Spicy vegetable soup

Spicy vegetable soup
 
Ingredients
  • 1 ¼ cup sliced carrots
  • ½ onion
  • 1 cup celery, thinly sliced
  • 5 oz. frozen spinach, chopped
  • 3 cloves of garlic, minced
  • 1 Jalepeño pepper, seeded and diced
  • 7 stalks of asparagus, chopped
  • 1 can green beans
  • 2 cups chicken broth
  • 1 tbsp parsley
  • 1 tsp ground coriander
  • ½ tsp ground mustard
  • ⅛ tsp ground nutmeg
  • ⅛ tsp cumin
  • ½ tsp crushed red pepper
  • 1 tsp tarragon
  • salt and pepper to taste
Instructions
  1. Mix all ingredients together in a crockpot.
  2. Put on high for 3-4 hours.
  3. When all vegetables are tender, enjoy!

I use my Wildtree products to make this lower in sodium.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Easy Cabbage Soup

Easy Cabbage Soup
 
Ingredients
  • 2 large yellow or white onions
  • 1 or 2 garlic cloves (garlic lovers add an extra 1 or 2 cloves!)
  • 2 zucchinis, sliced...
  • 1 or 2 cans of tomatoes (diced or whole)
  • 3 carrots, sliced ( omit for lower carb)
  • 1 container (10 oz. or so) mushrooms
  • 1 bunch of celery, diced
  • Half a head of cabbage, chopped
  • Packet of Italian dressing(I use my Wildtree)
  • 1 Tbsp. red pepper flakes
  • 1 48oz can Low Sodium V8 juice
  • Or low sodium vegetable broth,
  • Or low sodium chicken broth.
Instructions
  1. Put all the ingredients; in to a crock pot, and cook on Medium with the lid on tight.
  2. Check after 3 hours. Veggies should be tender.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

You can enjoy some of these great recipes in moderation without feeling guilty with this AMAZING product!! Money back guarantee!!http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

CHICKEN, SPINACH AND QUINOA SOUP

CHICKEN, SPINACH AND QUINOA SOUP
 
Ingredients
  • 6 slices of bacon - crumbled
  • 1 lb boneless skinless chicken breasts – shred or cut bite sized after cooking
  • 1 large onion - chopped
  • 1 cup baby carrots – chopped
  • 6 oz fresh mushrooms - sliced
  • 6 cups spinach – lightly chopped
  • 6 garlic cloves – minced
  • Low sodium chicken stock
  • ⅔ cup uncooked quinoa - pre rinsed
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Cook bacon over medium heat until crisp. Crumble bacon and set aside.
  2. Keep about 1 Tbsp of the bacon drippings in the pot.
  3. Increase the heat to medium-high.
  4. Add onion, carrots, mushrooms and ¼ tsp salt to pan and sauté for 5 minutes.
  5. Add garlic and sauté 2 more minutes.
  6. Remove from pot.
  7. Add a little oil or cooking spray to pot.
  8. Add chicken and cook until done. Shred once cooled.
  9. Stir in onion mixture, chicken stock, bay leaves, the remaining salt and pepper.
  10. Bring to a boil.
  11. Add quinoa to pot, cover and simmer 15 minutes or until done.
  12. Add in spinach and thyme simmer for about 5 minutes or until spinach is slightly wilted.
  13. Discard bay leaves.
  14. Sprinkle bacon on top.
  15. I like to serve it with Parmesan Cheese to sprinkle on top.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

You can enjoy some of these great recipes in moderation without feeling guilty with this AMAZING product!! Money back guarantee!!http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Corndog’s Spinach Chicken Soup

Corndog's Spinach Chicken Soup
 
All ingredients are added to a crock pot and "eyeballed" to content. Add as much or as little as you want!
Ingredients
  • Chicken (you can use leftover thighs/legs)(Mine was already cooked)
  • 1 can spinach
  • a few baby carrots, coined
  • a couple stalks of celery, sliced
  • a bunch of green onions, chopped
  • 1 onion, chopped
  • Garlic salt/powder to taste
  • ½ bag of your favorite noodles (or rice/quinoa)
  • 1 stick of butter
  • pepper
  • Chicken broth
Instructions
  1. Add everything except rice/noodles to crock pot.
  2. Cook on LOW.
  3. When hot, add noodles. Wait 20 minutes (or until noodles are as done as desired) then serve and enjoy!

