The Soup Nazi

Lately I have become a serious soup lady. I don't know exactly why but there are a few reasons. Like the fact that soup is so easy, Jack is likely to eat it and it's so cheap. Plus I have developed a massive canker sore that has only allowed me to chew on the left side and open my mouth about 1/2" wide. It is so far behind my wisdom tooth that I can't even see it. Owie! So soup has become our family dinner staple, much to Michael's dismay. Not that he doesn't like my soups and think all of them are delicious but because he is just sick of soup! Poor guy.

Anyway, here are some recipes.

Healthy Minestrone

2 Tbsp olive oil
1 onion chopped
3 cloves garlic minced
5 cups vegetable or chicken stock
1 small zucchini chopped
1 cup cut green beans
1 cup frozen corn
1 tsp grated lemon peel
1/2 tsp dried rosemary
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1 can diced tomatoes
1 can cannelini beans (white beans like Great Northern) rinsed and drained
1 can kidney beans rinsed and drained

Makes 6 servings with 295 cals, 16 g protein, 6 g fat, 49 g carbs

Heat the oil then add onion and saute for about 5 minutes or until tender. Add the garlic and saute lightly being careful not to burn. Stir in broth, zucchini, green beans, corn, lemon peel, rosemary, Italian seasoning, and s&p. Bring to a boil. Reduce heat to low, cover and let simmer for 10 minutes. Stir in the tomatoes (with juice) and beans. Simmer covered for 30 minutes. Enjoy with freshly grated Parmesan or even croutons.

For this recipe go here:
Baked potato Soup
This recipe was delicious and so easy but I suggest reading some of the reviewers comments so you can make the recipe exactly how you would like it. It is very hearty and flavorful. I love it especially because it is creamy with the half n half but not too thick and creamy.

Similar to CPK's tortilla soup

4 Tbsp oil
5 small corn tortillas
1/2 onion diced small
3-4 garlic cloves minced
1 jalapeno diced small
4 cups frozen corn
1 1/2 pounds ripe tomatoes diced
1/3 cup tomato paste
2 1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 1/2 cups water
4 cups chicken stock

Heat the oil and cut up tortillas into strips and fry until crispy. Once fried remove half the strips and reserve for top of soup. Add the onion, garlic and jalapeno on top of the strips in the pot and saute all together until tender. Add only half of the corn and all the rest of the ingredients. Bring soup to a low boil and simmer for 5 minutes. Remove from heat and transfer soup to a blender or food processor. Blend to desired smoothness and return to pot. Add the reserved corn and bring back to a low boil. Serve with tortilla strips, cheddar cheese, diced avocado, sour cream, cilantro or any other garnish you would like (I usually just use the tortilla strips and some cheese, so the rest is up to your taste buds). Blending the soup really makes the difference and it's surprising how creamy leaving the fried tortilla strips makes the soup. This is Jack's favorite. He asks for "zoop" all the time! :)

I considered adding my chili recipe to this list but am not sure if anyone would really want it. It is so delicious but is chili really a soup? Hmmm? Anyway, I decided to leave you with the infamous No Knead Crescent Roll Recipe instead. Because who can resist a hot roll with some soup? No one!


1/2 cup sugar
1 1/4 cups warm water
1 TBS yeast
Combine these ingredients and let proof for ten minutes or until yeast is creamy.

In a large bowl add
3 eggs
4 1/2 cups flour
1 tsp salt
1 cube melted butter

Be careful not to put the hot butter right on top of the eggs unless you want scrambled eggs. Mix all the ingredients to gether and set aside to let rise. It will take a couple of hours maybe even three until it's nice and doubled. Once risen roll out dough onto a floured surface and cut into triangles. Roll triangles into crescent rolls and place on a greased cookie sheet. Allow rolls to rise again for at least an hour or two until doubled. Bake in a 400 degree oven for 8-10 minutes. Right when you take them out of the oven rub a stick of butter over the top so they stay soft for a long time. I store mine on the counter in a ziploc baggie for days or day, depending on how long they last. :)This is one of those recipes you really can't screw up. Just don't add more flour or try to knead them. The dough will be sticky but it's right, I swear. The only time you need to add extra flour is to the surface you roll the dough out on and maybe a little on top so your pin doesn't stick.


KaSs MiLeS said...

i've been craving minestrone soup too! but yours sounds like a lot of work. i'm all about throwing something in the oven after work, but i did buy bear river minestrone soup mix yesterday. :0)

Jene and Megan said...

I love soups!! These look like great recipes!! Thanks!

Jeanette said...

Those all sound super good! Jason actually has a canker sore in his mouth right now too, how weird! And I was working the other night on google and "canker sore" came up with all these sites full of information on them.... needless to say I know a lot about cankers now! One thing said to gargle with a mixture of salt/baking soda/water.

Camille said...

Ha! This was a great reminder of the classic Seinfeld episode. Thanks for the recipes--I've been wanting a good minestrone!