Tortellini, Chicken and Leek Soup

Ingredients:

• 2 tbs EVOO
• 2 cups cooked shredded chicken
• 8 oz cheese tortellini
• 3 leeks, washed and sliced
• 2 celery stalks, diced
• 4 carrots, diced
• 10 cups of chicken broth
• 3 tbs lemon juice
• 1/2 bunch of cilantro, chopped

Directions:

1. In a large pot over medium, add the oil, leeks, celery and carrots.
2. Add broth and bring to a boil.  Add tortellini and simmer until cooked.
3. Add shredded chicken and cook 2 minutes until warm.
4. Add lemon juice and top with cilantro.

Beef Vegetable Barley Stew for a crowd

 

Ingredients:

• 2.5 lbs stewing meat
• 1 lb bag of baby carrots
• 4 stalks of celery, chopped
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 2 cups zucchini, sliced
• 2 cups canned corn, drained
• 1 cup barley
• 8 cups beef broth
• 1 8oz can tomato sauce
• 1 4oz can of tomato paste
• 1/2 tsp thyme
• 1/2 tsp garlic salt

Directions:

1. Add all ingredients to slow cooker and cook on low for 8 hrs or high for 4.
2. Salt and pepper to taste.
3. Enjoy!!!

Vegetarian Vegetable Soup

Ingredients:

• 2 Yellow squash, chopped
• 2 zucchini, chopped
• 1 yellow onion, chopped
• 6 small carrots, chopped
• 1 cup red lentils, rinsed
• 1/2  a head of cauliflower, chopped
• 1 can petite diced tomatoes, undrained
• 1 32 oz carton of vegetable broth
• 1 tbs garlic oil
• 1/2 tsp garlic salt
• 1 tsp thyme
• 1 tsp dried parsley

Directions:

1. Heat a pan to medium and add oil.  Saute zucchini, squash, carrots and cauliflower  for 5 minutes.
2. Add the rest of the ingredients, bring to a boil and reduce to a simmer for 20 minutes.
3. Enjoy!

Slow cooker Zucchini Soup

Ingredients:

• 1 large onion, roughly chopped
• 2 cups zucchini, roughly chopped
• 3 cups vegetable broth
• 3 garlic cloves, minced
• 1/2 tsp seasoning salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ancho chili powder
• 1 cup zucchini, sliced into thick rounds
• 2 tbs EVOO
• 1/2 cup sour cream

Directions:

1. Add the first 7 ingredients to the slow cooker.  Add the broth.  Set to low for 5-6 hrs.
2. During the last 45 minutes of cooking, preheat the oven to 375.  Once preheated brush the zucchini slices with the oil and roast for 30 minutes, turning once.
3. Remove from oven and let cool for 10 min.
4. Add the sour cream to the slow cooker, blending well.
5. If zucchini slices are large, cut into bite sized pieces and add to the slow cooker.
6. Enjoy!

Lisa’s Crockpot Minestrone

Ingredients:

• 4 cups water
• 4 chicken boullion cubes
• 1/2 cup red wine
• 8 oz frozen spinach
• 1 tbs rosemary oil
• 4 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup zucchini,  chopped 
• 2 cups italian style diced tomatoes, undrained
• 1 16 oz jar pasta sauce
• 1 can garbanzo beans
• 1 can dark red kidney beans
• 1 cup small shell pasta
• 1/4 tsp garlic salt
• 1/4 tsp thyme
• 2 tbs fresh basil
• 1/4 tsp oregano
• 1/4 tsp parsley flakes
• parmesan, grated (optional)

Directions:

1. Heat a pan over medium heat.  Add rosemary oil and cook onion until translucent, 3-5 min.  Add garlic and cook one minute.  Add to crockpot.
2. Add remaining ingredients to crockpot, except pasta and parmesan.
3. Set crockpot on high for 1.5 hrs.  After that, add pasta and cook on low for another 1.5 hrs.
4. Serve in bowls and top with parmesan.

