Fall Back Minestrone

Had my favorite minestrone soup for dinner last night, topped with fresh pesto.

Doesn't seem like anyone else in the house like minestrone...which means more for me!

In the USA Weekend magazine, there's a recipe for Baked Potato Soup that looks so good.  No flour is used to thicken the soup.  Has some cream, but can switch out the butter for olive oil to bring down the fat grams.

If you'd like the recipe and can't find it online or in the paper tomorrow, let me know and I'll post it. 

SoupMom

In Hominy

The cafe at work served a chicken tortilla soup, somewhat like the soup I made yesterday.  Except for the addition of hominy.  I've never had hominy before so decided to try it.

What is hominy?  Essentially corn kernels soaked in an alkali solution to remove the hull and germ of the corn.   The result is a puffed up piece of grain.

After doing some online research, it seems that hominy is featured in pozole, which is a Mexican soup of meat, chili peppers and hominy.  Hominy is also dried and ground up to make grits.

The soup was good, but not really an improvement over the more traditional chicken tortilla soup.  I've heard pozole is very good, but spicy.  If you have a great recipe, please share!

SoupMom 

Thanking the Soup Gods

Amazingly, I had chicken, tortillas and an avocado left over from dinner earlier this week.  Sounded like the makings of a chicken tortilla soup, and sure enough, it was!  Here's the recipe I tried (minus the fresh jalapeno peppers and the cilantro as I'm not a fan).   Really easy to make -- I had a great lunch in less than 15 minutes because the chicken was already cooked.  I also topped mine with a little low-fat sour cream.  Yum!

Ingredients for 2 servings:

• 2 (6 inch) corn tortillas, julienned 
• 2-1/4 teaspoons olive oil 
• 1/2 white onion, sliced thinly
• 4 cloves garlic, thinly sliced
• 2 fresh jalapeno peppers, sliced 
• 1/4 pound skinless, boneless chicken breast halves - cut into thin strips 
• 2 cups chicken broth 
• 2 tablespoons fresh lime juice 
• 1/2 tomato, seeded and diced 
• salt and pepper to taste 
• 1/2 avocado - diced 
• 2 tablespoons chopped fresh cilantro 

 Directions:

• Preheat oven to 400 degrees F.
• Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
• In a large saucepan over medium heat, cook onion, garlic and jalapenos (if using) in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes.  If using cooked chicken, simmer until warm.  Stir in avocado and cilantro and heat through. Adjust seasonings and serve.

SoupMom

Curried Lentil Soup

Tried out a new soup today..not sure it hit the mark, even for me and I love lentils!  I think the curry spice was a bit overpowering.  Let me know if you try it, and if so, what you think.

Ingredients: 

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 8-ounce russet potato, peeled, chopped
• 1 large carrot, peeled, chopped
• 2 tablespoons curry powder
• 1/4 teaspoon cayenne pepper
• 3 14 1/2-ounce cans low-salt chicken broth
• 1 28-ounce can diced tomatoes in juice
• 2 cups lentils (about 12 ounces), rinsed, drained

Directions:

Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper.

SoupMom

Tomato Soup Toppings

Tried the new local Boudin SF for lunch.  Husband tried a cup of the Rustic Tomato Soup with rustic sourdough croutons and parmesan cheese.  He thought it was very good -- hearty tomato soup.  And the fresh croutons and shredded cheese were wonderful additions.

The kids typically top tomato soup with Saltine crackers....tasty but not very inspired.  I typically add some crushed pepper, but I think I'll try croutons and parmesan cheese next time.

Any other great tomato soup topping ideas?

SoupMom

Butternut Squash for Thursday Lunch

Yesterday got away from me, so I missed posting about the soup I had for lunch.  Given the rainy, cold weather a bowl of soup was just what I was looking for in the cafe.  And readers of my blog know how much I love butternut squash soup.  Had a wonderful bowl of soup with a french roll...perfect!

Who Knew?

The scientific name for the bean is phaseolus vulgaris....doesn't sound very appetizing to me.  But, I love most beans, and one of my favorites is the black bean.  Its official name is the "black turtle bean."

