Green Chili Chicken Enchilada Soup (Slow Cooker)

(Photo coming soon)

This tortilla soup version is super light and tasty. Enjoy! Serves 6.

Green Chili Chicken Enchilada Soup (slow cooker)

4 chicken breasts
4 c chicken broth
2-15 oz cans mild green green enchilada sauce
2-4 oz cans diced green chilies
1-15 oz can great northern beans, or other white beans
2/3 c water
2 Tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 c froze corn
8 oz cream cheese
salt and pepper, to taste
tortilla chips

1. Place chicken breasts, broth, enchilada sauce, green chilies, water, cumin, onion powder and garlic powder in slow cooker. Cook on HIGH 3 hours.
2. Shred chicken. Add corn and cream cheese; cook 1/2 hour more. Add salt and pepper to taste.
3. Crush tortilla chips on bottom of each bowl. Pour soup on top. Serve warm.

Creamy Slow Cooker White Chicken Chili

My friends made this at our church's chili cook off and she won 3rd place. The fact that she placed at all among the "real" red chili dishes is a miracle. This is SO delicious. I'll make White Chili when I'm watching calories, but this when I want an amazing chili. My kids get so excited when they see it on the table. Serves 6.

Creamy Slow Cooker OR Instant Pot White Chicken Chili

1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
24 oz chicken broth, or 3 c water w/3 tsp chicken bouillon
*1-2 15 oz cans great Northern beans, drained and rinsed
1-15 oz navy beans, drained and rinsed
2-4 oz cans diced green chilies
1-15 oz can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
3/4 tsp oregano
*1/4-1/2 tsp chili powder
1/4 tsp cayenne powder
small handful of fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 c half and half, or whole milk

Optional Toppings:
sliced jalapenos
sliced avocados
sour cream
minced fresh cilantro
tortilla chips
shredded cheese

SLOW COOKER:
1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. To with diced onion, minced garlic, beans, green chilies, corn, chicken broth or water with bouillon, and cilantro, Stir.
3. CROCK POT: Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
INSTANT POT: turn Instant Pot to Chili/Beans setting and place lid on pot. Cook for 20 minutes. Quick release or natural release, depending on time you have.
4. Shred chicken. Add cream cheese, half and half or milk, and stir.
5. SLOW COOKER: Cover and cook in HIGH another 15 minutes, or until broth is creamy and thickens slightly.
INSTANT POT: push Saute button, cook 20 minutes, or until broth is creamy and thickens slightly
6. Stir well and serve with desired toppings.

* I'm careful with the spices as my younger children don't like them. It's best to add less and add more later to avoid too much spiciness for sensitive stomachs.

Easy Thai Khao Soi

When we visited Thailand, my husband and I fell in love with kao soi. It is a delicious spicy coconut soup with crispy chips or crispy wonton strips. This recipe I found online and tweaked is heavenly. You can find red curry paste in the Asian section of most grocery stores. Serves 6.

Easy Thai Khao Soi

6 c chicken broth
3 14-oz cans coconut milk
3 Tbsp fish sauce
4 large chicken breasts
6 garlic cloves, minced
2” piece ginger root, peeled and sliced thin
2 Tbsp brown sugar
2-6 Tbsp red chili paste*
24 oz egg or ramen noodles

Toppings: lime wedges, 2 sliced shallots or green onion, chopped fresh cilantro, tortilla chips or crispy wonton strips

1. Add chicken broth, coconut milk, fish sauce, chicken breasts, garlic, ginger, brown sugar, and chili paste in instant pot. Cool on high pressure 5 minutes. Once finished, use the quick release option. Shred chicken and return to broth.
2. Meanwhile, cook noodles according to package directions. Chop desired toppings.
3. Taste the broth and adjust fish sauce, brown sugar and curry paste according to desired taste. Serve with toppings. Enjoy!

No instant pit? No problem. 1. Add ingredients to large pot and bring to a boil. Simmer until chicken is cooked through, 10-15 minutes, depending on  size of chicken breasts. Continue with recipe as stated.

* If you’re feeding children, less is better. It makes it pretty spicy.

