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Category: Fall Recipes

Ham and Red Bean Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Hearty Ham and Red Bean Soup

Intro

There’s something deeply comforting about a pot of soup simmering on the stove, the aroma wafting through the house, promising warmth and nourishment. This Ham and Red Bean Soup is a recipe passed down through my family, a staple during cool autumn evenings. I remember my grandmother making it on Sundays, her kitchen filled with laughter and warmth. We’d gather around the table, bowls in hand, steaming with this savory delight. This soup is more than just a meal; it’s a memory, a legacy of love and togetherness.

Why You’ll Love It

This Ham and Red Bean Soup is a classic comfort dish that’s both hearty and flavorful. Here’s why you’ll fall in love with it:

  • Rich Flavor: The combination of smoked ham, aromatic spices, and tender beans creates a symphony of flavors that’s both warming and satisfying.
  • Nutritious: Packed with protein and fiber, this soup is not only delicious but also nutritious.
  • Easy to Make: With a bit of chopping and stirring, you can have this delightful soup simmering on your stove with minimal effort.
  • Perfect for Leftovers: This soup tastes even better the next day, making it a great make-ahead meal.

Ingredients

  • Green leeks, tops reserved
  • Thyme sprigs
  • 1 Bay leaf
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Olive oil
  • 2 Diced carrots
  • 2 Diced celery stalks
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 2 cups Red beans, soaked overnight
  • 1 Cooked diced smoked ham bone
  • 3 cups Cooked diced ham
  • 1 teaspoon Ground chipotle chile powder
  • Salt and pepper to taste
  • Water, enough to cover

Instructions

  1. Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around them. Tie with butchers twine to secure.
  2. Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside.
  3. Heat the olive oil in a large stockpot over medium heat. Add leeks, carrots, and celery. Saute for 5 minutes or until softened.
  4. Add garlic and saute for another minute.
  5. Add tomato paste and saute for another minute.
  6. Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour.
  7. Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours.
  8. Adjust seasoning to taste. Remove ham bone and pull any remaining ham from the bone and return to pot. Remove herb bundle and spice bundle, and serve.

Tips

  • Soak the Beans: Make sure to soak the red beans overnight. This helps to speed up the cooking process and ensures they become tender.
  • Spice it Up: If you like your soup with a bit more kick, feel free to add more chipotle chile powder.
  • Use Fresh Ingredients: Fresh spices and herbs make a big difference in flavor. Try to use fresh thyme, leeks, and garlic for the best results.

Variations & Substitutions

  • Vegetarian Option: Omit the ham and use vegetable broth instead of water for a delicious vegetarian bean soup.
  • Alternate Beans: If you don’t have red beans, you can substitute with kidney beans or pinto beans.
  • Spice Blend: Experiment with different spice blends or add a bit of smoked paprika for a different depth of flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; just allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

FAQ

Can I use canned beans instead of dried beans?

Yes, you can use canned beans. If you do, skip the soaking step and reduce the simmering time, as canned beans are already cooked.

What if I don’t have a ham bone?

No worries! You can still make the soup without a ham bone. The smoked diced ham will provide plenty of flavor on its own.

How can I make the soup thicker?

If you prefer a thicker consistency, you can blend a portion of the soup and return it to the pot, or you can let it simmer uncovered for a while longer to reduce the liquid.

Nutrition

This soup is a wholesome meal, rich in protein from the ham and beans, and full of fiber. It’s a perfect choice for a filling lunch or dinner that doesn’t compromise on flavor or nutrition.

Conclusion

This Ham and Red Bean Soup is more than a simple dish; it’s a comforting, hearty meal that brings family and friends together. Whether you’re enjoying it as a cozy dinner or sharing it with loved ones, this soup is sure to warm both the body and the soul. I hope you find as much joy in making and sharing this soup as I have over the years. Enjoy!

