Cuisine: Soup

Vaquero Bean Soup

I love using a leftover ham hock to make soup. I also happen to have some Rancho Gordo Vaquero beans. If you don't know about Rancho Gordo, then you need to check them out. You can substitute other beans for this soup, like black beans. I have given you the recipe for 3 cooking methods - Instant Pot (which is what I did), Slow Cooker or stovetop. Before serving, I love adding a splash of sherry vinegar, which brightens it up and add a burst of flavor.

By Leslie Blythe

Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard

I made this Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard with leftover ingredients I had In my fridge. Here are two ways to make it - on the stovetop or in the Instant Pot. You could also purée a few cups of it to make it a creamy soup. Serve it with some good crusty bread and a salad. I love butternut squash, which has more potassium than a banana. Its benefits are too many to mention!

By Leslie Blythe

Salmorejo

This recipe is from Ina Garten's new book Modern Comfort Food, which is being released on October 6, 2020.

Salmorejo is a purée made from tomatoes, red peppers, bread, olive oil and garlic, originating from Cordoba in Andalucia, southern Spain. It is the perfect thing to make using any tomatoes from your garden. This cold soup is so light and refreshing.

By Leslie Blythe

Spicy Miso Ramen

I got a text from my friend Barbee in San Francisco asking if she could substitute white miso paste for red. She was making this Spicy Miso Ramen that she found in an article titled Selena Gomez Dishes on Her Favorite 'Comfort Foods' and Learning to Cook in Quarantine in People magazine!
Miso Paste 101
Red miso is the saltiest, most pungent variety. You only need a little bit to add some serious umami to your dishes. It's typically made with fermented soybeans and barley or another grain and is saltier than white miso. It ranges from dark brown to red in color
White miso (which is actually light yellow in color) is made with fermented soy beans and rice. It's fermented for a short period of time, which makes it more mild and sweet in taste. Since it's the most mild kind of miso, it's also the most versatile. If you're buying only one miso to use in a bunch of recipes, this is the best choice.

Anyway, she said it was absolutely delicious!

By Leslie Blythe

Miso Ginger Dumpling Soup

I made this Miso Ginger Dumpling Soup using frozen dumplings and Trader Joe's Miso Ginger Broth. I have also included an easy recipe for the broth if you don't live near a TJ's. You could add other ingredients like sautéed baby bok choy, mushrooms, tofu, etc. It's a light and healthy comforting soup that's ready in about 10 minutes.

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Broccoli Cheese Soup

This Broccoli Cheese Soup is creamy, cheesy and comforting. It makes a great lunch. I made it in my Instant Pot, but have also included the stovetop instructions. The recipe is vegetarian, though you can use chicken stock instead of vegetable stock.

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Creamy Corn and Chicken Chimichurri Soup

I recently posted a recipe for Channa Masala Tomato Soup using ingredients from Trader Joe’s. Here’s another idea that they served at the tasting station. This Creamy Corn and Chimichurri Soup, which I changed consists of TJ's Creamy Corn & Roasted Red Pepper Soup, Frozen Peruvian Style Chimichurri Rice and chicken. I served it with their Garlic Naan. It makes for an easy lunch.
You could add a cup of frozen corn instead of chicken.

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Channa Masala Tomato Soup

This Channa Masala Tomato Soup, which is a combination of Trader Joe's Organic Low Sodium Tomato & Roasted Red Pepper Soup and frozen Channa Masala is absolutely delicious. I am going to make sure to always have the ingredients on hand. Serve it with their Malabari Paratha. 

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Baked Potato & Leek Soup with Cheddar & Bacon

This Baked Potato & Leek Soup with Cheddar & Bacon was what I made for dinner last night. This classic potato and leek soup uses milk and sour cream instead of heavy cream, to reduce the fat. The potatoes are first baked and then combined with the sautéed leeks. The mixture was then puréed. The milk, sour cream and cheese were added at the final stage of cooking. The soup is creamy and topped with chopped green onions, bacon and grated cheddar cheese.

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Chicken Pot Pie Soup

My daughter Grace buys this Chicken Pot Pie Soup for lunch near where she works. I was intrigued so I recreated it. It's basically a soupier version of the classic pot pie with crispy parmesan puff pastry served on the side.

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