Tag Archives: soup

Shrimp and Chorizo Soup

15 Apr
Shrimp and Chorizo Soup

Shrimp and Chorizo Soup

I saw this recipe on Food52 a few days ago, the daughter was gone for the night (she doesn’t like shrimp, crazy huh?) and it was a quick and easy recipe — especially since I had a bag of homemade shrimp stock in the freezer. No-brainer for me. Thirty minutes TOPS to make this if you have the stock. There are lots of great flavors going on in this. If you don’t have shrimp stock on hand, the original recipe here has the method to make it, which doesn’t take that long. Don’t forget the crusty bread to sop up the soup!

I was hoping to post my “big announcement” this weekend, but I’m still dealing with the logistics. Hopefully next week!

Shrimp and Chorizo Soup
Adapted from Shrimp and Chorizo Stew, by Josh Cohen at Food52

4 ounces Mexican chorizo sausage
1 tablespoon olive oil
1/3 cup minced shallots
1/2 cup diced tomatoes (fresh is better if you have it)
1/2 teaspoon smoked paprika
1/4 cup dry white wine
2 1/2 cups shrimp stock
1/2 pound jumbo shrimp, peeled and deveined
Salt, to taste
Fresh thyme sprigs, for garnish
Crusty toasted buttered bread, for serving

Chorizo and Shallots

Chorizo and Shallots

Remove the chorizo from its casing and cook in the oil over medium-high heat in a deep skillet, until cooked through and a bit caramelized. Add the minced shallots and cook until translucent, then add the diced tomatoes and smoked paprika. Cook and stir gently until tomatoes just start to break down.

Tomatoes and Smoked Paprika Added

Tomatoes and Smoked Paprika Added

Add the white wine and shrimp stock, then turn to high and bring to a boil. Reduce heat until just simmering, then add the shrimp.

Simmering Shrimp

Simmering Shrimp

At this point you can start toasting your bread.  When the shrimp are cooked through (about 5 to 7 minutes), turn off heat, taste for salt, and add if necessary. Ladle into bowls, garnish with fresh thyme leaves, and serve with hot buttered crusty bread.

Shrimp and Chorizo Soup

Shrimp and Chorizo Soup

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Spicy Black Bean and Sausage Soup with Roasted Garlic

24 Mar
Spicy Black Bean and Sausage Soup with Roasted Garlic

Spicy Black Bean and Sausage Soup with Roasted Garlic

You’d think being unemployed would have all kinds of perks, like lots of free time for cooking and blogging, right? Long story short, that is not the case, so my quest for easy and delicious dinners remains the same.

Here’s one I made a few weeks ago I had waiting in the wings (thank goodness because my spare time has been minimal) that is chock full of flavor and spice! This hearty soup was one of those welcome, warming dinners on a cold and dreary evening. I hope you think so too.

Spicy Black Bean and Sausage Soup with Roasted Garlic

8 ounces dried black beans, soaked overnight (or sub two cans)
6 cloves garlic, unpeeled, tips removed
Olive oil for garlic
1 tablespoon bacon grease or olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
4 ounces ground spicy Italian sausage
1 chipotle in Adobo sauce, minced plus one tablespoon of the sauce
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 cups ham or chicken stock
1 14.5 ounce can tomatoes with liquid (I used my homemade canned tomatoes)
1 tablespoon dry sherry or apple cider vinegar
Salt, to taste
Lime wedges, cilantro, sour cream, for garnish

Garlic Ready for Roasting

Garlic Ready for Roasting

Drain and rinse beans (dried or canned) and set aside. Nestle cloves of garlic cut tips up in aluminum foil and drizzle olive oil over top. Wrap tightly and place in 350-degree toaster oven (or oven) for 25 minutes. Remove and set aside.

Meanwhile, heat the tablespoon bacon grease or olive oil in a Dutch oven or soup pot over medium heat. Add the onions, carrots and ground sausage, stirring until sausage is cooked through. Drain any grease, if necessary. Stir in the chipotle and sauce, smoked paprika, cumin, and cayenne pepper until combined and fragrant.

Sausage and Veggie Mixture

Sausage and Veggie Mixture

Pour in the stock, then squeeze the cloves of roasted garlic out of their skins into the soup. Now add the beans. Bring up to a boil, then turn down and simmer until the beans are cooked through. For dried beans, this could take an hour or more depending on how old the beans are. Canned beans are ready when heated through.

