Just the simplest of soups – although there are a LOT of vegetables in it, but the more the merrier, and the merrier the taste. I wasn’t expecting it to be so delicious!

A post from Carolyn. I don’t know about you, but after the holidays, of not-so-healthy eating, desserts served more often and just plain eating more than I usually do, I was so ready for some pure foods, healthier. My refrigerator had a bunch of vegetables and some had to be tossed in the trash, but what was there surely was enough to make a delicious soup. As I’m writing this, we’ve had rain – rain – and more rain. It’s so good for our soil as we’ve been in years of drought, so I’m not complaining. A rainy day makes me want to cook, as long as I don’t have other things I have to do. My usual busy routine has started up but I had a free day, and it was raining.

Often, when I look at recipes for vegetable soup, I think eh, veggie soup doesn’t have enough flavor to make me happy. But I decided to try it anyway since I had so many veggies that needed to be used. I’m SO glad I did, as this soup was scrumptious, and well worth making again.

Into a big pot went a sweet onion and leeks, with some olive oil. As that sweated I chopped up all the vegetables (red bells, poblanos, zucchini, yellow squash, a sweet potato, celery, carrots, garlic) and added them all at once.

Last month at the cooking class in San Diego, Phillis Carey mentioned how much she loves the new Better Than Bouillon Seasoned Vegetable Base. Picture at right. She also mentioned the same brand for chicken, the Roasted Chicken Base. I’ve bought both. And I also bought their Chili Base too, since I make more than a fair share of chili-based soups. All of them are available on amazon (use the links to get right to the pages).

All of these concentrates contain a goodly amount of sodium, so I didn’t add a single grain of salt to this soup. I added water, the vegetable paste/base, some oregano and thyme (my go-to herbs). Once the vegetables were done I removed some of it and whizzed it up with my immersion blender and poured it back into the soup (just to give the soup some thickened texture).

Then I added a little tiny can of corn and a big mound of grated Cheddar. Than I added a can of coconut cream. Now, about that. I buy Trader Joe’s coconut cream when I want that creamy texture, but I don’t want to taste coconut. TJ’s brand doesn’t taste like coconut. Neither their coconut cream or coconut milk has much of any taste of coconut. In this case, that’s what I wanted. I wasn’t making a coconut soup with vegetables, I merely wanted the creamy texture. If you want coconut milk that tastes like coconut, do buy Thai Kitchen. I buy it from a Costco that’s not near me at all as not all Costco’s carry it. Or use the link for amazon.

I scooped about a cup of soup into the bowl, added some grated Cheddar on top and a sprig of Italian parsley. Done.

What’s GOOD: altogether delicious. Healthy for sure. Lots of flavor (maybe it’s the broth that did it – but surely all the various veggies contributed too). The soup has some heat from the poblano chiles. If you’re sensitive to heat, use just one, or substitute green bell peppers. I don’t like green bell peppers, so you’ll almost never see them in my cooking repertoire! This recipe is a keeper in my book, and that’s saying something since I’m a bit reluctant to even make vegetable soup since I assume it’ll be blah. Not so with this one.

What’s NOT: really nothing. It’s a very flavorful soup. Relatively low in calorie too. A keeper, and yes, I’ll be making it again. It should freeze well.

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This has “comfort food” written all over it. First bite to the last.

A post from Carolyn. It’s no secret that I love shepherd’s pie. And traditionally, it’s made with ground lamb. If you make it with beef, it’s considered cottage pie. This version has all the ingredients, but made into a soup instead. I’m not sure when I began making shepherd’s pie – decades ago – maybe I had it on my very first trip to Britain in about 1978. I’ve always made it with beef. Maybe we Americans have adopted the title, but without keeping to the British tradition of lamb. I like it with either. And originally, the “pie” was made with tiny, minced up pieces of leftover roast, not the ground meat we buy at the grocery store. I started with a recipe I found online, but then augmented it with more flavor (mushrooms, celery).

Because I try to limit carbs, I made this with less potatoes. To explain . . . this soup has two quantities of potatoes in it: (1 part) cooked separately, made into mashed potatoes (or use some leftover you have) and added to the finished soup to give it a thick texture; and (2nd part) cubed potatoes added in at the end of cooking and cooked in the soup just until done. You can see a cube right on that spoon in the photograph. Originally this recipe called for a total of 3 pounds of potatoes. I used about 1 1/2 pounds total with half in the mashed potato part and half in the soup. You can change this to suit your wants or your family’s.

