Italian Sausage, Kale and Tortellini Soup Recipe

Soup

Ingredients

16 - 19 oz mild or hot italian sausage (pork or turkey), removed from casings
1 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
1 1/3 cups chopped carrots (3 medium)
4 cloves garlic, minced
5 cups low-sodium beef broth
2 (14.5 oz) cans diced tomatoes (I used one petite cut, one regular)
1 (8 oz) can tomato sauce
1 Tbsp Italian seasoning
Salt and freshly ground black pepper
9 oz. refrigerated three cheese tortellini
2 cups packed chopped kale (thick ribs removed)
Finely shredded parmesan cheese, for serving (optional)

Directions
Full recipe from : yummly.co

Heat olive oil in a large pot over medium-high heat. Crumble sausage into pot and brown, stirring and breaking up sausage occasionally, until cooked through. Drain sausage onto a plate lined with several layers of paper towels while reserving 1 Tbsp rendered fat in pot (if there's not a tbsp just add 1 more tbsp olive oil to pot). Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Stir in beef broth, tomatoes, tomato sauce, Italian seasoning and season with salt and pepper to taste. Bring to a light boil, return sausage to pot, cover pot and reduce heat to medium-low and allow to simmer until carrots are nearly tender, about 15 minutes. Stir in tortellini and kale then cover and cook 7 - 9 minutes longer. Serve warm with parmesan cheese if desired (note that as the soup rests the tortellini will absorb more broth so you can add more broth or water to thin as desired).

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Ham and potato soup Recipe

Soup

Ingredients

1/2 stick butter
2 cups whole milk
2 c. ham or chicken broth
1 ham steak, diced
2 carrots, diced
1 small onion, diced
1-1.5 lbs red potatoes, diced (remove some or all skin)
1 tbsp. chopped fresh parsley
1/4 c. flour
1 tbsp. garlic (minced)
1 tsp. salt, pepper, rosemary
* we like a shake of garlic salt too

Instructions
Full recipe from : yummly.co

In a pan add the butter and let it start melting. Put diced ham in and cook until lightly browned leaving ham juices in pan. Dice your veggies, mix in the seasonings, add to your pan with ham and cook for about 8 minutes or until veggies are tender. Mix in flour until well mixed , about 2 minutes. Slowly add in broth until well combined, then add milk and diced potatoes and wait until it boils. Can continue to simmer over stove for about 15 min. or until potatoes are soft or transfer to slow cooker and cook on low for about 1 hour or until potatoes are tender. Serve or allow to slowly cook longer to bring out more flavor.

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Crock-pot Chicken Tortilla Soup #Recipe

Chicken Soup

Ingredients

6 cups of low-sodium vegetable broth [or chicken broth!]
1 cup canned crushed tomatoes
1/4-1/2 cup tomatillo salsa verde
3 TBSP tomato paste
2 TBSP olive oil
3 cups black beans [cooked or *canned]
1-2 cups pinto beans [cooked or canned]
3 boneless, skinless chicken breasts
4 small corn tortillas, torn into small pieces
2 small onions [approx 2 cups]
2 jalapenos [seeds and veins removed]
1 large bell pepper
juice of 1/2 a fresh lime
2-4 TBSP fresh cilantro
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
salt, to taste [amount added will vary on sodium content of broth + tomatoes/beans]
shredded mexican cheese blend
crunchy tortilla chips

...plus add your favorites from the list below:

tons-o-toppings:
greek yogurt or sour cream [I add lime zest to mine for extra oomph!]
tortilla strips
chopped red onion
chopped green onion
fresh cilantro
sliced jalapenos [for fire and flair]
fresh pico de gallo [recipe ]
fresh guacamole [recipe ]
sliced avocado

For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end. I like my soup hearty and skipped the "soupy" soup this time around!

*If using canned beans, simply drain and rinse and you're ready to go!

Instructions
Full recipe from : yummly.co

Essentially you're going to toss everything in and walk away, but because I like to explain the methods to my madness I'll go into a bit more detail for ya:
Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.
Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
Add your seasonings, fresh cilantro, olive oil, and lime juice + cover.
Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it'll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren't home yet you can complete this step once you return. No worries!
The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips... I'm swooning again just thinking about it. Clearly it's time to make another pot!

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Creamy Potato Soup #Recipe

Soup

Ingredients

6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1 1/2 cups chopped yellow onion (1 medium
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
2 (14.5 oz) cans low sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream
For serving:
Crumbled bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives

Directions
Full recipe from : yummly.co

Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Season with salt and pepper to taste. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken. Season with salt and pepper to taste. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water).

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Slow Cooker Sweet Potato and Celery Soup #Recipe

Slow Cooker Soup Vegetarian

Ingredients

2 tablespoons olive oil
3 stalks of celery, chopped
1 medium yellow onion, chopped
3 cloves of garlic, finely minced
2 large sweet potatoes, peeled and diced
1 1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
8 cups vegetable broth (more as needed)
1 1/2 cups diced Roma tomatoes (about 2-3 tomatoes)
1/2 cup uncooked pearl barley
salt and black pepper (to taste)
1 avocado, peeled, cored and diced (garnish)
1/4 cup shredded carrots (garnish)
2 teaspoons fresh chopped parsley (garnish)

Instructions
Full recipe from : yummly.com

In a large saute pan, heat the olive oil over medium-high heat. Add the celery and onion and cook until tender, about 8 minutes. Add the garlic and cook for an additional minute. Transfer the veggies to the bowl of your slow cooker.
Also to the slow cooker, add the sweet potatoes, oregano, basil, thyme, vegetable broth, tomatoes, and barley. Season to taste with salt and black pepper. Cook on high for 4-5 hours or until the potatoes are tender.
Serve the sweet potato and celery soup garnished with avocado, carrots and parsley. Enjoy with fresh bread!

