Sweet Potato-Coconut Soup with Spicy Relish

Before February ends, I've got to get one sweet potato recipe in before the end of National Sweet Potato Month.  Yes, I am definitely sweet on this spud.  I could eat them loaded with butter, loaded with sugar, in salad, as soup, or just plain.  I'll pretty much eat these little babies any way they are served. 

This soup was a perfect combination of two loves: soup and sweet potato.  When it comes to winter, I love soup because it is so warm and comforting.  I am not a lover of cold weather so soup helps me to remember what being warm feels like. : )  This soup was so creamy and yummy.  When I make this again, I will double the spicy relish.  That was the best part of the soup.  I would have loved to put even more in my bowl.  My sweet spud never disappoints me. 

Sweet Potato-Coconut Soup with Spicy Relish

Spicy Relish Ingredients:
1 Tbsp. canola oil
1 Tbsp. unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk (about 1 can)
1 Tbsp. honey
Large pinch of ground cinnamon

Directions:
1. For relish:  Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, 15 minutes.  Uncover, increase heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in the parsley.

2. For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft, 5 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes. 

3.  Transfer mixture to a blender and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with a spoonful of the spicy relish.

Serves 4.  Per serving: 410 calories, 34g carbs, 5g protein, 30g fat, and 4g fiber.

Recipe Source:  Bobby Flay

Linked to:
Tasty Tuesday Parade of Foods hosted by Balancing Beauty and Bedlam
Tuesday Night Supper Club hosted by Fudge Ripple
Full Plate Thursday hosted by Miz Helen's Country Cottage
Tasty Tuesday hosted by 33 Shades of Green
What's Cooking Thursday hosted by Feeding Four

Black Bean Soup

Have you ever had a day like this?  I walk into the kitchen and wonder what is smellin' funky.  Oh yeah, it's me because I haven't yet showered after chasing after the kids all day.  I look down at my pants and start picking of some white crusties on my leg.  What are those white crusties anyway?  Oh yeah, that would be my boy's snot as he pulls himself up using my pant leg.  Then I remember the 3 year old little lady in the house was wiping boogers on me just for fun.  Yes, we are disgusting in my house.  The fact that it is disgusting makes it even more fun.  (Yes, I am totally digressing.  We will get to food.)  So I'm still in the kitchen and I go to look at what I have on the menu.  It's already 6, and I realize that dinner takes an hour to cook and that's not counting prep time.  Okay then, leftover night.  I open the fridge to find that we've also eaten all the left overs.  Okay, now it's every man, woman, and child for himself.  Ever have one of those days?  So here is a recipe for one of those days, Black Bean Soup. This comes direct from the ladies at Our Best Bites!  Bless you lovely ladies!

Holy frijoles!  I never knew beans could taste so good.  So my hubs lived in Brazil and he lovas the black beans.  He said he ate them every day and still likes them.  So that's sayin' somethin'!  When I read the description of how this soup was reminiscent of Brazil I had to cook this soup for the hubs.  Plus, it is super  extra healthy and low cal.  I admit I was skeptical of this being the entire meal.  I thought maybe we should have something to go along with it, but oh my laws, did it sing a song of enchantment to my tastebuds.  I loved the soup.  The whole family loved it, and we almost finished the whole pot in one sitting.  That's with us two big peeps, a 3 year old, and a 9 month old.  It definitely reminded the hubs of Brazil and reminded me that beans are not just a musical fruit, but a magical one too. 

Black Bean Soup

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 med-large onion)
2 cans black beans, rinsed and drained 
1 3.5oz can green chilies
2 cans low-sodium beef broth (I didn't use low sodium.)
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Directions:
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber

*You can also used dried black beans and prepare them before hand and put them in the soup to make it even better!

