Kansas City Steak Soup

January is National Soup Month - and I have LOTS of soup recipes. I love a hot, hearty bowl of soup when is cold and snowy outside. I usually make soups in my crockpot. Just throw everything in there before I leave for work, then it's all ready when we get home. All I need to do is heat up some rolls or bake some quick biscuits and dinner is done.

My first soup recipe for this month honors my humble little home city - Kansas City. By the way, USA Today has named Kansas City as one of five travel destinations to watch in 2009. Pretty cool, huh? Anyway - this soup is very similar to the one served at the Plaza III Steakhouse (which I have never eaten at because it's really pricey). It's also similar to one I used to get at a place called Walt Bodine's. Walt Bodine was a funny little guy that did commentaries on one of the local news programs when I first moved to Kansas City. He was kind of the Andy Rooney of KC. He's been gone for years and his restaurant isn't there anymore either. Soup's still good though.

Kansas City Steak Soup
1 pound sirloin steak, cut into small pieces
1 cup margarine
1 cup all-purpose flour
8 cups water
1 large carrot, diced
1 large onion, chopped
1 stalk celery, diced
1 16 oz package frozen mixed vegetables
1 16 oz can stewed tomatoes
12 cubes beef boullion
2 tablespoons margarine

Make a roux by melting the margarine, then stir in the flour. Brown gently, stirring constantly, over medium heat. Cook until it is a light brown color. Gradually add 2 cups of the water to the roux, stir until smooth. Add remaining water, carrot, onion, celery, frozen vegetables, stewed tomatoes and boullion cubes.

Saute the steak in 2 tablespoons margarine until brown; drain. Add the browned meat to the soup. Bring to a boil; lower heat and simmer, stirring occasionally for 1 1/2 hours, or until vegetables are tender. Season to taste with ground black pepper.

To cook in the crockpot: Prepare the roux and stir in two cups water until smooth. Brown the steak. Place everything in the crockpot and cook on low until the vegetables are tender.

Grilled Cheese and Soup with a Southwest Twist

This is a really fast and easy comfort meal for a cold day. The original recipe comes from the Cooking Light 5 Ingredient, 15 Minute Cookbook. I make this often because it goes together quick and easy and I usually have all the ingredients on hand. I don't usually get too hung up on the "low fat" or "low salt" ingredients. We usually prefer the "regular" stuff, so mine doesn't turn out all that light, but you can use whatever you prefer.

Sausage and Black Bean Soup
8 ounces smoked kielbasa sausage, sliced
1 cup diced bell pepper (red, green and/or yellow)
1 14 1/2 oz can chicken broth
1 15 oz can black beans, drained and rinsed
1/4 cup salsa (whatever heat level or type you prefer)

Coat a non-stick saucepan with cooking spray. Saute sausage over medium-high heat until sausage begins to brown. Add diced bell pepper and saute for 1 minute. Add broth and bring to a boil. Reduce heat to low. Add beans and salsa. Simmer, covered, for 5 minutes.

Quesadillas
You can make these with whatever cheese you like or have on hand. I usually use pepper jack for me and my husband because we like a little more spice. I use a Mexican cheese blend for my son's. You can also add sliced jalapenos if you like.

8 6-inch flour tortillas
2 cups shredded cheddar, pepper jack, or Mexican cheese blend
1/2 cup chopped green onions

Spray a non-stick skillet with cooking spray and place over medium-high heat. Place one tortilla in the skilled, stop with 1/2 cup cheese and 2 tablespoons green onion. Place 2nd tortilla on top to make a sandwich. Cook until golden brown, then turn and cook other side until golden brown. Cut into wedges to serve.

Sometimes It's Okay to be a Copycat

My family eats in restaurants once or twice a week. There are some restaurant recipes that I just love and like to make something similar at home. It's a cold and cloudy day here in the midwest - a perfect day for a hot, comforting bowl of soup. Here are couple of my favorite copycat soup recipes. I've made both and they are close enough to the original that I can't really tell a difference. Enjoy!

Olive Garden Pasta e Fagioli Soup Copycat Recipe
This recipe makes about 9 quarts of soup. I put the extra in the freezer for future meals. It's also easy to cut the recipe in half. I serve this with garlic breadsticks or French bread and a dipping sauce made with olive oil, roasted garlic and grated parmesan cheese.

1 tablespoon vegetable oil
2 pounds ground beef
2 cups chopped onion
2 cups chopped carrots
2 cups diced celery
2 large cans diced tomatoes
2 15 oz cans red kidney beans, drained and rinsed
2 15 oz cans white kidney beans, drained and rinsed
3 quarts beef broth
3 teaspoons oregano
2 1/2 teaspoons ground black pepper
1 1/2 teaspoons hot sauce
2 cans or jars spaghetti sauce (26 - 28 oz each)
8 oz package small pasta (tiny shells, etc.)

Heat oil in a large stock pot. Brown ground beef in oil. Add onion, carrots, celery and tomatoes. Simmer for 10 minutes. Add remaining ingredients. Simmer for about 45 minutes.

Panera Bread Broccoli Cheese Soup Copycat Recipe
I serve this soup with a salad and crusty bread or with sandwiches.

1/4 cup butter
1/2 medium onion, chopped
1/4 cup flour
2 cups half-and-half
2 cups chicken broth
1/2 lb. fresh broccoli
1 cup shredded or finely chopped carrot
salt and pepper to taste
1/4 teaspoon nutmeg
8 oz shredded sharp cheddar cheese

Melt butter in a large nonstick pot. Add onion and saute until onions are soft. Whisk in flour; whisk over medium heat for 3-5 minutes. Add the half-and-half whisking constantly until smooth. Add the chicken broth whisking constantly until smooth. Simmer for 20 minutes. Add the broccoli and carrots. Cook over low heat until the veggies are tender and soup is thickened - 20-25 minutes. Add salt and pepper. Pour soup in batches into blender and puree.* Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

*I only puree about half - 3/4 of the soup because I like some larger pieces of vegetables in the soup. This is a personal preference.