Slow Cooked Baked Potato Soup

My husband flew me home to CA for Christmas (brownie points!) and after a long flight home which didn't allow me to eat lunch, he had THIS in the slow cooker at home (double brownie points!!). SO tasty, so hearty and warm and filling. You could prepare this without meat as is, or cook with sausage (sweet Italian would be ideal). Hubby used bratwurst and it was so good! Looks like he got it off of 12Tomatoes website. Serve with crusty bread. Makes 6 servings.

Slow Cooked Baked Potato Soup

1-32 oz bag frozen hash brown potatoes
4 c chicken broth
1-10 oz can cream of chicken soup
1-8 oz package cream cheese, softened
1 1/2 c grated cheddar cheese
1/2 tsp fresh rosemary, minced, or 1/8 tsp dried
salt and pepper to taste, if needed

1. Combine ingredients in slow cooker. Cover and cook in HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
2. Taste and adjust seasoning, if necessary. Serve hot and enjoy!

Slow Cooker OR Instant Pot Zuppa Toscana

I've heard about this soup for years, people ranting and raving about how good it is. It's a soup! How good can it be?
SO good! Serve with bread for dipping. Yum, yum, yum. I got the slow cooker version from Heather Stalzer and, since I hadn't started it soon enough, I varied it for the Instant Pot (my new...glorious...wonderful...love-of-my-kitchen Instant Pot). Serves 6.

Slow Cooker OR Instant Pot Zuppa Toscana

1 lb pork sausage
1 large onion, chopped
2 Tbsp minced garlic, about 4 cloves
4 large potatoes, washed and chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 pinch red pepper flakes, according to taste
32-oz chicken broth, or 4 c water with 4 tsp chicken boullion
1 c heavy whipping cream*
1 bunch kale, washed, stems removed and leaves torn into bite-sized pieces**, or fresh spinach***
1/2 c shredded Parmesan cheese, optional

Slow Cooker:
1. Heat large skillet over medium-high heat. Cook and break apart sausage until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Turn off burner. Drain any remaining grease.
2. Place potatoes in slow cooker. Add cooked sausage mixture, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water just to completely cover potatoes. Stir soup gently. 

3. Cover and cook on low until potatoes are fork-tender, 5 to 6 hours. Stir in heavy cream and chopped kale** or spinach***. Cook on High until flavors are incorporated, about 30 minutes. Garnish with Parmesan cheese.

Instant Pot:
1. Press 'Saute’  and add sausage; stir and break apart until browned and crumbled, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain any remaining grease. Press 'Cancel'.
2. Place in potatoes, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water, just until potatoes are covered. Stir soup gently. Lock on the lid and press 'Pressure Cook' for 10 minutes. Once it's finished, quick release the pressure (see manual).
3. Stir in heavy cream and chopped kale*. Lock on the lid and press saute until 'More' is lit. Let cook 5 minutes and quick release. Garnish with Parmesan cheese.

* If I forget heavy cream, while the soup is cooking in step 2, I make a roux: melt 3 Tbsp butter in small saucepan over medium-low heat. Whisk in 3 Tbsp flour. Slowly pour 3/4 c milk, whisking as you pour, so lumps won't form. Keep whisking until it begins to thicken. Turn burner off and wait for step 2 to be complete. Use in place of whipping cream in step 3.

**If using curly leaf kale, add 30-60 minutes, until soft, before serving as it tends to be chewier and needs longer to cook.
***If using spinach leaves, wait to add just before serving.

Creamy Turkey Soup

This was the best way to use leftover turkey! I make a clear broth soup that's similar to this, but this is so delish. My husband and boys RAVED about it and ate until they were stuffed. Thank you, RedVinoGirl!

