Golden Vegetable Soup

(Seven Secrets Cookbook via Colette)

Everyone loves this soup!  It's vegan but tastes creamy and cheesy.  Yum!

1 onion, diced
1 c shredded carrots (2-3 large)
3 c diced potatoes
2 t salt
4 c water
2 c pasta shells
1 bunch green onions, diced
1 c frozen corn
1 can coconut milk (or 1 c raw cashew nuts and 1 1/2 c water)
10 oz can tomato soup (or 15 oz tomatoes in juice)
1 T chicken-like seasoning
1/2 t basil
1/2 t dill weed
1 bunch cilantro leaves

Place onion, carrots, potatoes, salt and water in soup pot and bring to a boil.  Reduce heat and simmer 8 minutes.

Add pasta shells, diced green onions, and remaining ingredients.  Simmer 8 additional minutes.

Blend coconut milk (or cashew nuts), tomato soup and corn in blender until smooth.  Add to soup along with cilantro leaves and heat to serving temperature.

Variation (haven't tried):  Also nice with 1 c frozen peas thawed and added just before serving. 

Black Bean Soup

Black Bean Soup

Recipe by Our Best Bites

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.

Cream of Chicken Soup Substitute

(http://bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/)

I've been avoiding "Cream of" soups for awhile now but we have a few family favorites that call for it so this week I searched Google for a replacement.  I found this and used it in a homemade chicken noodle soup.  It worked great.  I'll definitely try it again.

Ingredients

• 1 tablespoon flour
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1/2 cup milk
• salt and pepper, to taste

Instructions

1. Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste. Substitute this for one can of cream of chicken soup.

Curried Chicken Chowder

(Renee Montoya)

2 c water
2 1/2 T chicken bouillon
1/2 c diced green onion
1 1/2 t curry powder
1/4 t cayenne
3 carrots, peeled and diced
3 ribs celery, diced
2 c cooked chicken, chopped
1/2 c butter
1/2 c flour
2 c cream (half & half or milk work fine too)

In pot, combine water and veggies. Boil, reduce to low. Simmer until veggies are tender. Add spices and chicken.

In separate pan, melt butter, add flour and slowly add cream. Do not boil or burn. Add to chicken and veggies. Simmer until thick. Serve over rice.

Broccoli Cheese & Potato Soup

http://www.food.com/

1/3 c chopped onion
1/3 c chopped celery (I omitted this since I didn't have any)
2 T butter
1/4 c flour
4 cups diced peeled potatoes (I used red unpeeled)
2 1/2 c chopped broccoli, steamed until crisp tender
3 c chicken broth
2 c shredded cheddar cheese
2 c skim milk
1/4 t pepper
1 dash paprika
salt

In a large saucpan, saute onion and celery in butter over medium heat until tender
Add flour, pepper, salt and paprika and stir until smooth.
Add broth, milk and potatoes, stirring constantly until it boils and thickens.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cheese and broccoli and cook over low until cheese is melted and soup is heated through.

Serves 8.

264 calories, 13.1 g fat, 22.9g carbs, 2.7g fiber, 14.1g protein

Won Ton Soup

This soup has been making it's way around the neighborhood for a few weeks; we've received samples from two homes and the girls, who LOVE it, have been begging me to make it.  It was easier to make than the long list of ingredients would indicate, mostly because they helped assembl the won tons.  Next time I will add the bok choy first, then the won tons since our won tons got overcooked and the bok choy didn't get cooked well enough.  They ate it anyway but it looked nothing like the beautiful samples we'd received earlier!  :-)
 
1 bunch green onions, cut into 1/2-inch pieces, divided
6 fresh mushrooms, sliced
1 pound ground pork
1 tablespoon sesame oil
1 tablespoon soy sauce
1 egg
1/4 cup dry bread crumbs
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package wonton wrappers
8 cups chicken broth
16 uncooked medium shrimp, peeled and deveined (optional)
1 medium head bok choy, torn into 2-inch pieces
6 snow peas
1 dash soy sauce, or to taste (optional)
1 dash sesame oil, to taste (optional)

Directions

1.Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.

2.Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.

3.Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Tomato-Basil Parmesan Soup in the Crockpot

everyone LOVED this soup!  (and by "everyone" I mean me, Madison, her friend & Erin.  As usual, Dallin wouldn't eat and Jason was gone)

From the Recipe Shoebox.

The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour (I used whole wheat)
1 cup Parmesan cheese
2 cups half and half, warmed (I used 2% milk)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings.

