Vegetable Minestrone

This is for you Melanie! It's is easily one of my family's all time favorite soup recipes. Perfect for a cool fall evening!

Ingredients:
2 T. avocado oil
1 onion, chopped
4-5 carrots, peeled & chopped
1 bell pepper, chopped
5 cloves garlic
1 t. oregano
Salt & Pepper to taste
8 c. broth of choice (I use low sodium veggie)
28 oz. diced tomatoes
1 c. ditalini pasta (I sometimes use whole wheat macaroni)
1 can white beans, drained & rinsed
2 zucchini, diced small
1 head kale or chard, destemmed & chopped
1/4 c. fresh basil or 2 T. pesto

Directions:
1. Saute onion, carrot, bell pepper in avocado oil until onion is translucent (about 5 min).
2. Add garlic, oregano, salt & pepper and cook 1 min more.
3. Add broth & tomatoes and bring to a boil.
4. Add pasta & beans. Cook until pasta is almost done (time varies depending on the pasta you use).
5. Stir in zucchini & kale. Cook a couple minutes more, until veggies are tender.
6. Turn off the heat and add the basil or pesto. Serve with a sprinkle of parmesan cheese.

Chicken Tortilla Soup

Soup Ingredients:
8 c. chicken broth
1 can diced tomatoes
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, crushed
1 t. cumin
1 t. chili powder
1/2 t. kosher salt
Black pepper
2 cans black beans, rinsed & drained
1 recipe grilled chicken
5 green onions, chopped
1/4 c. fresh cilantro

Chicken Ingredients:
4 chicken breasts
2 T. lime juice
2 T. red wine vinegar
1/4 c. canola oil
3 cloves garlic, crushed
1/2 t. cumin
1 t. chili powder
1/2 t. kosher salt
1/2 t. black pepper

Directions:
1. Combine broth, tomato, onion, bell pepper, garlic, cumin, chili powder, salt & pepper in a crock pot.
2. Cook on low for 8 hours or high for 4 hours.
3. Marinade the chicken, and grill just before serving.
4. Add the beans and hour before serving.
5. Chop the grilled chicken, and add it to the soup with the green onions & cilantro.

Serve with shredded cheese, sliced avocado, lime wedges, and tortilla chips.

Vegan Tortilla Soup

This lighter version of tortilla soup from Oh She Glows reminds me a lot of my Black Bean Tortilla Soup but without all the butter/cream/fat. My kids liked that it wasn't as "spicy" as my version. Guess I'm still learning how to tone things down for kidlets.

Ingredients:
1 T. evoo
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 c. frozen corn
4 green onions, diced
3 T. cumin
28 oz. canned diced tomatoes
4 c. veggie stock
2 cans black beans, rinsed
Salt, pepper & red pepper flakes, to taste
Juice of 1 lime
Cilantro & Avocado, for garnish
Tortilla Chips

Directions:
1. Saute onion & bell pepper in evoo over medium-high heat until tender. About 5 minutes.
2. Add zucchini, garlic, green onions & cook 2 minutes more.
3. Add corn, cumin, tomatoes, stock, & black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt, pepper, & red pepper flakes to taste. Turn off heat and add lime juice.

Easy Tortellini Soup

Wow, it's been a while since I posted any recipes on here! That's because we've mostly been living on pancakes and grilled cheese sandwiches at our house. This mama doesn't like to cook when she's pregnant, at least not at the beginning. Now that I feel like eating somewhat normal food again, the cooking (and the recipes) will resume.

Ingredients:
1 pkg. cheese tortellini
1 T. olive oil
1 small onion, diced
3 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 box Pacific Foods roasted red pepper & tomato soup
2 c. vegetable broth
2 c. milk
1 t. onion powder
1 t. garlic powder
1 t. dried basil
2 T. pesto
Fresh shredded parmesan cheese

Directions:
1. In a large pot, boil water for your tortellini. You'll cook it (according to pkg directions) before adding it to the soup.
2. In another pot, saute onion in olive oil until tender. Add garlic and cook a minute more.
3. Add tomatoes, soup, broth, onion & garlic powders, basil & pesto. Bring to a boil.
4. Reduce heat and add milk and cooked tortellini.
5. Ladle into bowls and top with parmesan.

