Cod Chowder with Bacon, Butternut Squash, and Thyme

4 slices thick cut bacon, chopped

1 onion, chopped

3 ribs celery, finely chopped

2 Tbsp fresh thyme

1 small butternut squash, peeled seeded and diced

1 1/2 Tbsp flour

3 1/2 cups vegetable stock

1/2 cup clam juice

1 pound skinless cod filets, cut into large pieces

1/2 cup heavy cream

Pinch cayenne

In large pot, cook bacon until crispy, about 3 minutes.  Add onion, celery, and 1 Tbsp thyme.  Cook, stirring frequently, until vegetables are tender, 8-10 minutes.  Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes.  Stir in stock and clam juice and bring to a boil.  Reduce heat to med-low and simmer the chowder until squash is tender, 10-12 minutes.  Season with salt and pepper.  Add cod, cover and simmer until the fish flakes apart easily with a fork, 4-5 minutes.  Stir in cream and cayenne.  Sprinkle with remaining thyme.

Serves 3

Miso Noodle Soup with Meatballs

 2 tsp toasted sesame oil
1/3 cup diagonally sliced green onions
3 garlic cloves, minced
2 tsp grated ginger
3 cups chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp chile paste
6 oz ground pork
2 tsp white miso paste
1/3 cup mung bean sprouts
1 serrano pepper, sliced

Heat oil in saucepan.  Add green onions, garlic and ginger; saute 6 minutes.  Add stock, bring to a simmer.  Reduce heat to medium low; cook 8 minutes.  Cook noodles separately according to package directions; drain.  Rinse with cold water; drain.  Combine honey, chile paste and ground pork.  Shape pork mixture into 8 meatballs.  Stir miso into stock mixture.  Add meatballs to pan; cook 6 minutes or until done.  Add noodles.  Sprinkle with mung bean sprouts and serrano.  

Taco Soup

1 pound ground beef or turkey

2 Tbsp taco seasoning, more or less per your taste

1 sweet onion, finely chopped

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) corn

1 can (14 oz) rotel

1 can (15 oz) diced tomatoes

1/4 cup salsa

1 (8 oz) can tomato sauce

Optional toppings:  avocado, sour cream, shredded cheese, tortilla chips, lime, green onions, cilantro

Brown ground meat in large pot.  Add in onions, bell peppers, and saute for a few minutes.  If large amount of grease present, drain and return meat mixture back to pan.  Add in remaining ingredients and stir until combined.  Let simmer for at least 20 minutes, stirring occasionally.  Add water if soup is too thick.  

Serves 6

Chicken Tortilla Soup

 2 tsp EVOO
1 onion, roughly chopped
4 cloves garlic, minced
1 poblano pepper, roughly chopped
Salt and pepper
1/4 tsp dried oregano
1/4 tsp cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 Tbsp adobo sauce 
1 (14 oz) diced tomatoes and green chiles
4 cups chicken stock
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) corn, drained
2 cups shredded rotisserie chicken
Possible toppings:  shredded cheese, quartered limes, cubed avocado, cilantro, sliced green onions, sliced jalapenos, sour cream, crushed tortilla chips

Heat large pan over medium high heat.  Add onion, garlic, and poblano.  Saute until the onion and pepper is softened.  Season with salt and pepper, dried oregano, cumin.  Stir to combine and cook for 1-2 minutes until the spices toast.  Add chipotle peppers and adobo sauce, diced tomatoes and green chiles, and chicken stock.  Bring mixture to a boil.  Reduce to a simmer.  Simmer for 30 minutes.  With an immersion blender, blend the soup ingredients until smooth.  Taste and adjust salt and pepper as needed.  Add beans, corn and chicken.  Top with desired toppings in individual bowls.  

Serves 4

Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.

