Black Bean and Sweet Potato Soup

courtesy

This soup was seriously amazing.  I made it for dinner tonight and couldn't wait to post it...its that good.  The flavor is so, so good.  I don't even like sweet potatoes, but the soup is spicy, so it gives the perfect amount of sweetness to offset the heat.  It really is perfect, very filling and super healthy.

Black Bean and Sweet Potato Soup

Jenny's Gatherings

2 Tbsp. olive or grapeseed oil
½ medium yellow onion, chopped small
4 large garlic cloves, minced
2 medium carrots, quartered and chopped
1 celery stalk, quartered and chopped
2 chipotle chilis (canned), seeded and chopped (use 3 for more heat and 1 for extra mild heat)
1 medium poblano (pasilla chili), seeded and chopped small
2 c. chicken or vegetable broth (low sodium)
3 cans black beans, drained (or 1 ½ cups dried black beans that have been soaked over night in water that is filled 3 inches above the beans (do this in a sealed container); drained)
1 tsp. cumin
1 Tbsp. salt
¼ tsp. coriander
1/8 tsp. smoked paprika
ground black pepper to taste
1 medium – large sweet potato, peeled and cut into ½ inch pieces

Heat the olive or grapeseed oil in a soup pot and add the first seven ingredients. Saute on medium high heat for 3-5 minutes. 

 Add the rest of the ingredients. Bring to a boil. Turn down the heat to medium low and simmer until the carrots and sweet potatoes are tender to your liking (about 15-20 min). If you start to lose too much liquid, turn down the heat and put on the lid and add more chicken stock if needed.

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Veggie Chili

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We loved this recipe...super hearty, but meatless, with both a vegan (no cheese or sour cream for toppings) and a vegetarian option.  Its super healthy, packed with veggies, and really satisfying.  Its delicious!

Veggie Chili
From the Pioneer Woman Cooks

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 2 whole Carrots, Peeled And Diced
• 2 stalks Celery, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
• 1 can (12 To 14 Ounces) Plain Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
• 1/2 teaspoon Salt, More To Taste
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1 can Garbanzo Beans, Drained And Rinsed
• 1 can Black Beans, Drained And Rinsed
• 1 whole Large Zucchini (or 2 Medium Zucchini), Diced

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, celery, and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30-45 more minutes, depending on how soft you like your beans.  Taste and adjust seasonings.

Serve with sour cream, cheese and tortilla chips.

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Garden Chowder Soup

It is SUPER cold weather in Dallas right now.  Time for some soup!  This was delicious- definitely not the lightest soup, but we all really enjoyed it.  I even added some kale and asparagus to it.  I'm sure you could also add any veggies you'd like.

courtesy

Garden Chowder Soup

From What's For Dinner blog

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn

1/2 cup chopped kale, optional
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

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Lentil Soup

I know Lentil Soup isn't the most enticing name, but before you run the other direction, you have to continue reading!  This soup was absolutely delicious (with some modifications), totally filling, and SO healthy!  Give it a try; you would never know it didn't contain meat!

I made a few changes to this soup after reading the reviews on Allrecipes.com.  I will write the recipe below as it appears on Allrecipes, with my changes/additions in parentheses.

Lentil Soup
adapted from Allrecipes.com

1 onion, chopped
1/4 cup olive oil (about 1-2 Tbs)
2 carrots, diced
3 stalks celery, chopped
2 cloves garlic, minced (4 cloves)
1 tsp. dried oregano (1 1/2 tsp.)
1 tsp. dried basil (1 1/2 tsp.)
1 bayleaf
(small pinch of red pepper flakes)
1 14.5 oz. can crushed tomatoes (I didn't have a full can, so I substituted some tomato paste)
(1 can stewed tomatoes)
2 cups dry lentils
8 cups water
(1 Tbs. chicken bouillion)
1/2 cup spinach, thinly sliced (2 cups)
2 Tbs. vinegar (or red wine vinegar)
salt and pepper to taste

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. 

Stir in garlic, bay leaf, oregano, basil, and crushed red pepper; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. 

When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.

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Tuscan Sausage and White Bean Soup

This soup is delicious and filling!

Tuscan Sausage and White Bean Soup
by Mel's Kitchen Cafe

1 pound sweet Italian chicken sausage
1/2 cup chopped carrots
1/2 cup chopped yellow onion or leeks
3 cloves garlic, chopped
6 cups low-sodium chicken broth
2 (14.5-ounce each) cans diced tomatoes
1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups uncooked shell pasta
9 ounces spinach leaves, coarsely chopped
1/2 cup shredded Parmesan cheese

In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn't stick to the pan.

Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.
Add the broth, tomatoes, beans, basil, salt and pepper.

Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn't sticking.

Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.

