Category Archives: Soup

Black Bean Chili Stuffed Baked Potato

Posted on May 17, 2013


Ah, finally Friday. Once again this week felt longer than usual. I spent yesterday thinking it was Friday, shopping with my mom. On Craigslist I found some chairs with rush seats that I thought would be perfect to replace the chairs at my kitchen table. Because I’m always a little nervous to go to any of these Craigslist places on my own, I called my mom to go with me. It turned out to be a cute little store selling items from estate sales. The chairs where exactly what I was looking for, but way to small for my table. While I was there I found the cutest little tray. Marked $10 the man sold it to me for $5, no bargaining involved. He said “how about $5″ and I said “sounds good.” I’m stilling looking for a wrought iron tea cart for my patio and I think once I find it this tray will be the perfect accessory.

Drink Tray

We actually had some exceptionally cool May weather the last few weeks. To the point where it was necessary to wear sweaters and pants. We have seem some wacky Florida weather this year, but I’m not going to complain about   extra cool weather in May. We all know the hot and humid summer is right around the corner.

Black Bean Chili Stuffed Potato - Supper for a Steal

It was nice to be able to eat chili out on the patio. And the best part about this recipe is how quick it cooks. After a busy day of work this is an easy recipe to place on the table. Who would think you can make delicious chili in less than 30 minutes.

Black Bean Chili Stuffed Potato

Black Bean Chili Stuffed Baked Potato
 
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Serves: 4

Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • 1 – 12oz bottle of beer
  • 3 cups black beans, cooked, about 3 cans drained and rinsed
  • 2 cans diced tomatoes
  • 2 chipotle peppers in adobo, chopped
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 4 small Russett potatoes
  • cheese and Greek yogurt, for toppings

Instructions
  1. Heat oil in a large stockpot over medium high heat. Add onion and garlic and saute 5 minutes until onions are translucent. Add beer, beans, tomatoes, chipotles, cumin, chili powder, oregano and salt. Bring to a boil then reduce heat to medium low. Simmer for 20-30 minutes.
  2. Preheat oven to 350 degrees.
  3. While chili is simmering bake potatoes. I like to start them in the microwave to speed up cooking time. Wash and poke holes with fork. Wrap each potato in a paper towel and microwave 5 minutes.
  4. Remove from paper towels and place on an aluminum foil lined pan. Bake for 15-20 minutes until soft.
  5. Allow the potatoes to cool for 5 minutes, cut open and spoon chili on top. Top with cheese and Greek yogurt and other favorite chili toppings.

 

Adapted from Gimme Some Oven 

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Avgolemono: Greek Chicken Lemon Soup

Posted on May 7, 2013

Avgolemono Soup

I was thrilled to find organic whole wheat orzo at the Fresh Market recently and on sale! For years I have been wondering where the whole wheat orzo has been hiding and I found it, on the end cap at the Fresh Market with a big sale sign.

I bought a few bags of it because we are big fans of orzo and turned to Facebook wondering what I should make first. Chicken Lemon Soup was the winning suggestion, but I didn’t want to do just any Chicken Lemon Soup I wanted Greek Chicken Lemon Soup, Avgolemono. I order it a lot when out, but I was never really sure what it was.

After some research I learned avgo = egg and lemono = lemon. So not only is it chicken lemon, but there is also egg in it which is where the creamy appearance comes from. My research also shows that rice would usually be used, but for this not so traditional Avgolemono orzo is perfect.

Avgolemono

 

Avgolemono: Greek Chicken Lemon Soup
 
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Serves: 4-6

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 6 cups chicken stock
  • ⅓ cup orzo
  • 2 boneless chicken breasts, cooked (you can poach before hand or use leftover rotisserie, about 2 cups)
  • salt
  • 1 lemon, juiced
  • 2 eggs

Instructions
  1. In a stock pot heat olive oil, saute onions over medium high heat until soft about 4-5 minutes.
  2. Add chicken stock and bring to a low simmer. Add orzo and let cook 7-8 minutes. Add chicken. Then salt the broth to taste.
  3. Separate the eggs. Beat the egg whites until frothy, then add in the yolks and lemon juice and beat to combine.
  4. Temper the eggs by taking a ladle full of broth and slowly pouring it in with the eggs while whisking constantly. Mix in 3-4 ladles full using this method.
  5. Remove the pot from the heat, whisk the soup, and slowly pour in the tempered egg mixture. Stir to combine. Serve immediately.

