Garbanzo Beans and Coconut Soup

After talking with my friends here on Simple Daily Recipes about their use of coconut milk in recipes, I wanted to share out this garbanzo beans and coconut soup recipe.  I'll be up front with you.  I haven't tried it, yet, but I do have all the fixins' to make it.  I thought while I was reading up on fresh soup recipes, I would go ahead and write them up.  Don't worry, as soon as I make this soup, I'll photograph it and update this recipe post.  Until then, here you go.

HERE'S ALL IT CALL FOR
Serves 4

• 1 tablespoon neutral tasting oil
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 (15 ounce) or 2 cups cooked garbanzo beans, drained
• 5 cups chicken broth or vegetable broth
• 2 teaspoons curry powder
• 1 stalk of lemon grass, outer layer removed, and white upper part, finely chopped
• 7 ounces coconut milk
• salt and fresh ground pepper to taste
• parsley or basil for garnish

In a large saucepan or dutch oven, cook onion and celery in oil over medium heat for five minutes.

Add garbanzo beans, stock, and bottom part of lemon grass stalk and simmer for 15 minutes.

In a food processor or with a hand blender, purée soup mixture.  Return to saucepan.

Add curry powder and upper part of the lemon grass and simmer 10 minutes or more.

Add coconut milk and heat.  Do not let it boil.  Garnish with parsley or basil.

For those that like to keep count....
Per Serving:

Protein............... 12 grams
Fat...................... 22 grams
Carbohydrates... 37 grams
Calories.............. 258
Dietary Fiber.......7 grams

Creamy Carrot Soup

This Creamy Carrot Soup is a completely different experience from the Curried Carrot and Apple Soup I cooked up last week.  This Creamy Carrot Soup is satisfying much in the same way as the Homemade Creamy Tomato Soup I enjoy so much.  It's simple.  There's just enough potato in it to mellow that earthy carrot flavor that can be off putting at times.  Even though I love carrots, I have to admit that carrots are not always delicious cooked just any old way.  And because carrots come with different levels of sweetness and earthiness, they are often lumped into one "I don't care for carrots" category from those that are indifferent to eating them.  Some carrots are not all that great. And if you've purchased a bag that doesn't possess you favorite flavor, well then, what can you do?
Make this soup.

I genuinely like this soup. Period.  The first time I tasted it, before adding the cream, I knew I could have eaten it just like it was, anytime, anywhere.  With a crusty slice of buttered toast, maybe Parmesan toast or garlic toast, on the side.  It could be spiced up or left alone.  Yea, this one is a natural, comfort soup that could stand the test of time.

HERE'S ALL THERE'S TO IT

• 2 tablespoons oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 medium-large potato, chopped
• 1 1/2 pounds carrots, chopped
• 2 teaspoons crushed fresh ginger root
• 4 cups chicken stock, warmed
• 1 cup water, warmed
• 7 tablespoon whipping cream or whole milk (see my Cook's Notes)
• 1/8 teaspoon dried nutmeg
• 3/4 teaspoon table salt
• 1/4 teaspoon fresh ground pepper

Chop the potatoes and carrots to be the same size so they will cook evenly.

Heat the oil over medium heat in a dutch oven, add onion and celery, then cook for 5 minutes until soften.

Stir in the potato, carrots, ginger, chicken stock, and water.  Bring to a boil, reduce heat to low and cover with lid. Simmer for 20 to 30 minutes, until all the vegetables are tender.  Remove from heat.

Using either a blender, food processor or immersion blender, carefully puree mixture until smooth.  Return soup to the pan.  Stir in the nutmeg, salt and pepper. Stir in cream or milk.  Reheat gently, but do not allow the soup to boil or the cream will curdle. (not attractive)  Feeds 6 hungry folks with healthy 1 cup servings.

COOK'S NOTES

The ginger root adds a bright note to this soup, but if you don't have any on hand, don't sweat it.  This soup could please a crowd without it.

I planned to use this soup recipe for my make ahead lunches.  I figured the 7 tablespoons of whipping cream would not hold up to reheating and possible boiling in the microwave.  I didn't want to ruin the soup, SO... I divided it.  I measured out the soup and came up with roughly 6 cups.  Three cups received 3 1/2 tablespoons whipping cream - this half was the soup I would eat right away.  The remaining three cups of soup received 3 1/2 tablespoons whole milk- this half went into 1 cup portions and into the freezer for my made ahead lunches.  Milk can handle coming to a boil better than heavy cream.  I'll let you know later in the comment section how the soup held up through reheating.

