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Jeff’s Vegetable Beef Soup

Jeff’s Vegetable Beef Soup

Cooking for a Crowd

 

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Simple Pleasures Sunday

Comfort Food at its Best – Jeff’s Vegetable Beef Soup

When was the last time you snuggled into a big soft cozy chair, with a hot cup of cocoa, a warm, ultra-soft blanket wrapped around you and a fantastic book you’d been dying to read; the rain pattering softly on the windows, thunder rumbling in the distance and the space around your chair lit with the soft glow of the table lamp or a pumpkin spice candle.

If it wasn’t recently, you need to – sometime soon.  That wonderful, warm cozy sensation such an activity inspires is called hygge (pronounced “hooga”)

The word hygge comes from a Norwegian word meaning “well-being” and it encompasses many things, including the art of creating intimate gatherings, removing annoyance from your life, cultivating an attitude of gratitude for your current blessings, enjoying cozy togetherness and especially cocoa by candlelight.  This is hygge.

Another key component of hygge is sharing fabulous comfort food with family and friends.  While I don’t remotely agree with Danish politics, at a Danish hyggelige dinner there are no divisive discussions about politics, family issues, or someone’s dysfunctional kids. No one makes snide comments, complains, or is overtly negative.  Everyone pitches in and lends a hand, so that not one person gets stuck doing the dishes.  There’s no bragging, or attacks, or competition.  It is filled with well-meaning communication with a focus on appreciating the here and now, the good food, and the folks.  We all need a little more hygge in our life.

Our regular dinners with our dear friends are hyggelige to the max.  These are the faces of hygge.

So for our Simple Pleasures Sunday this week, and to send you some hygge of your own with love, here’s another one of my favorite comfort food recipes – Jeff’s Vegetable Beef Soup.  This soup is like wrapping yourself in a soft warm snuggly blanket.  It’s really, really, really good.  It’s also really, really easy.  Just chop some stew meat or chuck roast and add it to a stock pot to sear over medium heat.  While the meat is browning, chop some potatoes like so.

Next chop some celery, carrots and onions.  Jeff loves using a bench scraper to transport food in the kitchen.

Add 4 quarts of water to the stock pot and scrape the bottom of the pot to dislodge any browned bits.  Then add 15 cubes of beef bullion and 2 tablespoons Worcestershire sauce and all the vegetables except the cabbage.

Let everything cook for 30 minutes at a low simmer.  Jeff generally uses green cabbage, but he thought the red cabbage would add some festive Halloween color.  (Besides which, that was what we had in the vegetable crisper…)  Waste not, want not.  Doesn’t this look wonderful?

You may be tempted to rush it, but the soup needs the full 45 minutes of cooking time to tenderize the meat and allow all the wonderful flavors to mingle and marry.  It’s worth it when you’re rewarded with this.

This Vegetable Beef Soup is so tasty and filled with love. Look at all that beautiful fall color and the meat is fork tender.  Not to mention, t’s just brimming with hygge.

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Or Make Now

Let’s get started!

 

5 from 1 vote
Vegetable Soup
Print
Jeff’s Vegetable Beef Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A warm, savory comforting bowl of love.  An AlohaDreams.com recipe brought to you with hygge.

Course: Soup
Cuisine: American
Servings: 10 bowls
Author: Betsy Edwards
Ingredients
  • 2 pounds stew meat
  • 8 Yukon Gold potatoes , medium size - peeled and chopped into 1 inch chunks
  • 1 large white or yellow onion chopped
  • 12 - 16 ounces baby carrots , sliced ¼ inch thick
  • 6 stalks celery , chopped - 1/2 inch thick
  • 15 beef bullion cubes
  • 2 tablespoons Worchestershire sauce
  • 4 quarts water
  • ½ head green cabbage , or red - sliced ¾ thick
Instructions
  1. In a large stock pot over medium high heat, sear stew meat until browned on all sides.
  2. Add water to pot and scrape bottom to remove the browned bits.
  3. Add beef bouillon cubes, Worcestershire sauce and all vegetables except cabbage.

  4. Cook, uncovered for 30 minutes.
  5. Break cabbage slices apart and add to soup. Cook, uncovered and additional 15 minutes. Serve.

 

Here’s some other fantastic recipes to put you in a hygge frame of mind.

