Meat and Vegetable Clam Chowder

October 27, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Soup Recipes, Lunch, Main Course, New Soup Recipes, Soup, Supper

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Meat and Vegetable Clam Chowder - If you have been looking for a seafood soup recipe thats a meal look no further, this mouth watering, meaty, vegetable clam chowder is it! An abundance of chunky vegetables were also added to the mix, creating a very well balanced, quick and easy meal.

Prep Time: 5-10 mins
Cook Time: 15-20 mins
Servings: 6
Main Ingredient: Clams, Meat, Vegetables
Difficulty Level: 2

Ingredients to make Meat and Vegetable Clam Chowder

1/4 pound thick cut bacon
1/2 large onion
1 stalk celery
1/2 green bell pepper
2 cloves garlic
1/4 pound chorizo sausage
1 tablespoon flour
1 cup white wine
1 large Idaho potato
2 cups clam juice
1 can (10 oz size) whole clams in juices
1 can (24 oz size) diced tomatoes
1 cup fish orchicken stock

Directions to make Meat and Vegetable Clam Chowder

Step 1:Preheat soup pot over medium high heat. Cut bacon cross wise into 1/2-inch pieces. Add bacon to hot pot and sauté for about 5 minutes to render fat.

Step 2:Meanwhile, dice onion, celery, and green pepper. Mince garlic. Remove bacon from pot and set aside for later. Add onion, celery and pepper to bacon fat. Reduce heat to medium and sweat onions and celery for about five minutes until softened. Add garlic and chorizo and sweat for another 2 minutes. Add flour and sauté for 1 minute. Add white wine and bring to a boil and reduce by half.

Step 3:Peel potato and dice into 1/2-inch cubes. Add clams with their juices, clam juice, tomatoes with their juices and stock. Cover with a lid and bring to a boil. Add potatoes and boil for about 5-6 minutes until cooked through. Bring soup to a simmer. Adjust seasoning with salt and pepper. Serve garnish with reserved bacon pieces.

Image Source: Fimb

Tags: Bacon, Bell Pepper, Broth, Chowder, Clam, fish, Garlic, Homemade, Juice, Meat, Onion, Potato, Quick, Stove Top, Tomato, Vegetables, Wine

Classic Corned Beef Cabbage Soup

July 17, 2009 by Firehouse Chef
Filed under Boiled, Easy, Easy Soup Recipes, Main Course, New Soup Recipes, Soup, Supper

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Classic Corned Beef Cabbage Soup - This amazingly, aromatic corned beef and cabbage soup recipe, is a very easy, stove top, all-in-one meal. Loaded with fresh, crunchy veggies, convenient corned beef, and fiery spices, this hearty, thick soup is a great lunch the next day, should you be lucky enough to have leftovers.

Prep Time: 15 mins
Servings: 8
Main Ingredient: Corned Beef, Cabbage
Difficulty Level: 2

Ingredients to make Classic Corned Beef Cabbage Soup

2 Lb. corned beef
7 C. water
1 beef flavor bouillon cube OR 1 tsp. instant beef bouillon
1/2 C. coarsely chopped onion
2 garlic cloves, sliced
6 peppercorns**
2 whole cloves**
6 new potatoes, unpeeled, quartered
3 carrots,julienned
6 C. very coarsely chopped cabbage

**If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.

**Two medium potatoes, peeled and cut into 1-inch cubes can be substituted for new potatoes.

Directions to make Classic Corned Beef Cabbage Soup

Step 1:In 5 quart Dutch oven, combine corned beef and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer covered an additional 3 to 4 hours or until meat is tender.

Step 2:Remove meat from broth; cool. skim fat from broth. Cut meat into bite-size pieces; return to broth. Stir in carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove meat from broth; cool. skim fat from broth. Cut meat into bite-size pieces; return to broth. Stir in carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in cabbage. Simmer covered an additional 15 minutes or until all vegetables are tender. Remove peppercorns, cloves and bay leaf.

Image Source: avlxyz

Tags: beef, Cabbage, Corned Beef, Dinner, Garlic, healthy, Lunch, Meat, Simmered, Stove Top, Vegetables

Stove Top Vegetable Barley Soup

July 17, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Soup Recipes, Main Course, New Soup Recipes, Supper

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Stove Top Vegetable Barley Soup - This succulent, savory, yet simple soup recipe is not only hearty, it is healthy. So easy, it’s a simple combination of colorful garden veggies, tender barley, in a vegetable broth with the slightest amount of fragrant garlic. Everyone will thank you for this phenomenal soup, by going back for seconds and thirds.

Prep Time: 5 mins
Cook Time: 60 mins
Servings: 6
Main Ingredient: Vegetables
Difficulty Level: 1

Ingredients to make Stove Top Vegetable Barley Soup

1/2 c Chopped onions
1/2 c Chopped carrots
1/2 c Thinly sliced celery
3 c Sliced fresh mushrooms
5 c Water
1/2 c Barley
4 ts Vegtable broth powder
1/8 ts Garlic powder

Directions to make Stove Top Vegetable Barley Soup

Step 1:Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour.

