Kale Soup

Made this soup for dinner today. It was delicious. I made a couple changes that I indicate below. 


Ingredients 
2 tablespoons olive oil
1 pound fresh chorizo (I used fresh kielbasa removed from its casing - Italian sausage would be good too)
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth (I also added 2 cups of water) 
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan
Kosher salt and black pepper


Directions
Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.

Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.

Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.



Recipe courtesy: Trisha Yearwood 

Vegetable Minestrone Soup

Ingredients
1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Directions
Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.


Recipe adapted from Pinterest

Italian Sausage and Potato Soup

 

 

 

Wow! This soup was delicious. It smelled so good as it was cooking.

 

Ingredients

1 lb Italian sausage (can be sweet, mild or hot, link or ground)

1 onion, chopped

1-2 tbsp minced garlic

4 medium potatoes, cubed

2 c chicken broth

4 c water

1 bag of baby spinach

1 c heavy whipping cream

Salt and pepper

Red pepper flakes (optional)

Parmesan cheese

 

Directions

Brown sausage in pan until cooked. If using the links, cut into bite size pieces. Place sausage, onion, garlic, potatoes, chicken broth and water in crock pot. Add a little salt and pepper. Add red pepper flakes if you desire a little more heat. Cook on high for 3-4 hours. Turn the crock pot off and add the spinach. Wait 5 minutes. Add the whipping cream and stir well. Serve in bowls sprinkled with Parmesan cheese.

 

Chicken Tortilla Soup

Ingredients
2-3 cups raw chicken, cut into pieces
1 can diced tomatoes with green chiles
1 8 oz can tomato sauce 
2- 14.5 oz can chicken broth
1 can cheddar cheese soup
2 cups carrots, chopped
1/2 bag frozen corn
1 large onion, chopped
2 cloves garlic, minced
1/4 tsp cumin
1/2 tbsp chili powder
Handful of cilantro handful, chopped
Salt and pepper, to taste
2 c cooked rice
Shredded cheddar cheese
Tortilla chips

Directions
Combine all ingredients in slow cooker (except garnishes). Cook on high 5-6 hours or on low for 8. Serve with shredded cheddar cheese & tortilla chips.


Recipe courtesy: Chrissy K of Ohio

Roasted Red Pepper & Crab Soup

 

 

Ingredients

6 red bell peppers, seeded and cut into quarters

1 (32 ounce) carton chicken broth

1 large potato, peeled and coarsely chopped

1 quart half-and-half cream

1 tsp salt

1/4 tsp cayenne pepper to taste

1/2 tsp garlic powder

1/2 tsp dried basil

1 lb cooked crabmeat, flaked

 

Directions

Set the oven to broil, and preheat for 5 minutes. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.

Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes. Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

 

Recipe courtesy: Lisa B of Ohio

Stuffed Cabbage Soup

I saw this in a magazine & since I love stuffed cabbage I gave it a try. There were a few changes I made to the recipe. One thing I noticed is that more than one cup of water needs to be added at the beginning. I made a notation to increase the water to two or three cups.

Ingredients
1 lb ground chuck
1 small onion, chopped
1 c uncooked rice (I used minute brown rice)
3/4 tsp salt
1/4 tsp pepper
1 24 oz jar meatless spaghetti sauce
2 cans tomato soup, undiluted
1 c water (increase to 2-3 cups)
1 medium head of cabbage, chopped

Directions
Cook beef & onion over medium heat in a large skillet until meat is no longer pink. Drain. Stir in rice. salt & pepper. Combine the spaghetti sauce, soup & water in a large bowl. Layer one-third of the sauce, half of the beef mixture & one-third of the cabbage in a 5-qt slow cooker. Repeat layers. Top with remaining sauce & cabbage. Cover & cook on low for 6-8 hours or until cabbage & rice are tender.

Freezer Directions
Follow prep directions, but do not cook in crockpot.  Freeze in a foil pan covered in heavy duty foil.  To serve, thaw and put in crockpot following directions.  Sometimes it takes a little bit longer, because all ingredients will be cold when they enter the crockpot.

Recipe adapted from Simple & Delicious

Ham Chowder

This recipe comes courtesy of a Facebook follower, Jessi H. She said her family loves it & it only takes 30 minutes total! It sounds like a winner to me.


