The Hungry Housewife » Soup http://www.thehungryhousewife.com A cooking website with recipes your whole family will love. Mon, 14 May 2012 13:10:44 +0000 en hourly 1 Garbanzo Bean Soup with Ham http://www.thehungryhousewife.com/2012/04/garbanzo-bean-soup-with-ham.html http://www.thehungryhousewife.com/2012/04/garbanzo-bean-soup-with-ham.html#comments Mon, 02 Apr 2012 11:43:38 +0000 The Hungry Housewife http://www.thehungryhousewife.com/?p=2245 Garbanzo Bean Soup with Ham

It’s been over a year since I posted a soup recipe..SAY WHAT? I know, I’m sorry.

Wondering what to do with your leftover Easter Ham??? Well, look no further! Throw it in this soup.

A good hearty healthy soup is a must have in your recipe collection.
Sure there is chicken noodle, but sometimes I want more layers of flavors.
This soup is perfect. I had bean soup at my local neighborhood restaurant that was amazing, I wanted to run home and recreate it. I did a pretty good job if I do say so myself. They fact that my husband couldn’t stop eating it while it was still simmering , is a good indication of how good it is.

 

Garbanzo Bean Soup with Ham
5.0 from 1 reviews
Print
Recipe type: Main,soup,appetizer
Author: Leslie Green – The Hungry Housewife
Prep time: 2 mins
Cook time: 25 mins
Total time: 27 mins
Serves: 6
A delicious healthy Garbanzo Bean soup with ham and carrots
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup white onion, finely chopped ( about 1/2 large onion)
  • 3/4 cup carrot, finely chopped (about 1 large carrot)
  • 1 8oz. package of diced ham
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 2 bay leaves
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon coarse Kosher salt
  • 1/2 teaspoon pepper
  • 2 (19 oz.) cans Garbanzo Beans, lightly drained
  • 2 cups chicken stock
  • TINY pinch saffron, like 4 threads (optional, it’s $$$)
  • 1/2 teaspoon coarse kosher salt
Instructions
  1. In a medium soup pot, over medium high heat, add the olive oil.
  2. Add the onion and carrots and cook for 5 minutes, stirring occasionally.
  3. Add the ham and cook for an additional 5 minutes, stirring occasionally.
  4. Add the onion powder, garlic powder,thyme,marjoram,bay leaves, vinegar, kosher salt and pepper, cook for 1 minute.
  5. Add the beans and chicken stock.
  6. Bring to a boil.
  7. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
  8. Remove from heat.
  9. Using an immersion hand blender, briefly blend the soup, about 5-10 seconds, you don’t want a complete puree, you just want it to thicken up a bit.
Notes

If you do not have a hand blender, allow to soup to cool a bit and put 1/3 of it into a blender and pulse for a few seconds and add it back into the soup and stir.

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]]> http://www.thehungryhousewife.com/2012/04/garbanzo-bean-soup-with-ham.html/feed 8 Tex-Mex Chili ($10 meal) http://www.thehungryhousewife.com/2012/01/tex-mex-chili-10-meal.html http://www.thehungryhousewife.com/2012/01/tex-mex-chili-10-meal.html#comments Tue, 31 Jan 2012 12:24:59 +0000 The Hungry Housewife http://www.thehungryhousewife.com/?p=1949 Tex Mex Chili

Love me some Chili. However I am not a big fan of chili with Kidney Beans.
My Mom would cook chili with beans, I would eat it and not complain, because I was a good kid like that. I would sift the chili in my mouth and spit out the kidney beans in my napkin. Ewwwww.

When I created this recipe for SweetBay Supermarket I wanted a different take on the normal chili.

A taco take!  This would be perfect to have on the stove for “The Big Game” coming up!
This is a chunky chili filled with corn, black beans and taco seasoning. YUM
Serve it with some easy to make Boxed corn bread with some corn thrown in there.
Perfect!

South of the Boarder Chili 4

Tex-Mex Chili ($10 meal)
Print
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 6-8
Ingredients
  • 1 lb. Ground Beef
  • 1 packet Hannaford Taco Seasoning
  • 1 package (16 oz.) My Essentials Super Sweet Frozen Corn, thawed. divided
  • 1 can (15 oz) Hannaford Black Beans
  • 2 cans (14 oz each) Hannaford Diced Tomatoes with Green Chilis
  • 1 can (8 oz.) Hannaford Tomato Sauce
  • 1/2 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 1 cup My Essentials Shredded Cheddar Cheese
  • 1/4 cup (4oz.) My Essentials Sour Cream
  • 1 box Jiffy Corn Bread Mix cooked to package directions with 1/2 of the thawed corn mixed in prior to baking.
Instructions
  1. In a large pot, over medium heat, cook the ground beef for 5-6 minutes or until no longer pink in the middle. Drain.
  2. Return the ground beef to the skillet and add the taco seasoning, remaining corn, black beans, diced tomatoes, tomato sauce, chili powder, cumin and paprika.
  3. Cook over medium heat for 10 minutes then reduce heat to low and cook for an additional 20 minutes.
  4. Top each bowl with 1 tablespoon of sour cream and 1/4 cup cheese.
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]]> http://www.thehungryhousewife.com/2012/01/tex-mex-chili-10-meal.html/feed 15 Roasted Tomato Soup with Grilled Cheese Croutons http://www.thehungryhousewife.com/2011/03/roasted-tomato-soup-with-grilled-cheese.html http://www.thehungryhousewife.com/2011/03/roasted-tomato-soup-with-grilled-cheese.html#comments Tue, 29 Mar 2011 04:01:00 +0000 The Hungry Housewife http://184.154.133.154/~thehung5/?p=307 Delicious Tomato Soup

*Don’t for get to enter my giveaway for 4 signed copies of Rocco Dispiritos New Cookbook. Click HERE to enter.

