Sunday Soup #122: The 30-Minute Best Creamy White Bean chicken Chili

Merry Christmas and Happy Holidays!! As we go cruising into Christmas Week, the weather outside is frightful, and the fire is so delightful... So, don't we deserve a soup to match? I think so!

My mother-in-law arrived Sunday, so I went looking for a soup I thought she'd like. I've made several white bean soups in the past, and some (like #22, #83, and #89) have been close to amazing, so I felt pretty good about this recipe. The pictures looked yummy, it seemed fairly easy to prepare, and (most importantly) everything in it agreed with everyone's palate. So, how did it come out?

This recipe came from: https://www.savorybitesrecipes.com/2019/11/creamy-white-bean-chicken-chili.html

*Pic 1 - https://www.savorybitesrecipes.com/2019/11/creamy-white-bean-chicken-chili.html

Variations from Recipe as Written: This recipe, as written, claimed to make only 3 servings(?!), and I was worried about having enough, so I tripled the recipe. Tripled, the recipe fed five people with enough leftovers for 3 or so more bowls. And, I used regular chicken broth (instead of low sodium or unsalted broth), but then did not add any salt to the pot.

General Thoughts: As I suspected, this recipe did turn out to be fairly easy to prep. But, this was one of those recipes that is a little "fuzzy" in places; meaning, rather than providing exact measurements or directions, it was sometimes vague or not very specific. As one example, a step tells the cook to add the green chilis and "sauté further." Really? "Further"? Does that mean 3 minutes or 15 minutes? I know, I know... a seasoned cook can roll with it, and it didn't cause me much trouble. But, it bugs me when a chef provides a recipe they created but doesn't share their vision for how it should be prepared. How do I know I am eating the version of the recipe the chef envisioned? But, I digress...

*Pics 2 & 3 - Pictures from when I made it

The soup was much brothier than I expected, which is not always a bad thing... But, I expected a chili to be a little thicker. There were definitely not enough beans, and I got more than a few spoonfuls out of my bowl with no beans at all. The texture was fine, overall, offering enough variety to be interesting, and the chicken was tender and flavorful. But, being that the chicken and beans were the only real bulk in this soup, it wasn't very hearty and left me feeling a bit underwhelmed.

The taste was fine but, again, a little lacking. It did turn out fairly spicy; I used 2/3 mild green chilis and 1/3 hot green chilis, which, when combined with the prescribed amount of cayenne pepper, was perfect for me but overwhelmed my diners with a lower spice tolerance. Beyond that, it didn't really have any other flavors that stood out. It wasn't very salty, it didn't taste strongly of green chilis, and none of the other spices (e.g., oregano, cumin, etc.) really shone through. Despite calling for some lime juice to be added to the pot, and adding more via a lime wedge squeezed into my bowl, I still felt it lacked enough acidic bite to adequately cut through the cream and oil/fat.

Potential Improvements? If I make this one again, I need to cut the spice a little bit to appeal to the masses. I would double the lime juice to cut the cream and fat a bit more. And, I would definitely double the beans.

Polling the Fam: I found this one to be fine, but pretty unremarkable, overall. I would definitely eat it if someone served it to me, and I plan to eat the leftovers, but I'm not sure I'd ever look forward to it, and definitely not without the changes I suggested above. Hunter's opinion pretty much mirrored mine. It was a bit too spicy for Debby, and she thought it needed more beans, but she liked the texture. And, it was too spicy for Fox to eat more than a little bit, but he enjoyed the bread I served with it. :-)

Verdict: It was okay. (3 stars)

Sunday Soup #121: Pasta e Fagioli

Happy holidays, my friends! I hope everyone is staying safe and healthy, anticipating a joyful holiday, and eating lots of soup!!

Last month (October), during our RV tour through some of the prettiest National Parks the Southwest has to offer, we were lucky enough to get to see our family friends, The Perrys, who had recently moved to north of Phoenix, AZ. Nicole was kind enough to make us dinner, which featured the best Pasta e Fagioli soup I have ever had, and I asked her for the recipe so I could share it with you. It always makes me a little nervous to make a dish that someone else served me that I really enjoyed because I worry that I won't be able to do it justice. But, Nicole assured me that the recipe was super solid, and she was sure I could make it taste just as good hers. Let's see how I did...

This recipe came from: https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe-1943219?_branch_match_id=863791368531524344

*Pic 1 - https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe-1943219?_branch_match_id=863791368531524344

Variations from Recipe as Written: I used an extra 1/2-cup of diced onions and an extra 2 ounces of pancetta, both because of the sizes that were available at the grocery store. I also used regular chicken broth, rather than low-sodium, because it was what I had on hand. That's it!

General Thoughts: This was one of those soups that was relatively inexpensive, which is always great if you are serving a crowd. To make it even more economical, subbing bacon for the pancetta would help your dollar go even further. And, the prep was fast and easy, which is always a plus... It took me longer to take snippings from my garden rosemary and thyme bushes and tie them up in a cheesecloth bundle with the other herbs than it did to prep anything else. Really! 

*Pics 2 & 3 - Pictures from when I made it

The soup came out brothy, which I really liked, but it didn't seem to have much bulk at first glance, which worried me a little. I mean, there were really only four ingredients to provide any substance: beans, macaroni, pancetta, and onion. However, despite its brothy appearance, the soup was still plenty hearty, with enough bulk to make my tummy feel warm and full. The texture of the beans wasn't exactly right, though, as they were just a little too firm and starchy for my liking. That could have been a result of the brand of kidney beans I used (or maybe they needed to be cooked longer?) because I don't remember the same texture issues when Nicole made it for us.

I really, really liked the taste of this one... It had a perfect amount of salt and pepper, and just the right amounts of garlic and crushed red pepper to give it a little bit of spice. Beyond that, the taste of fresh herbs suffused every bite and made it a joy to eat! Each of the herbs (rosemary, thyme, and bay) did its part and added its own unique, subtle flavor to the soup. And, finishing off each bowl with grated parmesan and a drizzle of olive oil made it all the better.