Ingredients
Half a cooked ham, small cubed
1/2 bag of frozen mixed veggies
5 potatoes large cubed
1/2 medium onion, diced
1/2 block of sharp cheddar cheese, shredded
2 c whipping cream or half and half
Pepper

Directions
Fill a large pot half way with water. Add cubed potatoes and onions. Boil until tender. Add the cubed ham and frozen veggies. Stir well. Bring back to a boil, then add whipping cream. Stir well. 5 minutes prior to serving, add the shredded cheese. Add ground black pepper to taste.

Recipe courtesy: Jessi H.

Tuscan Soup

Ingredients

1 small onion, chopped

3 small carrots, sliced

1 tbsp olive oil

1 tsp minced garlic

32 oz chicken broth

1 c water

3/4 tsp salt

1/4 tsp pepper

15 oz can white kidney or cannellini beans, rinsed and drained

2/3 c spiral pasta

3 c thinly sliced spinach

Parmesan cheese

Directions

In a large saucepan, saute onion, carrots and garlic in oil until onion is tender. Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta. Return to a boil. Reduce heat, cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Add spinach and cook until just wilted. Serve with a few sprinkles of Parmesan cheese.

Lentil and Potato Stew

This stew was so hearty and full of flavor. The lentils were perfectly cooked. If you have never tried lentils, this is a very good recipe to try.

Ingredients

1 medium onion, chopped
3 medium carrots, chopped
2 tsp olive oil
4 tsp chili powder
2 tsp minced garlic
1 tsp dried oregano
1 carton (32 ounces) vegetable broth
3/4 cup dried lentils, rinsed
1 large can crushed tomatoes
3-1/2 c frozen cubed hash brown potatoes, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1/2 tsp salt
1/4 tsp pepper

Directions
In a Dutch oven, saute onion and carrots in oil until tender. Add the chili powder, garlic, and oregano; cook 1 minute longer. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.

Italian Bean Soup

/>I saw this recipe in a magazine. I changed a couple things - added more orzo and more spinach. This soup is so tasty. There is so much flavor going on that you will forget it doesn't have meat. It tasted even better the next day, as most soups do.

Ingredients
1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
3 garlic cloves, minced
2 tbsp olive oil
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 c minced fresh parsley
1 tbsp prepared pesto
1/2 c uncooked orzo pasta
2-3 c fresh baby spinach
1/4 cup grated Romano cheese

Directions
In a large pot, saute the onion, potato, celery and garlic in oil until tender. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Add spinach and cook just until wilted. Sprinkle each serving with cheese.

White Chicken Chili

This is the first time I have ever made white chicken chili. It was so easy and quick. The family loved this. It had lots of flavor which surprised me considering how few ingredients. This is definitely a keeper.

Ingredients1 tbsp vegetable oil
1 pound skinless, boneless chicken breast, cut into cubes
1 tbsp chili powder
1 (10.75 ounce) can Condensed Cream of Chicken Soup
3 1/2 c water
1 pouch Dry Onion Soup and Recipe Mix
2 (15 ounce) cans white kidney beans (cannellini)
Shredded Cheddar cheese
Sliced green onion



DirectionsHeat oil in saucepan. Add chicken and chili powder and cook until browned, stirring often. Add chicken soup, water and soup mix. Heat to a boil. Cover and cook over low heat 15 minutes. Add beans and heat through. Add salt and pepper, to taste. Garnish with cheese and onions.

Freezer Directions
Make just as directed.  Freeze in meal size containers or in individual servings.  I like to use muffin pans and then pop them out, wrap in plastic wrap, and put in the freezer.  Then you pull out, unwrap anf reheat in the microwave. Super simple!

Hamburger Soup

This soup looks so delicious. My friend Michelle sent this to me today. They are currently covered in snow and ice. I love a crock pot full of hot soup on cold days.

Update - I made this soup for the first time in June 2011. It was so good. The family loved it. And keep in mind that you can put in whatever you want to - the soup cannot be messed up.

Ingredients1 lb extra lean ground beef or turkey, browned
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 tsp seasoned salt
1 envelope dry onion soup mix
3 c hot water
8-oz can tomato sauce
1 tbsp soy sauce
1 c carrots, diced
1 c celery, sliced
1 c macaroni, cooked
Parmesan cheese

Combine all ingredients except macaroni & Parmesan cheese in crock pot. Cook on low 6-8 hours. Turn to high. Add macaroni and Parmesan cheese. Cook for another 15-20 minutes.