Creamy Turkey Soup

1 turkey carcass, plus extra meat scraps
2 bay leaves
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
4 garlic cloves, minced
1/2 c butter
1 c flour
2 c half-and-half cream, or whole milk
2 tsp salt
1 tsp chicken bouillon
3/4 tsp ground black pepper
2 potatoes, peeled and diced OR 1 c rice, uncooked

1. Place turkey carcass in large soup pot and cover with water. Add 2 bay leaves and bring to a boil. Reduce heat, cover and simmer 1 hour.
2. Remove carcass and let cool. Set aside 3 quarts of the broth (12 cups). Remove turkey from bones and cut into bite-sized pieces. Add extra meat scraps to pile; set aside.
3. In soup pot, melt butter. Saute onions, carrots, garlic and celery until tender, about 4 minutes. reduce heat; stir in flour until blended. Gradually add 1 quart of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add cream, salt, bouillon, pepper, potatoes or rice, remaining broth and reserved turkey pieces. Reduce heat; cover and simmer 30-35 minutes or until rice is tender (if using).

Slow Cooked Sweet Potato and Cauliflower Soup

I had a giant sweet potato and 3/4 head of cauliflower to use up and found this recipe. I'm lessening the meat in our diet and this is a wonderful, tasty recipe! The kids really liked it but I made it too spicy. Oops. They still ate it but I think they'll eat any soup to get more homemade bread. :) You can top with things such as shredded cheese, crumbled bacon, chopped green onions, croutons, hot sauce (for added kick) and additional salt and pepper. I got this recipe from Jenn on peasandcrayons.com. Serve with your favorite bread. Makes 4 hearty servings.

Slow Cooked Sweet Potato and Cauliflower Soup

1 lb fresh cauliflower, roughly chopped
1 lb sweet potato, peeled and cubed
2 c broth of your choice, though I used chicken
1 small onion, peeled and chopped
2 stalks green onion
2 cloves garlic, peeled
1/2 tsp dried thyme leaves
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp salt, or to taste
1/4 tsp black pepper
1 c milk
2 oz cream cheese

1. Set the slow cooker to high and add cauliflower, sweet potato, broth, onion, green onion, garlic, thyme, paprika, red pepper flakes, salt and pepper. Cook and cover 4-5 hours.
2. Once veggies are super tender (a fork slides right through the thickest center), turn off the slow cooker and add milk and cream cheese. Blend to your taste. I pulsed for one second in my Blendtec and that was plenty--I like a bit of texture in my soup.
3. Serve immediately with toppings. Enjoy!

Corn Cob and Zucchini Soup

I love to find new, healthy and delicious ways to use the zucchini in my garden. This recipe was in one of my BHandG magazines and boy am I glad I found it. It is served with biscuits that I found disgusting, but would be perfect with Bisquick garlic cheese biscuits (or any bread of your choice). Serves 6.

Corn Cob and Zucchini Soup

8 c chicken broth
4 ears sweet corn, husks and silks removed
1 bunch green onions, sliced
1 medium zucchini, sliced
2 c chopped cooked chicken
garlic salt and red pepper sauce, optional

1. Pour broth into large saucepan. Cut kernels from corn cobs. Add kernels and cobs to broth. Add onions, zucchini and chicken. Bring to a boil; reduce heat.
2. Simmer, covered, 10 minutes or until vegetables are tender. Discard corn cobs. Season with garlic salt, if desired, and a few dashes of red pepper sauce.

New England Clam Chowder

I love clam chowder and this was fun and easy to make. I like it from the can, also, but it can get pricy to feed the whole family from a can. Most of these ingredients I have around the house...except clams, of course. But they are at most grocery stores. My kids loved it and were excited to eat clams, which didn't "even taste weird". Serve with warm, crusty bread and a green salad. Serves 6.


New England Clam Chowder

4 slices bacon or 1 c ham, chopped
3 Tbsp butter
1 c chopped onion
3 Tbsp flour
1 1/2 c water
5 medium potatoes, peeled and cut into 1" pieces
1 1/2 tsp salt
1/2 tsp ground black pepper
3 c half and half
2 10-oz cans minced clams, undrained
2 10-oz cans chopped clams, undrained

1. Placed chopped bacon or ham in large stock pot over medium-high heat. Cook until bacon is crispy or ham is smoking. Melt butter then add onion; cook 5 minutes. Stir in flour for 1 minute.
2. Open clam cans and add just the juice (it's about 2 c) to stock pot. Stir in water, potatoes, salt and pepper. Bring to a boil, reduce heat to medium, cover and simmer 20 minutes or until potatoes are fork-tender.
3. Pour in half-and-half, add butter. Stir in clams. Continue to stir over medium heat just until it starts to simmer.  Serve immediately.