Green Curry Chicken Soup

 2 Tbsp avocado oil
1/2 cup diced shallot
3 garlic cloves, minced
1 Tbsp ginger paste
2 cups stemmed and thinly sliced portabello mushrooms
3 oz thai green curry paste
6 cups chicken broth
1 (14 oz) unsweetened full fat coconut milk
2 Tbsp coconut aminos
2 Tbsp fish sauce
Grated zest of 1 lim
2 Tbsp lime juice
1 Tbsp sugar
1 1/2 pounds boneless skinless chicken breasts, thinly sliced (shortcut:  use 3 cans cooked chicken breast)
2 heads baby bok choy, roughly chopped
8-16 oz rice noodles (more if you want a less soupy version of this bowl)
For toppings:
Fresh thai basil leaves
Fresh cilantro, roughly chopped
2 green onions, thinly sliced

Bring a saucepan of water to boil for rice noodles.  Wait until end before actually cooking noodles though.  In a large pot, heat oil over heat.  Add shallot, garlic and ginger and cook, stirring, until the veggies are tender, about 2 minutes.  Add mushrooms and continue to cook, stirring until mushrooms are slightly tender, about 2 minutes.  Add green curry paste and stir until well combined.  Continue stirring and slowly pour in broth.  Add coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and sugar.  Stir to combine.  Increase heat to medium heat and bring soup to a simmer.  Add sliced chicken, cover, and let simmer until the chicken is cooked through, 8-10 minutes.  (If you are using canned chicken, drain chicken and add to soup and allow it to warm up, about 2-3 minutes).  Stir in bok choy.  Right before serving, add rice noodles to the pan of boiling water and cook according to package directions.  Ladle soup into a bowl and place a nest of rice noodles into the broth.  Top with thai basil, cilantro, and green onions.  

Serves 5

Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

Lamb and Potato Samosa Inspired Stew

 1 Tbsp EVOO
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice

In a large pot, heat oil over medium heat.  Add onion, garlic, ginger, salt and pepper.  Cook, stirring, until onion is tender, about 5-7 minutes.  Add ground lamb and cook, breaking up until browned and cooked through, about 5-7 minutes.  Drain fat and return to pot.  Add cumin, coriander, garam masala, cayenne, and turmeric and cook, stirring until the spices are fragrant, about 2 minutes.  Stir in tomato paste.  Add beef broth and potatoes and bring soup to a boil.  Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 6-8 minutes.  Stir in peas and lemon juice.  Cook until peas are tender, about 3 minutes.  

Serves 3

Zuppa Toscana

 2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 pound hot italian sausage
4 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
32 oz chicken broth
1 tsp italian seasoning
2 cups peeled russet potatoes, cut into 1/2 inch cubes
4 cups chopped kale
1 cup sour cream (can sub with half and half, original flavor creamer, unflavored greek yogurt)
1 Tbsp nutritional yeast
2 Tbsp lemon juice

Heat large pot over medium heat.  Add bacon pieces and cook, stirring occasionally, until bacon is crispy.  Remove bacon to a paper towel lined plate and set aside.  Reserve bacon fat in the pot.  Add onion, garlic, salt, pepper, and sausage in the pot.  Cook, breaking up meat with back of spoon, until cooked through, or no longer pink, about 4-5 minutes.  Add cornstarch into sausage mix and stir until well incorporated.  While stirring, slowly pour in chicken broth. Bring soup to a boil.  Reduce heat to simmer, add italian seasoning, chopped kale and potatoes.  Cook, covered, until potatoes are tender, about 15 minutes.  When potatoes are tender, remove lid from pot and stir in cream, nutritional yeat, and lemon.  Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.  Serve topped with cooked bacon bits.  

