Corn and Roasted Red Pepper Chowder

Corn and Roasted Red Pepper Chowder

Makes 2½ to 3 quarts chowder; serves 6 to 8

2 tablespoons olive oil
2 leeks, trimmed and split lengthwise
4 tablespoons (½ stick) unsalted butter
1 yellow onion, diced
4 ribs celery, diced
6 garlic cloves, minced
8 cups vegetable broth or chicken broth
2 Yukon gold or russet potatoes, peeled and chopped
Kernels from 4 ears fresh corn (2 cups fresh or frozen corn)
3 roasted red bell peppers, peeled, cored, seeded, and chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh thyme or 2 teaspoons dried thyme
2 tablespoons chopped fresh chives or chopped fresh parsley
1 cup heavy cream
Fresh chives, to garnish, optional

1. Soak the leeks in a bowl filled with cold water for 10 minutes. Rinse and drain. Slice into ¼-inch rounds and set aside.

2. Melt the butter in a large saucepan over medium-low heat and add the onion. Cook and stir about 15 minutes, until softened. Add the leeks and celery and cook and stir about 10 minutes longer, until the leeks and celery have softened. Add the garlic and cook and stir about 2 minutes more.

3. Add the broth and potatoes and bring to a low boil, reduce heat, and simmer, uncovered, about 30 minutes, until the potatoes are tender. Add the corn, roasted red peppers, salt, black pepper, and thyme and simmer about 15 minutes longer. Remove the pot from the heat and add the chives.

4. Remove about 4 cups of the mixture from the pot and cool slightly. Place the cooled soup in the bowl of a food processor fitted with the metal blade and puree until smooth. Return this mixture to the soup and stir until well blended.

5. Stir in the cream and reheat over low heat, stirring constantly, until heated through. Serve immediately, garnished with chives if desired.

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Baked Potato Soup

Baked Potato Soup

Ingredients:

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:

  1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
  2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  5. Remove from heat. Ladle 1 cup soup into each bowl.
  6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Smoky Split Pea Soup

Honestly – one of my FAV soups to make. The smoked paprika and chipotle chile make it so you don’t even miss the ham. I have seen a bunch of different variations, my favorite is happy herbivore (cannot find recipe now of course), but this one is almost the same.

http://www.vegetariantimes.com/recipe/smoky-split-pea-soup/

 

  • 1 cup green split peas
  • 2 Tbs. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. chopped chipotle chile, canned in adobo sauce
  • 1 large sweet potato, peeled and diced (3 cups)
  • 2 medium onions, diced (3 cups)
  • 3 ribs celery, diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 14-oz. can diced tomatoes

 

1. Soak split peas in large bowl of cold water overnight.

2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.

3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

HH Goulash

So – HH posted this on IG sometime last winter and I have made it a BUNCH of times since then. I wouldn’t call it a Goulash so much, just a great hearty vegetable stew. Its also pretty easy – put it all in the pot and put it in the oven – and the house smells GREAT!

Also – instead of adding vegetable broth as needed while cooking, I just put in 1 cup and that worked for the whole 2 hours. I love this over barley, but rice or toast works great too.

 

https://happyherbivore.com/

 

Ingredients:

2 Portobello’s – diced

2 minced garlic cloves

1 diced red bell pepper

1 carrot – chopped

1 celery stalk – chopped

1 diced potato

1 tsp thyme

1 tsp tomato paste

1 tsp red wine vinegar

1/2 tsp cayenne pepper

1 bay leave

14.5 oz can diced tomatoes

2-3 tbsp. Worcestershire sauce

 

Directions:

  1. Preheat oven 325F
  2. Combine all ingredients in heavy pot (Dutch Oven, or similar)
  3. Put in oven for 2 hrs, add vegetable broth as needed

(can simmer on stove)

Whole Pumpkin Pie Soup

Because …. why not?

Whole Pumpkin Pie Soup

Total Time 2:15

4-6 Servings

Alton Brown

http://www.foodnetwork.com/recipes/alton-brown/whole-pumpkin-pie-soup-recipe.html

Ingredients

1 whole baking pumpkin, approximately 4 pounds, rinsed

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1/2 small yellow onion, diced

1 teaspoon kosher salt

1 clove garlic, minced

1 small apple, peeled, cored, and diced

1 cup low-sodium chicken broth

1/2 cup heavy cream

2 ounces goat cheese

1 teaspoon fresh thyme leaves

Directions

Heat the oven to 375 degrees F.

Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.

Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.

Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.

Tastes Like Lasagna Soup

Tastes Like Lasagna Soup

Paula Deen

http://www.foodnetwork.com/recipes/paula-deen/tastes-like-lasagna-soup-recipe.html

Ingredients:

1 pound ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

Directions:

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.