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 #36: West African Peanut Chicken Stew

Yes, yes, I know it is Thursday, but I really made this soup this past Sunday. I did! My friend Lisa can vouch for me... Don't tell anyone, but I have a secret other life where I work a full-time job and spend time with my family. In the future, I'll try not to let that interfere with my soup posts, I promise! Now, on to this week's soup...

I normally find and make yummy-looking soup recipes from all over the Web, but sometimes I am privileged to be able to highlight a recipe received directly from my friends and readers (under the condition that I can be honest about it, of course)... That is the case this week! I am happy to have received this recipe from my friend Jennifer Favour, who said it is a favorite in her family. It sounded delicious, but did it deliver...?

This recipe came from: My friend, Jennifer. Because this is a homemade family favorite, rather than an Internet find, here's the full recipe for your enjoyment:

RECIPE:
3 tbsp butter
2 onions (minced)
1 tbsp garlic (minced)
1 red pepper (diced)
1/2 green pepper (diced)
6 cups chicken stock
1-15oz can tomato puree
2 tsp black pepper
1 tsp crushed red pepper
1/2 cup rice
1 lb cooked chicken (diced)
1/2 cup peanut butter
Salt to taste

Melt the butter in a large pot over low heat. Increase heat and add the onions, sautéing until transparent. Add the garlic and sauté another two minutes. Add the red and green pepper and sauté another five minutes. Add the chicken stock, tomato puree, black pepper, and crushed red pepper. Bring to a boil and add the rice, stirring often. When the rice is cooked, add the peanut butter and mix. Add the diced chicken and salt to taste. Serve.

My Variations from Recipe as Written: I doubled the recipe, but followed it quite closely, so that I was sure I did it justice.

General Thoughts: I was drawn to this recipe from the start because it sounded exotic and promised some flavors I haven't used in this project before. As an added bonus, it was super easy to make, counting on a simple list of quality ingredients and a minimum of prep (down with tedious chopping!).

How a soup smells is often a good harbinger of how it will taste, and this soup smelled terrific as soon as I began sautéing the onion and garlic. Then, once the liquid was added, it took on a deep, rich red/orange color. Off to a great start!!

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

This soup was all about the flavor, and the peanut butter was king; it made the soup rich, creamy, and delightfully unique. I thought the amount of peanut butter was pretty right on (although I definitely could have tolerated more); however, Jayson thought it needed more peanut taste, whereas Hunter thought it needed less, so it is clearly subjective.

Like the peanut butter, the level of spice was also the subject of comments. Jennifer told me that, in her family, her husband enjoys the recipe at "full strength" (2 tsp of black pepper and 1 tsp of crushed red pepper), but she more often likes it with half the spice. As I was preparing the soup, right off the bat, Lisa said, "Wow, that is WAY too much black pepper!" (*But she ultimately agreed it was probably the right amount.) And, the full dose of spice was just a touch too much for Jayson to truly enjoy. But then, Hunter said it could have stood to be spicier.

The lesson: Poll your audience before deciding to increase or cut back back on the PB & P(epper)!

Polling the Fam: Overall, I really liked this one and would love to try it with a few squirts of Sriracha. I also think I might swap out the rice for some quartered new potatoes next time. And, there will DEFINITELY be a next time! Hunter commented that it would be a perfect soup for when he is sick, and he described the sourdough bread I served with it as "vital."  Fox (whose palate is really opening up) said he liked it, and the peanut butter was a "nice surprise." Jayson thought it was good, if just a bit too spicy, and said he thought the peanut taste was not as strong the peanut smell. Lisa said it was really, really good and easy to make. She added that it left her mouth tingling, and the bread was great to cut the spice. And, finally, Andrew described it as "pretty good with a good spice level."

Verdict: Liked it. (4 stars) Thanks, Jennifer!!