Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Buzy Beez! It’s so cold and wet these days! That’s why I’m making 3 warming Winter Soups for you! We have a Roasted Tomato Basil soup, then a Kale White Bean Sausage soup, and finally a hearty Beef & Mushroom Soup! What do you like best? Comment below and be sure to
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Soup Recipes:

Tomato Soup:

1 ½ lb fresh tomatoes
1 onion, diced
1 carrot, chopped
1 – 2 cloves garlic, minced
¼ cup chopped basil
1 sprig of fresh oregano
1 sprig of fresh thyme
1 bay leaf
1 can San Marzano Tomatoes (28 oz)
1 ½ cups vegetable broth

In a pot, cook onions on medium high heat for 2 – 3 minutes until translucent.
Add carrots and garlic and saute for 2-3 minutes.
Add canned tomatoes (if using whole, break it apart with a potato masher)
Add herbs and pour in broth.
Simmer on medium low heat for 40 minutes. Once ready, remove the herb stems (bay leaf, thyme, and oregano).
Blend with an immersion blender and add salt to taste.

Kale White Bean Sausage Soup

½ lb spicy italian sausage
½ yellow onion
2 cloves garlic
1 strip bacon, chopped
1 can navy or white beans
1 russet potato, peeled and cut into 2 inch slices
½ bunch Kale (curly or dino), chopped
4 cups chicken broth
1 sprig fresh rosemary
2 sprigs thyme
½ tsp kosher salt
1 parmesan rind (2-3 inches)

In a heavy bottom pot, add chopped bacon and cook until fat is rendered. About 2-3 minutes. Add onions and continue to cook until fragrant. Add garlic and sausage, and continue cooking until sausage is almost cooked through. Be sure to break the sausage into small chunks.
Add chopped kale and let it cook down for a few minutes. Add in potato, beans, herbs, parmesan rind, and chicken both. Let simmer for 30-40 minutes. Remove parmesan rind, sprig of rosemary and thyme. Salt to taste. Enjoy!

Beef Barley Soup

1 pound boneless chuck meat, cut into 1 inch pieces
½ yellow onion
1 cup mushrooms, chopped
2 cloves garlic
1 carrot, chopped
1 stalk celery, chopped
½ red bell pepper, chopped
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 bay leaf
1 cup diced tomato
2 tsp chopped rosemary
3 cups beef broth
½ cup pearled barley
Salt and pepper to taste

Start by patting meat dry with a paper towel.
In a heavy bottom pot, add some olive oil and sear the stew meat until edges are golden brown.
Make sure not to overcrowd the meat so it can sear vs. steam.
Once done, set aside.
Add more oil to the pot and saute onions for 2-3 minutes until translucent. Add mushrooms and garlic and cook for another few minutes. Then, add in carrot, celery, bell pepper and saute for 3 more minutes. Add in Worcestershire sauce, tomato paste, tomato sauce, rosemary, and bay leaf. Stir and pour in beef broth. Let simmer for 30 minutes on medium heat, then add in ½ cup pearled barley and salt to taste. Continue cooking on medium low heat for 30-40 minutes until pearled barley is cooked through and beef is tender.

Serve and enjoy!

Music by Lullatone: https://www.youtube.com/user/lullashawn

Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

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