Soup

I'm thrilled to share some of my favorite soup recipes! Enjoy! Remember to subscribe to my NEWSLETTER at the end of this page to be kept up-to-date.

 

Tuscan Bean Soup

One of my dear friends, Karen Ranzerbach, shared her recipe with me. It is easy, absolutely delicious and makes a hearty meal!

Serves: 4 Prep: 10 minutes Cook:  55 minutes

 

 

 

 

 

INGREDIENTS:

• 1 cup chopped onion
  
• 1/2 cup chopped celery
  
• 3 cloves garlic, minced
  
• 2 tablespoons olive oil
  
• 1 tablespoon flour
  
• 1 teaspoon dried rosemary leaves
  
• 1/4 teaspoon dried thyme leaves
  
• 1/4 teaspoon black pepper
  
• 4 cans (14.5 oz each) reduced-sodium chicken broth
  
• 1 can (15 oz) of each: black beans, white beans, kidney beans, and garbanzo beans, drained and rinsed.
  
• 1/3 cup pearl barley
  
•  3tablespoons tomato paste
  
• 1 russet potato , peeled, cut into 1/2 inch pieces…I sometimes use sweet potato.
  
• 1 cup sliced carrots
  
•  About  2 cups packed sliced spinach leaves
  
• A couple of shakes of red pepper flakes

DIRECTIONS:

In a large saucepan cook onion, celery and garlic in oil until soft.  Stir in flour, herbs and pepper. Cook 2 or 3 minutes longer.  Add chicken broth, beans,barley, and carrots. Cook 20 minutes. Add potato and continue cooking, uncovered, another 20 minutes. Add spinach and red pepper flakes. Cook for another 10 minutes. Serve warm or at room temperature

Curried Chicken Pumpkin Soup

INGREDIENTS:

• 1 chicken breast
• 5 cups water
  
• chicken broth
  
• 1 large onion
  
• 4 garlic cloves
  
• 3 tsp. curry powder (you might want to add more curry depending on how strong you want it).
  
• ½ a cube of butter
  
• 2 cups of pureed pumpkin (You can add a tiny pinch of Stevia powder if you want to add a little sweetness to the soup)
  
• 1 1/2 cup whipping cream
  
• Herbamere Seasoning salt to taste (Herbamere goes a long way so be aware not to oversalt)
  
• cilantro and chopped chives

DIRECTIONS:

Boil chicken breast in water, add Herbamare Seasoning to taste. Once done and cooled off, cut the chicken in medium size cubes and shred. Add chicken to the broth.

Dice the onion in small pieces and mash or cut the garlic in tiny pieces. Place in a pan along with the curry powder and ½ a stick of butter and sauté until the onion is soft. Add this mixture, the pumpkin, and the cream to the chicken and broth. Cook under medium heat until it starts to boil.

If you would like to thicken the soup you may use Spelt flour, or cornstarch. Cut the cilantro and the chives and garnish each soup bowl. Serves about 8 people or more depending on the size of the bowls.

Crockpot Chicken Noodle Soup

INGREDIENTS:

• 3 carrots, peeled and cut into chunks
  
• 3 stalks celery, cut into chunks
  
• 1 large onion, quartered
  
• 3 boneless skinless chicken breast halves
  
• 2 cans chicken broth-I use the Swansons Healthy Request, fat free
  
• 2 to 3 soup cans of water
  
• a generous shake of dried dill and a generous shake of dried parsley
  
• 8 oz. noodles – I use the "No Yolks" brand broad noodles
  

DIRECTIONS:

Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor.
Return chicken and veggies to CP and heat through. It takes the noodles about 20 minute to cook. Serves about 6 hungry folks. I use a 5 qt CP for this. 

Crockpot Cream Of Sweet Potato Soup

 

 

 

 

 

 

INGREDIENTS:

• 3 Sweet potatoes, peeled and sliced
  
• 2 c Chicken bouillon
  
• 1 ts Sugar
  
• 1/8 ts Each ground cloves and nutmeg
  
• Salt to taste
  
• 1 1/2 c Light cream, half-and-half, or milk

DIRECTIONS:

Put sweet potatoes and bouillon in cooker. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. Makes about 1 quart.

Crockpot Split Pea Soup

 

 

 

 

INGREDIENTS:

• 1 (16 oz.) pkg. dried green split peas, rinsed
  
• 1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
  
• 3 carrots, peeled & sliced
  
• 1 med. onion, chopped
  
• 2 stalks of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
  
• 1 bay leaf
  
• 1/4 c. fresh parsley, chopped (optional)
  
• 1 tbsp. seasoned salt (or to taste)
  
• 1/2 tsp. fresh pepper
  
• 1 1/2 qts. hot water

DIRECTIONS:

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons.

 

Crockpot Vegetable Beef Soup

 

 

 

 

 

 

INGREDIENTS:

•  pound ground chuck
  
• 1 cup chopped onion
  
• 1 large (28 oz.) can whole tomatoes (chopped)
  
• 3 cup diced potatoes
  
• 1 (16 oz.) can cut green beans
  
• 2 teaspoon chili powder
  
• 2-3 dashes cayenne pepper sauce
  
• 2 (10 1/2 oz.) cans condensed beef bouillon
• 1 cup chopped celery
• 1 cup sliced carrots
  
• 1 teaspoon salt
  
• 1 teaspoon Worcestershire sauce

DIRECTIONS:

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

I'll be adding delicious recipes on a regular basis, so be sure to subscribe to my NEWSLETTER to be kept up-to-date!