Soup Recipes

 

JD’s African Peanut Soup
printable version

Ingredients:

2 large white onions (chopped)
2 tbsp olive oil 
1 small ginger root peeled and chopped (3 tbsp) 
2 cans diced tomatoes 
2 cups chicken broth 
1 head fresh garlic (chopped) 
3 fresh tomatoes (diced) 
1/2 jar peanuts (chopped)

Spices:
1 tsp sugar
2 jigs Tabasco
kosher salt (to taste)
cayenne pepper (to taste)
ground cloves (Pinch)
ground nutmeg (Pinch)

Directions:

  1. Sauté chopped onions in olive oil on medium heat for about 10 minutes until they appear translucent.

  2. Add the ginger and garlic and sauté for roughly 2 minutes. Do not let the garlic burn. 

  3. Then add the 2 cans of diced tomatoes and chicken broth. Bring to a slow simmer, add the 3 fresh diced tomatoes and chopped peanuts. Simmer for about 45 minutes.

  4. Then carefully in a blender puree approximately 1/2 - 3/4 of the soup until desired texture is achieved.

  5. Season to tasted using the recommended spice. I prefer to make the soup slightly spicy, while trying to maintain the simplicity of the soup.

Garnish with chopped peanuts.

Other suggestions add cooked chicken.

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Heidi's Chili
printable version

Ingredients:

Vegetable or olive oil for sautéing (about 2 tbsp, more if needed)
2 lbs onions (3 large) peeled and cut into 1/2 inch dice
3 cloves garlic, peeled and finely chopped

Spice mixture:
1/2 cup medium chili powder
2 tbsp cornmeal
2 tbsp sugar
1 tbsp plus 1 tsp ground cumin
1 tbsp salt
1/2 to 1 1/2 tsp dried red pepper flakes
tsp black or white pepper
2 1/2 lbs beef stew meat, cut into pieces no larger than 3/4 inch
3 cups water (I always have to add more)
2 cans (28 ounces each) crushed tomatoes in puree
2 cans (15 1/4 ounces each) kidney beans, drained
Directions
  1. In a heavy soup pot with lid, heat a thin layer of oil over medium heat. 
  2. Add onions and cook, stirring frequently to prevent burning, until golden brown (15-20 minutes). 
  3. Add garlic and the spice mixture and cook until the mixture forms a paste (be careful not to scorch it), stirring frequently. 
  4. Add the meat, water, tomatoes, and optional jalapenos. Bring to a boil, stir well, cover, lower heat, and simmer until meat is falling about (about 3 1/2 hours), stirring occasionally. 
  5. At the end of the cooking time, roughly break the meat apart with a large fork until most of the chunks have been broken up. Stir in the drained beans. Bring to a simmer and taste for seasoning. 

Optional
1 1/2 tsp seeded and chopped jalapenos

Condiments such as cheese, sour cream, tortilla chips, saltines, fresh chopped tomatoes, sliced green onions

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Chicken Chili
printable version

Ingredients:

6 large chicken breast halves
3 tbsp vegetable oil
3 large onions, chopped
6 garlic cloves, minced
1 jalapeno, minced
1/4 cup chili powder
3 tbsp ground cumin
1 tbsp oregano
2 tsp ground coriander
1 28 ounce can crushed tomatoes in puree
2 12 ounce bottle of beer
2 1/2 cup canned low salt chicken broth
2 15 1/4 ounce kidney beans, rinse and drain
2 15 1/4 ounce black beans, rinse and drain

Directions:
  1. Put chicken in large skillet, cover chicken with water, bring to a boil, then reduce heat, cover and simmer for about 12 minutes. Drain and cool chicken, then coarsely shred and set aside
  2. Heat oil on med-hi, add onions cook until soft about 10 minutes.
  3. Add garlic & jalapeno, and sauté for about 1 minute.
  4. Add chili powder, coriander, oregano, cumin, tomatoes, beer & broth. Simmer 1 hour.
  5. Add beans and simmer uncovered about 30 minutes. Add Chicken until warm.
  6. Garnish with onions & cheese.

 

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Chilled Cucumber Soup with Crab
printable version

Ingredients:

4 cucumbers peeled, seeded and chopped
2 cups plain yogurt
3/4 cup sour cream
1/2 cup chopped green onions—white and pale green parts only
1/4 cup chopped fresh dill
1 clove garlic, peeled and minced
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
salt and pepper
6 ounces shelled cooked crab

Directions:
  1. In a blender or food processor, in batches if necessary , whirl cucumbers, yogurt, sour cream, green onions, dill, garlic, olive oil, lemon juice, and mustard until smooth. Add salt and peeper to taste. Transfer to a bowl, cover, and chill until cold, at least 2 hours and up to 6 hours
  2. Ladle chilled soup evenly into bowls. Top each serving with about 1/4 cup crab

 

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