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 #109: Smoked Pork Bayou Soup

As we continue to labor under quarantine, states in the U.S. are more or less free to "do their own thing" with regard to shelter-in-place, restrictions, and what-not... But, if you are anything like me and my family, your activity level (i.e., going to the office, going out to eat, and generally being social) has gone way down since the Coronavirus arrived on the scene. But, also like us, you may have developed a group of friends or family (8-10 folks or less) in whose judgment and behavior you trust enough to have small get-togethers or gatherings to maintain your face-to-face relationships and (maybe) share a meal. Whatever your situation, above all, I hope that you stay safe, healthy, and happy!

Luckily for us, our good friends Lisa and Jayson have been quarantining, staying safe, and are as in need of real human contact as we are, so we felt comfortable enough to share a Sunday dinner, which (more often than not) means soup!! Go figure, right? ;-) Lisa had two smoked pork shoulders in her freezer that she needed to use, so I found this Cajun soup that looked like it had some promise...

This recipe came from: https://www.nibblemethis.com/2015/02/smoked-pork-bayou-soup.html

*Pic 1 - https://www.nibblemethis.com/2015/02/smoked-pork-bayou-soup.html

Variations from the Recipe as Written: I made 1.5x the recipe and, though I did not measure exactly, I likely used a little over double the pork called for.

General Thoughts: This one took a bit to prepare... I used fresh peppers, which the recipe said was an option (since it would have been even more work to make the dried), so I spent a little time dicing. There was also some time involved in making the roux and baking corn muffins (which I burnt a little because I am not a baker!). But, the most time-consuming task was trimming all of the smoked pork off the bone. It took a bit of nimble knife work, and it was well worth it in the end, but it still took a bit of effort.

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

The first thing I noticed was that the soup was super hearty (which was good)! However, the meat, veggies, and rice combined to make it almost "heavy" and, as time passed, it got more so (which was not as good). The dirty rice soaked up most of the liquid. When we all took our first bowls, I would have characterized the soup as a thick-ish chowder, but by the time people got around to seconds, it was more like a jambalaya with very little broth.

The flavor was very good! The taste of the smoked ham was present in every bite and there was a delightful Cajun flavor throughout. That was likely a result of the dirty rice mix (I used Zatarain's), which also made the soup surprisingly spicy. I added just the amount of hot sauce called for by the recipe (I chose a medium-spicy Cajun-style sauce), but the soup turned out quite spicy overall. It was at the perfect level for me, but the heat built over time, which pushed some of my guests past their spice thresholds. Despite that, all of my diners, even the picky ones, thought it was delicious!

Potential Improvements? Next time I would add more broth (maybe even double) and leave the hot sauce out to make it more palatable to all diners (I can always sauce my bowl to taste after-the-fact!).

Polling the Fam: I think this one definitely needs to be made again, with the above changes; only its consistency and spice kept it from being 5 stars. Becky said she'd give it 5-out-of-5 but wished it was a bit milder. Jayson, likewise, really liked it but was kept from getting seconds by how spicy it was, and he thought it needed to be brothier. Lisa really liked it and was fine with the spice level but said it could have used less rice and more broth/meat/veggies. Andrew said it was a "home run," with good spice and texture. Hunter said he'd give it a perfect score and wouldn't change anything. And, Fox said it was good despite getting too spicy for him by the end.

Verdict: Liked it. (4 stars)

Sunday Soup #108: Black-Eyed Pea Soup with Collard Greens and Sausage

Locally, we have a bakery and catering company called Kneaded (https://www.kneaded.com/), and it is rather special... From its "About" page:

Kneaded is more than your typical bakery and catering company. We're a training ground. Our bakery and catering company employs disadvantaged youth from Rebekah Children's Services Culinary Academy. Kneaded offers our apprentices real world experience, with real products, and learning real skills that they can take with them to their next job. We teach them how to create, package, and sell our products. Each of our products are made from scratch while using quality and local ingredients from a 300 mile radius or less and is prepared by our apprentices in our [inspected] commercial kitchen... With every purchase of our baked goods, you are helping us reach our mission of "bettering lives, one pastry or catering at a time."

