Lentil and Sausage Soup

 

16 oz Italian sausage uncooked

2 large carrots, minced (I used food processor to carrots and celery to mince)

4 celery stocks, minced

4 tsp tomato paste

1 carton kettle and fire mushroom chicken broth 16.9 oz 

1 can 14 oz fire roasted diced tomatoes or crushed ( I blended the diced with an emersion blender)

1 tsp garlic powder

1/2 tsp salt and pepper

1/2 c pearl couscous uncooked (see note below) 

1/2 c brown lentils uncooked (see note below)You might not use all the lentils add a little at a time to the soup.

Fry Italian sausage in pot until cooked and remove from pan leaving in drippings

add carrots and celery to sausage drippings and cook for 5 mins until soft

add in tomato paste cook 1 minute

add in fire roasted tomatoes, mushroom broth, cooked pearl couscous, cooked lentils, garlic powder, salt and pepper

simmer low for 15 minutes, until blended

Pearl couscous: follow instructions on package. or I used my medium deep anyway cookware. added 1/2 c pearl couscous with 3/4 c water, drizzle of oil and salt. microwave 3 mins, stir, microwave 3 more minutes. this will be aldente. 

Brown lentils: follow instructions on package if uncooked. or I put 2 cups water with 1/2 c lentils, 1 bay leaf in pot, bring up to a boil, simmer place lid on for 20 mins until cooked. 

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MAKES 4 SOUPER CUBES TO FREEZE FOR FOOD PREP

Easy Crockpot Italian Wedding Soup

 This is mostly a dump and go crockpot soup. I modified it from freezer family meals. 

Easy Crockpot Italian Wedding Soup

1 bag (20 oz) frozen grass fed meatballs (target brand good and gather)

1 yellow onion diced or 1 cup frozen diced onions

1 bag (12 oz) frozen crinkle cut carrots (target good and gather)

1 block (10 oz) frozen spinach

1 TBLS Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Watkins brand steak seasoning or Montreal steak seasoning

6 cups water (or do chicken broth and skip bouillon)

6 tsp chicken bouillon clean Monday meals brand (or just do 6 c chicken broth) 

salt as needed if you don't use bouillon 

1/4 cup uncooked arcini tiny pasta (don't put in until last 30 mins of cooking)

Dump in all the frozen ingredients into a 4 Qt crockpot except the pasta.

set on high for maybe 3-4 hrs until onions and carrots soften

last 30 minutes decrease temperature to low and add pasta

Taste and season with salt and pepper if needed. 

(I didn't need to add any more salt with my bouillon and steak seasoning had salt and pepper in it.) 

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SIMPLIFIED RECIPE

Easy Crockpot Italian Wedding Soup

1 bag (20 oz) frozen meatballs

1 cup frozen diced onions

12 oz frozen carrots 

10 oz frozen spinach

1 TBLS Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Montreal steak seasoning

6 cups chicken broth 

1/2 tsp salt as needed 

1/4 cup uncooked arcini tiny pasta (don't put in until last 30 mins of cooking)

Dump in all the frozen ingredients into a 4 Qt crockpot except the pasta.

set on high for maybe 3-4 hrs until onions and carrots soften

last 30 minutes decrease temperature to low and add pasta

Taste and season with salt and pepper if needed. 

Creamy Broccoli Cheese Soup

 

1/2 diced onion

1 dice carrot

2 clove minced garlic 

2 packages (10 oz each, total 20 oz) frozen Broccoli rice 

2 cups chicken broth

2 cups milk (2%)

1 tsp salt or more to taste

1 tsp pepper or more to taste

1/4 tsp garlic powder

8 oz shredded raw sharp cheddar cheese

In a 4 qt soup pot add some oil and cook onions and carrots until soft.  Then add in garlic for 1 minute.

Add all the other ingredients except the cheese and cook on low for 30 minutes until the broccoli is tender.

Add in the cheese and cook until melted.

Blend it all with an emersion blender or transfer to a blender. Blend until blended.

                                                          PRINTABLE RECIPE

I bought this cheese in a block and shredded it. 

