Tag Archives: soup

Quick Vegetable Soup

I’m home sick today. During my two-hour pity party in bed this morning, I lamented over the fact that no one can bring me soup and my cabinets were bereft of Campbell’s Chicken Noodle.

It is a scientific fact that chicken soup is good for colds; but I’m not well enough to drive to the store and buy some, so I rolled my sick self out of bed, I took what I had on hand and made some delicious vegetable bean soup with a chicken broth base. Way better than store bought. And guess what? I’m feeling slightly better. Up from 61% to 68%. Not bad!

Quick Homemade Vegetable Soup | Alaska Knit Nat

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Quick Homemade Vegetable Soup | Alaska Knit Nat

1 Tbs. olive oil

3 Tbs. finely chopped onion

1 carrot, chopped

1/2 celery stalk, chopped

3 crimini mushrooms (or one giant baby portobello mushroom) sliced

1 sprig fresh thyme

4 cups chicken stock

1 can white beans, drained

salt and pepper to taste

Serves 2

Directions:

Heat olive oil in a small saucepan over medium-high heat. Add the onion, carrot, celery, mushroom, salt and pepper and sauté until most of the liquid evaporates, about five minutes. Add the thyme and stock and bring to a boil. Turn heat to low and simmer for 10 minutes, until carrots are tender. Add the beans and bring back to a simmer. Simmer another five minutes or so until beans are heated through.

The fresh veggies add more depth to the chicken stock so it doesn’t taste bland. The mushrooms create a wonderful richness and depth to the broth.

Enjoy!

Quick Homemade Vegetable Soup | Alaska Knit Nat

Leftover Hambone Soup

“If you saw two guys named Hambone and Flippy, which one would you think liked dolphins most? I’d say Flippy, wouldn’t you? You’d be wrong though. It’s Hambone.”

-Jack Handey

That said, I’ve been trying to figure out what to do with my leftover Christmas ham. The bone seemed too good to just throw away. I did a few recipe searches and I found this one, and it sounded really good.

I didn’t follow it exactly, so I thought I should write out my version here. I cooked this soup all day. It is a perfect Sunday soup if you plan on spending the whole day at home. It was totally worth the wait. This was the best soup I have made in a long time.

Leftover Hambone Soup

Ingredients:

1 meaty hambone

1/2 lb. dried navy beans

chicken stock

beef stock

1 onion, finely chopped, reserve 2 Tbs.

2 medium carrots, peeled and chopped

2 garlic cloves, finely chopped

freshly ground pepper

1 bay leaf

2 Tbs. butter

2 Tbs. Wondra flour, or regular flour

1 tsp. smoked paprika

1 Tbs. parsley

sour cream

Leftover Hambone Soup

Directions:

Pour the dried beans into a saucepan and cover with water. Bring to a boil for 5 minutes, turn off the heat, cover and let sit on the stove for an hour. Drain and rinse the beans and place them in a large saucepan. Add the onion, carrot, garlic, bay leaf, pepper and hambone. Fill the pot with equal parts beef and chicken stock until the liquid is two inches above the beans. The hambone will probably stick out a bit. Partially cover and bring to a simmer. Turn the heat to low and let simmer for two hours or so, adding water or chicken stock every once in a while so it still looks soupy.

Remove the hambone and take off most of the meat. My hambone was actually two pieces of bone. I discarded the really solid bone and placed the hollow bone back into the soup. Let the meat cool and break it up into bite-sized pieces. Place the meat back into the pot. Taste your soup. If it’s too salty add more water. Let it simmer partially covered for another two hours, stirring occasionally and adding liquid whenever it’s looking too thick.

About 10 minutes before serving, heat the butter in a small saute pan. Add the reserved chopped onion and cook till onions are translucent, about 5 minutes. Add the flour, parsley and paprika and stir into a paste. Cook for two minutes. Add several ladles of hot soup to the pan and whisk till thick and smooth. Add this roux to the soup. Cook soup another 7 minutes. If it’s too thick, add a little water.

Serve in large soup bowls with a dollop of sour cream and a piece of rustic bread.

Almost Homemade Matzoh Ball Soup

After a long week of single mom-dom, my husband returned from his work trip with some sort of bad flu. So now I essentially have two babies to care for. In addition to his wearing a mask around the baby and sanitizing his hands non-stop, I’m making him drink all types of fluids.

Here’s where matzoh ball soup comes into play. Traditionally a soup eaten at Passover in the spring, this chicken broth-based dumpling soup brings me back to my childhood. I never had chicken and dumplings, but I don’t think I could love them more than matzoh balls. Light, moist and flavorful — homemade matzoh balls can’t be beat. But store bought is actually pretty damn good, but I like to dress it up a bit more so that it looks and tastes like mom’s. This soup can be enjoyed year round, since most grocery stores have a kosher section where this soup mix can be found.

Ingredients:

1 box of matzoh ball soup and mix (not just the matzoh meal)

2 eggs

1/4 cup cooking oil

2 Tbs olive oil

1 celery rib, chopped, keeping the leaves

half an onion, chopped

2 carrots, chopped

1 chicken breast, cooked and shredded

salt and pepper

 

Directions:

Whisk together the cooking oil and two eggs. Add the matzoh packet and mix well. Place in the fridge while you prepare everything else.

In a large soup pot, heat up the olive oil and add the chicken, onion, celery, carrot and salt and pepper. Cook till onions are soft, about five minutes. Add 2.5 quarts water and bring to a boil. Add the soup mix and turn down the heat.

Wet your hands and form the matzoh into walnut-sized balls and drop into the soup. Cover and simmer for 30 minutes. Serve to sick husband.