White Bean, Kale & Sausage Soup

I can't tell you the last time we've seen the sun here in PA. It's really depressing and makes me want to make hearty soups and stews...and this recipe will not disappoint. It's a super easy recipe to make and takes less than 30 minutes to make. Perfect for dinner during the week!

This soup was a winner for everyone....no complaints except from Cooper who picked out the beans and threw them across our dining room. He's been quite the little troublemaker lately! Dinner is usually hit or miss...there's no in between. I know he's figuring out what he can get away with, but any times on how to deal with a picky toddler, I'll take them!

1-2 Tbsp extra virgin olive oil
12 ounces smoked turkey sausage, cut into 1/4 inch thick slices
5 garlic cloves, minced
6 cups chicken stock
8 ounces kale, stems removed and finely chopped
1/2 tsp garlic powder
4 - 15 oz cans of Cannellini beans, drained and rinsed
couple dashes of hot sauce
salt and fresh ground pepper

In a Dutch oven, heat one tablespoon of olive oil over medium heat and add the sausage. Brown both sides, approximately 5 to 7 minutes. Transfer the browned sausage to a paper towel lined plate. Add the remaining tablespoon of oil and cook the minced garlic for one minute. Pour in 4 cups of chicken stock into the pot and add in the kale, and garlic powder. Bring to a boil and then reduce heat to low. Cover and simmer for about 5 minutes.

Using a hand immersion blender, puree a third of cannellini beans with 1 cup of the stock. When the kale is tender, add in the remaining whole beans, pureed beans, sausage and the remaining 1 cup of stock. Season with hot sauce, salt and pepper to taste. Stir together and allow to simmer until the soup is heated through. Scoop out into bowls and serve with a hunk of crusty bread.

Source: Five Heart Home

Lentil Beef Stew

How is this week Thanksgiving already? Where did November go? I thought things would slow down since Madeline's cheer season ended earlier this month, but somehow we just filled the rest of the month with other things to do. Granted, I do enjoy having my Monday and Wednesday nights and Saturday mornings free...I'm missing hanging out and chatting with the other cheer moms.

I haven't made beef stew in so long and with the cold snap we had last week, I knew it was time to find a new recipe. This was a super simple recipe and made just enough for dinner and one extra serving for leftovers the next day. I loved the addition of lentils, something different than traditional beef stew.

1 Tbsp olive oil

1 lb beef cubes

2 cups red wine

1 cup water

1 onion, quartered

2 carrots, cut into large, 1" chunks

1 cup mushrooms, quarters

1 cup lentils

1 Tbsp honey

salt

fresh ground pepper

Season beef cubes with salt and fresh ground pepper. Heat the olive oil over medium-high heat in a Dutch Oven. Add the beef cubes and allow to brown on all sides.

Add the red wine and water to the pot and scrape the bottom of the pot. Add the chopped vegetables and lentils and season with salt and pepper to taste. Allow the stew to simmer on low for 1 ½ to 2 hours until the meat is fork tender and the lentils are fully cooked. Serve with crusty bread or a green salad. 

Source: Still Metzing Around 

Stuffed Pepper Soup

I've been on a little bit of a soup kick lately and here's my newest creation - Stuffed Pepper Soup. I picked a bunch of peppers and wanted to make stuffed peppers. Unfortunately, they were little peppers and wouldn't have been good for stuffing, so I decided to make a stuffed pepper soup instead. 

I threw this soup together and it was so good! It took way less time to make than stuffed peppers and I did it all in one pot, except for the rice. It's great for a quick dinner during the week. It made about 10-12 servings which was perfect for leftovers and lunches. I'm looking forward to making it again!

