Sun-dried Tomato Chicken Florentine Soup

3 TBS olive oil
1 lb. boneless, skinless chicken breasts, marinated in sun-dried tomato vinaigrette, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced
1/3 c. sun-dried tomatoes (not oil packed), snipped into small pieces
1/2 c. dry white wine
1/2 tsp freshly ground pink peppercorns

6 c. organic chicken broth
1 c. mini rotini noodles

2 c. fresh spinach, stemmed & finely sliced

1 c. freshly grated Parmesan cheese

3 TBS fresh basil, finely sliced

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add sun-dried tomatoes & saute an additional 2 minutes. Add wine & simmer 5 minutes, stirring frequently.

Sprinkle pepper & over chicken mixture; stir to combine. Pour broth and bring just to a boil; reduce heat & simmer for 30 minutes, stirring often. Add noodles & cook an additional 10 minutes, or until noodles are al dente.

Stir in spinach & cook until wilted. Stir in Parmesan cheese until completely melted. Remove from heat & stir in basil.

Curried Lentil Soup

2 TBS olive oil
2 tsp ground coriander
2 tsp ground tumeric
1 tsp orange peel
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves

1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 TBS finely grated fresh ginger
3 TBS tomato paste
1 TBS honey

1 large baking potato, peeled & cubed into very small pieces
1 medium sweet potato, peeled & cubed into very small pieces
1 c. baby carrots, thinly sliced
1 1/3 c. red lentils
6 c. good vegetable stock

1/3 c. coconut milk (not cream)

sea salt & pepper to taste

Heat oil in 4 qt stock pot; add spices and cook 2-3 minutes until fragrant. Add onion, garlic, jalapeno, fresh ginger, tomato paste & honey to spice blend & cook an additional 5-8 minutes until onion is translucent. Add potatoes & carrots, stirring to coat, and cook an additional 2-3 minutes. Add lentils & stock and stir until well combined. Bring to a light boil, reduce heat & simmer for an hour or until vegetables are soft. Add coconut milk & cook until heated through. Season to taste with salt & pepper.

Southwest Chipotle Chicken Soup

2 TBS olive oil
1 & 1/2 lb. boneless, skinless chicken breasts, cut into bite size pieces

1 large onion, diced
3 gloves garlic, minced

1 large yellow banana pepper, seeded & diced

2 cans low sodium black beans,rinsed & drained
1 c. frozen corn

4 c. organic chicken broth
1 - 8 oz can tomato sauce
1 - 15 oz can petite diced tomatoes
1/2 of a can of San Marino chipotle peppers, diced, with the sauce

1 tsp cumin
1 tsp coriander
1/2 tsp dried orange peel

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan or Dutch Oven over medium heat. Add chicken & cook until no longer pink. Add onion & garlic and saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add broth, tomato sauce, tomatoes, chipotles with sauce, and seasonings; stir well. Bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip strips in bottom of individual bowls. Ladle soup over strips, sprinkle generously with shredded cheddar.

Fire-roasted Tomato Bisque with Fresh Basil

3 TBS butter

1 large onion, finely diced
4 cloves garlic, minced
1 c. baby carrots, finely diced
1 c. celery heart, finely diced

1/4 c. unbleached flour

3 - 14.5 oz cans fire-roasted diced tomatoes with liquid
4 c. organic chicken broth
1/4 c. tomato paste
1/2 tsp. crushed red pepper

1/4 c. fresh basil leaves, torn, stems removed
1 c. shredded Asiago cheese

3/4 c. heavy cream (whipping cream)

Melt butter in 4 quart sauce pan on medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir in until all lumps have disappeared.

Pour in tomatoes & liquid, stirring to blend well. Gradually stir in chicken broth, stirring constantly & scraping bottom well. Blend in tomato paste & crushed red pepper. Raise liquid just to a simmer. Cook covered until vegetables are tender, about 25 minutes, stirring often.

Transfer 3/4 of the soup to food processor; add the fresh basil & shredded cheese. Puree until smooth. Return the puree to the saucepan.

Add the heavy cream and cook until the soup is just heated through.

Ladle into bowls; serve with crusty Asiago Cheese Bread & additional shredded cheese to top.

