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 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 #119: Green Chile and Garbanzo Bean Stew

My wife and I recently took a road trip through the American Southwest, checking out some of our beautiful national parks, such as Bryce Canyon, Zion, Grand Canyon, and Joshua Tree, as well as places like Sedona. Their beauty was truly something to behold! And, it was on this trip (in one of the National Park gift shops, actually) that I found a book about slow cooking in Southwestern cuisine. The book has a lot of different, yummy-looking soup recipes, and you'll likely be seeing some of them (or my versions of some of them) in the future, but I was particularly inspired by a recipe that incorporated green chiles and garbanzo beans (or chickpeas if ya nasty!). I made more than enough tweaks to the original to make this recipe my own, I think, but I also encourage you to grab the book for yourself if you want to try the original.

This recipe came from: My full recipe, with all of my own takes on things, is below. But the recipe that inspired me came from Southwest Slow Cooking (2004), which you can buy on Amazon at https://www.amazon.com/Southwest-Slow-Cooking-Tammy-Biber/dp/0873588568/ref=sr_1_1?dchild=1&keywords=southwest+slow+cooking&sr=8-1.

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RECIPE:

2.5 pounds of stew beef, cubed

All-purpose flour (enough to coat the meat)

2 tbsp olive oil

1 medium red onion, chopped

4 cloves garlic, chopped

1 jalapeño, seeded and chopped

1 serrano, seeded and chopped

2 15oz cans of garbanzo beans, rinsed

6 slices of smoked bacon, chopped

2 whole canned fire-roasted chiles, chopped

1.5 15oz cans of petite diced tomatoes

2 cups beef stock

1 tsp ground cumin

1 tsp Mexican oregano

1 tsp smoked salt

1/2 tsp black pepper

1 cup shredded sharp cheddar cheese

A pinch of dried basil

1. Toss the cubed stew beef in the flour and set aside. (*This can help the beef retain its juiciness as it slow cooks, but it can take a significant amount of time. Being that many cooks I've talked to have said they think it makes little difference in a recipe like this, I may skip this step next time and see if the effort is worth it.)

2. Add the oil to a pan and lightly brown the onion, garlic, jalapeño, and serrano.

3. After about 2 minutes, add the meat and continue to cook until the meat is lightly browned on all sides.

4. Add the browned meat mixture and all the remaining ingredients to the slow cooker, stir well, cover, and cook on low for 6-8 hours.

5. Spoon the soup into individual serving bowls and serve.

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General Thoughts: I generally like slow cooker recipes because they are so easy! A few ingredients, some light prep, and a cooking process that couldn't be easier... But, this one was actually a bit more labor-intensive than I bargained for. There was a good bit of chopping (veggies, bacon, etc.), and the beef needed to be cubed and dredged in flour. Then the veggies needed to be sauteed and the beef browned before things even went into the slow cooker. Looking back at it, it was not as bad as some but, for a Crock-Pot recipe, it was more work than most, in my opinion.

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

The first thing that struck me was the color of this soup... For a recipe with "Green Chile" in the name, I expected it to be more... well... green. As you can see from the pics above, it is not that the soup's color was the least bit unappetizing or otherwise unusual, but it was a little surprising. The next thing that jumped out at me is that it turned out fairly bland. Again, not to say that it didn't have good general flavor, but it was almost devoid of the spicy heat I was hoping to get from this Green Chile soup, which included hot pepper on its ingredients list. I know better-than-most how much chiles can vary from crop to crop, but the hope is that they at least impart enough heat that you know they're in there.

With that said, however, the soup turned out pretty well. It was thick and hearty, exactly as a stew should be, and it would be great on a cool Fall night. The texture was fine and indicative of a nice, slow-cooked soup; the veggies and garbanzo beans were all perfectly tender. The meat was, likewise, tender and tasty, slow-cooked to perfection. I really enjoyed the garbanzo beans and love them as the starch in this soup. Truth be told, I found myself thinking I'd prefer them most times to potatoes in a soup like this, although I know that sentiment is not universally shared. In short, other than a lack of spiciness or a strong green chile taste, it was pretty good, especially after I added a pinch of salt to my bowl, so it is pretty solid, overall.