Kansas City Steak Soup

  Aloha Dreams   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design Sign-up for Fabulous Recipes! SIGN ME UP! You have Successfully Subscribed! HOME COOK A RECIPE FEED A CROWD DESIGN A ROOM PLAN A PARTY EXPLORE Better than Plaza III Steak Soup Have you...

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Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Chili for a Crowd

Chili for a Crowd

Cooking for a Crowd

 

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Chili for a Crowd

For a potluck or big game night at home, my Chili for a Crowd has everything it takes to thrill your guests. This top-rated chili is a wonderful crowd-pleaser, perfect for tailgating, Halloween parties and other large group gatherings.   You’ll have enough to serve 30 hungry guests.

I often make this chili for my Super Bowl parties.  It’s always a hit with everyone at our house.  The recipe is simple and packs a whole lot of flavor.  When making it for a crowd, I cut the chili back by one-forth to 9 tablespoons (instead of 12) and it’s a real favorite with youth.  We’re cooking this in a couple weeks for a group of 150 – 175 youth who requested Chili and Cornbread for a Pre-Dance meal.

When choosing hamburger for chili, you’ll want 85/15 fat content.  That’s the right amount of fat to add flavor without being too greasy.  You’ll also want to break the hamburger up into smaller pieces as you’re cooking it.  See the spatula in the next picture?  It’s one of my favorite kitchen tools.  It’s perfect for breaking up hamburger in recipes like this one.

I whip up this recipe to feed a large group, and I rarely have any leftovers.  But if you do, it freezes beautifully and will keep up to 3 months in the freezer.

 

As with any good chili, it holds well – up to 3 days in the refrigerator – and just gets better with time.   Serve with Cornbread for a Crowd and a Mixed Salad for a great, easy meal.

Pin for Later

Or Make Now

Hungry Yet??

Me too.  Let’s get started!

 

Easy Chili for a Crowd

 

 

5 from 1 vote
Chili for a Crowd
Print
Chili for a Crowd
Prep Time
30 mins
Cook Time
1 hrs
Total Time
1 hrs 30 mins
 

This chili just gets better with time.  It freezes very well for up to 3 months.

Course: Main Course
Cuisine: American
Servings: 30 bowls
Author: Betsy Edwards
Ingredients
Your SHOPPING List - NOTE: You'll divide this into thirds to make 3 batches (unless you have a HUGE pot) see "COOKING Quantities" below when ready to cook.
  • 12 pounds hamburger (I use 85/15)
  • 6 large onions chopped
  • 12 cloves garlic minced
  • 6 quarts tomato sauce 192 ounces. (Get 2 large (105 ounce) cans at Sams (you won't use all of it)
  • 9 cups water
  • 6 quarts crushed tomatos – without spices 192 ounces. (Get 2 large Angela Mia Crushed Tomatoes (102 oz. each) at Sam's (You won't use all of it)
  • 1/2 cup (plus 1 tablespoon) chili powder (You can use up to 12 tablespoons)
  • 3 tablespoons ground oregano
  • 2 tablespoons ground cumin
  • 18 beef boullion cubes
  • 1/4 cup sugar
  • 2 tablespoons salt
  • 1 1/2 cups ketchup
  • 6 tablespoons Worcestershire Sauce
  • 6 (15-16 ounce) cans dark red kidney beans , drained and rinsed
Equipment
  • 3 (9 quart) stockpots for cooking
  • 4 (8 quart) Slow cookers or 2 (18 Quart) Roaster Ovens for serving
  • Slowcooker liners (NOTE:I wouldn’t use a Roaster Oven liner. I've heard too many horror stories)
Your COOKING Quantities for EACH Batch (You'll make 3 batches total to serve 30)
  • 4 pounds hamburger
  • 2 large onions chopped
  • 4 cloves garlic chopped
  • 2 quarts tomato sauce
  • 3 cups water
  • 2 quarts crushed tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon ground oregano
  • 2 teaspoons ground cumin
  • 6 beef bullion cubes
  • 1 tablespoon, plus 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire Sauce
  • 2 (15-16 ounce) cans dark red kidney beans , drained and rinsed
Instructions
Note – this will need to be made in 3 (9 quart) Dutch ovens or stockpots or in 3 batches in 1 (9 quart) Dutch oven or stockpot.
  1. Add hamburger to a large pot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan.
  2. Add onion to the pot and sauté until translucent.
  3. Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
  4. Add back in hamburger and any juice.
  5. Add remaining ingredients except beans.
  6. Simmer 50 minutes.
  7. Add the beans and simmer 10 more minutes.

