7 lasagna noodles, broken up (add zucchini instead for a great low carb option)
1 C parmesan cheese, grated
1-2 C mozzarella cheese, grated
Into a large soup pot place 1 pound ground sausage, 1 chopped onion, 1 chopped bell pepper, and 3 cloves minced garlic. Cook the mixture over medium high heat until the sausage is browned and the onions are translucent.
Add 1 teaspoon of thyme, 1 tablespoon of brown sugar, 2 cans stewed tomatoes, 2 cans tomato sauce, 2 teaspoons Italian seasoning, ½ teaspoon salt and 4 cups of chicken broth. Bring the soup to a boil over medium high heat, then reduce the heat and let the old girl simmer for about 20 minutes.
Find yourself 7 lasagna noodles. Break them up into large chunks and add them to the soup pot. Let the noodles simmer in the pot until they are tender. Should take about 10 minutes.
Add 1 cup grated Parmesan cheese to the pot. Give it a nice stir and allow time (a couple of minutes) for the cheese to melt.
Remove the pot from the stove. Ladle it into serving bowls and sprinkle with mozzarella cheese.
1 ½ cups of Harvest Soup Mix (Lentils, Green and Yellow Split Peas, long grain brown rice and wild rice)
(You can order it here or mix your own: http://www.kauffmansfruitfarm.com/Harvest-Soup-Mix-All-Natural/item/428015)
4 cups water (I ended up using more and added low sodium chicken broth)
1 cup carrots (diced or sliced)
1 cup celery & Leaf (finely chopped)
1 cup shredded cabbage
1 cup chopped onion
1 cup diced tomato (*see alternate recipe below)
1 tsp Salt
¼ tsp Pepper
1 tsp Chicken broth mix or bouillon cubes
½ lb Cooked chicken, turkey or ground beef (*see alternate recipe below)
Place water and Harvest Soup mix in a heavy pot and simmer for 1 hour.
Add all other ingredients and simmer another hour. You might need to add more liquid...I adjust as I go.
*Alternate Recipe: Make with SMOKED SAUSAGE and add 1 cup each of FRESH DICED APPLES and SWEET POTATOES instead of tomatoes. THIS IS MY FAVORITE WAY OF MAKING THIS SOUP and what I have pictured here. Other spices that can be added : savory, garlic (I used a couple of garlic cloves chopped up) and tarragon.
2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
2 tablespoons Wildtree Chipotle Lime Rub
¼ cup heavy cream
Puree tomatoes in a blender or food processor. Heat Roasted Garlic Grapeseed Oil and butter in a large saucepan over medium heat until butter is melted. Add pureed tomatoes, chicken broth, and Chipotle Lime Rub. Bring to a simmer and cook for 10 minutes. Stir in heavy cream. Puree again if needed to smooth out the soup. Serve in shooter glasses with Beer Bread croutons if desired.
7 Cups Chicken Broth (Vegetable broth would also work for this)I use Wildtree
2 C Sherry
2 Cups Heavy Cream (try Coconut milk for a different flavor)
2-3 Large Shallots
Parsley – torn
6 Slices Bacon – crumbled
2 C Sliced Mushrooms - Sliced
3-4 Stalks Celery Celery - chopped
3 T Cajun Seasoning
Sea Salt and Pepper to taste
Pumpkins seeds (use the seeds from the pumpkin)
Slice Pumpkin in half, clean out and reserve seeds. Place pumpkin halves face down in glass baking dish with ½C water. Bake at 350 for 45 minutes or until soft.
Rinse pumpkin seeds and toss in bowl with 1T Olive Oil, pepper and garlic salt. Spread on baking sheet and roast at 375 for about 20 minutes or desired crispiness. Remove from oven and set aside to cool when finished.
Add 1T of Olive Oil to a Soup Pot/Stockpot then add Shallots and Celery. Sauté 3-4 minutes. Carefully add Sherry and let cook about 2-3 minutes to cook out alcohol. Please be careful with this step since the alcohol can ignite! Next add Chicken stock and simmer. When the pumpkin is finished roasting and has cooled enough to handle, remove the skin and chop the pumpkin into chunks and add to the broth. Simmer about 20 minutes. Transfer the soup to a blender. Next, puree the soup in a blender until creamy. Return the soup to the pot and add the Cream.
