FISH CHOWDER SOUP

Fish Chowder Soup

Hello Everyone! I have tried this fish recipe and I would like to share it with you. It is nutritious soup for these winter days also, it helps your immune system to strengthen yours’ body and you should try this tasty and a great easy fish soup recipe. It is full of colourful vegetables and I adore this combination of tender potatoes, carrots, corn. The soup is full vitamins and so delicious for fish lovers.

INGREDIENTS:

200-300 g. white fish fillets, diced ( you should use meaty firm types of fish such as cod fish, snapper, barramundi, salmon and etc. Avoid delicate fish. I used to sear the fish first before making the soup, this give an overall better flavour, but you can use uncooked fish for the soup.)

  • 2 Tbsp olive oil, 1 teaspoon butter.
  • 1/2 fresh green pepper and 1/2 fresh red pepper without seeds and thinly sliced
  • 1 medium onion sliced
  • 2 cloves of garlic roughly chopped
  • 1/2 cup boiled corn or canned corn
  • 1 medium potatoes cubed
  • 1 cup homemade fish stock or high quality store bought fish stock( it is optional)
  • 2-3 cup hot water, ( if it needs more water, you can add more water.)
  • 1/4 cup cream( if you desire, you can add the cream)
  • 1 medium carrot
  • 1 tsp of salt
  • 150-200gr fish

To serve-Ingredients : 1 tbs, Chopped parsley, optional.

DIRECTIONS:

  1. In a large pot add the olive oil and add add the onion and garlic, the sliced fresh green and red pepper. Stir them for one-two minutes and fry them until translucent and then add 1 teaspoon butter and then add 1 table spoon flour, fry it until yellow. Pour 1 cup homemade broth and the hot water.
  2. Add the corn kernels, potatoes, carrot and add the salt and cover. Leave for 10-15 minutes or until the vegetables are cooked and then add your cubed fish.
  3. If you need more liquid, add a little more water. Check for seasoning and adjust if necessary.
  4. Serve with the parsley or what you desire.

Enjoy it!

Ingredients-Photos.

Assemble the soup ingredients, potato, carrot, garlic, onion, fresh pepper, corn.
Fry the onion and add the garlic and the fresh pepper. Pour the fish broth, hot water. Add the fish, and the vegetables, cook it.
Fish Chowder Soup .

Thank you very much for reading the recipe ! 🙂

Originally posted at Mommy Cook for me

Lentil Soup

This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.

Lentils are both very inexpensive and easy to cook. They’re also very good for you.

I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!

This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.

Enjoy it with some crusty bread or maybe some cornbread muffins!

 

Print

Lentil Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Hands on Time 20 minutes

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock
  • cup lentils
  • 15 oz. can of diced tomatoes
  • salt & pepper to taste
  • balsamic vinegar for serving

Instructions

Instant Pot Version

  • Add the onions, garlic and oil to the Instant Pot. Use the sauté button to cook until the onions are nearly translucent.
  • Add carrots and celery and cook a few more minutes. 
  • Stir in vegetable stock, lentils, and diced tomatoes with their juice. Seal the lid and set the cook time for 15 minutes.
  • When the cook time is done, do a quick pressure release. Add salt and pepper to taste. Serve with a splash of balsamic vinegar.

Stovetop Version

  • Sauté the onions and garlic in oil until nearly translucent.
  • Add carrots and celery and cook a few more minutes.
  • Add the stock, lentils, tomatoes salt and pepper and to a boil.
  • Reduce the heat to medium-low, cover and cook for 30-40 minutes, or until the lentils are tender. Serve with a splash of balsamic vinegar.

The post Lentil Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks

Pasta e Fagioli (Olive Garden Soup Recipe)

Pasta e Fagioli (Olive Garden Soup Recipe)

Pasta e Fagioli Soup in a large white soup bowl on white marble. Two bowls of soup pictured.

