Category Archives: SOUP, STEW, AND CHOWDER RECIPES

ITALIAN HAMBURGER SOUP WITH VEGGIES AND PASTA

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The other evening, I was hungry for soup. (Actually, when do I not have a strong craving for soup would be a more accurate statement.) Anyway, I wanted soup for dinner. But I didn’t want a soup that would take a great deal of time to prepare or need to burble on the stove for hours. I wanted a quick, easy, yummy Italian flavored soup that contained pasta. Normally a veggie soup would contain chunks of potato. But I happen to be married to a guy who does not appreciate boiled potatoes. French fries, baked potatoes, and mashed potatoes are OK occasionally. But cut up potatoes in soup or chowder does not in any way, shape, or form appeal to this guy. But pasta? Absolutely!

For the soup, this time, I used extra wide egg noodles because I had just the right amount left in a big old bag that I really wanted to use up. I wanted it gone from my pantry. (One of my New Year’s projects is to clean out my pantry. This was a good beginning.) But next time I make this soup, I will be using a sturdier pasta.

And of course, because this was a beef vegetable soup, I began with a mirepoix (onion, carrot, and celery sautéed in oil). Then I added garlic and many of the other usual suspects you would find in any beef and veggie soup. A pretty simple preparation, but hearty and very tasty. You of course, could choose to add more veggies. But I found this to be the ideal balance of veggies, meat, and pasta.

I chose to serve the soup liberally sprinkled with pecorino-Romano cheese. We love this hard, salty Italian cheese made from sheep’s milk. It was the perfect complement to this brothy Italian soup, being an Italian cheese after all!

So, if you too would like to serve a soup that I feel everyone in your family would enjoy, this is probably the recipe for you. Simple, savory, and satisfying.

As always, peace and love to all.  

2 T. extra virgin olive oil 

¾ c. chopped onion

2 sm. carrots, thinly sliced

2 celery stalks, thinly sliced

3 garlic cloves, finely minced

1 lb. lean ground beef

1½ tsp. Italian seasoning

1 bay leaf

½ tsp. seasoned salt, or more to taste  

freshly ground black pepper   

4 c. beef broth

1 (15 oz.) container tomato sauce or diced tomatoes (Italian preferably)

1-2 T. tomato paste

1 tsp. Kitchen Bouquet, opt.   

1 c. dry pasta (I think Fusilli, Rotini, or penne are best)

grated pecorino-Romano cheese, opt. (for serving) (Parmesan in a pinch)

Heat olive oil in a large soup pot or Dutch oven. Add onion, carrots, and celery. Cook until the veggies are crisp tender. Add the garlic and cook until very fragrant, 1-2 minutes. Add the ground beef, Italian seasoning, bay leaf, seasoned salt, and pepper, breaking up the meat as it cooks.

When the meat is cooked, add the beef broth, tomato sauce, tomato paste, and Kitchen Bouquet. Bring soup to a boil, reduce heat, cover the pot, and allow to simmer for 30-40 minutes or until the carrot pieces are tender. Stir occasionally. Add more beef broth if you prefer a more brothy soup.  

Bring the soup to a boil and add the dry pasta. Cook until the pasta is al dente. Remove bay leaf, taste, and adjust seasoning. Serve piping hot. Pass the pecorino-Romano cheese.  

       

SAVORY BLACK BEAN CHILI

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I made this chili the other evening using only the experience of making chili for roughly 58 years. So, did I need a recipe to follow? No, I did not. So, why am I giving you this recipe? You probably already have the perfect chili recipe. But in case you don’t or haven’t been cooking all that long, you might just need a great recipe for chili. Because a great chili recipe is something every cook should have at their disposal. Chili is simply one of those dishes that is loved by people of all ages. And really, is there anything better to eat when it’s cold, dark, and dreary outside? Of course not! Add a chunk of cornbread spread with lots of soft butter and honey to accompany the chili, and you have a meal fit for a king.

So, what’s so special about this chili you might ask? Actually, there is nothing exceptional or unique about this dish, except it’s darned delicious. And easy to prepare. And warms up beautifully. And is the perfect comfort food.

So, if you live in a temperate environment where the sun shines every day, the temperature never goes under 70-degrees, and you don’t even own a heavy jacket, you absolutely do not need this recipe in your life. But for the rest of us who can and usually do complain about cold and rainy weather especially in winter, if not this recipe, you should have at least one good chili recipe at hand.