Potential Improvements? I'd love to try two things with this one the next time I make it... First, I'd really enjoy some more meat (specifically, bacon), which I think would add to both the taste and flavor. Second, I'd like to try using a smaller, more delicate bean, like cannellini (or white) beans.

Polling the Fam: I really enjoyed this one and would definitely make it again (thank you for introducing me to it, Nicole!), especially with the improvements above. Becky was not as sold, saying it was okay and that she'd eat it again, but she had a texture issue with the kidney beans and the pasta together. Hunter, like me, really enjoyed it and said it had nothing in it he didn't like. And, Fox said... wait for it... it was "okay". *sigh*

Verdict: Liked it. (4 stars)

Sunday Soup #120: Scallop & Shrimp Soup

Last week, I stumbled across a podcast on which the guest was a chef who professed to love soup! "I'm listening...." And, when he started talking about using seafood in soups, he had my full attention. It can be tough sometimes to keep seafood (e.g., shellfish or whitefish) from turning to mush in a soup while still being able to tease out the perfect level of rich seafood flavor. The chef went on to talk about how his favorite seafood protein with which to cook was scallops, which, if done right, can be light, tender, and buttery. "What luck," I thought, "I already have a bag of scallops in the freezer I've been waiting to use!" So, I decided to seek out a scallop soup for the week...

I wanted a brothy seafood soup, rather than a chowder, stew, or bisque. It is November, but I live in California, so the weather hasn't yet turned to the point where I'm looking for thicker soups to take the edge off the cold. Enter this recipe from The Nutrition Adventure site, which seemed to fit exactly what I had been looking for: a well-spiced, brothy seafood soup that featured scallops as a main protein. Let's see how it went...

This recipe came from: https://thenutritionadventure.com/scallop-shrimp-soup-2/

*Pic 1 - https://thenutritionadventure.com/scallop-shrimp-soup-2/

Variations from the Recipe as Written: I used Hungarian Hot Paprika because it was what I had on hand. I used 1-tsp of Old Bay instead of 1/2-tsp. I added a little extra garlic. And, I put the diced peppers right in to sauté with the potatoes, onions, and garlic because... uh... I wasn't paying close enough attention (which my sons would laugh at since I always preach attention-to-detail at them). :-)

General Thoughts: The prep for this one wasn't too bad at all! I used frozen scallops and (raw but shelled/deveined) shrimp, so they just needed to be thawed. Thaw shellfish in the refrigerator if you have the time, or float the bags in lukewarm water to thaw them faster (if you plan to use them in short order). I also used pre-diced onion and bell peppers from my local market. After cutting the seafood a little smaller and tossing it in paprika and Old Bay, all that was left was a little chopping on the potatoes, and I was ready to start cooking. This one really was pretty quick and easy!

*Pics 2 & 3 - Pictures from when I made it

The consistency and "weight" of this soup turned out to be exactly what I was looking for. The broth was light and creamy and really served to support and highlight the other ingredients. The textures were terrific, as well, as the scallops and shrimp were perfectly done (meaty and well-cooked but not mushy), and the peppers, onions, and potatoes were all tender and practically melted in my mouth.

In short, the taste was terrific, rich and flavorful, and would definitely appeal to a wide range of palates (so long as your diners enjoy seafood). The soup had a solid seafood flavor overall (as you might expect from a soup whose main ingredients include shellfish), but it was not overpowering. If you prefer an even stronger seafood profile, try substituting seafood broth for the vegetable broth in the recipe. Likewise, the spices in the soup were present and forward but would not overpower more sensitive eaters. They were just a little too subtle for me, personally, but it was nothing a little Cajun seasoning (I like Tony Chachere's Creole Seasoning Mix, myself), a dash of Tabasco, or even some extra Old Bay in my bowl couldn't fix. Finally, the scallops (as I had hoped) were the real star of the dish, turning out sweet and buttery.

A quick word about how far this recipe stretched... There were just two of us eating this soup, and it looked like I had made plenty, but it was so good that we ate the entire pot... We were both definitely quite full afterward, but we just couldn't stop eating! :-) I am not sure if that says more about us or the soup, but consider doubling the recipe if making for a crowd.

Potential Improvements? This one was great as-is, but I might add a little more Old Bay and a few shakes of crushed red pepper the next time I make it for guests that can handle a little more heat.

Polling the Fam: It was just Hunter and me for this one... I really, really liked it and would not hesitate to make it again if I were craving an easy seafood soup with great flavor. Hunter shared that sentiment, saying he really loved the scallops and that he really enjoyed it (after adding a little extra Old Bay to his bowl). As a side note, my seafood-loving friend Jayson would have gone crazy for this soup if he had gotten to try it; next time, buddy!

Verdict: Loved it! (5 stars)

Sunday Soup #119: Green Chile and Garbanzo Bean Stew

My wife and I recently took a road trip through the American Southwest, checking out some of our beautiful national parks, such as Bryce Canyon, Zion, Grand Canyon, and Joshua Tree, as well as places like Sedona. Their beauty was truly something to behold! And, it was on this trip (in one of the National Park gift shops, actually) that I found a book about slow cooking in Southwestern cuisine. The book has a lot of different, yummy-looking soup recipes, and you'll likely be seeing some of them (or my versions of some of them) in the future, but I was particularly inspired by a recipe that incorporated green chiles and garbanzo beans (or chickpeas if ya nasty!). I made more than enough tweaks to the original to make this recipe my own, I think, but I also encourage you to grab the book for yourself if you want to try the original.

This recipe came from: My full recipe, with all of my own takes on things, is below. But the recipe that inspired me came from Southwest Slow Cooking (2004), which you can buy on Amazon at https://www.amazon.com/Southwest-Slow-Cooking-Tammy-Biber/dp/0873588568/ref=sr_1_1?dchild=1&keywords=southwest+slow+cooking&sr=8-1.

