Archive for Recipes — Soups

The Anatomy of French (Texan?) Onion Soup

I don’t usually write about soup in the summer but we have been having afternoon showers every day over the past two weekends and I thought a nice toasty bowl of onion soup would warm us up (I keep getting caught out in it) but not be too hearty or over the top. I made the soup with onions from my farmer’s market (as was the bread I made the cheese toasts with) and stock from my own freezer (made from a local chicken we roasted). After dinner we played Yatzee and ate peanuts I had roasted. Because we have become the Waltons, apparently.

Onion soup isn’t hard, but it can be a bit time-consuming. Good thing to have going when you are working on other kitchen projects. Or you have a 9 year old who wants to be a chef when he grows up and will stir things for hours if you let him.

You can serve the soup with cheese and croutons (guyere or parmesan is usual). Or if you have a nice hunk of bread, slice it into 1 inch thick slices, put the cheese on the bread and put it under a low broiler until it melts and browns a bit. Serve it on the top of the soup as one big crouton and it is SO GOOD. I used a sour batard from Luna y Sol, a local bakery that sells at the Pearl Farmer’s Market.

Onions from Oak Hills Farm at the Pearl Farmer’s Market. It’s a completely unofficially and made-up fact that local onions will never make you cry. But I may cry if you insist on proving me wrong on that one.

Chop the onion into thick slices and seperate out the rings. In a large pot, melt 3 tbs of butter with 2 tbs of oil (the oil will keep the butter from burning as easily) over medium heat. Add the onions and stir to coat. They will look like this.

Reduce the heat and cover the onions with a lid and let them steam down for about 15 minutes. No need to stir during this part. They will look like this.

This is the stir-y part. Add a teaspoon of sugar and turn the heat back up to medium and let these puppies cook for about 40 minutes. You don’t need to stir constantly, until about the last 5 minutes when you really need to make sure they carmelize and don’t burn, but you need to stir consistently every couple of minutes. This is what they will look like halfway through. It won’t look like much difference for a long time, but hang tough…

At the magic 40 minute mark you will have this. Carmelized and practically melted. So delicious you will want to eat them out of the pot! Now you can add a quart of stock (Beef is traditional for french onion soup, but I used the stock I had in my freezer. Veggie stock is also fine, if you want to keep the recipe vegetarian.). My stock was well seasoned but you can always add more salt, pepper, and herbs if you need it. You can also add a bit of sherry if you want to really get jiggy wit’ it.

Bring the soup to a simmer and let simmer a good 20 minutes while you make your cheese toasts. I would show you a picture of the final soup but it didn’t last long enough to get one. So send me one of yours and I will post it!


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Soupe au Pistou

For my mom’s birthday this year we had a big party with several different soups, and breads and crackers for people to choose from (and gourmet cupcakes for dessert). It was a big hit, and so was this soup, the most GI friendly of all the soups made (use red potatos or omit all together).

Soupe au Pistou

2 cups dried white beans, soaked overnight and rinsed
10 cups water
2 leeks
2 carrots, chopped into quarter pieces
2 stalks celery with leaves, chopped
2 zucchini, cubed
3 potatoes, cubed
15 green beans, cut into small pieces
3 tomatoes (or 6 canned), peeled, seeded, and chopped
¼ cup parsley, chopped
salt and pepper to taste

In a large soup pot, bring the soaked beans and fresh water to a boil. Add all the vegetables and herbs, bring to a second boil, then reduce the heat, cover the pot, and simmer for an hour. Meanwhile, make the pistou if you don’t have any handy in the freezer.

Add the salt and pepper to the soup, stir well, and continue simmering uncovered for another 15-20 minutes.

When ready to serve, ladle the soup into big bowls. Pass the pistou–and extra Parmesan cheese, if you like–so people can load up the bowl with flavor that releases itself right under their noses.

**Instead of pistou you can used storebought pesto. Shhhh, don’t tell anyone!


6 cloves garlic
4 Tablespoons tomato paste
¼ cup fresh basil, chopped
½ cup grated Parmesan cheese
½ cup olive oil
3-4 Tablespoons fresh parsley

Press the garlic, then whisk the tomato paste, basil, cheese, oil, and parsley with it in a blender til it is a rich paste.

