Tomatoey Turkey and Pasta Soup

Makes 6-8 Servings

2 medium potaoes, diced
2 large carrots, diced
2 ribs celery, sliced
6 cups water, divided

1 pound ground turkey

1 medium onion, chopped

1 tsp Italian seasoning

1 tsp salt

1 tablespoon olive oil

1 14 oz. can cut green beans

1 (14.5 oz) can corn

1 (15 oz) can tomato sauce

2 tablespoons beef bouillon

1/4 cup orzo pasta

Salt and pepper to taste

In large covered saucepan, cook potatoes, carrots, and celery, in 4 cups water until vegetables are tender. Meanwhile, in a large frypan brown turkey, onion, seasoning and salt, in oil until the turkey is no longer pink. Add turkey and all remaining ingredients, including remaining water to the vegetables and simmer for 10-12 minutes until the pasta is cooked. Taste and adjust seasonings.

Koni’s Tortilla Soup (Saren Loosli)

1 lb. boneless, skinless frozen chicken breasts (they can be frozen or thawed - works either way - just cooks a little faster if they're thawed)
2 cans corn (or 1-2 cups frozen corn)
1 large onion, chopped
2 garlic cloves, crushed
4 cups chicken broth
1 can petite-diced tomatoes
2 cans black beans (drained)
1 can Rotel diced tomatoes and green chilis (or substitute one cup of salsa if you like)
1 t Lawry’s seasoned salt
2 t ground cumin
1 t chili powder
1/8 t cayenne pepper
1/8 t ground black pepper
1 bay leaf

Combine all ingredients above in slow cooker. Cover and cook on high for 6 hours. Shred chicken towards the end of the cooking time (use two forks and it should just fall apart). Discard bay leaf.

Serve with cheese, lime wedges, diced avacado, tortilla chips, chopped green onions, and sour cream as topping options.

Serves 8-10

{Roasted Tomato Soup with Basil}

Adapted from this recipe

Ingredients

· 4 lb tomatoes, halved lengthwise

· 6-8 garlic cloves, left unpeeled

· 3 tablespoons olive oil

· 1/2 teaspoon salt

· 1/4 teaspoon black pepper

· 1 medium onion, finely chopped

· 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]

· 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]

· 2 teaspoons sugar

· 2 tablespoons unsalted butter

· 3 cups chicken stock or low-sodium broth

· 3/4 cup heavy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls.

Tomatillo Chicken Chili

Put everything below into your crock pot, mix together, cook on high for 6 hours:

2-3 cups dry navy or small white beans or 2 cans white navy beans, rinsed, drained
1 16 oz. jar of tomatillo salsa (I usually use La Victoria Thick and Chunky Salsa Verde)
4-5 cups water (depends on how much beans you use - need 2 cups water per 1 cup dry beans - skip the water if you're using canned, pre-cooked beans)
4 cups chicken broth (can use canned or make it with "Better than Bouillon)
2 tsp ground cumin (or chili powder if you don't have any cumin on hand)
1/2 - 1 tsp garlic powder (based on how much you like garlic)
2-3 large frozen chicken breasts (I usually just use 2 breasts - I like a little less chicken and a little more beans)

After 6-8 hours, use two forks to shred the chicken. It should mostly fall apart.

Then, shortly before serving, add:
2 cups of frozen corn (warm in microwave first so it doesn't make the soup cold). You can use canned corn but the frozen is a little tastier.

Serve with chopped cilantro and a dollop of lite sour cream or plain yogurt as a garnish.

Makes about 10 one-cup servings.

HARVEST RESTAURANT'S BUTTERNUT SQUASH SOUP

Recipe

1 butternut squash, peeled,
medium diced
1/4 c.olive oil
Pinch salt and pepper
1 medium yellow onion diced
1 T. butter
3 c. chicken stock
1/2 c. heavy whipping cream
Pinch nutmeg
Pinch cloves
1 t. curry
1/4 c. pure maple

In a French bowl toss butternut squash with olive oil and salt and pepper. Place squash on sheet tray and roast in the oven at 350 F. for 10-15 minutes or until browned. While squash is roasting, place onion in a sauce pot with butter and sweat until translucent. Add chicken stock to sauce pot and roasted squash. Boil until squash is tender. Place in a blender and puree until smooth. Return to sauce pot, season and finish with cream. Top with roasted pepitas

Tortellini Sausage Soup...

