2 T. vegetable oil
2 large onions, finely chopped
2 large cloves garlic, minced
3 pounds lean ground chuck or ground turkey
2 (31 oz) cans chili beans
1 (16 oz) cans tomato sauce
1 (28 oz) can crushed tomatoes
1-2 T. chili powder
1 to 2 T. cumin powder
2 t. salt 
pepper to taste

In a large pot saute onions and garlic in oil until translucent.  
Add ground chuck/turkey and cook until all red color disappears. 
Put chili beans, tomato sauce, chili powder, cumin powder, salt and pepper in a bowl.
Using an immersion blender, blend until smooth
(I started doing this when my kids were young to disguise the beans!).  
Add to meat mixture in pot. 
Simmer, uncovered for 1 hour.  
Best made a day in advance.
Lentil Soup

3 slices bacon, cut into 2-inch pieces
1 medium onion, diced
1 large carrot, diced
1 large rib celery, diced
1 clove garlic, finely chopped
5 C. water
16 oz. dried lentils (about 2 C)
1 chicken bouillon cube
2 T. snipped parsley
1 T. salt
1/2 t. pepper
1 bay leaf
2 (28 oz) cans whole or diced tomatoes
1 C. water
3 handfuls fresh spinach (optional but wonderful!)
Parmigiano-Reggiano cheese

Fry bacon in a 3 quart saucepan until limp; drain on paper towels.  
Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender.  
Stir in bacon, 5 C. water, the lentils, bouillon cube, parsley, salt, pepper and bay leaf.
Heat to boiling; reduce heat.  Cover and simmer until soup thickens, about 1 hour.
Stir in tomatoes (with liquid), fresh spinach and 1 C. water.  
Simmer uncovered, 15 minutes.
Top each bowl of soup with Parmigiano-Reggiano cheese.
Slightly Spicy Chicken Soup (my favorite!)

2 quarts water
4 skinless, boneless chicken breasts
1/2  t. 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 oz) jar chunky salsa (can use 24 ounces for a spicier soup)
2 (14.5 oz) cans peeled and diced tomatoes, undrained
1 (10.75 oz) can condensed tomato soup
1-2 T. chili powder
1 (15 oz) can whole kernel corn, drained (can use frozen)
2 (16 oz) cans chili beans, undrained
1 (8 oz) container sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes.  
Bring to a boil, then 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.
Next Day Turkey Soup

2 quarts chicken broth
1 turkey carcass, all meat removed
1 onion, halved, plus 1 onion, minced
1 carrot halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
2 bay leaves
3 C. dark turkey meat
2 garlic cloves, smashed
2 T. olive oil
1 carrot, minced
1 stalk celery, minced
3 C. leftover cooked Thanksgiving side vegetables (Brussels Sprouts, 
sweet potatoes, green beans)
1 T. chopped fresh sage leaves

Put chicken broth, turkey, onion halves, carrot halves, 1 celery stalk
and 1 bay leaf in a large stock pot.  
Bring to a boil, then simmer about 1 1/2 hours.  
Finely dice the remaining onion, carrot and celery and reserve.
Dice the turkey meat.  
Make sure meat pieces are no larger than the size of a soup spoon.  (If preparing soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator, top with 1 or 2 ladles full of broth to keep meat moist).
Before straining broth, remove large bones and carcass with tongs.  
Strain the broth through a sieve, covered with wet cheese cloth.  
Discard the solids.  
Transfer broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer.  
This can be done the night before and stored in the refrigerator until the next day.
In a large soup pot, heat garlic cloves in the olive oil.  
Allow to brown slightly and add minced carrots, celery and onion.  
Sweat over medium-low heat until softened, about 7 or 8 minutes.
Dice the leftover vegetables.  
Add the chopped sage to the soup pot along with the turkey broth and the remaining bay leaf.  
Bring to a simmer.  
When simmering, add Brussels Sprouts, green beans and diced turkey meat to the soup.  
Bring it back up to a simmer.  
Finally, add the sweet potatoes to the center and gently push them down.  
Turn the heat off and cover.  
Allow to sit and steam for 5 to 7 minutes.
Quick Bean Soup


1 (15 oz) can black beans, undrained
1 (15 oz) can kidney beans, undrained
1 (15 oz) can garbanzo beans, undrained
1 (15 oz) can black-eyed peas, undrained
1 (28 oz) can chopped tomatoes with juice
1 (30 oz) jar enchilada sauce
1 C. canned, unsweetened pumpkin
salt and pepper to taste

Spray a large soup pot with nonstick cooking spray.  
Place all the beans and tomatoes with all their liquid into the pot.  
Heat over medium-hight heat, stirring often.
When the mixture is heated through, reduce the heat to medium-low and stir in the enchilada sauce and pumpkin.  
Heat again, stir in the salt and pepper and remove the soup from the heat. 

