Category Archives: Soups

Soups

Meatless navy Bean Soup

Meatless Navy Bean Soup

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread”Back in the olden days”  it was said that Monday was wash day and  Meatless Navy Bean Soup was the day’s meal. 

Meatless Navy Bean Soup

Pressure cooker speeds up the cooking.

A pot of beans on a busy  day is a good day’s meal .  I like to cook the dried navy beans in the pressure cooker then store in pint jars ready for use in soups, stews, with vegetables or baked beans.  I do not put meat in bean soup, mainly for health reasons there is no ham.  Though wouldn’t ham, bacon, pork or even chicken be a good addition?  That gets to be your choice. 

Canned Navy Beans

Canned Navy Beans    

A good use for the pressure cooker:

Presto Pressure Cooker

Presto Pressure Cooker

This was 1 1/2 cups of dried navy beans, soaked in 4 cups of water for 4 to 8 hours.  After they are drained, I put them in the pressure cooker add enough water to cover about 1/2 inch, no salt or seasonings at this time.  They are cooked for 11 minutes under 15 lbs. of pressure.  I turn off the heat and let the pressure come down slowly before opening.  I like a softer bean for soup, the reasons for the longer cooking.  This  makes 2 pints of beans and the broth.  Best to follow your pressure cookers instructions.  OR  simply buy 2-3 cans of navy or great northern beans.  

I like to add onion, garlic, jalapeno pepper, carrots, one small potato and fresh grated ginger to soup.  These I cook in a little water in the microwave on high until almost tender.  Now I am ready assemble the Meatless Navy Bean Soup. The final addition to the soup seasoning  is a natural mesquite liquid smoke

Meatless Navy Bean Soup
 
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A robust Meatless Navy Bean Soup and vegetables with a subtle flavor of mesquite smoke. Makes you think you are around an old chuck wagon out west.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1½ cups dried navy beans
  • 4 cups of water to soak beans
  • ---------------
  • soaked beans
  • 2 cups water
  • OR 2 cups canned beans and juice
  • ¼ cup onion, minced
  • ¼ cup jalapeno pepper, finely diced
  • ½ cup carrots, finely diced
  • ½ cup potato, finely diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ginger, freshly grated
  • 1 cup chicken broth or more if thinner soup is preferred.
  • 2 teaspoons mesquite liquid smoke
Instructions
  1. Soak the dried beans in the 4 cups of water 4-8 hours.
  2. Drain beans, cook in pressure cooker with water to cover, 11 minutes.
  3. Put 2 cups cooked beans and juice into a large pot.
  4. Add all the vegetables together in a microwave proof bowl with ¼-1/2 cup water.
  5. Microwave on high for 3-4 minutes.
  6. Add the cooked vegetables and water to the beans.
  7. Add the chicken or vegetable broth.
  8. Add the mesquite liquid smoke.
  9. Simmer 30 minutes.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Benefits of making home-made Meatless Navy Bean Soup

 The great benefit of making any soup is the freedom to substitute or make changes as you prepare.  Now of course there are times when making a specific recipe is the goal. That is the fun and challenge of cooking. 

Suggestions for the the rest of the meal:

The Corn Bread and Chocolate Pudding with Maraschino Cherries are recipes to come in future blogs.  The recipes for the Wheat Flax Seed-Apple Muffins and the Orange Coconut Walnut Bowl are available.

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Beef Barley Soup with Toasted French Bread

Beef Barley Soup

Beef Barley Soup with Toasted French Bread

Beef Barley Soup with Toasted French Bread

Homemade Soup Time!  Beef-Barley Soup

The Beef-Barley Soup the plan forf the day using some left over roast beef.  I like to “re-purpose”  meat into soups. better known as left-overs    The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed.  There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.

This  beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted.  Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for the soup. Onion, celery and mushrooms provided the vegetables to the grain of barley.  In this soup,  rice  or vegetables could be used instead of the barley or stew meat

Beef Barley Soup
 
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Thick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushrooms, celery and onion are the added vegetables.
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 2 cups cooked roast beef, cut in ½ inch thin pieces
  • ⅓ cup diced onion
  • 2 tablespoons celery
  • 1 4 ounce can mushroom, stems and pieces
  • 4 cups of water
  • ¾ cup Quaker Quick Barley
Instructions
  1. Put the roast beef into a Dutch Oven.
  2. Add the onion, celery, mushrooms and barley.
  3. Add 4 cups of water.
  4. Cover, bring to a boil.
  5. Reduce heat, simmer 10 -12 minutes until barley is tender.
  6. Stir occasionally.
  7. More water can be added if too thick.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office .”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Beef Barley Soup

Beef Barley Soup

A word about barley…….

