Creamy White Chili with Sweet Potatoes and Beans

From https://www.eatingwell.com/creamy-white-chili-with-sweet-potatoes-white-beans-8718974

Made this on Nov. 6, 2024.  Not bad, could use a little more flavor?  And I can't eat soup by itself,  I ate it over rice, maybe that's why it was a little bland.  Will I make it again?  Not sure.  Let's see what husband says :). The hubby liked it!  But meh, it's healthy but I'll see if I make it again.  If I do, there'll be a lot of tweaking.  There is A LOT of fiber in this dish (if you know what I mean) :)

Ingredients

• Two (15-ounce) cans no-salt added great northern beans, rinsed, divided
• 1 T oil
• 1 large sweet potato, scrubbed and coarsely chopped (about 3 1/2 C)
• 1 med onion, chopped
• 4 cloves garlic, finely chopped
• 1 tsp ground cumin
• 1/4 tsp salt
• 3 C unsalted vegetable broth
• 1 C water
• 1 (4 ounce) can chopped green chiles, undrained
• 4 ounces cream cheese
• Fresh cilantro leaves for garnish (optional)
• Lime wedges for serving (optional)

Directions

1. Place one can of beans in small bowl and mash until smooth
2. Heat one tablespoon oil in a large Dutch oven; add sweet potato and onion, cook, stirring often, until the onion is beginning to soften and lightly brown.
3. Add garlic, 1 tsp cumin and 1/4 tsp salt, stirring constantly until fragrant 
4. Add the mashed beans, the remaining whole beans, 3 C broth, 1 C water and 1 (4-ounce) can green chiles
5. Bring to boil over medium-high heat, then reduce heat and cook until the sweet potatoes are tender.
6. Remove from heat, stir in 4 ounces cream cheese until melted.
7. Garnish with cilantro and lime if desired.

Butternut Squash Soup

Ingredients

·      1 medium to large butternut squash (about 3 pounds), peeled, seeded, and cubed

·      2 T olive oil

·      1 large yellow onion, chopped

·      2 stalks, green onions

·      ½ t salt

·      4 garlic cloves, chopped

·      1 tsp fresh ginger, ground

·      1 tsp maple syrup

·      1/8 tsp nutmeg

·      3 to 4 C broth (chicken or vegetable)i

·      1 to 2 T butter

 

Directions

1.     Preheat oven to 425 

2.     Toss the squash cubes with a little olive oil, salt, and pepper

3.     Roast for about 15 minutes until soft

4.     In the meantime, heat one T olive oil in stockpot until shimmering.  Add the chopped onions (yellow and green).  Cook, stirring frequently until the onions has softened.  

5.     Add the garlic and ginger and cook until fragrant, about 1 minute.

6.     Add the roasted squash, maple syrup and nutmeg.

7.     Add 3 cups of broth.  Use an immersion blender or transfer to a regular blender until mixture is smooth.   

8.     Add butter to taste and more broth if desired to thin.

9.     Top with pepper or pepitas.

10.  Serve with crusty bread.

I made this on Jan. 2, 2024.  Winter squash are back in the grocery stores.

MMade again on Feb. 26, 2024.  I peeled the squash first (surprisingly easy), then cut into cubes before roasting.  

When I made this on Jan. 4, I originally just cut the squash in half, then roasted the halves for about 40 minutes.   PAIN IN THE NECK to scoop the flesh out.  It was very difficult separating the flesh from the skin.  Better to peel first, then roast.  

Finished product.  I only had plain yogurt so spooned that over the soup.  You could use freshly ground pepper or pepitas.

 

Instant Pot Creamy Chicken and Wild Rice Soup

 

I made this on Dec. 6, 2021.  It wasn't very soupy; next time I'll add more broth?  Perhaps the wild rice soaked up more of the liquid.  Plus, I opened the Instant Pot after it had started so I could add the beans.  I think that messed it up, unfortunately.  

