Category Archives: Soup

White Chili


What You Will Need:

2          TB                    Butter

2          c.                     Onions

2         tsp.                  Garlic (minced)

2          c.                     Chicken (cooked and chopped)

8          c.                     Water or Chicken Stock

2         tsp.                  Cilantro (fresh and chopped)

1          can                  Great Northern Beans

¼         tsp.                  Ground Cloves

¼         tsp.                  White Pepper (or Cayenne)

1/2      tsp.                    Salt

1          c.                     Rice (cooked)

2         TB                    Flour

½         c.                     Water


What You Do:

1. Saute the Onion in the Butter for 5 – 8 min.

2. Add the Garlic and cook for 3 more minutes.

3. Add the Chicken, Liquid, Beans, Cilantro and seasonings.

4. Bring to a Boil and add the Rice.

5. Bring it down to a simmer

6. Make a slurry from the Water and Flour and add to soup.


The Low Down:

This is a very easy soup to make and it is packed with a lot of different flavors you might not be expecting.  I use to serve this in my restaurant and everyone who tried it loved it. 


What you won’t be expecting is the taste of the cloves.  I don’t love cloves but they add a nice warmth to the soup that you don’t find just anywhere.  This soup is good in the winter or summer.


*You make the slurry by whisking the flour into the warm water slowly so as not to make any lumps.


Chinese Vegetable Soup

Have all the vegetable chopped the night before or sometime before to make this a lot easier.  It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like.  I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.


If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch.  Cuz that’s what you’re doing.



What You Need:

1          tsp       vegetable oil

1          lb         boneless chicken thigh (cut into bite-size pieces)

1                      boneless chicken breast (cut into bite-size pieces)

8          c.         water

1                      chicken bouillon cubes

2          clove    garlic (minced)

2          tsp       fresh ginger root (minced)

3          tsp       soy sauce

2          tsp       toasted sesame oil (Asian)

1+        tsp       salt

2          tsp       maple syrup (or honey)

7          oz         baby corn (ears)

8          oz         water chestnuts (sliced, rinsed and drained)

10        oz         shredded carrots

1          c.         broccoli florets

1          c.         napa cabbage (shredded)

1/2                   red bell pepper (chopped)

5                      green onions (chopped)

1          stalk     celery (thinly sliced)

1                      zucchini (small, thinly sliced)

1          c.         snow peas

1          c.         fresh mushrooms (sliced)



What You Do:

1.      Heat the vegetable oil in a soup pot over medium-high heat. 

2.      Cook the chicken until it no longer pink inside, about 3 minutes.

3.      Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.

4.      Bring the soup to a boil, and reduce heat to a simmer.

5.      Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.

6.      Mix in the mushrooms, and simmer for 5 more minutes.


Cauliflower Garlic Soup – From Civilized Caveman

We made this this weekend and I liked it so much I had to reblog it.  This is easy, Gluten-Free and delicious.

Cauliflower Garlic Soup from Civiized Caveman

Here’s the link.  Do yourself a favor and make this!

Civilized Caveman’s Cauliflower Garlic Soup

Stuffed Cabbage Soup



This is a deconstruction of a  Stuffed Cabbage.  I  took everything that is normally in a stuffed cabbage and, of course, made it into a soup.  I made it this summer.  It was really easy and I think it would be even better in cooler weather.  It also gets better with age so you can cook it ahead and have it ready when you need. It.


What You Need:

½         c.         White Rice

1                      Onion (diced)

3          cl.        Garlic (minced)

2          stalk     Celery (chopped)

1          lb.        Ground Beef

1          lb.        Ground Pork

3                      14 ½ oz cans Diced Tomatoes

2                      Bay Leaves

4          c.         Water

½         head    Cabbage (shredded)

1          TB       Tomato Paste



What You Do:

1.  Pour boiling water on the rice and let sit for 8 min.

2.  Sautee the onion until translucent.  Add celery and garlic for 1 -2 min. more

3.  Combine Beef and pork in large mixing bowl.  Add rice and mix

4.  Add meat mixture to pot and cook.

5. Add everything else.  Bring to a boil.  Set to simmer for 1 hour.


Tortilla Soup

This is from one of Rick Bayless’mexican cookbooks called “Mexican Everyday”. I hope he doesn’t mind that I’m putting it here but this is a great recipe that should be part of everyone’s repertoire. It is very easy and people go ga-ga over it.

Every Christmas I have all the family members over for a simple soup night so they don’t have to prepare dinner the night before Christmas. I made this one year and now they won’t let me leave it off the menu. Make this and invite friends over and they will keep coming over so make sure you like them because you won’t be able to get rid of them.

What you will need:

1 lg. dried pasillo Negro Chile

1 15-0z can fire-roasted tomatoes

2 TB. Olive Oil

1 Onion

3 Garlic Cloves

2 quarts chicken stock

4 c. cooked chicken – cubed or shredded




Tortilla Chips



What you do:

1.Heat a frying pan. Roast the pepper by just mashing it down until brown and fragrant

2.Take off the stem and blend in blender with tomatoes

3.Sautee the onions and garlic until translucent

4.Remove from pan with slotted spoon leaving oil in pan. Add to blender and blend

5.Let the pan get hot then add the puree to the pan. Let reduce to tomato paste consistency

6.Add the chicken broth and let simmer 15 min.

7.Add the chicken and let get hot again

8.Serve with the condiments.

Split Pea Soup

Soup - Split Pea Soup (1)      Soup - Split Pea Soup (5)


Ok, this is really easy and really good.  It is great just to have around and you can really make it however you want, meaning you can put different stuff in it but I’m going to be putting ham in mine which is the traditional way.  I usually make it vegetarian so you can just leave out the ham if you want to. 


Every grocery store sells spilt peas in a 1 lb. bag on the same aisle as the dried beans.


Make Ahead if You Want:Soup - Split Pea Soup (2)

1.  Chop the onions

2.  Chop the carrots


What You Will Need:

1          bag      Split Peas ( 16oz)

½                     Onion (Chopped)

4                      Carrots (Chopped)

4          tsp.      Garlic (Minced) (1 tsp. = 1 clove)

½         tsp.      Thyme

½         tsp.      Oregano

½         lb.        Ham (or however much)

32        oz.        Chicken Stock or Water

                        Salt & Pepper to taste


What You Do:   

1.  Saute the Onions and Carrots for about 10 min.

2.  Add the Garlic, Thyme, Oregano, S&P and stir

3.  Add the Stock or Water, bring to boil, then simmer for 1 hour



That’s it!  Very easy and a real crowd pleaser.

Barley Vegetable Soup

 Soup - Barley Vegetable

Now of course, most recipes have a better name than that.  I mean, barley soup?  Surely I could do better than that.  Well I could but I wanted to show you that it is easy to make stuff if you just know a little bit about how different items cook.  


I wanted to use the barley in our cupboard (because we need to keep our grocery bill low this week) but I wanted to make something from my own head instead of going through the chore of following someone else’s recipe.


Here is what I already knew:

            1. Barley takes 35 to 45 minutes to cook.

            2. Barley likes beef and tomatoes and dill

            3. I wanted veggies


So here is what I did.  I gathered some veggies together to sauté. 




            Frozen Corn

            Frozen Lima beans


I sautéed the veggies in the order given then added some seasoning.




            Garlic Powder




I cooked that then added:

            About 1 ½ cups of barley

            1 can crushed tomatoes

            1 ½ boxes of beef broth


Brought it to a boil then simmered about 45 min.

Presto!   I have lunches for this week that are filling and nutritious.