Roasted Tomato Soup

tomato soup 2

Today was nasty, rainy, gloomy day and what is best on a yucky day? SOUP! My friend Ashley mentioned that she would love some tomato soup and just like that the seed was planted! I was a woman on a mission. And I must say, MISSION ACCOMLISHED! This soup was DELISH!! And aside from waiting for the veggies to roast it came together rather quickly.

tom grid

Roasted Tomato Soup

3 lbs Roma tomatoes, cut in half lengthwise

1 large Vidalia onion, quartered

4 cloves garlic, peeled

1/4 cup olive oil

splash of balsamic vinegar

salt & crushed red pepper flakes, to taste

1 t smoked paprika

1 t thyme

32 oz chicken stock

1 T tomato paste

2 t sugar

1/2 cup half & half

Slice tomatoes in half lengthwise, quarter onions & peel garlic; toss with olive oil, balsamic vinegar and spices. Place on rimmed cookie sheet; roast at 375 for 35-45 mins. Puree in food processor to desired texture add chicken stock, tomato paste and sugar. Allow flavors to combine for at least 30 mins. over low heat. ENJOY!!

xoxo, Mama Bird

Potato Soup {crockpot}


Yummy! There is nothing better than walking in the door to a house with a warm, ready to eat dinner sitting on the counter! Hence. my love of the crockpot!! Today I made one of the easiest potato soups ever! Just dump, shake, stir, dump again, stir again, set on low and voila a few hours later a meal!


CHOP: 
1 onion
1 carrot
1 stalk of celery 
DUMP into crockpot 
1 can cream of chicken*
1 can cream of mushroom
2 cans chicken broth*
1 can of milk
SHAKE:
salt, pepper, garlic
Worcestershire sauce
hot sauce
all to taste
STIR
DUMP:
1 pkg frozen hash brown potatoes (cubes are my favm shredded works fine too)
STIR, again!

ENJOY!!!

What is your favorite DUMP and forget about it recipes?

xoxo, Mama Bird

Mema’s Potato/Tomato Soup {Souper Sunday}




SOUPER SUNDAY IS BACK!!!!!

After a really fun weekend in the mountains, watching football and even seeing some SNOW!! I thought Memama’s  Potato/Tomato Soup would be a yummy end to a great weekend.  It is a super easy soup and very forgiving. In other words you don’t need to stress. It always taste a bit different and I don’t think she has ever made it the exact same way twice!

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3 medium baking potatoes, diced
1 lg onion, diced
3 ribs of celery, sliced
Cover with water and a teaspoon of salt. Simmer until cooked.

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In sauce pan mix:
2 T butter
2 T flour
2 c milk
1 T worcestershire sauce
1/2 c catsup
3 T mustard

Melt butter, mix in flour, add milk & mix well (adjust to make thick) Blend in remaining ingredients and stir for 5 mins. Add to potato mix and add 2 cans whole tomatoes (rough chopped).
It gets better the longer it sits! And it makes a ton! I hope you enjoy as it sure reminds me of my Mema.

Summer in a Bowl {Gazpacho}

gazpacho

Gazpacho is one of my favorite summer eats. It is so versatile and just screams “SUMMER”!! I have tried oodles of different recipes and found “MY” perfect Gazpacho! My recipe does not use tomato juice or V8 (I like both fine to mix in my Bloody Mary, however adding either to Gazpacho, in my opinion just makes it taste like tomato juice!) The secret is simmering the tomatoes. It brings out a depth of flavor that is just amazing!! I hope you enjoy!!

2 Vidalia onions, peeled & quartered

8 large tomatoes, peeled

1/2 cup red wine

1/2 cup red wine vinegar

1to 2 cloves garlic

1 T sweet paprika

2 t Hungarian Hot paprika

2 T olive oil

Start by placing 1 onion, half the tomatoes, wine and vinegar in food processor and blitz. Place in soup pot. Repeat with remaining ingredients adding the olive oil and spices, pulse just to chunk tomatoes and onion. Add to pot, simmer 10 mins. Chill overnight for best flavor!!

Add diced veggies such as cucumbers, celery, sweet bell peppers, grape or cherry tomatoes, croutons, shrimp, the possibilities are endless!!!!

