Archive for the ‘Soup’ Category

Back when I was maybe 10 or 11 I was tinkering in the kitchen and wanted to make soup for dinner.  It became a staple and for some reason, instead of chicken soup Julie's Soupor some version of that title — it was dubbed “Julie’s soup” and stuck!

Got a call from my sister the other day who said, “I am heading to the store – looked at the blog first for Julie’s soup and it’s not there!  What’s up with that?”  Thanks for calling me out on my slackerdom there sis!  Love you!  Here it is!  (I’ll have to make it now so I can get a real picture here!)  🙂

1/2-1 lb chicken tenders – cubed
1 medium onion – chopped
4 stalks celery – chopped
1 zucchini – cubed
2 small potatoes cubed
1 cup cabbage, shredded
1 cup frozen crinkle cut carrots (or 1 cup fresh cut up)
1 cup frozen cut green beans
1 cup frozen kernal corn
1 cup frozen baby peas
4 packets Goya chicken bouilliion (I like Goya but you can use other brands)
1 cup white wine — any dry variety
1/2 cup lemon juice
1 can (14.5 oz) diced tomatoes  (if you like your soup spicier – use a can of Rotel tomatoes with green chilis)
1 can great northern beans (cannelloni)
1 small can garbonzo beans (chick peas)
1/2 cup low-fat grated parmesan cheese
8 cups of water
salt & pepper to taste
In a large stock pot – put 2 tablespoons butter, minced garlic and chicken pieces, salt and pepper to taste – saute until chicken is browned on all sides (about 8-10 min) and remove.  Add 1 more tablespoon butter (or teaspoon olive oil) and add onions, celery, potato, cabbage & zuchinni and saute for about 6 minutes, stirring regularly.  Add water, frozen veggies, (except peas), tomatoes, beans, bouillion, wine & lemon juice and put heat on medium-low to simmer for about an hour and a half.  When potatoes are tender, add peas, and cheese and let simmer additional 5-10 minutes.
Here are some additional things you can add if you want:
  • 1 Andouille sausage chopped (adds spice)
  • cooked egg noodles or datalini noodles – or whatever noodles you like!  I add them in to the indivdual bowls not the pot because they absorb all the broth and my kids LOVE the broth – so putting them in at the end gives you the noodles without taking away from the soup!
  • 1/4 cup finely chopped spinach – sounds gross – but it’s really good and gives you lots of iron!
  • 1 small can of green chilis if you want to make it more like a tortilla soup – then you can top each bowl with cracked tortilla chips and shredded jack cheese
I hope you like it —  I serve it with crusty bread (which I watch the kids eat – lol) or biscuits or all by itself – in fact that’s what we’re having tonight! 🙂

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  • 1 large & 1 medium can black beans, rinsed and drained
  • 1 large smoked ham hock or shank (or if you’re like me, grab that hambone out of the freezer that you saved from the last time you made ham!  Don’t ever throw that out!)
  • ½ cup cubed ham or roast pork
  • 1 green pepper, chopped
  • 2 bay leaves
  • 5 cups water
  • ½ cup lemon juice
  • 2 tablespoons butter
  • 4 packet (or cubes) ham bouillon
  • 1 packet (or cube) chicken bouillon
  • 1 large sweet onion, chopped
  • 1 large potato peeled and chopped into cubes
  • 2 carrots, chopped
  • 2 ribs celery chopped
  • 3 garlic cloves, minced
  • Small handful chopped fresh cilantro
  • 1 large can diced tomatoes
  • ¼ cup frozen chopped collard greens (I love to throw a little of these into hearty soups of all kinds so keep what you don’t use in the freezer for the next soup!)

Place dash of olive oil and 2 tablespoons butter in the bottom of a thick bottomed pot.  Add your garlic, onions, celery, potato, carrots and toss for 6-7 minutes over medium heat.  Next add ham or pork, beans and ham hock or bone. Add 5 cups water, lemon juice, can of tomatoes, collard greens, bay leaves, salt and pepper, lime juice, and bouillons. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 1/2 hours or so until veggies are tender. Remove bay leaves. Remove ham hock from the pot. Top with chopped cilantro.