Well, that’s it for today. I am having trouble with my site. I keep getting an error message that says I’m using an outdated version of PHP. (Whatever the heck that means.) Anyway, I’m trying to get it fixed, but for someone like myself who can barely remember to plug in my cellphone daily, having technical problems on my site is tantamount to asking me to replace the engine in our Prius! But keep trying I must. (Any good thoughts sent my way very much appreciated.)

If you have favorite recipes on this site, I advise you to print them out ASAP. Who knows when I might just blow up the whole site!

Peace and love to all.  

1 T. extra virgin olive oil

1 lb. lean ground beef

1 onion, chopped

1 c. chopped celery

3 lg. garlic cloves, finely minced

¼ c. chopped fresh parsley

1 (28-oz.) can diced tomatoes (preferably Italian)

1 (15-oz.) can/box tomato sauce (preferably Italian)

1 (15 to 20-oz.) can black beans (rinsed and drained) (I use Cento brand)

1 can black olives, drained and sliced

1 (4-oz.) can diced green chilies (I prefer Hatch diced chilies)

3 T. chili powder

1 T. oregano (I like Mexican oregano)

1 tsp. paprika

dash ground cloves

½ tsp. seasoned salt

freshly ground black pepper

Warm the olive oil in a large heavy covered pan or Dutch oven. Add the ground beef, onion, and celery. Cook until the ground beef is nicely browned. Add the garlic and fresh parsley and cook for 1 minute.

Add the diced tomatoes, tomato sauce, black beans, black olives, diced green chilies, chili powder, oregano, paprika, ground cloves, seasoned salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for an hour. Taste and adjust seasoning just before serving.

Great topped with grated sharp cheddar cheese and sour cream. (Corn bread on the side is nice too.)

DUCK SAUSAGE AND BEAN SOUP

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OK, not everyone has a neighbor that gifts them with a package of duck sausages just for the fun of it. But I do! (Vicki, my dear friend next door.) But then, what the heck to do with the sausages? So, bottom line, the poor sausages languished in our freezer for several months before I had the courage to use them in a dish. That, and Mr. C., who happens to have taken on the dubious task of “keeper of the freezer”, had grown weary of asking me when I planned to do something with the sausage. (Somebody has to make sure the freezer is always well stocked, and I am not that person. I am great at keeping the fridge and pantry in good supply. But I am terrible when it comes to the freezer. It lives in our garage, so out of sight, out of mind as the old saying goes!  You know how it is!)

Anyway, I finally decided that the sausage would be perfect in soup. And where better to look for a recipe than on the site that sells all things duck – D’Artagnan. (Great site BTW!)

So, this is my version of D’Artagnan’s White Bean & Duck Sausage Soup. (Why do I always think of the Marx Brothers when I say duck soup?)

Anyway, the soup turned out to be quite delicious, and very easy to build. There is one difficult step however, but that step happens almost every time I make soup. It’s the waiting time while the soup burbles away to yummy perfection. Because all the time soup is cooking, great smells emanate from the kitchen. And this soup was no exception when it came to smelling delightful as it cooked.  

So, if you too just happen to have some duck sausage laying around, make this soup. It is ever so nourishing and makes your mouth happy while filling your tummy. A perfect winter treat! If you don’t have any duck sausage on hand, then consider ordering some online. It is very rich and delicious. And an 8.5-oz. package goes a long way.

Well, that’s all for today. It’s very cold outside. And mother nature can’t decide whether to cover us with snow or torture us with the fact that the clouds could dump on us at any old time. So, we wait. And watch. And change a couple of appointments just in case. Never a dull moment. But then, that’s OK too!

Peace and love to all.

1 c. dry cannellini beans

2 T.  extra virgin olive oil, divided

1 (8.5-oz.)  pkg. Duck and Armagnac Sausage, removed from casings and cut into small dice (duck sausage available at D’Artagnan – on line)

1 lg. shallot, chopped

½ c. chopped onion

1 lg. carrot, chopped

1 rib of celery plus leaves, chopped

4 cloves garlic, finely minced

2 tsp. tomato paste

4 c. chicken stock  

1 lg. bay leaf

¼ tsp. dried thyme

¼ tsp. kosher salt

freshly ground black pepper

½ tsp. Aleppo pepper or half Spanish paprika and cayenne or Piment d’Espelette   

2 c. arugula, Swiss chard, kale, or baby spinach, finely chopped

2 tsp. cognac, opt.