Adapted from Simply Recipes

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Tofu-Mushroom Miso Soup | #SundaySupper with @SteamyKitchen + a Giveaway! (Now Closed)

Posted on March 10, 2013

The entire #SundaySupper team is thrilled to be working with Jaden of Steamy Kitchen this week. Jaden’s newest book Steamy Kitchen’s Healthy Asian Favorites has just been released and we are here sharing a few of our favorite recipes.

Miso Mushroom Soup - Supper for a Steal

I couldn’t be more excited to be cooking some healthy Japanese food. This recipe fits in perfectly for our #MeatlessMarch as it made for a surprisingly filling dinner with the tofu and mushrooms.

Miso soup is one of my weaknesses. Any time we are out to sushi I have to start with a bowl of miso soup. I had yet to make it at home though so I wasn’t to familiar with the ingredients when I went shopping. I couldn’t find miso paste at Publix so I had to go to the International store down the street. There they had both organic and conventional miso paste in the refrigerated section. Organic tofu can be found pretty easily at most supermarkets. Check near the organic produce. Jaden says pretty much any assortment of leafy greens can be used. I grabbed what I thought was baby kale, this is where reading labels comes in hand, because it ended up being kale, spinach and other mixed greens, but don’t worry the mixed greens worked perfectly in this.

I loved the addition of egg and mushrooms as this is not typical to the miso soup I have enjoyed in the past. Plus have I mentioned how easy it was. Since I now have quite a large container of miso paste, I know we will be having this soup again soon.

There are so many awesome recipes in this cookbook I can’t wait to try more. Be sure to check out the giveaway below if you want a chance to win, Steamy Kitchen’s Healthy Asian Favorites.

Miso Mushroom Soup

Tofu-Mushroom Miso Soup
 
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Serves: 4

Ingredients
  • 4 cups dashi or vegetable stock
  • 6 ounces firm tofu, cubed
  • 4 ounces fresh mushrooms, sliced
  • 1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach or kale, coarsely chopped
  • 1 egg, whisked
  • 2 tablespoons chopped green onion
  • 4 tablespoons miso paste

Instructions
  1. In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.
  2. Ladle about ½ cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.

Notes
I used homemade unsalted vegetable stock. If using store bought, be sure to look for low to no salt.

 

Giveaway (NOW CLOSED): Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry

1. Tell me what your favorite Asian dish is in a comment below – AND – include your twitter handle in the comment. Comment must be posted by 8pm Eastern time today (Sunday, March 10, 2013).

2. Join in the conversation during the live #SundaySupper chat on twitter from 7 to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.

The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.

Steamy Kitchen Healthy Asian Favorites Cookbook

To see more from Steamy Kitchen, find Jaden on:

Facebook: https://www.facebook.com/steamykitchen

Twitter: https://twitter.com/steamykitchen

Pinterest: http://pinterest.com/steamykitchen/

Recipe reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

 

Tofu-Mushroom Miso Soup 

Crispy Rice Patties

Thai Larb Lettuce Chicken Cups

Miso Cod

Sake Steamed Mussels

Salmon Honey Teriyaki

Korean Beef Bites

Mapo Tofu

Mango Brulee

We are sharing more Steamy Kitchen inspired recipes. The following Sunday Supper Contributors are joining us with some of their favorite recipes from the Steamy Kitchen website:

Disclosure: I was provided with a copy of Steamy Kitchen’s healthy asian favorites for my review.  All opinions are my own.

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Three Bean Vegetarian Chili

Posted on March 5, 2013

Three Bean Vegetarian Chili -- Supper for a Steal

Who would have thought weekend temperatures would be in the 40’s in March here in Florida. We are currently experiencing quite a late cold front, making it perfect cornbread and chili weather.

