Best Soup & Stew Recipe of 2011: Lentil Soup with Ham

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I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Soup & Stew Recipe.  This is another yummy one to make and a great way to use up leftover ham bones.  And it is oh SO good on a chilly winter day!

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This is an easy and inexpensive dish to make.  Plus if you have a really nice mom who sends you home with a big chunk of ham and a ham bone, well then, it's even less expensive to make.  ;)  That said, I had a ham bone and some ham in my freezer that needed to be used and with Easter coming up, I wanted to make sure to get use up all our ham so I can justify snagging some on sale this week or next.

This soup is so yummy and is definitely one of my comfort foods.  It also reminds me of when I first started staying at home with the Peanut and I thought that the only thing we were going to be able to afford to eat was things like beans and rice.  Although we don't have an unlimited grocery budget, I have been able to make a variety of dishes and still stay within budget.  However, some things are just so good you just keep coming back to them.

Lentil Soup with Ham

2 tablespoons extra virgin olive oil
1 1/2 cups diced onion
3/4 cup sliced carrots
3/4 cup sliced celery
2 teaspoons salt
1 pound lentils, sorted and rinsed
1 can diced tomatoes
2 quarts (8 cups) chicken stock
1 tsp ground coriander
1 tsp cumin
Pepper, to taste
1 ham bone
1 cup cooked, diced ham

In a dutch oven over medium heat, saute onion, carrot, and celery in olive oil.  Cook until softened, about 10 to 15 minutes.  Add in salt, lentils, diced tomatoes, chicken stock, coriander, and cumin.  Stir to combine and add in ham bone. Bring just to a boil then reduce heat to a simmer.  Simmer until beans are cooked through, about one hour.  Ladle out about 5 cups of soup in a separate bowl and puree with a stick blender or use a standard blender or food processor and blend until completely pureed.  Remove ham bone from dutch oven and pour pureed soup back in.  Stir to combine.  Cut off any meat left on ham bone and add in additional cooked ham.  Once heated through, season with pepper (and additional salt if needed) to taste.

Chipotle Turkey Chili with Apples and Cheddar

When I came across this recipe in my Rachael Ray magazine, I thought it sounded delish and knew I wanted to try it.  It was great.  And it's a great variation on your standard chili, so if you like to mix it up, this might be a great one to try.

Chipotle Turkey Chili with Apples and Cheddar ~ adapted slightly from Rachael Ray


2 tablespoons extra virgin olive oil (EVOO)
3/4 pound ground turkey
1 Tbsp pureed chipotles (click here for what to do with the rest of the can)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sweet paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 cans red beans, drained and rinsed
2 apples, divided
Juice of 1/2 lemon
2 bay leaves
3 tablespoon tomato paste (click here for what to do with the rest of the can)
2 cups chicken stock
1 cup apple cider
Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving

In a large dutch oven, heat EVOO and brown ground turkey.  Using a potato masher works really well to break up the meat.  Stir in chipotles, coriander, cumin, paprika, onion and garlic.  Cook until onion is softened.  Add in red beans, bay leaves, tomato paste, chicken stock, and apple cider and stir to combine. 

Now this is where it would have been helpful to read the directions thoroughly before charging ahead and making the recipe how I thought it should go together.  Rachael says to peel, core, and dice one of the apples and add it to the chili and reserve the other (just coring and chopping) to dress with lemon juice and serve as a garnish.  Pretty, right?  I didn't do that.  I peeled, cored, and diced both apples and put them in the soup.  Wasn't nearly as nice for presentation, but it still tasted good.  

After apple(s) is added, simmer until flavors meld, stirring occasionally about 20-30 minutes.

Serve with sharp cheddar cheese, pepitas, tortilla chips and chopped apples for serving.  

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Tried It & Loved It: Italian Cheese Totellini Soup

Tortellini is one of those foods that I still buy.  Is it processed?  Absolutely.  Does it have preservatives?  Although I can't say for sure, I think it's a pretty safe assumption.  I've seen Alton make tortellini which I am sure is amazing and it honestly doesn't look that hard.  However it does look very time consuming, and I have a very active two and half year old and those two just don't mix.  So for now, I allow myself a purchased bag of frozen tortellini now and again. 

This comes together really fast and with the fresh spinach in it--I don't even feel bad about the tortellini.  I've also made it with a box of frozen spinach (thawed, drained, and wrung out) and it works very well too.