Brown:
1 lb sausage (Jimmy Deans HOT)
6 cloves of garlic
1 onion diced

Add and cook for a half hour:
2 cups water
3 cups apple cider
2 cans of chicken broth
1 28oz of diced tomatoes
1 8 oz tomato sauce
1 cup carrots shredded
2 tsp chicken bouillon
1 tsp basil
1 tsp oregano
1/2 tsp garlic powder

Add and cook for 15 mins:
2 medium zucchini shredded

Add and cook until done:
Tortellini (15 oz or so, I use the fresh stuff from Costco, they come divided in two packs and I use nearly one whole side)
2 Tbsp parsley

Asparagus Potato Parmesan Soup

2 Tbls. olive oil
1 onion, diced
1 1/2 lbs. asparagus, cut into 1/2 inch pieces
3 cups red potatoes, diced
3 cups chicken broth
5 garlic cloves, minced
1 tsp. black pepper
1 1/2-2 tsp. salt, or to taste
4 cups whole milk
1 Tbls. cornstarch (mixed with the milk)
1 cup parmesan cheese
Garnish soup with crumbled bacon and more parmesan cheese

Dice the onion into small pieces. Cut the red potatoes into 1/2 inch pieces (keeping the skin on). Rinse the asparagus and cut off the bottom 1 1/2-2 inches of the stalk (the hard portion). Cut the asparagus into 1/2 inch pieces, reserving about a cup for the end portion of the soup. In a soup pot, pour the olive oil and heat to medium heat. Add the onions and red potatoes and saute until they begin to be slightly tender. Add the chicken broth so that you have enough broth to cover the potatoes and onions in the pot (about 3 cups). Let the potatoes, onions and broth all boil until the potatoes are slightly tender. Add all of the asparagus minus a cup. Stir the soup and continue to cook for another 3-6 minutes, or until all of the potatoes and asparagus are completely soft. With a hand wand (or in a blender), blend the soup together until smooth. When the soup is smooth, whisk in the milk, cornstarch, garlic and seasonings. Turn the heat to medium low and let the soup simmer until you are just about ready to eat. Five minutes before serving, add the left over cup of asparagus (or you can even add more if you love asparagus) to the soup as well as the parmesan cheese. Cook to warm and soften the asparagus and then season with any extra salt and pepper as needed. Serve soup warm with crumbled bacon (optional) and more parmesan cheese.
- See more at: http://www.dealstomealsblog.com/2015/04/asparagus-potato-parmesan-soup-feed.html#sthash.pdglIII2.dpuf

Sausage, Potato, and Kale Soup

PREP TIME:

5 Minutes

DIFFICULTY:

Easy

COOK TIME:

45 Minutes

SERVINGS:

12 Servings

INGREDIENTS

2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces whole Red Potatoes, Sliced Thin

1 whole Onion, Chopped

1-1/2 pound Italian Sausage

1/2 teaspoon Red Pepper Flakes (more To Taste)

2 cups Low Sodium Chicken Broth

2 cups Whole Milk

4 cups Half-and-half

Splash Of Heavy Cream

Fresh Or Dried Oregano

Black Pepper To Taste

INSTRUCTIONS

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Soups http://looslifamily.blogspot.com/http://looslifamily.blogspot.com/search/label/recipes%20-%20soups
https://www.chelseasmessyapron.com/italian-sausage-orzo-soup/
http://ourbestbites.com/2009/10/butternut-squash-soup/

Vegan Lemon Rice Soup

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
1 medium carrot, diced
3 celery stalks, diced
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
1/4 tsp chilli flakes
2 x 400 g (14 oz) tins navy or garbanzo beans, one of them pureed
200 g (7 oz) brown rice
1 tsp salt
1 liter (5 cups) vegetable stock
2-3 bay leaves
Juice of one lemon
100 g (3.5 oz) fresh baby spinach
Freshly ground black pepper

Instructions

Add the contents of one tin of navy or garbanzo beans to a blender, liquid included, and blend for a minute until smooth. Set it aside.
Heat the olive oil in a large pot over medium meat and saute the onion for 3-4 minutes until it softens.
Add the garlic, carrot and celery, and continue to cook for 5-7 minutes. Stir in the thyme, rosemary, and chili flakes and cook for another minute.
Next, stir in the pureed navy or garbanzo beans and the other tin of drained navy or garbanzo beans. Add the rice, salt, vegetable stock and bay leaves and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes until the rice is almost cooked.
Stir in the lemon juice and baby spinach and cook for another 3-5 minutes and season to taste. Serve the soup as is or with crusty bread on the side.

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Recipes-Soups

HARVEST RESTAURANT'S BUTTERNUT SQUASH SOUP