There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection.  Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease.  (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc., 2007 p.73 ff.

 

Two Menu Suggestions……. to serve with Beef-Barley Soup

Or

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

 

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup
 
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Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup yellow onion, small chop
  • 3 garlic cloves, minced
  • ¼ cup red bell pepper, small chop
  • ¼ cup celery, ½ inch slices
  • ¼ cup carrot, ½ inch slices
  • 1-2 cups cooked white potato, chopped ½ inch
  • 2 cups cooked white navy beans, drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger, minced or grated
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • ⅔ cups of water or more for thinner soup
  • 1½ cup frozen spinach
  • salt and pepper to taste
Instructions
  1. Prepare the white/navy beans or use canned beans.
  2. Cook the white potato, chop
  3. Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  4. Heat oil in large Dutch Oven or kettle.
  5. Add onion, garlic, celery, and carrots.
  6. Cook until onion in tender.
  7. Pour in the beans.
  8. Add tomatoes and juice.
  9. Add potatoes.
  10. Add ginger and seasonings.
  11. Pour in broth and water.
  12. Add the frozen spinach.
  13. Bring to a boil; reduce heat and simmer.
  14. Cook until thoroughly heated.
Notes
Recipe inspired from Hoosier Farmer, January-February 1998..........................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Red Lentils-Sausage Stew

Slow Cooker Red Lentils-Sausage Stew

Happy New Year 2016!

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

In the Italian tradition, lentils-sausage stew was our New Year’s food for luck. It seems across the continents good luck is thought to be prosperity,  good health, happiness, success and longevity. We aren’t Italian, we  wanted to try another tradition to celebrate the New Year’s.  It would be interesting to prepare the New Year’s evening menu recipes from around the world which are noted to be Lucky New Year’s Food. 

Here is my suggestion for your 2017 New Year’s Menu celebration.

Italy:  Cotechino con Lenticcjie, pork and lentils
American South: Black-eyes peas, Hoppin’ John, cooked greens
Japan:  Toshikoshi Soba, long buckwheat noodles
Ireland  Buttered Bread Sandwiches
Spain:  12 grapes  referring to Champagne
Berlin:  Berliner Pfannkuchen, jelly doughnuts
Greece: Vasilopita, a New Year’s Cake with a coin hidden in it.                                                                        The person getting the coin will have good luck all year.

Slow Cooker Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Slow Cookers or Crock-Pot cooking are  great for winter hearty stews, soups or casseroles. Red Lentils-Sausage Stew is a good example of easy meal preparation.  We had a romaine tossed salad, crusty garlic bread, Cinnamon Apple Sauce and Brown Sugar Marble Pound Cake om/crock-for desert. No Champagne, however, we did have some Soft White Wine by Oliver’s Winery.  It was a quiet and satisfying New Year’s Eve. Looking forward to 2016 offerings. 

 

Slow Cooker Red Lentils-Sausage Stew
 
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A slow cooker makes a hearty stew of red lentils, sausage and vegetables. A winter time comfort food to enjoy with crusty bread.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 8 cups
Ingredients
  • ½ sausage, remove casing and crumble, or crumble whole sausage
  • 1 cup red lentils, rinse
  • ½ cup onion, chopped
  • 2 garlic cloves, minced
  • ½ cup carrots, coarsely chopped
  • ½ cup celery, coarsely chopped
  • 1 medium potato, chopped in ½ inch cubes
  • 14.5 oz tomatoes and juice
  • 1 cup frozen cut spinach
  • 1 cup chicken broth
  • 2 cups water
  • ½ teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • salt and pepper to taste
Instructions
  1. Layer all the vegetables on the bottom of the slow cooker.
  2. Add the crumbled sausage.
  3. Pour in the broth and water.
  4. Add the seasonings and stir into the broth.
  5. Cover, cook on high for 3 hours.
Notes
3 links of bratwursts were used in this recipe; other sausages links or ground sausage could also be used. .....................................................................
cookbookinabox® in partnership with Netta Belle’s Choice® Spices,bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Wishing you many blessings during 2016:  healthy lives, friends, safety and joys in abundance.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices,bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox

 ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

 

 

 

 

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.