 

Still hungry ?

Huli Huli Chicken

This is without a doubt one of the Best. Chicken. Recipes. Ever. We fixed this for our luau last year. I figured out of the 140 guests there had to be some folks who didn’t like roast pig. So we made 70 pieces of Huli Huli Chicken to supplement the roast pig. Turns out no one doesn’t like roast pig. But NO ONE wanted to skip the chicken either.

read more

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Kansas City Steak Soup

Kansas City Steak Soup

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

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1 HOME
2COOK A RECIPE
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3 EXPLORE

Better than Plaza III Steak Soup

Have you ever been to Kansas City and eaten at the Plaza III?  This iconic Kansas City restaurant has been a steak mecca for many years.  But perhaps it’s most famous for its Steak Soup.  Rich, hearty, it’s the soul of Kansas City in a bowl.  Well, guess what?  This steak soup is even better!  A rich beefy-tomatoey base chock full of vegetableness (one of the privileges of your own blog is you can make up words!), it’s the perfect comfort soup.  Try it tonight!

This is another one of my mom’s recipes.  I used to love watching Julia Child with her as I was growing up.  She would sit, very focused on the TV, quickly copying down every word out of Julia’s mouth.  She had beautiful cursive and was very accurate and efficient in catching everything Julia said.  That’s pretty much how she ran her business as well.   She used to love it when Julia would refer to the “impeccably” clean towel that she had just dropped on the floor.  This soup reminds me of mom and of home and of winter in Kansas City.

Print
Better than Plaza III Steak Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Soup
Cuisine: American
Servings: 8 people
Ingredients
  • 1 stick butter
  • 3/4 cup flour
  • 5 cups hot water
  • 1 pound ground chuck
  • 2 tablespoons beef bouillon granules
  • 1/2 cup onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 cups frozen mixed vegetables
  • ounces ?16 canned tomatoes crushed
  • 1 teaspoon pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 2 teaspoons Garlic salt
  • 1 teaspoon Onion powder
  • ? Worcestershire
Instructions
  1. Sauté beef in a large skillet and drain off fat. Set aside.
  2. In a large stock pot, melt butter.
  3. Blend in flour until smooth.
  4. Gradually add hot water, whisking to break up any lumps as you go.
  5. Simmer until smooth.
  6. Add meat, bouillon, all vegetables and seasonings to saucepan.
  7. Bring to a boil, then reduce heat and simmer until vegetables are cooked, approximately 20 – 30 minutes.

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Betsy’s Christmas Clam Chowder

Betsy’s Christmas Clam Chowder

Cooking for a Crowd

 

 Aloha Dreams

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Betsy’s Christmas Clam Chowder

What are some of your favorite Christmas memories?  Beautiful trees?  Family and friends?? How about food?

 

 

5 from 1 vote
clam chowder
Print
Betsy's Christmas Clam Chowder
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Mom tells stories of the Maine relatives having Oyster Stew for Christmas Eve. I like the idea of annual traditions, it helps tie generations together. I do not like the idea of oyster stew. This offers a nice compromise.
Course: Soup
Cuisine: American
Servings: 8 bowls
Ingredients
  • 6 small Sour Dough Bread bowls
  • 6 strips bacon or meaty salt pork chopped
  • 1 large onion chopped
  • 2 (6.5 ounce cans) chopped or minced clams - Reserve the liquid
  • 2 (10 ounce cans) Chicken of the Sea Whole Baby Clams - Reserve the liquid
  • 2 (8 ounce bottles) clam juice
  • ¾ cup all-purpose flour
  • 4 inch large russet potatoes peeled and cut into ~½ cubes
  • 2 teaspoon salt
  • 1/2 teaspoon celery salt
  • ¼ teaspoon pepper
  • 2 cup water
  • 3 ¼ cup Half and Half
  • 2 tablespoon butter or margarine
  • Oyster Crackers for serving
Instructions
  1. In a Dutch oven (or large heavy bottom poover medium heat, cook bacon strips until medium browned. Pour off all but 1 teaspoon bacon grease. The bacon can stay in the pot.
  2. Add a little water and scape bottom of pot to deglaze the bacon brownings on the bottom of the pot so they do not burn. Add onions and cook over medium heat until translucent, about 5 minutes.
  3. In a cup, whisk ½ cup of the bottled clam juice with 12 T flour to dissolve the flour.
  4. Pour the clam juice mixture into pot through a strainer (to strain out any remaining lumps of the flour).
  5. To the pot add 2 cups water, potatoes, and the remaining juice from the 2 bottles of clam juice plus the juice from the 2 small cans of minced clams. (reserve the juice from the 2 larger cans of whole clams to thin the soup later should you desire.)
  6. Add salt, pepper, and celery salt.
  7. Cook over medium heat, stirring frequently (making sure it does not burn on the bottofor 10 – 15 minutes or until potatoes are done.
  8. When potatoes are tender, add Half and Half, and butter. Cook on medium low about 5 minutes, stirring until heated through out.
  9. One potatoes are tender, pour the entire mixture through a fine mesh strainer into ta large bowl, gently shaking the strainer if necessary to get the liquids to pass through. Transfer strained solids back to the pot. Make sure there is no heat on under pot. You should end up with a white, semi-broken broth in the bowl underneath, and the potatoes, salt pork, and aromatics back in the pot off heat.
  10. Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes. Return liquid back to the pot. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper.