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Classic French Onion Soup #Recipe

Soup

Ingredients:

• 4 tablespoons unsalted butter
• 4 tablespoons canola oil
• 3 extra-large vidalia (or sweet) onions, quartered and sliced thinly
• 2 extra-large white onions, quartered and sliced thinly
• 1 tablespoon sugar
• Salt
• Black pepper
• 2 cloves garlic, pressed through garlic press
• 1 tablespoon fresh thyme leaves
• 2 bay leaves (dried is what I used)
• 1 cup sherry (dry, not sweet)
• 8 cups beef stock, hot
• Slices French baguette, toasted (about 8-12 slices, depending on the size and the serving amount)
• 2 cups shredded gruyere cheese
• Thyme leaves, for garnish

Preparation:
Full recipe from : yummly.com

-Place a very large pot over medium-high heat, and add in the butter and the oil; once melted together, add in the “mountain” of sliced onions (lol!) and stir to get them situated in the pot; cook them, stirring every few moments, until they begin to soften and wilt down, about 15 minutes.

-After the 15 minutes, add in the sugar, a couple of good pinches of salt, plus a hefty pinch of black pepper, and stir to combine; continue to cook the onions until they caramelize and become a deep, golden-brown, and have an almost “jam” like in consistency, about another 20-25 minutes.

-Once the onions are caramelized and softened, add in the garlic, the thyme, the bay leaves, and the sherry, and stir; simmer for about 5 minutes, stirring occasionally, until slightly reduced.

-Add in the hot beef stock and bring to a rolling simmer/boil, then reduce the heat to low or medium-low, and simmer the soup, uncovered, for about 40-45 minutes to marry the flavors and to slightly reduce it.

-Fish out and discard the bay leaves.

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Corned Beef and Cabbage Soup #Recipe

Beef Soup

Ingredients:

2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket (yields 9 oz cooked)
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 small head cabbage, cored and chopped
1 large potato, peeled and cubed
fresh pepper to taste

Directions:
Full recipe from : yummly.com

 In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.

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Fall Detox Vegetable Soup #Recipe

Soup Vegetarian

Ingredients

1 T olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 large sweet potato (about 2 cups), chopped
2 cups peeled butternut squash, chopped
2 cups cauliflower florets, chopped
2 cups sliced cabbage
1 28 oz can diced tomatoes
6 cups vegetable stock
2 tsp Italian seasoning (or a mixture of dried parsley, basil, oregano etc..)
1/2 tsp cracked black pepper
1 tsp sea salt
2 T freshly chopped parsley

Instructions
Full recipe from : yummly

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and cook for 1 minute.
Add in sweet potato, butternut squash,and cauliflower and cook for 5 minutes.
Top with cabbage, diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over medium heat for 30 minutes.
Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.

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Cabbage Roll Soup #Recipe

Soup

Ingredients

1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
½ lb lean ground pork
¾ cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper, to taste

Instructions
Full recipe from : yummly.com

In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.

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Crockpot Broccoli Cheddar Soup #Recipe

Soup Vegetarian

Ingredients

1/3 C Butter
¾ C Onion, diced
¾ C Celery, diced
1/3 C Carrot, diced
2 tbs Garlic, minced
6 tbs All-Purpose Flour
2 12-oz cans Evaporated Milk
5 C Chicken Broth
5 C Broccoli, diced
½ C Heavy Cream
14-oz Sharp Cheddar Cheese, shredded
2-oz Monterrey Jack Cheese, shredded
Salt and Pepper

Directions
Full recipe from : yummly.com

Begin this recipe for slow cooker broccoli cheddar soup by heating a large skillet over medium heat. Once hot, melt the butter and sauté the celery, onion, and carrots until soft. Stir in the garlic and flour, using a whisk to fully combine. Continue whisking the skillet while you add the evaporated milk. Season with salt and pepper and continue cooking for about two minutes.

Transfer this mixture into your slow cooker. Add the chicken broth and broccoli florets. Cover and cook on high for three hours or on low for six hours.

After your soup has cooked, stir in the heavy cream and all of your cheeses. Turn off your crockpot and serve once all your cheese is melted. Serve in a bread bowl or with a side of fresh baked bread.

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Slow Cooker French Onion Soup #Recipe

Slow Cooker Soup

 Famous French onion soup (light version) cooked in slow cooker.Serve with toasted bread and grated Parmesan cheese.

Ingredients

8-10 large yellow onions,peeled and sliced
1/2 cup (125 g) unsalted butter
6 (10½ oz (315 ml) each)) cans condensed beef broth
1 ½ teaspoons Worcestershire sauce
3 bay leaves
10 slices toasted French bread
grated Parmesan cheese

Method
Full recipe from : yummly.com

Step 1 : Sauté onions in butter until crisp-tender. Transfer ready onions to slow cooker.

Step 2 : Add beef broth,Worcestershire sauce,and bay leaves. Cover and cook,setting on low for 5-7 hours.

Step 3 : Discard bay leaves. Ladle into deep bowls. Top each slow cooker French onion soup with a slice of bread and grated cheese.

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Spicy Thai Curry Noodle Soup #Recipe

Pasta Soup

Ingredients

3 garlic cloves, chopped
2 tablespoons fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups vegetable or chicken broth
3 cups coconut milk
6.75 ounces of rice sticks (really thin rice noodles)
Fresh cilantro, thai basil, red chili’s and green onions to garnish

Instructions
Full recipe from  : yummly.com

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.
Add the chicken broth and deglaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.

Garnish with fresh cilantro, thai basil, red chili’s and green onions.

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