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Minted Pea & Spinach Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Minted Pea & Spinach Soup

Intro

There’s something magical about the first chill of autumn, when leaves begin to fall and the air turns crisp. It’s the perfect time to cozy up with a comforting bowl of soup. This Minted Pea & Spinach Soup has been a staple in my family for generations. I remember my grandmother making it every Sunday. The aroma of fresh mint mingling with the earthy scent of peas and spinach would fill the house, drawing everyone to the kitchen. I hope this recipe brings the same warmth and comfort to your home as it has to mine.

Why You’ll Love It

This soup is not only delicious but also incredibly nourishing. It’s packed with vitamins and minerals from the peas and spinach, while the mint adds a refreshing twist that brightens the entire dish. The creamy texture makes it feel decadent, yet it’s surprisingly light and healthy. Whether you’re serving it as a starter or a main dish, this soup is sure to impress and satisfy.

Ingredients

  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 teaspoon canned dried mint
  • 1/2 cup milk
  • 2 cups frozen peas
  • 2 cups diced potatoes
  • Salt & pepper to taste
  • 2 cups fresh spinach
  • 1 teaspoon sugar
  • 1/2 cup water
  • 1/4 cup yoghurt

Instructions

  1. Place the diced potatoes in a medium-sized pot with a little bit of water and some salt & pepper. Cover with a lid and cook for 20 minutes until the potatoes are almost soft.
  2. Add the frozen peas to the pot and cook for an additional 5 minutes until the potatoes are soft and fully cooked through.
  3. Stir in the fresh spinach and cook for another 3-5 minutes, until the spinach is wilted.
  4. Remove the pot from the heat and let it cool for a few minutes. Then, blend the mixture to a puree using an immersion blender.
  5. Return the pot to the stovetop and add the cream, milk, water, and chicken stock. Reheat the soup for a few minutes until it is piping hot.
  6. Stir in the yoghurt, mint, sugar, and salt & pepper to taste. Mix well.
  7. Serve immediately, garnished with crispy croutons or bacon bits. For a unique touch, fry up some cheesegrillers in thin slices with a bit of sweet chili sauce and use them as a topper.

Tips

For the best results, use fresh ingredients whenever possible. Fresh spinach and mint will elevate the flavors to new heights. If you’re short on time, you can prepare the soup ahead and reheat it just before serving. The flavors will meld together beautifully, making it even more delicious the next day.

Variations & Substitutions

If you’re vegetarian, simply substitute the chicken stock with vegetable stock. You can also add other green vegetables like kale or broccoli for added nutrition. For a dairy-free version, replace the cream and milk with coconut milk; it will add a delightful, subtle sweetness to the soup.

Storage

This soup can be stored in an airtight container in the refrigerator for up to three days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to three months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop.

FAQ

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas will work perfectly in this recipe. Just make sure to adjust the cooking time slightly, as fresh peas may cook faster than frozen ones.

What can I use instead of an immersion blender?

If you don’t have an immersion blender, you can use a regular blender. Just be sure to blend the soup in batches and allow it to cool slightly before blending to avoid any hot liquid splashes.

Is it possible to make this soup spicier?

Definitely! If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the soup. Adjust the amount to suit your taste preferences.

Nutrition

This soup is rich in vitamins A, C, and K, thanks to the spinach and peas. It’s also a good source of dietary fiber and protein. The addition of yoghurt and cream provides calcium and healthy fats, making it a well-balanced meal option.

Conclusion

The Minted Pea & Spinach Soup is a delightful blend of flavors that is sure to become a favorite in your household. Its simple yet elegant composition makes it suitable for both everyday meals and special occasions. I hope you enjoy making and savoring this recipe as much as I do. Remember, the best meals are made with love, so pour your heart into it and make it your own!

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Best Potato Cheese Soup in a bread bowl | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Best Potato Cheese Soup in a Bread Bowl

Intro

There’s something incredibly comforting about a warm, creamy bowl of potato cheese soup, especially when it’s nestled inside a soft, crusty bread bowl. This recipe holds a special place in my heart, reminding me of chilly autumn days spent in my grandmother’s kitchen. She would always have a pot of this luscious soup simmering on the stove, filling the house with the rich aroma of cheese and garlic. As a child, I would eagerly wait to dig into the bread bowl, savoring every bite of the soup soaked bread. Now, I’m thrilled to share this nostalgic recipe with you, hoping it brings warmth and joy to your table.

