Category: Soups

Stuffed Pepper Stew (Missi)

10/2/2015

Ingredients:

14.5 ounce can of stewed tomatoes
14.5 ounce can of diced tomatoes
2 lbs of ground turkey (original recipe calls for 1 lb but my family likes the meat so I double it)
2 green peppers seeded and diced
2 tbsp + 2 tsp dried chopped onion (or half of a fresh onion)
1 clove of garlic diced or 2 tbsp garlic powder
2 tbsp of season salt
3-4 cups low sodium chicken broth (as needed)
1 1/2 cup cooked brown rice
15 ounce can of french onion soup(optional)
15 ounce can of tomato soup

Instructions:

In crockpot add tomato soup, french onion soup (my family doesn't love onions so I strain out the onions in the soup and just use the broth), both cans of tomatoes, onion, garlic and season salt. Stir to incorporate.

Add the cooked ground turkey ( I brown in a skillet with a little bit of olive oil and drain excess fat prior to adding to crock pot) Stir to incorporate.

Add enough of chicken broth to completely cover ingredients.

Put lid on and cook on low for 4 hours or high for 2 1/2-3 hours

At the end of cook time add the cooked rice (I use instant rice but you can use whatever you like). Stir to incorporate.

Let this cook an additional 3-4 hours on low or 2 hours on high.

If you want this to be thinner like soup add more chicken broth when you add the rice. If you want it thicker omit extra chicken broth and take lid off last 30-45 minutes of cook time.

Click here to print recipe

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Black Bean Soup

2/20/2015

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Ingredients:

4 cups chicken stock*
3 28 ounce cans of black beans
2 red bell peppers
4 carrots
1 jalapeño pepper (2 if you like really spicy soup)
1 medium large Vidalia onion
1 bulb of garlic (2 – 4 cloves if you’re not a garlic lover)
1-3 TBSP cumin, depending on your taste
1 TBSP ground black pepper

Directions:

Rinse beans under cold water and empty into a large crock pot. Add chicken stock, finely
chopped peppers, shredded carrots, minced jalapeño, chopped onion and garlic (use food processor for faster prep time). Add cumin and black pepper. Mix all ingredients together. Cover and cook on high for 4 – 6 hours. Uncover and mix with immersion blender to desired consistency.

Crock pot temperatures vary so I would try the soup after 4 hours, before using the immersion blender. If you are satisfied with the texture, blend and enjoy. You can also leave the soup on “warm” in the crockpot once it is done until you are ready to eat.

Black bean soup freezes really well so I often make this large batch and freeze some so I don’t have to make it the next time I want it. If you’re not interested in freezing soup, cut the recipe in half.

*See homemade chicken stock recipe to make your own or choose a low sodium store made version but read labels carefully and avoid any that contain MSG.

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Homeade Chicken Stock

2/6/2015

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Ingredients:

1 whole cooked chicken carcass with the meat removed
1 large onion
1 bulb of garlic (2-3 cloves if you’re not a fan of garlic)
3 stalks of celery
2 carrots
1 TBSP each: parsley, oregano, basil
2 bay leaves
Salt & pepper to taste

Directions:

1.      Fill medium large stock pot with water and add chicken carcass.
2.      Wash onion, garlic, celery, and carrots with the skins on.
3.      Cut onion into quarters.
4.      Cut the end off the garlic bulb and cut the rest of the bulb in half.
5.      Cut celery into thirds (including the leafy stems at the ends) and cut the carrots into 2” pieces approximately.
6.      Add all vegetables and seasoning into the water.
7.      Cover and boil on bring to a boil.
8.      Reduce heat and boil on low heat for approximately 12 hours. (Make sure it is a very gentle boil or too much of your stock will evaporate.)
9.      Drain soup through a colander into a new pot and you have an amazingly healthy chicken stock that tastes delicious.

You can use the stock immediately of freeze for later use. I typically store in 3 cup containers (about the size of a large yogurt container) and will put a sticky note on top with the date I made the soup.

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Tomato Soup

2/5/2015

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Ingredients:

1 (14-ounce) can chopped tomatoes
3 TBSP extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
1/4 cup chopped fresh basil leaves

Directions:

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, spray (with Misto if available) olive oil generously over tomatoes and roast until caramelized, about 15 minutes. If you cannot spray tomatoes with oil, drizzle approximately 1-2 TBSP over tomatoes before baking.

Meanwhile, in a saucepan, heat remaining 2 TBSP olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, and bay leaf. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender until smooth.

Recipe (adapted) courtesy of Michael Chiarello
Read more at:
http://www.foodnetwork.com/recipes/michael-chiarello/homemade-tomato-soup-recipe.html

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Hearty Kale Soup

1/8/2015

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Ingredients:

2 Tbsp Olive oil
1 medium onion
3-4 cloves garlic
3 medium carrots
3 stalks celery
2 15oz. cans red kidney beans
1 28oz. can diced tomatoes
1 Tsp basil, oregano, rosemary and thyme
Salt & Pepper to taste
4 cups chicken stock
4 cups packed kale

Directions:

Dice vegetables and set aside
Remove stems from Kale and chop
In med. Stock pot heat oil over med/high heat
Add garlic, onion, herbs, salt and pepper cook 3-4 mins
Add carrots and celery cook additional 2-3 mins
Add tomatoes, beans, chicken stock and kale. Stir together and bring to a boil
Reduce heat to medium. Boil low until vegetables are tender approx. 25mins

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Stuffed Pepper Stew (Missi)

Black Bean Soup

Homeade Chicken Stock

Tomato Soup

Hearty Kale Soup

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