The night before you plan to build the soup, rinse beans under cool running water then place in a large non-reactive container and cover with 2-inches of cool water. Let beans soak at room temperature overnight. Or, rinse the beans, cover with 3-inches of water, bring to a boil, remove from heat, cover, and let sit for 2-3 hours. 

Heat 1 tablespoon of the olive oil in a covered large pot or Dutch oven over medium-high heat. Thoroughly brown the sausage then remove it to a small bowl. Set aside to cool then place in your refrigerator until called for.

Add the second tablespoon of olive oil to the pan along with the shallot, onion, carrot, and celery. Season with salt and pepper. Sauté vegetables until shallots are translucent and carrots start to soften slightly, about 7 minutes. Add the garlic and cook for 1 minute.

Stir in the tomato paste and cook for about 3 minutes. Add the chicken stock, stirring up any browned bits at the bottom of the pan. Add the bay leaf and thyme. Bring the mixture to a boil, then turn down the heat to medium-low, drain beans, rinse, then add to the pot. Cover the pot and simmer the mixture for about 2½ hours, or until beans are cooked through. Remove bay leaf.

When the beans are tender, stir in the sausage, arugula, and Aleppo pepper. Continue to cook over medium heat for 20 minutes. Adjust seasoning and add the cognac. Serve hot.

Olive Oil Drop Biscuits are great with this soup. Look for recipe on this site in the very near future.  

CHEESY SOUP WITH BACON, CORN, AND RED BELL PEPPER

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OK, this cheesy soup isn’t all that much different from my Bacon, Corn, and Cheese Soup recipe. But it’s unlike enough to warrant its own blog post. Both recipes make for good eating and are very easy to prepare. And best of all, absolutely perfect for this time of year.

I don’t know where you live, but here in Northwest Washington, it’s getting cold. And wet. And frankly, I’m just not feeling quite ready for cold wet weather. But it truly is a relief not to be breathing wildfire smoke like we were plagued with in September and most of October. So, as the old saying goes – “pick your poison” Toxic air or cold and rain! Neither option is perfect. But since we have zero control over the weather anyway, the best thing I know of to relieve the doldrums when cold, wet, dark, and dreary days become a reality, is to build comfort food. And in my humble opinion, soup is the quintessential comfort food.

There is just something about soup. First of all, in the colder months it’s usually served hot. And usually, soup is very simple to prepare. And often, even better warmed up the next day! How can that not be a totally cool thing!

So, my advice to you, if you too suffer from prolonged exposure to dark, cold, and wet days, is to make soup. The warmth alone feels like a big old hug for your insides. And the happiness experienced by your taste buds is bound to result in the release of endorphins. And as we all know, our bodies produce endorphins to help relieve pain, reduce stress, and improve mood. So, I say – go for it. Put on a pot of soup and let everyone at table reap the benefits.

I know I have been worrying too much lately about the future of our country. And I’m sure some of you share my concern. But I had a stern talk with myself as I was drifting off to sleep last night. There isn’t a bloody thing I can do about most of what is happening. But I can remain (or try to remain) positive. And work towards being a good example for others. Goodness and kindness are still a huge part of our culture. We need to remember how many wonderful people are out there just trying to live a good life and not hurt anyone in the process. I need to concentrate on these people and not the few who are demonstrating hate. This is my plan for myself in the immediate future. That and making soup more often!

Peace and love to all.

8 slices lean bacon, diced

1 med. onion, chopped

1 carrot, grated

1 c. diced celery

2 garlic cloves, finely minced

4 c. chicken stock

1 c. milk

2 tsp. Worcestershire sauce

1 squirt hot sauce

¼ c. flour

1 T. dried parsley

freshly ground black pepper

3 c. fresh or frozen corn

1 c. finely chopped red bell pepper

3 c. grated sharp cheddar cheese

In a medium sized saucepan, fry the bacon until crisp. Remove bacon from pan and set aside.

Add the chopped onion, carrot, and celery to the pan. Sauté until the onion is golden. Add the garlic and cook for 1 minute.

In a bowl, whisk together the chicken stock, milk, Worcestershire sauce, hot sauce, flour, parsley, and black pepper. Add to onion mixture and bring to a boil over medium heat whisking the entire time.

Reduce heat and simmer for about 5 minutes. Add the corn, red bell pepper, and reserved bacon. Cook an additional 5 minutes.

Just before serving, remove soup from heat, stir in cheese, taste, and adjust seasonings.  

