Butternut Soup

Butternut Soup...so excellent!

Ingredients:

1-2 T olive oil
1 T butter
1 large chopped onion
1 large chopped peeled butternut (or sub pumpkin)
1 med chopped peeled potato
2 med chopped peeled apples
1 t curry powder
Pinch ginger
Pinch salt
Pinch turmeric
Pinch cinnamon
1/2 t sugar
3 c chicken stock
1/2 c milk
1 bay leaf

Directions:

Saute onion in oil/butter. Then add butternut, potato, apples, saute 2 min. Add spices, saute 2 more min. Add stock, milk, sugar, bay leaf, boil. Reduce heat, simmer 25 min. Remove from heat, cool to lukewarm. Remove bay leaf. Puree in blender. Return to pot and reheat. Serve with crusty bread and, optional whipped cream to garnish.

Cumin Chili

Another recipe adapted from Cooking Light.

Ingredients:
2-3 t minced garlic
1-1/2 lb ground beef
28 oz can whole peeled tomatoes in juices, broken up
2 T tomato paste
1 T cumin
1 t basil
1 t salt
1/4 t black pepper
15 oz can rinsed/drained kidney beans


Directions:

Heat garlic and meat in large saucepan (can add a little oil if needed) until meat is no longer pink, about 5 min. Stir in remaining ingredients except beans, reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer until chili is thickened.

Variations: initially add 1 onion and 1 green bell pepper, chopped. Increase cooking time to soften vegetables. Also can add 1 bag frozen corn along with the beans.

Serve with grated cheddar cheese and toasted ciabatta.

White Bean Stew with Sausage and Spinach

Cooking Light. I had dried white butter beans so we used those, and also substituted spinach (just putting it in later) for the kale. Also good with cheese, and delicious with the cheesey toast.

Ingredients

• 2  teaspoons  vegetable oil
• 1  teaspoon  bottled minced garlic
• 4  (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)
• 1  cup  water
• 1  cup  fat-free, less-sodium chicken broth
• 2  (19-ounce) cans cannellini beans or other white beans, rinsed and drained
• 4  cups  bagged chopped kale
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  crushed red pepper
• 1/8  teaspoon  salt
• 2  tablespoons  fresh lemon juice
• 6  tablespoons  (1 1/2 ounces) shredded provolone cheese
• 6  (1-ounce) slices French bread baguette

Preparation

Preheat broiler.

Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.

While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.

Chicken-Noodle-Vegetable Soup

Also from Cooking Light. They call it Roasted Vegetable-Rosemary Chicken Soup, but we found it to be just like a really good chicken noodle. Norah loves it, especially heated mixed with rice. 

Ingredients

• 1  cup  (1-inch) cubed carrot
• 1  cup  (1-inch) cubed onion
• 1  cup  coarsely chopped mushrooms
• 1  cup  (1-inch) pieces celery
• 1  cup  (1-inch) pieces red bell pepper
• 2  tablespoons  extravirgin olive oil
• 1  cup  water
• 2  tablespoons  chopped fresh rosemary
• 1/4  teaspoon  salt
• 4  (14-ounce) cans fat-free, less-sodium chicken broth
• 2  garlic cloves, minced
• 1  pound  skinless, boneless chicken breast, cut into 1/2-inch pieces
• 2  cups  uncooked whole wheat rotini pasta

Preparation

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

Bacon and Potato Soup (Base)

Found this Bacon and Potato Soup from Allrecipeshttp://allrecipes.com/Recipe/Bacon-and-Potato-Soup/Detail.aspx?prop31=5.

We tried it and found it to be a great soup base. We plan to try it again and experiment with adding different vegetables and seasonings. How I got around Andy's dislike of onions was to chop them into large pieces and then strain them out after I had sauteed the vegetables. I then caramelized them further and added them onto of my soup when serving. It was actually better this way! I think I will try this in future as well. 

Ingredients: (Serves 4, or Andy and I once)

4 thick slices bacon

1 t olive oil

1/3 c chopped onion

1/3 c chopped carrots

2/3 stalk celery, chopped

2 2/3 c chicken broth

2 2/3 c cubed potatoes

1/8 t cayenne pepper

1/3 c shredded Cheddar cheese

1/4 t salt

Directions:

Cook bacon until crisp in Dutch oven; remove and drain well on paper towels. Discard bacon grease and wipe pan well with paper towel.  (*Note, this step was included, I presume, to make it lower fat. But you could keep the bacon fat and cook the veggies in that instead of the olive oil).

Meanwhile prepare vegetables. Add oil to pan and add onion, carrots, and celery and saute until onion is soft, but not brown, about 3-4 minutes. Stir in broth, potatoes, and cayenne. Heat to boiling, reduce heat and simmer, covered, 10-15 minutes or till potatoes are tender.

Stir in cheese, heat till just melted - do not boil. Chop bacon and add to soup. Add salt (to taste). Serve at once. 

Christmas Tortellini Soup

Taken from Taste of Home.
I first made this soup with some friends last Christmas, and decided to make it again this year for our day- after-Christmas meal. I think it will become a tradition - its filling, delicious, but a not-too-heavy meal for after the holidays. It also makes a lot and is very simple, so it is an easy way to make a couple meals without spending too much additional time after all the Christmas cooking.

Ingredients:

2 T olive oil
2 oz pancetta or bacon, finely diced
(1 med onion, finely chopped)
3 cloves garlic, minced
1 can (49 1/2 oz) chicken broth
2 t Italian seasoning
9 oz cheese tortellini
1 can (28 oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 c freshly grated Parmesan cheese

Directions:

Heat olive oil in Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions, cook 3-4 min or until soft. Add garlic; cook 1 minute longer. Add broth and seasoning. Bring to boil and simmer 5 min. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer 5 min longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan. Serve with bread.

