Creamy Tomato Gnocchi Soup

 Just saw this recipe. I haven't tried it yet, but it looks good. Adding it here so I can recycle the paper recipe.

Ingredients:

2 TBS Butter

2 TBS Olive Oil

4 Cloves garlic, minced

1 TBBS Italian Seasoning

1/2 C. Dry White Wine

1 (15-oz) can cannellini beans, drained

2 (28-oz) cans whole peeled tomatoes with basil

1 tsp salt

1 pkg gnocchi

Grated parmesan cheese (optional for serving)

Fresh basil, chopped (optional for serving)

Directions:

1. In a large pot over medium-high heat, melt butter with oil. Add garlic and Italian Seasoning. Stir and cook until fragrant, about 1 minute. Add wine and boil about 1 minute. Stir in beans, tomatoes and salt. Remove from heat. 

2. Using blender, puree soup until smooth.

3. Return soup to pot over medium-high heat and stir in gnocchi. Bring to a simmer, then cover and cook about 15-20 min. 

4. Serve topped with parmesan and basil. 

Autumn Wild Rice Soup

Recipe by Gimme Some Oven
https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

INGREDIENTS
6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
2 large handfuls of kale, roughly chopped with thick stems removed
Kosher salt and freshly-cracked black pepper

1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

*Coconut Milk Option: If you would like to skip making the cream sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut milk instead.  It’s dairy-free and vegan, and absolutely delicious in this recipe

Mexican Quinoa Stew

Mexican Quinoa Stew

• Author: Cookie and Kate
 
• Prep Time: 15 mins
 
• Cook Time: 25 mins
 
• Total Time: 40 minutes
 
• Yield: 4 to 6 servings
 
• Category: Soup

★★★★★

4.9 from 42reviews

You’re going to love this Mexican quinoa stew! It’s hearty, easy to make and tastes amazing. This soup recipe is vegan and gluten free. Recipe yields 4 large or 6 more modest bowls.

INGREDIENTS

• 1 teaspoon coconut oil (I opted to use 1 tablespoon olive oil instead)
• 1 medium yellow onion, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 4 cloves garlic, pressed or minced
• 2 jalapeños, seeded and chopped
• 3 1/2 cups water
• 1 large can (28 ounces) diced tomatoes
• 1 1/2 cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
• 1 1/2 teaspoons ground cumin
• 2 teaspoons fine sea salt
• 1/2 cup quinoa (dry/uncooked)
• 1/4 cup chopped fresh cilantro
• 1/8 teaspoon cayenne pepper (for extra heat, optional)
• Freshly ground black pepper
• Optional garnishes (my ideas): extra chopped cilantro, small wedges of lime, diced avocado, crumbled tortilla chips, grated cheese, sour cream…

INSTRUCTIONS

1. In a medium Dutch oven or soup pot, warm the oil over medium heat. Add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender, about 8 minutes.
2. Add the water, tomatoes, beans, cumin, salt, quinoa, cilantro and cayenne pepper (if using). Season with pepper and bring the soup to a boil.
3. Once boiling, lower the heat, cover the pot, and let the soup simmer until the quinoa is tender, about 15 minutes. Once the quinoa is tender, add more salt and pepper to taste, if necessary. You can serve this soup right away or use an immersion blender to purée a couple cups of this soup—this helps to thicken the soup while still leaving some texture (I may have overdone it a bit).
4. Divide into bowls and serve with any garnishes that you’d like. Store leftovers, covered, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Pumpkin Chili

This recipe has lots of veggies and healing foods, mixed together into a delicious flavor. Sam even ask us to save him some for lunch because it was so delicious! Recipe courtesy of The Healing Kitchen

Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hr 50 minutes
Total time: 2 hours 5 minutes

Ingredients:
2 pounds ground beef (we used ground turkey)
2 teaspoons ginger powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cinnamon
1/4 tsp ground mace
2 T olive oil
1 large yellow onion, chopped
3 large carrots, sliced into 1/2-in rounds
2 stalks celery, chopped
1 pound sliced mushrooms
5 cloves garlic, roughly chopped
1 tsp fine sea salt
2 (15-oz) cans pumpkin puree
2 c. beef or chicken broth
2 T apple cider vinegar
sliced green onions, for serving

Directions:
1. In a large saucepan or stockpot over medium-high heat, brown the ground beef until cooked through. Stir in ginger powder, garlic powder, onion powder, cinnamon, and mace until the meat is evenly coated in the seasonings. Transfer the mixture to a bowl and set aside.

