Doin' Some Cookin'... Bean and Bacon Soup

The PSL (Pumpkin Spice Latte) is back at Starbucks which obviously means that Fall is here, not according to the calendar or the 95+ degree days we've been having here in Houston but by Starbucks' standard it's Fall!

If Starbucks can get us ready for Fall a couple weeks early so can I with this Bean and Bacon Soup. In reality the temperature won't feel like Fall in a couple of weeks and there is only a month or two out of the year that it makes sense to eat soup.

This soup is hearty, filling, and packed full of flavor. Leftovers are even better the next day because the flavors have more time to meld.

Bean and Bacon Soup

Adapted From: Cooking Classy

Makes 5 Servings

Stars of the Show:

• 10 slices smoked bacon, diced
• 1 tbsp onion powder
• 1 1/2 cup celery, diced
• 1 tbsp garlic, minced
• 5 1/2 cups low-sodium chicken broth
• 2 1/2 tbsp tomato paste
• 1 1/2 tsp sugar
• dried thyme, to taste
• 3 (15 oz) cans navy beans, drained and rinsed
• salt and pepper, to taste
• shredded mozzarella, for topping, optional

And Action:

Cook bacon in a large pot until browned and crisp transferring bacon to a paper towel lined plate leaving 2 tbsp bacon drippings in the pot. Heat drippings over medium-high heat and add the celery. Saute 4 minutes and then add the garlic and then saute 2 minutes. Add in chicken broth, tomato paste, onion powder, sugar, thyme, and beans. Stir in 3/4 of the bacon. Season with salt and pepper. Bring to a boil then reduce heat to low and allow to simmer, stirring occasionally, about 30 minutes. Transfer 2  1/2 cups of soup into a food processor and blend until smooth. Stir pureed mixture back into soup. Serve soup with shredded cheese. Enjoy!

Doin' Some Cookin'... Creamy Butternut Squash Soup

I have not tired of butternut squash yet since the Fall season hit. My go-to has been simply roasting it tossed in olive oil and sprinkled with salt. I bookmarked this page out of Paula Deen's cookbook because I love butternut squash soup.

This soup is velvety without any cream, smooth with a zing from ginger and cider vinegar, and tastes light.

These cold days and a package of shredded carrots needing to be used up were the perfect excuse to make this soup. So is the Biggest Loser challenge at work.

Squash is nutritious and packed with vitamins and minerals. Reap the benefits for yourself and make a giant pot now.

Creamy Butternut Squash Soup

Adapted From: Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up

Makes 4 Servings

Stars of the Show:

• 1 tbsp butter
• 1 tbsp onion powder
• 1 bag shredded rainbow carrots
• ground ginger, to taste
• 2 garlic cloves, minced
• 1 butternut squash, seeded and cut into cubes
• salt and pepper, to taste
• pinch of cayenne pepper
• 5 cups water
• 1 tsp cider vinegar

And Action:

In a medium pot melt the butter over medium-high heat. Add the carrots and onion powder and cook stirring until sorted, about 5-7 minutes. Add the ginger and garlic and cook for 1 to 2 minutes more.

Add the squash to the onion mixture and cook, stirring, for 5 minutes. Season with salt, pepper, and cayenne, then pour in the water and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 30 minutes until the squash begins to fall apart.

Transfer the soup to a food processor, add the vinegar, and puree until smooth. Enjoy!

Doin' Some Cookin'... Mexican Chicken and Tortilla Soup

Only being facetious.

(Tortilla chips not shown in this photo since the soup was taken to work and I don't enjoy soggy chips.)

Ever since the Paula Deen "N" word scandal I can't help but read some of what she says as racism now. In her cookbook, Paula Deen Cuts the Fat: 250 Favorite Recipes Lightened Up, I came across her recipe for Mexican Chicken and Tortilla Soup. Her description reads, "I reckon this soup is something like the Mexican version of our Down-Home Chicken Noodle Soup (page 72)..."

In my head I hear her saying "Mexican version" with a negative connotation.

Being that I don't know this soups true country of origin I'll assume it truly is from Mexico and give her a hall pass on that one.

A big bowl of chicken soup is warm and comforting and Pappasito's restaurant is my go to, however, the weather has made for less than desirable driving conditions being a rainy day and I don't want to leave the comforts of my warm and cozy abode so I have to make my own so I can put a stop to these relentless cravings for it.

When making this, if you don't like soggy chips make sure to add the tortilla chips into individual serving bowls instead of mixing them directly into the soup. I love the little bit of a crunch they add to the texture of the soup.