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. 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

Combine all ingredients and refrigerate until flavors blend.
Best made day in advance.
Tomato Basil Soup

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. salt
1/4 t. freshly ground black pepper
1 (28 oz) can crushed tomatoes
1/2 C. prepared marinara sauce
1/2 C. vegetable or chicken stock
1 bay leaf
1 T. plus 1 t. dried basil
1 1/2 t. dried thyme
2 C. heavy whipping cream

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. 
Saute until vegetables are soft, about 15 minutes.
Add roasted tomatoes, crushed tomatoes, sauce, stock, bay leaf, basil and thyme. 
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.
Roasted Cauliflower Soup


Preheat oven to 400
1 large head cauliflower (3 #), cut into florets (10 cups)
1 large onion, sliced
2 cloves garlic, each halved
2 T. olive oil
2 (14.5 oz) cans chicken broth
1 C. water
1 bay leaf
1 C. half-and-half
salt and pepper to taste

In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast for 30 minutes, stirring halfway through.
In large saucepan, combine roasted cauliflower mixture, chicken broth, 1 cup water and bay leaf.
Cover; bring to boiling.  
Reduce heat; simmer, covered, 20 minutes.
Discard bay leaf.  
In blender or food processor, puree soup in batches.  
Return soup to saucepan.  
Stir in half-and-half and salt and pepper. 
Cook over medium heat until heated through.
Butternut Squash and Apple Soup

2 T. unsalted butter
2 T. olive oil
4 C. chopped yellow onions (3 large)
2 T. mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 t. kosher salt
1/2 t. freshly ground black pepper
2 C. water
2 C. apple cider or juice

Warm the butter, olive oil, onions and curry powder in a large stockpot 
uncovered over low heat for 15 to 20 minutes, 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, quarter and core the apples. Cut into chunks. 
Add the squash, apples, salt, pepper and 2 cups of water to the pot.  
Bring to a boil, cover and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft.  
Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot.  
Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick.  Check the salt and pepper and serve hot.
Corn Chowder

1/2 C. olive oil
1 small onion, diced
1 small carrot, diced
1 small celery rib, diced
1 clove garlic, minced
1/2 C. flour
4 C. corn kernels, fresh or frozen
3 C. chicken stock
2 C. half-and-half (or skim milk)
pinch freshly grated nutmeg
kosher salt
freshly ground black pepper

Pour oil in a large saucepan over medium heat.  
Add the onion, carrot, celery and garlic and saute for 2 minutes.  
Add the flour and stir to make a roux.  
Cook until the roux is lightly browned; set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan and bring to a boil.  
Simmer for 10 minutes.  
Pour the boiling stock with the corn (a little at at time) into the saucepan with the roux, whisking briskly so it doesn't lump.  
Return the skillet to the heat and bring to a boil.  
The mixture should become very thick.  
In a small saucepan, gently heat the half-and-half (or milk), stir it into the thick corn mixture.  
Add nutmeg and salt and pepper to taste.  
Slow-Cooker Salsa Verde Chicken Soup

1 (16-24 oz) jar Salsa Verde 
2 # boneless, skinless chicken thighs (can be used frozen)
1 (15 oz) can corn, drained
1 (15.5 oz) can cannellini beans, rinsed
1 medium onion, finely chopped
1 T. minced garlic
2 t. ground cumin
1/2 t. salt
serve with: lime wedges, sour cream

Mix all ingredients (except lime and sour cream) in a 3 1/2-quart or larger slow cooker.
Cover and cook on high 5 to 6 hours or on low 8 to 9 hours until chicken is cooked through.
Cucumber Avocado Gazpacho

4 large cucumbers or 2 English cucumbers
2 large avocados
2 medium shallots
1/4 C. olive oil
2 T. sherry vinegar
juice of 1 lime
1/2 t. salt
Tabasco sauce

Peel cucumber and cut off the ends.  
Cut into manageable pieces, about 4 to 5 inches long.  
With a spoon, scoop out and discard the seeds.  
Transfer to a blender.
Peel avocados, remove pit and add to the blender.  
Add shallots, olive oil, vinegar, lime juice, salt and a drop or two of Tabasco.  
Process until smooth.  
Taste and adjust ingredients if necessary.  
Refrigerate at least 2 to 3 hours.  (Soup is even better the next day).

