Sunday Soup #132: Sausage Parmesan Cream Cheese Soup

Souping makes me happy, and you should always do what makes you happy, right? I mean, unless what makes you happy is being a jerk, in which case, make the world a kinder place instead and just make soup! :-)

And, if you need a good one, maybe give this yummy Italian selection a try? This was one of those soups that was solidly 4.5 stars (i.e., better than 4, but not quite 5), but I don't usually give half scores. So, since I could think of a couple of improvements, I scored it a 4 with room to get even better. Enjoy!

This recipe came from: https://www.eatwell101.com/sausage-parmesan-cream-cheese-soup-recipe

Variations from Recipe as Written: I doubled the recipe. I used Mild Italian sausage (instead of my usual Hot) because one of my diners is sensitive to spice. And, I used canned petite diced tomatoes rather than fresh Romas.

General Thoughts: The prep on this one was really easy! The only chopping was an onion, and my friend Lisa did that for me, so the rest was just adding things to the Instant Pop. It should be noted that this recipe does not make very much; I doubled it, but there was barely a serving leftover after feeding only six adults (who had plenty of other food - bread, salad, etc. - to eat, too). So, plan accordingly!

*Pics 1 & 2 - https://www.eatwell101.com/sausage-parmesan-cream-cheese-soup-recipe

The flavor of the soup was solid, and it reminded me of a pizza soup.  It was creamy and cheesy, with a zesty tomato sauce and sausage taste. But, while the soup came out almost silky, without the sausage there would have been very little texture variation. I recommend making some simple homemade croutons in the oven or skillet (for example, these tasty Pioneer Woman beauties: https://www.yummly.com/recipe/Homemade-Croutons-9111591?prm-v1) to give the soup a little crunch. All in all, though, it hit all the right flavor notes, and was even tastier as leftovers!

A loaf of good, quality sourdough bread was a very nice compliment to this soup, and making it into garlic bread would have been very tasty, indeed! Also, I want to give special mention of the Caprese salad Lisa made, which was perfect: fresh, piquant, and flavorful. If we are lucky, maybe she'll share the recipe in the comments? :-)

Potential Improvements? As I mentioned above, some croutons for texture would have been brilliant, and I'd prefer Hot sausage (rather than Mild). Finally, next time, I'd like to try dicing some fresh Roma tomatoes (nice firm ones!) instead of using the canned diced toms.

Polling the Fam: Everyone seemed to really enjoy this one, with only a couple of suggestions (primarily focused on how some crunchy croutons would help).

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)

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 #115: Watermelon Gazpacho

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

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

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

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

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

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

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

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

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

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

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

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

Verdict: Loved it! (5 stars)

Sunday Soup #112: Slow Cooker Kimchi Stew with Beef

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

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

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

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

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

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

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

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

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

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

Verdict: Not a fan. (2 stars)

Sunday Soup #111: Cowboy Stew

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

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

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

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

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

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

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

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

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

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

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

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

Verdict: Loved it! (5 stars)

Sunday Soup #110: Slow Cooker Steak and Potato Soup

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

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

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

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

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

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

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

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

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

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

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

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

Verdict: Liked it. (4 stars)

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 #103: Polish Dill Pickle Soup with Smoked Ham

Hello, Souper Troopers...! You thought I'd forgotten about you, didn't you?! I haven't made a soup since mid-March, but I could never forget about you (or soup)!! I have just been a bit distracted and out of sorts with this whole pesky pandemic thing, like many of you, I'm sure. At any rate, I'm happy to be back with another yummy recipe selected from the wide and wooly Internet...

Pickles. Yep, pickles... I know, some of you think it's weird, but I love them so much, so I am always intrigued by pickle soups. I have made a couple in the past (search the blog for "pickle" to find them), and they have been pretty good, in my opinion. So, how would this one fare? We decided to have a (very small) COVID-friendly distanced outdoor friend-meal to find out...

This recipe came from: https://www.saltandlavender.com/polish-dill-pickle-soup-smoked-ham/

*Pic 1 - https://www.saltandlavender.com/polish-dill-pickle-soup-smoked-ham/

Variations from Recipe as Written: I doubled the recipe and used dried dill instead of fresh, but that's it!

General Thoughts: The prep work on this one was fairly easy, and the ingredients were relatively inexpensive. Chopping onions is (as always) not my favorite, so my wife helped by doing that dice for me; however, the option is always there to buy pre-diced from the market. Beyond the onions, a little dicing on the pickles and potatoes, with some rough cubing on the ham, and it was good-to-go! All in all, from prep-to-pot, it only took about 15 minutes and didn't feel too bad at all.

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

The best thing about this soup, bar none, was its chunkiness; all of its different textures were a treat! Every single bite was heaped with ham, potato, pickle, and onion, with the shredded carrot adding some good color. All of the veggies were wonderfully done and the ham was juicy and tender.