Freezer Directions
Make as directed, except for the pasta. Freeze in meal sizes or individual portions. To serve, thaw and reheat in microwave or in the crockpot.  Add cooked pasta when ready to serve.

Recipe courtesy: Michelle R of Ohio

Farmhouse Ham Chowder

I have made this soup two times. I actually thought I had already posted this recipe but when I went to look for it on here I could not find it. Now I am adding it. Whenever I make a ham I always have leftovers that I freeze for soups and beans. This soup was made from ham that I diced and saved from Christmas. It is a very quick dinner and the kids just love it too.

Ingredients
1/2 c finely chopped onion
1/2 c finely chopped celery
1/2 c chopped sweet red pepper
2 tbsp butter
1/4 c all-purpose flour
1 envelope ranch salad dressing mix
4-1/4 c milk
2 c frozen cubed hash brown potatoes, thawed
2 c frozen corn, thawed
2 c cubed fully cooked ham
1/4 tsp dried thyme
2 oz cheddar cheese, shredded

Directions
In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Sprinkle with cheese before serving.

Jamie’s Vegetable Soup with Grilled Cheese Sandwich Dunkers

Paula Deen featured this recipe from her sons on Facebook today. It is going on my menu for next week. It looks delicious.

Update - I made this soup and it was very, very good. The only changes I made were to half all of the ingredients and it still made a large pot of soup. I also used two large cans of crushed tomatoes instead of what was listed because my children don't like to 'see' tomatoes, but as long as they are crushed they have no idea.

Ingredients

SOUP:
3 tablespoons extra virgin olive oil
3 pounds ground beef
4 stalks celery, finely chopped (2 cups)
2 medium onions, finely chopped (1 cup)
1 28-ounce can chopped, peeled tomatoes, undrained
12 ounces fresh tomatoes, coarsely chopped (about 2 cups)
2 beef bouillon cubes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon celery salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
4 cups frozen mixed vegetables
2 cups finely chopped white potato
1 1/2 cups frozen corn kernels
1 cup frozen cut okra
1/2 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

DUNKERS:
10 slices white bread, quartered and crusts removed
5 tablespoons unsalted butter, softened
10 slices American cheese, quartered

Instructions
For the soup, in a large pot, heat the oil over medium-high heat. Brown the meat, in batches, in the oil, breaking meat up with a fork as it cooks. Using a slotted spoon, transfer the meat to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from the pot. Heat the remaining fat over medium-high heat and add the celery and onions; cook until softened, stirring occasionally.

Add 3 quarts water, the canned and fresh tomatoes, the bouillon cubes, basil, oregano, garlic powder, salt, celery salt, pepper, and bay leaves to pot. Cover and simmer for 30 minutes.

Return the meat to the pot along with the remaining soup ingredients. Simmer, uncovered, for 45 minutes. Discard the bay leaves. Taste and adjust the seasoning if desired.

For the dunkers, spread each quarter of bread with butter. Place a slice of cheese between two pieces of bread (buttered sides out), pinching the edges together to seal. Heat a large skillet over medium heat. Cook the sandwiches about 3 minutes per side or until golden brown, pressing gently with the back of a spatula. Serve the dunkers with the soup.

Beefy Vegetable Barley Soup

Another GREAT recipe for the crock pot! This was delicious & the barley cooked up just perfectly. I will really be looking forward to making this during those fall & winter months. If you are looking for a tasty, high fiber recipe this one if great (1 1/3 cup is 6 grams of fiber).

Ingredients
1 1/2 # stew meat (I always buy whatever roast or steak is on sale & cut it myself)
1/2 c onion, chopped
1/2 c uncooked medium pearl barley
3 1/2 c beef broth
1 c water
1 tsp dried thyme leaves
1 tsp dried marjoram leaves
1/2 tsp salt
1/4 tsp pepper
12 oz bag frozen mixed vegetables

Directions
Spray the inside of crock pot with cooking spray. Cut beef into bite size pieces. In crock pot, mix beef & all remaining ingredients, except frozen vegetables. Cover. Cook on low for 8-10 hours. Stir in mixed vegetables. Cover & cook additional 20-30 minutes.

Recipe adapted from: Betty Crocker

Ohio Chili

Sometimes I forget what recipes I already posted. My friend, Tammy, asked why my chili wasn't on the the Bistro. I was adamant that I already posted it, but when I searched for it I realized that I had not. So here is chili...the way I like it. I was born & raised in Ohio & this is the way my mom made chili.

