Winter Squash Soup

 Winter Squash Soup

Yield: 6-8 servings 

Adapted from Danielle W

2 cloves garlic, minced

2 c. carrots, peeled and diced

2 c. butternut squash, peeled and cubed

1 small sweet potato, peeled and cubed

1/2 yellow onion, quartered

2 TB olive oil

5 c. chicken or veggie stock

2-3 c. shredded chicken (1-2 chicken breasts)

1/2 tsp dried parsley

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried oregano

1/4 tsp pepper

1 c. water

Preheat oven to 425. Toss diced veggies with olive oil and sprinkle with salt and pepper. Spread on a baking sheet and bake for 20 mins, until the vegetables are tender.

Combine the chicken stock, herbs, salt and pepper and bring to a boil in a large pot. 

Once veggies are done, add half the veggies to the soup, and place the other half in a blender. Make sure to put all the onions in the blender. Don't use an immersion blender, it won't get it fine enough. Puree the veggies with the 1 cup of water.

Add the veggie puree to the soup, and heat evenly through. Adjust seasonings to taste.

Serve with dipping bread or rolls!

 **We have served this meatless, with shredded chicken and bacon as topping options

**You can bake the veggies beforehand, then refrigerate until ready to heat soup. Blend the veggies and add to the soup while heating.

Quinoa Red Bean Chili

Quinoa Red Bean Chili
Yield: about 8 servings
Adapted from Mel



1 TB oil
 1/2 c diced onion
 1 green bell pepper, cored, seeded and diced
 2 cloves minced garlic or 1/2 tsp garlic powder
 2 tsp chili powder (add more to taste when serving)
 1 tsp cumin
 1 tsp dried oregano
 1 tsp salt
 1/4 tsp cinnamon
 Pinch of cayenne pepper (plus more for heat, if desired)
 1 c. uncooked quinoa (rinsed and drained)
 3  15-oz cans red kidney beans, rinsed and drained
 4 c. chicken or vegetable broth
 3 8-oz. cans tomato sauce
 1 1/2 c. frozen corn kernels

In a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.

SLOW COOKER:
Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits.

STOVE-TOP:
Add the quinoa, beans, broth, and tomato sauce. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed.

****Serve the chili as is in a bowl, or over a potato, or over a sweet potato for a deliciously unique taste! Top with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire.

Turkey Noodle Soup

Turkey Noodle Soup
Kristen W
yield: 4-5 servings



1 TB butter
1/2 c chopped onion
1/2 c sliced celery
1 c peeled and sliced carrots
1 tsp minced garlic
salt and pepper to taste
1/2 tsp dried thyme
6 c chicken or turkey broth
3 c chopped or shredded cooked turkey
6 oz dry egg noodles (curly kind, though other noodles will do if you have them on hand!)
2 T chopped fresh parsley
Optional: add cooked cauliflower, green beans, potatoes, corn, etc.

Melt the butter in a large pot over medium high heat. Add the onion, celery and carrots and season the vegetables with salt and pepper to taste. Cook for 4-6 minutes or until vegetables are just softened.

Add the garlic and cook for 30 seconds more. Add the thyme, broth and turkey to the pot and bring to a simmer. Cook for 20 minutes or until vegetables are tender.

Add the noodles to the pot and cook for the time that's listed on the package. Stir in the parsley and add more salt and pepper to taste. Serve (with warm rolls!)

FOR CROCK POT:
Add all of the ingredients to the crock pot except for the noodles and parsley. Cook on low heat for 4 hours, then stir in the noodles and cook for another 20 minutes. Sprinkle with parsley, then serve.

Irish Stew

Irish Stew

Crock-Pot

Yield: 6 servings

1 c. chicken broth

1 tsp dried marjoram

1 tsp dried parsley flakes

½ tsp salt

½ tsp garlic powder

¼ tsp black pepper

2-3 medium potatoes, peeled and diced in 1” pieces

1 lb. lean lamb or beef stew, in 1” pieces (*we’ve also done chicken when lamb/beef are crazy expensive, but the lamb or beef is better)

8 oz. frozen cut green beans, thawed

2 leeks, cut lengthwise into halves and then crosswise into slices

1 ½ c. coarsely chopped carrots

Combine broth and spices in the CrockPot. Layer potatoes, meat, green beans, leeks, and carrots into Crock-Pot. Cover and cook on LOW for 7-8 hours or until lamb is tender. If stew is runny when lamb is cooked, add a mixture or 1 TB cornstarch in ¼ c. cold water. Let cook on HIGH for 15 mins to thicken.

Serve with bread, rolls, crackers, etc. if desired.

Enchilada Butternut Soup

Enchilada Butternut Soup

Janelle W.

Yield: 15 servings

3 chicken breasts
2 quarts water
2 TB chicken bouillon
1 - 4oz can chopped green chilies
1 large onion, quartered
5 med potatoes, peeled and diced (or sweet potatoes if you're out of potatoes!)
1-2 sweet red peppers, seeded and quartered or chopped
2 cloves garlic
1 tsp salt
1 ½ tsp cumin
1 medium butternut squash- peeled, seeded chopped

Add:
1 c. sour cream
1 - 10 oz can red enchilada sauce
2 - 15 oz cans white beans
1/2 - 1 TB taco seasoning

1. Cook chicken in water with bouillon until tender and cooked through. Do not discard water. Remove chicken to cool and cut into small cubes.
2. Boil bouillon water, veggies, and spices until tender, approx 20 - 40 min (depending on how big you cut them up)
3. Blend soup mixture in blender or with immersion blender until smooth. You can transfer to crockpot if you wish. (sometimes I like pulling some of the diced potatoes out before blending then adding back in afterwards, if you want more of a chunky soup)
4. Add sour cream, enchilada sauce, beans, taco seasoning, and cut up chicken, stir together well.
5. Serve with sour cream, shredded cheese and tortilla chips

*Freezes well!

