Sunday Soups #126, #127, and #128: Louisiana Red Beans and Rice, Beer Cheese Potato Soup with Sausage, & African Peanut Soup

Yes, you are seeing that right... Three soups! I don't usually post multiple soups in the same post (have I ever?), but I think it is appropriate today, even though the three soups are very different from one another, as a means of getting the info out there to you. I have not been posting a lot lately (a hangover of my general social media malaise), but I have still been making soups, so I wanted to share them with you, even if it was quick and dirty. Enjoy!

SUNDAY SOUP #126: LOUISIANA RED BEANS AND RICE

Depending on who you talk to, Red Beans and Rice may not strictly be considered a soup, but I prefer brothier versions that are very soup-like, so this one was right up my alley. Let's see if this one delivered on the great Louisiana flavor that good red beans and rice is known for...

This recipe came from: https://diethood.com/red-beans-and-rice/

*Pic 1 - https://diethood.com/red-beans-and-rice/

Variations from Recipe as Written: I doubled the recipe, used smoked paprika, and left out the cayenne pepper (although it was only 1/8 tsp) because one of my guests had a low spice threshold.

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

General Thoughts/Potential Improvements: This one was very hearty, tasty, and had a nice variety of textures. I made some mixed rice to go with it (as opposed to basic white), which also made for some interesting flavor and textural variations. But, it was also quite tasty without the rice. I found myself really missing the spice, and it was right on the edge of not salty enough, despite the andouille sausage. But, adding some Tabasco to my bowl was helpful, and some Tony Chachere's or Slap Ya Mama seasoning would have made it even better.

Polling the Fam: I liked this one and would definitely make it again. Becky thought it was only okay and was not a fan of the mixed rice, saying she would have preferred plain white. Hunter, in contrast, enjoyed it and really liked the mixed rice, but agreed it needed more spice and salt. Jayson liked it and said more salt would have made it perfect. And, Lisa added a bit too much hot sauce but liked it and thought mixing it with some actual dirty rice would have been even tastier (I think I agree!).

Verdict: Liked it. (4 stars)

SUNDAY SOUP #127: BEER CHEESE POTATO SOUP WITH SAUSAGE

I have been on the hunt for a beer cheese soup that is actually good... So many of them have been disappointing, failing to deliver on taste or consistency. How did this one do?

This recipe came from: https://midwestfoodieblog.com/sausage-and-potato-beer-cheese-soup/

*Pic 1 - https://midwestfoodieblog.com/sausage-and-potato-beer-cheese-soup/

Variations from Recipe as Written: I used regular spicy Italian sausage rather than turkey sausage.

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

General Thoughts/Potential Improvements: I really liked this one, and I think (even though I gave it only 4 instead of 5 stars) this is the best beer cheese soup I've found so far (here are some previous examples: https://soupersleuth.blogspot.com/search?q=beer+cheese)! I enjoyed the textures, as the veggies (onion, celery, and carrots) were still a little firm. Unlike some other recipes of this type, there was actually a good beer flavor that I enjoyed, and it was very well-spiced (benefiting from the hot Italian sausage, as well as the depth of flavor provided by the oregano and thyme). The one thing I wish it had more of was cheese! It calls for 8oz, but it could have benefited from 50% more (so, 12oz overall).

Polling the Fam: Again, I liked this one. Becky thought it was only okay, as she did not like the firm veggies. Hunter gave it full marks and thought it was really good, admitting he was curious about how it would have tasted with the turkey sausage. Jayson was on the fence and did not go back for seconds, primarily because he thought it needed to be cheesier. And, Lisa liked it a lot, agreed that it could have been cheesier/creamier, suggesting that some sour cream would have helped, and opined that it should have been cooked a little longer (to soften up the potatoes and other vegetables).

Verdict: Liked it. (4 stars)

SUNDAY SOUP #128: AFRICAN PEANUT SOUP

I made this one after I was inspired by watching a cool food program on Netflix called "High on the Hog" (highly recommend), which explored the roots of traditional African and African American foods and their effects on cuisine in the US. While this recipe was given a very generic name, I encourage you to do some additional research on the complexities of African soup culture, if you have an interest. This one is similar to a soup I've made before (https://soupersleuth.blogspot.com/2017/08/sunday-soup-36-west-african-peanut.html), which was based on a tasty recipe from a friend, but I think this one was a little better.

This recipe came from: https://themodernproper.com/african-peanut-soup

*Pic 1 - https://themodernproper.com/african-peanut-soup

Variations from Recipe as Written: None.