Thai Coconut Vegetable Soup

I had a hankerin' for some Thai food tonight. Unfortunately, I live in a small town with one small (and inedible) Thai restaurant. In the past, I haven't been super impressed with any DIY Thai recipes, but this one is a winner winner vegan dinner!

Ingredients:
2 T. canola oil
1 onion
1 bell pepper
2 carrots
1 sweet potato
6 oz. mushrooms
1 1/2 c. vegetable broth
1 can lite coconut milk
1 T. fresh ginger, grated
4 cloves garlic, minced
1 T. red curry paste
1 t. coriander
1 t. kosher salt
8 oz. firm organic tofu, cubed
1 small zucchini
1 c. frozen peas
1 T. lime juice
Cilantro or Thai Basil
Green onions

Directions:
1. Wash, peel & dice all your veggies. This goes fast, so you want to have everything ready before you start.
2. In a large pot, saute onion, bell pepper, carrot & sweet potato in oil until not quite tender.
3. Add mushrooms, broth, coconut milk, ginger, garlic, curry paste, coriander & salt. Bring to a boil.
4. Stir in tofu & zucchini. Cook for a few minutes until tofu is heated through.
5. Turn off heat and stir in peas & lime juice. Garnish with cilantro/basil and green onions. Serve with steamed jasmine rice.

Indian Butternut Cauliflower Soup

I adapted this recipe for this delicious soup. It's my kind of butternut squash soup, savory & not too sweet. And the garam masala gives it an Indian flair. So good I ate two bowls!

Ingredients:
1 large head cauliflower, washed & cut into florets
2 T. olive oil
1 onion, diced
4 cloves garlic, minced
1 small butternut squash, peeled & diced
2 small sweet potatoes, peeled & diced
6 c. water or stock (using stock gives it a heartier flavor)
1 t. garam masala
Salt & Pepper

Directions:
1. Preheat your oven to 400 degrees.
2. Place the cauliflower on the cookie sheet. Drizzle with 1 T. olive oil and season with salt & pepper and a pinch of garam masala. Bake for 20-30 minutes until tender.
3. Meanwhile, in a large pot, saute the onion in the remaining oil until tender. Add garlic & cook 1 minute more.
4. Add squash, sweet potato, liquid & garam masala. Bring to a boil, then simmer until veggies are tender (about 20 min.)
5. Blend the soup until smooth. Chop the cauliflower into smaller pieces and stir into the soup. Season with salt & pepper to taste.

Black Bean Tortilla Soup

The ingredient list is long, but it uses a lot of canned items (which to me is perfect for the winter months), and things that I always have in my pantry. This is a big hit at my house every time I make it. My kids love anything Tex Mex, especially if it has corn & beans! The best part is it's ready in about 20 minutes, start to finish! Serve it up with tortilla chips, shredded cheese, sour cream, guacamole...you get the picture.

Ingredients:
1 T. canola oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
1/4 c. sugar
4 T. chili powder
2 T. cumin
1 T. coriander
4 c. vegetable broth
2 c. salsa
2 (15 oz) cans black beans, drained & rinsed
2 (15 oz) cans black eyed peas, drained & rinsed
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chiles
3 c. frozen corn
4 T. butter
1/4 c. flour
1 c. heavy cream
1/4 c. fresh cilantro, chopped
1 bunch green onions, sliced

Directions:
1. Saute onion & bell pepper in oil until tender.
2. Add garlic, cumin, chili powder, coriander. Cook until fragrant (less than a minute).
3. Add tomato sauce, sugar, broth, salsa, beans, tomatoes, chiles, and corn. Simmer for 10 minutes.
4. In a separate small pot, make a rue from the butter and flour. Add this to your soup & bring to a boil to thicken.
5. Turn off heat and add cream, cilantro & green onions.