Tri-bean Chili

Tri-bean Chili

Yield: 6-8 servings

Kristen W.

1 lb. ground turkey or ground beef

1 small onion, chopped

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) chickpeas, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained (or kidney, but pinto is better!)

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 can (4 oz) diced green chiles

1-2 c. broth (chicken, beef, or veggie)
1/2 c. dry quinoa (optional, but delicious)

2 +/- TB chili powder

dash of cinnamon

1 tsp. oregano

1/2 tsp. pepper

Cook and stir turkey and onion in a skillet over medium heat until cooked through. Drain. Add remaining ingredients and cook, long enough for the quinoa to turn clear and the beans to start cracking open. Remove from heat and serve with sour cream, cheese, avocado, chips, etc.

**When I double the recipe I only add 1 7 oz. can chiles, and add 1 can kidney AND 1 can pinto beans and turn it into quad-bean chili!

**Remove ground meat for filling a vegan option

**You can also transfer the meat to a CrockPot, add remaining ingredients, cover and cook on high for 4 hours or low for 5-6 hours.

Broccoli Cauliflower Soup (cream-less)

Broccoli Cauliflower Cheese Soup (cream-less)

From “foodie and the fix” (via Jenn)

Yield: 4 – 1.5 c. servings

2 tsp butter

1 medium onion, chopped

1 c. carrots (about 2 medium)

4 c. low sodium chicken broth

4 c. broccoli, roughly chopped

2 c. broccoli, chopped into small pieces

2 c. cauliflower, roughly chopped

½ tsp. salt

Pepper, to taste

1 1/3 c. shredded sharp cheddar cheese

In a large pot, melt butter and add onions and carrots. Cook, stirring occasionally, until they start to soften (they’ll finish cooking later)

Next, add the 4 c. roughly chopped broccoli, cauliflower, ½ tsp. salt and the broth. Cover and simmer until veggies are very soft (you can mash them against the side)

Meanwhile, cook the 2 c. broccoli that has been chopped.

Once veggies in the pot are done cooking, blend them until you have your desired consistency (I like using an immersion blender and leaving it a bit chunky).

Turn heat to low, add shredded cheese and remaining broccoli. If it’s too thick for you, add broth until you reach desired consistency.  Add pepper to taste and serve. (serve with warm bread!)

Pumpkin Apple Soup

Pumpkin Apple Soup

Kathy W.

Yield: 6 servings

 

¼ c. butter

2 onions, sliced

2 c. water

4 tsp/cubes chicken bouillon

2 tsp/cubes beef bouillon

2 cans pumpkin (30 oz. total)

3 apples- peeled, cored, sliced

¼ tsp. pepper

½ tsp. nutmeg

Melt butter in a large pot. Add onions and cook until translucent (about 3 mins). Add stock, pumpkin, and apples. Bring to a boil then reduce heat to simmer. Cook uncovered until apples are soft – between 1-1.5 hours. Add pepper and nutmeg for the last half hour or so. Remove from heat and let cool a bit. Pour soup through food processor or blender (immersion blenders don't fully blend it). Can Serve as is or with mix-ins: cooked chicken, roasted broccoli/cauliflower, roasted potatoes, etc.

Serve warm with bread, rolls, etc.

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

Kathy W.

Yield: 5-6 medium-large servings

1 medium onion, diced (about ¾ c. diced very small)

4 celery ribs, diced

3 carrots, diced

½ c. butter

½ c. flour

4 c. chicken broth

2 c. cooked wild rice (Uncle Bens Long Grain & Wild Rice-original recipe with 23 herbs/seasonings…cooked according to box directions)

2 c, half and half, whole milk, or 2% milk

2 c. cooked chicken, shredded or diced (optional)

1 tsp. dried parsley flakes

½ tsp. pepper

Heat butter and saute onions, celery, and carrots until onion is transparent. Reduce heat. Blend in flour, cook and stir for two minutes. Gradually add broth, stirring constantly. Bring to a boil and cook for one minute. Reduce heat. Add remaining ingredients (including cooked rice) and simmer for 20 minutes stirring occasionally to prevent scorching. 

Serve with rolls or bread.

Black Bean Soup

Black Bean Soup

Alyssa H.

Yield: 6-8 servings

1 onion, chopped

2 cloves garlic, minced

2 15-oz. cans black beans, undrained

1 15-oz. can chicken or veggie broth

1 15-oz. can salsa-style tomatoes (with jalapeño peppers)

1 c. corn (frozen or canned, whichever you prefer)

2 bay leaves (be sure to remove before serving soup)

1 TB red wine vinegar

½ tsp. cumin

In a large pot, sauté onion and garlic in 1 TB. olive oil. Add remaining ingredients and allow to simmer until bean skins start to split (for about 15 minutes.)

Note: the soup tastes better the next day after flavors have had a chance to blend

Caribbean Sweet Potato Stew

Betty Crocker

Yield: 4-5 servings

1 lb. sweet potatoes (2 medium), peeled and cut into 1” cubes

2 c. frozen cut green beans (or canned)

1 can black beans, rinsed and drained

1 14.5-oz. can vegetable broth

1 small onion, sliced

2 tsp. Caribbean jerk seasoning

½ tsp. dried thyme

¼ tsp. salt

¼ tsp. cinnamon

(serve over grilled chicken)

Put all ingredients in a slow cooker and cook on low 4-5 hours. Serve over grilled chicken or just as a stew.