Taco Soup
1 lb. ground beef
1 onion, chopped
4 cloves garlic, minced
4 cups beef broth
1 can corn, drained
1 can black beans, drained and rinsed
1 can chili beans in chili sauce
1 can crushed tomatoes
1 can chopped green chiles
1 Tbsp chili powder
2 tsp cumin
1 tsp each dried oregano, onion powder, and garlic powder
Salt, pepper, and cayenne pepper to taste
Brown the ground beef and chopped onions over medium heat until the meat is no longer pink, about 5-7 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Stir in the broth, corn, black beans, chili beans, tomatoes, green chiles, and all seasonings. Mix everything well. Simmer with lid on low heat for about 15 minutes and stir occasionally. Top with taco toppings such as shredded cheese, sour cream, avocado, and tortilla chips.
Sausage Tortellini Soup
16 oz Italian sausage
½ onion, chopped
4 cloves garlic, minced
2 medium carrots, sliced
2 sticks celery, chopped finely
1 can crushed tomatoes
1 can diced tomatoes
4 cups chicken broth
2 (9 oz) packages cheese tortellini
¾ cup heavy/whipping cream
2 cups baby spinach
Salt and pepper
Sauté the sausage and onions for about 7-8 minutes, breaking the sausage up with your spoon, until browned and drain the fat. Stir in the garlic and cook for about 30 seconds. Add the sausage mixture, carrots, celery, canned tomatoes, and chicken broth to the Crockpot. Cook for 7-8 hours on low or 4-5 hours on high. About 30 minutes before serving, add the cheese tortellini, cream, and spinach. Season with salt and pepper as needed.
Pesto Lemon Orzo Soup
2 Tbsp olive oil
2 cups dry orzo
6 cups broth
1 cup cherry tomatoes, halved
2 cups baby spinach
Juice of 1 to 2 lemons
½ cup whole milk
½ cup pesto
parmesan cheese, grated
crushed red pepper flakes
In a large Dutch oven or heavy pot, heat the olive oil and add the dry orzo. Toss around until toasted to a golden brown, for about 1 to 3 minutes. Pour the broth, boil over high heat, and season with salt and pepper. Simmer on low heat for 8 minutes or until the orzo is cooked to al dente. Stir in the tomatoes and baby spinach. Remove the pot from the heat and stir in the lemon juice, milk, and pesto. Top with grated parmesan and red pepper flakes.
Vegetable Soup
2 Tbsp olive oil
1 yellow onion, chopped
2 carrots, chopped
1 cup celery, chopped
28 oz canned diced tomatoes
60 oz vegetable broth
3 potatoes, diced
1 cup green beans, chopped
3 bay leaves
2 tsp salt
1 tsp pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
½ cup green onions, chopped
¼ cup fresh parsley, chopped
Preheat a heavy soup pot or Dutch oven over medium heat and add olive oil. Add chopped onions and carrots and sauté for 6-8 minutes, stirring occasionally until golden. Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes. Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes.
Potato Soup
3 lbs potatoes, peeled, rinsed, and cut into 1-inch pieces
1 small onion, chopped
4 Tbsp butter
2 cups milk
salt and pepper
toppings: shredded cheese, bacon bits, sliced green onions
Cook the potatoes and onions in a large stock pot or Dutch oven until the potatoes are tender and fall apart when pierced with a fork. Remove from the heat and drain most of the water, leaving about a cup of water in the pan. Using a potato masher, mash the potatoes until they start to break down but not until they are all broken down. Stir in the butter and milk, until everything is combined. Cook for an additional 6-7 minutes on medium heat, stirring frequently. Season with salt and pepper to taste and top with shredded cheddar cheese, bacon bits, and sliced green onions.
Chicken Noodle Soup
2 Tbsp olive oil2 large carrots, diced 3 stalks celery, diced 1 cup sweet onion, diced
1 tsp thyme, dried
1 tsp minced garlic 1 tsp ginger
4 tsp water
8 oz egg noodles
4 cups chicken broth
2 cups cooked chicken
½ tsp salt
¼ tsp pepper
Heat the olive oil in a large soup pot and add carrots, celery, and onion to soften for a minute or two. Add thyme, garlic, ginger, and water to the vegetables. Let everything cook and soften for 3-4 minutes. Cook the egg noodles separately according to the package, drain, and add to the soup pot. Add broth, cooked chicken, and water, and bring the entire pot to a boil. Sprinkle with salt and pepper to taste.
Tomato Soup
2 Tbsp butter
2 carrots, diced
1 red onion, diced
2 garlic cloves, diced
1 tsp dried basil
1 tsp dried oregano
¼ tsp crushed red pepper flakes
½ tsp salt
¼ tsp pepper
2 cups chicken stock
28 oz whole tomatoes, undrained
2 tsp sugar
Melt the butter in a large stock pot over medium-low heat. Add the carrots, onion, and garlic, and season with basil, oregano, red pepper flakes, salt, and pepper. Cook until the onion is tender, for about 5 to 7 minutes. Add the chicken stock and tomatoes and bring it to a boil. Reduce to a simmer and continue cooking, covered, for 15 minutes. Add sugar, salt, and pepper as needed. Either using an immersion blender or working in batches with a stand blender, puree the soup.