LEFTOVER PORK TENDERLOIN AND VEGGIE STEW  

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While we were on our recent trailer trip, I fixed Grilled Herb and Garlic Marinated Pork Tenderloin. (Recipe soon to be posted.) But, because I am lazy, I brought the frozen two pack along on the trip. If I had been a better person, I would have divided the package when I got home from the grocery store before placing it in our home freezer. And then I wouldn’t have had leftovers to worry about while traveling. But what’s done is done. And life goes on.

So, faced with a leftover package of cooked pork tenderloin that is better traveled than a lot of folks, I decided to make stew with it. And I am very glad I did. Because the stew turned out to be pretty darn tasty. And it helped me use up some of the yellow beans we had been given from our dear neighbors Vicki and Mark. (Vicki has the greenest thumb I know.) Anyway, the ingredient list for this recipe might look a bit forbidding, but don’t be afraid, the stew really does come together fairly quickly.

So, that’s it for today. Mr. C. has a gig tonight, so I am off the hook for dinner. Not that I mind cooking dinner you realize. But having someone else do the cooking and prep clean up once in a while, doesn’t break my heart either.

On a different note, if you are a travel buff, you might enjoy reading my latest trip report entitled September 2022 Travel Trailer Trip – Glacier National Park.

Hope you enjoy the report as well as this recipe.

And as always, peace and love to all.

½ c. boiling water

¼ c. broken dried mushrooms (I use dried porcini mushrooms)

2 T. extra virgin olive oil

1 sm. onion, chopped

2 carrots, diced

2 celery stalks, diced

2 garlic cloves, minced

¾ tsp. dried rosemary

1 tsp. dried thyme

¾ tsp. kosher salt

freshly ground black pepper

2 bay leaves

½ c. dry white wine

2-4 c. diced leftover pork tenderloin 

4 c. chicken broth

1 T. tomato paste

2 c. peeled and diced sweet or regular potato (the pieces should be fairly small)

2 c. fresh green or yellow beans (or combination), cut into 1-inch pieces

2 T. unsalted butter, room temp., opt.

2 T. all-purpose flour, opt.

Stir the boiling water and dried mushroom pieces together in a small bowl. Set aside.

Heat the olive oil in a large, covered pot or Dutch oven. Add the onion, carrots, and celery. Cook until the onion starts to soften. Add the garlic and cook for one minute.  

Stir in the dried rosemary, thyme, salt, pepper, and bay leaves. Add the white wine and cook until all the liquid has evaporated.

Then add the diced cooked pork, chicken broth, and tomato paste. Bring to a boil, reduce heat, and simmer covered for 1 hour or until pork is tender.

Add the sweet potato, beans, and rehydrated dried mushrooms. (Liquid and all.)  Bring to a boil, reduce heat, and simmer covered for 20 minutes or until the sweet potato pieces are tender. Taste and adjust seasoning. (You will probably need a bit more salt.)

If the stew is not thick enough, mush the butter and flour together (Beurre Manié) and add to the pot. Stir well. Then simmer for an additional 10 minutes uncovered.

This stew is great with Whole Wheat and Cornmeal Buttermilk Biscuits with Sharp Cheddar Cheese and Black Pepper. Recipe to be published soon.

TOMATO BASIL SOUP  

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I decided yesterday that what I was terribly hungry for was tomato soup and a grilled cheese sandwich. (And you thought I was a gourmet. Hah! Fooled you.) But I was not going to settle for the kind of tomato soup that comes in a red and white can. (Like I had any on hand to begin with!) What I really wanted was a hot and steaming bowl of homemade tomato basil soup. Because the combination of tomatoes and basil has got to be one of the best flavor combinations ever to tantalize my taste buds. So, I went in search of the perfect quick and easy recipe for this wonderful classic soup.

I found this great recipe on the natashaskitchen.com site. I made a couple of minor adjustments to Natasha’s recipe, but not enough to make a never mind.

So, if you too want a fast and easy recipe for an absolutely delicious tomato soup, this is the recipe for you. And in combination with a grilled cheese sammie, well, eatin’ just doesn’t get much better! (See my recipe for Grilled Cheese Sandwiches below.)

Well, it’s really hot again today here in northwestern Washington. So, we’re taking it easy and letting the air conditioning feature of our heat pump do all the hard work. I’m making a list of all the food I want to prepare or bring on our upcoming trailer trip. And Mr. C. as treasurer of our homeowner’s association is busy getting material ready to send out for our annual meeting. So, we are both being productive, just in a very low-key way.