Once I was done admiring the mix of perfectly cooked ingredients, I had a chance to appreciate the flavors. TL;DR = It was good! It was especially great because I could taste and appreciate all of the different individual flavors... The ham was salty and smoky, the onions and carrots were piquant, the dill (despite being dried) was present and savory, the sour cream added a delightful creaminess, and (of course) the pickles were salty and tangy. And, when I cracked some black pepper over my bowl, the flavors came to life even more... It was a symphony, and I enjoyed it!

And, it bears repeating, even though I've said it before: If you make this, use a refrigerated pickle in a "clean" brine! I use Grillos (https://www.grillospickles.com/), which can be found at lots of grocery stores (and Costco). Please do not use an artificially green, preservative-packed jar of pickles... They might be okay for a backyard BBQ burger, but they will not be okay for a dill pickle soup that you are hoping to enjoy! :-) If you couldn't see yourself being able to take even a tiny nip of the straight brine, you probably don't want it in your soup.

Potential Improvements? Next time I think I'd add a little more meat, like an extra 1/2 pound of ham (for a single batch) or even some crispy bacon.

Polling the Fam: I loved this one and, if it was just me, I'd be giving it 5 stars right now; it's right there with the previous 5-star Dill Pickle & Brat soup (https://soupersleuth.blogspot.com/2020/01/sunday-soup-98-dill-pickle-and-brat-soup.html). Buuuuuut, there were more diners, and their opinions were a little more mixed (because I suspect they are pickle-intolerant)... First, the good: I loved it; Hunter really liked it and seconded the cracked pepper recommendation; and Lisa liked it but suggested more meat and garnishes (like cheddar cheese and crispy bacon crumbles). And now, the misguided pickle-haters: Andrew said he'd give it 3 stars, and liked it overall, but that he would probably never request it; Jayson managed to get through a whole bowl (against his expectations) but didn't go back for more; and Becky and Fox each took one bite and said, "Nope!"

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 #101: Slow Cooker Andouille Sausage and Cabbage Soup

Coming off of our Soup Swap, I thought a small break was in order... That, and the fact I was busy with work trips, kids' trips, and head trips, led me to not make a soup for a few weeks. But, I am back with a strong one this week... What started out as a "that looks pretty easy to make" pick turned into a soup that I think I'll be making for some time to come... Check it out!

This recipe came from: https://www.sugarfreemom.com/recipes/crock-pot-andouille-sausage-cabbage-soup/

*Pic 1 - https://www.sugarfreemom.com/recipes/crock-pot-andouille-sausage-cabbage-soup/

Variations from the Recipe as Written: I doubled the recipe. I added some sea salt and black pepper to the pot, even though it was not called for by the recipe. And, I did not actually use a slow cooker... When I doubled the recipe, it proved to be too voluminous for my Crock Pot, so I used my large soup pot and cooked it low-and-slow on the stovetop for about six hours.

General Thoughts: This soup did not take a great deal of time or effort to prep. I sliced up a head of green cabbage, chopped a few carrots and shallots, and sliced the andouille sausage, and I was practically done. The ingredients were simple, inexpensive, and a whiz to get in the pot! And, once I started the soup slowly simmering, it required very little attention thereafter.

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

I have to admit, partway through cooking this one, I was skeptical... It seemed way too plain. I mean, heck, it really only has four substantial ingredients and none of them is a starch. Then, it didn't even smell very "interesting" to me when it was cooking. But, closer to mealtime, when I added some salt and black pepper to the pot, not only did the aromas start to entice me but my small taste tests promised the end product would be quite tasty...

... and it was! The soup was spiced well, the thyme, caraway, and fennel complimenting the subtle spiciness of the andouille quite nicely. The apple cider vinegar provided a nice bite, and I found myself wanting a little more of it. But, when I garnished my bowl with a sprinkle of dill and another cap-full of vinegar, the flavor was spot on. With that said, the real delight of this one for me was the textures; the veggies and the sausage were perfectly done and provided nice contrasts in each bite. The cabbage wound up being a fair substitute for noodles.

One last aspect of this soup bears mentioning... It is actually good for you! This soup could fit into a paleo or ketogenic (keto) diet plan because it does not contain any starchy or sugary ingredients. And, a two-cup serving of this soup is only 132 calories (and 4g of carbs)!

Potential Improvements? This one was very tasty, but it could definitely benefit from 50-100% more sausage. Other than that, I don't think I'd do anything differently.

Polling the Fam: In case it wasn't clear, I really liked this one and will make it again. Becky thought it was really good but that it could use more sausage. Fox liked it and said it was much better than he ever expected from a cabbage soup. Jayson liked it, but his spice threshold is low, so he thought the andouille sausage made it a little too spicy for him. Lisa thought the soup tasted really good but agreed that it needed more sausage. Finally, Andrew really liked it.

Verdict: Loved it! (5 stars)