Soup Recipes
Spicy Black Bean Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and diced
2 cans black beans, drained and rinsed
4 cups vegetable or chicken broth
1 can diced tomatoes
1 teaspoon ground cumin
1 teaspoon chili powder
Juice of 1 lime
Salt and pepper to taste
Fresh cilantro for garnish
Sour cream or Greek yogurt for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, garlic, and jalapeño pepper. Sauté until softened.
Stir in the black beans, vegetable or chicken broth, diced tomatoes (with their juices), ground cumin, and chili powder.
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.
Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. Return the blended soup to the pot.
Squeeze in the lime juice and season with salt and pepper.
Ladle into bowls, garnish with fresh cilantro and a dollop of sour cream or Greek yogurt (if desired) and serve hot.
Moroccan Chickpea Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 cans chickpeas, drained and rinsed
4 cups vegetable broth
1 can diced tomatoes
Juice of 1 lemon
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until softened.
Stir in the ground cumin, ground coriander, ground turmeric, and ground cinnamon. Cook for an additional minute.
Add the chickpeas, vegetable broth, and diced tomatoes to the pot.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
Squeeze in the lemon juice and season with salt and pepper.
Ladle into bowls, garnish with fresh cilantro and serve hot.
Creamy Cauliflower and Leek Soup.
Ingredients:
1 head cauliflower, chopped into florets
2 leeks, white and light green parts only, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or cream
2 tablespoons butter
Salt and pepper to taste
Fresh chives for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the leeks and garlic. Sauté until softened.
Stir in the cauliflower florets and vegetable or chicken broth.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Return the blended soup to the pot.
Stir in the milk or cream and heat for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh chives and serve hot.
Mexican Tortilla Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and diced
1 red bell pepper, diced
1 can diced tomatoes
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
Juice of 1 lime
Salt and pepper to taste
Tortilla chips, avocado slices, and chopped cilantro for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions, garlic, jalapeño pepper, and red bell pepper. Sauté until softened.
Stir in the diced tomatoes, vegetable or chicken broth, ground cumin, and chili powder.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Squeeze in the lime juice and season with salt and pepper.
Ladle into bowls, garnish with tortilla chips, avocado slices, and chopped cilantro, and serve hot.
Creamy Mushroom and Barley Soup.
Ingredients:
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1/2 cup pearl barley
4 cups vegetable or chicken broth
1 cup milk or cream
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the onions and garlic. Sauté until softened.
Stir in the sliced mushrooms and cook until they release their moisture.
Add the pearl barley and vegetable or chicken broth to the pot.
Bring the soup to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
Stir in the milk or cream and heat for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls, garnish with chopped fresh parsley and serve hot.
Thai Tom Kha Gai (Coconut Chicken Soup).
Ingredients:
2 tablespoons coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 stalks lemongrass, cut into 2-inch pieces and bruised
2 cups sliced mushrooms
1 can coconut milk
4 cups chicken broth
2 cups cooked chicken, shredded
2 tablespoons fish sauce
Juice of 2 limes
Fresh cilantro for garnish
Thai chili peppers, sliced (optional)
Salt and pepper to taste
Instructions:
In a large pot, heat the coconut oil over medium heat.
Add the onions, garlic, and ginger. Sauté until fragrant and softened.
Stir in the lemongrass and sliced mushrooms. Cook for an additional 2 minutes.
Pour in the coconut milk and chicken broth. Bring to a boil.
Add the shredded chicken, fish sauce, and lime juice to the pot. Stir well.
Reduce heat and simmer for 10 minutes.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh cilantro and sliced Thai chili peppers (if desired), and serve hot.
Creamy Tomato Tortellini Soup.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 can tomato sauce
4 cups vegetable or chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1 cup milk or cream
1 package cheese tortellini
Salt and pepper to taste
Grated Parmesan cheese for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions and garlic. Sauté until softened.
Stir in the tomato sauce, vegetable or chicken broth, dried basil, dried oregano, dried thyme, and sugar.
Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Stir in the milk or cream and bring the soup back to a simmer.
Add the cheese tortellini and cook according to the package instructions.
Season with salt and pepper to taste.
Ladle into bowls, garnish with grated Parmesan cheese and serve hot.
Potato Corn Chowder.
Ingredients:
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
2 cups frozen corn kernels
4 cups vegetable or chicken broth
1 cup milk or cream
1/2 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh chives for garnish
Instructions:
In a large pot, melt the butter over medium heat.
Add the onions and garlic. Sauté until softened.
Stir in the diced potatoes and frozen corn kernels.
Pour in the vegetable or chicken broth and bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth.
Return the blended soup to the pot.
Stir in the milk or cream and dried thyme. Heat for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls, garnish with chopped fresh chives and serve hot.
Beef and Barley Soup.
Ingredients:
1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/2 cup pearl barley
4 cups beef broth
1 can diced tomatoes
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the beef stew meat and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onions, carrots, celery, and garlic. Sauté until softened.
Stir in the pearl barley, beef broth, diced tomatoes (with their juices), dried thyme, salt, and pepper.
Return the browned beef stew meat to the pot.
Bring the soup to a boil, then reduce heat and simmer for 1 to 1 1/2 hours, or until the beef is tender and the barley is cooked.
Season with additional salt and pepper if needed.
Ladle into bowls, garnish with chopped fresh parsley, and serve hot.
Greek Lemon Chicken Soup (Avgolemono).
Ingredients:
4 cups chicken broth
1/2 cup orzo pasta
2 cups cooked chicken, shredded
3 eggs
Juice of 2 lemons
Salt and pepper to taste
Fresh dill for garnish
Instructions:
In a large pot, bring the chicken broth to a boil.
Add the orzo pasta to the boiling broth and cook according to the package instructions.
Stir in the cooked shredded chicken and simmer for a few minutes until heated through.
In a medium-sized bowl, whisk together the eggs and lemon juice until well combined.
Slowly pour a ladleful of the hot broth into the egg-lemon mixture while whisking constantly. This helps temper the eggs and prevent curdling.
Gradually pour the egg-lemon mixture back into the pot, stirring constantly.
Continue to cook the soup over low heat for a few minutes, stirring gently, until the soup thickens slightly.
Season with salt and pepper to taste.
Ladle into bowls, garnish with fresh dill and serve hot.
