Soup's On

I hate to be cold. HATE it. When I'm cold all I want to do is curl up in a ball. But one thing I do like about the cold is making yummy hot soup. We've been eating a lot of soup lately. And by a lot, I mean like almost every night. Ha! Here are some of my favorite soup recipes. I make them all, and I love them all. Mmmmm....soup....

Loaded Potato Soup

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
salt and pepper to taste
4 cups heavy whipping cream
Optional Garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and monterey jack cheese

Directions:

In a 6-8 quart stock pot (over medium heat) fry bacon until crisp
Remove bacon and drain on paper towels. In bacon fat, cook onions, carrots and celery until onions are translucent.
Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until flour is cooked and the mixture has thickened slightly. (about 5-7 minutes).
Add chicken stock and bacon. Season with salt and pepper. Over medium high heat bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft.
Mash some of the potatoes with a potato masher for the thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste and garnish with toppings.

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Moroccan Stew 

2 bay leaves
1/4 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 large onion, diced
1 clove garlic, chopped
1 Tbsp olive oil
2 cans vegetable broth
1 can stewed tomatoes
1 large sweet potato, cubed
1 large zucchini, cubed
1 can garbanzo beans, drained and rinsed
1 can green beans, drained

Directions:

1. Saute onion in garlic and olive oil.
2. Add salt, pepper, cumin, bay leaves.
3. Add vegetable broth and stewed tomatoes (don't drain)
4. Add sweet potato and zucchini
5. Simmer for 15 minutes
6. Add garbanzo beans and green beans.
7. Simmer for 10 more minutes until potatoes are tender.
8. Serve over rice with tortilla chips.

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Pumpkin Soup

2 whole pie pumpkins
1 quart vegetable or chicken stalk
1/2 cups heavy cream
1/3 cup real maple syrup
Dash of nutmeg
Salt to taste

Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
In a pot, hear up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks with a potato masher. Then, transfer the mixture to a blender and puree until velvety smooth. Add cream and nutmeg, then blend again.
Reheat if you need to, or just go ahead and serve in a hollowed out pumpkin of whatever size you like.

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Cheesy Vegetable Chowder

2 Tbsp butter
1/2 cup onion, chopped
1 cup carrot, finely chopped
2-3 celery sticks, finely chopped
1 Tbsp minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
! Tbsp flour
1/2 cup water
2 cups broccoli, chopped
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. (About 15 minutes). Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

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White Chicken Chili

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
4 cups chicken broth
2 (15.5 oz) cans of great norther beans, drained and rinsed
2 Tbsp minced fresh parsley or cilantro (personally I like the cilantro better)
1 Tbsp lime juice
1 tsp ground cumin
2 Tbsp cornstarch
1/4 cup cold water
2 cups chicken, cooked and cubed

In a large saucepan, cook onion, jalapeno, and garlic in oil until tender. Stir in broth, beans parsley/cilantro, lime juice, and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve.

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African Peanut Soup

1 yellow onion, diced
2 green onions, chopped
2 red bell peppers, chopped
4 cloves garlic, minced
1 28 oz can crushed tomatoes with liquid
8 cups vegetable broth
1/4 tsp black pepper
1/4-1/2 tsp chili powder
1/2 cup uncooked brown rice
1 cup peanut butter (to add later)
dollop of sour cream and a bit of Tabasco sauce

1. Wash and chop all of the vegetables, and put into the crock pot. Add the entire can of tomatoes, the uncooked rice, and the spices.
2. Pour in the vegetable broth
3. Cover and cook on low for 6-8 hours, or on high for about 4. The soup is done when the onions are fully cooked and translucent.
4. Stir in peanut butter, and cook on high for 20-30 minutes, or until heated fully through.
5. Add a dollop of sour cream and a touch of Tabasco sauce.

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Taco Soup

1 pound hamburger, browned
1/2 package taco seasoning
1/2 cup chopped onion
2 cans tomato sauce (small)
2 cans diced tomatoes
1/4 cup brown sugar
1 can black beans (rinsed and drained)
1 can corn (drained)

1. Brown hamburger with taco seasoning and saute onions in hamburger.
2. Add rest of ingredients and heat until warm
3. Top with grated cheese
4. Serve with tortilla chips if desired.