Potential Improvements? I'd love to try this one again with some additions/changes... First, I'd love to swap 1/2-cup of the beef broth for one cup of Mrs. Renfroe's Green Salsa (https://www.renfrofoods.com/products/green-salsa). This would have the effect of making the soup more "green" and give it that deeper green chile taste I craved while also helping to bump up the spice level. I would also like to pre-marinade the beef overnight (in my own meat marinade, combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice) and skip the dredging/browning exercise prior to adding the beef to the Crock-Pot.

Polling the Fam: Overall, I liked this one and would make it again, especially with the changes above. Becky thought it was fine and a solid beef stew but thought the garbanzo taste was too much. Jayson, likewise, liked it but added that he was not a garbanzo guy. Lisa thought it was fantastic but agreed it wasn't very spicy. Andrew thought it was pretty good and liked it, especially the meat. Hunter gave it high marks, calling it the best stew I've made as part of this project. And, Fox, thought it was "okay."

Verdict: Liked it. (4 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 #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)

Sunday Soup #98: Dill Pickle and Brat Soup

This week's soup was a little unorthodox because of its signature ingredient: dill pickles! Some of you may remember that I tried a Polish Dill Pickle Soup recipe a few years ago (https://soupersleuth.blogspot.com/2017/08/sunday-soup-7-polish-dill-pickle-soup.html) with pretty decent results... I gave that one 4-out-of-5 stars, but only after I added my own chicken (which the original recipe did not call for) and a shot of vinegar to each bowl. Since then, I have been on the hunt for another pickle-based soup recipe that I thought might knock it out of the park. Did this one deliver? Let's see...

This recipe came from: https://theviewfromgreatisland.com/dill-pickle-and-brat-soup-recipe/

*Pic 1 - https://theviewfromgreatisland.com/dill-pickle-and-brat-soup-recipe/

Variations from the Recipe as Written: It's not really a departure from the recipe since, as written, it offered instructions for multiple cooking methods, but it is worth mentioning that I used the slow cooker method. I used dried dill instead of fresh because the market was out of fresh dill (I substituted in a ratio of 1 tsp dried per 1 tbsp fresh dill). And, I used 4 brats instead of 3 because I like my soups meaty (and I used Johnsonville Beer Brats, which I grilled on the BBQ before slicing for the soup).

Before I move on to talking more about the soup prep, its taste, etc., I want to give a shout out to the crostini my buddy Bill made to go with the soup (and serve as the main dish for those diners who couldn't stand the thought of eating a "pickle soup"). Look at that picture! Sourdough rounds, topped with havarti or mozzarella and a variety of other toppings (including minced garlic, roasted red peppers, bacon, or garlic sausage), all crisped to perfection in the air fryer/toaster oven; my mouth is watering just remembering it!

Pic 2 - Pic of Bill's crostini

General Thoughts: This soup took a medium amount of work to prep. Chopping the onion and pickles (and fresh dill, if you use it), grating the carrot, dicing the potatoes, and grilling then slicing the sausages all took a bit of time, but I am confident it would feel like much lighter work if you had a kitchen helper. :-) And, using the slow cooker method made the actual cooking a snap, as well as producing terrific results in both the texture and taste of the final product.

*Pics 3, 4, & 5 - Pictures from when I made it

This soup was pleasing to multiple senses... Flashes of green and red poked through the surface of the creamy broth, all speckled with dill, and it enticed the nose with a subtle, but distinctly fresh, aroma. The textures were also a delight as, similar to the last soup I made (https://soupersleuth.blogspot.com/2020/01/sunday-soup-97-carne-en-su-jugo.html), it had a little of everything: liquid broth, tender potatoes, chewy-crumbly sausage, and crisp veggies. But, how did it taste?

Um... D-LISH-USS!! It was delightfully creamy, hearty, brothy, and chunky, in all the right proportions. Make sure you get the salt and pepper right (I winged it with a bit of cracked pepper and about 3 tbsp of kosher salt, both added near the end of the cooking process), and your mouth is in for a flavorful treat. Even if pickles aren't usually your thing, I'd recommend you at least try this one. But, if you have a pre-established serious aversion to dill pickles, I'd steer clear, as there is no doubt this is a pickle soup.

