Garlic Soup – Sopa de Ajo

2 tbsp. olive oil
6 cloves garlic, peeled and crushed
2 slices stale bread, cubed
4 cups chicken broth
1 bay leaf
1 tsp. salt
1 egg

1. In a deep saucepan, heat oil over medium-high heat. Add crushed garlic and bread cubes. Sauté 2 to 3 minutes, or until garlic is golden but not burnt.

2. Remove bread and garlic to a small bowl. Using a fork or a wooden spoon, mash garlic and bread together. Return bread and garlic to saucepan and add chicken broth, bay leaf, and salt. Stir Well. Turn heat to high and bring mixture to a boil. Then reduce heat and simmer for 5 minutes.

3. In a small bowl, beat egg well. Stir into soup and serve immediately.

American French Onion Soup Recipe

Ingredients for about 2 1/2 quarts of soup:
6 large yellow onions, cut in large dice
1/2 stick unsalted butter salt and pepper to taste
3-4 sprigs fresh thyme
1 or 2 tsps. sherry vinegar, or to taste
3 tbsps. dry sherry wine (do NOT use “cooking wine”)
4 cups high-quality beef broth
4 cups high-quality chicken broth
buttered croutons
shredded extra-sharp cheddar and Monterey Jack cheese (you’ll need about 1/3 cup per bowl)


Fabada Asturiana – Fabada – Asturian Bean Stew


1generous lb. lacón (cured, air-dried pork shank), boned, or cured pork belly or spareribs
14 oz. large dried white beans (fabes)
¾ cup smoked bacon, finely diced
1 onion, chopped
1 clove of garlic, chopped
2 tbsp. olive oil
1 bay leaf
1 pinch saffron threads
½ tsp. sweet paprika
2 Spanish blood sausages (morcilla)
8 oz. chorizo
Salt and pepper to taste

Soak the shank overnight, changing the water once. Soften the beans overnight in cold water.

Sweat the bacon, onion and garlic in a pan containing the olive oil until transparent. Add the meat and beans and just enough water to cover the ingredients. Season with the bay leaf, saffron, paprika and pepper.

Bring to a boil and simmer on medium heat for around 1 1/2 hours. Stir several times during cooking and add more water if necessary. When the beans are almost soft, add the sausages.

Adjust the seasoning and leave to simmer until the beans are completely soft.

Before serving, remove the meat and sausage from the pan, cut it into pieces and combine with the beans.

Olive Garden Pasta e Fagioli Soup

Pasta e Fagioli

1 lb. lean ground beef or mild Italian sausage (I’ve tried both and like either)
2 Tbsp. extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz.) cans tomato sauce
3 – 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz.) can diced tomatoes, undrained
1 Tbsp. granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving

Heat 1 Tbsp. olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp. olive oil in same large saucepan, sauté carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and sauté 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

Egg Drop Soup


32-ounce chicken broth
1 teaspoon ground ginger
1 tablespoon soy sauce
2 eggs, beaten
¼ cup chopped green onions (about 2 green onions)
salt and pepper to taste

Add chicken broth, ground ginger and soy sauce to a saucepan; bring to a simmer.
Slowly stream in beaten eggs while stirring the soup in one direction.
Add green onions. Salt and pepper to taste.


If you desire a slightly thicker broth, whisk together 1 tablespoon of cornstarch and 2 tablespoons of chicken broth in a small measuring cup or bowl, then slowly stir cornstarch mixture into simmering broth to thicken.

For a spiced up version, add a bit of sriracha hot sauce or ground red pepper to taste.

Guiso de Maíz – Cuban Corn Stew

Guiso de Maiz


1/2 pound tasajo
1/2-pound salt pork
4 ears fresh sweet corn, cut in 1-inch wheels
4 ears fresh sweet corn, kernels cut from the cob
2 ears fresh sweet corn, kernels cut from the cob and ground with 1×2 teaspoon of salt
1 cup cubed white potato
1/4 cup masa harina or white all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons olive oil for sautéing
3 cloves garlic
1/2 cup tomato sauce
1/4 cup white wine
1 teaspoon vinegar
1/2-pound ham, chunked
1/2 pound Spanish chorizo, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
6 cups chicken stock or broth
1 cup calabaza, cut up (may substitute butternut squash)


Get a nice chunk of tasajo — dried beef that you’ll find in many Latin markets. Remove the fat layer from the tasajo, place it in a saucepan and cover with cold fresh water. Bring to a boil, then reduce heat to low and let simmer for 30 minutes. Drain.
Cover the tasajo again with cold fresh water. Bring to a boil, then reduce heat to low and let simmer for 45 minutes to 1 hour, until the meat is tender. Drain and let cool.

Cut the salt pork into bite-size chunks.

Husk all of the corn and peel the potatoes. Take 4 ears corn and cut them into ruedas or wheels about 2 inches thick.

Take 4 more ears corn and use a sharp knife to remove the corn kernels from the cobs. Set aside. Do the same thing with your last 2 ears of corn. Place these corn kernels in a food processor and grind together with 1/2 teaspoon salt and either masa harina or flour. Add just enough masa or flour until you have a moldable dough. Set aside.

Use a large, 8-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender.

Add the garlic, the salt pork, and the tasajo and sauté another minute or two stirring constantly.

Add the tomato sauce, wine, vinegar, ham, chorizo, salt, pepper, cumin, and chicken stock. Bring the stew to a boil, reduce heat to low, and let simmer. Cook for about 5 minutes, stirring occasionally.

Add the tomato sauce, wine, vinegar, ham, chorizo, salt, pepper, cumin, and chicken stock. Bring the stew to a boil, reduce heat to low, and let simmer. Cook for about 5 minutes, stirring occasionally.

Add all of the vegetables to the stew except the ground corn mixture. Bring the stew to a rolling boil, then reduce heat until you have a slow simmer.

Carefully drop the ground corn/masa mixture by packed teaspoonful’s into the hot stew. This will make little corn dumplings.

Don’t stir, touch, molest, or even look sideways at the stew for the next 10 minutes. This will allow the dumplings to achieve a state of permanent togetherness. Finally, reduce heat to low, cover and simmer for about 20 to 30 minutes.

Adjust seasonings and serve hot.

By Three Guys from Miami

Cabbage Soup (Wonder Soup)

Cabbage Soup


½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz. can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)


2.Heat 2 tablespoons of olive oil in a large pot over medium heat.
3.Add celery, onions, bell peppers, and carrots.
4.Saute until slightly tender.
5.Stir in garlic.
6.Pour in chicken broth.
7.Stir in tomatoes and cabbage.
8.Bring to a boil and then reduce heat.
9.Cook until cabbage is tender.
10.Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
11.Taste broth and adjust seasoning if needed.
12.Serve and enjoy!