Soups that warm the soul

Makes: 12 cups

Ingredients

• 1 pound Italian Sausage-ground
• 1 pound Chicken - ground
• 1/4 package of pepperoni
• 2 oz. salami
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1 medium green pepper
• 1/2  medium sweet red / yellow pepper
• 1 package of mushrooms
• 15 oz. cannellini beans, rinsed/ drained
• 4 (15 oz) cans diced tomatoes
• 1/2 jar (7 oz) pizza sauce
• 2 cans beef/chicken broth

 Toppings

• Shredded mozzarella & Parmesan
• black olives
• bacon bits

DIRECTIONS

Sauté the onion and garlic for 3-5 minutes;  brown the ground meat and seasoning.  Continue to add the mushrooms, peppers, and cured meats until tender. Add the tomatoes and pizza sauce, and bring back to medium heat. Then add the broth and let simmer for a few hours. 

(Recipe Inspired by Kari Steininger)

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
• 2 stalks celery, chopped 
• 2 bulbs fennel, trimmed and chopped into 1-inch pieces 
• 1 onion, chopped 
• 2 teaspoons salt 

Cook the above on high for 6-8 minutes.  Add 4 Quarts of water.

• 1/2 teaspoon fennel seeds 
• 1 bay leaf 
• 4 Quarts of water

Add the above and cook on med-low for 30 minutes.  Let cool, then puree.

• 1 1/2 cups unsweetened almond milk 

Bring the blended soup back to the pot to add the almond milk.  Serve.

Garnishes:

• Crispy cooked bacon, chopped
• Grated Parmesan
• Pomegranate Gremolata, 

• 1/2 cup chopped fresh Italian parsley
• 1/4 cup pomegranate seeds
• 1 teaspoon lemon zest
• 1/8 teaspoon salt

(Recipe from Giada De Laurentiis) 

Ingredients

• 2 tablespoons avocado oil
• 1 yellow onion, diced
• 1 lb. ground beef
• 2 Boudin Sausages (casing removed)
• Salt/pepper
• 4 cloves garlic, minced
• 1 green bell pepper - diced
• 1 red bell pepper - diced
• 1 Can Tbsp tomato paste
• 28 oz. crushed tomatoes
• 1 cup chicken/beef broth
• 1 cup dark beer
• 14.5 oz. diced tomatoes, undrained
• 16 oz. each: Kidney Beans, Black Beans, Pinto Beans, White Beans
• Optional: 1 jalapeno

Homemade Chili Powder

• 2 heaping Tbsp chili powder
• 1 heaping Tbsp ground cumin
• 1 heaping Tbsp Smoked Paprika
• 1 tsp oregano
• 1tsp ground coriander
• 1 tsp unsweetened cocoa powder
• 1/2 tsp ground cinnamon
• 
  
• 1 pinch red pepper flakes

Directions

Sautee all vegetables. Brown meat with veggies,  add chili powder.  Add tomatoes and bring to a boil. Add beans and let simmer.

Toppings

Shredded cheddar cheese, sour cream, lime wedges, and Fritos or tortilla chips.

(Recipe from Anthony & Jen over time)

Ingredients

• 2 cups bone broth
• (1) 15-ounce can cannellini beans, drained and rinsed 
• (1) 4-ounce can chopped green chiles 
• 1/2 cup Buffalo wing sauce 
• 1 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 4 cloves garlic, minced 
• 3 stalks celery, diced 
• 1 bay leaf 
• 1 rotisserie chicken, skin discarded, meat shredded 
• 1 medium yellow onion, diced 
• Optional Garnish: Bread Bowl, sour cream, cheddar cheese

Directions

Sautee Onions and garlic until onions are translucent.  Combine all ingredients and cook for 30 minutes.

(Recipe provided by Katie Lee)

Ingredients

• 2 onions - minced
• Pancetta or Diced Canadian Bacon
• 4 carrots - diced
• 3 stalks of celery, plus leaves, diced
• 2.5 C Fresh Chard / Kale / Cabbage
• 4 cloves of Garlic - crushed
• 3 potatoes, diced
• 2 Cans of imported Italian diced tomatoes
• 1 Tbsp Sage
• 2 zucchini’s - sliced and quartered.
• 8 C Water or homemade vege or chicken broth
• 1 chunk of parmesan rind
• Optional: 1 C kidney beans, dark red, Rigatoni or Shell pasta 
• 4 Tbsp of of dried italian seasoning

Directions

Place 4 Tbsp bacon grease in the pan, and sauté the onion, carrot, celery for 10 minutes. Then add the pancetta - stir for 3-5 minutes.  

Add the remaining vegetables.  Let this cook for 5 minutes as you slowly begin adding the broth.  

Add the parsley, cooked kidney beans, along with the parmigiana cheese rind, then fill up the remaining pot with water/ broth. Let it cook for 30 minutes to an hour.

