Day Thirty: Pozolé

This Mexican pork stew dates all the way back to the Aztecs. It was and still is made with whole kernel hominy and served for special occasions. It can be made red with ancho or guajillo chili or green with tomatillo salsa verde. 

Ingredients

2 (14.5 ounce) cans chicken broth
1 cup salsa verde
2 pound pork stew meat
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (7 ounce) can diced green chiles
2 (15 ounce) cans hominy

Garnishes

medium thin-sliced radishes
chopped avocado
plucked fresh cilantro
lime wedges

Prep

Sauté the pork chunks, in a large pot or Dutch oven, turning or stirring to brown all sides. Add garlic, cumin, oregano, and chicken broth and stir. Add the salsa verde and the liquid from the hominy. Bring to boil (stir every minute or so), lowering heat to simmer for 40 minutes. Add the Hominy and continue simmering another 20 minutes. Add water or more chicken broth if necessary to maintain soupy stew consistency. Don't overcook or allow to mush-up. Served garnished with your favorite toppings.

Day Twenty-Nine: Maryland Crab

This is a Baltimore staple and really delicious. If you like crab and tomato-based soups, give this one a try.

Soup by The Dogwood Restaurant, Photo by yours truly

Maryland Crab Soup


3 carrots, peeled and chopped
1 medium yellow onion, peeled and chopped
1 stalk celery, trimmed and chopped
1 cup fresh corn kernels (about 2 ears)
1 cup fresh or frozen lima beans
1⁄2 cup fresh or frozen peas
4 tbsp. worcestershire sauce
2 tbsp. Old Bay Seasoning
1 1⁄2 tbsp. dry mustard
Pinch red pepper flakes
1  28-oz. can whole peeled plum tomatoes
1 lb. jumbo lump crabmeat
Salt and freshly ground black pepper

1. Combine carrots, onions, celery, corn, lima beans, worcestershire sauce, Old Bay, mustard, red pepper flakes, and 6 cups water in a large pot. Add tomatoes, crushing them in your hand, and juice from can. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes.

2. Add crabmeat to soup and simmer 45 minutes more, stirring often. Season to taste with salt and pepper.

Day Twenty-Eight: Creamy Avocado and Chicken Soup

Anyone who knows me well knows I do not like avocado; I just cannot get passed the texture. However, I decided to try this recipe from Food & Wine because the avocado is completely pureed. I seem to be alone in my disdain, so if you're an avocado lover, try this one! I'll update to let you know how it comes out.

Courtesy of Food & Wine

Ingredients

3 1/2 tablespoons cooking oil
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into thin strips

Preparation


1. On a baking sheet, spread the tortilla strips with in a single layer. Drizzle the strips with oil and sprinkle with sea salt. Bake at 350 degrees until golden and crispy.

2. In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Day Twenty-Three: Crab Chowder

Taking advantage of the lump crab readily available here in Baltimore, I wanted to make a crab soup. I had Maryland crab soup just a couple weeks ago and it was delicious, but I wasn't ready to have it again so soon. You can never go wrong with chowder so I decided to try this crab and corn soup.

Courtesy of Taste of Home

Crab and Corn Chowder

Ingredients

1 medium onion, chopped
5 tablespoons butter
1/3 cup all-purpose flour
3-1/2 cups milk
4 bacon strips, cooked and crumbled
1 can (16 ounces) lump crabmeat
2 medium potatoes, diced
1 small green peppeer, chopped
1 celery rib, chopped
1 can (8-1/4 ounces) whole kernel corn, drained
1 cup half-and-half cream
1 bay leaf
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper

Directions

In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.

Day Twenty-One: Chicken Vegetable Soup

Courtesy of Taste of Home

Chicken Vegetable Soup

1 lb boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp Italian seasoning
1 garlic clove, minced
1/4 tsp paprika
4 small red potatoes, cubed
3 small carrots, cut into 1/2 inch pieces
5 celery stalks, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 tbsp chopped celery leaves
2 tbsp all-purpose flour
2 tbsp fresh parsley, minced
1 1/2 tsp lemon juice

In a large saucepan, combine the chicken, 1 3/4 cups broth, Italian seasoning, garlic, and paprika. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the potatoes, carrots, celery, onion, and celery leaves, Bring to a boil again. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the flour and remaining broth until smooth; gradually add to pot. Bring to a boil again; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Day Twenty: Slow Cooker Vegetarian Stew

There's something about curry! I can't get enough! So here is yet another stew with curry. This one comes from Betty Crocker; it's vegetarian (can be vegan with a few substitutions) and a slow cooker recipe! Win!

