Posts tagged ‘soup’

April 22, 2013

Tortellini Soup

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Pasta in soup is a favorite of mine! Or… I suppose adding any starch because I like the addition of rice in some soups and also enjoy a few big chunks of potato (not with the rice).  ALSO, dipping bread into soup…that counts right?

So it’s a beautiful day out there today and although it is not as warm as I’d like, at least the sun is shining. My husband and I have a lot of errands today so this will be fairly short! Not that I have anything new to mention especially since I haven’t been feeling well. Activities have been limited to laying on the couch, watching tv and drinking a lot of tea.

Oh I know what I can share! I think I have a few cavities. Actually, I know I have a few cavities…the left side of my mouth is in so much pain, I can hardly think straight. Here’s the thing, I HATE going to the Dentist and I have been putting this off for…oh, maybe over a year. So it’s my own fault.

ANYWAY.

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Soups are always an easy meal to make. Chop up veggies, add broth, throw in pasta and what not, then a dash of this and that and let it heat through.

Here it is all finished up!

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CHEESE! Don’t forget the cheese.

Fresh grated cheese if you can. Huge difference. I used Romano because I had it on hand but use whatever you like!

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Tortellini Soup {adapted from the cookbook, Cook without a Book: Meatless Meals}

INGREDIENTS:

  • 1 quart good quality vegetable broth
  • 1 can (14.5oz) petite-cut diced tomatoes
  • 1 medium-large onion, cut into medium dice
  • 2 medium carrots, peeled and cut into medium dice
  • 1 tsp Italian seasoning (or equal amounts basil, rosemary, thyme, oregano)
  • 8 lightly packed cups (about 8oz) baby spinach
  • 2 cups (about 9oz) bite-size cheese tortellini, fresh or frozen
  • Grated cheese, for passing (Romano, Parmesan Reggiano, etc)

DIRECTIONS:

Heat a small saucepan over medium-high. Combine the broth and tomatoes in the saucepan and bring to a boil. Turn off heat, set aside.

Meanwhile, heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion and carrots and cook until soft and golden brown, about 5 minutes. Stir in the zucchini and Italian seasoning and cook until fragrant, a minute or so. Add the hot broth mixture and 1 cup of water and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, for about 10 minutes.

Add the spinach, stirring until it wilts and cook, partially covered, about 5 minutes longer. Stir in the tortellini and cook, partially covered, until the tortellini are tender and their starch has lightly thickened the soup, about 4-6 minutes. Serve hot with grated cheese passed separately.

 *Print Recipe

 

October 29, 2012

Crockpot Beef Stew

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This was a very good, very easy meal. I always want to try and use the crockpot more often but for some reason I never do. (By the way…Is it crockpot or crock pot? Now they both look funny to me.)

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I was excited to make it when I saw it on Eat Live Run. Jenna made it with butternut squash and mushrooms with an addition of soy sauce. I left out the mushrooms because my husband is not a fan and for some reason I didn’t pick up a butternut squash SO I just made a basic beef stew. Mine also has some different ingredients mainly because I used what I had on hand.

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The beef was very tender and the vegetables were cooked perfectly. I purchased the potatoes at a local farmer’s market and they had that fresh, melt in your mouth taste.

So here’s what you need and how you do it!

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Crockpot Beef Stew {Adapted from Jenna’s Crockpot Beef and Butternut Squash Stew}

INGREDIENTS:

  • 1.5 lb beef stew meat
  • 1 tbsp vegetable oil
  • 6-7 small potatoes, chopped
  • 3-4 large carrots, chopped
  • 1 yellow onion
  • 1 tsp minced garlic
  • 4 cups beef broth
  • 1 bay leaf
  • 1 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tsp salt
  • 2 tsp sugar
  • 1/2 tsp black pepper
  • Pinch chili powder
  • 1/2 tsp paprika
  • 1/2 cup flour

DIRECTIONS:

Place the flour in a shallow dish with beef. Toss well to coat.

Heat the oil over medium high heat. Add onions and sauté for 5 minutes. Add the beef and garlic and continue sautéing until beef has browned. 

Place onions, beef and garlic at the bottom of crockpot. Next add bay leaf, carrots and potatoes. Pour broth over and add worcestershire, soy sauce, sugar, paprika and chili.

Place the lid on, set to low and cook 8-10 hours.

Remove bay leaf, add salt and pepper before serving.

**Print this recipe**


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