Creamy Chicken Wild Rice Soup

2 1/2 c. water
1/2 c. long grain wild rice
1/2 c. long grain brown rice

6 TBS butter (3/4 stick)

1 large onion, diced
1 clove garlic, minced
1 c. baby carrots, thinly sliced
1 c. diced celery

1/2 c. unbleached flour
6 c. organic chicken broth
1 c. diced cooked chicken

1 tsp ground coriander
3/4 tsp ground tumeric
1/2 tsp ground cumin
1/4 tsp ground ginger
1/2 tsp crushed red pepper

1/2 c. Sauvignon Blanc or other dry white wine

1 c. milk

Combine water & rice in 2 1/2 qt. saucepan; bring to a boil over medium high heat. When water boils, immediately reduce heat to simmer & cook rice for 35 minutes or until all liquid is absorbed. Remove from heat when done.

While rice cooks, melt butter in 4 quart stock pot over medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir until all lumps have disappeared. Cook for 3 minutes, stirring constantly.

Gradually stir in chicken broth, stirring constantly, scraping bottom well. Raise liquid just to a boil. Quickly stir in chicken & cooked rice; reduce heat to a simmer. Stir in seasonings. Cook partially covered until vegetables are tender, about 15 minutes.

Stir in wine & cook an additional 5 minutes.

Gradually stir in the milk, continue to heat until the soup is thick & heated through.

Sangrita Gazpacho

1 green Bell pepper, seeded & sliced
1 serrano pepper, seeded & chopped
1 small cucumber, peeled & sliced
3 large cloves garlic, sliced
2 Roma tomatoes, stem end removed, sliced
1 large (22 oz) can petite diced tomatoes,undrained
4 oz. organic extra virgin olive oil
2 oz. Balsamic vinegar
2 tsp. coarse sea salt or more to taste
1/4 tsp. ground cumin
1/2 tsp. Cholula hot sauce

cold water

Combine all ingredients in large food processor bowl & puree thoroughly. Add cold water as needed to thin soup to desired consistency. Place in large ceramic mixing bowl & chill for several hours to allow flavors to blend.

Serve soup with small bowls of chopped tomatoes, diced cucumber, sliced green onion & croutons for guests to garnish as desired.

Great Northern Ham Soup

2 TBS olive oil
1 large onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced

2 c. diced baked ham

7 c. organic chicken broth, warm (or substitute vegetable broth)

2 c. dry Great Northern White Beans, rinsed

1/2 tsp marjoram
1 tsp parsley flakes
1 bay leaf
1/2 tsp cracked black pepper

Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add ham & saute 2 minutes more.

Pour in broth; stir well to combine. Bring to a boil. Stir in beans; add seasonings. Cover, reduce heat & simmer on low for 2 & 1/2 hours, stirring occasionally. Add more liquid if necessary.

Chipotle Tortilla Soup

2 TBS olive oil
1/2 lb. top sirloin strips, cut into bite size pieces
1 medium onion, chopped
2 gloves garlic, minced

2 jalapeno peppers, seeded & diced

1 can black beans,rinsed & drained
1 c. frozen corn

4 c. organic beef broth (or 4 c. water & good beef boullion/soup base)
1 - 8 oz can tomato sauce
1/4 c. bottled chipotle sauce

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add beef & saute until seared. Add onion & garlic & saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add vegetable broth, tomato sauce & chipotle sauce; stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip chips in bottom of individual bowls, ladle soup over strips, sprinkle generously with shredded cheddar.

Florentine Tomato Soup

2 TBS olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced
1 small zucchini, diced

4 c. organic chicken broth, warm (or substitute vegetable broth)
1 can petite diced tomatoes, with liquid
1-8 oz. can tomato sauce
1-6 oz can tomato paste

1/2 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
1/2 - 1 tsp crushed red pepper

3/4 c. small shell pasta

1 tsp fresh basil, chopped
1 c. fresh baby spinach, chopped

fresh grated Parmesan/Romano blend

Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add zucchini & saute 2 minutes more.

Pour in broth; add tomatoes, sauce & paste. Stir well to combine. Add seasonings. Bring to a boil. Cover, reduce heat & simmer for 20 minutes, stirring occasionally.

Add pasta, stir well, and return soup to a simmer for 10 minutes, stirring often.

Add basil & spinach & simmer for an additional 5 minutes.

Serve with grated cheese blend & a crusty baguette.