Ginger, Tomato and Lentil Soup
 
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With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4¾ cups
Ingredients
  • 2 cups water
  • ⅓ cup red lentils
  • ¼ cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 10¾ ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger, freshly grated
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ½ teaspoon black ground pepper
  • ½ cup mild Cheddar cheese, shredded or cheese of your choice.
Instructions
  1. In a medium sauce pan, mix together water, lentils, onion and garlic.
  2. Heat to simmer 20 minutes or until lentils are softened.
  3. Add can of tomato soup.
  4. Add one can of water, more if needed or preferred thinner.
  5. Add grated ginger, oregano, salt and pepper.
  6. Simmer 15 minutes.
  7. Serve into soup bowls topped with the shredded cheese.
Notes
Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com.All rights reserved.

 

While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved.

 

Slow Cooker Chicken Noodle Soup

Delectable Chicken Noodle Soup

Delectable Chicken Noodle Soup

Chicken, broth, noodles and vegetables creates a delectable Chicken Noodle Soup

This summer I prepared for the  family reunion a crock pot of simmered chicken breast with minimum seasoning.  This was to meet dietary needs of those who could not tolerate garlic, barbecue sauce, diabetic, or need for fat free foods.  I bought six large skinless, boneless chicken breasts, trimmed off any fat, and cooked them in the crock pot with one 14.5 ounce  can Swanson 99% Fat Free Chicken Broth and water to partially cover the chicken.   I cooked it in the crock pot to take and serve at the reunion.   What was left over, I drained and froze to use later in casseroles and  Chicken Noodle Soup.

Home-made Precooked Chicken Breasts and Broth.

Those precooked chicken breasts did not last long.  It was just too easy to go to the freezer and thaw one or two breasts for a quick evening meal.  The next time I prepared the chicken breasts, I seasoned them with Netta Belle’s Choice® Flavour-Enhancer Spice Blend.  Into the slow cooker I  added 1/2 cup sliced onions, 1/4 cup finely diced celery, arranged the seasoned chicken breasts on top of the vegetables and added the one 14.5 ounces can of chicken broth and water to almost cover.

Chicken Breasts seasoned with Netta Belle's Choice Flavour-Enhancer Spice Blend

Chicken Breasts seasoned with Netta Belle’s Choice Flavour-Enhancer Spice Blend

The chicken was cooked on high for about 3 hours until  meat tested 165 F.  The tender flavorful chicken breasts were frozen and the broth was put into three pint jars to store in the refrigerator.  This makes such a rich and low fat broth to use in  sauces, for risottos,  rice, vegetables or soups

Cooked chicken breasts to freeze; canned broth

Cooked chicken breasts ready to freeze; canned broth.

Chicken vegetable soup is good, but isn’t chicken noodle soup suppose to be the answer to what ails you?  So this is was the inspiration for Slow-Cook  Chicken Noodle Soup recipe.

Although I do a lot of cooking, there have been some recipes I just don’t attempt.  Noodles has been one of them.  I guess the first endeavor they turned out tough and like shoe leather or leather shoe strings.  So some years later, I thought I would try them again.  This time it was success.  Using my mother’s recipe from her cookbook recipe box, I made noodles.

Home made egg noodles.

Home made egg noodles.

Egg Noodles

1 egg
1 tablespoon vegetable oil or olive oil
1 tablespoon milk or teaspoon more if needed.
1 teaspoon salt
1 cup sifted flour

Beat the egg in a medium size bowl. Mix in the oil and milk.  Add the dry ingredients and blend with a fork. Work the dough into a ball. Lightly flour bread board and roll out thin. Cut into 2 inch strips, layer and cut into narrow strips. Allow to dry.

Note: My preference is a wider noodle, 1/2 inch. Drying time is about 1-2 hours before using them. What is not used, I bag and freeze. This makes a small batch of noodles.