I bought 2 bags of this frozen riced broccoli and added it to my soup frozen.

 

Cabbage Roll Soup

 

1 lbs 100% grass fed ground beef

1 onion finely diced onion

2 carrots diced (or replace with thick sliced zucchini)

2 gloves garlic, minced

4 cups chopped white cabbage

4 cups beef broth (kettle and fire are best ingredients for broth)

2 cans (15 ounce) of crushed fire roasted tomatoes, organic (or 28 oz whole tomatoes blended)

1 bay leaf

2 TBLS parsley chopped

2 tsp italian seasoning

2 tsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1/2 tsp powdered chipotle (optional)

salt and pepper to taste (lots of pepper)

in a soup stock pan brown hamburger, drain

add onions, carrots and cabbage, cook a few minutes

add garlic 1 minute

add broth and tomato sauce and seasoning.

Bring to a simmer, cook for 25-25 minutes. 

remove bay leaf, enjoy

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White Chicken Chili

 

1 LBS cooked shredded chicken

1 small onion diced

1 glove garlic minced 

1 tsp cumin

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

1 tsp season salt

1 can jalapeños diced (drained and rinsed), or 2 fresh jalapeños diced

2 cans diced green chiles, undrained

1 cup salsa verde

3 cans pinto beans (15 ounce each) or navy beans drained and rinsed

32 ounces chicken broth

Cook onion with olive oil in large 4 qt pot until soft. add in garlic and cook 1 minute.

Add in cumin, oregano, garlic, onion, pepper and salt cook a few minutes.

Add in can of jalapeños, green chilies, salsa verde, pinto beans and broth. 

Add in shredded chicken.

Bring to a boil, reduce heat to simmer.

Simmer around 20 mins or until flavors blend. 

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Italian Sausage and Pasta Soup

1 lbs Jimmy Dean Hot ground sausage

1 Tbls olive oil

1/2 cup diced carrots

1/2 cup diced onions

2 garlic cloves, minced

salt and pepper to taste

10 ounce mild Rotel Tomatoes

14.5 ounce can fire roasted diced tomatoes 

5 ounce can Hot V8 juice

3 cups chicken stock

1 heaping tsp of dried basil, oregano, Italian seasoning and parsley  

a pinch of red pepper flakes

15 ounce cannelloni beans (white beans) rinse and drained

2 cups kale or Spinach

10 ounce Rigatoni, Cooked or small noodle.

Parmesan cheese for garnish

Fry the sausage until browned, drain and set aside.

Add to same pan olive oil, cook carrots, onions and garlic on low for a few minutes. Don't burn the garlic, If you want to cook the onion and carrots first, then add the garlic in at the last 1 minute cooking time.  

Add the sausage, carrots, onions, garlic, canned tomatoes, Rotel, V8, chicken stock and seasoning to a large pot or to an instant pot and pressure cook for 20 minutes with rapid release at the end of cooking. If adding to a large pot cook for maybe same time a nice simmer or until it looks like it is coming together.  

Then add cannelloni beans and spinach. 

Add pasta right before you eat it. If you are going to eat all soup at once, just stir in all the pasta.

If you are not going to eat the soup all at once and will have leftovers, serve the soup and add some pasta to individual bowls. 

For leftovers: Once the soup is completely cooled off, you can add the noodles to the cold soup. That way the noodles won't continuing to cook. Refrigerate and warm up for leftovers.  

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Creamy Chicken Noodle Soup

3 cups cooked diced or shredded chicken

1 can (10 oz ) cream of chicken soup

6 cups chicken stock

1 cup whole milk or 2%

1/2 cup sliced celery

2 large carrots sliced

1 packet (1oz) ranch dressing mix

1/2 cup cream cheese

8 ounce little pasta ditalini

1 1/2 cup sharp cheddar cheese shredded

Add to a large soup pot the first 7 ingredients.

Boil then simmer for 25 minutes. 

Add in pasta and boil until almost done. 

Add in cheese. 

