Tomato and White Bean Soup

This is a lighter soup and is high in protein with yummy vegetables. I had french garlic bread on the side. I didn't follow the recipe exactly so my changes are noted

Tomato and White Bean Soup
Idea from: The Savory Notebook

Ingredients
2 teaspoons olive oil
1 cup chopped onion (1 medium onion)
2 stalks celery, diced
1 large carrot, diced (omitted)
3 garlic cloves, crushed (I used minced)
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped(I used diced tomatoes.)
2 (16-ounce) cans cannellini or other white beans, drained (I only used 1 can.)
1 (14 1/2-ounce) can fat-free chicken broth
Splash of white wine (omitted)
1 tablespoon chopped fresh parsley (I used dried)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Balsamic Vinegar
Parmesan cheese rind (omitted)
Green Onions, for garnish (omitted)

Directions
1. Heat oil in a large saucepan over medium heat.
2. Add onion, celery and carrot. Saute for about 7 minutes, until soft. And garlic, and sauté 1 minute or until fragrant.
3. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. (This is where I added the Parmesan rind.)
4. Reduce heat, and simmer 10 minutes. (I simmered for at least 20 minutes.)
5. Ladle into bowls, and sprinkle with cheese. (I added green onions, parsley and a splash of balsamic vinegar here.)

**I didn't puree this and I added a lot more vegetables than called for, so it was sort of a chunky tomato soup. You could definitely puree it if you wanted a smoother soup.**

The Best Baked Potato Soup Ever

I was definitely craving some comfort food. It's been pretty cold outside and this soup did not disappoint! I had some red potatoes I needed to use and also some bacon and heavy whipping cream. At first I was just going to make baked potatoes but instead googled baked potato soup and found this recipe at recipezaar.com. It was simple to make.

The Best Baked Potato Soup Ever
SERVES 4 -6
Ingredients
2 medium potatoes (about 2 cups chopped) (I used 4 red potatoes; the largest 4 in the bag)
(added) 5 slices of turkey bacon
3 tablespoons butter (I only used about one tbsp and substituted bacon grease for the other 2 tbsp)
1 cup diced white onion
(added) 1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth (2 cans)
2 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes (I used two 4oz packets that were "loaded baked potato" flavor)
1 teaspoon salt (omitted - with the bacon, etc. it seemed salty enough to me)
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup heavy whipping cream or half-and-half
(ADDED) 40z of sour cream
(ADDED) 1/2 cup of milk
GARNISH
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 chopped green onion (green part only)
Directions
1 Wash potatoes thoroughly and microwave until tender.
2 If you would like you can always bake in a 400 degree oven for one hour or until done.
3 As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown. (At this point I fried the bacon then cooked the onion and 1 tbsp of minced garlic in the bacon grease and 1 tbsp butter)
4 Add in your flour to make a roux.
5 Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
6 Reduce your heat and simmer for about 5 minutes.
7 Take your cooled potatoes and peel off the skin and chop up into desired pieces.
8 Add in your chopped up potatoes, bacon, milk, sour cream and the heavy whipping cream to your soup and bring it back to a boil.
9 Reduce heat and simmer for about 15 minutes or until it is thick.
10 Garnish with cheddar cheese, crumbled bacon and green onions.
11 ENJOY!

Mary's Black Bean Soup

This is my mom's black bean soup recipe and it's quick and easy. It's good with cornbread.

Mary's Black Bean Soup
5 or 6 cloves of garlic, minced
1 small onion, diced
6 or 7 baby carrots, diced really small
1 to 2 tablespoons of olive oil
1 small can of chicken broth
2 cans black beans
salt to taste

In a medium size pan with medium heat, cook garlic, onions, carrots, and olive oil. While this is cooking, take 1 of the cans of black bean and the chicken broth and put them in the blender. Blend together until smooth. When onions are transparent and carrots are soft, they are done. Add the chicken broth mixture to the pan and bring it to a simmer. Add last can of beans and cook 5 minutes more. Makes 3 to 4 servings. Enjoy!

Tortellini Soup

This is one of my favorite soups and so easy to make! It is hearty and delicious. Trust me, you will want seconds.

