Tuscan Bread Soup

I love a good soup in the winter and this is just that!  So yummy!  I have also added a rostisserie chicken with it as well.  ENJOY!

TUSCAN BREAD SOUP

(Picture from www.whatsfordinner.com)

6 ounces country bread, torn into 1-inch pieces (3 cups)

2 tablespoons olive oil

1 large onion, cut into 1/4-inch pieces

3 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick

2 celery stalks, cut crosswise 1/4 inch thick

4 cloves garlic, smashed

Coarse salt and ground pepper

1 tablespoon tomato paste

1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1 cup fresh parsley leaves

Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.

In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.

Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.

Slow Cooker Italian Chicken Pasta Soup

I don't know about you, but I am always using my crockpot and this is the perfect time to just add some ingredients for the perfect soup.  This is an easy, fast soup that makes your house smell good!

ENJOY!

SLOW COOKER ITALIAN CHICKEN PASTA SOUP

1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 cup diced carrots (about 2 medium)

1/2 cup finely chopped onion (1 medium)

1/2 cup halved pitted ripe olives

2 cloves garlic, finely chopped

1 carton (32 ounces) chicken broth

1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained

1/2 cup uncooked small shell pasta

Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.

Cover and cook on Low heat setting 8 to 10 hours.

About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

Slow Cooker Black Bean Soup

It's been a couple of days since my last post.  A lot has happened and I have to admit, that I really have not been cooking!  YIKES!  I do have a good excuse!  A broken foot! 

BUT, broken or not, I want to start cooking again and this is what's for dinner!  It is easy and really good.  Play around with the spices or things that you like in the soup.  Black bean soup generally has bacon or ham chunks in as well.  You can them cooked at the end of the process or you can put the cooked ham in with the soup as it cooks!  ENJOY!

SLOW COOKER BLACK BEAN SOUP

2 cups dried black beans (1 pound), sorted and rinsed

10 cups water

8 cups vegetable broth

2 cans (14.5 ounces each) diced tomatoes with green chilies, undrained

2 medium carrots, coarsely chopped (1 cup)  

1/4 cup chopped fresh cilantro

2 teaspoons finely chopped garlic

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground red pepper (cayenne)

Sour cream, if desired

Chopped fresh cilantro, if desired

Heat beans and water to boiling in 4-quart Dutch oven; reduce heat. Simmer uncovered 10 minutes; remove from heat. Cover and let stand 1 hour.

Drain beans. Place beans and remaining ingredients except sour cream and cilantro in 6-quart slow cooker.

Cover and cook on Low heat setting 10 to 12 hours.

Serve soup topped with sour cream and cilantro.

Got leftovers? Sweet Potato and Chipotle Soup

MERRY belated CHRISTMAS!  I don't know about anyone else, but I definately ate my fair share of really good food this Christmas! And although I throughly enjoyed every minute of it, my waist line did NOT! And like always, we had a TON of leftovers, so this is what I am doing with our left over sweet potatoes! 

SWEET POTATO AND CHIPOTLE SOUP

2 tablespoons olive oil

Coarse salt and ground pepper

2 teaspoons ground cumin

1/2 cup onion, diced

2 teaspoons of minced garlic, fresh or dried

4 medium sweet potatoe, peeled and cut into 1 inch cubes

1 small can chipotle chile in adobo sauce, found in the mexican section of grocery stores

7 cups low-sodium chicken broth

Sour cream, for serving

Toasted flour tortilla wedges, for serving (optional)

(This recipe serves 8, so feel free to cut in half for smaller meals)

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion and season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.

Corn and Potato Chowder

I love this crazy Utah weather.  I love the snow, the cold, cooking and baking.  It just makes me feel all warm and fuzzy inside.  ahhh.... Well, this is a recipe that is loved by my whole family.  As a mom, it feels good to sit down after you have made dinner and have EVERYONE, say.. "that was soooo good."  That happened with this one in my house!  Hope it works for you!

Corn and Potato Chowder

2 bacon slices, chopped
1 small onion, chopped

1 russet potato, peeled, cut into 1/2-inch cubes

1/2 red bell pepper, chopped

2 cups (or more) whole milk

1 15-ounce can creamed corn

1 cup fresh or frozen corn kernels

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 teaspoon thyme

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and cheddar cheese and serve.

I left my heart and GOOD Clam Chowder in San Francisco...