Important flavors in this soup: Worcestershire sauce, tomato paste and mushrooms. All umami flavors. Actually, because I didn’t want to have beef, I used Impossible Burger meat in mine. Because it’s mixed into a soup, truly you’d never know the difference. And if you want to eliminate the meat altogether, you’ll have a delicious vegetarian soup. Just make sure the broth you add has lots of flavor.

What’s GOOD: altogether comfort food. Good stick-to-the-ribs winter meal. Serve with some crackers or toasted bread and you have a full meal. This is going onto my favorites list as I’ll be making it again soon.

What’s NOT: nothing at all. This is a keeper.

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Just look at that deep, dark color. I’d never made chili this way. Read on.

A post from Carolyn. We had a few days of cooler weather, a harbinger of fall, here in SoCal, and my taste buds turned to winter weather foods. First I craved chili, so I decided to try a new recipe. I have a deep respect for the work that the folks at Cook’s Illustrated do, and sure enough, I had a recipe to try. They called it “Best Ground Beef Chili.”

Right off the top, I’ll tell you, this isn’t a 1-2-3 done kind of chili. It requires a few steps and about 2 hours in a low oven too. But oh, my goodness, is this ever good. The dried ancho chiles are the key ingredient in this version. Well, there are a couple of other oddball ingredients in this too, but the ancho chiles are certainly the first and foremost. They are stemmed, seeded, and cut or torn into chunky pieces. They go into a dry Dutch oven and are toasted. You’d think they’re already toasted with the color of them, but they’re not – they’re simply dried chiles. The picture at right shows the ancho pieces as they toast away in the dry Dutch oven. Do watch the pot, though, and make sure they don’t begin to smoke. If they do, turn down the heat – but stir them a lot as they toast. You cannot tell they are getting toasted, just trust the recipe.

Meanwhile, I mixed up the lean ground beef with 2 T of water and a bit of baking soda. Say what, I asked? Why? Well, doing that helps the beef retain its moisture as it cooks and helps the beef to not shed all of its juices. What an idea! That bowl was set aside to rest while I began the other steps. Onion was sautéed in the Dutch oven (same one I used for the chiles). The toasted chiles went into a food processor along with a whole bunch of dried spices and herbs. That got whizzed up into a fine dust and was added to the onion. A large can of whole tomatoes was also pureed (I guess you could buy already pureed tomatoes if you’d rather). They say the whole tomatoes have better flavor; I suppose that’s why you whiz them up yourself. The ground beef was added to the Dutch oven, the spices and the tomatoes. Plus a few other minor ingredients like chipotle chiles in adobo, a can of pinto beans, a tetch of sugar and a couple cups of water. That was brought up to a boil, lid affixed, and it went into a 275° oven for 1 1/2 hours (or up to 2).

Once out of the oven, the mixture needs to get stirred as the fat rises to the top. Stir it in to get more flavor. The chili is so SO dark colored. Those toasted chiles really did their job of coloring the entire pot full. You also add 2 T of cider vinegar. What that does for the chili I don’t know – I couldn’t really taste it. Guess it gave it a bit of tang, perhaps? The recipe recommends serving it over rice and/or tortilla chips. I did neither as I didn’t want the carbs. A serving is about 1 to 1 1/4 cups – it’s rich, so a little goes a long ways. All the toppings give texture too. Grated cheese, avocado, red onion, crushed tortilla chips, sour cream, lime wedges, chopped cilantro – any and all of those go with it.

What’s GOOD: everything about this chili is stellar. Deep, dark flavor from those ancho chiles. The chili is just slightly warm (go easy on the chipotle if you’re sensitive to heat). Notice, there is NO chili powder in this chili. Loved it from the first to the last slurp. A definite keeper. Thanks to Cook’s Illustrated.

What’s NOT: nothing other than it takes a few hours to prepare and more cooking prep than some recipes. But you’ll be rewarded at the end for all your hard work.

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That’s my granddaughter’s freezer . . . but I made all those soups – four different kinds.