Minestrone with Italian Sausage

I like minestrone. Add Italian sausage and I LOVE minestrone! :) This was hearty and delicious. I added extra sausage (because it's awesome) and and extra zucchini since I had one from my garden I needed to use up. Obviously you could make this without the sausage to make it vegetarian, which is a little different than my slow cooker version. I got this out of Betty Crocker Annual Recipes 2005 recipe book. Serve with warm bread. Serves 6.

Minestrone with Italian Sausage

1 Tbsp olive oil
1 lb sweet Italian sausage
1/2 c onion, chopped
1 c carrot, peeled and chopped (about 2 medium)
2 tsp dried basil
2 tsp garlic, minced
3 14-oz cans beef or chicken broth
1 14.5-oz can diced tomatoes, undrained
1 15-oz can great northern beans, rinsed and drained
1 c uncooked small elbow macaroni
1 medium zucchini, cut in half lengthwise and cut into 1/4" slices
1 c frozen cut green beans or 1 14-oz can, rinsed and drained

1. Heat oil in large dutch oven over medium-high heat. Cook sausage, onion, carrots, basil and garlic in oil 5 to 7 minutes, stirring frequently, until sausage is no longer pink.
2. Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 7 to 8 minutes, stirring occasionally.
3. Stir in macaron, zucchini and green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and noodles are cooked.

Creamy Broccoli Soup

So creamy, so smooth, so tasty. My 7 yr old had thirds he loved it so much. My 5 yr old not so much; I think he didn't love the texture. You could even save some small pieces of broccoli aside (don't blend them with the rest) then add them to the soup to add texture to the creamy goodness. Shallots are a type of onion, but they have a specific flavor. Mascarpone is a type of cream cheese, but it is sweeter and creamier. These are both a little more expensive but are worth it in the end. But you know...if you've burned your taste buds off and wouldn't know the difference then skimp and save, my friends. Serve with a crusty bread. Serves 6.

Creamy Broccoli Soup

2 Tbsp olive oil
3 shallots, peeled and sliced
1 lb fresh broccoli florets
salt and freshly ground pepper, to taste
3 1/2 c chicken broth
8 oz mascarpone cheese

1. Heat oil in large soup pot over medium heat. Add shallots and cook 3 to 4 minutes, or until slightly softened. Stir in the broccoli to coat in oil, season with salt and pepper according to taste.
2. Add chicken broth and bring to a boil. Reduce heat to maintain a simmer, then cover the pan and cook until vegetables are fork tender, 7 to 15 minutes, depending on how fat your broccoli pieces are. Cool for 5 minutes.
3. Add to blender in portions (as much as your blender can handle, I have a Blendtec so it could handle all at once) and blend until smooth. Pour the puree into a clean saucepan (or rinse the one you were using) and heat over low heat. Add water to thin, if necessary. Whisk in half of the mascarpone. Taste and adjust salt and pepper, if necessary.
4. To serve, ladle soup in bowls and garnish with a small scoop of mascarpone.

Chili

UPDATED 2020 I've never been keen on chili and have searched high and low for a great recipe. Wala! My family LOVES this one. Instructions are for slow cooker or Instant Pot, but it could be made in a soup pot, as well, simmered with lid on for 5 hours. Perfect with cornbread. Serves 8-10.