Take off the heat and enjoy.

make your own cream of chicken soup
https://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/

make your own ranch seasoning mix
https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/

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Creamy Beefy Noodle Soup

2 Lbs beef chuck roast (I didn't weigh mine but I am guessing it was around 2 lbs)

1 can 14 oz beef broth

1 envelop beefy onion soup mix 2.2oz

1 can cream of mushroom soup 10.5oz

3-4 cloves garlic minced fresh

2 large carrots sliced

1/2 cup sliced celery

6 cups beef broth

4 oz cream cheese block

salt and pepper to taste

8 oz dried small pasta

1 Tbls dried parsley (you can use fresh but I usually don't have any on hand)

(My beef chuck roast was frozen so I added it to the instant pot with 1 can of beef broth and pressure cooked it for 10 minutes. I quick released the steam when it was done. )

if not frozen:

I added to the instant pot the roast, 1 can (14 oz) of broth, onion soup mix, cream of mushroom soup, fresh minced garlic to the instant pot. 

I pressure cooked this for 30 mins. 

I quick released the pressure.

I took the roast out and shredded it. 

Add the shredded beef back to the pot and ADD IN the carrots, celery and 6 cups of beef broth, cream cheese and salt and pepper to taste.

I pressure cooked it for 15 minutes. 

I quick released the pressure.

I turned the instant pot to saute.

I added in the dried pasta and dried parsley. 

leave the lid off and boil the noodles until almost done per the package. 

Stir and enjoy!

PS: you could probably add in 8 ounce mushrooms.

You could use barley instead of pasta.
or:
1 cup uncooked wild rice instead of pasta


make your own Liptons onion soup
https://fountainavenuekitchen.com/lipton-onion-soup-mix-copycat-recipe/

make your own cream of mushroom soup
https://www.gimmesomeoven.com/condensed-homemade-cream-mushroom-soup-recipe/

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Texas Chili

1 lbs lean ground hamburger

1 lbs frozen HOT Jimmy Dean sausage

1 yellow onion diced

1 large green bell pepper diced

1 large red bell pepper diced

6 TBls Chili powder

1 can dark kidney beans with liquid

1 can navy beans with liquid

8 ounce tomato sauce

1 cup beef broth

Fry hamburger and sausage in large soup pot. drain fat

Add onions, green pepper and red pepper, cook a few minutes

Add chili powder, stir.

Add cans of beans, stir.

Add tomato sauce and beef broth, stir.

Simmer for 1 hour until blended and enjoy.

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Pressure Cooker Wild Rice Soup

Pressure Cooker Wild Rice Soup

6 tsp Better than bouillon Vegetarian

6 cups water

1 cup wild rice, uncooked

1 cup diced carrots

3/4 cup diced celery

1/2 cup diced onion

1 tsp poultry seasoning

1/2 cup butter

3/4 cup flour

2 cups whole milk

Pepper

Add bouillon, water, rice, carrots, celery and onion and poultry seasoning to the pressure cooker.

On high put the time for 30 minutes. 

When 30 minutes is up on the pressure cooker, Make the roux.

Add butter to pan, let melt. 

Once melted add flour, stir and cook for a few minutes.

Slowly add in the milk whisking at the same time to eliminate lumps, add pepper.

Open up the pressure cooker by releasing the pressure.  Add some of the liquid to the roux to thin it out.  

When it is thin enough add it to the pressure cooker with the rice and vegetables.

Stir until mixed.  If too thick add more milk. 

It should be fairly thick.  

To add chicken: add 1 lbs chicken breast raw to the first part with rice and vegetables. 

take out after 30 minutes and shred, add back to pot and add the roux. 

Enjoy. 

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Roasted Red Pepper Soup

Red peppers are loaded 2 times more than an orange in Vitamin C.  They also are packed with antioxidants.  So make this soup during the cold season and see if it helps reduce your cold.  

