Mushroom-Chestnut Soup-lean and green

3 oz. porcini mushrooms

1.5 pounds button mushrooms
4-7 cups. chicken stock
5 Tbls. butter
2 medium leeks
1 carrot
1 celery rib
1/2 tsp. dried rosemary
8 oz. peeled roasted chestnuts.
1 c. heavy whipping cream
Salt and Pepper to taste

Thinly slice mushrooms, leeks, carrot and celery.  In a pot melt butter, add sliced vegetables and the rosemary, cook until browned about 10 minutes.  Add the chestnuts and chicken stock to pot. Bring the soup to a boil and simmer over medium heat until the chestnuts are tender, about 30 minutes.  add the cream and then blend in a blender. Season with Salt and Pepper.  Serve immediately. 

Yields 12 servings: 4.3g protein, 13g fat. 226 calories, 19 net carbs, 3.5g fiber, 

Toscana Chorizo & Kale Soup

 1 lb. Chorizo
1/2 lb. breakfast pork sausage links, cooked and diced
2 Tbls. minced garlic
5-6 C. Chicken broth
1 onion, diced
1.5 pounds diced potatoes
1 bunch kale, chopped
1 C. Heavy Cream (or full fat milk)
1/2 C. fresh parmesan
1 tsp. salt
1 tsp. pepper

in stockpot, sauté chorizo, sausage, onion and garlic, until soft.  add chicken stock, bring to a boil.  Add potatoes and cook for about 10 minutes or until soft.  Add in kale, cream, parmesan, S & P, and cook another 5 minutes.  Serve with crusty bread.

Sausage Tortellini Soup

 1 Tbls. olive oil
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 medium sweet onion, diced
2 tsp. Italian seasoning
2 Tbls. all-purpose flour
4 cups chicken stock
1 8-ounce can tomato sauce
1 9-ounce package three cheese tortellini
1/2 bunch kale chopped
1/3 cup heavy cream
3 Tbls. chopped fresh basil
Salt and Pepper to taste

Heat olive oil in a pot, add Italian sausage and cook until browned, about 5 minutes.  Drain fat.  Stir in garlic, onion, and seasoning. Cook, stirring frequently, until onion is cooked.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in chicken stock and tomato sauce.  Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.  Stir in tortellini, cover and cook until tender, about 5 minutes.  Stir in Kale until wilted, about 2 minutes, stir in heavy cream and basil until heated through, about 1 minutes.  Season with salt and pepper to taste.  

Zuppa Toscana Soup - Lean and Green

1 ½ pounds Italian chicken sausage

4 slices turkey Bacon

4 cups cauliflower (cutting florets in half is necessary)

½ cup scallions

4 cloves garlic

4 cups chicken stock

¼ teaspoon salt

¼ teaspoon pepper

2 cups kale

1 ½ cup reduced-fat plain Greek yogurt

3 tablespoons Parmesan cheese

Directions:

In a large pot, cook the turkey bacon until crispy.

Drain any grease, set aside.

Add the sausage, breaking it apart as it cooks.

Once the sausage is browned and crumbled, remove sausage and drain of any grease leaving a Tbsp. to sauté the scallions, add to bacon.

Add the scallions to the pan; sauté until translucent, add garlic, sauté until fragrant. Add the bacon and sausage back into the pot.

Stir in the stock and cauliflower, season with salt and pepper and simmer for about 10 minutes or until cauliflower is tender.

Add kale and yogurt.

Bring to a simmer. (Not a boil).

Top with Parmesan cheese when serving.

4 servings

Each serving has: 1 lean 3 green 3 condiments

Recipe off of Facebook

Instant Pot Loaded Potato Soup

 5 pounds potatoes, peeled, quartered
6 cups chicken broth
1/2 onion, finely chopped
4 Tbls butter
1/3 C. cream cheese
1/3 C. sour cream
2 cups shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1-2 cups half and half
1 C. real bacon bits
1 bunch Green onion, chopped

Cut each potato in chunks add to pot.  Add minced onion, and pour in enough chicken broth to cover potatoes.  Seal the pot and cook on manual for 10 minutes.  It will take about 16 minutes to  come to pressure.  Once the timer goes off, turn the valve from sealing to venting to release the pressure.  Remove the lid and gently mash the potatoes, leaving some chunks.  Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper.  Blend  to creamy consistency.  Add 1/2 & 1/2 to the soup, and stir to obtain desired consistency.  Add bacon bits to microwave bowl and cook for 1 minute to crisp up, add to soup along with green onions.  Serve.

Jambalaya

1 green bell pepper
1 red bell pepper
1 onion
1  Cup celery, chopped
1 package smoked sausage, andouille
2 chicken breasts, cooked and cubed
6 oz. can tomato paste
1 C. water
2 cups white rice
3 Bay leaves
2 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tsp. Cajun seasoning
salt and pepper to taste

In a pot cook the sausage down.  Remove and set aside.  using the grease, cook the peppers, onion and celery.  Once softened, add tomato paste, and seasonings.  Add chicken, sausage, rice, and water. Place lid on pot, and cook on low/medium heat for about an hour, stirring every 10 minutes or so and adding water as needed.  Serve with garlic bread. 

