Chipotle Chicken Chowder

Original recipe from Simply Recipes.

Ingredients 

• T oil
• 1 pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can tomatoes 
• 4-8 c broth (water + 1-2 T bouillon)
• 2 c potatoes, peeled & diced 
• 3 c corn (2 cans drained)
• 1 1/2 t chili powder
• chipotle peppers from 7 oz can, minced
• 1 c cream, sour cream, or whole milk
• 3 c cooked chicken, diced (2 cans
• shredded greens to taste, opt
• Cilantro, opt, for serving

Directions 

1. In a large pan over medium heat, warm oil. Saute veg. 
2. Add tomatoes, broth, potatoes, and seasonings and bring to a simmer. Cook until potatoes are soft.
3. Add remaining ingredients and heat through.

Taco Soup

 

Ingredients:

• 1 T olive oil
• 1 onion, diced
• 1 pepper, diced
• 2 cloves garlic, minced
• 2 c taco lentils (optional)
• 2 c frozen corn (1 can)
• 2 c diced tomatoes (1 can)
• 2 c black beans (1 can)
• 2 c diced cooked chicken (1 12.5 oz can)
• 3 c broth (1 T boullion + water)
• 1 c diced greens, optional 
• 1 T taco season

Directions:

1. In a medium pan over medium heat, warm oil. Add onions and peppers and saute 5 min. Add garlic and saute a minute longer. 
2. Add remaining ingredients and heat through.
3. Serve with sour cream, cheese, avocado, corn bread, and/or tortilla chips.

Pozolé

Original recipe from the Food Network.

Ingredients

• 2 T oil
• 1 onion, diced 
• 3 peppers, diced (or three 4oz cans chopped green chiles)
• 4 garlic cloves 
• 2 T chili powder 
• 1 T cumin
• ½ t salt
• 1 t bouillon 
• 1⁄2 t pepper
• 1⁄4 t oregano
• 1⁄4 t cayenne 
• 3 cans hominy, drained and rinsed 
• 1 c cooked chicken, cubed (opt)
• 5 c water
• lemon/lime wedges
• radish, sliced
• cilantro, chopped 
• cabbage, shredded
• corn chips 

Directions

1. In a large pan over medium-low heat, warm oil. Sauté onion, peppers, and garlic. Add seasonings, water, hominy, and optional chicken. Heat through.
2. Garnish each serving with lemon/lime wedges, sliced radish, chopped cilantro, lots of shredded cabbage, and corn chips.

White Chicken Chili

Original recipe from the Chunky Chef.

Ingredients:

• 1 T oil
• 2 onions, diced
• 4 cloves garlic, minced
• about 4 c broth (or water + 1 Tbsp bouillon)
• 2 c dry white beans, cooked (4 cans)
• 4 cans chopped green chilis
• optional: 1 c chopped chicken, cooked (1 can)
• 1 bag frozen corn
• 2 t cumin
• 1 t oregano
• 1 t chili powder
• fresh cilantro, chopped (optional)
• 1 c cream or sour cream

Directions:

1. In a large pan over medium heat, warm oil. Sauté onions 5 min, then add garlic and sauté  1 min more. Add remaining ingredients but cream and cilantro, and bring to a simmer. 
2. Once flavors are well melded (about 10 min), stir in cream and cilantro. Serve with chips, cheese, hot bread, etc. Enjoy!

Chicken Noodle Soup

Pictured: chicken noodle soup with yellow lentil noodles

Original recipe from family. Replace noodles with rice to make Chicken Soup with Rice. 

Ingredients:

• 1 T olive oil
• 4 stalks celery, diced 
• 4 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 c white bean puree (optional, as thickener)
• 4 c broth 
• 1/2 t salt or to taste
• 1/4 t pepper, thyme, sage, rosemary
• 2-4 chicken breasts, diced (or 2 cans with broth)
• 2-3 c dry noodles* (red and yellow lentil noodles are a favorite of ours)
• frozen peas, corn, or spinach (can be added to individual servings to cool soup)
• splash of red wine vinegar, opt
• *alternatively, add 3 c cooked brown rice in place of dry noodles

Directions:

1. In a large pan over med heat, warm oil. Add onion, celery, and carrots and saute. Add garlic, saute a minute longer and then add flour and combine (until no more dry white flour shows). 
2. Add broth one cup at a time, mixing well between each addition. Add chicken and salt/pepper to taste. Bring to a boil and simmer 15-20 minutes or until chicken is cooked through (pre-cooked chicken will be ready within 5 min).
3. Optionally, blend 1-2 cups of soup and return to pan as a thickener.
4. Bring to a low boil, add noodles (or rice), and simmer 8-10 min (adding more boiling water as necessary). Add optional vinegar.
5. Add frozen veg  and heat through, or add to individual servings as a way to cool soup.

