African Peanut Soup

adapted from a recipe given to me by my sister-in-law, Joy

African Peanut Soup

2 Tbsp olive oil

3 large onions, diced

6 garlic cloves, minced

3 c chicken broth

¾ c natural peanut butter (peanuts and salt only)

2 c cooked chopped or shredded chicken

2 (15 oz) cans of coconut milk

3 large sweet potatoes, chopped

1 can (14.5 oz) petite diced tomatoes

2 tsp salt

¼ tsp pepper

1 tbsp soy sauce or coconut aminos

1 tbsp Berbere spice (this is the one I bought on Amazon: https://a.co/d/0UEtsP0)

3 c washed chopped kale

Cooked rice, if desired

Pour 2 tbsp olive oil into a large stock pot. Sauté diced onions on medium-high for 3 minutes. Add minced garlic and sauté for 2 more minutes.

Add chicken broth. Whisk in peanut butter.

Stir in remaining ingredients (except kale and rice). Simmer on low for 1-2 hours, until potatoes are soft.

Serve on kale (and rice, if desired).

If using a crockpot, sauté the onions and garlic in a saucepan. Put cooked onions/garlic into the crockpot. Add chicken and peanut butter. Stir in remaining ingredients (not kale or rice). Cook on low 4-5 hours or high 2-3 hours. 

My sister-in-law made this for a family gathering and everyone loved it. It makes a lot of soup so use your largest pot. This is a healthy, hearty soup. Enjoy!

Minestrone Soup

adapted from ourbestbites.com

Ingredients
1 1/2 tbsp olive oil
1 small/medium onion, chopped
1 large carrot, thinly sliced or about 1 cup of julienned carrots (I buy these in bags from store so I can do this step faster)
1-2 stalks celery, diced
1 small zucchini, sliced
4-5 cloves garlic, minced or pressed (2 tsp minced garlic) 
1 c fresh french cut green beans, chopped into thirds
2 15-oz cans red kidney beans, drained and rinsed
2 15-oz cans white beans like Great Northern or Canalini, drained
1 14-oz can diced tomatoes, drained (blend if desired)
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 1/2 tsp kosher salt
1/2 tsp black pepper
32 oz vegetable broth (that’s 4 cups)
3 c hot water
1/2 c ditalini or other small shell pasta (use gluten free version for a gluten free meal)
1-2 c loosely packed fresh spinach leaves, hand broken into about half or thirds

Instructions
Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan. Add onions, carrot, and celery and garlic. Cook, stirring frequently, 4-5 minutes or until onions start to look translucent.  

Add green beans, kidney and white beans, tomatoes, seasonings, broth and water and stir to combine.  

Bring soup to a simmer. Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender. Add zucchini and pasta and cook until pasta is soft, 8-10 minutes.  

Remove pot from heat and stir in spinach. Replace lid and let soup sit for five minutes before serving.

Observations

One of my running friends recommended I try this recipe. I'm so glad I did! The ingredients list is a little daunting. But for a soup that warms you up during the cold winter months and makes you feel good with all those vegetables, it's worth the effort to make it! And really, when you can throw everything in one pot, clean up isn't so bad. 

Husband rating: 4 stars

Boys say: thumbs up

Melanie's White Chicken Chili

The original recipe (that I lightly adapted) comes from a friend's daughter-in-law who happens to have the same name I do-Melanie!

1 large chicken breast 
1 15oz can black beans, drained
1 15 oz can corn, drained or 1 1/2 cups frozen corn
1 10 oz can mild Mexican-style tomatoes (diced tomatoes with green chilis)
1 package ranch dressing
1 tsp chili powder
1 tsp ground cumin
1 c water
1 8 oz package cream cheese

Put all ingredients in the crockpot, except the cream cheese. Put the block of cream cheese on top. Cook on high for 4 hours or low for 6-8 hours. Take the chicken out and shred it. Put it back in the crock pot and mix all ingredients.

I have to double this recipe because our family likes it so much. The recipe should feed about 4-5 people as is.

Boys give this two thumbs up!

Italian Sausage Potato Soup

With the weather becoming cooler I have been in the mood for soups and chilis. This is a great recipe. I love finding new recipes our family enjoys!

adapted from ourbestbites.com

1 lb mild ground Italian sausage

1/2 tsp crushed red pepper flakes
1 tsp smoked paprika
1 large onion, diced
5-6 cloves garlic, minced or pressed
8 cups (64 oz) chicken broth
2 pounds red potatoes, diced
1 tsp Italian seasoning
2 cups low-fat milk
3 ounces light cream cheese
3 tbsp all-purpose flour
2 tbsp butter
1/2 tsp kosher salt
2 cups baby spinach, chopped

Place sausage in large pot. Add red pepper flakes, smoked paprika, onion, and garlic. Sauté over medium heat until the sausage is fully cooked and drain if necessary. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.

