Tag Archives: soup

Easy Southwest Black Bean and Chicken Crockpot Soup

1 Reply

Lately, I’ve just been throwing stuff in the crockpot and hoping it turns out.  There are so many other things to worry about/spend time doing.  Cooking just isn’t one of them right now.  Don’t get me wrong.  I actually do like to cook.  When I have time… I haven’t had a surplus of that lately though, so the crockpot has been my helper.  This is was so ridiculously easy and delicious.  Healthy too-TRIFECTA! 🙂Blog SW Black Bean Chicken Crockpot Soup-3

Ingredients

    • 6 Chicken Breasts (I only had time to partially thaw the frozen ones I had and it was fine)
    • 1 Cup Pico de Gallo (or any salsa you have on hand/like)
    • 2 Cans of black beans with the liquid
    • 1 Onion diced
    • 1 1/2 Cups Chicken Stock
    • 1 Tsp Chili Powder
    • 1 Cup Quinoa (could also use rice)
    • 1 Adobo Chili finely diced
    • Salt and Pepper to taste

Directions

  • Throw it all in the crockpot on low for 5 hours (more wouldn’t hurt it, I don’t think).  Shred the chicken with fork and enjoy!!

Below is a picture I took with my phone after I dumped it all in the pot.  I often wonder what things look like before they cook, just to make sure I’m doing it right 🙂Blog SW Black Bean Chicken Crockpot Soup-1dit-elle-Lauren

Salmon, potato and spinach soup

2 Replies

I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!

Blog salmonspinachsoup

 

Ingredients

  • 2 tablespoons butter
  • 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
  • 3 cloves garlic, minced
  • 4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
  • Salt and pepper, to taste
  • 5 cups vegetable or chicken stock
  • 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
  • 1/2 cup half-and-half (or coconut milk for paleo)
  • 1 tablespoon chopped fresh dill  (I used 1 tsp dry)
  • 5 ounces baby spinach

Directions

  • Melt butter in a heavy sauce pot over medium heat.
  • Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
  • Stir in potatoes and cauliflower; season with salt and pepper.
  • Pour in stock and bring to a boil.
  • Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
  • Add salmon and simmer until just cooked through, 3 to 5 minutes.
  • Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.

You can make this paleo by substituting coconut milk for the dairy.

dit-elle-Esther

Spicy Pork and Sweet Potato Stew

3 Replies

This is a wonderful hearty fall stew. Serve with a crisp apple cider!Blog spicyporkstew

Ingredients

  • 1 Tbsp high-heat oil like coconut
  • 1-2 lbs boneless pork shoulder or pork loin, cut into 1″ cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsps. ground cumin
  • 1 tsp ground coriander
  • 2 chipotle peppers in adobo sauce, minced, plus 2 Tbsps adobo sauce (look for gluten free as some adobo sauces have wheat as an ingredient)
  • salt/pepper, to taste
  • 1 (12 oz) bottle beer
  • 3 cups chicken stock
  • 2 large sweet potatoes or yams, peeled and cut into 3/4 inch cubes
  • Top with fresh cilantro and sour cream

Directions

  • Heat oil in large heavy pot over medium-high heat
  • Brown the pork and transfer to a bowl and set aside
  • Reduce the heat and add onion and cook, scraping the browned bits from the bottom of the pot, until the onions are soft, about 10 minutes
  • Add the garlic
  • Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper, stir to combine
  • Pour in beer and chicken stock and bring to a boil
  • Reduce heat to a simmer, cover and cook for an hour, stirring occasionally
  • After 1 hour, add sweet potatoes and simmer until pork is tender and potatoes are cooked through, ~30 minutes or so
  • Serve with cilantro and sour cream (or omit sour cream and add avocado as a paleo option)

dit-elle-Esther

Chipotle Butternut Squash Stew

2 Replies

I clipped this original recipe out of Fitness Magazine back in 2011, and I love it!  I’ve made some alterations to it, but feel free to check out the pure vegetarian version here.  It makes a HUGE amount!  You could freeze some, but I think the leftovers are almost better the 2nd day!blog Chipotle Butternut Squash Chili-2Ingredients

  • 2 tablespoons  Olive oil
  • 1 large yellow onion, diced
  • 2 medium cloves garlic, finely chopped (I cheat and use 1 tsp out of the jar :))
  • 1 large sweet potato, cut into 1/2-inch pieces
  • 1 medium butternut squash, cut into 1/2-inch pieces
  • 2 tablespoons  chili powder
  • 2 tablespoons  ground cumin
  • 1 tablespoon  unsweetened cocoa powder
  • 1 teaspoon  cinnamon
  • 1 26 ounce can diced tomatoes with juice
  • 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce (if you have small kids that are eating this, I suggest putting this as an add on for adults.  It’s DELICIOUS, but spicy!)
  • 2 cups  low-sodium chicken stock (use vegetable if keeping it vegetarian)
  • 4 cups  chopped kale
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can canellini beans, rinsed and drained (I have also used kidney beans)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Meat source (not needed, but I have hungry boys that really aren’t vegetable fans :)).  I’ve used chicken sausage, ground turkey (seasoned with salt/pepper/garlic), or really any kind of meat you want 🙂

Directions

1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.

