APPETIZERSLentil Soup
Ingredients:
1/4 C. olive oil
1 medium onion, diced
2 large carrots, diced
2 t. minced garlic
1 carton vegetable broth (contains 3.5 cups)
1 C. water
1 1/4 C. dried lentils
2 t. kosher salt
1/4 t. pepper
1 t. cumin
1 (28 ounce) can diced tomatoes (do not drain)
handfuls of fresh spinach (optional but wonderful!)
Parmigiano-Reggiano cheese (optional for topping finished soup)
Directions:
Pour olive oil into a large pot.
Add onion and carrots and cook over medium heat for 15 minutes, or until soft.
Add in garlic and stir for 1 minute (or the garlic will burn).
Stir in broth, water, lentils, salt, pepper, cumin, and tomatoes.
Heat to boiling, then reduce heat to a simmer.
Cover the pot (leave a small opening) and simmer the soup for 45 minutes.
If desired, add spinach to soup and stir for a few minutes until spinach softens.
*When the soup cools, you can use an immersion blender to partially blend it.
(I like the consistency of the blended soup)
Top each bowl of soup with Parmigiano-Reggiano cheese.
Quinoa Chili
Ingredients:
1 C. quinoa, cooked according to package directions and set aside
1/4 C. olive oil
1 medium onion, diced
1-2 T. chopped garlic
2 C. vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can chili beans
1 (30 ounce) can diced tomatoes (do not drain)
1 (8 ounce) can tomato sauce
a few slices of jarred jalapenos, chopped (if desired)
1 T. cumin
1 T. chili powder
1/2 t. kosher salt
1/2 t. pepper
1 (15 ounce) can corn, drained (can also use frozen corn)
Directions:
Heat olive oil in large pot.
Sautee onion for 5-10 minutes.
Add garlic and cook for 2 more minutes.
Add all ingredients (except quinoa and corn) to the pot and bring to a boil.
Reduce heat to low and simmer for 20 minutes.
Add quinoa and corn to pot.
Heat through.
The Best Chili
Ingredients:
2 T. canola oil
3 C. chopped onions
1 T. minced garlic
2 pounds ground chuck (or ground turkey)
3 (16 ounce) cans chili beans
1 (16 ounce) can tomato sauce
1 t. chili powder
1 T. cumin
2 1/2 t. kosher salt
1/4 t. ground black pepper
Directions:
Put chili beans in a large, deep bowl.
Using an immersion blender, blend beans until smooth.
(I started doing this when my kids were young to disguise the beans!).
Add in tomato sauce, chili powder, cumin, salt, and pepper.
Mix together.
Set bean bowl aside.
In a large pot, sautee onions in oil until translucent.
Add in garlic and sautee for just a few minutes.
Add ground chuck/turkey and cook on medium-heat until all red color disappears.
Drain off all of the fat.
Pour chili bean mixture into meat mixture.
Mix well.
Simmer, uncovered, for 1-2 hours.
Best if made 1 day in advance.
Spicy (not that spicy) Chicken Soup
Ingredients:
2 quarts water
4 skinless, boneless, chicken breasts
1/2 t. kosher salt
1/2 t. ground black pepper
1 t. garlic powder
1 T. onion powder
5 cubes chicken bouillon
3 T. olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa (can use 24 ounces for a spicier soup)
2 (14.5 ounce) cans peeled and diced tomatoes, undrained
1 (10.75 ounce) can condensed tomato soup
1-2 T. chili powder
1 (15 ounce) can whole kernel corn, drained (can also use frozen)
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
Directions:
In a large pot over medium heat, combine:
water, chicken, salt, pepper, garlic powder, parsley, onion powder, and bouillon cubes.
Bring to a boil.
Reduce heat and simmer 20-25 minutes, or until chicken juices run clear.
Remove chicken from pot and shred.
Strain broth and reserve the strained broth.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.
Stir in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken, and 4 C. broth.
Simmer 30 minutes.
Day after Thanksgiving Turkey Soup
Ingredients:
2 quarts turkey (or chicken) broth
1 turkey carcass (all meat removed and saved to add later)
1 onion, chopped
2 carrots, chopped
2 stalks celery, minced
2 bay leaves
3 C. dark turkey meat, diced
2 t. garlic, minced
2 T. olive oil
1 carrot, minced
1 stalk celery, minced
1 onion, minced
3 C. diced, leftover cooked Thanksgiving side vegetables:
Brussels Sprouts, sweet potatoes, green beans, etc.
