Best Soups of 2011

It's 2012!! I'm gonna need time to slow down a little bit. Don't you wish we could control it? Just press rewind and go back to the beginning of 2011 (or when I was 16 for that matter!). Yet it doesn't go that way, so instead I'll just have to try to make 2012 even better than 2011.  You with me?!

I know it's already a couple days into the new year, but I wanted to participate in SnoWhite's Countdown to 2012 series. What a great way to round out a year of delicious food. So technically we're no longer counting down to 2012, but it's all good. I know you still wanna see all of the SOUPS I've shared with you in 2011! (though #4 and #3 weren't exactly met with much praise from the man).

#4 - Tomato Basil Soup

(don't mind the overly-photoshopped picture)

#3 - Bart's Black Bean Soup for Two 

# 2 - Chicken Corn Chowder

and the absolute best soup of 2011 is....

#1 - Zuppa Toscana

One of my new loves from the past year. Zuppa, I'm so glad I've found you.

Linking up to Mangia Mondays. 

Peace, and bacon grease!

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THE. Best. Soup. Of. All. Time.

Brace yourselves.

I'm about to tell you guys about a favorite of mine.

Quite possibly, my favorite meal to eat right now.

No matter if it's 100 degrees outside, I'm still craving this masterpiece.

It's a little something called Zuppa Toscana. You've heard of it, I'm sure. Probably scarfed down a bowl or two at Olive Garden with some breadsticks. But have you tried Reeni's version? Because it completely blows Olive Garden's outta the water! I'm all for recipes that turn out better homemade than from the restaurant.

This soup is everything. 

Spicy. 

Creamy. 

Hearty. 

Filling. 

Satisfying. 

Meaty. 

Comforting.

The perfect fall and winter food. But like I said earlier, I can eat this soup when it's burning hot out!


 

Zuppa Toscana

from Cinnamon Spice & Everything Nice

• 4 slices bacon, diced
• 1 lb ground hot Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream
• parmesan cheese, grated
  

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 
 
Printable Recipe


 

I am contributing this to Souper Sundays over at Kahakai Kitchen.

*Notes: I have tried this soup using mild sausage, and it's just not the same. You've gotta use the hot stuff. The first time I made it, I also used hot sausage links, and had to remove the casings. If you can get ground hot sausage instead of the links, that's really better.


I can't say enough good things about this soup. Just make it, and you'll see for yourself what I'm talkin about :)

Perfection.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast, and Le Creuset!!!

Peace, and bacon grease!

 



Also linking to:  Savory Sunday, Just Something I Whipped Up, Nifty Thrifty Sunday, Hunk of Meat Monday, Homemaker Monday, Melt in Your Mouth Monday, MAFF Monday, Mangia Monday, Sharing Monday, Made By You Monday, Recipe Sharing Monday, On the Menu Monday, Makin' You Crave Monday, Tuesday's Tasty Tidbits

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Cookbook Review: Bart's Black Bean Soup for Two from Taste of Home Down Home Cooking for One or Two

I'm really trying to use my cookbooks more, since I have shelves and shelves filled with them. But I usually find most of my recipes from the internet... professional websites and food blogs, and tend to neglect my cookbook stash. So I'm trying to change that! The first cookbook I decided to test recipes from was Taste of Home's Down Home Cooking for One or Two, and I already told you about the Chili for Two that we made from that cookbook. Well here's the second recipe from there... Bart's Black Bean Soup for Two.

Fall is quickly approaching, and I've got a comforting soup recipe for you. While we weren't exactly blown away by this soup, it was decent for a quick, meatless meal. PJ thought it reminded him too much of a ninja stew his dad used to make him growing up. Since he wasn't really impressed, we probably won't be making this again.

 

Bart's Black Bean Soup for Two

adapted from Taste of Home's Down Home Cooking for One or Two

* Yields 4 servings

• 1.5 cups black beans, rinsed and drained


• 1.5 cup chicken stock


• 2/3 cup salsa


• 1/2 cup whole kernel corn, drained


• 2 dashes of hot sauce


• 2 tsp lime juice


• 1 cup shredded cheddar cheese


• 2 tbsp chopped green onions


• sour cream, optional

In a microwave-safe bowl, combine the first 5 ingredients. Cover and microwave on high for 2 minutes, then stir and heat 2 more minutes, then stir and heat for another minute. Pour into two serving bowls. Drizzle each with lime juice. Sprinkle with cheese and green onions. Top with a dollop of sour cream, if desired.

Printable Recipe


Rating: 2 out of 5 forks

You can definitely spruce it up with some sliced avocado, because avocado makes everything better. And don't forget to top it with some sour cream, because sour cream makes everything better too :) I hope you like it more than we did!


