soup recipes

TGIFYGD – Thank Goodness It’s Feed Your Good Dog Friday!

March 9, 2012 by Rose Caplan

Ellie Krieger, host of Food Network’s Healthy Appetite, shared a terrifically easy and tasty vegetable soup recipe in USA Weekend dated February 24-26, 2012. The recipe for her Terrific Tuscan Vegetable Soup can be found at Food.com here. Make a batch this weekend and enjoy for lunch or dinner during the week, or freeze some for later. A good hearty soup for cold wintry temps! Enjoy!

Ellie is a contributing editor for USA Weekend and registered dietitian, as well as cookbook author. Her latest cookbook is Comfort Food Fix: Feel Good Favorites Made Healthy.

And, remember…Feed Your Good Dog, so your good dog always wins!

TGIFYGDF…Thank Goodness It’s Feed Your Good Dog Friday!

February 4, 2011 by Rose Caplan

A good looking and better tasting vegetable soup for a chilly SOUPER Bowl weekend…thanks to Lya Sorano of The Accidental Gardener.

Winter Weather Calls for Soup

A simmering pot of soup on the kitchen stove can make a nippy winter day bearable. This is a time-consuming recipe (about one hour prep and two hours cooking), but it is oh, so worth it!

This is what you need:

1/3 cup olive oil
2 medium yellow onions, diced
(the regular kind, not the sweet ones)
6 to 10 cloves of garlic
(depending on the size of the cloves)
4 stalks celery, cleaned and diced
3 or 4 carrots, peeled and diced
3 cups shredded green cabbage
2 large, firm potatoes (red or Yukon gold)
2 medium turnips, peeled and diced
3 parsnips, peeled and diced
1 14.5 oz. can of whole tomatoes
1/3 cup fresh parsley, chopped
(or try a whole cup!)
8 cups chicken stock
Salt and pepper to taste

This is what you do:

Stage 1 of 4:

Heat the oil in a large soup kettle.
Sautee chopped onions until golden.
Add garlic; stir for a minute or two.
Stir in celery and carrots.
Add cabbage; stir and cook till wilted.

Stage 1 of Winter Soup Receipe

Stage 2 of 4:

Add potatoes, turnips and parsnips.
Stir and cook for a minute or two

.
Stage 2 of Winter Soup Recipe

Stage 3 of 4:

Add tomatoes, with liquid.
(chop tomatoes a little)
Add parsley and stock; stir gently.
Partially cover the pot and bring to a boil.
(gently!)
Cover completely, turn heat down and simmer for 2 hours.
Taste and add salt and pepper as desired.

Stage 2 of Winter Soup Recipe

Stage 4 of 4 – the best!
Eat!
Serving suggestion: to each soup bowl, add a few drops of Tabasco and/or sprinkle with some grated Parmesan or Gruyere. But it is good without the additions also!

And, remember…Feed Your Good Dog, so your good dog always wins!
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TGIFYGDF…Thank Goodness It’s Feed Your Good Dog Friday!

January 7, 2011 by Rose Caplan

Micki, a Feed Your Good Dog friend, suggested this segment of the Today Show for great winter soup recipes…Roasted Vegetable Soup, Turkey Pozole Soup with Green Chilies and Curried Carrot Ginger Soup. Below the video clip is the recipe for the Turkey Pozole Soup…sounds like just the right recipe for a cold winter weekend! Thanks for sharing Micki!

Visit msnbc.com for breaking news, world news, and news about the economy

TURKEY POZOLE SOUP WITH GREEN CHILIES
from Michael Lomonaco, executive chef at Porter House New York

INGREDIENTS
2 pounds turkey meat cut into 1 inch cubes
1/4 cup olive oil
2 large onions, peeled and chopped
2 red peppers, seeded and chopped
1 small jalapeño pepper, seeded and chopped
2 tablespoons ground cumin
2 tablespoons Ancho chili powder
2 tablespoons peeled, chopped garlic
1 15 ounce can chopped green chilies
1 cup crushed tomatoes
2 quarts chicken broth
1 28 ounce can golden or white hominy
1/4 cup roughly chopped cilantro leaves
1/2 cup chopped scallions
Sour cream
Sea salt and freshly ground black pepper

PREPARATION
Pour the oil into a large, heavy-bottomed pot and heat over medium heat.