Curried Sweet Potato and Lentil Stew

3 cups peeled sweet potatoes, cubed
1 small onion, finely chopped (1/4 cup)
1 1/2 cups ready-to-eat baby-cut carrots
3/4 cup dried lentils, sorted, rinsed
2 teaspoons olive or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon finely chopped ginger root
1 clove garlic, finely chopped
1 can (14 oz) vegetable broth or 1 3/4 cups chicken broth
1 1/2 cups frozen cut green beans, thawed
1/2 cup plain fat-free yogurt

1 In 3- to 4-quart slow cooker, mix sweet potatoes, onion, carrots and lentils.
2 In 8-inch skillet, heat oil over medium heat. Add curry powder, cumin, salt, pepper, ginger  root and garlic; cook 1 minute, stirring constantly. Stir in broth. Pour mixture into slow cooker; stir.
3 Cover; cook on Low heat setting 5 to 6 hours.
4 Increase heat setting to High. Stir in green beans. Cover; cook about 15 minutes longer or until green beans are crisp-tender. Serve topped with yogurt.

Day Nineteen: Chorizo Stew

I absolutely love chorizo; Mexican, Spanish, and Argentinian, you name it I want it. Ran across this gem of a recipe on Epicurious. White beans and chorizo seems like a great combination. It calls for Mexican chorizo, but I may use Spanish.

Chorizo and White Bean Stew
Bon Appétit  | February 2013
by The Bon Appétit Test Kitchen

Ingredients

2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Preparation

Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate. Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes. Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Day Eighteen: Alternative to Chicken Noodle Soup

I don't care for chicken noodle soup; I know know weird right? But this is from a women who would never eat chocolate cake but will indulge in the occasional brownie; contradictory I know. Anyway, I used to enjoy chicken noodle soup as a child but I haven't had any in years and haven't wanted any. I have always liked chicken and rice soup more than noodle soup, but of course I bought noodles on sale a few weeks ago. I bought orzo. Looks like rice but it's a noodle. Perfect! Luckily I found a Betty Crocker recipe to make an alternative to chicken noodle soup.

Ingredients
1 carton (32 oz) chicken broth
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Directions

1 In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3 Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.

4 Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Day Seventeen: South Indian Inspired

I was browsing different soups on Allrecipes.com and came across something I had never heard of: mulligatawny soup. Mulligatawny stew is a pepper soup that originated in South India. Today the recipe is much different from the original because it's been adapted by the English. The traditional version often included lamb and south Indian peppers, while today's alternatives include chicken or lentils (for a vegetarian option) and curry. I chose this version because it includes apples; curry and apples make a wonderful pair. (*Note: I did not use the allrecipes version. I found this recipe instead, she makes the  vegetarian version)

Mulligatawny Stew

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cardamom
1 tablespoon curry powder
1 carrot, chopped
1 apple, peeled, cored, and chopped
1 large potato, peeled and diced
1 lb boneless skinless chicken thighs, cubed
8 cups chicken broth
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Directions


Heat oil over low heat in large saucepan; cook chicken until no longer pink. Add onion, garlic, ginger, chili and spices, stirring until onion is browned lightly and mixture is fragrant. Don’t over brown the onion. Add chicken stock to pan; simmer, covered, for about 15 minutes. Add carrot, apple, and potato, and simmer until vegetables are just tender. Add lemon juice, coconut milk; stir until heated through. Garnish with fresh cilantro.

Day Sixteen: Lebanese Lemon Lentil Soup

I've always enjoyed the world flavors of places near and far. Keeping up that same tradition I've found a Lebanese lentil soup that deserves trying.

Adas bil Hamod
8 Servings

 1 tablespoon olive oil
 1/2 cup chopped onions
 1 pound brown lentils
 3 cloves garlic, minced
 1 (16 ounce) package frozen whole leaf spinach
 1 tablespoon dried mint, crushed
 salt to taste
 3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot. Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Day Fifteen: Kicked Up Chicken Soup

A broth based soup for those cold nights. Simple, hearty, and healthy.

Southwestern Chicken Soup

1/2 lb boneless skinless chicken breast, cubed
1/4 cup onion, finely chopped
2 tbsp olive oil
2 garlic cloves, minced
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can chicken broth
1 can diced tomatoes and green chilies, undrained
1 tsp ground cumin
1/2 salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and fresh cilantro for garnish

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic; cook 1 minute longer. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Day Fourteen: Autumn Soup in Winter

As usual I bought some Johnsonville smoked sausage on sale. As usual I found a lovely Taste of Home recipe to utilize it. Soups on!

Autumn Sausage Corn Soup

10-12 servings

1 lb fully cooked smoked sausage, sliced
1/4 cup all-purpose flour
1/4 cup canola oil
1/2 cup onion, chopped
1/2 green pepper, chopped
3 green onions, chopped
3 1/2 cups water
1 pkg frozen corn
1 can diced tomatoes, undrained
1 cup fresh tomatoes, chopped
1 can tomato paste
1/4 tsp salt, optional
1/8 tsp cayenne pepper

1 In a large skillet, cook, and stir sausage over medium-high eat until browned; set aside.

2 In a dutch oven or soup pot, cook and stir flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender.

3 Stir in the water, corn, canned tomatoes, fresh tomatoes, tomato paste, salt, cayenne pepper, ans sausage. Bring to a boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally.