One final word about your choice of pickle for this soup... Using a "clean" pickle, in my opinion, made a huge difference to the taste and texture of this dish. I used Grillo's Pickles (https://www.grillospickles.com/products), which are sold all over (e.g., Target, Costco, BJs, and probably your local grocery store), usually in the refrigerated section. Grillo's are packaged raw in a brine that is so clean and clear that I can take small sips of it straight. This is in stark contrast to the average jarred pickles found on the supermarket shelves, which can be colored an unreal shade of yellow-green and swimming in a brine that is overly salted and almost caustic. PLEASE don't do that to yourself or your family in this dish...

(*Update: This one was also spectacular as leftovers! Wouldn't you agree, Bill?)

Potential Improvements? I would not hesitate to make this one exactly the same way again!

Polling the Fam: Of our six diners, only three of us tried it... But, I loved it (duh!), Bill loved it, and Sheila really liked it. Not really anything else to say!

Verdict: Loved it! (5 stars)

Sunday Soup #92: Slow Cooker Fall Harvest Pork Stew

Have you ever just gotten into a mood for a particular something... You know, when your stomach radios up to the brain and says, "Hey dummy, it's very Fall-like today, so we need a Fall soup to make it feel right." Don't judge me! LOL

Suffice to say, I was looking for another soup that screamed "Fall!" and stumbled across this Slow Cooker Fall Harvest Pork Stew recipe that looked interesting. I am not usually a fan of squash (a combo of taste and texture issues), but this one just seemed too interesting to pass up. Let's see how it went...

This recipe came from: https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-fall-harvest-pork-stew/

Variations from Recipe as Written: I added an extra tsp of chipotle powder (because we like things spicy) and a tsp of smoked salt (because we like things smokey, and I thought a little more salt would help balance the sweetness of the apples/squash). That's it!

General Thoughts: Anytime a soup is bound for the slow cooker (aka, the Crock-Pot), it is probably going to be pretty easy to make. The prep for this one was, indeed, fairly simple, primarily because I used pre-diced carrots, pre-cut squash, pre-diced onion, and pre-cubed pork. The only prep that took me any real time was peeling and dicing the apples. This soup was also fairly economical to make, as all of the ingredients are fairly common and easy to obtain at your local supermarket.

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

The taste of this one was decent if a little bland for me. It was hearty, warm, and very Fall-like, so it fit the bill there. But, as the recipe stated, it was a little sweet (where I much prefer savory). The taste of the apples, squash, and carrots was pretty well-balanced with the pork, with none of the tastes overpowering the others. The broth was my favorite part, and it was what most reminded me of Fall; I could taste the apples, squash, and herbs in each bite. The pork was tender enough (I slow cooked it for eight hours) but not-yet falling apart. I think I would have preferred it to be even more tender, closer to a pork roast before it is shredded so that the pork almost melted in my mouth. Finally, I wish I could say this soup made me a squash lover but, sadly, squash remains my nemesis, as I had trouble getting past its texture in this recipe as well.

Potential Improvements? I'd, personally, swap the squash out for potatoes, but if squash is your jam, drive on! I'd love to see how this one tastes with a shot or two of apple cider vinegar to further cut the sweetness. And, I think I'd make it even a little saltier, possibly by way of marinating the pork in a complimentary savory mixture (maybe something like this one, from Ina Garten: https://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe-1948375).

Polling the Fam: All in all, this was a decent Fall selection, and I'd make it again (trying some of my above potential improvements) if the mood struck me. Becky, who digs squash, really liked this one and wanted to go back for seconds (which is why I gave it 4 stars instead of the 3 it was destined for if I'd eaten it alone). Fox really didn't care for it, but that is not a surprise given its ingredients.

Verdict: Liked it. (4 stars)

Sunday Soup #85: Slow Cooker Shrimp Boil

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

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

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

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

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

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

*Pic 2 - Picture from when I made it

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

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

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

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

Verdict: Liked it. (4 stars)

Sunday Soup #66: Slow Cooker Chicken and Green Chile Soup

Happy National Hot & Spicy Food Day! This week, in honor of this auspicious occasion, I figured I'd make a recipe that promised to put a touch of fire on the tongue... I found this one a few months ago, and today was the perfect excuse to give it a whirl!!

This recipe came from: http://www.eatyourselfskinny.com/slow-cooker-chicken-and-green-chile-soup/

*Pic 1 - http://www.eatyourselfskinny.com/slow-cooker-chicken-and-green-chile-soup/

Variations from Recipe as Written: Other than making a few garnishes/sides (like cotija cheese and tortillas) available that weren't strictly called for by the recipe, I didn't depart from the recipe at all.

