Soups Soups Soups

Maybe its because I am inherently lazy but I love soups in the fall and winter. I make huge batches of soup every weekend so I can have soup all week. I make triple batches and freeze one or two only to make them three days later :) Here are just a few of my favorites!

Curried Chicken and Rice Soup
1/4 cup butter, cubed
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 onion, finely chopped
3/4 cup plus 2 Tbsp flour (we use tapioca flour to make this gluten free)
1 tsp curry powder
2 cans evaporated milk
1 cup half and half
5 cups chicken broth
3 cans all white meat chicken (leftover chicken will work too, 3 cups)
2 cups cooked rice (I prefer brown rice)

In large stock pan melt butter. Add carrots, celery and onions, saute for 2 minutes. Sprinkle with flour (2 Tbsp) and stir until blended. Add salt and curry. Gradually add milk and cream. Bring to a boil, cook and stir until thickened (about 2 minutes)
Gradually add broth. Stir in chicken and rice, return to boil. Reduce heat and simmer until vegetables are tender.

Turkey Meatball Soup
1 bag frozen turkey meatballs (I love love love GFSs frozen turkey meatballs!)
3 medium carrots, sliced
3 celery ribs, chopped (same thickness as carrots)
4 cloves garlic, minced
1 Tbsp oil
4 cups chicken broth
1/2 cup cavatapi pasta
1 box (10oz) frozen spinach, thawed and squeezed

In large stock pot, saute carrots, celery and garlic in oil. Add broth, salt and pepper and Italian seasoning. Bring to a boil and then reduce heat, simmer 20 minutes. Stir in past, cook 10-12 minutes. Add in meatballs and spinach. Heat throughout.

Chicken Barley Soup
1 medium onion, chopped
1/3 cup medium pearl barley
4 garlic cloves, minced
2 Tbsp oil
8 cups chicken broth
2 cans white meat chicken (or 2 cups)
1 cup dried lentils, rinsed
1 jar picante sauce
1 can garbanzo beans, rinsed and drained
1/2 cup minced cilantro
1 box frozen spinach, thawed and squeezed

In a large stock pot saute onion, barley and garlic in oil until onion is tender. Add broth, chicken and lentils bring to a boil. Reduce heat and simmer for 10 minutes. Add picante, beans, cilantro and spinach. Simmer 10 minutes longer.

Black Bean Soup
1 1/2 cups dried black beans
3 celery ribs, chopped
3 medium carrots
1 onion, chopped
2 garlic cloves, minced
2 tsp olive oil
6 cups chicken broth
1 tsp oregano
1/2 tsp thyme
1 bay leaf
3 Tbsp lime juice

Place beans in large sauce pan, add water to cover by 2 inches. Bring to a boil. Remove from heat and cover and let stand for 3 hours. Drain and rinse beans.
In large stock pot, saute celery, carrots, onions and garlic in oil until tender. Add beans, broth, and herbs. Bring to boil, reduce heat and cover and simmer 1 hour. Discard bay leaf. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to pain and heat throughout. Stir in lime juice.
Garnish with sour cream and cilantro.

Sausage Bean Soup
1/2lb Italian turkey sausage, casing removed
2 cups frozen onions and peppers
3 cloves garlic, minced
3 cups chicken broth
1 can pinto beans, drained and rinsed
1 can diced tomatoes
1 cup orzo
1 tsp Italian seasoning

In a large stock pot saute sausage, onions and peppers until meat is no longer pink. Add garlic, cook a minute longer. Stir in remaining ingredients, bring to boil. Reduce heat, cover and simmer for 10 to 15 minutes longer (until pasta is tender)

Butternut Squash with Parmesan Croutons
1 medium sized butternut squash, peeled, seeded and cut into 1 in cubes (I cheat! I buy frozen!)
2 Tbsp oil, divided
1 onion, chopped
3 celery ribs, chopped
2 Tbsp minced sage
4 cups chicken broth

If using non-frozen squash- place squash in baking dish, drizzle with oil. Bake 425 for 30 to 35 minutes until tender.
In a large stock pan, saute onion, celery and sage in oil. Stir in broth, and squash. Bring to a boil, reduce and simmer 15 to 20 minutes. Cool slightly.
In a blender, puree soup in batches until smooth. Return to pan, heat throughout.

