really good tortilla soup
Posted: March 5, 2021 Filed under: appetizers, soups | Tags: beef broth, cheddar cheese, cheese, chicken breast, chicken broth, chicken thighs, cilantro, corn, fritos, fritos scoops, garlic, green bell pepper, green onions, jalapeño, olive oil, onion, sour cream, tomatoes, tortilla chips, white onion Leave a comment
A Soup For The Soul
Flashback back January 2009 my dear Cousin Julie – also a fiery foodie – emailed the family this recipe for tortilla soup. Like some of my emails I filed the recipe with good intentions but it sadly got lost in my mess of an email “organization” system. Almost 10 years later I was researching old emails we sent each other and knew what I had to do. Share this with you!
As a lover of tortilla soup I posted the soup I’ve been making since the 1990s here at Betty’s Cook Nook. I wasn’t confident my time-tested soup could be unseated as my favorite and well, I was right. However, there was one magical thing about this recipe that I plan to incorporate into my own – specifically adding chicken thighs which definitely provided more flavor than its nearby neighbor, the boneless chicken breast.
Foodie Tips
❤ To make the soup very rich and hearty, Cousin Julie suggested adding a small can of refried beans and a small can of pinto beans. She noted – don’t use black beans as a substitute for either of these! If the soup turns out too spicy (is this possible?), serve it with sour cream as it will counteract the heat. More lime juice can be added at the table.
❤ Cousin Julie reminded us that she was not a fan of spicy foods and you will see that somewhat reflected in the recipe below. I, on the other hand, look for many opportunities to dial up the heat. The good news is I’ve never had a bad tortilla soup and these recipes can be adjusted in many ways to arrive at your very own favorite bowl.
❤ Looking to spice up your life? We can’t help but love our new custom fit Vertical Spice Racks that help us make the most of kitchen organization… and our cabinet space! Thanks to Joe for finding these!
i. Time
Total prep: About 90 minutes.
ii. Ingredients
the soup ingredients
1 medium | onion, chopped
1 | bell pepper, chopped
2-3 | cloves garlic, minced or pressed
1 tablespoon | olive oil
1 large box | chicken broth
1 large box | beef broth
1 large | chicken breast
2 (or more) | chicken thighs
1 large can | diced tomatoes (or fresh if you have them)
1 can | Rotel tomatoes and green chilies, diced – use mild flavor
1 can or 1 bag (frozen) | whole kernel corn (I used Trader Joe’s frozen roasted corn)
1 small can | tomato paste (or sauce, if you prefer)
1 teaspoon | ground cumin
1 teaspoon | chili powder
1 teaspoon | oregano
1 teaspoon | salt
2 teaspoons | worcestershire sauce
juice | from 1 large lime
the toppings
1-2 | jalapeño peppers, sliced (deseeded or not!)
cheddar cheese | fresh grated by hand, if you can
dollop or two | sour cream
avocado | sliced or cubed
fresh cilantro | chopped
green onions | chopped
tortilla chips (or fritos or fritos scoops)
iii. What To Do
1. Let’s Get Cookin’
Sauté the onion, bell pepper and garlic in the olive oil until tender. Add the broths and chicken breast and thighs and cook for 20 minutes over medium heat until the meats are tender. This night marked the debut of our new Calphalon Space Saving 8 quart Nonstick Pot which worked wonders! and left plenty of room for the makin’.
2. Let’s Get Choppin’
Remove the meats from the soup and chop them up. Return to the broth. Add all the remaining soup ingredients and simmer for at least 1 hour, preferably longer if you have the time.
3. Serve It Up
Spoon the soup into bowls and top with your chosen toppings (suggestions above)!