Chili

2 tsp olive oil
1-2 lbs ground beef
1 onion, finely diced
3 cloves garlic, minced
1-4 oz can chopped green chilies
2-14 oz can crushed tomatoes
3-8 oz can tomato sauce
3/4 c beef broth, or 3/4 c water + 3/4 tsp beef bouillon
1-3 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
1-15 oz can kidney beans, drained and rinsed
1-15 oz cans pinto beans, drained and rinsed

1-15 oz can black beans, drained and rinsed

Optional toppings (I have to use them all, so good):
dollop sour cream
shredded cheese
tortilla chips

SLOW COOKER:
1. Heat oil in large skillet. Cook ground beef in oil until no longer pink. Add onion and cook 3 minutes more, or until onions are softened.
2. Mix beef and onion mixture with remaining ingredients in slow cooker. Cover and cook 5-6 hours on high or 6-8 hours on low. Serve warm with desired toppings.
INSTANT POT:
1. Turn Instant Pot to "Saute," then select More until its at hottest temperature. Add oil; once heated, cook meat until browned. Add onion until translucent, about 3 minutes.
2. Add remaining ingredients to Instant Pot; stir. Press "Chili/Beans" setting and secure lid. Cook 20 minutes. Release pressure manually or let release naturally. Serve warm with desired toppings.

Beef Stew

I love beef stew, and while I always liked my mom's growing up, I wanted a version that didn't include mushroom soup. This one is fabulous. PERFECT for dipping breadsticks or rolls or even Italian or white or wheat bread inside. mmmmm...Hits the spot, especially on these cold fall evenings. My boys and husband loved it! I slightly tweaked this recipe off of about.com. Serves 4.

Beef Stew

1 Tbsp olive oil
1 lb boneless chuck roast, cut into 1-2" pieces
1/2 tsp salt*
1 tsp black pepper
1 small onion, chopped
1 1/2 Tbsp flour
1 clove garlic, minced
1/3 c red wine*
1 1/3 c beef broth**
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 bay leaf
1 large carrot, peeled and chopped
1 stalk celery, chopped
3 small potatoes, peeled and cut into eighths

1. Heat oil in heavy pot (w/tight fitting lid). When begins to smoke, add beef and brown.
2. Once browned, move meat to one side and add onion. Stir occasionally 5 minutes.
3. Reduce heat to medium-low. Add flour and cook 1 minutes, stirring often. Add garlic and cook another minute.
4. Add wine and deglaze the pan, scraping any brown bits stuck to bottom of pan. Simmer wine 5 minutes then add broth, thyme, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook on very low about 1 hour.
5. Add carrots, celery and potatoes; simmer, covered, another 30 minutes or until meat and vegetables are tender. Taste and adjust seasoning.
6. Turn off heat and let sit 15 minutes before serving.

* You can substitute beef broth, so adding a total of 1 2/3 total cups.
** I used chicken broth b/c that's all I had and it was awesome. Soups and stews are pretty flexible like that. :)

Slow Cooker Tortilla Soup

Super easy. Super delicious. When my afternoons are going to be crazy-busy I love knowing I can use my trusty Crock Pot to make dinner time stress free and delicious. Serve with tortilla chips, shredded cheese, sour cream, avocado, more fresh cilantro and/or anything else your little heart could desire. Recipe adapted from allrecipes.com. Serves 6 to 8.

Slow Cooker Tortilla Soup

1 1/2 lb chicken breasts and/or ground turkey, cut into pieces
1 15-oz can crushed tomatoes
2 14-oz cans chicken broth*
1 10-oz can red enchilada sauce
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chili peppers
1 12-oz package frozen corn
1 medium onion, chopped
3 garlic cloves, minced
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1/2 c fresh cilantro leaves, chopped

1. Place ingredients in slow cooker and stir gently. Cook on LOW 6 to 8 hours or on HIGH 4 hours.

* Or 4 c water and 4 tsp bouillon powder.

Creamy Potato and Leek Soup

It's ridiculous how delicious this soup is! Everything melds together perfectly to make one delicious concoction. We've had some chilly Spring evenings and soup really hits the spot. You can serve with shredded cheese on top, but really I think it's perfect as it is. I included a video on how to prepare leeks if you've never done it before. Serve with crusty bread. Serves 6.