A post from Carolyn. Last week I spent in Greenville, South Carolina and one day in Blacksburg, Virginia. Daughter Sara (who posts here occasionally) and her husband John, his mother and sister and I flew to S.C. to attend a “white coat ceremony.” Their daughter, Sabrina, my granddaughter, is in medical school at the University of South Carolina/Greenville. She began classes there about 6 weeks ago. First she did EMT training, and now she’s in full-on med school classes requiring lots, lots and lots of studying.

A white coat ceremony is done for nursing students and for med school students (maybe others but I know only of those two). Sabrina was given her white coat to wear when she works at Prisma Hospital, associated with the med school. Families of the 110 students were there (from all over the world, but lots of them from South Carolina). Her undergrad was from Clemson University, 30 minutes away, and that probably helped her get into the med school in Greenville. I think there are three students from California in her class. I removed her last name from the photo, just because it’s the safe thing to do. Can you tell I’m short and she’s tall?

It was a very moving ceremony; so very proud of this sweet girl. So, I flew to Greenville four days earlier than all of the family. I stayed at a B&B about a block away from Sabrina’s apartment. I became a regular at the Publix supermarket down the street, and I spent 2+ days making soup by the gallon. Sabrina spends so much time studying that she doesn’t have much time to cook, so this was my gift to her. If I’d had bigger pots/pans I’d have made double the quantity, but she has a limited repertoire of them, so I made do with her Instant Pot and one other pan.

Since this is a food blog, you probably want to know what I made for her? These soups are favorites of mine. If you haven’t ever made any of these, you’re missing out.

Cabbage Patch Stew – after making the soup with ground beef and veggies, I prepared a batch of mashed potatoes, filled a small snack-sized ziploc with the mashed potatoes and added it inside the main ziploc (quart sized) with the soup in it.

Moroccan Harira Chicken Soup  – chicken soup in a flavorful soup with lentils, rice and garbanzos – this is one of my favorite soups that I make regularly.

Beef, Cheese and Macaroni Stoup – a Rachael Ray recipe I’ve been making for about 20 years or so. This time I made it with Italian sausage.

And lastly my dad’s Lentil Soup – my dad never cooked anything for the family except this soup and grilled burgers and steak. But it’s a regular favorite in my family now (granddaughter Taylor loved it). I used ground beef in it this time, but I often use Italian sausage instead.

There are some more pictures to share, but I’ll do it in the next post. Lots of things to do here at home when you’ve returned from a trip away.

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Simply the best kind of refreshing first course for summertime. If you haven’t got good, ripe tomatoes or watermelon yet, save this to make in a month or two.

A post from Carolyn. So, a couple of weeks ago I hosted a small fund-raising event at my home. It’s the third time or fourth time we’ve had a wine tasting fund-raiser on my patio. I think we skipped a year, 2020, when we were all housebound from Covid lockdowns. About 10 of my dear PEO sisters bid on attending the event this year. The money all goes to philanthropies to help young women get an education; and we who host pay for the food or activities and the bid money goes to the philanthropies.

I had two co-hostesses, Linda and Lois, and they made most of the food. I made sangria (recipe coming up) and I also made another batch of the tres leches cake I posted a few weeks ago. The one made with pineapple, coconut milk, rum, etc. I made some asparagus appetizers, then we had some Spanish meatballs, and also a baguette slice appetizer. All those recipes coming up soon.

The weather was okay – maybe we should be happy it wasn’t blisteringly hot as that would have been miserable. It was about 70, and we sat outside the whole time. I’d figured out the menu some months ago and decided to go with a Spanish wine and tapas theme. After having the sangria (from Spanish rose cava), we moved on to an appetizer, then we served this lovely gazpacho. I love gazpacho. I found a great website just chock full of tapas recipes, called Spanish Sabores. Most of the recipes came from that website, however all of them had a few modifications so I feel quite comfortable posting them. If you’re ever wanting to do a tapas night, do go to that website for ideas. The couple who post are just the cutest!

So, this recipe. I told Lois to buy really good tomatoes, and to find a ripe watermelon. That’s not always easy, and this was in May, so it’s possible neither would be great, but I sent Lois to my favorite independent grocery store where I can rely, always, on their good produce. She talked to the produce guy and he helped her pick out the best. When in doubt, buy Roma tomatoes as they generally have good flavor year-around.