Terrific Turkey Chili

Ingredients:
1 lb. ground turkey

2 onions, diced

2 bell peppers, diced

1 head garlic, minced

2 (16 oz) cans diced tomatoes

1 (6 oz) can tomato paste

1 (14 oz) can tomato sauce

1 (4 oz) can chopped green chilies

3 (16 oz) cans kidney beans, drained & rinsed

3 c. chicken stock

1 T. dried parsley

1 T. cumin

3 T. chili powder

1 T. dried oregano

2 T. brown sugar

Salt & Pepper

Directions:

1. Brown turkey in a large dutch oven. Add onion & bell pepper and cook until tender

2. Add garlic, parsley, cumin, chili powder, oregano, brown sugar. Cook one minute.

3. Add all canned ingredients, and stock. Bring to a boil and simmer for 20 minutes.

4. Season with salt & pepper to taste.

Lasagna Soup

I've been eyeing this recipe for a long time now. It was the perfect soup for a cold winter day. I didn't have any fresh basil so I put in a couple frozen pesto cubes (which I always put in my red sauces anyway). Delish!

Ingredients:
1 1/2 lbs. Italian sausage
3 c. diced onion
1 bell pepper, diced
4 cloves garlic, minced
2 t. dried oregano
1/2 t. red pepper flakes
1 can tomato paste
2 cans diced tomatoes
6 c. chicken stock
2 bay leaves
8 oz. pasta (elbow, rotini, anything smallish)
1/2 c. fresh basil (or a spoonful of pesto)
Pinch of black pepper

Cheesy yum:
1 c. ricotta cheese
1/2 c. parmesan cheese
Pinch of black pepper

Directions:
1. In a large pot, brown sausage. Then add onions & bell pepper and cook until tender.
2. Add garlic, oregano, red pepper, tomato paste, pepper, diced tomatoes, stock & bay leaves. Bring to a boil then simmer for 20 minutes.
3. Add the basil & pasta and cook until pasta is al dente (check the package for cooking time).
4. While pasta is cooking, mix together the cheesy yum. Add a dollop at the bottom of each bowl. Ladle with hot soup and stir to combine.

Spiced Butternut Squash & Apple Soup

I'm starting a detox today. Whole foods only, starting out with fruits/veggies/nuts only. Here's a recipe (that I modified slightly) from Whole Living that is delish! It's foods like this that make a cleanse easy.

Ingredients:

• 2 T. olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 t. ginger
• 1/2 t. turmeric
• 1/2 t. cinnamon
• 2 carrots, peeled and chopped
• 1 apple, peeled, quartered, and chopped
• 4 c. chopped butternut squash
• 3 c. water
• Coarse salt and pepper

Directions:

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add spices and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
   
2. Cook until vegetables are tender, about 20 minutes. Let cool slightly.
   
3. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
   

Healthified Zuppa Toscana

Ingredients
1 lb. low-fat Italian sausage
1 onion, diced
4 cloves garlic, minced
1/4 t. red pepper flakes
1/2 t. pepper
4 c. low-sodium chicken stock
2 c. water
2 cans white beans, drained & rinsed
1 head kale, washed & chopped
1 c. non-fat half & half

Directions:
1. In a large pot, brown the sausage over medium-high heat.
2. Add the onion and cook until tender (5 min)
3. Add garlic and cook until fragrant (30 sec)
4. Stir in pepper, stock, water, beans & kale. Cook until kale is tender (20-30 min)
5. Stir in the half & half. Season with salt & pepper if desired.