1 lb ground turkey

2-3 medium green peppers, seeded and cut into chunks

1 garlic clove, minced

28 oz can of fire roasted tomatoes

1 qt chicken stock 

1/2 tsp oregano

salt 

fresh ground peppers

brown rice 

In a large pot, brown the meat and drain off any grease. I used ground turkey that was pretty lean, so I didn't have too much grease to drain. Add in the garlic clove, green peppers, tomatoes and chicken stock. Stir and bring to a boil. Reduce heat and allow to simmer until the peppers are tender. Season with salt and fresh ground pepper to your taste and add in the oregano. 

While the soup is simmering, cook the brown rice according to the package. I made 4 servings for rice and it was the perfect amount I needed for the soup. To serve, place a spoonful of rice in the center of a bowl. Spoon the soup over top of it and serve to distribute the rice. Serve with a slice of crusty bread. 

Chicken Bacon & Wild Rice Soup

It's feeling like fall today - with temperatures barely in the 60s and the leaves are really starting to change colors. While I really love this season, there's been no transition from summer to fall. I made this soup last week when it was still warm, but I'm wishing I had made it again this weekend because it's definitely soup weather today!

The bacon adds just the right amount of flavor and saltiness and it's a lighter cream soup..not super heavy and goes perfect with a hunk of crusty bread. This is the kind of soup you make in the morning and let simmer all day and then it's ready for dinner. I would be great to start a dinner party or for lunch as leftovers!

1 quart chicken stock

2 cups water

1/2 cup uncooked wild rice, rinsed

1/2 cup finely chopped scallions

1/2 cup unsalted butter

3/4 cup flour

1/2 tsp salt

1/4 tsp poultry seasoning

dash of fresh ground pepper

2 cups half and half

2 cups chicken breast, cubed

8 slices of bacon, cooked until crispy and then crumbled

In a large saucepan, combine the chicken stock and water. Add the wild rice and scallions, bring to a boil and reduce heat. Cover and simmer for 30 to 45 minutes or until the rice is tender. There will be liquid remaining, do not drain. 

In a small saucepan, melt the butter. Add in the flour, salt, pepper and poultry seasoning. Cook for one minute until the mixture is smooth and bubbly. Slowly add in the half and half, stirring continuously until the mixture has thickened. Add the thickened cream mixture to the rice and mix in the cubed chicken and bacon. Cook on low for at least a half an hour. The longer it cooks, the more the flavors combine and the soup thickens. 

Adapted Slightly from: My Sweet Savannah

Gazpacho with Basil Cornbread Croutons

This year my garden has been a little off. I'm getting a bumper crop of peppers, all my tomatoes ripened at the same time (even though some were supposed to be ready in early July), and my parsley and basil didn't do well. I'm blaming it on the weather, lack of rain, and this is our first garden at our new house...need to work out the kinks. 

Over a course of a few days, I picked way more tomatoes than I knew what to do with. I knew I needed to figure out something to do with them, so I made 2 quarts of sauce with most of the Roma tomatoes. I still had a bunch of early girl and Mr. Stripey heirlooms to use so the next thing on my list was gazpacho. I used more tomatoes in another recipe...I'll be sharing it later this week. I looked around for a gazpacho recipe since I had never made it before. 

The soup turned out amazing. I just threw it all in the blender, pureed it and then let it hang in out in the fridge while I made cornbread croutons. Seriously, it can't get any easier than that! It makes six large portions, perfect for dinner on a hot summer night! 

Croutons

1 cup flour

3/4 cup cornmeal

1/4 cup sugar

2 Tbsp baking powder

1 tsp salt

1 1/4 cup milk

2 eggs

1/2 cup chopped basil 

Gazpacho

3 lbs ripe tomatoes

1 large red bell pepper, seeded

1 cucumber, seeded

1 shallot, peeled

1/2 cup fresh parsley

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1/2 tsp salt

1/2 tsp fresh ground pepper

Preheat oven to 350 degrees. Lightly spray a 9x9 baking pan with nonstick cooking spray and set aside. In a large bowl, combine the dry ingredients for the croutons. In a small liquid measuring cup, whisk together the milk and eggs. Combine the egg-milk mixture with the dry ingredients and mix until combined. Add in the chopped basil and mix in. Pour the batter into the baking pan and bake for 35 to 40 minutes or until the bread is golden brown. 