I know there is some debate as to whether chili should have beans or not, but when you are making a vegetarian chili there isn’t really an option to forgo beans. This is a great recipe for #MeatlessMarch, just one bowl and I was stuffed.

For the beans I used black, white kidney, and chickpeas (garbanzo beans), but really any mixture of your favorites would be perfect. I just happened to have all those in the pantry.

Three Bean Vegetarian Chili - Supper for a Steal

Three Bean Vegetarian Chili
 
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Serves: 6-8

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large bell pepper (I used half red & half green) seeded and diced
  • 8 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 3 tablespoons chili powder
  • ¼ teaspoon cayenne pepper
  • 2 cups water
  • 1 (28oz) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 1 (15oz) can black beans
  • 1 (15oz) can garbanzo beans
  • 1 (15oz) can white kidney beans
  • 1 cup frozen corn kernels, thawed
  • Salt to taste
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • Cheese and plain Greek yogurt, for garnish

Instructions
  1. In a large soup pot heat the oil over medium high, add onion and cook until translucent, about 3 minutes.
  2. Add pepper and cook and additional 3 minutes until it beings to brown. Add garlic and cook 1 minutes. Reduce heat to medium
  3. Add cumin, chili powder, and cayenne and stir to coat the veggies. Let cook 1 minute.
  4. Add 2 cups of water, stir well to combine. Bring to a boil then reduce heat to a simmer, let simmer until slightly thickened, about 5 minutes.
  5. Stir in tomatoes, oregano and brown sugar, return to a simmer. Simmer, uncovered, for 25 minutes.
  6. Add beans and corn, gently incorporate. Turn burner to low and allow to rest covered 10-15 minutes.
  7. Remove from heat and stir in salt to taste, cilantro, and lime juice.

Adapted from The Curvy Carrot

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Vegetable and Beef Soup for Souper #SundaySupper

Posted on February 24, 2013

Vegetable Soup - Supper for a Steal

Growing up we referred to this tasty soup as just vegetable soup, but because I didn’t want to confuse you I’m calling it what it really is and that is vegetable and beef soup. This recipe comes from an old, old issue of Southern Living. My grandma has been making it for years, only it no longer resembles the original Southern Living recipe in the slightest. When I asked my mom to email it over to me the only thing still being used from the original recipe is the 1 1/2 pounds of stew meat. Everything else was crossed out with notes in the margin from both my mom and grandma of what they use instead.

But while my family called it Vegetable soup, I liked to call it as eye ball soup. You remember like from the Indian Jones’ movie. We must have been eating this for dinner after it had been on TV one day. I saw the little okra seeds floating around and it reminded me of the eye ball soup in the movie. Ever since then the name has stuck.

Your store probably makes a vegetable soup mix, this is the one I use. It has tomatoes, carrots, potatoes, okra, corn, green beans, lima beans, onions, and celery in it, but if you are unable to find a similar mix you could make up your own fresh or frozen mix for the soup.

Frozen Vegetables for Vegetable Soup Recipe

Vegetable and Beef Soup
 
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Serves: 10+

Ingredients
  • 1 ½ lbs stew meat
  • 2 quarts beef broth
  • ½ teaspoon pepper
  • 1 large onion, chopped
  • 2 bay leaves
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • 3 bags of frozen soup vegetables
  • 2 cups water
  • Salt to taste
  • Shredded cheese for garnish

Instructions
  1. Combine the meat and beef broth in a large stock pot. Add pepper, onion, bay leaves, oregano, and thyme. Cover and simmer 45 minutes.
  2. Remove meat and cut into small bite size pieces. Return the meat to the pot and add all vegetable and water. Simmer for 30 minutes up to an hour, until vegetables are tender.

 Sunday Supper Movement

Do The Chicken Dance (chicken {or other poultry} soups)

 

Where’s The Beef (Beef Soups)

 

Pass The Pork. Please (Pork or Sausage Soups)

 

Under The Sea (Seafood Soups)

 

Eat Your Veggies (Chock Full o’ Vegetables Soups)

Some Don’t Like It Hot (Chilled Soups)

 

Of course once you have seen all of the recipes for the day, you’ll not want to miss our #SundaySupper conversation on twitter each Sunday.

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest boardfor more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

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