Recipe Source:  Our Best Bites

Clam Chowder

My hubs has declared this to be his favorite clam chowder.  My dear friend Shauna invited us over for some soup on a chilly night.  She made this clam chowder for us, and it was delicious!  So she graciously shared  the recipe.  I generally don't like many seafood things because they always end up tasting "fishy" to me, but this little soupy was definitely an exception.  It was creamy and delicious!  Thanks Shauna for the fantastic recipe.

Ingredients:
2 cans minced clams (reserve liquid)
1/2 cup chopped onions
1 cup chopped celery
2 cups potatoes
3/4 cup butter
3/4 cup flour
3-4 cups milk
1 tsp. salt and pepper
1/2 tsp. sugar
1 can cream of mushroom
Dash of allspice
bacon bits (optional)
parsley (optional)

Directions:
Open can of clams and drain juice into a separate bowl.  In a sauce pan, place clams, onions, celery and potatoes in enough water to just cover them.  Bring to a boil and then simmer until soft.  Drain the water. 

In a large sauce pan or soup pot, melt butter and add flour to create a roux.  Add reserved clam juice, milk, cream of mushroom soup, and seasonings.  Mix until creamy over medium heat.  Add the drained veggies and clams.  Top with bacon bits and parsley if desired.  (If the soup is too thick for you or as it sits on the stove thickens more than you like, just add some milk.)

Creamy White Chili

So I have been looking for a white chicken chili for a while now. I've made a few that have cleared our sinuses, but have been looking for one with just the right amount of heat and flavor without making us blow our noses throughout the whole dinner. We really enjoyed this recipe! I can always tell by my husband's reaction whether a recipe is not so good, okay, good, or excellent. This definitely was classified as excellent. I finally found a white chicken chili we both like. This chili was on the spicy side for my two year old. I had to add sour cream to her bowl to calm down the heat. This is a really great cold weather chili. Loved it! It pairs excellently with this corn bread recipe.

Creamy White Chili

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon vegetable oil

2 cans great northern beans, rinsed and drained (I used white kidney beans.)

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Directions:

1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Recipe Source: The Taste of Home Cookbook

Linked to:  Cookbook Sundays hosted by Brenda's Canadian Kitchen

Best Ever Taco Soup

I can't believe I haven't posted this recipe yet!!! In my opinion, it is the best taco soup ever. My mom gave me the recipe. It is super easy to make and takes about 30 minutes.  It is definitely a crowd pleaser.

The Best Taco Soup
Ingredients:

2 pounds hamburger

1 chopped onion

1 can (4 oz.) chopped green chiles

2 cans stewed tomatoes (include liquid in can)

2 cans hominy (15 oz. each, include liquid in can)

1 1/2 cups water

2 cans pinto beans (15 oz. each, include liquid in can)

1 Package Taco Seasoning

2 Tablespoons Hidden Valley ranch dressing mix (the dry stuff in a package)

Directions:
In a large soup kettle, brown hamburger with the chopped onion.  Drain the grease.  Add the remaining ingredients to the pot.  (Do not drain the liquid from the cans.)  Simmer all ingredients together for 15-20 minutes. Serves 8.  Add cheese and sour cream if desired. Combine with this yummy cornbread for a great meal!

Lentil Vegetable Soup

This soup is delicious. Then again, I love lentils. Lentils are so good for you too. This is a filling and healthy meal. My 2 year old loves this stuff.

Lentil Vegetable Soup

Ingredients:
2 cups lentils

8 cups water

1/2 lb sausage

1/2 cup chopped celery (I usually add about 3/4 cup.)

1/2 cup chopped carrots (I usually add about 3/4 cup.)

1/2 cup chopped onions (I usually add about 3/4 cup.)

1 clove minced garlic

2 1/2 tsp. salt

1/2 tsp. dried oregano

1/2 tsp. basil

3 Tbsp. chopped fresh parsley

1/4 tsp. pepper

2 cups fresh tomatoes diced

2 Tbsp. wine vinegar

Parmesan Cheese (This is a must in my book.)