Tortellini Soup
2 tbsp. olive oil
2 oz. pancetta or bacon, finely diced (I chopped 6 slices of turkey bacon)
1 medium onion, finely chopped (I used red onion)
3 cloves garlic, minced
1 can (49-1/2oz.) chicken broth (I used one 30oz box of stock)
2 tsp. Italian seasoning
1 package cheese tortellini (I used two 9 oz. bags)
1 can (8 oz) crushed tomatoes in puree (I used 2 cans of diced tomatoes for extra liquid since I didn't use as much broth)
8 oz. fresh spinach, rinsed, stemmed and chopped (I used a bag of spinach)
1 can (14.5 oz) white beans, rinsed and drained (OMITTED)
Salt and Pepper to taste
1 cup freshly shredded Parmesan cheese
Directions:
1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.
2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.
3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.
4. Meanwhile cook tortellini according to package directions; drain.
5. Add cooked tortellini to soup mixture.
6. Stir in tomatoes and beans and simmer 5 minutes.
7. Add spinach and cook just until wilted.8. Season with salt and pepper. Garnish with cheese

Crock Pot Beef Stew

Crock Pot Beef Stew
Ingredients:
2 lbs beef stew meat
1 onion, sliced
handful of baby tomatoes (I used one 14.5 oz can diced tomatoes)
celery (1/2 a bunch)
carrots (half a bag of baby carrots and half a bag of shredded carrots I had in the frig)
2 cloves garlic, minced
green beans (I used one can)
mushrooms (omitted but only because I didn't have any fresh or canned)
2 cans beef broth (I used 1 can beef, 1 can chicken because that's what I had on hand)
1/4 cup red wine (I cook with the $3 wine from walmart since my wine of choice from Trader Joe's isn't closeby where I live)
1 t kosher salt
black pepper
1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc. I used a grilling seasoning mix but even Seasoned Salt would work.)
1 t Worcestershire sauce
1/2 cup flour
1/2 cup frozen peas (omitted because peas are not always my thing)
Directions
1. Wash and chop all of your vegetables.
2. Put them into the Crock Pot.
3. Put the flour in a bowl with a little salt and pepper, and toss your meat in it to fully coat.
4. Put the meat into the Crock Pot.
5. Add dry seasoning and Worcestershire sauce.
6. Pour in the wine and beef broth.
7. Cover and cook on low for 8-12 hours.
8. Stir in the peas just before serving.

Zuppa Toscana Soup (Olive Garden Copycat recipe)

I love soup in cold weather and this soup is soooo good and came out pretty close to tasting like the Olive Garden soup. I will definitely make this again!

Zuppa Toscana (Olive Garden Copycat Recipe)
Source: Robbie's Recipes

Ingredients
1 pound spicy Italian sausage - crumbled
1/2 pound smoked bacon - chopped
4 cups water
2, 14.5 ounce cans (about 3 2/3 cups) chicken broth
2 large russet potatoes - scrubbed clean, cubed (I used 3 and could have used more, maybe 4-5, I like potatoes though)
2 garlic cloves - peeled, crushed
1 medium onion - peeled, chopped
2 cups chopped kale OR Swiss chard (I used Swiss chard it turned out Whole Foods is the only store I found near here with either of these ingredients. Oh how I miss Woodmans)
1 cup heavy whipping cream (I used half and half)
salt and pepper - to taste

Directions
1. In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
2. In a skillet over medium-high heat, brown bacon; drain, set aside.
3. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
4. Add sausage and bacon to pot; simmer for 10 minutes.
5. Add kale and cream to pot; season with salt and pepper; heat through.

Georgia-style Brunswick stew

This is a Georgia-style Brunswick stew and was adapted from about.com, southern recipes and a recipe from a co-worker. Below are my adjustments. Yummy and simply southern tasting.

Ingredients:
1 pound ground beef (I used ground turkey)

1 pounds chicken or pork, or a combination, cooked and diced (omitted)

2 cans beef in bbq sauce (vietti brand available at walmart)
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce (omitted)
1 or 2 tablespoons dried minced onion, optional (I used one small onion, diced and cooked with turkey)
3 to 4 tablespoons bacon drippings (I used 2 cans of chicken broth)
1/2 cup barbecue sauce, your favorite (I used a bit less than a small bottle)
1 1/2 cups ketchup (I used a small bottle)
2 to 3 cups diced potatoes, cooked (maybe next time, omitted this time because I didn't feel up to dicing and cooking them)

1 large can of crushed tomatoes (added)

3 cans (15 to 16 ounces each) cream-style corn (omitted, we aren't really corn fans)
Preparation:

Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Taste and adjust seasonings with more salt and hot sauce, as desired. I cooked on h.igh in crock pot for about 2 hours.
Serves 6 to 8. Related Recipes

Chicken-Sausage (Turkey Kielbasa) and Asparagus saute over Cheese Grits

This is definitely the most Southern dish I've cooked yet! But I have to admit, even the grits were yummy and this interesting combo actually is quite tasty!

