Don’t Know What to Call It Soup

It was raining so hard yesterday! I did not want to leave home for anything. It was so cold. The weather warranted a delicious bowl of soup. I honestly have no idea what to call this soup. It’s almost a cross between a chili and some kind of stew. Either way, it’s like a hug for your tummy. Enjoy.

Don’t-Know-What-To-Call-It Soup (This makes a lot more than the photos suggest. I split the batch in half to make Danny’s not-paleo. This recipe will make a big pot)
– About 2 lbs of meat, cut into bite-sized chunks (I used carne asada from the grocery store. You can also use ground beef, or even ground turkey I suppose)
-1 bell pepper, diced
-1 onion, diced
-1 pasilla chile, diced
-1 anaheim chile, diced
-1 can diced green chile
-2 garlic cloves, minced
-Minced green onion and cilantro (for topping)
-About 4 Tbsp tomato paste
-1 large can of diced tomatoes, drained
-2 small cans of tomato sauce
-About 4 cups of broth or stock (I used vegetable broth for my batch and beef stock for Danny’s)
-Seasonings to taste: pepper, garlic powder, onion powder, paprika, chile powder, ground cumin, salt, menudo or pozole seasoning
-Fat of choice

Prep all your veggies first. It’ll make life easier. I think.

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Prep your meat if it needs to be cut into smaller bits.

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In a large pot, heat your fat of choice and add your veggies.

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Add meat and allow to cook.

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Add tomato paste, diced tomatoes, tomato sauce, broth or stock, and your seasonings. Allow to simmer.

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Check for seasonings before serving. Top with cilantro, green onion and avocado. Enjoy!

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Variations
-Use different kinds of meat if you wish.
-For non-paleo people- I add corn and black beans when I make this for others, sometimes. You can also top with grated cheese.
-Slow cooker: throw everything in your slow cooker and come home to a delicious ready-made soup!

Cilantro-Lime Chicken Soup

Sorry for posting this so late. I made this recipe the day after I made the Semi-Homemade Cilantro Lime Chicken, but I started writing my paper and have been unable to blog. So I apologize for my tardiness. Here’s a simple, quick way to use up your leftover chicken.

Cilantro Lime Chicken Soup
-About one cup of leftover chicken (I used my leftover shredded cilantro lime chicken)
-About one cup of chard, julienned
-One can of diced green chiles
-1-2 small carrots, diced
-About 2-3 cups of vegetable or chicken broth
-Lime juice (optional)
-Cilantro (optional)
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, lemon pepper, salt

Heat some of your fat of choice in a pot. Add your chicken, carrots, chard and chiles.

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Add broth and allow to heat thoroughly. Check for seasonings and add additional like juice or cilantro to taste.

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Enjoy! Dinner’s done and leftovers have been put to use!

Variations
You can use any kind of leftover chicken. It does not have to be the cilantro lime chicken. Conversely, you can use fresh, raw chicken. Just cut it into bite sized chunks and season it well, with garlic powder, onion powder and lemon pepper.

Vegetable Soup

Paleo Vegetable Soup

This recipe is quick and easy. You can also modify it by adding meat if you’d like to make it a one-pot-meal. It was really cold and rainy yesterday so I threw this together and served it with some oven baked chicken breast.

You will need:
-About 3 cups of tomato sauce (I used Pomi strained tomatoes)
-2 cups of vegetable, chicken, or beef broth (I would base my broth selection on my meat)
-Lots of veggies–I used a zucchini (sliced), bell pepper (diced), a quarter of an onion (diced), a tomato (diced), red chard (julienned), a small broccoli crown (just the florets)
-Fat of choice (to sauté veggies)
-Seasonings to taste: Italian seasonings, garlic powder, onion powder, salt, and pepper

In a large saucepan, or small pot, heat your fat of choice before adding vegetables (minus the tomatoes, we’ll add them later).

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Begin to add seasonings before adding tomato sauce and broth.

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Add tomato sauce, broth, and your diced tomatoes.

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Allow soup to simmer. Check seasonings before serving.

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I might be biased, but this is better than anything you’ll find in a can.

Variations
-For your vegetarian/vegan friends: serve as is (use vegetable broth); add beans to make a minestrone.
-For your carnivore friends: add beef, Italian sausage, or chicken basil sausage; for the beef, add with the veggies and allow to cook through before you add broth and tomato sauce (so you can check for seasonings); for the sausages, cook the whole sausage thoroughly, slice, then add to the soup before serving.

Enjoy!

Chicken Tortilla-Free Soup

I’m sick. Ugh. Now you guys get yet ANOTHER soup recipe!! Aren’t you thrilled?

Now, this recipe starts with my spicy shredded chicken recipe. Click here for that recipe. It then uses the cooking broth as a soup base. Below you’ll find the list of additional ingredients. This is super easy.