Pasta e Fagioli soup is an Italian style soup loaded with meat, creamy beans, hearty vegetable, tender pasta and a ton of aromatics. This Olive Garden soup recipe is even better than the original, so if you like Pasta E Fagioli from Olive Garden, you’ll love ours. Serve it with our garlic dinner rolls for a full meal.

 

This Olive Garden Pasta e Fagioli recipe is quick and easy and made with ingredients you probably already have on hand. It’s ready to go in under 40 minutes when making the stovetop version. It’s the ultimate comfort food during the cold winter months, along with our Zuppa Toscana Olive Garden Soup recipe y’all love.

What Does Pasta e Fagioli Mean?

Pasta e Fagioli is an Italian term that translates to ‘pasta and beans’ in English. Both pasta and beans shine in this soup.

 

Where Did Pasta e Fagioli Originate?

Italy- where many favorite pasta and bean dishes originate from. 

 

What’s the Difference Between Pasta Fazool and Pasta e Fagioli?

Pasta e Fagioli is a soup with beans and pasta, however the star of the dish is the beans. The Pasta e Fagioli name comes from the Venetian dialect, whereas in the US, it’s commonly referred to as Pasta Fazool derived from the Sicilian or Neapolitan dialect for beans. Same dish – different dialects.

Pasta e Fagioli Variations

 

Gluten-Free Pasta e Fagioli

Use a gluten-free noodle, such as a chickpea, corn or quinoa blend.

 

Dairy-Free Pasta e Fagioli

Omit the cheese and you have yourself an easy dairy-free soup recipe.

 

Vegetarian Pasta e Fagioli

Omit the meat and cheese and you have yourself an easy vegetarian soup recipe. The aromatics, tomatoes and beans will keep the flavor profile you love, in vegetarian form.

 

Pasta e Fagioli with Sausage

Feel free to sub in sausage (casing removed) for the ground beef . The flavor will be consistent and the end product won’t be inferior. You could also use half and half to mix up the flavors of the two meat products.

How Long Does Pasta e Fagioli Last In The Refrigerator?

Most soups keep 3-4 days in an air tight container. Pasta does have a tendency to soak up the liquid, so you will need to add some more to the pot when re-heating to keep the soup consistency.

 

Can You Freeze Pasta e Fagioli?

Yep- with some adjustments. Pasta doesn’t freeze well. Instead of adding the pasta to the entire bowl, as instructed, add it to each bowl before you serve. This way when you freeze the leftovers, none of the pasta will be frozen. When you re-heat the soup just add a new batch of pasta to avoid mushy pasta.

What Goes With Pasta e Fagioli?

One Hour Dinner Rolls

Air Fryer Eggplant Fries

Garlic Baked Asparagus

Oven Fries

Sautéed Spinach

Brussel Sprouts

Pasta e Fagioli Soup in a large white soup bowl on white marble. Two bowls of soup pictured.

Print

Olive Garden Pasta E Fagioli Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A delicious Olive Garden copycat soup recipe! Grab a bowl of Pasta E Fagioli soup for a rich, hearty and comforting meal.
Course Main Course, Soup
Cuisine American, Italian
Keyword Copycat Recipes, Olive Garden Recipes, Soup Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 360kcal
Cost $15

Ingredients

  • 2 Tbsp Olive Oil (Divided)
  • 1 Lb Ground Beef or Sausage (*Note 1)
  • 1 Small Yellow Onion (Diced)
  • 3 Carrots (Diced)
  • 2 Stalks Celery (Diced)
  • 1 Tbsp Minced Garlic
  • 3 Cup Low Sodium Chicken Broth
  • 1 Can Tomato Sauce (16 oz.)
  • 1 Can Diced Tomatoes (15 oz.)
  • 1 Tbsp Italian Seasoning (*Note 2)
  • 1 Cup Water (Divided) (*Note 3)
  • 1 Cup Ditalini Pasta (*Note 4)
  • 1 Can Great Northern Beans (15 oz.), Drained & Rinsed 
  • 1 Can Kidney Beans (15 oz.), Drained & Rinsed
  • Sea Salt (To Taste)
  • Fresh Ground Black Pepper (To Taste)