Ingredients
1 1/2# ground chuck
1 medium onion, chopped
1 green bell pepper, chopped
1 large can tomato juice
2 cans tomato paste
12 oz water
2 cans kidney beans (light or dark, undrained)
chili powder to taste
salt & pepper to taste

Directions
Brown meat, onion & green pepper. Add tomato juice, tomato paste & water. Stir well. Add chili powder (more or less depending how hot you want it), salt & pepper. Cover & cook over medium heat for 35-45 minutes. Add kidney beans. Simmer for an additional 35-45 minutes. Note: you will want to taste the chili as it cooks so you can know whether it needs more chili powder, salt or pepper. Do not wait until the end to season the chili.

Wedding Soup

This will be the best wedding soup you have ever tasted. If you have never had wedding soup then I recommend you make it today. This recipe makes a very large pot but it can be cut in half for a smaller pot.

Ingredients
2 32oz chicken broth
1 32oz vegetable broth
6 c water
2 c celery
2 c onions
2 c carrot
2 bay leaves
3 fresh basil leaves
1 bag fresh spinach, chopped
2 c of orzo pasta

Meatballs
1# lean ground beef
1# ground pork
2 eggs
1/2 c Italian bread crumbs
1/8 c Parmesan
Handful fresh parsley, chopped

Directions
Bring broth & all vegetables (except spinach) to boil. Boil for 15 minutes. Mix all meatball ingredients together & form very small meatballs. Drop meatballs into boiling soup. Cook on a slow boil for 30 minutes. After 30 minutes add spinach & orzo. Cook 10 to 15 minutes or until orzo is cooked. Stir frequently. Serve with grated Parmesan cheese. Enjoy!!

All the little meatballs ready for the pot

Vegetable Soup

I love cool days & a big crock pot of vegetable soup! With this recipe you can add whatever vegetables you want. If you use anything canned just remember to add it towards the end of the cooking period.

Ingredients
2 Tbsp canola oil
1 1/2 - 2 # stew meat or round steak cut into bite size pieces
1 onion, chopped
1 large can tomato juice
1/2 head of green cabbage, chopped
4-6 potatoes, diced
1 # fresh green beans, snapped into bite size pieces
1 can dark red kidney beans
1 can yellow corn

Directions
Saute onions in oil for about 2 minutes. Add meat. Cook a few minutes until meat is browned. Pour tomato juice into crock pot. Add meat & onions. At this point add all fresh vegetables. In this recipe you would add cabbage, potatoes & green beans. Add 2 cups of water. Cook on high for 4-5 hours. Add canned vegetables. In this recipe you would add kidney beans & corn. Cook on low for an additional 1-2 hours.

15 Bean Soup

I made this today with hot, fresh cornbread (click for my recipe). Very yummy for a fall or winter day.

Ingredients
1 # bag 15-bean soup mix
1 # turkey Kielbasa, chopped
1 c onion, chopped
1-2 cloves garlic, minced
1 lg can of crushed tomatoes (you can also use chopped tomatoes)

Directions
Soak beans in 2 quarts of water for 8 hours or overnight. Drain beans. Dump beans in crock pot. Add 2 quarts of fresh water. Add Kielbasa. Cook in crock pot on high, without the lid, for 6 hours. Stir occasionally. Add onion, garlic & tomatoes. Cook for additional 1-2 hours. Add seasoning packet from bean soup mix. Salt to taste. Allow to simmer for 30 minutes.

Cheese-Tortellini Soup

Here is a perfect recipe for a fast, delicious meal. Don't be afraid of the spinach! My kids & husband loved it (much to my surprise).

Ingredients
3 slices ready to serve bacon, chopped
1/3 c chopped onion
2 cloves garlic, minced
4 c reduced-sodium chicken broth
3 c frozen cheese-filled tortellini
2 c fresh baby spinach, chopped
Black pepper
Parmesan cheese

Directions
In a large saucepan, cook bacon over medium-high heat for about 3 minutes or until crisp. Add onion. Cook for 3 minutes more. Stir in garlic. Cook for 1 minute more. Add broth. Bring to boiling. Stir in tortellini. Return to boiling. Reduce heat. Simmer, uncovered, according to package directions. Add spinach for the last few minutes of cooking. Season to taste with pepper & parmasan cheese.