-----------------------------------------------

RECIPE:

2.5 pounds of stew beef, cubed

All-purpose flour (enough to coat the meat)

2 tbsp olive oil

1 medium red onion, chopped

4 cloves garlic, chopped

1 jalapeño, seeded and chopped

1 serrano, seeded and chopped

2 15oz cans of garbanzo beans, rinsed

6 slices of smoked bacon, chopped

2 whole canned fire-roasted chiles, chopped

1.5 15oz cans of petite diced tomatoes

2 cups beef stock

1 tsp ground cumin

1 tsp Mexican oregano

1 tsp smoked salt

1/2 tsp black pepper

1 cup shredded sharp cheddar cheese

A pinch of dried basil

1. Toss the cubed stew beef in the flour and set aside. (*This can help the beef retain its juiciness as it slow cooks, but it can take a significant amount of time. Being that many cooks I've talked to have said they think it makes little difference in a recipe like this, I may skip this step next time and see if the effort is worth it.)

2. Add the oil to a pan and lightly brown the onion, garlic, jalapeño, and serrano.

3. After about 2 minutes, add the meat and continue to cook until the meat is lightly browned on all sides.

4. Add the browned meat mixture and all the remaining ingredients to the slow cooker, stir well, cover, and cook on low for 6-8 hours.

5. Spoon the soup into individual serving bowls and serve.

-----------------------------------------------

General Thoughts: I generally like slow cooker recipes because they are so easy! A few ingredients, some light prep, and a cooking process that couldn't be easier... But, this one was actually a bit more labor-intensive than I bargained for. There was a good bit of chopping (veggies, bacon, etc.), and the beef needed to be cubed and dredged in flour. Then the veggies needed to be sauteed and the beef browned before things even went into the slow cooker. Looking back at it, it was not as bad as some but, for a Crock-Pot recipe, it was more work than most, in my opinion.

*Pics 1 & 2 - Pictures from when I made it

The first thing that struck me was the color of this soup... For a recipe with "Green Chile" in the name, I expected it to be more... well... green. As you can see from the pics above, it is not that the soup's color was the least bit unappetizing or otherwise unusual, but it was a little surprising. The next thing that jumped out at me is that it turned out fairly bland. Again, not to say that it didn't have good general flavor, but it was almost devoid of the spicy heat I was hoping to get from this Green Chile soup, which included hot pepper on its ingredients list. I know better-than-most how much chiles can vary from crop to crop, but the hope is that they at least impart enough heat that you know they're in there.

With that said, however, the soup turned out pretty well. It was thick and hearty, exactly as a stew should be, and it would be great on a cool Fall night. The texture was fine and indicative of a nice, slow-cooked soup; the veggies and garbanzo beans were all perfectly tender. The meat was, likewise, tender and tasty, slow-cooked to perfection. I really enjoyed the garbanzo beans and love them as the starch in this soup. Truth be told, I found myself thinking I'd prefer them most times to potatoes in a soup like this, although I know that sentiment is not universally shared. In short, other than a lack of spiciness or a strong green chile taste, it was pretty good, especially after I added a pinch of salt to my bowl, so it is pretty solid, overall.

Potential Improvements? I'd love to try this one again with some additions/changes... First, I'd love to swap 1/2-cup of the beef broth for one cup of Mrs. Renfroe's Green Salsa (https://www.renfrofoods.com/products/green-salsa). This would have the effect of making the soup more "green" and give it that deeper green chile taste I craved while also helping to bump up the spice level. I would also like to pre-marinade the beef overnight (in my own meat marinade, combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) and skip the dredging/browning exercise prior to adding the beef to the Crock-Pot.

Polling the Fam: Overall, I liked this one and would make it again, especially with the changes above. Becky thought it was fine and a solid beef stew but thought the garbanzo taste was too much. Jayson, likewise, liked it but added that he was not a garbanzo guy. Lisa thought it was fantastic but agreed it wasn't very spicy. Andrew thought it was pretty good and liked it, especially the meat. Hunter gave it high marks, calling it the best stew I've made as part of this project. And, Fox, thought it was "okay."

Verdict: Liked it. (4 stars)

Sunday Soup #118: Smokey Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn

Happy Halloween, Booooo-per Troopers!! On the eve of my annual November social media hiatus, I wanted to give you something special... something unique... something seasonal. Love it or hate it, pumpkin is the official flavor of Fall and what many people think of as the year gets on toward Halloween and next month's food-focused holiday. Enter this "Smokey Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn" (a soup with, what has to be, the longest name of any I've ever featured here). The recipe called out to me with its promise of creamy, spicy warmth. However, I have to admit to being initially wary of the featured ingredient. Those that know me know that I am not a huge fan of squash, in general, but this recipe seemed to elevate the pumpkin, so I committed to giving it a go. Let's see how it went...

This recipe came from: https://www.halfbakedharvest.com/smoky-pumpkin-beer-and-cheddar-potato-soup-with-candied-bacon-popcorn/

*Pic 1 - https://www.halfbakedharvest.com/smoky-pumpkin-beer-and-cheddar-potato-soup-with-candied-bacon-popcorn/

Variations from the Recipe as Written: Not exactly a variation, since the recipe called for me to use my favorite pumpkin beer, but I used an Elysian Dark O' The Moon stout (with notes of chocolate and cinnamon) because it was the only pumpkin brew I could get my hands on. I used regular (instead of low sodium) chicken broth. And, although the recipe called for air- or stove-popped popcorn, I used a plain microwave popcorn (only lightly salted) for convenience.

General Thoughts: The prep for this one took a bit, but I actually rather enjoyed it... Dicing the onion, peeling and dicing the potato, mincing the chiles, de-stemming the thyme, and shredding the cheese all took some time but didn't seem too bad, overall, and the cooking was pretty straightforward. Prepping the popcorn garnish took a bit more time and attention. Dicing the bacon, tossing with the pepitas and sugar, roasting, popping the popcorn, tossing all of it together again, roasting, tossing a final time, and roasting again, all while making sure nothing scorched, just required a bit of focus. The garnish mixture could be prepared ahead of time, particularly if you are able to keep the popcorn from getting soggy while it waits to be used.