Why You’ll Love It

This Potato Cheese Soup is a delectable blend of creamy textures and savory flavors that will make your taste buds dance with delight. Here’s why you’ll fall in love with it:

  • Rich and Creamy: The combination of milk, heavy cream, and Velveeta cheese creates a luscious, velvety texture.
  • Comforting: Perfect for cold days, this soup warms you from the inside out.
  • Customizable: Easily adjust the ingredients and garnishes to suit your preferences.
  • Family Favorite: It’s a hit with both kids and adults alike!

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet diced onion
  • 2 cloves of garlic, minced
  • 4 cups chicken stock
  • 2 cups water
  • 1 teaspoon salt
  • 4 large red potatoes, peeled and diced
  • 2 large carrots, diced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 block Velveeta cheese, cubed
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Garnish: bacon crumbles, chives, sour cream, shredded cheese

Instructions

  1. In a large heavy stock pot, heat 2 tablespoons of olive oil. When hot, add onions and cook over medium heat until translucent, about 2-3 minutes.
  2. Add garlic and cook for another 1 minute.
  3. Add chicken stock, water, and salt to the pot. Stir to combine.
  4. Add potatoes and carrots to the stock pot and bring to a boil. Cook until potatoes are fork-tender.
  5. Turn off burner and allow to cool slightly. Remove about half of the potatoes using a slotted spoon and transfer to a food processor or blender. Process until potatoes turn into a paste, then add back to the stock pot.
  6. Place stock pot back on the burner over medium heat. Add milk, cream, butter, and Velveeta cheese. Heat until butter and Velveeta are melted, stirring frequently.
  7. Do not bring to a boil; adjust heat to low as temperature nears boiling.
  8. Add sharp cheddar one handful at a time, stirring to melt. Add Parmesan cheese. Season with salt and pepper to taste.
  9. Serve soup in a bread bowl, soup bowl, or mug. Garnish with bacon crumbles, chives, sour cream, and shredded cheese.

Tips

  • Use Fresh Ingredients: Freshly diced onions and garlic will enhance the flavor of your soup.
  • Blend Carefully: When blending hot ingredients, allow them to cool slightly and blend in batches to prevent splattering.
  • Slow and Steady: Take your time melting the cheeses to achieve a smooth and creamy texture.

Variations & Substitutions

Feel free to modify this recipe to suit your taste buds:

  • Cheese Variations: Swap Velveeta with cream cheese or use a variety of your favorite cheeses like Gruyere or smoked Gouda.
  • Add Veggies: Enhance the nutritional value by adding broccoli, spinach, or corn.
  • Vegetarian Option: Replace chicken stock with vegetable broth for a vegetarian version.

Storage

This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. For longer storage, consider freezing the soup without the dairy ingredients and adding them when reheating.

FAQ

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat gently before serving. If possible, add the garnishes fresh for the best taste and texture.

What can I use instead of a bread bowl?

If you don’t have bread bowls, you can serve the soup in regular soup bowls or mugs. Toasted sourdough or French bread makes an excellent accompaniment.

Is it possible to make this soup gluten-free?

Absolutely! Ensure your chicken stock and cheeses are gluten-free, and serve the soup in a gluten-free bread bowl or with gluten-free bread.

Nutrition

This soup is rich and indulgent, perfect for a treat. While it is delicious, keep in mind the nutritional information will vary based on specific ingredients and quantities used. A typical serving contains:

  • Calories: Approximately 450 per serving
  • Fat: 28g
  • Carbohydrates: 35g
  • Protein: 15g

Conclusion

This Potato Cheese Soup is not just a meal; it’s a comforting experience, a nostalgic journey wrapped in a bread bowl. Whether you’re serving it to family, friends, or enjoying a cozy night in, it’s sure to become a favorite in your recipe collection. I hope this recipe brings as much warmth and happiness to your home as it does to mine. Bon appétit!