Allow to cool slightly on a cooling rack and then remove the bread from the pan. Place on the cooling rack to completely cool. Once cooled, cut the cornbread into the desired size of your croutons. Place them on a large baking sheet and bake for 30 to 35 minutes at 400 degrees. Stir once halfway through the baking process. Remove from oven and allow to cool. 

In a blender, add in the all the ingredients. Puree until there are no chunks. You might need to do this in batches. I did the tomatoes separately and then combined everything in a large bowl. Cover and place in the refrigerator  for at least one hour before serving (the longer it sits, the more the flavors blend together). Serve with a drizzle of olive oil and croutons. 

Source: In Sock Monkey Slippers

Cream of Zucchini Soup

Are your counters filled with zucchini like mine are? I planted one plant in my garden and its been producing all summer long...plus we've been getting a few zucchini from my in laws. While I love zucchini, it's been a little overwhelming this year. I've made muffins several times and have 12 quart sized bags frozen to use in the winter to make bread and muffins. I think one week we ate zucchini noodles or grilled zucchini every night. So needless to say, I was excited when I saw this recipe on Pinterest for a new way to use zucchini!

My kids refused to try the soup, but I'll work on them next time I make it. It's super simple, only a few ingredients and takes less than 30 minutes to make. Plus, it goes great with crusty bread!

1/2 small onion, quartered

2 cloves garlic, minced

3 medium zucchini, cut into large chunks (leave the skin on)

1 qt reduced sodium chicken broth

2 Tbsp sour cream

salt and pepper

shaved Parmesan cheese

In a large pot, combine the onion, garlic, zucchini, and broth. Bring the mixture to boiling. Reduce heat to medium-low and cover. Allow the soup to simmer for approximately 20 minutes or until the zucchini is fork-tender. Remove from the heat and puree using an immersion hand blender, Add in the 2 tablespoons of sour cream and then puree again. Season with salt and pepper and serve. Top with shaved pieces of Parmesan cheese and a drizzle of olive oil if desired. 

Source: Skinny Taste

Hamburger Soup

We're recovering from a nor'easter that dumped almost 20 inches of snow on us. I'm sure everyone in the Northeast is over winter. It's been storm after storm this winter season and I'm throwing up the white flag and giving up. Let's hope this weekend's storm is the last one forecasted for this winter...otherwise we all might lose it!

I made Ree's (aka. The Pioneer Woman) hamburger soup and it was perfect timing! I loved the soup and how hearty and nutritious it is being packed full of vegetables. It made a good amount of soup and we had enough for leftovers and lunches for a couple of days.

2.5 lbs lean ground beef (I used 93/7)

1 large onion, diced

2 celery stalks, diced

3 cloves garlic, minced

14.5 oz can fire-roasted tomatoes

1 qt low-sodium beef broth

1 yellow pepper, diced

1 red pepper, diced

4 large carrots, peeled and chopped

5 whole red potatoes, diced into large pieces

3 Tbsp tomato paste

1/2 tsp salt

1/2 tsp pepper

2 tsp dried parsley flakes

1/2 tsp ground oregano

In a dutch oven, brown the ground beef over medium-high heat with the onion, celery and garlic. Once the meat is completely cooled, drain off the fat. Add in the remaining ingredients and stir to combine. Bring to a boil and then reduce heat, cover and simmer for 15 to 20 minutes. Once the potatoes are fork-tender, serve with a chunk of bread. Enjoy!

Source: The Pioneer Woman

Chicken Stew with Butternut Squash, Quinoa and Black Beans

Things have been pretty crazy around here especially coming off the rush of the holidays and trying to get back into the swing of things. Of course with the New Year, I'm trying to get us back to eating cleaner and working out again. It's been going ok, but I need to really focus after my trip to Nashville later this week.

