Jalapeno Sweet Potato Soup

This was not as spicy or hot as we thought it would be. It did have a real good flavor. recipe rom food.com
3 slices bacon finley chopped
1 med onion chopped
2 Tablespoons butter
3 cloves garlic sliced
4 lbs sweet potatoes peeled and cubed
8 cups chicken broth (we used one and the rest we used chicken bullion)
1/4 cup pickled jalapeno peppers coarsely chopped
2 Tablespoons jalapeno juice
1 teaspoon cumin (we added a pinch more)
1/4 teaspoon baking soda
1/2 cup cilantro leaves
1 1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
Saute bacon and onion in butter in large stock pot till clear, add garlic and cook 2 more minutes.
Add sweet potatoes,chicken broth pickled jalapenos jalapeno juice and cumin, cover and cook until potatoes are tender. (about 30 minutes)
When tender add soda, milk and cilantro coarsely mash with a potato masher, stir well and taste to see if you need to add more salt and or pepper.
Simmer for 15 minutes stirring frequently.

Pablano Shrimp Corn Chowder/Soup

This is a terrible picture for such a good soup. It says its a chowder but for me a chowder is thicker than this. Who knows maybe I got it wrong.

It also was not nearly as hot as I thought it would be. Wife has ruined me, I can take more heat than I used to. It does have a lot of ingredients but does not take a long time to cook most time is spent in the prep work.

1 lb shrimp peeled and deveined cut in half or more if very large. wife likes bite size so she gets a little with each spoonful.
1 Tablespoon butter
3-4 slices bacon
1 small yellow onion chopped
6 cloves of garlic minced
3 stalks of celery diced
1 pablano chili seeded and diced. (can use two if small we used one large may go for two next time.)
1 Tablespoon jalapeno chili minced (use gloves!!!)
2 ears of corn cut off cob (we used some we had put up in the freezer)
2 medium white potatoes in 1/2 inch cubes (can use can) we had russet
2 cans sweet cream style corn
2 cans chicken broth
1/2 cup milk
1/2 cup half and half
1 Tablespoon corn starch mixed with 1 Tablespoon cold water
Salt and pepper to taste
Cayenne and chili powder to taste
1/3 cup cilantro
cilantro and cheese to garnish (cheddar pepper jack or what ever you like)

Cook potatoes in water till tender drain and cool
Melt butter in large pot and cook bacon till browns slightly. Add celery,onion,garlic,jalapenos and poblano and saute till slightly softened about 5- 8 minutes.
Now add corn, cream corn,chicken broth,spices,salt and pepper,half and half and milk bring to a boil.
Reduce to a simmer and add potatoes,cornstarch and cilantro
simmer for 20 minutes
Add shrimp and cook till pink about 5 minutes
serve with cheese and extra cilantro.

Pumpkin and Black bean soup

Well I thought I was back but we have gone to 5 day a week till Feb. and being out of town does not give me much time to cook. We have been cooking some of our favorites when I have been home so not many new stuff to post. This is one we have seen on a good many blogs out there and we gave this one a try and it was pretty good. It has been cold latley and this was a good new one for us with some good french bread.

2 Tablespoons extra virgin olive oil

1 medium onion finely chopped

3 cups vegetable stock(didn't have any so used chicken)

1 can diced tomatoes not drained

1 can black beans drained and rinsed

2 cans pumpkin puree

1 can corn drained

1 cup heavy cream

1 Tablespoon curry powder (as we are not as accustomed to curry we used half)

1 1/2 teaspoon cumin

1/2 teaspoon cayenne pepper ( we do like this and added a little more)

salt to taste

we used cilantro as a garnish.

Heat soup pot add oil when hot

add onion and saute about 5 minutes till clear

add broth, tomatoes,black beans,pumpkin and corn

bring to a boil

reduce to med heat and stir in cream slowly and then add cumin,cayenne and salt to taste.

Simmer for 5 minutes adjust seasonings and serve.

Did not take long to cook.

African Bean and Sweet Potato Soup

Well its back to soup again as it has been cold and we put some of this up in the freezer. I forgot to write it up so here it is now. This was tasty and made a good bit as we are enjoying it now as it is a cloudy and ucky day....Again. I don't know when we have had so many chances of snow. When we moved here as we are a little more south than Jackson we didn't think we would see snow but on very rare occasions. Especially after all the people calling the end is near with global warming. Tell that to the 4 inches we got. And its in the forecast again of course its most likely not here again but you never know.

