Vegetable, Lentil and Beef Soup

It doesn't sound like much, but this soup was actually really, really delicious. It was hearty and filling and just tasted really fantastic. It was very low effort with a very high return. We served this to guests with no-knead bread and a salad, and they all agreed it was the best dinner they'd had all week. I'll definitely be making this soup again.

Vegetable, Lentil and Beef Soup


1 pound lean ground beef
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3 cups water
1 teaspoon salt
ground black pepper to taste
2 cubes beef bouillon cube
6 cups tomato-vegetable juice cocktail
1 (4.5 ounce) can mushrooms, drained
1 dash Worcestershire sauce


Brown beef; break meat into small pieces while cooking. Drain.

Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.



Via Allrecipes.com.
Photo from Country Living.

Curried Butternut Squash Apple Soup

I love the addition of curry powder but if you're not a fan you could reduce it. This recipe made a TON of soup. I took some to a friend and her family for dinner and had plenty leftover for myself. If you're not cooking for a crowd, half it.

Curried Butternut Squash Apple Soup

2 tablespoons unsalted butter

2 tablespoons good olive oil

4 cups chopped yellow onions (3 large)

2 tablespoons mild curry powder

5 pounds butternut squash (2 large)

1 1/2 pounds sweet apples, such as McIntosh (4 apples)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups water

2 cups good apple cider or juice

 

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, apple cider and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup with a blender. (I used my blendtek and it worked great. Just don't over-fill it - you don't want hot soup splattered all over your kitchen. And wash it out right after. I let my blender soak overnight and it is now stained orange. Great.)
Pour the soup back into the pot. It should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Thanks, Ina.

Zuppa Toscana

Please excuse the horrible iPhone picture, my camera was broken when I made this delicious soup!

I saw this Olive Garden copycat soup on a couple of my favorite recipe blogs, and then a friend recommended it as well, so I had to give it a try. I had never cooked with kale before, and I was excited to try it out since I know kale is packed with super healthy vitamins. The soup turned out delicious! I've never tried the Olive Garden version, but this was yummy, hearty and packed with flavor. We loved it!

Zuppa Toscana

1 lb. Italian sausage {could sub half turkey sausage to make it healthier}
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan {had some cooking sherry on hand and used that}
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Recipe from Annie's Eats.

Tomato Basil Bisque

I have been into soups lately. (Recently I made this soup served in these bread bowls and then forgot to take a picture. But it was delicious. Consider yourself informed.) I have always loved creamy tomato basil soup, and this recipe jumped out at me when I was looking for a soup to go with some tomato and feta tartlets friend Alexa was making. We loved loved loved this soup. It has a secret ingredient: pureed butternut squash. There is just a hint of the squash taste in the soup, and it is delicious. Warm and yummy and absolutely perfect for the colder months. It was quick and easy too, once the squash was cooked it came together in a snap.

Tomato Basil Bisque

1 medium butternut squash (for about 1 1/2 cups cooked squash)
1 tablespoon butter
¼ cup finely diced onion
3 cloves garlic, finely minced
1 can (14.5 ounces) Italian-style stewed tomatoes
1 cup chicken stock or broth
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dried basil
1 cup heavy cream or half-and-half {I used half-and-half}

Prepare the butternut squash by preheating the oven to 350 degrees. Cut the squash in half, lengthwise, so you have two long pieces. Scoop out the seeds and pulp from each half. Place both sides cut-side down in a 9X13-inch pan. Add enough water to come about 1/4-inch up the sides of the squash. Cover with foil and bake for about an hour. Test with a fork to make sure the squash is very tender when pierced with the fork in several places. If the flesh doesn’t easily give to the pressure of the fork, continue cooking in ten minute increments, and testing again, until the squash is tender. Remove the pan from the oven and transfer the squash to a large cutting board or plate. Let it cool about 15 minutes before scooping out the flesh. If preparing the day before, scoop out the flesh and place in a tupperware. Let cool completely. Cover and refrigerate until using it in the soup. If using the squash immediately, scoop the squash into the blender.

While the squash is cooking, in a medium saucepan, melt the butter and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture into the blender with the squash.

Add the canned tomatoes (undrained) to the blender. Process until the mixture is smooth. Pour the blended mixture back into the saucepan and add the chicken broth, salt, sugar, basil and cream (or half-and-half). Stir to combine well. Heat over medium-low heat until the soup is warm (but don’t let it boil or simmer to avoid the cream curdling). Serve immediately.

