Slow Cooker Lentil Soup

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Occasionally my website deletes some of my recipes. This was one of them. So I am sharing again.

I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden.  This vegetarian soup is hearty and filling.  Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard.  Cook on low for 6-8 hours or high for 4-5 hours.  Add the Swiss chard at the very end just before serving and stir to heat through.  Add salt and pepper to taste.   Serve with warm homemade bread and green salad.

Italian Wedding Soup

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One of my all time favorite meals!  This soup will win anyone’s heart with its hearty, full flavor!  Try doubling the meatball recipe and saving half for another meal.  From Barefoot Contessa’s Back to Basics cookbook.  Serves 10-12.

Recipe

For the Meatballs

3/4 pounds ground chicken

1/2 pound chicken sausage (I like the Italian flavored)

2/3 cups fresh bread crumbs

2 teaspoons minced garlic

3 tablespoons chopped fresh parsley

1/2 cup Parmesan cheese, shredded

3 tablespoons milk

1 large egg beaten

Kosher sea salt and fresh ground black pepper

For the Soup

2 tablespoons good olive oil

1 cup minced onion

1 cup 1/4-inch diced carrots

1 cup 1/4-inch diced celery

10 cups organic chicken stock

1/2 cup white wine

1 cup small pasta such as tubetini or macaroni

1/4 cup minced fresh dill

12 ounces baby spinach, prewashed

Preheat oven to 350 degrees.  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.  With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs.  They don’t have to be perfectly round).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large dutch oven.  Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally.  Add the chicken stock and wine bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender.  Add the fresh dill and then the meatballs to the soup and simmer for 1 minutes.  taste for salt and pepper.  Stir in fresh spinach and cook for another minute, until spinach has just wilted.  Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Creamy Chicken Gnocchi Soup

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Rich, creamy and comforting! Perfect soup on those cold winter days!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic.  Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened.  Transfer to the slow cooker.  Add the remaining chicken broth, gnocchi, half and half and chicken.  Cook on low for 6-7 hours or on high for 3-4.  Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

Super Easy Coconut Pumpkin Soup

Coconut Pumpkin Soup

I have been loving this soup! It is so simple and great for just about all diets! It is so satisfying because of it’s high fat content. We are often on the go with the home build, so taking just a few minutes to put it all together and pouring into a thermos to drink throughout the day keeps me satisfied and going. The extra pumpkin seeds add a nice crunch!

Recipe

1 (15 oz) can organic pumpkin puree or 2 cups of another pureed squash

1 (15 oz) can organic coconut milk

1 tablespoon garlic chili sauce

1 teaspoon onion powder

1 teaspoon sea salt

1/4 cup sprouted or soaked pumpkin seeds

Place all ingredients except the pumpkin seeds into a small sauce pan and bring to a low boil. Add the pumpkin seeds and serve warm!

Cold Remedy Chicken Soup

Immune Boost Chicken Vegetable Soup

I love this soup! I love the process of it too! From cooking the whole chicken for a few hours during the day with organic vegetables and herbs to actually making the soup itself. This soup is nutritionally dense, supports the immune system and digestion. We love to eat it with homemade sourdough bread!

Recipe

For the Chicken and Broth

1 whole organic chicken

10 cups purified water like Reverse Osmosis

1 tablespoon sea salt

1 teaspoon peppercorns

1 onion, quartered

2 ribs celery

2 carrots

1 leek

1 small 3×5 or 4×6 muslin bag or mesh tea ball filled with 1 tablespoon each of all or your choice burdock root, dandelion root, milk thistle seeds, astragalus root, echinacea root. (you could even throw in the herbs and then strain. I like to put them in a bag because I throw it into the soup for a second decoction).

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Cook the whole chicken with the salt, peppercorns, veggies and herbs on medium heat simmering for a few hours until the chicken meat is tender and falls off the bone. Strain into a bowl and shred the chicken. Set the chicken aside and measure out 8 cups of broth. Set aside.

For the Chicken Soup

2 tablespoons avocado oil

1 small onion chopped

1 head garlic chopped (set half aside)

2 tablespoons ginger finely chopped

1 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 large celery root chopped (or parsnips or even potatoes if you want)

6 large carrots chopped

4 celery stalks chopped

1 bunch flat leaf parsley chopped

On medium heat add the avocado oil to a large dutch oven pot. Saute the onion, half the garlic, ginger, salt and pepper for a few minutes. Add the carrots, celery, celery root and saute for a few more minutes. Add the broth and the muslin bag of herbs again. Simmer on medium until the vegetables are tender. Remove the bag of herbs and add the chicken and chopped parsley. Check to see if the soup needs more salt. Serve warm.

 

 

 

Feel Good Soup

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I got this recipe out of the book, Made Whole by Cristina Curp and made it my own with a few adjustments. I love her cookbook, it’s full of yummy paleo friendly recipes. When I tried it I was surprised at how good it was and how fast it came together. It tastes like stroganoff in a lot of ways. Yum!

Recipe

1 tablespoon avocado or coconut oil

1 pound ground turkey

2 cups chopped cremini mushrooms

6 cloves of garlic chopped

1 teaspoon dried thyme

1 teaspoon sea salt

1 teaspoon black ground pepper

pinch of nutmeg

2 tablespoons coconut vinegar

1 quart bone broth

1 can coconut cream or milk

2 cups riced cauliflower

3-4 cups baby spinach

3 tablespoons collagen peptides

3 tablespoons nutritional yeast

Heat a large dutch oven pot over medium high and cook the turkey with the avocado oil. Add the mushrooms, garlic, thyme, nutmeg, salt and pepper and saute for a few minutes. Add the vinegar and scrape any brown bits. Add the broth and bring to a simmer. Add the coconut milk, cauliflower rice, spinach, collagen peptides and nutritional yeast and heat through. Serve warm.