This stew was perfect since we were affected by the arctic cold and it was warm and hearty. It made a good amount and it was ideal for leftovers for lunch. I was surprised that my little guy even liked it, especially since he's going through a phase of not liking anything right now. 

1 1/2 lbs butternut squash, peeled, seeded and chopped into 1/2 inch pieces

1 quart chicken broth

1 1/2 lbs boneless, skinless chicken thighs

1 Tbsp olive oil

1 medium yellow onion, diced

1/2 tsp salt

4 cloves garlic, minced

1 1/2 tsp dried oregano

14 oz can petite diced tomatoes

15 oz can black beans, drained and rinsed

2/3 cup uncooked quinoa

Steam the squash until just tender, approximately 10 minutes. Set half of the squash aside and steam the other half until very tender. Mash the fully steamed squash with the back of a fork and set aside. 

In a large saucepan, heat the chicken broth over medium-high heat until it simmers. Add the chicken thighs, cover and cook for 15 minutes. Remove chicken to a plate to cool. Save the broth. 

Heat a Dutch oven over medium heat. Add the olive oil and when warm, add in the onions. Stir continuously for about 10 minutes until they're turning brown. Add the salt, garlic and oregano. Add in the diced tomatoes, both cut and mashed butternut squash and stir to combine. Stir in the reserved chicken broth, quiona and black beans. Bring to a simmer, cover and cook until the quiona is completely cooked.

While the stew is cooking, shred the chicken thighs with a fork. Stir in the chicken into the stew, uncover the pot and cook for an additional 5 minutes. 

Divide out into bowls and serve! 

Source: Cookin Canuck

Italian Meatball Soup

It's a cold, damp day...perfect weather for this soup. It really warms you up. I love the Italian meatballs but neither of my kids were real fans them. Cooper loves meatballs but I think the addition of sausage in them made him dislike them. He would put a piece in his mouth and then spit it all out. He picked out the carrots and noodles..at least it was something.

This recipe makes a good amount, but it was perfect for 2 dinners and I have a container that I froze for lunches later this month.

To make the meatballs: 

1/2 lb lean ground beef

1/2 lb sweet Italian sausage

2 eggs, beaten

1/4 cup plain bread crumbs

2 Tbsp grated Parmesan cheese

1 Tbsp fresh basil

1/2 tsp dried parsley

1/4 cup dried onions

1 clove garlic, minced

1 tsp salt

1/2 tsp fresh ground pepper

Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Turn on the oven boiler. 

In a medium bowl, combine all the ingredients. Shape the mixture into small meatballs. Place the meatballs on the prepared baking and broil for 7 to 10 minutes. The meatballs should begin to brown. Remove the meatballs from the oven and set aside until you're ready to put them in the soup. 

For the soup:

1 Tbsp olive oil

1 onion, chopped

4-5 garlic cloves, minced

2 32 oz containers of reduced-sodium chicken broth

1 cup water

28 oz can diced tomatoes

1 Tbsp Italian seasoning

2 carrots, peeled and sliced

1 cup of elbow macaroni, uncooked

2 cups spinach, thinly sliced

Heat the olive oil in a large stock pot or dutch oven. Saute the onions and garlic until cooked and translucent. Add the broth, water, tomatoes and Italian seasoning. Heat to boiling. Gently add the partially cooked meatballs, carrots and pasta. Reduce the heat to a simmer and cook for 5 minutes. Add in the sliced spinach and cook until the carrots are soft and the meatballs are cooked though.

Divide into bowls and serve with crusty bread. 