Peanut Lentil Curry

Pictured: peanut lentil curry with spinach

Original recipe from family.

Ingredients:

• 1 T olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 c lentils
• 1 can tomatoes
• 1 T bouillon
• 1 T curry powder
• 4-5 c water
• 1 c cooked chickpeas (1 can)
• 1/2 cup peanut butter
• 1/4 c cilantro, chopped
• salt to taste
• opt: 1 c chopped greens

Directions:

1. In a large pan over medium heat, warm oil. Saute onion, pepper, and garlic. Add lentils, tomatoes, spices, and water. 
2. Turn heat to low and simmer about 50 minutes, until lentils are soft.
3. Add last three ingredients and optional greens, and heat through just before serving.

Coconut Lentil Curry

Original recipe from Wholefully.

Pictured: coconut lentil curry with toast.

Ingredients:

• 1 T oil
• 1 diced onion
• ~2 c diced veggies (carrots + celery are favorites)
• 2 cloves garlic, minced
• 2/3 cup orange lentils
• 2/3 cup green lentils
• 1 T bouillon 
• 1 T curry powder
• 1 can lite coconut milk
• 3 c water
• salt / pepper to taste

Directions:

1. In a medium pan over medium heat, warm oil. Saute onion, veggies, and garlic.
2. Add remaining ingredients and bring to a boil. May reserve coconut milk to add at the end of cooking, as a way to cool the soup for serving.
3. Simmer 40-50 minutes. Add more water as desired. Enjoy with fresh bread!

Soup and Dumplings

Dumplings served over albondigas soup.

Original recipe from Holly Clegg's Freezer Friendly Meals.

Ingredients:

• 1/2 unbaked biscuit recipe 
• 1 recipe pot pie filling or other favorite soup
• 1-2 c broth of choice

Directions:

1. In a large pot, prepare pot pie filling as directed. Add 1-2 c broth for a more soupy consistency, and bring to a boil.
2. Drop biscuit dough over soup and cover. Simmer 15-20 minutes, or until dumplings are cooked through. 

Potato Soup

Pictured: potato soup with crackers

Original recipe from All Recipes.

Ingredients:

• 1 T olive oil
• 2 stalks celery, diced 
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 8 potatoes, peeled and cubed (3-4 pounds)
• 4 cups broth, or enough to cover potatoes 
• 1 c milk 
• 1/2 t salt
• 1/4 t pepper
• cheddar or Parmesan cheese to taste
• sour cream to taste
• bacon bits to taste
• frozen peas, corn, or spinach (can be added to individual servings to cool soup)

Directions: 

1. In a large pan over med heat, warm oil. Add onion, celery, and carrots and saute. Add garlic, saute a minute longer and then add flour and combine. 
2. Add broth one cup at a time, mixing well between each addition. Add potatoes and salt/pepper to taste. Bring to a boil and simmer 8-10 minutes or until potatoes are desired consistency.
3. Add milk, stir to combine. Optionally, blend 1-2 cups of soup and return to pan as a thickener.
4. Add frozen veg and heat through, or add to individual servings as a way to cool soup.
5. Serve with optional cheese, sour cream, and/or bacon bits.

Broccoli Cheese Soup

Original recipe from Gimme Some Oven.

Pictured: broccoli cheese soup with dutch oven bread.

Ingredients:

• 2 T olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 T flour
• salt and pepper to taste (~1/4 t each)
• 2 c broth (or water + 2 t bouillon)
• 2 c fresh or frozen broccoli, chopped small
• 1 c milk
• optional: 1 cup white bean puree
• 2 c shredded cheese

Directions:

1. In a medium pot over medium heat, warm oil. Saute onion and garlic. Add flour, salt, and pepper, and stir to combine.
2. Slowly add broth 1/2 cup at a time. Add broccoli and bring to a simmer, cooking until tender (about 10 minutes). Add milk to "cool" soup slightly. Turn heat to low.
3. Sprinkle cheese over soup while it is not boiling. Let it melt, then gently stir it in. Serve immediately or bring soup to desired temperature to serve. 
4. Goes great with dutch oven bread! 

Beef Stew

Original recipe from Once Upon a Chef.