Give it a try....it's definitely a winner!

Italian Cheese Tortellini Soup ~ from Sabby in Suburbia

2 Tbsp extra virgin olive oil
4 cloves garlic, minced
2 cans diced tomatoes
6 cups chicken broth
4 1/4 cups (1 lb) frozen cheese tortellini
3-4 handfuls fresh spinach, chopped roughly
1/4 cup basil pesto
Parmesan cheese, grated

In a large stock pot, saute garlic in olive oil over medium heat in fragrant.  Add in diced tomatoes and chicken broth and bring to a boil.  Add in tortellini and cook according to package directions.  Once pasta is cooked, reduce heat and stir in spinach and pesto.  Once spinach is wilted, soup is ready to serve.  Garnish with grated Parmesan cheese. 

Lentil Soup with Ham

This is an easy and inexpensive dish to make.  Plus if you have a really nice mom who sends you home with a big chunk of ham and a ham bone, well then, it's even less expensive to make.  ;)  That said, I had a ham bone and some ham in my freezer that needed to be used and with Easter coming up, I wanted to make sure to get use up all our ham so I can justify snagging some on sale this week or next. 

This soup is so yummy and is definitely one of my comfort foods.  It also reminds me of when I first started staying at home with the Peanut and I thought that the only thing we were going to be able to afford to eat was things like beans and rice.  Although we don't have an unlimited grocery budget, I have been able to make a variety of dishes and still stay within budget.  However, some things are just so good you just keep coming back to them. 

Lentil Soup with Ham

2 tablespoons extra virgin olive oil
1 1/2 cups diced onion
3/4 cup sliced carrots
3/4 cup sliced celery
2 teaspoons salt
1 pound lentils, sorted and rinsed
1 can diced tomatoes
2 quarts (8 cups) chicken stock
1 tsp ground coriander
1 tsp cumin
Pepper, to taste
1 ham bone
1 cup cooked, diced ham

In a dutch oven over medium heat, saute onion, carrot, and celery in olive oil.  Cook until softened, about 10 to 15 minutes.  Add in salt, lentils, diced tomatoes, chicken stock, coriander, and cumin.  Stir to combine and add in ham bone. Bring just to a boil then reduce heat to a simmer.  Simmer until beans are cooked through, about one hour.  Ladle out about 5 cups of soup in a separate bowl and puree with a stick blender or use a standard blender or food processor and blend until completely pureed.  Remove ham bone from dutch oven and pour pureed soup back in.  Stir to combine.  Cut off any meat left on ham bone and add in additional cooked ham.  Once heated through, season with pepper (and additional salt if needed) to taste. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Butternut Corn Chowder

This recipe would have been much more timely if I had made it last fall and posted it then--you know, when squash are in season.  Either way, this still makes a wonderful meal.  It does have a small amount of bacon, so while it isn't a meatless meal, it certainly is budget friendly due to the small amount (but big on flavor!) amount of protein--as the protein is typically the costliest part of any dish.  Combine that with the sweetness of the squash and corn and spiciness of the chipotle chilies (adds some nice kick)--this soup is definitely full of flavor.

It's one of Hub's favorites.

Butternut Corn Chowder

4 oz. bacon, chopped
1 medium onion, chopped
1 butternut squash (~2 pounds), peeled, seeded, chopped
4 1/2 cups chicken stock
2 tsp. minced canned chipotle chilies (see tip here)
1 16 oz. bag frozen sweet white corn

In a large stockpot, cook bacon until crisp.  Transfer bacon to a separate dish and add chopped onion to stockpot, allowing the onion to cook in the rendered drippings.  Cook until onion is tender.  Add squash, broth and chilies and simmer until squash is tender, stirring occasionally.  Mix in corn, simmer until cooked through, about 8 minutes.

Transfer half the soup to either a food processor or blender and blend until smooth, stirring the blended portion back into the soup.  You could be lazy like me and just puree it with a stick blender until about half the soup looks pureed.  But don't do that.  It doesn't give the more creamy like consistency when you do it the lazy way.  You know what "they" say--you eat with your eyes first. Trust me.  Once pureed, stir in bacon and serve. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday    

Tried It & Loved It: Chicken Tortilla Soup

I used to make a taco soup with shredded chicken and it was so good and so easy.  I would still be making it, but it calls for a packet of taco seasoning and a packet of ranch seasoning for the flavors--and we all know I am not crazy about processed foods.  At least whenever and where ever I can avoid it.  So avoid it I have--I just haven't made that kind of soup in quite some time.  The Pioneer Woman had a recipe for Chicken Tortilla Soup back in January and I knew I wanted to try it.  Of course, I can never follow a recipe to a tee, so I switched it up for ingredients I had on hand--although I am sure hers would be just perfect if followed correctly!