*Pics 2 & 3 - Pictures from when I made it

My favorite thing about this soup was all of the fun textures. The creamy pumpkin was silky smooth, the diced potatoes and onions were perfectly soft, the chopped bacon was chewy, and the popcorn and pepitas provided a very interesting pseudo-crunch. The popcorn, in particular, held up surprisingly well and did not go all soggy or "wilt" when mixed into my bowl.

And, no doubt about it, this one tasted really good! The most forward flavors were sweet and spicy, but this recipe had a lot of depth. The pumpkin and candied bacon were rich and sweet, complemented by heavy cream, and the chiles in adobo imparted a terrific spicy zing to each bite. I used two chiles in adobo, which was perfect for me, but you may want to cut back to a single chile if you are making this dish for more sensitive eaters. The rich, smokey taste imparted by the bacon, the chiles in adobo, the smoked paprika, and the smoked cheeses was terrific. And, the thyme, curry powder, and beer flavors were all subtle but still managed to shine through in each bite. In short, this soup was a symphony of flavors, all wonderfully complimentary and none overpowering the others.

I can honestly say, this is the best pumpkin-based dish I think I have ever had in my life: tasty, sophisticated, and comforting!

Potential Improvements? I can't think of any way to improve this one, and I'd make it exactly the same way next time. As a variation, though, a few matchstick-sized slivers of granny smith apple added to your bowl would provide an additional texture and flavor that could (pleasantly) add to this soup's delightful complexity.

Polling the Fam: Everyone, including me (obviously), really enjoyed this one, and I think it will be a Fall/Winter staple in our house for many years to come!

Verdict: Loved it! (5 stars)

Sunday Soup #117: Creamy Asiago Chicken and Mushroom Tortellini Soup

Chicken, mushrooms, and tortellini with cheese and cream... What's not to love, right?! I picked this recipe up from Pinterest and found an opportunity to try it a couple of weeks ago with our besties (I know, I am tardy posting... sorry!), knowing they would like all the ingredients. I have to admit, I've had mixed results with tortellini soups, in the past; some have been really good (like this one: https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html) while others have left me a feeling a little "meh". It may be because I am not a huge Italian food or pasta fan, in general (I know, I know... I am an aberration), but I keep waiting for one to just knock my socks off! Would this be the one? Let's see...

This recipe came from: https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

*Pic 1 - https://www.closetcooking.com/creamy-asiago-chicken-and-mushroom/

Variations from Recipe as Written: I doubled the recipe. That's it!

General Thoughts: This one was pretty much a piece of cake to prep! I used pre-sliced mushrooms, pre-diced onion, minced garlic, and grated cheese. Pretty much, the only prep work that took any real time was shredding the chicken. So, we started off in good shape!

*Pics 2 & 3 - Pictures from when I made it

But then... It just kind of fizzled. I mean, it was fine, I guess, but a recipe that seemed poised for greatness turned out to be just middle-of-the-road... unremarkable... unobjectionable. I am not sure you want to listen to me figure out how many more synonyms for 'okay' I can come up with, right? I think that is why I have been dragging my feet getting this one posted; I just wasn't that excited about it.

The textures were fine (although, the tortellini may have been a bit overdone), the soup had decent color, and it was certainly creamy, but it lacked a flavor identity. Each bite was fairly indistinguishable from the last, and I didn't feel like the garlic, thyme, white wine, or dijon mustard shined through enough to give it a distinct taste. My favorite ingredient was actually the mushrooms, which were tender but lacked any strong flavor of their own.

The bottom line with this one is that it was fine. It would not offend any of your guests, and it might even be a hit with those that prefer their fare on the blander side. But, it is likely not going to make anyone sit up and take notice or be a general crowd-pleaser.

Potential Improvements? If I ever make this one again, I am definitely going to add a bit of black pepper, give it a few shakes of crushed red pepper, and double (at least!) the dijon mustard. Anything to give the soup some more depth of flavor would be welcomed!

Polling the Fam: In case it was not already obvious, I thought this one was okay but was pretty "meh" about it. Becky found it bland, overall (though she thought the thyme was stronger than she liked), and said that she wanted the tortellini to be the star but that it just wasn't. Jayson didn't really like it, said it got worse as it cooled, and said the mushrooms were too big. Andrew found it "fine, middle-of-the-road," agreed with Jayson about the mushrooms, and said it was missing "something" but that he didn't know what. Hunter said it was fine, he liked the mushrooms, and that he'd eat it again. And, surprising no one, Fox said, "It was okay."

Verdict: It was okay. (3 stars)

Sunday Soup #116: Chicken Cordon Bleu Soup

Chicken cordon bleu is many people's guilty pleasure (including mine)! Its cheesy, creamy, crispy, savory goodness is something I crave, but I rarely get it because who has the time to slice and flatten and layer and roll and bread and fry and repeat ad nauseum? And, nobody should be made to eat frozen cordon bleu! If you feel the same way then it is time to rejoice because I have found a soup recipe for you!! Frequent collaborator Lisa and I made this soup that definitely scratched the cordon bleu itch, for sure...

This recipe came from: https://carlsbadcravings.com/chicken-cordon-bleu-soup/

*Pic 1 - https://carlsbadcravings.com/chicken-cordon-bleu-soup/

Variations from the Recipe as Written: We doubled the recipe. We used regular chicken stock rather than low-sodium. And, we used a yummy smelling veggie seasoning (from Costo) on the croutons rather than garlic powder and salt. 

General Thoughts: The prep for this recipe was a moderate amount or, as Lisa preferred to call it, "easy+". :-) There were a lot of different ingredients to gather and measure out. The onions, carrots, and celery needed to be chopped, of course, but we probably could have been smarter and just bought the pre-chopped mirapoix mix at the market. The potatoes needed to be peeled and cubed, as well as cubing the ham, but Lisa had some of the rotisserie chicken from Costco on hand, so that only needed a little bit more chopping to create bite-sized pieces. Finally, the recipe said making croutons was optional (do not skip this!), and we chose to cube the bread and make our own rather than buying bagged croutons at the store, so that took a little more work. Soups that take a lot of prep can sometimes fall into the "too much work" category if the taste falls short, but that was not the case with this one...