Baked Potato Soup

We usually eat pretty healthy around our house. I cook almost all of our meals, so I can control what my family eats. But we've all been sick for the last week so...there hasn't been much cooking going on. Luckily my little family has survived thanks to cold cereal, fruit, yogurt, and a few meals from family & friends. Last night we had a Christmas party that we couldn't go to, and my sweet neighbor dropped off some leftovers from the party. A huge plate of ham & baked potatoes. So I took that, plus a few things from the pantry and made an easy crock pot soup. Not the healthiest, but quick and easy and good on a sore throat!

Ingredients:

6 baked potatoes, peeled & diced

1 onion, diced

1/2 t. pepper

1/2 t. garlic powder

1 can cream of chicken soup

1 can creamy potato soup

1 qt. chicken broth

1 c. diced ham

Directions:

1. Combine all ingredients, except ham, in a crock pot and cook on high for 5-6 hours.

2. 30 minutes before it's done, take a potato masher & smash some of the potatoes in the pot. This will make the soup thicker. Add you ham and let it heat through.

3. Serve with a sprinkle of cheese on top & some crusty bread.

Vegan Chili

Ingredients:

2 T. canola oil

1 c. diced onion

1 c. diced bell pepper

2 T. minced garlic

1 jalepeno, minced

1 medium zucchini, diced

2 c. frozen or fresh corn

1 lb. mushrooms, cleaned & diced

2 T. chili powder

1 T. cumin

1 t. salt

1 can diced tomatoes

2 cans black beans, drained & rinsed

1 can vegetable stock

1 can tomato paste

1/4 c. fresh cilantro

Directions:

1. In a large pot, saute onion & bell pepper in oil over medium high heat until tender (5 min).

2. Add zucchini & mushrooms. Cook for 2-3 min more. Season with salt now so that the vegetables release their liquids.

3. Add garlic & jalepeno and cook for 1 min.

4. Stir in remaining ingredients (except for cilantro). Bring to a boil.

5. Reduce heat to low and simmer for 20 min. Stir in cilantro before serving.

Black Bean Pumpkin Chili

I took this recipe from Taste of Home & revised it to make it vegetarian.

Ingredients:
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
3 c. vegetable broth
2 cans black beans, rinsed
1 (15 oz) can pumpkin
1 can diced tomatoes
2 t. parsley
2 t. chili powder
1 1/2 t. oregano
1 1/2 t. cumin
Salt & Pepper

Throw everything in the crock pot & cook on low for 4-5 hours.

Udon Noodle Soup

I made a couple changes to this Poor Girl Eats Well recipe. It turned out delicious! A great soup if you're feeling a little under the weather, especially since it only takes about 15 minutes to make!

Ingredients:
4 c stock
2 c water
1 pkg. udon noodles (my pkg had 3 servings) plus the seasoning packets
4 garlic cloves, minced
1 t ground ginger (I omitted this, but I'm not a big ginger fan)
1/2 t cayenne pepper (optional, add after cooking to taste)
1 T low-sodium soy sauce
1 c frozen shelled edamame
3/4 c sliced mushrooms
3/4 c red bell pepper strips
1/2 of a yellow onion, cut into strips
1 c cubed extra firm tofu
1/4 c chopped scallions

Directions:
1. In a large soup pot add stock, water, udon seasoning, garlic, soy sauce, edamame, bell pepper & onion. Boil for 2-3 minutes.
2. Add udon, tofu, mushrooms and boil for 2-3 more minutes.
3. Stir scallions in & serve.

30 Minute Chicken Noodle Soup

I love soup. My husband loves soup. My kids love soup. What I don't always love about soup is how time consuming it can be sometimes. A really good bowl of chicken noodle often requires hours of cooking. Well my friends, welcome to fast & easy, not to mention super tasty, chicken noodle soup! My sister taught me this trick & now it's the only way to go! Also, I've changed some of the "traditional" soup ingredients. Omitting celery and adding zucchini & sweet potato. Don't knock it til you've tried it!

