Butternut Squash Soup

This is such a delicious recipe and truly a healthy comfort food. Perfect for this time of year. I have always wanted to try this kind of recipe, since I have never cooked with a butternut squash before. Easy peasy. And when I tasted it for the first time I was transported back in time and space to an appetizer soup that I was served at Alejandro's in El Paso, Texas. I have wanted that recipe FOR.EV.ERRRR. Now I have one!

Ingredients:

6 Tablespoons chopped onion

4 Tablespoons butter

6 cups cooked butternut squash - cooking instructions below (about 2 squashes)

3 cups of water

4 cubes (or 4 Tablespoons) chicken bouillon (I used 4 t. bouillon powder)

½ teaspoon dried marjoram

Black pepper to taste

¼ teaspoon cayenne pepper

1 8-oz package cream cheese

Oregano to taste (about 1 teaspoon)

Directions:

1. Cut the butternut squash in half. Scoop out all the gunk in the middle, if you have any. Some of mine did not. Here's a tip: I had a hard time cutting the squash lengthwise so I cut across the middle and then vertically on each half. Place cut-side down on a cooking sheet sprayed with cooking spray. Add 1-2 cups of water to the pan to help it soften faster. Roast in the oven at 375 degrees for 45-50 minutes or until soft and collapses to the touch.

2. While your squash is cooking, cook your onion in butter until soft.

3. Scoop out the cooked squash and put it in a blender along with the cooked onion and all other ingredients. Blend until smooth and well mixed. You can also use an immersion blender if you have mad immersion skills. I am still learning. You should see the printed recipe I had to go from--splatter city!

4. Return to saucepan and heat through, but don’t allow it to boil. Add more seasonings to taste if desired.

5. I served this with brown, wholegrain rolls from Walmart. Yummy! But crusty bread would be good or even a bread bowl.....must try that myself.

SOURCE: Jordan Page

Roasted Broccoli and Cheddar Soup

You gotta know that roasting veggies (and nuts) makes your recipes taste SO much better!

Ingredients:

• 1 large bunch of broccoli, cut into florets
• 1 T. oil
• salt and pepper to taste 
• 1 T. oil 
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 t. thyme, chopped
• 3 cups veggie or chicken broth
• 1 1/2 c. aged cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste
• 1 T. grainy mustard (optional)

Directions:

1. Toss the broccoli florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the broccoli in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
3. Heat the oil in a large sauce pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7. Puree the soup until it reaches your desired consistency with a stick blender.
8. Mix in the cheese, let it melt and season with salt and pepper.
9. Mix in the milk and remove from heat.

Source:  Closet Cooking

Asian Style Dumpling Soup

 

This recipe comes from America's Test Kitchen. 

It is rich and full of Asian flavors. Using store bought dumplings helps it come together quickly. I also use pre-cooked bacon crumbles to save even more time (and to prevent bacon smell all over the house.)

Ingredients:

4 slices bacon, cut into 1/2 inch pieces (or use pre-cooked bacon crumbles)

3 green onions, white and green parts separated, sliced thin on bias

2 tsp. grated fresh ginger (I use the kind in a tube-again, to save time.)

1/4 tsp. red pepper flakes

4 oz, shiitake mushrooms, stemmed and sliced thin (I used dried shiitakes that I re-hydrated and chopped)

6 C. chicken broth

16 oz. frozen Asian-style dumplings or potstickers

2 Tbsp. fish sauce

2 Tbsp. fresh lime juice

Directions:

Cook bacon in a large saucepan over medium heat until crisp, six to eight minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but two tablespoons of fat from the pan and return the pan to medium heat. Add the whites of the green onion, ginger, and pepper flakes and cook until green onions have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes. 

Add broth and bring to a boil. Add the dumplings or potstickers and simmer over medium-low heat until they are cooked through, about 10 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with the greens of the green onions and bacon.

