Tag: soup

Chicken Noodle Soup Three Ways

Chicken Noodle Soup Three Ways

Print Chicken Noodle Soup Three Ways Author: Chef Brad   Ingredients 3 boneless breast of chicken, chopped 1 white onion, chopped 2 garlic cloves, chopped 3 tablespoons Haco Chicken bouillon ½ pound spaghetti noodles ½ cup each red, black, and white quinoa 10 or more cups 

Beef Barley Soup

Beef Barley Soup

Beef Barley Soup
Author: 
 
Ingredients
  • 1 cup rye
  • 2 cups barley
  • 5 cups water
  • 1 teaspoon salt
  • 1 lb. beef tips cut up
  • 2 cups sliced mushrooms
  • 1 onion, chopped
  • 3 garlic cloves
  • 4 tablespoons olive oil
  • 3-4 quarts water
  • 8 oz. Haco brand Espagnole sauce mix
  • ¼ cup each dried tomato and red bell peppers
  • 2 cups chopped cabbage
  • fresh thyme
Instructions
  1. Bring water to boil and add grains and salt, simmer covered on low until grains are tender, about 45 minutes. If using a Durotherm pan remove from heat after 5 minutes of simmering and let set for 20 minutes.
  2. Sauté in large pressure cooker beef, mushrooms, onions and garlic in olive oil until onions are tender.
  3. Add remaining ingredients to sautéed beef tips in large pressure cooker and pressure for 10 minutes on 2nd ring.
  4. salt and pepper to taste.

 

Southern Black Eyed Peas Soup

Southern Black Eyed Peas Soup

Black eyed peas are a staple in the South, they are wonderfully satisfying and are great served with brown rice. Print Southern Black Eyed Peas Soup Author: Chef Brad   Ingredients 1 onion, diced 1 slice bacon or pancetta, diced 2 ½ cups black eyed peas, 

Lentil Soup

Lentil Soup

Lentils are so packed with nutrition. Print Lentil Soup Author: Chef Brad   Ingredients 2 Tablespoons olive oil 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 garlic cloves, chopped Salt and pepper 28 oz can crushed tomatoes 1 lb. lentils 

Chicken Thigh Stew

Chicken Thigh Stew

This soup is soul food. So tasty, you will want to make sure you have leftovers. I serve with stew on or over pressure cooked yukon potatoes.

Chicken Thigh Stew
Author: 
 
Ingredients
  • 10 skinless chicken thighs
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 large carrots, chopped
  • 3 tablespoons olive oil
  • Fresh rosemary, parsley, and marjoram, chopped
  • 1 large can roasted tomatoes
  • 6 cups water
  • ½ cup cooking wine
  • ½ cup brown rice
  • Salt and pepper to taste
  • Ultra gel for thickening
Instructions
  1. In pressure cooker, saute onions, garlic, celery, and carrots in 3 tablespoons olive oil.
  2. Add cooking wine and saute for 3 minutes.
  3. Add remaining ingredients and place lid on pressure cooker and cook for 12 minutes.
  4. Remove lid and thicken with Ulta gel or corn starch.
  5. Salt and pepper to taste.
  6. Serve over cooked potatoes.

 

White Quinoa Chicken Soup

White Quinoa Chicken Soup

Pressure cooking is so great and it adds to flavor and saves time. Print White Quinoa Chicken Soup Author: Chef Brad   Ingredients 4 large chicken breasts, cubed 1 onion, diced 2 large cloves of garlic, minced 1 Tablespoon minced or grated ginger 3 Tablespoons Olive 

Italian Sausage and Barley Soup

Italian Sausage and Barley Soup

Of course the most famous use of barley is for soup. It does make soup a perfect comfort food. Print Italian Sausage and Barley Soup Author: Chef Brad   Ingredients 3 Italian Sausage mild or hot 3 table spoons olive oil 2 cups sliced mushrooms 4 

Chilled Avocado Cucumber Soup

Chilled Avocado Cucumber Soup

Nothing like a chilled soup to cool down spicy dishes.

