Chef Foundation

Archive for the ‘Soup Recipe’ Category

If you love sweet potatoes like I do, I think you will enjoy this easy to make soup recipe. What I really like about this soup is the hint of orange flavoring mixed with the sweet taste of the potatoes.

If you wanted to save time, you could use canned yams, but I feel it doesn’t taste as delicious…as if you used the fresh ones. This recipe will make 4 servings.

Orange Spice Sweet Potato Soup

Ingredients:

2 tablespoons vegetable oil

2 lbs. sweet potatoes (yams), diced

1 large carrot, chopped small

1 onion, finely chopped

1 clove of garlic, finely chopped

2 1/2 cups vegetable broth

1 1/2 cups unsweetened orange juice (not concentrate)

1 cup plain yogurt

1 tablespoon chopped cilantro

salt and black pepper to taste

1 teaspoon cinnamon

Peel and dice your sweet potatoes into 1 to 2″ chunks. Heat the vegetable oil up in a large saucepan or stock pot. Stir in the diced yams, chopped carrots, onions and chopped garlic, cook over medium heat, stirring constantly to prevent sticking.

Pour in the vegetable broth and orange juice, cover and bring to a full boil. Reduce the heat to low, and cook the soup for 20 to 25 minutes, stirring occasionally to prevent sticking and scorching. Remove lid and check to see if the yams and carrots are fork tender. If so, pour the mixture into your blender and process for 1 1/2 minutes until its pureed and smooth. Return the soup back to the saucepan.

Stir in the plain yogurt, cilantro and season to taste with the salt, black pepper and cinnamon. Let soup stand for 1 minute before serving.

This classic beet soup recipe is a favorite among all the age groups. It is healthy and easy to cook. It only takes an hour to prepare the entire recipe, and serve it hot at your table. Here is the recipe – check it out!

Ingredients

1 package (16 ounce) pork sausage

3 medium peeled and shredded beets

3 peeled and shredded carrots,

3 medium peeled and cubed baking potatoes,

vegetable oil – 1 tablespoon

1 medium chopped onion

1 can (6 ounce) tomato paste

water – 3/4 cup

cored and shredded head cabbage – 1/2 medium

1 can (8 ounce) diced and drained tomatoes

3 cloves of minced garlic

salt and pepper – as required

white sugar to taste or 1 teaspoon

for topping – sour cream – 1/2 cup

chopped fresh parsley – 1 tablespoon to garnish

Directions

Crush the sausage into a deep large frying pan on medium-high heat. Cook the pieces by stirring it until it loses its pink color. Remove the pan from the heat and keep it aside.

Fill half of a big pot water (around 2 quarts), and let the water to boil. Add fried sausages, and cover the pot with a lid. Let it boil again. Add the beets in that mixture and cook until the beets lose their colors. Add the potatoes and carrots and cook for around 15 minutes until the vegetables become tender. Add the can of diced tomatoes and the cabbage to that mixture.

Heat the some oil in a large skillet on medium flame. Add the onion and cook until it becomes tender. Blend in the water and tomato paste and mix them well. Put the mixture to the pot. Add some raw garlic to the soup, put a cover and put off the heat. Let the taste blend in the soup for 5 minutes. Season with pepper, salt and sugar.

Serve it hot in soup bowls and garnish with fresh parsley and sour cream.

Serve it hot with fresh bread. If you like to make it vegetarian, then just omit the sausages and taste this delicious recipe. This wholesome meal is just perfect for a chilly winter.

Black Bean Soup is another frugalicious (frugal + delicious) and fast recipe from The Budget Diet girl!

It’s a frugal recipe because it’s a vegetarian black bean soup recipe!

It’s a frugal recipe because you’ll spend less than $1 per serving!

It’s a frugal recipe because it’s made with pantry staples, so it’s perfect on a cold day when you want to stay inside your cozy home instead of venturing out into the cold!

It’s a fast and easy recipe because it uses just 3 ingredients!

It’s delicious on a cold winter day, and it’s good for you too!

It’s FAST…in less than 10 minutes you’ll have a delicious dinner on the table that tastes like you cooked it all day! Shhh…don’t tell anyone!

Black Bean Soup Recipe
Ingredients:
2 cans (15 oz.) black beans, drained and rinsed 1 can (14 oz.) vegetable broth 1 cup salsa (your favorite kind!) Optional toppings: sour cream, cilantro, diced tomatoes, grated Mexican-blend cheese.