Pureed Tomatoes

Pureed Tomatoes

Puree the tomatoes with liquid in a container using an immersion blender stick, or a blender or food processor. (I used my new Cuisinart stick!) Once the beans are tender, pour in the tomatoes and sherry or vinegar. Taste for salt, and add if necessary.

Puree about half the soup using an immersion stick, or add to blender or food processor in batches. I like mine a bit chunky. Once soup has warmed through again, serve immediately and pass with lime wedges, cilantro, and sour cream.

Spicy Black Bean and Sausage Soup with Roasted Garlic

Spicy Black Bean and Sausage Soup with Roasted Garlic

 

The Campbell’s Bean with Bacon Soup Experiment

19 Feb
Campbell's Bean with Bacon Soup Experiment

Campbell’s Bean with Bacon Soup Experiment

Hey wait a minute! Don’t click away just yet! I know the word Campbell’s and Experiment in the same line might lead you to run away in culinary terror, but this was a mission. A mission to replicate this red and white childhood favorite can of good ole’ American soup without all the nasties in it. Well, as many as I possibly could without compromising the original goal. I kind of crack myself up, as the tomato soup’s goal last week was to NOT taste like the canned version. No wonder my husband never understands me.

If you look up recipes for “copycat” Campbell’s bean with bacon soup, you will find in the recipe comments that many readers say it didn’t taste anything like the soup in the can. Then if you look at the ingredients they used, then the ingredients on the can, it’s no wonder.

Campbell's Bean with Bacon Soup Ingredients

Campbell’s Bean with Bacon Soup Ingredients

I printed out the ingredients label and studied it to come up with a reasonable facsimile. Besides water, pea beans is the first ingredient. According to Wikipidia: “in the USA the name ‘pea bean’ is also used to describe small white common beans.” Well the beans from my local bulk food store section seemed to fit this perfectly, as the name on the bin was “small white beans.”

Tomato puree was a no-brainer, I used tomato paste and water. Bacon and carrots? Yep, I can do that. I skipped over all the unknown and nasty stuff, and then saw dehydrated onions. I had a whole spice jar of those! Most other recipes used fresh onion, in addition to celery and garlic. As much as I wanted to use all of those, I had to stick to my guns on this one.

Another thing unique to the canned variety is that the carrots and bacon are just wee bits in the soup, not huge chunks.

campbellscondensed-bean-with-bacon1

With that in mind, I pulsed both the carrots

Minced Carrots

Minced Carrots

and bacon into minced bits in my Ninja processor before cooking together. I didn’t bother rinsing the Ninja before adding the bacon.

Minced Bacon

Minced Bacon

Sugar is also mentioned twice, so decided to some add brown sugar too, but not too much.

My last dilemma was yeast extract (Marmite anyone?) and natural smoke flavoring. A bit of googling told me that soy sauce has the same umami and flavor profile as yeast extract. My bottle of liquid smoke wasn’t as “natural” in ingredients as I would have desired, but it was Stubb’s so I gave myself a pass on that. I left those out until all the other ingredients had a chance to meld in the slow cooker all day, then would do a taste test. Plus bacon has a smoky flavor, and I used ham stock instead of water, which also has a smoky flavoring. Time would tell.

The Results? Drum roll please…

Close — VERY close! The texture was not quite right as I should have removed some beans before pureeing the soup, but I was so excited to use my new immersion blender that I totally bypassed that step.

But when you crunchle in a bunch of saltine crackers, the texture doesn’t matter much at that point because the soup is Mmm, Mmm, Good!

Campbell’s Bean with Bacon Soup Experiment

1 pound small dried white beans, soaked overnight, rinsed and drained
1 cup finely minced carrots
6 slices bacon, finely minced
2 tablespoons dehydrated minced onion
3 tablespoons tomato paste plus one cup water
1/2 tablespoon brown sugar
4 cups homemade ham stock, or water
Low-sodium soy sauce, to taste
Stubb’s liquid smoke (or other brand), to taste

Cook the minced carrots and bacon together in a skillet over medium heat until the bacon starts to crisp, about 15 minutes. It kind of freaked me out because the bacon fat never really released, did the carrots soak it up? At this point add the minced onion then cook for a few more minutes, stirring.

Dehydrated Onion Added to Mixture

Dehydrated Onion Added to Mixture

Once the onions look fairly hydrated, add the tomato paste and water, plus the brown sugar and stir to combine.

