Tuscan Bean Soup – Cheer Up!

Tuscan Bean Soup – Cheer Up!

Italian Cuisine Legumes Soups

Our grandparents called them the winter blues, but nowadays we know this condition as Seasonal Affective Disorder; a melancholy scientifically proven to be caused by shorter, darker days. 

Since fall and winter are full of those, we’re going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay. 

Speaking of shorter days, this recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always works in this.

I tried a new method prepping our veggies; pureeing them instead of dicing. I thought this might save time, possibly extract more flavor, and quicken the cooking. Hey, two out of three aren’t bad! It was faster than dicing, and the soup only had to simmer for 15 minutes, but I didn’t think the flavor was quite as good as the classic diced veggies method.

Either way, this soup is delicious, and guaranteed to fog up your kitchen windows. Smiley face sold separately. I really hope you give this Tuscan bean soup a try soon. Enjoy!

Ingredients for 4 servings:

1 onion, diced

1 stalk celery, diced

1 carrot, diced

3 cloves garlic
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.

1 tbsp olive oil

1 tbsp butter

salt to taste

freshly ground black pepper to taste

cayenne to taste

1/2 teaspoon chopped rosemary

1/2 teaspoon picked thyme leaves

2 (15-oz) cans white kidney beans aka cannellini beans

4 cups chicken broth

1/3 cup crème fraiche or heavy cream

1/2 lemon, juiced

- Garnish with fresh bread cubes fried golden in olive oil, tossed with Parmigiano Reggiano, and fresh Italian parsley.

Roasted Butternut Squash Soup – Legend of the Fall

Roasted Butternut Squash Soup – Legend of the Fall

Soups Vegetables

This roasted butternut squash soup is probably my favorite fall soup of all time, which is why I’m so shocked we haven’t posted a video for it before. It’s cheap, easy, nutritious, and absolutely delicious; and should probably go into the once-a-week rotation for a few months at least.

As I mention in the video, there’s really no great reason to simmer this for an hour like I did, but I think it does help harmonize the flavors, not to mention humidify your home. A cold, rainy day just looks better through steamed-up windows.

If you’re feeling like something a bit more substantial, try this topped with a handful of crispy bacon. Of course, I wouldn’t say no to some diced ham either. Add a hard roll, and you can’t get a better autumn meal. I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

For the sage brown butter:

3 tablespoons unsalted butter

6-8 large sage leaves (or a lot of tiny leaves like I used in the video)

For the soup:

3 1/2 pound butternut squash

1 tablespoon olive oil

1 chopped onion

1 cup sliced carrots

6 garlic cloves, peeled
sage-infused brown butter

2 teaspoon kosher salt, or to taste

6 cups chicken broth, plus more if needed

2 tablespoons maple syrup

2 tablespoons apple cider vinegar (or other vinegar)

cayenne to taste

creme fraiche and chive to garnish

Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer

Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer

Beef Soups Spicy Stews

As the legend goes, someone was making a batch of chili one day, while drinking too much beer, and due to a series of unfortunate events, a bottle was dropped into the pot. 

By the time it was fished out, the contents had escaped, and a new, delicious version of chili was born. As a former line cook, I'd say that sounds about right.

This recipe reminds me of the decision we’re faced with whenever we make beef stew. Should we deglaze with wine, or just our broth? Both make great, but differently flavored stews, so it really just depends on your mood, and also whether you're willing to sacrifice your adult beverage.

As I mention in the video, hot chili is a very underrated summer menu item. Bring a big ol’ thermos of this to a picnic, or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you’re in business. I hope you give this beef, bean, and beer chili a try soon. Enjoy!