2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable/chicken stock. Partially cover and simmer 20 minutes.  Mix in the kale and stir until wilted. Add the beans and meat; stir to combine. Season with salt and black pepper to taste; serve.  Can serve with crusty bread, crackers, or eat as is!dit-elle-Lauren

French Onion Soup

2 Replies

French Onion Soup.. mmm, a classic, hearty fall soup. Dress it up with some protein or serve as is. Of course some toasted baguette and melted cheese would be amazing!

Blog frenchonionsoup

blog frenchonionsoup_venison

Add some protein to make this an even heartier meal (shown here with grilled and sliced venison).

Ingredients

  • 8-10 onions
  • Butter or other fat
  • One quart of beef stock
  • Splash of sherry (optional)
  • Sprigs of fresh thyme
  • Garnish with gruyere or cheddar cheese (if not paleo)

Directions

  1. Melt butter in large soup pot
  2. Thinly slice the onions (using the slicer blade on a food processor works well!) and add to pot
  3. Let onions sauté over low-medium heat until they start to sweat
  4. Cover the pan with a lid and saute for about an hour, stirring every 10-15 minutes
  5. The onions will turn golden brown and while the bottom of the pan may be a dark caramel, make sure it doesn’t burn
  6. Add some sherry or stock if you are skipping the sherry and use this to deglaze the pan
  7. Add rest of stock and bring to a boil
  8. Let cool a bit and ladle soup into bowls, topping with cheese and some fresh thyme

dit-elle-Esther

Pumpkin Soup

4 Replies

This is a hearty pumpkin soup, garnished with a bit of bacon and chives for added flavor! Curry and cumin give it some warmth and a subtle flavor but are not distinct enough to make this a ‘curry’ flavored dish.

Blog pumpkinsoup2Blog pumpkinsoup1

Ingredients

  • 1 little sugar pumpkin (about the size of a cantaloupe)
  • 3+ cups vegetable or chicken broth (more for a thinner soup, less for a chunky pumpkin stew)
  • 1/2 onion, chopped
  • 1 Tbsp butter, olive oil or other fat
  • 1/2 tsp curry
  • 1/2 tsp cumin
  • 1/2 cup heavy cream, milk or coconut milk
  • Salt & pepper to taste

Directions

  • Bake your pumpkin by slicing it in half, cleaning out the seeds, de-stemming and putting it cut-side down in a baking dish with some water, ~45mins on 350* (I did this a day or two in advance when I was baking other veggies). Peel and discard skin.
  • Sauté onions in butter or oil until translucent and soft
  • Add curry and cumin and sauté for another minute
  • Add pumpkin pulp, chicken broth and bring to a boil
  • Reduce heat and simmer for 10 mins
  • Remove from heat and use an inversion/hand blender directly in pot until soup is smooth
  • Stir in cream
  • Add salt & pepper as needed and garnish with crumbled bacon and chives

Paleo tip: For ‘true’ paleo, omit dairy items and instead use coconut fat and coconut milk.

Super mom tip: You guessed it – it’s ‘freezable’! 🙂

dit-elle-Esther

Cream of Mushroom Soup with Chestnuts

5 Replies

I’ve been so busy making pumpkin dishes, I almost forgot that it is also MUSHROOM season! Yay, love, especially in soup! I’m not that adventurous when it comes to mushrooms in general. I’m mostly familiar with white mushrooms, the kind that come fresh in a package, or those canned button mushrooms. But mushrooms are clearly in season as the local grocery store has been featuring large bins and while I really have no idea what to do with them, I mustered up some courage, picked (well bagged) a pound of mushrooms and made some soup. The chestnuts add some texture in this soft, blended and flavorful soup. It was delish!Blog mushroomsoup1

Ingredients

  • 1 lbs or so of fresh mushrooms
  • 3 Tbsp minced shallots or onion
  • 1 garlic clove, minced
  • 2.5 cups chicken or vegetable broth
  • 2.5 cups water
  • 1/2 cup heavy cream or coconut milk (for paleo version)
  • 1 cup chestnuts (bottled or canned, liquid removed)
  • Springs of thyme
  • 2 or more slices applewood-smoked bacon, cooked and crumbled
  • 3 Tbsp sour cream
  • Olive oil
  • Dusting of pepper and salt to taste

Ingredients

  • Sauté mushrooms with a little olive oil for ~15 minutes or until soft
  • Add shallots, sauté for 1 minute
  • Remove 1/2 cup mushroom mixture and set aside
  • Add broth, water, chestnuts and thyme to pan and bring to a boil
  • Reduce heat and simmer for 45 minutes, stirring occasionally
  • Remove from heat and discard thyme
  • Use a hand blender/inversion blender until soup is liquefied
  • Stir in cream, sour cream, reserved mushroom mixture, salt and pepper to taste
  • Garnish individual bowls with crumbled bacon

Super mom tip: Mushroom or chicken broth + sliced white mushrooms or a can of mushrooms + milk/cream/coconut milk + whatever garnish you have on hand = toss together heat and serve. That’s the 5 minute version! 🙂

Blog mushroomsoup2dit-elle-Esther

Paleo Salmon Chowder

2 Replies

I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!