1 tablespoon olive or peanut oil

1 1/2 teaspoons curry or cumin (we used cumin as we like it)

pinch of cinnamon, nutmeg or allspice

1 medium red onion diced

4 cloves garlic minced

1 med sweet potato pealed and diced

1 yellow bell pepper diced (we used a green that's what we had on hand)

1 jalapeno or other chillies pepper seeded and diced (be careful with peppers use gloves if you can and do not rub you eyes till after washing hands real well)

1 14 oz can black eyed peas rinsed and drained

1 14 oz can white beans rinsed and drained

1 14 oz can black beans rinsed and drained

1 quart broth we used chicken

1/2 cup natural peanut butter melted in a half cup of boiling water or broth.(we just threw in pot and we used crunchy Jiff and it worked just fine.)

1/4 teaspoon crushed red pepper (we added more because we like it hot)

juice of 1 lime

1 tablespoon brown sugar

salt and pepper to taste

chopped fresh cilantro

can add 2 cups chicken
Heat oil and cook onions,potatoes,garlic,bell pepper,jalapeno, for about 5-6 minutes

add chicken broth, beans, chicken,cumin and simmer for about 30 minutes
add in peanut butter pinch of cinnamon,lime,crushed red pepper

salt and pepper to taste.
garnish with chopped cilantro. we also used sour cream

Swiss Ham and Potato Soup

Well we were in the deep freeze last week and we fixed several soups this is one that turned out good. For us here in the south to get down to 15 at night with the wind blowing is not very common and looking at the news of other areas I just can not imagine living in an area with the temp below 0. So I hope every one was warm. we were worried for outside cats we rescued and feed so the wife got up several times in the night to turn on the dryer so they would get some warm air for a while. The vent blower was under the house.
2 med potatoes peeled and diced. (we used red potatoes.)
1/2 cup butter
1/2 cup flour
1/2 yellow onion or one small
2 to 3 cups milk
4 slices Swiss cheese
2 cups cooked ham
salt and pepper to taste
can add garlic
and we used crumbled bacon for garnish
Cook diced potatoes when tender drain and save liquid. and set aside
in separate pan saute onion and garlic and set aside.
In large sauce pan add flour to butter till incorporated keep stirring to golden brown (this is known as a roux)
Now add 2 cups of milk and 1 cup potato liquid and whisk until smooth and no lumps
Bring to a boil .
Add ham,cooked onion and Swiss cheese stir till cheese is melted
Add salt and pepper
if soup is too thick can add the other cup of milk.
garnish with bacon.
Be sure too have some bread to go with it. Ummm Good.

Have posted this before.

Swiss, Ham,Cauliflower and Potato soup

Last Friday was a really dreary day with rain and damp and generally feeling like we need to be building an ark around here. For the month of October we have more rain than normal. This recipe did not have cauliflower in it but since we had half a head of one to use up we threw it in and no one would even know it was there as it blended in so well. So as the rain came down wife and I enjoyed this soup. By Susie on Zaar

2 med potatoes peeled and diced.
1/2 cup margarine (we use smart balance)
1/2 cup flour
2 green onions chopped or 1/2 yellow onion (we used yellow onion)
2-3 cups milk
4 slices swiss cheese
2 cups diced cooked ham
salt and pepper to taste
we also added a little garlic--- every thing can use some garlic
and we had some cooked bacon in the frig that we used as garnish.

Cook potatoes in saucepan in just enough water to cover, when tender drain and set aside and save liquid.
melt margarine, saute green onions or yellow onion until tender (we add garlic here). Remove onion and set aside.
Add flour to melted margin and stir until incorporated. Stir till the flour turns a golden brown (this is called a roux.)
Using a whisk stir in 2 cups of milk and 1 cup of saved potato liquid. Whisk until smooth and no lumps are seen.
Bring to a boil or until soup thickens.

Add diced ham, cooked onion(and garlic), swiss cheese (and cauliflower) Stir till cheese is melted.

Add salt and pepper to taste.

If soup is too thick add 3rd cup of milk if needed.

Garnish with bacon.

Shrimp Corn Soup

1 8 oz pkg. cream cheese
½-cup butter
1 cup chopped green onion tops
1 can cream of shrimp soup
1 can cream of potato soup
1 can whole kernel corn (we might but 2 next time we did not feel it was enough) not drained
1 can cream style corn
2 cups whole milk
1 lb of boiled shrimp peeled and deveined
1 teaspoon seafood seasoning (we used Ol Bay)
Can use crumbled bacon to garnish

In a 5-quart soup pot, slowly melt the cream cheese and butter over low heat
(This took some time as it was the first time for me to do and the cream cheese was awful slow to melt.)
Add green onions and gently simmer for about 10 to 12 minutes
Stir in cans of soup and both of corn simmer for 15 minutes (this will look thick)
Slowly stir in milk to reach desired consistency. We put in ½ cup and then just kept adding and stirring
You soup should look like pancake batter.
Just before you are ready to serve stir in shrimp and seafood seasoning and heat pot to a slight bubbly (don’t go over board.)
This was a good one. We would add maybe some roasted garlic and extra can of corn next time.
We also added a tad of salt and pepper to taste.
In addition, of course with shrimp it was much better the next day as it had time to absorb the shrimp flavor.
We also thought this would be really good in a bread bowl. You must have a good bread to go with this.
We used a good French bread. Was not able to get a good picture we ate it up so fast.