Tomato Paste Added

Tomato Paste Added

Pour the mixture (which vaguely resembles baby food) into a large slow cooker, then add the ham stock or water, and beans. Stir to combine then cover and cook on low 8 to 10 hours, or high on 4 to 6 hours until the beans are tender. Add additional water as needed. At this point the bacon grease did release, which I removed from the top. It was only about 2 tablespoons.

Soup Before Pureeing

Soup Before Pureeing

Using an immersion blender, puree about half the soup. You can also do this in batches in a blender.  For a really smooth consistency for the base, remove some of the beans before pureeing, then add them back in.

At this point I did a taste test. It still needed some smoky flavoring, so alternated a few dashes at a time between soy sauce and liquid smoke. I stirred and tasted, ate a saltine cracker in between, until I found the right balance. Use caution with liquid smoke, as it is very strong. I might have added one drop too much.

Serve hot in bowls, with lots of saltine crackers on the side. I assembled a quick Caesar salad on the side since this was our dinner. If anyone makes this, please let me know what you think. Did this even come close to your expectations?

Campbell's Bean with Bacon Soup Experiment

Campbell’s Bean with Bacon Soup Experiment

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Homemade Tomato Soup (with Grilled Cheese, of Course!)

11 Feb
Homemade Tomato Soup and Grilled Cheese

Homemade Tomato Soup and Grilled Cheese

I have been wanting to try my hand at homemade tomato soup for years, especially since we grow and can our own tomatoes. When my friend Suzanne over at Pug in the Kitchen posted this recipe, I knew it was time. Besides, I had a can of San Marzano tomatoes that had been in my pantry over a year, and what about those 20 pints of canned jars of tomatoes I forgot about in the garage? How did I forget about canning those from the fall? I grabbed a few for my pantry lest I forget again.

This soup comes together quite easily after some initial prep. And if you are wondering how long it takes for tomatoes to caramelize in a hot oven, it takes 18 minutes according to the smoke alarm that went off during my 20-minute timer. I suggest using a vent fan during this process. 😉

My husband was amazed at the taste of this soup. According to him, it did not taste like tomato soup from a can. Errrmmm… We’ll leave it at that. Oh, and don’t forget to cook up some ooey-gooey grilled cheese sammies for dunking! We used sourdough bread and a combination of Monterrey jack, sharp yellow cheddar, and pepper jack that was leftover from Super Bowl. This makes about 3 to 4 dinner-size servings.

Homemade Tomato Soup
Adapted from Tomato Soup at A Pug in the Kitchen

1 28-ounce can San Marzano or good quality tomatoes, liquid reserved
1 pint homemade canned tomatoes (about 1 large cup fresh), liquid reserved
Ground pepper and sea salt, to taste
Olive oil, for tomatoes and vegetables
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 large clove garlic, peeled and minced
1 bay leaf
Small piece of Parmesan rind
3 large leaves fresh basil, chopped
1 tablespoon butter
1/4 cup heavy cream
Additional basil, chiffoned for garnish

Preheat oven to 450 degrees. Place all the drained tomatoes on a rimmed baking sheet and drizzle with oil. Season to taste with ground black pepper and sea salt. Roast until caramelized or until your smoke alarm goes off (18 to 20 minutes).

Roasted and Caramelized Tomatoes

Roasted and Caramelized Tomatoes

Heat about a tablespoon of oil in a soup pot or Dutch oven over medium heat. Add the celery, carrot, and onion and cook until they start to soften, about 10 minutes. Add the minced garlic and cook about a minute more until fragrant. Add the roasted tomatoes and the reserved tomato juice (About 2 cups, add water if you don’t have that much. My canned tomatoes had a lot of of liquid.) Also add the bay leaf and cheese rind. Bring to a simmer and cook for about 30 minutes until vegetables are very tender. Remove the bay leaf, then add the chopped basil. Taste for seasoning.

Simmering Soup

Simmering Soup

Pour into a large blender and puree until smooth (or use an immersion blender if you have one. I need one!) Return soup to the pot, then add the butter and cream and stir until incorporated. Keep warm while you griddle up some grilled cheese. Ladle into bowls, top with additional basil, and serve immediately with grilled cheese sandwiches.

Homemade Tomato Soup

Homemade Tomato Soup

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Meals from Raiding the Freezer

28 Jan
"And what meal shall I select from the freezer today?"

“And what meal shall I select from the freezer today?”