Serves 4

Chicken and Rice Enchilada Soup

 1 1/2 Tbsp avocado oil
2/3 yellow onion, diced
1 green bell pepper, diced
1/4 cup diced jalapeno
3 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
4 cups chicken broth
1 jar red enchilada sauce
2 (4 oz each) cans diced green chiles
1 pound boneless skinless chicken breasts, cut into small bite sized pieces
1/2 cup basmati rice
1 1/2 Tbsp lime juice
1/4 cup chopped fresh cilantro leaves
Toppings for serving, as desired: greek yogurt, sour cream, shredded cheddar cheese, fresh cilantro, tortilla chips, cornbread, avocado, jalapeno slices, sliced green onions

Heat oil in large pot.  Add onion, bell pepper, jalapeno, garlic, salt and black pepper and cook, stirring, until the veggies are tender, about 7 minutes.  Add smoked paprika, oregano, and cumin and stir to combine, toasting the spices for 1-2 minutes.  Pour in broth, enchilada sauce, and green chiles.  Bring to a rapid simmer.  Add chicken and rice to soup and stir to combine.  Redice heat so the soup is gently simmering, med-low heat.  Cover and cook until rice is tender and chicken is cooked through, about 20 minutes.  Add the can of black beans (rinsed and drained), lime juice and cilantro.  Stir gently to combine and let simmer for 5 minutes.  

Curry Lentil Soup

2 Tbsp EVOO
1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, finely chopped
2 1/2 Tbsp ginger paste
1/2 Tbsp curry powder
1/2 tsp red pepper flakes, adjust up or down per your spicy preference
1/2 cup lentils
14.5 oz can crushed tomatoes
1/4 cup fresh cilantro, finely chopped
Salt and pepper to taste
13. 5 oz can unsweetened coconut milk
1 cup shredded cabbage
1 cup matchstick carrots
lime wedges for serving

Heat oil in large pot over medium heat.  Add onion and bell pepper and sauté, stirring occasionally, until golden brown and tender, about 10 minutes.  Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes.  Add lentils and cook for about 1 minute more, stirring occasionally.  Add tomatoes, cilantro, 2 1/2 cups water and season with salt and pepper.  Set aside a few Tbsp coconut milk and add remaining to pot.  Bring mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 25-35 minutes.  During last 3-4 minutes of cooking, add cabbage and carrots.  Taste and adjust salt and pepper as needed.  Serve in bowls drizzled with reserved coconut milk and top with cilantro and lime wedges.  

Serves 3-4

Italian Beef Stew

 1 pound beef stew meat
1 tsp salt 
1 tsp beef bouillon
3 large carrots, cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
2 cloves garlic, minced
1 onion, coarsely chopped
1/4 tsp pepper
1 can cannellini beans, rinsed and drained
1 can (28 oz) crushed tomatoes in puree, undrained
1 jar (12 oz) beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans

Place beef, salt, bouillon, carrots, celery, garlic, onion, pepper, beans, tomatoes and gravy in slow cooker.  Cover and cook on low heat 10-12 hours. Stir in italian seasoning, sugar and frozen green beans.  Increase heat setting to high.  Cover and cook 20 minutes or until green beans are tender.

Unstuffed Bell Pepper Soup

1 Tbsp EVOO 
1/2 cup diced yellow onion
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/2 pound ground beef
1/2 pound mild italian sausage
1.5 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes
15 oz can fire roasted diced tomatoes
15 oz can tomato sauce 
2 cups beef broth
1/2 tsp oregano
1/2 tsp basil
1 cup minute rice

In large pot, heat EVOO over medium high heat.  Add onion, bell peppers, and garlic.  Cook, stirring until tender, about 5 minutes.  Add beef and italian sausage and cook.  Break up meat with spatula and cook until no longer pink, about 5 minutes.  Drain off excess fat.  Add tomato paste, salt, pepper, and red pepper flakes and stir until well combined.  Pour in diced tomatoes, tomato sauce, broth, oregano, basil.  Bring soup to a simmer.  Reduce heat to a light simmer, cover and cook for 15-20 minutes.  Add rice during last 3 minutes of cooking.  

