Classic Minestrone Soup

Oma J. 

Recipe Found HERE

1 Tablespoon olive oil

1 cup yellow onion, ½" dice 

1 cup celery, ½" dice

1 cup carrots, ½" dice

1 cup zucchini, ½" dice

1 cup yellow squash, ½" dice

1 Tablespoon, minced garlic

2 Tablespoons tomato paste

28 ounces diced tomatoes, canned with juice

4 cups unsalted vegetable stock, plus more to thin out soup

1 teaspoon (10 g) kosher salt

2 sprigs rosemary

1 bay leaf

1 teaspoon chopped oregano, or ½ teaspoon dried

15 ounces cannellini beans rinsed and drained

1 cup green beans, trimmed and cut ½" pieces 

black pepper, to taste

1 cup dried ditalini pasta, optional 

2 teaspoons chopped parsley 

Spinach, add handfuls of spinach to individuals servings if desired

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Heat a large Dutch oven or stockpot over medium-high heat and add oil. Once hot, add the onions, celery, and carrots, and sauté until lightly browned, 5 minutes. Add zucchini and yellow squash, and sauté for 2 minutes. Add garlic and sauté for 30 seconds. 

Add tomato paste and sauté for 30 seconds. Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, and stir to combine. Turn the heat to medium and bring the liquid to a vigorous simmer. 

Add beans and pasta to the pot, and cook until pasta is al dente, about 10 minutes. Add green beans to the pot and cook until tender and bright green, about 3 minutes. 

Remove rosemary sprigs and add more vegetable broth to thin out the consistency, about 1 to 2 cups. Taste and season with more salt and pepper as desired. Garnish with parsley and serve hot.

Greek Lemon Chicken Soup

Recipe Found HERE

I like to add 5-6 carrots and double the chicken.

3 Tablespoons extra-virgin olive oil, plus more for brushing 

2 carrots, chopped 

1 onion, chopped 

1/2 teaspoon Kosher salt

Freshly ground pepper 

1 cup farro 

4 cups low-sodium chicken broth

3 cups water

1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons 

1 cup shredded rotisserie chicken breast, skin removed 

3 large eggs 

Optional Pita Bread with Feta:

1/2 cup crumbled feta cheese (about 2 ounces) 

1 tablespoon chopped fresh dill, plus more for topping 

2 pitas, halved 

Preheat the oven to 350 degrees F (for the pita bread). 

Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken. 

Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt. 

Pita Bread with Feta:

Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

Creamy Herbed Chicken Noodle Soup

Recipe Found HERE

Egg noodles, frozen Reams noodles, or homemade noodles 

2 Tablespoons butter (divided) 

2 Tablespoons olive oil (divided) 

2-3 chicken breasts, seasoned 

Season chicken with: 

salt 

pepper 

Italian seasoning 

smoked paprika 

garlic powder 

onion powder 

1/2 large yellow onion, diced 

4 stalks celery, diced 

3-4 large carrots, diced 

1 Tablespoon Italian seasoning 

1 teaspoon red pepper flakes, to taste


8-10 cloves garlic, minced
 

1/2 cup dry white wine, optional 

6 cups chicken broth 

2-3 cups diced potatoes (optional) 

1 teaspoon chicken bullion 

1 Parmesan rind 

1 bay leaf 

1/2 - 1 cup heavy cream, to taste 

Juice of 1/2 lemon 

1/4 cup fresh parsley, to taste 

2 Tablespoons fresh dill, to taste 

1 Tablespoons fresh rosemary, to taste 

1 Tablespoons fresh thyme, to taste


1 lb egg noodles, cooked separately 

Cook egg noodles in salted water, drain, and set aside. 

In a large pot, heat 1 T butter and 1 T olive oil over medium-high heat. Sear chicken breasts until golden, about 3-4 minutes per side, then remove and set aside. 

Reduce heat to medium, and add remaining butter and olive oil. Sauté onion, celery, and carrot with salt, pepper, Italian seasoning, and red pepper flakes for 5-7 minutes. 

Add garlic and cook for 30 seconds, then pour in wine and simmer for 2 minutes. 

Add chicken broth, salt, and pepper. Stir in diced potatoes, chicken bouillon, Parmesan rind, and bay leaf, then return the chicken to the pot. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender. 

Remove chicken, shred it, and set aside. 

Remove Parmesan rind and bay leaf. 

Stir in heavy cream, lemon juice, parsley, dill, rosemary, and thyme. Add the shredded chicken back to the pot, taste and adjust seasonings. Serve over the cooked noodles.

Chicken (noodle) Soup

This is a great soup when you have a cold and need something to help you feel better. You can leave out the noodles for a low carb meal. I added some garlic powder or you could add 2 fresh cloves. 