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

General Thoughts/Potential Improvements: This one was SUPER hearty, and I was immediately struck by how thick it came out. It is extremely stew-like, rather than brothy, and it was wonderful to scoop up with a good piece of olive bread or naan. It was filled with amazing textures, and the taste was rich and creamy. The sweet potatoes (not yams!) and chickpeas were particularly yummy, having soaked up the general flavors and spices from the rest of the mix. For me, personally, I would want to kick the spice level way up the next time I make it. To that end, using three or four jalapeños or, even better, a scotch bonnet pepper or two (which, I think, would be a bit more reflective of this dish's West African roots), would be great!

Polling the Fam: I enjoyed this one but, sadly, I forgot to record my guests' reactions. However, they all generally responded well to it. Jayson, in particular, really liked it and asked to keep some of the leftovers, so it was definitely a winner.

Verdict: Liked it. (4 stars)

Sunday Soup #125: Carne Asada Soup

If you are a regular reader here, you know that it's rare I make a similar type of soup twice in a row. And, when I do make similar soups, they are often months (if not years) apart; I love variety! However, I had such high hopes for the Slow Cooker Carne Asada Posole (Sunday Soup #124; https://soupersleuth.blogspot.com/2021/03/sunday-soup-124-slow-cooker-carne-asada.html), which turned out so "meh," so I was motivated to see if one of the other carne asada soup recipes I found a couple weeks ago could be better. Wooo, buddy, am I glad I gave it another go! If you thought the Carne Asada Pozole sounded good but were nonplussed when I only gave it 3 stars, read on for something far superior...

This recipe came from: https://glutensugardairyfree.com/recipe-items/carne-asada-soup/

*Pic 1 - https://glutensugardairyfree.com/recipe-items/carne-asada-soup/

Variations from the Recipe as Written: The recipe's author provides a recipe for marinating your own carne asada (flank or skirt) steak. However, she admits to using a pre-marinated carne asada from her local market, and I followed suit, using my family's favorite pre-marinated carne asada from Costco. As such, due to package size, I ended up using about 2 1/3 pounds of meat (instead of the 1 1/2 to 2 pounds called for in the recipe). The other slight variation was that we chose to grill the carne asada before we chopped it, rather than sautéeing it in the pot. I say "we" because my frequent collaborator Lisa grilled and chopped the meat before I arrived, so she gets all the credit there! Other than that, I chose potatoes over squash because the author gave both options, but that's it.

General Thoughts: A very interesting aspect of this recipe is that it came from a site called "Gluten Sugar Dairy Free Lifestyle," which claims to be "The Home of GLUTEN SUGAR And DAIRY Free Recipes, Menus and Products". I am sometimes leery of recipes that go out of their way to omit certain categories of food (aka, The Good Stuff!). But, I try to keep my mind open to healthier fare because, let's face it, who among us couldn't stand to eat a little healthier? And, if it tastes good, all the better! Examining the recipe, it does appear to be gluten-free, with no added sugar or dairy, so if those types of things are a challenge for you, this is right up your alley. I set out some Mexican crema and cheese as garnishes on my table, which made it no longer dairy-free, but go as you like.

The prep was really quite easy! Outside of grilling and chopping the carne asada (which is fairly quick, but even faster when your friend does it - thanks, Lisa!), it only took me 15 minutes to have everything in the pot ready to simmer.

*Pics 2, 3, & 4 - Pictures from when I made it

Right off the bat, it was obvious the decisions to use more meat and grill it first were definitely the right choices. You could even go with a little more meat, if you wanted, but I thought 2 1/3 pounds was just the right amount for me. This soup was hearty and filling, easily able to stand on its own as a main course. The consistency and flavor of the grilled meat were both spot-on, which is more than any of us could say for the previous carne asada soup (in which the enchilada taste overpowered everything and the meat was way too soft and stew-like). Beyond the meat itself, the flavor of this recipe was superb, overall, richly spiced but not overly spicey. The broth was rich and savory, layered with flavors of cumin, fire roasted tomatoes, and smokey (but mild) ancho chiles. The mouthfeel was also a treat, as each bite contained many different textures (e.g., tender meat, creamy potatoes, perfectly cooked corn, and - when garnished - crunchy tortilla strips).