Let me know what you think about this tortilla soup!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
minestrone soup
Posted: October 29, 2017 Filed under: soups | Tags: beef broth, cabbage, carrots, celery, garlic, green beans, kidney beans, macaroni, oil, olive oil, onion, parmesan cheese, parsley, peas, pepper, sage, salt, tomato paste, vegetable broth, water Leave a comment
My Mainstay, Minestrone
This is the third minestrone recipe I’ve discovered in my Mom “Betty’s” cookbook so there’s no doubt this was one of her favorites. This soup’s signature ingredients of beans, onions, celery, carrots, stock, and tomatoes will not disappoint. Plus, there’s pasta and cheese!
I’m glad to be reminded that this dish hails from Italy. And not just Italy but ancient Italy (think BC, folks!).
I’ve kidded a few times here at Betty’s Cook Nook that my family must have had poor roots as many of the recipes we ate growing up are considered peasant foods. This is one of them; minestrone belongs to a style of cooking known in Italy as “cucina povera” (literally “poor kitchen”). All I have to say is bring it on — I love my peasant foods as they are hearty and the very origins of comfort foods rely upon them! True story: I once made and devoured an instant mashed potato on sliced white bread sandwich proving my forever love for carby sustenance.
Macaroni For Me … Macaroni For You!
As a lover and former resident of Italy, one thing I’ve learned is that Italians do not rush in the kitchen. They really don’t rush outside the kitchen, either, unless it’s from behind the wheel of a fast sports car or when horse racing at revered events like Siena’s Palio.
In similar fashion, please don’t hurry this recipe — let the ingredients mingle and get to know one another. While cooking time takes about an hour and a half it’s well worth the wait. You’ll be treated to wonderful smells from your lively kitchen and rewarded with a savory soup that has withstood the test — and taste — of time.
foodie tips
❤ Back in the day “oil” likely meant Crisco vegetable oil. Since this dish has Italian roots we used olive oil — a kitchen staple. As fan of a great olive oil, for several years I’ve fostered an Italian olive tree living on a farm gracing the hills outside Montalcino, Tuscany. Each year after the Il Palazzone harvest my eyes grow as wide as dinner plates when 3 bottles of pure gold arrive at my door. That’s amore!
❤ Make sure and check out Mom’s other two minestrone recipes here and here. I’m not sure which version I like best as each has its own merit. In a pinch you could make the one that makes best use of the ingredients you have in your kitchen.
❤ Wacky about minestrone? Wiki’s got you covered with more interesting facts about this zesty soup!
i. ingredients
½ cup | olive oil
1 clove | garlic, minced
2 cups | onion, chopped
1 cup | celery, chopped
4 tablespoons | parsley, chopped
6 ounce can | tomato paste
10 ½ ounce can (~1 ½ cups) | beef or vegetable broth
9 cups | water
1 cup | cabbage, coarsely chopped
2 | carrots, thinly sliced
2 teaspoons | salt
¼ teaspoon | freshly cracked pepper
⅛ teaspoon | sage
1 pound can | kidney beans
1 cup | green beans or peas (we used beans)
1 cup | elbow macaroni
to taste | grated parmesan cheese
ii. what to do
1. In a large pot heat the oil over medium-high heat.
2. Add the garlic, onion, celery, and parsley and cook until soft, about 7-9 minutes.
3. Stir in the tomato paste and the next 7 ingredients (the broth, water, cabbage, carrots, salt, pepper and sage). Mix well and bring to a boil.
4. Lower the heat, cover, and simmer slowly 1 hour.
5. Add the kidney and green beans (or peas) and the macaroni. Cook 10-15 minutes more or until the macaroni is tender.
6. Serve with freshly grated parmesan cheese. That’s right — grated cheese makes the world go ’round!
Yields 8 servings. Keeps well in the refrigerator and reheats nicely!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s A Scan Of Mom’s Actual Recipe Card
minestrone
Posted: December 4, 2016 Filed under: soups | Tags: basil, beef bouillon, beef broth, cabbage, carrots, celery, garlic, green beans, green peas, navy beans, oregano, parmesan cheese, parsley, pepper, salt, tomatoes, vegetable oil, water, white onion, zucchini Leave a comment
Souper Trouper
This isn’t our first time at the minestrone rodeo! In 2012 we made this minestrone recipe and Mom must have surely loved this soup because I think I’ve found 3 different minestrone soup recipes in her cookbook.