Chicken Tortilla Soup ~ adapted from Ree, The Pioneer Woman

1 Tablespoon Olive Oil
1 cup Diced Onion
½ cup Diced Green Bell Pepper
3 cloves Garlic, Minced
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoon Salt
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies (I used the house brand tomatoes with green chilies)
6 cups Chicken Stock
3 Tablespoons Tomato Paste
2 cans (15 Oz. Can) Black Beans, Drained (about 3 cups beans)
2 cups cooked, shredded chicken (I used leftovers from the roasted sticky chicken I make)

In a large stockpot, heat olive oil over medium high heat.  Saute green pepper and onion until both are tender.   Add in garlic, cumin, chili powder and salt and heat through until fragrant.  Stir in Rotel, chicken stock, tomato paste, black beans, and shredded chicken.  Bring to a bubble and then reduce heat and simmer for about 20 minutes.  Serve with sour cream, shredded cheese, guacamole, and chopped cilantro for garnish. 

Blanco Chili

I have been wanting to try a white chili for some time.  Plus, I had some cooked up great northern beans sitting in my freezer that really needed to be used.  This past week I finally did it, and I am wondering why I waited so long?

Hubs was very impressed.  He asked where I got the recipe from and I told him I didn't have one.  I glanced at a couple different recipes several weeks ago, but this recipe was entirely my own creation.  Not bad, if I do say so myself--and Hubby thought so too.  ;)

Blanco Chili

2 Tbsp olive oil (you could use butter too)
1 cup chopped onion
2 Tbsp flour
2 cloves garlic, minced
2 cans (or about 3 cups) great northern beans
1 1/2 cups cooked turkey, chopped (chicken would be just fine)
6 cups turkey stock (again, chicken works too....just using up Thanksgiving leftovers from the freezer)
1 4 oz. can diced chilies
1 1/2 tsp cumin
3/4 tsp ground coriander
Salt and pepper, to taste

Sour cream and chopped cilantro for garnish--avocado and monteray jack cheese would be wonderful as well!

In a large stockpot over medium high heat, saute onions in olive oil.  When onions are tender, add in garlic and flour and cook for 1-2 minutes.  Add in stock and heat through.  Stir in remaining ingredients and simmer for about 15-20 minutes, stirring occasionally.  Soup should be nice and thick when ready to serve.  


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Finding Joy in My Kitchen's Countdown to 2011
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom's Ultimate Recipe Swap

Stockpiling Moms Great Recipe Swap

Turkey Rice Soup

This a great way to use some of those turkey leftovers.  I am sure there are a lot of those out there.  I divided the rest of our turkey up last night, putting most of it in the freezer, but saving some for our White Enchiladas later this week.  And while getting 7 + meals out of one bird is nice (plus about 10 quarts of turkey stock), I am ready for some variation.  Combine that with the fact that our temps haven't been above freezing in over a week--well, this soup is just what the doctor ordered.

  





















Turkey Rice Soup

1/2 pound butter (2 sticks, yes, I know....but it's way better for than the other stuff)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 cup flour
2 1/2 quarts (10 cups) turkey stock or chicken stock
2 cups cooked turkey, shredded or chopped
1 cup cooked rice
1 cup cream
Salt and Pepper

In a large stockpot, melt butter over medium heat and saute carrots, celery, onion until tender.  Add in flour.  Allow flour to cook for a minute or two and add in the turkey/chicken stock.  Stir to incorporate completely.  When the broth starts to thicken, add in the turkey and rice and season with salt and pepper to taste.  Turn down the heat and allow the soup to simmer for about 30 minutes, while stirring occasionally.




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
Life As Mom Ultimate Recipe Swap

Chipotle Beef Chili with Lime Crema

Outside our bedroom window it looks like this right now:

and from the looks of it, a good portion of the nation looks that way too--or at least the cold part.  Our expected high tomorrow is a whopping 18 15 degrees with a low of 1  -3 degrees (updated forecast!).  Yeah, soup sounds good right now. 