Chicken Tortilla-Free Soup
-Celery
-One whole onion, diced
-Can or jar of diced tomatoes
-One whole bunch of green onion, diced (set about half to a quarter of it aside)
-One whole bunch of cilantro, chopped (set about half to a quarter of it aside)
-One can of Mexican spicy tomato sauce (I uses El Pato Salsa de Tomate con Jalapeño)
-Three cloves of garlic, minced
-One Tbsp of your cooking fat of choice
-Spicy Shredded Chicken
-Lime wedges, radishes (sliced), optional

Ok, so for the spicy shredded chicken, pull the tenders out of the boiling liquid. Allow to cool and then either shred or chop. Save the broth and strain. Set aside temporarily.

Heat your fat of choice and then add your celery, onion, green onion, garlic and allow to sauté. Add your diced tomatoes and allow to simmer. Add your diced/shredded chicken and spicy tomato sauce. Allow to meld together a bit, add your reserved broth and cilantro.

Allow your soup to simmer. If your broth is salty, add some water. If you just need more liquid, add more water and/or broth.

Before serving, top with reserved green onion and cilantro, radishes and like juice.

For your non-paleo people: they may want to top their soup with tortilla strips, cheese and/or sour cream.

Enjoy! Dinner’s done!!

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Chicken Zoodle Soup

Hehe. Zoodle. Zucchini noodle. I’m so clever. Just kidding.

Anyway, Danny’s sick-ish. Ergo the soup. This soup is delicious and incredibly easy to adapt for your non-paleo people who actually want noodles instead of zoodles (I will never call zucchini pasta ‘zoodles’ after this post, I swear). I use cooked chicken so I can check on the broth’s flavor along the way.

Chicken Zoodle Soup

-About 1lb of cooked chicken, cut into bite-sized pieces
-1 bell pepper, diced
-1-2 carrots, sliced
-About 3 leaves of collard greens, julienned
-1 onion, diced
-1 large portobello mushroom, diced
-About half of a whole stalk of celery, diced
-3 cloves garlic, minced
-Green onion
-Zucchini, julienned
-Seasonings to taste: Italian seasoning, salt, pepper, dried herbs (or fresh)
-A little bit of your fat of choice, to sauté veggies
-64 oz broth (vegetable or chicken, check ingredients for paleo-ness) I also ended up adding some water.

In a large pot, heat your fat of choice. Slowly add your veggies (add garlic last so it doesn’t burn!). Add some salt, pepper and seasonings (flavor along the way).

Once your veggies are beginning to soften, add your chicken and broth.

Once the broth is heated, check for seasonings.

Place your raw, julienned zucchini in the bowl and pour your warm soup over it (so it doesn’t get mushy or overcooked).

Serve warm!

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Variations: When the broth was properly seasoned, I separated my paleo batch from the main pot and added fusili pasta to Danny’s batch. Just let it cook in the broth.

For vegetarians, use vegetable broth and skip the chicken, or add veggie chicken.

Albondigas Soup

It was really cold when I woke up. I decided it was a great day for soup. Initially, I had planned to make a shredded beef stew. When I mentioned to my boyfriend that I had planned on making soup, he interrupted me and said,”Albondigas?” before I could even tell him what I was thinking. I paused for a minute, then said, “sure.” Since I need to get some reading done, I knew it was time to bring out the slow cooker. It was freezing when I went to the grocery store, but by the time I got the whole soup thing going, the sun came out. Ugh. Oh well. This soup is delicious. Just turn on your air conditioner. Whatever.

I will break this recipe down into its two components, the soup and the meatballs. I will provide variations at the end of the recipe.

Sopa

  • Broth (chicken, vegetable or beef)
  • Jar of diced tomatoes
  • 1 large onion, diced
  • Celery, chopped
  • Carrots, sliced
  • Chard, julienned
  • 1 pasilla chile, diced
  • Seasonings to taste: Menudo or pozole mix, oregano, garlic powder, onion powder, salt, pepper, paprika

Throw everything in the slow cooker. Let it be.

Albondigas

  • 2 lbs ground beef
  • 2 eggs
  • 2-4 Tbsp. almond meal
  • Cilantro
  • Seasonings to taste: Menudo or pozole mix, garlic powder, onion powder, salt, pepper, paprika

Preheat oven to 350 degrees F. Layer a cookie sheet or two with parchment paper (optional).

Mix all ingredients in a large mixing bowl.

Form into meatballs, about 1 inch in diameter. Place on cookie sheet and throw them in the oven.

The meatballs took about 30 minutes to cook. When I pulled them out, they did have a little bit of goop around them (from the fat I think). I just rubbed the meatballs against a paper towel to get that off (it was just unattractive).

Once the meatballs are done, throw them into the broth and allow them to simmer together until you serve it.

Top with sliced avocado, chopped green onion and cilantro.

Dinner’s Done (early, too!)!!!!

Variations: You can cook the meatballs in the slow cooker in the broth. I just wanted the meatballs to have a little more texture. That’s why I baked them. You can also cook them in a hot pan over the stove.

If you’re hosting vegetarian friends, leave the meatballs out of the soup. You’ll end up with a delicious Mexican-style vegetable soup.

For your non-paleo friends/family-Serve the albondiga soup as-is, over steamed rice, or with some tortillas.