a good hearty soup for dinner, especially when the weather turns cooler.  There's nothing like sitting down to a big bowl of goodness while the weather rages outside.  Here are some of my favorites that I've come up with over the years.  Enjoy!

Cold-killer Thai Soup

This will knock that sinus congestion right out of your face!

8 C. chicken broth 

1/3 lb. chicken (1 breast or 4-5 tenders), cut into small pieces 

1/2 t. turmeric

1 t. hot New Mexico chili powder (use a different kind or 1/2 and 1/2 with cayenne if you want it hotter) 

3 large cloves garlic, chopped

1 large fresh red chili, sliced into rings (again, use a hotter variety or more to taste) 

2 T. Asian fish sauce (for Gods sake buy a good brand... not that crappy Taste of Thai stuff in the grocery store!) 

1/2 C. roasted peanuts, finely ground in a food processor 

2 C. fresh broccoli, cut into bite-size pieces 

1 package Asian-style noodles (I used Chinese egg/wheat noodles but you could use rice noodles or soba or whatever you want) 

1/2 can REGULAR coconut milk (not lite) 

juice of 1 lime 

1/2 lb. raw shrimp, peeled, deveined, and tails removed (if desired... when I'm sick I don't feel like picking tails off my shrimp while I'm eating) 

2 green onions, sliced 

fresh cilantro for garnish 

Bring broth, turmeric, chili powder, garlic, and fresh chili to a simmer. Add chicken and return to simmer. Cook about 2 minutes. Add fish sauce, ground peanuts, and broccoli; return to simmer. Boil noodles in a separate pot according to package directions. Run under cold water when finished cooking. Add 1/2 can coconut milk, lime juice, and shrimp to soup; cook JUST until shrimp turns pink, about 3 minutes. Put generous amount of noodles in a large bowl, ladle soup over, and garnish with green onions and cilantro.

Italian Wedding Soup

I have also made this with pre-cooked frozen meatballs when I'm in a hurry (or tired, or lazy...)

1 lb. extra lean ground beef 

1 egg 

1/4 C. fine dry bread crumbs 

2 T. freshly grated Parmesan or Romano cheese 

1/2 t. EACH basil and onion powder 

8 C. chicken broth 

1 (10 oz.) package frozen chopped spinach 

1/2 C. uncooked orzo (rice shaped pasta) 

1 small carrot, finely chopped 

additional grated Parmesan or Romano cheese

In medium bowl, combine beef, egg, bread crumbs, cheese, and seasonings; shape into 3/4" balls. In a large soup pot, heat broth to boiling; stir in meatballs, spinach, orzo, and carrot. Return to boil; reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with additional cheese. 

Creamy Wild Rice Soup

1 C. uncooked wild rice 

2 C. water 

1/2 lb. bacon, sliced into 1/4" strips 

1 C. ham, diced 

1/2 C. each onions, celery, and green peppers, chopped 

2 cans cream of mushroom soup 

6 C. chicken broth 

1/3 C. heavy cream 

pepper 

1/2 t. thyme 

In small saucepan, cook wild rice in water until done, about an hour. Meanwhile, in large pot, fry bacon until crisp. Drain, reserving about 1 T. of fat. Saute onions, celery, and green peppers in bacon fat until tender. Add mushroom soup, chicken broth, ham, pepper, and thyme. Drain rice if necessary and add to soup, along with reserved bacon. Simmer until flavors are blended, about 30 minutes. Stir in cream and reheat to simmer just before serving.

Chicken, Black Bean, and Barley Soup

1 C. dried black beans 

1 (3-4 lb.) chicken, cut up and skin removed 

1 onion, chopped 

2 stalks celery, chopped 

2 medium carrots, chopped 

1/2 C. barley 

fresh ground black pepper 

1/2 t. dry mustard 

1/8 t. cayenne 

salt 

8 C. chicken broth

In Dutch oven or soup pot, combine beans with enough chicken broth to cover. Bring to a full boil and cook 2 minutes. Remove from heat, cover, and let stand 1 hour. Return beans to low simmer and add chicken, onion, celery, and carrots. Add remaining broth to cover. Cook 1 hour. Remove chicken to cool. Add barley; season with pepper, mustard, and cayenne. Cook 30 minutes until beans and barley are tender. Remove chicken from bones and shred. Return meat to soup. Season with salt to taste. 

Best Black Bean Soup

8 C. chicken broth

2 C. dried black beans 

1 1/2 lbs. smoked ham hocks 

3-4 cloves garlic, mashed 

1 large onion, chopped 

2 large stalks celery, chopped 

2 large carrots, diced 

1/2-1 t. dried red pepper flakes 

1 t. oregano 

1 t. cumin

In large pot or Dutch oven, combine chicken broth and beans. Bring to boil over high heat; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Add ham hocks and return to boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, return to simmer, and cook for 1 hour. About 20 minutes before end of cooking time, remove ham hocks and let cool. Remove meat, shred, and return to soup; heat through.


Roasted Red Bell Pepper Soup

3 roasted red bell peppers, cleaned, seeded, and coarsely chopped
2 garlic cloves, minced
1 large onion, diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1 stick of butter
2 cups chicken or vegetable stock
1 cup heavy cream
salt and pepper to taste
8 fresh basil leaves for garnish, thinly sliced

In a medium size stock pot, saute the onion, carrot, and celery in butter over medium high heat. Once vegetables have slightly softened, lower heat to medium, add garlic and continue to cook until vegetables have completely softened, about 10 minutes, stirring frequently. Add peppers and continue to cook for another 10 minutes. Add stock and season with salt and pepper to taste. Puree the ingredients either with a hand blender, food processor, or blender. Once ingredients have been pureed, return to pot over low heat. Add cream and stir until incorporated and heated through. Serve immediately, garnished with sliced basil and additional pepper if desired.