Itialian Lentil Soup

This is a family favorite. Healthy and delicious. Can be made over the stove or thrown in the crockpot. I have done both ways, just depends on what's going on. It is so easy to throw in what you have. I have used fresh tomatoes, canned tomatoes, frozen grape tomatoes, it is such a forgiving recipe. I have also made it with real Italian pork sausage (I don't like it that way, too greasy), chicken sausage links that I cooked and cut up, and with ground Italian style chicken sausage (my favorite.)


Italian Lentil Soup

1 lb. package Italian style chicken sausage
1 onion, chopped
2-3 carrots, peeled and diced
2-3 celery stalks, diced
2 cloves garlic, minced
6-8 C. chicken or vegetable stock
tomatoes (one can diced or a couple fresh diced or a bunch of grape tomatoes, whatever you have or want to use.)
1-1/2 C. Dry lentils
Italian seasonings (Basil, thyme, oregano) or and Italian seasoning blend
1 (10 oz pkg) spinach or a bunch of kale, roughly chopped
1/2 C. cream (optional)

In a large dutch oven, brown the chicken sausage over med. high heat.
Add the veggies and cook and stir for a few minutes. Add the garlic and cook until fragrant.
Pour in the liquid and add the tomatoes.
Add the dry herbs. I usually just sprinkle in some basil, oregano and thyme. Add salt and pepper if needed.
Bring the soup to a low boil, add the dry lentils and turn soup down to a simmer. Continue cooking, stirring occasionally until the lentils begin to soften (about 15-25 mins.)
Stir in the spinach or kale and the cream, if using. Cook til greens are wilted.
Serve with grated Parmesan cheese and crusty bread.

*If using a crock pot, cook the chicken and then dump in all the ingredients except the spinach and cream. Cook on low for a few hours, until lentils are soft. Then stir in your greens and cream, if using. 

Creamy & Cheesy Potato Soup

Every once in a great while I will pull out my THRIVE Cookbook so that I can make something with food storage items--really important when you want to "store what you eat and eat what you store."  I highlight them in the book if they turn out really tasty.  Today was a soup kind of day so I thought I would try this recipe and it did not disappoint.  Yum, yum.  There are no leftovers.  Just sayin'.

Ingredients: (I will note THRIVE if I used the dehydrated or freeze dried item)

3 cups THRIVE chicken broth 

1 T chopped onions

1 cup THRIVE Potato Dices

2 T butter

2 T all-purpose flour

1/4 tsp salt

1 tsp black pepper (I am using less next time--yikes!)

1 cup THRIVE Instant Milk, re-hydrated

1 cup Mexican blend shredded cheese

1.  In a large saucepan, combine chicken broth, onion and potatoes.  Bring to a boil and simmer 5-10 minutes or until potatoes are tender.

2.  Remove from heat and ladle 1/2 the soup mixture into blender or food processor. Cover and blend until smooth.  Repeat with rest of soup and set soup aside.  I used an immersion blender right in the pot and blended all of the soup at the same time, then poured it into another container and set it aside.

3.  In the same saucepan, melt the butter, then whisk in the flour, salt and pepper.  Slowly add the milk while whisking.  Cook and stir the mixture until it is thickened and bubbly.  Stir in the blended potato mixture and the cheese.  Cook and stir until soup is heated through.

TIP:  You could serve this with a variety of drop-ins.  We tried fresh cilantro this time.  Next time maybe bacon pieces, or chopped green chilies.

Source:  THRIVE Cookbook, p. 62.

(I am only highlighting THRIVE foods because that is the brand that I store in my pantry. I am not a paid spokesperson for the company.)

Chicken and Dumplings

Chicken and dumplings. Super simple, super yummy, ultimate comfort food. My daughter LOVES chicken and dumplings. I often use leftover roast chicken or frozen chicken thighs. I boil the chicken and thighs in some water and then strain the liquid, remove the meat from the bones and use the liquid and the meat.