While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding). When the potatoes are cooked, add the thickened milk mixture and chopped spinach. If desired, season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese. Serves 8-10.

Husband rating: 3.5 (I give it a 4)

Slow Cooker Beef and Sweet Potato Soup

from Cooking Light magazine

1 lb 90% lean ground beef

4 c (3/4 in.) cubed unpeeled sweet potato

2 1/2 c unsalted beef stock

2 c chopped yellow onion

1 c chopped red, yellow or orange bell pepper

1/4 c unsalted tomato paste (about an 8oz size can)

2 tbsp chili powder

1 1/2 tsp kosher salt

1 1/2 tsp ground cumin

1/2 tsp ground red pepper

8 garlic cloves, minced

2 (14.5 oz) cans unsalted diced tomatoes, undrained

1 (15 oz) can unsalted black beans, rinsed and drained

1 c chopped fresh cilantro, divided

optional: 1 c sharp cheddar cheese, shredded

Heat a large nonstick skillet over medium-high. Add beef to pan; cook, stirring often, just until crumbled and mostly browned, about 3 minutes. (Beef will not be fully cooked.) Remove from heat. 

Combine sweet potatoes and next 11 ingredients (through black beans) in a 6-quart slow cooker. Stir in beef. Cover and cook on low 7 hours. Stir in 1/2 c cilantro. Ladle chili into bowls; top with cheese and remaining cilantro, if wanted.

Husband rating: 4 stars

Boys said: thumbs up

Thai Coconut Soup

lightly adapted from ourbestbites.com

1 tsp olive oil
1 1/2 tbsp minced jalapeño pepper
1 1/2 tbsp fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5 oz cans chicken broth
1 13.5 oz can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packets)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
1 1/2 tbsp chopped green onions

Heat a medium-sized pot to medium-high heat on stove top. Add olive oil, jalapeño, and ginger (if using fresh ginger). Cook for 1-2 minutes, stirring frequently, until jalapeño and ginger are softened and fragrant. If using ground ginger, add now and stir. 

Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles, chicken and mushrooms. Simmer 3-5 minutes, until noodles are softened. 

Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowls and garnish with green onions. Serve immediately. Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately. If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

Husband rating: 4 stars

Boys said: thumbs up (anything with Ramen noodles will get their vote!)

Chicken Chipotle Chowder

from ourbestbites.com

1 large onion, minced
6-7 cloves garlic, minced
2 colored bell peppers, chopped
1 chipotle chili, chopped (seeded if you’re worried about heat)
4 tablespoons butter
1/2 heaping cup all-purpose flour
2 cups chicken broth
5 cups low-fat milk
1 teaspoon kosher salt
2-3 small red potatoes, chopped
1 small can corn, drained
1 can black beans, drained
2 cups chopped, cooked chicken
Adobo sauce from chipotle chilies to taste (we used 2-3 teaspoons)
Chipotle Tabasco sauce
Shredded sharp cheddar or pepper jack cheese

Melt butter in a large skillet. Saute the onion, garlic, bell peppers, and chipotle chili until the veggies are tender. Add the flour and cook 2-3 minutes. Add the broth and cook until the flour is smooth and the broth starts to thicken. 

Add the milk and bring to a low simmer. Add the potatoes and simmer for 20 minutes, stirring occasionally to make sure the milk isn’t burning. 

Add the chicken, corn, black beans and a small amount of adobo sauce at a time, and any additional salt to taste. Serve with chipotle Tabasco sauce and shredded sharp cheddar cheese. Serves 8-10.

I've made this recipe twice. The second time I left out the chipotle chilis and the black beans and like it just as well as the first time. That's what recipes really are: suggestions! We get to take what sounds best to us and try and try again until we get it just the way we like it!

Husband rating: 4.5 stars
Boys gave it a thumbs up

Sweet Potato Chili

It's fall and time for another hearty warm dinner recipe! Dig in to this deliciousness. This chili is healthy, easy and inexpensive.

 adapted from pinchofyum.com

1 tablespoon oil
1 yellow onion, sliced
11⁄2 lbs turkey or chopped chicken
1 1/2-2 tablespoons chili powder
2 tablespoons taco seasoning
3 sweet potatoes, skin removed and chopped into small pieces (this was about 6 cups)

3 cloves garlic
2 cups water
2-3 cups broth (start with 2)
1 14-ounce can black beans, drained and rinsed
1⁄4 teaspoon cayenne for spice (more to taste!)

Heat the oil over medium high heat in a heavy, deep pot. Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. When the turkey is browned and the onions are soft, remove from the pan and set aside.

