Tuscan Sausage and White Bean Soup

INGREDIENTS

• 1 pound sweet Italian sausage, rolled into 1/4 tsp size balls
• 1/2 cup chopped carrots
• 1/2 cup chopped yellow onion or leeks
• 3 cloves garlic, chopped
• 6 cups low-sodium chicken broth
• 2 (14.5-ounce each) cans diced tomatoes
• 1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
• 1/2 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups uncooked shell pasta or 2 cups cheese tortellini (fresh or frozen)
• 2 cups spinach leaves, coarsely chopped
• 1/2 cup shredded Parmesan cheese

DIRECTIONS

1. In a large skillet, brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Drain off the grease and place the sausage balls on a plate lined with paper towels.
2. In a large pot, heat the olive oil over medium high heat. Add the onion, carrots, and garlic and cook until tender, 3-4 minutes. 
3. Add the broth, tomatoes, beans, basil, salt and pepper.
4. Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking.
5. Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.

Adapted from: Mel's Kitchen Cafe

Chicken Noodle Soup

4 Tbs Butter

1/4 cup flour

2 tsp chicken soup base, or 2 bouillon cubes

1 carton chicken stock (32 oz)

1 cup chopped carrots

1 cup chopped celery

3/4 cup chopped onion

2 bay leaves

2 cups cooked chicken, chopped

1/2 package rotini pasta

Salt and Pepper to taste

Melt butter in a large pot over medium- high heat. Add onions, carrots and celery. Cook until tender. Stir in flour and cook, stirring continuously for 2 minutes, or until golden brown.

Whisk in chicken broth and chicken soup base, cook for 2-3 more minutes, or until thickened. Bring to a boil, add pasta and bay leaves then reduce heat to simmer for 10 minutes or until pasta is cooked. Remove bay leaves, Add chicken and season with salt and pepper, and cook for a few additional minutes until chicken is heated through.

Tomato Bisque

Courtesy of Gini Guiernot

Ingredients:
1/2 cup onions (chopped)
1/2 cup butter divided
1 1/2 tsp dill weed
1 tsp oregano
1 tsp basil
6 cups tomatoes chopped (boiled for 1 minute and then peeled)
1 6oz can tomato paste
4 cups chicken stock
2 tbsp. flour
2 tsp salt
1/2 tsp pepper
4 tsp honey
1 1/4 cups heavy cream
2/3 cups half-n-half cream

In a large pot, melt 6 tbsp. butter.  Saute' onions, garlic, herbs on med low for about 5 minutes or until onions are translucent.  Add tomatoes, tomato paste and chicken stock and heat to simmer.  In a small pot make a roux with the flour and remaining 2 tbsp. butter, whisking constantly over medium heat for 3 minutes, without browning.  Add roux to stock, whisking to blend.  Add salt and pepper.  Bring to boil to thicken, stirring occasionally.  Reduce heat to simmer, uncovered for 15 minutes.  Add honey, cream and half and half.  Serve directly or freeze.

White Chicken Chili

White Chicken Chili

Recipe by Our Best Bites

I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.

*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Chicken Gnocchi Soup

Ingredients

• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1 14 ounces can of chicken broth
• 1/2 cup celery, finely diced
• 2 minced garlic cloves
• 1 cup carrots, finely shredded
• 1 cup onion, finely diced
• 1 cup fresh spinach, coarsely chopped
• 1 tablespoons extra virgin oil
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• Freshly grated Parmesan cheeses is optional
• 1 pound potato gnocchi you can buy this in the gourmet section of many supermarkets
• Dash of Nutmeg
• Salt and Pepper to taste

Instructions

1. Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
2. Cook gnocchi according to package directions.
3. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

Chicken Enchilada Soup

1 can of green chili enchilada sauce
1 (15 oz. can, drained) yellow corn
1 large (28 oz.) can diced tomatoes
1 can cream of chicken soup
1/2 package of taco seasoning
1 (14.5 ounce) cans chicken broth
1 (15 ounce) can black beans
1 can of chunk chicken (I bought a rotisserie chicken and pulled the chicken off--much better than the canned stuff.)

Open the cans, pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Serve w/ shredded cheese, sour cream, avocado,fresh tomatoes, & tortilla chips, etc

Chicken Tortilla Soup

Courtesy of: PW

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Harvest Stew

Courtesy of: Natalie; Hot off the Garlic Press

Stew Meat (Usually Chuck is good, tonight I had Bottom Round Steak so I used that!)
3 Carrots
A couple handfuls of fresh or frozen Green Beans (if possible, just use canned if that is all you have)
1-2 small Zucchini
1-2Corn on the cob (again, use what you have on hand, but it was really good with the fresh corn!)
4-5 medium Tomatoes
1 Onion (I had red on hand, these days they are cheaper than yellow, which is what I normally use. I was glad to have the beautiful color!)
Garlic
5-6 Mushrooms, quartered
Chicken Stock, broth 4 cups +
Herbs, fresh if you have them

