Veggie Tuscan Soup!

Looking for a new seasonal hit this winter? This one is pretty tasty!

Ingredients:

• 1 bunch of brussel sprouts, halved
• 1 onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 bunch of kale, chopped
• EVOO
• 1 tbsp Herbs de Provence w/Lavender
• 1 tbsp paprika
• 1 16 ounce container of organic Tuscan Tomato soup
• 3 cups water
• 1 tsp cracked pepper

What to do:

1. Saute the brussel sprouts in EVOO, top with cracked black pepper, and half the Herbs de Provence with lavendar....cook until slightly browned on the edges for extra flavor (8-10 minutes). Set aside.
2. Saute onion, red and yellow pepper, add cracked black pepper and other half of Herbs de Provence and the paprika. Saute for about 10-12 minutes. Set aside. 
3. In your crockpot combine all ingredients and mix together well. 
4. Cook on low for 8-10 hours. 
5. If you don't have a crockpot, cook on medium to high for 30 minutes, then simmer for 1-2 hours.

Enjoy!

Spicy Tortilla Soup Loaded w/Veggies and Chicken!

It's that time of year...time to cure a cold or just enjoy wholesome warm goodness. Soup is calling as the season turns to fall. This one certainly helped me get over the hump with my cold...enjoy!

Ingredients:

• 1.5 chicken breasts, sliced into bite size pieces (brown and saute in EVOO, pepper, green onions, and garlic)
• 2 handfuls of brussel sprouts, diced and seasoned with lemon and pepper (brown and saute)
• 3 small potatoes, diced (cook in EVOO with garlic, brown and cook until tender)
• 1 cup of corn 
• 2 garlic cloves, diced
• 1 bunch green onion, chopped
• 2 carrots, diced
• 4 celery sticks, chopped
• 1 quart Tortilla soup base (I got the one from Trader Joe's, organic and low sodium)
• 2 cups of water
• 1-2 peppers (jalapeno or something else spicy)
• 3 flour or corn tortillas, chopped into small slivers
• Sour cream as a topper
• Avocado, chopped up (drizzle in lemon juice to keep fresh)

What to do:

1. After browning and sauteing the chicken, the brussel sprouts, and the potatoes as stated in the ingredients list, combine all the ingredients.
2. Cook in a large soup bowl on the stove for at least one hour, start with a boil and then cook on medium-low for the duration. If you have time, instead of cooking the brussel sprouts and potatoes, cook in a slow cooker (only cook the chicken before adding). Cook on low for 6-8 hours or on high for 4 hours.
3. For the tortillas, spray with Pam. Place on a Pam and bake at 400 degrees for 10 minutes or until golden brown and crispy. 
4. Serve soup in bowls. Top with Tortilla chips, a dollop of sour cream, and chopped avocado. 

Butternut Squash Soup

Ingredients:

• Two butternut squashes, halved, deseeded, peeled, and chopped
• 4 garlic cloves, chopped
• 2 onions, chopped
• 4 tbsp butter
• Salt and pepper
• 1/4 tsp Paprika
• 1/4 tsp cinammon
• 1/4 tsp nutmeg
• 6 cups vegetable broth
• 1 cup heavy cream

What to do:

1. In a pot, heat up the butter on medium high. Add onion and garlic cloves and saute. Then add the butternut squash, broth, and spices. 
2. Boil for 15-20 minutes, until squash is tender. 
3. Put the squash mixture into the mixer and mix until you have the right consistency. Add heavy cream if you want a creamy soup. Taste and add salt, pepper, or additional spices as needed. 
4. Sprinkle cinammon on top of each serving. 

Enjoy!

French Onion & Mushroom Soup!

Ingredients:

• 4 tbsp butter
• 2 tbsp EVOO
• 3 large onions, chopped
• 1.5 tsp dried thyme
• Salt and pepper
• 1 quart beef or chicken stock (I used half beef and half veggie stock)
• 1 ounce mushrooms, chopped
• 1/2 cup dry sherry or dry white wine
• 4 thick slices of crusty bread
• 1 large garlic clove
• 1/2 pound Gruyere cheese, grated

What to do:

1.  In soup pot, melt butter and EVOO over medium high heat. Add the onions, bay leaf, and thyme, then season with salt and pepper. Cook for 25 minutes. 
2. Meanwhile, in a large saucepan bring the stock, mushrooms, and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. 
3. Preheat the broiler. Pour the sherry into the onion mixture and cook over medium heat, stir in the mushrooms and the hot stock.
4. Toast the bread under the broiler, rub with garlic and cover with cheese. Broil until cheese is melted and browned, 2 to 3 minutes. 
5. Discard the bay leaf. Ladle the soup into bowls and top with the toasts.

Fall Soup!

Ingredients:

• 2 pieces boneless skinless chicken breast
• 2 onions, one halved, one chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 tbsp EVOO (tuscan)
• 3 small to medium carrots, chopped
• 4 small celery stalks, chopped
• 10 oz mushrooms chopped
• Salt and pepper
• 1 quart tuscan vegetable stock
• 1/3 lb wide egg noodles
• 4 scallions, sliced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup fresh chopped dill
• Zest and juice of 1 lemon

What to do:

1.  In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer until chicken is cooked through, 15 to 20 minutes.
2. Meanwhile, in a dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, mushrooms, and celery. Season with salt and pepper. Cover the pot and cook until the veggies are soft- 8 minutes. Add the chicken stock and bring to a boil.
3. Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken and simmer for 5 minutes. 
4. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.

Enjoy!

AMAZING Chicken Tortilla Soup!

Ingredients:

• 6 flour tortillas
• Cooking spray
• 1 quart chicken stock
• 2 tbsp vegetable oil or EVOO
• 2 ears corn on the cob, shucked, kernels scraped from the cob
• 1 large red onion, chopped
• 2 jalapenos, seeded and chopped
• 1 red chile pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 1/2 tsp paprika
• 1 bottle Mexican beer 
• 1 can (28 oz) diced tomatoes
• 1 rotisserie chicken or turkey, skinned and shredded
• Salt and pepper to taste
• 2 limes juiced
• 2 ripe avocados
• Sour cream
• Fresh cilantro leaves

What to do:

1. Preheat oven to 350 and slice tortillas into 1/2 inch strips, scatter on baking sheet and spray with cooking spray. Bake until crisp and golden. About 15 minutes.
2. Meanwhile, in a large sauce pan, heat up your vegetable oil or EVOO. Add your corn and brown for about 2-3 minutes. Now add your onion, peppers, jalapenos, and garlic. Saute for 2 minutes. Then add your cumin, paprika, and saute for 5 minutes.
3. Add your beer and cook for 1 minute. Add you tomatoes, chicken stock, shredded chicken or turkey, salt and pepper. Thin the soup with 1-2 cups of water and simmer to combine flavors.
4. Add the zest and juice of 1 lime to the soup. Seed  and dice avocados and dress them with the juice of the second lime.
5. Pile up the tortilla strips in a soup bowl. Top strips with avocado, ladle the soup over top, and garnish with sour cream, cilantro leaves, and more tortilla strips.

Enjoy!