This is one of my husband's favorites.  In fact, it's one of my favorites too.  Now that we have a freezer full of beef, I can plan to make it a lot more.  It comes from that cookbook of the cooking classes my mom took years ago, but I have adapted it so much that I think I can safely call it my own--but the idea for it certainly didn't come from me!

The soup in of itself is really yummy, but I think the lime crema is what makes this.  And although we didn't have either when I made this last week, garnishing with avocados and cilantro is absolutely. wonderful. as well.

Chipotle Beef Chili

1 lb. beef stew meat
1 cup chopped onion
2 cloves of garlic, minced
3 Tbsp. chili powder (or more)
28 oz. beef broth ~ about 8 cups
1 can diced tomatoes, undrained
1 Tbsp. minced canned chipotle chilies*
2 cans black beans, drained ~ about 3 cups (I used red beans this time and it was fine--didn't realize I was out of black)
Crushed tortilla chips

Mix everything in the slow cooker, except the tortilla chips.  Set temperature according to what time in needs to be ready--I mix ours up after breakfast and let cook until dinner time, which is usually around 6-8 hours.  Stir occasionally.   Season with salt and pepper to taste.  Serve over crushed tortilla chips.  Top with lime crema and garnish with avocado and chopped cilantro, if desired.  

Lime Crema

1 1/2 cups sour cream
Zest and juice of one lime

Mix together completely.  I do this when I put the soup in the slow cooker, that way the flavors have melded when it comes time to serve.



*For the rest of of the can--I think they are usually sold in seven ounce cans--I throw the whole can in the food processor and puree it.  I portion out tablespoon amounts on wax paper on a cookie sheet, and freeze.  Once entirely frozen, I stick all the portions in a zip top bag and store in the freezer--no waste and they are pre-portioned the next time you need some. I have never used a whole can at once, but that's just me.

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
Life As Mom Ultimate Recipe Swap

Potato Soup

This soup is amazing.  Years ago, I remember telling my friend, Sarah, how much I used to love the potato soup at Tony Roma's.  That's when Sarah revealed to me, "My mom has a really good recipe for potato soup."  I think I must of called her mom immediately and got the recipe from from her--and it was like she gave me the world.  Okay, maybe not the world, but it was (and still is) a real treat, nonetheless.

That was years ago and I don't even follow the recipe any longer.  Does anyone else do that?  You've made a recipe so many times that you don't even bother to pull it out....and somewhere along the way it just sort of becomes your own?  The key is the cream cheese--it helps to add that yummy thickness that makes potato soup soooo good. 

Potato Soup - adapted from Sarah's mom

2 Tbsp butter
1 cup onion, chopped
2 Tbsp flour
1 1/2 quarts chicken stock (that's six cups for all you folks out there like me)
2 1/2 pounds potatoes (I use baby red potatoes because I am completely lazy and I don't like peeling potatoes, plus the skins are good for you), cubed
(about) 2 cups of milk
6 oz.cream cheese, cubed
Salt and Pepper to taste

For garnish:

Shredded cheese
Chives or green onions
Crumbled bacon

In a large stockpot, saute the onions in the butter over medium heat until they are nice and soft.  Add in flour and allow to cook through--about 2-3 minutes.  Pour in the chicken stock and add in the potatoes.  Simmer for about 20-30 minutes or until potatoes are tender but still hold their shape.

In a separate bowl, ladle out about 2 cups of the broth and add in the cubed cream cheese.  Stir to incorporate both and then use a stick blender to fully blend together.  (Note: you can also use a standard blender or food processor for this, but again, I am lazy and this is just less to clean up!)  The mixture will be thick and creamy.  Pour this back into stock pot along with the milk.   Allow this to heat through and season with salt and pepper to taste.

This a perfect, cold winter's day meal.  Garnish with shredded cheese, chives or green onions, and bacon if desired and serve with crusty bread and a side salad for a complete meal.

Note:  This is the same recipe I also use for clam chowder--simply add in two cans of minced clams, or better yet, about 8 oz. of fresh, minced clams as well as 6 oz of crumbled bacon and there you have it--Clam Chowder!  