While the formal definition of minestrone calls for a thick soup with bits of pasta, this recipe – sans the pasta – is just as tasty as our first find, which included dittalini. With Italian origins, this tasty soup warms you up on a cold day! It’s good all by itself or partnered with some fresh baked bread and a salad. For those who don’t know me, a side of wine is a given. :)
foodie tips
❤ I used red cabbage for a pop a’ color.
❤ I was concerned at first sight by the mass quantity of soup. But when I later did the math I realized it’s perfect for a party of eight. Or 4 days of 2 bowls each. :/~ You can also bag and freeze leftovers for a quick meal when you’re short on time.
❤ “Navy beans” are referred to by many a name. Haricot. Pearl Haricot. Pea Bean. This high fiber bean isn’t navy blue in color – rather white – and prized for its cholesterol-lowering health benefits plus its ability to retain an oval shape after being cooked tender. Navy beans received their nickname after being a popular staple of the U.S. Navy in the early 20th century.
i. ingredients
2 cups | navy beans
4 quarts | cold water
5 | beef bouillon cubes (or beef broth)
2 tablespoons | vegetable oil
1 ½ cups | onion, chopped
2 cups | celery, sliced
2 cloves | garlic, minced
3 tablespoons | parsley, chopped
1 pound can | tomatoes, chopped (including juice)
1 teaspoon | basil, crumbled (or a few fresh leaves, torn by hand)
½ teaspoon | oregano, crumbled
2 teaspoons | salt (we prefer kosher salt or grey sea salt)
¼ teaspoon | pepper, freshly cracked
1 cup (3 medium) | carrots, thinly sliced
4 cups (4 small) | unpeeled zucchini, sliced
10 ounce package | frozen green peas
10 ounce package | frozen cut green beans
¼ head (2 cups) | cabbage, sliced
to serve | parmesan cheese, grated
ii. what to do
1. Wash the navy beans. Place beans, water and bouillon (or broth) in a large pot. Bring slowly to boil and simmer, covered 1 ½ hours, or until the beans are soft. While the beans soften now’s a good time for a little wine rest break! #LongDay
2. Heat the oil in a large skillet. Add the onion, celery, and garlic. Sauté 5 minutes. Add this mixture to the beans and broth.
3. Add the rest of the ingredients, except the cheese. Simmer, covered, for 30 minutes.
4. To serve, sprinkle each serving with the grated parmesan cheese and ENJOY!
Yields: About 8-9 servings (~2 cups each, in size). Nutritional info is below in the original recipe scan!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Betty’s Original Minestrone Soup Recipe
betty’s main course minestrone
Posted: November 10, 2012 Filed under: soups | Tags: bacon, basil, bean with bacon soup, beef broth, cabbage, celery, ditalini pasta, garlic, onion, stewed tomatoes, zucchini 2 Comments
Bacontime
It donned on me as I started cooking the first ingredient for this dish ~ bacon ~ that most of our family has lived with a microwave in the kitchen, than without.
Gulp. I’m old!
While the microwave’s origins go back as early as the 1930s, by the late 1970s, the prices made them more affordable. By 1986, only 25% of Americans had a microwave meaning us Kikers were early adopters of magic!
Aside from microwave popcorn, and scrambled eggs, bacon was something that the microwave could heat fast n’ good, turning Mom into a time-saving magician.
This recipe doesn’t call for microwaving the bacon, but either way you’ll find every spoonful of the salty stuff a special surprise.
