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Category: Soups

Black Bean Chipotle Soup

Clack Bean Soup

canned black beans 3, 15.5 oz. each

Chipotle chilies in adobe sauce can 7 oz. 1

olive oil 2 tablespoons

onion 1/2 chopped

red pepper 1/2 finely chopped

green pepper 1/2 finely chopped

fresh garlic chopped  1 tablespoon

cumin ground 1 teaspoon

chicken broth 2 1/2 cups

salt and pepper taste

water 1 cup

sour cream 1/2 cup

fresh cilantro roughly chopped 2 tablespoon

In a food processor add 1 can of black beans drained, chipotle chilies can, and one cup of water. Puree in food processor for 30 seconds and set aside.

In a soup pot add oil over medium heat. Add onions and peppers and sweat. Cook about 10 minutes. Add garlic, cumin, salt, pepper and chicken broth. Add the left over 2 cans of black beans drained. Last add the chili and bean puree. Bring to a boil, lower heat to low and cook 20 minutes or until soup thickens. Yields 4 bowls. Garnish with sour cream and cilantro. Enjoy!

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Homemade Chicken and Egg Noodle Soup

chicken noodle

The perfect Home-style Chicken Soup for the colder months. This is a very simple classic recipe.

whole raw chicken average 1 pound

(yield 4-6 people)

water 16 cups

egg noodles 8 oz.

onion 1/2 diced

carrots 5 sliced or diced

celery 4 sticks diced

chicken bouillon cubes 4

salt and pepper taste

onion powder 1/2 teaspoon

parsley 1 teaspoon

granulated garlic 1/2 teaspoon

Italian seasonings 1/2 teaspoon

(You will see this Italian seasoning in lots of places if you follow me)

Fill a large soup pot with water and bring to a boil. Add raw chicken after you rinse it in the sink. Cook chicken thoroughly and carefully take out of water and let cool in a large bowl. Add all your vegetables, seasonings, and bouillon cubes and simmer for 45 minutes on medium heat.

Once the chicken is cooled break it apart with your hands, like your Grandma used to do. Tear the leg/thigh off. Carefully pull chicken with your hands making sure you have no bones. Then do the same with the breasts and wings. Add the pulled chicken meat to the soup. (Based on how much the soup reduced you may want to add another cup of water)

Final step. Cook the egg noodles. If you think your family will finish the meal add the egg noodles directly into the soup. They take only 5-6 minutes to cook. Do not overcook. If you expect leftovers cook the egg noodles on the side and add them to the bowls before adding the soup. Egg noodles do not reheat well. This is easy and its a classic. Enjoy!

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Bread Bowls for Soup

bread bowls

This is not my personal recipe. I am not a baker of any kind. I usually leave that up to my wife, who is a great baker. I went to the Web and combined a few different recipes. This is what I always do when its not my own personal recipe. Well here it is:

flour 7 cups

fast rising yeast 2 package (each .25 oz.)

olive oil 2 tablespoons

salt 2 teaspoons

sugar 2 teaspoons

water to dissolve yeast in 2 oz. warm

warm water 2.5 cups

In a Kitchen Aide using your dough hook. Add 2 0z. of warm water and package of fast rising yeast. Let sit for 10 minutes. Add flour and then the rest of the ingredients. Mix low and then go medium until dough is formed. The dough should not be wet. It should come off the bowl and attach to the hook. If the dough is wet add a tablespoon of flour and continue to mix and or add till dough is not wet. If the dough is to dry and does not form a ball do the same with a teaspoon of water.

In a separate bowl add dough and olive oil all sides lightly. Cover with a wet warm paper towel. Let rise 45-60 minutes till dough doubles in size.

dough for bread bowls

After the dough is ready. Flour or corn meal a large prepping surface. Add dough to this area. Do the same to the top of the dough. Cut into six equal parts. Form into balls and put on cookie sheets with cooking spray and put into warm place to proof for 35 minutes.

cooked bread bowl

egg wash mix:

egg whites 2 beaten

sugar 1 teaspoon

After the dough has risen use half of this egg white mixture and use a pastry brush and coat bread balls. Pre-heat oven to 400 degrees. Cook for ten minutes and  pull out of the oven and finish the rest of egg mixture. Put back into the oven and 15 more minutes or so until golden brown. Enjoy!