As part of its services, Kneaded's kitchens prepare one gourmet meal each week for pickup, in individual- or family-sized portions, which is incredibly convenient during Quarantine (as I write this, the selection is Teriyaki Salmon with Coconut Rice and Ginger Broccoli). (*I highly encourage you to visit their site and get yourself an excellent meal while helping them with their important work!)

Recently, Kneaded offered an amazing Seafood Boil (which included lobster, prawns, corn, sausage, potatoes, and the usual goodies), and a friend asked me to make a soup to go with it. I felt that something "Southern" or "Cajun" might fit the bill, so when I stumbled across this recipe, the collard greens spoke to me and I thought it might work. Let's see how it was...

This recipe came from: https://theblondcook.com/black-eyed-pea-soup-with-collard-greens-and-sausage/

*Pic 1 - https://theblondcook.com/black-eyed-pea-soup-with-collard-greens-and-sausage/

Variations from Recipe as Written: I made 1.5x the recipe (which was a lot). I sautéed the mirepoix in habanero infused olive oil to give it a little zip. I used 25% more sausage than it called for because smoked sausage is yummy! And, for the diced tomatoes, I used 1/3 diced toms with green chiles and 2/3 diced fire-roasted toms in hopes of getting some more complex flavors. Finally, to that same purpose, I also sprinkled 4 or 5 pinches of smoked paprika into the pot as it finished simmering.

General Thoughts: The prep was super easy, particularly since I used the pre-chopped mirepoix mix (carrot, celery, and onion) and bagged collard greens that were available at my local supermarket, so that saved me a bunch of time. Using the mirepoix was a stroke of genius and worked perfectly; however, there were pieces of the pre-chopped (bagged) collard greens that still had a little of the tough spine/stem attached. If I make this one again, I'll try to get the full collard greens leaves and trim the spine off myself to ensure I don't get any of the tough, fibrous stems. Since the veggies were ready to rock, all I had to do was open a couple of cans and slice the sausage, and I was golden!

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

If you like a ton of veg, this soup is for you! As you can see from the pics, it was super chunky, with a very nice variety of textures owing to the numerous different vegetables and the sausage. The black-eyed peas were a real star, providing a texture that was simultaneously firm and soft (if you've ever eaten perfectly cooked black-eyed peas, you know what I mean). The only bummer (as I mentioned above) was the toughness of the odd remaining collard green stems, which never did get soft or lose their fibrous texture, even though the leaves wilted quite nicely.

As I had hoped, the flavor was deep and complex. The broth was smokey and rich (despite not having any cream in it), both a little sweet and delightfully savory (no doubt owing to the salt from the sausage and canned black-eyed peas and tomatoes). The collard greens added the perfect touch of bitterness, as a counterpoint, and (surprisingly) the earthiness of the thyme was not overpowered.

Potential Improvements? As I already mentioned, I would trim the collard greens by hand, which will be a bit more work but would make it (texturally) more pleasant to eat. I might also use a bit of Cajun seasoning (like Tony Chachere's) and a few dashes of crushed red pepper to liven it up a bit if I think my guests can handle it.

Polling the Fam: I did not record the various reactions to this one, but it was a hit overall. But, here's the deal... The folks that like vegetables thought it was terrific, while those that don't care for vegetables found the soup tolerable but probably not something they would seek out. For me, personally, I really enjoyed it and would be very likely to make it again for the right occasion or crowd.

Verdict: Liked it. (4 stars)

Sunday Soup #106: Andouille-Shrimp Cream Soup

This past Sunday, I got the itch to make a seafood soup... I had a bag of shrimp in the freezer that was just begging to be put into a soup! I have made a soup similar to this one before (Cajun Shrimp Stew: https://soupersleuth.blogspot.com/2019/08/sunday-soup-86-cajun-shrimp-stew.html), but this one was intriguing because it promised "creamy," so I figured I'd give it a shot. How did it measure up? Let's see...