Chicken and Dumplings

6-8 Chicken thighs (can use frozen)
Olive oil
1 onion, chopped
3-4 carrots, diced
2-3 stalks celery, diced
2 cloves garlic
8 C. chicken stock
1/2-1 tsp. dried basil
1/2 tsp. dried thyme
cracked pepper
salt to taste

Dumplings
1 1/2 C. flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. shortening
3/4 C. milk


Place the chicken thighs in a large pot and cover with water. Simmer until chicken is done. Remove thighs to a cutting board. Drain liquid. Dry out the pot.

Pour a small amount of olive oil in the pot, heat over med. heat. Add the onion, carrots and celery. Cook and stir til veggies start to soften, about 5-8 mins. Add the garlic, stir til fragrant. Then pour in the chicken stock.

Pick the meat from the chicken thighs and add it back to the pot. Stir in the dried herbs and pepper. Taste for seasoning and add salt if needed. Note: if your soup looks thick, add more liquid. The dumplings really thicken up the soup, so err on the side of more liquid than you think you need.)

Bring the soup to a boil. While it is coming to a boil, make the dumpling mixture by placing the flour, baking powder and salt in a food processor. Pulse to combine. Add the shortening and pulse til blended. With the machine running, add the milk til is just comes together.

With the soup boiling, drop in the dumpling mixture by spoonfuls. Cook uncovered for 10 minutes. Reduce heat slightly. Cover and cook an additional 10 minutes.

Serve.

Hamburger Lentil Soup

    This is a dish that is hearty, inexpensive, and delicious! It is one of my hubby's favorites. It is also a good crockpot dish. You should try it while the weather is still wintery!

Hamburger Lentil Soup                                      

1 lb. ground beef
1 46 oz. can tomato juice (or puree about 3 cups of diced tomatoes, I use one jar of home-canned)
4 c. hot water
1 1/2 cups dried lentils (rinsed and sorted)
1 c carrots, chopped
1 c celery, chopped
1/2 c. onion, minced or use dried minced onion
1 bay leaf
1 tsp. minced green bell pepper (I've never added this)
1 tsp salt (don't skimp, I think it needs the whole tsp)
1/2 tsp black pepper
1/2 c brown sugar

Cook hamburger until browned.  Drain fat.  Add juice and water and bring to a boil.  Add remaining ingredients and bring to a boil again.  Reduce heat and simmer for 1 1/2 hours or cook in a Crockpot all day on low or half a day on high.  Serves  8.

Source: Julie Roberts

Sausage, Peppers, and Bean Stew

As a side note, I used cranberry beans that needed to be rotated through my food storage.  They added a pretty color and sweetness.  I also added cubed potatoes because they go so well with sausage.

Ingredients:

2 medium onions, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 T olive oil, plus more for browning sausage if needed

5 links hot Italian sausage

2 (15.5 oz.) cans Cannellini beans, rinsed in cold water until no more foam appears

2(14.5) cans petite diced tomatoes

1 tsp. dried basil

1 tsp. dried Greek Oregano

1 tsp. ground fennel

ground pepper to taste

2-3 bay leaves

4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)

freshly grated parmesan cheese for serving

Directions:

1.  Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.

2.  Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.

3.  Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.

4.  Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew.

Source:  KalynsKitchen.com.

Crock Pot Chicken

This is sooooo easy!  It always comes out moist and delicious! 

Rinse off a whole chicken (I like free range organically fed)
Put in the Crockpot (do not add any water unless the chicken is frozen then add 1 cup of water)
Season with Salt, Pepper, Sage, Parsley, and Thyme
Cook on High for 4-5 hours or Low for 6-8 Hours.
Serve with your favorite sides.

Another reason I love this is because I love bone broth!  After I have taken as much meat off the bones that I can I put the bones back in the crockpot, add 3 quarts of water, turn on low, and let cook 12 to 24 hours (you can also add onions, celery, etc.).  I then strain the bones out and refrigerate or freeze my broth for the next time I make soup.   I really believe that the bone broth has been a HUGE reason my children haven't gotten sick this winter.  If you get a chance look up the benefits of bone broth and you will be amazed.

Hamburger Soup

It is soup weather here in North Carolina!  This is a an easy, budget friendly soup that doesn't call for bouillon (which I try to avoid).  Enjoy!