Slow Cooker Chicken Noodle Soup
 
Prep time
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Total time
 
Enjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter.
Author:
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 large potato, cut into ½ inch pieces
  • 1 large carrot, cut into ½ inch pieces
  • ½ cup of onion, chopped
  • ½ cup frozen peas
  • 3 cups diced precooked chicken breasts (2 breasts)
  • 2 cups of broth from the precooked chicken breasts, including the onion and celery in the broth.
  • 1 14.5 ounce can of low fat chicken broth
  • 1-2 cups dried noodles
Instructions
  1. Place the vegetables on the bottom of the crock pot.
  2. Add the diced chicken
  3. Add the broth.
  4. Cook about 1 hour on low or until boiling.
  5. Add the noodles, stir.
  6. Continue cooking on low for about 3 hours or until the noodles are done.
  7. Serve immediately.
Notes
Recipe for precooked chicken breasts and egg noodles are in the Blog content. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Add to your meal:

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Potato and Crab Meat Soup

Potato and Crab Meat Soup

Potato and Crab Meat Soup

A Charleston Discovery

Potato and Crab Meat Soup that I make isn’t the real discovery.  Though a trip to Charleston, South Carolina was such a discovery of the beautiful, colorful city of many little flower gardens. There was a flower tucked into any place there was dirt, between houses, alleys or an empty spot.  It was fascinating to see all the brass door knockers and historical homes.  It has been many years since the visit,  I hope it is the same.

Also enjoyed a hearty bowl of crab meat  soup made with the “real stuff”  such as Atlantic crabs and cream.  The rest of the meal has been forgotten.  Soup set me out on a search for a Charleston Cook Book.  I came home with TWO HUNDRED YEARS OF CHARLESTON COOKING, 1976.  There was a recipe for “She” Crab Soup.  There was no way to duplicate the soup, however that did not stop me from trying an adaption or was it inspiration.

Potato and Crab Meat Soup

Potato and Crab Meat Soup
 
Prep time
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Potato and Crab Meat Soup makes a good beginning for a holiday dinner or for a light, late night supper to celebrate the holiday eve.
Author:
Recipe type: Soups
Cuisine: American
Serves: 4 serving
Ingredients
  • 12 ounces lump crab meat, drained and checked for shells
  • 1 large russet potato, diced ½ inch size
  • 1 tablespoon butter
  • ¼ cup onion, diced
  • 2 cups milk
  • 1 tablespoon flour
  • ½ cup cream or half and half milk
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon spice and herb blend
  • A pinch of nutmeg, freshly grated
  • 1 tablespoon sherry
Instructions
  1. Cook in a double boiler or heavy large sauce pan to prevent scorching.
  2. When using canned crab meat, check for shells; set aside.
  3. Peel and dice the potato, cook until soft; drain and set aside.
  4. Heat the milk and have ready to add to the mixture.
  5. Melt the butter in the double boiler or sauce pan.
  6. Add the onion and cook until it is soft and translucent
  7. Add the crab meat and potato and stir in the heated milk.
  8. Stir the flour and cream together to a smooth paste and pour into the milk mixture.
  9. Add the Worcestershire sauce, Flavour-Enhancer Spice Blend, grated nutmeg and sherry.
  10. Cook over low heat for 30 minutes without letting soup come to a boil.
Notes
Frozen crab legs or imitation crab meat can also be used in place of the canned crab meat. The soup could be made smoother and thicker by pureeing. Family preference is to have chunky soup.---------------------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

This recipe does not do justice to the original Charleston recipe, though enjoyable as a warming winter soup.  My husband’s family use to have oyster stew on New Year’s Eve.  We are not into oysters, so on our New Year’s Eve we have the Potato and Crab Meat Soup, a fruit salad, cake and a glass of white wine.

Potato and Crab Meat Soup

Potato and Crab Meat Soup a holiday evening celebration.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Italian Chili Soup, Netta Belle’s Choice

Chili soup is an all time favorite and one popular for contest of “Who makes the best Chili”. Chili is a favorite at my house, however, having tried the Mediterranean herbs, Italian Chili Soup has become our favorite.  It seems once away from the hot pepper spices of chili powder it is hard to go back to the hot, spicy and spirited chili.  But we like chili! Iitalian chili soup X.JPG 1