Beans are top of mind for me tonight because of the black bean soup I had for lunch.  Enjoyed a bowl at work today, with a petite cheese and tomato sandwich on the side.  The soup was only missing sour creme, or perhaps some sherry the way one of my favorite Cuban restaurants serves it.  Share your favorite way to top black bean soup.

Good stuff...and good for you!

SoupMom

Potato-Leek Soup

For lunch, tried a bowl of potato-leek soup.  Potatoes hadn't been peeled, so the skin of the potatoes added some texture to the soup.  I could also taste a smokey bacon flavor.  I wish the soup had some chunky potato pieces for more texture as the soup was pretty well blended.

I searched for a good recipe to try making the soup at home, but found most use a lot of butter and cream.  Fortunately, I came across the following recipe to try, and it takes only 30 minutes!  Serves 4-6.

Ingredients:

• 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

Directions:

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks as they will acquire a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

If you have a better recipe for potato-leek soup, please pass along.

SoupMom

Quick Veggie Soup

Made a delicious veggie soup tonight to balance out the hamburgers from The Habit for lunch (I had the seared tuna sandwich!).  Served with fresh bread on the side. 

Very easy recipe follows.  Serves 6.

Ingredients:

• 1 (14 ounce) can chicken broth
• 1 (11.5 ounce) can tomato-vegetable juice cocktail 
• 1 cup water  
• 1 large potato, diced 
• 2 carrots, sliced 
• 2 stalks celery, diced  
• 1 (14.5 ounce) can diced tomatoes 
• 1 cup chopped fresh green beans 
• 1 cup frozen corn kernels 
• salt and pepper to taste 

Directions: 

•  In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt and pepper. Bring to a boil and simmer for 30 minutes or until all vegetables are tender. 

I am almost a month into my blog, and I'm finding soup seems to be impacting my health overall.  I'm exercising more, eating better, and sleeping really soundly.  All goodness!

SoupMom 

A Favorite Soup

Enjoyed a wonderful bowl of butternut squash soup for dinner at a local restaurant tonight...little nutmeg and creme fraiche on top.   Unfortunately, no one else in the family likes butternut squash, let alone soup made out of this orange vegetable.  So whenever I see it on the menu somewhere, I always order a bowl and get my squash fix.

I might have to make some and freeze it in servings, then I can enjoy one of my favorite soups whenever I please.  Here's a recipe I'm going to try...looks pretty easy!

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.

SoupMom

Stone Soup

Today was a beautiful day.  The sun was shining, and the weather was fairly warm.  I took my daughter out for breakfast, and she remarked that she was so happy.  The load of chores was light, and I was able to meet a long-time friend for some dinner and great conversation.   I brought my son home one of his favorite meals, and he was happy too.  And my husband was able to spend time visiting his family.

Today, I did not make soup that fed the body, but rather thought about how I could enrich the lives of my loved ones with  "soup" that feeds the soul.  This got me thinking about one of my favorite stories, called "Stone Soup."  Perhaps you know it.

The story goes...a man is traveling, carrying nothing more than an empty cooking pot.  When he arrives at a village, the people of the village are unwilling to share any of their food with the weary and hungry traveler.  He goes to a stream, and fills his pot with water.  Then he drops a large stone in the pot, and places it over a fire.  

One of the villagers becomes curious and asks what he is doing. The traveler answers that he is making a delicious stone soup, which tastes wonderful, although it still needs a little bit of garnish to improve the flavor, which he does not have. The villager hands him a little bit of seasoning.  Another villager walks by, inquiring about the pot, and the traveler again mentions the stone soup, which has not reached its full potential yet. The villager hands him a few carrots to help out.  The village butcher manages to find some salt beef . . . and so it went as more and more villagers added another ingredient...potatoes, onions, mushrooms, and so on, until there was a delicious meal for all. 

The moral of this tale is that by working together, with everyone contributing what they can, a greater good is achieved.  A great recipe for a happy family, a happy community and a happy world.