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Juli’s Chicken Tortilla Soup

Juli's Chicken Tortilla Soup
 
Even though this may look like a lot of ingredients, the prep time is less than 15 min. Total cook time is 30 minutes.
Ingredients
  • 1 small white onion chopped
  • 3 green onions chopped and separated...whites add to white onion, greens save for garnish
  • 2 fat garlic cloves minced
  • 1 cup cilantro
  • 1 can black beans
  • 1 cup frozen (non gmo) corn
  • 1 can fire roasted diced tomatoes
  • 2 teaspoon cumin
  • 1½ tablespoon chili powder
  • 2 tablespoons lime juice
  • 2 tablespoons oil for sautéing (I used coconut)
  • ½ teaspoon sea salt pepper to taste
  • 2 boxes low sodium chicken broth or 64 oz.
  • 3 boneless, skinless chicken breasts
  • 1 red bell pepper chopped
  • 2 cups tortilla strips or chips
  • cheddar cheese, sour cream, hot sauce or cayenne for garnish
Instructions
  1. ) Heat oil in med/high pan
  2. )Add onion and peppers sauté for 5 minutes until soft
  3. ) Add garlic sauté 1 minute longer stirring
  4. ) add cumin, chili powder, s & p, beans, corn and tomato...stir
  5. ) add chicken broth and lime juice... bring to a low simmer for 10 minutes
  6. ) taste and add more cumin, chili powder, lime and or salt and pepper to your liking
  7. )add chicken breast and cook for 15 more minutes
  8. )remove chicken breast to a plate, allow to cool for handling
  9. )with a fork, shred chicken and add back to soup
  10. )ladle soup into bowls , stir in a tablespoon or two each of cilantro and green onion, chips and garnish on top with cheddar cheese, sour cream and hot sauce to your liking

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Lasagna Soup

Lasagna Soup
 
Ingredients
  • 1 pound ground sausage, or ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 t thyme
  • 1 T brown sugar
  • 4 C chicken broth
  • 2 (14.5 ounce) cans diced stewed tomatoes
  • 2 (8 ounce) cans tomato sauce
  • 2 t Italian seasoning
  • ½ t salt
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the pot from the stove. Ladle it into serving bowls and sprinkle with mozzarella cheese.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Harvest Soup

Harvest Soup
 
Ingredients
  • 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)
Instructions
  1. Place water and Harvest Soup mix in a heavy pot and simmer for 1 hour.
  2. Add all other ingredients and simmer another hour. You might need to add more liquid...I adjust as I go.
Notes
*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.

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Charlene’s Hamburger Soup

Charlene's Hamburger Soup
 
Ingredients
  • 2 lbs. Hamburger or ground Chicken or Turkey
  • 1 clove Garlic, minced
  • 2 small onions, chopped
  • 1 large can Stewed Tomatoes
  • 2 Carrots, chopped
  • 2 Stalks of Celery, chopped
  • 2 medium Potatoes, peeled and chopped
  • 5-6 fresh Mushrooms, sliced
  • 1 container of Campbell’s Beef Broth (Or similar. I prefer using Wildtree vegetable soup Boullion base. It is lower in sodium)
  • 1 small can of Cream Corn
  • Salt and Pepper to taste
Instructions
  1. Cook Hamburger over medium heat until fully cooked, drain and set aside.
  2. Using the same frying pan saute onions, garlic, celery, carrots and mushrooms until slightly cooked.
  3. In a large pot combine all the other ingredients (broth, corn, tomatoes), stir and add potatoes – bring to a boil.
  4. Add the hamburger mixture, stir.
  5. Cover and simmer for 30 minutes or until the vegetables are done.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog

Come and get healthy with us: https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey? Money back guarantee. Learn more here: http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals: For more information about Wildtree products go here: http://mywildtree.com/wendywilkes

Dill Pickle Soup

Dill Pickle Soup
 
Ingredients
  • 3 cups chicken broth
  • 1 lb russet potatoes (peeled and cubed)
  • 1 cup chopped carrots
  • ½ cup chopped dill pickles
  • ¼ cup unsalted butter
  • ½ cup all-purpose flour
  • ½ cup sour cream
  • ¼ cup water
  • 1 cup dill pickle juice
  • 1 tsp Old Bay Seasoning
  • coarsely ground pepper to taste
  • ¼ tsp cayenne pepper
Instructions
  1. Combine broth, potatoes, carrots and butter in a large pot. Bring to a boil and then lower heat and cook until the potatoes are tender.
  2. Add pickles and pickles juice, continue to simmer. In a separate bowl, stir together the flour, sour cream and water to make a paste.
  3. Whisk (vigorously) the sour cream mixture (2 Tbsp at a time) into the soup.
  4. Some of the potatoes will break apart, but this is okay.
  5. Add seasonings and serve, garnish with some fresh dill or pickle slices.
  6. You may also want to add salt to taste depending on how salty the pickles and juice are that you are using.
  7. This makes a very thick soup, for a thinner soup add water (about a ½ cup at a time until you have the consistency that you prefer.)

