Posts Tagged 'cannellini beans'

Freezer Veggie Soup

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Freezer Veggie Soup

My friend Nevada Presley runs a vegetarian prepared foods business called Get Fresh Memphis.  All her healthy options are yummy, but her soups are one of my favorite things to order.  They are always simple, uncomplicated, and delicious.

I was so happy when she shared this recipe with me for my next cookbook. It is so easy to make since it uses pantry staples like frozen vegetables and canned beans.  Plus, you will be surprised at how flavorful it is. I whip up this soup on days when I feel like a quick and healthy meal. I also keep several servings in my freezer for quick lunches.

Excuse the format of the photo … it’s just a sample of what it’s going to look like in “The Southern Pantry Cookbook.” (Which by the way is due out in the Fall 2014.)

Enjoy!

Freezer Veggie Soup

2 tablespoons olive oil
1/2 cup finely diced yellow onion (1 small onion)
4 cloves garlic, minced
1 can (14.5-ounce) Italian-style diced tomatoes
4 cups (1 32-ounce box) vegetable broth
1 bag (12-ounce) frozen mixed vegetables, thawed (about 3 cups)
2 cups frozen cut okra, thawed and rinsed
1 can (14.5-ounce) cannellini beans, drained and rinsed
Kosher salt and freshly ground black pepper

In a large stockpot over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion and cook, stirring often, until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomatoes, broth, mixed vegetables, okra, and beans. Bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer uncovered until the vegetables are tender, about 20 minutes. Season with salt and pepper to taste. Serve warm.

Serves 4 to 6.

Cooking Tip: Italian-style diced tomatoes are simply diced tomatoes flavored with Italian seasonings.  If you don’t have a can in your pantry, use regular diced tomatoes plus 1 tablespoon of dried Italian seasoning.

Pantry Short-Cut: A bag of frozen mixed vegetables contains carrots, corn, green beans, and green peas.  You can always add whatever frozen vegetables you have on hand. You can also substitute chicken stock for the vegetable broth.

Freezes well.

From “The Southern Pantry Cookbook” by Jennifer Chandler (release date Fall 2014)

Photo by Justin Fox Burks

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White Bean Chicken Chili

With most of the country in a deep freeze, we all need something warm and satisfying when we sit down to the dinner table.  This easy-to-make Chili fits that tall order.

This hearty soup was a favorite at my restaurant Cheffie’s Market and More.  We sold out of it every time we put it on the menu.

Most people think that dishes served at a restaurant are too complicated to make it home.  Well, the truth be told, many dishes are easier than you think.  And this one is no exception.  Other than chopping up the onion and poblano pepper…the only other prep-work involves opening a few cans and shredding that rotisserie chicken the grocery so nicely cooked for you.

You can serve this tasty chili on its own or garnish it with your favorite Tex-Mex toppings. I like to add sour cream, cilantro, and diced jalapenos. For a little more kick, add a few dashes of hot sauce.  For a vegetarian chili, just omit the chicken and substitute vegetable stock.

Stay warm! Enjoy!

White Bean Chicken Chili

1 tablespoon olive oil
1/2 cup small-diced yellow onion (1 small onion)
1/3 cup seeded and small-diced poblano pepper (1/2 pepper)
1 can (4.5-ounce) diced green chilies
2 cups shredded cooked chicken
4 cans (15-ounce) cannellini beans (do not drain or rinse)
1 tablespoon dried thyme
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock
Sour cream, sliced jalapenos and fresh cilantro, optional garnishes

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the onion and poblano pepper and sauté until soft, about 10 minutes. Add the green chilies and sauté for 1 minute more. Stir in the chicken and the beans. Season with the thyme, cumin, salt, and pepper.

Cover the mixture with the chicken stock, bring to a boil, and simmer uncovered for 35 to 40 minutes. (Stir frequently to keep the solids from burning on the bottom.) Season to taste with salt and pepper.

Serve hot, garnished with a dollop of sour cream, diced jalapenos, and fresh cilantro if desired.

Serves 6.

Cooking Tip: A flavorful staple of Mexican cuisine, poblano peppers are chile peppers that are spicy but not extremely fiery. They look similar to bell peppers in shape but they are much darker green. Most markets now carry fresh poblanos but if you cannot find them at your neighborhood store, just substitute bell peppers if you prefer a milder chili or jalapenos if your prefer more heat.

Freezes well.


Jennifer Chandler

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