SoupMom

"Light" Chicken Corn Chowder

Had a wonderful chicken corn chowder soup for lunch today.  Below is one of the lightest recipes for this soup that I have been able to find, and it comes from Cooking Light magazine.

Hope you enjoy!

Ingredients:

• 2 tablespoons butter
• 1/4 cup chopped onion 
• 1/4 cup chopped celery
• 2 tablespoons all-purpose flour
• 3 cups 2% reduced-fat milk 
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
• 1 1/2 cups frozen corn kernels
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1 (14 3/4-ounce) can cream-style corn

Directions:

1. Melt the butter in a large Dutch oven over medium heat. 
2. Add onion and celery; cook for 3 minutes or until tender, stirring frequently. 
3. Add flour; cook 1 minute, stirring constantly. 
4. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).

SoupMom

Soup on Hand

Was fortunate to have some left-over beef and vegetable stew to reheat for dinner tonight...even better once the flavors had all melded together.   Not quite sure which soup to make for dinner tomorrow evening, although I came across a recipe for white bean and sausage stew that looks really yummy.   Might be good to enjoy during the 49'er playoff game this weekend!

Let me know if you have a special chili recipe I should consider.

SoupMom

Loving Chickpeas and Lentils

I think two of my favorite soup ingredients have to be chickpeas and lentils...not necessarily together though! Both provide a lot of substance to soup, as well as pleasant flavor. And both have well-documented health benefits.

The Chickpea and garlic soup was voted a keeper by me, and a recipe I'll keep on hand for cold afternoons or evenings.

At work today, I had the opportunity to try a lentil and lamb soup/stew. I wasn't quite sure what to expect, but it was very tasty. Had some whole wheat pita bread on the side.

We don't eat much lamb at home, so I don't think it is something I'll try at home. However, I did find a pretty easy recipe to try should the mood strike.

Ingredients:

• 1 lb lean boneless lamb
• 1 medium onion, chopped
• 1 14-1/2 ounce can chopped tomatoes, undrained
• 4 cups water
• 1 cup chopped carrots
• 1 cup sliced celery
• 1 tsp salt
• 1/2 tsp dried thyme, crushed
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 bay leaf
• 3/4 cup lentils

Directions:

1.  Trim fat from lamb; cut lamb into 1-inch pieces.

2.  Spray a Dutch oven with nonstick spray coating. Heat Dutch oven over medium heat. Brown lamb and onion. Work in batches if necessary.

3.  Add 4 cups water, undrained tomatoes, carrots, celery, salt, thyme, pepper, garlic, and bay leaf to the Dutch oven.   Bring to boiling; reduce heat. Cover and simmer for 30 minutes.

4.  Rinse lentils; add to lamb mixture. Bring to boiling; reduce heat. Cover and simmer for 30 minutes more or until lamb and lentils are tender. Remove bay leaf.  Makes 6 servings. 

 

SoupMom

How to Roast Garlic

Easy recipe for roasting garlic to use in the Chickpea and Roasted Garlic Soup.

• 1 large garlic head
• 1/8 cup extra virgin olive oil
• 1 tsp freshly chopped flat-leaf parsley
• Sea salt
• Freshly ground white pepper

Preheat oven to 350 degrees. Cut the top quarter of each head of garlic. Place the garlic in aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast 45 minutes.
Removed the garlic from the oven and allow to cool. Squeeze all the garlic out of the skins into a small bowl. Add the parsley, salt and pepper.

Chickpea and Roasted Garlic Soup

Tonight's recipe is an immune-boosting chickpea and roasted garlic soup.  Hope it turns out to be a keeper, and will post an update tomorrow.  Recipe below serves 6-8.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cups cooked chickpeas
• 1 large head roasted garlic (see recipe below)
• 2 tsp freshly chopped rosemary
• 2 quarts chicken stock
• Sea salt
• Freshly ground white pepper
• Juice and zest from 1 lemon
• 1/2 cup freshly chopped flat-leaf parsley

Directions:

In a soup pot, heat the olive oil under medium heat. Add the onions, carrots, and celery and sauté for 10 minutes. Add the chickpeas, roasted garlic, rosemary and chicken stock. Cook for 20 minutes.
Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat.   Just before serving, add the lemon juice, lemon zest and parsley and stir to combine.