Add the sweet potatoes to the same pot with the remaining spices and stir to combine. When the sweet potatoes have browned just slightly, add the garlic, water, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.

Add the browned turkey, black beans, and cayenne - stir to combine.

Pinch of Yum Notes

The saltiness and flavor of the soup will depend on your taco seasoning. I added some salt and pepper and the end, which I recommend - just taste and adjust as you need to. At the risk of sounding crazy, I also added a spoonful or two of brown sugar and some red wine vinegar to give it some tang. I also added about a cup of cooked quinoa a few times to make it a little more hearty - that was good, too. You can top this with sour cream, cilantro, cheese, red onions, tortilla chips, avocado, or whatever else you like! The third cup of broth can be added at the end if you feel like it needs to be thinned out at all.

My Notes:
The original recipe called for using a blender to puree the potatoes after they cooked. So I did that. But I won't do it next time. I think the texture will be more appealing as I've written the recipe here. Also, if you use left over turkey from Thanksgiving don't put it in with the onions at the beginning. I would throw it in at the end with the beans. I also didn't use any cayenne at the end and thought the spice level was perfect as it was.

Husband rating: 4.5 stars
boys say: thumbs up

Zucchini Meatball Soup

16 frozen cooked meatballs

1 32 oz carton beef broth

1 c small shell pasta

1 can stewed tomatoes with oregano and basil (chopped briefly in blender)

1 medium zucchini cut into julienne strips

Place frozen meatballs and broth in pot, heat to boiling. Stir in pasta; reduce heat to low. Cover and simmer until pasta is al dente, about 5 minutes. Stir in tomatoes and zucchini. Cook about 5-10 minutes stirring occasionally, until zucchini is tender.

Husband rating:  3 stars

Boys say:  thumbs up

Easy Food Storage Soup

So if you keep canned goods on hand for a rainy day you might want to try this recipe.

2 cans healthy request cream of chicken soup
1 can corn, drained
1 can green beans, drained
1 can tuna

Mix the cans of soup with two cans full of water.  Add the corn.  Add half the can of green beans.  Add half to the whole can of tuna, depending on how big your can is.  Cook until heated through.

Pair this with a sandwich and some fruit you've got a meal!

Boys say:  thumbs up

Clam Chowder

from allrecipes.com, submitted by PIONEERGIRL

INGREDIENTS:

3 (6.5 ounce) cans minced clams 1 cup minced onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter

3/4 cup all-purpose flour 1 quart half-and-half cream 2 tablespoons red wine vinegar 1 1/2 teaspoons salt ground black pepper to taste

DIRECTIONS:

1.	Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2.	Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3.	Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

In case it helps, when it says to add water to cover I added one cup of water.  I also added 6 slices of bacon chopped up to the cream before I added the veggies.  I also sprinkled paprika on the top.

This was another recipe request from a son.  I have to say, the best clam chowder is at Mo's on the Oregon Coast.  If you're in the northwest make sure you stop by there and get some chowder!

Husband rating:  3.5 stars

Boys say:  thumbs up

Black Bean Taco Soup

adapted from Six Sisters' Stuff

1 lb ground beef
1 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn or 1.5 cups frozen corn
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes (I tossed these in the blender and gave them a spin before adding them to the soup because I like them better that way)
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
1 cup water

tortilla chips
Optional toppings: shredded cheese, sour cream, avocado

Brown meat with onion. Drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, green chilis and water. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too. After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Skinny Pumpkin Soup

from Six Sisters' Stuff

Ingredients:

1 Tablespoon of butter

1 Red Onion, Chopped

2 cloves of minced garlic

1/2 Red Pepper, chopped

4 cups fat-free broth (chicken or vegetable)

1 1/2 cups of skim milk

1 can (15 ounces) pumpkin puree

1 cup frozen corn

3 red potatoes, diced

Directions:

Melt Butter in a large pan over medium heat.

Add Onion and Garlic, cook about 5 minutes stirring occasionally.

Next add your red pepper and cook about minute. Then add broth and bring to a boil.

Stir in Potatoes and corn and reduce heat. Simmer for about 30 minutes.

After it has simmered, mix in the milk and pumpkin and cook until heated through.

I pureed this in the blender once it was done cooking.  It was the texture I was going for that night.  The flavor was good.  I added a little pepper to mine and only used half an onion.