Recipe Found HERE

1 Tablespoon butter 

½ cup chopped onion 

½ cup chopped celery 

4 (14.5 ounce) cans chicken broth 

1 (14.5 ounce) can vegetable broth 

½ pound chopped cooked chicken breast 

1 ½ cups egg noodles (optional) 

1 cup sliced carrots 

 ½ teaspoon dried basil 

 ½ teaspoon dried oregano 

 salt and ground black pepper to taste 

Melt butter in a large pot over medium heat. Add onion and celery and cook until just tender, about 5 minutes. 

Add chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine and bring to a boil. 

Reduce heat and simmer for 20 minutes.

Beef Stew

Recipe Found HERE 

3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

3 tablespoons olive oil 

2 medium yellow onions, cut into 1-inch chunks 

7 cloves garlic, peeled and smashed 

2 tablespoons balsamic vinegar 

1½ tablespoons tomato paste 

¼ cup all-purpose flour 

2 cups dry red wine (optional, can replace with beef broth) 

2 cups beef broth 

2 cups water 

1 bay leaf 

 ½ teaspoon dried thyme 

1½ teaspoons sugar 

4 large carrots, peeled and cut into 1-inch chunks on a diagonal 

1 pound small white boiling potatoes (baby yukons), cut in half 

Fresh chopped parsley, for serving (optional) 

Preheat the oven to 325°F and set a rack in the lower middle position. 

 Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside. 

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. 

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired. 

NOTE: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting. 

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

(Award Winning) Smoked Brisket Chili

This chili has a record of winning 1st prize across the country - I've won with it also!

This is a very hot and spicy chili! To reduce the heat, discard the seeds from the jalapeños. It will still be spicy, even discarding the seeds.  Tip: when removing seeds from jalapenos wear food prep gloves and scrape seeds out with a small spoon to protect skin/fingers from burning. 

Recipe Found HERE 
Recipe also here: http://itsmyrub.com/award-winning-smoked-brisket-chili/

Yield: 1 ½ gallons

3 cups celery, chopped
3 small jalapenos, thinly sliced (I discard all the seeds)
3 purple onions, chopped
vegetable oil or bacon grease
4 cloves of garlic, pressed (or minced)
½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend)
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (Pendery's Mexican Oregano)
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 cup red wine (Pinot Noir or Claret)
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon, Hispanic food section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket, cut into 3/8” cubes (you can buy this already smoked from a BBQ restaurant)
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (we do not add beans)

3 cups celery, chopped
3 small jalapenos, thinly sliced
3 purple onions, chopped

Sauté the vegetables in vegetable oil or bacon grease until translucent. 10 min +

Then add: 4 cloves of garlic, pressed (or minced) Sauté for about 30 seconds, stirring constantly,

Add the following spices and bloom them in the hot oil with the veggies:

½ cup + 2 Tablespoons chili powder (Pendery’s Original Chile Blend: http://www.penderys.com/ )
2 teaspoons smoked paprika
2 teaspoons cayenne
1 Tablespoon cumin
2 teaspoons Mexican oregano (also available at http://www.penderys.com/)
2 teaspoons granulated onion
2 teaspoons granulated garlic

Once this mixture has bloomed, add: 1 cup red wine (Pinot Noir or Claret) Reduce the wine down for about 10 minutes.

Then add:
1 (14 oz.) can tomato sauce (I use Hunts)
3 (15 oz.) cans diced tomatoes (Hunts)
3 cups LOW SODIUM beef stock/broth
12 oz. V-8 juice
3 Tablespoons Knorr Tomato Bouillon w/ Chicken Flavor (powdered) (Amazon or hispanic foods section)
2 Tablespoons of whatever rub you used on the brisket (if other than salt and pepper) (optional)
2 ½ lbs. of cooked smoked brisket*, cut into 3/8” cubes
Optional: 1-2 (20 oz) cans of pinto beans, drained and rinsed (I added two 14 oz cans)

Bring up to a slight boil, then turn heat down and simmer until brisket starts falling apart, about 3 hours.

*Cook the brisket as you would cook it to eat it, all the way.  The three hour cooking time allows the brisket to fall apart into silky, smaller pieces.  You don't want "chunks" of bite-sized brisket remaining in the chili.  This way allows you to fully enjoy the brisket BOTH ways!

Rub for smoking the Brisket: "It's My Rub!" Power Blend - You can check out the website at www.itsmyrub.com

Thai Pumpkin Soup

Recipe Found HERE

3 Tablespoons canola oil
1 small white onion, chopped
2 cloves garlic, minced
1 Tablespoon freshly grated ginger
1 stalk of lemongrass, bruised
3 Tablespoons Thai red curry paste
One 15-ounce can pure pumpkin puree
2 cups low-sodium vegetable broth (I used chicken and it was also good)
Kosher salt
One 14-ounce can unsweetened coconut milk
2 Tablespoons lime juice
Fresh cilantro, for garnish (optional)
Thinly sliced Fresno chile, for garnish (optional)

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes.