Directions:
Put broth, turkey carcass, chopped onion, carrots, celery, and 1 bay leaf in a large stock pot.
Bring to a boil, then simmer for 1 1/2 hours.
(If preparing soup for the next day, store leftover diced turkey and some broth in a container)
Before straining broth, remove large bones and carcass with tongs.
Strain the broth through a sieve.
Discard the solids.
In a large pot, heat garlic for 1 minute.
Add minced carrots, celery, and onion.
Saute over medium-low heat until softened, about 10 minutes.
Add in turkey broth and the remaining bay leaf.
Bring to a simmer.
While simmering, add Brussels Sprouts, green beans, and diced turkey meat to the soup.
Bring it back up to a simmer.
Add in sweet potatoes.
Turn the heat off and cover.
Enjoy!
Lentil-Tofu Soup (serves 2)
Ingredients:
2 T. canola oil
1 small onion, diced (1/4 C)
2 t. curry powder
1 t. ground cumin
2 cloves garlic, finely chopped
1 C. dried lentils, rinsed and sorted
4 C. vegetable broth
2 C. water
2 t. kosher salt
1/2 t. ground black pepper
8 ounces firm tofu, cut into cubes
2-4 C. chopped spinach
Directions:
In a medium saucepan, heat oil over medium heat for a few minutes.
Add in onion, curry, and cumin.
Cook for 10 minutes.
Add in garlic and cook for 1 more minute (or the garlic will burn).
Stir in lentils, broth, water, salt, and pepper.
Heat to boiling.
Reduce heat, cover loosely, and simmer for 30 minutes.
Stir in tofu and spinach.
Cook for a few minutes more until tofu and spinach are warmed.
Dill Pickle Soup
Ingredients:
5 C. chicken broth
1 3/4 pounds potatoes, diced
2 C. chopped carrots
1/2 C. unsalted butter (1 stick)
1 1/2 C. chopped pickles
1/2 C. all-purpose flour
1 C. sour cream
1/4 C. chicken broth
2 C. dill pickle juice
1 1/2 t. Old Bay Seasoning
Directions:
In a large pot, combine broth, potatoes, carrots, and butter.
Bring to a boil.
Cook potatoes and carrots for 20 minutes.
Add in pickles and continue to boil.
In a medium bowl, whisk flour, sour cream, and broth together, making a paste.
Whisk the flour mixture into the soup.
Add pickle juice and Old Bay.
Cook a few more minutes.
Remove from heat and eat!
Tortellini, Spinach, and Tomato Soup
Ingredients:
1-2 T. olive oil (for sauteeing)
1-2 t. minced garlic
4 C. vegetable (or chicken) broth
8 ounces cheese tortellini (or ravioli), frozen
1 (28 ounce) can crushed tomatoes, undrained
8 ounces fresh spinach, chopped into bite-size pieces
1/2 C. grated Parmesan
kosher salt & pepper to taste
Directions:
In a large pot, sautee onion in olive oil until onion is translucent.
Add the garlic and sautee for 3 minutes.
Add the broth and bring to a boil.
Add the frozen tortellini and cook for 5 minutes.
Add the tomatoes and cook for 5 minutes.
Add spinach and cook for a couple minutes.
Stir in Parmesan.
Season with salt and pepper.
Slow-Cooker Salsa Verde Chicken Soup
Ingredients:
1 (16-24 ounce) jar Salsa Verde
2 # boneless, skinless chicken thighs (can be used frozen)
1 (15 ounce) can corn, drained
1 (15 ounce)) can cannellini beans, rinsed
1 medium onion, finely chopped
1 T. minced garlic
2 t. ground cumin
1/2 t. kosher salt
sour cream (for serving)
3.5 quart slow-cooker
Directions:
Mix all ingredients together in slow cooker.
Cover and cook on low 4-6 hours until chicken is cooked through.
Dollop each bowl of soup with sour cream.
Gazpacho
Ingredients:
3 T. garlic
2 T. canola oil
2 onions, chopped
1 red pepper, chopped
1 cucumber, chopped (I prefer an English cucumber)
3 ribs celery, chopped
3 tomatoes, chopped
2 t. kosher salt
1 t. pepper
1/2 t. vinegar
2 t. Worcestershire sauce
1 1/2 C. tomato juice
1 1/2 C. V-8 Juice
Directions:
Combine all ingredients and refrigerate until flavors blend.