Serves 4-6.

Recipe from My Kitchen Cafe.

Chicken Chili

Another soup recipe for the fall weather heading our way. This chili is very healthy but still delicious... especially topped with less-healthy additions like chips, cheese and sour cream! This recipe makes a very large batch, enough to feed ten people or so.

Chicken Chili

3 boneless, skinless chicken breasts, cooked and shredded
4 cups chopped yellow onion {2-3 onions}
2 tbsp. olive oil
2 cloves garlic, minced
3 bell peppers {I used 1 red, 1 green and 1 yellow}
2 tsp. chili powder
2 tsp. ground cumin
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1 chipotle chili in adobo sauce, finely diced {I couldn't find this, left it out}
2 tsp. kosher salt
2 (28 oz.) cans whole peeled tomatoes in puree, not drained
2 (15 oz.) cans beans, drained and rinsed {I used 1 can black and 1 can pinto beans}

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Sauté the onions 5 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. {You could also break the tomatoes up with your fingers.} Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

It's very healthy on it's own, but I like to serve it with chips, cheese and sour cream.

Recipe from Annie's Eats.

Homemade Chili

In front of my grocery store there are giant crates of apples and pumpkins from local farms. Yesterday I got chilly and bundled up in a sweatshirt and thick socks. I bought a pair of boots. Fall is here! I love it. Since tomorrow is officially the first day of Fall, this seemed like the perfect time to make a pot of homemade chili and some cornbread. It was easy and delicious!

Homemade Chili

2 tsp oil
1 clove garlic, minced (buy jarred minced garlic)
1/2 medium onion, chopped
1 pound ground beef
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans
1 (15 oz) can pinto beans
1 Tbs chili powder
salt and pepper to taste

Heat oil in a large pot. Add onion and garlic and sautee until onion is clear and tender. Add ground beef and brown. Pour in the rest of the ingredients and stir to mix. Heat on low heat for 2-3 hours, stirring occasionally.

Recipe adapted from several recipes on Allrecipes.com.

White Chicken Chili

A while back my sister Michelle posted a recipe for White Chicken Chili on her blog. I thought it looked so great, but I never got around to making it. This week I saw this recipe on a recipe blog and I had to try it. I should've taken Michelle's advice earlier! This was my first stab at white chili and it was SO good!! It was so incredibly easy and it seriously tastes amazing. We loved it! I will definitely be making this again. The spices in it were delicious and it was just spicy enough while deliciously creamy at the same time. Michelle's recipe added lime juice, and I think next time I will try that out!

White Chicken Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

optional:
fresh cilantro
shredded cheese
tortilla chips

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips and a little cheese sprinkled on top.

Makes about 6 servings.

Recipe from My Kitchen Cafe.

Potato and Corn Chowder

This chowder was exactly what I was hoping for on a cold winter evening. Filling, creamy, delicious and hearty. The bacon adds great flavor, as bacon usually does. ;) This recipe makes a lot, and since we don't have a large pot, we halved it. If you make a whole batch you'll have leftovers for days! Or you could have yourself a party.

Potato and Corn Chowder

¾ cups butter
1 onion, chopped
1 clove garlic, minced
¾ cups flour
1 ½ teaspoons salt
½ teaspoon fresh ground pepper
3 potatoes, cooked, peeled and cubed
1 lb. bacon, cooked and crumbled
1 pkg frozen corn, thawed
4 ½ cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, grated
½ cup sour cream

In a large saucepan, melt butter over medium heat. Add onion and garlic; sweat until onion is clear. Whisk in flour, salt and pepper. Stir until smooth. Gradually add milk and broth while stirring. Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium heat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.

Serves 12 - ish.

I don't remember where I got this one.

Chicken, Corn and Sweet Potato Chowder

I always thought making chowder would take forever. Why did I think that? This meal was so quick and easy I didn't even have to plan ahead. Just ran by the store on my way home to pick up a few ingredients, and had it made within 30 minutes of arriving home! It was delicious too, and unique since it had sweet potatoes instead of regular and a hint of cumin. Very yummy and a perfect fall meal to warm you up from the inside out. We served it with large rolls, toasted with melted cheese under the broiler. It would also be great in a bread bowl.

Chicken, Corn and Sweet Potato Chowder

3 cups whole milk
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
2 quarts low-sodium chicken broth
1 ½ lbs. boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
½ cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

This would easily serve 10 people. We halved it and had leftovers for a few days.

Recipe from My Kitchen Cafe.