I’m even letting Mr. C. take me out for Chinese food tonight. That’s how lazy I’m being today. But you know, I truly appreciate someone else doing the cooking for me occasionally. And letting someone else do the cleanup, that in our home falls in Mr. C’s bailiwick, thus providing him a respite from this semi unpleasant, but necessary task. So, a dinner out is a nice treat for both of us.

I hope you too are able to periodically take a mini vacation from your kitchen. Because as much as most home cooks enjoy creating wonderful food for our family and friends, we also need an occasional break to recharge our batteries. Cooking delicious and healthy meals is hard work. And I have always felt that hard work deserves to be rewarded. For me that means letting someone else wear an apron, stand in front of a hot stove, bring the food to our table, and then carry away all the mess left on our table while we are on our way out the door. In other words, cooking reward equals – go out to eat!  

Peace and love to all.

4 T. (½ stick) unsalted butter

1 med. yellow onion, finely chopped

2 garlic cloves, finely minced

1 (28-oz.) can crushed tomatoes – preferably Italian (I use Cento brand crushed tomatoes available locally at our very own Stanwood QFC.)

1 c. water

2 tsp. chicken base (I use Better Than Bouillon Chicken Base)

¼ c. chopped fresh basil, plus more for garnish

1½ tsp. granulated sugar

pinch kosher salt

freshly ground black pepper   

⅓ c. heavy cream, ½ & ½, or whole milk (depending on how rich you like your tomato soup)

¼ c. grated Parmesan cheese, plus more for garnish

Heat the butter in a nonreactive pot or enameled Dutch oven over medium heat. Add the chopped onions. Sauté gently for several minutes, stirring occasionally, until very soft. Add minced garlic and sauté 1 minute until fragrant.

Add the crushed tomatoes, water, chicken base, chopped basil, sugar, salt, and black pepper. Bring to a boil then reduce heat, cover, and simmer for 10 minutes.

Add the heavy cream and grated Parmesan cheese; return to a simmer. Taste and adjust seasoning.

Serve hot topped with additional fresh basil and Parmesan cheese. And of course, a hot grilled sandwich!

GRILLED CHEESE SANDWICH

unsalted butter, room temperature

2 thick slices of whole grain bread

At least 3 slices of sharp cheddar, gouda, Havarti, Gruyère, Monterey Jack, Swiss, Manchego (or combination thereof)

Spread butter on one side of each slice of bread.

Heat a frying pan or griddle over low to medium/low heat. Place the slices of bread, butter side down, on the heated pan.

Stack the cheese on one of the pieces of bread, cover with the unbuttered side of the other piece of bread and grill the sandwich until the bottom side is golden brown. (This takes patience. But taking the time to do it right is worth the effort.)  

Carefully flip the sandwich. Allow to cook until the second side is also a deep golden brown and the cheese is melted. (If you need to flip the sandwich a couple of times to get the cheese soft and melty, no problem.)

Cut the sandwich in half on the diagonal and serve piping hot. Great with Tomato Basil Soup.  

For another fabulous grilled sandwich, see my recipe for Grilled Tuna Melt Sandwiches.

 

LASAGNE SOUP

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Of course, I know it’s technically summer. And finally, and I do mean FINALLY it appears that summer has landed here in the beautiful northwestern part of the great state of Washington. The fact of which I am quite sure my outdoor potted plants will readily attest. (They were really thirsty when I watered them yesterday morning. To the extent that a couple were drooping from lack of turgor pressure.)

Your botany lesson (reminder) for today:  Turgor pressure – the pressure exerted by fluid in a cell that presses the cell membrane against the cell wall. Turgor is what makes living plant tissue rigid. Loss of turgor, resulting from the loss of water from plant cells, causes flowers and leaves to wilt. (Actually, turgor pressure is one of the only things I remember from the college freshman botany class I took in 1962. That and the difference between herbaceous and woody plants. And only then because my lab partner and I gave each other the nicknames “Herby” and “Woody”. But I digress….

Anyway, I served this terrific soup last evening for dinner. Even though the temperature had been in the mid-eighties. Because, basically, I enjoy a good soup year-round. And this, dear friends, is a very good soup. And let me tell you right here and now, that compared with making lasagna from scratch, this dish is a snap to prepare.

I can’t tell you how many times over the years, I have finished making lasagna and swearing never to do it again. And then several months later, forgetting the time involved, end up vowing to not make the same mistake again. Basically, I have been repeating this process for decades now. And yes, you would think the girl could learn. But apparently not! (At least now, I have a reasonable alternative that tastes divine and only takes about a fourth of the time to assemble.)

