Grandpas Special Bean Soup Food

GRANDPA'S GARDEN CHICKEN SOUP

Grandpa's Garden Chicken Soup image

Grandpa sends me veggies from his huge garden every year and I use 'em for this soup, which has been called 'the best soup I've ever eaten' by friends. It's pretty unstructured and can change to meet your personal tastes. It's basically a chicken veggie soup; it's the FRESH veggies that make it the best. I just throw stuff in until it looks and tastes the way I want it to. It's also GREAT if you're sick; I swear it'll cure what ails ya! YUM! The longer you SLOWLY cook the soup, the more flavorful it becomes. I often eat a bowl while it's simmering 'cause I can't wait.

Provided by SRF0079

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 17

Ingredients

1 whole chicken, quartered
water, to cover
½ large onion, chopped
1 stalk celery with leaves, cut into chunks
3 cubes chicken bouillon
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 tablespoon chopped garlic
1 pinch salt and ground black pepper to taste
2 Yukon Gold potatoes, diced
2 kohlrabi bulbs, peeled and diced
2 carrots, sliced
1 large turnip, diced
½ medium head cabbage, chopped
2 ears sweet corn, cut from cob
4 ounces fresh green beans, trimmed
1 tomato, chopped

Steps:

Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.5 g, Cholesterol 49.9 mg, Fat 8.5 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 2.3 g, Sodium 376.2 mg, Sugar 4.6 g

PASTA AND BEAN SOUP

Pasta and Bean Soup image

The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for. Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr. Valenti during his childhood.

Provided by Alex Witchel

Categories soups and stews, main course, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/4 pound prosciutto di Parma, in medium dice (double smoked bacon can be substituted)
1 small carrot in small dice
1 small Spanish onion in small dice
1 stalk celery, in small dice
2 cloves garlic, smashed and peeled
Coarse salt
Freshly ground black pepper
1 heaping tablespoon tomato paste
1 quart store-bought reduced-sodium vegetable broth or homemade vegetable stock
2 medium baking potatoes, peeled
1 1-pound 13-ounce can cannellini beans, rinsed and drained
1 cup ditalini pasta, cooked and drained
1 tablespoon chopped fresh rosemary
Pinch crushed red pepper
1/4 cup freshly grated Parmesan cheese, more for sprinkling
Extra virgin olive oil

Steps:

Heat olive oil in a large heavy-bottomed pot over medium heat. Add prosciutto and cook, stirring, until prosciutto begins to render its fat, about 4 minutes.
Add carrot, onion, celery and garlic. Season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add tomato paste, stir to coat other ingredients, and cook for 2 minutes. Add broth, one quart water and potatoes. Raise heat to high and bring to a boil, then lower heat and simmer until potatoes are very soft, about 25 minutes. Transfer potatoes to a bowl and mash them.
Return potatoes to pot and stir them into soup. If not serving immediately, let cool, cover and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
Add beans and pasta. Cook over medium heat until beans are warmed through, about 5 minutes. Stir in rosemary, crushed red pepper and cheese. Taste and adjust seasoning with salt and pepper, if necessary.
To serve, ladle some soup into each of 8 bowls. Top with more cheese and a drizzle of extra virgin olive oil.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 10 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 655 milligrams, Sugar 2 grams, TransFat 0 grams