Source: Our Best Bites Cookbook

Shrimp and Veggie Ramen

I love ramen noodles, I know they're so bad for you...but I still enjoy them every once in awhile. Plus they're my go-to meal when I'm feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I'm thinking next time I'll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they're soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai

Roasted Cauliflower and Cheddar Soup

Well it's the first day of Spring, but it's sure not feeling like it! It's windy and cold today...the perfect day for a bowl of warm soup instead of free water that Rita's is giving out today. My poor flowers are probably so confused. We had a few days of warm weather at the beginning of the month and it's totally flopped, we've had snow twice in the last week and it's just cold. I know I'm definitely ready for Spring and all the things that it brings - longer days, warmth and everything starts growing. What's your favorite thing about Spring?

We all enjoyed this soup. It was hearty, creamy and so flavorful. I love roasted cauliflower and this soup definitely highlights it! My husband thought it was better even a day later as he had it for lunch as leftovers.

small head of cauliflower, cut into florets
2 Tbsp olive oil
Salt and pepper to taste

1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, chopped
1/2 tsp dried thyme
3 cups reduced-sodium chicken broth
1 1/2 cups aged white cheddar cheese, shredded
1 cup milk

Preheat oven to 400 degrees. In a bowl, toss together the cauliflower, 2 Tbsp olive oil and salt and pepper to coat the florets. Arrange the coated florets on a large baking sheet in a single layer. Roast for 20 to 30 minutes or until they are golden brown.

With about 10 minutes left of roasting time, start to make the rest of the soup. In a large sauce pan over medium heat, heat the remaining oil. Add the onion and sauté until tender. Add the garlic and thyme and cook for an additional minute. Add the broth to deglaze the pan.

Add the roasted cauliflower and bring to a boil. Reduce the heat to medium low and simmer covered for 20 minutes. Using a handheld stick blender (or pour soup into a regular blender), puree the soup until it reaches the desired consistency. Mix in the shredded cheese and let it melt watching the that soup doesn't start to boil. Once the cheese is melted, mix in the milk and season with salt and pepper to taste.

Source: Closet Cooking

Mushroom Barley Soup

Barley is one of those grains that I haven't had much experience with. I figured making a soup with it would be a great way to start. I didn't cook it long enough before attempting to the eat the soup, but it was still good. I definitely need to experiment more and figure out the correct cooking time.

The soup was good as a leftover since the barley cooked a little longer. I think probably 1 hour and 15-20 minutes would be perfect. I would have liked the soup to be a little thicker but it still tasted perfect and I loved the hint of balsamic vinegar in the soup.

1 Tbsp olive oil

1/2 medium onion, thinly sliced

1/2 cup dry barley, rinsed

2 garlic cloves, minced

1 tsp dried thyme

8 oz sliced button mushrooms

1 quart reduced sodium beef stock

1 Tbsp tomato paste

1 tsp balsamic vinegar

2 tsp salt

fresh ground pepper

In a stock pot, heat oil over medium heat. Add the onions and saute until they are translucent, about 5 minutes. Reduce the heat to medium low and add in the barley, garlic and thyme. Saute for another 5 minutes. Stir in the mushrooms and then add the broth, tomato paste, vinegar and salt. 

Bring to a boil and reduce the heat to low. Cover and let simmer for at least one hour until the barley is tender and soft. Season with additional salt and fresh ground pepper to taste. 

Source: Alisa Cooks

Slow Cooker Chicken & Sausage Stew

If you're experiencing really cold weather like I am today, you'll want to make this soup! It's about 15 degrees here and with the wind chill, it's close to zero. Pretty darn cold if you ask me! It's hearty and the perfect way to warm up! I wish I had a bowl today but we ate it all and there was none left to freeze for lunches. With every bowl my husband ate, he just complimented me the entire time, how it was so good and I need to make it again. Oh trust me, I definitely will! Madeline even gobbled it up after she proclaimed she didn't like spinach anymore.

