Soups | Cake, Batter, and Bowl

Category Archives: Soups

Spicy Black Bean Soup with Turkey Bacon

April 19, 2009

I had gumbo with chicken and Andouille sausage for dinner tonight, followed by hot chocolate and beignets – yep, I’m in New Orleans! I’m here for a scientific conference and walked around the city tonight for a couple hours after my talk this afternoon. I was stressed about the talk (which thankfully, went really well!), so it great to finally blow off some steam!

There’s a music festival in the French Quarter this weekend with over 150 bands playing on 17 different stages, so it was really fun people watching – everyone was dancing and chowing down on food and drinks from the various vendors. I still have “When the Saints Go Marching In” stuck in my head! I had a bowl of gumbo, and then went back and got another because it was so good. I know, I know, I should have sampled something different, but I just couldn’t help myself! I’ll have to check out some other New Orleans’ favorites tomorrow. I’m already looking forward to the extra beignets I snagged for breakfast tomorrow.

After having all that delicious gumbo, I was inspired to post one of my favorite soup recipes. Black bean soup is so flavorful and healthy. It’s definitely not the most beautiful meal out there, but it’s a tasty one pot meal that involves minimal clean up!

Spicy Black Bean Soup with Turkey Bacon
Printable Recipe

Ingredients:
8 slices turkey bacon
1 tablespoon olive oil
4 carrots, chopped
1 yellow onion, chopped
3 cloves garlic, minced
6 cups chicken stock
2 cans black beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
2 teaspoons cornstarch

Directions:
Cook turkey bacon, 4 pieces at a time, in a large stockpot over medium heat. Remove cooked bacon and crumble. Add olive oil to the same pan the bacon was cooked in and sauté carrots and onions until soft. Add garlic and sauté one additional minute. Add chicken stock, black beans, cumin, salt, crushed red pepper flakes, and bacon, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Use an immersion blender and puree to desired smoothness (I like to leave mine a tad chunky!). Mix red wine vinegar and corn starch in a small dish, and add to the soup. Simmer another 5 minutes or until desired thickness is reached. Makes 6 servings.

Nutrition: 344 calories, 9.7g fat, 11.6g fiber, 20.0g protein per serving
Cost: $0.69 per serving

26 Comments - Leave a comment!

Chicken Florentine Soup

March 2, 2009

Wow – I was hoping we were done with the snow for this year, but Mother Nature had other plans for the Northeast. I actually don’t mind the snow too much, because I don’t have to worry about driving on the slick roads. I have a pair of cute snow boots (thanks Mom!) that keep my toes warm during my commute on public transportation. This weather does, however, make me want to curl up with a big bowl of soup, so that’s exactly what I made tonight.

This recipe was inspired by the great chicken florentine soup I always order when I go to Biaggi’s with my parents in Iowa. Of course, I couldn’t bring myself to add any cream, so I thickened it up with some potatoes and added plenty of leeks and garlic. The best part is that this is a one pot meal so there is minimal clean up. I usually double the recipe if we we’re in the mood for leftovers.

Chicken Florentine Soup
Printable Recipe

Ingredients:
1 tablespoon olive oil
2 leeks, chopped
3 cloves garlic, minced
3 cups chicken stock
3 red potatoes, peeled and chopped
2 boneless, skinless, chicken breasts, cut into small cubes
2 cups (4 ounces) fresh spinach, coarsely chopped
1 cup milk
2 tablespoons flour
1 teaspoon salt
1/3 cup parmesan cheese, for garnish

Directions:
In a large stockpot, heat 1 tablespoon of olive oil over medium heat and sauté leeks for 5 minutes or until tender. Add garlic and sauté one additional minute.

Add chicken stock and potatoes to the pot and bring the soup to a boil. Reduce heat and simmer for 10 minutes, or until potatoes are tender. Remove from heat and use an immersion blender to puree the mixture until smooth and creamy. Add chicken and spinach, and simmer for 10 more minutes or until chicken is cooked through and no longer pink in the center.

Whisk flour and salt into the milk until smooth, and gradually stir the milk into the soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to low and simmer until ready to serve. Makes 4 servings. Garnish with parmesan cheese.

Nutrition: 355 calories, 10.8g fat, 1.8g fiber, 43.2g protein per serving
Cost: $1.53 per serving

9 Comments - Leave a comment!