Chicken-Sausage (Turkey Kielbasa) and Asparagus saute over Cheese Grits
from Every Day food, adjusted to serve 4 instead of 1
Serves 4

1 tbsp. olive oil
1 precooked chicken sausage, thinly sliced on the diagonal (I used 2 large links of turkey kielbasa.)
1 small red onion, halved and thinly sliced (I used yellow onion.)
1/2 bunch asparagus, tough ends removed, cut into 1-inch lengths (I used a whole bunch.)
1 tsp. fresh thyme or 1/4 tsp. dried
1 tsp. fresh lemon juice
salt and pepper to taste
1/4 c. grits or yellow cornmeal (I used 1 c. grits.)
2 tbsp. crumbled fresh goat cheese (I used about 1 c. sharp cheddar.)

1. Heat oil in skillet over medium-high. Cook sausage until browned, tossing occasionally, 1-2 minutes; transfer to a plate.
2. Reduce heat to medium. Add onions and cook until softened, 3-5 minutes.
3. Add asparagus, thyme and 1/3 c. water (I used about a cup and that was too much liquid. I would start with half a cup and add more as needed.) Cover and steam until asparagus is just tender and water has evaporated, about 6 minutes.
4. Add sausage and lemon juice, toss. Season with salt and pepper. Remove from heat.
5. In a small saucepan, bring 1 c. salt water to a boil. (I used 4 cups of liquid. 2 c. beef stock (chicken stock would work fine, too) and 2 c. water.)
6. Gradually whisk in grits.
7. Reduce heat to low and cook, stirring frequently, until thickened, about 6 minutes.
8. Stir in cheese and season with salt and pepper.
9. Serve sausage and asparagus over grits.
I topped grits with a touch of shredded cheese, too.

Zucchini, Sausage, and Feta Casserole

Zucchini, Sausage, and Feta Casserole
from Cooking Light

This pasta casserole combines pantry ingredients with fresh summer produce for a hearty, family-friendly dish. Any leftovers are even better the next day as the flavors have time to meld.
Ingredients
2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage (I used as zesty habenero flavored sausage to add some kick and may try a tomato basil kind next time)
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt object2
1/4 teaspoon freshly ground black pepper object
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese object
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

* I also sprinkled with a little olive oil when I pulled it out of the oven because the cheese dried out just a bit.

Yield
6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 284(27% from fat); FAT 8.6g (sat 4.6g,mono 1.9g,poly 0.6g); PROTEIN 16.9g; CHOLESTEROL 35mg; CALCIUM 160mg; SODIUM 433mg; FIBER 2.6g; IRON 2mg; CARBOHYDRATE 35.3g
Lia Huber
Cooking Light, JULY 2007

Chicken Tortilla Soup

This was very yummy! It reminds me of a Mexican Chili but with chicken and more flavors infused. Next time I may substitute ground turkey and see how that tastes. Friends ate almost all of it. It was a hit!

Chicken Tortilla Soup
From Good Thymes and Good Food

INGREDIENTS
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I don't like hominy so I used chickpeas)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted as I did not want to purchase a huge package of it)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roasted them at 425 for about 22 minutes.)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese (I had cheddar/jack and just used that.)c
hopped green onions
chopped red onion
lime juice
sour cream

DIRECTIONS
1. Preheat oven to 425.
Drizzle chicken with a little olive oil, salt, pepper and a little chili powder.
2. Roast chicken for 22-25 minutes. When cooked, shred with two forks.
3. In a medium stock pot, heat oil over medium heat.
4. Saute onion, carrot and celery in oil until soft.
5. Add garlic and cook until fragrant.
6. Stir in chili powder, oregano and cumin. Coat vegetables.
7. Add tomatoes, broth, and water.
8. Bring to a boil, and simmer for 5 to 10 minutes.
9. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
10. Simmer for 10 minutes.
11. Ladle soup into individual serving bowls, and top/garnish with crushed tortilla chips, avocado slices, cheese, chopped green onion, red onion, lime juice and/or sour cream.