Sunday Soup #89: White Bean and Sausage Soup

HAPPY HALLOWEEN!!

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

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

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

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

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

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

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

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

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

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

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

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

Verdict: Loved it! (5 stars)

Sunday Soup #88: Cheddar and Bratwurst Soup with Pumpkin Ale

Good news, everyone...! I made another soup during my recent "Sunday Soup Silence," which I saved to post for you as a second recipe this week!!

Just this past Sunday I was on the hunt for an Oktoberfest-like recipe to perfectly hit the spot on a cool October evening, when I stumbled across this one... It seemed similar to a current 5-star family fave (https://soupersleuth.blogspot.com/2016/10/sunday-soup-18.html), but did it do the job?

This recipe came from: https://theviewfromgreatisland.com/cheddar-and-bratwurst-soup-with-pumpkin-ale/

*Pic 1 - https://theviewfromgreatisland.com/cheddar-and-bratwurst-soup-with-pumpkin-ale/

Variations from Recipe as Written: I made 1.5x the recipe. That's it!

General Thoughts: This soup was fairly easy to make, and the ingredients were fairly inexpensive; the most expensive part was the beer (I used Blue Moon Harvest Pumpkin Wheat). The recipe required some light chopping on the onions, carrots, and potatoes, and a bit of attention to the pot with a stirring spoon at various points, but it wasn't bad overall.

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

I was hoping this soup would feel substantial enough to really warm me from the inside out on a chilly evening (we do have those in California, occasionally), and it did! The soup was brothy, which I enjoy, but also creamy and chock-full of yummy ingredients in each bite. The potatoes and carrots provided some needed bulk and contributed to the soup's heartiness, as well as my satisfaction level.

I was also fairly pleased with the taste of this soup... The pumpkin flavor from the ale was subtle and gave it a very interesting twist. But, full disclosure, I am one of those people who thinks Fall officially starts when Starbucks brings out their Pumpkin Spice Latte, too, so make of that what you will. :-) I did feel like the broth was a little bland before I added the salt, pepper, and bratwurst, but once I dropped those in the pot and brought it back to a simmer, I felt it was properly spiced. I also particularly enjoyed the addition of the fresh chopped dill, which I felt complimented the caraway flavor quite nicely.

Potential Improvements? When I make this one again, I think I will add a bit of ground caraway (maybe 2 tsp), in addition to the normal caraway seeds, to give it a bit more of that German flavor. I also think I'd add a shot (2-3 tbsp) of apple cider vinegar to give it a little more bite.

Polling the Fam: I really liked this one and would definitely make it again. I know, it sounds like a 5-star soup for me (which it was!), but my other diners were a little more ambivalent, thus the 4 stars... Becky thought it had really good flavor but said she would have liked it better without the bratwurst (it was a texture thing). Jayson said he liked it but not enough to have a second bowl, adding that he liked the sausage. Lisa really liked it but said it needed a little more spice (although, she couldn't say what kind of spice it needed). And, Fox, our sometimes-picky man of few words, said it was "okay." :-)

Verdict: Liked it. (4 stars)

Sunday Soup #87: Crab and Shrimp Seafood Bisque

Whew! I can finally see the surface of the water from here... I have been manically juggling work and kid activities for weeks now, but things are starting to ease up a bit, so I have time to post this soup I made weeks ago... Enjoy!

This recipe came from: https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729

*Pic 1 - https://www.thespruceeats.com/crab-and-shrimp-seafood-bisque-3060729

Variations from Recipe as Written: I did not deviate from this recipe, although I chose to just use crab and shrimp since I could not find any other seafood mix at the market I deemed acceptable.

General Thoughts: Seafood soups, particularly those that call for crab, can be fairly pricey depending on what ingredients you choose to use. You can find crab in many different forms... You can usually get fresh crab from the seafood counter at your local supermarket. Fresh crab is often separated by the type of meat (body meat vs. claw meat vs. leg meat), with each carrying a different price tag (lump meat from the body being the most expensive, fetching north of $20/lb at my local market). However, for many recipes, such as soups, canned crab meat (which is what I chose in this case) from a reputable brand (such as Phillips, Bumble Bee, or Chicken of the Sea) can be a suitable alternative to fresh crab.

Once I had all my ingredients gathered, this soup was fairly simple to throw together... There was a fair bit of stirring and just a little chopping, but that was as rough as it got. A piece of cake overall!