Add the garlic, ginger, lemongrass and curry paste and cook for 3 minutes.

Add the pumpkin puree and broth, stirring to incorporate, then season with salt, and bring to a boil.

Reduce the heat to low and simmer for 20 minutes.

Stir in the coconut milk and lime juice and let cool for 10 minutes.

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

*** White Chicken Chili ***

In large pot saute:
1 lb chicken, cubed
1 1/2 teaspoons garlic powder
1 Tablespoon vegetable oil

Add:
2 (15 oz) can great northern beans
1 (14 oz) can chicken broth
2 (4 oz) cans diced green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup frozen sweet corn  

Add when done simmering:
1 cup sour cream
1/2 cup whipping cream

If you buy a rotisserie chicken and remove the meat, then just add it all to the pot and leave out the oil. Add all ingredients, except sour cream and whipping cream. 
 
Bring to a boil. Reduce heat and simmer uncovered at least 30 minutes. Now add sour cream and whipping cream.

Serve with tortilla chips, cheese, cilantro etc.

Makes about 6-8 servings.

Butternut Squash Soup

(K. Robinson)

1/2 onion, chopped
4 Tablespoons butter
6 cups peeled and cubed butternut squash
3 cups chicken broth
4 cubes chicken bouillon
1/2 teaspoon Basil
1 teaspoon Nutmeg
1/4 teaspoon Ground Black Pepper
1/8 teaspoon Ground Cayenne Pepper 
2 eight oz packages of cream cheese (I use 1 package first, then see how creamy it is before adding any of the second - it's really about preference.)

Directions: In large saucepan, saute onions in butter until translucent and tender. Add raw cubed squash, broth, bouillon, basil, nutmeg, black pepper, and cayenne pepper. Bring to a boil. Cook on med heat after it comes to a boil. Cook for 20 minutes, or until squash is tender.

Next, puree squash, broth and cream cheese together in a blender. *Personal Method --> It can get messy if you try to do it all at once, so I like to do this a cup or 2 at a time (1 or 2 cups broth, 1-2 cups cubed squash and a quarter to half of the 8 oz cream cheese package). Blend till smooth and then pour into large sauce pan or pot. Repeat process until all the squash, broth and cream cheese have been blended. If you think it needs to be creamier, I ladle more of the soup back into the blender and blend the 2nd package of cream cheese into it. Incorporate with the rest of the pot.

Re-heat soup, but do not allow to boil. Serve with warm rolls. Garnish with parsley (optional)

Sweet Potato, Carrot, Apple, and Red Lentil Soup

(Anne B. found on allrecipes)

Olive oil
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt

Add olive oil to pan over medium heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Pour half the soup into a blender, return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Seriously Fast White Bean Soup

(Anne B.)

2 large garlic cloves, chopped
1 TBS olive oil (it called for 5 times as much but who needs that much oil?)
1 (14- to 15-ounce) can stewed tomatoes
1 3/4 cups veggie broth
2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups) any white bean will do
1/4 teaspoon black pepper
10+ cups fresh spinach, kale or other leafy green. About 5-7 oz. (if kale, coarsely chop it and remove stems)

Cook garlic in oil for 1-2 minutes. Add everything but the greens and simmer uncovered for 5 minutes. Add greens and cook a few more minutes. The kale will stay just a bit crunchy.

Cucumber Soup

(Jamie T.)

3 cucumbers, peeled (seeded, if desired)
3 cups chicken broth
3 cups sour cream (or use 1/2 plain yogurt)
3 Tablespoons white vinegar
1 clove garlic

Combine in blender and chill.

***Creamy Chicken Noodle Soup***

(Mormon Cooking)

8 cups chicken broth or bouillon
1-2 cups diced cooked chicken
1 cup milk
1 cup quartered, thinly sliced carrots
2 cups chopped onion
1 stalk celery, sliced (optional)
1 clove garlic minced
salt
freshly ground pepper

In large kettle combine broth, chicken, milk, carrot, onion, garlic, salt and pepper. Cook over medium heat until vegetables are crisp and tender.

6 ounces homemade noodles (recipe below)
2 cup milk
¼ cup all-purpose flour
2 Tablespoons butter

Add noodles and cook until almost done. In a cup whisk together milk and flour; stir into soup mixture and boil gently for 3 minutes. Stir in butter. Makes 8 to 10 servings. Salt to taste.