  11. Check consistency of soup. It should be fine, but if you desire it thicker, mix 2 - 3 Tablespoons additional flour in a cup with some of the Half and Half, strain into the soup and let cook for another 5 minutes to remove the raw taste of the flour. Or you can add some of the reserved clam juice to thin it out if you wish.

  12. Just before serving add clams and serve. (If the clams cook for any length of time they will turn rubbery. All you’re wanting to do here is get them warm.)

Recipe Notes

Serve with French Bread, Saltine Crackers and Apple Cider

Mom used to tell stories of her relatives from Maine having Oyster Stew for Christmas Eve. I like the idea of annual traditions, it helps tie generations together. I do not like the idea of oyster stew. This offers a nice compromise.

remove

More Soup for You?

Kansas City Steak Soup

  Aloha Dreams   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design Sign-up for Fabulous Recipes! SIGN ME UP! You have Successfully Subscribed! HOME COOK A RECIPE FEED A CROWD DESIGN A ROOM PLAN A PARTY EXPLORE Better than Plaza III Steak Soup Have you...

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White Bean Soup with Mushrooms

This delightfully creamy soup is out of this world. It tastes like you’ve spent hours cooking it. The smokey flavor of the chili marries beautifully with the earthy mushrooms and creamy base. Its smooth, silly texture is heaven in a bowl and you really need to try it!

read more

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Boarding House Chili

Boarding House Chili

Cooking for a Crowd

 

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Boarding House Chili

I made this Chili for Jeff in our tiny rental house kitchen (where we were staying while we were building our current home below).  Almost every kitchen tool I owned was packed away except one.   Jeff said it was the best chili he had ever eaten.  Despite the small size of our rental house we had many guests.  Everyone who stayed with us during that period agreed.  It’s won rave reviews ever since.

Best Ever Chili

It’s the perfect meal for a cold, snowy fall or winter night.  Kinda’ like this.

Pin for Later

 

Or Make Now

Enjoy! 

 

Best Ever Chili
Print
Boarding House Chili
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 
Course: Soup
Cuisine: American
Servings: 5 bowls
Ingredients
  • 2 pounds hamburger I use 85/15
  • 1 large onion , chopped
  • 2 cloves garlic , minced
  • 1 large (29 ounce) can tomato sauce
  • 2 cups water
  • 1 large (28 ounce) can crushed tomatoes – without spices
  • 2 tablespoons chili powder
  • 1 ½ teaspoons ground oregano
  • 1 teaspoon ground cumin
  • 3 beef boullion cubes
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ cup Ketsup
  • 1 tablespoons Worchestershire Sauce
  • 1 can dark red kidney beans drained and rinsed
Instructions
  1. Add hamburger to a large pot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan.
  2. Add onion to the pot and sauté until translucent.
  3. Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
  4. Add back in hamburger and any juice.
  5. Add remaining ingrediants except beans.
  6. Simmer 50 minutes.
  7. Add the beans and simmer 10 more minutes.
  8. Serve.
Recipe Notes

MAKE AHEAD NOTES: Chili can be kept up to 3 days in the refrigerator, covered. Chili can be kept up to 4 months in the freezer in a heavy duty freezer bag.

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

White Bean Soup with Mushrooms

White Bean Soup with Mushrooms

Cooking for a Crowd

 

 Aloha Dreams

   Fabulous Recipes, Cooking for a Crowd, & Dream Home Design

Sign-up for Fabulous Recipes!