Blog salmonchowder 2

Ingredients

  • 3 slices of bacon, diced
  • 1 small onion, finely chopped
  • 1 tsp dried dill or 1 Tbsp fresh dill
  • 1 bay leaf
  • 1/8 tsp cayenne pepper or to taste
  • black pepper to taste
  • 2 stalks celery
  • 1-2 cups finely chopped or small cauliflower florets
  • 1 1/2 cups chicken broth
  • One 7.5oz can salmon (red, pink or other) including juices
  • One 14 oz can coconut milk, full fat
  • Extra minced dill for garnish

Directions

  • Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
  • Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
  • Add salmon chunks and juices and simmer for a few more minutes
  • Stir in coconut milk and simmer
  • Remove bay leaf before serving

Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!

dit-elle-Esther

Chicken Chili

1 Reply

First of all – what’s easier than awesome Chicken Chili? I don’t know.. Little prep, super easy, slow cooker Chicken Chili! This is a fantastic slow-cooker/crock pot recipe! And let me say that I haven’t always been a huge fan of the crock pot (let’s just say we have a love/hate relationship). I’ve had many recipes turn out as just a pot of mushy vegetables (well what do you expect after 8 hours of cooking?). BUT – there’s hope – some recipes lend themselves very well to the crock pot and you can rest assured that I’ll be sure to try them before posting here! I also put them to the toddler/husband test and will give options for adjusting spices, etc. 🙂 blog chicken chili

Ingredients

  • 1 large onion, chopped
  • 4 chicken breasts
  • 2 c chicken broth
  • 2 green, yellow or red peppers, seeded and chopped
  • 2 tsps ground cumin
  • 1/4 tsp chili powder or cayenne (careful, as this adds heat!)
  • 1 can diced fire roasted tomatoes
  • 1 Tbsp chopped jalapeno (careful, this also adds heat)
  • If you are not doing the paleo thing, a can of corn and one of cannellini beans are an excellent addition

Garnish/topping

  • Shredded cheese
  • Sliced avocado or guacamole
  • Chopped cilantro

Directions

  • In the slow cooker, combine onion, chicken, chicken broth, tomatoes, peppers, and spice
  • Cover and cook on HIGH for 4 hours or LOW for 6 hours
  • Once cooked shed the chicken with two forks
  • If you are adding corn and beans, do that now
  • Return lid and let the soup heat
  • Sprinkle desired toppings on individual bowls of soup and serve hot

So easy, so yummy!

Super mom tip: the recipe above makes a large batch. Ladle into freezer containers and store for easy re-heating!

Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!

dit-elle-Esther

Carrot Soup with Avocado, Lime and Cilantro

2 Replies

It’s a damp October evening in Seattle. Get your cozy on with this hot soup that is so bright and cheery you will forget about the rain!

Fresh ginger, lime, cilantro, coconut milk and carrots.. create a delicious fusion of flavors! I won’t say this is super easy as there are some steps to prepare this soup, but it’s worth the effort!Blog Carrot Soup-1 Blog Carrot Soup-3

Serves 4

Ingredients

  • 1/2 onion, chopped
  • 1 Tbsp ginger, finely chopped
  • 2 lbs carrots
  • 1 lime, divided – grated (for zest) and squeezed for the garnish
  • 2 Tbsp butter
  • salt, pepper
  • 1 quart vegetable or chicken stock
  • 1 avocado
  • Cilantro
  • 1/2 cup coconut milk or heavy cream

Preparation

  • Melt butter in large pot
  • Chop the onion and the ginger into small pieces and grate the lime zest, and add to pot
  • Sauté the onion, ginger and lime zest in a pan with the butter
  • Add the carrots and some pepper and then sauté for another 2 minutes
  • Add the broth and bring to boil. Simmer for 20 minutes
  • Puree the soup with a hand blender and add the cream

Garnish

  • Cut the avocado into pieces, chop the cilantro add some lime juice, salt and pepper and toss together lightly. Set aside.
  • Serve soup w/2-3 spoons of avocado mixture in each bowlBlog Carrot Soup-2

Paleo tip: use coconut milk, not cream, that’s it!

Super mom tip: Use a 2lb bag of peeled baby carrots – who has time for peeling or scrubbing carrot skins anyway? If you are peeling them, consider that there are good nutrients in carrot skins and just scrub them with a vegetable brush to clean.