Healthy and Hearty Chicken Quinoa Stew

This is good soup.  Loved the texture of the quinoa and the spice from the hot sauce.   Half this recipe next time; makes a lot!

www.sisterscafe.blogspot.com

Recipe Source: Picky Palate

2 T extra virgin olive oil (I always skimp on this just a little)

1 large onion, chopped

5 stalks celery, chopped

4 large carrots, peeled and sliced

2 Cups sweet pepper, chopped

1 large zucchini, quartered and sliced

64 oz chicken broth

15 oz can diced tomatoes

5 medium Yukon Gold potatoes, scrubbed and cubed into 1" pieces (get the Yukon potatoes, it's worth the extra few dollars)

3 cups cooked quinoa

4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper

2 T Dijon Mustard

1 T Hot Sauce (I used 1/2 T to pacify the kids, would have been good with more!)

Kosher Salt, fresh cracked black pepper, Garlic Salt, and Parsley to taste

1 1/2 cups fresh parsley chopped

Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers, and zucchini until softened. This takes about 5 minutes. Stir in chicken broth, tomatoes, and potatoes. Increase heat to high just until broth starts to boil Reduce to medium high and cook potatoes for 10 minutes or until fork tender. Reduce heat to low and stir in quinoa, chicken, dijon mustard, hot sauce. Season to taste with kosher salt, pepper, garlic salt. Stir in fresh parsley and simmer until ready to serve.

African Peanut Stew

Update 12/12:  I still LOVE this soup but apparently I am the only one.  No one else here will eat it and extended family doesn't seem to like it either.  Guess I won't make it unless I am REALLY hungry!
 
(Linda Fernandez via Colette Hokanson)

Madison & I loved this.  Jason thought it was okay; Erin hardly tried it.  The recipe suggested serving it over rice but we preferred it without. 

1 T extra-virgin olive oil
1 1/2 c finely chopped red onion
1 1/4 c finely chopped green bell pepper (1 lg)
1/2 c chopped carrot (1 med)
1/2 c chopped celery (2 med)
3 garlic cloves, minced
2 T minced peeled fresh ginger (I used a dash of ground ginger)
1 T curry powder
1 (14 oz) can diced tomatoes, drained (or undrained)
1 bay leaf
4 c vegetable broth (I used chicken)
1 large sweet potato, peeled and cut into 1/2" pieces (about 12 oz)
1 1/2 c shelled edamame
1/4 c creamy or crunchy natural peanut butter or almond butter
1/4 c chopped fresh cilantro
1 (6 oz) bag baby spinach, torn into bite-sized pieces
1/2 t salt
ground black pepper

Heat oil in 4 qt saucepan over medium heat.  Add onion, pepper, carrot and celery; saute until soft and translucent, about 5 minutes.

Add garlic, ginger and curry powder; saute until fragrant, about 1 minute (do not brown garlic).  Add tomatoes and bay leaf.  Cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.

Add broth and sweet potatoes; bring to a boil.  Reduce heat and simmer about 8 minutes.  Add edamame and peanut butter; stir to combine.  Add cilantro and spinach; cook until thoroughly heated and spinach wilts, about 2 minutes.  Season with salt & pepper.  Serves 8.

Per cup:
Calories:  190
Fat:  8g
Protein:  11g
Carbs:  21g
Fiber:  5g

Squash Soup

2 large crook neck squash (5-6 cups, sliced)
1/4 c onion
5-6 mini sweet peppers
1 can chicken broth
2-4 T milk or half & half

Place squash, onion and peppers in saucepan with broth. Boil then simmer until tender. Puree and stir in half & half.

I came up with this recipe in an attempt to use up some OLD, TOUGH, past-its-prime summer squash. It was DELICIOUS.

Spicy Chicken Rice Soup

(Renee Montoya)

6 c chicken broth
2 c cooked, shredded chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 lg green pepper, chopped
1 onion, chopped
1/3 c uncooked long grain rice
1/4 c chopped fresh cilantro
1/2 t oregano
1/2 t salt
1/2 t pepper
1/4 t cumin
1/8 t crushed red pepper flakes

Combine all and bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until rice and veggies are tender.

Easy Chicken Tortilla Soup (Crock Pot)

(Kristi Bennion)

2 chicken breasts (uncooked)
2 cans cream of chicken soup
1 small can of green enchilada sauce (we like 19 oz Las Palmas)
1 pkg taco seasoning
1 c salsa
1 can black beans (strained and rinsed)
* can add chicken broth to stretch or make more mild

Put in crock pot and cook on low 6-8 hours. Shred or dice chicken before serving.

Carrot and Red Pepper Soup

Vegetarian Cooking for Everyone
Deborah Madison
(Sunni West)

2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock

Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.