Lemon chicken gnocchi soup

 1 lb. Chicken, cooked and diced
1 onion, chopped
1/2 lb. chopped carrots
4 Celery stalks, sliced
1 Tbls. garlic powder
1 Tbls. lemon pepper seasoning
3 1/2 C. milk
1 1/2 C. heavy whipping cream or 1/2 and 1/2
2 Tbls. Chicken bouillon
2 C. water
1 Pkg. gnocchi
Salt and pepper to taste

In a large pot, brown chicken in 2 Tbls of olive oil.  Add carrots, onion, celery, garlic, and cook vegetable for 5 minutes.  Add milk, cream, bouillon, water and lemon pepper.  Bring to a boil and reduce heat.  Add gnocchi and cover and simmer for 45 minutes.  Recipe by Noel Huntsman

Easy Cheddar Broccoli Soup

1 onion finely diced
5 Tbls. Butter
2 cups carrots, finely diced ( I actually put mine in my bullet with a cup of water and blend for 15 seconds)
26 oz. bag frozen broccoli
1 pint whipping cream
3 cups shredded cheddar cheese
2 cups milk
4 boullion cubes

1 cup water
1/3 cup flour
1 tsp.  Salt
1/2 tsp. Pepper

 In a microwave safe bowl place the broccoli with about 1 cup water and cook for 10 minutes.Place butter in a medium stock pot. Add shredded carrots and onion and cook until soft. Place about 1/3 of the broccoli into a bullet with 1 cup water and blend and  finely chop the remainder of the broccoli and place in pot. Add cream and milk and bullion cubes. In a separate bowl add the 1 cup water and flour and pour into the soup to thicken. Place cheese last and cook til melted, add salt-and-pepper to taste.  serve. we like to serve ours in bread bowls.

Lasagna Soup

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

Directions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.  Heat remaining 1 Tbsp olive oil in pot, add chopped onion and saute until it begins to soften. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

Exact Recipe Source: Cooking Classyhttp://www.cookingclassy.com/2013/12/lasagna-soup/

Crockpot White Chili

1 pound dry white beans
3 boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small onion, diced
2 cloves garlic, finely minced
4 cubes chix bouillion
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 8 ounce package cream cheese
salt and freshly ground black pepper, to taste
1 tsp. Siracha
2 - 4 ounce cans greeen chilis
1/2 cup medium red salsa
2 cans whole kernal corn drained
1 Tbsp lime juice

shredded Monterrey Jack cheese
tortilla chips
Sour cream
Diced avocadoes

Directions

Add dry beans to slow cooker and fill the cooker with water...cook on high heat for 5 hours, turn off and let sit until ready to make soup.  For soup drain almost all the liquid from the beans reserving about 2 cups.

Chop raw chicken and add to pot along with onion, garlic, boullion and spices.  Cook on high for 5 hours. Turn off cooker and add cream cheese use whisk til blended. Add salsa, corn, lime, siracha and chilis. Stir and serve.

Serve with crushed chips, sour cream, montery jack cheese and diced avocado.

Broccoli Cheese Soup

1/2 onion finely diced
1 lb. frozen broccoli
1 stick butter
2/3 c. flour
1 jar cheese whiz
1 1/2 c. shredded cheddar
2 c. cream or half and half
4-5 c. milk
salt and pepper to taste
garlic powder to taste

1. steam the broccoli in microwave with a small amount of water for 8 minutes. Meanwhile, in a stockpot saute onion in butter til soft. Once sauteed add flour to butter stirring to form a roux. Quickly add the milk and stir until thickened. Add cream, broccoli, cheese whiz and cheddar cheese stirring til melted.  Add salt, pepper and garlic salt to taste and more milk until you achieve your desired consistency.

Recipe from erikathecookingqueen.blogspot.com 

Hearty Beef Stew

1 1/2 - 2 lbs. beef chunks
1 onion, chopped
8 medium potatoes, cubed
1 lb. carrots, sliced
1 tsp garlic minced
9 beef bouillon cubes (or 4 tsp. bouillon base)
1/2 tsp. bay leaves
1/4 C. flour
1/4 tsp. garlic salt
2 Tbls. olive oil
salt and pepper to taste
7-9 cups water

Toss chopped meat in flour. Heat oil in large stock pot, transfer meat and brown in hot oil. Place chopped onion, bouillon  bay leaves, garlic salt, minced garlic, and 1/2 tsp. salt and 1/2 tsp. pepper in pot.  add 4 cups water. Bring to boil, reduce heat to one notch above low, and simmer, covered for 1 1/2 hours.  Add potatoes, carrots, and 3 1/2 cups more water.  Turn up heat 2 notches to medium-low and cook for 1 1/2 more hours or til veggies are tender.

Mexican Dumpling Soup

For the Soup:
2- 15-oz. cans kidney beans, drained
15-oz. can black beans, drained
3 cups chicken broth
20 oz. Mexican-style chopped tomatoes
1 1/2 tsp. chili powder
3 garlic cloves, minced
2 cans corn
2 large carrots, sliced
1 cup chopped onion
4 oz. chopped green chili peppers
Hot sauce, to taste

• Combine all the ingredients in a slow cooker. Cover and cook on low for 8 hours. 