If adding pasta, then and cook with the lid off, until pasta is al dente.

Ingredients

• 1 onion, chopped
• 1 celery stalk, chopped
• 1 carrot, peeled and chopped
• 2 garlic cloves, smashed and peeled
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon red pepper flakes, optional
• 2 1/2 cups cooked cannellini beans, with a little of the liquid
• 8 cups chicken broth
• 2 large handfuls of kale, chopped

Freshly grated Parmigiano-Reggiano cheese, optional garnish

Directions

1. Over medium-high heat add avocado oil the pan along with the onion, celery, carrot and garlic. Season with the salt and cook until soft. kale for 5 minutes and let wilt.  
2. Add the broth and cannellini beans and stir to combine. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes.  Serve topped with Parmigiano-Reggiano.

(Recipe from Giada ... Kid & Husband approved!)

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 2 tablespoons minced garlic
• 2 jalapenos, finely diced
• 6 cups low-sodium chicken broth
• 1 can 14.5 oz  fire-roasted diced tomatoes
• 1 can14.5-oz black beans, rinsed and drained
• 3 chicken breasts, boneless and skinless
• 2 limes, juiced, plus wedges for garnish
• Salt and freshly ground black pepper

Garnish:

• 1 C chopped fresh cilantro 
• 1 avocado, pitted, sliced
• 1 C shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, avocado slices and cheese.

(Recipe Provided by Danny Boome)

Ingredients | Makes 4 cups

• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons green curry paste
• 6 cups chicken broth
• (1) 15-ounce can coconut milk
• 2 Tbsp fish sauce
• 2 red bell peppers, thinly sliced
• 4 ounces thin rice noodles, broken into pieces
• 2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
• 1 Tbsp lime juice
• 1 cup fresh cilantro

Directions

With 3 Tbsp Avocado oil, sauté garlic for 3 min then add onion and curry paste for an additional 5 min.   Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil. 

Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. 

Makes: 6 cups

Ingredients

• 2 Tbs butter / ghee
• 1 C finely chopped onion
• 1 garlic, minced
• 1 tsp. curry powder
• ½ tsp. salt
• 1/8 – ¼  ground coriander
• 1/8 tsp. crushed red pepper
• 3 C chicken stock
• 1 (15 oz) pumpkin
• 1/2 C Canned Coconut Milk (unsweetened)
• 1 LB Ground Turkey
• 2 tsp GF flour
• 1 C shredded cheddar cheese
• Options for Garnish: Sour Cream, chives, bacon or parsley

DIRECTIONS

Brown the ground turkey and set aside. Sauté the onion and garlic for 3-5 minutes; slowly add the curry, salt, coriander, and red pepper.  Add the chicken stock and bring to a boil. Turn on low-heat for 15 minutes and stir occasionally.  

Stir in pumpkin and coconut milk and cook for 5 more minutes. Slowly fold in cheese.  Serve warm and garnish.

(Recipe inspo from my friend Brian Brege)

Instapot Recipe | Makes: 8 cups

Ingredients

• 1 finely chopped onion
• 5 cloves garlic, minced
• 4 Tbsp chili powder
• 1  Tbsp ground cumin
• 1  Tbsp dried oregano
• 2 1/2 cups dry black beans, picked over and non-beans removed
• 2 bay leaves
• Kosher salt and freshly grated black pepper
• 7 C Water
• Cheddar cheese, sour cream, sweet peppers, sliced avocado, cilantro leaves, chopped scallions, lime wedges for serving.
• (Optional): Brown Rice and Chicken

DIRECTIONS

With 3 Tbsp Avocado Oil, sauté the garlic for 3 min. Then add the onion; sauté for  5 min, then add all seasonings. Add dry beans, bay leaves and water. Set pressure cooker on HIGH  for 1 hour.

Let the pressure release and then remove much of the water and 2 ladles of beans and blend them (blender). Combine all beans back together.

Serve and enjoy!

(perfect for the holidays!) | Makes: 4 cups

Ingredients

• 3 tsp avocado oil
• 1 C mushrooms, sliced
• 1 C butter (2 sticks)
• 1/4 C all-purpose GF flour
• 2 C chicken broth
• 2 cup coconut milk (or 1/2 and 1/2)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 C White Wine

DIRECTIONS

1. Heat oil in a skillet over medium heat. Add mushrooms. Cook for 3-5 minutes, until tender. Remove from heat and set aside.
2. In a medium or large saucepan, melt butter over medium-low heat. Add in flour and whisk together until well combined. Add chicken broth and milk. Whisk until smooth, about 1-2 minutes. Season with salt, pepper, garlic powder, and onion powder. (If your family doesn't like the texture of mushrooms - like mine - blend this mixture together with cooked mushrooms.)
3. Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
4. Add cooked mushrooms (unless already used). Stir to combine. 

Serve and enjoy!