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

I was a bit worried, initially, that the soup would not thicken or provide that "bisque-y" mouthfeel. However, the flour, tomato paste, and heavy cream came together to give this soup the suitably thick, silky texture that is the hallmark of a good bowl of bisque.

I was also pleased that the seafood flavor was forward but not overpowering. A good seafood bisque should not smell/taste like I just walked into a fish market, but I do want to taste the shellfish (because God knows they are the most expensive ingredients in the dish). The shrimp and crab in this soup were a perfect texture and complimented the creaminess nicely.

Despite the right seafood mix, I was a little disappointed with the overall flavor of the dish right out of the pot... While the seafood flavor was there, the other ingredients (in the amounts called for in the recipe) did little to change the soup's overall bland profile. However, I was able to save my bowls by adding another tbsp or two of the dry sherry and a generous dusting of Old Bay seasoning to each.

Potential Improvements? The next time I make this one, I'd add 150% of the sherry called for, as well as additional cracked black pepper and a decent amount of Old Bay (to taste), to the pot before serving. I'd also ensure the Old Bay and sherry were out for my diners to use more if they liked.

Polling the Fam: It was just Fox and me for this one... I really liked it and would make it again for a seafood-loving crowd, but next time that bland flavor needs to be kicked up a notch! Fox (who is just getting into seafood) said he liked it and would eat it again, but probably never request it.

Verdict: Liked it. (4 stars)

Sunday Soup #86: Cajun Shrimp Stew

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

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

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

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

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

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

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

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

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

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

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

Verdict: Liked it. (4 stars)

Sunday Soup #85: Slow Cooker Shrimp Boil

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

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

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

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

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

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

*Pic 2 - Picture from when I made it

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

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

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

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

Verdict: Liked it. (4 stars)

Sunday Soup #84: Creamy Sausage and Tortellini Soup

Hi, Souper Troopers!! I've made a run of really good soup recipes lately, but this past weekend I was feeling in need of some comfort food... I (obviously) wanted to make a soup, and I was specifically looking for something that promised to be yummy, hearty, and good to the last drop. Did this one deliver? Let's see...

This recipe came from: https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

*Pic 1 - https://lifemadesimplebakes.com/creamy-sausage-and-tortellini-soup/

Variations from the Recipe as Written: I stuck pretty closely to the recipe as written but, because of common package sizes available for purchase at my local market, I use 20oz of tortellini (instead of 14oz) and only 5oz of spinach (instead of 6oz). I was glad I did on both counts!

General Thoughts: The prep on this one wasn't too bad; a bit of chopping on some onions, shallots, carrots, and spinach, but that was about it. However, while this soup did not take a tremendously long time to cook (only 45 minutes or so), the cooking more or less required that I stay right with it the whole time. Browning the sausage, sautéeing the veggies and garlic, slowly whisking in several ingredients, and monitoring heat levels and stirring to avoid scorching required active engagement with the pot for the duration. Admittedly, it was not a tremendous amount of time compared to some recipes, but you can forget going to do other things while your soup slowly cooks away by itself on the stove.

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

This soup proved to be a great choice! I was worried about it being too bland (like a previous tortellini soup choice - https://soupersleuth.blogspot.com/2017/02/sunday-soup-24-creamy-tuscan-garlic.html), but that was not the case. The salt and pepper, when combined with the taste of the mild Italian sausage, gave this soup a terrific savory flavor that made each bite a delight! The soup was hearty and creamy, as advertised, and each tortellini (I used Triple Cheese) helped as much with the soup's texture and mouth-feel as it did with the flavor.

I have to admit that, even though I used an ounce less spinach than called for in the original recipe, when I first dumped the spinach into the pot I thought it would be WAY too much and overpower the rest of the ingredients... But, it turned out to be the perfect amount! Each bite contained just the right amount of the nutrient-packed green leafy veggie, and it added some rich, earthy contrast to the creamy flavor.

Potential Improvements? Next time, I might be tempted to kick up the spice level by using hot Italian sausage (which would be ideal) or some crushed red pepper. But, other than that, this one was super solid!

Polling the Fam: I really liked this one and would definitely make it again (the level of prep/cooking effort notwithstanding). Becky thought it was good but that it could use a little more spice too. And, Hunter really liked it, finding it solid and hearty, and mentioned that the sausage was the star before immediately laying claim to the leftovers.