Ingredients

• 2 pounds chicken 
• 1 tsp salt
• 1 tsp black pepper
• 1 T olive oil
• 3 large celery stalks, sliced 1/4" thick
• 2 large carrots, sliced 1/4" thick
• 1 garlic clove, finely chopped (I used 5 because I LOVE garlic :)
• 1 onion, chopped
• 2 tsp finely chopped fresh rosemary  ] Of course, you know I don't have fresh herbs, well, perhaps
• 2 tsp finely chopped fresh sage          ]  I do have fresh rosemary outside, but I didn't use it.  I used
• 2 tsp finely chopped fresh thyme       ]  dried herbs :)
• 1/2 C white wine (or broth)
• 4 C chicken broth
• 1 C uncooked wild rice
• 1 bay leaf
• 2 T butter
• 2 T flour
• 1/2 bunch kale, bite-sized pieces
• 1/2 C half and half
• 1 T fresh lemon juice 

Directions

1. Season the chicken with 1 tsp each salt and pepper.  Add the olive oil to the Instant Pot and set to sauté.  Working in batches, add the chicken to the pot and cook until browned.  Remove the chicken to a plate.
2. Add the celery, carrots, garlic, onion, and herbs, stirring for 1 minute.  Add the wine and stir, scraping up the bottom of the pot.  Cook until the wine is reduced by at least half.  Add the broth, rice and 1/2 C water and stir.  Add the chicken; add the bay leaf.
3. Put on and lock the lid.  Set to pressure-cook on high for 25 minutes.  Vent, unlock and remove the lid.
4. Remove dot chicken from the pot and shred the chicken.
5. Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
6. Return the chicken to the pot.  Add the butter mixture, stirring to thicken.  Set the Instant Pot to sauté.  Add the kale and cook two minutes.  Stir in the half-and-half and bring to a simmer, then press cancel.  
7. Just before serving, remove the bay leaf, add the lemon juice and stir.  Season with salt and pepper.

Other comments:

• Can use broccoli or some other vegetable.
• Use more liquid to really make it a soup.
• Could add mushrooms or a different kind of bean.
• Some other people used beef instead of chicken, or could make it vegetarian.  

Wild Rice Soup and Popovers (from Tastemade Struggle Meals)

Ingredients

Mushroom Wild Rice Soup

• 1 cup wild rice
• 1/2 teaspoon salt
• 3 butter packets
• 1 medium yellow onion, diced
• 12 ounces cremini mushrooms, sliced 1/4 inch thick
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 large carrots, peeled and diced
• 2 teaspoons fresh thyme leaves
• Kosher salt and fresh ground black pepper to taste
• 1 dried bay leaf
• 1/3 cup heavy cream
• 2 teaspoons apple cider vinegar

Popovers

• 5 tablespoons melted butter
• 3 large eggs, room temperature
• 1 cup milk, warm
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp thyme leaves

Steps

Mushroom Wild Rice Soup

1. Rinse the wild rice with cold water in a strainer. Drain the water and pour the rice into a large saucepan. Cover the rice with 4 cups of water and add 1/2 teaspoon of salt. Bring to a boil then reduce to a simmer and cover with a lid. Simmer for 45-50 minutes. Rice should be chewy but tender when done. Drain the remaining water if needed.
2. Melt the butter in a large pot over medium heat. Add the onion, garlic and mushrooms and sauté until tender and beginning to brown, about 5 minutes. Season with salt and pepper. Add the white wine to deglaze and release flavor from the bottom of the pan. Add the chicken broth, 1 1/2 cups of water, carrots, thyme, and bay leaf and bring to a simmer. Cook on medium heat, stirring occasionally, for 20 minutes. Remove the bay leaf and stir in the heavy cream and cooked wild rice. Finish with the vinegar. Serve with popovers.
3. Cook’s Tip: Wild rice is a tough seed that absorbs water slowly. It can take 45 minutes to an hour for wild rice to fully cook and no longer be crunchy. Since the cooking time can vary it’s easiest to cook the rice like pasta.

