Easy Yellow Split Peas Soup

  • 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
  • 3 big carrots, chopped in bite size pieces
  • 5 celery stalks, chopped in bite size pieces
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 t thyme
  • 3/4 t salt
  • 3/4 t pepper
  • pinch of paprika
  • 3 bay leaves
  • 12 C chicken broth
  • 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

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Basil Potato Soup

  • 6 large leeks (white and light green parts), diced and rinsed
  • 4 celery stalks, diced
  • 4 medium carrots, diced
  • 1/2 C coconut oil
  • 4 C chopped green cabbage
  • 2 large russet potatoes, peeled and diced
  • 1/4 C minced garlic
  • 3 cans cannellini beans, drained and rinsed
  • 12 C chicken stock
  • 1 C chopped basil
  • 1 T salt
  • 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with coconut oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)

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Hearty Vegetable and Bean Soup

  • 2 T coconut oil
  • 2 large onions, diced
  • 1 1/2 T minced garlic
  • kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
  • 8 carrots, sliced 1/2″ thick
  • 5 celery stalks, sliced 1/2″ thick
  • 1 T salt
  • 1 t pepper
  • 8 C vegetable stock (or chicken broth)
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

 

 

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Best Lasagna Soup

Well, I wouldn’t call it the “best,” but it’s good!

  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 2 garlic cloves, minced
  • 2 (15 oz.) cans diced tomatoes
  • 32 oz. beef broth
  • 1 (15 oz.) can tomato sauce
  • 1 C corn (frozen or canned)
  • 2 t Italian seasoning
  • 1/4 t pepper
  • 2 1/2 C uncooked spiral pasta
  • 1/2 C shredded Parmesan cheese

Saute pepper and onion in coconut oil over medium-high heat until soft. Add ground beef and cook. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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Slow Cooker Chicken Noodle Soup

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Warm, soothing, and delicious–this chicken noodle soup is perfect for cold winter nights.

Ingredients:

  • 1.5 lbs chopped cooked chicken breast (4 cups)
  • 3 (32 oz) containers of chicken broth
  • 2 cups chopped carrots, (about 6 small whole carrots)
  • 1 1/2 cups finely chopped celery (about 6 small celery sticks)
  • 1 large onion, diced
  • 1 T minced garlic
  • 2 tsp dried thyme leaves
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 C chopped fresh parsley
  • 2 large bay leaves
  • 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.

based on recipe from Blog of Joy

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Tortilla Soup

This was a big hit!

Ingredients:

  • 1 1/2 lbs cooked diced chicken (about 4 cups)
  • 1 (10 oz) can Ro-tel diced tomatoes and green chilies
  • 1 large onion, chopped
  • 2 (16 oz) cans diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 4 cups chicken broth
  • 2 cups water
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt

Top with: chopped fresh cilantro, tortilla chips, and grated Cheddar cheese

Directions:

Combine all the ingredients in a large soup pot. Simmer for about 30 minutes. Sprinkle cilantro, tortilla chips, and cheese over each serving.

Or, place all ingredients in a slow cooker on low for the afternoon.

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Butternut Squash and Chickpea Chili

1 onion, chopped
4 stalks celery, chopped
8 cups chopped peeled butternut  squash (one large squash)
6 cloves garlic
3 Tbs chili powder
1 Tbs ground cumin
1 Tbs salt (or 2 tsp if not using organic beans)
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp ground red pepper
1 (32 oz) container vegetable broth (or chicken broth)
2 (28 oz) cans diced tomatoes
2 (14 oz) can chickpeas, rinsed and drained

Combine all ingredients in a cock pot and cook on high for 4-5 hours; serve.

Adapted from www.theroastedroot.com

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Autumn Chili

  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can tomato sauce
  • 32 oz vegetable broth
  • 3 cups almond milk
  • 4 cloves garlic, minced
  • 2 Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • ¼ teaspoons ground cayenne pepper
  • 1 Tbs salt
  • 1 onion, diced
  • 3 large sweet potatoes, peeled and chopped into bite-size pieces
  • 4 apples, peeled and chopped into bite-size pieces
  • 5 carrots, chopped into bite-size piece
  • 2 cups peeled and chopped butternut squash
  • 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!

Adapted from www.tastykitchen.com

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Whole-Grain Chicken Soup with Rice


14 cups chicken broth (or water plus bouillon)
2 cups (uncooked) brown rice (or a brown/wild rice mixture)
2 tablespoons butter
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced
1/4 teaspoon black pepper
2 teaspoons salt (or more)*
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken**

Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Add salt to taste. Enjoy!

Additional Notes:
*You may need more salt, depending on how salty your chicken broth was. I used a low-sodium chicken broth and added a total of 5 teaspoons of salt for this recipe. Start with less, and salt “to taste”! 🙂
**If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

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Tuscan Vegetable Soup

Tuscan Vegetable Soup

  • 1 sweet onion, chopped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 2 t dried thyme
  • 1 t dried rosemary
  • 1 t salt
  • 1/2 t black pepper
  • 64 oz. chicken broth
  • 2 (15 oz.) cans of diced tomatoes

Place all ingredients in slow cooker on low for 3 hours.

  • 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
  • 3 (15 oz.) cans cannellini beans, drained and rinsed
  • 4 C spinach leaves, chopped
  • Parmesan cheese

Add beans and spinach leaves to slow cooker and turn to high for 45 minutes.  Top with Parmesan, if desired.

Adapted from foodnetwork.com

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