2 medium red peppers

1 Tbls olive oil

3/4 cup chopped onion

1 tsp salt and pepper each

1 tsp minced garlic

2 cups vegetable broth

2 Tbls tapioca or potato starch (I used corn starch)

13.66 oz Thai coconut milk (unsweetened)

1/2 tsp cayenne pepper

1//4 tsp ground mustard

1/8-1/4 tsp red pepper flakes up to 1 tsp

pinch of ginger

Roast the red peppers in a 475 degree oven for 20 mins total. Turn the pepper after 10 mins.

Broil the peppers for 2-3 mins.

Remove from the oven, place peppers in a zip lock bag until cooled off.

Remove the skin and seeds from the pepper. set aside.

In a large soup pot, add olive oil, onions, salt and pepper.  Sauté until soft. 

Add garlic for a few seconds- don't burn

add vegetable stock and corn starch, mix until smooth.

add coconut milk and spices.

add in red peppers

blend with an immersion blender (or a blender. )

bring to a boil, reduce heat and simmer for 10 mins. 

makes a small batch about 3 small containers.

Double the recipe.

Enjoy!

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Turkey Chili Soup

Diced cooked turkey breast (or chicken, I was going to get a rotisserie chicken but they also had a turkey breast in the same place so I did that)

1 medium onion diced

2 garlic gloves, minced

olive oil for frying onions and garlic

2 cans great northern beans, rinsed

1 can original rotel

4 cups chicken broth

1 can (4 ounces) green chilis

1/2 can (4oz) diced jalapeños with some of the juice

1 tsp salt

1 tsp cumin

2 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper (optional)

toppings:

shredded cheddar cheese 

sour cream

In a pan cook onions in olive oil until soft.

Add garlic for 30 seconds on low heat.

Add all other ingredients (except toppings) to a crockpot

Cook on high for 2 hours, then lower it to keep warm.

Enjoy a  bowl and top it with cheddar cheese and sour cream.

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Parmesan Basil Tomato Soup

2 Tbls butter

1 c diced onions

2 diced carrots

2 Tbls minced garlic from a jar

1 (15 ounce) can tomato sauce

2 (28 ounce) cans san Marzano tomatoes

1/4 cup sun-dried tomatoes packed in oil, drained

1 Tbls sugar

1/4 tsp dried basil

1/2 tsp Italian seasoning

4 cups vegetable broth

1 parmesan rind (I put it in and it all melted. so you could probably put in a 1/4 cup parmesan)

1 bay leaf

3 Tbls basil pesto (good quality)

2 Tbls balsamic vinegar

1 cup packed fresh basil leaves

1 cup heavy cream(next time try coconut milk)

In a large soup pot, add 2 Tbls butter, onions and carrots. Cook until soft on low. 

Add garlic for 15 seconds (don't burn it)

Add tomato sauce, san Marzano tomatoes, sun dried tomatoes, sugar, dried basil, Italian seasoning, vegetable broth, parmesan rind, bay leaf, basil pesto, balsamic vinegar.  

Simmer in the soup pot for 2 hours, stirring occasionally.

Add 1 cup fresh basil.

Add 1 cup heavy cream or coconut milk. 

Blend with an immersion blender until smooth and blended. 

Enjoy!

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Butternut Squash Sausage and Wild Rice Soup

1 large sized Butternut squash ( I grow mine in my garden and they are larger than the ones at the grocery store, so if you have to buy 2)

olive oil

salt and pepper (I also put on my squash a homemade seasoning but I don't remember what I put in it.  I have it in a pepper mill.  Just salt and pepper is fine)

1 lbs hot ground sausage

3 medium carrots, chopped

1 medium onion, chipped

4 cloves garlic, minced

2 tsp ground sage

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground nutmeg

vegetable broth 1 cup at a time until thick soup consistency (or chicken broth or water, I used water and it tasted good)

1/2 of a can of coconut milk

1 can  (15 oz) of cooked wild rice, drained

Cut butternut squash in half the long way, clean out seeds.  Rub with olive oil and salt and pepper or seasonings. 

400 degree oven roast for 1 hour, remove from oven and let cool.

While the butternut squash is roasting, in pan brown sausage in crumbles.  

Drain sausage and keep in a bowl.

In sausage fat, cook carrots until brown and soft.

Add onion to carrots and cook until soft.