Popovers

1. Heat oven to 400 degrees F. Place the empty muffin tin in the oven to heat for 5 minutes.
2. Mix the eggs, milk, 1 tablespoon melted butter, salt and thyme in a medium bowl. Add the flour in 1/4 cup increments, whisking well after each addition. The batter should be smooth without lumps.
3. Carefully remove the hot muffin tin from the oven and drizzle 1/2 tablespoon melted butter into each cup of a 12 cup muffin tin. Fill each cup with 1/4 cup of batter, about half full. Bake for 20 minutes, then lower the temperature to 350 degrees F and bake until popovers are puffy and golden brown, about 10 more minutes. Remove from the pan and serve hot.

Cauliflower Soup

3 tsp olive oil
1 1/2 lbs cauliflower, roughly chopped
1 1/4 C green cabbage, roughly chopped
 1/2 C leeks, roughly chopped
2 T garlic, minced
1/2 C parsnip, roughly chopped
1 1/2 tsp rosemary, minced
3/4 tsp thyme leaves
2 C coconut milk
2 1/2 C celery juice (or vegetable stock)
1 tsp salt
Black pepper, to taste
Nutmeg, to taste

Directions:

1. Heat the oil slightly in the stock pot, and saute the cauliflower, leeks, parsnips, garlic, rosemary, and thyme until the cauliflower is slightly browned.
2. Add the vegetable stock and coconut milk.  Let simmer for approximately 30 minutes, then season with salt, pepper, and nutmeg.
3. Blend until smooth, either using a handheld blender, food processor or regular blender.  

Boston's Anthem Kitchen Clam Chowder

2 6 1/2 oz. cans chopped clams

16 oz. clam juice

32 oz. half and half

2 Yukon gold potatoes, diced medium

1 Spanish onion, diced small

2 ribs celery, diced small

1 t. granulated garlic

1 t. kosher salt

1 t. coarse-ground black pepper

1 T. fresh thyme chopped

4 oz. butter

4 oz. all-purpose flour

Tabasco to taste (optional)

Combine clams, juice, half and half, potatoes, onion, celery, garlic, salt, pepper and thyme in heavy-bottomed pot. Bring to a simmer over low heat. In a separate pan, melt together butter and flour over low heat to form roux, about 2 to 3 minutes to remove flour taste (roux should not brown). When potatoes are tender, whisk in roux and cook 10 to 15 minutes. Season to taste. Serves 4 to 6.

Taco Soup

1        lb. extra-lean ground beef
1        onion, chopped

3

cans  (15.5 oz. each) mild chili beans or black beans

1

can  (14.5 oz.) whole tomatoes, undrained

1

can  (14.25 oz.) corn, undrained

1

can  (8 oz.) tomato sauce

1

pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

1-1/2

cups  water

1-1/2

cups  Shredded Cheddar Cheese

make it

BROWN meat with onions in large saucepan; drain. Return meat mixture to pan.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

TOP with cheese.  Freezes well.  

Alternatives:

Can use or add:

• Rotel instead of tomatoes
• 26 oz. can mild chili beans
• One can of fire roasted diced tomatoes
• Tortilla chips for crunch
• Frozen corn
• 1/2 beef broth and 1/2 water
• 
  

Taco Soup

Taco Soup

1 ½ lbs ground beef, browned

1 onion, chopped

1 to 2 cups tomato juice

15 oz can tomato sauce

2 10 ¾ oz cans cream of potato soup

10 ½ oz can beef broth

2 15 oz cans kidney beans, drained

1 ¼ oz pkg taco seasoning mix

Garnish: corn chips, Monterey Jack cheese, shredded and sour cream

Combine all ingredients in a 5 qt slow cooker, heat on low for approximately 6 hours.  Serve over corn chips and sprinkle on cheese and sour cream!