This recipe came from: https://www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/

*Pic 1 - https://www.tasteofhome.com/recipes/andouille-shrimp-cream-soup/

Variations from the Recipe as Written: I actually made a few modifications to this one, for various reasons... My market was all out of Andouille sausage! I know, terrible luck when I had already committed to making this one... So, I used a smoked kielbasa instead (and 14oz instead of 8oz). I used pre-cooked (tail-off) shrimp because, as I mentioned, it was what I had in the freezer. And, to give it a little more of a flavor punch (to compensate for the lack of Andouille), I added half of a serrano chile (diced) and about a tablespoon of Cajun seasoning (Tony Chachere's).

General Thoughts: Be prepared (hehe) because there is a fair amount of prep work with this one. There is a lot of slicing and chopping, as the sausage, onion, celery, green pepper, red pepper, jalapeño pepper, and tomatoes all need to be chopped, and (if you aren't using pre-cleaned shrimp) the shrimp need to be shelled and de-veined. If your knife skills are good (mine are only fair), it shouldn't take you very long, but if chopping bothers you, find yourself a prep chef to help out (*he says, missing soup-friend Lisa during this COVID quarantine).

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

The soup was creamy and chunky, each bite brimming with a nice variety of textures (sautéed veggies, corn, sausage, and shrimp!). The corn was an especially pleasant surprise for me... I usually prefer my corn in only one-of-two forms: on the cob or in my cornbread. But, the corn in this soup was a terrific addition to both taste and texture, leaving me wanting more.

As for the taste, it was delicious! The soup was creamy and spicy, with a rich, savory flavor imparted by the shrimp and smoked sausage. As I mentioned above, I kicked it up another notch with a little Tony Chachere's and half a serrano chile, and it was perfect! One word of warning, however... Thyme, while common in Cajun cuisine, can taste like... dirt... to some people, and it is certainly a pronounced flavor in this dish. So, if thyme is not your jam, you may want to dial that spice back just a bit.

And, btw, it was delicious leftover, too!

Potential Improvements? When I make this one again, I think I'd do everything the same, except I would do my best to use real Andouille sausage (still 14oz, of course!).

Polling the Fam: I thought this one was great and will definitely make it again! Hunter, however, thought it was only okay because he was overpowered by the thyme ("It tasted like dirt."). Finally, Fox didn't care for it, saying he thought it needed more meat (but, quite frankly, I am not sure more would have fit).

Verdict: Loved it! (5 stars)

Sunday Soup #86: Cajun Shrimp Stew

Last Sunday I prepared a shrimp boil (https://soupersleuth.blogspot.com/2019/08/sunday-soup-85-slow-cooker-shrimp-boil.html), but it just whetted my appetite for another shrimp soup. So, this week I scoured the Internet (for AT LEAST 15 minutes) and found this cajun shrimp stew recipe that sounded yummy! But, would it be as tasty as last week's boil? Let's see...

This recipe came from: https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

*Pic 1 - https://www.johnsonville.com/recipe/cajun-shrimp-stew.html

Variations from Recipe as Written: I have to admit to quite a few departures from this recipe as-written (for a variety of reasons)... First, I used 16 oz of andouille sausage (rather than just 13.5 oz) due to available package sizes. Second, I used diced tomatoes with jalapeños because it is what I had on-hand. Third, I used Gourmet Garden Italian Herbs because the market did not have the GG Oregano variety. Finally, and most significantly, I added four cups (32 oz) of chicken broth, which was not a part of the original recipe; more on that below.

General Thoughts: This recipe was fairly inexpensive, untiiiiiiil I bought the shrimp, but even then it wasn't terrible. A nicer surprise was how easy this one was to prep... A little slicing and sauté on the sausage, a quick dice on the onion, and it was all ready to go into the pot... EASY-PEASY!!