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Spinach Mushroom Creamy Soup

This soup is mm mm good and a long over due request from Becky to post on here. It's been a large group/showers/book group staple for my mom for as long as I can remember but I like to make it just for me (since my husband wont eat mushrooms) too.

(Serves 4-6)
5 tbsp butter
1/4 lb fresh mushrooms sliced
1 scallion
5 tbsp flour
2 c chicken broth
2 c milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 lb cream cheese softened
1 c fresh grated swiss cheese
3/4 lb fresh baby spinach trimmed, cooked in microwave and drained of water

(for large groups triple milk and spinach. quadruple everything else)

Melt butter in large sauce pan. Slowly saute mushroom and scallion till tender. Add flour stir till just cooked- a few minutes. Whisk in first chicken broth and then milk, stirring until thickened. Add spices, cream cheese, swiss cheese. When mixed in then add precooked and drained spinach. Heat through while gently stirring. Serve hot.

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Loved this recipe.  It was even better the second day and each day after.  Honestly, I kind of feel like the chicken was an afterthought so wouldn't feel totally compelled to use it.  I did have to add some extra water in the end but it was so hearty and flavorful.  Plus...a slow cooker...hello!

Slow Cooker Quinoa Chicken Chili Recipe

Recipe from queenbeecoupons.com

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

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Perfect Potato Soup

 Pic courtesy of Pioneer Woman Cooks

This soup really is perfect. It's a lot healthier than my old potato soup recipe. It actually has lots of veggies in it! It's a little more intense than my old recipe, but it really is worth it.

Perfect Potato Soup
from Pioneer Woman Cooks 

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth (I added all of the soup so my kids would eat it.). Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

 

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Ham Bone Soup

I made this tonight using my leftover Easter ham bone, and it was surprisingly delicious!  I like that it's a non-creamy ham soup and it's so simple (in the crockpot!).  I substituted celery for the green peppers, and I used a little less bouillon than it called for.  Everyone (even my 2-year-old) ate it and loved it!

Ham Bone Soup

courtesy of Allrecipes.com

1 meaty ham bone

1 onion, diced

1 (14.5 oz) can of peeled and diced tomatoes with juice

1 can non-drained kidney beans 

3 potatoes, peeled and cubed

1 green bell pepper, seeded and cubed (or substitute celery)

4 cups water

6 cubes chicken bouillon

Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green peppers into a 3 quart or large slow cooker.  Dissolve the bouillon cubes in the water and pour into the slow cooker.

Cover and cook on high until warm.  Reduce heat to low and continue to cook 5-6 hours. (I just started mine on high and cooked for about 5 hours).

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Chickpea and Rice soup with Kale

Another Vegan recipe. This soup is awesome! We had it for sunday dinner because it's still pretty cold out here in Boston and this was the perfect remedy. I made it with the artisan bread Jess posted a little while ago and it made for a great meal. The only thing you have to prep before hand is soaking the cashews for a few hours and it's better the next day as leftovers as the flavors blend.

Chickpea & Rice Soup with Kale

Six servings • 40 minutes

Ingredients

• 3/4 cup cashews, soaked in water for 2 hours or overnight
• 2 tbsp. olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp. dried rosemary
• 3/4 tsp. dried thyme
• 1 tsp. salt
• Fresh black pepper
• 3/4 cup brown rice, rinsed
• 3 ribs celery, thinly sliced
• 1 cup carrots, diced chunky
• 5 cups vegetable broth
• 2 cans (15 oz. each) Garbanzo Beans, drained and rinsed- I only used 1 can and it was fine
• 4 cups chopped kale
• (green onions as garnish optional)

Instructions

1. After soaking, drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth. You don't want any gritty bits if you can help it. And if you're not firing up a Vitamix, this could take some time. Like maybe 5 whole minutes.
2. Preheat a stock pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and sauté a minute more.
3. Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, reduce heat to a simmer, add the chickpeas, and let cook for about 30 minutes, until rice is cooked and carrots are tender.
4. Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes so the flavors will mingle.

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Tuscan Chicken Stew

Pic courtesy South Your Mouth

I made this for dinner tonight. And you know if I'm posting it the same night I made it, it's good. I've posted a lot of soup recipes this winter, but this one has got to be the most unique. It's such a hearty meal. I loved it and so did Christian.

Tuscan Chicken Stew
adapted from South Your Mouth 

1 4-5 lb. chicken (I actually thought it could have used a little less chicken and I used a 4.5 lb-er)

2 cups water

4 cups chicken broth

2-3 teaspoons salt, divided

1 1/2 teaspoons black pepper, divided

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 large onion, diced

6-7 medium red potatoes, sliced (I used golden potatoes)

1 15-oz. can great northern beans, drained and rinsed

1 teaspoon dried thyme

6 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

1/2 teaspoon Italian seasoning

2-4 roma tomatoes, halved lengthwise and sliced

In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 teaspoon salt, 1 teaspoon black pepper and bay leaf, covered, over medium-low heat for one hour.  Remove chicken and set aside to cool.  Pour broth through strainer and add broth back to Dutch oven.

Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 teaspoons salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 teaspoon pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  Cover pot, remove from heat and let stew rest for 30 minutes.  Stir and serve with cornbread or crusty bread. 

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Chipotle Chicken and Corn Chowder

I made this last week and have been too busy to post it. You must make this before soup season comes to an end. It is delicious and so different from anything I've ever made. I loved the potato with the southwestern flavors. It really came together so well and made for delicious leftovers too!

Chipotle Chicken and Corn Chowder
adapted from Brown Eyed Baker 

Ingredients:

1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained (I halved this and used frozen corn)
1 (15-ounce) can cream-style corn (I only put in about 3/4 of the can)
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

Directions:

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

 

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Mom's Beef Stew

Yummmm....just what you need on a cold winter's day!

Mom's Beef Stew

adapted from favfamilyrecipes.com

2 lbs. steak, cubed (or buy stew meat)

Tabasco sauce

Worcestershire sauce

salt and pepper

1 medium onion, chopped

3 cloves garlic, minced

3-4 cups beef broth

2 large potatoes, cleaned and cut into large cubes

3-4 carrots, peeled and cut

1/2 cup frozen corn

1/2 cup frozen peas

1/2 small can tomato sauce (or to taste)

cornstarch (optional)

Braise beef in oil until just brown on all sides (turning only once if possible).  Add Tabasco, Worcestershire, and salt and pepper to taste.  Add onions and saute until onions become clear.  Transfer to a *large pot and add beef broth, potatoes, and carrots.  Bring to a boil, then simmer for **about an hour (or until potatoes are cooked through).  If you want the beef to be really tender, simmer for even longer.  About 20 minutes before serving, add corn, peas, and tomato sauce and simmer until ready to serve.  If you like your stew nice and thick, add about 1 Tbsp. of cornstarch to some beef broth, stir until smooth, then stir into the stew.  Add beef broth to thin out and cornstarch to thicken.  Add salt and pepper to taste before serving.  

*you can also throw everything in a crockpot and cook on low 6-8 hours

**The potatoes cooked much faster than I expected, so I would suggest adding them later so they only cook for about 45 minutes.  Otherwise they will get mushy.

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Cheesy Green Chile and Potato Chowder

 Photo credit Eat, Live, Run

Oh my goodness. This soup was so good. Christian even loved it (and that's saying something for a non-vegetable eater). Now, I just wish it would stay cold long enough in Texas for me to make it again soon!!

Cheesy Green Chile and Potato Chowder
adapted from Eat, Live, Run

Ingredients:
1-2 poblano peppers (I used less b/c my hubby doesn't like peppers)
1 large yellow onion, small diced
1 green bell pepper, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
3 slices bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Mexican blend cheese {plus additional for serving}
thinly sliced green onions (optional- I didn't use)
Directions:
First, fire roast the peppers.
To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.
While your peppers are cooling, fry the bacon in a large dutch oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Keep grease in the pot!
Add your onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.
Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back to a simmer. Simmer for another 10 minutes.
Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.
Time:
1.25 hours

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Full-o-Beans Chili

A stick-to-the-ribs-not-the-waistline chili.  Great served with all the usual toppings: chopped red or green onions, chopped cilantro, and shredded cheddar cheese.  Serves 6+.

Full-o-Beans Chili

adapted from Bon Appetit

1 Tbs. olive oil

1 large onion

8 garlic cloves, chopped

2-14 1/2 ounce cans Mexican style stewed tomatoes

1-15 ounce can black beans, well drained

1-15 ounce can kidney beans, well drained

1-15 ounce can garbanzo beans (chick-peas), well drained

1 can white and/or pinto beans

1 corn on the cob cut off (I use frozen corn)

 3 Tbs. chili powder

1 Tbs. ground cumin

Cayenne pepper

1 tsp. or more red wine vinegar

Heat oil in heavy large saucepan over medium heat.  Add onions, then add garlic and saute until fragrant, about 1 minute.  Add next 8 ingredients and bring to simmer.  Cover, reduce heat to low and simmer until flavors are blended, about 30 minutes.  Season to taste with salt, pepper, and cayenne.  Add vinegar to taste.

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Minestrone (Vegetarian Style)

I make soup all winter long, and this is going to be a long winter in Maryland.  This is a great vegetarian soup, and filling enough that it won't leave you feeling like you missed out on your meat!  I also love that it's made in the crockpot and it makes enough for a large family and then some.