Best made day in advance.
Tomato Soup
Ingredients:
3-4 tomatoes, cut in quarters
1/4 C. olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 rib celery, finely chopped
1/4 t. kosher salt
1/4 t. ground black pepper
1 (28 ounce) can crushed tomatoes
1/2 C. prepared marinara sauce
1/2 C. vegetable or chicken stock
1 T. dried basil
2 C. heavy whipping cream
Directions:
Place tomatoes on a sheet pan.
Drizzle with olive oil and sprinkle with salt, and pepper.
Roast at 375 until wilted and caramelized.
Remove from oven.
In a large heavy pot, heat oil over medium-high heat, add onion, garlic, celery, salt, and pepper.
Sautee until vegetables are soft, about 15 minutes.
Add roasted tomatoes, crushed tomatoes, sauce, stock, and basil.
Simmer uncovered over low heat until soup reduces slightly, about 1 hour.
Remove and discard bay leaf.
Add cream and simmer about 15 minutes more.
Taste and adjust seasoning.
If desired, use an immersion blender to blend soup until smooth.
SOUPS & CHILIS
Creamy Carrot - Mushroom Soup (without cream!)
Ingredients:
2 T. canola oil
1 (8 ounce) pkg. sliced button mushrooms (2 1/2 C.)
2 ribs celery, diced
1 medium onion, diced
1 t. minced garlic
4 C. sliced carrots
3 (14 ounce) cans vegetable broth or chicken broth
1 (12.3 ounce) package silken-style firm tofu
1 (5 ounce) can evaporated milk
1/2 C. sour cream
kosher salt to taste
ground black pepper, to taste
Directions:
In a large pot, add oil, mushrooms, celery, onion, garlic, and carrots.
Cook over medium heat for 5 minutes or until softened.
Add broth.
Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes or until tender.
Let soup cool slightly.
Add tofu.
Using an immersion blender, blend soup until smooth.
Add evaporated milk and heat through.
Stir in salt, and pepper to taste.
Top servings with sour cream if desired.
Turkey Wild Rice Soup
Ingredients:
5 C. reduced-sodium chicken broth
1/2 C. wild rice
1/2 C. butter
2 carrots, diced
2 celery ribs, diced
1 white onion, diced
1/3 C. flour
1/2 t. kosher salt
1/8 t. ground black pepper
2 C. half-and-half
2 C. cubed cooked turkey
9 slices bacon, diced and cooked crisp
freshly ground black pepper
Directions:
In large saucepan, combine broth and rice.
Bring to a boil over medium-high heat.
Reduce heat, cover and simmer for about 45 minutes, stirring occasionally.
In medium saucepan, melt butter over medium-high heat.
Add carrots, celery, and onion.
Cook until tender.
Whisk in flour, salt, and pepper.
Cook until mixture is smooth and bubbly, about 2 minutes.
Whisk in half-and-half.
Cook, stirring frequently until mixture thickens, about 5 minutes.
Stir into rice mixture.
Add turkey, and bacon.
Simmer until heated.
Strawberry Soup
Ingredients:
2 C. strawberries, washed and hulled
1/2 C. half and half (or heavy cream)
1/2 C. sour cream
3 T. sugar
1 T. lemon juice
Directions:
Put all ingredients into a food processor, or blender.
Blend until smooth.
Add more half and half if desired.
Enjoy immediately or chill until slightly thickened.
Butternut Squash and Apple Soup
Ingredients:
2 T. butter
2 T. olive oil
4 C. chopped onions (3 large)
2 T. curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, (approx. 4 apples)
2 t. kosher salt
1/2 t. black pepper
2 C. water
2 C. apple cider or juice
Directions:
In a large pot, over low heat,
cook butter, olive oil, onions, and curry powder, until the onions are tender.
Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds.
Cut the squash into chunks.
Peel and core the apples and cut into chunks.
Add the squash, apples, salt, pepper, and water to the pot.
Bring to a boil.
Cover and cook over low heat for 30 to 40 minutes.
Using an immersion blender, puree the soup (if desired)
Add the apple cider or juice to the pot and stir.
If soup is too thick for your liking, you may add additional cider or juice.