Butternut Squash Soup

2 medium butternut squash (about 4 lbs), halved & seeded
2 TBS butter, melted
ground nutmeg
salt
fresh ground pepper

1 medium onion, diced into very small pieces
2 TBS butter
1/2 tsp ground pepper
1/2 tsp ground ginger
4 c. warm organic chicken broth (substitute vegetable broth if desired)

1 c. Half & Half (you may substitute milk in a pinch)
1 sprig fresh rosemary

Preheat oven to 350. Line baking sheet with foil. Brush each half of squash with butter, sprinkle generously with nutmeg, salt & pepper, & place cut side down on foil. Bake for 1 hour.

Scoop out the inside of squash carefully (pick off any rind still attached) & place in large bowl of food processor. Puree until smooth, adding a small amount of water if necessary.

In medium stockpot, melt 2 TBS butter & saute onion until it just becomes translucent. Add squash puree, pepper & ginger; cook over low heat, stirring constantly, until heated through. Blend in broth, stirring until smooth. Allow to come to a simmer, then reduce heat to low & cook, covered, for 20 minutes, stirring often.

Meanwhile, combine Half & Half and rosemary in a small saucepan & heat on low until skin just starts to form. Remove from heat, take out rosemary & stir Half & Half quickly into soup mixture. Heat an additional 5 minutes, stirring often, to combine flavors.

If very smooth soup is desired, return soup to food processor in small batches & re-blend.

Southwestern Black Bean Soup

2 TBS olive oil
1 medium onion, chopped
2 gloves garlic, minced

1 stalk celery, chopped
1 large banana pepper, seeded & diced
1 jalapeno pepper, seeded & diced

1 can petite diced tomatoes, undrained
1 can black beans,rinsed & drained
1 c. frozen corn
1/2 tsp cumin (or more to taste)

3 c. organic vegetable broth (or 3 c. water & good boullion)

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add onion & garlic & saute until onion just becomes translucent. Add celery & peppers & continue to saute for an additional 2-3 minutes. Stir in tomatoes & liquid, black beans & corn. Mix well. Add cumin. Add vegetable broth, stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, ladle into bowls & sprinkle generously with shredded cheddar.

Vegetable Beef Barley Soup (Quick & easy for a busy day!)

2 TBS olive oil
1.25 lbs. lean beef stew meat, cut into very small pieces (less than 1/2 inch)
1 medium onion, diced
2 cloves garlic, minced

6 c. warm organic beef broth (or 6 c. water & good boullion)
fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. ground ginger

1 stalk celery, diced
1 - 16 oz package frozen mixed vegetables
2 baking potatoes, washed, peeled & diced

1/2 c. quick cooking barley
1/2 c. alphabet noodles

Heat oil over medium high heat in large Dutch oven or soup pot. Add meat & brown well. Add onion & garlic & cook, stirring often, until onion just begins to be translucent.

Pour in warm broth & seasonings; bring to a boil. Reduce heat to simmer & add celery, mixed vegetables & diced potatoes. Cover & simmer for 25 minutes, stirring occasionally.

Add barley & alphabet noodles. Cover. Continue to simmer for an additional 10 minutes until barley & noodles are done, stirring often.

Serve with a nice crusty bread.

Mixed Bean Soup

1 c. Great Northern beans
3/4 c. Pinto beans
1/4 c. brown lentils
8 c. water

1 - 8 oz can tomato sauce
1 medium onion, chopped
2 cloves garlic, minced
1/4 lb. bacon, cooked & broken into small pieces
1 tsp. fresh thyme
1 tsp. dried parsely
fresh ground black pepper
1 TBS good quality beef soup base

3 - 4 large baking potatoes, peeled, cooked & mashed (3 c. mashed)

3 medium carrots, diced
2 stalks celery, diced

Rinse & drain all beans. Combine with 8 c. water in large stockpot. Bring to simmer, cover & cook for 1 & 1/2 hours.

Add tomato sauce, onion, garlic, cooked bacon bits, thyme, parsley, pepper & soup base. Stir to blend well. Bring back to simmer; cover & cook for an additional 2 hours.

Meanwhile, wash, peel, cut & cook potatoes in 2 inches of water in medium saucepan for 20 minutes or until tender. Drain. Mash well, leaving a few lumps.