Creamy Potato and Leek Soup

9 medium potatoes, peeled and cut into 1" cubes
5 c reduced sodium chicken broth
2 sprigs of fresh thyme, optional
1/2 lb to 1 lb package bacon, cut into 1" squares
3 leeks, cut into 1/2" inch slices*
4 cloves garlic, minced
1 1/2 c milk, half-and-half or heavy cream

1. In a large soup pot, bring potatoes and chicken broth to a boil; reduce heat to medium and simmer. Add sprigs of thyme, if using.
2. Meanwhile, in large skillet cook bacon over medium-high heat until evenly browned. Remove with slotted spoon to plate covered in double paper towels. Reserve 2 to 3 Tbsp of bacon grease and drain the rest. Return to burner and add leeks and garlic to bacon grease; cook, stirring frequently, 8 to 10 minutes.
3. Stir bacon, fried leeks and milk or cream into potatoes. If potatoes are done (fork enters and exits easily), remove pan from heat, discard thyme sprigs and serve hot.

* leeks can be a little tricky, but they're so delicious--milder than green onions--and healthy. To find out how to prepare the leeks, watch this video:

Slow Cooker Beef, Mushroom and Barley Soup

This is a really good and hearty stew. My husband loved it!, and I love being able to throw dinner in the crock pot. I tweaked a recipe from pecagirl27. You can add celery or anything else your heart could desire. Just note that leftovers are super gelatinous so add water or beef broth before reheating. Perfect for a cool evening. Serve with warm, crusty bread or cornbread. Serves 6-8.

Slow Cooker Beef, Mushroom and Barley Soup

8 c beef broth, or 8 c water and 8 tsp beef bouillon*
1 8-oz can tomato sauce
1 c water
1/2 onion, diced
1 c carrots, diced
2 medium potatoes, pealed and diced
3/4 c barley
1 6-oz package fresh mushrooms, sliced
4 cloves garlic, minced
1 1/2 - 2 lb beef sirloin, cubed
garlic salt, to taste
salt and ground pepper, to taste
2 bay leaves

1. Stir broth, tomato sauce, water, onion, carrots, potatoes, barley, mushrooms and garlic in slow cooker.
2. Season beef chunks with garlic salt, salt and pepper. Add to slow cooker. Add bay leaves.
3. Cover and cook on Low 6 hours, or until meat is tender and stew thickens. Remove bay leaves and serve.

* I used Beef flavored Better Than Bouillon and it was great

Egg Drop Soup

I bought wonton shells (wrappers) at the grocery store (found them in a refrigerated area of the produce section), sliced them into thin strips, and fried them over med-high heat in 1/4" of oil to eat with this delicious soup. Such a fabulous recipe, if I do say so. :) If you like egg drop soup from the restaurant, you'll like this! Serves 4.

Egg Drop Soup

6 c chicken broth, divided*
3/4 tsp fresh ginger, grated, or 1/8 tsp ground ginger powder
1/4 c fresh chives or green onion, chopped
1 Tbsp soy sauce
1/2 tsp sesame oil
4 oz mushrooms, sliced (optional)
2 Tbsp corn starch, or more if desired
5 eggs
salt and white pepper, to taste

1. Pour 5 c of the chicken broth in large saucepan. Mix 1 remaining cup of chicken broth with corn starch; set aside. Add  ginger, chives or onion, soy sauce, sesame oil, and mushrooms if using, to saucepan. Bring to a boil; lower heat and let simmer 5 minutes. Add corn starch and broth mixture; stir. Add more corn starch if you like a thicker soup.
2. Beat the eggs in a small bowl. Drizzle into boiling broth, the thinner the stream the better. Season with salt and pepper, if desired.

* Or use 6 cups water and 6 tsp chicken bouillon.

Ground Turkey and Cabbage Soup

This soup is so good! It's warm, healthy, and settled wonderfully. After eating a bowl, my body FEELS good. It's a great base soup...you can really add any vegetables you want! Serve with warm, crusty bread (I made breadsticks and they went together perfectly!), but any yeast bread would be great...or even corn bread! My whole family LOVES this and it's a perfect way to use up veggies in my refrigerator. My son even requested it for his 5th birthday dinner. :) Serves 8.