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Kale and Lentil Soup

Kale and Lentil Soup
Serves: 8-10
 
Ingredients
  • ½ lb ground beef
  • ½ onion, chopped
  • 2 large carrots, peeled and diced
  • 1 stalk celery, diced
  • ½ green pepper, seeded and diced
  • 2 cloves garlic, minced
  • S & P (TT) to taste
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 cup lentils, rinsed well
  • 2 beef bouillon cubes
  • 1 chicken bouillon cube
  • 6 cups cold water
  • 1 bunch kale, de-stemmed and chopped
Instructions
  1. In a large sauté pan, brown beef and drain well.
  2. Set aside and add 1 Tbsp butter. Sauté onion, carrots, celery, green pepper and garlic until softened, around 5 minutes.
  3. Add tomato paste and sugar, stir to combine. Add water, lentils, cooked ground beef and bouillon cubes. Stir and add kale.
  4. Cover and simmer, stirring occasionally, until kale is softened and done, approximately 45 minutes.
  5. Taste for seasoning (S&P) and adjust.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

 

Creamy Chipotle Tomato Soup

Creamy Chipotle Tomato Soup
Serves: 15
 
Ingredients
  • 2 (28 ounce) cans whole plum tomatoes
  • 2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
  • 2 tablespoons unsalted butter
  • 2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
  • 2 tablespoons Wildtree Chipotle Lime Rub
  • ¼ cup heavy cream
Instructions
  1. 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.
Nutrition Information
Calories: 80 Fat: 6 gm Saturated fat: 3 gm Carbohydrates: 5 gm Sodium: 360 mg Fiber: 1 gm Protein: 1 gm Cholesterol: 15 mg

Check out the Wildtree products in this recipe:  Go here: http://mywildtree.com/wendywilkes

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Cheesy Tortellini Soup

Cheesy Tortellini Soup

Cheesy Tortellini Soup
 
Ingredients
  • 1 Package Frozen Tortellini
  • 1 Large Chicken Breast Cooked and Diced (I used one I had leftover)
  • 6 Cups Chicken Broth.
  • 1½ Cups Heavy Cream.
  • 2 Blocks Cream Cheese.
  • 1 Stick Butter.
  • 1 Can Rotel (I used Hot)
  • 6-7 Handfuls Frozen Corn ( I would have use Spinach or Kale but I did not have any)
  • Parsley
Instructions
  1. Add Chicken Broth, Cream Cheese and Rotel to the pot and bring to a boil
  2. Boil, stirring constantly for 5 minutes then reduce heat and whisk until cheese and broth are fully incorporated.
  3. Simmer for 5 minutes then add Heavy Cream & Butter.
  4. Bring back to a boil
  5. Add Frozen Tortellini, Frozen Corn, Cooked Chicken and a handful of Parsley
  6. Cook on Medium until Tortellini is cooked to desired tenderness (About 7-8 minutes)
  7. Watch Closely so the cream mixture does not scorch
  8. Add parsley as garnish
  9. Enjoy!!

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Roasted Pumpkin Soup with Cajun Spice

Roasted Pumpkin Soup with Cajun Spice

Roasted Pumpkin Soup with Cajun Spice
 
Ingredients
  • 1 Small Pumpkin – roasted
  • 3T Olive Oil
  • 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
  • Garlic Salt
  • Sea Salt and Pepper to taste
  • Pumpkins seeds (use the seeds from the pumpkin)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. In a Saute pan, add 1T Olive Oil and sliced mushrooms. Sauté about 5 minutes until golden. Remove from pan and set aside.
  5. Next, cook the bacon slices, cool and crumble the bacon.
  6. 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.
  7. Enjoy! <3

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

 