Split-Pea Soup

Yet another of my mom's famous soups.

Ingredients:

1 lb green split peas
10 c water
2 bay leaves
3 T olive oil
3 medium onions, diced
3 garlic cloves, minced
2 t cumin
2 celery ribs, diced
3 carrots, diced
2 T tamari soy sauce
black pepper to taste
salt
2 T butter

Directions:

In large pot, combine peas, water, bay leaves and 1 T oil. Cover, bring to boil, then reduce heat to simmer. Cook 1 hour, stirring occasionally. Meanwhile, heat remaining 2 T oil in medium skillet. Add onions and garlic and saute 10 minutes or until tender. Stir in cumin and cook, stirring frequently, 2 additional minutes.

Lentil Soup

Another childhood soup. When I was in the last weeks of pregnancy and in the first weeks after having Norah, my mom stayed with me and made me this soup as I had been craving it (along with homemade bread). I made it for several weeks to eat for lunch every day with homemade bread and Vermont sharp cheddar cheese. It is very healthy and ensures a generous portion of vegetables and lean protein. Also a great comfort food on a cold day!



Ingredients:

1 bag lentils
1 bayleaf
2-3 carrots, chopped
1 onion, chopped
2-4 potatoes, chopped
2 stalks celery, chopped
water
1 T oil
1 t salt
2 chicken bouillon cubes (or sub chicken stock for the water)
2 t balsamic OR cider vinegar
Cheddar cheese

Directions:

Rinse lentils and soak overnight or according to package. Place in slow cooker or pot with water to cover. Add 1 bayleaf. Add vegetables, oil, salt, bouillon. Cook in slow cooker or pot. Add vinegar at end. Serve with shredded cheddar cheese.

Cowboy Bean Soup

This was one of my childhood soups my mom used to make. I used to crave it during my pregnancy, and would make and eat it every day for a week at a time!

Ingredients:

1 1-lb package pinto beans
6 slices bacon
2 large onions, chopped
2 cloves garlic, chopped
1 T oregano
1 1/2 t chili powder
1 t salt
1 t cumin
4 c water
1 15-oz can tomato sauce
1/3 c firmly packed light brown sugar
Shredded cheddar cheese to serve

Directions:

Soak beans overnight, or, for quick soak, place in pot with water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. After soaking, drain and rinse.
Cut bacon into 1/2" lengths. Cook til crisp and browned. Transfer to paper towel to drain. Discard bacon fat, reserving 2 T. Heat bacon fat in pot over medium heat. Add onions, saute until softened, about 5 minutes. Add garlic, oregano, chili powder, salt, cumin. Cook 1 minute. Add drained beans and water, cover and heat to boiling. Reduce heat to low. Simmer beans until tender but still firm, about 45 minutes. Add tomato sauce and sugar, increase heat and heat to boiling. Reduce heat to low, cook 45 minutes. Serve sprinkled with cheese.

*To do in slow cooker, once bacon is cooked, add all ingredients and cook on high 5-6 hours.

Creamy White Chicken Chili

When Andy was first living in Ohio he was interning at the church that later hired him. He stayed with an older couple from the church, and the husband was an excellent cook. He made this chili, and Andy requested that I learn to make this soup for when we got married. I did and it has become another favorite!

Ingredients:

1 lb boneless, skinless chicken breast, cut to 1/2" cubes
1 medium onion, chopped finely* (I leave this out as Andy hates onion)
1 1/2 t garlic powder
1 T vegetable oil
2 15 1/2-oz cans great northern beans, rinsed/drained
1 14 1/2-oz can chicken broth
2 4-oz cans green chilies
1 t salt
1 t ground cumin
1 t oregano
1/2 t black pepper
1/4 t cayenne pepper
8 oz sour cream
1/2 c half and half

Directions:

In large saucepan, saute chicken, onion, garlic powder in oil till chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and half and half. Serve immediately - topped with cheddar cheese and corn chips.

Taco Soup

When Andy and I first got married, our church in Ohio gave us a wedding reception (since our actual wedding was in Vermont). One of the coolest gifts was given to us by a woman I still haven't met. She gave us a grocery bag filled with packets of ingredients and recipes to go with them. One of those packets included the ingredients and recipe for this soup. I love it because it is easy to throw in the slow cooker, and it is so good. It quickly became one of our favorites.


Ingredients:


1 lb ground beef, browned
1 c water
1 16-oz can kidney beans and liquid
1 16-oz can chili beans and liquid
1 15-oz can corn and liquid
1 8-oz tomato sauce
2 14 1/2-oz cans diced peeled, diced tomatoes
1 4-oz green chilies
1 package taco seasoning mix


Directions:


Mix ingredients in slow cooker. Simmer 8 hours on low. Serve, topped with crushed corn chips, shredded cheddar cheese, and sour cream. Great served with corn bread.

Tomato Basil Cheddar Soup

This was one of the first meals I made when we got married. I adapted a soup from a cookbook. It smells amazing when its cooking; perfect for a cold day. I serve it with turkey and cheese paninis or homemade bread.



Ingredients:

3 T butter
1/3 c flour
4 c chicken broth
15 oz tomato sauce
1/2 c shredded cheese
3/4 - 1 t dried basil
1/2 t garlic powder
1/4 t black pepper
2 T sugar

Directions:

Melt butter in saucepan. Heat flour in the butter. Add broth. Simmer 10-15 minutes. Add tomato, basil, cheese, garlic powder, black pepper, sugar. Simmer 10 minutes. Serve.