Sauté together:
2 cloves garlic
2 chopped onions
Add:
1 lb. Hamburger
Continue to cook until the Hamburger is well done then add:
1 qt. diced tomatoes
2 qt. water
5 chopped carrots
5 chopped celery sticks
6 peeled and chopped potatoes
1/4 t. thyme
1 t. parsley
2 bay leaves. 
Cook on low for 1 1/2 hours.  Remove from heat and add a little vinegar, a little honey, a little cayenne and salt to taste.

Source: Catherine Miller

Quick and Easy Beef Stew Soup

There's nothing more comforting on cold days that a warm bowl of delicious soup! This is a recipe I make all of the time because it is so fast and easy, especially of you are using canned food or dehydrated or freeze dried food. And you know me, I don't measure anything when I am cooking, and I make abnormally large pots of soup, so this will be a different kind of recipe format...you can make as little or as much as you'd like. I think you will love this soup!!

Here are the ingredients that I throw in a big pot: (Use whatever amount you like. See my notes.)

Water

Beef bouillon cubes or granules

Salt, Pepper

Tomato sauce or crushed tomatoes (or any kind of tomato product you like to use. I like a quart of home canned plain tomato juice from the garden)

Onions (freshly diced, or dried)

Potatoes, diced

Carrots, cut (fresh or canned)

Barley (optional)

Beef (fresh, canned, or freeze dried)

Directions:

1. I fill the pot with almost as much water as I would like to have soup. Did that make sense? I also add the tomato juice, sauce or crushed tomatoes....whatever tomato product you like. You can also use tomato powder. Turn it on and start it boiling while you get everything else ready to add in.

2. Add some bouillon cubes or granules to taste. And some salt and pepper.

3. Throw in the onion. I always use dried onions. Use as many or as little as you'd like. 

4. Put in your carrots. I grew carrots and canned them, but I also have used store bought canned carrots, or fresh sliced. 

5. Cut up as many potatoes as you would like. I usually think of at least one good sized potato per person and I double it. (I feed teenage boys!)

6. Add the beef. Most of the time I use a few cans of the yummy canned beef from Aldi's. It comes with a gravy, and I add all of it to the soup. You can cut up raw beef and throw it right into the soup. Or you can use freeze dried beef and throw it right into the soup. It turns out great either way.

7. I really love barley. so most of the time I add a little barley to this soup.For my very huge pot of soup, I only add about 1 1/2 cups, so you may want to add about 1/2 cup at the most. Barley absorbs a lot of water, so make sure you have enough water in the soup as the barley cooks. Add more water if needed.

8. Make sure the soup has enough salt while it is cooking. If it doesn't, add more salt or bouillon.

9. Let the soup simmer on medium high until potatoes are done. Serve with crusty bread. YUM!

Creamy Ham and Potato Soup

This is a great and easy recipe to use up your left over ham!  Enjoy

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion (I like to use dried onions because lets face it chopping onions is no fun)
1/2 cup carrots, diced
1 cup cooked ham (I use ham steak)
3 1/4 cups chicken broth
salt and pepper to taste
5 tbls. butter
5 tbls. flour
2 cups milk

Combine potatoes, celery, onion, carrot, ham and chicken broth together in stockpot.  Bring to a boil then turn down heat to simmer until vegetables are tender.  Add salt and pepper.

In a separate saucepan, melt butter over medium-low heat.  Whisk in flour and cook stirring constantly until think (about 1 min).  Slowly stir in the milk and continue stirring over medium-low heat until thick (4-5 min).

Add the milk mixture to the stockpot.

Serve with grated cheese, chives, bacon etc.

SOURCE: http://www.the-girl-who-ate-everything.com

Chicken and Wild Rice Soup

        One of my dear friends brought this over when I was laid up and I can't tell you how wonderful it tasted! It has been one of our favorite recipes ever since. It is hearty, creamy, comfort food at its finest! I love it served in a homemade bread bowl.

