The 2 Bear Mumbo-Gumbo goes from stove to ice box and beyond. This soup is bold. Within minutes, you’ll be doing the mumbo during and after each savory sip. If fact, most of our treasured soups are gumbos. Because these soups are so hearty they can serve as either an appetizer or a main meal.
As a result, a heated argument can develop on how to properly prepare them. But there’s never an argument about it’s distinct and beloved flavor.
For me, there’s no definite recipe. Although you can probably find one.
Gumbo, you’ll remember what you ate. But you’ll forget everything else. So, here’s how to tick off a Cajun and still make them proud.
Shopping List: Mumbo-Gumbo
Chicken Broth: 48 oz size
Roma Tomatoes: 5 diced
Celery: 3-4 stalks chopped
Carrots: 1 cup chopped
Potato: 1 cup diced
Green pepper: 1 medium chopped
Sweet Onion: 1 large chopped
Okra: 1 12oz package frozen or ½ lb. fresh
*Honey Mustard Brats: casing removed
*Or Chorizo sausage
*Add a jalapeño for an extra hot treat or omit.
In a Dutch oven or pot cook brats or sausage through. Remove meat from pot with slatted spoon and set aside. Leaving behind 1-2 T of remains. Discard rest. Then add celery, pepper, onion, and carrots to pot. Cover and cook 5 minutes on medium heat. Remove vegetables with slatted spoon and set aside.
Then cover and cook potatoes and okra in enough water to cover about 3 minutes on high heat.
Now, return meat and other vegetables to pot along with broth. And bring to slow boil over medium heat. Next add spices. Then cover and reduce to simmer. Stir occasionally. Always scrapping the bottom of the pot for its yummy goodness. Cook 2 hours and let rest until completely cool.
Never over boil gumbo!
Bring back to a slow heat before serving.
*This soup serves best a day or two late. It’s worth the wait.
GUMBO SOUP NOTES
By all means gumbos are Cajun. But they also have a fondness along the Gulf Coast from Alabama to Texas. Not to mention a heated argument or two. But none here—please! Because there’s no definite recipe or way to prepare it. Instead, let it have you dancing around the living room when nobody’s home.
All in all, most cooks have their own point of view. Generally preparing it with lots of heat. Then again, some might say—gumbos take a lot of practice. But not me. Words to live by, you’ve done it right if the cook remains.
Finally we have the legend of the gumbo. Namely seven greens for good luck. But generally, up to fifteen. Notably the luck lies in how healthy you feel afterwards.
gumbo isn’t gumbo without okra
On the flip side of its heat, is Okra. A once seasonal vegetable expressly used in summer soups. Obviously, you can now enjoy all year-long.
So, whether your turning up the heat or adjusting it too low. A gumbo has always been a matter of personal pride and tradition. One of the best places to enjoy a genuine bowl is the Creoles home. However, I’m doubly sure—you’ll do just fine!
Carrot and ginger soup becomes the ultimate fresh-air flare meal. Because putting it all together is almost effortless. Kinda like double dating at an out-door-jazz concert. Or planning a pontoon adventure lake side. So, don’t panic. Relax. This is a simple make-ahead recipe. In fact, it’s the freshest un-soggy food on the blanket.
Carrot soup! Making this the best summer ever. So, gimme a double 5!
Carrot & Ginger Soup…A bit RACY?
Shopping List:
Bacon: 1-piece cut
Carrots: ½ cup
Ginger-root: 2 T fresh minced
White Onion: 1 small minced
Carrot Juice: 1 cup
Chicken Stock or Broth: 2 cups
Half/Half: ½ cup
Sour Cream: 2 T
Jalapeno: ½ minced
Turmeric ¼ tsp each
Pinch: cinnamon, ginger, garlic powder
Preparation
Servings 4
In a large pot/ Dutch oven brown bacon with 2 T water-slowly. Then continue to cook adding water to form a broth. Next add carrots, ginger, onions and sauté about 3 minutes. Then lower heat and add turmeric, sour cream and jalapeno. Simmer covered 10 minutes until soft and creamy. Add 1 T water if needed.
Finally add carrot juice and chicken broth blend and continue to simmer covered 20 minutes
Lastly let cool—completely.
Then pour soup into a blender or food processor and blend until smooth with half & half. Next return to pot bringing soup back to a slow boil over medium heat. Then give it the pinch of spices. Again simmer on low until cooked through. About 20 minutes. Lastly ladle into bowls and enjoy with a nice slice of bread.
Carrot and Ginger Soup Notes
Although I thought this carrot soup thing was a little off at first. Off the deep end. I got over it.
In fact, this soup is the best way to understand our planet. Dare to explore. Then encounter the wonders of carrots up close and different. You can care to transform them through experimentation. Or, claim to be the person who thought up the soup idea. Like, you happen to be rummaging through the fridge for food or something. Keep in mind, the health benefits are amazing!
Carrots: great in anything. Even soup.