***Note from my Mom: leave out the tomatoe paste, use some sun-dried tomatoes in the soup***

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Witches’ Brew Chicken Soup

Witches’ Brew Chicken Soup

1 tablespoon butter or margarine
4 skinned and boned chicken breast halves, chopped
1 large onion, chopped
3 carrots, chopped
2 garlic cloves, minced
2 (14-oz) cans low-sodium chicken broth
1 tablespoon chicken bouillon granules
1 teaspoon cumin
1/4 teaspoon ground red pepper
3 (16-oz) cans great Northern beans, rinsed, drained, and divided
1 (4.5 oz) can chopped green chilies
2 tablespoons all-purpose flour
1/2 cup milk
1/4 cup chopped fresh cilantro

Toppings: shredded Cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes.Stir in broth and next 3 ingredients.

Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chilies

Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with toppings as desired.

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Crockpot Taco Soup

\This is a veggie friendly recipe.  You can replace the texturized vegetable protein with a pound of pre-cooked ground beef instead!

Crockpot Taco Soup

1 package Harvest grain or Boca Crumbles
1 (16 oz) can kidney beans, undrained
1 (11 oz) can Mexicorn or niblet corn
1 (10 oz) can Rotel tomatoes
1 pkg taco seasoning
1 (28 oz) can diced tomatoes
1 can chiles, chopped
1 (16 oz) can pinto or ranch beans
1 pkg Ranch Dressing Mix

Place all ingredients into crockpot and stir.  Simmer in crockpot on LOW for 3-5 hours.  Soup may be topped with chopped red onions, grated cheese, and/or sour cream.  You can also serve with whole grain tortillas or whole grain tortilla chips!

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Easy GI Friendly Crockpot Tortilla Soup

This recipe uses white meat chicken and baked tortilla strips instead of fried ones to keep it GI friendly.

Crockpot Tortilla

2 4 oz skinned and boned chicken breast halves — cubed
2 cups frozen whole kernel corn — thawed
1 large onion — chopped
garlic cloves — pressed
2 14.5 oz cans low sodium, fat-free chicken broth
1 10.75 oz can tomato puree<
1 10 oz can diced tomatoes and green chiles (Rotel)
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 5.5 inch whole grain tortillas or tortilla chips

Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook on high for 6 hours (low for 8-10). Discard bay leaf.

Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375 degrees for 5 minutes. Stir and bake 5 minutes more or until crisp. Serve with soup. Garnish with cilantro, if desired.

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Chicken Noodle Soup

I haven’t posted much lately because I spent several days being sick and then my husband did.  I think that all of this Third Coast rain has officially molded us over.  I did make a great, and super-easy glycemic index friendly chicken noodle soup last week that my husband lived on for several days.

I started with a big pot of broth made with a mexican-style chicken bouillon made by Knorr (Caldo con Sabor de Pollo).  Brought it to a boil and added a box of Dreamfields Penne which is lower G.I. than regular pasta (you could also add boil in a bag brown rice instead).  When the pasta was nearly cooked I added handfuls of chopped veggies (carrots, celery and onion) and a can of cooked white meat chicken as well as some bouquet garni.  It was so easy it was almost embarressing to call it “homemade”!

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Caldo Tlalpeno


Spicy Chicken Broth with Chicken, Vegetables, and Chick-Peas)

8 cups chicken broth
1 1/4-pound whole chicken breast with skin and bones
1 onion, halved lengthwise and sliced thin lengthwise
1 1/2 tablespoons vegetable oil
2 carrots, cut into 1/8-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
a 19-ounce can chick-peas, rinsed and drained (about 2 cups)
2 drained canned whole chipotle chilies in adobo (available at Mexicanand Hispanic markets and some specialty foods shops), rinsed, seeded,and cut into strips (wear rubber gloves
1 avocadofor garnish
8 lime wedges for garnish

In a large saucepan bring the broth just to a boil and in it poach thes chicken at a bare simmer for 15 minutes, or until the chicken is just cooked through. Remove the pan from the heat and let the chicken cool inside the broth. Transfer the chicken to a cutting board, reserving the and discard the skin and bones. Shred the chicken and reserve it covered and chilled. In a large heavy saucepan cook the onion in the oil over moderate heat, stirring, until it is softened, stir in the carrots and the zucchini, and cook the mixture, stirring, for 1 minute. Add the reserved broth to the vegetable mixture with the chick-peas and simmer style family the soup for 8 minutes, or until the carrots are just tender. The soup and the chicken may be prepared up to this point 1 day in advance and kept covered and chilled. Stir the reserved chicken into the soup with the chilies and salt and pepper to taste, simmer the soup gently until the chicken is heated through, and divide it among 8 bowls. Garnish each serving with some of the avocado, peeled, pitted, and sliced, and a lime. Makes about 11 cups, serving 8.

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