Category Archives: 03. Soup

Slow Cooker Sweet Potato Soup

Slow Cooker Sweet Potato Soup

4 Servings


1 1/2 pounds sweet potatoes

1 tablespoon butter

1/2 tablespoon Worcestershire

1/2 onion, minced

2 ribs celery, minced

1 tablespoon garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

Dash of ground chipotle pepper

3 cups chicken broth

3 tablespoons brown sugar

Sour cream, optional


In a 4- or 5-qt. slow cooker, combine all ingredients except brown sugar and sour cream

Cook, covered, on low until vegetables are tender, 5-6 hours

Puree soup using an immersion blender, or, cool slightly and puree soup in batches in a blender

Return to slow cooker

Add brown sugar and heat through

Top with sour cream and serve

Chicken Tortilla Soup

Chicken Tortilla Soup

Makes 6 servings


1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced                     

1 tsp ground cumin

1 tsp chili powder

1 lb chicken breasts, (2 medium)

20 oz crushed tomatoes

32 oz chicken broth

14 oz black beans, drained and rinsed

14 oz corn, drained and rinsed, drained and rinsed

1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)

1 lime, juiced

1 tsp salt, or to taste


Toppings

1 large avocado, diced

1 lime, cut into wedges, to serve

Tortilla Strips


Preheat a pot with oil over medium-high heat

Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften

Add chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth

Bring to a boil and let simmer for at least 25 minutes

Remove chicken from the pot and shred it

Add shredded chicken back to the soup and simmer another 5 minutes

Add lime juice and serve with tortilla strips, pieces of avocado, fresh cilantro and lime wedges

Vegetable Chowder

Vegetable Chowder

Serves 4


1 tablespoon butter

1 cup carrots diced

1 cup celery diced

1/2 cup onion

2 cloves chopped garlic

1 teaspoon Italian seasoning

1/8 teaspoon thyme

1/8 teaspoon paprika

1/8 teaspoon cayenne

Salt and pepper

18 ounces chicken or vegetable broth

1/2 cup corn

1 1/2 cups broccoli florets

3/4 cup cauliflower florets


3 tablespoons butter

3 tablespoons flour

1 1/2 cup milk

1/4 cup heavy cream

Salt and pepper

1 cup shredded cheese


Melt 1 tablespoon butter in stock pot over medium-high heat

Sauté onion, carrot and celery 6-8 minutes or until softened

Add garlic, Italian seasoning, thyme, paprika, cayenne, salt and pepper

Pour in broth and corn

Bring to a boil then reduce heat and simmer 15-20 minutes

Add broccoli and cauliflower; cook another 6-8 minutes

In a saucepan over medium heat, melt 3 tablespoons butter and whisk in flour

Cook mixture for 2-3 minutes or until golden brown

Whisk in milk

Bring to a gentle boil then reduce heat and let thicken, stirring frequently

Stir in heavy cream, salt and pepper

Whisk mixture into soup

Add cheese, stir until melted

Enjoy!

Slow Cooker Ham and 15 Bean Soup

Slow Cooker Ham and 15 Bean Soup

Serves 8-10


1 package of 15 Bean Soup

8 cups water or broth of your choice

1 lb Ham Diced

1 large Onion, Diced

1 Garlic Clove, Minced

1 teaspoon Chili Powder

1 can diced Tomatoes (15oz)

Juice from 1 Lemon, about 2 Tablespoons

Hot Sauce or Crushed Red Pepper to taste

Rinse beans thoroughly in a colander

Sort and inspect beans for any unwanted debris

Pour drained beans into slow cooker with 8 cups of water or stock

Do not add tomatoes or lemon juice at this time

Add onions, garlic and ham

Stir to combine

Set slow cooker on high and cook for 5-7 hours

Check to see if beans are tender

After the beans are tender, stir in tomatoes, flavor packet that was in with the beans, chili powder and the lemon juice

Cook for an additional 30 minutes

Lower temperature to warm until you are ready to serve

We enjoyed ours with corn bread.