Ingredients for 6 portions:

1 tablespoon vegetable oil

1 diced onion

2 pounds ground beef

2 tsp salt, plus more to taste

1 teaspoon ground black pepper

3 tbsp ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)

1 tablespoon ground cumin

1/8 teaspoon ground cinnamon

2 tsp paprika

1 teaspoon unsweetened cocoa powder

1/4 teaspoon dried oregano

1/4 teaspoon ground cayenne pepper

3 cloves garlic, minced

1 (12-oz) bottle of beer

1 cup tomato puree or crushed tomatoes

2 cups water, or as needed

2/3 cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)

2 (12 ounce) cans pinto beans, drained and rinsed well

Easy Gnocchi Soup Recipe-Vegetarian Gnocchi Soup Recipe-Potato Gnocchi Soup

Easy Gnocchi Soup Recipe-Vegetarian Gnocchi Soup Recipe-Potato Gnocchi Soup

Health Dish International Cuisine Soups

Gnocchi is a type of Italian dumpling. I had a chance to taste potato gnocchi during my trip to the United Kingdom. I loved it so much. This potato gnocchi soup with vegetables is very delicious and is also very simple to put together. It makes a wholesome and filling meal when combined with whole wheat brown bread. Today we will learn how to make potato gnocchi soup (vegetarian) following our

Tomato Chickpea Quinoa Soup-Vegetables Chickpea Quinoa Soup Recipe

Tomato Chickpea Quinoa Soup-Vegetables Chickpea Quinoa Soup Recipe

International Cuisine Legumes Lunch Menu Quinoa Recipes Soups Tomatoes

A hearty, filling, comforting and healthy soup with tomatoes, carrots, chickpea and protein rich quinoa. This vegetable tomato chickpea quinoa soup makes a perfect meal. It is super easy to make, full of flavor and is loaded with tons of health benefits. Moreover it is gluten free. Quinoa is commonly available in black, white and red. I have used black quinoa to prepare this soup. Today we will

Avgolemeno Soup – Totally Epic

Avgolemeno Soup – Totally Epic

Chicken Mediterranean Cuisine Rice Soups

Avgolemeno is one of those soups that I’ve made many times, but rarely from scratch. It’s usually a “there’s nothing in the house” type of thing, made with a carton of broth. Even in its quick-and-easy form, it’s a delicious, and comforting meal, but when you use a fresh, whole chicken, it becomes epic.

By the way, I mean “epic” as in ancient Greek poetry, not hipster cliché. Okay, I mean it both ways. Speaking of whole chickens, that’s your big decision here. If you want chicken meat in your soup, then you’ll only want to simmer the bird for about an hour, or just until cooked through.

This way you get a nice broth, and the meat will still be flavorful when you add it back in. If you don’t want meat in the soup, which by the way, is how my wife Michele much prefers it, then keep simmering until the chicken falls apart and all the flavor has been extracted into the broth.

Some recipes call for orzo pasta in this, but I like the Arborio rice. I think it gives just the right amount of starchiness and body, but any rice or small pasta will work here. The perfect amounts of lemon and egg are also up to you, and experimentation is recommended. I really hope you give this classic Greek soup a try soon. Enjoy!

Makes 6 Servings Avgolemeno Soup: 

1 whole chicken, about 3 pounds

3 quarts cold water

2 tsp salt at least, plus more to taste

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

2 bay leaves

1/4 tsp dried oregano leaves

2 tbsp extra-virgin olive oil

2 cups finely diced onion

2/3 to 3/4 cup Arborio rice, depending on how thick you like it

1/2 cup fresh lemon juice

2 large eggs

1/2 tsp freshly ground pepper

pinch of cayenne

Vendhaya Keerai Soup-Methi Patta Soup-Fenugreek Leaves Soup Recipe

Vendhaya Keerai Soup-Methi Patta Soup-Fenugreek Leaves Soup Recipe

Diabetic Recipes Greens Healthy drink Methi leaves-fenugreek leaves Quick recipes Soups

Fenugreek leaves is known as Methi Patta in Hindi and Vendhaya Keerai in tamil. It has many health benefits. Fenugreek leaves are a good source of iron, calcium and dietary fiber. As it is a rich source of dietary fiber, it helps prevent constipation. It is said that methi seeds helps in lowering blood sugar levels in diabetics. Soup prepared with fenugreek (methi) leaves is a good appetizer