OPTIONAL

  • Shredded Parmesan Cheese (For Serving)
  • Minced Parsley (For Serving)

Instructions

STOVETOP:

  • Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.
  • Add the remaining olive oil (1 tablespoon) to the soup pot/dutch oven. Stir in the onions, carrots and celery and cook until tender (about 3-4 minutes). Add the garlic and cook for about 1 minute, until fragrant.
  • Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef and 1/2 cup water to the pot and stir to combine. Season with salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with lid and simmer until vegetables are tender (about 15-20 minutes).
  • While the soup is simmering, add salted water to a separate large pot and bring to a boil. Cook pasta according to the package instructions for al dente. Drain well.
  • Add the cooked pasta and beans to the pot and heat for 2-3 minutes.
  • Top with parmesan cheese and/or parsley and serve immediately.

SLOW COOKER:

  • Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker
  • Add the garlic and onions to the same large skillet and sauté until onions are soft (about 2-3 minutes). Transfer to the slow cooker.
  • Add the rest of the ingredients, EXCEPT the beans and pasta. Season with salt and pepper, to taste.
  • Cook on low for 5-6 hours or high for 3-4 hours.
  • 30 minutes before serving, cook the pasta in a separate stock pot according to the package instructions (you want it al dente). Drain and add to the slow cooker along with the beans.
  • Cook for a final 5 minutes until the beans are warm.
  • Top with parmesan cheese and/or parsley and serve immediately.

Notes

Note 1: I always prefer using 90% lean ground beef for less oil. Feel free to use whatever % you prefer. The nutritional information is calculated using 90% lean beef.

Note 2: Don’t have Italian Seasoning? Replace it with 1 tsp. basil, 1 tsp. oregano and 1/2 tsp of dried thyme.

Note 3: You do not need to add extra water when doing the slow cooker method, unless you want it extra thin.

Note 4: If you aren’t serving the entire pot of soup at once, I recommend adding the cooked pasta to individual bowls (before ladling the hot soup over it) vs adding it directly to the huge pot of soup. This way you can re-heat the rest of the soup, at a later time, without the pasta getting soggy.

Note 5: Adapted from Cooking Classy

Nutrition

Calories: 360kcal | Carbohydrates: 37g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 813mg | Potassium: 1070mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5740IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 5mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

jQuery(document).bind(‘gform_post_render’, function(event, formId, currentPage){if(formId == 2) {if(typeof Placeholders != ‘undefined’){
Placeholders.enable();
}} } );jQuery(document).bind(‘gform_post_conditional_logic’, function(event, formId, fields, isInit){} ); jQuery(document).ready(function(){jQuery(document).trigger(‘gform_post_render’, [2, 1]) } );

EXPLORE MORE RECIPES LIKE THIS:

The post Pasta e Fagioli (Olive Garden Soup Recipe) appeared first on Foodie and Wine.

Originally posted at Foodie And Wine

One Pot Unstuffed Cabbage Soup

One Pot Unstuffed Cabbage Soup

Two white bowls full of red unstuffed cabbage soup topped with green parsley.

This one pot Unstuffed Cabbage Roll Soup recipe is hearty, filling and made in just one pot, for easy clean up. Our easy Cabbage soup is  loaded with cabbage, ground beef, rice, tomatoes and spices for a comforting dinner. We serve it with Rosemary and Garlic Dinner Rolls for a complete meal. 

 

This traditional Hungarian Cabbage Roll Soup is highly adaptable to suite many different dietary restrictions and preferences. 

Unstuffed Cabbage Soup in a large, dark non-stick pan with a black ladle.

Cabbage Roll Soup Variations

 

Low Carb Cabbage Soup

To make this low carb, replace the rice with cauliflower rice (or omit all together) and omit the sugar. Tomatoes are high in carbs, so I’d cut back to one can of tomato sauce and add one can of tomato paste. Add extra beef broth to get the consistency you prefer. We also like this quick recipe, How to Make Cabbage Soup, if you’re looking for one without tomatoes.