While completing the first part of the recipe, it didn't seem like it included nearly enough liquid to allow it to come to a boil (i.e., "Bring to a boil, cover, lower heat and simmer for 10-15 minutes"). I even had Becky read the recipe to make sure I hadn't missed adding water or broth or something else that would have contributed enough liquid to actually make this a soup or stew (rather than - at best - a slurry). Strangely, the recipe did not include any such liquid ingredient(s), and the meager liquid from the tomatoes and vinegar was just not going to be enough. So, I made the executive decision to add chicken broth to the pot, and I am very glad I did... The addition of 32 oz of chicken broth was the perfect amount to create a brothy (yet, still hearty) soup.

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

Given the simplicity of the ingredients, I was a little worried that the soup would be bland, but my fears proved unfounded. It tasted really good! It was salty and savory, as the andouille sausage and tomatoes with jalapeños gave it a nice kick, and the seasonings (i.e., bay, garlic, cumin, etc.) seemed well balanced. The broth, when tasted by itself, almost had the taste of a yummy bouillabaisse, having picked up some rich seafood flavor from the shrimp.

In the recipe's current format, you may have noticed that it does not include any starch or carb-y bulk (e.g., beans, potatoes, rice, etc.). As such, this one was low-carb, which is great if you are on a diet, and it was still plenty hearty, even without a starchy ingredient. Despite that, we all tried a bowl with some white rice, and Hunter and I thought it was even more delicious!

Potential Improvements? When I prepare this one again, I will definitely make all the same changes (see "Variations" above), including adding the chicken broth. I will likely blend/puree the diced tomatoes. And, I will definitely prepare some white rice on the side, to give people the option to add rice to their bowl if they'd like.

Polling the Fam: Another really solid soup this week... I have been on a roll! I would, of course, recommend this one (make sure you check out my changes!) and will make it again. Hunter thought it was tasty, but said it could have been spiced a little more heavily. He also added that he would have enjoyed it more if the soup was a bit thicker (so, maybe, half the added broth?), more like a stew rather than a soup. Fox thought it was good but said he liked it better without the rice.

Verdict: Liked it. (4 stars)

Sunday Soup #85: Slow Cooker Shrimp Boil

Laissez les bons temps rouler! A shrimp boil is a tasty one-pot meal that can be packed with flavor, bound to please old and young alike... Those that enjoy seafood, anyway.

"Wait," you may be saying to yourself, "a shrimp boil is not a soup! You drain the liquid off before you serve it!!" Well, you're right, you got me! A shrimp boil is not technically a soup. But, it cooks in a (yummy, yummy) broth, and I really wanted to try it, so you're just going to have to deal with it this week! LOL

This recipe came from: https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

*Pic 1 - https://damndelicious.net/2019/06/21/slow-cooker-shrimp-boil/

Variations from Recipe as Written: I used lime juice instead of lemon juice because it is what I had. I also used minced garlic rather than a whole head.

General Thoughts: The prep on this one was fairly simple and straightforward... A quick wedging of the onion, breaking a few cobs of corn into pieces, and some fast knife work on the sausage had me ready to roll. A few swishes and swirls of the whisk later, everything was ready to go into the slow cooker (aka, Crock-Pot). There were a couple of extra steps near the end of the cooking process, but it took pretty low-intensity effort overall.

*Pic 2 - Picture from when I made it

I was a little skeptical about whether the potatoes would be cooked completely, but they came out just right! Bite-sized baby red potatoes might have been an improvement, but the ones I used were tasty enough. The shrimp, likewise, were perfectly cooked with excellent texture. The corn, on the other hand, was a bit underdone; still entirely edible, but they could have used a bit more time cooking in the hot broth.

As far as the flavor, it was solid overall, but not very strong... Being that I enjoy strong flavors, I was counting on a big kick of Old Bay with every bite, but the flavor was more subtle. With some additional sprinkles of the Old Bay and the judicious use of some Frank's RedHot on my plate, though, it was just about perfect!

Potential Improvements? This one was already pretty solid as-is, but next time, I'd leave the corn in a little longer, use baby red potatoes, and double the amount of Old Bay.