Now don’t get me wrong. I still love lasagna in all it’s iterations. And because I do love this quint essential Italian dish, I plan to develop other soups that include the basic ingredients from my favorite lasagna recipes. (Roasted Mushroom Lasagna with Béchamel Sauce immediately comes to mind.)

So, a big thank you to Lauren from the tastsbetterfromscratch.com site for the bones of this recipe. I changed her recipe dramatically, but the basic premise is all Laurens.

Well, that’s it for today. You’ve had your botany lesson for today and been provided with a simple recipe for a great soup that I know your entire family will enjoy. Hopefully your day will be wonderful, productive, and bring you pleasure.

If you are like most people, life can get in the way of taking care of yourself. This is something I have only come to realize as I’ve gotten older. Before it was rush, rush, rush to make everyone’s life around me perfect. Nothing is perfect, no matter how hard we as cooks and care givers try to make it so. But when we take good care of ourselves, we have a basis for taking good care of others. Taking care of ourselves should always be a top priority. (Well, that and having fun in our kitchens.)  

Peace and love to all.

1 c. cottage cheese (run through your food processor to make it smooth)

1 c. grated mozzarella cheese

¾ c. freshly grated Parmesan cheese

½ c. roughly chopped fresh basil

1 lb. lean ground beef

1 lb. bulk Italian sausage

1 lg. yellow onion, chopped

5 garlic cloves, finely minced

1 (28-oz.) can tomatoes (preferably Italian)

2 T. tomato paste

6 c. water

1 T. beef base (I use Better Than Bouillon Beef base)  

½ tsp. kosher salt

freshly ground black pepper

2 bay leaves

¼ tsp. crushed red pepper flakes

1 tsp. Italian seasoning 

2 tsp. dried oregano leaves

1 tsp. dried basil

1 tsp. fennel seed

1-2 Parmesan rinds, opt.

4-6 lasagna noodles, broken into small bite sized pieces

3 c. roughly chopped baby spinach leaves 

In a small bowl, stir the processed cottage cheese, mozzarella, Parmesan, and basil together. Set aside.

In a large heavy covered pot over medium-high heat, cook ground beef and sausage until browned. Remove meat from the pot and drain as much grease off as possible. Set meat aside.

In the same pot, add the diced onion and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute.

Stir in the canned tomatoes (plus juice), tomato paste, water, beef base, salt, pepper, bay leaves, crushed red pepper flakes, Italian seasoning, oregano, dried basil, fennel seed, and Parmesan rinds.

Bring to boil, then reduce heat, cover and simmer gently for about 40 minutes. Stir occasionally. After about 40 minutes, remove the bay leaves and Parmesan rind(s), taste and adjust seasoning before increasing heat and adding the broken lasagna noodles. Cook, stirring occasionally, until noodles are al dente.  

Add the spinach and cooked meat. Cook for about 2 minutes, or until the spinach is wilted and the meat is hot.

Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top.  

MACARONI AND THREE CHEESE SOUP

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Some days just call for a creamy soup. And yesterday was one of those days. We were being totally drenched by yet another “atmospheric river”, so a dish that was both delicious and comforting was definitely called for. The soup also had to be free of any ingredients that offered even the slightest bit of fiber. (A test is in the offing for one of us that requires a restrictive diet. If you are over 60, you probably know what test I am not going to specify out of a desire to exhibit a bit of decorum.) Anyway, this soup recipe that I found on the spendwithpennies.com site fit the bill to a tee. And because luck was with me, I happened to have all the ingredients.

Now I know what you are thinking. This is hardly a soup for someone who is professing to be only eating a healthy, low carbohydrate diet. But desperate times call for desperate measures. And you’ve got to know, that for me not to start a soup with a mirepoix (a mixture of sautéed chopped vegetables) goes against every sacred soup making technique I hold dear. But for the greater good, I had to make this one-time concession. And boy am I glad I did. This was truly a yummy and exceedingly easy soup to fix. And a soup that I’m positive everyone in your family would absolutely devour. I mean really, who doesn’t love mac and cheese? And that’s really all this is. Mac and cheese in a soup bowl.

Well, that’s it for today. The sun is shining here on Camano Island and our yard is calling to me. It’s been so darn wet lately that pruning and plantings that should have been done a month ago, remain unaccomplished. Of course, some of the problem is enervation. But I think sloth has a lot to do with it too. So, I have demanded my body to get up and get going outside. Wish me luck. Oh, and do make this soup. It’s fabulous!

Peace and love to all.

*For a bit of interesting information on “atmospheric rivers”, see below.  

