Sunday Soup #129, #130, and #131: Slow Cooker Black Bean Soup, Pork & Green Chile Stew, and Tuscan Tortellini Soup

Hey there! I know, I know, it's been a while... Sadly, the blog became a casualty of my being disaffected with social media in general. But, my friend Lisa convinced me that just because I was shoving Facebook out the airlock didn't mean that I had to stop blogging, as well. So, here we are... you wanting Internet recipe soup tips, me with Internet recipe soup tips to share. It doesn't have to be weird, let's just see where it goes...

As a start, let me catch you up on a few of the better soup recipes I've made over the last six months. While I did not make many notes about these three soups or take pics (because I did not really think I was going to blog them), all of these soups were 4 stars; solid, would-make-again options! Enjoy!!

SUNDAY SOUP #129: SLOW COOKER BLACK BEAN SOUP

Bean soups can be hit or miss, but when they hit, they are a thing of beauty. This vegetarian selection (which can easily be made vegan) was solid, for sure! It required a little chopping (onions, peppers, and carrots), but it was worth it. The garnishes made every bowl even better, so you can take the recipe author's suggestions (which are great!) or include your own favorites.

Variations from Recipe as Written: I doubled the recipe. And, not a variation exactly, since the recipe mentioned it, but I used an immersion blender for a couple of quick "zaps" to thicken it up a little.

This recipe came from: https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

*Pic 1 - https://www.gimmesomeoven.com/slow-cooker-black-bean-soup-recipe/

Verdict: Liked it. (4 stars)

SUNDAY SOUP #130: PORK & GREEN CHILE STEW

Another slow cooker recipe, this one was dead simple to make! Ask your butcher to trim and cube your pork for you at the store to save yourself that work. With that done, the only fresh ingredients that need your attention are an onion (which you can get pre-diced) and several potatoes (which need to be peeled and cubed). An unusual ingredient in this one is "quick-cooking tapioca," which is used as a thickener; I had to look up a primer on it (https://oureverydaylife.com/quick-cooking-tapioca-24372.html). This soup was hearty and the flavor was solid. Hominy = YUM! But, one note for improvement... The pork could have been helped by 1-2 hours soaking in my homemade marinade (which combines ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) before cooking. 

Variations from Recipe as Written: I doubled the recipe. I did not brown the pork before putting it in the Crock-Pot. Cooking on Low is the way to go!

This recipe came from: https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

*Pic 1 - https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

Verdict: Liked it. (4 stars)

SUNDAY SOUP #131: TUSCAN TORTELLINI SOUP

Another "big taste for light prep" selection, this tortellini soup is packed with Italian flavor! The standout in this one for me was the variety of textures... The beans, the pasta, the sausage, and the spinach each imparted a slightly different feel that kept things interesting. Pair this one with a good garlic bread (I prefer homemade using a fresh sourdough baguette), and you'll be pleased.

Variations from Recipe as Written: I doubled the recipe. I used a smoked beef sausage (similar to a kielbasa) rather than chicken sausage links.

This recipe came from: https://www.delish.com/cooking/recipe-ideas/a49380/tuscan-tortellini-soup-recipe/

*Pic 1 - https://www.delish.com/cooking/recipe-ideas/a49380/tuscan-tortellini-soup-recipe/

Verdict: Liked it. (4 stars)

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 #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 #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 #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 #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 #102: Ham and Bean Soup

My friend and frequent soup collaborator, Lisa, sent me this recipe a few weeks ago, thinking that it looked yummy, and asked me to make it. I was only too happy to oblige, as I am always in for trying soups that use smoked meats! So, let's see how this one turned out...

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

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

Variations from the Recipe as Written: Because of package sizes, I ended up using about 5 pounds of smoked ham shank (including bone weight) rather than the 2-3 pounds called for in the recipe. Other than that, I stuck to the recipe, as written.

General Thoughts: The prep on this one was not bad... Power soaking the beans and simmering the shanks for broth took a couple hours, but it wasn't really labor-intensive. It then required a bit of chopping on the onion, celery, and carrots, as well as taking time to remove the ham from the bone, but those steps, too, weren't too intensive.

The recipe, as written, made a fairly large batch. It fed six adults, most of whom went back for seconds, with at least a bowl or two's worth of soup leftover. The extra ham proved to be the perfect amount and definitely added to the soup's bulk.

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

The soup's flavor was very good. Despite not calling for any cream or butter, the soup turned out surprisingly creamy and somehow tasted "smooth." That is not to say that it wasn't chunky, as each bite was chock-full of beans, veggies, and (most importantly) perfectly tender smoked ham. The smoked ham shank brought with it a wonderful smokey, salty flavor that suffused the whole soup. The Herbes de Provence were subtle and, together with a healthy dose of cracked black pepper and the salt from the ham (I did not add any extra), the soup was perfectly spiced. In short, this turned out to be one of the best all-round recipes I've made in this project to-date.