Finally, a quick note about garnishes... With many Mexican soups, garnishes can really help a recipe reach the next level. This recipe's author suggested lime, avocado, and cilantro, which were all great suggestions, but I also set out tortilla chips/strips, Mexican crema, and shredded Mexican cheese. Other great choices would have been queso fresco, radishes, raw onion, shredded white cabbage, and any type of chopped or sliced raw chile pepper. The one thing I would NOT add to this soup is a vinegar-based hot sauce (like Tabasco). The lime added the right amount of acid and a flavor that complimented the soup, whereas I believe something like Tabasco could easily overpower the other complex flavors I so enjoyed in this one.

Potential Improvements? Honestly, I couldn't think of anything I'd do differently when I make this one again. Becky said she thought it could have used more corn so... maybe that?

Polling the Fam: I am sometimes a little gun-shy about soups that bill themselves as a "taco soup" or a "tortilla soup" because a lot of them taste the same to me, but not so with this one: THIS IS MY FAVORITE HOMEMADE TORTILLA SOUP I'VE EVER EATEN. Becky said it was really good and she liked it (see random "more corn" comment above). Hunter said it was great and that he had no complaints, making special mention of the perfectly cooked potatoes and tasty broth. Jayson really liked it and really enjoyed it with the garnishes. And, Lisa loved it, citing the depth of flavor, which she remembered was sorely lacking in the Carne Asada Posole from a couple weeks ago.

Verdict: Loved it! (5 stars)

Sunday Soup #124: Slow Cooker Carne Asada Pozole

Finally, a new soup! Really!! I know I haven't posted a new soup since January; I've been making a lot of past favorites (which were delish!). But, I'll be honest... I've made two or three different new soups between my last post and now, but I just didn't post them. COVID is wearing on me, and Facebook has become fairly toxic on a regular basis, so I've been less excited about posting/blogging lately. However, I felt like we definitely needed something new this month, particularly as there is hope on the horizon for getting back to some semblance of normalcy after a long, loooooooooooooong year. :-)

My friend Lisa and I were trying to figure out what we already had the protein for this weekend... chicken, yes... pork, uh-huh... carne asada? "That would be interesting," we thought, "if we could find a carne asada soup, right?" So, I went looking for one and found this recipe, which seemed pretty straightforward and sounded tasty! Let's see how it went...

This recipe came from: https://cooktopcove.com/2019/12/02/celebrate-the-holidays-with-an-authentic-slow-cooker-carne-asada-pozole/

*Pic 1 - https://cooktopcove.com/2019/12/02/celebrate-the-holidays-with-an-authentic-slow-cooker-carne-asada-pozole/

Variations from Recipe as Written: I used the pre-marinated carne asada from Costco instead of simple flank steak, which was a big change. And, I used 14oz beef broth instead of a single cup (8oz) because of the can size. Other than that, I included a bunch of garnishes not mentioned in the original recipe because it is pozole, so not having garnishes available would have been criminal!

General Thoughts: The prep was an absolute snap... Open package, put in Crock-Pot... Open can, put in Crock-Pot... That is pretty much how it went, from start to finish. It took me a grand total of about 15 minutes to get everything in the slow cooker and start it merrily cooking unattended for the next 7-8 hours. It doesn't get much better than that as far as ease of prep!

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

This soup had a nice consistency overall, not too brothy but not too thick. It was reminiscent of chowder and was pretty hearty and filling overall. It also smelled excellent as it cooked, with an aroma that promised a savory, spicy flavor. I thought it was pretty tasty... My favorite part was a smokey, spicy ancho chili flavor that was deep and complex. I wish I could find a way to impart a similar flavor to my other Mexican soups (without having to rely on pre-made enchilada sauce). And, the garnishes, which included lime, cilantro, crema, queso fresco, shredding cabbage, and tortilla chips, added to the soup's interesting flavors and textures, making it (for me) a satisfying, interesting dish.

However, while I liked this soup overall, the recipe definitely was not a universal crowd-pleaser. To start, as a pozole, the soup definitely needed more hominy (at least twice as much). And, despite the savory ancho chili flavor, it tasted very strongly (overpoweringly?) of enchilada sauce. One of my guests described it like taking a big spoonful of enchilada sauce off a Mexican food plate without actually getting any enchilada in the bite. Finally, the meat finished up a little too stew-like for some diners. While the texture wasn't a surprise to me (it slow-cooked for over 8 hours), folks are used to carne asada being grilled and a little crispy, so it did not meet with wide approval.

In my opinion, if you are a fan of enchiladas/enchilada sauce, then you would like this soup. Maybe ask yourself this question: Do I like Taco Bell Enchiritos? If yes, then you'll probably dig this soup; if no, maybe find a better option for you. :-)

Potential Improvements? If I make this one again, I need to double the hominy. And, I think I'd grill the carne asada first before adding it to the slow cooker and then just cook the soup for 4-ish hours instead of 8+.