San Francisco... FISHERMAN'S WHARF

My hubby and I and our dear friends just got back from a VERY fun, VERY quick vacation to San Francisco.  Besides doing all of the necessary touristy things, we were on the HUNT for the BEST food and this included AMAZING clam chowder....  Well, long story short, we found ALL of it!  So I immediately came home to find the BEST version of San Francisco Clam Chowder!  Although its yummy, it was better with the pier in the background.  hee hee.. SO,Here it is... ENJOY!

4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water (more if you like it thinner) 

4 cups peeled and cubed red potatoes

1 1/2 teaspoons salt

ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 ounce) cans minced clams

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, drain the fat; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.  Serve in sourdough bread bowl and ENJOY! (recipe from here., with a few alterations :))

Slow Cooker French Onion Soup

I am a sucker for a good French Onion Soup, but even BETTER when I don't have to slave over it all day.  This recipe is fantasic and will warm you up this fall/ winter season!  ENJOY!

Soup

3 large onions, sliced (3 cups)

3 tablespoons margarine or butter, melted

3 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

1 teaspoon sugar

1/4 teaspoon pepper

4 cans (14 1/2 ounces each) ready-to-serve beef broth

Cheesy Broiled French Bread

8 slices French bread, 1 inch thick

3/4 cup shredded mozzarella cheese (3 ounces)

2 tablespoons grated or shredded Parmesan cheese

Mix onions and margarine in 3 1/2- to 6-quart slow cooker.   Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.

Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.

Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.  Recipe and picture from here.

Roasted Red Pepper Soup

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers (I used a large jar of already roasted bell peppers and it worked great!)
4 large tomatoes - peeled, seeded and chopped
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1/8 teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
6 tablespoons sour cream

To Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream. (recipe and picture from here.)

Beef Stew with Noodles

1 tablespoon vegetable oil
2 pounds beef chuck, cut into 1/2-inch cubes
coarse salt and ground pepper
1 medium onion, sliced lengthwise
2 tablespoons all-purpose flour
3 cans (14.5 ounces each) reduced-sodium chicken broth
1/2 pound carrots, cut into 1-inch chunks
2 medium russet potatoes, peeled and cut into 1-inch dice
2 cups egg noodles
3 tablespoons finely chopped fresh parsley
1 teaspoon red-wine vinegar

In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.

Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar. To Freeze: Store in airtight containers in the freezer, up to 6 months. Thaw in the refrigerator before reheating. (recipe and picture found here.)

Slow Cooker Tuscan Stew

2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 pound mushrooms, sliced
1/4 cup shallots, sliced
7 ounces roasted red peppers, drained and rinsed
14 1/2 ounces stewed tomatoes
19 ounces cannellini beans
3-4 red potatoes, diced
2 teaspoons basil
1 tablespoon balsamic vinegar
1 1/2 cups water
Parmesan cheese

In a skillet, sauté mushrooms and shallots in the oil.
Add to slow cooker with remaining ingredients, except for cheese.
Cover; cook on Low 6-8 hours. Sprinkle with cheese before serving. (recipe from here.)

Zupa Toscana Soup

1 lb ground spicy italian sausage
1½ tsp crushed red peppers
1/2 cup white onion
6Tbsp bacon pieces
2 tsp garlic
10 cups chicken broth
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes

crushed fresh basil

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.

Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the basil let all heat through and serve. (picture from here.)

Chessy Potato Soup

6 large potatoes, cubed

3 stalks celery, chopped

1/2 small onion, chopped

3 large carrots, sliced

1/2 cup butter

1 tsp. sugar

1 lb. american cheese, like Velveeta

3 12oz. cans low fat evaporated milk

salt and pepper to taste

In a large pot, combine potatoes, celery, onion, carrots, butter, sugar, salt and pepper. Add just enough water to cover these ingredients and cook until the veggies are tender. Add cheese and evaporated milk; heat on low until cheese is melted and soup is heated through. Serve in bread bowls! (recipe from here picture from here.)

Just like Market Street"s Clam Chowder

2 cups diced potatoes

1 cup diced celery

1 cup diced onion

1 cup diced green pepper

1 cup diced leeks

3/4 cups chopped clams

3/4 TBS. pepper

1 1/2 TBS. salt

3/4 TBS. thyme

6 bay leaves

3/4 cup sherry

3 cups water

3/4 cups clam juice

3/4 cup melted butter

1 cup flour

2 quarts half and half

Combine melted butter and flour in over proof container and bake for 325 for 30 minutes. In a large sauce pan combine remaining ingredients except for the half and half. Simmer until potatoes are cooked. Stir butter/ flour mixture into chowder and stir until thick. Remove chowder from heat. Stir in half and half until blended. Heat to serving temp and desired thickness.

