Category Archives: Soups and Stews

Spicy Shrimp Soup

Posted on March 17, 2013 by nina in the kitchen

Spicy Shrimp Soup

2 large poblano peppers, seeded and chopped

1 medium onion, chopped

4 cloves garlic, minced

1 Tbsp olive oil

4 cups reduced sodium chicken broth or vegetable broth (Kitchen Basics brand :))

1/4 teaspoon salt

1/4-1/2 teaspoon crushed dried red pepper

1 pound frozen shrimp, raw, peeled & deveined

1 cup frozen corn

1 15-ounce can cannellini beans (white kidney beans) rinsed and drained

1/2 cup cilantro, chopped

2 or more tablespoons fresh lime juice

1 avocado, cut into 1/2 inch pieces

In a large 4-5 quart Dutch oven, heat the oil. Saute poblano and onion until tender. Add garlic and saute 1/2 minute.
Add broth, salt and crushed dried red pepper. Bring to a boil.
Add frozen shrimp, corn and drained beans. Return to a boil.
Simmer uncovered about 2 minutes or until shrimp turn opaque.
Stir in cilantro and lime juice.
Serve with avocado.
Makes 6 servings
This recipe is adapted from Better Homes and Gardens Magazine, February 2013 issue

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Posted in Soups and Stews and tagged avocado, cannellini beans, cilantro, Kitchen Basics broth, poblano peppers, quick dinner. Bookmark the permalink.

Super Fast Delish Cuban Black Bean Soup

Posted on January 26, 2013 by nina in the kitchen

Convenience foods like these make a great dinner!

Some recipes are not worth the time. Black Bean Soup made from dried black beans is one of them. My Super Fast Delish Dish takes fifteen minutes and you’re done! To limit the carbs and add fiber, serve with brown rice which I keep ready to serve in the frig. We eat brown rice at least once a week and always make extra for lunch and another dinner. This soup reminds me of a long ago visit to Puerto Rico where Cuban Black Bean Soup was everywhere.

In a medium saucepan saute until slightly tender:

1 green or red bell pepper, chopped

Add:

1 teaspoon cumin

1 teaspoon Mexican oregano

Saute and stir 1 minute.

Add:

1 15-ounce can Seasoned Black Beans (such as El Ebro brand or Kroger brand)

1 14.5-ounce can Fire Roasted Tomatoes, Diced Salsa Style (Kroger brand or any Hispanic style seasoned diced tomatoes)

Simmer 5 minutes.

Serve with brown rice. At the table add 1 tablespoon plain Greek yogurt and a splash of red wine vinegar to each serving.

Poblano-Jalapeno Chili

Posted on March 26, 2012 by nina in the kitchen

I made a delish chili this week from the March 2012 issue of Cooking Light. I had roasted peppers on hand, so I added that to the pasta bowl full of the chili. I also used only 1 lb of the ground sirloin instead of the 1 1/2 lbs & added another can of kidney beans and more spice. I substituted a beer I had on hand, Smithwicks Irish Ale. Thank you Joe!

I also tried some new products at my local Kroger:

Kroger Brand Fire Roasted Diced Tomatoes………full of real grilled flavor!

Private Selection Organic Kidney Beans contain 120 mg per 1/2 cup….other brands have 300 mg +

Private Selection Marinara Napolitana contains 360 mg sodium per 1/2 cup…others have 500 mg

Prego Heart Smart Traditional Italian Sauce contains 360 mg sodium

Kitchen Basics Unsalted Cooking Stocks (chicken, beef or vegetable) 150 mg sodium per cup…others contain up to 800 mg

Poblano-Jalapeno Chili

1 lb. ground sirloin

2 jalapeno peppers, finely chopped, do not remove all the seeds if you like it hot!

3 poblano peppers, finely chopped, do not remove all the seeds if you like it hot!

3 cups chopped onion

8 large garlic cloves, pressed

1 12-ounce flavorful beer

1 heaping tablespoon chili powder or more

2 teaspoons cumin or more

1 24- oz jar lower sodium marinara sauce (350 mg sodium per 1/2 cup)

1 cup low sodium chicken cooking stock

3 15-oz cans low salt kidney beans, rinsed & drained (120 mg sodium per 1/2 cup)

1 14.5-oz can diced fire-roasted tomatoes, undrained

3 oz sharp cheddar cheese, shredded

1/2 cup light sour cream

1/2 cup chopped fresh cilantro

Heat a Dutch oven over medium-high heat. Add beef and cook until browned.
Add onion and peppers and cook till tender.
Add garlic and stir and cook 1 minute. Do not brown garlic.
Add beer and simmer 10 minutes uncovered.
Add chili power and cumin and stir.
Stir in marinara, broth, beans and tomatoes. Bring to a boil. Reduce heat & simmer, covered, 30 minutes.
Ladle 1 1/2 cups chili into each serving bowl. Top with 1 1/2 tablespoons cheese, 1 tablespoon sour cream and 1 tablespoon cilantro. Serves 8
I added 1/2 roasted red bell pepper to each bowl.

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Posted in Soups and Stews and tagged fire-roasted diced tomatoes, low sodium, low sodium products. Bookmark the permalink.