I got this recipe from Nick Stellino's Mediterranean Flavors. The original recipe called for the chicken stock made from Nick's recipe but, in the interest of time, I used canned. It was very, very good. He also called for "hot" Italian sausages, but I substituted "sweet". It was plenty spicy, especially for my 85-year old aunt.
This is something I adapted from my Better Homes & Gardens Cookbook. You can really put anything you want in there, and the taste is great. I made it last night using leftover turkey breast instead of chicken, and I served it with fresh biscuits.
Rather like menudo without the tripe. Spicy and warm. Perfect for a winter day. Good for those who find traditional chicken soup too prosaic and bland. If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.
My first recipe posting! :) This is my favorite soup to make when the weather starts to get chilly. It's from a little restaurant in the small town where I grew up. My mom obtained the recipe, and I have fond memories of helping her make this soup. It's great served with shredded cheese, and freezes really well too. Prep time, cook time and servings are all approximate. Enjoy!
My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.
From the cookbook Cooking on a Budget. Use whichever lentils you have - we like it with red lentils, but it's very nice with green or brown lentils (or a combination). I occasionally will add a couple of rashers of diced bacon if I've got bacon on hand, but without the bacon it's a great vegetarian/vegan soup. This also freezes very well.
DO NOT BE FOOLED BY THE TITLE! Your kids, hubby, wifey, and everyone will eat it. I have made triple batches and could not keep it in the house. It's very smooth, and easily eaten by anyone with or without teeth. :) Fights have started over the leftovers.
This is so tasty, and healthy too! We love black beans. Prep time does not include soaking and cooking the beans, but does include cooking the chicken. You can, of course, substitute canned beans, just drain them. The soup can also be frozen in a sturdy plastic container, or a ziploc bag. To serve, defrost and heat in microwave or on stovetop.
In honour of Mirjam. This soup is called Fakess (pronounced 'fahKESS') in Greek. It is very good. This belongs to that category of Greek cooking called 'Ladera' which, literally translated, means 'made of oil'. Olive oil is not just a fat, it is a key ingredient and flavour booster and is totally necessary. When my oldest son was turning 4 and I asked him what he wanted for his birthday dinner, this is what he ordered. I've given directions for both conventional cooking and crockpot - which I tried today. The pearl barley is not traditional, but we really like it. I think it's the aftermath of a Campbell's Beef with Vegetables and Barley fixation I had in the a long time ago.