1 HOME
2COOK A RECIPE
4FEED A CROWD
5DESIGN A ROOM
6PLAN A PARTY
3 EXPLORE

White Bean Soup with Mushrooms

This delightfully creamy soup is out of this world.  It tastes like you’ve worked all afternoon on it.  But you don’t have to and no one will know how easy it really is.  The smokey flavor of the chili marries beautifully with the earthy mushrooms and creamy base.  Its smooth, silky texture is heaven in a bowl and you really need to try it!

A basic purée of white beans, the sautéed wild mushrooms and dollop of  mascarpone cheese, take it to the next level.  The secret to getting the luxurious texture is to purée the beans and vegetables with just a small amount of the cooking liquid to start with, and then slowly pour in more liquid until you get a smooth, creamy consistency.

White Bean and Mushroom Soup
Print
White Bean Soup with Mushrooms
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
EXCELLENT!! Adapted from Fine Cooking
Course: Soup
Cuisine: American
Servings: 8 6 - 8 people
Ingredients
  • 1 tablespoon fennel seeds
  • ½ cup plus 2 T light olive oil
  • 1 small sprig rosemary ground
  • 1 ancho chili (or other small hot dried chile such as chile d’ arbol) remove stem and crumble
  • 1 cup chopped yellow onion
  • 2 teaspoons fresh thyme leaves , divided
  • 2 (19 ounce) cans Cento cannelloni beans. (White kidney beans. Do not substitute Navy Beans) Drain, reserving 2 cups
  • 1 cup bean juice (this is the reserved cannelloni bean juice)
  • ½ pound mushrooms (can use fresh, or dried if fresh not available, such as shiitake oyster or chantrelles
  • 2 quarts water
  • 2 teaspoons salt
Instructions
  1. Toast the fennel seeds in a small skillet over medium heat until they release their aroma and are golden brown, 2 to 3 minutes.
  2. Grind the fennel seeds coarsely in a spice grinder.

  3. To a 6 to 8 quart heavy bottom pot add ½ C olive oil
  4. Heat over heat for 2 minutes
  5. Add the rosemary leaves and ancho chili.  Let them sizzle in the oil for about 1 minute.  Add the onion, fennel seeds, 1 teaspoon thyme and cook until the onion is softened about 3 to 4 minutes.

  6. Add the beans to the pot and cook a few more minutes, stirring to coat them well in the oil.  Add 2 quarts of water and 1 cup of the reserved bean juice.  Bring to boil over high heat.  Turn the heat to low and place a circle of parchment over the beans to keep them underwater.  Simmer, stirring occasionally.  After 30 minutes, add 1 ½ teaspoons salt to the beans, and continue cooking at a low simmer until the beans are tender 1 to 1 ½ hours.

  7. While the soup is cooking, stir together the mascarpone, minced shallots, and chives in a small bowl. Season to taste with salt and pepper, cover with plastic wrap and refrigerate.
MAKE AHEAD NOTE: Can be made to this point the day before. Let soup cool, cover and refrigerate the soup and the mascarpone mixture separately.
  1. Separate the bean mixture from the liquid by straining the soup over a bowl. Put half the bean mixture into a blender with ½ cup of the liquid (you will need to puree the soup in several batches.)

  2. Process on the lowest speed until the mixture is pureed. With the blender running at medium speed, slowly pour in more of the liquid, until the soup is the consistency of heavy cream. Turn the speed up to high, and blend until completely smooth, about 1 minute. Set aside, and repeat with the second batch. (Save any extra liquid for thinning the soup later, if necessary.)
  3. Taste and adjust the seasoning with salt and pepper. Keep in soup warm in pot on the stove.

MAKE AHEAD NOTE: Can be made to this point the day before. If making ahead, cool completely before refrigerating.
  1. Heat 2 tablespoons olive oil in a 12 inch skillet over high heat for 1 minute.

  2. Swirl in the remaining 2 tablespoons olive oil and the butter.  When the butter melts, scatter the mushrooms into the pan.  Season with ¼ teaspoon salt and a pinch of pepper.  Cook the mushrooms, stirring occasionally, until they are tender, browned and a little crispy, about 5 minutes. Stir in the remaining 1 teaspoon thyme and remove from heat,

  3. Ladle a cup of hot soup into a warm bowl. Scatter warm mushrooms over the top and add a dollop of mascarpone.

Recipe Notes

Adopted from Fine Cooking magazine

 

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