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soups

Mushroom & Barley Soup

While we were feeling a little under the weather, we made this soup. It was exactly the remedy we were looking for!

Ingredients:
1/4 white medium sized onion, diced
1/2 lb mushrooms, sliced
1 tablespoon olive oil
2 large carrots, sliced
1 teaspoon chicken broth powder
3 cups water
1/2 cup 10-minute barley
1/3 cup frozen peas

Saute onion and mushrooms in olive oil in large pot. Add the carrots, water, and chicken broth powder. Bring to a boil and add the barley. Reduce the heat to a simmer and cook for 10 minutes. Turn off the head and add the frozen peas. Serve immediately!

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Sausage, White Bean & Kale Soup

This soup has a hearty rich flavor perfect for a winter evening. Both pork and chicken sausage work well in this recipe.

Ingredients:
1/4 yellow onion, diced
1 tablespoon olive oil
1 clove garlic, pressed
1/3 cup white beans
4 cups water
1 teaspoon chicken broth powder
2 sweet Italian sausages, fully cooked
1/2 cup raw chopped kale

In a large pot, saute onion in olive oil. Slice sausages into quarter inch thick slices. Add in the pot and saute until the flesh is slightly browned. Add in the garlic and saute for an additional minute. Add the water and chicken broth powder and bring to a full boil. Reduce the heat to a simmer and add in the beans and kale. Cook for 5 minutes and serve hot!

Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

Ingredients:
1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

Vegetable Soup

Ingredients:
1/4 large onion, chopped
1 tablespoon olive oil
2 large carrots, chopped
1 clove garlic, crushed
1/3 cup farro or barley
2 cups chicken broth
1/3 cannellini beans
1/3 cups peas, fresh or frozen
1 medium sized tomato, diced
fresh thyme

Saute the onion in olive oil in a large pot. Once the onion is soft, add in the carrots, garlic and farro and cook for an additional 2 minutes. Add the two cups of chicken broth and bring to a boil. Continue cooking on a gentle boil for 10 minutes or until the the farro is soft enough to eat. Finally, add in beans, peas, tomato and a couple sprigs of fresh thyme. Cook for an additionally 2 minutes and serve immediately.

Moroccan Chicken Stew

Another stew… even though it’s summer.

Ingredients:
1 lb. chicken
1 garlic clove, minced
1 large carrot
1 can chickpeas
1 tbsp. lemon juice
2 tbsp. tomato paste
1 tomato, diced
2 c. chicken broth
1 tsp. cumin
1/2 tsp. cinnamon
1/4 c. dried apricots, chopped
3 c. spinach
Salt
Pepper
1 tbsp. oil

Bake the chicken until fully cooked. While it is baking, saute garlic and carrots in large pot with oil. After a few minutes, add in chicken broth, chickpeas, tomato paste, lemon juice, tomato, cumin, and cinnamon. Cook on medium for about 30 minutes, stirring occasionally. Once the chicken is cooked, shred it apart with a fork. Add the chicken, spinach and dried apricots to the stew and allow to simmer for 10 more minutes. Add salt, pepper, and more lemon juice, cumin, and cinnamon to taste.

Sweet Potato Stew

Ingredients:
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
2 large sweet potatoes
1 onion
2 c. chicken/vegetable broth
1-2 tbsp. cumin (plus more to taste)
1-2 tbsp. chili powder (plus more to taste)
2 tsp. cinnamon
1 tbsp. olive oil
Salt
Pepper

Chop the sweet potatoes and onions into bite sized pieces. Saute the onions in a large pot in the oil for about 5 minutes, then add in the sweet potatoes. Allow to cook on medium heat for another 5 minutes, and then add in the diced tomatoes, broth, and spices. Bring to a boil for a few minutes, and then reduce the heat to medium-low and add in the beans and corn. Cook until potatoes are tender, about 30-45 minutes. Continue to season to taste with salt, pepper, and other spices. Serve with bread or chips.

Tomato Chickpea Soup

If you couldn’t tell from the the weather, then you could definitely figure out by the number of soup recipes on our blog that winter has arrived. Here is another one that will warm you right up!!

Ingredients:
1 can chickpeas
1 can diced tomatoes (with peppers, onion, and celery)
3 c. chicken broth
1 bunch scallions
1 green pepper
2 tbsp. olive oil
1 tsp. chili powder

Saute scallions and peppers in olive oil in a large pot for a few minutes. On medium-high heat add chicken broth. Allow to fully heat up and then add diced tomatoes, chickpeas, and chili powder. Remove from heat and blend for just a few seconds, so that the consistency is still very chunky. Return to heat and simmer for another 5-10 minutes. Enjoy!

Black Bean Soup

Another great soup to warm you up on a cold day!

Ingredients:
3 tbsp. olive oil
3 cans black beans
1 can diced tomatoes (with celery, onion, and pepper)
2 c. chicken (or vegetable) broth
1 large onion, chopped
2-3 cloves garlic, minced
1 tbsp. cumin (plus more to taste)
1-2 tsp. chili powder
1/4 c. cilantro, chopped

Saute the onions in olive oil a large pot until translucent. Add garlic and cumin and cook for another 30 seconds before adding in broth and 1 can of beans. Remove the pot from the heat and pour contents into a blender; blend for just a few seconds until smoother but still coarse. Return to pot, on medium heat. Add 2 more cans of beans, diced tomatoes, and chili powder (and more cumin to taste). Allow to heat for 5-10 more minutes and then stir in cilantro. Garnish with more cilantro and serve with tortilla chips or bread of choice.

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