Add garlic to carrots and onions, cook 1 minute.

Add sage, salt, black pepper and nutmeg to carrot mixture, cook 1 minute. 

Take carrot mixture off the heat and cool until butternut squash is done.

When butternut squash is cool, scoop out insides and add to a soup pot along with the carrot mixture. Add vegetable broth (or chicken broth or water) to the squash/carrot mixture until soup consistency.  

Cook in pot for about 20 mins on low heat.  

Take an emulsion blender and blend up squash/carrot mixture until smooth.

Add in half the can of coconut milk and blend until smooth.

add in cooked wild rice. 

Now at this point you can eat it like this if you are a vegetarian (my daughter is a vegetarian, so I take out a couple bowls full for her, and add the meat to the rest of the soup.)

Add the cooked sausage to the rest of the soup or the entire soup.  If you took some soup out for vegetarians you might not use the entire pound of sausage. Just put in as much as you would like.  

PRINTABLE RECIPE

 This picture above is the carrots, onions, garlic, and spices

 This picture above is the roasted butternut squash

 This picture above is the butternut squash blended with the broth and coconut milk. there is no rice or sausage in it yet.

 This picture above is the coconut milk and wild rice I used.

This picture above is the blended soup with just the wild rice in it. 

Chili with Beef Tips

Chili with Beef Tips

2 lbs beef tips (I bought the beef already diced up, but you can get a roast and dice it yourself)

4 Tbls olive oil 

1 large onion, chopped

1 green pepper, chopped

2 jalopeno peppers, chopped

4 cloves garlic, minced

1/4  cup chopped parsley

3 Tbls chili powder

2 tsp cumin

1 tsp sugar

1 tsp oregano

1 tsp salt

1 tsp black ground pepper

1/4 tsp cayenne pepper

46 oz tomato juice (I used V8 original)

2 (14 oz) cans fire roasted diced tomatoes with garlic

15 oz can tomato sauce

2 (15 oz) cans dark red kidney beans, rinsed

1 (15 oz) can pinto beans, rinsed

Topping: shredded cheddar cheese, sour cream, crackers, or corn chips

Add a little oil to a large soup pot and brown the beef tips. Remove from the pan.

Add more oil to the soup pot and add onion, green pepper and jalopeno. Cook about 5 minutes. 

Add the garlic, parsley and cook a few more minutes. 

Add spices and the rest of the ingredients except the toppings.  

Simmer on stove top for 1 1/2 -2 hours until beef is tender, stir frequently.  

If cooking in a crockpot, after browning the beef and cooking the onions, green peppers, jalopenos, garlic and parsley, add all the rest of the ingredients to the crockpot on low for 7-8 hours or high for 4 hours.  

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Buffalo Chicken Chili

I saw this recipe on the internet from slow cooker gourmet, I changed it just a little. It was delicious. 

1 lbs ground chicken

1 can cannelloni beans (white kidney beans), rinsed and drained

1 can 14.5 oz fire roasted diced tomatoes

1 can 15 oz yellow corn, drained

4 cups chicken broth

1/3 cups Franks red hot sauce (I used original, next time I will try buffalo sauce)

1 package dry ranch dressing mix 

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp celery salt

1/2 tsp dried cilantro

1/4 tsp salt

8 oz cream cheese

Add some olive oil in a pot, cook the ground chicken until done. I added some pepper.

Add everything else to the pot except for the cream cheese. 

Cook in a pot on low for a couple of hours. Stir every once in awhile. 

20-30 mins before eating, add the cream cheese in chunks. Stir until melted.

Enjoy

You can use a crockpot on high for 4 hours or low for 8 hours. Fry ground chicken in a pan, add to crockpot along with everything else except the cream cheese.  when ready to eat, stir in cream cheese. 

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Zucchini and Basil Soup with Coconut Milk

The color of this soup looks unappealing, but it really is good. 

I had so much zucchini, onions and basil from my garden I had to do something with them before it all went to waste. 

