Soup

Sausage Lentil Soup with Swiss Chard

IMG_5968Today I made this delicious lentil soup with sausage, vegetables and swiss chard. I was so inspired by the flavors, I decided to post it right away.

  • 3 Italian Sausages
  • 1-2/3 cups of lentils
  • 3 Carrots, diced small
  • 1/2 Yellow Onion, diced
  • 1 tsp olive oil or spray olive oil
  • 2 tbsp of diced garlic
  • 3 stalks of celery with tops, diced
  • 6 cups of vegetable broth
  • 3 cups chopped swiss chard
  1. Heat a large pot with a little olive oil, add garlic and onion.
  2. Remove sausage from casing and break up to brown a few minutes.
  3. Add carrots, celery and let cook a couple minutes.
  4. Add lentils, vegetable broth and bring to boil on medium heat.
  5. Boil for about 40 minutes, stirring often.
  6. Add swiss chard and let cook together for another 15 minutes.

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Bex Beef Bourguinon Crockpot Recipe

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After having a delicious Beef Bourguinon in Louisville, I wanted to try adapting this savory beef stew and use my crockpot to make it. I set up all the ingredients within 20 minutes and left it to cook for over 8 hours on low.

I used the formal recipe for Beef Bourginion, but made some adjustments and omitted the bacon to be a little leaner, add celery  and I made my own vegetable stock to use instead of beef broth.

  • 2 pounds of steak meat (such as round, chuck or cubed stew cut)
  • Steak dry rub or salt/pepper/italian herbs
  • 2 tablespoons of flour
  • 1 tsp olive oil (if you don’t use bacon)
  • 4-6 pieces of bacon, diced and cooked
  • 1 medium yellow onion – large diced chunks
  • 2 cups of cut carrots (or baby carrots)
  • 3 large potatoes, skinned and cut into smaller pieces
  • 2 cups of diced celery
  • 2 cups of mushrooms, sliced in half
  • 2 cups of Pinot Noir or Burgundy Wine
  • 2 cups of beef broth (or vegetable stock)
  • 1 small can of tomato puree -10 oz. (or tomato sauce)
  • 2 tbsp of cornstarch or flour (if desired to thicken up the sauce)
  • 2 tsp of butter (if desired to add creaminess to broth)
  1. If you are using bacon, fry diced bacon in a frying pan until done. Remove from pan and drain.
  2. Wash and pat dry beef cubes, add dry rub and toss in a bowl until coated. Add to pan with the olive oil (unless you use bacon grease) on medium heat, cook on  all sides until browned. Remove from pan and set aside.
  3. Sprinkle seared beef cubes with flour on all sides and prepare for crockpot.
  4. Turn on your crockpot to low and add the cut potatoes, onions, celery, carrots, potatoes, wine, beef broth or vegetable stock and can of tomato puree. Mix all ingredients with a large spoon and add beef and bacon to the crockpot
  5. Cook for approximately 8-9 hours on Low Heat.
  6. If you desire a thicker broth, you can add cornstarch or flour and raise the cook heat towards the end to High heat.

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Chicken Noodle Soup

IMG_0066This is a quick recipe for a homemade chicken soup that will make anyone feel better. This is what I crave when I’m feeling under the weather and gets me back on my feet.

