Here on our At Home with GCH blog, Monday’s are usually focused on healthy but oh-so-yummy! recipes. But this week, I get to visit with you on Thursday! This past Monday, our Christi put forth a challenge that you just might want to take part in…check it out!
Christi’s Pantry/Freezer Challenge
We are continuing to celebrate soup, soup, and soup since this is National Soup Month! Now this week—since SOME of us are gearing up for Super Bowl Sunday with all of the eating attached to the watching—we are making Cheese & Cider Soup, with a Spicy Popcorn topping as well as a hearty Black Bean and Sausage Soup. These are my contributions to the “Soup”er Bowl buffet!
Cheese & Cider Soup w/Spicy Popcorn
2 slices bacon, diced
1 medium onion, small dice
1 large Yukon Gold potato, peeled and cut into ¼-inch dice
1 medium carrot, minced
1 large Granny Smith apple, peeled and diced small
1 heaping teaspoon chopped garlic
2 tablespoons all-purpose flour
1+1/2 cups apple cider
3 cups chicken stock
1 cup filtered water
1 can (12 ounce) evaporated milk
Pinch cayenne pepper (add up to 1/8 teaspoon if you enjoy the heat!)
4 ounces sharp Cheddar cheese, shredded (I also use Gouda)
1 tablespoon minced fresh thyme leaves (if using dried, use 1 tsp)
Kosher salt and freshly ground black pepper, to taste
Fry the bacon in a large stockpot or Dutch oven over medium heat until crisp, 5-10 minutes. With a slotted spoon, transfer the bacon pieces to a paper towel-lined plate to drain, and set aside.
Add the onion to the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, apple, and garlic stirring continuously for about 1 minute, or until the garlic is fragrant.
Dust the flour across the vegetables and stir to coat the vegetables; cook for approximately 2 minutes until the mixture JUST begins to brown on the bottom of the pot.
Gradually whisk in the cider, water, and chicken stock; increase the heat to medium-high. Bring to a boil, then immediately reduce the heat to medium-low; simmer uncovered until the vegetables are cooked, approximately 30-40 minutes. Stir occasionally; you will see the liquid begin to thicken slightly. When the potatoes yield to gentle pressure (done!), whisk in the evaporated milk and bring back to a very gentle simmer. Stir in the cayenne (if using) and the thyme, and then slowly add in the cheese stirring JUST until the cheese melts. Remove from heat. Carefully taste for additional seasoning, if necessary. Ladle into bowls or mugs; serve immediately with Spicy Popcorn on the side.
Spicy Popcorn
In a small bowl, mix:
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8-1/4 cup grated parmesan cheese
Simply prepare your popcorn in the manner you prefer (you will need about 2 cups). As soon as it is done popping, IMMEDIATELY sprinkle 2 cups of popped popcorn with the seasoning mixture. Stir gently. Serve alongside your Cheddar & Cider Soup along with the bacon bits you prepared in the beginning. Enjoy!
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OK! Onto our second soup this week, Black Bean and Sausage Soup. This has a decidedly Mexican flavor so top it with some chopped avocado and red pepper…or a simple guacamole.
Black Bean and Sausage Soup
1/2# Italian sausage meat, hot or sweet—your choice*
1 small onion
2 heaping tablespoons chopped garlic
1 (14-15 ounce) can diced tomatoes with juice
2 cups broth
2 cups filtered water
3 cans (14-15 ounce) black beans, drained and rinsed with warm water**
2 tbsp sun-dried tomatoes packed in oil, chopped and drained (optional)
1 teaspoon EACH: dried oregano, chili powder, cumin
1 teaspoon chipotle chili powder (optional)
1/8-1/4 teaspoon cayenne (optional)
Kosher salt & freshly ground black pepper
1 small red pepper, seeded and chopped small
Add a small amount of oil to stockpot; heat over medium-high and then saute the sausage meat and onion together for approximately 6-7 minutes. Stir in chopped garlic and stir continuously for 1 minute.
Then add in tomatoes, broth, TWO (2) cans of the black beans, and all of the seasonings. Bring to a boil, reduce heat to medium-low and simmer, covered, for 30 minutes allowing for flavors to meld.
Remove from heat. Take approximately 1 cup of the beans and tomatoes out of the soup and add to the reserved can of black beans. Using a blender or an immersion blender, CAREFULLY puree, making as smooth as possible. Add back into hot soup and stir well. Ladle into bowls or mugs. Serve immediately.
I like to serve this soup with the following toppings, letting everyone make their own choice of how to finish off their mug of soup:
- chopped avocado
- chopped red pepper, and/or tomato
- chopped fresh cilantro
- sour cream
- shredded sharp cheddar
- crushed tortilla chips
*I purchased ground Italian sausage meat OUT of the casings (looks like ground beef and is packaged the same). However, if you already have sausage links on hand, you could just as easily remove the sausage from the casings and use that.
** reserve 1 can of black beans
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com
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