I started by slicing the onions in half rings, then sauteing them in a little bit of butter in my Dutch Oven (not the kind with coals, the other kind). I added the meat that I had cubed andsauted that with the onions pushed to the side. Since I knew the meat might be tough, I boiled it in the stock for an extra hour since I had the time. No problem if you don't have that kind of time, just continue to the next step after adding the stock to the meat and onions. Add the carrots (I cut them on the bias to look fancy). Let that simmer with the meat and onions for a bit, since they take the longest to cook. Add some fresh pressed garlic, I seriously added about 1/2 head. Add the rest of the vegetables. Simmer until the veg are tender crisp. I added some fresh herbs from my garden, basil, chives, oregano, and sage. Just add whatever flavor you have on hand or something you like if you taste it and it needs more flavor. It might need salt added if you use fresh tomatoes, you can also use canned, again, if that is what you have. Enjoy!

French Country Garlic Bread

A few slices of bread
some soft or melted butter
1-2 cloves garlic
fresh or dried parsley for garnish


Mix the pressed garlic into the butter and spread evenly on slices of bread. Sprinkle with parsley and broil in the oven for a few minutes, until lightly golden brown.

White Chili

Courtesy of: Vickie Ricks

Saute:

1 lb. chicken

1 onion, chopped

1 Tbs. vegetable oil

1 1/2 tsp. Garlic Powder

Add and bring to a boil:

1 can (15 oz) chicken broth

1 can chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

Reduce heat and just before serving add:

2 cans great northern beans, drained

1 C. Sour Cream

1/2 C. whipping cream

Pasta E Fagioli

Courtesy of: The Olive Garden

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2
quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.

Serves 8.

Crockpot Instructions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

White Chili

Courtesy of: PW

Ingredients

1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt To Taste
White Pepper, To Taste
1 cup Whole Milk
2 Tablespoons Masa (corn Flour) OR Cornmeal
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)
Corn Tortillas (warmed)
Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

Turkey Stuffing Soup

Courtesy of: Natalie Riley

1 Turkey Carcass

1 onion

1 more onion, diced

2-3 cloves garlic

Turkey Meat leftovers, in bite sized pieces

1 1/2-2 c. leftover stuffing

2-3 carrots

2 stalks celery

1/2 c. frozen peas

1/2 c. frozen corn

2 t. fresh snipped sage

1 t. fresh thyme leaves

1/2 can cream of chicken soup

1 c. whole wheat noodles

Remove all meats from the bones of the turkey and place in a pot. Cut up and onion and some garlic {it doesn't have to be pretty and you can even leave the skin on the onions as it gives the stock a nice color}. Cover with water and gently simmer for a few hours. Place in the fridge to chill. A few hours later, scrap off the fat from the top and discard. You may have to turn the heat back on and melt the stock before straining. Add a small dash of salt and dissolve. Place into freezer bags to make the soup later, or use right away.

In a large pot, saute the onion in a small dab of butter. Once the onion starts to go clear, add in the garlic, celery and carrots and saute around for a few minutes. Pour the stock over, and add in the turkey meat. Add in the herbs.

Simmer over high heat, until the vegetables are on their way to becoming tender crisp. Add in the noodles and after a few minutes, whisk in the cream of chicken soup. After another few minutes, add in the peas and corn, followed by the stuffing. Give it another minute so that everything is heated through and the noodles and vegetables are soft. Yum! Serve hot with sage leaves as a garnish.

I paired this with Sweet Potato Souffle.

Turkey Stew

2 c. potatoes, chopped
2 c. carrots, chopped
2 c. celery, chopped
1/2 c. onion
2. c. turkey
3 c. chicken broth

Boil until veggies are tender then add:
1 can cream of chicken soup

Make bisquick dumplings according to directions on box. Put on top of soup by spoonfuls and steam for 20 min. with lid on.

Hodge Podge Soup

brown 1 pound hamburger with onion

Add:
3 cans minestone soup
3/4 can water per each
1 can beef consomme
1 lg. can Pork 'n' Beans
1 can kidney beans
1 can garbanzo beans
1 can diced tomatoes
1 can green beans
small pkg. cooked macaroni

Lazy Stew

Courtesy of: Glenda Seely

Preheat oven to 275

1 lb. stew meat cubed
2 cups sliced carrots
1 can green beans
2 cups onions, chopped
1 tsp. salt and a dash of pepper
2 stalks celery, diced
4 large potatoes, diced
1 can tomato soup
1 can golden mushroom soup
1 pkg. beef stew seasoning
2-3 cups water

put lid on and bake in oven at 275 for 5 hours.

Easy Chili

Courtesy of: Glenda Seely

1 pkg. chili sauce mix
4 lg cans kidney beans (Drained)
1 1/2 - 2 lbs. lean ground beef
1 lg can tomato juice
1/2 onion (chopped

In a large sauce pan brown beef with chopped onion. Then stir sauce mix and add bean and tomato juice. Simmer until bean are softened.