Pasta Fagiole

Just like the soup at The Olive Garden, but yummier and homemade.

Ingredients:

1 lb ground round

2 large carrots cut into 1/4 inch discs

2 celery sticks, sliced

1 large yellow sweet onion

1 can kidney beans

1 can canneloni beans (white kidney)

1 can tomato sauce

1 pint peeled tomatoes with juices

4 cups beef broth

1 cup dried ditalini pasta

1 t salt

1 t pepper

1 t dried basil

1 t dried oregano

2 t (or two cloves) crushed garlic

Instructions:

In a large soup pot, cook ground round until only a few pieces are still pink. Add the carrot, celery and onion. When the onion is nearly transparent, add the salt, pepper, basil, oregano, and garlic. Stir to combine. Add the tomato sauce and tomatoes. Stir to combine and let cook for two or three minutes. Add the beans and uncooked pasta, stir. Add the beef broth, stir, cover and bring to a boil. Stir, reduce heat and cover. Stir every five minutes or so. Cook for at least 20 minutes, or until pasta is cooked through.

Serve with crusty warm bread and enjoy!

Cabbage Soup

This is a traditional Basque soup. It is very basic and usually served with brown beans and salsa. The recipe for brown beans is included below the cabbage soup recipe. Normally, the cabbage soup is placed in a bowl, then brown beans are scooped and placed into the middle of the soup, finally topped with a few tablespoons of your favorite garlic or hot pepper based salsa.

Ingredients:

- 1 head green cabbage, cored and chopped into about 1 inch pieces

- 3 stalks of celery, halved lengthwise and sliced

- 1 small yellow onion, chopped

- water to cover

- 6 t chicken boullion granules

- 3 bay leaves

Preparation:

In a large stock pot, place cabbage, celery and onion. Add water to cover and stir in boullion. Add bay leaves. Bring to a boil, stirring occasionally. Let boil for 5 to 10 minutes, then reduce heat to medium and let cook another 20 to 30 minutes. Serve with brown beans and salsa.

Brown Beans

Ingredients:

- 1/2 lb dried brown (pinto) beans

- 5 C water

- 4 t beef boullion granules

Preparation:

In a slow cooker, place all ingredients. Stirring every few hours, cook on high for at least 8 hours, however 10 hours is preferable.

Meaty Chili

One thing people assume about chili is that it has beans in it. If you've ever been to a chili cook-off, you'll notice there are no beans involved in chili at all. Beans are considered a filler in chili, which is really just a spicy meat stew/soup. There are a lot of ways to serve chili - in a bread bowl, topped with cheese, sour cream, diced onion, chopped tomato, salsa, chili sauce, or hot pepper sauce. I'm sure there are a lot of other ways people eat their chili, but these are just a few suggestions. I like to use chili on my taco salads, too.

Here is a recipe for some meaty chili (without beans) I made for my family last night. We ate the rest of it tonight - so it does make great left overs!

Ingredients:

1 lb - ground lamb

1/2 lb - ground round

1/2 lb - ground country sausage

1 - yellow onion, diced

2 - carrots, diced

2 - stalks celery, diced

10 - crimini mushrooms, finely chopped

2 - small green bell peppers, diced

4 T - extra virgin olive oil

1 14.5 oz can - diced tomatoes, with juice

1/4 C - sun dried tomato pesto

1/2 C - roasted red bell pepper, diced

1 t - mole (make sure it is blended well)

2 t - chili powder

2 t - ground cumin

1/2 t - onion powder

1/2 t - garlic powder

1 C - beef broth

Directions

In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, green bell pepper, mushrooms, and all meat. Cook until meat is no longer pink and resembles medium to fine crumbs. While the meat and veggies are cooking, mix all other ingredients, except beef broth, in a bowl. Once meat is ready, add the sauce and mix well. Add the beef broth, stir and bring to a low simmer. Cook for 10 minutes and serve. Enjoy!