The gazpacho is so easy to make – whiz up most of the ingredients in a blender, put it through a fine-mesh sieve (or not, if you want more texture) and then add the watermelon and mint, then taste for seasoning. After Lois made it, I tasted it and decided it needed a tiny bit more salt, a bit of sugar (because I could taste the bitterness of the green bell pepper) and then I added some balsamic vinegar. A tetch. Really just a tetch. Oh, perfection. In this soup, you really can taste the tomatoes, the watermelon, the bell pepper. The other ingredients just add layers of flavor.

What’s GOOD: so fresh, and refreshing. Easy to make. Do taste it at the end to add salt, maybe, or a bit of sugar, or the balsamic vinegar (very little). You can make it ahead, too.

What’s NOT: only that you need to seek out and find really ripe (tasty) produce to go into it. Don’t compromise on that or the soup won’t be great.

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Just good vegetable soup – tons of broccoli, a little bit of wild rice and some cheese.

A post from Carolyn. There’s a local restaurant near where I live that always has broccoli cheese soup on the menu. And I’ve had it many times, but the last couple of times it was so thick and gluey (with cheese) I was concerned about choking on it. Not a fun feeling. But when I read something about broccoli cheese soup a couple of weeks ago I just decided I needed to make some at home. And I wanted a little bit of fiber of some kind. Since I had some wild rice on my pantry shelf, that’s what it became. Not broccoli cheese soup; not thickened. Not gluey with cheese!

I rounded up a few recipes and chose the best from them. I made this soup very high in broccoli and relatively low in cheese, and also not a whole lot of broth or milk in it. You definitely know you’re having broccoli with some cheese. And the wild rice gives it a really nice chewy consistency. You can make this in the Instant Pot if you’d like (and one or two of the recipes I consulted had you do that). I had time, so I made it in my big round Le Creuset pot. Low and slow.

It’s the usual kind of start to a soup – onion, carrots, celery, and I had leeks, so they went in there too (good flavor). After sweating them a bit, I added chicken broth, dry marjoram, salt and pepper, some wild rice and let it cook about 10 minutes. Then I added the broccoli (all chopped up into little florets) and basmati rice and let that cook for another 15-20 minutes until both rice ingredients were just barely tender. It came off heat, I added heavy cream, some half and half, some sharp cheddar and reheated it briefly to let the cheese melt. Then served it with some grated cheddar on top, some pine nuts (toasted) and a flicker or Italian parsley.

Is this soup going to blow your socks off? Probably not, but it was delicious (not low in calorie, I’ll add, with all that dairy in it), but a cup of it was plenty for a serving.

What’s GOOD: all the veggies – liked the texture both of the veggies and the rice (wild and white). Very filling, even though it doesn’t have any meat protein in it. I liked it a lot. Yes, I’d make it again. I made enough to freeze several cups for another time. One cup is a sufficient serving.

What’s NOT: really nothing – liked this soup a lot. If you don’t have leeks leave them out. It uses a lot of broccoli.

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Another recipe from my friend Linda

A post from Carolyn. My dear friend Linda is an avid cook. There are any number of recipes of hers on my blog and she so nicely asked if I wanted a couple more recipes to post, favorites of hers. I said of course! This soup, made popular by Ina Garten, actually has different beginnings. It’s from Bobbi Brown, the originator of Bobbi Brown Cosmetics. The recipe is in one of Ina’s cookbooks, but at Food & Wine they introduced the recipe (from Ina) but said that it was from Bobbi Brown. Who knew . . . I went online to read a bit more about Brown – she’s married with three sons – lives in New Jersey and she and her husband recently renovated an old hotel there and it re-opened as one a couple or three years ago. Click on the link above, to Wikipedia, if you’re interested in knowing more.

The one important note here – it’s necessary that you find and  use French Le Puy lentils. Sometimes they’re a bit harder to find. They hold their shape after cooking. You know that orange lentils dissolve once cooked. Here you want the distinct shape and texture of the lentil. Online it says Walmart and Target both carry French/Le Puy. So does amazon.

