My husband, Doug, is an amazing cook and surprises me with his multiple talents every single day. Last night he made this Chicken Sausage Kale Stew, which he has been making for several years for his parents. This soup is one of his dad’s favorites. As soon as there’s a nip in the air and the weather gets cold, his dad is asking for this stew for dinner. Doug adapted this recipe from Men’s Health Magazine, changing a few things such as grilling the sausage (although you can also brown it in the pan), substituting smoked sausage instead of andouille and adding 2 cans of cannellini beans instead of one. This soup is comforting, hearty and so flavorful. Serve with some crackers or rolls, and dinner is done. This has become our favorite winter stew too!
With cold weather approaching, it’s time for soup. Omega Juicers, winner of the Housewares Executive Innovation Award, are amazing for making wholesome and hearty winter soups. This Tomato Carrot Soup is wonderful served cold or warmed. Also, the leftover pulp from the Tomato Carrot Soup can be used to make homemade salsa. Enjoy!
It’s the perfect time for winter soups starting with one of my favorite recipes for Lentil Soup. All of these recipes have have something special about them from the use of kale to quinoa to a five ingredient chili. Soups are so healthy and hearty and are the ideal comfort food for January. Let me know which is your favorite!
Lemon Chicken and Orzo Soup via Tartlette
Beefy Corn and Black Bean Chili via My Recipes
Kale Soup via Just One Cookbook
Curried Zucchini Soup via Martha Stewart
Organic Broccoli Soup via Deliciously Organized
Chipotle Vegetarian Chili via Ingredients, Inc.
Vegetable Quinoa Soup via Two Peas and Their Pod
Sausage, Kale and Black Eyed Pea Soup via Bev Cooks
If you have any leftover turkey from Thanksgiving, I have a great recipe idea. This Tortilla Soup recipe is my newest favorite, and it’s a perfect way to use up your turkey leftovers. I served it tonight, and I couldn’t stop eating it. If you don’t have any turkey leftovers, feel free to use cooked chicken (or a rotisserie chicken is perfect if you’re in a hurry). You can also make this a vegetarian recipe by substituting vegetable broth for chicken broth, omitting the turkey and using an entire can of black beans. My 3 kids loved this soup, and they told me it is the best tortilla soup they have ever tried. I took this as a sincere compliment and good endorsement! I hope you had a great Thanksgiving holiday! It was so nice to be with my family and catch up on some rest. I ran a 10K “Turkey Run” on Thursday, and I placed 5th in my age division. I’ll take it! Here is to a great week ahead!
It’s the time of year when I like to make a lot of soups, and chili, of course. This Chipotle Vegetarian Chili recipe is one of my newest favorites filled with black beans, corn, fresh vegetables, and chipotle peppers. I used the canned chipotle peppers, and they are great. Just don’t go overboard and add too many. You can always add more, so start with one or two and a little bit of the sauce. The peppers and a little beer add a wonderful spicy and smokiness to this chili, but this recipe is still very healthy and low in fat. It’s perfect for an easy weeknight dinner or for casual entertaining.
It has been so cold in Alabama the past 2 months, so my family has been living on soup galore. It has finally warmed up thank goodness, but this Southwestern Soup is one of my kid’s favorites. My friend, Nancy, worked hard helping me to perfect the recipe. Many thanks to a wonderful friend. I used rotisserie chicken which saves a lot of time and effort. I love the touch of the homemade tortilla strips. I make this soup even in the summertime, but it’s always fabulous to serve this time of year.
If you love lasagna, you will love this soup. All of my favorite ingredients, spinach, sausage and tomatoes and cheese, fill this soup, and it is so quick and easy. Using the mini farfalle noodles works perfect in this recipe as they truly look like mini lasagna noodles. My family was wowed by the soup. Serve with a salad and some fresh crusty bread, and dinner is on the table in no time.
Prep: 15 minutes
Cook: 30 minutes
Yield: 8 cups
1 pound mild Italian sausage
1 cup diced onion
1 cup diced carrots
1 (8-ounce) package sliced fresh mushrooms
2 garlic cloves, minced
4 cups low-salt, fat-free chicken broth
1 (141/2-ounce) can diced tomatoes with basil and oregano
1 (15-ounce) can tomato sauce
1/2 teaspoon dried Italian seasoning
1 cup mini farfalle pasta (piccolini) “Barilla” makes it
2 cups fresh spinach
2 cups freshly grated Asiago cheese
1/2 cup freshly grated Parmesan cheese
Fresh basil, (optional)
1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.
2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.