Italian Wedding Soup

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One of my all time favorite meals!  This soup will win anyone’s heart with its hearty, full flavor!  Try doubling the meatball recipe and saving half for another meal.  From Barefoot Contessa’s Back to Basics cookbook.  Serves 10-12.

Recipe

For the Meatballs

3/4 pounds ground chicken

1/2 pound chicken sausage (I like the Italian flavored)

2/3 cups fresh bread crumbs

2 teaspoons minced garlic

3 tablespoons chopped fresh parsley

1/2 cup Parmesan cheese, shredded

3 tablespoons milk

1 large egg beaten

Kosher sea salt and fresh ground black pepper

For the Soup

2 tablespoons good olive oil

1 cup minced onion

1 cup 1/4-inch diced carrots

1 cup 1/4-inch diced celery

10 cups organic chicken stock

1/2 cup white wine

1 cup small pasta such as tubetini or macaroni

1/4 cup minced fresh dill

12 ounces baby spinach, prewashed

Preheat oven to 350 degrees.  For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, cheese, milk, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently with a fork.  With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper.  (You should have about 40 meatballs.  They don’t have to be perfectly round).  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large dutch oven.  Add the onion, carrots, celery and saute until softened, 5-6 minutes, stirring occasionally.  Add the chicken stock and wine bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes, until pasta is tender.  Add the fresh dill and then the meatballs to the soup and simmer for 1 minutes.  taste for salt and pepper.  Stir in fresh spinach and cook for another minute, until spinach has just wilted.  Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Vegetable Turkey Barley or Quinoa Soup

Vegetable Barley Soup

This is such a delicious and simple healthy comfort meal!  You can make it with or without meat.  I like to use ground turkey or no meat at all.

Recipe

1 lb. ground turkey or beef

1 onion, chopped

2 ribs celery, chopped

4 carrots, chopped

1/2 cup pearled barley or quinoa

1 tablespoon homemade “Emily’s Italian Seasoning” or store bought

2 bay leaves

4-6 small to medium Yukon gold or red potatoes, chopped

1 quart or 32. oz canned tomatoes, undrained

4 cups organic chicken broth

1 can green beans, drained

Sea salt and fresh ground pepper

Brown the turkey in a large dutch oven or pot in oil.  Add chopped onions, celery, carrots, barley and Italian seasoning, sauté for 10 minutes.  Add the bay leaves, potatoes, tomatoes and chicken broth.  Bring to a boil and let simmer until the veggies are tender.  Add the green beans and salt and pepper.  Serve with Parmesan cheese.

Creamy Chicken, Vegetable and Gnocchi Soup

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Comfort food… yum!

Recipe

3 tablespoons butter

3 tablespoons olive oil

1 onion, chopped

4 carrots, chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/3 cup flour

2 breasts chicken

1 lb. gnocchi

4 cups chicken broth

1 and 1/2 cups half and half

4 cups fresh spinach

1 tablespoon fresh basil

Parmesan

Sea salt and fresh ground black pepper

In a skillet or shallow pan melt butter and add olive oil. Saute the onion, carrots, celery and garlic.  Add a 1 teaspoon salt. Once the onions are translucent add the flour. Cook for one minute stirring constantly. Add 1 of the cups of chicken broth and mix until thickened.  Transfer to the slow cooker.  Add the remaining chicken broth, gnocchi, half and half and chicken.  Cook on low for 6-7 hours or on high for 3-4.  Add the spinach and basil. Heat through for a few minutes, add salt if needed, pepper and Parmesan cheese. Serve.

Creamy Vegetable Quinoa Chicken Soup

Creamy Vegetable Quinoa Chicken Soup

This is a healthy version of comfort food without the sacrifice of great taste!  I like to cook it in my crock-pot, but you can do it over the stove top too!

Recipe

1 cup mixed quinoa, rinsed

1 lb. organic chicken breast

1 onion, chopped

4 ribs celery, chopped

6 carrots, peeled and chopped

4-5 cloves of garlic, minced

8 cups organic chicken stock

2 bay leaves

2 tablespoons poultry or Italian seasoning

5 tablespoons butter

1/2 cup all-purpose flour

2 cups milk

Salt and pepper to taste

Place all ingredients into the crock-pot except for the butter, flour and milk.  Cook on low for 6-8 hours.  Shred the chicken.  In a large sauce pan melt the butter.  Add the flour and cook for 1 minute.  Slowly whisk in the milk and cook on medium high heat until bubbly and thick.  Add the milk mixture to the crock-pot and mix well.  Check your seasonings and add salt and pepper as desired.

If using a large dutch oven or pot to cook instead of a crock-pot, sauté the onions, carrots and celery for about 10 minutes in olive oil.  Cook the chicken (generously coated with olive oil, salt and pepper) in the oven at 400 degrees.  Add the seasonings, bay leaf and quinoa to your vegetables.  Add the chicken stock and cook for 20 -30 minutes until the quinoa is soft.   In a large sauce pan melt the butter.  Add the flour and cook for 1 minute.  Slowly whisk in the milk and cook on medium high heat until bubbly and thick.  Add the milk mixture to the pot and mix well.  Chop or shred the chicken, add to the soup.  Check your seasonings and add salt and pepper as desired.  Serve with homemade bread and salad.