GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
SOUTHERN HAM AND BROWN BEANS
This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.
Provided by SABRYSON
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
- Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
- Remove the ham hock from the broth, and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 37.7 g, Cholesterol 17 mg, Fat 6 g, Fiber 9.3 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 322.6 mg, Sugar 2 g
THE ONCE AND FUTURE BEANS
Steps:
- Heat oven to 250 degrees F.
- Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
- Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
- Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
ALTON BROWN'S LENTIL SOUP
Make and share this Alton Brown's Lentil Soup recipe from Food.com.
Provided by Tarah T.
Categories Lentil
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- with salt, sweat the onion, carrot, and celery in hot olive oil.
- add the broth, tomatoes, lentils and seasonings.
- bring to a boil.
- reduce heat and cover, cooking about 35-45 minutes.
- blend if desired (I do not blend).
Nutrition Facts : Calories 105.6, Fat 3.5, SaturatedFat 0.6, Sodium 774.9, Carbohydrate 12.5, Fiber 4.3, Sugar 2.6, Protein 6.5
ALTON BROWN CHILI
Alton Brown chili is a hearty no bean chili with intense layers of robust flavor and plenty of fall-apart tender beef to satisfy that inner carnivore.
Provided by Kathleen
Categories Chili Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Dry beef cubes with paper towels.
- In a large mixing bowl, toss the beef cubes with the vegetable oil and salt; set aside.
- Turn 6.5-quart Instant pot onto saute function. When the display reads "hot", add the beef in 3 batches and brown on all sides. Remove browned beef to a bowl and continue with remaining beef.
- Stir the beer into Instant pot and scrape up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
- Add the browned beef back to the instant pot along with salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on low for 25 minutes. Then turn the steam knob to venting to release the remaining pressure.
- After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.
Nutrition Facts : Calories 773 kcal, Carbohydrate 43 g, Protein 80 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 211 mg, Sodium 4269 mg, Fiber 29 g, Sugar 12 g, ServingSize 1 serving
ALTON BROWN'S WINTER VEGETABLE SOUP
I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.
Provided by Sharon123
Categories Vegetable
Time 2h15m
Yield 6 quarts
Number Of Ingredients 18
Steps:
- Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
- Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
- Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
- Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.
CHRISTMAS SOUP BY CHEF ALTON BROWN
I had to post this amazing soup recipe of famous chef Alton Brown. I made this for one of our Christmas dinners last week and everyone loved it, including my nephews! The flavor of the broth alone with garlic, kielbasa and vegetables creating the taste is delicious. We are sure to have this on the menu again very soon. For those...
Provided by Kimberly Biegacki
Categories Other Soups
Time 2h
Number Of Ingredients 9
Steps:
- 1. Slice up your kielbasa.
- 2. Cook up the kielbasa till browned about 15 minutes. Once cooked remove from crockpot or dutch oven. See is you have 2 tablespoons of fat, if not add enough vegetable oil to equal that.
- 3. Add your garlic to the pot and cook for 2 to 3 minutes stirring often so not to burn. Add your beans and chicken broth and cook for 45 minutes on medium heat, covered. Next, add your potatoes and cook for another 15 minutes covered. Stirring occasionally. Add your torn kale (no stems) and cook for another 10 minutes just till the kale is tender not mushy. Add the red wine vinegar and pepper; stir.
- 4. (I added the kielbasa to the soup) but Alton Brown prefers to keep it separate and divide it up into 8 bowls first and then add a ladle's worth of soup over it to assure everyone gets kielbasa.
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- first step is to soak the beans overnight. I make sure to fill the bowl with enough water to allow for the beans to expand. This turns out to be about 1 inch of water over the beans.
- The next day you chop the bacon, dice the jalapenos and onions and add them to your pan. Alton Brown recommends a cast iron dutch oven. I don't have a cast iron dutch oven but I do have a 4 qt cast iron skillet. I used this and it turned out just fine. I would imagine this baked bean recipe would also work well in a crock pot as long as you do the initial sauteing in a regular frying pan. Over medium heat sautee the onions, jalapenos and bacon until the onions are soft (about 5-8 min).
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- Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
- Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
- Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
- Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.
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- Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt, and sweat until they begin to soften, 7 to 8 minutes. Add the carrots, potatoes, and green beans, and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork-tender, 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with kosher salt. Serve immediately.
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