Warm, delicious soups for a rainy East Texas day | Home & Garden
Here are a few soup ideas to keep you feeling warm and satisfied on a rainy, chilly day, courtesy of Grant Dade and Mama Steph!
Grant's Turkey Corn Chowder
1 pound of leftover turkey
I can of cream of chicken soup
2 cans of cream of potato soup
1 can of creamed corm
1 can of yellow corn kernel
1 can of white hominy
½ cup of diced onion
½ cup diced bell pepper
½ cup diced celery
¼ cup of blackening seasoning
In a stock pot sauté your peppers onions and celery with the blackening season along with 2 tablespoons of butter. Cook until onions are translucent, or about 8 minutes. Once done add your cans of corn, hominy, and cream soups and simmer for 5 minutes. Next add 2 cans of milk, pour milk into empty corn can. Finally add your turkey and simmer for 2 to 3 hours. If you want it sooner, bring to a boil and then reduce heat and simmer for 30 minutes. Check out Grant's Facebook page!
Mama Steph's six-ingredient sausage-gnocchi soup
8 oz. bulk hot Italian sausage (or if bulk isn't available, buy links and remove sausage from casings; if hot isn't available, just add your own red pepper flakes)
16 oz. package vacuum-packed potato gnocchi (found with the dried pasta in the grocery store)
1 can (15 oz.) beef broth
1 can (15oz) Italian stewed (or diced) tomatoes
Fresh spinach - optional (as much as you want; it cooks down greatly, so a big 10 oz. pkg is perfect)
3 oz. grated Parmesan cheese
about 2 cups water
In a large soup pot or Dutch oven, brown crumbled sausage over medium - high heat, breaking up with spoon or spatula.
When completely browned, add water, broth, and tomatoes. Stir. Bring to a boil while stirring, and turn down so soup is just simmering, not a full boil.Add the gnocchi. Allow to simmer for 3-5 minutes; the gnocchi will float to the top when ready at that time.
Ladle into bowls and top with Parmesan cheese, and salt and pepper, if desired. Serve with salad and garlic bread.
Mama Steph's tortellini-vegetable soup
- 1 tablespoon extra-virgin olive oil or canola oil
- 2 cups frozen bell pepper and onion mix, thawed and diced (or chop your own fresh)
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper, or to taste (optional – I used a full teaspoon)
- 1/2 tsp. sugar or honey
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can vegetable broth or chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil
- 1 6- to 9-ounce package (or more, if you prefer) frozen tortellini
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste, and salt, if needed
Heat oil in a large saucepan or Dutch oven over medium heat. Add onions, peppers, chopped zucchini, garlic and crushed red pepper (if using) and cook, stirring, for 3 minutes.
Add tomatoes, broth, water and basil; bring to a rolling boil over high heat, stirring frequently. Stir in sugar or honey (this cuts the acidity of the tomatoes; omit, if you prefer)
Add ravioli or tortellini and cook for 3 minutes less than the package directions. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper, and salt, if needed.
Cover and refrigerate for up to 3 days. Thin with broth (or even just water) before reheating, if desired.
264 calories per serving if using small (6-9oz) bag of pasta.
Grant's Chicken Sausage Gumbo
One pack of Andouille sausage slice ¼"
1 pound of Chicken thighs cooked and diced
1 cup of all purpose flour
1 cup of vegetable oil
½ cup of diced celery
½ cup of diced onions
½ cup of diced bell pepper
½ cup hot sauce
1 Tablespoon of cayenne pepper
1 table spoon of File powder
5 cups of chicken broth
Take your flour, oil, and cayenne pepper and heat over medium heat. Stir constantly for 20 to 25 minutes until the roux turns a dark brown or chocolate color.
Once the roux turns dark brown add your peppers onions and celery mixture and cook for an extra 5 minutes. Then add your sausage and cook an additional 5 minutes. Next add your chicken broth and Chicken and bring to a boil. After the gumbo comes to a boil, reduce heat and simmer for 2 to 3 hours. Once the gumbo has thickened to your desired texture, add your File power, parsley, and green onions and remove from heat. Let simmer an extra 15 minutes. Serve with or without rice.
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