Let’s Eat
i. ingredients
3 slices | bacon, finely chopped
1 cup | onion, chopped
½ cup | celery, chopped
2 large cloves | garlic, minced
1 teaspoon | basil leaves
1 can | campbell’s beef broth
1 can | campbell’s bean with bacon soup
1½ soup cans | water
1 can (16 ounces) | stewed tomatoes, undrained
½ cup | uncooked ditalini pasta
½ teaspoon | salt
1 cup | cabbage, cut into long, thin shreds
1 cup | zucchini, cubed
ii. what to do
1. In a large saucepan, brown bacon and cook onion and celery with garlic and basil until tender.
2. Stir into soup the water, tomatoes, ditalini and salt. Bring to a boil and cover. Reduce heat.
3. Simmer 15 minutes.
4. Add cabbage and zucchini. Cook 10 minutes more or until done, stirring occasionally.
Yields: 8 cups.
Foodie Tips ~
♥ Why not partner a bowl of this soup with some tasty bread?
♥ This recipe can easily be doubled for larger food gatherings.
Foodie Note ~
When I found this recipe, it didn’t have a name. I went online and found out that this was indeed a minestrone soup recipe. I later found a couple other minestrone recipes in Mom’s cookbook so I know it was one of her favorites.
swedish meatballs
Posted: October 3, 2012 Filed under: meats poultry and fish, The Best Of The Best Recipes | Tags: allspice, beef broth, bread crumbs, butter, cardamom, cream, dill weed, eggs, flour, ground chuck, ground pork, milk, nutmeg, onion Leave a comment
A Swedish Dish
“A piece of bread in your pocket is better than a feather in your hat.”
~ Swedish proverb
I’ll need larger pockets, as I’m a foodie through and through. And I do love my bread! Feathers aside, this dish is one of my Top 10 “mom favorites.”
One of my earliest experiences with international food came in the form of these meatballs and the Swedish Chef making special appearances on The Muppet Show (no kidding).
Thanks goodness mom was able to bring a bit of international tastebud travel to our tummies, compliments of this recipe and some of the Tex Mex favorites you’ll find here on “The Nook.” I can remember well mom’s electric skillet bursting with steam carrying the sensational and savory smells of swedish meatballs; where hearty meets happy. No wonder I wore Husky jeans growing up!
Yeah, I know… “more to love.”
Let’s Make a’ Meatballs
(said with an Italian-Swedish accent)
i. ingredients
2 | cage free eggs, slightly beaten
1 cup | milk
½ cup | dry bread crumbs
3 tablespoons | falfurrias brand butter (per Nanny)
½ cup | finely chopped onion
1 pound | ground chuck
¼ pound | ground pork
1-¾ teaspoons | salt
¾ teaspoon | dill weed
¼ teaspoon | allspice
⅛ teaspoon | nutmeg
⅛ teaspoon | cardamom
3 tablespoons | flour
⅛ teaspoon | freshly ground black pepper
10-½ ounce can | beef broth
½ cup | light cream
ii. what to do
1. In a large mixing bowl, combine the eggs, milk and dry bread crumbs.
2. In a large skillet, heat 1 tablespoon of the butter. Sauté the onion until soft, about 5 minutes. Lift the onions out of the skillet with a slotted spoon; add to the bread crumb mixture, the ground chuck, ground pork, 1-½ teaspoons salt, ¼ teaspoon dill weed, the allspice, nutmeg, and cardamom.
3. With a wooden spoon or your hands, mix well to combine.
4. Refrigerate, covered, for 1 hour.
5. Preheat oven to 325°F.
6. Take the meat mixture from the fridge and shape it into meatballs, each about 1″ in diameter.
7. In remaining hot butter, divide the meatballs into groups of 2 or 3 and sauté them until they are browned all over.
8. Transfer the meatballs into a 2-quart casserole, after they are browned.
9. Remove the skillet from heat. Pour off the drippings, reserving 2 tablespoons (add more butter if necessary).
10. Pour the dripping back into the skillet and add flour, the remaining ¼ teaspoon salt and the pepper, stirring together to make a smooth slurry over medium heat.
