Tuesday, November 18, 2014

Sopa de Albondigas

Sopa de Albondigas
Sopa de Albondigas

Meatballs are an American favorite, but put into this soup, they're a delicious Mexican tradition. Mint is what makes them so tasty, but if you don't like that, oregano is a great substitute. Make sure to use very lean ground beef as these are cooked right in the broth and you don't want a lot of grease to contend with.

Sopa de Albondigas
Sopa de Albondigas

Sopa de Albondigas (Mexican Meatball Soup)
Hands-On Time: 20 minutes
Ready In: 50 minutes
Serves: 6
Price Per Serving: $1.80


1 pound 90% lean ground beef
1 large egg
1/3 cup raw white rice
2 teaspoons crushed dried mint
2 teaspoons crushed dried parsley
1 teaspoon salt
1/4 teaspoon black pepper

2 Tablespoons cooking oil
1 medium yellow onion - chopped
2 large carrots peeled and chopped
1 clove garlic - minced
4 cups chicken stock
4 cups beef stock
1 cup tomato sauce
1 (4 ounce) can chopped green chiles
2 cups fresh green beans cut in 1-inch lengths
1 teaspoon dried crushed oregano


1. Mix together ground beef, egg, rice, mint, parsley, salt and pepper until well combined. Roll into 1-inch meatballs and set aside.
2. In a large stock pot heat oil over medium-high heat and add onion, garlic and carrots. Cook and stir until onion is translucent.
3. Pour in stocks and tomato sauce and bring to a boil. Once stock is boiling, drop in meatballs and turn heat down so soup is simmering. Cook for 15 minutes.
4. Add green beans and cook for another 15 minutes. Add chiles and oregano and cook another 5 minutes. Serve immediately.

Monday, October 20, 2014

Dole Garden Soups

As a soup lover and a soup blogger I'm not much of a boxed or canned soup eater. That being said, Dole just developed garden soups that come in a box that I actually really like.

Dole Garden Soups

First of all, Dole knows produce. I've bought their salad greens and kits for years and this seems a natural progression for them. Dole Garden Soups are fresher than you'd expect from something that comes from a box. The full line is preservative free, MSG free, low in fat and calories, vegetarian, gluten-free, cholesterol free, non-GMO and is a good source of fiber. DOLE even uses an innovative, gentle cooking method to protect and preserve the fresh flavors, vibrant colors and smooth textures that you expect in a delicious bowl of soup. They also make killer bases for all sorts of soup experiments and wonderfulness, which is exactly what I did.

The soups come in 5 delicious flavors (so far):

Carrot Ginger
Roasted Garlic Tomato Basil
Southwestern Black Bean and Corn
Sweet Corn
Tomato Vegetable

Visit the site for recipe ideas, a video, where to buy AND a coupon! Click here: https://dole.com/gardensoup

I was given Carrot Ginger and Sweet Corn to try and I added some savory components of my own to come up with two beautiful soups. They were absolutely perfect and I know I'll keep some of these soups on-hand for days when time is tight (isn't that always with 7 kids?).

Curried Carrot and Ginger Soup with Butternut Squash
Curried Carrot and Ginger Soup with Butternut Squash
The first soup is a sweet and spicy affair topped with a cooling cilantro lime cream and curried squash seeds.

Curried Carrot and Ginger Soup with Butternut Squash
Serves 4

1 box Dole Carrot and Ginger Soup
1 cup roasted butternut squash* purée
1/2 teaspoon hot curry powder


1/4 cup sour cream
3 Tablespoons finely chopped fresh cilantro
1 teaspoon lime juice
Pinch Kosher salt
(stir together and set aside in refrigerator until needed)

Curried Squash Seeds**:

Squash seeds (about 1/2 cup)
Cooking spray
1/2 teaspoon hot curry powder
Pinch salt and pepper

1. In a medium saucepan over medium heat toast 1 teaspoon hot curry powder - stirring constantly - until fragrant and beginning to darken - this takes about 1 to 2 minutes but can burn quickly so keep and eye on it. Set aside 1/2 a teaspoon of powder for the seeds.
2. Pour in soup and whisk in butternut squash. Heat through - about 3 to 5 minutes and ladle into bowls.
3. Top with cilantro lime cream and curried squash seeds. Serve hot.