Ingredients:
1 rotisserie chicken (pick up a pre-cooked one from the grocery store)
6 c. water
1 qt. low-sodium chicken stock (I prefer the boxed kind)
1 onion, diced
2 carrots, peeled & diced
8 oz. home style egg noodles (I like the Country Pasta brand)
1 sweet potato, peeled & diced
1 zucchini, diced
1 c. peas
1 t. salt (approximately, really to taste)
1 T. parsley

Directions:
1. Bring home your roasted chicken & take all the meat off the bones. Set the meat aside & place the carcass in a large pot with the water. Boil for 15 minutes. Remove all bones/skin/etc.
2. Add boxed stock to the chicken "stock" that you just made. Add onion & carrots. Boil for 8-10 minutes.
3. Add noodles & sweet potatoes. Boil for 10 minutes more.
4. Add zucchini and cook for 5 more minutes.
5. Turn off heat & stir in peas, salt & parsley just before serving.

Beef Stew

This is another recipe from America's Test Kitchen, but I have modified it for crock pot use.

Ingredients:
3-5 lb. chuck roast (1 inch cubes)
3 T. canola oil
2 onions, diced
2 cloves garlic, minced
1 T. tomato paste
3 T. flour
2 c. chicken stock
1 t. thyme
2 bay leaves
1 can tomatoes (15 oz.)
5 medium potatoes (1 inch cubes)
4 carrots, sliced
1 c. frozen peas

1. Season beef with salt & pepper and brown in oil for 10 minutes. Remove & set aside.
2. Cook onions for 5 minutes until tender. Add garlic & tomato paste. Cook for 30 seconds.
3. Add flour and cook for 1 minute.
4. Add stock & herbs. Cook for 1 more minute.
5. Transfer everything to a crock pot. Add beef, tomatoes, potatoes & carrots. Cook on low for 6-8 hrs.
6. Stir in peas after done cooking.

Turkey Chili (for 200)

This recipe comes to you courtesy of the Soup Hags, a group of moms at one of the local elementary schools who take turns making soup for the whole campus once a week. It might be useful also for a family reunion or other large gathering.

3 onions, chopped
6 pounds ground turkey
3 #10 cans chopped tomatoes
2 #10 cans tomato sauce
3 #10 cans pinto beans
1 #10 can corn (optional)
1 1/4 cups chili powder
3 T garlic powder
5 tsp salt
1 tsp pepper
2 #10 cans water

Brown the turkey thoroughly, sauté onions, add remaining ingredients, and bring to a boil, stirring continually. Simmer for 15 minutes and serve (with optional corn chips, cheese, or other toppings).

White Bean Stew

This soup is from Rachael Ray's mag. It's a great way to use leftover spaghetti sauce. We had it for dinner tonight.

Ingredients:
1/2 lb. potatoes, cubed
1 T. olive oil
1/2 lb. Italian sausage
2 cans cannellini beans, rinsed
3 c. spaghetti sauce
2 c. chicken broth
4 t. herbs de provence
Veggies from your fridge (I used carrots, onion & zucchini)
Salt & Pepper to taste

Directions:
1. Boil the potatoes in water for 15 minutes. Drain.
2. Cook sausage in olive oil until browned.
3. Add beans, potatoes, spaghetti sauce, broth, herbs & veggies.
4. Simmer 20 minutes, or until thickened.
5. Season with salt & pepper to taste.

**This is great with a little Parmesan on top**

Sweet Potato Soup

Sorry it's been so long since a new post. It's been a little crazy at our house between Easter and potty training. So since it's been so cold & snowy in Utah lately, I thought this simple soup would be a great post.

Ingredients:
1 T. olive oil
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1 inch ginger, grated
2 sweet potatoes, cubed
Pinch of cayenne
3 c. veggie or chicken stock
1 can diced tomatoes
1 t. creamy peanut butter
1 T. honey

Directions:
1. Saute onion & bell pepper in olive oil until tender. Add garlic & ginger. Cook 30 seconds longer.
2. Add sweet potatoes, cayenne, stock & tomatoes and simmer until potatoes are tender.
3. Puree soup in blender. Stir in peanut butter & honey.