Zucchini and Basil Soup with Coconut Milk

1/4 cup of olive oil (I used Tuscan flavored)

3/4 cup diced onions

2 cloves of garlic

1 jalopeno pepper diced (optional)

2 Lbs diced zucchini

1 tsp salt

2 cups water ( I used organic chicken broth, you can used vegetable broth if vegetarian)

1/3 cup packed basil leaves

1/4 c - 1/2 cup coconut milk

Add oil to a pan, sauté onions, garlic and jalopeno until soft.

Add zucchini and salt to the onions, garlic and jalopenos.

saute for 5 minutes.

Add 2 cups of water/broth

cook for 15 minutes until veggies soft.

Let cool and add to a blender and add the basil leaves. 

Add 1/4 cup of coconut to start with. Add more to get the right consistency of soup.

Put the blended soup through a strainer. 

Enjoy.

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Butternut Squash Soup

Butternut Squash Soup

Olive oil

1 medium chopped onion

6 ounces diced butternut squash

Chicken broth (I start out with 1 cup and keep adding) (vegetable broth for vegetarians)

salt and pepper

dash of nutmeg

Add olive oil to a pan and sauté onions until tender. 

Add diced butternut, salt, pepper, nutmeg and 1 cup of chicken broth.

Bring to a boil until butternut is soft. Keep adding chicken broth to keep the pan wet. 

When it has cooled, add to a blender and blend.

Strain back into pan and heat and add chicken broth until you like the soup consistency. 

Enjoy, yum.

You can put some in individual containers and freeze for later. 

NOTE: To make this a quick and easy soup, I had peeled and diced a couple of butternut squashes, I roasted them with olive oil, salt and pepper. When they cooled I froze them in a zip lock bag.  So when you go to make the soup, I put in 6 oz of frozen butternut squash cubes and made the soup.  

To save even more time, peel and dice the butternut squash and freeze in a zip lock bag.  Then use the 6 ounces of cubed squash. 

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Carrot Ginger Soup

Carrot Ginger Soup

Olive oil (maybe 4 Tbls, when the pan got dry i added more)

1 medium onion, diced

6 large pealed carrots, chopped

2 garlic cloves diced

Fresh ginger about 1/2 Tbls chopped

2 cups chicken broth (vegetable broth for vegetarians)

1/4 tsp cumin

pinch of red pepper flakes

1 can coconut milk, unsweetened 13.5 oz can

1 Tbls honey raw best quality

In a large frying pan add olive oil, chopped onion and carrots.  Sauté until onions and carrots are getting tender.

Add chopped garlic and ginger, saute briefly, don't burn the garlic.

Add cumin and red pepper flakes.

Add chicken broth and simmer until carrots are tender.

When the carrots are tender, add half the milk. 

When it has cooled some, add to a blender and add honey at the end.  

Strain the blended carrots back to the frying pan. Add the rest of the coconut milk.

Heat and serve. Yum

You can put them in individual containers and freeze.

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This is the coconut milk I had in my pantry so I used this. It is really good.  First time I tried coconut milk.  I don't know what other brands taste like. 

Lasagna Soup

Lasagna Soup

1 Tbls olive oil

1 lbs Jimmy dean sausage

1 onion, chopped

3 cloves crushed garlic

2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 Tbls tomato paste

6 cups chicken broth

1 (28 ounce) crushed fire roasted tomatoes

2 bay leaves

salt and pepper to taste

8 ounces noodles (i used around 1 1/2 c dried noodles)

Sour cream or cottage cheese for garnish.

In a large soup pot, add olive oil and sausage, brown. Drain fat

Add onions, cook until soft.

Add garlic, cook a few minutes.

Add oregano and pepper flakes. cook a few minutes.

Add tomato paste, cook 1 minute

Add chicken broth, crushed tomatoes, bay leaves and salt and pepper. 

Bring to a boil, reduce heat to simmer for 30 minutes.

Bring a pot of water to a boil, add noodles cook until al dente.  

When soup has simmered for 30 minutes, add noodles and serve.

Add a dollop of sour cream or cottage cheese to the bowl of soup.  

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These are the tomatoes that I used.