Turkey Barley and Sweet Potato Soup

Amazing Delicious Turkey Barley and Sweet Potato Soup by Skinny Kitchen

One of the greatest aspects about working on Soupy (other than making the soups themselves) is the amazing opportunity to meet - both in person and online - so many passionate home cooks and chefs. One blogger that I have admired and really hope to meet one day is Nancy Fox. As the creator of Skinny Kitchen, a website devoted to healthy eating and cooking tips, Nancy creates weekly recipes that include Weight Watchers points, a list of healthy alternatives and nutritional information so that you can compare recipes. For this guest post, Nancy shared her Amazing Delicious Turkey Barley and Sweet Potato Soup recipe that uses turkey instead of chicken, celery, carrots, sweet potatoes, onions and pearl barley to create a full-bodied soup with great texture. I hope you enjoy this delicious and easy-to-prepare soup and stay tuned for more contributions from Nancy in the next couple of weeks.

Guest Post: by Nancy Fox of Skinny Kitchen

 
Amazing Delicious Turkey Barley and Sweet Potato Soup
Prep Time: 10 minutes
Cook time:  1 hour

Ingredients:
1 (32 ounce) container reduced-sodium chicken broth (we like Swanson’s Organic reduced-sodium.)
1(14oz) can reduced- sodium chicken broth
2/3 cup dried pearl barley
1 teaspoon olive oil
2 cloves fresh garlic, minced (or 1 teaspoon from a jar)
1 ¼ cups carrots, sliced
1 cup celery, sliced
1 cup onions, chopped (~1 small onion)
2 cups sweet potatoes, peeled and diced (~2 sweet potatoes)
1 ½ cups cooked turkey breast (skin removed), diced
Fresh ground pepper to taste


Instructions:
1. In a large pot add the chicken broth and barley.  Bring to a boil, reduce heat, cover and simmer for 15 minutes.
2. In the meantime, in a pan add the olive oil, garlic, carrots, celery, onions,  and  sauté until vegetables are soft (~ 5 minutes)
3. Add the sautéed vegetables to the broth.  Cook uncovered for 30 minutes
4. Add the sweet potatoes and season with pepper.  Continue to cook uncovered for 20 minutes.
5. Stir in the cooked turkey and cook 10 minutes longer.
Makes 8 cups

Food Fact:

Barley dates back to the Stone Age.  The ancient Greeks relied on barley to make bread and athletes attributed much of their strength and physical growth to their barley rich diet.

Healthy Benefit:

Pearled barley in high in cholesterol- lowering fiber and is low in fat.  A single serving offers 11% of the RDA of iron and has a fair amount of folate and niacin.

Shopping Tip

You can find dried pearl barley in the supermarket aisle with the dried beans.


Substitution Tip:
If desired, substitute chicken for the turkey.

Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 cup
162 cal, 2g fat, 10g protein, 26g carbs, 5g fiber, 418mg sodium, 5g sugar

FAT FACTS: for a regular cup of Turkey, Barley and Sweet Potato Soup
260 cal, 8g fat, 10g protein, 26g carbs, 4.8g fiber, 1074mg sodium, 5g sugar

Skinny Kitchen is your fun guide to healthy yet decadent-tasting foods. Each week we share skinny recipes, cooking tips, food finds, nutrition facts and WW POINTS on every recipe. Join Nancy Fox for the recipes and more at http://skinnykitchen.com/.

Happy National Soup Month

Guest Blogger: Kathleen of Deja Vu Cook 

I was making a list of the top ten favorite recipes from the readers on my website and at the same time I saw that it was National Soup Month (January).  During the first year of trying to document family, friends and my recipes I was fortunate to meet @SeriouslySoupy (Twitter).  She has wonderful ideas, recipes, classes and events in New York all about soup.  She invited me to guest post on her site Seriously Soupy a few times and we share recipes.  This list was great for me to review of my own soups that I make and people would like.  The biggest surprise was the interest in chilled soups.  Living in Florida it is normal for chilled soups, but three out of ten was not only great but an inspiration to create more chilled soups for 2011.  Enjoy!


Corn Chowder with Bacon

Soupe a l’Oignon Gratinee

Split Pea and Ham Soup (and a lot of Carrots) 

Potage Crecy (French Carrot Soup)

Saint Lioba Beer and Mushroom Soup
 
Tanzanian Coconut Bean Soup

Chilled Pea and Mint Soup

Cuban Black Bean Soup

Chilled Zucchini Soup

Chilled Cucumber and Dill Soup

To read more recipes by Kathleen, be sure to check out her blog, "Deja Vu" Cook. 

Cream of Corn Soup

Cream of Corn Soup by Deja Vu Cook

Guest Blogger: Kathleen of Deja Vu Cook

Bring a taste of summer to the winter table with this soup celebrating the great flavors of corn and tomato together.  Through the summer this combination is common to all areas of the country, so if you miss the combination I think this will satisfy those taste buds that are craving the magnificent pairing.

Cream of Corn Soup

Ingredients:
2 C. Whole Kernal Corn (canned or frozen)
1 C. Onion (chopped
1 C. Carrot (diced)
1 C. Celery (diced)
1/4 C. Olive Oil
4 C. Chicken or Vegetable Stock
1/2 C. Heavy Cream
Salt
Freshly Ground Pepper
Addl. Whole Kernal Corn (Optional for Garnish)
Roasted Juliette Tomatoes (Optional for Garnish)

Preparation:

1. Saute the onion, celery, carrot and corn in the oil until soft; add the stock and bring to a boil
2. Cook for 15 minutes; them remove from heat and blend with an immersion blender or blender
3. Strain through a colander (optional) and return to a boil, skim the surface
4. Add the cream and season to taste
5. Serve in warmed bowls and garnish with the corn and tomato garnish or pass garnish separately

Garnish
Ingredients and Preparation:

• 1/2 C. Whole Kernal Corn (canned or frozen)
• 1/2 C. Roasted Juliette Tomatoes

Mix together and warm; serve in a warmed serving bowl

(Serves 4)
Recipe adapted from www.finestchef.com


To read more recipes by Kathleen, be sure to check out her blog, "Deja Vu" Cook.

Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!

How to Make Chicken Soup and Chicken Stock

Chicken Noodle Soup by Cindy Feingold of Salt and Serenity

I recently had the pleasure to learn more about Cindy Feingold and her food blog - Salt and Serenity from a casual email discussing soup. Cindy passionately stated that "making your own stock seems to be be a lost art these days and while stock in a box is fine, nothing beats homemade stock." As I have been learning through this Soupy experiment that couldn't be more true. Cindy also kindly shared with me a chicken noodle soup recipe and easy chicken stock recipes -- taking the mystery out of this not-so-mysterious cooking experience. Be sure to check out Cindy's 'Wishing for Chicken Soup' post (including preparation tips through pictures) on Salt and Serenity and of course follow her recipes to make your very own cup of comfort this weekend.


Chicken Soup By Cindy Feingold of Salt and Serenity
Serves 6  

Ingredients:
1 whole chicken

7 pounds chicken bones

12 cups chicken stock (recipe below)

2 medium onions, peeled and quartered

4 large carrots, peeled and cut into 2 inch lengths

2 celery stalks (with leaves), cut into 2 inch lengths

2 parsley stems (not the leaves)

10 black whole peppercorns

1 dried bay leaf

salt and black pepper to taste
 
chopped parsley and/or dill
 
cooked egg noodles or white rice, if desired

Directions:
    1.    Pour chicken stock into a large stockpot.  Add chicken bones and whole chicken and bring to a boil.  Turn the heat down to low and, using a slotted spoon, skim off the foam that has risen to the top.  Add vegetables, bay leaf, parsley stems and whole peppercorns.  Let simmer for about 2 hours.
    2.    Strain the soup and transfer it to a clean pot.  I love the flavour of the cooked carrots, so I always save them to serve in the soup.  Using 2 forks, remove skin and bones from whole chicken and shred the meat into bite sized pieces.  Discard all bones and other vegetables.
    3.    Put reserved carrots and shredded chicken into fridge. Let pot of strained soup sit on the counter until cooled a little bit.  Cover pot and chill in fridge overnight.  The next day, remove layer of hardened fat off the top.
    4.    Bring cold soup to a boil. Turn down heat and add cooked egg noodles or rice, reserved carrots and chicken and simmer for about 5 minutes,  Add salt and pepper to taste. Sprinkle with fresh parsley and/or dill.

Chicken Stock By Cindy Feingold of Salt and Serenity
Makes 12 cups

Ingredients:
8 pounds chicken bones

12 cups cold water

2 onions, peeled and quartered

2 carrots , peeled and cut into 2 inch lengths

2 celery stalks (with leaves), cut into 2 inch lengths

2 dried bay leaves

2 parsley stems (not the leaves)

10 whole black peppercorns

Directions:
    1.    Place bones and water in a stockpot and bring to a boil.
    2.    Reduce heat to a simmer and using a slotted spoon, skim off any foam on the surface.  Add remaining ingredients and simmer, uncovered, for 3 hours.
    3.    Strain liquid and discard all the vegetables and bones.
    4.    Refrigerate stock and remove layer of fat from the top.  Use stock as needed, or freeze in small containers for a later use.  Stock keeps well in the freezer for 4 months.


Cindy Feingold is a passionate foodie that runs the popular blog Salt and Serenity, both of which she states she craves. She had had a passion for food since high school in Toronto but never considered a culinary career until after she received her MBA. Cindy later went onto the Culinary School in Toronto and worked for several years in the industry, cooking at restaurants, gourmet take-out food shops and catering.  In 1989 her and her husband started a family and shortly after that they moved to Ottawa.  Now that her kids are almost grown up (20, 19 and 17), Cindy has been slowly easing her way back into the food world and writing writing a food column in Ottawa.  She also recently decided to start Salt and Serenity after joining the Bread Baker's Apprentice Challenge as a way to chronicle her baking journey.  After the challenge was over, she was hooked and decided to continue exploring her love of food through blogging.

 

Spicy Lamb Soup (Harira) Recipe

Spicy Lamb Soup (Harira) by Brenda Abdelall of Eau de Spice

Guest Blogger: Brenda Abdelall of Eau de Spice 

The Middle East is an often misunderstood region - full of politics, oil, and religious strife.  However, what is easily overlooked is its rich cuisine. Middle Eastern food is full of flavor, history and, which without a doubt, bridges people together. It is currently the month of Ramadan, where Muslims abstain from eating and drinking from sunrise to sunset. Each night, elaborate dinners are prepared where family, friends and neighbors gather to share thanks for the food they are able to enjoy.

One of the most popular things in Ramadan is soup. In Egypt and Lebanon, it is common to have crushed lentil soup. However, the most decadent soup of all is harira.  This Moroccan soup is reserved for special occasions, and is often considered a meal in itself.  While your kitchen becomes filled with the delicate aroma of saffron and ginger, the fasting stomach is warmed with the hearty combination of lentils, chickpeas, and lamb.  You can serve this hearty soup at any time, and this simplified version spares none of the original flavor.  If you do not have a pressure cooker, you can cook this low and slow for about 1.5 hours, or until the meat is tender.  I hope that you enjoy this recipe as much as my family does, and that the flavors of the Middle East entice you to try more recipes.