Green Chile Stew

 2 Tbsp olive oil
1 1/2 pound pork roast, fat trimmed
1 tsp kosher salt
1/2 tsp black pepper
1 yellow onion, diced small
2 cloves garlic, minced
1/4 tsp ground cumin
16 oz jar hatch green chiles (your preferred spice level, I use medium)
1 pound yukon gold potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 bay leaf
Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Thai Style Chicken Curry Soup

 32 oz chicken broth
3 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp curry powder
1 red bell pepper, coarsely chopped
1 jalapeno chile, seeded and finely chopped
2 cups chopped/shredded cooked chicken
2 Tbsp chopped fresh cilantro

In saucepan, mix all ingredients except chicken and cilantro.  Heat to boiling over medium high heat.  Reduce heat to medium.  Simmer uncovered 3-5 minutes or until bell pepper is crisp tender.  Stir in chicken.  Cook 1-2 minutes or until chicken is hot.  Add cilantro just before serving.

Serves 4

 

Chicken Alfredo Stew

 1 jar (16 oz) alfredo pasta sauce
3/4 cup water
1/2 tsp basil
1/2 tsp salt
4 cups frozen diced potatoes with onions
1 1/4 pound boneless skinless chicken breasts, cut into chunks
1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6

Italian Meatball Bean Soup

 1 egg, lightly beaten
1/2 cup italian bread crumbs
1/4 tsp salt
1 pound ground chicken
1 Tbsp EVOO
3 celery ribs, chopped
2 carrots, chopped
1 small onion, chopped
2 tsp italian seasoning
2 garlic cloves, minced
3 cans (15 oz) each cannellini beans, drained and rinsed
6 cups chicken broth
1 1/2 tsp grated lemon peel
5 oz fresh baby spinach
2 Tbsp lemon juice

Preheat oven to 400.  In large bowl, combine egg, bread crumbs and salt.  Add chicken; mix lightly but thoroughly.  Shape into 1 1/4 inch balls.  Place in greased 15x10 pan.  Bake 14-17 minutes or until cooked through.  Meanwhile, in large stockpot, heat oil over medium heat.  Add celery, carrots and onion; cook and stir 5-7 minutes or until carrots are softened.  Stir in italian seasoning and garlic; cook 1 minute longer.  Add beans, broth and lemon peel; bring to a boil.  Reduce heat to low.  Stir in spinach and meatballs; cook just until spinach is wilted.  Stir in lemon juice.  

Serves 6

Chicken Vegetable Chowder

 1 pound boneless skinless chicken, cut into 1 inch pieces
1 cup baby carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 onion, chopped
1/2 cup water
1/4 tsp garlic powder
1/8 tsp dried thyme leaves
1 can (14 oz) chicken broth
1 can cream of chicken soup
1/2 cup milk
3 Tbsp all purpose flour
9 oz frozen broccoli cuts, thawed

In crock pot, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.  Cover and cook on low 7-9 hours.  About 35 minutes before serving, skim fat from slow cooker if there is any.  In small bowl, beat soup, milk and flour with wire whisk until smooth.  Add soup mixture and broccoli to chicken mixture.  Cover and cook on low for 30 minutes or until broccoli is tender. 

Serves 5

Buffalo Chicken Chili

 1 Tbsp vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 cups deli rotisserie chicken, cubed 
2 cup chicken broth
2 Tbsp chili powder
10 drops red pepper sauce (adjust to your preferred spice level)
2 cans (14 oz each) pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes, undrained
1 can (14 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese (substitute with goat cheese crumbles for a little less tang)
(add sriracha, cayenne pepper, cumin if you want to punch up the spiciness)

In 3 qt pot, heat oil over medium high heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.  Stir in remaining ingredients except celery and cheese.  Heat to boiling; reduce heat to med-low.  Simmer uncovered 20-35 minutes, stirring occasionally.  Serve topped with celery and blue cheese.

Makes 6 servings

Tomato Bisque

 1 can (19 oz) Progresso tomato soup or 2 (10 oz) cans condensed tomato soup
1 1/2 cups water
4 oz cream cheese, cubed
Freshly ground black pepper

Heat soup and water in pot.  Whisk in cream cheese until completely melted.  Sprinkle with black pepper to taste preference. 

Serves 3