Soup bread bowl

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Italian Wedding Soup

Italian Wedding


beef 1 pound

onion soup mix 1 package

egg 1

bread crumbs 1/3 cup

salt and pepper taste

Italian seasonings 1 teaspoon

granulated garlic 1 teaspoon

parmesan cheese 1 tablespoon

onion powder 1 teaspoon

Mix meatball mix and roll into bite size balls. Pictures below of mix, rolled meatballs, and cooked meatballs. The onion soup mix will later enhance the soup flavor. Cook meatballs at 350 degrees.

   meatball mix for wedding soup

rolled meatballs for soup

cooked MB


onion 1/2 chopped

garlic chopped 1 tablespoon

olive oil 2 tablespoons

escarole 1 head rinse and chop fine

carrots 2 shredded on large side of cheese grater

chicken broth 1 large can 48 oz.

beef broth can 14.5 oz.

pasta Acini Di Pepe 3/4 cup

salt and pepper taste

onion powder 1 teaspoon

water 1 cup

In a soup pot add olive oil, onions, and garlic on medium heat and sweat. Add escarole and carrots. Sweat until all ingredients are cooked down. Add Seasonings.

sauteing wedding soup

Add water, chicken broth, and beef broth. Bring to a boil. After boil simmer on medium heat for 30 minutes. Add pasta and cooked meatballs. When pasta is cooked shut off heat. Enjoy!

New England Clam Chowder

Clam Chowder

celery sticks 4 diced

onion small diced

raw bacon 6 slices diced

Russet potatoes 3 large skinned and diced

flour 1/2 cup

white wine 1/2 cup

butter 1 tablespoon

olive oil 2 tablespoons

clam juice in can 27 oz.

chopped clams can 27 oz.

heavy cream 16 oz.

chicken broth two 14.5 oz. cans

salt and pepper taste

onion powder 1 teaspoon

parsley 1 tablespoon

granulated garlic 1/2 teaspoon

Add olive oil to a soup pot on medium heat. Add onion and celery and sweat. Add bacon and continue to sweat. Add potatoes and continue to stir constantly because the starch of the potatoes will stick. Add all seasonings and butter except parsley and continue to stir. Bacon should be cooked. Add flour and stir until its a paste. This will burn quickly if you do not stir rapidly. Degalze with white wine. Add clam juice and chicken broth. I like cutting seafood soups with some chicken broth so they do not get to salty. Also add clam juice from the chopped clams but do not add clams yet. Stir. You will need to continue to stir this soup so the potatoes do not stick. Add in heavy cream.

Simmer soup for 1-2 hours on a low to medium heat. As the flour cooks the soup will get thicker. Skim fat from bacon off of the top of the soup.

When you are happy with the thickness of the soup add clams and parsley. Stir in and shut soup off. Let sit for 10 minutes off heat before serving. This will feed a family of 4-8. Enjoy!

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Homemade Dumplings


flour 4 cups

ice water 16-20 ounces

salt 2 teaspoons

This recipe will be followed later by my Chicken and Dumpling recipe. Pictured above. Its a family favorite. This is a large amount of dumplings but my kids cant get enough of it.

First measure the flour in a mixing bowl. Next add salt. Mix with fork to blend salt in flour mixture.

I use a 16 oz. Beer mug and fill it with ice first- then fill it with water. Add water not ice and mix by hand. I usually need another half of cup of ice water.

dumpling doughThe Dough should be a bit wet. Then add flour to a table and knead dough until you can roll it

rolled dumplings

Last cut it with a cleaver or knife and add it to your favorite Soup or Meal…

dumplings cut

They cook in 7-10 minutes boiling. Enjoy!

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