Polling the Fam: As I said, I liked this one overall and would eat it again, particularly with the improvements above. Becky did not care for it at all, objecting to the consistency of the meat and saying she was overwhelmed by the enchilada sauce taste (she is not a fan of enchiladas, generally). Hunter liked it overall and said, even though it was very enchilada saucy, it wasn't a deal-breaker for him. Lisa liked it a lot and enjoyed the smokey ancho chili flavor, but she thought it was a little "one-note" and needed more hominy. Jayson didn't care for this one and thought it was way too overpowering with the enchilada sauce taste.

Verdict: It was okay. (3 stars)

Sunday Soup #123: Big Red Soup

I love being (pleasantly) surprised by a recipe... Last week was New Year's, and I was riding high on the dual joys of leaving 2020 behind and the start of the College Football Bowl Season! When pondering football food, I wondered if there were any "football soups" that looked tasty. I figured, Why not? Football is played in Winter... Soups are eaten in Winter... And, football fans like to eat!

I soon stumbled across this recipe called "Big Red Soup," named after the author's favorite College Football team, the Nebraska Cornhuskers (affectionately known to their fans as "Big Red"). The prep looked pretty straightforward, and the author said her "... whole family gathers around the television set to eat it while watching the game," so I figured it was worth a try. Let's see how it went...

This recipe came from: https://www.tasteofhome.com/recipes/big-red-soup/

*Pic 1 - https://www.tasteofhome.com/recipes/big-red-soup/

Variations from the Recipe as Written: I followed the recipe as written.

General Thoughts: The prep looked easy, and it was! I used stew meat that came already cubed from the store, and my wife chopped the onion for me (I cry like a baby when I do it, and she takes pity on me), so all I had to do was brown the meat. My family also likes its tortillas "cooked" in the pan, so that took a few minutes toward the end, but the slow cooker did all the real work in this one! If you were hosting a party and looking for an easy soup to prep in bulk and throw into multiple slow cookers (or a huge soup pot to slow simmer on the stove), this would be a great choice. 

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

At the top, I alluded to this recipe being a surprise because it didn't start off very well, despite the easy prep. Once I got everything together in the slow cooker and started it cooking, I was concerned on more than one front... Giving it a stir, it was very brothy; with no starchy ingredients (e.g., potatoes, beans, etc.) and few vegetables, it didn't seem like it would have nearly enough bulk.  I definitely worried that it would not be hearty or satisfying enough to serve as a meal on its own. And, while I had browned the meat in oil, and stew meat is not the leanest beef cut around, it didn't look like it would have enough fat to compensate for the lack of bulk or give the broth the proper "mouthfeel". Finally, the author said the soup was meant to have a Mexican flavor, and it looked to be shaping up like any one of the seemingly-hundreds of generic "taco soup" recipes out there, which I despise because they all taste the same. However, I am happy to say that the finished product put all my worries to rest!

When the soup was finished, I garnished it with quartered corn tortillas in the bottom of the bowl and a nice layer of cheese on top, and it definitely delivered. The flavor was Mexican overall (as the author had promised), but it was not overpowering and did not taste like a generic taco soup to me. I was able to pick out the subtle tastes of cumin, Worcestershire sauce, and lemon pepper seasoning in the rich tomato-y broth, and I was surprised by how layered and complex the flavor turned out to be. Further, when melted and stirred in, the cheese provided both the "thickness" and fat the broth may have been lacking on its own, helping strike the perfect balance between too brothy and too stew-like. The tortillas, likewise, were a terrific starchy addition to the soup, adding their own interesting texture profile. The beef was super tender and picked up the flavor of the soup nicely. I also tried a bowl with a dollop of sour cream, which was pleasant but ultimately unnecessary. You could also add some freshly squeezed lime to your bowl if you wanted to cut the fat from the cheese a bit more, but I really didn't feel like it needed it.

Potential Improvements? Although this one turned out very well, I might like to add some Mexican hominy to the pot in the future.

Polling the Fam: I really liked this one and found myself craving it the next day. I definitely would like to make it again and see if it really will satisfy a larger crowd! Hunter really enjoyed it, too, and... brace yourself... Fox said, "It was not bad, better than okay, and I liked the taste, especially with cheese. We should make this one for the Stebbinses." I'll take that as my blue ribbon for the week! :-)

Verdict: Loved it! (5 stars)