Daily Cooking Recipes

Category: Soups & Stews

  • Creamy Turkey Rice Soup

    Creamy Turkey Rice Soup

    • 1 small onion (diced)
    • 1/2 cup butter
    • 1/2 cup flour
    • 4 cups chicken broth
    • 2 cups cooked rice
    • 1 cup cooked turkey (diced)
    • 1/2 tsp salt
    • 1 cup half and half
    1. In stockpot, put the onion and butter over medium-low heat and stir until onion softens
    2. Add flour slowly, stirring until flour turns golden yellow in color.
    3. Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
    4. Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
    5. Server Warm & Enjoy !
    Soup
    American

     

  • Ancho Chili Chicken Soup

    Ancho Chili Chicken Soup

    • 2 medium ancho chilies (chopped)
    • 1 cup hot water
    • 2 ribs celery (chopped)
    • 1 medium onion (chopped)
    • 2 large carrots (chopped)
    • 1 cup diced winter squash
    • 1 cup shredded cooked chicken
    • 5 cups chicken broth
    • 1 tsp Mexican oregano
    1. Put ancho chilies in a skillet over 30 tmedium-high heat and saute, stirring, until fragrant and lightly toasted – (30 to 60 seconds). Remove from heat and pour the hot water into the skillet and set aside to soak.
    2. Meanwhile, in a large soup pot, put the remaining ingredients, bring to a boil, reduce heat to low, lightly cover pot and simmer gently for 20 minutes.
    3. Get out a blender and pour the ancho chilies and water from skillet in the blender and puree until smooth.
    4. When soup is done simmering, pour the ancho chili puree into the soup, stir, taste and season as needed. Let simmer for just a few minutes more, then serve hot.
    5. May serve with a dollop of guacamole or sour cream on top.
    Soup
    Mexican

     

  • Beef Hominy Stew

    Beef Hominy Stew

    • 2 lbs beef stew meat
    • 1 Tbsp cooking oil
    • 1 large sweet onion (chopped)
    • 1 garlic clove (crushed)
    • 1/4 tsp kosher salt
    • 1/4 tsp black pepper
    • 1/4 cup chopped fresh cilantro
    • 6 cups water
    • 1 – 14.5 oz can diced tomatoes
    • 2 Tbsp tomato paste
    • 1 – 28 oz can hominy
    1. Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
    2. Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
    3. Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
    4. Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
    5. Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.
    Soup
    Mexican

     

  • Sweet Potato Bean Chili

    Quick Time Sweet Potato Bean Chili

    • 2 Tbsp cooking oil
    • 1 medium sweet potato (peeled and diced petite)
    • 1 medium sweet onion (diced)
    • 2 garlic cloves (minced)
    • 2 Tbsp chili powder
    • 4 tsp cumin
    • 1/4 tsp kosher salt
    • 2 1/2 cups water
    • 2 – 15 oz can black beans (drained and rinsed)
    • 1 – 14 oz can diced tomatoes
    • 4 tsp lime juice
    1. Combine in sauce pan oil, sweet potato, and onion and cook over medium-high heat.
    2. Stir and cook until sweet potato start to soften, then stir in the garlic, chili powder, cumin and salt.
    3. Add the water, reduce heat to low, cover and simmer for about 10 minutes or until the sweet potatoes are soft.
    4. Add the beans, tomatoes, and lime juice, stir and simmering about 10 minutes just until heated through.
    5. Serve with Sour Cream and Cilantro.
    Main
    American

     

  • Hearty Kale Bean Soup

    Hearty Kale Bean Soup In No Time Flat

    • 1 Tbsp olive oil
    • 2 regular carrots (diced)
    • 1 small onion (diced)
    • 1 garlic clove (minced)
    • 2 – 32 oz boxes chicken or vegetable broth
    • 4 cups tightly packed cleaned and chopped kale
    • 1 – 15 oz. cannellini beans (drained and rinsed)
    • 1/4 cup fresh shredded Parmesan cheese
    1. In stock pot over medium heat add olive oil, carrots and onions and cook until softened.
    2. Add the garlic and stir, cook for a few minutes so garlic flavor combines.
    3. Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.
    4. Add the beans and cook until heated through, stirring occasionally.
    5. Serve hot in bowls with Parmesan cheese sprinkled over each serving.
    Soup
    American

     

  • Cantaloupe Soup

    Cantaloupe Soup

    • 1 medium cantaloupe (cleaned, diced)
    • 1 cucumber (peeled, seeds removed, and diced)
    • 1/2 cup plain Greek yogurt
    • 1/2 tsp fresh grated ginger
    • 2 Tbsp fresh basil
    • 2 tsp fresh mint
    • 2 tsp olive oil
    • 1/4 tsp white wine vinegar
    • dash cayenne
    1. Put all ingredients in food processor and pulse until smooth.
    2. Place in bowl and refrigerate for approximately 1 hour for flavor blending.
    3. Remove from refrigerator and stir. Server cold. Place a dollop of yogurt and mint on a garnish.
    Soup
    American