*Pics 2 & 3 - Pictures from when I made it

The soup turned out not to be as thick as I expected, which initially led me to worry. I thought that the amount of cheese, the cream, and the added flour and cornstarch would result in a thicker, chowder-like consistency, but this one turned out kind of brothy. However, I thought the consistency was perfect, more like a brothy, chunky bisque rather than a gloppy, cheesy goo. This was another soup that presented a variety of different textures in every bite, which I loved: firm veggies, chewy meat, stringy cheese, croutons that were crunchy on the outside and soft on the inside. Each bite was enjoyable!

And, it tasted great... It really (no exaggeration) tasted like chicken cordon bleu! The chicken and ham flavors shined through, while swiss cheese gave it a bit of tang. The dijon mustard flavor was tasty but very subtle, and I found myself wanting a little more of it. If I had one criticism of this soup it would be that it was just a touch bland for me (I like strong flavors!), but that was easily fixed with some ground black pepper and a few drops of Tapatio (hot sauce).

Finally, I'd be remiss if I didn't add a special note about the croutons... These made the dish! The soup was very solid before, but adding croutons to my bowl, mimicking the fried breadcrumb coating on the outside of a traditional cordon bleu, took it to the next level. Do yourself a favor, DEFINITELY make the croutons and enjoy!!

Potential Improvements? This one was terrific, but I think it could be even better! The only thing it was missing for me was just just a touch more spice/salt and a little bit of a vinegary, mustard bite. When I make this one again, I think I am going to double (or even triple) the dijon mustard in the pot, which should really help all the flavors "pop" a bit better.

Polling the Fam: For me, this was the second nearly perfect soup in as many weeks, and I'd love to put it in my regular rotation! Becky thought it was "super solid" and that the croutons made it "off the hook". Jayson said this one was probably in his top-3 soups ever, and he went back for more, even though he was already full. Lisa loved it, thought it could use more dijon mustard, and said she'd rather have this over traditional chicken cordon bleu. Hunter said it was 5-out-of-5 for him. Andrew agreed with Hunter and said it was "really good." And, Fox said, "It was okay." *eye roll emoji*

Verdict: Loved it! (5 stars)

Sunday Soup #115: Watermelon Gazpacho

Yep, you read that right... WATERMELON! Just when you thought everyone's favorite summer fruit couldn't get any better, I found a recipe to turn it into a soup!!

It has been kind of hot here the last few weeks and, despite my long-held (scientifically supported!) belief that eating warm soup helps your body better regulate its temperature, sometimes a cold soup just sounds more refreshing. Enter gazpacho... This cold soup made of raw, blended vegetables originated in Spain and is, today, eaten widely in Spain, Portugal, and other locales, particularly during hot summers. Many gazpachos are tomato-based, but recipes for modern variations sometimes include more exotic and exciting ingredients.

I made a VERY delicious Green Gazpacho (https://soupersleuth.blogspot.com/2018/07/sunday-soup-64-green-gazpacho.html) as part of this project a couple summers ago, and I encourage you to try that one, too. But, was this one equally tasty?

This recipe came from: https://www.simplyrecipes.com/recipes/watermelon_gazpacho/

*Pic 1 - https://www.simplyrecipes.com/recipes/watermelon_gazpacho/

Variations from the Recipe as Written: The jalapeños I used were fresh from friend Lisa's garden, but they weren't very spicy, so I used one jalapeño and one serrano. That's it!

General Thoughts: As you would expect from a soup that is 90% fruit and vegetables, there was some light prep on this one... Almost everything needed to be chopped; however, because it all went into the blender, a rough chop was fine. Only a few ingredients (i.e., onion, bell pepper, cucumber, and hot pepper) needed a smaller dice because they were also added to the bowl after the majority of the soup was puréed, and the garnishes (i.e., avocado and cilantro) needed to be prepped, but it was all pretty low intensity overall.  I cheated a little (ssshhhhh!) and got the fresh watermelon pre-cut at my local market to save even more time.

*Pics 2 & 3 - Pictures from when I made it

I won't beat around the bush here, this one was great! The texture was interesting and not-at-all unpleasant. It was not as smooth as the Green Gazpacho, which benefitted from the creaminess provided by the avocado, but this soup was blended to have a little more of a "pulpy juice" mouthfeel. The chunks of vegetables were delightfully crisp and provided a nice texture variation that I enjoyed.

I expected this one to be quite sweet, which made me a little wary. It was on the sweeter side (as a result of the tomatoes and - duh! - watermelon), but the red wine vinegar cut the sweetness very nicely (the recipe starts with 1/4-cup of vinegar but says you can add up to 1/2-cup if needed - I used 1/2-cup total). It was also not as watermelon-forward as I expected; I could definitely taste it, which was important, but it was not overwhelming. All of the ingredients blended together (pun definitely intended!) to produce a cool, refreshing, flavorful, delicious soup that would be perfect as a summer soup course, a BBQ side dish, or a light-fare selection at a garden party. We ate it as a side with a build-your-own-nachos bar, and it was a terrific compliment.

Potential Improvements? I really can't think of any improvements... Practically perfect for me as-is!

Polling the Fam: I won't be coy here... It was terrific, and it will definitely be a summertime go-to for me in the future! Lisa was the only other person to try this one, but she also thought it was great. We both ate it leftover for lunch the day after, as well, and it was equally good!

Verdict: Loved it! (5 stars)

Sunday Soup #114: Lisa's Ham and Bean Soup

Ham and Bean Soup is a classic! Many people associate it with happy childhood memories, cool nights in, filling their bellies with hearty goodness, and sharing a meal they enjoy with loved ones. So, deviating from a tried-and-true recipe can be a little risky, but there is something to be said for knowing what you like. But, I do it all the time with these posts, don't I? I tell you about a recipe but then never miss an opportunity to talk about how I'd change or improve it next time. *shrug* Food, like art, is subjective, and you might not always like the end result, but you can always trust that the artist had enough faith in their creation to put it in front of you. As such, it is always appreciated! This week, my frequent collaborator, Lisa, decided to modify an existing recipe fairly significantly and fill it with extra goodness to please our group... Let's see how it went!