Verdict: Loved it! (5 stars)

Sunday Soup #83: Jalapeño Popper White Bean Soup

Helloooooooo, Souper Troopers! This past weekend, my wife and I were camping in one of the most beautiful natural settings in the U.S., the majestic California redwoods in the national/state parks near the CA/OR border... I wasn't sure I was going to make a soup, but I found something that looked simple, so I decided to give it a go, and I am SO glad I did!

Before I get to the recipe itself, let me share with you Ryan's Soup Triangle... There are three key characteristics that primarily affect my opinion of any soup, all of which can make a difference in whether or not I decide to make a particular recipe again: Taste, Ease of Prep, and Cost.

While Taste is the most important factor in how I score a soup (and whether I would make it again), if a soup takes too much trouble to prepare or costs more than I like to spend on a single meal, it can limit my enjoyment and make me question whether it should be considered a recipe to repeat in our house. But, when a soup nails it in all three of these categories (i.e., it tastes great, was easy to make, and uses inexpensive ingredients), I believe it needs special recognition (like previous Sunday Soup #66: https://soupersleuth.blogspot.com/2018/08/sunday-soup-66-slow-cooker-chicken-and.html).

Such was the case with the soup I made on Sunday... I normally save my opinion until the end of the post, but I'm just going to tell you upfront on this one: it tasted great, it was super easy to prep, and it called for only simple inexpensive ingredients! AND, the icing on the cake was that this soup is relatively healthy and nutrient-dense, coming as it did from a recipe collection that nutrition outfit Stronger U (https://strongeru.com/) makes available to its members!!

This recipe came from: The Stronger U Recipe Book (available to Stronger U members)

*Pic 1 - Picture from the Stronger U Recipe Book

My Version of the Recipe: (made about 22 servings of 1/2-cup each*)

32 oz chicken stock
14 slices smoked bacon
6 fresh jalapeño peppers
2 cans (15 oz each) white kidney beans
1 can (15 oz) red kidney beans
1 can whole kernel corn, drained
1 packet Hidden Valley Ranch dip mix
8 oz Philadelphia 1/3 Less Fat Cream Cheese

1. Dice the bacon. De-seed and dice the jalapeños. Take the cream cheese out of the fridge to soften (and slice into smaller cubes, if desired, to facilitate melting).

2. Cook the bacon in a large soup pot, THEN add the jalapeños to sauté. (*If using pre-cooked bacon, add the peppers and diced bacon to the pot simultaneously.

3. Sauté over medium-high heat until the peppers have softened (about 5 minutes).

4. Add remaining ingredients (except for the cream cheese) and bring to a boil, stirring often.

5. Reduce heat to medium-low, cover, and cook for about 10 more minutes.

6. Add the cream cheese and stir until fully melted or incorporated.

7. Remove pot from heat and serve immediately.

*Each 1/2-cup serving is 15g carbs, 7g protein, and 3g fat.

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

General Thoughts: So, not much mystery here, since I gave you the BLUF (i.e., "... it tasted great..."), but I'll expand just a little... There were not any exotic ingredients in this soup (unless you count the packet of ranch dip mix), just stuff you will find in literally every grocery store at reasonable prices. And, other than dicing the jalapeños and bacon (which you could probably both buy in pre-diced form, if you were feeling particularly "lazy"), there really is no prep time required for this soup. Yeah, you have to sauté the bacon/peppers and stir a bit while it is coming up to a boil, but it took very little attention, as I stirred with one hand and played cell phone games with the other. ;-)

One of my favorite things about this soup was how well-rounded it was. The taste was rich, salty, smokey, and hit the savory target perfectly. I personally would have liked a little more spice, but that is just a function of how spicy the jalapeños are from shopping trip to shopping trip. The texture was spot-on, giving me a nice creamy broth to go with the hearty beans and corn and the chewiness of the bacon; every spoonful was heaped with goodness! I am not usually a fan of corn in my soups, but I can't imagine this soup without it.

Potential Improvements? I am not sure I would change a thing, particularly since keeping it a little more mild has broader appeal, and I can always add hot sauce to my personal bowl in the future.

Polling the Fam: I loved this one (duh!), and I can't wait to make it again. Becky was the only other guest for this dish. She liked it but thought there was too much bacon (is there such a thing?!) and that it could have used even more beans and corn.

Verdict: Loved it! (5 stars)