General Thoughts: If you've been a reader of my soup posts for any length of time, you may know that I often avoid soups like this one because I feel like they all come out tasting the same. I feel like all the taco soups, chicken tortilla soups, etc. I've tried have all had a very similar taste profile, and it is not a taste I particularly enjoy. I chose this soup because I was hoping for some good spice, and I was crossing my fingers that it would bring something new to my bowl.

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

I'll get to the taste in a moment, but first the prep... Super duper easy! This one was even easier than the last soup I made (Sunday Soup #65), and even less expensive, so definitely a win-win there. There was basically just one step: put all the ingredients in the Crock Pot. LOL A very little bit of chopping (on the onions and celery) would be required, unless you are like me and buy the pre-chopped veggies. I am a big baby, and chopping onions make me cry, so I just bought the pre-chopped celery and onion mix at Safeway. :-)

The taste of this soup was just good... It was unlike most of the other Mexican soups I've ever had in that it had a terrific balance of vinegar and spice (due to the jar of green salsa) and was otherwise well-flavored (e.g., salt, oregano, cumin). Left to my own devices, particularly in honor of Hot & Spicy Food Day, I would have gone full-throttle on the heat. But, I used mild diced chiles instead of hot, and then chose a "hot" green salsa we normally enjoy (Mrs. Renfro's Jalapeño Green Salsa) to give it more "kick." The result was a heat level that Hunter and I both found to be just mild-to-medium, but it was still spicy enough that non-fire eaters should find it deliciously piquant.

Potential Improvements? Hard to improve this one but, as I said, if I was making it again for an audience that liked things fiery, I'd use the hot diced green chiles in addition to the hot green salsa.

Polling the Fam: I liked this one very much and would eat this as a "tortilla soup" any day of the week! Becky had to take some to go, as she was headed to work, but texted me and said, "The soup was super good!" I asked her to be more descriptive, but she never texted back, so I am going to assume she was rendered speechless by the yumminess. Hunter had two bowls, said it was good, and felt the cotija cheese greatly contributed to the soup's taste. Even Fox had multiple bowls, saying it was good and that he enjoyed the "medium" spice level.

Verdict: Loved it! (5 stars)

Sunday Soup #61: Slow Cooker Buffalo Chicken Chili (aka, Soup)

The last two weeks have been SO busy! Kids activities, tons of overtime for my wife, and an uptick in my work travel have made for a hectic start to Summer... So, this weekend I was looking for something easy to prepare that promised to please a hungry family. Enter this slow cooker recipe... "But, wait," you might be saying, "the name says 'chili,' not soup!" You can call it "chili" if you want, but it is definitely a soup... S-O-U-P.

(*created with the meme creator at https://imgflip.com/memegenerator/129242436/Change-My-Mind)

But, was it any good?

This recipe came from: https://slowcookergourmet.net/slow-cooker-buffalo-chicken-chili/

*Pic 1 - https://slowcookergourmet.net/slow-cooker-buffalo-chicken-chili/

Variations from Recipe as Written: I used canned corn instead of frozen (because I could buy a can that contained almost exactly one cup, rather than having to buy a whole bag of frozen corn and have some left over). That's it!

General Thoughts: Browning the the ground chicken was a snap, and then everything just went into the slow cooker. That. Was. It! Really... This one was extremely easy to prepare. The recipe gives you the option of cooking it on High for four hours or Low for eight hours, but neither method really affects how difficult it is to prepare. I chose to cook it for eight hours on Low, btw...

One thing that did make me skeptical was the size of the diced tomatoes. Maybe it was a matter of brand, but the diced fire-roasted tomatoes I chose were very large chunks. For someone like me, who equates cooked chunks of tomato with gag-worthy cuisine (I usually purée my tomatoes when I cook), it was fairly distressing. But, my fears were unfounded... Once the soup was cooked, I found that the tomatoes not only favorably contributed to the overall taste of the soup, but they were texturally unobtrusive.

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

Since I brought it up already, the texture of the soup overall was good. It was consistently chunky and felt hearty and satisfying. The cream cheese also gave it a creaminess that was important. Becky did say that she felt the way the cream cheese was combined in the soup (i.e., heated in the soup as a block and then mixed in right before serving) led to a feeling of some grittiness/graininess, but that was minor.

