soup | My Foodie Call

Tag: soup
- Cold Snap Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 7th
  So a thought occurred to me today as I was leaving Trader Joe’s. I am frozen, there are wind gusts and the term “cold snap” pops into my head.
  
  What’s with this term. Why is it called a cold snap?
  
  Pretty sure nobody cares, but here is the dictionary.com definition:
  
  A sudden onset of a relatively brief period of cold weather.
  
  My definition?
  
  Weather that rivals a rubber band snapping on your face.
  
  Philosophical I know. :/.
  
  Even so, I was convinced the meal tonight had to be warm, and hearty, but not heavy. There is a difference.
  
  My 10-year-old son had practice right at the dinner hour. Of course. How the heck do people pull off family meals while their kids play sports? Still trying to figure this one out.
  
  In short: The slow cooker. Again.
  
  Warning: This recipe is a semi-cheat soup.
  
  Why? Well it is store-bought, but has a couple of bonus ingredients to bulk it up and add a nutritional punch to the meal.
  
  My stuff. The cream corn helps to bulk up the soup and the addition of nutritional yeast is just to add flakes of awesomeness.
  
  Pile it all in, stir, and set it on warm while you are away at Bball, ballet, or watching Real Housewives…
  
  Add a whole grain baguette and you are good to go.
  
  Cold Snap Soup in the Slow Cooker
  
  Ingredients
  - 2-32 oz Boxes Soup of Choice (I used Trader Joe’s Tomato and Roasted Red Pepper, but this would work with black bean, butternut squash, whatev…)
  - 1 can Cream Style Corn
  - 1 cup Nutritional Yeast (for protein and that “nutritional punch” I mentioned above)
  Cold Snap Soup
  Posted in Salads, Soups, and Sides | Tagged nutritional yeast, soup
- Hearty Bean and Barley Soup in a Slow Cooker
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 19th
  Beans and barley. Great combo.
  
  Got a slow cooker? Use it. Especially this time of year.
  
  3 kinds of beans, tomatoes, creamed corn, carrots, onion, celery, barley. A garden in a bowl.
  
  Hearty Bean and Barley Soup in the Slow Cooker
  
  Ingredients:
  - 2 tablespoons grapeseed oil
  - 2 cloves garlic, minced
  - 1 medium onion, diced
  - 3 cups veggie broth
  - 1/4 cup celery, fine-chopped
  - 1/2 cup carrots, fine-chopped
  - 1-15 oz can pinto beans, rinsed and drained
  - 1-15 oz can black beans, rinsed and drained
  - 1-15 oz can organic kidney beans, rinsed and drained
  - 1-15 oz can cream corn
  - 1 14.5 oz can fire roasted tomatoes with green chiles
  - 1 bay leaf
  - 1/2 teaspoon dried oregano
  - 1/2 teaspoon dried basil
  - 1 1/2 tablespoons low-sodium soy sauce
  - 1 cup quick-cook barley
  Directions:
  1. Add all ingredients except for your quick cooking barley. Give it a big stir.
  2. Cook on low for one hour.
  3. Add your barley. Stir.
  4. Cook on low for one more hour. Stir.
  5. Remove bay leaf and enjoy!
  Hearty bean and barley soup.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged barley, beans, carrots, soup
- Non-Dairy Sweet Potato Corn Chowder
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 16th
  So this family was feeling a bit overscheduled. We, like everyone, have been running around doing the crazed holiday thang, trying to find the balance between holiday events, school work, volunteering, seemingly endless gift wrapping…you know how it goes.
  
  Another thing I am discovering is that the big problem with Charleston is that there are too many great things going on all the time. Fun stuff, but just all of the time. I know, such problems….
  
  This particular day we were supposed to go to a Christmas parade. Last year’s was super fun, all of our friends would be there, all the more reason to go. Feeling tapped out physically and mentally, we debated skipping.
  
  Should we? Shouldn’t we?
  
  Hate missing out on fun, cool stuff.
  
  But then I remembered.
  
  There is always fun, cool stuff happening.
  
  We skipped it. Decided it would be a day to take a minute to breathe.
  
  Guess what? The world didn’t end.
  
  Decided to make a cozy meal instead. My point in this story. Made a cozy meal instead.
  
  “What does everyone want for dinner?” I asked??
  
  The only child with a reasonable response was my oldest child.
  
  “Corn Chowder.”
  
  Corn chowder it is.
  
  Of course I made it without dairy.
  
  No dairy? No problem. This chowder is plenty creamy with almond milk and sweet potatoes.
  
  Non-Dairy Sweet Potato Corn Chowder
  
  Ingredients:
  - 2 tablespoons coconut oil
  - 1 small onion, chopped
  - 1 cup celery, chopped
  - 1 clove garlic, minced
  - 2 cups veggie broth
  - 1 large sweet potato, peeled and chopped into small chunks
  - 1 cup frozen corn (I used Trader Joe’s frozen roasted corn)
  - 1 can creamed corn
  - 1 cup almond milk
  - 1 tablespoon flour
  - 1 teaspoon dried parsley
  - 1 teaspoon garlic powder
  - 1 teaspoon salt
  - 1/4 teaspoon pepper
  Directions:
  1. Heat oil in a large skillet over medium heat. Stir in onions, garlic and celery. Cook until just slightly soft. About 2-3 minutes
  2. Add veggie broth and sweet potatoes.
  3. Simmer on medium low until tender. about 30 minutes.
  4. Add the frozen and creamed corn. Stir for about a minute.
  5. Reduce heat to low, and pour in 1 cup almond milk.
  6. Whisk in flour.
  7. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens to desired consistency.
  I did not double this recipe because I was unsure of the outcome, but I wish I had. I want leftovers. :/.
  Posted in Salads, Soups, and Sides | Tagged chowder, corn, soup, sweet potato
- Vegan Carrot Ginger Soup
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 5th
  SC is officially cold enough for soup. Thankfully it is not supposed to last. I am a total wimp.
  
  In the meantime, here is a good soup recipe that I found here. The only thing that I changed from the original recipe was the olive oil to coconut oil. Not a big fan of sauteing things in olive oil. Olive oil is not meant to be heated to high temperatures, hence the swap out for coconut oil.
  
  Carrot Ginger Soup
  
  The My Foodie Call kids helped me with this recipe. Yay, me.
  
  6-year-old helped grate all of this fresh ginger. No small feat to grate a 1/4 cup. Not quite full, but it was close enough that I let him off the hook. 🙂
  
  10-year-old chopped the onions.
  
  13-year-old chopped carrots.
  
  Cooked up the onion and ginger.
  
  Added vegetable broth.
  
  Let it simmer and reduce.
  
  Added the orange juice.
  
  Blend baby, blend!
  
  I think this calls for a side of crusty bread.
  
  Ingredients:
  - 3 tbsp coconut oil
  - 1/2 yellow onion, diced
  - 1/4 cup fresh ginger, minced
  - 4 cups chopped and peeled carrots (about 1 1/2 pounds)
  - 3 cups vegetable broth
  - 1 1/2 cups orange juice
  - dash nutmeg
  - salt and pepper to taste
  Directions:
  1. In a large pot, sauté the onions and ginger in coconut oil until soft, about 3-5 minutes.
  2. Add carrots and vegetable broth.
  3. Allow to simmer for about 40 minutes, or until carrots are soft.
  4. Add orange juice and stir well.
  5. Carefully pour into your blender, and process soup until smooth.
  6. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
  Carrot Ginger Soup
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged carrots, soup, vegan
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