Day Thirteen: Minestrone

Another copycat Olive Garden soup. This is one is from Sparkpeople so feel at ease knowing that its low cal. Enjoy!

Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

Ingredients

2 tablespoons olive oil
1/2 cup minced white onions
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth
1 (15 ounce)can red kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup macaroni

Directions

Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Day Twelve: Chicken Fajitas in Soup Form

I love anything with southwestern or tex mex flavors. This recipe is a must try. :)

Fiesta Chicken Chowder

Ingredients

3 tbsp all-purpose flour
1 envelope fajita seasoning, divided
1 lb boneless skinless chicken breasts, cubed
3 tbsp canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can black beans, rinsed and drained
1 can Mexican stewed tomatoes, undrained
1 can Mexicorn, drained
1 cup uncooked instant brown rice
1 can chopped green chilies
1 can condense nacho cheese soup, undiluted
3 tbsp fresh cilantro, minced
1 tbsp lime juice

Directions

1. In a large resealable plastic bag, combine the flour and 2 tbsp fajita seasoning; add chicken. Seal the bag and shake to coat. In a large saucepan, sauté chicken in oil until no longer pink. Remove and keep warm.

2. In the same pan, sauté onion until onion is tender; and garlic, cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies, and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender.

Stir in the soup, cilantro, lime juice and chicken, heat through.

Day Eleven: Country Soup

Another country soup. Simple and quick.

Country Sausage Soup

Ingredients

3/4 lb pork sausage
1 can (14oz) diced tomatoes, undrained
1 can chicken broth
1 tsp dried thyme
1 tsp crushed rosemary
1/4 tsp pepper
1 can great northern beans, rinsed and drained
1 can garbanzo beans or chickpeas, rinsed and drained

Directions

In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, broth, thyme, rosemary, and pepper. Bring to a boil. Stir in the beans; heat through.

*Note: Any time you see ground beef, I substitute with ground turkey.

Day Ten: Lentil Soup

Trying something different! I like lentils why not put them in soup?

Lentil Vegetable Soup

Ingredients

3 cans vegetable broth
1 medium onion, chopped
1/2 cup dried lentils, rinsed
1/2 cup uncooked long grain brown rice
1/2 cup tomato juice
1 can spicy hot V8 juice
1 tsp reduced-sodium soy sauce
1 tbsp canola oil
1 medium potato, peeled and cubed
1 medium tomato, cubed
1 medium carrot, sliced
1 celery rib, sliced

Directions

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potato, tomato, carrot, and celery; cover and simmer 30 minutes longer or until rice and vegetables are tender.

Day Nine: Stuffed Peppers

Running with the theme of deconstructed stuffed vegetables I found a recipe for stuffed pepper soup.

Stuffed Pepper Soup

1 pkg ready-to-serve long grain and wild rice

1 lb ground beef

2 cups green peppers, chopped

1 cup onion, chopped

1 jar chunky tomato pasta sauce

1 can Italian diced tomatoes, undrained

1 can beef broth

Prepare rice according to package directions. Meanwhile, in a large pot, cook the beef, green peppers, and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth, and prepared rice; simmer until heated through and flavor combine.

Day Eight: Country Cabbage Soup

Next to broccoli, cabbage is my favorite vegetable. I love it in slaw, on tacos, sautéed, boiled, and steamed. I wanted a new way to prepare it and found this recipe. Simple ingredients makes this a nice and easy weeknight soup. It reminds me of a deconstructed stuffed cabbage.

Country Cabbage Soup

2 lbs ground beef
2 cans (28 oz) cans stewed tomatoes
1 medium head cabbage, shredded
2 large onions, chopped
6 celery ribs, chopped
Salt and Pepper to taste

In a large saucepan, season and cook beef over medium heat until no longer pink;drain. Add the tomatoes, cabbage, onions, and celery and bring to a boil. Reduce heat and simmer uncovered for 25 minutes or until vegetables are tender. Stir in salt and pepper.

Day Seven: White Chili

The temperature hasn't been over 28 degrees all week so it seems like the perfect weather for this hearty chili.

Creamy White Chili
From Taste of Home

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tsp canola oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

Directions

In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is not longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and cream.

*Note: You could definitely pop this in the crockpot!

Day Six: Fast Fix

I haven't had tomato soup since I was a little kid. Instead of popping open a can of Campbell's I decided to try this recipe from Lanaee O'Neill featured in the latest issue of . . . you guessed it, Taste of Home!

Simple Tomato Soup

2 cans diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup butter
1/2 cup red onion, finely chopped
2 garlic cloves, minced
6 tbsp all-purpose flour
1 carton chicken broth

1. In a blender, process tomatoes with juices until puréed; set aside. In a large saucepan, heat butter over medium-high heat. Add onion, stir and cook until tender. Add garlic and cook 1 minute longer.

2. Remove from the heat and stir in flour until smooth. Cook for 1 minute. Gradually whisk in broth. Add tomato purée and bring to boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 20-25 minutes to allow flavors to blend. Serve sprinkled with grated Parmesan if desired.