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 Tbsp olive oil
14 oz light smoked turkey sausage, cut into 1/2 inch rounds
2 large onions, diced
6 cloves garlic, minced
1 Tbsp tomato paste
1/2 tsp dried oregano
pinch of crushed red pepper flakes
3 Tbsp flour
1/2 cup dry white wine (or chicken broth)
3 cups low-sodium chicken broth
2 15 oz cans cannellini beans, drained and rinsed
12 oz bag of fresh spinach, cut into pieces (I used a box of frozen chopped spinach, but will use fresh spinach next time)

In a large saute pan, heat the olive oil over medium heat. Season the chicken with salt and pepper and place in the saute pan to sear all sides. Place the seared chicken pieces into the slow cooker crock.

Once all the chicken has been seared, reduce the high to medium-low and add the diced onions. Cook until they just begin to brown, approximately 5 minutes. Stir in the garlic, tomato paste, oregano and red pepper flakes. Cook for an additional minute and then add in the 3 tablespoons of flour. Cook the mixture for one more minute and then slowly whisk in the wine (or chicken stock). Scrape any of the brown bits of the bottom of the pan. Whisk in 1 cup of the broth until smooth and then transfer this mixture to the slow cooker.

To the slow cooker, add the remaining 2 cups of chicken broth and the beans. Cover and cook on low for 4 to 6 hours until the chicken is cooked through. Skim any fat off the surface.

Stir in the sausage and spinach and cover. Allow to cook for another 10 minutes to warm the sausage and cook the spinach. If you'd like the stew to have more liquid, thin it with additional chicken broth.

Season with salt and pepper. Serve with a hunk of crusty bread.

Slightly adapted from: Confections of a Foodie Bride

Creamy Tomato Basil Soup

I love tomato soup but I usually don't make it since I'm the only one that eats it....until now! This recipe is perfect and my daughter and husband both loved it. It makes a good amount and gave us another dinner and several lunches. And even better, it's made in the crockpot!

 

28 oz can diced tomatoes, with juice
1 cup celery, finely diced
1 cup carrot, finely diced
1 cup onion, finely diced
1 tsp dried oregano
1 Tbsp dried basil
4 cups chicken stock
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
1 1/2 cups fat free half and half, warmed
1 tsp salt
1/4 tsp black pepper

Ina large slow cooker, add the tomatoes, celery, onion, carrots, chicken stock, oregano and basil. Cook on low for 5 to 7 hours or until flavors have blended and vegetables are tender.

About 30 minutes before serving, make a roux. In a small saucepan, melt the butter over low heat. Add the flour while stirring constantly with a whisk for 5 minutes or until the mixture is combined. Slowly add in 1 cup of the hot soup and then add another 3 cups of the soup and stir until smooth. Add the thickened soup back into the slow cooker and stir to combine.

Add in the Parmesan cheese, salt, pepper and warmed half and half. Taste and see if any additional basil or oregano needs to be added.

Cover and cook on low for 30 minutes or until you're ready to serve. Serve with crusty bread or a garden salad.

Source: 365 Days of Slow Cooking

Italian Chard Soup

Well that week flew by! Seriously, where did the time go? I was busy the beginning of the week with meetings with my new coworkers and the rest of the week was just as busy as well! I'm loving my new job, it's seriously one of the best decisions I've made in my life.

Yesterday I decided to make some raspberry cream scones and deviated from my usual scone recipe to try another one and it was a disaster. Boo. The dough was too wet and they just didn't take like a traditional scone. I was disappointed since I spent a good 30 minutes picking raspberries from our CSA on Friday afternoon. I also burned them slightly since I was holding Cooper and getting my husband to take them out of the oven on time. My husband is still eating them though!

Swiss chard was another item from our CSA this week. Everything was unlimited and I'm not a huge fan of chard, but I picked up some and figured I could find a way to use it. After looking through several cookbooks and online, I settled on this recipe. It was simple and the only thing I need to pick up at the store was an lemon...everything else was in my pantry!

