Black Bean Chili Soup with Beef

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Black Bean Chili Soup with Beef

This soup is light but filling it is truly a winner.

Course Main Course, Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Author Deborah Chapman

Ingredients

  • 1 lb ground beef
  • 2 tbsp olive oil extra virgin, divided
  • 1 onion medium-large chopped
  • 3 garlic cloves chopped
  • 3 celery stalks chopped
  • 3 carrot stalks peeled and sliced 1/4 inch
  • 1 15 oz can diced tomatoes basil & garlic Marzano tomato
  • 1 15 oz can black beans rinsed and drained
  • 4 cups water
  • 1 tbsp Better than bouillon beef flavor
  • 1 1/2 +1/4 tsp kosher salt divided
  • 2/4 tsp freshly ground black pepper divided
  • 2 tsp chili powder
  • 1/4 tsp dried oregano
  • 1/2 tsp cumin
  • 2 tbsp fresh parsley
  • 6-7 fresh thyme 6-7 stems tied into a bunch

Recipe Notes

Rinse your beans well until the water is clear let drain and set aside.

In a 5-quart soup pot or stock pot add one tablespoon of the olive oil over medium-high heat.

Once heated add the ground meat and add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper break up the meat and constantly stir the meat so it will cook evenly and quickly, about 5 minutes or until lightly browned.   Once lightly browned using a strainer let the meat drain and set it aside.  

Using the same pot add 1 tablespoon of olive oil, onions, celery,  and cook for about 2 minutes then add the garlic cook for about 2 minutes stirring constantly and please do not let the garlic burn it will taste really nasty if it burns,  not kidding.  

Add the carrots and sauté for about 2 minutes then add the tomatoes, beans,  meat and the dry seasoning, fresh thyme, and finally the water.

On a low heat let this soup simmer for at least one hour and a half to two hours, I let mine simmer for 2 hours and it was so worth it. 

Once simmered do not forget to remove the fresh thyme from the pot and discard and add the fresh parsley as a garnish.

note: You can use beef stock instead of the better than bouillon beef flavor which takes the place of stock but it has such flavor.  I always have this in my pantry if I am out of broth or my stock it is good to have  and it comes in other flavors, chicken and vegetable.

The reason I did not use a lot of salt in this dish is because the better than bouillon beef flavor have enough salt already a little goes a long way.

Ps. use as many organic products as you can


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Tomato Soup In a Can Taken to a New Level

 

Tomato Soup in a can taken to a new level

Sometimes we need to take the shortcut and create a simple semi-homemade meal that is quick and delicious.

Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Deborah Chapman

Ingredients

  • 1 15 oz tomato basil soup I used progresso hearty
  • 12 grape tomatoes halved or whole
  • 12 shrimps large, deveined
  • 1 avocado sliced or chopped into 1/4 inch chunks
  • 1 tbsp fresh chives chopped for garnish, optional
  • 2 tbsp fresh parsley chopped, divided
  • 2 tbsp fresh basil chopped, divided
  • 2 tbsp olive oil extra virgin, divided
  • 1 tsp kosher salt divided
  • 1 tsp fresh black pepper divided
  • 1/4 tsp sugar optional
  • 1/4 tsp granulated garlic
  • 1/4 tsp paprika

Recipe Notes

 

Clean and devein your shrimps well, drain off any excess water using a colander.  

Season the shrimp with 1/2 tsp salt, 1/4 tsp of black pepper, 1/4 tsp paprika and 1/2  tsp of granulated garlic.   

In a medium pot on low heat add 1 tbsp of olive oil, 1 tbsp fresh basil,  1/4 tsp black pepper and stir for about 2 minutes then add the grape tomatoes,  can tomato soup, add the sugar, let simmer on low heat. 

In a pan add the rest of the olive oil over medium heat add the shrimp and cook on both sides for about 2  minutes each side.  Once cooked set aside in a separate dish they will continue to cook when added to the soup.  

Slice open the avocado and remove the pit and cut into 1/4 inch slices and then into 1/4 inch chunks add the lemon juice over the avocado be very careful when handling avocado use a rubber spatula to gently turn to coat with the lemon juice set aside.  The lemon will stop the avocado from turning brown.

Add the shrimp to the soup and the rest of the basil and simmer about 3 minutes on low heat.

The dish is ready to serve, once you place the soup in a bowl you can add the avocado and garnish with the fresh parsley, chives and serve immediately.  

*You can also garnish with some fresh Parmesan Cheese, Parmigiano-Reggiano Cheese and get you some good crusty bread and enjoy.

*Use as many organic products as you can

 

 

 

 

 

 

Roasted Cauliflower Soup

Roasted Cauliflower Soup

I wanted this soup to be vegetarian and vegan friendly.

