Tag Archives: soup swappers

Vegetarian Jambalaya #SoupSwappers

The Saturday Soup Swappers share soup once, monthly on a theme. This month’s theme we are  exploring the wonderful flavors of the Creole and Cajun cuisines!

Vegetarian Jambalaya
It is said that Creole cuisine is “city food” and Cajun cuisine is “country food”. I have no idea if this Jambalaya fits into that idea, but I adapted it from the (affiliate link) Sundays at Moosewood Cookbook, and the original recipe says its Creole…so city. But honestly, it is very country to me: Hearty, thick, tons of veg, over rice…very country.

Vegetarian Jambalaya

Here’s the recipe:

Vegetarian Jambalaya #SoupSwappers

Vegetarian Jambalaya #SoupSwappers

This is a fun, colorful, and hearty vegetarian soup- that is even better the next day!

Ingredients

  • 2 TBSP. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped fine
  • 3 carrots, peeled & chopped
  • 2 stalks celery, chopped
  • 2 cups various colored peppers,seeded & chopped
  • 1 cup chopped okra (frozen or fresh)
  • 28 ounce can crushed or diced tomatoes
  • 2 tsp. dried basil
  • 1 tsp. oregano
  • 1/8 tsp. allspice (don't leave this out!)
  • 1/4 tsp. cayenne
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • !For the Roux
  • 1/4 cup vegetable oil
  • 1/3 cup unbleached white flour

Instructions

    Start your roux first
  1. In a heavy bottomed pan (I used cast iron), heat the oil over medium heat until hot, but not smoking. Test by sprinkling a pinch of flour into the oil- if it floats away you can add the flour, whisking to form a smooth paste. Lower the heat to a very low-simmer and continue to whisk/stir for about 30 minutes, while you are cooking the rest of the soup. You want it to be caramel colored, but take care not to burn this.
  2. While that works, make the soup
  3. In a large soup pot,add the 2 Tbsp. of olive oil and heat to medium. Add the onions and let them sweat a bit. Then add the garlic, carrots, celery and peppers. Cook for 5 minutes.
  4. Add the okra, tomatoes, broth and spices. Cover, and simmer until your carrots are soft.
  5. Stir in the roux when it's finished and continue to cook for another 10 minutes at a low simmer.
  6. Serve over rice.

Notes

Serve with chopped scallions, parsley, cheese, over rice or another hearty grain.

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Vegetarian Jambalaya
Cajun or Creole…soup or stew….it is up to you! Check out some more fun recipes with this theme:



Linking with Meatless Monday on Fit Foodie Mama and Confessions of a Mother Runner.

Weeknight Chicken Noodle Soup #SoupSwappers

Weeknight Chicken Noodle Soup

This recipe is a love-letter to anyone who wants chicken noodle soup when they’re sick and no one knows how to make it for them….this is your guy! Either you make and freeze it for that “emergency stash” of chicken soup, or your loved one can make this because guess what my friends? This is that easy!

Not just for sick people, this is a great FAST meal! I use 2 canned chicken soup products because, ONE it makes it taste really good and gives it a creaminess that is wonderful, and TWO, this is a busy night meal- not a purist’s recipe night! You busy moms and dads get it!

Weeknight Chicken Noodle Soup

Weeknight Chicken Noodle Soup

What you need:

1 tsp. olive oil
2 carrots, diced small
2 stalks of celery, chopped to small pieces
2 garlic cloves, pressed or minced
1 onion, diced medium
48 ounces (6 cups or about 3 cans) of chicken stock
1 can of condensed cream of mushroom soup- or make homemade
1 can of golden mushroom soup
2 cups of leftover cooked chicken, chopped OR meat from 1 rotisserie chicken

Here’s what to do:

In a large stock pot, add the oil and heat to medium. Add the carrots, celery, garlic and onion. Season with a sprinkle of salt and pepper and cook until the onion is translucent but not browned. Add the chicken stock, 2 cans of soup and leftover chicken. Continue to simmer until heated through, about 20-30 minutes until the carrots are soft. While this is cooking, I boil a pot of water and make the noodles according to the package directions.

To serve, put a pile of noodles in the bowl and top with the soup. Ta Da!

Weeknight Chicken Noodle Soup

**If you are storing this, store the noodles separately so they don’t get mushy in the soup. This freezes super well too, to make it an even easier meal for a busy weeknight!

For more busy weeknight soups, check out the other Saturday Soup Swapper blogger recipes:

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Weeknight Chicken Noodle Soup

Sweet Potato Corn Chowder #SoupSwappers

sweet potato corn chowderThis is starting to be my favorite type of post. When someone picks a theme and I get to play along but make my own recipe based on that idea. This month’s Soup Swappers theme is Root Vegetables.

I made this Sweet Potato Corn Chowder, since I love corn chowder, and make it all the time. Just switching up the potato for sweet potato made a nice difference! Guess what? The sweet potato is sweet! It adds a really nice balance to the rich little bites of bacon that I put in here. And if this doesn’t float your particular boat, there are lots more recipes for Root Vegetable Soups at the end of the post too.

Sweet Potato Corn Chowder #SoupSwappers

Sweet Potato Corn Chowder #SoupSwappers

This is such a great and fast soup to make for a rainy day or to have for the weekend.

Ingredients

  • 4-5 slices bacon
  • 1 Tbsp. olive oil
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 4 cups chicken broth
  • 2 medium sized sweet potatoes, peeled and diced
  • 2 cups frozen corn nibblets
  • 1 Tbsp. all purpose flour
  • 1/4 tsp pepper
  • 1 tsp. salt
  • 1 cup low fat milk

Instructions

  1. In a saute pan, cook the bacon, until crispy. Set aside. Cool and then crumble.
  2. While this cooks, get a large soup pot, add the oil and heat to medium.
  3. Add your celery, carrot and onion. Cook until the onion is translucent.
  4. Add the broth. Simmer for 10 minutes.
  5. Add the sweet potato and corn. Simmer for 20 minutes.
  6. In a glass jar with a lid, add the flour, salt and pepper. Add the milk (and lid). Shake the jar until totally combined. Pour into the broth. Simmer for another 5 minutes.
  7. Stir in the bacon crumbles and serve!

Notes

*Garnish with chopped parsley to brighten up the color and add a fresh taste.

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sweet potato corn chowder

Come check out all the other soups featured at #SoupSwappers this month!