Get Your Greens New Years Soup

If you like to eat black-eyed peas and greens on New Years, I have a recipe for you. Grab your crockpot to make this Get Your Greens New Years Soup. It is very simple, with only 10 minute of active preparation time. Start by browning the turkey sausage in a large skillet and sauté the onion, garlic and fresh thyme. Then, dump and stir right into the crockpot; close the lid and cook.

This soup is very low in calories and fat and high in protein. It is also gluten-free. I use fire-roasted diced tomatoes in recipes that call for diced tomatoes as they add great flavor. I also love kale in this soup, but feel free to substitute your favorite greens, such as spinach or collard greens. Serve with a tossed salad and crackers, bread or cornbread for a healthy and hearty meal! Happy New Year everyone!

 

Easy Chicken Orzo Soup

I’m excited to share this Easy Chicken Orzo Soup recipe right after the Thanksgiving holiday. This recipe is very easy to make. Chopping the leeks, carrots and celery is the most difficult part of the entire recipe.

Serve this soup for dinner with a salad and some crusty bread or serve the leftovers for lunch. My three kids have been home all week, and they loved this recipe! We tried it with chopped kale instead of spinach, and it turned out great.

If you have leftover turkey, substitute it for the chopped rotisserie chicken. Also, instead of using a rotisserie chicken, you can use 11/2 pounds boneless, skinless chicken thighs or breasts and cook them prior to adding the carrot, celery and leeks. Remove them before adding the pasta and then place them back in the soup with the spinach and dill.

My Favorite Chicken Tortilla Soup

It’s the perfect time of year for soup making so I’m thrilled to share my favorite Chicken Tortilla Soup recipe. This recipe is so easy! For preparation, all you need to do is chop the onion, a rotisserie chicken, a tomato, cilantro and an adobo pepper. Then, mix, stir and serve. I love serving this soup with fresh avocado, tortilla chips and a squeeze of fresh lime juice. I often also dollop each bowl with a tablespoon of light sour cream or nonfat plain Greek yogurt. Serve with a salad for a healthy, light, gluten-free and low-calorie dinner!

Tips:

•If you have not purchased chipotle in adobo sauce before, you can find the cans in the international foods section where Mexican foods are. Chipotles are very spicy so start with just one chopped and add as needed for taste.

•If you have leftover grilled, roasted or baked chicken, feel free to use this instead of a rotisserie chicken.

•Double the recipe so you’ll have leftovers.

•Prepare the soup ahead of time leaving out the cilantro and lime juice. When reheating, add these ingredients right before heating and serving.

Chicken Sausage and Kale Stew

Chicken Sausage  and Kale Stew

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!

9 Worthy Winter Soups

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

Healthy Soup for Supper: Lentil-Farro Soup

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After my trip to Wisconsin (and my intake of cheese), I came back to Alabama to more rain and cooler temperatures. I thought a healthy dose of farro, lentils, chickpeas and Swiss chard would be the perfect mix to create this healthy soup: Lentil-Farro Soup. If you’re not familiar with Swiss Chard, it’s a leafy green full of vitamins. I added a southern hint of Cajun sausage to jazz it up just a bit.

Love This Lasagna Soup

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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.

 

Lasagna Soup

Prep: 15 minutes

Cook: 30 minutes

Yield: 8 cups

Ingredients

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)

Preparation

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.

Easy and Delicious White Chili

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My friend and loyal fan, Dawn, asked me a while back for a recipe for White Chili. I promised her I would work on one, and this recipe came out great. It’s simple to prepare-just requiring some chopping, vegetables and grating cheese, and that’s the only work involved. Feel free to use already-shredded cheese if your short on time, and I used a rotisserie chicken to speed up the process. This chili has just the right consistency and spice. Even my 8-year-old was asking for seconds.


White Bean Chili

Prep: 20 minutes

Cook: 35 minutes

Yield: 4 to 6 servings

Ingredients

1 medium onion, diced

1 teaspoon olive oil

1 (4-ounce) can chopped green chiles, undrained

2 cloves garlic, minced

11/2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/8 teaspoon ground red pepper

2 (15-ounce) cans Great Northern Beans, drained and rinsed

31/2 cups low-salt, fat-free chicken broth

2 cups chopped cooked chicken (I used rotisserie chicken)

1 cup freshly grated Monterey Jack cheese

1 cup freshly grated Colby cheese

Toppings: crushed corn chips, light sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, bacon

Preparation

1. Cook onion in hot oil in a Dutch oven over medium-high heat, stirring until tender. Add green chiles and next 4 ingredients; cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil; reduce
heat, and simmer 20 minutes. Add chicken, 1/2 cup of Monterey Jack and 1/2 cup Colby cheese; simmer 10 minutes more. Ladle chili into individual bowls. Top each serving evenly with cheese and desired toppings.

Easy and Healthy Bean-Vegetable Soup

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How about a simple and healthy bean soup recipe while the weather is still cold? I found this plain bean mixture at Fresh Market, but you can find bean mixes at all local grocery stores. I don’t use the seasoning packets that come with them, just the recipe below. Just look for a 1-pound bag, and this recipe will be a breeze. It’s so hearty, easy and flavorful. The hardest part is that you have to soak the beans overnight. Stay warm and enjoy!

 

Bean Vegetable Soup

1/2 pound sweet Italian sausage can be added to this.

Prep: 20 minutes

Stand: overnight

Cook: 2 hours

Yield: 8 cups

Ingredients

1 pound bean soup mix

6 cups water

4 cups fat-free, low sodium chicken broth

1 medium onion, diced

1 cup diced carrot

3/4 cup diced celery

1 (28-ounce) can diced tomatoes

2 tablespoons fresh lemon juice

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

1/2 teaspoon freshly ground pepper

Chopped fresh parsley and grated Parmesan cheese (optional)

Preparation

1. Soak the bean mix overnight in plenty of water; rinse and drain.

2 Add beans to water and bring to a boil; simmer 1 hour. 

3. If adding sausage,  saute sausage in a large saute pan until browned. Add sausage and remaining ingredients; simmer 2 hours. Sprinkle with chopped fresh parsley and Parmesan before serving, if desired.