Directions:
Brown sausage. Drain off any fat. Rinse lentils, drain and place in soup kettle. Add water and sausage, celery, carrots, onion, parsley, garlic, salt, pepper, oregano, and basil. Cover and simmer 1 1/2 hours. Add tomatoes and wine vinegar. Simmer covered for 30 minutes longer. Season to taste. Top individual servings with parmesan cheese. Makes 8-10 servings.

Recipe Source:  adapted from Heather Weston

Broccoli Cheese Soup

I have been craving broccoli cheese soup. I thought this recipe was delish! My hubby doesn't even like broccoli, and he really liked it. In fact, he ate the leftovers the next day, and left me with none! I got this recipe from My Kitchen Cafe.

Broccoli Cheese Soup

1 can chicken broth

1 small onion, diced

1/3 cup flour

1/4 cup butter

1/2 tsp. pepper

2 cups milk

1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese

steamed chopped broccoli (I steamed about 3 cups of raw broccoli florets.)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes 4 servings. It is so delicious served in Italian bread bowls.

Loaded Baked Potato Soup

This was such a great soup! I got the recipe from Sister's Cafe.

12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)
32 oz chicken broth (or water & bouillon)
6 oz half and half (I used whole milk)
8-10 sm./med. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.
2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.

Tortellini & Vegetable Soup

Not only is this soup super tasty, it's healthy too! It's what I like to call a twofer. When I made this, I started off with 8 cups of broth and then ended up adding two more cups at the end because my tortellini sucked in a lot of broth. It justs depends on how brothy you want it.

Ingredients:
6-8 cups chicken broth
1 tsp ground pepper
1 Tbsp. dried or fresh parsley
½ tsp basil
½ tsp thyme
½ tsp oregano
2 cups chopped carrots
1 cup chopped celery
1 can diced tomatoes, drained
1 zucchini diced
½ onion diced
1 clove garlic, minced
1 tsp. dried bay leaf
½ pkg. frozen chopped spinach or 1 cup fresh chopped spinach
1 package tortellini (fresh or boxed)
Parmesan cheese, grated for top

Directions:
In a large pot add broth, herbs, and bring to a boil. Add all vegetables and leave on medium to medium-high heat until carrots are tender, about 10-15 minutes. Add tortellini and cook for another 7-8 minutes. Add parmesan cheese to the top of each serving. (Can also add shredded chicken.)

Spicy Cheeseburger Soup

This soup left us screaming for more!  It is delicious.  Smooth and creamy, yet a little spicy at the same time.  We will definitely be making this again. 

Spicy Cheeseburger Soup

Ingredients:

1½ cups water
2-3 cups cubed peeled potatoes
2 carrots, grated
1 small onion, grated
¼ cup chopped green pepper
1 garlic clove, minced
1 Tbsp beef bouillon granules (I put in 4 cubes because I didn’t have granules.)
½ tsp salt
1 pound ground beef, cooked and drained
2 ½ cups milk, divided
3 Tbsp all purpose flour (For gluten free, use rice flour.)
8 oz. processed American cheese, cubed
½ tsp. cayenne pepper (You can decrease or increase this depending on how spicy you want it.)

½ pound sliced bacon, cooked and crumbled

Directions:
In a large saucepan, combine the first 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired. Cook bacon and crumble. Add in to soup and mix. Now serve! 6-8 servings.

Recipe Source:  Kari Kleinman

Crockpot Beef Stew

This is a really delicious stew, and especially good for cold weather!  Plus, you throw all the ingredients together in the crockpot.  Meanwhile, your house smells delicious from the savory aroma coming from the kitchen. 

Crockpot Beef Stew
Ingredients:
2 lbs. stew meat
1/4 c. flour (For gluten free, use rice flour.)
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced

Directions:
Place meat in crockpot, mix flour, salt and pepper and pour over meat. Stir and coat meat with flour. Add remaining ingredients and stir to mix well. Cook and cover. Low 9 hours. High 5 hours.  Serve topped with cheese and sour cream, if desired.