This recipe came from: My friend, Lisa. It started as an Instant Pot Ham and Bean Soup recipe from Hurst's HamBeens Brand (https://hurstbeans.com/recipes/instant-pot-ham-and-bean-soup), but she didn't use the Instant Pot, and she made enough changes and additions to it that I think it can rightly be called hers. So, in the tradition of the other original recipes I've made in the past, I got permission to print her recipe here for you, in its entirety!

RECIPE:

1 20 oz package HamBeens 15 Bean Soup (*reserve the seasoning packet)

8 cups water

4 tsp Better Than Bullion (Chicken Flavor) (*you can substitute 8 cups of chicken broth for the water and Better The Bullion, if preferred)

1 cup onion, chopped

1 smoked ham shank

1 lb smoked beef sausage, sliced

1 tbsp olive oil

14.5 oz can diced tomatoes

1 tsp chili powder

Juice of 1 lemon

3 cloves garlic

3 carrots, diced

1 cup celery (approx. 2 stalks), diced

1 bay leaf

1. Soak the beans overnight.

2. Place the soaked beans in a pot with the broth or water/bullion, onion, and smoked ham shank, and bring it to a boil. Then, reduce the heat and simmer for 90-120 minutes.

3. While the beans/ham are cooking, slice the smoked sausage and brown in olive oil. Set aside.

4. Remove the ham shank from the pot, cut the meat from the bone, and cube the meat into bite-sized pieces before adding it back to the pot.

5. Add the browned sausage slices, diced tomatoes, chili powder, lemon juice, garlic, carrots, celery, and bay leaf to the pot. Cover and cook for another 30 minutes at a heat sufficient to maintain a simmer.

6. Add the contents of the seasoning packet from the bag of beans to the pot two minutes before the soup finishes cooking.

7. Remove from heat and serve immediately. Enjoy!

General Thoughts: The prep on this one wasn't terrible, but it did take some doing... In a flip of our usual arrangement, Lisa handled the lion's share of the cooking on this one while I got to play the sous chef role. She soaked the beans overnight but, if you don't have time for that, there are several methods available to "power soak" dried beans to achieve a similar effect in a little over an hour (https://www.thekitchn.com/how-to-quicksoak-dried-beans-cooking-lessons-from-the-kitchn-198610). In addition to prepping the beans, there is a bit of chopping, dicing, slicing, sautéeing, etc. to be done, as well as 2+ hours of cook time, so make sure you get started early enough before dinnertime. :-) Thankfully, the work is ultimately worth it!

*Pics 1 & 2 - Pictures from when Lisa made it

As you would expect, the soup was hearty and delivered on ham and bean soup's "traditional" role as comfort food. It was delightfully brothy (which I loved!), but each bite was also chock-full of chunky goodness. The vegetables were perfectly tender and the ham practically fell apart in my mouth! However, the pre-cooked sausage stayed a little spongy (consistent with kielbasa), which wasn't unexpected, but it felt a little "off" to me, side-by-side as it was with the more tender pieces of pork.

The wonderful smoked meat flavors suffused this soup, which created a pleasant and consistent taste profile, overall. The savoriness of the ham and sausage also greatly supported the soup's flavor, likely making it salty enough to please those who don't often cook with added salt. But, adding a little more salt (maybe 1 tbsp) and some cracked pepper (to taste) to the pot with all the veggies would definitely have opened up the flavor of this recipe even more.

Potential Improvements? As mentioned, seasoning the soup a little better (salt, pepper, and maybe even a couple dashes of thyme and oregano) would help this one. Also, using a different cut of pork (e.g., a smoked pork or picnic shoulder rather than a ham shank) and swapping out the sausage for more pork (i.e., using an extra pound of smoked pork instead of the smoked sausage) would help some of the (minor) texture issues that popped up for me.

Polling the Fam: Overall, I thought this one was really good, and I would definitely eat it again, especially if we seasoned it a bit better. Becky thought it was okay but not super flavorful. Jayson really liked it and thought it was excellent. (Chef) Lisa thought it was pretty solid and that the veggies and smoked sausage were solid additions. Andrew said it was really great, with a good balance of meat and beans. Hunter thought it was decent and opined that "no sausage and more ham" would have made it better. And, the ever-effusive Fox said it was, "Okay."

Verdict: Liked it. (4 stars)

Sunday Soup #113: Creamy Italian Sausage Soup

What do you make when it's 106 degrees outside? Soup, of course!! Hot soup opens your pores on a hot day, causes you to sweat more, increases evaporation, and helps your body better regulate internal temperature. No, really... It's science (https://pubmed.ncbi.nlm.nih.gov/22574769/)! You're welcome... ;-)

I came across this recipe by happenstance and thought it looked like it could be a crowd-pleaser. Italian soups are sometimes a little hit-or-miss for my tastebuds, personally, but (like much of Italian cuisine) most people seem drawn to the hearty, comforting taste of a quality dish, and soup is no exception. But, how did this one come out? Let's see...

This recipe came from: https://www.yummly.com/recipe/CREAMY-ITALIAN-SAUSAGE-SOUP-2284161#directions

*Pic 1 - https://www.yummly.com/recipe/CREAMY-ITALIAN-SAUSAGE-SOUP-2284161#directions

Variations from the Recipe as Written: I doubled the recipe. And, I put the whole tomatoes in the blender and "pulsed" them into a rough pulp. That's it!

General Thoughts: The prep on this one wasn't that bad... The first step was to boil the pasta, rinse it, and set it to the side for later. I was very happy to see this, as this is how I usually prefer to prepare my pasta for soup. By cooking the pasta separately, giving it a cold water rinse, and then adding it back to the soup right before serving (as opposed to cooking the pasta in the soup itself), I can keep my pasta truly al dente, which makes it a much more pleasant dining experience. After the pasta was prepped, I used ground Italian sausage, pre-diced onions, and pre-shredded cheeses to save some time, so the rest of it went fairly quickly.