What screams summer to you? Share your favorite summer recipe!!

It’s SOUPER SUNDAY {Chicken Chili}

The lovely warm-up we had last week is gone, it’s back in the 40’s boo. Hubs is out with the boys watching the race and I am slap worn out.  Lots and lots of cakes over the past few weeks. It is mid/late February and I made it over a month in my own pantry challenge!
I had leftover chicken and that is where the wheels started turning. What could I do with it? I dug through the almost empty (not really, but for me, it seems destitute!) I had diced tomatoes, chix broth, blk & white beans. YUM. I thought. You?
Thrown together Chicken Chili (if you can think of a better name, please share!)
1- 28oz can diced tomatoes
2 cups chicken broth
leftover chicken, shredded (maybe 2 cups)
1 can Cuban Black Beans (trader joe’s)
1 can cannellini  beans
1 cup frozen or canned corn (mexicorn would be great, I was out)
1 small can green chilis
cumin, chili powder, garlic, salt & pepper to taste
Toss it all in a pot and set on low. Allow the flavors to meld and yum. EASY Dinner!!

xoxo, Mama Bird

{my version} Brunswick Stew

After getting some yummy Brunswick Stew from the Hickory Christian Academy’s Christmas Gift Show, I have had my opinion of Brunswick Stew changed. It was really good. I had some crock pot shredded chicken in my freezer and the recipe ideas just flowed.  There version was called Eastern North Carolina style which I am not exactly what sure that entails. I assume that the chicken had been bbq’d as there was a lot of flavor in the meat as well as the broth. For my next batch I will do the chicken in the crock pot with a vinegar based bbq sauce.
1 onion, diced and sautéed  in olive oil
1 28oz can whole tomatoes, roughly chopped w/ juice
1 10oz bag frozen lima beans
1 10 oz bag frozen corn
1 can cream corn
2 cups chicken broth
3 cups (apx) shredded chicken
Worcestershire sauce (several dashes)
Sauté onion until soft add tomatoes and chicken broth, Worcestershire sauce, salt & pepper to taste. Allow to simmer on low for a bit then add frozen veggies continue on low 30mins and ENJOY!!

Check out more great recipes at Tuesesday at the Table

xoxo, Mama Bird

Antiques Fair Soup & Sammie

This is a tried and true classic recipe! I think it started back in the 60’s when the Service League started doing their annual Antiques Fair. Of coures back then it was held at the Foundation Center, which is now a YMCA and the Antiques Fair has now been replaced by the Kitchens and more tour. Times they are a changing… But, this recipe is a great “old school” favorite of everyone in town. How can you bet the classic Vegetable Beef Soup and Chicken Salad Sandwich?

Antiques FairVegetable Beef Soup
Must make ahead! (Makes apx 1 gallon)

1lb lean stew beef
water
1 lb potatoes, peeled & cubed
1/2 lb onions, chopped
2 stalks celery, chopped
1 (20 oz) pkg frozen mixed veggies (whatever you like)
1 (28 oz) can tomatoes, chopped
1 (6 oz) can tomato paste
seasonings to taste
Brown meat, drain & rinse, cover with water and simmer until very tender. Add remaining ingredients
and simmer for several hours.

Cooking note: if you want to make this in the crockpot you easily could. You also may need to add beef bullion, broth, or V8 to thin soup.

Turkey Salad
5 cups cooked turkey, cubed (reserve 1/4 c stock) {you can use chicken}
2 cups celery, finely chopped
4 hard-boiled eggs, grated
1/8 cup lemon juice
salt and pepper to taste
mayonnaise to taste

Start with a cup or so of mayo, if the turkey  is moist you will not need all of this. Mix all ingredients EXCEPT mayo and including stock then add mayo a bit at a time until you get the perfect spreading consistency.

Both recipes are from one of my all time fav cookbooks Market to Market. Thanks to the Hickory Service League for the recipes!