2. Heat the olive oil in the same saucepan or stockpot over medium-high heat. Add the onion, carrots, celery, mushrooms, garlic, and salt and stir well. Cook for 10 minutes until the vegetables are softened and tender.

3. Pour in the pumpkin puree and broth and stir to incorporate into the vegetables. Add the meat back to the saucepan and bring the mixtures to a boil. Add the bay leaf, reduce the heat to medium-low to maintain a simmer, and cook, covered with a lid for 1 1/2 hours until the vegetables are tender.

4. Stir in the vinegar and remove from the heat. The chili will be thick like a stew.

5. Remove the bay leaf before serving. Top each bowl with a  generous sprinkle of green onions.

Summer Squash and Chicken Chowder

Courtesy of Cooking Light

Ingredients

1 tablespoon olive oil
1/2 cup chopped celery
6 garlic cloves, minced
1 pound yellow squash, cut into small pieces
1 large shallot, sliced
2 tablespoons chopped fresh oregano
5 thyme sprigs
2 cups unsalted chicken stock
1 cup prepared mashed potatoes
2/3 cup half-and-half
1 teaspoon sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 ounces shredded skinless, boneless rotisserie chicken breast
2 tablespoons 2% Greek yogurt
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Preparation

1. Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes.

2. Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth.

3. Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.

Harvest Corn Chowder with Bacon and Cheddar

This soup is delicious!  A big chunk of crusty bread is the perfect compliment.

Serves 8-10

4 slices bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

2 medium potatoes, chopped

4 c.  corn kernels

4 c. chicken stock

1 bay leaf

1 tsp salt

1/2 tsp black pepper

2 tbsp butter

2 tbsp all-purpose flour

1 can evaporated milk or 1 1/2 c. whipping cream

1 c. grated cheddar cheese

fresh parsley, optional

In a large skillet over medium heat, cook bacon, onions and celery for 5 minutes or until onions are translucent.*  Transfer to a slow cooker

Add potatoes, corn, stock, bay leaf, salt and pepper to slow cooker; stir to combine.  Cover and cook on low for 8-10 hours or high for 4-6 hours, until vegetables are tender and soup is bubbling.  Remove bay leaf.

In a sauce pan over medium-high heat, melt butter.  Add flour and stir to make a smooth paste.  Slowly add milk, whisking constantly to combine.  Bring mixture to a boil, whisking constantly until thickened.  

Remove from heat and stir in cheese until completely melted.  Gradually stir milk sauce mixture into slow cooker.  Cover and cook on high for 20-30 minutes.  

Optional: Serve garnished with additional cheddar cheese and chopped fresh parsley.

*to make the bacon a little crispier, I would cook it separately for a couple minutes before adding the onions and celery.

Hearty Minestrone Soup

Serves 6 to 8

1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta  *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)

1.  Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth.  Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2.  Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot.  Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3.  Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.

Easy Tomato Soup

*Originally from food network.com

30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper

Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.

Italian Sausage Vegetables Soup

Mrs. Bowers gave us this recipe. It has become a favorite. Lots of veggies, and also lots of flavor.

1 lb Italian sausage
1 medium onion
1 garlic clove minced
2 carrots peeled and diced
2 small zucchinis diced
1 green pepper diced
1/2 cup dry white wine
3 cups chicken broth
1 can 28 oz crushed tomatoes in tomato puree
1 tsp dried basil, crumpled
1/2 tsp. dried oregano
1/2 cup uncooked orzo pasta

Directions:
Brown the sausage in a heavy dutch oven or large saucepan until the meat is no longer pink. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. If desired, sprinkle with parmesan cheese.

Cincinnati style chili

I know dad won't like this, but my kids deemed it better than Skyline! A few years ago there was a chili cook off published in Cincinnati Magazine. This recipe was submitted by the chef at Daveeds and is so, so good. Serve over spaghetti or hotdogs with cheddar cheese on top.