 

Unstuffed Cabbage Rolls with Sausage

Just substitute sausage for the ground beef. No other edits are needed. Another great cabbage and sausage recipe is this Sauteed Cabbage and Sausage Skillet.

 

Unstuffed Cabbage Rolls with Sauerkraut

Replace equal parts of cabbage with sauerkraut. No other edits are needed.

 

Can You Freeze Cabbage Soup?

Yep. Few tips – soup will expand when freezing, so leave space in your container or Ziploc for it to expand. Unthaw overnight in the refrigerator or dump it directly into a large soup pan over low. This unstuffed cabbage soup is fantastic after being thawn.

 

View More Soup Recipes:

Olive Garden Soup – Loaded Zuppa Toscana

Easy 10 Minute Egg Drop Soup

Carrot Ginger Soup 

Easy Split Pea Soup

Creamy Potato and Leek Soup

Two white bowls full of red unstuffed cabbage soup topped with green parsley.

Print

One Pot UnStuffed Cabbage Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

This flavorful and filling unstuffed cabbage soup has all the flavors of a cabbage roll, without all the work. This one pot winter soup is loaded with ground beef, cabbage, tomatoes, rice and spices.
Course Appetizer, Main Course, Soup
Cuisine American
Keyword Cabbage Recipe, Fall Recipe, Soup Recipe, Winter Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 357kcal

Equipment

  • Dutch Oven

Ingredients

  • 2 tsp Olive Oil
  • 1 lb. Ground Beef (I Prefer 85% Lean or Higher) (*Note 1)
  • 1 Small Yellow Onion (Diced)
  • 1 Tbsp Minced Garlic
  • 4 Cups Chopped Green Cabbage
  • 2 Carrots (Peeled, Quartered, Sliced)
  • 4 Cups Low Sodium Beef Broth
  • 3 Cans Tomato Sauce (8 oz. each)
  • 1/2 Cup Uncooked Long Grain Rice
  • 1 Whole Bay Leaf
  • 1 Tbsp Brown Sugar (*Note 2)
  • 1/2 tsp Oregano Leaves
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)

OPTIONAL

  • 2 Tbsp Chopped Parsley

Instructions

  • Add olive oil to a large dutch oven and heat over medium high. Once the oil is hot, add the ground beef and break up with a wooden spoon as it browns. Cook approx. 5-6 minutes (Note 1).
  • Add the onion and cook for 3-4 minutes until soft. Push the meat mix to the side of the pan and add the garlic directly to the bottom of the pan. Cook for about 30 seconds until fragrant.
  • Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, brown sugar and oregano to the pot and stir to combine. Season with salt and pepper to taste.
  • Bring to a boil before reducing heat to medium low to keep it at a steady simmer. Let simmer for 25-30 minutes or until the rice is tender.
  • Remove the bay leaf and serve immediately. Sprinkle with parsley before serving if desired.

Notes

Note 1- I prefer 85% lean or higher beef so I don’t have to worry about draining excess grease. If you use a lower %, I recommend draining out the excess grease before proceeding to step 2.

Note 2- The sugar is used to balance out the acidity in the tomatoes, however you can easily leave it out if you want a “no sugar added” option for dietary reasons.

Note 3- Recipe adapted from The Wholesome Dish

Nutrition

Serving: 1Bowl | Calories: 357kcal | Carbohydrates: 39g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 2149mg | Potassium: 1848mg | Fiber: 7g | Sugar: 19g | Vitamin A: 4915IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 6mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

jQuery(document).bind(‘gform_post_render’, function(event, formId, currentPage){if(formId == 2) {if(typeof Placeholders != ‘undefined’){
Placeholders.enable();
}} } );jQuery(document).bind(‘gform_post_conditional_logic’, function(event, formId, fields, isInit){} ); jQuery(document).ready(function(){jQuery(document).trigger(‘gform_post_render’, [2, 1]) } );

EXPLORE MORE RECIPES LIKE THIS:

The post One Pot Unstuffed Cabbage Soup appeared first on Foodie and Wine.

Originally posted at Foodie And Wine