Peace, and bacon grease!

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Chicken Corn Chowder

Happy weekend! It can't come soon enough, can it? I'm back with another comforting meal. This soup, it's a keeper. I wasn't sure how we would feel about it, but it had so much flavor. I love the sweetness of the corn, the heartiness of the potatoes, the creaminess. And you guys already know how I feel about bacon. I don't think I even need to go there.

I made a few changes to the original recipe. We didn't add the celery. I used 4 slices of center cut bacon. I used 4 small red potatoes instead of the canned kind called for in the recipe, and boiled them first for 20 minutes. And added some salt too to taste.

Chicken Corn Chowder

Adapted from It's a Keeper

• 4 slices center cut bacon, diced into 1 inch squares
• 1/2 cup onion, diced
• 4 cups frozen corn
• 4 cups half and half
• 2 tbsp vegetable oil
• 1/4 cup red bell pepper, chopped
• 4 small red potatoes
• 1/2 tsp black pepper
• 2 tbsp flour
• 1 lb boneless skinless chicken breasts, cut into 1 inch cubes
• salt, to taste

In a large pot, bring cold water and a pinch of salt to a boil. Boil potatoes for 20 minutes or so. Remove and dice potatoes.

Meanwhile, in a separate large pot, cook the bacon until crisp. Remove the bacon, drain the fat leaving 2 tbsp in the pot. Add chicken and cook over medium heat until no longer pink and cooked through. Add onion and bell pepper and saute for 2 minutes. Stir in flour. Cook for 1 minute. Stir in half and half. Cook over medium heat, stirring occasionally.

Puree 2 cups of corn in a blender. Add to the pot. Heat to boiling, stirring occasionally for 1 minute. Stir in pepper, potatoes, and remaining corn. Heat through. Stir in bacon. Serve immediately. Season with salt, to taste.

Printable Recipe

Linking up to: 

Party Mindie Style Weekend Link Up

Summer Lovin' Weekend Soiree

Recipes to Run On

Life's a Picnic Party

This is the perfect autumn or winter comfort food to warm you up on a cool night. I'm not a fan of the cold winter by any means, but this soup makes winter a little more bearable. Disregard the fact that I am blogging about this in the middle of summer. I made it back when it was cold out. I would still make this any time during the year, though! It's THAT good.

*Update: While I'm over here going on and on about how this is a fall/winter meal, my friend over at Scrambled Henfruit made me realize that this is just as much a summer meal as it is warming comfort meal. "Think of how good it will be with fresh summer sweet corn!", she commented. Oh Betty, you are so right. And thanks for giving me a perfect reason to make this in the summer  :)


Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast, and Le Creuset!!!

Peace, and bacon grease!

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Tomato Basil Soup

 

I'll be honest. Until this recipe, I had never made my own {semi} homemade tomato soup. Just seeing the finished product made me feel proud. I had done more than just open a Campbell's can. I had accomplished a first. I've noticed that's a trend for me with cooking now-a-days.... I am accomplishing a lot of firsts in the kitchen, this being my first homemade tomato soup. I just wish it had been met with more praise and enthusiasm from my man. He wasn't too fond of this soup. (I think he's crazy). But hey, everyone's entitled to their own opinions!

I think it was too tomato-y for him. Don't you love my vast vocabulary? We are used to the canned tomato soup, where you add equal parts milk and dump it all in a pot and just heat it up and stir. I'm sure that milk makes the soup more creamy but also takes away from the tomato flavor. Or maybe it was the basil he didn't enjoy. I'm not sure, but I liked it! I don't mind a tomato-y tasting soup, nor do I mind basil! I don't think he necessarily didn't like it, but it wasn't his favorite. He still would prefer the canned kind to this kind. So I am still on a quest for tomato soup recipes that PJ will also enjoy. 

But don't listen to him, listen to me! I like it, I said! So make it :)

I borrowed this recipe from my dear friend, Kristin. Love that girl, and her food too!

Tomato Basil Soup

ever so slightly adapted from Delightfully Dowling 

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed Hunts tomatoes (56 oz total)
• 1 3/4 cup chicken broth
• 18 fresh basil leaves, minced + some for garnish
• 1 tsp sugar
• 1 cup heavy cream
• 1/4 cup butter
• salt and pepper

In a large pot, saute garlic in olive oil until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low. Stir in the cream and butter. Cook until butter is melted. Add salt and pepper to taste.


Printable Recipe 

It's been awhile... but I'm back to participate in Souper Sundays over at Kahakai Kitchen!

 

We served this soup with some grilled cheeses, duh! What else goes with tomato soup?

No really... what else does? The only thing I ever eat tomato soup with is grilled cheese. lol. Any ideas? 


Peace, and bacon grease!

 

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