Split Pea and Ham Soup

Another yummy soup. I knew I wanted to make split pea and ham soup, but really couldn't find a recipe that met my needs for timing AND simplicity. So, this morning I made this recipe up and hoped for the best! I had already purchased the ham hocks and split peas in anticipation of making the soup.

Ingredients:

1 lb bag dried split peas, rinsed

2 ham hocks

1 medium yellow onion, finely chopped

1 large carrot, diced

1 celery stick, diced

3 bay leaves

3 T Ham Boullion

6 Cups water

Directions:

In your slow cooker (crock pot), place the items, without stirring, in this order, spreading somewhat evenly: peas --> onion --> celery --> carrot --> ham hocks --> (water with boullion mixed in) --> bay leaves. Make sure ham hocks are completely under the water. Cover and cook 8 to 10 hours. Remove ham hocks completely - they will fall apart, so make sure to get all of the bones and fat out. Find any meat on the ham hocks you can and add it back to the soup. Remove the bay leaves (they should be floating on top). Stir the soup, serve and enjoy!

This soup is so simple and yummy! It only takes about 10 minutes to put together and about another 5 minutes to finish up at the end of the day. I served with warm French rolls.

Potato Chicken Chowder

I love making soup in the fall. What I really like to do is make up my own versions or variations of common soups, stews and chowders. I made this one up this morning and we just had it for lunch. There is so much of it, about 12 servings, I'm giving some to my mother-in-law and freezing the rest for a meal later in the month.

Ingredients:

3 T - Extra Virgin Olive Oil

1 - Medium Yellow Onion, diced

3 - Garlic Cloves, finely chopped

2 - Celery Stalks w/Leaves, diced

1 - Large Carrot, diced

2 - Broccoli Crowns, chopped

6 - Potatoes, small to medium, diced

8 - Cups Ham Broth

1 - Rotisserie Chicken, skin, fat and bones removed, chopped

4 - Cups Milk

1/4 - Cup Flour

1/4 - Lb. Gruyere Cheese, Shredded

1/3 - Lb. Cotswold Double Gloucester with Chives and Onions, Shredded

Ground Black Pepper

In a large stock pot (with lid), cook the onion, garlic, celery, carrot, and broccoli in olive oil over medium heat until onions are nearly transparent. Add the potatoes and ham broth, bring to a low boil, stirring constantly to avoid burning ingredients on the bottom of the pot. Lower heat to medium-low, cover and cook for 20 minutes, stirring occasionally.

Meanwhile, heat the milk using a pyrex measuring cup in the microwave for 3-4 minutes. Slowly whisk in the flour to the milk so that it is completely combined and there are no lumps.

Add the milk mixture to the stock pot and bring back to a low boil, stirring constantly. When steam begins to form, add the chicken and cheese. Stir to combine until cheese is melted. Lower heat to low. Pepper to taste.

This soup is not overly cheesy nor creamy. If you want a cheesier or creamier chowder, add more cheese to the chowder or more flour to your milk.

Chili with Beans

1/2 Lb. Ground Lamb
1/2 Lb. Ground Round
1 Medium Yellow Onion, Diced
3 Cloves Garlic, Chopped
Olive Oil
1 Jalapeno, Finely Diced w/Seeds
2 Pints Seeded and Peeled Tomatoes w/Juice
1 Can Rinsed Black Beans
1 Can Rinsed Kidney Beans
Salt and Pepper
Ground Cumin
Chili Pepper

Cook lamb and ground round with onion and garlic in olive oil until meat is almost cooked through. Add jalapeno, ground cumin, chili pepper, salt and pepper. Continue to cook until meat is completely cooked through. Add beans and tomatoes. Bring to a low simmer and cook for 15 to 20 minutes.

I serve this chili in a bread bowl with shredded cheddar cheese, diced red onion and sour cream!