Stick-to-Your-Ribs Beef Stew

Missed posting last night since everyone was tired!  Beef stew turned out well.  Carrots, potatoes, onions...yum!  Was voted a "Keeper" by the family.

Below is the recipe we tried.

Ingredients

• 3  pound  beef chuck roast, cut into 2-inch pieces
• 2 tablespoons cornstarch
• 1 medium onion diced
• 1/4 cup tomato paste
• 1  pound baby potatoes (about 15)
• 1  pound carrots, cut into 2-inch pieces and halved lengthwise if very thick  
• 2 stalks celery, cut into 1-inch pieces
• 1.5  teaspoon salt
•  1/2 teaspoon pepper
• 1  teaspoon  dried thyme leaves
• 2  bay leaves

Directions

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water.  Add carrots, potatoes, onion, celery and bay leaves.  Toss to combine.
2. Season the beef with salt and pepper, and layer on top of the vegs.
3. Cover and cook until tender...on low heat for 7 to 8 hours, or on high for 4 to 5 hours.
4. Enjoy!

Minestrone Topped with Pesto

Made a wonderful lunch of soup and sandwiches today.  Minestrone soup was a big hit.  I topped it with fresh peso and served with a side of "ancient" grain bread.  Delicious and healthy!

Also had the slow cooker going with beef stew for dinner tomorrow night.  Can hardly wait!  Will report back if it is a keeper.

SoupMom

Recipe for Slow Cooker Chicken Stew

Chicken stew turned out great last night, although my kids didn't like the chopped onions.  I will replace them with pearl onions next time to make it easier for them to be scooped out from the kids' bowls.   Made for great left-overs tonight.

I also didn't use the chicken thighs but cut up an equal amount of chicken breast.

Here's the recipe...hope you enjoy it as well!

Ingredients
3/4 lb carrots, cut into 1-inch pieces...about 4 carrots
2 stalks celery, thinly sliced
1 small onion, chopped (replace with pearl onions?)
1/4 cup flour
1 1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning (I found rubbed sage and thyme worked well)
1 1/2 tsp salt, divided
1/4 tsp pepper
1/2 cup dry white wine (I didn't have an open bottle, so used equal amount of chicken broth)
1/2 cup chicken broth
1 cup frozen peas
1/2 cup heavy cream

Directions
1.  In slow cooker, toss carrots, celery, onion with the flour.  Place chicken on top and season with poultry seasoning, salt, pepper.  Add wine (if using) and broth.

2.  Cover and cook until chicken and vegs are tender.  On low for 5-6 hours, or on high for 2.5-3 hours.

3.  Ten minutes before serving, add the peas, cream and 1/2 teaspoon salt to the dish and stir to combine.  Cover and cook another 5 to 10 minutes.

4.  Serve with potatoes or biscuits. 

Slower Cooker Chicken Stew

I'm trying out a chicken stew recipe tonight.  Carrots, peas and onions along with chicken is in the slow cooker.  Smells wonderful!  Planning on serving it over biscuits, rather than with potatoes.  Hoping the family votes it a keeper.  Will let you know tomorrow, and share the recipe if it is.

SoupMom

Stick-to-your-ribs Lentil Stew

Had a delicious lentil stew for lunch today.  Easy to prepare, nice mix of vegetables and spices.  Try it!

Ingredients
1 Tbsp Olive Oil
2 Onions chopped
3 Cloves garlic, minced
1 Lb Lentils rinsed and drained
4 Cups chicken (or veg) broth
1 Tsp Dried sage
1 Tsp Dried thyme
1/4 Tsp Black pepper
1Tsp salt
1 Lb Fresh spinach, chopped

Directions
1.  In Dutch oven, heat oil over medium-high heat.  Saute onions, garlic and carrots until soft, about 10 minutes.