For the Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 tsp. baking powder
Pinch of salt
Pinch of pepper
2 1/2 Tbsp. milk
1 Tbsp. oil

• In a small bowl, combine the flour, cornmeal, baking powder, salt, and pepper. 
• In another bowl, combine the milk and oil. Add to the flour mixture and stir until just combined. 
• Turn the slow cooker to high and drop the dumpling batter by the teaspoonful over the soup. Cover and cook for 30 to 40 minutes, or until the dumplings are cooked. 
This Recipe is off of Peta.org

Angelines Chicken Wild Rice Soup

4 cups water

4 Tbls chicken better than Boullion
1 tsp. garlic powder

3/4 pound baby carrots, sliced

3 stalks finely diced celery

1/2 an onion, finely diced

2 bags uncle bens instant wild rice

1 deli chicken, pull off and cube the meat

2 Tbls. parsley

1/2 c. butter
1/2 c. flour
1-2 cups more water
2 cans coconut milk
1 can cream of mushroom soup

Salt and Pepper to taste

In a saucepan add water, bullion, garlic powder, onion, celery and carrots.  Bring to a boil.  While that is coming to a boil, open rice and microwave for 2 minutes, add rice to vegetables.  Continue to cook until the vegetables are tender.

In saucepan melt butter, add flour til smooth, then add about 1 cup more water, the coconut milk and cream of mushroom soup.  Stir til blended and immediately add to the pot.  Add the chicken and parsley last, season with salt and pepper and cook for at least 5 more minutes til it thickens.   More water may be added to desired consistency.  

Italian Vegetable Soup

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Hamburger soup

2 lbs. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/8. tsp. seasoning salt
1-2 oz. package onion soup mix
6 c. boiling water
1-8oz. can tomato sauce
1 Tbls. soy sauce
1 c. celery, chopped
1/4 c. celery leaves
1 c. sliced carrots
1/3 c. dried split peas
1 c. macaroni
Parmesan cheese

In saucepan brown meat, drain fat. Add next 6 seasonings. Cover and simmer for 15 minutes. Prepare vegetables add to meat, along with peas, water, and tomato sauce. Simmer another 30 minutes. Add macaroni, simmer additional 30 minutes, adding more water if necessary and stirring often. Serve with Parmesan cheese.

Happy Soup

This is my childrens all time favorite soup, it's delicious and I never hear them complain, they came up with the name cause it makes them all happy!

3 c. uncooked potatoes
3 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
1 c. finely chopped carrots
1 c. onion, chopped
1/2 c. chopped celery
1 c. frozen peas
1/2 lb. bite sized ham chunks
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk

Wash and cut vegetables. Put in water with seasonings. Cook until tender. Add ham and cook for 3 minutes longer. Drain vegetables SAVING juice In bowl. Put cooked vegetables back in pot. Mix reserved juice, milk, soup and cream cheese til well blended and creamy. Add to vegetables and heat through until warm.

Vegetable Chowder

4 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. onion flakes
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk
3 1/2 c. cubed potatoes
1/2 bag frozen peas and carrots
1/2 c. chopped celery
1 can creamed corn
1/2 lb. cooked cubed bacon

Wash and cut vegetables. place in water with seasonings ad cook til tender. (omit corn and bacon at this point) drain veggies RESERVING juice. Whip juice with cream cheese, soup and milk . Place liquids back in pot with vegetables, add bacon and corn and heat through.

Delicious Ham soup

3 1/2 c. diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
1 c. sliced carrots
3/4 c. diced cooked ham
1 1/2 c. water
1 can chicken broth
2 Tbls. chicken bouillon cubes
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
1 1/2 tsp. sugar
5 Tbls. butter
5 Tbls. flour
2 c. milk
mashed potatoes for thickener

Combine first 12 ingredients, cook til potatoes are tender, about 20 minutes. In a saucepan melt butte,r add flour and cook 1 minutes more. Stir in milk and mashed potatoes. Cook and stir over medium heat until thickened. Add to vegetables and heat to desired temperature.

Angeline's Chicken and Dumplings

One of my personal favorite winter dishes, yummy!

8 chicken thighs, bone in
6-7  cups water
1/2 c. chopped onion
1 Tbls. salt
4 celery stocks chopped
1 1/2 c. chopped baby carrots
1/2 tsp. basil
1 c. frozen peas

3 c Bisquick
1 c. milk

Place chicken breasts, thighs, water, onion, salt, carrots and celery in a pot. Bring to boil, reduce heat to medium, COVER, and simmer for 15 minutes. Turn off heat and let stand for up to 1 hour (if your in a hurry you can go to next step). Remove chicken from broth and remove meat from bones. Cut chicken into 1 inch pieces. Return to broth. Add basil and peas, return to boil. In a bowl, stir Bisquick and milk to form soft dough, drop dumplings in by Tablespoons forming 14 dumplings. Reduce heat to medium, simmer uncovered for 10 minutes. Cover and simmer for another 15 minutes.Serve immediately.