Chicken Ravioli Soup

This is a big pot of soup that doesn’t have a lot of work involved in it.  Its hearty enough for dinner but it can also be served as a first course and will feed many people.

Ingredients:

• 2 chicken breasts, trimmed
• 1 tbs butter
• 2 tbs lemon juice
• 1 onion, diced
• 4 celery stalks, chopped
• 4 carrots, peeled and chopped
• 8 oz frozen peas
• 24 oz bag of frozen mini ravioli rounds
• 7 cups of chicken broth
• 2 tbs parsley, chopped

Directions:

1. Add butter to a stock pot.  When melted, add onions and sauté until translucent.  Add carrots , celery chicken breasts and cover with the chicken broth.  Add 3 cups of water.  Let simmer for 20-25 minutes until chicken is cooked.
2. Remove chicken to cool.  Once cool, dice.
3. Add raviolis to the pot and bring to a boil to cook raviolis.  Add parsley and lemon juice.
4. Once ravioli floats to the top, add the chicken back to the pot along with the peas.  Cook until peas are thawed, 2-3 minutes.
5. Serve.

Vegan Lentil Curry Soup

 

Ingredients:

• 1 tbs oil
• 3 parsnips, peeled and chopped
• 3 celery stalks, diced
• 1 cup lentils
• 2 large carrots, chopped
• 1 red onion, chopped
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 2 tbs minced ginger paste
• 1 tbs curry powder
• 1/4 tbs red pepper flakes
• 1/2 bunch cilantro
• 2 tbs fresh mint, cut into ribbons

Directions:

1. Heat oil in a large pot.  Add parsnips, carrots, celery and onion for 5 minutes over medium.
2. Add ginger, red pepper flakes, curry and garlic and sauté for 30 seconds to 1 minute.
3. Add broth, lentils and bring to a boil and then simmer for 30 minutes.
4.  Add the very end, add the cilantro and fresh mint.

Tortellini Soup

Tortellini Soup

This is a recipe that I often change the ingredients and it always goes over well with company. Its easy and is great served with a fresh loaf of bread.

Ingredients:

19 oz frozen cheese tortellini
20 oz italian turkey sausage, casings removed
3 leeks, white and light green parts sliced
1 12 oz jar roasted red peppers, sliced
1 bunch basil, sliced into ribbons
3 cloves of garlic, minced
10 cups chicken broth
2 tbs basil oil

Directions:

1. Add oil to a large pot. Cook leeks until tender and translucent.
2. Add turkey sausage to the pot and cook over medium, breaking up the pieces as it cooks.
3. Once the turkey sausage is cooked, add in the roasted red peppers, chicken broth and garlic and bring to a boil.
4. Reduce to a simmer and add tortellini and cook for 5 minutes.
5. Add basil. Enjoy!

Lisa’s Chicken Noodle Soup

Lisa’s Chicken Noodle Soup

I like to have a pot of soup on hand during the week incase anyone is hungry when I am not home. This is my version of Homemade Chicken Noodle Soup.

Ingredients:
2 chicken breasts, trimmed of fat
3 leeks (white and light green parts), halved, cleaned and chopped
2 carrots, peeled and diced
3 stalks of celery, trimmed and diced
1 cup Ditalini pasta
2 tablespoons garlic oil
1 bay leaf
8 cups of chicken broth
pinch of white pepper
1 teaspoon of garlic salt

Directions:
1. Sautee leeks in garlic oil.
2. Add celery and carrots and cook until tender (about 5 minutes).
3. Add in broth, chicken breasts, white pepper, garlic salt and bay leaf and bring to a boil. Reduce to a simmer and cook for 20 minutes.
4. Removed chicken breasts to a cutting board and let cool. Meanwhile, return soup to a boil.
5. Once boiling, add pasta. Cook for 10 minutes.
6. Once chicken is cooled, dice or shred and add back to soup.
7. Serve and garnish with Parsley and shredded parmesan if desired.