Course Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 7
Author Deborah Chapman

Ingredients

  • 1 head cauliflower
  • 4 tbsp olive oil extra virgin divided
  • 1 large carrot 2 small carrots slice into 1/4 pieces
  • 6 cloves garlic peels on
  • 2 tbsp shallots chopped when separated you will have 4
  • 5 fresh thyme sprigs tied into a bunch
  • 3 1/2 tsp kosher salt divided
  • 1/2 tsp fresh black ground pepper divided
  • 2-3 tsp garlic granulate
  • 2-3 tsp onion granulate/powder
  • 32 oz organic vegetable broth low sodium
  • 3 cups water
  • 1/4 tsp red pepper flakes

Instructions

Recipe Notes

  • Pre-heat oven to 400 degrees.
  • In the mean time rinse cauliflower and pat dry removing the core using a knife and place the cauliflower on a sheet pan and separate the cauliflower in to florets, cauliflower is more  delicate than broccoli be very careful when separating them so they do not crumble then add the garlic cloves with the peels on to the sheet pan off to the side (see the illustration below) season with the salt, pepper, garlic and onion granulate.

 

  • Drizzle the cauliflower and garlic cloves with  3 1/2 tbsp of the olive oil make sure to coat well so they do not burn while roasting. 

 

  • Place the carrots on to a separate pan and season with the remaining  salt and pepper, drizzle with 1/2 tbsp of the olive oil coat well and place in the oven to roast. 
  • In a  5 quart soup pot or a pot large enough add three cups of water, the tied rosemary sprigs, red pepper flakes and all the contents of the vegetable broth cover and let simmer on a low flame. 
  • Roast the Cauliflower for 25 minutes and  the carrots for 30 minutes.
  • Remove the rosemary sprig and set to the side add the cauliflower to the pot being very careful not to splatter hot liquid on yourself if using a hand-held blender, blend the cauliflower but leave some pieces bite size it will make this soup hearty.  Once you see it thicken to a nice consistency add the carrots to the pot and add the rosemary sprig back into the pot.
  • Let Simmer for an extra 15 minutes.  Taste to see if it is seasoned enough if not you can add more salt and pepper to taste.

*Do not forget to fish out the rosemary sprig and discard

*You can use a blender on pulse.

 

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Basil Tomato Soup

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Basil Tomato Soup

Comforting and light
Course Main Course, Side Dish, Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Author Deborah Chapman

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh chopped
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese freshly grated for garnish

Recipe Notes

  • In a medium pot or 5-quart soup pot add 2 tbsp of the olive oil on medium heat once hot add the onions and stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once heated remove from the heat using a hand-held blender and blend until a nice consistency, add your salt and pepper to taste, cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons or a dollop of sour cream,  whichever way you prefer this is an easy and delicious soup.

*Please try to use as many organic ingredients as possible.  

Broccoli Soup

2015-10-07 15.22.32This soup I made today in no time at all it is a very simple and easy with very little ingredients.  I have seriously been in a soup mood and I promised that I would get this simple recipe out today so I hope you enjoy it as much as I do.

Broccoli Soup


Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 bunch broccoli cut into florets
  • 3 carrots chopped into 1 inch in thicknes
  • 5 tbsp olive oil divided extra virgin
  • 2 garlic cloves whole
  • 3 cups water
  • 1/2 cup heavy cream
  • 2 tbsp parsely (fresh) garnish
  • 2 tsp chicken base
  • 1/8 tsp nutmeg (whole) optional
  • 1/4 cup cheddar cheeese
  • 2 tsp kosher salt
  • 1 tsp fresh black pepper
  • 1 tsp arrow root (optional) thickening agent

Recipe Notes

Preheat oven to 400 degrees and wash and prepare broccoli by cutting and separating them into florets and set aside, peel the carrots rinse and cut into 1 inch in thickness. Layer the broccoli onto a sheet pan and drizzle 3 tbsp of olive oil and coat evenly season with1 tsp salt and 1/2 tsp of the pepper.

Layer the carrots onto a sheet pan and the two garlic cloves and drizzle the remainder of the olive oil and coat evenly and season with 1 tsp salt and the 1/2 tsp black pepper.  Put both pans in the oven together and cook the broccoli for only 15 minutes remove from oven and take about 1/2 cup of the the broccoli florets and set aside in a separate bowl to be used later and let the carrots remain in the oven for 5 minutes longer a total of 20 minutes.  Once done set aside.

In the mean time add the 3 cups of water on low  heat and add the 2 tsp of chicken base and let simmer then add the cook broccoli, carrots and garlic and puree using a hand held blender and pulse until pureed, once pureed add the heavy cream and the broccoli florets and let simmer for 5 minutes if the soup is not thick enough you can now add the arrow root in a small bowl and mix with 1/2 tsp of water and add to the soup let simmer for 5  about minutes.  In a bowl add the soup and sprinkle with cheddar cheese, garnish with the fresh parsley and enjoy.

*If you don't have a hand held blender you may use a blender and pulse until pureed if the broccoli and carrot is dry add about 1/2 cup of water from the pot for the soup and puree. Once Pureed add the ingredient into the*i pot along with the broccoli florets that was set aside and simmer for 5 minutes.

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