Broccoli Cheddar Soup

Serves 3-4 • 30 minutes

Ingredients:

1/4 cup unsalted butter

1/2 cup diced onion

1 cup shredded carrots

2 1/2 to 3 cups broccoli florets, chopped small

1 1/2 cups chicken broth

1 cup milk

1 cup heavy cream

1/4 cup flour

1 1/2 tsp sea salt

1/2 tsp black pepper

pinch of crushed red pepper flakes

2 cups shredded cheddar cheese

Directions: In a large pot over medium-high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften, about 5 minutes.

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. 

Notes: Last time I made it, it was too thick. I almost think it would taste better without the flour.

Source: Shugary Sweets

Moroccan Stew

Ingredients:

1 TBS olive oil
1 small onion
2-3 cloves garlic, minced
1/2 tsp turmeric
1/4 tsp cinnamon
3 whole cloves
2 bay leaves
2 cups chicken broth/stock
4 skinless, boneless chicken thighs
1  14.5-oz can tomatoes
1 carrot, sliced
1 cup green beans
1 cup squash (butternut, acorn, zucchini)
1 can chickpeas (garbanzo beans)
1/3 cup raisins
(couscous/rice)

Directions: Heat oil and sauté onion for 2 minutes. Add garlic, turmeric, cinnamon, cloves, and bay leaves and cook for 2-3 minutes. Add chicken broth, chicken thighs, and tomatoes and bring to a boil. Reduce heat and simmer with pot covered for 20 minutes.

Add carrots, green beans, squash, and chickpeas. Cook covered for another 10 minutes. Break up or shred chicken pieces. Add raisins and simmer 10 minutes more. Add salt to taste. Serve over couscous or rice.

Source: Stefani Omerza

Zuppa Tuscana Soup

                                                            Copy cat of Olive Garden's 

Zuppa Tuscana Soup

Serves 4  •  45 minutes

Ingredients:

3 links Whole Foods Mild Italian Sausage

1/2 tsp. red pepper flakes (we do without if we don't have)

7 golden potatoes, chopped (bit-sized)

8 slices bacon, chopped (Whole Foods Applewood)

3 cloves garlic, minced
1 large onion, diced

3 cups kale, chopped (remove stem)

32 oz homemade chicken broth/stock

2 cups water

1 1/2 cups heavy cream

1 TBS Celtic Sea Salt
White pepper to taste (we do without if we don't have any)
Reggiano cheese, shredded


Directions:
1. Sauté italian sausage and red pepper flakes on medium heat. Drain fat, set aside.
2. Sauté bacon. Once cooked they way you like it (we like crispy) add onions and garlic and continue to sauté until soft.
3. Add chicken stock and water and bring to a boil. Add potatoes and cook until soft, 15-20 min.
4. Add heavy cream and sausage and cook until heated through.
5. Add white pepper to taste, and salt (easy on the salt because the cheese adds salt)
6. Add kale just before serving.

Notes: The key to this is quality ingredients. Makes all the difference in the world!
Source: Big Oven

Beef Barley Soup

This is the most delicious soup EVER. I'd switch the soy sauce to either fish sauce or fermented soy sauce, and add some good stock instead of boullion cubes. Seriously, BEST SOUP EVER.

1 # gr. sirloin
16 oz can of tomatoes
6 oz tomato juice
7 cups of water
1/2 cup chopped onions
1 bell pepper, cut up
1-2 cups grated cabbage
1 cup diced celery
1/2 cup celery tops
1/2 tsp. pepper
2 tsp. garlic powder
2 TBS light soy sauce
1 bay leaf
1/2 tsp. paprika
1/2 tsp. thyme
1/2 cup pearl barley

Brown ground sirloin. Add remaining ingredients. Simmer for 45 minutes. Add 3-4 Beef boullion cubes, 2-3 carrots, cut-up, and 2-3 diced potatoes.

Cook 20 minutes more. Can cook in crock-pot. Tastes even better the second day.

Source: Luann Roberts