Being from California, we are graced with stellar Mexican food. Over the years I’ve taken advantage of this, and taken cooking classes, and sampled as many Taco Trucks as I could, you know, in the name of science and stuff! Actually I have this deep seated fear that when I move to Tennessee someday, I won’t have access to the same quality of Mexican food. I want to make sure I can re-create all my favorites, just in case. This is one of my favorites, something about potato with meat in a spicy broth just makes me happy. This is perfect for a cold day, it’s deeply comforting with a nice little kick.
Like a hug for your belly.
Mexican Homestyle Soup
- 4 Roma tomatoes
- 2 serrano chiles, stems removed
- 1 poblano pepper, stem and seeds removed
- 1 white onion, sliced
- Half of a head of garlic, paper left on
- 1 pound carne asada, cut into bite sized pieces
- 1 Tablespoon oil
- 2 large potatoes, peeled and diced
- 3.5 cups beef broth
- 1 can black beans, rinsed
- 2 cups frozen sweet corn
- 3 bay leaves
- Salt and pepper
Blistered peppers make my taste buds pay attention!
Place the tomatoes, Serrano chiles, poblano pepper, onion and garlic in a 375 degree oven. For about about 20 minutes. Remove the garlic after 15 minutes and turn the other ingredients halfway through cooking time. Let cool. Remove the blistered skin from the poblano and paper from garlic. Add all the roasted ingredients to a food processor and process until smooth.
Meat and potatoes make this cattle rancher happy.
Season the beef with salt, pepper and cumin. Preheat the oil in a large pot. Cook the beef until nicely browned. Add the potatoes and cook for 3 more minutes, stirring once. Add the broth and bay leaves. Bring to a boil.
Add the pureed mixture to the boiling beef and potatoes. Simmer for 25 minutes. Add beans, corn, cilantro to taste and cook for another 5-10 minutes. Serve with tortillas, avocado, limes and sour cream.
Remember a few months back when I posted the collards recipe? Well since then I’ve become even more obsessed with Southern Food and have made collards like 10 times as part of my “practicing”. It’s great though! Collards freeze so well, I always have a stash of leftovers in my freezer for soups and easy meals!
This soup is one of my current favorites. It’s hearty, flavorful and and deeply comforting. It’s also one of those soups that I can toss together fairly effortlessly since I tend to usually have all the ingredients in my freezer or pantry. It’s also great for tossing leftover things into. I had some extra parmesan cheese rind and some tortellini that I used the first time I made this and I cannot imagine not using those again!
See that big white thing? It’s the rind from some parmesan cheese I used. Never throw that away. Freeze it and add to soup bases. Just remember to fish it out before you serve your soup.
It also freezes really well. Since I do live alone I always have a crapton of leftovers. It’s great though because I ALWAYS have a selection of soup frozen in our deep freezer. If you ever got a cold and need some TLC in the form of soup, call your friendly neighborhood rancher and I’ll take care of you.
White Bean and Collards Soup
1 package of white beans
1 onion, chopped
5 carrots, sliced
2 cloves garlic, minced
1 quart chicken or beef broth (I usually use chicken and it usually has hunks of chicken in it because that’s how I use up my chicken carcasses)
Leftover collards (including the sweet, sweet pot likker)
Salt and pepper to taste
¼ teaspoon thyme
1 bay leaf (remember to fish that sucker out before you serve)
1 package tortellini (optional)
This step adds more flavor!
Soak the beans overnight in water. Rinse and discard any sub-par beans. Saute your onion and carrots in oil until they start to soften. Add garlic and stir. Add beans, leftover collards, broth and spices. Add water to cover all the ingredients if needed. Cover and simmer for one hour. Add tortellini and serve with some good crusty bread.
Bones are a big deal in my household. They are never thrown away, ever! I use them in broths and soups. They add so much flavor and texture it’d be such a waste not to use them. I feel very strongly about food waste. Somewhere, a farmer or rancher worked hard to raise that food on your plate, it’s an insult to everyone involved to flippantly waste it.
So good on a rainy day!
I had a lovely ham bone left over from a ham dinner I had this week. Ham bones are great because there are about 100 delicious soups you can make with them. After much agonizing I decided this bone would be a lovely split pea soup. This is an easy and fairly cheap recipe to make, enjoy!
Ham Bone Split Pea Soup
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, smashed
- 3 carrots, chopped
- 1 large potato, peeled and chopped
- 1 meaty ham bone (Table Mountain Ranch pork is preferred)
- 1 pound split peas
- salt and pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1 quart chicken broth
In a large pot, over medium heat, add bone, broth and peas. If the broth doesn’t cover the bone – add water until the bones is covered by liquid.
I love how this soup changes from brothy to thick!
Bring to a boil. Meanwhile add onions to a frying pan and saute until translucent. Add smashed garlic and stir to mix. Add onions, potato, and carrots to your pot. Simmer, stirring occasionally for two hours or until the soup is thick and the peas have no form left. Mix in thyme. Remove bone (you might have to pick some meat off it), any unsavory meat pieces and bay leaves before serving. Add salt and pepper to taste. If you have leftovers you migghhhtt need to add a whisper more water when reheating because this soup does have a tendency to thicken.
It is finally raining in Northern California. I can literally hear the ground expanding and growing. It’s freaking glorious.
I spent almost all day outside in the rain. I cooked slop for the hogs, I fed my steers, I frolicked with Silly pig, it was such a nice change from the dry, warm weather we’ve been having. Until. Until I realized I was freezing and wet. And hangry. Really hangry.
My kale. It’s good.
I decided since it was finally raining enough to be noticeable it was time for winter food, soup! I love soup. Mainly because I’m lazy and you don’t have to chew soup. And it goes well with bread and cheese, my favorite food groups.
I decided to make this soup because it’s one of my favorites. Plus, I was able to use a lot of ingredients from my own ranch. I love that.
You will need….
This soup reminds me of college so much! We were poor so we’d hit the unlimited soup, salad and breadsticks (at our local casual dinning restaurant, Olive Garden) like no one’s business for lunch (as a special treat). Eating this soup still reminds me of being a hot mess 21 year old. Good times.
- 1 lb ground Italian sausage
- 1½ tsp crushed red peppers
- 1 yellow onion, diced
- 2 gloves garlic crushed
- 3 cups kale, in pieces
- 3 large potatoes
- 10 cups Chicken broth or enough to cover your vegetables
- 1 cup cream
- parmesan cheese
- salt and pepper to taste
Brown the sausage, remove from pan and add onion, cook onion until translucent.
Brown ranch heritage browned sausage, onions and garlic.
Add garlic for about 30 seconds. Place sausage back in the pot with onions and garlic. Mix in red pepper flakes. Add chicken broth and potatoes. Cook until potatoes are soft, about 20 minutes. Add kale, salt and pepper, simmer for 5 minutes.
Pre-kale and cream.
Add cream. Stir well. Serve with a dusting of parmesan cheese and a breadstick.
Soup! And it has kale, so it is “healthy” lol.