This recipe was stirred from a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads.

Support SDR and grab your copy from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

Curried Carrot and Apple Soup

It sounds unusual and it's different from our normal soups, but Curried Carrot and Apple Soup is quite delicious.  After you know what to expect.

The First Bowl
Because it looks so much like butternut squash, it took six bites or spoonfuls before my brain accepted that I was eating carrots.  Once past the visual sensory, I tasted it with a picky eater's discriminating tongue.  Curry, salt and pepper are the only spices and that's enough. The aroma of curry and carrots go together well.  In all my time I would have never put them together, if I had not come across this recipe.  The texture is smooth, but not creamy.  My mouth wanted to chew but there was not enough there.  My husband thought shredded chicken would be good in this soup to satisfy the desire to chew.  I thought I would make sure all the carrots were cooked tender next time.  Then there's a slightly sweet note of the apple that shows up for just a moment before the curry makes it spicy finish.  My dear friend and taste tester, Kim, didn't pick up on the apple at all and enjoyed the soup all together.  The dollop of sour cream helps fill the mouth and mellow the heat of the curry.  I wouldn't serve this soup without it.  The original recipe from Soups; Includes Delicious Recipes for Appetizers and Salads called for plain yogurt, but I didn't have any on hand.

Two Days Later
The spices and texture are better after a night or two in the frig!  Maybe it was because I knew what to expect, I don't know.  I truly enjoyed this soup the second time around.  Enough to add it to SDR!  I don't waste my time photographing and writing undesirable recipes, there's no point.  The soup kept it's distinct flavors but joined together in savory sweet mouthfuls.  I had no hesitations now to share it with you.  As for being kid approved, my son has never cared for carrots and this soup didn't change his opinion.  My pickiest eater couldn't handle the spicy curry.  So there you have my full report.

Now, HERE'S ALL IT TAKES

• 2 teaspoons oil
• 1 tablespoon korma curry powder
• 1 1/4 pound carrots, chopped
• 1 large onion, chopped
• 1 large cooking apple, chopped
• 3 cups chicken stock
• salt and fresh ground pepper
• natural yogurt or sour cream to garnish

Heat the oil in a large soup pot or dutch-oven and gently cook the curry powder for 2-3 minutes.

Add the chopped carrots, onion and cooking apple, stir well until coated with the curry powder then cover the pan.  Cook over low heat for 15 to 20 minutes, shaking the pan occasionally, until the vegetables are softened.  Spoon the vegetable mixture into a food processor or blender, add half the stock and process until smooth.

Return the mixture to the pan and pour in the remaining stock.  Bring soup to a boil, then taste and adjust the seasoning.  Serve with a dollop of yogurt or sour cream in each bowl.

Support SDR and grab your copy of this book from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

Creamy Butternut Squash Soup

Creamy, silky smooth and bursting with soul satisfying flavors, this simple butternut squash soup recipe will be your next favorite soup.  I guarantee!

From a new inspiring cookbook, Soups; Includes Delicious Recipes for Appetizers and Salads, I picked up this book for Christmas. "Wow!" This book is loaded with incredible meals. FULL of recipes from different cuisines.  There's no chance of us falling into the same old routine.
I haven't noticed any labor intensive recipes. For folks that enjoy taking the time to create fresh soups, there's nothing hard or laborious here. The book offers inspiration for combining flavors that might be out of the norm, but the results really hit the spot. Plenty of family friendly recipes as well as recipes for folks looking for a new twist.
My favorite part of this book, besides the recipes themselves, is the formatting. Step-by-step color photos and easy to read/follow instructions for every recipe. There's no guessing as to whether we're doing it right.
Yep, this one is a keeper for years to come.  You can be sure to see recipes from this book here on SDR.

HERE'S ALL IT TAKES TO MAKE Creamy Butternut Squash Soup
Serves 4

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound butternut squash, peeled, seeded and cubed
• 5 cups chicken stock
• 1 cup potatoes, cubed
• 1 teaspoon paprika
• 1/2 cup whipping cream
• 1 1/2 tablespoon fresh chopped chives
• salt and fresh ground black pepper to taste

In a dutch-oven or large soup pot over medium heat, melt the butter, add the onions and cook for 5 minutes, until onions have softened.

Add the squash, chicken stock, potatoes and paprika.  Bring to a boil.  Reduce heat to low, cover the pan and simmer gently for 25 to 35 minutes, until all the vegetables are soft.

