This is a family favorite. I make it a lot in the winter time and serve it with a salad and some good bread. The soup is savory, filling and unique. Enjoy!

Makes: 6-8 servings
INGREDIENTS

1 lb Italian sausage, baked and sliced
1-2 cloves minced garlic (to taste)
1 large diced white onion
1/2 pound of bacon, cooked and crumbled
2 tsp garlic puree
10 cups water
4-5 cubes of chicken bouillon
1 cup heavy cream
3-4 Large russet potatoes, washed well and sliced but not peeled
1 C. finely chopped Kale

Using a little bacon grease, saute bacon, onions and garlic in large stock pot until onions are transparent and soft.  Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add sliced potatoes and cook until soft, about half an hour. Add baked and sliced sausage and bring to boil again. Turn heat down immediately and add heavy cream and cook until thoroughly heated. Add kale just before serving.

I snatched this from a fellow poster on a political board I visit. He always has the most intriguing and incredible recipes to offer in the recipe forum there (I know, politics and culinary arts don’t mix, but hey it works there!). This recipe was no exception. The broth is very rich and full of flavor. I cooked mine all day on low in the crock pot. I did not put the plantains into the stew because they were a little ripe. Instead I fried them and served them on the side. That recipe will be posted next. Enjoy!

Cuban Pork & Plantain Stew:

3/4 -1 lb pork tenderloin, cubed (I salted and peppered the meat before dredging it in the flour)
3 Tbl Flour
2 Tbl Olive Oil
1 small green Chile, chopped (I used a small can of chopped)
4 large cloves Garlic, chopped
1 Green Pepper, chopped
1 Lg Onion, chopped
1/2 tsp ground Cumin
Juice of three Limes
4 oz White Wine **I didn’t have white wine on hand, so I used sherry and it worked out great!
1 large Tomato, chopped
2 cups Chicken Stock
1 tsp dried Cilantro
3 slightly ripe ( a few spots ) Plantains or barely ripe Bananas sliced on a diagonal

Flour the pork pieces. Heat a pot over high heat, add the oil. Add the pork cubes and brown on all sides ( 3-4 min )

Then add the Garlic, chopped Onion, Chile and green Pepper to the pot and cook while stirring until the onions are clear and the green pepper has lost its bright green color. Then, add the Cumin, Wine, Lime Juice, chopped Tomato and stock. Bring to a boil and then reduce to barely a simmer for 1 hour or 8 hours in a crock pot on Low.

Add the Plantains or bananas for the last 10 min. Serve over Yellow Rice, mashed potatoes or even egg noodles.  This tastes much better made a day ahead & reheated.

This is almost Ropas Viejos since it uses leftovers. Traditional Ropas Viejos uses Beef but is almost the same. I have made the above with Chicken Thighs and the meat was more moist.

This is a very tasty and easy recipe. It would be a very nice appetizer soup for company too. I substituted the cheese in the recipe with an asiago, parmesan, mozzarella blend. I only substituted because I could not find a good French cheese at my local grocer. If you can use the Gruyère or the Swiss, I highly recommend it. They are less rubbery and stringy when they melt, making for a nicer presentation — it still tasted wonderful though! I posted some additional pictures of the cooking process down below. Bon Appetite!

What you’ll need:

6 medium onions thinly sliced
2 T. Olive Oil
1 clove garlic minced
1 tsp. savory
1 tsp. thyme
salt
pepper
1/2 C. white wine
3 C. Beef consommé
1 sm. baguette
2 C. shredded Gruyère (may be substituted with equal amount Swiss cheese or provolone.)

What you’ll do:

Preheat the oven to 425 degrees. In a large saucepan heat the olive oil over medium heat. Add garlic, onions, thyme, savory, and salt and pepper (to taste). Cook in olive oil over medium heat until onions are nice and golden. Stir regularly to avoid burning. Stir in wine and broth after onions are cooked. Turn the heat to low and cover the pot with a lid. Simmer like this for 20 minutes.

Set out 4-6 oven proof bowls (depending on size). Take one half of the bread crumbs and divide them evenly in the bottom of the bowls, follow likewise with the cheese. Add soup, leaving just a little room at the top for additional bread and cheese. After bowls are filled with soup, evenly distribute the rest of the bread and the cheese on top. Place bowls on a cooking sheet with sides, and place in the oven on a middle rack. Bake for 20 minutes or until cheese is bubbly.

This is a great soup when you have a hungry crew to feed. It’s very good and tastes a lot like a good old cheeseburger — only not greasy and a little better for you. You can substitute with low fat sour cream and low fat cheese if you like.

Cheeseburger Soup
1 lb lean ground beef (browned, drained and crumbled)
1 C. chopped onion
2 C. peeled and cubed potatoes
¾ c chopped celery
1 tsp. dried basil
1 tsp. dried parsley
4 tbsp butter or margarine
6 C. beef consommé (or 6 C. water and 6 cubes beef boullion)
2 C. sharp cheddar cheese
8oz container sour cream

Cheeseburger Soup directions:
In a large pot, melt one tablespoon of the butter over medium heat, add onion, celery, basil and parsley. Stir vegetables and seasonings until onion and celery are semi-done (not mushy).

To the large pot, add cooked, drained and crumbled hamburger, broth and potatoes; bring to a boil and then simmer until potatoes are tender; about 10-12 minutes.

Melt the remainder of butter in a small pan and slowly stir in flour. Add the milk whisking until smooth. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted add sour cream and heat thoroughly. Do not boil.

This is NOT a diet soup! It is, however, very filling and very delicious. Even after losing a lot of weight last year, I still enjoy foods like this. I just make small batches and allow one reasonable serving. I am convinced that portion control is the key to maintaining a healthy lifestyle. Moderation is a beautiful gift because you can still enjoy what you want, but without the guilt or burden of over doing it.

Loaded Baked Potato Soup
6 to 8 Servings
2/3 cup butter
2/3 cup flour
7 cups milk (*tip:evaporated milk works great and is a little more economical)
4 large baking potatoes, baked, peeled and cubed into bite size pieces (roughly 4 cups)
4 green onions, thinly sliced
12 strips bacon, cooked, drained, and crumbled (*tip: I use a pair of kitchen shears to cut the bacon into small pieces before I cook it. It cooks faster and you do not have to mess with crumbling or cutting it later)
1 1/4 cups shredded mild cheddar cheese (I prefer sharp, myself)
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Melt butter in a large stockpot. Stir in flour, and stir until smooth and bubbly (do not burn). Slowly add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted and be very careful to not bring to a boil again. Serve baked potato soup immediately.