Potential Improvements? I don't think I would change anything about this recipe (other than, again, using a bit more smoked ham than it strictly calls for).

Polling the Fam: I really liked this one and will make it again. Becky thought it was very solid, but maybe a little too salty. Jayson gave it a "100% thumbs up" and reinforced that it did not need any more salt. Lisa said this soup was one of her favorites I've ever made and wouldn't change a thing. Andrew said it was "super awesome delicious." And, Fox said it was just okay because he doesn't really like beans in general.

Verdict: Loved it! (5 stars)

Sunday Soup #97: Carne En Su Jugo

If you follow my soup posts, you probably know I am a fan of "big" flavors... Complex, layered, spicy soups, in particular, tend to intrigue me more than things like, for example, a simple potato chowder or chicken soup. Enter this recipe for Carne En Su Jugo...

My friend and frequent soup buddy, Lisa, sent me this recipe and suggested we try it. I was immediately sold! "Carne en su jugo" can be translated from Spanish as "meat in its [own] juice" and is, according to many websites, a relatively new dish originating in the Mexican State of Jalisco (specifically, Guadalajara) in the late-50s or early-60s. This soup combines various savory ingredients in a single bowl (the core of which includes beef, beans, bacon, and tomatillos) to produce a Mexican comfort food touted (by some) as a hangover cure. I didn't plan on putting its purported curative properties to the test this weekend, but I was interested in how this soup would taste!

This recipe came from: https://inmamamaggieskitchen.com/carne-en-su-jugo/

*Pic 1 - https://inmamamaggieskitchen.com/carne-en-su-jugo/

Variations from the Recipe as Written: I made two major changes (additions?) to this recipe that I think made a big difference... First, I made pinto beans from scratch using my wife Becky's simple (but delicious) recipe: 1) Soak the dried pinto beans overnight; 2) Add the beans to the slow cooker with ham hocks and smoked salt; 3) Add water to just cover the beans in the cooker; 4) Cook the beans on Low for 6+ hours (or until the beans are the desired texture). Second, I pre-marinated the meat overnight (to increase flavor and tenderness) using a marinade I developed for my pozole recipe: 1/2 tbsp garlic salt, 1 tbsp cumin, 1 tbsp liquid smoke, 1 tbsp lime juice, and 7 tbsp water. Other than those significant changes, I followed the recipe pretty closely.

Pic 2 - Picture of my homemade pinto beans

General Thoughts: This soup took a bit of prep, but that was primarily due to my marinating the beef and making homemade pinto beans. If you choose to forego the marinade, use canned (i.e., heat and serve) pinto beans, and ask your butcher to cube the beef for you when you buy it, all that is required is a bit of chopping on the bacon and just enough cutting on the veggies to make them fit in the blender. Everything else (e.g., cooking the bacon, heating the beef to release its juices, puréeing the tomatillo/veggie mixture, etc.) is pretty low intensity.

*Pics 3, 4, & 5 - Pictures from when I made it (*Photo credit for pic #5 to family friend Andrew)

Wow, where to start? The mouthfeel and texture of this soup were excellent! The beans helped make the soup hearty and filling, while its various ingredients (and garnishes) provided terrific variety in each bite: brothiness (water, bouillon, tomatillo/veggie purée), tenderness (pinto beans), chewiness (bacon, beef), and crunchiness (radishes, scallions) were all present. But, before I move on to the taste, it is worth mentioning that the chuck roast was a bit too chewy, despite the tenderizing provided by pre-marinating. The beef is actually only cooked for about 30 minutes total in this recipe, which was clearly not enough to adequately breakdown a tougher cut like chuck roast. This was a small quibble, however, as simply choosing a different cut of meat (such as stew meat or a leaner cut of beef, like hanger, flank, or sirloin steak) would have made this a non-issue.

The taste was, likewise, very good as the soup provided a symphony of different flavors. The broth was very rich, thanks to the bacon and beef "juice," and the tomatillo/veggie purée provided a good depth of flavor, which included a "freshness" and decent spice. I took a chance by using two serrano chiles, as BFF Jayson is sometimes very sensitive to spice, but he opined that the soup had the perfect level of heat for him. Immediately, when I tasted the soup out of the pot, I thought it lacked a little "bite," which I felt it needed to cut the richness of the beef and bacon. However, adding a tbsp of apple cider vinegar to my bowl was perfect, opened up the other flavors nicely, and gave me exactly the taste I was looking for! This sentiment was echoed by the rest of my diners, who all thought the soup was very tasty but that it was taken to "the next level" by a bit of vinegar.

