Despite the fact that temperatures were in the 80s during our recent trip to Hawaii, I couldn’t help but indulge in some of my favorite soup recipes. I am very fortunate to have an extended family of wonderful cooks, who love to feed visiting foodies.
The Chicken Jook and Sausage and Bean Soup can be made in slow cookers, making preparation and clean up a breeze. Meanwhile, the Roast Pork Kim Chee Soup is bursting with flavor and is just as fast and easy to make as the Chicken Jook and Sausage and Bean Soup. All three are ideal for a quick weeknight meal.
CHICKEN JOOK
Ingredients:
1 leftover roast chicken or turkey carcass
1-1/2 cups uncooked rice, washed
12 cups water
2-inch piece ginger, crushed
Salt, to taste
Raw shelled and skinned peanuts
Garnishes:
Chopped lettuce
Sesame oil
Green onions, sliced
Directions:
Place chicken or turkey carcass into slow cooker. Add rice, water and ginger. Then add peanuts.
Cover and cook on low 6 to 8 hours, or on high 4 to 6 hours.
Remove chicken meat from bones; shred chicken and discard bones. Return chicken to soup. Season with salt if needed.
Top with garnishes and serve.
SAUSAGE AND BEAN SOUP
Ingredients:
Oil
1 package (16 ounces) Polska Kielbasa sausage
2 cloves garlic, minced
1 small onion, chopped
1 can (14-1/2 ounces) beef broth
1 can (14 to 16 ounces each) black beans, drained
1 can (14 to 16 ounces each) white beans, drained
1 can (14 to 16 ounces each) can stewed tomatoes with garlic and basil
Directions:
Heat large skillet over medium-high heat; add oil, sausage, garlic and onion; saute until onion is lightly browned and translucent.
Place mixture into slow cooker with broth, beans and tomatoes.
Cook on low heat 8 to 10 hours or high heat 4 to 6 hours.
ROAST PORK KIM CHEE SOUP
Ingredients:
1/2 pound roast pork, thinly sliced
4 ounces won bok kim chee (available at Asian Food markets or in the Asian food aisle at major grocery stores)
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1-inch piece ginger, crushed
1/2 block of tofu (about 10 ounces), cubed
Directions:
In large saucepan, fry roast pork with kim chee.
Add remaining ingredients; boil until soup is hot.
Serves 4.
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