Stirred & Savored Soups

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 2-3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cups cooked chicken, shredded (rotisserie chicken works great)
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 (16-ounce) skinny egg noodles or   potato gnocchi
• 2 cups fresh spinach, roughly chopped
• ¼ cup grated Parmesan cheese (optional, for garnish)

Instructions

1. Sauté Vegetables
   Heat olive oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add Chicken and Broth
   Stir in the shredded chicken, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
3. Cook the Noodles or  Gnocchi
   Add the noodles or gnocchi to the pot and reduce the heat to medium. Cook for about 3-5 minutes or until the gnocchi float to the top.
4. Add Cream and Spinach
   Reduce the heat to low. Stir in the heavy cream and chopped spinach. Let the soup simmer for 2-3 minutes until the spinach wilts.
   
5. Serve and Garnish
   Taste and adjust the seasoning if needed. Serve the soup hot, garnished with Parmesan cheese if desired.

Enjoy this hearty chicken soup! 🍲

Ingredients:

• 3 lbs ground beef
• 1 onion, caramelized (or use frozen pre-cooked onion)
• 1 can black beans, drained
• 1 can tomato paste
• ⅓ of the prepared chili seasoning mix

Ingredients

1. Cook the ground beef in a large pot over medium heat until browned.
2. Add the caramelized onion and stir.
3. Stir in ⅓ of the chili seasoning mix and toast for 1-2 minutes.
4. Add the black beans and tomato paste.
5. Stir well and add liquid ingredients (such as broth or diced tomatoes) as desired.
6. Simmer until flavors meld, about 20-30 minutes.

Enjoy your homemade chili! 🍲

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 1 cup frozen green beans
• 1 cup frozen corn
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 (6 oz) can tomato paste
• 1 (15 oz) can peas, drained
• 6 cups beef broth
• 1 tsp Italian seasoning
• 1 tsp smoked paprika (optional)
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Cook the Ground Beef
   Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Remove from the pot and set aside.
2. Sauté the Vegetables
   In the same pot, add the onion, garlic, carrots, and celery. Sauté for 3–4 minutes until softened.
3. Add Broth and Potatoes
   Stir in the diced potatoes, diced tomatoes, tomato paste, and beef broth. Bring to a gentle simmer.
4. Season the Soup
   Add Italian seasoning, smoked paprika (if using), salt, and pepper. Stir well.
5. Simmer
   Return the cooked ground beef to the pot. Cover and let simmer on low for 20 minutes, or until the potatoes are tender.
6. Add Frozen Vegetables
   Stir in the green beans, corn, and drained peas. Simmer for another 10–15 minutes until heated through.
7. Taste & Adjust
   Taste and add more salt or pepper if needed.
8. Serve & Enjoy
   Ladle into bowls and serve warm. Optional: Garnish with shredded cheese or fresh parsley.

Enjoy your hearty and comforting Ground Beef Soup! 🍲✨

Ingredients

• 4 large onions, thinly sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh thyme (optional)
• A pinch of nutmeg (optional)
• Croutons and grated Parmesan cheese for topping (optional)

Instructions

• Sauté the Onions:
  In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are soft and golden brown (about 20-25 minutes). Add the minced garlic during the last 2 minutes of cooking.

1. Make the Roux:
   Sprinkle the flour over the onions and stir well to coat. Cook for another 2 minutes to eliminate the raw flour taste.
2. Add Broth and Simmer:
   Gradually add the chicken (or vegetable) broth, stirring constantly to blend with the roux. Add a pinch of salt, pepper, and fresh thyme if desired. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
3. Blend the Soup:
   For a smooth texture, use an immersion blender directly in the pot or transfer the soup in batches to a regular blender and blend until smooth. Return to the pot if using a regular blender.
4. Add Cream and Milk:
   Stir in the heavy cream and milk. Heat gently (do not boil) for about 5 minutes until warmed through. Add a pinch of nutmeg if desired for extra depth of flavor. Taste and adjust seasoning with salt and pepper as needed.
5. Serve:
   Ladle into bowls and top with croutons and a sprinkle of Parmesan cheese if desired. Garnish with a few thyme leaves for a fresh touch.

Estimated Servings: 8–10

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 3 quarts chicken broth
• 1 cup red onion, diced
• 1 cup carrots, diced
• 1 cup potato, diced
• 1/4 cup tomato paste
• 1 bay leaf
• 2 teaspoons garlic, chopped
• 1/2 teaspoon chipotle peppers in adobo sauce, pureed
• 1 teaspoon pickled jalapeño, seeded and chopped
• 1 teaspoon dried Mexican oregano
• 1/8 teaspoon cumin
• Salt and pepper to taste
• 1 pound zucchini, diced
• 1 pound yellow squash, diced
• 1/2 red bell pepper, diced
• 1 cup cooked rice (white or brown)
• 2 tablespoons lime juice
• 2 tablespoons sweet sherry (optional)
• 1 tablespoon fresh mint, chopped
• 3 tablespoons fresh cilantro, chopped
• Olive oil (for frying)
• 4 corn tortillas, cut into thin strips
• 1/2 pound Monterey Jack cheese, shredded
• 1 avocado, sliced

Instructions:

   1.    Poach the chicken breasts in simmering chicken broth until fully cooked. Remove the chicken, let it cool, then shred it. 

   2.    In a large pot, combine the chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle peppers, jalapeño, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. 

   3.    Add the zucchini, yellow squash, red bell pepper, lime juice, and sherry (if using). Return to a boil, then reduce heat and simmer for an additional 15 minutes. 

   4.    Stir in the fresh mint and cilantro, then remove from heat.

   5.    In a separate pan, heat vegetable oil and fry the tortilla strips until crisp. Drain on paper towels. 

   6.    Serve the soup in bowls topped with shredded cheese, crispy tortilla strips, avocado slices, and additional cilantro if desired.

This recipe captures the essence of traditional Mexican Chicken Tortilla Soup and can be customized to your taste preferences

Ingredients 

1 tablespoon olive oil
1 cup carrots sliced (2-3 carrots)
1 cup celery sliced (2-3 ribs)
1 large onion chopped (2 cups)
4 cups chicken broth
4 cups water
1 pound dried lentils picked over, rinsed, stones discarded
1 meaty ham bone or ham hock
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
pepper
additional cooked ham chopped (optional)
fresh parsley minced, for garnish (optional)
 
Instructions:

Slow Cooker:

• In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
• Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.
• Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.

Slow Cooker Ham and Bean Soup 

Ham and bean soup is a perfect cold weather meal. It is especially great if you have some leftover ham to use up. Make a pot and some cornbread today!

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 12 hours

Total Time 20 hours

10 minutes

Ingredients

• 2 pounds dry great northern beans*
• 2 teaspoons garlic powder
• 1½ teaspoon salt
• 1 teaspoon black pepper
• 1 Tablespoon chopped parsley optional
• 1 bay leaf
• 1 meaty ham bone
• 8 cups water
• 1 large onion chopped
• 1 to 2 cups ham in about half inch cubes  

Instructions

• Soak the dried beans overnight. Drain and rinse.
• Add beans, spices, ham bone, onion and water to your slow cooker. (I used a 6 quart insert)
• Cook on low for about 7-8 hours.
• Remove ham bone and bay leaf. Stir in chopped ham. Continue to cook for another 30 minutes to an hour. (This will give you time to make your cornbread!)
• For a thicker soup, remove a cup or so of the cooked beans. Mash them then stir them back into the pot. 
• Store leftover in an airtight container in the refrigerator for up to a week. Freeze for longer storage.