Potential Improvements? This is one of those rare soups that is terrific just the way it is but that I also think could be even better with some simple changes... First, I'd definitely use a more tender cut of beef than chuck roast (such as stew meat or a leaner cut, like hanger, flank, or sirloin steak). Second, I'd lessen the amount of water added to the pot by 1 cup (i.e., I'd use 3 cups instead of 4) in hopes of helping the tomatillo flavor shine through a bit more. Third, I'd add some apple cider vinegar to the pot (about 4 tbsp for a single batch) to give the soup a bit more contrast, as well as ensuring I had vinegar (and/or a high-quality, vinegary tomatillo salsa) available for my diners, so they can doctor each bowl to their personal taste. Finally, I'd make additional garnishes available for guests, including (but not limited to) chopped cilantro, lime wedges, radishes, bacon, angel hair cabbage, chopped fresh or dried chiles, chicharrones, tortillas, and grated cotija cheese. 

Polling the Fam: I loved this one and can't wait to make it again with the above changes. Becky really liked it, repeating the comments regarding the cut of meat, and said she thought marinating the beef was important to the soup's overall flavor. Jayson loved it, thought the vinegar strengthened the overall flavor, and suggested decreasing the amount of water. Lisa said she really enjoyed it and echoed comments about the vinegar and cut of meat, but said she (personally) thought the bacon might have been too much. Andrew loved it and used hot sauce to up the level of heat in his bowl. And, Fox thought it was tasty, even though he is not a huge fan of beans, in general.

Verdict: Loved it! (5 stars)

Sunday Soup #89: White Bean and Sausage Soup

HAPPY HALLOWEEN!!

I love cooking for crowds... This past weekend, we were invited to our good friends' house, who were throwing what was essentially a celebration of life party, just for the pure joy of it! <3 My buddy, Bill, wanted to BBQ (because it makes him happy) and put on a terrific grilled meat spread, including beef, lamb, and the best grilled pork loin I've ever eaten. He asked if I would make a soup that made it feel like Fall, and I was only too happy to oblige. I love command performances!!

This recipe came from: https://www.foodnetwork.com/recipes/ree-drummond/white-bean-and-sausage-soup-7150550

*Pic 1 - https://www.foodnetwork.com/recipes/ree-drummond/white-bean-and-sausage-soup-7150550

Variations from the Recipe as Written: I made 1.5x the recipe. I used "mild" Italian sausage rather than "sweet" Italian sausage because it was what my market had available. I used regular chicken broth rather than low-sodium. And, I reduced the amount of (petite) diced tomatoes by about 1/3, since chunks of cooked tomatoes are not usually our favorite thing.

General Thoughts: This recipe was fairly inexpensive, and the prep wasn't too bad. There was a bit of chopping involved (peppers, herbs, onions, and kale), but my sous chef (and Favorite Mother-in-Law) Debby took care of it with ease! Once the ingredients were prepped, a bit of time browning the sausage and sautéeing the herbs and veggies was all it took to get this one smelling delicious.

Also, it's worth noting that this recipe produced quite a bit... I made 1.5x the recipe, and it was enough to feed 10+ people and have plenty of leftovers (which were even better the next day, according to Bill and Sheila). This is a good one for a crowd!

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

In addition to smelling wonderful, it absolutely delivered on taste. The strength of the Italian taste surprised me a bit, but the sausage and fresh oregano and rosemary combined to make every bite delightfully savory and familiar. :-) Overall, the soup was warm, hearty, and comforting... the PERFECT bowl for a cool Fall night!

The parmesan garnish added both a nice visual touch and a bit of saltiness (the kind that only aged cheese can bring). This is also a great soup with which to have a few slices of sourdough baguette handy to sop up the creamy broth.

I won't belabor it any further... Plenty of opinions below to work with!

Potential Improvements? I agree with Bill that a bit of extra texture might have been the only thing that could have made this soup any better. Next time I might try to make some fried sourdough croutons or even use some french fried onions on top to provide just a touch of crunch for something different. Other than that, it was already close to perfect!

Polling the Fam: I loved this one and wish I was eating it right now! I will DEFINITELY make this one again. Becky only ate one bite because she filled up on snacks and yummy meats, but she liked the bite she had. Debby thought it had the perfect mix of spices, and she loved the sausage but thought it could have used even more beans. Bill thought the soup had an excellent texture and beautiful aroma, with a flavor profile that was spot-on. He was also pleasantly surprised by the kale and added that the parmesan was a must for its salty taste. Sheila said she felt the aroma was amazing and a complete game-changer from the minute the soup entered her house. She liked the individual chunkiness of the ingredients and found it perfectly creamy (not too heavy), suggesting it could have been even a little more peppery. Erin thought it was really good, super creamy, and she liked the sausage (although, she wasn't a big fan of the chunky tomatoes). Fedo said it was really good, adding that the sausage was good and not too greasy. He also liked it that the greens (i.e., the kale) were chopped small and that the onions were sliced rather than chopped. Finally, my favorite comment was from Haley, who called the soup "so good" and said the broth was *chef kiss* (you have to imagine the sound!).

Verdict: Loved it! (5 stars)