Italian Chili Soup
 
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A fantastic new flavor for chili soup. Enjoy a delicious bend of Mediterranean herbs, beans, ground turkey and ground sausage for a winter time treat.
Author:
Recipe type: Soups
Cuisine: American
Serves: 10
Ingredients
  • 2 tablespoon olive oil
  • 1 pound ground turkey
  • ½ pound ground sweet Italian sausage
  • 1 cup onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 cups low-fat chicken broth
  • 2 14.5 ounce cans diced tomatoes with juice
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can great northern beans, drained and rinsed
  • 1 6 ounce can tomato paste
  • 11-12 black olives, sliced
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
  • 1 teaspoon Netta Belle's Choice Oregano
  • ¼ teaspoon Netta Belle's Choice Crushed Red Pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Perorino Romano Cheese
Instructions
  1. In a large skillet, heat 1 tablespoon olive oil.
  2. Saute ground turkey and ground sausage until browned and crumbled.
  3. Pour meat onto a toweling paper to absorb the grease.
  4. In a large kettle, heat 1 tablespoon olive oil.
  5. Add the onion and garlic, cook 5 minutes or until onion is soft and translucent.
  6. Add the meat to the onions.
  7. Pour in the ketchup, balsamic vinegar, both, tomatoes and juice.
  8. Cook for 20 minutes.
  9. Stir in the beans, olive slices, tomato paste, herbs and spices.
  10. Heat for another 30 minutes.
  11. Serve chili with 1 tablespoon of Perorino Romano Cheese on top.
Notes
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you great recipes, outstanding herbs and spices for your cooking experience.
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Italian Chili Soup

Italian Chili Soup, Netta Belle’s Choice

This is the fix!   Why not have chili and the Mediterranean herb flavor.

Additions for your Italian Chili Meal:

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Corn-Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

Corn and Mushroom Chowder

This is a hearty soup for winter or for a summer luncheon, particularly when fresh corn is available from the local Farmer’s Markets.  I am an advocate of using fresh vegetables and fruits.  That is the advantage of living in small rural areas.  However, I have seen Eataly NYC via of the internet.  That is on my bucket list.

When I can’t get the fresh corn, the next best is the frozen bags I have in my freezer.  I never freeze enough; end up using grocery store frozen corn.  Just not the same, it does not have the milk scraped off the cob as for cream corn.

A Summer Time Treat, fresh corn.


Corn-Mushroom Chowder
 
Prep time
Cook time
Total time
 
A hearty soup of fresh corn, roasted red peppers and mushrooms, enhanced with crisp bacon pieces.
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 2 tablespoons butter
  • ⅓ cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup roasted red peppers, diced
  • 4 ounce canned button mushrooms, coarsely chopped
  • 2 cups fresh or frozen corn
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
  • 1 teaspoon sugar
  • 1 teaspoon dried parsley flakes or 1 tablespoon of minced fresh parsley
  • 2 cups chicken broth
  • 1½ cups milk
  • 2 egg yolks, beaten
  • ½ cup heavy cream or ½ cup undiluted evaporated milk
  • 2 slices bacon, fried crisp and broken into pieces.
Instructions
  1. Prepare the roasted red peppers before starting the chowder.
  2. Mince and chop the vegetables to have ready to put into the soup.
  3. Melt the butter in a large sauce pan or Dutch oven.
  4. Add the onion and garlic, cooking until onion is translucent.
  5. Add the roasted red peppers, chopped mushrooms and corn.
  6. Cook for 3 minutes.
  7. Pour the chicken broth over the vegetables.
  8. Add Netta Belle's Choice Flavour-Enhancer Spice Blend, sugar and parslely.
  9. Stir to blend, cover, bring to a boil and simmer 15 minutes.
  10. Add the milk to the soup, cover and cook for additional 5 minutes.
  11. Do not let boil.
  12. Pour 1 cup of the soup mixture into blender, mix briefly before adding the beaten egg yolks and cream. *(See notes)
  13. Return the blended egg mixture to the large soup pan and heat only until hot.
  14. Fry the bacon pieces until crisp, drain on towelling paper.
  15. Serve the bowls of soup sprinkled with crisp bacon pieces.
Notes
*Add a tablespoon or more of the hot soup mixture to the beaten eggs before adding them to the blender. This is "tempering the eggs" to prevent cooking the eggs. **Roasted Red Pepper recipe is available in collection of cookbookinabox Gift Recipe Box, Menu 101. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox®
“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers ready to peel the charred skins.