I am so terriable sorry that I have kept this recipe from you. I was going through my iphoto and saw this tomato soup photo from Jan 19th, 2009. It’s ok to call me a slacker. I have accepted it.

Well I must say that I am even surprised that I made this soup in the first place.
You see, I have been a life long tomato soup hater.
I remember when I was young, my Mom would fix my sister tomato soup. Campbells Tomato Soup.
She would mix it with water and sometimes milk. I was always a little bit jealous, because she always got a nice topping..maybe some crackers or a dollop of sour cream.  I had to eat Mrs. Grass chicken noodle soup..but at least I got to throw in the golden nugget egg thingy. Ohhh the excitement.
So over the years I have given tomato soup a few chances. They do say your taste buds change every 7 years. I even upgraded from the concentrated soup variety to the soup that does not require an extra can of water. But nope, still never liked it.
Why did I make this recipe? Humpf, your guess is as good as mine. But I tried it and LOVED IT.
Hallelujah..I am cured!
So if you too avoid tomato soup, give it another shot with this recipe. It is so fresh and delicious!
Oh, and the grilled cheese croutons they were, well, a perfect touch!

ROASTED TOMATO SOUP with GRILLED CHEESE CROUTONS
Printed Friendly Version
Makes about 10 cups

3 pints Cherry Tomatoes
3 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Unsalted Butter
2 Cloves Garlic, minced
1 Cup Chopped Onion
1 (28oz) Can Diced Tomatoes
4 Cups Chicken Stock or Broth
1/2 tsp thyme
1 cup Whipping Cream or you can even use 1 cup evaporated milk to lighten it up

Heat the oven to 400. On a baking sheet, combine the cherry tomatoes,  2 Tbsp olive oil salt and pepper. Toss to coat tomatoes. Roast the tomatoes for about 45 minutes, stirring every 15 minutes or until the are getting shriveled and have brown spots on them.
In a large stock pot, melt the butter and the remaining tablespoon of olive oil over medium heat Add the onions and cook until softened. Add the garlic and cook for an addition minute. Add the canned tomatoes(and juice from the can)  chicken stock, thyme and the roasted tomatoes. Pour any of the liquid from the roasted tomatoes into the pot as well. Bring the soup to a boil, reduce the heat and simmer, partially covered for 40 minutes. Stirring occasionally.
Allow the soup to cool a bit. Using a food processor or a blender, puree the soup until smooth.
Return it to the pot and add the heavy cream or evaporated milk. Warm the soup again without letting it boil. Add more salt or pepper if needed.

GRILLED CHEESE CROUTONS


Softened Butter
1/4 tsp Thyme
6 slices Whole Wheat Bread
3 Slices of your favorite Cheese

Heat a medium skillet over medium high heat.
Combine the thyme and butter in a small bowl.
Spread one side of each slice of bread with the thyme butter.
Add 3 slices of bread into the pan, buttered side down. Top with cheese. Top with additional buttered bread, buttered side up. Cook for 3-5 minutes on each size.
Allow to cool slightly and cut into strips or 1 ” squares.

Recipe From FAMILY FUN.

]]> http://www.thehungryhousewife.com/2011/03/roasted-tomato-soup-with-grilled-cheese.html/feed 28 Spanish Bean Soup http://www.thehungryhousewife.com/2009/08/spanish-bean-soup.html http://www.thehungryhousewife.com/2009/08/spanish-bean-soup.html#comments Thu, 20 Aug 2009 20:53:00 +0000 The Hungry Housewife http://184.154.133.154/~thehung5/?p=193 spanish bean soup
If my Texas Caviar didn’t make you fart enough, well I have the answer right here. Spanish BEAN soup. Do I need to remind you of the toon? “Beans, beans, the more you eat, the more you fart, the more you fart, the better you feel, so eat some beans at every meal!”
So get your Beano out and make this soup. I clearly understand that we are slap dab in the middle of summer here, but I am not much of a seasonal cook. I do not discriminate against soup in the summer or grilling in the winter. I am an equal opportunity foodie!
Here in Tampa we have a HUGE Latin influence. So there are versions of Spanish Bean soup in just about every Cuban or Spanish restaurant you go to. Soooo good I tell you.
Oh and don’t forget a big hunk of yummy bread to dip in the soup!
Come join Soup-a-Palooza at TidyMom and Dine and Dishsponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

SPANISH BEAN SOUP

1/2 pound dried chickpeas a.k.a garbanzo beans

1 ham bone
1 beef bone
1 tablespoon salt
4 cups low sodium chicken stock
4 cups water
1/4 pound salt pork or bacon, cut into thin strips
1 onion, finely chopped
1 Spanish Sausage a.k.a Chorizo, sliced into thin rounds
2 potatoes, peeled and cut into quarters
Generous Pinch of Saffron
Salt and Pepper
Rinse beans in cold water. Place in a pot and cover them with water completely, add 1 tablespoon of salt to the water.
The next day drain the beans and place them in a large soup pot. Add the 4 cups of water and the 4 cups of chicken stock to the beans and add the beef and ham bones. Over low heat, cook for 45 minutes.
If any yucky foam forms on the top, just skim it off.
Slowly fry the salt pork(or bacon). Once it started to get a bit browned, add the onion and cook until soft.
To the pot with the beans, add the pork, onions, potatoes and saffron.
When the potatoes are done, remove from heat and add chorizo.
Salt and pepper to taste.
****Ask the butcher behind the counter where they keep the salt pork, ham and beef bones****
Recipe inspired from The Columbia Restaurant
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