Turkey Wild Rice Soup

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. salt
1/8 t. ground black pepper
2 C. half-and-half
2 C. cubed cooked turkey
9 slices bacon, diced and cooked crisp (reserve 2 T. for garnish)
freshly ground black pepper
diced pimiento (optional)
chopped fresh parsley (optional)

In large saucepan, combine broth & rice; bring to a boil over medium-high heat.  
Reduce heat, cover and simmer, stirring occasionally until rice is tender, about 45 minutes.  
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 & bacon; simmer until heated through.   
Ladle into serving bowls.  
If desired, sprinkle pimiento and parsley over top.
Tortellini, Spinach & Tomato Soup

1 T. olive oil
2 T. butter
1-2 t. minced garlic
4 C. vegetable (or chicken) broth
6 oz cheese tortellini (or ravioli), frozen
1 (28 oz) can crushed tomatoes, undrained
5-8 ounces fresh spinach (a few handfuls)
1/2 C. grated Parmesan
salt & pepper to taste

In a large pot, heat the olive oil over medium-low heat.  
Add the butter.  
When the butter melts, add the garlic and saute 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.
Tear the spinach into bite-size pieces and add to the soup.  
Cook a few minutes or until spinach wilts.  
Stir in Parmesan.
Season with salt and pepper.  

Cold Strawberry Soup

2 pints strawberries, washed and hulled
1 C. half-and-half (or heavy cream)
1 C. sour cream
1/3 C. sugar 
2 T. lemon juice

In a blender puree all ingredients.  
Enjoy immediately or chill until slightly thickened.
Creamy Carrot - Mushroom Soup (without cream!)

2  T. vegetable oil
1  (8 oz) pkg. sliced button mushrooms (2 1/2 C.) 
2  ribs celery, diced
1  medium onion, diced
2  cloves garlic, minced
4  C. sliced carrots
3  (14 oz) cans (a total of 42 oz) vegetable broth or chicken broth
1  (12.3 oz) pkg. silken-style firm tofu 
1  (5 oz) can evaporated milk
1 t. chopped fresh thyme (optional)
1/2 C. sour cream

In a 4 to 6 quart Dutch oven cook mushrooms, celery, onion, garlic and carrots in hot oil 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 1 t. thyme and salt and pepper to taste.  
Top servings with sour cream if desired.
Lentil-Tofu Soup  (serves 2)

2 T. canola oil
2 small onion, diced (1/4 C)
2 t. curry powder
1 t. ground cumin
2 clove garlic, finely chopped
1 C. dried lentils, rinsed and sorted
4 C. vegetable broth
2 C. water
8 ounces firm tofu, cut into cubes
2-4 C. chopped kale (or broccoli)
2 t. salt
1 t. ground pepper

In a 1 1/2 quart saucepan, heat oil over medium heat.  
Cook onion, curry, cumin and garlic in oil for 8-10 minutes,
stirring occasionally.  Stir in lentils, broth and water.
Heat to boiling.  Reduce heat, cover and simmer for 30 minutes.  
Stir in tofu and kale.  
Cook over medium heat 20 minutes or until kale has softened.  
Add salt and pepper.
Quinoa Chili 

1 C. quinoa, cooked according to package directions (set aside)
2 t. olive oil
1 small red onion, diced
1-2 T. chopped garlic
2 C. vegetable broth
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can chili beans
30 oz. diced tomatoes (do not drain)
8 oz. tomato sauce 
a few slices of jarred jalapenos, chopped
1 T. Worcestershire
1 T. cumin
1 T. chili powder
1/2 t. salt
1/2 t. pepper
1 (15 oz) can corn, drained

Heat olive oil in large pot.  
Saute onion approximately 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.  
Dill Pickle Soup 

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

In a large pot, combine broth, potatoes, carrots and butter.
Bring to a boil and cook until potatoes and carrots are tender (about 20 minutes).
Add 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!