  • 2 Chicken Breasts, diced
  • 1 tbsp of butter
  • salt/pepper
  • 1/4 Medium Onion, diced small
  • 1-1/2 cup of celery, diced small
  • 1-1/2 cup of carrots, diced small
  • 1/2 stick of butter, diced
  • 8 cups of water
  • 1/2 package or 4 cups of egg noodles
  • italian herbs, parsley, savory mix – try mixing your own herb flavors
  • salt and pepper to taste
  1. Dice chicken breasts into 1″ or smaller size pieces to cook and grill easily. Add salt and pepper if desired.
  2. In a large sauce pot, melt a tablespoon of butter or more and cook the chicken pieces throughly. Make sure to stir often.
  3. When the chicken is cooked, remove from pan and set aside. Do not clean the pot. Raise temperature to medium high and add the 1/2 stick of diced butter.
  4. Add onion, carrot and celery and cook for about 5 minutes stirring often. Add the herbs to the vegetables. Once those are somewhat covered in the buttery flavor, add the 8 cups of water.
  5. Cover and let boil for about 25 minutes until the vegetables are cooked completely.
  6. Add the noodles and cook until the package suggests, usually like 12 minutes or so.
  7. When the soup is ready, add back in the grilled chicken and turn off heat. This is where I try it and add salt and pepper or cayenne depending. Once the soup is done you can figure out what it needs. I never add salt before it’s almost done.
  8. I usually let it sit for 15-20 minutes before serving.  Letting the flavors combine.
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My Wor Won Ton Soup Recipe

IMG_7866Do you love lots of steps? I hope so, because this recipe is all about prepping your ingredients. The whole soup process is very fast, so you want to get your ingredients ready. Also you can modify the ingredients to use pork, chicken, beef, seafood and prawns. Your veggies can also be modified to include whatever you like.  This is what I used for 4 portions of soup.

  • Won Tons! See this recipe https://thisgirlreallycooks.com/2013/08/21/ginger-shrimp-won-tons/
  • 12 or more medium cooked shrimp
  • 1 chicken breast cooked and cut into pieces
  • 2 tsp olive oil
  • 2 tsp soy sauce
  • 1/2 tsp Chinese 5 Spice
  • 4 cups chicken, beef or veggie broth
  • Thinly sliced beef
  • 2 cups of water
  • 1/2 onion sliced into strips
  • 2 cups of chopped bok choy
  • 1 cup of bean sprouts
  • 1 cup of snow peas
  1. First step is to cook the chicken. I start with the chicken using a large sauce pot that I love to cook soups in. I usually cook the chicken breast whole and then cut down so the pieces stay moist.  Remove the chicken and place on a plate. You can also use pork the same way.
  2. With the pot and oil still going I add in the onions and try to soak up the chicken flavor. Then I add the chicken broth, the water, soy sauce, Chinese 5 spice. Bring to boil.
  3. Add in the bok choy and snow peas, then put the shrimp into the boiling pot and cook throughly.
  4. Then  slowly lower the won tons into the boiling pot. Once that has happened, you have approximately 3-5 minutes until they are done. GO time.
  5. This is where you throw in your bean sprouts, cooked chicken and finally the thin sliced beef. The beef will cook in the soup broth and the longer left in, the more well done and rubbery it gets. I put the beef in right at the end and let the flavors mix.

 

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Homemade Lentil Soup with Pork and Bacon

20130322-135437.jpgI love soup, I might make a different soup at least once, every week. I also love cooking with pork and bacon, letting it flavor the lentils. Here is my simple soup recipe.

  • 1 pound of lentils or 1 1/2 cups dry lentils
  • 8-10 cups of water or a mixture of stock and water (depending on thickness and taste
  • 1/2 onion, diced
  • 1 tsbp of olive oil
  • 1 pork tenderloin cutlet, diced small
  • 5 pieces of bacon
  • 2 garlic cloves, diced small
  • 2 stalks of celery, diced small
  • 2 carrot sticks, diced small
  • 1 tbsp Herbs de Provence or Italian Seasoning
  • 1 tsp Cracked salt
  • 1 tsp Cracked Pepper
  1. Use a large stock pot on medium high heat, add  olive oil and garlic, then onion.
  2. Add bacon and pork to the pot and let cook a little.
  3. Sauté for 2 minutes  before adding carrots and celery.
  4. Cook for about 5 minutes, stirring often before adding the lentils. Mix lentils throughout and coat with flavor from veggies, meat and oil.
  5. After a minute, add water and herbs. Bring to a boil
  6. Reduce heat to medium and cover pot.
  7. Cook for 30-45 minutes until the soup is ready, lentils and vegetables will be soft.
  8. Makes 8-10 portions of soup.
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