Ingredients:

• 2 T olive oil
• 1 c diced steak, cooked or raw
• 1 onion, chopped
• 3-6 cloves garlic, minced
• 1/4 c flour
• 1 c celery, chopped (~4 ribs)
• 1 c carrots, chopped (~4 large)
• 4 c potatoes, chopped (~3 lb)
• 4-6 c broth (or water + 1-2 T beef bouillon)
• 1 can tomatoes
• 1 t paprika
• 1 bay leaf

Directions:

1. In a large pot over medium heat, warm oil. Saute vegetables and steak. If raw, saute until steak is browned. Mix in flour, then add tomatoes and 2-4 c water and mix until well combined. Simmer 1 hour.
2. Add remaining ingredients, simmer 1 hour or until vegetables are soft. Remove bay leaf.
3. Serve hot with crusty bread. 

Cold & Smokey Chili Salad

Original recipe from Eighty Twenty. This is cool summer supper is full of fresh garden tomatoes.

Vinaigrette Ingredients:

• 1 1/2 c roughly chopped tomatoes, or 1 drained can
• 3 T red wine vinegar
• 1 1/2 T olive oil
• 1 t chili powder
• 1 t bouillon
• 1 t liquid smoke
• 1/2 t cumin
• 1/4 t garlic powder
• salt/pepper to taste

Salad Ingredients:

• 1/2 c dry white beans, cooked (2 cans)
• 1/2 c dry pinto beans, cooked (1 can)
• 1 1/2 c chopped fresh tomatoes
• 1/2 onion, chopped
• opt: 1/2 red bell pepper, chopped

Directions:

1. Combine vinaigrette ingredients in a blender and buzz until smooth.
2. In a large bowl, mix all ingredients well. Add vinaigrette. Refrigerate before serving (3-4 hours).
3. Serve with optional chips, cornbread, cheese, sour cream, and/or chopped cilantro.

Pot Pie Soup

Original recipe from Food Network.

Ingredients:

• 1 unbaked pie crust
• 1 recipe pot pie filling
• 1-2 c broth of choice

Directions:

1. Preheat oven to 400.
2. Prepare pot pie filling as directed. Add 1-2 c broth for a more soupy consistency.
3. Roll dough flat, then place in pieces on a cookie sheet. Bake 10 min or until edges turn golden.
4. Serve soup with pie crust "crackers" dipped or crumbled in each serving.

Summer Squash Soup

Pictured: patty pan squash soup frozen in serving sizes.

Original recipe from Food & Wine.

Don't let that summer squash go to waste! Puree it into this soup to use later as a simple winter meal, or as a yummy broth base.

Ingredients:

• 3 T olive oil
• 1 onion, chopped,
• 1 garlic clove, minced
• 1 1/2 lbs summer squash, chunked (yellow, zucchini, patty pan--remove large, fiberous seeds as necessary)
• 1 c broth, or to cover
• salt/pepper to taste

Directions:

1. In a medium saucepan over medium heat, heat oil. Saute onion and garlic. 
2. Add remaining ingredients and bring to a boil. Turn heat to low and simmer until soft.
3. Double or quadruple recipe according to your amount of squash.
4. Eat fresh or freeze in sandwich bags for later use.

Basic Broth

Original recipe from VeganYumYum.

Homemade broth is yummy and nutritious, but it goes fast! 

We often substitute 1 cup water + 1 teaspoon Knorr bouillon for 1 cup broth. Bouillon is great to have on hand and substitute for salt in many recipes for added flavor.

Also try using summer squash soup in your recipe for a thicker broth base.

Yield: about 10 cups broth.

Ingredients:

• 2 onions, chopped
• 1 lb celery, chopped
• 1 lb carrots, chopped
• 3 garlic cloves, minced
• 2 t salt (omit if making for baby)
• 1 t pepper (omit if making for baby)
• 1 gallon (16 c) water
• opt: 2 raw chicken pieces to create chicken broth (bones preferred)
• opt: 6 lbs beef soup bones to create beef broth

Directions:

1. In a large pot over high heat, pour 4 c water. Chop vegetables, dropping into pot as you go.  Top with remaining water and seasonings.
2. Once boiling, reduce heat to low and simmer 1 hour.  Taste, adjust seasonings, and simmer uncovered 20-30 min to reduce liquid.
3. Pour liquid through a sieve, then divide into 2-cup increments and freeze.  Alternatively, pour liquid into ice cube trays and freeze in serving-sized portions.  
4. Save meat for other uses.  Use cooked vegetables to make this delicious veg spread.  

Price for homemade: about $.22/cup without optional items.
Price for Knorr buillion: about $.24/cup.

