Tasty Kitchen: A Happy Recipe Community! » Brothy Soups

Vegetable Beef Soup

Beth Pierce — Thu, 03 Sep 2020 14:31:05 +0000

Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender.
After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring constantly.
Add 4 cups beef broth, potatoes, green beans, diced tomatoes, Worcestershire Sauce. Ladle in 1 1/2 cups of the broth that you cooked the chuck roast in being careful to discard the bay leaves. Simmer until the vegetables are tender; 20-30 minutes.
Remove the chuck roast from the pot and let it cool on a cutting board. Shred it with 2 forks discarding the fat and the cartilage. Add the shredded beef to the pot and warm for 5 minutes.

Mussels with Coconut Curry Lime Broth

Vanessa LaBranche — Sat, 15 Aug 2020 19:16:52 +0000

In a large pot or Dutch oven, add coconut oil over medium high heat. Add garlic, ginger and onion until lightly browned for 2-3 minutes.

Add habanero pepper, curry powder and coconut sugar and cook for another minute. Add white wine to deglaze the pan and cook for another couple of minutes.

Add broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels. Cover the pot and reduce to a simmer and cook for 8–10 minutes or until the mussels open up. Discard any that do not open.

To finish, squeeze fresh lime juice into the pot and stir again. Serve.

Easy Gazpacho

Beth Pierce — Mon, 29 Jun 2020 03:03:48 +0000

In a large bowl gently stir together tomatoes, onion, cucumber, red pepper, garlic, jalapeno, salt, pepper, Tabasco Sauce, balsamic vinegar, Worcestershire Sauce, cumin, cayenne, basil and marjoram.
Run 3/4’s of the mixture through a food processor on high until finely pureed. Next combine the finely pureed mixture and the reserved chopped vegetables in an airtight container. Refrigerate and chill for 2 hours up to overnight.

Mushroom Egg Drop Soup

The Gourmet Country Girl — Thu, 11 Jun 2020 16:02:34 +0000

1. Bring the chicken and mushroom broths to a boil in a medium saucepan over medium-high. Season with salt and pepper.

2. Reduce the heat to medium and stir in the mushrooms. Continue cooking for 5 minutes, or until the mushrooms have shrunk to about half their size.

3. Vigorously whisk the egg in a measuring cup that has a spout. Hold the measuring cup with the egg about 12 inches or so above the saucepan of simmering soup and – very slowly – drizzle it into the hot soup, stirring the soup in a circular motion as you go. The egg with immediately cook and form thin ribbons. Don’t worry if the soup becomes cloudy, this is ok because it is thickening up a bit. You want to see this, especially in egg drop soup without cornstarch.

4. Add the scallions to the soup and give it a final stir to mix everything together.

5. Ladle into bowls. Drizzle each bowl with a little sesame oil and a sprinkle of red pepper flakes for added oomph. Serve right away while the soup is piping hot.

French Onion Soup

Beth Pierce — Thu, 11 Jun 2020 15:05:54 +0000

Heat butter and olive oil in a Dutch Oven or stock pot over medium to medium/low heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown.
Add the garlic and thyme. Cook for 1 minute. Add the wine and using a spoon or spatula try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes. Add the chicken, beef broth and bay leaf. Simmer for 20 minutes. Discard the bay leaf and season with salt and pepper to taste.
Add the soup to the bowls or cups. Top with crostini and grated cheese. Slip under the broiler for 2-3 minutes.

Pasta e Fagioli

Beth Pierce — Mon, 06 Apr 2020 23:20:19 +0000

Brown Italian sausage over medium heat in a Dutch oven or heavy stockpot. About halfway through the browning process, add onions, carrots and celery. Once fully browned, reduce heat to low. Add garlic, oregano, marjoram, basil, thyme leaves and onion powder. Cook for 1 minute, stirring constantly.

Add chicken broth, tomato sauce, fire roasted tomatoes, and beans. Simmer for 10 minutes, stirring several times.

Remove 2/3 cup of hot broth and whisk with tomato paste. Add it back to the soup and simmer for 5 minutes, stirring several times.