1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate

Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!

Lentil Soup

OH girls... you have to try this one. It is super easy, inexpensive and delicious. All of us love it! I usually make a batch of rolls and this is a full meal. I found this recipe on food network. Also, the recipe calls for "grains of paradise". You can use plain old cracked black pepper!

Ingredients:

2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)

Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7  min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.

Homemade Cream of _____ Soup Substitute - Dairy Free

I know at least one of you had asked for this recipe, and I am adding it here so I can find it again in the future. It is SO yummy and easy to make. It also uses ingredients that I usually have in my house. I used this to make a dairy-free chicken and rice casserole, and it was delicious. Just to kind of creamy comfort food that I miss on our dairy-free diet. Can be gluten free if you use a gluten-free flour.

The original recipe is for Cream of Chicken, but if you look at the end, there are notes for making Cream of Mushroom or Cream of Celery, too.

Originally from mywisemom.com

Ingredients (yields 4 cups, approx 2 cans)

• 2-1/2 cups organic chicken broth
• 1-1/2 cup almond milk
• 3/4 cups flour (gluten-free, if needed)
• 1 teaspoon real salt
• 1/2 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 cup cooked mushrooms (optional)
• 1/4 cup cooked celery (optional)

Instructions

1. Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
2. Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
3. Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
4. Continue whisking 5-10 minutes until the mixture is smooth and thick.

For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.

Caldo Verde (Portuguese Green Soup)

*Recipe from allrecipes.com

Prep Time: 20 Min
Cook Time: 30 Min.
Ready in: 1 Hour
Serves: 6

Ingredients:
4 T. olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 oz. linguica sausage, thinly sliced (I used spicy Italian sausage)
2 1/2 tsp salt
Ground black pepper to taste
1 pound kale, rinsed and julienned (I used one bunch of kale, which was less than 1 pound but still plenty of kale)

Directions:

1. In a large saucepan, over medium heat, cook onion and garlic in 3 T. olive oil for 3 min. Stir in potatoes and cook, stirring constantly, 3 more min. Pour in water, bring to a boil, and let boil gently for 20 min., until potatoes are mushy.

2. Meanwhile, in a large skillet, over medium-low heat, cook sausage until it has released most of its fat, 10 min. Drain.

3. Puree the potato mixture in a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.

4. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Curried Lentil, Squash, and Apple Stew

This recipe is from Chloe's Kitchen by Chloe Coscarelli

Made this for dinner tonight and it was DELICIOUS! And very healthy too.

Serves 6

2 tablespoons olive oil (I used coconut oil instead)
1 onion, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons sea salt
1/2 cup dried lentils
2 1/2 cups vegetable broth
2 tablespoons tomato paste
3 cups peeled butternut squash (1/2-in cubes) - I bought this pre-cut from Trader Joe's
1 large unpeedled apple, diced
5 ounces baby spinach

In a large pot, heat oil over medium-high heat, and saute onions and carrots until almost soft. Add garlic, ginger, curry, and salt, and let cook a few more minutes until fragrant. Stir in lentils, broth, and tomato paste. Bring to a boil, cover, and simmer for 25 minutes. Add squash and apples, cover, and simmer for another 25 minutes, or until vegetables and lentils are tender. Uncover and stir in spinach until wilted. Add salt to taste and serve.

Slow Cooker Chili

*From "Simply in Season"

1 lb ground beef
*Brown in large fry pan

1 onion (chopped)
1-2 cloves garlic (minced)
1 c. green pepper (chopped)
1 c. celery (chopped)
*Add and saute for 3-5 min. Place in Slow Cooker

4 c. cooked kidney beans or pinto beans
4 c. tomatoes (chopped) OR tomato juice OR canned tomatoes
1-2 Tb. Chili powder
1 Tb sugar, honey or molasses
1 tsp salt or seasoned salt
1 c. corn (I used frozen)
1 c. mushrooms (chopped. optional, but a yummy addition!)
1 Tb. Worcestershire sauce
1 hot chili pepper (minced; optional) - I didn't use this. I used a little hot sauce instead.
*Add everything (except mushrooms if using) and cook on high for 15 min. Then cook on low for 8 - 10 hours. Add mushrooms during last hour. Serve as a soup or over rice or pasta.