1 Tbsp olive oil
1/2 cups frozen leeks (I find them at Trader Joe's)
2 garlic cloves, minced
3 Tbsp minced flat leaf parsley
2 Tbsp minced fresh basil
4 cups low-sodium chicken stock
1/2 pound plum tomatoes, finely chopped
1/2 pound Swiss chard, coarsely chopped
juice of 1 lemon
1/2 tsp pepper
salt
grated Parmesan cheese (optional)

In a 3 quart saucepan, heat the oil over medium heat. Add the leeks and garlic, cook until softened. Add the parsley and basil and cook for 2 minutes.

Add the broth and tomatoes and bring to a low boil. Add the Swiss chard and simmer, covered for 15 minutes. Stir in the lemon juice and pepper. Taste and add salt if desired. Sprinkle Parmesan on soup right before serving.

Source: The Rodale Whole Foods Cookbook

Taco Soup

Yet another soup recipe! I told you I've been craving soups this pregnancy. My husband and daughter love tacos and always ask me to make them. Everytime I make them, they inhale the entire batch and there's never anything leftover for lunch the next day. I saw this soup and thought it would be perfect to have enough for dinner and lunch leftovers. Not only did it give me dinner for the three of us and 4 servings for lunch, I was able to freeze about half of it for another time. I know it will definitely come in handy when I'm huge and not feeling like spending time in the kitchen cooking.

Just a quick update on my pregnancy - I'm 26 weeks and doing well. I've been feeling pretty good, but definitely slowing down and feeling the need to rest more often. Baby boy is quite active and I'm always feeling kicks and bumps. He's still not named, but we've been making progress on his nursery and will be ready for his arrival in June.

Back to the food...

1 lb lean ground beef
1 onion, chopped
5 cloves garlic, minced
1.25 oz packet taco seasoning
3 cups water
2 - 28 oz cans diced tomatoes (next time I'm going to use fire roasted tomatoes)
15 oz can tomato sauce
2 - 15 oz cans kidney beans, rinsed and drained
1 can corn, drained

In a large soup pot, brown the beef, onions and garlic. Drain any grease once the meat is completely browned. Add the taco seasoning and 1 cup of water. Stir to combine well. Add the remaining ingredients including the remaining 2 cups of water.

Bring the soup to a boil. Cover and reduce heat to medium low. Simmer for at least 15 minutes until ready to be served.

Spoon into bowls and top with your desired toppings. I used shredded monterey jack cheese, crushed tortilla chips and sour cream.

Source: Our Best Bites

Vegetable Cheddar Soup

Seriously where do the days go? I can't seem to get caught up with everything and then I think about our little arrival showing in a couple months....I'm even more freaked out! How am I go to be a full-time working mom with 2 kids?!?!? I know...there's other moms that do it but this is going to be huge change for us. There's going to be 5 years difference between my two kids (I'm still getting used to saying that!) and I feel like I'm going to be a new mom all over again. Just a couple deep breaths and I'll be ok! Oh I forgot to mention....we're having a BOY! So another new challenge for us. EEK!

Now onto the food. I've been making a lot of soups this winter and this was probably my most favorite so far. My daughter gobbled up 2 bowls and asked for it to take to lunch the next day. I'd say that's a success! This soup is perfect - chocked full of veggies and then surrounded with cheddar cheese.

 

2 Tbsp butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tbsp garlic, minced

4 cups chicken broth

2 large Russet baking potatoes, peeled and diced

1 Tbsp flour

1/2 cup water

2/3 cup milk (I used skim)

2 cups chopped broccoli

2 heaping cups reduced-fat shredded cheddar cheese

In a large stock pot, melt the butter. Add the onions, carrots and celery. Saute over medium heat until tender. Add the miced garlic and cook for another 1-2 minutes.

Add the chicken broth and potatoes. Bring to a boil and cook until the potatoes are just starting to get tender.

In a bowl, mix together the water and flour until combined well. Add the to the soup and simmer until it starts to slightly thicken. Add the milk and broccoli and cook until the broccoli is tender and the soup is heated through. Stir in the cheese and allow to melt. Season with salt and peper. Serve in big bowls with a side of crusty bread. YUM!