Add pasta and cook until tender, approximately 10 minutes. If desired serve with 1 to 2 tablespoons freshly grated Parmesan cheese for each bowl.

Easy Chicken Miso Ramen

Caroline — Mon, 06 Apr 2020 20:02:21 +0000

Heat a splash of oil or a few sprays of light cooking spray in a medium saucepan over medium high heat. Add garlic and ginger and cook for 3 minutes, stirring regularly to make sure it doesn’t catch.

Add mirin, soy sauce and stock to the saucepan. Stir well and bring to a light simmer. Leave for around 15–20 minutes.

Meanwhile, place egg in a small saucepan of cool water. Place over high heat, bring to the boil and then cook for 4 minutes. Immediately plunge into a bowl of ice cold water after.

Lay chicken breast on a chopping board and cover with clingfilm. Very lightly beat with a rolling pin to flatten a little. Season with sea salt and black pepper. Heat a frying pan or skillet over a medium high heat with a drizzle of olive oil or a few sprays of cooking spray. Once hot, add chicken breast and cook for 4 minutes, then turn and cook for another 4 minutes. Remove from heat, cover with foil and leave to rest for at least 5 minutes.

Cook noodles according to packet instructions. For the last 30 seconds of cooking, drop the pak choy into the boiling water. Drain both the noodles and pak choy and separate. Meanwhile, peel and halve the eggs and slice the chicken breast.

Remove stock mixture from the heat. Take around 1/2 cup of it in a bowl and whisk in miso to dissolve and mix well.

Place noodles in a bowl and pour over the miso stock mixture. Top with egg halves, sliced chicken breast, pak choy and spring onion. Finish with some finely ground black pepper.

Soup for When You Are Sick

The Gourmet Country Girl — Fri, 03 Apr 2020 16:46:11 +0000

Bring the bone broth and water to a rigorous boil over medium-high heat. Stir in cayenne, garlic, wakame, and tortellini. Allow to simmer for another 5–8 minutes, or until tortellini is cooked through. Season with salt and pepper to taste.

Use a ladle to spoon the soup into small crocks or heat-proof bowls. Drizzle with sesame oil and red pepper flakes. Serve immediately, you want this soup to be piping hot.

Cabbage Roll Soup

Beth Pierce — Mon, 30 Mar 2020 00:04:01 +0000

In large pot or Dutch oven over medium heat, brown sausage, draining any excess fat. When almost fully browned, add onions and cabbage and cook until soft, approximately 10–15 minutes, stirring several times.

Add garlic and cook for 1 minute, stirring continuously. Add fire roasted tomatoes, chicken broth, Cajun seasoning, tomato paste, brown sugar and rice.

Bring to a low boil. Turn down to simmer and cook about 25–30 minutes or until rice is tender.

Greek Lemon Chicken Soup

Vasile Dragus — Tue, 10 Mar 2020 04:20:54 +0000

In a soup pot, add pieces of chicken meat and pour in the cold water. Add sea salt, peppercorns and bay leaves and bring to a boil over medium heat.

When it starts to boil, reduce heat to a minimum and boil for about 30 minutes. With a slotted spoon, skim off the foam floating on the top. We want the soup to be clean. When the soup starts to boil, add celery root.

After the meat has boiled, put it in a bowl and let it cool slightly. While the meat cools, put chopped vegetables in the soup and boil on medium heat for about 15 minutes. After 5 minutes, add the washed rice into the pot and bring to a boil.

While vegetables are boiling, prepare the grated carrot. In a pan, heat olive oil. When oil is hot, put the carrots and cook slightly until softened, always stirring so as not to burn.

When chicken has cooled, de-bone and cut into pieces. Check the soup, and when rice is cooked, return meat to the pot. Add fried carrots and boil 5 more minutes.

Whisk egg yolks with sour cream until it forms a creamy paste. Thin the paste and temper the egg yolks by adding hot soup. Add about 3-4 ladlefuls of hot soup, then pour everything back into the soup pot, mixing gently.

Add minced parsley and lemon juice. And with that, my Greek lemon chicken soup recipe is ready to serve.