Split Pea Soup

(Anne B.)

You might want to double the recipe, it’s pretty delicious. Also, since you're already chopping all the veggies, chop extra and store them in a bag in the freezer, so next time you'll have them ready to dump right in the pot.

1 Tablespoon olive oil
1 onion, chopped
1 rib celery, sliced thinly
2 carrots, sliced thinly
1 cup dry split peas, rinsed and drained
4 cups vegetable broth
1/4 teaspoon dried ground thyme
1/4 teaspoon dried marjoram
2 Tablespoons fresh parsley, chopped (or 1 1/2 teaspoons dried)

Cook onion in olive oil for a couple of minutes until softened, then add celery and carrots and cook for 3 more minutes. Add everything else and cook on low for 50-60 minutes (30 will work in a pinch). Pull out 2 cups and blend it until smooth and return it to the pot. Add salt and pepper to taste.

recipe found here

The Best Taco Soup

(AnnDee N.)

1 46 ounce can of V-8 juice
1 15 ounce can corn, drained
1 15 ounce can kidney beans, rinsed and drained
1 7 ounce can diced green chilies
1 package taco seasoning
2 carrots, sliced thin
1 stalk celery, chopped
1 small yellow onion, chopped
1 pound ground beef

Toppings (optional)
Sour cream
Tortilla chips/saltine crackers
Graded cheddar cheese

Brown meat in skillet, drain and rinse. Mix remaining ingredients in pot. Bring to a boil, then lower heat. Add meat and let simmer for up to 3 hours. May cook in crockpot.

***Potato-Cheese Soup***

(adapted from Mormon Cooking)

3 cups water
5-6 cups potatoes, chopped small
2-3 cups chopped carrots
1/4 - 1/2 cup chopped onion
3 teaspoons chicken bouillon granules, or cubes
¼ cup butter
¼ cup flour
1 pint (2 cups) light cream (half and half), or heavy cream or whipping cream, whatever cream you have on hand
1/8 teaspoon freshly ground black pepper
1 cup swiss cheese, shredded
1 cup sharp or extra sharp cheddar cheese, shredded
Salt

Cook potatoes, carrots, and onion in water and bouillon until tender (water does not need to cover vegetables completely). Turn heat to warm and let sit. Melt butter in separate pan over medium-low heat, add flour. Add half and half. Stir constantly over medium-high heat until thickened. Remove from heat and stir in cheese until melted. Add to cooked vegetables. Do not boil. Serve hot for 6-8 servings, salt to taste.

Black Bean Soup

(Heather C.)

Delicious, healthy, and done in 10 minutes! Serve as a soup or a dip with tortilla chips.

2 cans black beans (15 ounces), drained and rinsed
1½ cups broth (chicken or veggie)
1 cup chunky salsa
1 teaspoon cumin
Cheddar cheese (optional)
sour cream (optional)
green onions (optional)

In a food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Pour into medium saucepan and heat thoroughly. Serve with sour cream, cheese, and green onions, if desired.

Lentil-Barley Soup

(Juli B.)

¾ cup onion, chopped
¾ celery, chopped
1 clove garlic, minced
1/3 cup butter
6 cups water
28 ounce can tomatoes, cut up
¾ cup dry lentils, rinsed and drained
¾ cup pearl barley
6 vegetarian bouillon cubes (optional)
½ teaspoon dried rosemary, crushed
½ teaspoon oregano
¼ teaspoon pepper
1 cup thinly sliced carrots
1 cup Swiss cheese, shredded

In a 4-quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.

Note: I altered this soup by adding a cut up seasoned (Emeril’s) pork chop (no bone). I used rice in place of barley and dehydrated onions (because I had no onions). I added one chopped up red bell pepper. I also used chicken broth instead of water.

***Chicken Tortilla Soup***

(Heather C.)

2 boneless chicken breasts, cooked and cut into bite-size pieces
1 small onion, chopped
1 teaspoon garlic powder
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon basil
1 teaspoon oregano
1 can petite diced tomatoes, 28 ounces
2¼ cups water
2 cubes chicken bouillon, or 2 teaspoons (or use chicken broth in place of water & bouillon)
1 cup frozen corn
1 can green chilies, 4 ounces
1 can black beans, 15 ounces drained and rinsed
Tortilla chips
Cheddar cheese
Green onion, chopped (optional)

In medium stock pot, heat oil over medium heat. Sauté onion and garlic powder in oil over medium heat, until soft (5 minutes). Stir in chili powder, oregano, basil, tomatoes, water, and bouillon. Bring to a boil and simmer for 5-10 minutes.

Stir in corn, chilies, beans, and chicken. Simmer for 10 minutes. Ladle into individual bowls and garnish with chips, cheese, and green onions.