Summer Minestrone Soup

2 T olive oil
1 c sliced carrot
1 c sliced celery
2 large garlic cloves, minced
2 T tomato paste
8 c. chicken stock
14.5 ounces of diced tomatoes, drained
14.5 ounces cannellini beans, drained
2 c chopped yellow squash
2 c chopped zucchini
1 c chopped red bell pepper
1 c fresh green beans
1/2 c uncooked pasta
3/4 tsp salt
1/2 tsp black pepper
5 ounces kale, chopped
1/4 c. pesto
2 ounces parmesan cheese

Add oil to a pan and heat.  Add carrot, celery and garlic and cook 5 minutes.  Add tomato paste, cook 2 minutes.  Add chicken stock and tomatoes, and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Smash 1 c of the beans in a bowl and add the beans (smashed and unsmashed), squash, pepper, green beans, pasta to the pan.  Increase heat to medium and cook 10 minutes.  Stir in kale and cook 2 minutes.  When you serve, top with pesto and cheese.

Tortellini soup

1 bag frozen tortellini
1 sm bag of fresh spinach
2 cans italian diced tomatoes
1 box of veggie broth
1 block of cream cheese

Put it all into a crock pot and cook on low for 5-6 hours.

Pasta Fagioli Crockpot Italian Soup Thing

This recipe is really great, and is a knock off of something they serve at Olive Garden.  It is really great and everyone in my family loved it. 

1 lb. ground beef
1 lb. ground turkey
1 onion, chopped
3 carrots, chopped
4 celery stalks, chopped
2-28 oz can of diced tomatoes
16 oz. red kidney beans
16 oz. cannellini beans
30 oz. beef broth
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco Sauce
20 oz. jar of spaghetti sauce

Brown the meat and add everything to your crock pot.  This will make A LOT of soup, so make sure you have a big crock pot.  Cook on low for 7-8 hours or high for 4-5 hours.  Boil some pasta (whole wheat elbows or shells) and mix it in the bowls when you serve.  Top with parmesan or mozzarella cheese. 

Healthy Lentil Soup

You know the feeling you get when you have been running and rushing, and eating out far too much?  Or you have been on the road, and you just want something that is not deep fried or coated in butter or grease?  I have been feeling that a lot lately.  So, my cure was to cook some stuff that was simple and left me with very little self-loathing when I finished eating!

This recipe (kind of) was on the bag of lentils that I picked up yesterday.  Love it!

1 Tbs. olive oil
1 onion, chopped
5 carrots, peeled and chopped
4 small brown potatoes, peeled and chopped
2 ribs of celery
1 can of diced tomatoes (mine were seasoned with oregano and basil)
3 cups chicken broth
1 bag of lentils
1 tsp. sea salt

Cook the onions in the olive oil for as long as it takes you to peel and chop the carrots and potatoes.  Add in all the rest of the ingredients and bring to a boil.  Cover, simmer and cook until the chunks of potato and carrot are tender.  Check the tenderness of the lentils, and cook longer if you like them mushier. 

The recipe on the bag called for kielbasa sausage, too, but frankly (other than the chicken broth), I was looking more natural and less meaty.

I ate this for lunch today with fresh spinach, candied walnuts (just a few, I promise!) and some light raspberry vinaigrette dressing.  Yum!

Meatball Soup

This recipe is modified from something I found in Rachael Ray's 30-minute meals 2. I have a bag of yummy meatballs from our meat order, so I'm not going to make my own, so I skipped that part.

2 tablespoons EVOO
2 carrots, chopped
2 ribs of celery
1 medium onion, chopped
2 bay leaves
salt and black pepper, to taste
6 cups chicken broth (one of those boxes)
2 cups water
1 1/2 cups dried pasta
1 pound spinach, coarsely chopped
1 bag of meatballs

Cook oil, carrots, celery, onion, and bay leaves. Season with salt and pepper Cover and cook for 5 or 6 minutes until soft. Add broth and water to the pot of veggies. Add in meatballs and bring to a boil. Add in the pasta, cover and simmer until pasta is tender. Add in spinach, and when it is wilted, the soup is ready to serve.

Baked Potato soup

++BIG HIT with the kiddos. This was found, adjusted, cooked and served by my sweet husband. Served with salad. Yum-o.

Ingredients

* 12 slices bacon
* 2/3 cup margarine
* 2/3 cup all-purpose flour
* 7 cups milk
* 4 large baked potatoes, peeled and cubed
* 4 green onions, chopped
* 1 1/4 cups shredded Cheddar cheese
* 1 cup sour cream
* 1 teaspoon salt
* 1 teaspoon ground black pepper
+1 tsp onion powder
+20 drops of Tobasco sauce


Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Holly's Bean Soup

Add the following to a crock pot and cook on low for 4 to 8 hours (however long you need!)

2 cans yellow hominy (drained)
2 cans kidney beans (drained)
2 cans black beans (drained)
2 cans pinto beans (undrained)
2 large cans of diced or stewed tomoatoes
minced garlic (I add a tablespoon, but I really love garlic!)
sliced smoked sausage (I use a pound of kielbasa or other sausage)
1 jar of jalapenos (I leave this out!)

Serve with grated cheese

Cheeseburger Soup

This is so yummy and is actually a Weight Watchers recipe

2 sprays of Pam
1 clove of minced garlic
1 medium onion, chopped
1 stalk of celery, chopped
1 pound of uncooked ground beef (lean!)
2 tablespoons flour
3 cups of chicken broth
1 cup evaporated milk
8 oz. velveeta light, cubed
1/2 tsp paprika
1/4 tsp salt
1/8 tsp pepper

Saute the garlic, onion and celery in the Pam in a skillet. Add the veggies to a crock pot that has been sprayed with Pam. Brown beef and drain off fat. Add the meat to the crock pot. Mix the flour and 1/2 cup of chicken broth until it is not lumpy, and pour into the skillet. Add the rest of the chicken broth and bring to a simmer, scraping the browned bits in the bottom of the skillet. Pour chicken broth mix into the crock pot. Stir in evaporated mil, cheese, paprika, salt, and pepper. Cover and cook on low for 2 hours. Serve with crumbled tortilla chips or fresh tortillas.

White Bean Chicken Chili

I have two recipes for this, and we tried one of them tonight. It was different...good, but different. My mom suggested using the one we had tonight as the one we eat more regularly (because it is healthier) and saving the other recipe for when we take meals to people who are ill/have a baby/etc. or when we have guests. I agree.

My adaptation of the
Pioneer Woman White Bean Chili
3 c. cooked chicken
1 onion, diced
4 cloves minced garlic
Cook these together in a pot
Add:
8 oz. chopped green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp Cayenne pepper
Add:
1 lb. great northern beans (dry)
8 c. chicken broth

Cook covered for two hours

Mix 1 c. milk (we used skim) and 2 tablespoons of corn meal (or masa)
Pour over the chili after the beans are cooked
Cook 10 more minutes

We topped with low fat sour cream and ate with a fresh spinach salad and crescent rolls.

Frontier Camp White Chicken Chili
1 lb. chicken breasts
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tablespoon EVOO
Saute in a large pan.
Add:
2 cans of rinsed 15 1/2 oz. great northern beans
14 oz. chicken broth
8 oz. chopped green chilies
1 can white shoepeg corn
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. cumin
1 tsp. oregano
bring to a boil and let simmer and cook covered for 30 minutes
Remove from heat and add in 1 cup sour cream and 1/2 c. whipping cream.