Polling the Fam: I found this dish easy to make and tasty overall, so I would make it again, particularly with the improvements above. Jayson also seemed to enjoy it, although I forgot to ask for his specific comments. And, Fox, who had never tried shrimp before, said he enjoyed it.

Verdict: Liked it. (4 stars)

Sunday Soup #62: Bacon, Shrimp, and Corn Chowder

My best buddy, Jayson, and I both enjoy seafood soups, but our normal family dinner crew includes others that are anti- anything that comes from the water. This weekend, though, those that normally object were either missing or eating something different, so I was free to pick a seafood soup that looked yummy. But, how did it go?

This recipe came from: https://theblondcook.com/bacon-shrimp-corn-chowder/

*Pic 1 - https://theblondcook.com/bacon-shrimp-corn-chowder/

Variations from Recipe as Written: I actually make a few alterations to this one... I made 1.5 times the recipe. I used an extra slice of bacon. I used an extra half-pound of shrimp. I used "Better Than Bullion" to supplement the chicken stock (because I needed 4.5 cups, but stock is normally sold in 4-cup sized boxes). I added two tablespoons of Lawry's Seasoned Salt to the pot to kick up the flavor. And, instead of adding the bacon and the shrimp to each bowl as it was prepped, I just added the shrimp and bacon back to the pot once the rest of the broth/soup was finished.

General Thoughts: This soup was fairly simple to put together... Lisa helped me by dicing the bacon and chopping the onions, but that was only real pre-prep work required. The rest was just the usual cooking steps...

I noted that this was one of those recipes that came out looking much less "polished" than the pictures from the website. It did come out very chowder-y, which was good, but it wound up looking a bit rougher and more stew-ish than the pristine bowl of chunky, creamy perfection they depicted in the staged photos. I think this was partly due to the use of the immersion blender, which made the corn and onions a little ragged. But, as with most soups (imho), the taste was more important than how it looked...

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

When I first tasted a spoonful of the soup out of the pot, it was actually a bit bland. That surprised me, as I thought the amount of bacon I'd fried up would have added more salty, savory flavor to the mix. I could taste the paprika and the thyme (the most forward flavors were the thyme and the shrimp), but it definitely needed a kick... Ideally, I would have preferred a cajun seasoning or some Old Bay, but I had Lawry's Seasoned Salt to hand, and that did the trick.

This soup turned out a little thinner than I expected, but it was still hot and hearty. Each bite was savory (thanks to the Lawry's) and had a piece of tender, yummy shrimp (which reinforced my choice to add the extra half-pound of shrimp). I was also a bit worried about textures and consistency, but those fears were unfounded, as it wound up close to feeling like a chunky shrimp stew that went down easy.

Potential Improvements? I think substituting Old Bay seasoning or something like Tony Chachere's creole seasoning would have been better than Lawry's. Adding potatoes would definitely have been a plus, as well as some Italian sausage or chicken (to make it a meat trio - shrimp, bacon, and sausage or chicken) and provide some additional bulk and flavor.

Polling the Fam: For me, this was another of those soups that would have wound up at 3.5 stars, but I am confident with the improvements I suggested it would be a solid 4. I'd definitely make it again. Jayson thought it was good but thought it was missing a little something too, suggesting potatoes and some chicken or sausage to help flesh it out. Hunter also liked it overall, and agreed on the potatoes, but said it wasn't his favorite soup I've ever made.

Verdict: Liked it. (4 stars)

Sunday Soup #51: Cajun Ham and Sausage Bean Soup

I'm on a roll...! This is the second soup of the weekend; last night's was one of the best, so how did this one compare?

This recipe came from: http://tornadoughalli.com/2017/01/cajun-ham-sausage-bean-soup/

*Pic 1 - http://tornadoughalli.com/2017/01/cajun-ham-sausage-bean-soup/

Variations from Recipe as Written: I doubled the recipe. I used the "power soak" method advocated by Bon Appétit Magazine (https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-faster-way-to-soak-beans-for-cooking), which reduced bean soak time from "overnight" to about an hour. I also belatedly found that I was out of Italian seasoning, so I had to make my own (using the recipe I found here: https://www.tastesoflizzyt.com/homemade-italian-seasoning-recipe/).

