1½ cups Samuel Adams Boston Lager
3½ cups water
2 shallots, minced
2 tsp. fresh thyme
2 bay leaves
3 cloves roasted garlic
2 Tbsp. Old Bay seasoning
1 tsp. black peppercorns, whole
½ lemon juice
3 lbs. shrimp pieces
7 cups half and half
6 Tbsp. butter
1 onion coarsely chopped
½ tsp. cayenne pepper
1 tsp. paprika
2 cups heavy cream
8 cloves roasted garlic
Fresh chopped parsley for garnish
Combine first nine ingredients in a large stockpot, bring to a boil, reduce heat and simmer for 40 minutes to make stock.
Return to a boil, add shrimp and cook until just pink, about 8-10 minutes.
Strain out shrimp and spices, cool.
Bring stock back to a boil and cook for 35-40 minutes to reduce stock to about 3 cups. Skim any foam that rises to surface.
In another pot, heat butter on medium heat.
Sauté onion until transparent, add paprika and cayenne pepper and cook for two minutes.
Place onions, roasted garlic and shrimp in food processor, process until smooth, adding some half and half if necessary.
Add rest of half and half to reduced stock and gently simmer.
Add the pureed shrimp mix and heavy cream to the soup, adjust the salt and pepper and simmer on medium heat for 8-10 minutes or until heated through.
Do not allow to boil after cream has been added.
Serve immediately, garnished with a sprinkle of paprika and some chopped parsley.
1½ tsp. ground cumin
1¼ tsp. chili powder
½ tsp. garlic powder
½ tsp. salt, plus more to taste
2 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 cup diced onion
3 garlic cloves, minced
¼ cup diced green bell pepper
¼ cup diced red bell pepper
One 10-oz. can diced tomatoes and green chiles
4 cups (1 quart) low-sodium chicken broth
3 Tbsp. tomato paste
4 cups hot water
Two 15-oz. cans black beans, drained
3 Tbsp. cornmeal
5 small corn tortillas
Diced avocado, for garnish
Diced red onion, for garnish
Sour cream, for garnish
Chopped cilantro, for garnish
Preheat the oven to 375 F.
Start by mixing together the cumin, 1 tsp. of the chili powder, the garlic powder, and salt.
Drizzle the chicken breasts with 1 Tbsp. of the olive oil. Then sprinkle with 1 tsp. of the spice mixture. Set the rest of the spice mixture aside.
Bake for 15 to 20 minutes, or until the chicken is cooked all the way through. Remove it from the oven, and shred the chicken using two forks. Set aside.
Next, heat the remaining 1 Tbsp. of olive oil in a large pot over medium-high heat. Throw in the onion, garlic, and green and red bell peppers. Add a little extra chili powder (about ¼ tsp.) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes.
Add the shredded chicken, diced tomatoes and green chiles, the chicken broth, tomato paste, and 4 cups hot water. Stir to combine and bring the mixture to a boil. Reduce the heat to low.
Next, add the drained black beans. Then mix together the cornmeal with ½ cup of water. Add the mixture to the pot, then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure not to undersalt it!
Cut the tortillas into uniform 2- to 3-inch strips. Stir them into the soup. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up.
Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro, and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
2 onions, chopped
2 cloves garlic, minced
3 small potatoes, diced
1 tsp. grated fresh ginger
6 cups water
1 cup red lentils
1 (15 oz.) can garbanzo beans, drained
1 (19 oz.) can cannellini beans
1 (14.5 oz.) can diced tomatoes
½ cup diced carrots
½ cup chopped celery
1 tsp. garam masala
1½ tsp. ground cardamom
½ tsp. ground cayenne pepper
½ tsp. ground cumin
¼ tsp. black pepper
1 Tbsp. olive oil
In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, potatoes, garam masala, cardamom, cayenne pepper, cumin and black pepper. Bring to a boil for a few minutes then simmer for 1 to 1 ½ hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Makes 6 servings.
2 Tbsp. butter
3/4 cup chopped onion
1/2 cup chopped celery
1 tsp. garlic powder
2 cups diced potatoes
2 carrots, diced
1 can chicken broth
2 cups water
1 tsp. salt
1 tsp. ground black pepper
1 tsp. dried dill weed
2 (6 oz.) cans de-skinned, de-boned salmon
1 cup milk
1 (15 oz.) can creamed corn
1/2 lb. Cheddar cheese, shredded
Melt butter in large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, water, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer for 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
5 Tbsp. EVOO (extra-virgin olive oil)
1 medium onion, finely chopped
4 garlic cloves, chopped
2 Tbsp. chili powder, 2 palmfuls
1 tsp. ground cumin, 1/3 palmful
Salt and black pepper
1/2 tsp. red pepper flakes
Zest and juice of 2 limes
1/4 cup fresh flat-leaf parsley, a generous handful, chopped
16 jumbo shrimp, peeled, deveined, and butterflied
2 (14-oz.) cans black beans, rinsed and drained
1 (14-oz.) can diced fire-roasted tomatoes
5 cups chicken stock
1/2 cup heavy cream (optional)
Hot sauce, to taste
Heat a medium soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, three fourths of the garlic, the chili powder, cumin, salt, and pepper. Cook for about 3 to 4 minutes or until the onions are tender, stirring frequently.
While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 tablespoons of EVOO, the red pepper flakes, lime zest, parsley, and a little salt. Add the shrimp and coat them thoroughly in the mixture. Let the shrimp sit while you move forward with the spicy black bean soup.
Add the black beans to the skillet with the onions. With a potato masher or the back of a rubber spatula, smash the equivalent of half of the beans - the mashed-up beans with thicken the soup. Add the fire-roasted tomatoes, chicken stock, and heavy cream (if using) to the pot, stir, and turn the heat up a bit to bring the soup up to a bubble. Once at a bubble, turn the heat back down to a simmer and let it cook for 10 to 12 mintues. Give the pot a stir every now and then to ensure that it is not sticking.
While the soup is simmering, preheat a large skillet over medium-high heat. Once it is hot add the shrimp and cook them for 2 to 3 minutes on the first side. Flip the shrimp, add the lime juice, and continue to cook them for 2 to 3 more minutes or until the shrimp are opaque.
Taste the soup and adjust the seasoning with salt, pepper, and hot sauce. To serve it, place a few ladles full of the spicy black bean soup in shallow soup bowls, and arrange 4 shrimp standing up in the center of each bowl.
15 oz. black beans
15 oz. pinto beans
15 oz. light red kidney beans
15 oz. white beans
15 oz. diced tomatoes
15 oz. corn
1 large onion
1 tsp. cumin
Heat olive oil in large stock pot on medium. Saute diced onion in olive oil with garlic until translucent. Add remaining ingredients to stock pot, seasoning to taste. Cook on medium heat for 20 minutes, stirring frequently.