2.  Add lentils, broth, sage, thyme, pepper and salt.

3.  Bring to a boil.

4.  Reduce heat and simmer, covered, until lentils are barely tender, about 20 minutes.

5.  Stir in spinach.

6.  Bring to a boil, cover and simmer for 10 minutes, or until lentils are tender.

7.  Serve and enjoy!

Spicy Black Beans

I'm fortunate to work for a company that has a number of really good cafes.   Today, I went in search of a wonderful soup lunch...and found a spicy black bean soup.  It was so good!  With a yummy caprese-type sandwich on the side.  I see the cafe menu has sweet potato puree on the menu for tomorrow...I think I know what I'm having.  Will let you know if it is a good as I imagine.

SoupMom

Little Beef + Lots of Vegs = Soup

Made veg beef soup tonight....great way to warm up on a cold night.  Easy and tasty recipe below.

Ingredients:

1 - 2 cup beef stock, divided

1 large red potatoes, diced
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) bag frozen mixed vegetables

1 cup leftover beef, cut
2 -3 cups water, divided

Directions:
1.  Combine 1 cup beef stock with 1 cup water in sauce pan.

2.  Add diced potato and bring to boil to cook.

3.  Cook frozen veg.

4.  When potatoes are tender, reduce heat to medium and add remaining ingredients except water.   Add additional cup of stock for more flavor if you'd like.

5.  Add enough water to cover the beef and veggies.

6.  Simmer for 10-15 minutes, stirring occasionally.  Serve when heated through.

 

Enjoy!

My Fav Mushroom Soup

As I searched the fridge for something yummy to eat at lunchtime, I discovered some left over mushroom soup.   With a salad on the side, I was in Heaven!   If it hadn't been a work day, a glass of wine would have been the perfect choice.

Here is the recipe for one of my favorite soups of all time, and the best mushroom soup I've ever tasted.  Recipe serves 4, but since I'm the only one in the house that likes mushrooms, it really serves just one...me.  Hope you enjoy too!

Ingredients:
1 stick         Unsalted Butter

1 each         Onion, chopped

3 cloves      Garlic, chopped

½ lb.           Wild Mushrooms, Sliced (Portobello, Crimini, Porcini, Button Mushrooms.  All or any of these will work…the more the merrier!)

1 sprig        Rosemary, chopped

½ cup         White Wine

4 cups         Vegetable Stock

2 cups         Heavy Cream

to taste        Salt and Pepper

½ bunch      Italian Parsley, chopped (optional)

Directions:

1. Melt butter in a medium sauce pot.  Add onions and garlic and cook until caramelized. 
2. Add mushrooms and rosemary and cook until caramelized 
3. Deglaze with white wine and reduce by half 
4. Add vegetable stock and reduce by half 
5. Blend mushroom mixture in a blender to create consistency
6. Return mixture to pot and slowly add heavy cream
7. Bring to a simmer and then turn off heat
8. Season to taste, and garnish with parsley

Chocolate Soup for Dessert

Tonight, I decided to surprise the family with Chocolate Soup for dessert...and it was voted a Keeper around the table.  Although little one said it tasted like "hot water with calories!"  The cinnamon was a nice kick, and kept the soup from tasting too sweet.

While ingredients below are supposed to make one serving, I found it actually made two.  So simply double for a family of four.  Hope you enjoy!

Ingredients for one serving:

1 cup milk (I used NF to balance out the second ingredient)

1/2 cup heavy whipping cream

2 tbsp unsweetened cocoa powder

1 tbsp white sugar

1/4 tsp vanilla extract

1/4 tsp ground cinnamon

Directions

1.  Reserve 2 tbsp of the milk and the cream.  Heat remaining milk and cream in a saucepan, but do not allow it to boil.

2.  In a soup bowl, mix the cocoa, sugar, vanilla, cinnamon and reserved milk and cream.

3.  Pour the cocoa mixture into the hot milk and cream, blending well.

4.  Return the mixture to the soup bowl, or serve in a soup mug.

Saturday Night is NOT Soup Night

As the family prepares to return to work and school on Monday after a long...and wonderful...Christmas break, we voted on dinner out at a favorite restaurant.  Alas, no one had soup...but I did have a wonderful salad and lobster tail!