General Thoughts: This recipe was not the simplest I've made, for sure... Apart from having to soak the beans overnight (or go through the power soak procedure), there is a good bit of knife work required, as the recipe calls for diced ham, diced onions, diced green peppers, and sliced sausage. Then there is the four-ish hours of cook time to consider... BUT, this is another one of those recipes where I think the end results was worth it, so as long as you have the time, these are small concerns.

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

The flavor of this soup was excellent! I thought the Cajun seasoning might overpower the dish, or even make it too spicy for my guests, but the level of spice imparted by the Cajun and the Italian seasonings was just right. The ham and sausage (*I used a smoked pork sausage) filled each bite with porky goodness, and the ratio of meat to beans was spot on.

One of the best parts of this soup was how hearty and filling it was. Bean soups are often filling, but it it is a pleasure to find one that so effectively crushes hunger in such as tasty package. :-)

Potential Improvements? Next time, although it says 8-9 cups of water, I might opt for 8 cups (or even a little less) to wind up with a soup that is just a touch thinker. However, even though it was a bit brothier with the extra water, it was still really tasty!

Polling the Fam: This soup was really solid, and I would definitely make it again, particularly as a hot and hearty Fall/Winter soup! It also got good reviews from everybody at the table tonight: Becky, Hunter, Fox, Deborah, Chris, Keegan, and Kaden all said they really liked the flavor and gave it two thumbs up.

Verdict: Liked it. (4 stars)

Sunday Soup #29: Bayou Crab Chowder

Happy April! I made this soup as a special treat for my friend and workout buddy Jayson, who loves seafood, before we started a fat-loss challenge at our gym last week. Enjoy!

This recipe came from: http://www.akitchenhoorsadventures.com/bayou-crab-chowder/

*Pic 1 - Picture from http://www.akitchenhoorsadventures.com/bayou-crab-chowder/

My Variations from Recipe as Written: I used standard polska kielbasa (rather than turkey) and regular Half & Half (rather than fat-free).

General Thoughts: The ingredients for this soup were fairly straightforward and its prep was fairly easy, which is not always the case for creamy or bisque-like soups (particularly crab). Cutting and crisping the bacon and slicing the sausage were the most strenuous steps required, and I was able to do everything while giving more brain power to a movie on TV than I had to devote to my prep work. :-)

Small word of warning, though... Anytime you make a soup with real crab, it can get a little pricey. At my local store, for the crab alone (the recipe called for 1 pound), it cost about $30.00.  If you live in a crab-rich area, such as Baltimore or Annapolis, it might not be quite as daunting; however, it is something to consider if cost is going to be a deterrent for you.

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

Overall, this soup was very solid and packed a serious flavor punch.  Combining two proteins, particularly a seafood and non-seafood choice, can sometimes be a little dicey.  But, in this soup, the combination of the crab and kielbasa was terrific, with the sausage in particular helping to lend the "bayou" feel to the recipe.  This soup uses a pound of crab and that was MORE than enough... Every single bite I took had crab in it!

The Cajun seasoning (both in the soup and sprinkled on top as a garnish) actually made the soup rather spicy, so if you are a "mild" eater, you might want to use a bit less. Also, I felt like the amount of thyme (which can taste earthy and sometimes bitter on my palate) could have been reduced by half to make the soup a little sweeter overall.

Polling the Fam: There really was no "fam" on this one, just me and Jayson... I really liked it and would make it again; however, in light of the cost, I might just save it for a special occasion. Jayson thought it was very solid, as well, finding it very hearty and filling. He said it had the right amount of crab taste, but using more Cajun seasoning as a garnish may have overdone it for him (so he skipped it in his second bowl).

Verdict: Liked it. (4 stars)