In a Saute pan, add 1T Olive Oil and sliced mushrooms. Sauté about 5 minutes until golden. Remove from pan and set aside.
Next, cook the bacon slices, cool and crumble the bacon.
Add the Bacon, Mushrooms and Cajun seasoning to the soup. Season with salt and pepper to taste. Serve in a bowl and sprinkle with chopped parsley and pumpkin seeds.
**This recipe makes about 6 qts of stew. We froze half so cut it in half if you want to make a normal amount**
2 pound beef stew meat
2 tablespoon oil
4 qts beef broth
1 lb medium pearl barley
2 tbsp garlic salt
2 tsp pepper
2 cups chopped carrots
2 cups chopped celery
1½ cups chopped onion
1 bunch minced flat leaf fresh parsley
12 oz bag frozen corn
2 tbsp. minced garlic
1 large bay leaf
In a large heavy pan, brown beef in oil, drain. Into the pot with the beef add in the broth, bay leaf, barley, garlic salt and pepper. Bring this to a boil. Reduce heat to a simmer and cover for 1 hour or until the barley is tender.
Add the carrots, celery, onion and parsley...cover and simmer for 45 minutes or til the meat and vegetables are tender. Stir in the corn and let it heat through.
(the starches from the barley produce a rich, creamy texture to this stew)
Beer cheese soup makes for a warm and satisfying meal on cold, blustery days. Unfortunately, it has a reputation for being a bit tricky to make because it can turn into a gloppy mess if you aren’t careful. However, you can achieve picture-perfect (and palate-worthy) results at home with this easy recipe. Tip: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.
6 T. unsalted butter
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
¼ c. all-purpose flour
3 c. chicken or vegetable stock
Salt and pepper, to taste
1 c. heavy cream
4 oz. goat cheese, cut into chunks and softened
16 oz. sharp yellow cheddar cheese, grated, plus extra for serving
2 t. Dijon mustard
2 t. Worcestershire sauce
8 oz. mild-flavored beer
¼ c. chopped red onion, soaked in water (optional)
Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes.
Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes.
Stir in chicken stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper, to taste.
Remove from heat and blend mixture with an immersion blender until smooth, if you have one. If not, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
Once smooth, return mixture to Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted.
Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.
This popular soup from the Andalusian area , (an autonomous community of Spain), mostly known now for being served cold, has many different influences from Greece and Rome, but also from the Moor's and Arab culture. The original soup was blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added, but now this soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold, heated in certain regions in Spain. Now Gazpacho has become a generic term for a cold soup that has a vegetable or fruit base or both , that has similar spices to the traditional.
2½ cup Clamato Juice (or other vegetable or tomato juice)
½ cup finely chopped Celery
½ cup finely chopped Cucumber
½ cup finely chopped Green Bell Pepper
½ cup finely chopped Green Onion
1 cup finely chopped fresh tomato
2 Tb. Extra-Virgin Olive Oil
1-2 large cloves garlic, minced
2 tsp finely chopped fresh flat -leaf Parsley
½ tsp. salt (I use pink himalayan)
½ tsp. Worcestershire sauce
½ tsp. finely ground fresh black pepper
3 tb. white wine balsamic vinegar (or other white wine vinegar)
Combine all ingredients in a glass or stainless steel bowl. Cover and refrigerate overnight. Serve soup cold.
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In a small bowl, mix ¼ cup of water and miso. Set aside.
In a small saucepan on medium high fire, bring to a boil 2 cups water, mushrooms, tofu and carrots. Add salt, shoyu and miso mixture. Allow to boil for 5 minutes. Remove from fire and add green onion, zucchini and baby spinach leaves, if using.
Let soup stand for 5 minutes before transferring into individual bowls.
This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
½ cup chicken or vegetable stock
2 large cucumbers, peeled and cut into chunks
1 ½ cup Greek 2% yogurt
½ medium avocado, peeled and seeded
1 medium shallot, peeled and cut in half
3 T. fresh dill, chopped
2 T. fresh lime juice
2 t. ground cumin
2 t. sea salt
black pepper, to taste
optional: sprigs of fresh dill and/or sliced cucumber for garnish
Add all ingredients to blender or food processor and blend until smooth.
If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency.
Adjust seasonings to taste.
Refrigerate for at least 2- 3 hours before serving.
Serve topped with sprigs of fresh dill and thin slices of cucumber.
For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces.
Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.
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