I’ve been on a self-imposed cooking haitus this week. I decided to scour the freezer for all the leftovers we had stockpiled in there from our snowbound two months, and discovered I had NO LESS than 8 meals in the freezer I decided we should heat up and eat before they were freezer burnt and long forgotten.

I made a list on our fridge white board we usually use for our shopping list, and have been gradually eating them and wiping them off. I can’t help but make meals for 4 to 6 or 8 people (some kind of hangup from growing up in a family of 8), and with my daughter gone most of the time, we simply can’t eat the same meal more than two nights in a row (or sometimes every other night). Many of these just needed a side salad, bread, or veggies/potatoes.

I have compiled for you my freezer list meals, along with links to the recipes for them. (Or similar recipes or part of one, and some are adaptations of prior recipes I’ve posted.) I’ll get back to more recipes and cooking soon! Enjoy!

Lasagna Soup

This freezes really well! Just as good, if not better later with loads more fresh-grated Parmesan cheese.

One-Pot Lasagna Soup

One-Pot Lasagna Soup

Beef Stroganoff

A classic with a healthy twist. No canned soups! The version in our freezer was a wonderful meal made with shredded cooked beef that my husband made instead of ground beef, but similar concept.

Homemade Ground Beef Stroganoff

Homemade Ground Beef Stroganoff

Smoked Sausage and Tortellini Soup

Another Italian-based soup recipe that freezes well and gets the same raves as the day you made it!

Smoked Sausage and Tortellini Soup

Smoked Sausage and Tortellini Soup

Cabbage and Chicken Soup

I made this same type of soup, but used shredded chicken instead of ground beef. Try it, you’ll like it!

Mexican-Style Beef and Cabbage Soup

Mexican-Style Beef and Cabbage Soup

Turkey and Turkey Gravy

Traditional roasted turkey leftover from New Year’s dinner, with gravy made from the turkey carcass stock. Here I give you the recipe for the stock.

Turkey Carcass Stock

Turkey Carcass Stock

White Chicken Chili

One of our favorite winter comfort foods. I know it’s many of my friend’s favorite too! I used white beans instead of black beans for the leftovers in the freezer but I’ve posted both versions before, but this one has the printable PDF.

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Sous Vide Meatloaf with Bacon

I made this with a several pieces of ground up uncooked bacon in it and cooked via the sous vide method. Wow, talk about a flavor bomb! I am linking up to Conor Bofin’s recipe, as his inspired me to make my mom’s meatloaf with bacon and sous vide method. I did not write my own post about it.

Mom's Meatloaf

Mom’s Meatloaf

Spicy Chicken Florentine

Well I know I just posted this, but it IS in the freezer and we need to finish it. Just two small lunch-sized servings left. 🙂

Spicy Chicken Florentine

Spicy Chicken Florentine

Mexican Shrimp Meatball Soup (Albondigas de Camerones)

8 Jan
Mexican Shrimp Meatball Soup

Mexican Shrimp Meatball Soup

The snow will just not stop where I live! We are buried, I tell ya’! So of course I made more soup (spicy too!) to ward off the snow demons and hopefully melt them.

I made this earlier in the year from a recipe at Cooking on the Ranch, but the hubs said there was too much seasoning in the shrimp meatballs and he couldn’t taste the shrimp. So I made a notation on the recipe to make it again but with noted adjustments. I did, and the meatballs came out so much better this time! We really enjoyed it so I hope you do too!

Mexican Shrimp Meatball Soup
Adapted from Cooking on the Ranch

For the meatballs:

1/2 pound raw shrimp, peeled and deveined (weight after peeling)
1 thick slice onion, quartered
1 tablespoon tomato paste
A pinch of ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon Mexican oregano
2 heaping tablespoons flour
1 egg yolk
A pinch of salt

For the soup:

1 tablespoon olive oil
3/4 cup chopped onion
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
2 roasted Hatch chiles, peeled, seeded and chopped (can sub 1 4-ounce can mild green chopped chiles)
3 to 4 cups shrimp, fish, or chicken stock
2 bay leaves
Ground black pepper and salt, to taste
Fresh chopped cilantro, for garnish

Shrimp Meatball Mixture

Shrimp Meatball Mixture

Add the shrimp, onion, tomato paste, spices and herbs, flour, egg yolk and salt to a food processor. Pulse until well combined. Cover and chill in refrigerator for a half hour.

Meanwhile, start making the soup. Heat the olive oil in a soup pot or Dutch oven and saute the onion until translucent and soft, about 5 to 7 minutes. Add the garlic and cook for a minute more. Add the tomatoes and chiles and simmer over low heat for about 10 minutes.