4 c. chicken broth

1¼ c. elbow macaroni

2 T. unsalted butter

2 T. unbleached all-purpose flour

½ tsp. dry mustard

1 c. milk (I use whole milk)

½ tsp. granulated garlic

½ tsp. granulated onion

¼ tsp. kosher salt

freshly ground black pepper

4 oz. cream cheese

1½ c. grated sharp cheddar cheese, plus more for a garnish 

¾ c. grated Swiss cheese or additional cheddar cheese

paprika

In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente. Remove the al dente pasta from the pot and run it under cold water to prevent the pasta from continuing to cook. Set aside. Keep the broth.

Melt the butter in a separate saucepan and whisk in the flour and dry mustard. Cook for 1 minute.   

Slowly whisk in the milk a little at a time until smooth. Then whisk in the granulated garlic, granulated onion, salt, and pepper. Cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.

Reduce the heat to medium-low and whisk in the cream cheese until all the cream cheese is melted and the sauce is smooth.  

Whisk the chicken broth into the cream cheese mixture. Cook until just starting to boil. Then remove from heat and stir in the cheddar and Swiss cheeses. Whisk until smooth. Taste and adjust seasoning. Stir in the al dente pasta and serve immediately.

Looks lovely when garnished with a bit more grated cheese and just a sprinkle of paprika.

*According to NOAA, “Atmospheric rivers are relatively long, narrow regions in the atmosphere – like rivers in the sky – that transport most of the water vapor outside of the tropics. These columns of vapor move with the weather, carrying an amount of water vapor roughly equivalent to the average flow of water at the mouth of the Mississippi River. When the atmospheric rivers make landfall, they often release this water vapor in the form of rain or snow.

Although atmospheric rivers come in many shapes and sizes, those that contain the largest amounts of water vapor and the strongest winds can create extreme rainfall and floods, often by stalling over watersheds vulnerable to flooding. These events can disrupt travel, induce mudslides and cause catastrophic damage to life and property. A well-known example is the “Pineapple Express,” a strong atmospheric river that is capable of bringing moisture from the tropics near Hawaii over to the U.S. West Coast.”   

CHICKEN, VEGGIES, AND WILD RICE SOUP

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Well, it appears here in Western Washington that we are in for more rain. I just read that May has been the wettest and coldest it’s been in decades. And I believe it! I still haven’t filled my decorative pots with annuals or replaced some of my perennials that for whatever reason died an unseemly death this past winter. I will especially miss my big beautiful hearty fuchsia that bloomed continuously from early spring to late fall and greeted everyone as they started up the stairs that led to our front door.

Although I know I can buy a new hearty fuchsia plant, it will take years for it to grow to the same size as the one we lost. And it was just a plant. I can’t even imagine what it must feel like to be a parent of one of the hundreds of children who have died from senseless gun violence. I am truly beginning to mourn not only for all the people who have been killed or left behind to grieve, but for the possible death of our great nation.

Who in their right mind would choose the perceived right of an 18-year-old to own an assault rifle over the life of even one person? Why does a private individual, regardless of their age even need an assault rifle? When are we as a nation going to realize that words and sympathies expressed are not enough! What we need is action. We need politicians who aren’t beholding to the NRA and other wealthy, greedy contributors. Only by voting some of our current leaders out of office are we going to see any changes. And not just in gun control, but in the continuation of women’s reproductive rights, the reality of climate change, our hope of sometime soon realizing racial justice, etc. etc.

I don’t want anyone to experience the future it looks like we are heading into. Please do all you can to give our nation a future that we can all be proud of. Vote, think for yourself, and speak your mind. It’s hard to do and can leave you vulnerable to possible derision. But, if you are speaking from your soul and have other people’s best interest at heart, intelligent individuals will understand, regardless of whether they agree or not. And maybe, just maybe, they will think about what you have said.

Now, as far as this recipe goes, well, it’s easy to build, pretty darn healthy, and tastes really, really good. And yes, even if it is the end of May, a nice hot soup is still perfect for lunch or dinner. And thank you gimmesomeoven.com for the bones of this recipe.

As always, peace and love to all.

