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Soup Up 2011!

The New Year in Southern California is upon us, and if you’re anything like me, you’ll be relieved that Mother Nature has finally given us a rest from the heavy rainstorms that dampened our moods in late December.

Our New Year’s resolutions may be forcing us to tighten our budgetary belts for now, and the weather may be keeping us indoors more than usual, but that’s no reason to be gloomy. Take advantage of the coziness of the season and whip your self up a simple and seasonal ‘stoup’ that will be as effortless to make as it is delicious to enjoy. Yes, I said stoup. This is a cross between a hearty stew and a healthy soup. And the best part is, it doesn’t matter what you put in it or how thick it ends up being; it’s delicious every time. So if you find you want something warm and cheap that packs a nutritious punch for lunch and dinner, look no further than the stoup.

 In the recipe, I’ve added some of my favorite ingredients, but please feel free to add your own and subtract the ones that you’re not too fond of. I love the smooth spiciness of red chili flakes and prefer the lightness of the chicken sausage to traditional pork. But anyway you slice it; this will become a great go-to dish for a quick meal, and a great way to get rid of your old pantry items that have been burning a hole on your shelf for longer than you care to remember. Yes, canned and frozen veggies are welcome in the pool. So roll up your sleeves, break out the big soup bowls and get ready for a stupendous stoup.

The Stoup That Keeps On Giving

Serves 2-4

1- 26 oz box Organic Chicken Broth (or veggie)

2 carrots, peeled and thinly sliced

2 parsnips, peeled and thinly sliced

2 stalks celery, thinly sliced

1 medium onion, finely chopped

1 T olive oil

2 cloves garlic, minced

1 tsp ginger, grated

1 can garbanzo or white northern beans, drained

1 bunch kale, torn in bite-sized pieces

1 package frozen spinach, thawed

1 tsp. cumin

1 tsp. coriander

1 tsp. red chili flakes

1 bay leaf

2 sprigs fresh thyme or 1 tsp dried thyme

1 sprig fresh rosemary

1 T fresh dill (optional)

2 lean pre-cooked chicken sausages cut in thin rounds

Salt and pepper to taste


In a large pot over medium heat, sauté onions, carrots and celery in 2 tablespoons of olive oil until translucent (aprox. 5 minutes). Add in garlic and spices and cook until fragrant 2 minutes or so. Add the broth and the rest of the ingredients (except beans and sausage) and cook about 30 minutes or until veggies are tender. Add in the beans and sausage and taste for seasoning. Stoup may need more spice, salt and pepper. Now is the time to add more flavor. Let stoup simmer another 5 minutes.

To Serve: Ladle stoup into a large bowl and top with freshly snipped dill. Add a heal of crusty bread to sop up the goodness. Skip the bread if you’re being strict, and reward yourself with another helping and huge congratulations from me!

Helpful Tip: To make the stoup last all week (or as long as possible) keep adding to it. Broccoli florets, more beans, left over chicken, etc. Anything you can think of, dump into your pot. Don’t forget to add more broth or water to keep it going and re-season. It’s just get’s better from here, folks!

Deliciously yours,

Chef Diana - The Take Home Cook



The Snappy Spring Pea


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Wednesday, 26 February 2020

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