Ham Hock Bean Soup

Original recipe from Never Enough Thyme.

Pictured: ham hock bean soup and dutch oven bread.

The ham hock makes the recipe here, so be sure you have a good one!

Ingredients:

• 1/2 c navy beans, soaked*
• 1/2 c pinto beans, soaked*
• 1/2 c black beans, soaked*
• 1/2 c lentils*
• 1 lb smoked ham hock(s) (or add 1 t liquid smoke with regular ham hock)
• water and broth to cover
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2-3 cloves garlic, minced
• 1 can diced tomatoes with juice
• 2 T parsley
• 1 t oregano
• 1/2 t salt
  

*or use a 1 pound bag of 15 bean soup

Directions:

1. In a large pan, cover the lentils, soaked beans, and ham hock in half water, half broth until they are 2 inches under. Bring to a boil over high heat, then reduce heat to medium low and simmer 2 hours.
2. In a large frying pan over med heat, saute onions, carrots, celery, and garlic. Scrape into soup pan. Add tomatoes and spices and simmer 30 min.
3. Eat with hot bread on a cold day. Perfect with hot dutch oven bread.

Tomato Soup

Pictured: tomato soup with homemade bread.

Original recipe from me. :)

Tomato soup from a can may have its place, but this version can be made straight from the garden tomatoes that our whole family loves!

Ingredients:

• 3 c (2 cans) tomatoes, pealed and diced
• 1 T bouillon
• 1/4 t garlic powder
• 1/4 t onion powder
• opt: dried or fresh basil to taste
• salt & pepper to taste

Directions:

1. In a blender pitcher, add all ingredients. Puree until smooth.
2. In a medium pan over medium heat, pour blender contents and bring soup to desired temperature. Season with salt and pepper. Serve with cheesy bread or cheese herb biscuits.
3. Leftovers make some lovely next-day dishes! 
1. Mix 1 c tomato soup with 2 c macaroni and cheese for a creamy tomato mac.
2. Use 1 c tomato soup as an enchilada sauce base, replacing the can of tomatoes.
3. Use 2 c as the tomato broth in our cheeseburger pasta. 

Minestrone

Pictured: minestrone made with kale and carrots from our garden.

Original recipe from My Recipes.

Ingredients:

• 1 T oil
• 4 carrots, chopped
• 4 celery stalks, chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 6-8 c water or broth
• 2 cans diced tomatoes
• 1 t Italian seasoning
• 1 c dry macaroni noodles
• 1 c shredded greens
• 3 c cooked white beans (2 can)
• salt/pepper to taste
• Parmesan to taste

Directions:

1. In a medium/large saucepan over medium heat, heat oil.  Saute carrots, celery, onion, and garlic.  
2. Add water, tomatoes, and seasoning and bring to a simmer.  Stir in pasta, greens, and beans.  Simmer 10-12 minutes or until pasta has reached desired consistency.  
3. Serve each portion topped with Parmesan cheese.

Lentil Soup

Pictured: lentil soup served over baked sweet potato with sour cream.

Original recipe from Food Network.

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 1/2 c carrot, chopped
• 1/2 c celery, chopped
• 1 c (1 can) diced tomatoes
• 1 1/2 c lentils
• 1/2 c brown rice
• 4-8 c water
• 1 1/2 t salt, or more to taste
• 1/2 t cardamom
• 1/2 t cumin
• 1/2 t ginger

Directions:

1. In a large pot over medium heat, heat oil.  Add onion, carrot, and celery and saute 5 min.  Add remaining ingredients and bring to a boil.
2. For thicker stew, use about 5 c water. For a more soupy texture, add water or broth to taste.
3. Reduce heat to low, simmer to desired consistency, 35-40 min.  Serve with rolls or fresh bread or as a topping to baked potatoes.  

Winter White Bean Soup

Pictured: bean soup starter served in roasted acorn squash (with Cornish game hen).

Original recipe from Animal Vegetable Miracle.

This is the perfect starter to keep frozen in meal sizes for a last minute dinner.  Served hot with some crunchy toast, this is my current favorite cold weather comfort.

Ingredients:

• 1 1/2 c dry white beans, soaked and drained
• 6 cloves garlic
• 2 t thyme
• 2 t sage
• 2 t rosemary
• 2 t salt

Directions:

1. In a large saucepan, combine all ingredients and cover amply with water.  
2. Bring to boil over medium heat and simmer until beans are done, adding more water if necessary.
3. Freeze in 1- or 2-cup increments to be mixed with vegetables for a quick soup, or serve in roasted squash halves.