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP
 
Ingredients
  • 1 small white onion chopped
  • 3 green onions chopped and separated...whites add to white onion, greens save for garnish
  • 2 fat garlic cloves minced
  • 1 cup cilantro
  • 1 can black beans
  • 1 cup frozen (non gmo) corn
  • 1 can fire roasted diced tomatoes
  • 2 teaspoon cumin
  • 1½ tablespoon chili powder-We use Wildtree
  • 2 tablespoons lime juice
  • 2 tablespoons oil for sautéing (I used coconut)(Wildtree)
  • ½ teaspoon sea salt pepper to taste
  • 2 boxes low sodium chicken broth or 64 oz.
  • 3 boneless, skinless chicken breasts
  • 1 red bell pepper chopped
  • 2 cups tortilla strips or chips
  • cheddar cheese, sour cream, hot sauce or cayenne for garnish
Instructions
  1. ) Heat oil in med/high pan
  2. )Add onion and peppers sauté for 5 minutes until soft
  3. ) Add garlic sauté 1 minute longer stirring
  4. ) add cumin, chili powder, s & p, beans, corn and tomato...stir
  5. ) add chicken broth and lime juice... bring to a low simmer for 10 minutes
  6. ) taste and add more cumin, chili powder, lime and or salt and pepper to your liking
  7. )add chicken breast and cook for 15 more minutes
  8. )remove chicken breast to a plate, allow to cool for handling
  9. )with a fork, shred chicken and add back to soup
  10. )ladle soup into bowls , stir in a tablespoon or two each of cilantro and green onion, chips and garnish on top with cheddar cheese, sour cream and hot sauce to your liking.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

 

Beef & Barley Stew

Beef & Barley Stew

Beef & Barley Stew
 
**This recipe makes about 6 qts of stew. We froze half so cut it in half if you want to make a normal amount**
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. (the starches from the barley produce a rich, creamy texture to this stew)

 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Find our Wildtree products here:   http://mywildtree.com/wendywilkes

One-Pot Beer Cheese Soup

beer cheese soup

One-Pot Beer Cheese Soup
 
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.
Ingredients
  • 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)
Instructions
  1. 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.
  2. Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Enter your email address to subscribe to this Blog 

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

 

Charlene’s Hamburger Soup!!

14192011_10155039825765476_346473900694774321_n[1]

Charlene’s Hamburger Soup!!
 
Ingredients
  • 2 lbs. Hamburger or ground Chicken or Turkey
  • 1 clove Garlic, minced
  • 2 small onions, chopped
  • 1 large can Stewed Tomatoes
  • 2 Carrots, chopped
  • 2 Stalks of Celery, chopped
  • 2 medium Potatoes, peeled and chopped
  • 5-6 fresh Mushrooms, sliced
  • 1 container of Campbell’s Beef Broth
  • 1 small can of Cream Corn
  • Salt and Pepper to taste
Instructions
  1. Cook Hamburger over medium heat until fully cooked, drain and set aside.
  2. Using the same frying pan saute onions, garlic, celery, carrots and mushrooms until slightly cooked.
  3. In a large pot combine all the other ingredients (broth, corn, tomatoes), stir and add potatoes – bring to a boil.
  4. Add the hamburger mixture, stir.
  5. Cover and simmer for 30 minutes or until the veggies are tender and cooked to your liking.

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Gazpacho!!

13220851_1798714973697848_3659803354841035738_n[1]

Gazpacho!!
 
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.
Ingredients
  • 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)
Instructions
  1. Combine all ingredients in a glass or stainless steel bowl. Cover and refrigerate overnight. Serve soup cold.

 

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Veggie Ramen Miso Soup

27776535120_b85be4583a[1]

Veggie Ramen Miso Soup
 
Ingredients
  • 2 ¼ cups water
  • 2 tbsps. mellow white miso
  • ½ cup thinly sliced cremini mushrooms
  • ½ box of medium firm tofu, cut into ¼-inch cubes
  • ½ medium carrot, cut into angel hair spirals
  • A pinch of salt
  • ½ tsp. shoyu
  • 2 tsps. thinly sliced green onion
  • 1 cup zucchini, cut into angel hair spirals
  • ½ cup baby spinach leaves – optional
  • 1 hardboiled egg
Instructions
  1. In a small bowl, mix ¼ cup of water and miso. Set aside.
  2. 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.
  3. Let soup stand for 5 minutes before transferring into individual bowls.
  4. Garnish with ½ of hardboiled egg per bowl.
  5. Serve and enjoy.

All Rights Reserved. ©2016 WendyWeighsin

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Chilled Cucumber Avocado Soup with Fresh Dill

ChilledCucumber_v1

Chilled Cucumber Avocado Soup with Fresh Dill
Author: 
Recipe type: Soup
 
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.
Ingredients
  • 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
Instructions
  1. Add all ingredients to blender or food processor and blend until smooth.
  2. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency.
  3. Adjust seasonings to taste.
  4. Refrigerate for at least 2- 3 hours before serving.
  5. Serve topped with sprigs of fresh dill and thin slices of cucumber.
  6. For an even prettier presentation, toss a few cooked and chilled shrimp with some ground cumin and chop into small pieces.
  7. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/