Using either a drink blender or an immersion stick blender, process until smooth.  Return soup to the pan and stir in the cream.  Season with salt and pepper.  Reheat gently.  Stir in chopped chives or allow folks to add them to their  own bowls.

COOK'S NOTES:
I used russet potatoes in this soup, but the recipe would work with a less starchy spud like a red potato.

I was shy on chicken stock and ended up using 3 cups chicken stocks with 2 cups water.  The soup still had a lot of flavor despite my shortage.  Just for the sake of making it a budget friendly recipe, I would prepare it that way again.

I just happen to have had whipping cream on hand, so I used it.  In future, I could use half-n-half or fresh whole milk and the recipe would still come out creamy and satisfying.

WARNING
YOU WON'T BE ABLE TO CONSUME JUST ONE BOWL.  You'll have two. Also, I recommend skipping the bowl and spoon and pour this soup into a latte cup or coffee mug and just slurp it down.

It's a perfect soup to take to work; heat and eat at your desk. Not that I advocate you working through your lunch break, but let's be truthful.  We all have days when it's necessary.  Take this soup with you on those days and at least you'll have a happy tummy while you knock out your to-do list.

Support SDR and grab your copy of this book from Amazon.

Soups; Includes Delicious Recipes for Appetizers and Salads

This recipe is for friends and readers of SDR who asked for more soup recipes. Thank you.
Peter from Kalafagas, Greek Food & Beyond
Suzanne
Sarah B.
Heather S.
Cara A. from The Picky Apple
Theresa K.
Bob S.
Deby
Betty P.
Debbie F.
Mark B., Boscoe the Cookie Doctor
Cindy R.
Gregory P.
Barry W.
Claudene
Stacie H.

Homemade Creamy Tomato Soup

Oh the joy of discovering excellent recipes!  My heart is full with happiness and my stomach cannot wait to taste this nurturing soup again.  I wish I could claim full credit, but I cannot.  This is the fine work of Cook's Illustrated and America's Test Kitchen.  The original recipe is called Creamless Creamy Tomato Soup.

It serves 6 to 8, easy.  I enjoyed it twice in one day last weekend, it's so smooth and satisfying. It's called creamless AND creamy because the recipe does not call for heavy cream or half-n-half.  The creamy texture comes from using 3 slices of sandwich bread.  I kid you not, it's the secret ingredient to its success.  My family didn't have a clue; they didn't even ask.  They just slurped it down as they groaned over their bowls.

HERE'S ALL IT TAKES

• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium onion , chopped medium (about 1 cup)
• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• Pinch hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28-ounce) cans whole tomatoes packed in juice
• 1 tablespoon brown sugar
• 3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
• 2 cups low-sodium chicken broth
• 2 tablespoons brandy (optional)
• 1/4 cup chopped fresh chives

Heat 2 tablespoons oil in dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.

Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step.

The original recipe is called Creamless Creamy Tomato Soup, published September 1, 2008, from Cook's Illustrated.com.

MY COOKING NOTES:

• I wanted to use my very favorite canned tomatoes, San Marzano whole plum tomatoes.  They're sweet with the right level of acidity for soups and sauces.  They cost more than the average can of whole tomatoes, but they're worth it when I need a tomato sauce to stand alone.  I use the other brand tomatoes for chilis and salsas.  Taste them for yourself and you'll know where I'm coming from.
• I saved the pinch of red pepper flakes as the last seasoning before serving the grown ups.  I was afraid the heat would be noticeable to the kiddos.  I wanted them to love this soup and didn't need reasons for them not to like it.
• I skipped the brandy.  No one in my family has ever tasted it.  I don't keep it on hand.  So, I figured no one would know it was missing. Right?
• I didn't have onion chives, but I did have garlic chives from the herb garden.  They were perfect.
• I used my immersion blender to puree the tomato-bread mixture.  Then I passed it through a mesh strainer before adding the broth.  This removed the seeds and stray bits of tomato skins, along with taking the soup to the next smoothest texture.  It makes all the big difference in making the soup feel creamy in the mouth.  It's worth it when I take the extra 3 minutes to strain the soup.
• Next time, I'm doubling the recipe so I can freeze servings for make-ahead-lunches.  Since there's no dairy involved, this recipe is sure to hold up for future meals.

Simple Sausage & Bean Stew

A NEW WINNER WITH THE FAMILY, Sausage and Bean Stew got raving reviews!