Happy Cooking!!
xoxo, Mama Bird

Peanut Butter Vegetable Soup

                                     Souper Sunday
Today I am featuring my dear friend, Annelise, she is an amazing Mommy to 2 adorable boys. She shared this recipe with me and I had to call and ask her if I read it right? Peanut butter in soup? I didn’t know… But, she confirmed it and I gave it a try! Wonderful! 
Below you will find 2 recipes, hers and mine. Not that I thought it need to be changed I just used what I had on hand and she says any veggie will work . This is that kind of soup that your grandma made, you know it’s always a bit different. Great way to clean out the fridge and it also freezes well!!
Peanut Butter – Vegetable Chicken Soup
8 c Chicken Broth (if broth is salty, use only 4 cups broth, the rest water)
2 c Diced cooked chicken
1 c peeled and diced potatoes (sweet potato’s are awesome in this soup too!)
1 c diced carrots
1 c diced zuccini
1 c broccoli or cauliflower florets
1 c diced tomatoes (I use one can of diced tomatoes from the store)
1/2 c chopped celery
1/2 c chopped onion
1/2 c chopped green pepper (I use red)
2 cloves garlic, minced (2 tsp)
1 c peanut butter (add more to taste – I use simply jiff)
1 Tbs minced fresh parsley or 1 tsp dried
S&P to taste
If you like a little kick add Cayenne pepper 🙂
In a large pot combine broth, chicken, carrots and potato – bring to a boil and cook for about 10 min or so.Add zuk, broc/cauli, toatoes, celery, onion, green pepper, and garlic – simmer for 8 min or so.Add peanut butter (make sure to taste and add more if needed), S&P and stirring until pb is melted and fully blended. Simmer for 4 more min.You can cook longer, but the main thing is to make sure potatoes and veggies are cooked to your liking. Enjoy :)!
My version:
4 cups each chicken stock & chicken broth
1 sweet potato, cubed
1 baking potato, cubed
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
1 28oz can whole tomatoes with juice, broken up with a fork (I like the texture)
1 cup peanut butter
2 cups leftover stew beef
1 cup baby lima beans
1 cup green beans
1 cup corn
several dashes Worcestershire sauce
S & P to taste
dash of red pepper (goes great with the peanut butter!)
In large pot combine broth, potatoes, carrots, celery & onion cook for 10-15 mins add tomatoes, peanut butter & beef cook for another 10 mins or so then add remaining ingredients. I let mine simmer on low for the entire afternoon! YUMMY!!

Pumpkin Chili

CoolClips_vc100642 For this edition of Souper Sunday it is Halloween week and it’s all about the PUMPKIN!! I am so excited to re-share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip up something fun for Halloween!! It is so odd, I know, but really yummy!! Give it a try!!

1 T. canola oil

1 onion, diced

1 clove garlic, minced

1 1/2 lb. lean ground beef or turkey (I used turkey)

1  can cannellini beans

1 can black beans

2- 28 oz. chopped tomatoes (I like a ton of tomatoes)

1 can  pumpkin (NOT pumpkin pie filling!!)

7 oz. chopped green chilies

1 can chicken broth

1 T. cumin

1 T. chili powder

1 t. sugar

1 t. salt

1/2 t. cinnamon

1 t. unsweetened cocoa

Saute garlic and onion in oil. Add meat and brown. Add remaining ingredients, cover; simmer for approx. an hour- stirring occasionally. This also works great in the crock pot. Enjoy!!

trick or treat! mama bird

Souper Sunday! {Sausage & Lentil}

Fall is back and along with the change of the season, I am back to my Souper Sunday Meal Planning. I make a big pot of soup, stew or chowder every Sunday for a great Family Night Meal as well as a perfect add on to week day lunches. Tonight’s meal is inspired by Carrabba’s  Sausage & Lentil soup.

1 lb sweet Italian sausage, browned & drained

1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
6 cups chicken broth
1 28 oz can diced tomatoes, undrained
2 cloves garlic
2 cups dry lentils

salt, pepper, red pepper, basil, oregano, thyme & parsley  to taste
Brown Italian sausage, drain and put in crock pot. Sauté all veggies in sausage drippings, add to crock pot.  Add all remaining ingredients to crock pot. Set on low and enjoy.

Do you have a FAMILY FAV Soup or Stew you’d like to share? I would LOVE to feature YOU on SOUPER SUNDAY.
xoxo, Mama Bird