     

  • Quinoa Chili Casserole

     

    Quinoa Chili Casserole

    • 3 tsp olive oil
    • 1 medium sweet onion (diced)
    • 1 medium red bell pepper (diced)
    • 2 garlic cloves (grated or minced)
    • 2 cups quinoa
    • 1 cup vegetable broth
    • 2 1/2 cups water
    • 1 – 15 oz can black beans (drained and rinsed)
    • 1 – 15 oz can diced tomatoes
    • 1/2 Tbsp chili powder
    • 1 tsp cumin
    • 1/8 tsp black pepper
    • 2 cups shredded Cheddar cheese
    1. Preheat oven to 350°F.
    2. Lightly grease 13×9 baking pan.
    3. In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
    4. Stir in remaining ingredients EXCEPT cheese.
    5. Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
    6. Place mixture in the 13×9 pan and sprinkle with cheese.
    7. Bake for 15 minutes (cheese should be bubbly and melted)
    8. Remove and let stand for approximately 10 minutes to let it all set together.
    Main
    Mexican

     

  • Crab Bisque

    Crab Bisque

    • 2 tablespoons butter
    • 1 teaspoon onion – chopped
    • 1 tablespoon parsley – chopped
    • 1 1/2 cups soft shell crabmeat – chopped
    • 2 tablespoons flour
    • 2 cups chicken or seafood broth
    • 2 cups cream — light
    • 1 pinches cayenne pepper
    • salt to your taste
    1. Melt the butter in sauce pan.
    2. Add the onion and cook until golden.
    3. Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
    4. Add the flour, stir to blend and cook for 3 minutes more
    5. Stir in the chicken broth and simmer for 20 minutes.
    6. Add the cream and cayenne pepper
    7. Simmer for 5 more minutes.
    8. Server warm.
    Soup
    American

  • Simple Cream Of Chicken Noodle Soup

     

    Simple Cream of Chicken Noodle Soup

    • 4 large chicken breasts
    • 3 packages mixed frozen vegetables
    • 5 medium peeled potatoes
    • 2 tablespoons minced onion
    • 6 teaspoons chicken flavor bouillon
    • 1 pound pasta
    • 6 tablespoons butter
    • 1/3 cup flour
    • 1 1/2 cups milk
    • 1/2 tablespoon bell’s seasoning
    • 1/4 ground teaspoon sage
    • 1/4 ground teaspoon thyme
    1. In a stock pot boil the chicken then remove from the broth and set aside..
    2. Add the pasta and all of the veggies to the broth and cook until tender.
    3. Dice chicken and add back in to broth.
    4. Dissolve chicken bouillon in a small amount of water and add to soup.
    5. In small bowl, melt butter and whisk in the flour to create a paste.
    6. Slowly add milk to paste until it is smooth and creamy.
    7. Add cream mixture to soup slowly and stir well.
    8. Add the “Bell’s Seasoning” and the remaining spices and simmer for approximately 30 minute.
    9. Server warm.
    Soup
    American

  • Quick Beef Noodle Soup

    Quick Beef Noodle Soup

    • 12 Cups Water
    • 3 Tablespoons Beef Flavor Bouillon
    • 2 Cups uncooked Pasta
    1. Combine all ingredients in stock pot and bring to boil.
    2. Cook until pasta is tender.
    3. Server Hot.
    Soup
    American

     

  • Quick Chicken Noodle Soup

    Quick Chicken Noodle Soup

    • 12 Cups Water
    • 3 Tablespoons Chicken Flavor Bouillon
    • 2 Cups uncooked Pasta
    1. Combine all ingredients in stock pot and bring to boil.
    2. Cook until pasta is tender.
    3. Server Hot.
    Soup
    American

     

  • Black Bean Soup

    The Best Black Bean Soup

    • 1 pound black beans – rinsed (and soaked for 12 hours or longer in water)
    • 6 cups beef broth
    • 8 cups water
    • 1 can tomatoes with their juice — chopped (28 to 32 ounces)
    • 2 teaspoons cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • **JALAPENO CREAM SAUCE**
    • 2/3 cup plain yogurt
    • 1 fresh jalapeno – minced
    • 3 tablespoons minced fresh parsley
    • 1 tablespoon minced fresh cilantro
    • **GARNISHES**
    • 1/2 cup chopped red onion
    1. Drain the beans and put them in a large soup pot.
    2. Add the broth and water.
    3. Bring beans to boil, stirring occasionally.
    4. Reduce heat and simmer for approximately 1 hour.
    5. Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
    6. Cool for 30 minutes.
    7. Rinse out the pot
    8. Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
    9. Return pureed mixture to pot.
    10. Season the soup with the salt and pepper and simmer.
    11. Make jalapeno cream using a whisk.
    12. Serve Soup with drops of jalapeno cream sauce on top of each bowl.
    13. Garnish with Parsley or Green Onions.
    Soups
    American