Foodie | Soup Times Threve

It was cold this week, and by cold I mean between 50 and 60 degrees (we’re spoiled, I know.) Anyways, all we wanted was soup. I tried a couple new soup recipes, and served them with bagels, crackers, and grilled cheese. I posted a lot of food photos to Instagram and Facebook, and by special request, I have included below our menu this week with links to recipes I found on Pinterest as well as personal ones. 

I'm trying to cook more vegetarian dishes (which I'll get into later) so any recipe suggestions are totally welcome and encouraged!

Menu
Sunday	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday
Cheese Soup	Chili con Carne	Baked Potato bar	Minestrone with spinach tortellini	leftovers	Spicy Black Bean Tacos	Cauliflower Cheddar Soup

Some important caveats about my recipes: I'm an experimental cook and I'm not totally accurate when it comes to measurements and cook times. With spices, I just shake till I think there’s enough in the pot. Once whatever is in the pot has simmered for a while, I’ll taste it and add more spice if it’s required, same goes for wine or beer. Also, all cook times are an approximation. I usually cook by sight and smell. If I think it's done, I take it off; if it I think it needs more time I let it simmer. I don't need it to be exact, I like when a recipe comes out a little different then the last time I made it.

Cheese Soup * My mom’s recipe calls for 6-7 red or yellow Yukon gold potatoes instead of cauliflower which is also awesome!!!! I used cauliflower cause I’m lazy and don’t like doing potato prep.   ** Trader Joe’s has a prepared version of this in the fridge section with the vegetables or you can just buy the veggies and throw them in a food processor.

¼ lb of ham or Canadian bacon ½ lb shredded gouda 1 whole cauliflower* 1 cup of mirepoix** 1 can vegetable broth 1 can whole kernel sweet corn Fresh dill Parsley Salt and Pepper In a large stockpot or dutch oven brown mirepoix in olive oil. Add 4 cups of water and 1 can of vegetable broth. Boil for 20 minutes. Steam cauliflower separately. Add ham or Canadian bacon, 1 can of corn and cooked cauliflower to stockpot. Add a dash of pepper and parsley, and a few sprigs of dill don't add salt till after you add the cheese. Reduce Heat to low. Shred gouda and add slowly to stockpot in handfuls and stir until it melts, repeat until all cheese is in the pot stirring constantly. It tends to stick to pan so keep stirring and simmering on low for about 40 minutes or so or until it is the consistency you want.

Chili con Carne

2 cans 28 oz of diced tomatoes 1 glass of cheap read wine 4 Anaheim chilies 1 tbsp minced garlic 1 lb ground beef 1 large yellow or white onion, diced Chilli powder Garlic powder Cumin Oregano Salt and Pepper Brown ground beef, when done, drain on paper towel. In a large stockpot or dutch oven brown diced onion and garlic in olive oil. Add to stockpot both cans of diced tomatoes and 6 cups of water. Add red wine, cumin, chili powder, garlic powder, oregano, salt and pepper. Boil for 20 minutes-ish. While that’s boiling, Slice chilies in half and roast on a cookie sheet for 5 minutes on each side. When chilies are done, dice up and add to the stockpot with the ground beef. Reduce Heat to low and simmer for an hour or so. Sometimes I add a tbsp of cornstarch to the pot to thicken it up and shorten cook time, but usually I just let it simmer until it’s the consistency I like.Garnish with sour cream cheddar cheese or both : )

Minestrone with Spinach Tortellini

1 can 28 oz of diced tomatoes 1 can vegetable broth 1 cup of mirepoix 1 tbsp minced garlic 2 zucchini, diced 1 can garbanzo bean (chickpeas) 1 pkg Trader Joe’s Spinach Tortellini Garlic powder Oregano Salt and Pepper Parmesan In a large stockpot or dutch oven brown mirepoix and garlic in olive oil. Add to stockpot diced tomatoes, diced zucchini, vegetable broth and 4 cups of water. Add garlic powder, oregano, salt and pepper.* Boil for 20 minutes-ish. Add garbanzo beans. Reduce Heat to low and simmer for 40 minutes or so. About 10 minutes before your ready to serve, add the tortellini. Serve sprinkled with Parmesan cheese.