Parmesan Croutons
2 Tbsp grated Parm cheese
2 Tbsp olive oil
1 Tbsp minced fresh sage
2 garlic cloves, minced
2 cups cubed French bread
cooking spray

In a small bowl combine cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray, toss to coat. Place on a baking sheet and bake at 425 for 5 to 8 minutes.

Crock Pot Recipes

Fall has arrived! With fall brings school days, theater rehearsals and more and more cold dreary days. This to me means more crock pot meals. I love my crock pots and my giant roaster in the fall and winter. This is just a small collection of some of my favorite recipes for the crock pot and roaster.

Soy Garlic Chicken
6 pieces of chicken, bone in
1 (8oz) can of tomato sauce (I tend to substitue spaghetti sauce when needed)
1/2 cup soy sauce
1/4 cup brown sugar
4 cloves of garlic, minced

In a small bowl combine tomato sauce, soy sauce, brown sugar and garlic. Whisk well. Pour over chicken in crock pot. Cook on low 4 to 5 hours.

Maple Mustard Chicken
6 pieces of chicken, boneless (I love using thighs for this recipe)
1/2 cup maple syrup
1/3 cup whole grain mustard
2 Tbsp quick cooking tapioca
Hot brown rice

In a small bowl combine maple syrup, mustard and tapioca. Whisk well. Pour over chick in crock pot. Cook on low for 3 to 4 hours. Serve over brown rice.

Apricot Pork Roast
I keep at least 3 or 4 jars of apricot perserves in my pantry during the fall and winter. I use them for everything from this recipe to my grama's drop cookies.
1 (2 to 3lbs) boneless pork loin roast
1 jar (12oz) apricot preserves
1 cup vegetable broth
2 Tbsp cornstarch
1/4 cup cold water

In a small bowl combine preserves and broth. Whisk well. Pour over pork roast. Cover and cook 6 to 7 hours. Remove meat to serving platter. Keep warm. Skim fat from cooking juices. Transfer to a small saucepan. Bring liquid to a boil. COmbine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Serve over pork.

Picante Beef Roast
1 beef bottom round roast (3lbs)
1 jar (16oz) picante sauce
1 can (15oz) tomato sauce
1 envelope taco seasoning
3 Tbsp cornstarch
1/4 cup water

Cut roast in half and place in crock pot. In a large bowl, combine picante sauce, tomato sauce and taco seasoning. Whisk well. Pour over roast. Cook on low 8 to 9 hours. Remove meat to serving platter. Skim fat from cooking juices, transfer 3 cups to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Serve over roast.

BBQ Chicken and Beans
8 pieces of bone in chicken parts
4 cans of chili beans in sauce
4 cans of corn
1 bottle of BBQ sauce

In crock pot pour in beans, then corn. Place chicken over corn and pour entire bottle of BBQ sauce. Cook 4 to 5 hours on low. Serve with Macaroni and Cheese with Salsa.

Macaroni and Cheese with Salsa
1 box elbow macaroni
1 jar cheddar cheese sauce
1 jar mild salsa

Boil macaroni till tender. Drain and stir in jar of cheese sauce and salsa. Serve with BBQ Chicken and Beans.

Roast with Winter Veggies
This is the simplest seasonal recipe in my arsonal. I have made it with beef, pork and whole chickens. My family loves it served with fresh hot rolls!
Any 3lb roast or whole chicken.
6 red potatoes, washed and cut into chunks
4 sweet potatoes, washed and cut into chuncks
2 lbs of carrots, washed, peeled and sliced into chunks
1 large leek, washed and sliced thinly
4 cloves of garlic, minced
5 cups of similar broth

Put all ingedients in the roaster, set roaster to 300 degrees for 5 to 6 hours.