This rendition is pretty damn good.

Mexican Chicken and Tortilla Soup

From: Paula Deen Cuts the Fat: 250 Favorite Recipes Lightened Up

Makes 6 Servings

Stars of the Show:

• 1 tbsp olive oil
• 2 cups onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp chili powder
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) no-salt added diced tomatoes
• 1 tsp salt
• 3 cups cooked chicken breast, shredded
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn kernels
• 3 cups baked tortilla chips
• 3/4 cup avocado, chopped
• 6 tbsp scallions (green and white parts), sliced
• 6 tbsp Greek yogurt
• lime wedges, for serving

And Action:

In a large pot heat oil over medium heat. Add the onions and cook until tender, about 10 minutes. Stir in the garlic and chili powder and cook for 1 minute. Pour in the chicken broth, tomatoes, and salt. Bring to a simmer. Reduce the heat to low and cook for 15 minutes. Stir in the chicken, beans, and corn. Bring to a simmer and cook for 10 minutes more. 

Place the tortilla chips in the bottom of individual serving bowls. Ladle the soup over the chips. Sprinkle with avocado and scallions. Finish with a dollop of the yogurt and serve with lime wedges. Enjoy!

Doin' Some Cookin'... Roasted Butternut Squash Soup

This is my first time making butternut squash soup but have had it out at restaurants on multiple occasions. The most memorable bowl of butternut squash soup I've had was at Smith and Wollensky two years ago for Thanksgiving, it was served with a truffled mustard cream. Ah-mazing!

Being that I've come down with something (I'm extremely exhausted today!) the only thing I crave is soup. Needing to use up some butternut squash I picked up last weekend at Whole Foods and stumbling across a recipe for this soup was good enough reason to use up any energy I had left in me to get in the kitchen and make this.

I served this soup with grilled turkey cheese sandwiches for a filling lunch which was the perfect combo. If you want to keep it lighter you could serve with a handful of crackers. If you'd like you can also top with some toasted pumpkin seeds and bacon.

This soup is so easy to make. Be sure to double the batch so you have plenty of leftovers. Trust me, you'll thank yourself later.

Roasted Butternut Squash Soup

Adapted From: The Simple Veganista

Makes 2-3 Servings

Stars of the Show:

• 1 butternut squash, peeled, seeded, and cubed
• 3 roasted garlic cloves
• 2 tbsp shallots
• 1 tbsp onion powder
• 1 tbsp olive oil
• sea salt, to taste
• dried rosemary, to taste
• cayenne pepper, to taste
• dried thyme, to taste
• water or veggie broth, to taste

And Action:

Preheat oven to 400 degrees.

Toss the butternut squash with olive oil, onion powder, sea salt, rosemary, cayenne pepper, and thyme. Spread on a baking sheet and roast for 40 minutes, stirring about every 10 minutes, until fork tender and golden brown. 

Place the roasted butternut squash in a food processor with the garlic and shallots and pulse with water or veggie broth (add in small increments until desired consistency is reached). Enjoy! 

Doin' Some Cookin'... Carrot Ginger Soup

I strive to lead a healthier lifestyle with cleaner and healthier eating. Sometimes I slip up, like today, when a coworker surprised me with a Philly cheesesteak sandwich with fries but I only ate half of the sandwich though. Small victories.

After a long day at work and dealing with a rowdy little boy it takes everything I've got left in me to get dinner on the table most nights. That's not going to happen without planning the menu the night before and worst case there's always Plan B... sandwiches... which as a working mom happens more than I'd like. But it's not just dinner either, there is breakfast, lunch, and snacks, it's all very exhausting.

Onto the soup...

Sweet carrots are cooked down, mixed with spicy ginger, and has a velvety texture. This is mostly veggies so it's super healthy, can be made ahead of time, and freezes well. Serve with a side of buttery crusty bread. Next time I would garnish with toasted sesame seeds, toasted pumpkin seeds, or sunflower seeds for some crunch.

While you're waiting for the soup to simmer this is the perfect opportunity for some family time. I've been trying to teach Little Man how to play some card games I learned as a kid.

Also... the change in weather has everyone in our office at work sick and I've caught the cold bug. Thank goodness this makes a large batch and I think this may help to bring me back to health.

Carrot Ginger Soup

Adapted From: Fashionably Employed

Makes about 6 cups

Stars of the Show:

• 2 bags of shredded carrots
• 1 tbsp onion powder
• 4 roasted garlic cloves, minced
• 3/4 tsp ground ginger
• 4 cups low sodium veggie broth
• 2 tbsp olive oil

And Action:

Heat olive oil in a medium pot over medium high heat for 2 minutes. Add carrots and onion powder. Cook for 5 minutes, stirring frequently. 