Cabbage Beef Soup

This a a good one from Family Oven
We did kick it up with some ped pepper flakes.

/2 large onion, chopped
4 beef bouillon cubes
24 ounces tomato sauce
2 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1 teaspoon salt 1 teaspoon salt
1 pound ground beef
2 (16 ounce) cans red kidney beans, drained
2 cups water 2 cups water
1 teaspoon pepper 1 teaspoon pepper
5 cups chopped cabbage

Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours.

Thai Shrimp Chili Soup

This is a dish we fixed just before New Years. We will fix this one again.




35 min 15 min prep

#14 ounces light coconut milk
1 1/2 tablespoons chopped fresh ginger
2-3 teaspoons chili paste with garlic
1 1/2-2 lbs uncooked shrimp, peeled (medium-size)
2 tablespoons all-purpose flour
3 tablespoons low sodium soy sauce
14 1/2 ounces diced tomatoes, undrained (I use ones with green chilies)
1/2 cup sliced green onions
2 tablespoons fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
chopped cilantro (for garnish, optional)


Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
Stir in mushrooms and cook for 2 minutes.
Return the shrimp to the pan and cook until thoroughly heated.
Serve sprinkled with cilantro, if desired.


We did not change anything and the first bite was wow but our taste buds adjusted and it must have some drug in as we could not stop and the heat and fire seemed to get better or our buds were burnt.LOL

Lime Soup with Chicken

Boy was this good and spicy. Again thanks to recipezaar for having such good recipes. We did not have any avocado but this was better the next day.

by Sandi (From CA)

10 servings
40 min 20 min prep

2 tablespoons olive oil
1 medium green pepper, seeded, diced medium (about 1/2 lb, 1 1/2 cups)
1 small red onion, peeled and chopped (about 1/4 lb, 3/4 cup)
1 large garlic clove, peeled and finely chopped
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon oregano leaves, crushed
1/8 teaspoon ground cinnamon
1 pinch ground cloves
3 medium plum tomatoes, peeled, seeded, diced medium (about 1 lb total) (we used a can of crushed tomatoes)
4 (14 ounce) cans reduced-sodium chicken broth
1 lime, sliced, plus
2 limes, juice of (2-4 Tbsp)
1/2 cup fresh cilantro, chopped
3 cups shredded cooked chicken or cooked turkey
1 avocado, peeled, diced medium
cilantro (to garnish)
Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
Ladle into warmed bowls. Garnish with avocado and cilantro.

Apple Bacon Tomato Soup

Today is a really cold day here and we are trying a new soup. O my this was sooooooooooooo good!!!!!! So good in fact it could be on any menue. I thought of the soup N that was on Sienfield years ago. Hubby and I really liked this and it was so much better the next day and with the french country bread he brought home. Yummmmmmmmmm!!!!!!!

Apple Bacon Tomato Soup

Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 8 servings
Top with mozzarella cheese, and serve with Italian or French bread."

INGREDIENTS:
5 slices bacon we used 8
1 tablespoon olive oil
1/2 white onion, chopped we used one small
2 teaspoons garlic, minced
2 cups beef stock we used 3
1 (15.5 ounce) can pinto beans we used 3
1 (14.5 ounce) can Italian-style
stewed tomatoes
2 stalks celery, chopped
1 bay leaf
1 medium apple, thinly sliced
1/2 cup red wine we used 1 cup
salt and pepper to taste
DIRECTIONS:
1.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
2.
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic and celery 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3.
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4.
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

Black Beans and sweet potatoes

Hello this is Will's other half Genie. I also cook here is one I made with a few adjustments

2 teaspoons oil
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
2 sweet potatoes, peeled and chopped
1 cup corn kernels
sour cream (optional)
lime wedges (optional)

Heat oil in a skillet and saute onion and garlic in oil until soft.
Add all ingredients to crockpot and cook on LOW for 8 hours or until sweet potatoes are tender.
Serve hot with sour cream and lime if desired.

I cooked this on the stove for about 4 hours.
I added some celery and 4 chicken tenders it just cried out for some chicken. Could have used more.

At first I thought there was to much cumin but when we added the sour cream and lime it did not seem to be to much. This is a keeper.