soup » Pots and Pans Kitchen

Vegetable Beef Soup

Feb 152012

Vegetable Beef Soup	Servings: 10

Ingredients
1 lb grass fed ground beef	½-1 t Italian seasoning (to taste)
2 – 32 oz containers of organic vegetable broth	¼-1/2 t black pepper (to taste)
2 T butter	Sea salt to taste (about 2 t)
5 stalks celery, chopped	2 tomatoes (preferable blanched & peeled)
½ large onion, chopped	1 bunch spinach, coarsely chopped

Instructions
Melt butter in a XTREMA® 5.5-Quart Sauce Pot and add celery, onions, and ground beef.
When the beef is browned through, add the vegetable broth, Italian seasoning, black pepper, sea salt and tomatoes.
Let cook for about 10-15 minutes.
Add spinach.
Serve. – This soup is even better re-heated the next day.
Additional notes/suggestions:
To blanch and peel tomatoes, boil a pot of water and drop the tomatoes in for a few minutes.
When you see the skins begin to split apart, remove them from the water. Then they are easy to peel.
Once peeled, cut the tomato in half and remove as many seeds as possible then chop.

Adapted from MaximizedLiving.com

Feb 132012

Escarole Soup with Beans	Servings: 4

Ingredients
2 T olive oil	4 c organic chicken broth
2 garlic cloves, chopped	1 (15 oz) can cannelloni beans, drained and rinsed
1 lb escarole, chopped	Freshly ground black pepper
1 pinch Sea Salt	1 (1 oz) piece Parmesan

Instructions
Heat 2 tablespoons of olive oil in a XTREMA® 5.5-Quart Sauce Pot over medium heat.
Add garlic and sauté about 15 seconds.
Add the escarole and sauté until wilted, about 2 minutes.
Add a pinch of salt.
Add the chicken broth, beans and Parmesan cheese.
Cover and simmer until the beans are heated through, about 5 minutes.
Season with salt and pepper, to taste.

Parmesan Crisps (Optional)
Grate more Parmesan cheese and place in piles on a parchment lined baking sheet.
Bake at 350° F. until browned and holds it shape.
Serve with soup.
NOTE: the Parmesan crisps will melt when put I hot soup so you may want to serve them on the side.

Recipe adapted from MaximizedLiving.com

Vegetables

Feb 082012

Vegetable Chowder	Servings: 6



Ingredients
½ c onion, chopped	2 T chicken bouillon powder
1 c carrots, chopped	2 T butter
1 ¼ c potatoes, cubed	¾ c broccoli (or asparagus, or other green vegetable, chopped
1 clove garlic, minced	1 c water
¼ t nutmeg (optional)	1 T cornstarch
Salt & pepper to taste	2 c milk
	2 T sour cream or plain yogurt (optional)

Instructions
In a KINETIC Classicor™ 3-Quart Covered Saucepan melt butter and sauté onions, carrots, potato, garlic, seasonings and bouillon powder.
Simmer, covered, for 10 minutes.
Add broccoli; cook 5 minutes more.
Place sautéed vegetables into blender.
Add water.
Chop vegetables – do not puree.
Return vegetables to saucepan.
Mix cornstarch and milk. Cook for 2 minutes.
Garnish with sour cream.
Serve hot.

Salmon

Feb 052012

Salmon Chowder	Servings: 6
	Cooking Time: 45 minutes

Ingredients
½ c onion, chopped	1 t salt
½ c green pepper, chopped	½ t dill weed
½ c celery, chopped	1 – 14.5 oz carton chicken broth
3 T butter	1 – 14.75 oz can cream-style corn
1 ½ c potatoes, peeled & diced	1 – 12 oz can evaporated milk
1 c carrots, diced	1 – 6.5 oz can flaked salmon, cleaned
½ t pepper	1 c zucchini, diced

Instructions
Melt the butter in a Cuisinart® Chef’s Classic™ 3-1/2-qt Stainless Steel Sauté Pan and sauté the onion, green pepper, and celery.
Add potatoes, carrots, spices and chicken broth.
Cook until tender 30-40 minutes.
When all vegetables are tender, add creamed corn, milk, salmon and zucchini.
Heat thoroughly.

Pumpkin

Jan 292012

Pumpkin Soup	Servings: 6

Ingredients
6 small pumpkins, hollowed out, – save tops	1 T flour
1 medium pumpkin – peeled, seeded and cut into chunks	1 c chicken stock or bouillon
2 T butter	½ t salt
2 T onions, chopped	2 c milk
¼ t allspice	Sour cream
½ t ginger, ground

Instructions
Place pumpkin chunks in a MAXAM Precise Heat™ 5.5-Quart 12-Element Surgical Stainless Steel Stockpot and cover with water. Bring to a boil, reduce heat and simmer until soft.
Drain, thoroughly, mash and reserve – this should yield 2 cups.
Meanwhile, sauté chopped onion in butter in a REVERE® 3-Quart Stainless Steel Sauté Pan.
Add Allspice and ginger, stir in flour
Add cooked pumpkin and cook mixture slowly for 5 minutes.
Gradually add chicken stock, salt and milk.
Simmer 5 more minutes.
Scoop mixture into pumpkin shells and top with a dollop of sour cream.
Place tops on pumpkins, and serve.

Note: For 12 serving, simply double the recipe.