The taste was terrific! Whether you want to call it a "chili" or a "soup," it was brothy and flavorful, filling and satisfying. It had just enough spice, and the creaminess of the cheese was cut by the vinegary tang of the wing sauce. It was also perfectly spiced and, when eaten with some sliced sourdough bread, really hit the spot.

Potential Improvements? Next time, I'll double the recipe... It says it makes "8 servings," but it wound up only feeding three of us, so you'll need more to feed a crowd. And, I'd like to try Becky's suggestion to cube the cream cheese to see if it would make it a little smoother. Other than that, it is great the way it is!

Polling the Fam: The taste of this soup alone was worth a solid 4 or 4.5, but when I consider how simple and inexpensive it was to prepare, it is easy to give this one top marks. Becky really liked it, as well, and said she'd definitely eat it again. And, Fox (aka, Picky McPickerson) said it might just be his favorite soup he's ever eaten. He loved it and said he'd be eager to have it again.

Verdict: Loved it! (5 stars)

Sunday Soup #58: Slow Cooker Lentil Soup

Here you go, your second post of the week... It's rainin' soup up in here! LOL When I polled Facebook earlier in the week, people suggested New England clam chowder and lentil soup... I made the chowder on Sunday (https://soupersleuth.blogspot.com/2018/04/sunday-soup-57-contest-winning-new.html), and then the lentil last night...

This lentil soup turned out to be kind of special, actually... When I am eating to lose (or maintain) weight, I usually follow Weight Watchers (WW), which is what originally drew me to this recipe (because it claimed to by only 5 WW Smart Points per 1.5 cup serving, which is pretty good). But, WW recently revamped their point system, making many high-protein/low-fat food (like skinless chicken breasts, non-fat refried beans, and... wait for it... LENTILS) into zero point foods. With that change, under my current WW plan, this recipe is only 1 point per serving! For those of you who have never done WW, here's what you need to know: this soup is pretty dang healthy! But, how did it taste?

This recipe came from: http://pointsrecipes.com/slow-cooker-lentil-soup-5-smartpoints/

Variations from Recipe as Written: I used regular uncured bacon (rather than Canadian bacon) and, because of time constraints (hey, a guy's gotta work!), I put the diced bacon in the slow cooker with all of the other ingredients, rather than waiting until the 6.5-hour mark as the recipe suggested.

General Thoughts: This soup was really inexpensive and very easy to prepare. I chopped celery, carrots (I even used baby carrots so I didn't have to peel them), and an onion. Add a little dice on the bacon, and *boom* it was prepped; a grand total of about 10 minutes. Then, it was just turning on the Crock Pot and going to do something else for seven+ hours.

My apologies, but the website didn't actually have any pictures I could post for you, so you'll have to make due with my amateur pics.

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

I was prepared for this one to not be that good... For me, "healthy" WW recipes, especially soups, often lack flavor. Yeah, they're low in points, but usually not something I'd look forward to eating. So, imagine my surprise when, as it was cooking, it actually smelled good! The house filled up with the smells of bacon and thyme... those smells that promise a tasty, hearty meal.

I took the recipe's advice and used an immersion blender to purée a cup of the soup, then poured it back into the pot to thicken the mix, which made it a bit creamy and seem even more substantial.

Between the salt from the bacon, and the little bit of added salt, pepper, and thyme, it was actually  decently spiced. In general the soup was savory, filling, and at least as good as many lentil soups I've tried at restaurants. It was certainly much better than any canned lentil soup I've ever tried.

In short, this was a very solid selection that, when coupled with its ease of preparation and relatively healthy nature, is a big winner in my book.

Potential Improvements? Next time, I would double (at least) the bacon it calls for. Being that the only WW points in this one came from the bacon, even if I tripled it (which would be super yummy!), it would still only be 3 points per hearty serving! Come to think of it, using a good ham instead of bacon (ooo, and leaving the ham bone in while it cooks!) might also be quite tasty.

Polling the Fam: I liked it, obviously... The good flavor and the low, low WW points means I'll definitely make it again. Hunter said he thought it was good, even though he thought the texture was a little weird (he's never had lentils before). He was glad he didn't need to add a bunch of hot sauce or anything to it, and he said he'd definitely eat it again. Fox just was a bit more circumspect and simply said he didn't think it was his type of soup.

Verdict: Liked it. (4 stars)