Archive for the ‘Soups’ Category
After my weekend on the Amtrak I just wanted a nice home cooked meal. Don’t get me wrong, the food on the Amtrak was surprisingly good, but there’s nothing better than a meal at home after you’ve been traveling. I choose this meal for many reasons: (1) the weather this week is cold and rainy so I wanted a comforting meal, (2) this recipe makes a nice amount, perfect for leftovers during the week, and (3) it’s DELICIOUS.
I had most of the ingredients on hand so it was super easy to whip up and throw in the slow cooker. The recipe calls for 1 teaspoon chili powder, I used 1/2 teaspoon hot chili powder and 1/2 teaspoon regular chili powder and the heat was perfect! I served the soup with homemade tortilla chips, sour cream, shredded cheese, avocado, and limes – it was literally the perfect meal! My husband even gave it 6 out of 5 stars! Pretty impressive, huh?
2 frozen chicken breasts
1 can (15 oz) diced tomatoes, undrained
1 can (10 oz) enchilada sauce
1 whole yellow onion, chopped
1 can (4 oz) chopped green chiles
1 can (15 oz) corn
1 can (15 oz) black beans, drained and rinsed
3 cloves garlic
1 cup water
3 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoons black pepper
2 tablespoons cilantro
1 whole bay leaf, optional
Low fat sour cream
Low fat cheddar cheese
Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn, beans, garlic, water, chicken broth, seasonings, cilantro, and bay leaf into the crock pot. Stir and cover. Put on low setting for 7-8 hours.
Remove chicken breasts and shred with 2 forks. Place back in the crock pot and stir.
Serve with tortilla chips, avocado, low fat sour cream, lime wedges, and a sprinkle of cheese!
Source: adapted from Tasty Kitchen
I want to try as many crock pot recipes as I can before I have my little girl in July. July is still months away but I know time is going to fly by (as it already has). I would like to accumulate a bunch of go-to tried and true crock pot recipes so I can have them easily accessible on my blog for my upcoming sleep deprived months. In June/July I will also be making and posting some great freezer-friendly recipes as well! I want to make sure our freezer is stocked with plenty of pre-made meals so my husband and I can enjoy our little one as much as possible.
Most of the traditional crock pot recipes use either chicken or pork so I was intrigued when I found this recipe. Since this recipe does contain beef, you do need to brown it on the stove before putting it in the crock pot but that was probably the hardest part of this recipe. You may either put the uncooked rice in the crock pot and let it cook in the crock pot or cook the rice on the stove and serve it with the soup. I did the latter of the two and it worked out perfectly.
I just scooped some cooked rice in a bowl…
poured some soup over the rice…
and garnished it with sour cream and shredded cheese.
Crock Pot Burrito Soup
2 tsp. canola oil
1 large onion, diced
1 lb. extra lean ground beef
4 cloves garlic, minced
1 can (8 oz.) tomato sauce
5 cups beef broth
2 Tbsp. chili powder
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper
2/3 cup corn
1 can black beans, drained and rinsed
1/2 cup uncooked rice (or, cook rice separately)
Heat a large heavy-bottomed skillet over medium heat and add oil. Cook the onions for a couple minutes before adding the beef. Brown the beef with the onion and drain if necessary. Put back on the heat and stir in the garlic, just until fragrant.
Pour the beef mixture into the crock pot and then add the tomato sauce, beef broth, spices, corn and black beans. Cook on low for…however long you’re gone.
Increase temp to high and add the rice, just until cooked. Alternatively you can put the cooked rice in bowls and ladle the soup over it. Garnish with your favorite toppings.
Source: Elly Says Opa!
As I’ve mentioned before, I try to make vegetarian dinners 2-3 times a week, especially on Mondays. Meatless Mondays. I’ve heard that phrase many times and I’ve taken it to heart. This past Monday I searched through my cookbooks and favorite cooking blogs to find a new vegetarian dinner. When I found this recipe for tortellini soup I knew it would be a gem. Who doesn’t love cheese stuffed tortellini!?
This soup did not disappoint. It literally took me 20 minutes to whip up and it tasted like it took me the entire day to make. Don’t you love those kind of meals? It was a hearty and delicious meal and I will definitely be making this soup again. I think this would be great with a few extra vegetables added in and next time I may experiment with that a bit.
Yield: 3-4 servings
1 tablespoon olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable or chicken broth
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. One minute before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan as desired.
I try to make vegetarian dinners at least twice a week. I made this delicious soup a few weeks ago, right after the huge blizzard that hit Chicago, and it was the perfect dinner to survive the brutal weather. I’ve always been a fan of bean & minestrone soups and this is the perfect combination of both! I love making this in the summer using fresh vegetables from the farmers market but this is wonderful in the winter as well. It just makes you dream of the warmer days to come……
This makes a perfect meal paired with a piece of bread or salad. I love eating soup with a nice crispy piece of bread (and a ton of butter).
Pasta & Bean Soup
1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups water
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz) vegetable or chicken broth
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 cups shredded fresh spinach
Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. Stir in the water, tomatoes, broth, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with parmesan cheese if desired.
Source: Taste of Home
This is my favorite recipe for tomato soup. I have made several versions of tomato soup but nothing compares to this recipe. I tried one recipe where I roasted fresh tomatoes, which took a lot more time, and it didn’t taste half as good as this recipe. My husband and I both LOVE this tomato soup. When my husband suggests this for dinner I’m always happy to oblige since it takes no time at all to make.
The last time I made this soup I served it with egg salad sandwiches. I have also served it in homemade bread bowls – that was our favorite combination! I’ll have to make the bread bowls again so I can post the recipe. Whatever you pair this soup with, it’ll be delicious!
Tomato Dill Soup
1 medium onion, chopped
2 cups of chicken stock
1 teaspoon chopped garlic
1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons chopped fresh dill (or 1 1/2 tablespoons dried dill)
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/4 cup fresh parsley chopped
In a large pot combine first 7 ingredients. Cook on medium-high heat for 30 minutes. Add remaining ingredients and simmer for 10 minutes.
It’s that time of year again when a bowl of soup just warms the soul. A warm bowl of soup and homemade bread makes the perfect meal on chilly days.
I love chicken noodle soup! It’s such a basic soup but I always need a recipe to go off of when I make it. I did omit the potato because I eat too many carbs to begin with. I also added garlic since I love garlic and can never get enough of it. But besides that this recipe is perfect! I can’t wait to have it as leftovers for lunch this week!
Oops….I got a kitty in the picture! Howard was just making sure it was cool enough for me to eat.
Chicken Noodle Soup
2 teaspoons butter
1 cup sliced celery
1 cup sliced carrots
1/2 cup sliced onion
1 small potato, diced (omitted since I eat too many carbs the way it is)
1 teaspoon thyme
4 (14 oz) cans chicken broth
2 teaspoons chicken bouillion
5 ounces egg noodles
2 cups cooked chicken
I also added 1 clove of garlic
Melt butter in a large pot. Saute celery, carrots, and onion for 2 minutes. Add garlic and saute for an additional minute.
Add potato, thyme, chicken broth, and chicken bouillion. Bring to a boil.
Add uncooked noodles and cooked chicken. Cook on low for 20 minutes.
Serve with fresh bread.