Add ginger and garlic and cook for 2 minutes, stir frequently.

Add 2 cups of veggie broth, bring to a simmer, cover, and simmer until carrots are soft, about 30-45 minutes. 

Pulse the mixture in a food processor adding the additional 2 cups of veggie broth until smooth. Enjoy!

Doin' Some Cookin'... Carrot Soup with Ginger & Thyme

This soup is thick, comforting, and creamy tasting without the added fat of cream. This recipe couldn't be easier to make, it's healthy, and fairly inexpensive. I'm always on board with this and especially like that it makes a large enough batch for leftovers to take to work for lunch. 

Carrot and ginger are the perfect pair. They were made for each other. The ginger in this soup gives it a nice little kick. 

The only thing I would do differently next time is to roast the carrots instead of just boiling them and maybe adding a sweet potato with it. I can only imagine how much more delicious this soup would be. Don't get me wrong, it's great just the way it is.

Ease into Spring while the cooler temps are sticking around by making this soup to ring in the vernal equinox and know the promise of more daylight hours is upon us. Yay!

Carrot Soup with Ginger & Thyme

Adapted From: Every Day with Rachael Ray

Makes 4 Servings

Stars of the Show:

• 6 cups low sodium veggie broth
• 1 1/2 lb baby carrots
• 2 shallots, chopped
• 1 tbsp fresh ginger, minced
• olive oil, for drizzling
• dried ground thyme, to taste

And Action:

Add veggie broth, carrots, shallots, and ginger into a saucepan; simmer 20 minutes until carrots are tender. Puree in batches in a food processor. Drizzle with olive oil and season with thyme to taste. Enjoy!

Doin' Some Cooking... Tomato Soup

When we were kids my mom would make us tomato soup and grilled cheese sandwiches at least once a week. I despised tomato soup. Clearly Campbell's did not know how to make it and it was a poor introduction to comfort food. I've canned the can.

While feeling fancy on a mother daughter date in my teen years I ordered tomato basil soup with a grilled cheese sandwich. I don't recall the restaurant but the soup was life changing. I became a tomato soup snob. From that point on I wanted to see the chunks of tomato and pieces of basil and for style points when I dipped my spoon in the bowl I wanted to watch the cream swirl.

The best tomato soup I've had to date has been from The Union Kitchen. It was really the Lobster Grilled Cheese Sandwich that I had my eye on but their tomato basil bisque was the knockout. It's creamy and decadent and absolutely crave worthy.

So crave worthy that I've been back numerous times for lunch to get their Ground Chicken Burger without the chips and substituting them for a cup of the tomato basil bisque. Pure perfection.

After a long day at work it would have been more convenient to walk next door and get an order to go for dinner, however, I was hell bent on making it from scratch. Plus I stay up later on Game Days to watch football so it's not like I didn't have the time.

Speaking of time, most of the time spent making this dish is waiting for the veggies to roast or simmer. Yes, it takes about an hour total to get this meal on the table but it too is pure perfection. I served it with none other than a grilled cheese but not just any grilled cheese. I made grilled cheese sandwiches with Challah buns and havarti dill. I think I just one upped my snobby tomato soup with grilled cheese self.

Tomato Soup

Adapted From: Gluten Free A-Z Blog

Makes 4 Servings

Stars of the Show:

• 6 large tomatoes, quartered
• 1 red bell pepper, quartered
• 6 cloves garlic, minced
• 1/8 cup olive oil
• seasonings to taste (salt, pepper, garlic powder, thyme)
• handful of basil
• 1 cup vegetable broth
• 2 tbsp butter
• 2 cups half n half, optional
• parmesan reggiano, optional
• sour cream, optional 

And Action:

Preheat oven to 400 degrees. Cover a rimmed baking sheet with parchment paper.

Mix the olive oil, veggies, and seasoning in a large bowl and toss to coat. Spread the veggies in a single layer on the baking sheet. Roast for 40 minutes, stirring halfway through. 

Heat veggie broth and garlic in a large pot over medium high heat. Add the basil and veggies with their juices to the pot and cook down for 20 minutes. Add butter and half n half. Blend with an immersion blender. If you don't have one you can do like I did and transfer to a food processor and pulse until desired consistency. 

Top with parmesan reggiano and sour cream if desired.