Family demands it to be in our monthly rotations of family favorites. Use your favorite sausage for this stew, spicy or mild, either will work. Since I have young ones, I went with a mild pork sausage.

HERE'S ALL THERE'S TO IT

• 1 pound sausage, cut in 1/2-inch slices
• 1 tablespoon oil or bacon dripping
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (28 oz) diced tomatoes
• 1 can (14 oz) or 2 cups kidney or pinto beans, drained & rinsed
• 1 can (14 oz) or 2 cups garbanzo beans, drained & rinsed
• 1/2 cup salsa, medium or mild, you decide
• 1/2 cup water
• 1 teaspoon cumin
• 1 teaspoon dried oregano

In large pot or dutch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time.  The less crowded the faster the meat will brown.  Remove the meat from the pan and set aside on a plate. Drain fat, leaving a tablespoons worth to soften the onion and garlic over medium low heat for 7 to 10 minutes.

Return sausage to pan.  Add rest of ingredients, cover and simmer for 40 to 50 minutes, stir occasionally.  Cornbread makes a great side to this stew.

Serves 4 to 6 folks.

Per serving:  Protein - 27 g, Fat - 26 g, Carbohydrates - 44 g, Calories - 511, Dietary Fiber - 12 g.

Simple Lentil Chili Recipe

Of all the simple lentil recipes I have tried, this one is fast becoming my favorite way to eat lentils.  My newest friend from Virginia, Cheryl B., brought this soup over last week for our lunch together.  The kids chowed down!

Cheryl was sweet enough to leave extra lentil chili behind for me to photograph and enjoy.  And I certainly did just that. ;D

HERE'S ALL IT TAKES

• 1 1/2 teaspoon canola oil
• 1 tablespoon. minced garlic
• 2 cups chopped onion
• 1 (16 oz.) pkg. frozen carrots (I use about 4 cups of fresh sliced carrots)
• 1 (16 oz.) pkg. lentils (any color is fine but red looks the nicest)
• 1 (6 oz.) can tomato paste (can substitute stewed, diced, or chopped tomatoes)
• 6 cups water
• 1 3/4 cups beef stock
• 1-2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• salt & pepper to taste
• grated cheese to top (mexican, cheddar, or just be creative)

Cook oil, garlic, onion, and carrots 10 minutes on med. high, until looking a bit brown.
Add the rest of the ingredients, cover, and bring to a boil.  Then lower heat to simmer for 35-40 minutes, un-covered.  Add more seasonings to taste.  Serve with grated cheese on top.

Peppers and Black Bean Soup

When you barely have time to prepare something good to eat, make a batch of peppers and black bean soup.

HERE'S ALL IT TAKES

• 2 (14 ounce) cans black beans
• 2 tablespoons butter or oil
• 1 large jalapeno, seeded and chopped
• 1 large garlic clove, crushed or minced
• 1/2 medium red bell pepper, chopped
• 1/2 small onion, chopped
• 1/2 teaspoon New Mexico Chile Powder
• 1/4 teaspoon Cumin
• 1/4 teaspoon Hot Spanish Paprika (optional)
• salt & pepper to taste
• smoked cheddar for topping

In a medium saucepan over medium low heat, warm the black beans with their liquid.

In a saute pan oven medium heat, heat butter or oil, add all the vegetables and spices.  Stir fry the vegetables until they become tender.  Add the cooked vegetables to the hot black beans, stir and allow to cook up to 10 minutes.  You're Ready to Eat!

Roasted Red Pepper and White Bean Soup

"This is a SIMPLE SOUP, completely dependent on the quality of the broth." That's what the cookbook says and I couldn't agree more.  I followed the recipe, but then again, I didn't follow it.  The original recipe called for canned ingredients.  I had to take the home cooked approach.  For you, I'll write the original recipe, THEN I'll tell you what I did.  You pick the one that fits your needs best. Okay?  Okay. Let's COOK!

Recipe from 366 Delicious Ways to Cook Rice, Beans, and Grains
Serves 4 to 6 servings

• 6 cups high-quality chicken or vegetable broth
• 2 store-bought or homemade roasted red bell peppers, julienned
• 1 1/2 cups cooked or canned cannellini or other white beans
• salt and freshly ground black pepper
• 8 basil leaves, cut in shreds

Heat the broth to simmering.  Add the bell pepper strips and cooked white beans.  Heat through.  Taste and add salt and pepper, if needed.  Pour into soup bowls.  Sprinkle the basil leaves on top.  Serve hot.