Couscous Chicken Soup

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Couscous Chicken Soup

Makes 4 Servings

 

1 cup onions, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon minced ginger

2 cloves minced garlic

1/2 teaspoon ground turmeric

4 cups chicken stock

3 cubes chicken bouillon (optional)

3/4 pound raw chicken breasts, cut into small chunks

1 cup pearl couscous

Juice of 1 lemon (watch for seeds)

Salt and pepper

Chopped fresh parsley for garnish

 

Heat one tablespoon of the stock in a stock pot over medium heat

Add the onions, carrots, and celery

Sauté until the vegetables are soft, about 5-6 minutes

Stir in the ginger and garlic, heat until aromatic

Sprinkle the turmeric over the vegetables and stir

Add the stock with bouillon and chicken

Simmer over medium heat for 10 minutes

Add couscous, and bring to a light boil for 5 minutes

Squeeze the lemon into the soup, taste, and season with salt and pepper to your liking

Top with parsley before serving.

Sweet and Sour Cabbage Soup

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Sweet and Sour Cabbage Soup

Makes 4-6 servings

 

3 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, chopped

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cups cabbage, sliced thin

1 (14.5 oz can) chopped tomatoes

5 cups beef stock

Salt and pepper to taste

Sour cream and fresh chives as garnish

 

In a large stock pot heat olive oil over medium heat

Sauté onions about 4 minutes

Add garlic and stir for 1 minute

Stir in balsamic vinegar and brown sugar

Add cabbage and combine well

Pour in tomatoes and beef stock

Bring to a simmer

Season with salt and pepper

Simmer uncovered for 30-40 minutes

Top with sour cream and chives

 

Cabbage Soup

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This was my “use up those veggies in the fridge” soup.  It came out really good and I have made it again with leftover shredded slaw mix.

 

Cabbage Soup

Makes about 4 servings

 

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, minced

4 cups broth

2 bouillon cubes, optional

Salt and pepper, to taste

4 cups cabbage, chopped

1 cup carrot, shredded

14.5 ounce can diced tomatoes

1/2 teaspoon Oregano

1/2 teaspoon Basil

Chili powder to taste

1 tablespoon brown sugar, optional

 

In a large stockpot, heat olive oil over medium heat

Stir in onion and garlic; cook until onion is transparent, about 5 minutes

Stir in broth, bouillon and salt and pepper

Bring to boil

Add cabbage and carrots

Simmer about 10 minutes, covered

Add tomatoes, oregano, basil and chili powder

Simmer 20-30 minutes covered, stirring often

Stir in brown sugar and serve

Chicken Noodle Soup

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Save the recipe for a rainy day, sick day or any day!

It was easy to put together and you probably already have everything to make it.

 

Chicken Noodle Soup

Makes 8 servings

 

2 tablespoon olive oil

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

salt and pepper, to taste

2 tablespoons dry ranch seasoning mix

4 cups chicken broth

1 (10.75 oz.) cream of chicken soup

8 oz. pasta noodles, uncooked

3 cups cooked chicken, chopped

1 cup sharp cheddar cheese, grated

1 cup half-and-half

8 slices bacon, cooked and crumbled

 

Heat olive oil in a large stock pot over medium-high heat

Sauté onion, carrot and celery until softened

Season with salt and pepper

Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated

Add chicken broth and chicken soup

Stir together, mix in pasta and chicken, then bring to a boil

Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender

Stir in cheddar cheese and half-and-half

Cook for another 3-5 minute

Serve topped with crumbled bacon and enjoy

French Onion Soup

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After several tries, I finally got it perfect, for us, and hopefully you enjoy it too.

 

French Onion Soup

Makes 2 Servings

 

Open 1 pint of French Onion Soup

Pour soup into a small sauce pan

Bring soup to a simmer over medium high heat

Preheat broiler and set the oven rack about 6 inches from the heat source

Ladle hot soup into heat-proof crocks

Float a slice of toasted baguette on top of soup in each crock

Top with a few slices of provolone cheese

Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly

Enjoy!

Spinach Tortellini Soup

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I was short on time and had everything I needed to make this.  It came together quick and tasted great!

 

Spinach Tortellini Soup

Makes 6 servings

 

6 cups low sodium chicken stock

1 to 2 teaspoons minced garlic

One 9-ounce package cheese tortellini

Dried basil

1 package frozen chopped spinach, thawed and squeezed

Salt and pepper

1 can Italian style stewed tomatoes

Parmesan cheese

 

In a large pot, bring stock to simmer.

Stir in tortellini and simmer gently for 3 minutes.

Stir in spinach, garlic, basil, salt, pepper and tomatoes.

Return to a simmer and cook for 2 to 3 more minutes.

Serve hot with Parmesan cheese.