Ground Turkey and Cabbage Soup

2 Tbsp olive or avocado oil
1/2 large onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 stalks celery, chopped
4 oz mushrooms, chopped
small bell pepper, seeded and diced
any other chopped vegetable of your choice
1 lb ground turkey
8 c water*
8 chicken bouillon cubes*
1/2 head small cabbage, chopped
1 Tbsp Worcestershire sauce
1 bay leaf
1 tsp Italian seasoning
2 Tbsp flash parsley, chopped
2 sprigs fresh thyme
1 c instant barley
salt and pepper, to taste (optional)

1. Heat oil in large soup pot over medium heat; cook onion 4 minutes. Add garlic, carrots, celery, mushrooms, pepper and any other chopped vegetables, and ground turkey; cook until turkey is no longer pink, 5 to 10 minutes, stirring frequently. Add water and bouillon (or chicken stock) cabbage, Worcestershire sauce, bay leaf and Italian seasoning. Rub leaves off thyme stems into the soup and discard the stem. Bring to a boil; lower temperature and simmer 10 minutes.
3. Add barley and simmer 15 minutes more. Season with salt and pepper to taste, if desired. Remove from heat and let rest 10 minutes before serving.

* or 8 c chicken broth. I prefer to use 6 tsp Better Than Bouillon.

Slow Cooked Minestrone Soup

If you like minestrone soup, you'll LOVE this recipe! It's always my favorite to order at Olive Garden, and it was just as good homemade! It's so light and healthy, I just love it! Serve with yummy bread. mmmm...Serves 6.

Slow Cooked Minestrone Soup

3 c chicken broth, or vegetable broth
1 28-oz can diced tomatoes
1 15-oz can white cannellini or navy beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 c onion, chopped
1 tsp dried thyme leaves
1/2 tsp dried sage, or 1/4 tsp ground sage
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
2 c ditalini pasta, cooked
1 med zucchini, chopped
2 c fresh spinach--or frozen, defrosted, chopped
grated Parmesan cheese
salt and pepper, to taste
basil springs as garnish, optional

1. In a crock pot, combine chicken broth, tomatoes, beans carrots, celery, onion, thyme, sage, bay leaves, and salt and pepper. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
2. Thirty minutes before soup is done, add cooked pasta, zucchini and spinach. Cover and cook 30 minutes more. Remove bay leaves and season with salt and pepper to taste. Serve, passing the Parmesan cheese for flavor. Garnish with basil sprigs, if desired.

Vegetable Quinoa Stew

This stew has a distinct flavor because of the quinoa. It's so tasty, hearty and filling, and you can serve it with any bread. I served it on a cold evening and it hit the spot! :D I tweaked the recipe from OFKT food blog. Serves 6-8.


Vegetable Quinoa Stew (Keen-wah OR Keen-o-uh)

2 Tbsp olive oil
1 small onion, chopped
3 stalks celery, chopped
2 large carrots, peeled and sliced
1 c sweet pepper, chopped
1 zucchini, quartered and sliced
32 oz chicken broth
15 oz can tomatoes
4 small red or golden potatoes, scrubbed and cubed into 1" pieces
1 1/2 c cooked quinoa
2 chicken breasts, cooked and shredded and seasoned with salt and pepper
1 Tbsp Dijon mustard
1 Tbsp hot sauce, optional

Salt, Pepper, and garlic salt to taste
2 Tbsp fresh parsley, chopped
lemon juice, to taste

1. Heat oil in a soup pot over medium heat. Saute onion, celery, carrots, sweet pepper, and zucchini until softened, about 5 minutes.
2. Stir in chicken broth, tomatoes, and potatoes. Increase heat until broth starts to boil; reduce heat to medium and let simmer 10 minutes or until potatoes are tender (knife inserts easily).
3. Reduce heat to low and stir in quinoa, mustard, and hot sauce. Season to taste with salt, pepper, and garlic salt to your liking. Careful not to add too much salt, give it a minute to dissolve before adding more (it's easy to over-salt!). Add a squirt of lemon juice to taste; stir in fresh parsley and simmer until ready to serve.