Yields 8 c.
(this lasted us more than two meals)

White Bean Chicken Chili

Courtesy of Kerry

Ingredients:

1 1/2 lbs chicken breasts, diced/cubed (approx. 3 c)
1 (48 oz.) can of white beans (great northern beans)
24 oz. salsa
1 tsp cumin
24 oz. water or chicken broth
shredded colby jack cheese

Directions:
1. Put chicken and broth/water in a large pot. Boil until chicken is cooked through.
2. Dump everything else in (except the cheese).
3. Simmer for 45 minutes.

Serve:
It's especially good served over cornbread and then topped with the shredded colby jack cheese.

Old Fashioned Chichen Noodle Soup

8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-oz) skinless, bone-in chicken thighs
1 (12 oz) skinless, bone-in chicken breast half
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove childen from pan; let stand for 10 minutes. Remove childen from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrots, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chidken, salt, balck pepper; cook for 2 minutes or until noodles are done.

(When I have made this, I have used only skinless, boneless chicken breast so as not to fuss with the bones and it came out great.)

Trudy's Pasta e Fagioli

(This is not the Trudy that we buy our meat from, but I picked up this recipe at our Farmer's Market last summer)

1 lb ground beef or sausage
1 (15 oz) can chicken stock
2 Tblsp beef bouillon
64 oz tomato sauce/juice (We liked it best using 64 oz of a simple, traditional spaghetti sauce)
1/2 cup diced onion
1 tsp oregano
1 tsp basil (I used a couple handfuls of fresh basil because I had some to use up, and it was delicious!)
1/2 tsp thyme
2 tsp garlic (I used garlic powder, but fresh would probably be even better)
3/4 c. julienne carrots
3/4 c. celery, sliced
2 (15 oz) cans of beans (any kinds: kidney, red, cannelloni, etc.)
1/2 lb. Ditalini pasta (I couldn't find this, so I used rotini)
salt and pepper to taste

Brown sausage or beef in a large stock pot. Drain and but back into the pot. Add the rest of the ingredients while warming on the stove. Once you have added the pasta, let cook for at least 30  minutes (longer for a thicker soup). STIR OFTEN to keep pasta from sticking to the bottom.

Vegetarian Chili

My neighbor brought some of this over to us the other night, and it is really yummy! Looks easy, though I've never made it. We ate it with homemade rolls and veggie sticks with dip. It was a filling meal.


1TBSP Olive Oil

2 onions, chopped
2 minced garlic cloves
1 TBSP chili powder
1/2 tsp cumin
1 tsp oregano
1 28oz stewed tomatoes
1 can chopped green chili's
4 cups Vegetarian Broth
1 cup corn
15oz Kidney Beans
15oz Black Beans
salt and pepper  

In a large pot, heat oil over medium heat.  Add onions, garlic, and cook and stir for about 5 minutes.
Add chili powder, cumin, oregano and cook 1 minute.  Add broth, tomotoes, corn chili's and both beans.  Bring to a boil and then reduce heat to low. Simmer 15 minutes.  Season w/ salt and pepper, if needed.

Crockpot Black Bean & Chicken Soup

Place all of the following ingredients in a 4.5 quart crockpot and cook on low for 10-12 hours or on high for 5-6 hours:

• 4 cans of black beans (or 2 cans of black beans and 2 cans of dark red kidney beans)
• 2 cups of chicken bouillon (take 2 cups of water and add 4 chicken bouillon cubes and microwave on high for 3 minutes)
• 1 cup each of the following (microwave these veggies on high for 3 minutes): Chopped carrots, chopped celery, and chopped onions
• 1 bell pepper, chopped and microwave for 1 minute
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 (5-7 oz.) cans of white chicken (97%-98% fat free): flake chicken
• ½ cup orange juice
• 1 jar green chilies (4.5 oz)
• 28 oz. can of Italian tomatoes, chopped. Include juice

Cover with lid and cook as directed. Serve with tortilla chips, sour cream, and salsa.