Ham and Three Bean Soup

Tags

bean, dinner, ham, ham & bean, ham and bean, Holiday, holiday tradition, lunch recipe, soup, Soup recipe, St. Patrick's Day, tradition

I like holidays, no matter how large or small, to last a week. I love the excuse for any festivity. This week is insanely busy with rehearsal going after school until almost 11p.m. My sister already beat me to the Irish Potatoes, so I made a quick St. Patrick’s Day soup recipe. I have exactly 1 hour to make my soup, eat, clean up, post this and get to rehearsal… I love a challenge.

Ham & Three Bean Soup

Ingredients:
chunk of  ham (I used turkey ham), 1 can black beans, 1 can great northern beans, 1 can green beans, minced onions, parsley, pepper, water

Directions:
Cut ham into smaller chunks and boil in water with minced onions, parsley and pepper. Add beans and boil for three minutes. Serve hot with warm soda bread (I prefer one that’s not sweet and without the raisins).

I prefer to use dried beans and soak them overnight, however I do what I can when time is limited.

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Crab Soup

Tags

crab meat, crab recipe, crab soup, crab soup recipe, Old Bay, soup, Soup recipe

After coming in from playing in the snow with Hubster and our border collie Belle, I opened up a can of crab soup… and just as quickly threw it away. It smelled and looked horrible… I think it was my punishment for attempting not to make my dinner.  I’ve never seen good canned crab soup. So I pulled out a 1 lb. can of crab meat I had in the refrigerator and whipped up a pot.

My ideal crab soup is not creamy, it’s not fishy (I love crab, but don’t really like fish), and it doesn’t have a salty flavor.

My ideal crab meat taste like crab (Old Bay and butter)and is chunky. Who wants to search their bowl for chunks of meat?

Crab Soup

Ingredients:
1 c. white wine, 1 shallot, 1 stick butter, 2 Tbs. Old Bay Seasoning,  1 Tbs. parsley, 1 Tbs. celery seeds, 1 lb. crab meat, water

Directions:
In soup pot, sauté shallots in butter. Add Old Bay and celery seeds.  Stir in white wine and bring to a boil. Remove pan from burner, add crab meat and parsley and let sit for 5 minutes. Add water (I filled the empty crab can once with water), stir and return to heat. Bring to boil and serve!

On this snowy day while all other bloggers are making cookies, cakes and bread to blog about…  I shared my soup with you. Add some oyster crackers! Yum!

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Italian Wedding Soup

Tags

chicken italian wedding soup, chicken meatballs, italian wedding soup, recipes, soup, soup de jour, Soup recipe, turkey Italian wedding soup, turkey meatballs

There’s nothing more fulfilling than a bowl of hot soup on a dark cold snowy evening. Hubster enjoys Italian wedding soup from time to time. I however have never found a white meat version to taste, so I haven’t been able to compare it to anything. The following recipe I put together from three other recipes I’ve collected from people.

Meatball Ingredients:
1 lb. ground turkey or chicken, 2 eggs, 1/4 c. dried bread crumbs, 2 Tbsp. grated Parmesan cheese, 1/2 tsp oregano, 1/2 tsp basil, 3 Tbsp. minced onions

Soup Ingredients:
2 1/2 quarts chicken broth (this time I used vegetable stock), 2 c. spinach, 2 c. acini di pepe  (#78 pasta), 1 c. diced carrots, 2 eggs

Meatball Directions:
In a bowl combine meatball ingredients. Shape mixture into 1/2″ balls and set aside.

Soup Directions:
In a soup pot, bring the broth to a boil. Stir in spinach and carrots.  Beat two eggs together in a small dish. Slowly drizzle eggs into boiling soup, whisking as you go. Add meatballs and pasta to soup and boil 10 minutes, until meat is no longer pink and pasta is al dente.

Italian Wedding Soup

*Serve hot with Parmesan cheese sprinkled on top.

I was nervous about the drizzling egg part, being something I’ve never tried to do before. I love egg drop soup and I figured if I could handle Italian wedding soup, I could try Chinese egg drop next.

Potato Rivel Soup

Tags

potato dumpling soup, potato rivel soup, potato soup, seasonal recipe, Soup recipe, vegetarian soup

A local restaurant makes this soup (it’s the one item worth going there). I got this recipe from the Mennonite woman, whom which I purchased potatoes this summer.

Soup Ingredients:
8 medium potatoes
1/4 c. minced onions or 1/2 c. finely chopped onions
1/4 c. finely diced celery
2 Tbs. butter
salt
pepper
2 c. water (you could use vegetable or chicken stock instead)
1 can evaporated milk

Rivel Ingredients:
3/4 c. flour
1 egg
salt

Directions:
1) Peel and cube potatoes. Cook all soup ingredients together (except milk) until potatoes are soft. Smash about 1/4 of the potatoes and stirred soup throughly.

2) Mix together rivel ingredients and drop by the spoonful into the soup. Boil for five minutes, stirring constantly.

3) Add evaporated milk and simmer for a few minutes.

*Garnish with or stir in crispy bacon.

*Add scallions, leeks to taste (I swapped out the mince onions for finely chopped scallions).

*I made an extra large batch!

This is the perfect recipe to warm and fill you on a cold evening.