Minestrone (Vegetarian Style)
from my friend, Lily Pearson

Put things into the crockpot in this order:
3 cups water or vegetable/beef broth
1 medium to large onion, chopped
3-4 large carrots sliced
3-4 celery stalks sliced
2-14 1/2 ounce cans chopped tomatoes
1-10 or 16 oz package frozen mixed vegetables
1-1 1/2 cups shredded cabbage
1 clove minced garlic
1 Tbs. basil
1 tsp. oregano
1 can of garbanzo beans
1 can kidney beans
2 tsp. salt
dash of pepper
1 zucchini, sliced

Place all ingredients in crockpot, except for the zucchini.  Stir it all up and then add the zucchini to the very top, or add it for the last hour of cooking.  It needs to cook on low 10-16 hours or high 6-7 hours depending on how soft you want your vegetables.

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Copycat Cafe Rio Chicken Tortilla Soup

pic courtesy of Favorite Family Recipes

Oh. My. Goodness. This is SO good and almost identical (if not completely identical) to Cafe Rio's soup. It's so fresh and hearty. Christian hasn't raved about dinner this much in a long, long time.

Copycat Cafe Rio Chicken Tortilla Soup
adapted from Favorite Family Recipes 

• 1 onion, diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• a dash (or two) cayenne
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of 1/2 lime
• pepper, to taste
• 1 can pinto beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• pico de gallo or your favorite fresh salsa (I used Jack's salsa)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla strips
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

• In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
• In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). After cooking on one side, flip chicken, add small amount of water to pan and cover. Remove from grill. Let rest for 10 minutes and shred.
• In individual bowls layer chicken, about 1/3 c. pico de gallo or salsa, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro, sour cream, and lime wedges, if desired.

 

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Slow-Cooker Weeknight Chili

 

Pic courtesy Cook's Country

I looooooove chili. It's definitely one of my favorite soups. And, being the soup lover that I am, that's kinda saying a lot. So, when I saw Cook's Country's crockpot chili, I knew I wanted to give it a try. And, when I saw rain in the forecast for this weekend, I knew I wanted to try it THIS weekend. It was really good- full of flavor from all the different spices and red pepper, onion, and BACON (yes, you read that right- bacon!). I made a few changes to their recipe, though. First of all, I halved it, didn't put coriander in that the original recipe called for (I put in a little extra cumin and some parsley), and I added some brown sugar at the very end (because everything's better with brown sugar:)). Also, since I don't have a Dutch oven, I just used a regular pot (not nonstick, though).

Slow-Cooker Weeknight Chili

 adapted from Cook's Country

• 1/4 cup chili powder
• 1 tablespoon plus 1 teaspoon ground cumin
• 1 teaspoon parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• 8 ounces bacon, chopped fine
• 2 onions, chopped medium
• 1 red bell pepper, chopped medium
• 6 cloves garlic, minced
• 2 pounds 85 percent lean ground chuck (I used 93% and it was great)
•   1 can (28 ounces) tomato puree
•   1 (28-ounce) can diced tomatoes
• 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
• brown sugar to taste (I used about 1/8 to 1/4 cup)

Instructions

• 1. Toast chili powder, cumin, parsley, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• 2. Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
• 3. Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
• 4. Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Beef will get tough if you cook longer than 8 hours. Add brown sugar to taste. Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months.)
• Make Ahead: If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4. Serve with cheese, sour cream, and/or crackers.

 

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Creamy Tomato Soup

I made this soup tonight and it was absolutely FABULOUS- I wish I could jump out of the computer screen and make it for you.  We seriously loved it and it was so incredibly easy to put together.  In fact, I decided to make it very last minute and had to make something that I had all of the ingredients for already and this was it.  Even Tessa lapped this up...I'm so glad I came across this recipe- its definitely going in the regular rotation.

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Creamy Tomato Soup

Adapted from allrecipes.com

1 (29-oz.) can diced tomatoes

1 (10.5-oz.) can chicken broth

2 Tbs. butter

2 Tbs. sugar

1 Tbs. chopped onion

1/4 tsp. baking soda

2 cups heavy whipping cream (or milk, if you want something lighter)

Cooked Pasta, of your choosing and amount (optional- see below)

In a large pot, mix all ingredients together, except heavy cream and pasta.  Bring to a simmer and leave it simmering for one hour.  Near the end of the hour, in a double boiler (or glass bowl over a small saucepan), heat the heavy cream until hot- do NOT boil or it will scorch.  Add desired spices to your soup (I sprinkled some dried basil and salt- you can use whatever you prefer). Once cream is heated through, add to soup.  I blended my soup in a blender at this point, b/c I knew my kids weren't going to like chunks of tomatoes- this is optional.  Then, stir in cooked pasta and serve.

*Adding pasta is optional- I added it so it would be more kid-friendly and it worked.  My kids loved this dish, and it was more hearty and filling that way.  You can add as much or as little as you like.

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