Image Source: MontageMan

Tags: Barley, Carrot, Celery, Dinner, Garlic, healthy, Low Cal, Low Carb, Low Fat, Lunch, Mushroom, Onion, Quick, Simmer, Simple, Stove Top, Vegetables, Vegetarian

Italian Seafood Soup

July 8, 2009 by Firehouse Chef
Filed under Broiled, Easy, Easy Soup Recipes, Main Course, Soup, Supper

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Italian Seafood Soup - This delicious seafood soup recipe, is another less than thirty minute meal, and one that you will be making often. Loaded with three different meats, colorful garden veggies, flavored with the scrumptious garlic and onion, and the unique Jarlsberg cheese. Now thats a meal just as it is!

Prep Time: 10-15 mins
Cook Time: 25 mins
Main Ingredient: Lobster, Shrimp, Vegetables
Difficulty Level: 2

Ingredients to make Italian Seafood Soup

1/2 lb Sweet, Mild Italian Sausage, thinly sliced
2 tb Olive Oil
1 lg Onion, Chopped
1 md Green Bell Pepper, Coarsely chopped
1 lg Clove Garlic; Minced
32 oz Beef Broth, 2 16-oz Cans
28 oz Tomatoes, Chopped, Undrained
8 oz Tomato Sauce, 1 can
1/2 c Dry Red Wine
1 lb Medium Shrimp; Deveined And Shelled
1 1/2 c Zucchini, Sliced
1 c Carrots, Sliced
3/4 c Celery, Diagonally Sliced
2 md Lobster Tails; Cooked,Shelled, And Sliced Into -1/2-Inch Pieces
1 1/2 c Fusilli Pasta; Cooked And Drained
1/4 c Fresh Parsley,,Chopped
1/2 ts Dried Basil, Crushed
12 oz Jarlsberg Cheese,Shredded

Directions to make Italian Seafood Soup

Step 1:In a large saucepan, brown the sausage in the oil. Add the onion, Green Pepper, and garlic. Cook and stir until the onion is transparent.

Step 2:Add the beef broth, tomatoes with the juice, tomato sauce, wine, shrimp, zucchini, carrots and celery. Simmer until the vegetables are tender and the shrimp is cooked, about 10 minutes. Add the lobster, pasta, parsley, basil, cooking until heated through.

Step 3:TO SERVE: Spoon the soup into 8 individual ovenproof crocks. Evenly top each with the cheese. Broil, 4 to 5-inches from the heat source, until the cheese is melted and lightly browned.

Image Source: yuhui

Tags: Dinner, Garlic, Herbs, Lobster, Lunch, Pasta, Quick, Sausage, Shrimp, Stove Top, Vegetables

Cool Summer Soup

June 3, 2009 by Firehouse Chef
Filed under Appetizer, Boiled, Easy, Easy Soup Recipes, Side Dish, Soup, Starter

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Cool Summer Soup - You know how a there’s nothing like a hearty bowl of hot, homemeade stew in the winter?How it just warms you up inside? Well we figured why not try the reverse for summer, cool down with a refreshing cool summer soup! Let us know what you think.

Prep Time: 10 mins
Cook Time: 20-30 mins
Servings: 6
Main Ingredient: Squash, Zucchini
Difficulty Level: 2

Ingredients to make Cool Summer Soup

4 Medium Zucchini,washed,sliced 1 inch thick
1 Large Yellow Crookneck Squash,washed,sliced 1inch thick
1 Pattypan Squash,quartered **
1 Large Onion — thinly sliced
1 Teaspoon Garlic — finely minced
3 To 3.5 Cups Vegetable Broth
Salt And Freshly Ground White Pepper,to taste 2 Tablespoons Fresh Basil,finely chopped
2 Tablespoons Fresh Parsley,finely chopped
1 Tablespoon Lemon Juice
1 Cup Buttermilk

Garnish
Fresh Basil,chopped
Fresh Parsley,chopped

Directions to make Cool Summer Soup

Step 1:In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender

Step 2:Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk. Place in a container, cover and refrigerate for 6 hours or overnight.

Step 3:When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper. Serve chilled, garnished with chopped basil and parsley.

Step 4:**This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash. Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge. It should be firm and without blemishes. It is best to use fresh herbs for this soup.

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Tags: Chilled, Garlic, healthy, Lunch, Squash, Stove Top, Zucchini

Meat and Vegetable Clam Chowder

Ingredients to make Meat and Vegetable Clam Chowder

Directions to make Meat and Vegetable Clam Chowder

Classic Corned Beef Cabbage Soup

Ingredients to make Classic Corned Beef Cabbage Soup

Directions to make Classic Corned Beef Cabbage Soup

Stove Top Vegetable Barley Soup

Ingredients to make Stove Top Vegetable Barley Soup

Directions to make Stove Top Vegetable Barley Soup

Italian Seafood Soup

Ingredients to make Italian Seafood Soup

Directions to make Italian Seafood Soup

Cool Summer Soup

Ingredients to make Cool Summer Soup

Directions to make Cool Summer Soup

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