Soups

I will keep updating this page with different soups…Enjoy!

ZUPPA TOSCANA – Sausage Kale Soup

INGREDIENTS

• 1lb Italian ground sausage (I like mild sausage)
• 3 or 4 Yukon potatoes, chopped into bit size pieces
• 1 large onion, chopped
• ¹⁄₄ cup bacon bits (optional)
• 2 garlic cloves, minced
• 2 cups kale, chopped
• 32 oz. chicken stock
• 1cup half & half

DIRECTIONS

1. Brown sausage, onion and garlic in your soup pot.
2. Add chicken stock to pot and stir.
3. Place potatoes in the pot.
4. Cook on medium heat until potatoes are done.
5. Add bacon.
6. Salt and pepper to taste.
7. Simmer for another 10 minutes until potatoes are tender.
8. Turn to low heat.
9. Add kale and cream.
10. Heat through and serve.

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HOMEMADE CREAM OF CHICKEN SOUP 

INGREDIENTS

• 2 chicken breasts
• 1 onion, chopped
• 5 celery stalks, choppped
• 3 large carrots, chopped
• 2 garlic cloves, chopped
• 2T olive oil
• 2 t parsley
• 1 t thyme
• 2 T flour
• 1 qt. chicken stock
• 1/4 fat free cream (or use milk or half & half)

DIRECTIONS

• Add about 1 cup chicken stock in a baking pan with chicken breasts and bake for 30-35 min. at 375 degrees, covered. Set aside.
• Add onion, garlic, celery, carrots to a stockpan with the oil and saute about 10 min
• Add s & p, spices and flour – stir and then add the chicken stock & chopped up cooked chicken (add the remaining stock that the chicken cooked in). Simmer about 10 min
• Remove from heat, add the milk or cream and then use an Immersion Blender to blend
• Return to burner on low/simmer for about 10 more min letting all the flavors blend.

Serve & Enjoy….

BEEF AND BARLEY SOUP

This recipe is from my sister-in-law from years ago…

WHY I LOVE: super fast to make, but really tasty and hearty!

INGREDIENTS

• 1lb of hamburger ot steak tips
• 8 cups beef broth (2 – 32 oz. containers)
• 1 – 14 oz. can of diced tomatoes
• 1 cup celery (chopped)
• 1 cup carrots (chopped)
• 1 cup onion (chopped)
• 1/2 cup green pepper (chopped)
• 1 T garlic
• 1/2 cup barley
• 1/4 cup ketchup (secret ingredient)
• s & p to taste
• 2 Bay leaves

DIRECTIONS

Brown burger or steak (in 2 T oil) on stovetop, mix in ketchup.  While meat is browning, chop your veggies (or cheat and buy them chopped at Trader Joe’s). Then throw it all into your slow cooker (crock pot) and cook all day while you are running around busy busy busy and voilà dinner is ready and waiting!  OR simmer for at least 1 hour on stovetop.

Serve with warm crusty French baguette.

MULLIGATAWNY SOUP

It may be hard to spell and pronounce,

but this complex & satisfying New England soup is not hard to make!

INGREDIENTS

• 1 cup diced onions
• 4 to 6 carrots, diced
• 4 celery stalks, diced
• 3 T butter
• 3 tablespoons all-purpose flour (you can use GF)
• 8 cups chicken stock
• 2 Granny Smith apples, peeled, cored and diced
• 1 cup cooked white rice (I use brown rice)
• 1 cup cooked diced chicken (you can use a precooked rotisserie chicken to save time)
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 T curry powder
• 1/2 t nutmeg
• 1/2 t ground cloves
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup whole milk

DIRECTIONS
In a large stockpot, over medium, saute the onions, carrots, celery stalks in the butter. Cook until tender. Stir in the flour and curry and cook for 3 minutes. Pour in the chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the rice. Let simmer for 15 minutes and then add in rice and serve.

To me, this soup tastes like Fall…

Recipe Credit to my Mom (love you Mom!) 

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CARROT GINGER SOUP

This is my own recipe adapted from different recipes. 

A comforting soup on a busy weeknight…serve with salad or sandwich

INGREDIENTS

• 2 T olive oil
• 1 large yellow onion sliced
• 2 lbs carrots, peeled and cut (use fresh organic whole carrots)
• s & p
• 2 cloves garlic
• 1 tsp. fresh thyme, chopped
• 1 tsp. fresh ginger (peeled and chopped)
• 8-10 cups chicken stock

DIRECTIONS

In stockpot, heat olive oil on medium heat and add onion until soft – 5 to 6 min. Add the carrots and cook, stirring, for about 5 to 6 more min. Add seasonings and ginger and cook another few min.

Add the chicken stock bring to a boil and then reduce heat to low and cover until carrots are tender – about 15 to 20 min.

Using your immersion blender, blend until smooth consistency.  Serve with croutons and a sprig of fresh thyme.

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CHICKEN TORTILLA SOUP

This is a perfect soup to make on a Friday afternoon and have warm on the stove as kids and adults come in and out…I don’t know about you, but my house is a revolving door of teenage boys on the weekends and I love to have something hot, yummy and healthy ready to go! Easy to keep warm in a crock pot….

INGREDIENTS

•   1 onion chopped
• 3 cloves garlic chopped
• 1 T olive oil
• 2 tsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 1 28 oz can crushed tomatoes
• 1 carton of chicken stock
• 1 c corn (frozen or canned)
• 1 sm. 4 oz can of chopped green chilies
• 1 can black beans, rinsed
• 1 rotisserie chicken shredded
• 1/4 c. fresh cilantro
• s & p to taste
• opt. splash of hot sauce

Toppings (optional)

• fresh avocado, sliced
• tortilla chips or strips
• shredded Monterrey Jack Cheese
• chopped green onion
• sour cream

DIRECTIONS

• In a stock pot, heat oil over medium heat and saute onion and garlic until soft.
• Stir in chili powder, oregano, cumin, s & p, tomatoes, chicken stock and bring to a boil and then turn down heat and simmer for 5 – 10 min.
• Add corn, chilies, beans, cilantro and chicken. Simmer for 10 for minutes

Ready to go!

Easy as 1-2-3 …

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 GREEK LEMON SOUP WITH CHICKEN

This recipe is from Real Simple and it is simple and oh so good! I like to make it on a Sunday and then heat it up for lunch during the week when I have no time to make a proper healthy lunch.

INGREDIENTS

• 6 cups low-sodium chicken broth
• 1/3 cup orzo
• 6 large egg yolks (use the leftover whites for an egg white omelet for breakfast)
• 1 Rotisserie chicken shredded
• 1/4 cup fresh lemon juice
• s & p, to taste

DIRECTIONS

1. In large stock pan, bring the broth to a boil and add orzo boiling until tender – about 8 min.
2. In a bowl, beat egg yolks and gradually whisk in 1 cup of hot broth.
3. Add the egg mixture to the stock pan, reduce heat to medium and cook stirring until thickened, about 5 – 7 minutes.
4. Add the chicken and lemon juice to the saucepan and season with salt and pepper.

It’s that easy!  Full of flavor and low calorie – what’s not to love?