Source: Lulu the Baker

Curried Summer Squash Soup

This recipe was passed along by our CSA, Schlegel Run Growers from another share holder. I get stuck when it comes to yellow squash, I'm really not sure why. It's just like any other squash. I haven't cooked much with curry before, but wanted to give it a try. I'm super sensitive to the aroma of it, but I'm glad I gave it a shot. My husband ate the entire batch of soup! He said it got better each day, the longer it sat. I change up the recipe slightly by swamping out vegetable broth for chicken broth and pureeing the entire soup.

1 Tbsp extra-virgin olive oil
2 tsp curry powder
2 medium yellow squash, chopped (approx. 3 cups)
1 large onion, coarsely chopped
3 cups vegetable broth
15.5 oz can organic chickpeas, rinsed and drained
salt
fresh ground pepper
1/2 cup fat-free plain greek yogurt
2 Tbsp fresh basil, chopped

In a large saucepan, heat the oil over medium heat. Add the curry powder and cook, stirring until fragrant (about 30 seconds). Stir in the squash and onions. Cover and reduce heat to medium. Continue cooking over medium, stir occasionally until the squash is softened, about 8 minutes.

Add the broth and chickpeas. Bring to a simmer and remove from the heat. Puree the entire batch of soup in a blender until smooth. If you want a chunkier soup, only puree 2 cups of the soup. Return the pureed soup to the pan. Season with salt and pepper.

Transfer the soup to a covered container and refrigerate until chilled, about 45 minutes. Divide the soup between 4 bowls and serve with a dollop of yogurt and sprinkling of basil. The soup can also be served warm.

Recipe also featured on: The Grocery Cart Challenge

Stuffed Cabbage Soup

I'm a big fan of stuffed cabbage, but not a big fan of making it. I know it's labor intensive and probably very easy, but being a working mom of a very active and energetic four year old, doesn't leave much time spend in the kitchen alone. During college, my roommate Jackie's mom would make us stuffed cabbage or golabkis and they were delicious!

This recipe is about as close as I'm going to get to making stuffed cabbage anytime in the near future. It was delicious and even better the next day!

1 lb lean ground beef
1 garlic cloved, minced
1 small head green cabbage, chopped
 2 1/2 cups water
2/3 cup uncooked long grain rice
1 Tbsp Worcestershire sauce
1 tsp onion powder
1 tsp dried basil
1/4 tsp cayenne pepper
1/4 tsp fresh ground pepper
28 oz can crushed tomatoes
1/2 tsp salt

In a large stockpot or Dutch oven, cook beef and garlic over medium heat until meat is not longer pink. Drain fat from the pot. Stir in the cabbage, water, rice, Worcestershire sauce, onion powder, basil, cayenne and black peppers. Bring to a boil. Reduce heat, cover and simmer for 25 to 30 minutes or until rice is tender.

Stir in crushed tomatoes and salt. Heat through. Serve sprinkled with grate parmesan cheese if desired.

Source: Taste of Home Healthy Cooking Magazine

Chicken Fajita Soup

I thought I blogged about this recipe a couple weeks ago, but somehow it slipped through the cracks. Whoops!

This is a great recipe to use up some chicken breast and not do much work. I always somehow have several packages of chicken breast in my freezer and this is a great recipe to use them especially since I usually have most of the other ingredients in my pantry.

1 1/2 - 2 lbs boneless chicken breasts
1 Tbsp coriander
1 1/2 tsp dried thyme
salt
fresh ground pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced (I omitted to make it Madeline friendly)
28 oz can fire-roasted diced tomatoes
1 qt low sodium chicken stock

In a slow cooker, add all the ingredients. Turn on low and cook for 6 hours or until chicken is cooked. When the chicken is cooked, remove it and shred. Place back into the slow cooker and stir to combine.

Serve topped with chopped cilantro, sour cream and crushed tortilla chips...or any of your other favorite ingredients!