Simmering the Soup Base

Simmering the Soup Base

Add the stock, bay leaves, and pepper and salt, to taste. Bring up to a simmer again, then simmer on low heat while you make the meatballs.

Get a bowl of water ready and add parchment paper to a large cookie sheet. Dip your hands in the bowl of water, and using a spoon, scoop out a large teaspoon of the shrimp mixture, and roll into a ball and place on the cookie sheet.

Shrimp Meatballs

Shrimp Meatballs

Dip hands in water as needed, it prevents the shrimp mixture from sticking to your hands. Repeat until shrimp is gone. Drop the meatballs carefully into the soup, then bring to a simmer again heat the meatballs until cooked through, about 5 to 7 minutes.

Simmering the Shrimp Meatballs

Simmering the Shrimp Meatballs

Remove bay leaves, and serve soup in bowls garnished with chopped cilantro.

Mexican Shrimp Meatball Soup

Mexican Shrimp Meatball Soup

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Download and Print this Yummy Recipe!

 

Smoked Sausage and Tortellini Soup

10 Dec
Smoked Sausage and Tortellini Soup

Smoked Sausage and Tortellini Soup

This soup has keeper written all over it! (Plus my hubby told me so.) I made this soup a couple of weeks ago, and the only photo I took while making it was from my iPhone, so sorry for the lack of prep photos. But who needs them when this is so quick and easy to make? You can easily have this on the table in less than 30 minutes. This soup is full of flavor, and hearty and filling enough to satisfy even the hungriest of eaters.

Smoked Sausage and Tortellini Soup

1 tablespoon olive oil
1 package smoked sausage, cut into slices
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons tomato paste
2 14.5-ounce cans diced tomatoes
4 cups turkey or chicken stock
1 9-ounce package fresh cheese tortellini
Ground black pepper, to taste
4 cups spinach, roughly chopped
Parmesan cheese, for serving

Heat oil in a soup pot or Dutch oven over medium heat. Cook the smoked sausage and onion until sausages have slightly browned and onions are soft, about 5 to 7 minutes. Add the garlic in the last minute.

Stir in the tomato paste, diced tomatoes, turkey or chicken stock, tortellini, and pepper and bring to a low boil. Reduce heat and simmer gently for 5 minutes, then stir in spinach and cook until wilted. Serve with fresh-grated Parmesan cheese.

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Download and Print this Yummy Recipe!

Turkey, Lentil, and Mixed Brown Rice Soup ~ Food52 Community Pick!

4 Nov
Turkey Lentil and Mixed Brown Rice Soup

Turkey Lentil and Mixed Brown Rice Soup

I’m happy to announce my recipe for Turkey, Lentil, and Mixed Brown Rice Soup was selected by the editors of Food52 cooking website as a Community Pick in their “Your Best Recipe with Thanksgiving Leftovers” contest!

Now I just have to make it to the finals and people can vote, but you have a chance to test it now and send in your testing notes! Unfortunately I omitted an ingredient from the ingredients list but it is in the instructions. I’ve asked the editors if they can fix that for me, as I can’t edit a recipe during an active contest. (It was 1/2 cup chopped onion in case you’re interested.)

Here’s a link to the selections:—> Food52 Community picks

And here’s a link to my original recipe that has a handy-dandy printable PDF! (Although you can also print my recipe from Food52.) —> Turkey, Lentil, and Mixed Brown Rice Soup

I plan on having a new recipe up this weekend too. Crazy weather here too for November today, sunny and mid-60s! Unheard of!

One-Pot Lasagna Soup

29 Oct
One-Pot Lasagna Soup

One-Pot Lasagna Soup

This is a soup I’ve wanted to make for ages, and FINALLY got inspired to just do it. Soup? Check. Easy? Check. One pot? Check. One hand? Check, dammit. I get my traction device off in less than two weeks, woohooo! But in this seemingly long entrapment from my injury, I have found that one can be quite resourceful while dealing with a disability. Did you know you can break dried lasagna noodles into even pieces one-handed? Simply place the noodle in a glass bowl then push the edge of the noodle hanging out over the lip of the bowl. Snap! Keep moving it up and snapping off the end. See? Easy-peasy! (Newcomers to this site can read about my injury here.)