Anyway, the soup is quite straight forward – soak the lentils, cook onions, garlic and leeks until tender, then add celery and carrots. Broth, tomato paste and lentils are added and cooked for about an hour, then you add some red wine. Always a flavorful addition to hearty soups. Season it well – sometimes lentils need more salt than you might think. This soup has garlic, thyme and cumin in it. You can drizzle the top of the soup with olive oil and grate some Parm on top too. As with all soups (IMHO) they’re better if made a day ahead. The recipe indicates this keeps for two days. Huh? Just two days? Surely lentil and vegetable soup would keep more than two days; not sure why that would be the case. Thank you, Linda, for the recipe and the soup photo.

What’s GOOD: Linda says this soup is just wonderful. Not hard to make. Good, deep flavor. Freezes well too.

What’s NOT: only that you need to find Le Puy lentils. Buy two so you have some when you want to make this again.

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So very easy to make in the Instant Pot. 

A post from Carolyn. For quite awhile I’m been reading a blog called Ministry of Curry. And I’ve made several of Archana’s recipes, since I’m a lover of all things Indian food. This recipe isn’t Indian – that’s not to say they don’t eat barley in India – – – I have no idea, actually. But there are no Indian spices here, as this is very much a simple, lightly seasoned mushroom and vegetable soup with some added barley. I started out with her recipe, although I altered it. You can find thousands of mushroom barley soup recipes on the web and there may be nothing all that unusual about this one. But I’ll just tell you it’s a good stick-to-the-ribs kind of cold-weather soup for these cool/cold evenings. The easy part is that it’s made in the Instant Pot. Love that pot.

A few weeks ago I was out in the desert at the 2nd home (condo) my daughter Sara, her husband John and I purchased in 2020. We’re in the process of renovating it now, and that will likely take a long time to finish. As I write this, the guest bath (mine) is getting a total makeover – new shower and tile, new cabinet, fixtures, lighting. Except for a vessel sink and granite countertop the bathroom was circa 1985. Old. Tired. Eventually we’re going to vinyl (wood-like) plank the floors in the whole house, but for now it’s tile. Anyway, I got sidetracked there – – I wanted to make a batch of butter chicken and the recipe I’ve posted here (that I just love-love-love) is made in the Instant Pot. Well, shoot  – we didn’t have an Instant Pot at that house. So, I went to Costco and bought one. I don’t think I could function anymore without an Instant Pot in my kitchen. My most common use for it is making hard boiled eggs (the 2-10-2 method – 2 minutes manual pressure – 10 resting – release pressure – then 2 minutes in ice water). I eat a hard boiled egg for breakfast seven days a week with a little yogurt and fruit on the side.

So back to this recipe . . . am I giving all of you TMI? . . . I went to a local market and got some bulk barley (I can’t tell you the last time I bought or ate barley), a big honkin’ leek, onions, mushrooms, celery, carrots, etc. This soup doesn’t inherently have any protein in it – although barley has some – but when I reheated bowls of it I added in some chopped up rotisserie chicken so I would have some protein. But many of the heated bowls I ate as is, no protein. It’s very filling, let me say. I really liked the addition of sour cream on top that gets mixed in as you eat it. There’s a little bit of tomato paste in the recipe (good umami flavor), and I also used mushroom soup base (try amazon) that is a regular fixture in my frig. And over a pound of mushrooms. And I added some sherry wine to it also. Every time I heat a bowl of it the sherry aroma wafts from the steam.

As with all soups, this one tasted so much better the next day and I’ve been eating away at it for a week with enough to put some in the freezer too. It’s very filling – a scant cup is plenty for me for lunch.

What’s GOOD: just the wholesomeness of it – healthy, hearty, filling. So very easy in the Instant Pot (15 minutes, that’s it). The chopping up of all the veggies took a lot more time than that! Good for freezing. Good umami flavors throughout.

What’s NOT: nary a thing.

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There’s no question, I do love tortilla soup. This one’s a little bit different, but certainly in the same genre.

This post from Carolyn. Over the holidays (two weeks before Christmas) I came down with a cold. A really awful cold that had me down and out for over a week. It had me cancel several fun things I was going to do which made me quite sad. It had me snuggled under a blanket watching too much television. I had a jillion Rachael Ray shows recorded, so one day I watched about 10 of them. This recipe came from one of those programs. Had I been well enough I would have made this while I was sick, but instead I made it after I was well. My cousin Gary drove down from Northern California where he lives. As it happened we’ve had a lot of rain in California in recent weeks, so his trip would normally take about 7+ hours, and it took him nearly 11 hours because of traffic issues, rain, road conditions and just jam-ups  in various places. This soup was his reward once he arrived.