Roasted Red Peppers

Roasted Red Peppers are a favorite to have on hand in the freezer.  I clean and cut them to remove seeds and flatten for broiling about 15 mintues until well charred.  Cover them with aluminum foil for another 15 minutes will loosen the skin for easy peeling.  Best to wear gloves to prevent staining or burning your fingers. Lay them flat in one layer in freezer bags makes it easier to remove to use in soups, salads, stews, with vegetables, and meats.  They are tasty heated with olive oil, oregano flakes and balsamic vinegar for a side dish vegetable.

A serving of Corn and Mushroom Chowder

A serving of Corn and Mushroom Chowder

                                       Netta Belle’s Choice Herbs and Spices                                                                                                                    

Netta Belle's Choice of Herbs and Spices

Netta Belle’s Choice of Herbs and Spices

Flavour-Enhancer Spice Blend                                    Pacific Ocean Sea Salt
Granulated Black Pepper                                            Oregano Flakes
Crushed Red Pepper                                                   Whole Rosemary

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Summer Vegetable Soup

Netta Belle’s Choice Summer Vegetable Soup

A hearty and healthy Summer Vegetable Soup

       A Healthy and Hearty Summer Vegetable Soup

Summer is a great time to have a vegetable soup with all the fresh foods from the garden. This is when I wish I had a garden, but love those farmer’s markets on Saturdays mornings.  I also like to go visit the markets at farms to pick out from their bounty.

Summer Vegetable Soup is healthy and hearty.  This soup is without meat, I do use one teaspoon of olive oil to sauté the onion, garlic and celery. I use low-fat chicken broth; vegetable broth would be good to use in this. Chopping up the vegetables is the most time-consuming; I like them close in size for even cooking.  When short of time, I will prepare the day ahead, cook for about 15 minutes, allow to cool and put in refrigerator until ready to heat. The next day, I put it in the crock pot and cook on low until all the vegetables are tender.

Summer Vegetable Soup
 
Prep time
Cook time
Total time
 
A healthy vegetarian summer soup of many vegetables. 5-a-day is easy with this soup.
Author:
Recipe type: Soups
Cuisine: Italian
Serves: 8
Ingredients
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • ½ cup celery, diced
  • ½ cup carrots, sliced
  • ½ cup green and/or red bell peppers, diced
  • 15 ounce can garbanzo beans, drained and rinsed
  • 4 small red potatoes, cut into 1-inch pieces
  • 1 small zucchini, cut into ½ inch slices
  • 14.5 ounce can of diced tomatoes with juice or 3 fresh tomatoes
  • 32 ounces low-fat chicken broth
  • 6 ounce can tomato paste
  • ¼ cup ozro pasta
  • 1 teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
  • 1 tablespoon each fresh basil, parsley and cilantro, chopped or 1 teaspoon dried herbs.
Instructions
  1. Prepare all vegetables before starting to cook.
  2. Heat olive oil in 6-quart Dutch oven.
  3. Add onion, garlic, carrots and celery, cook until soft and onion translucent.
  4. Add the remaining vegetables, broth, tomato paste, ozro pasta, Flavour-Enhancer Spice Blend and herbs.
  5. Stir to blend, cover and bring to boil.
  6. Simmer for 30 to 45 minutes.
Notes
This can be made a day ahead, refrigerated overnight and reheated in a crock pot. It also freezes well. It does make a large amount of soup, it can be put into pint jars and stored in the refrigerator for use for lunches.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

More broth or water can be added to make it a thinner soup.  It does make a large quantity and it freezes well.

Since it is only my husband and myself in the home, when I make soup I will put the simmering soup in pint jars to refrigerate to use later.  The lids usually seal, but since not processed in canner, the soup should be kept refrigerated and used within 2 weeks.

A serving of Summer Vegetable SoupI like to serve cornbread and a orange-pineapple jello salad with the soup for a light lunch with friends.

Enjoy a healthy and hearty Summer Vegetable Soup even in the winter time.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Corn, A Summertime Treat

CORN ON THE COB:  Now that is A Summertime Treat

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you all had fresh corn on the cob?.  It is certainly a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  Not to overwhelm myself, since I am a small do-it-yourself freezer buff, I do 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

 

Netta Belle's Choice cookbookinaboxcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.