My recipe here came from several internet-inspired sources. As always, feel free to adapt, as that is pretty much all I’ve been doing lately. Without further ado…

One-Pot Lasagna Soup

1/2 pound ground beef
1/2 pound ground hot Italian sausage
3/4 cup chopped sweet onion
1 1/2 tablespoons minced garlic
6 cups homemade or low-sodium beef broth, divided
1 24-ounce jar good-quality meatless spaghetti sauce
1 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon dried parsley
1 teaspoon dried crushed oregano
Ground black pepper and salt, to taste
1 bay leaf
10 uncooked dried lasagna noodles, broken into pieces
Fresh Mozzarella slices
Ricotta cheese scoops
Fresh-grated Parmesan cheese

In a large soup pot or Dutch oven, cook the ground beef, sausage, and onion over medium heat until meats are browned and onion is translucent. Add the garlic and stir for a minute more. Drain grease, if necessary.

Add 4 cups of the beef broth and the rest of the ingredients except the cheeses, stirring to separate the noodles. Bring up to a boil, then reduce heat and simmer for about a half hour until noodles are soft and soup has thickened, about 30 to 45 minutes. Add the remaining two cups of broth, as needed during that time, until soup is desired consistency.

Lasagna Soup

Lasagna Soup

Discard bay leaf and add Mozzarella and Ricotta cheeses to the pot, then let sit without stirring until starting to melt. Ladle scoops of soup and melty cheese into bowls and garnish with fresh-grated Parmesan cheese. Serve with garlic bread and a side salad.  This is good. Really good. We are talking seconds and thirds good. Trust me.

One-Pot Lasagna Soup

One-Pot Lasagna Soup

 

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Download and Print this Yummy Recipe!

 

Mexican Poblano Burger Soup

16 Oct
Mexican Poblano Burger Soup

Mexican Poblano Burger Soup

After we got back from our trip to the coast for our anniversary, I harvested the last of my chile peppers and the wee tomatillos and poblanos I managed to eke out with our short summer weather. Half the hot peppers had turned red while we were gone, but that’s OK as I like spicy!

Cooking is quite the challenge one-handed, but I’ve figured out some hacks to where I don’t ask for much assistance any more in food prep. Dicing a fresh onion is the hardest I’ve found, but luckily I have a bag of diced onion in the freezer that I brought home from a work potluck, which can be used in soups and stews.

Tips: A mini food processor can be used for a rough dice of carrots, celery, and onion, and a pair of kitchen shears does quick work on green onions. I do have limited use of my left thumb and forefinger, so I place the green onion between those two fingers and snip away!

This soup was the culmination of wanting to use my peppers and tomatillos in something as well as a large leek that needed to be cooked stat. I roasted the poblanos, tomatillos, and a serrano until charred, then had my daughter peel and mince them for me. I then scrounged the freezer and pantry and came up with a half pound of burger, black beans, and golden hominy. Combined with my homemade beef stock, a filling Mexican-style soup was on the horizon!

I’m still limiting my prep photos until I have two hands again but this is a pretty straight-forward soup recipe. Note: I used all my very small poblano peppers and tomatillos in this, but have adjusted the recipe below for standard grocery-sized produce.

Pepper and Tomatillo Harvest

Pepper and Tomatillo Harvest

Mexican Poblano Burger Soup

1 large leek, halved lengthwise and sliced
3 peeled, rinsed and roasted tomatillos
1 large roasted and peeled poblano, minced
1 roasted and peeled serrano pepper, minced
1/2 pound ground beef
1 teaspoon olive oil
2 cloves garlic, peeled and minced
Ground black pepper, to taste
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder
4 cups homemade or low sodium beef stock or broth
1 can black beans, drained and rinsed
1 can golden hominy, drained and rinsed
2 soft corn tortillas, diced large
Juice squeezed from a large lime wedge
Tortilla chips, sour cream, and cilantro for garnish (optional)

Roast and prep the peppers and tomatillos. In a soup pot or Dutch oven, brown the ground beef and leeks in 1 teaspoon olive oil until burger is browned and leeks have softened. Add the minced garlic in the last minute of cooking them.

Add the rest of the ingredients except the garnishes and stir to combine. Bring to a simmer and cook 15-20 minutes until the tortillas have dissolved and soup thickens, stirring occasionally.

Ladle into bowls and serve with desired garnishes. This soup was even better the next day!

Mexican Poblano Burger Soup

Mexican Poblano Burger Soup

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Download and Print this Yummy Recipe!

 

 

 

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