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Creamy White Chili | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Creamy White Chili

Intro

There’s something magical about the chill of autumn that beckons the comforting warmth of a hearty chili. Growing up, the first signs of fall meant gathering around the kitchen with my family, eagerly awaiting my grandmother’s famous chili. But one chilly evening, she surprised us with a new twist—a creamy white chili that instantly became a family favorite. The aroma of onions and garlic sizzling in olive oil would fill the house, signaling that something wonderful was on its way. This creamy white chili is a delightful departure from the traditional tomato-based chili, offering a rich and satisfying experience. Today, I’m excited to share this cherished recipe with you.

Why You’ll Love It

This creamy white chili is a comforting bowl of goodness that’s perfect for any occasion. Here are a few reasons why you’ll fall in love with it:

  • Rich and Creamy: The combination of sour cream and heavy whipping cream gives this chili a luxuriously smooth texture.
  • Flavorful and Satisfying: Packed with tender chicken, hearty beans, and a blend of spices, each spoonful is a burst of flavor.
  • Easy to Make: With just a few simple steps, this dish comes together quickly, making it perfect for busy weeknights.
  • Customizable: Easily adjust the heat level or make substitutions to suit your dietary needs and preferences.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (15 ounces each) great northern beans, drained and rinsed
  • 2 cups canned chicken broth
  • 2 cans (4 ounces each) green chilies, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt to taste
  • Black pepper to taste
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • 1 cup shredded cheddar cheese

Instructions

  1. In a heavy saucepan, heat the olive oil over medium heat. Add the chicken, onion, and garlic. Sauté until the chicken is cooked through and the onions are translucent.
  2. Add the chicken broth, great northern beans, green chilies, cumin, oregano, salt, and black pepper to the saucepan. Stir to combine.
  3. Reduce the heat to low and let the chili simmer for about 20 minutes, allowing the flavors to meld together.
  4. Remove the saucepan from the heat and stir in the sour cream and heavy whipping cream until well combined.
  5. Top each serving with shredded cheddar cheese before serving.

Tips

  • For added flavor, try using rotisserie chicken instead of cubed chicken breast.
  • If you prefer a spicier chili, add a pinch of cayenne pepper or a diced jalapeño.
  • For a thicker consistency, mash some of the beans before adding them to the pot.

Variations & Substitutions

Make this creamy white chili your own with these variations and substitutions:

  • Vegetarian Option: Replace the chicken with extra beans or tofu, and use vegetable broth instead of chicken broth.
  • Dairy-Free: Substitute coconut milk or an unsweetened non-dairy creamer for the heavy whipping cream, and use a dairy-free yogurt or sour cream alternative.
  • Cheese Swap: Try using Monterey Jack or Pepper Jack cheese for a different flavor profile.

Storage

Store any leftover creamy white chili in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or water to achieve the desired consistency.

FAQ

Can I make this chili in a slow cooker?

Yes, you can! Simply sauté the chicken, onion, and garlic in a skillet before transferring them to a slow cooker. Add the remaining ingredients, except for the sour cream, heavy whipping cream, and cheddar cheese. Cook on low for 4-6 hours. Stir in the creams before serving and top with cheese.

Can I freeze creamy white chili?

While you can freeze this chili, the texture may change slightly due to the dairy content. If you do choose to freeze it, let the chili cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition

While I don’t have the exact nutritional breakdown for this dish, it’s worth noting that this recipe is rich in protein from the chicken and beans. The use of sour cream and heavy whipping cream contributes to its calorie and fat content, so consider portion sizes accordingly.

Conclusion

This creamy white chili is more than just a meal; it’s a cozy experience that brings people together. Whether you’re serving it at a family gathering or enjoying a quiet night in, each bowl is a reminder of the warmth and love that comes from sharing a homemade meal. So, gather your ingredients, invite your loved ones, and savor the comforting flavors of this delightful dish. I hope it becomes a cherished recipe in your kitchen, just as it has in mine.

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