5 *NEW* Soup Season Recipes with Studio 5
Since 5 seems to be our favorite number, it’s time to share 5 NEW SOUP SEASON recipes with you on Studio 5!
Cowboy Soup
1 lb. kielbasa sausage
1 lb. ground beef
1 small sweet onion
8 oz. canned green chilies
2 cups frozen sweet corn
2 cans Dr. Pepper beans
16 oz. chicken broth
14 oz. roasted diced tomatoes
3 medium potatoes diced
1 tsp. smoked paprika
1 tbsp. chili powder
½ tsp. garlic powder
1 tsp. kosher salt
In a large stock pot, over medium heat, sauté your onion and ground beef in a little olive oil.
Slice your kielbasa into bite sized pieces and add to the browned beef. Stir to combine. Cook until the kielbasa is tender and lightly browned too.
Then add the canned chilies, frozen corn, Dr. Pepper beans, chicken broth, tomatoes, diced potatoes. Add the seasonings, paprika, chili powder, garlic powder and salt. Stir to combine. Cover and simmer for 30-45 minutes, serve hot.
Garnish with diced green onions, or fresh parsley.
Cajun Shrimp Chowder
2 lbs. large shrimp
2 tbsp. butter
3 celery stalks diced
1 onion diced
3 potatoes, diced
2 bay leaves
16 oz. vegetable broth
14 oz. canned diced tomatoes
1 tsp. Cajun seasoning
1 tbsp. cornstarch
1 cup heavy cream
1 tsp. kosher salt
Prepare your shrimp. Peel and devein the shrimp. Place the shrimp in a bowl, and season with the Cajun seasoning, and salt. Toss the shrimp to coat. Let marinate 10 minutes.
Dice your celery, onion, and potatoes. Set aside.
In a medium sauce pan, over medium heat, melt the butter. Then add the marinated shrimp. Cook until barely pink. Remove the shrimp and set aside. In the same sauce pan, add the celery, potatoes, and onion. Stir to scrap up all the flavor off the bottom of the sauce pan. Stirring occasionally, cook until onions are tender. About 4-5 minutes. Then add your bay leaves, and vegetable broth and diced tomatoes.
Simmer for 20 minutes until potatoes are fork tender. Then add the heavy cream. Make a slurry with the cornstarch adding 1 tbsp. water and stirring to combine the water and cornstarch. Slowly add the cornstarch slurry to the simmering soup. Once it’s almost thickened, add the shrimp back in, to finish cooking. Only simmering for a few minutes. Taste before serving. You can always add more Cajun seasoning for a spicier flavor.
Pierogi & Meatball Soup
Olive oil
20 oz. frozen meatballs
1 lb. carrots, peeled and diced
1 sweet onion, diced
4 celery stalks, diced
28 oz. crushed tomatoes
32 oz. beef broth
2 bay leaves
1 tbsp. Chunky garlic (Garden Gourmet)
1 tsp. kosher salt
24 oz. pierogi
Fresh parsley, for garnish
(1 tbsp. cornstarch- plus 2 tbsp. water, make a slurry- to thicken the stew if needed)
In a large pot, or crock, heat over medium heat until the pan is hot. Add the oil, and meatballs. Brown, stirring occasionally to turn the meat over. Then add the carrots, onion and celery. Toss the vegetables to coat all the ingredients and start the cooking of the vegetables. Cook for 4-5 minutes stirring occasionally.
Add the tomatoes, broth, bay leaves, garlic and salt. Bring to a simmer. Simmer the stew for 20 minutes over medium heat, add the frozen pierogi, and simmer for 10 more minutes. If the stew needs to be thickened, add the cornstarch slurry, and stir, to avoid lumps. Simmer for another minute or two to thicken. Taste the stew- you can season with a bit more salt if needed. Garnish with fresh parsley if desired. Serves 12-14. This stew also freezes well.
Bacon Cheeseburger Soup
1/2 lb. bacon, diced and cooked, set aside
1 lb. ground beef
1 small sweet onion
3 medium diced potatoes
2 carrots, shredded
3 celery stalks, diced
2 can 14 oz. each diced tomatoes with juices
1 tbsp. dried parsley
1 tbsp. dried basil
32 oz. chicken broth
3 tbsp. flour
3 tbsp. butter
½ cup heavy cream
2 cups sharp cheddar cheese
3 green onions
3 slices sourdough bread, cubed
2 tbsp. butter, melted
Dice and cook the bacon in a large pot, over medium heat. Remove the bacon pieces to drain on a paper towel lined plate.
Drain most of the fat, leaving a bit remaining in the pot to cook the meat and onion.
Brown your ground beef, and onion, until cooked through, and onion is translucent.
Add the diced potatoes, shredded carrots, diced celery, Stir to combine. Let cook for 2-3 minutes, stirring once again..
Add the tomatoes, parsley, basil, chicken broth and bring to a simmer. Simmer for 15- 20 minutes until potatoes are tender.
In a small skillet, cook the 3 tbsp. flour and 3 tbsp. butter 1-2 minutes. Add the cooked flour to the soup, stirring to avoid clumps. The soup will thicken. Turn down the heat and simmer 10 minutes. Then add the heavy cream, and sharp cheese. Continue to cook for 3-4 more minutes until the cheese melts through and soup is thickened.
Preheat your oven to 400. Place the sourdough bread cubes on a baking sheet. Pour the melted butter over the top and toss to coat the bread. Toast the “croutons” for 8-10 minutes, until golden. Remove from the oven.
Garnish with croutons, bacon bits, more grated cheese and diced green onion just before serving.
Moroccan Lentil Stew
1 tbsp. olive oil
1 cup red lentils
1 small onion diced
2 medium potatoes, diced
2 carrots diced
2 celery stalks diced
1 bay leaf
1 tsp. yellow curry powder
2 tsp. kosher salt
1 tbsp. dried basil
1/2 tsp. garlic powder
1 tsp. cinnamon
4 cups chicken broth or vegetable broth
14 oz. diced tomatoes plus 1 can water
1/2 bag or 5 oz. frozen kale
In a medium sauce pan, over medium heat, sauté your lentils in some oil, adding the diced onion, and cooking until the onions are tender. Add the diced potatoes, carrots and celery. Stir to combine. Add the seasonings, to allow them to bloom, and heat will release more flavor. Cook for 2-3 minutes, stirring occasionally.
Then add the broth, and diced tomatoes. Bring to a simmer. Simmer for 25-30 minutes, until potatoes are tender. Then add the frozen bag of kale, and warm through. Serve hot, with a big green salad.