Rachael said she was looking for a leaner, very green, vegetarian style tortilla soup. And she explained that the toppings are what make this dish. I totally agree. The soup itself is merely the “bed” or the sled to pile on the goodies. The more toppings the better. As it happened, I did end up adding some shredded rotisserie chicken to the soup, but that’s certainly optional. The soup was a bit on the hot side for my cousin, so I’ve tamed down the chiles in the recipe – Rachael used Hatch chiles (which are generally hotter than regular green chiles), so you can decide for yourself if you want hot, use Hatch mild, otherwise, the regular cans of Ortega green chiles will be fine too. For the leftovers I added a little bit of cream to the soup (this was to tame it down) and squeezed a bit of sour cream on top as well.

What’s GOOD: I loved everything about this soup. The texture of all the varied toppings IS what makes the soup. Tomatillos are the strongest flavor of the soup base itself. But the crunch of the various things on top give it so much variety. This recipe is a keeper.

What’s NOT: nothing, really. Easy to make. The hardest part is chopping up all the toppings!

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A dry soup? Well, it’s a conundrum. Here it means you add a bunch of things (avocado, chicken, tortilla chips, bacon, sour cream and cilantro) to a bowl, then you add (pour) in an amount of fairly thick, chunky “soup.”

A post from Carolyn. This soup is very hard to describe. And I haven’t made it in years and years – before I started writing this blog in 2007. It is a Phillis Carey recipe, from a class I took from her many, long years ago. But I’ve modified it a little bit – mostly made it thicker. What this soup is not is a traditional chicken tortilla soup. Bacon? Probably not. Everything else – of the ingredients – is traditional – but it’s not served in a traditional way.

The base of the soup comes from dried chiles. They provide a depth of flavor you just can’t get from fresh ones. I had on hand some various types – and didn’t have ancho (those are dried poblanos). But I did have dried Anaheim, Cascabel and New Mexico ones, so I used a combination – with very few New Mexico ones as they would be the hottest. I removed all of the seeds, since the heat comes more from seeds than from the skin/shell. Once chopped up, they went into a food processor to mince more finely, then canned tomatoes were added and garlic. Also some broth to make the mixture more fluid. I like this soup chunkier – not big chunks – but didn’t want it to be a puree, either. Use your own judgment about this.

That mixture is simmered for 10-15 minutes, with some added oregano. There is some chicken broth in this, and you may use your own preference on how much. I liked the thicker style. Meanwhile I cooked some chicken breasts (or buy the ready-made ones and make sure they’re warm when you serve them), chopped the cilantro, made the tortilla chips (actually I did that first thing), chopped and cooked the bacon and got out the sour cream. And crumbled Cotija (or you can use shredded Jack), and diced avocado. Then you hand each diner a bowl – a dry bowl – and they put in what they want from the various condiments. Then you use a measuring cup (about a cup per person) to pour the soup part into the side of the bowl. If you pour it on top, everything is submerged. You want to see some of it.

For me, this soup is all about texture. The crispy tortilla chips, the chicken, the cilantro, the bacon, even the sour cream. And the background is the sort-of chunky soup poured in last on the edge, so you can still see the chunks of whatever you’ve chosen to add to the bowl. Afterwards, put the tortilla strips in a sealing plastic bag and they’ll keep for several days. Everything else will refrigerate well and make for a quick 2nd meal a night or two later. Add in your own extra condiments – maybe shredded cabbage, some tiny cherry tomatoes, halved, some green onion? Or two different kinds of cheese, perhaps?

What’s GOOD: as mentioned above, it’s all about texture for me. Loved the flavors (from the dried chiles, most likely) and cooling notes from the sour cream and Cotija cheese. Altogether delicious, and easily refrigerated for another meal in a day or two.

What’s NOT: only that you do need dried chiles – I keep several on hand always – and they keep forever. Try to seek out the ancho. Otherwise this soup is easy to make and really tasty. Nothing to complain about at all.

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