4 T. butter, divided  

¾ – 1 lb. boneless skinless chicken breasts, cut into small bite sized pieces

½ tsp. seasoned salt

freshly ground black pepper

1 sm. onion, diced

2 med. carrots, diced

3 celery stalks (plus leaves), thinly sliced

6 cloves garlic, finely minced (yes 6)

¼ c. unbleached all-purpose flour

5 c. water

1 T. chicken base (I use Better Than Bouillon Chicken) 

1 c. uncooked wild rice, rinsed and drained

1 T. finely chopped fresh rosemary

2 bay leaves

½ c. milk 

1 lg. handful fresh baby spinach, roughly chopped

Melt 2 tablespoons of the butter in a large Dutch oven or stockpot over medium-high heat.  Add the chicken, seasoned salt, and black pepper. Sauté just until the chicken is cooked through. Remove from pan and set aside.

Add the remaining 2 tablespoons of butter and add the onion, carrots, and celery to the pan. Sauté for 4 minutes, stirring occasionally.  Add garlic and sauté for 2 more minutes, stirring occasionally.  Stir in the flour and sauté for 1 minute, stirring frequently.

Gradually pour in the water, stirring continuously to prevent clumps. Stir in the chicken base, wild rice, rosemary, and bay leaves. Bring soup to a boil. Reduce heat, cover, and simmer gently for 60 minutes or until the wild rice is tender. Stir frequently.   

Just before serving, stir in the cooked chicken, milk, and baby spinach. Bring back just to a boil. Taste and adjust seasoning.

     

SAVORY HAM HOCK AND DRIED WHOLE PEA SOUP

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OK, I know, it’s not easy to find whole dried peas*. But my father preferred whole dried peas over split peas in his pea soup, so of course, so do I. And yes, you can buy them on Amazon. But rest assured, if I could buy dried whole peas in my local grocery store, I would. But I can’t. So, Amazon prime, do your thing! Anyway…..

This is my recipe for an old favorite from my childhood. Savory, wholesome, and just plain delicious. And perfect for someone trying to be good. Someone working on lowering her A1C numbers. (I wonder who that could be?) But still be able to put something tasty on the table that her housemate would enjoy. (That would be Mr. C.)

So, not only is this soup easy to prepare, amazingly filling, and of gourmet restaurant quality, the nutritional value is off the charts. For more information, read a bit about this amazing ingredient below.

Well, that’s it for today. Mr. C. is making a Costco run and I asked him to bring home some fish. So, I thought I better research a low fat, low calorie, new way of preparing whatever type of fish happened to take his fancy. (We love fried fish, but my doctor would not be pleased if I didn’t make an effort to change my evil ways.) (She’s basically no fun at all!) (But she’s right!)

And sorry about no picture. I made this soup just before we left on vacation, and I think my mind must have been elsewhere when I should have been taking a picture.

Until next time, be happy, stay healthy, and take good care of those around you.

Peace and love to all.

1 c. dried whole peas

2 T. extra virgin olive oil

1½ c. chopped onion

2 carrots, diced

2 celery ribs, diced (include leaves)

2 garlic cloves, finely minced

6 c. water

3 T. vegetable base (I use Better Than Bouillon Vegetable Base)

1 smoked ham hock

2 bay leaves

2 tsp. dried thyme

1 tsp. dried savory

1 tsp. seasoned salt

freshly ground black pepper

2 T. chopped fresh parsley

Place the dried peas in a large bowl. Add water and cover with 3 inches of water. Cover and soak the peas for at least 8 hours or overnight in your refrigerator. Drain and rinse before adding to the other ingredients.

Heat the olive oil in a large, covered pan. (I use my Le Creuset Dutch oven.) Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute.

Add the water, drained dried peas, vegetable base, ham hock, bay leaves, thyme, savory, seasoned salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 90 minutes.

Remove the ham hock and continue cooking the soup until the peas are tender. Let the ham hock cool, then separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the fresh parsley. Taste and adjust seasoning. Discard bay leaf before serving.

*Peas are thought to have originated somewhere between the Middle East and Central Asia; and, until the 16th century, when more tender varieties were able to be cultivated, were almost exclusively consumed by humans in their dried form.

According to whfoods.com “Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, dried peas are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Fiber is far from all that dried peas have to offer. Dried peas also provide good to excellent amounts of five important minerals, three B-vitamins, and protein—all with virtually no fat. As if this weren’t enough, dried peas also feature isoflavones (notably daidzein). Isoflavones are phytonutrients that can act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

Check a chart of the fiber content in foods and you’ll see legumes leading the pack. Dried peas, like other legumes, are rich in soluble fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds bile (which contains cholesterol) and carries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis. According to our rating system, dried peas are a very good source of dietary fiber.

In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, legumes like dried peas can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein–the most dangerous form of cholesterol) by 12.5%.”