If you’d like – you can also top with  a little chopped avocado or diced scallions!

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When I first came to Tampa I discovered all new flavors – rich, intoxicating recipes from Cuba, Spain and Mexico and I fell in love with them.  This is my variation of one of my favorite soups, Caldo Gallego- which is hearty, amazing and good for what ails you as my mom would say.  Sometimes I’ll make it at holiday time as a first course, on a cold day or just when you feel like some nasty virus is just gunning for you – this is great for scaring the germs away!  I hope you like it!

  • 2 – 15+1/2 cans of white northern or navy beans (You can use dried beans if you prefer – but you’ll have to soak them overnight and then rinse before using – this way is faster!)
  • 1 small can chick peas (Garbanzo beans)
  • 1 quart chicken broth
  • 1 pat of butter
  • ¼ cup white wine
  • 1 chicken bouillon
  • 2 medium potatoes – cut into cubes
  • 1 large Spanish onion – cut small
  • Good olive oil
  • 1 garlic clove crushed and diced
  • 2 small or 1 large chorizo sausage
  • 1 cup fresh green collards -chopped
  • 1 ham hock – scored
  • ¼ cup roasted pork or smoky ham – shredded or cubed
  • 1 can diced tomatoes
  • 1 teaspoon Smoked Spanish paprika
  • 1 bay leaf

In a large soup pot – heat teaspoon of olive oil and add chorizo and brown for about 5 minutes, then remove and drain on paper towels. Chorizo is very oily – and I don’t like a lot of excess oil in the soup – but you do want the flavor of the sausage when browning your other ingredients- so take a quick swipe of the pan bottom with paper towels – just to remove the excess oil – then add in your garlic and onions – and stir until translucent.  Next, add a pat of butter and your potatoes and toss your potatoes well for about 4-5 minutes. Next add your broth, wine, beans, chick peas, collards, ham hock, pork or ham and can of tomatoes.  Season well with salt & pepper, add teaspoon smoked Spanish paprika and bay leaf.   Bring your brew to a boil and then reduce heat to low and simmer about an hour until potatoes are tender.  Great served in bread bowls –or at least with a big, warm, crusty loaf of Cuban bread —  add a smattering of shaved parmesan on top if you like.  Enjoy!

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  • 1 pound beef stew meat
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup cut fresh green beans
  • 1 tablespoon butter or margarine
  • 6 cups beef broth
  • 1 cup red wine
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup quick-cooking barley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup frozen peas
  • 1/4 cup shaved Parmesan cheese

Season your stew beef with salt/pepper & garlic powder.  Make sure it is cubed in fairly uniform sized pieces, and remove any excess fat.  In a large soup pot, heat 1 tablespoon butter, add stew beef and brown on all sides.  Once your beef is browned, add carrots, celery, potatoes and onion and toss while simmering, about 5-8 minutes. Next add the broth, water, wine, tomatoes, salt, pepper, basil and oregano; bring to a boil, reduce heat; cover and simmer for 15 minutes, stir, bring back up to a boil, add barley, reduce heat again, re-cover simmer another 20 minutes stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes.  Serve  each bowl topped with shaved Parmesan.

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  • 5-6 pieces of bacon, cut into small strips, ¼ cup ham cubes, 1 med onion – diced
  • 3-4 med potatoes – diced, 2 stalks celery-diced, 1 bag frozen whole kernel corn
  • 2 cups chicken broth, 1 quart half & half, 1 8 oz bag shredded Colby jack cheese
  • 1-2 dashes of garlic powder, Salt & pepper to taste

In stock pot, brown bacon pieces.  Add garlic powder, salt, pepper, ham, onion, celery & potato and toss until potatoes are begin to brown and get slightly tender.  Add chicken stock and simmer – 10-15 minutes.  Add corn and half & half and simmer until hot.  Add half bag of cheese and more salt/pepper if needed.  Stir well.  Serve with a dollop of cheese on the top of the bowl!

Oh yeah…it’s that easy! 😉

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