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This recipe/kitchen tip is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap 
Home and Pantry Recipe Swap
Life As Mom Ultimate Recipe Swap 

Cajun Jambalaya Soup

When I used to go to work everyday, I brought a lunch from home about 95 % of the time, as it saved lots and lots of money.  One day though, I didn't bring a lunch and decided to get some of the soup from Safeway's deli--their Signature Cafe Soups.  That is when I was introduced to their Cajun Style Jambalaya Soup--and we've been close friends ever since.  In fact, when I learned their soup rotation and what days the jambalaya soup was served, I may or may not have conveniently "forgot" my lunch so I had a legitimate excuse to buy a cup bowl of that deliciousness.  What was really funny is that I was talking to my Dad one day and we figured out that we both shared the same obsession with this soup!  He would always go pick some up from the Safeway by his job to scarf down as well!

Anyhow, fast forward several years.....A few months back during a moment of weakness, I bought a container of the soup to bring home.  (If you are new here, I don't normally do convenience foods--they are too expensive!)   As I was a rinsing the container to put in the recycle bin (and in a rare moment of brilliance) I jotted down the ingredients from the container.  I promised myself that I would try to come up with a recipe for a homemade batch and I finally got around to trying it out!  In my humble opinion (ha, ha), I think it tastes just like the one from the deli, but without all the extra additives.  Please, please give it a try...you won't be disappointed!

This one is for you, Dad...I'll have to make some one of the next times we see you.

Cajun Jambalaya Soup - inspired from Safeway's Signature Soup


1 Tbsp extra virgin olive oil
1 lb. Italian sausage links, sliced about 1/4 inch thick
1 cup diced onion
1 green bell pepper, diced
3-4 ribs, celery, sliced
2-3 cloves garlic, minced
1/3 cup butter
2/3 cup flour (I used all purpose--shame, shame, I know!)
2 1/2 quarts chicken stock (that's 10 cups for those people out there like me who have to Google a conversion every time because they don't remember)
1 cup white rice
1 lb. diced ham
2 Tbsp. tomato paste (see my tip for what to do with the rest of the can)
3/4 tsp. paprika
1 bay leaf
1/2 tsp. oregano
1/4 tsp. black pepper
1/2-3/4 tsp liquid smoke (add it to taste)
1/2 (or to taste) pepper sauce (I used Tabasco)

In a dutch oven over medium to high heat, saute sausage in olive oil until browned and fully cooked.  Add in onion, bell pepper, celery,  and garlic and saute until onion is translucent.  Add in butter, and once melted, stir in flour.  You will have a big pasty mess--but don't worry.  Pour in chicken stock and mix thoroughly.  Once the stock has heated completely (it doesn't need to boil) add in remaining ingredients, stirring to make sure sure rice doesn't stick to the bottom of pan.  Simmer over medium low heat, stirring occasionally for about an hour.  Soup should thicken and the rice should be completely cooked.  Enjoy!

Note:  I didn't add in any salt because with the sausage, ham, and chicken stock I didn't really think there was a need--but if for some reason yours needs some, add some!  :)  You could also use cooked rice instead of adding in uncooked rice--I would do about 2 cups cooked.  Last, I think chicken or shrimp would be fabulous additions to this as well.  Yum!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
It's a Keeper Thursdays
Life As Mom Ultimate Recipe Swap

Slow Cooker Roast Pork and Black Bean Chili

I was inspired by Rachael Ray's recipe for her Roast Pork and Black Bean Chili.  This recipe is intended to use leftover roast pork and gravy from another one of her recipes, but I thought this soup sounded so good and I am always on the look out for a yummy pork recipe.  I actually made my own version of this in the slow cooker several months ago, and although I was really happy with how it turned out, I forgot to take a picture.  Go figure!  Well, I remembered this time and it was just as tasty!  And it's super easy, so what's not to like?

Slow Cooker Roast Pork and Black Bean Chili   (Jackie's version)

1 medium onion, diced
4 cloves garlic, minced
1 red pepper, diced
2 tablespoons chili pepper
1 tablespoon cumin
2 cups chicken stock
2 cans black beans, drained
2 pork steaks, about 3/4-1 pound (total)
Salt & Pepper to taste

Spray slow cooker pot with cooking spray and mix all ingredients together.  Set slow cooker to medium low or allow for about 6-8 hours to cook through.  Pork should be very tender.  Remove pork steaks and shred with two forks.  Mix the shredded pork back in the soup.  Season with additional salt or pepper if necessary.  Serve with cilantro, sour cream, and chipotle hot sauce for garnish.  I also served this with homemade cornbread on the side.  Yum!

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap  
Life as Mom Ultimate Recipe Swap 
We Are THAT Family's Works For Me Wednesday