Season the turkey with salt and pepper. Add to the pot and sauté in until well-browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.

Add the onions, red pepper and jalapeño to the pot and brown until golden, which takes approximately seven minutes.

When the onion begins to caramelize, return the turkey to the pot, sprinkle with the cumin and Ancho chili powder, stir in the garlic, green chilies and tomatoes.

Add the chicken broth plus 2 cups of water, stir and bring it to a boil over high heat. Lower then heat and let the chili simmer, partially covered, for one hour.

Add the hominy. Continue to cook until the turkey is tender, which takes approximately 15 minutes.

Taste and adjust the seasoning and serve with cilantro, scallions and sour cream as a topping.

Serving Size
Yields 3 to 4 quarts

And, remember…Feed Your Good Dog, so your good dog always wins!
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TGIFYGDF…Thank Goodness It’s Feed Your Good Dog Friday!

December 3, 2010 by Rose Caplan

Micki and Frank, good friends of Feed Your Good Dog, suggested this tasty soup for a crisp Fall, or cold Winter, day! The Feed Your Good Dog Council tried it this week and is so happy they did!

ROASTED BUTTERNUT CHOWDER WITH APPLES AND BACON
Source: Mark Bittman, New York Times columnist and author of “The Food Matters Cookbook”

INGREDIENTS

1 butternut squash, about 1 1/2 pounds, peeled, seeded and cut into cubes
1 large onion, chopped
2 large apples, peeled, cored and chopped
4 bacon slices, or one 1/2-inch-thick strip slab bacon, chopped
2 tablespoons minced garlic
Salt and black pepper
3 tablespoons olive oil
1 tablespoon chopped fresh sage or 1 teaspoon dried
1/2 cup dry white wine or water
6 cups vegetable or chicken stock or water

PREPARATION

Heat the oven to 400 degrees Fahrenheit.

Spread the squash, onion, apples, bacon and garlic in a deep roasting pan or on a baking sheet. Sprinkle with salt and pepper and drizzle with the oil.

Roast, stirring every now and then, until the squash, onion and apples are tender and browned and the bacon is crisp, which takes about 45 minutes.

Remove the roasting pan from the oven.

Stir in the sage and white wine and scrape up all the browned bits from the bottom.

If you’re using a roasting pan that can be used on the stovetop, position the pan over 2 burners and put both on medium heat. Otherwise, transfer the contents of the pan to a large pot or Dutch oven and set it over medium heat.

Add the stock and cook until the squash, onion and apples break apart and thicken and flavor the broth, which takes about 25 minutes. You can help the process along by breaking the mixture up a bit with a spoon.

Makes four servings

And, remember…Feed Your Good Dog, so your good dog always wins!
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TGIFYGDF…Thank Goodness It’s Feed Your Good Dog Friday!

November 19, 2010 by Rose Caplan

Feed Your Good Dog this weekend with this warm nutritious soup from Fit for Life personal training Marietta, Georgia. Thanks Ty!

Delicious Kale and Pinto Bean Soup

There’s nothing better than a warm bowl of soup on a chilly fall day. This soup contains kale, a superfood that is packed with vitamins, minerals and cancer-fighting enzymes. It contains loads of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.
Servings: 10

Here’s what you need…

1 cup dried pinto beans
1 large yellow onion
1 Tablespoon olive oil
4 cloves garlic, minced
4 cups filtered water
2 bouillon cubes
dash of freshly ground sea salt
dash of freshly ground pepper
2 bay leaves
2 teaspoons dried rosemary, crushed between your fingers
5 large carrots, diced
2 bunches kale, chopped

Bring a large pot of water to a boil, add the beans and cook for 60-90 minutes. Drain and set aside.
In your soup pot heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes.
Add the cooked beans, water, bouillon, salt, pepper, bay leaves, rosemary, and carrots. Simmer for 15-20 minutes. Add the kale and cook another 15 minutes or until kale is tender. Add more water if needed.

Remove the bay leaves, add more salt and pepper if needed.

Nutritional Analysis: One serving equals: 112 calories, 2g fat, 20g carbohydrate, 7.3g fiber, and 6g protein.

And, remember…Feed Your Good Dog, so your good dog always wins!
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