Creamy Chicken and Wild Rice Soup

Ingredients:

1 package Wild Rice Rice-A-Roni
1 1/4 cup water
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup sliced celery
1/4 cup butter
2 chicken breasts, cubed
1/4 cup flour
3 cups chicken broth
1 cup cream (I usually use milk; the cream makes it pretty heavy)

Mix Rice-A-Roni (rice and seasoning packet) with the water and bake in a pyrex baking dish covered with foil for 1 hour at 350 degrees.

After you pull the rice out, in a soup pan or dutch oven, saute carrots, celery, and onion in butter. In a separate pan, begin sauteing chicken cubes in a little bit of olive oil. When veggies are tender, add flour and cook for 1-2 minutes. Then add chicken broth, milk, and rice. Add chicken when it is cooked through. Simmer until it is a little bit thickened. It will thicken additionally as it cools.

Source: Julie Roberts

Summer Garden Vegetable Soup

    As summer winds itself to a bounteous close, I wanted to share this recipe while the veggies in it are still in season. It is a GREAT way to use up some of that zucchini and those tomatoes I never have quite enough uses for. My kids (who hate zucchini and said tomatoes) even like it. Win-win!

Summer Garden Vegetable Soup
     Source: Mel's Kitchen Cafe

• 3 medium zucchini, chopped into bite-size pieces
• 4 medium tomatoes, chopped into bite-size pieces
• 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
• 2 Tbsp fresh parsley, minced
• 2 tablespoons butter
• 1 medium onion, chopped
• ¼ cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 1 teaspoon lemon juice
• 1 (12 oz.) can evaporated milk
• 1 ½ cups frozen or fresh corn kernels
• 1/4 cup freshly grated Parmesan cheese, or more :) to taste

Directions

1. In a large pot or dutch oven, melt butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes (I always do it longer, until it is pretty tender). Add the flour, salt and pepper and stir and cook for one minute to remove the raw flour taste. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
2. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Chicken Noodle Soup

My friend brought over lunch the other day and this is what she made.  My husband loved it.  It is easy and goes well with biscuits!

2 tsp. Chicken soup base
3 cups Chicken soup stock or broth
2 cups Carrots, chopped
3/4 cup Onion, chopped
2 cups Celery, chopped
2 cans Cream of Chicken Soup
1/4 cup Evaporate Milk or 1/2 cup Milk
2 cups Chicken, cooked
4 cups Country Style Egg Noodles, cooked
Salt and Pepper

Cook the vegetables in chicken broth, not too done.  Add the soup, milk, chicken and noodles.  Heat through.  Salt and pepper to taste.  If you want it thinner just add milk.

Source: Cheryl Harris

Roasted Chicken with Wild Rice Soup

This recipe was born when company showed up unexpectedly to a "Cooking Light" reader's home.  It became a big hit.  It's easy to prepare and it tastes even better the next day. 

Ingredients:

1 (6 oz) box long-grain and wild rice mix (such as Uncle Ben's)
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
1 c. chopped carrot
2 garlic cloves, chopped
1 (8 oz) package mushrooms, halved
1/4 c. all purpose flour
1/2 t. dried tarragon
1/4 t. dried thyme
2 c. water
2 T. dry sherry (optional)
2 (15.75 oz) cans fat free, less sodium chicken broth
1 (12 oz) can fat free evaporated milk
3 c. shredded roasted skinless chicken

Directions:

1.  Prepare wild rice mix according to package directions; set aside.

2.  Heat oil in a large Dutch oven over medium-high heat.  Add onion and next 4 ingredients (onion through mushrooms); saute for 6 minutes or until onion is tender.  Lightly spoon flour into a dry measuring cup; level with a knife.  Stir flour, tarragon, and thyme into onion mixture; cook 1 minute, stirring frequently.  Add 2 c.
water, sherry, chicken broth, and evaporated milk; bring the mixture to a boil.  Reduce heat and simmer 20 minutes or until slightly thick.

3.  Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.  Yield:  8 servings (serving size;  1 1/2 cups).

Source:  Cooking Light