But, knowing we were going out to dinner, I prepared soup for lunch....a delicious mushroom soup for me and chicken corn chowder for the kids.  What I am learning through this process is how many recipes for soups are available online, and many are far easier than I would have anticipated.

Simply type in "easy SOUP NAME" and you'll get dozens of recipes that take minimal ingredients and effort...and yet still taste good.

Both soups turned out to be keepers.  With rain in the forecast for Sunday, I'm thinking about a beef or chicken stew for dinner...yum!

SoupMom

Not-so-Soulful Chicken Soup

Made chicken and rice (instead of noodle) soup today.  Overall, the family critique was positive....except my son thought the soup was too bland.  He would have liked more chicken and more spices.

So I did a quick web search on how to make chicken soup spicier...and I stumbled upon the Urban Dictionary (with the kids looking over my shoulder, of course).  They couldn't stop laughing at the slang line "Spicier than Satan's Butt hole: Hotter than the heat from the Devil's Derriere."

Not sure this is a challenge I'm willing to take on...other suggestions are much appreciated!

SoupMom

Achieving Flavor and Family Harmony

One of my friends suggested a voting scale to determine which soups were voted best by my family...great idea Peggi!   I've decided to take that feedback to heart, and employ my "keeper" scale.   When I try a new recipe, I ask the family if we have a "keeper."  The "keeper" recipes go into a special drawer to be made regularly.  At least 3 out of 4 family members must vote the recipe is a keeper, or it gets thrown out...

...except in those rare instances when I find something I really like that just doesn't do it for anyone else in the house.  The last non-keeper recipe I pulled from elimination was turkey and veggie mini meatloaves.  Those recipes go into a special file, and are pulled out when I have the craving.

Last night's Moroccan-style chicken and chickpea soup was not voted a keeper, but one that I saved from elimination.  Fortunately, there were left-overs which I thoroughly enjoyed today over mashed potatoes!  The soup had achieved such a wonderful flavor meld overnight, and perfect harmony with the potatoes today.

To keep family harmony, I plan to make chicken noodle soup tomorrow....probably the closest to soup perfection there is.

I hope to report it's a "keeper"

SoupMom

Soup by any Other Name

Last night, several friends who were intrigued by my soup quest forwarded their favorite recipes...special thanks to Kim K!  And, I opened my January 2013 issue of Real Simple this morning, and found two pages of soup recipes.   I feel armed and ready...for at least the month of January!

But all these recipes got me thinking about what can be called soup, or not.  Soup is defined as  "a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients."  So I guess I can expand my soup recipe search to include broth, consomme, bisque, stew, chowder, chili and the list goes on.  While this seems to limit our meal times for soup to lunch, snack and dinner...I am looking for a "breakfast" soup...any suggestions?!?

For tonight, I made a Moroccan chicken with chickpea soup.  Will report back tomorrow on how it goes over with the family.  

Soup Mom

A Year of Soup

We are a family of four...mom, dad and two kids (teenage boy and pre-teen girl).  As my husband and I are trying to cut back on our calories, we've decided to undertake a year of soup.  One meal every day over the course of the year will be soup. 
Why would we undertake such a quest?  Well, soup can be a healthy choice -- a good source of fiber, vitamins and antioxidants.  Soup can be a meal itself or serve as a filling starter.  Research indicates our ancestors in the Mediterranean ate soup more than 10,000 years ago...and the Med diet is supposed to be one of the healthiest in the world.

Can man..er, a family... live on soup alone?!?!  We hope you'll follow us as we make, eat and enjoy soup every day in 2013.  We'll share the best soup recipes we come across, and the progress made in our health.   And if you have a great soup recipe, please share with us!

Tonight, we began this journey with tomato basil soup.  Lot's of fresh tomatoes, some red pepper and herbs.  With a little fresh pepper and Parmesan cheese...family gave it a "yum" rating!

Soup Mom