11. Gradually stir-in the beef broth, bringing the mixture to a boil, stirring constantly. Add the cream and remaining ½ teaspoon dill weed. Pour sauce over meatballs in casserole dish.
12. Bake, covered, 30 minutes. Garnish top of meatballs with fresh dill sprigs, if desired.
Makes: 6 servings.
Foodie Tips ~
♥ Serve the meatballs atop some wide, wavy egg noodles.
♥ I love the sauce and will double it on my next “go” of this recipe.
♥ While a salt lover, I found this recipe a little salty for me so I’ll decrease the sodium shakes on my next Swedish adventure.
french onion soup
Posted: August 17, 2011 Filed under: soups | Tags: beef broth, butter, french bread, onion, parmesan cheese, worcestershire sauce Leave a comment
I remember as a kid I was not a fan of soups; they seemed kinda boring to me.
In “walked” cheese.
Cheese transformed everything for me. It had magical superhero powers that could turn sad days sunny. And frowns upside down. The best part? It still does!
I only remember eating mom’s french onion soup once. And once is all it took to tickle the tummy… and the heart.
This soup is a delicious “pick-you-up” during rainy days and chilly nights. It’s easy to make and even easier to eat! Why don’t you share a bowl with a friend or two?
Whaddayawaitin’ for? Soup’s on!
i. ingredients
3-4 | medium onions, thinly sliced (3 cups)
2 tablespoons | falfurrias brand butter (my Nanny says so)
2 cans | condensed beef broth
1¼ cups | water
1 teaspoon | worcestershire sauce
2 handfuls | your favorite sliced bread
1-2 cups | freshly grated parmesan cheese
to taste | freshly ground black pepper
ii. what to do
0. Get ready to toast the bread. Preheat toaster oven (or oven) to 350°F.
1. Cook the onions and the butter in a medium-sized pot until lightly browned (about 15 minutes).
2. Add broth, water and Worcestershire sauce. Simmer 20 minutes.
3. While the soup is simmering, generously sprinkle cheese on top of the bread and toast in a toaster oven (or oven) until lightly browned.
4. Spoon the soup into serving bowls and top with the toasted cheese bread. The more, the merrier.
5. Garnish with fresh black pepper.
Still hungry for more? Consume more french onion soup goodness here at wiki.
Foodie Tip ~
♥ If you’re in a pinch, you can use croutons instead of making bread the good old fashioned way. It won’t be as delicious, but you’ll still take your taste buds on a flavor adventure.
gazpacho
Posted: July 24, 2011 Filed under: soups | Tags: beef broth, celery, cucumber, garlic, lemon juice, onion, tomato Leave a comment
It’s my 45th birthday this week.
While my birthday is celebrated just 364 days each year, I’m sharing this recipe with you from one of mom’s favorite friends… Lela!
Funny, when I was a child, I didn’t even think twice about soup… and now I know I’ll love this gazpacho even before I eat it!
Get ready to cool off with this delicious foodie veggie favorite!
i. ingredients
1 – 1 pound can | stewed tomatoes
1 – 10-1/2 ounce can | condensed beef broth
1 cup | peeled chopped cucumber
1 cup | chopped celery
1 cup | sliced onions
2 tablespoons | lemon juice
1 small clove | garlic, finely chopped
to taste | fresh ground black pepper
ii. what to do
1. Combine all ingredients in a medium-sized pot.
2. Over medium heat, simmer gently until onions and celery are tender (about 10 minutes).
3. Served chilled.
Foodie Tip ~
♥ Try fine-chopping the vegetables for a smoother consistency.
Foodie Fun Fact ~
The coordinates on the back of the card? I don’t know the relationship to the recipe, but it looks like they were set in mom’s handwriting (not Lela’s.) Looks like the coordinates will set you in the Gulf of Mexico just outside Corpus Christi… one of our family’s favorite watering holes. Maybe there’s a buried treasure there?
Lela’s actual recipe card is below!
Betty's Cook Nook 