Chilled Avocado Cucumber Soup
Author: 
 
Ingredients
  • ½ medium cucumber
  • 1 ripe large Avocado
  • 1 scallion
  • 1 garlic clove
  • 2 Tablespoon fresh cilantro leaves
  • 2 Tablespoon fresh lemon juice
  • ½ cup sour cream plus extra for garnish
  • 2 Tablespoons Xagave
  • ½ cup cold water
  • ½ cup ice cubes
  • Black quinoa, cooked –garnish
  • Croutons - garnish
Instructions
  1. Peel cucumber and cut into 4 pieces.
  2. Quarter avocado, removing pit, and peel.
  3. Cut scallion into large pieces.
  4. In a blender, puree all ingredients until smooth and season with salt and pepper.
  5. Serve soup garnished with black quinoa, sour cream, and croutons

 

Chile Verde Potato Stew

Chile Verde Potato Stew

This stew has won many awards, it is my personal favorite for the depth of flavor and richness of the stew. Print Chile Verde Potato Stew Author: Chef Brad   Ingredients 1 to 2 lbs pork meat 1 to 2 lbs stew meat ½ cup fresh 

White Quinoa Cabbage Soup

White Quinoa Cabbage Soup

Simple yet oh so great. The white quinoa really adds to the flavor and nutrition. Print White Quinoa Cabbage Soup Author: Chef Brad Prep time:  5 mins Cook time:  6 mins Total time:  11 mins Serves: 8   Ingredients 3 cups finely shredded cabbabe 1 large yellow 

Cream of Tomato Soup

Cream of Tomato Soup

Tomato soup brings many childhood memories. Cambells soup with crackers. It has been a long time since I used a can of Cambells soup. With the pressure cooker it just makes soup making so easy. This is a rich soup, make sure to strain it. It really makes the soup creamy and tasty.

Cream of Tomato Soup
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 medium onions, chopped
  • ¼ cup water
  • ½ cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 6 pounds fresh tomatoes, roma work great
  • salt and pepper
  • 1 stick butter
  • ½ cup WonderFlour™
  • 4 cups half and half
Instructions
  1. Saute onions, carrots, celery, and garlic in olive oil in pressure cooker.
  2. Add tomatoes, 1 tablespoon each of salt and pepper and water.
  3. Pressure for 6 minutes.
  4. Let Pressure down and remove lid.
  5. Using a stick blender or blender, puree contents of pressure cooker.
  6. Strain through a sieve into a large dish. In pressure cooker, melt butter and add flour.
  7. Toast flour slightly.
  8. Add half and half.
  9. Cook until thick.
  10. Add tomato mixture and whisk well.
  11. Enjoy.

 

Posole

Posole

This is one of my favorite soups in the world. I have taken it and made it work in the pressure cooker. It only adds to the flavor and is ready in under one hour instead of three hours. Print Posole Author: Chef Brad   Ingredients 

Three Minute Pressure Cooker Tomato Soup

Three Minute Pressure Cooker Tomato Soup

Fast and so tasty. I love this simple recipe. Served with a whole grain roll is perfection. Print Three Minute Pressure Cooker Tomato Soup Author: Chef Brad Prep time:  5 mins Cook time:  3 mins Total time:  8 mins   Ingredients 1-28 oz can fire roasted 

Three Minute Pressure Cooker Corn Chowder

Three Minute Pressure Cooker Corn Chowder

So wonderful and easy to make. Serve with hot rolls or bread.

Three Minute Pressure Cooker Corn Chowder
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 medium potatoes, cut in ½ inch cubes
  • 1 cup frozen organic corn
  • 2 carrots, cut into cubes
  • 1 small white or yellow onion chopped fine
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 6 cups vegetable broth,
  • 1 bunch cilantro
  • 1 bunch green onions
  • salt and pepper
Instructions
  1. In pressure cooker add ground beef and cook until done, add onion, potatoes, garlic, carrots, corn, and broth.
  2. Pressure for 3 minutes and serve warm.
  3. Right before serving add chopped cilantro and green onions.