Posted on Leave a comment

Ham Stock, Applesauce, and Bean Soup

Ham Stock, Applesauce, and Bean Soup
Ham Stock, Applesauce, and Bean Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup carrots (sliced or diced)
  • 2/3 cup potatoes (peeled and diced)
  • 1 cup celery (diced)
  • 1 cup onion (chopped)
  • 2 cups ham (diced)
  • 1/2 teaspoon garlic (minced)
  • 3-1/2 cups chicken broth (or ham stock)
  • 1/2 cup Our Family Garden, Unsweetened Applesauce
  • 2 cans (15.5 ounce) navy or great northern beans (one can drained, one can NOT drained)
  • 3 tablespoons tomato sauce
  • 1/4 teaspoon black pepper

Directions

Heat vegetable oil in a soup pot.

Add carrots, potatoes, celery and onion.

Sauté for about 4 minutes, just until onion is beginning to soften.

Add ham and cook stirring about 2 minutes.

Add garlic, cooking one more minute.

Add stock and applesauce , bring to a low boil for about 10 minutes, stirring once or twice.

Add beans and tomato sauce, stir to blend, bring to a boil, lower heat, cover and simmer for 15 minutes.

Lori McLain, Denton, TX

Posted on Leave a comment

Fresh from the Garden Carrot and Apple Soup

Ingredients

  • 3 tablespoons butter
  • 2 pounds carrots (peeled and diced)
  • 2/3 cup chopped shallots
  • 2 cloves garlic (minced)
  • 2 teaspoons fresh grated ginger
  • 1 teaspoon kosher salt
  • 3 cups chicken stock
  • 1-1/4 cups water
  • 1/2 cup Our Family Garden Unsweetened Applesauce
  • 2 cups coconut milk
  • 1/4 cup Greek Yogurt (plain)
  • 2 tablespoons coconut
  • 2 tablespoons sliced almonds
  • 1 tablespoon chopped chives

Directions

PREHEAT OVEN TO 350° F

Melt butter in a large saucepan and add carrots, shallots, garlic, ginger and salt. Sauté for 7 minutes on medium high.

Add chicken stock, water and applesauce and simmer for 10-15 minutes, or until carrots are tender.

Put carrot mixture into a blender (in two batches if needed) and puree until smooth.

Wipe out the saucepan and return carrot soup to pan. Stir in coconut milk and heat through.

Put coconut and almonds on a baking sheet. Bake for 5-7 minutes, until toasted.

Garnish each bowl of soup with coconut, almonds, chives, and a dollop of yogurt.

Kellie White, Valley Park, MO
Posted on Leave a comment

Chicken Soup with Spinach and Apple Dumplings

Ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup Our Family Garden Unsweetened Applesauce (room temperature)
  • 1/2 teaspoon salt
  • 1/2 cup baby spinach leaves (finely sliced)
  • 2 eggs
  • 1 cup flour
  • 1 pinch freshly ground black pepper
  • 8 cups chicken broth
  • 2 cups roasted chicken (diced)

Directions

Stir butter in a mixing bowl. Mix in applesauce, salt, spinach, eggs, pepper, and flour. Stir until thoroughly combined.

Heat chicken broth to a simmer in a large pot. Using a metal teaspoon, dip bowl of spoon into boiling broth and then take a spoon of batter to form a dumpling.

Drop the dumpling in broth and dip spoon again in hot broth to keep batter from sticking.

Repeat until all dumplings are formed.

Cook 2 minutes more or until dumplings float and are cooked through. Stir in chopped chicken and serve hot.

Notes

Applesauce and crusty bread make nice side dishes for this soup.

Kristin Metcalf, Charlton, MA
Posted on Leave a comment

Apple Saucy Turkey Chili

Ingredients

  • 2 teaspoons olive oil (or canola oil)
  • 1 cup frozen chopped onion & pepper mix
  • 2 tablespoons jalapeño pepper (minced, seeded)
  • 2 cloves garlic (minced)
  • 1 pound lean ground turkey (97% lean preferred)
  • 1 envelope (1 ounce) au jus mix
  • 4 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounce) chili beans in chili sauce (undrained)
  • 1 cup Our Family Garden Unsweetened Applesauce
  • 1 can (10 ounce) diced tomatoes with green chilies (undrained)
  • 1/4 cup green chilies (diced)

Directions

Heat oil over medium heat in large skillet. Add diced onion-green pepper, jalapeño and garlic; cook 2 to 3 minutes, until vegetables are tender.

Add ground turkey to vegetable mixture; cook over medium heat 6 to 8 minutes, until turkey is no longer pink, breaking turkey into crumbles. Stir in au jus powder, chili powder, salt, and cumin; cook 30 seconds more.

Stir in beans, applesauce, tomatoes, and green chilies. Bring to a boil; reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until desired consistency. Ladle chili into bowls.

If desired, top with sour cream and garnish with apple, lime wedges and cilantro.

Serving Additions
  • 2 tablespoons reduced fat sour cream (or fat-free)
  • thin apple slices
Lori McLain, Denton, TX

Posted on Leave a comment

A Soup For All Seasons

“This soup is inspired from the flavors of one of my favorite salads, Celery, Apple, and Walnut with a creamy gorgonzola dressing! The lovely flavor of Our Family Garden Unsweetened Applesauce makes it easy to count on a consistent, ‘full’ apple flavor, that may otherwise vary, depending on the season and the apples available.”

Ellen Verdugo

Ingredients

  • 4 tablespoons unsalted butter (1/2 stick)
  • 3 cups celery root (peeled and cubed)
  • 1 small onion (diced)
  • 1 medium leeks (sliced, after reserving a 6” section from white/light green portion)
  • 1 cup Our Family Garden Unsweetened Applesauce
  • 4 cups warm light, unsalted chicken broth (divided)
  • 1/4 cup + 2 tablespoons Gorgonzola cheese crumbles (divided)
  • 1/4 cup lightly toasted walnuts
  • 1/2 cup half & half (or light cream)
  • Kosher salt
  • Freshly ground black pepper
  • Shaved red-skinned apple slices

Directions

In a dutch oven or heavy soup pot, warm butter over medium heat. Add celeriac, onion, and sliced leek and saute about 15 minutes until vegetables begin to soften.

Add 2 cups broth and bring just to the boil, reduce heat, then add 1/4 cup gorgonzola and walnuts. Continue to cook until cheese has incorporated and vegetables are soft. Add half & half.

Taste, season with Kosher salt and freshly ground black pepper, and blend until smooth. Return soup to pot and add up to 2 cups more broth to reach the thickness you prefer. Keep warm.

For garnish, cut reserved leek into 2 3” pieces and julienne each. Pour 1” oil into a small saucepan with at least, 3 1/2” sides (as oil will foam when leeks are added). When hot, add about a tablespoon of the julienned leeks and cook 30 seconds until lightlybrowned. Remove leeks with slotted spoon to paper towels to drain. Adding more oil if necessary, repeat until all leeks are “frizzled”. (I like to do this while the vegetables are sautéing).

To serve, ladle soup into warmed bowls, and garnish with frizzled leeks, shaved apple (optional, but lovely), and a bit of crumbled gorgonzola.

Ellen Verdugo, Gloucester, MA