Husband rating:  3 stars

Boys say:  thumbs down

Chicken Wild Rice Soup

allrecipes.com, submitted by Sue, lightly adapted

INGREDIENTS:

1/2 cup butter or coconut oil 1 finely chopped onion 1/2 cup chopped celery 1/2 cup sliced carrots 3/4 cup all-purpose flour or gluten free flour 6 cups chicken broth 2 cups cooked wild rice mix 1 pound boneless skinless chicken breasts cooked and cubed

1/2 teaspoon salt 1/2 teaspoon curry powder 1/2 teaspoon mustard powder 1/2 teaspoon dried parsley 1/2 teaspoon ground black pepper 3 tablespoons dry sherry or sherry cooking wine 2 cups half-and-half or almond milk

DIRECTIONS:

1.	Melt butter or coconut oil in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for about five minutes or until the onion is translucent. Add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil. Reduce heat to low and let simmer.
2.	Add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and sherry. Heat through. Pour in the half-and-half or almond milk. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

The only changes I made were to omit the mushrooms and use 2% milk instead of half-and-half.  

I cooked 1 c of wild rice mix in 3 c of water for 45 minutes or so and it was soft enough.  Sometimes wild rice mixes can be crunchy but this worked for me.  

Husband rating:  4 stars

Boys say:  thumbs up

Butternut Squash-Parsnip Soup

Butternut Squash-Parsnip Soup
from myrecipes.com, recipe from Oxmoor House

• 2 cups chopped sweet onion (1 large)
• 2 cups chopped parsnip (3 large)
• 1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 cups water
• 2 cups fat-free, lower-sodium chicken broth
• 3 (12-ounce) packages frozen butternut squash, thawed
• 2 tablespoons whipping cream
• 1/8 teaspoon paprika
• 1/8 teaspoon ground cumin
• 1/2 cup light sour cream (optional)
• 8 teaspoons chopped fresh chives (optional)

1. Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.

2. Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

In all honesty, if you had asked me what a parsnip was a week ago I would have said a leafy green herb!  I have since learned it looks a lot like a white carrot.  I couldn't find frozen squash anywhere but Costco came through with prepared cubed butternut squash in their produce section.  This wasn't our favorite, but not because the taste was bad, it just didn't suit our taste buds.

Husband rating:  2.5 stars

Boys say:  thumbs down

Chicken Noodle Soup

Chicken Noodle Soup
allrecipes.com submitted by MARYVM, with a few changes suggested by reviewers

1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 1 cup sliced carrots 1-2 cloves garlic, minced 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1-2 cups shredded chicken from a rotisserie chicken

1 1/2 cups egg noodles 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste

In a large pot over medium heat, melt butter. Cook onion, garlic, carrots and celery in butter until just tender, 5 minutes. Pour in chicken broth and vegetable broth (I've used only chicken broth and it was just as good).  Stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

This is a recipe you can freeze if you wait to add noodles until you're ready to eat.  This is easy comfort food!

Husband rating:  4 stars
Boys say:  thumbs up

Ham and Potato Soup

Ham and Potato Soup

from allrecipes.com submitted by ELLIE11

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

1.	Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.	Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

I've also added corn to this recipe and liked that.

Bisquick Biscuits

2 1/4 c original bisquick mix
2/3 c milk

Heat oven to 450°F. In medium bowl, stir ingredients until soft dough forms; beat 30 seconds. If dough is sticky, gradually stir in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle.

Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Press or roll until 1/2 inch thick. Cut into rounds with 2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place rounds.

Bake 8 to 10 minutes or until golden brown.

Husband Rating:  4
Boys say: thumbs up

Italian Sausage Soup

Italian Sausage Soup   
from allrecipes.com submitted by SALLYJUN

1/2 pound Italian sausage
1-2 cloves garlic, minced
1/4 cup onion, chopped
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes (lightly chopped in blender first, if desired)
1 cup matchstick carrots
3/4 cup small shell pasta (gluten free, if needed)
2 small zucchinis, sliced and quartered
2 cups fresh baby spinach

Directions
    1.    In a deep pot, brown sausage with garlic and onion. Stir in broth, tomatoes and carrots. Reduce heat. Cover and simmer 15 minutes.
    2.    Stir in pasta and zucchini. Cover and simmer another 15 minutes, or until zucchini is tender.
    3.    Remove from heat and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

This recipe is a winner! It's easy, healthy and tasty.


Husband Rating:  5 stars
Boys say:  thumbs up

Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
adapted from a recipe found on allrecipes.com submitted by Elena

1 boneless, skinless chicken breast
1 (15 ounce) can whole peeled tomatoes, (lightly blended in blender)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped (I usually do about 1/2 onion)
1 (4 ounce) can chopped green chile peppers
1 tsp minced garlic
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 cups frozen corn
1 tablespoon chopped cilantro


DIRECTIONS:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 

Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.  

Shred chicken and remove bay leaf before serving. Serve with lime wedges, guacamole and tortilla chips. This is so good on a cold winter day.

Husband Rating:  4 stars
Boys say:  thumbs up (anything with chips and guacamole gets a thumbs up from them!)