No need explaining health benefits because they are all—TRUE! From defending the respiratory tract to fighting heart disease, this root vegetable is a true carroty gem. In fact, carrots also happen to be a great energy food. Of course eating them raw is great. But cooking and pulsing them while adding a drop of oil increases their release of carotene—substantially.
Further increasing this soups flavor is the combination of spices. It’s an interesting variation of—soup-mates. Smooth and flavorful. Eat this soup hot, warm or cold. And you’ll know the party’s a success because the foods having fun, too.
Carrot Soup Isn’t This What We Want?
Desirable for back-yard parties as a prelude to the main meal or for the light eater watching their calories.
Let it become a favorite around your house. In fact, you’ll never have to tell your anyone to eat carrots again. Because you can grate them into everything from pasta sauce to chili, muffins to cakes, and everything in between. And they’ll never have a clue.
Help make this night magic with a little spa inspired @ every level. While also creating your own personal play-date. Adding equal parts of creativity and tenacity.
Shopping List
Chayote Squash: 1 washed and cubed Turnips: 2-3 small diced Spinach: 2 cups baby Tomatoes: 1-2 medium diced Carrots: 1 cup diced Yellow onion: 1 medium chopped Thyme, Rosemary, and Caraway seeds: 1 tsp dried Turmeric: ½ tsp Garlic: 2 cloves chopped Celery: ¼ cup chopped Chicken or Vegetable Broth: 1 box Olive Oil: 2 T Tabasco: 2 dashes *Jalapeno: minced Salt & Pepper: to taste
Preparation
6-8 Servings
In a slow cooker add olive oil, garlic, celery and onion; cook on high for 15 minutes.
Add chicken or vegetable broth, vegetables, herbs, Tabasco, and a pinch of salt and pepper.
Let it cook on high until boiling and reduce to low; cook until all is tender. Approximately 6 hours.
Salt and pepper to taste and add grated Parmesan cheese for kicks.
Soup Notes
A Magic Soup Worth Making
With out a doubt our soup packs power for the 24/7 er’s. Because we use a variety of vegetables. But omit or add as you wish. It’s also part of a partnership of powerful medicine. Remember, this soup focuses on you. While you focus on life. So, make this batch large because this soup is magic.
While leaving your whole immune system reeling for more.
But reduce by half if you wish.
SHOUT IT OUT! MAGIC
Soups like these are a wiz to make. Surly it’s got this, that, and the other thing. But it makes for a better winter leading to a funner summer. Simply freeze it as a leftover or eat it for a few nights. You’ll begin feeling a new sense of life as you change your old habits.
The best thing about soup is adding more ingredients, while increasing the flavor. Soups might not be ground-breaking but they can keep you on the lean side for life.
So, take the high road. Of course, make a note to yourself. Because you don’t have to do yoga with a goat to make this soup fit perfectly. However, soups do that to people.
Better yet, soups leave few dishes and lots of spare time. Any Ideas?
Tomato soup shopping list. Fresh is best. Whether your buying the ingredients at a local farmers market or grocers, be picky. Otherwise this soup may never ride again.
Garlic: 3 cloves crushed
Tomatoes: 4-6 very ripe, peeled, seeded, and diced
White Onion: diced
Chicken Broth/Stock: 3 cups
Olive Oil: 3 T
Bay Leaf: 1
Oregano, Basil, Cilantro: ¼ tsp/ fresh 3 T
Cayenne Pepper: 1/8 tsp
Salt & Pepper: to taste
Crusty Bread: sliced
Cheese: Provolone, Mozzarella, Parmesan
Preparation/4 Servings Tomato soup
In a pot/ Dutch oven heat oil over medium heat. Then add onion and garlic; cook until fragrant. Add tomatoes and ½ cup water. Then cook 5 minutes.
Then slowly add chicken broth, bay leaf, cayenne, oregano, basil, cilantro, salt and pepper. Bring to a boil then reduce heat to simmer. Cover for 40 minutes. Then remove from heat. And let rest for 25 minutes.
To serve bring back to slow boil. Meanwhile prepare bread with cheese. Toast in oven or pan. Place cheese toast in bottom of bowls and ladle with hot soup.
Instead of your bread floating atop let it rest nicely on the bottom.
That’s where the line crosses between the French and Italians.
Then Garnish with a pinch of cheese.
Soup Notes: TOMATOES
Tomato soups are easy peasy to make. While providing wonderful health benefits. Their red color signals the presence of lycopene a carotene that is positive for cancer prevention. And that’s a start to a perfect first course. One which no body should ignore!
In truth, the tomato is a fruit of the earth. Going from flowering vines to luscious edibles. Enjoying a better taste when you pick-em fresh. Since you can, take a new look at some striking good options.
Tomatoes also come in many shapes, colors, sizes, and tastes. Raw or cooked they have lots of uses in cookery. In addition, they’re one of the most popular plants in the home garden or patio pot. With so many varieties available they’re worth growing on your own for better flavor and texture than store-bought.
In fact, many species now have a built-in resistance to disease. So, what could be more enjoyable than preparing a tomato soup with your own vine ripen fruit.