Here's the Home Cooked Method

• 2 cups dried Northern White Beans
• 2 large garlic cloves, crushed
• 1 bay leaf
• 1 to 2 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• water

Put all the ingredients in a pressure cooker and cover with 2 inches of water.  By cover I mean from the top of the beans to the water surface, should measure 2 inches.  Do NOT measure from the bottom of the pressure cooker; that will not be enough water.  Moving on.

Secure lid and lock, put the pressure regulator on top, set heat to medium high.  When pressure regulator begins to chatter, turn heat down to medium-low and set cooking timer for 40 minutes.

Heat oven to 450ºF.

• 1 red bell pepper, seeded & roughly chopped
• 1 orange bell pepper, seeded & roughly chopped
• olive oil
• salt & fresh ground pepper

Place the chopped pepper on cookie sheet, drizzle with a little bit of olive oil.  Toss with hands to evenly coat the peppers.  Season with a pinch of salt & pepper.  Roast in oven for 20 minutes.

(I had Spinach Bread dough in the frig; so I quickly shaped up a loaf for dinner and let it rise while the peppers roasted.  I already had the pizza stone in the oven so it would be hot too when the peppers finished.)

Finally, I had

• 4 cups of homemade chicken broth in the freezer
• fresh basil from the garden

I defrosted the frozen broth in the microwave, then went out to pick the basil.

When the peppers were finish roasting, I slid the bread onto the pizza stone, set the timer for 30 minutes, then removed the peppers from the cookie sheet and set them aside in a medium saucepan.

When the bean timer went off, I removed the pressure cooker from the heat.  And allowed it to cool down on it's own accord.

I poured the cold chicken broth into the saucepan with the peppers and heated it up over medium heat.  When the pressure dropped on the pressure cooker, about 10 minutes later, I carefully removed the lid and scooped out 2 cups of cooked beans.  I was careful to avoid the bay leaf. Added the cooked beans to the hot broth.  Tasted for salt and pepper.  Poured into soup bowls and topped with shredded basil.

The bread timer went off at that same time!  We had a steaming hot loaf of spinach bread on the side. It was very good to dip into this brothy soup.  Any bread would have worked, really.

There.  That was our dinner last night.  All fresh, made at home in about an hour.

Great Lunch Ideas You Can Take To Work

Debbie K., a Simple Daily Recipes email subscriber, emailed me the other day.
She said,

"I'd really like some great lunch ideas that I can take to work maybe heat up in the microwave, things that can be made before hand that are hopefully tasty and healthy."

HERE'S WHAT I'VE COOKED UP BEFORE

• Minestrone with Pasta and Beans
• Simple Chicken Tortilla Soup
• No Heartburn Beef Chili
• Very Delicious Cream of Zucchini Soup
• Red Bean Tortilla Soup
• Butternut Chicken Stew
• Organic Italian Soup
• REAL Chicken Chili

Jo’s White Chili

This one is for those nights when you're in a big hurry.....

3 maybe 4 ingredient White Chili

• 1 can Northern Beans
• 1 jar Salsa (mild, medium or my favorite, Hot)
• 1 pound ground turkey, browned

Mix together and enjoy...
If you do like it thinner, add a can of chicken broth

yummy good!

From a loyal Simple Daily Recipes reader
Jo K., Michigan

Tomato and Chickpea Soup

Mouth watering and full of fresh flavors, this soup was an instant winner with the family.  My son loved the soft chunky tomatoes and rice; I loved the fresh cilantro and chickpeas - OH it was ALL GOOD!

HERE'S ALL IT TAKES

• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 (14 oz) can cooked chickpeas or 1 1/2 cups home cooked chickpeas
• 3 cups water or vegetable broth
• 1 cup cooked rice
• 1 can (14oz) diced tomatoes with juice
• 2 to 3 tablespoons tomato paste
• 1 1/2 teaspoon dried parsley
• 2 to 3 tablespoons fresh cilantro, chopped
• salt and fresh ground pepper

In a large pot over medium heat, cook onion until soften.  Add garlic, chickpeas, water, cooked rice, tomatoes, paste,  and dried parsley.  Bring to a boil then reduce heat to simmer for 25 minutes, stirring occasionally.

Add in chopped cilantro, season with salt & fresh pepper to taste.  Remove from heat, let stand for about 7 to 10 minutes to blend the flavors.  Soup will thicken up, too.  You're ready to eat!

Tastes wonderful with fresh baked bread on the side.

Next Page »