Directions:
Combine black beans, vegetable broth and salsa in a large saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer 5 minutes. Use an immersion blender to puree about 2/3 of the soup. It’s nice to have a few whole beans! Serve with optional toppings if desired and complete the meal with fresh tortillas or tortilla chips. Yield: 4 main dish servings or 8 small servings

You’ll have no more excuses for eating out when you have a frugalicious and fast recipe like 3 ingredient Black Bean Soup!

Remember: Eat in, not out with frugalicious and fast recipes from The Budget Diet.

Lotus Roots Soup. Mmm.. This soup has never failed to make my taste bud tinkle with excitement.

Lotus root is full of nutrient that benefit our health. It contains iron, vitamins B & C. The rich fiber content of lotus roots stimulates peristalsis and relieves constipation.

As a soup lover, I love to consume all kind of soup regardless the type of cuisine. The most importance is the taste !

If you are a soup lover too, you would love this simple yet nutritious soup that would strengthen your body.

Ingredients

Serving size: 3

1 lotus root (about 500g) 500g of lean pork rib (short length) 10 – 15 dried red dates 1 – 2 dried scallops optional 6 cups of water salt to taste (1/2 teaspoon depending on individual’s preference)
Notes: Other dried ingredients such as dried mussel, dried cuttlefish can be included into the soup. However, please avoid adding too many of these ingredient as it might spoil the original taste and flavor of the soup. Use only either of them !

Directions

Soak red dates in a bowl of warm water for at least 5 minutes. Next scrub lotus roots clean, discard the ends, peel and cut lotus root into “1/2 inches” slices. Tips: Put the pork rib in a pot of boiling water for at least 5 to 8 minutes to remove the scum Pour the 6 cups of water into a pot or slow cooker (Crockpot) and transfer the red dates, pork ribs, lotus roots and dried scallops into the pot. Set to low heat when the water start boiling and simmer for at least 1 1/2 hours to 3 hours. For slow cooker, set on high heat for 4 hours, or low heat for 6-8 hours. Add salt to taste

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.

At the end of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That’s right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.

The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup
Preparation time: 30 minutes. Serves 8-10.

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 quarts water

2 1/2 tablespoons Au jus seasoning mix (or to taste)

2 1/2 tablespoons taco seasoning mix

2 1/4 teaspoons chili powder

14 ounce can of tomatoes, chopped

7 ounce can tomato sauce

8 ounces whole kernel corn or 8 ounce can with liquid 3 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)

1/3 head cabbage (1 1/2 cups), coarsely chopped

8 ounce can kidney beans, drained and rinsed (or left-over chili)

Instructions:

Heat water to boiling in a soup pot

While water is heating, brown the ground beef and onion in a skillet

When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice

Drain meat mixture and add the meat to the soup pot

Bring back to a boil and simmer until vegetables are crisp tender

Add the cabbage and remove the soup from the heat

Let sit for a few minutes to cook the cabbage

Correct the seasoning

Enjoy your soup and the great fall season.

Hearty homemade soups make great meals for babies and toddlers. These
soups combine meat and vegetables into one easy meal, they are
inexpensive to make, and they freeze well for later meals. My twin boys love this split pea soup recipe!

Beef Stew

1/3 c. flour

1 1/2 lb. stew meat, cut into 1-inch cubes

2 tbsp. vegetable oil

3 c. water

4 medium potatoes

3 medium carrots

Coat meat with flour and brown in oil. Place all ingredients in
crock pot and cook on low all day or on high for 4-5 hours. Other vegetables like green
beans or peas can also be added.

Split Pea Soup

3 c. split peas, rinsed

1 c. ham, cut into small cubes

1 medium carrot, cut into small cubes

7 c. water

3 tsp. chicken bouillon granules

Place all ingredients in crock pot and cook on low all day or on high for 4-5 hours.

After soups cool, blend in blender or food processor, adding more
water if necessary for desired consistency. Blend soups until
completely smooth for younger babies. These soups are suitable
for babies 6 months and up who are eating a variety of solid
foods and also for toddlers.

To freeze soups for later, pour the cooled soup into ice cube trays and freeze
until solid. Transfer frozen cubes to Ziploc freezer bags. Happy cooking!