*Pics 2 & 3 - Pictures from when I made it

*singing* "Cheese, glorious cheese... tastes mighty inviting!" LOL Anytime I make a recipe that is cheesy, I am reminded of the tune from that '80s American Dairy Farmers commercial (here, if you want to waste 30 seconds: https://www.youtube.com/watch?v=mKp0iDZ9a_s). And, this one turned out SO cheesy! You can see from the picture above that each ladleful made it look like I was using a spoon literally made of cheese to fill each bowl! But, that was not a bad thing... Using a quality mozzarella made each bite full of flavor and reminded me a bit of pizza. Luckily, the copious amounts of cheese (and the half-and-half) did not manage to obscure the other savory Italian and tomato flavors, which I was a little concerned about. Each bite of broth still popped with garlic, oregano, and basil, and the acidic tomatoes really cut the rich dairy.

And, as you would expect, this soup was super hearty and satisfying... The cream, the Italian sausage, the pasta, and the cheeses left no doubt that this is supposed to be a stick-to-your-ribs, don't-leave-hungry, you-want-more-but-have-no-room meal of which any Italian chef would be proud! I would not have any concerns about serving this soup as a main course, especially if you pair it with a delicious loaf of bread (I prefer sourdough).

Potential Improvements? This was another great soup that was terrific as-is, but I might be interested to try a couple tweaks... I'd like to add a bit of pepper to the pot (when I cracked some black pepper into my bowl, it added additional depth to the flavor). Lisa added some garbanzo beans (aka, chickpeas) to her bowl (as a substitute for the pasta), which I thought was brilliant, and I'd love to try adding some in the future. And, I think I might add about 50% more Italian sausage and brown it in slightly larger chunks (i.e., bite-sized pieces rather than ground beef taco-sized crumbles).

Polling the Fam: I really liked this one and will definitely make it again! Becky thought it was good and voted for more sausage, but she wasn't a huge fan of the chunks of tomatoes. Jayson really enjoyed it and couldn't think of anything to make it better. Lisa thought the flavors were great and said she'd favor more sausage (in bigger chunks). Andrew liked it a lot. Hunter thought it was really good and said it reminded him of a tortellini soup that I made previously (https://soupersleuth.blogspot.com/2019/08/sunday-soup-84-creamy-sausage-and.html). And Fox, in his characteristic way, just said, "It was good."

Verdict: Loved it! (5 stars)

Sunday Soup #112: Slow Cooker Kimchi Stew with Beef

I am pretty excited when I find a new Asian soup that looks tasty, and so it was with this week's selection... Korean cuisine is my favorite, so when I stumbled across this kimchi stew (as I was looking for kimchi to serve with some Korean tacos I made earlier in the week), I knew I had to give it a try! Kimchi stew, with the right protein, can be rich, flavorful, and so comforting. I have wonderful memories of eating it during my time spent in the snowy Korean mountains in the middle of winter many, many moons ago. So, did this recipe help me recapture that feeling? Let's see...

This recipe came from: https://mykoreankitchen.com/slow-cooker-kimchi-stew-with-beef/

*Pic 1 - https://mykoreankitchen.com/slow-cooker-kimchi-stew-with-beef/

My Variations from Recipe as Written: I used pork belly instead of chuck roast (because the recipe said I could!), and I used toasted sesame oil (because it is what I had on hand). That's it!

General Thoughts: This one was pretty easy to prep as the only thing that required any work, really, was cubing the pork belly. Everything else was just dumped into the slow cooker, which then cooked on its own for eight hours (with just a couple of stirs). I love it when a recipe is super easy to prep! But, be warned if you make this one, it is going to be pungent! Kimchi is spicy fermented cabbage that has a distinct taste and smell, and it often gives off a strong (but delicious) odor when cooked. So, how did it taste?

*Pic 2 & 3 - Pictures from when I made it

Well, the soup was warm and hearty. It turned out a bit thicker than expected, but it still had enough broth to make it soupy, so no worries there. I served it over rice, as suggested by the recipe, which added some additional texture and heft to each bite.

Unfortunately, that is where the positives ended... Slow cooking fatty meat (such as pork belly or chuck roast) caused it to suffuse the soup and virtually "coat" my tongue, which wasn't terrible but led to an odd mouth-feel. More importantly, the taste was not great... I expected it to be PACKED with flavor, but it somehow managed to be simultaneously spicy and a little bland. I know, weird, right?! It was like it punched me in the mouth with an explosion of flavor (which wasn't even that good) right as I took a bite but then quickly dropped off into a bunch of homogenous flavors and an odd aftertaste. Now, I know you may be saying to yourself, "Well, Ryan must just not know good kimchi." No, trust me... I know kimchi, and I know kimchi stew, and this just wasn't very good. :-( The bottom line is, it was edible, but not very enjoyable.

Potential Improvements? Wow, I am not sure... I didn't want to eat any more than what I had put into my bowl the first time, and I didn't even bother keeping the leftovers, so I am afraid I wasn't even thinking about "improvements."

Polling the Fam: As I said, I found it edible, and I'd eat it again if someone served it to me, but I'll likely never make this one again, sadly. Hunter, likewise, did not care for it, saying he did not like the texture, it did not taste like kimchi (which he really likes), and it was kind of bland overall.

Verdict: Not a fan. (2 stars)

Sunday Soup #111: Cowboy Stew

I have been holding onto this recipe for a few weeks now, waiting for when I didn't have another one ready to go. When I finally made it this week, it made me wonder why I'd waited so long! I have made a run of good soups lately (which makes me very happy!), and this one definitely fits right in as one of the best soups I have made in months. I know I kind of already gave away the ending there, but please indulge me as I break it down for you...

This recipe came from: https://www.gonnawantseconds.com/cowboy-stew/

*Pic 1 - https://www.gonnawantseconds.com/cowboy-stew/

Variations from the Recipe as Written: I used 5 pieces of bacon (instead of just 4) because bacon! I used 28oz of kielbasa (other than 24oz) because of package sizes. And I used the fire-roasted variety of both the diced green chiles and diced tomatoes to add depth of flavor.