*To roast the squash, cut in half lengthwise and remove seeds and insides. Clean off seeds and set aside to use as a soup garnish. Set squash cut side down on a greased baking sheet and roast at 350 degrees F for 45 minutes. When soft remove skin and use as desired.

**To make curried squash seeds. take the clean seeds and dry well. Spray lightly with cooking spray to coat and toss with toasted curry powder. Sprinkle with salt and spread on a baking sheet. Bake at 350 degrees F until seeds begin to pop - about 25 minutes. Stir once during cooking time.

Sweet Corn Soup with Roasted Tomatoes and Bacon
Sweet Corn Soup with Roasted Tomatoes and Bacon
The second soup is sweet and savory swirled with roasted tomatoes, bacon and chives - topped with sour cream and extra garnishes.

Sweet Corn Soup with Roasted Tomatoes and Bacon
Serves 4

1 box Dole Sweet Corn Soup
4 slices turkey bacon - cooked crisp
2 Tablespoons chopped chives
2 large tomatoes - roasted, peeled and chopped*

1/4 cup sour cream
1 Tablespoon chopped chives
1 Tablespoon chopped crispy turkey bacon and
1 Tablespoon finely chopped roasted tomato

1. Pour soup into a small saucepan and heat through according to package directions.
2. Stir in chives, bacon and tomato. Heat for another 2 minutes.
3. Ladle into bowls and top with sour cream, chives, bacon and tomato before serving.

*To roast tomatoes, cut in half and set on a greased baking sheet. Roast at 350 degrees F for 20 minutes or until caramelized. When cool remove skins and chop finely. Use as desired.

Disclaimer: I received Dole Garden Soups for free - this in no way influences my review. 

Monday, February 3, 2014

Creamy Hatch Green Chile Soup

Creamy Hatch Green Chile Soup
Creamy Hatch Green Chile Soup

When it comes to soups I can honestly say I love winging it. I like to look into the refrigerator and cupboards and see what I have on-hand that can be whipped up into a delicious soup. It was a little bit that way with this one.

I had just made several recipes for the Super Bowl using Hatch green chiles from The Hatch Chile Store and I had all manner of beautiful ingredients leftover, so I thought I'd mix them up into something delicious. This is that soup.

Creamy, spicy and flavorful, on a day like today (it's snowing for the umpteenth time here in Bethlehem, Pa) it warms you in more than one way. You can use olive oil in place of the butter and swap out low fat sour cream and cheese, as well, but the flavor will be altered slightly. You can also use vegetable stock instead of chicken, but again, the flavor will be a little different.

Creamy Hatch Green Chile Soup
Serves 6
Ready In: 30 minutes


1/4 cup butter
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 cup cup sliced green onions, white and green parts
1/2 cup all-purpose flour
6 cups chicken stock
1 Tablespoon freshly chopped cilantro
1/2 cup finely shredded cheddar cheese
1/2 cup Mexican crema or regular sour cream


1. In a heavy bottomed soup pot, melt butter over very low heat - you don't want it to brown.
2. Add all peppers and onions and cook over low heat for 10 minutes until vegetables are very soft but not browned. Stir often and keep an eye on them.
3. Stir in flour until well blended. 
4. Slowly pour in stock, whisking all the while. Cook until thickened, about 10 more minutes.
5. Remove from heat and blend with an immersion blender until smooth.
6. Stir in cheese, cilantro and crema and whisk until well blended and smooth. Top with sliced green onion and more chopped cilantro if desired.