I should have added delicious with that title. Meals rarely come delicious and easy at the same time but there are always exceptions. Let’s hear yours starting with soup.
1 onion, diced
2 (28 oz) cans diced tomatoes
1 cup chicken stock (or vegetable stock)
1/4 cup half and half
1 teaspoon basil
1/4 teaspoon dried oregano
kosher salt and freshly ground black pepper, to taste
In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
Add tomatoes (juice and all), and chicken stock. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the half and half, basil, oregano and season to taste with salt and pepper.
Serve with a grilled cheese or hunk of warm french bread.
Instant Pot Ham Corn Chowder
4 cups chicken stock
2 cups frozen hashbrowns
2 cups frozen corn
1 large onion diced
1.5 cups diced ham or chicken
2 bay leaves
Add ingreds to IP in above order laying the bay leaves on top.
Cook on high for 7 minutes.
Add milk or cream as desired.
Here’s Laura Bush’s secret vegetable soup recipe.
- 1-1/4 cups pinto beans, soaked overnight and drained
- 1 tsp. salt
- 1 bay leaf
- 1 tsp. dried oregano
- 1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved
- 2 ancho chilies
- 1 lb. mixed summer squash
- 4 ears corn (about 2 cups kernels)
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 tbsp. corn or vegetable oil
- 2 yellow onions, cut 1/4 inch squares
- 2 cloves garlic, finely chopped
- 2 tbsp. red chili powder, or more to taste
- 8 ozs. green beans, cut into 1-inch lengths
- 4 ozs. jack or muenster cheese, grated
- 1/2 bunch cilantro leaves, roughly chopped
- Whole cilantro leaves for garnish
Cook the pre-soaked beans for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth.
Prepare the tomatoes. Open the chili pods and remove the seeds and veins; then cut the chilies into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn.
Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes. Lower the heat, add the garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth, so the chili doesn’t stew for 5 minutes.
Stir in the squash, corn, green beans, and chili strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 or 20 minutes.
Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with whole leaves of cilantro.
Serve with cornbread or tortillas. A great one-dish meal if you have a garden or have just visited the Farmer’s Market.
I just love tomato soup and onion soup:)
Carrot and coriander is another. I would use dried coriander leaf instead of fresh, added at the end once the carrots are all cooked & blended up, because a) you don’t want green soup, b) dried coriander is cheaper and c) it’s easy to go too mad with the fresh stuff and end up with an overpowering taste. Delia’s recipe is nice, she cooks the carrots in butter with garlic.