Onion Soup

2 Large Vidalia Onions, thinly sliced 1/2 moons
1 Medium Yellow Onion, thinly sliced 1/2 moons
1 Shallot, minced
6 Cloves Garlic, crushed
6 Crimini Mushrooms, finely diced
1/2 t. Dried Parsley
3 Bay Leaves
8 Cups Beef Broth
Olive Oil

In Olive Oil, cook onions, shallot, garlic, mushrooms and parsley. Cook until onions are transparent, add bay leaves. Slowly add broth. Bring to a boil, then simmer on low to medium-low heat for 1 to 2 hours.

Butternut Squash Tomato Soup

1 medium butternut squash, halved lengthwise (not cored)
1 medium sweet yellow onion, finely chopped
3 to 4 cloves of garlic, chopped
2 T. Olive Oil
1 Pint Peeled and Seeded Tomatoes with Juice
2 to 3 Roasted Red Bell Peppers
2 Cups Chicken Broth
Dash of Nutmeg
Dash of Cinnamon
Salt
Pepper

Oven to 350 degrees. On a baking sheet lined with parchment paper, lay the squash flesh side up. Salt and pepper lightly. Bake 1 hour, flip to skin side up and bake 30 more minutes. Remove from oven and let cool. In saute pan, add olive oil and heat to medium. Add onion and garlic. Cook until transparent.

Scoop squash seeds out and recycle to your garden. Scoop flesh into food processor. Add scan amounts of nutmeg and cinnamon, roasted red bell pepper, onions and garlic. Process until silky smooth.

In a crockpot, add tomatoes and crush with hands. Add squash mixture and chicken broth. Cook on low heat for 5 to 6 hours. Season to taste with salt and pepper and enjoy!

Also good with bits of crouton and or goat cheese on top.

Black Bean Soup

Ingredients:

2 Cans Black Beans
1/2 Sweet Yellow Onion, Chopped
2 to 3 Cloves of Garlic, Minced
1 to 2 Carrots, Peeled and diced
Olive Oil
Salt
Pepper
Chili Powder
Ground Cumin
(For Soup - Add 1 can diced tomatoes with juice)
(For "Salsa" - Add 1 to 2 Chopped tomatoes)
- Sour Cream, Tobasco, Diced Red Onion, Grated Cheese

Sautee onion, garlic, carrots, salt, pepper, chili powder, and ground cumin in olive oil. Add beans and tomatoes. Cover and cook 20 to 25 minutes. For the soup, top with sour cream, tobasco, diced red onion and or grated cheese and enjoy!

Kielbasa Potato Chowder

This is a great chowder, super easy and fast!! I served it with grilled panini's (tomato, mozzarella, spinach, hummus, and pesto on ciabatta). I also modified the original recipe by adding a small, cooked chicken breast and decreasing the amount of sausage.

Servings: 4
Time: Prep - 15 minutes, Cook 20 minutes

Ingredients:
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth (I used Turkey and it was great.)
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bullion granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk

Directions:
In a large non-stick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Ad onion and garlic; cook over medium heat for 2-3 minutes or until onion is tender.

In a large saucepan, bring broth and water to a boil. Add the potatoes, bullion and pepper. Cook for 10 minutes or until potatoes are tender. Add the meat mixture and kale or spinach; cook over medium heat for 2 minutes or until leaves are wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through. Yield: 4 cups.

Note: If you decide to add a small chicken breast, decrease the amount of sausage to about 1/3 lb if you want to. Also, I cooked the finely cubed, cooked chicken with the sausage, bacon, onion, and garlic all at the same time to let the chicken soak up some of the flavor from the other ingredients. I also added all of it to the cooked potatoes portion, including drippings (with the chicken, there really aren't much as far as drippings are concerned).

Tuscan White Bean Soup

I created this recipe based on a recipe I found on Everyday Health that used a ham hock instead of sausage, and took about 2 1/2 hours to make. I didn't have that much time, or all of the right ingredients. I used what I had in the kitchen. We had this filling soup with country French bread.