General Thoughts: The prep on this one was fairly simple and straightforward... I had to chop the bacon and slice the sausage, but that was easy and quick. The biggest time-suck was peeling and cubing the potatoes; however, as it only called for two, and I saved a bit of time by using pre-diced onions, it went fast. Other than that, most of the other ingredients were canned, so other than having to brown the bacon and sausage, it was a fairly easy lift, overall.

I often feel like I need to double recipes to make them go far enough, but that definitely wasn't the case with this one. As you can see from the pic below, a single batch of this recipe filled a large soup pot, feeding my family of four to fullness (with maybe four more servings leftover, even).

*Pics 2 & 3 - Pictures from when I made it

It came as no surprise that this recipe was incredibly hearty! It is very protein-dense, which, when combined with the potatoes, baked beans, and veggies, produced a thick "stick-to-your-ribs" quality that is too often missing from recipes that claim to be stew. But, don't misunderstand, I am not trying to imply that the soup was "heavy," which I feared it might be after looking at its component parts. On the contrary, the sheer variety of ingredients kept every bite different and interesting, with the vegetables, in particular, given this recipe the proper "room" so as not to be a stomach bomb. The recipe mentioned that I could add water if the soup turned out too thick, but I had no need; I may want to add a little to my leftovers if the potatoes keep soaking up the liquid but, on the stove, there seemed to be the perfect amount of broth for a stew.

The textures and flavors, both, were quite complex in this one, which was part of its appeal to me. The depth of textures (e.g., the tender meats, the crunchy corn, the soft beans and potatoes, the rich broth, etc.) made each bite a delightful adventure. And, the flavors layered very nicely, as each bite started with the deep, savory tastes of the meat but soon presented the more subtle flavors of the onion, chiles, sweet corn, and spices. Finally, each bite finished with the distinct sweet, smokey tang of the baked beans, which left me practically seeing the campfire crackling in front of my eyes!

This one would definitely be PERFECT on a cool Fall or Winter evening!!

Potential Improvements? Frankly, I would be hard-pressed to make this one any better. But, it is worth noting that if you fear you may be overwhelmed by its meatiness, you could easily reduce the amount of ground beef by 1/3 (using 1 pound instead of 1.5 pounds) without hurting this recipe much at all.

Polling the Fam: I loved this one and would rank it (for me, personally) as one of the top-3 soups I've made in this project, overall. Becky thought it was very solid, super hearty, and said she definitely liked it. Hunter said he would give it a nearly perfect score, with so many great textures and flavors, and went back for thirds! Fox, with his typical stoicism, said he thought it was okay and that he'd eat it again if I made it.

Verdict: Loved it! (5 stars)

Sunday Soup #110: Slow Cooker Steak and Potato Soup

I know I just posted Sunday Soup #109 yesterday, but that one was from last week. So, as yesterday was Sunday, and I made another soup, I figured I'd get this one posted in a much more timely fashion. :-)

I am not generally a huge fan of stews, but I got some stew meat from a friend who bought an FFA cow (that is Future Farmers of America, for those without kids in high school), so I was looking for something potentially yummy to do with it. The recipe I made this week was very straightforward, with simple ingredients and prep steps, which looked like it was designed to feature the meat. But, did it deliver? Let's see...

This recipe came from: https://www.plainchicken.com/slow-cooker-steak-and-potato-soup/

*Pic 1 - https://www.plainchicken.com/slow-cooker-steak-and-potato-soup/

Variations from the Recipe as Written: I made 1.5x the recipe and used garlic salt instead of "regular" salt. That's it!

General Thoughts: As I said above, this one was easy to prep! The peeling took the longest, but that was small potatoes. I know, I know... Bad dad joke. Sorry (not sorry). :-) In all seriousness, the peeling went quickly, and the potatoes just needed to be cubed, which did not take very long. I minced the parsley in about a minute and used pre-diced onion from the market, so everything was ready to put in the slow cooker in a jiffy! And, since this was a slow cooker recipe, it really was fire-and-forget, with no need to watch the pot throughout the day. All in all, a piece of cake!

*Pics 2 & 3 - Pictures from when I made it

The taste of this soup was terrific and immediately put me in mind of Beef Bourguignon recipe I featured a couple of years ago (https://soupersleuth.blogspot.com/2018/01/sunday-soup-50-beef-bourguignon.html). While it did not have quite the depth of flavor of that more sophisticated Beef Bourguignon, likely owing to the far more simple ingredients and prep, this one managed to capture some of its rich, savory flavors with far less work (the use of "brown steak sauce" - like A1 - definitely contributes to the taste profile of the dish). The flavors seem like they would really hit the spot on a cold Fall or Winter evening!

The star of the soup was definitely the beef. After slow cooking for 8+ hours, it is natural to assume that any meat would be tender (which the protein in this recipe certainly was), but the beef was perfectly done and had taken on the savoriness of the broth, which made it a real treat.

All was not perfect with this one, however, as the lack of ingredients made the soup feel a little empty and robbed it of the heartiness for which many good beef soups and stews are known. I like my soups brothy, but this one was so brothy as to make it seem like I forgot to add the other ingredients. So, while each bite was a taste treat, it felt a little lacking, overall. Adding some additional ingredients to the base recipe (e.g., sliced carrots and mushrooms) without adding more both could really have made this one great. And, using a good French or sourdough bread as a side dish would also definitely have helped close the gap here, but we avoided bread this go-round for health reasons. :-)

Potential Improvements? Next time I make this - because there will be a next time - I'd like to add some carrots and mushrooms (without adding any more broth) to give it more heft.

Polling the Fam: I thought this one was really good and just kept from 5 stars by its lack of heartiness; I feel like this will be a great "canvas" to which I can add just a few more things to knock it out of the park next time! Becky thought it was very good and really liked the flavor of the broth. And, Hunter also thought it was very good, super solid, saying that he loved the broth but thought it could benefit from the addition of some carrots.

Verdict: Liked it. (4 stars)