NOTE: THIS MAKES A VERY LARGE BATCH. You can either half it or freeze it for up to 3 months. (Recipe from Jill Parkinson and Peacocks on My Porch.)

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso® Rich & Hearty chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 TBS chopped fresh chives

I added a little water to get to desired consistency

In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

Sweet Potato Soup

3 sweet potatoes, peeled and diced
1 white potato, peeled and diced
1 carrot, peeled and diced
1/2 cup heavy whipping cream (you can also use 1% milk or fat free evaporated milk)
6 cups chicken broth
1 TBS. brown sugar (or you can use pure maple syrup)
1 1/2 tsp. ground nutmeg
2 TBS. butter
salt and pepper to taste

Place peeled and cut potatoes and carrot into a pot with chicken broth. Use only the amount of broth to cover the veggies. Bring to a boil and cook until veggies are tender.

Place the mixture into a food processor or blender and puree until smooth.

Return puree to the saucepan and slowly add cream, brown sugar, nutmeg and butter. Bring to your desired tempurature and add salt and pepper. Serve immediately! Top with sour cream or this is really good with corn bread!

Park City Stew

Baby it's cold outside! Warm up with some Park City Stew!

2 1/2 lbs. beef cubes
8- 12 red potaotes, diced
4 large carrots
2 bay leaves
1 pkg. dry onion soup mix
1 can of cream of mushroom
1 can of cream of celery
1 can of tomato soup'
salt and pepper to taste

Put beef cubes in crockpot. Place the veggies on top of the meat. In a large bowl, mix soups and dry onion pack together and pour over veggies. Cokk in crockpot on low for 6-8 hours. Serve with cheese on top.

Roasted Red Pepper Tortellini Soup

2 (16oz.) jars roasted red pepper
2 (14.5oz.) cans chicken broth
1 package of sliced mushrooms
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
2 (9oz) package fresh cheese tortellini, uncooked

Place roasted peppers in a blender or food processor and blend until smooth.

In a large saucepan, mix peppers, chicken broth and mushrooms. Season with basil, oregano, garlic powder, salt and pepper. Bring the mixture to a boil. Stir in tortellini, and continue cooking 8 to 10 minutes or until pasta is soft. Serve with sour cream or Parmesan cheese.

Chicken Tortilla Soup

4-6 boneless, skinless chicken breast, dicced
3 TBS. olive oil
1/4 cup flour
2 large cans tomato sauce
1- 1/2 cups chicken broth
1 cup skim milk
2 carrots, sliced thin
1 green bell pepper, diced
2 cans black beans
2 cans diced tomatoes with green chiles
1 tsp. garlic
1 jalapeno, finely chopped
chili powder to taste

In a large stockpot combine olive oil and chicken and cook until no longer pink. Add flour and allow it to soak up the remaining oil. Add tomato sauce, chicken broth and whisk until smooth. Allow to simmer while adding the milk, tomatoes, black beans, carrots and green pepper. Stir in garlic and continue to simmer on low heat. Gradually add chili powder to your liking. Serve over tortilla chips broken in a bowl. Add cheese, sour cream or guacamole!

THIS MAKES A LOT, BUT IT FREEZES REALLY WELL. SO MAKE SOME AND SAVE SOME FOR LATER!

Southwestern Chicken Soup- One of my favorites!

1 deli counter rotisserie chicken
1 24 oz jar of salsa verde
1 15oz. can canellini beans, drained
3 cups of chicken broth
1 tsp. ground cumin
1/2 cup sour cream

Remove chicken from bones and shredd. Place in large saucepan. Empty the salsa verde into saucepan. Cook 2 minutes over medium high heat, then add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Serve with a dollop of sour cream on top and some torilla chips.

I also recommend doubling this recipe. Seriving size is for 3.

Tortellini Bean and Pesto Soup- Light

2 TBS. Butter
1 garlic clove
1 medium carrot- chopped or sliced
1 small onion chopped, 1/2 cup
1 medium celery stalk, chopped
6 cups water
2 tsp. vegetable or chicken granuales
1 can (15 oz) kidney beans, rinsed and drained
1 package cheese tortellini (2 1/2 cups)
1/4 tsp. pepper
6 TBS. Basil Pesto
6 TBS. Freshly grated Parmesan cheese

Melt butter in large pot over medium heat. Cook garlic, carrot, onion and celery in butter stirring occasionally.

Stir in water and bouillon granules. Heat to boiling, reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally until tortellini is tender.

Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately and enjoy!