Makes 10 servings

Prep 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Olive Oil

1 lb. lean steak/roast, cut into 1 inch cubes

1 lb. link sausage*, sliced

2 medium yellow onions, chopped course

4-5 leaves, fresh basil, chopped medium

2 cups fresh spinach, chopped course

3 carrots, peeled and sliced

2 pinches Kosher salt

15 oz can, white kidney beans

1 can 14.5 oz diced tomatoes

2- 6oz. cans tomato sauce, sodium-free

6 cups water

5 bay leaves

3 teaspoons beef bullion, instant

Heat 2-3 tablespoons olive oil in a large, heavy bottomed pot over medium heat. Once the oil has heated up, add the steak, sausage, and salt. Heat, continuing to stir until all meat has been covered in the oil. Add the chopped onion, basil, spinach, and carrot. Stir and cook for about 5 minutes. Add the beans, tomatoes, tomato sauce, water, bay leaves, and beef bullion. Increase the heat to medium high and stir. When the soup begins to boil, turn the heat down to medium low and stir frequently. The soup will be ready when the carrots are cooked through and tender, about 20 to 30 minutes.

* I used chicken and apple sausage, but you can almost completely change the tone of the soup by using a spicy Italian sausage, or a sweeter sausage.

Black Bean Soup

I made this recipe up about 15 years ago. You can spice it up and doctor it to your heart's content-

Ingredients:
2 cans Black Beans, with juice
1 can Diced Tomatoes, with juice
2 large Carrots, diced
1 small Yellow Onion, diced
2 cloves Garlic, crushed
2-3 tablespoons Olive Oil
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
Salt and Pepper

Tobasco or other Pepper Sauce
Sour Cream
Grated Cheese
Extra Diced Onion

In a large, deep pot heat olive oil over medium-high heat. Add carrots and onion. Cook until onion is transparent, then add garlic, chili powder, ground cumin, salt and pepper. Continue to cook for one minute and add the black beans and tomatoes along with all juices. Bring to a boil, lower heat to medium-low, cover and cook for 10 to 15 minutes.

I will normally serve this thick soup with a dollop of sour cream and pepper sauce. My husband likes it with grated cheese and diced onion.

Tortellini soup

I downloaded three new recipes from Cooking Light's website this weekend, while waiting for laundry in the 2nd Avenue Laundromat. From those I made a grocery list, then stopped by Smith's on my way home for the week's shopping trip. I tried the Sun-Dried Tomato Tortellini Soup Monday night, perfect for a snowy, cold day. The boy loved it, declaring it the best soup I've ever made. Not bad.

Ingredients:

• 1 1/2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup (1/4-inch-thick) slices carrot
• 2/3 cup chopped celery
• 2 garlic cloves, minced
• 5 cups fat-free, less-sodium chicken broth*
• 2 cups water
• 1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 3 cups fresh cheese tortellini (about 12 ounces)
• 1 cup chopped bok choy**

Preparation:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, celery, and garlic; saute 5 minutes.
3. Add broth and next 5 ingredients (through bay leaf); bring to a boil.
4. Reduce heat; simmer 2 minutes.
5. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf before serving.

~Makes six 1 1/2 cup servings~

*I used a mix of vegetable broth and no-chicken broth, from the organic section. My soup was pretty orange in color but still delicious.
**I'm not 100% sure what bok choy is. I bought what I thought was the right thing, judging from the labels at Smith's, and it turned out fine. I'm guessing you could use whatever greens you like.

Taco Soup

Here's another quick and easy recipe, this time for a tasty soup.

1 lb ground beef, browned
1 package taco seasoning
1 large can diced tomatoes
1 can black beans
1 can pinto beans
1 can corn

Put all ingredients, including liquid, in a large pot and heat through. Add fresh tomato pieces at the end if you'd like. Top with sour cream, grated cheese and Fritos. Yum!