Add mashed potatoes, carrots & celery to soup; stir to blend. Continue to simmer for another hour, until vegetables are tender, stirring occasionally so that soup does not scorch.

Baked French Onion Soup

4 medium onions, thinly sliced
1 TBS butter
1 TBS olvie oil
1/4 tsp sugar
2 TBS unbleached flour
6 c. organic beef broth (or 6 c. water & good boullion), warmed
1/4 c. dry white wine
fresh ground pepper

4 - 1 inch slices of day old baguette
1 c. shredded Gruyere cheese (Jarlsburg or Baby Swiss may be used as substitute)

Melt butter in 4 qt. saucepan over medium low heat; add olive oil, mix well. Add sliced onions & saute for 15 minutes in covered pot, stirring occasionally. Uncover & add sugar. Saute, stirring frequently, for 30 minutes or until golden brown. Sprinkle with flour; heat for 2-3 minutes, stirring constantly. Blend in warm broth & wine; season to taste. Simmer on low heat, partially covered, for one hour.

Preheat oven to 325.

Divide soup into 4 ovenproof bowls. Sprinkle 1/8 c. cheese over soup in each bowl. Float slice of bread on soup; sprinkle evenly with remaining cheese. Bake for 15-20 minutes, until hot.

Preheat broiler. Set each soup bowl under broiler for 2-3 minutes until cheese is golden brown.

Serve immediately.

Tuscan Bean Soup with Tortellini (Fast & easy!)

3 c. fresh or frozen cheese tortellini, cooked to package directions

5 c. organic chicken broth (or 5 c. water & good quality boullion)
3 large cloves garlic, minced
1 tsp fresh basil, finely chopped
2 c. baby spinach, thoroughly washed & cut into thin strips
1 - 16 oz can Cannelini or Great Northern beans

grated Parmesan/Romano cheese blend

In separate pot, cook tortellini according to package directions until just tender. Do not overcook! Drain.

Meanwhile, combine broth & garlic in large pan & bring just to a boil. Stir in basil, spinach & beans. Reduce heat & simmer 8-10 minutes. Stir in tortellini & simmer for an additional 2 minutes.

Ladle into bowls, sprinkle with grated cheese. Serve with crusty bread & a salad.

Lentil Soup ("The" Soup)

7 c. organic chicken or vegetable broth (or 7 c. water with good quality soup base)
1 - 15 oz can petite diced tomatoes
1 c. baby carrots, sliced thin
1 c. dry brown lentils (rinsed & drained)
1 large onion, diced
2 cloves garlic, minced
1 large celery stalk, chopped
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 bay leaf
1 tsp parsley flakes

1 c. brown rice
2 & 1/2 c. water

In Dutch Oven or large saucepan, combine all ingredients except rice & 2 & 1/2 c. water. Bring to boiling; cover & reduce to simmer. Let simmer for 45 minutes.

Meanwhile, put rice & 2 & 1/2 c. water in medium saucepan. Bring to a boil; cover & reduce to simmer for 30 minutes or until all liquid is absorbed.

Gently stir cooked rice into soup. Simmer 10 minutes more.

Serve with crusty baguette.

Potato Cheddar Leek Soup

1/4 lb bacon, coarsely chopped

4 TBS butter (1/2 stick)

2 small leeks, thoroughly washed, chopped fine
1 large onion, diced
2 cloves garlic, minced
1 c. baby carrots, thinly sliced

1/2 c. unbleached flour
6 c. organic chicken broth (or 6 c. water & good quality chicken soup base)
5 - 6 large russet potatoes, peeled & diced (about 3 lbs)

2 c. shredded cheddar cheese

1 c. Half & Half (you can substitute milk in a pinch, but it will not taste as rich)

Place bacon in large saucepan; cook over medium high, stirring occasionally until it is crisp but not overly brown. Remove from pan with slotted spoon to drain & reserve for garnish.

Pour off all but 1 TBS bacon drippings. Add butter to reserve drippings & place pan back on medium heat. When melted, add leek, onion, garlic & carrots. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir in until all lumps have disappeared. Gradually stir in chicken broth, stirring constantly & scraping bottom well. Raise liquid just to a boil. Quickly stir in potatoes & reduce heat to a simmer. Cook partially covered until potatoes are tender, about 15 minutes.

Put cheese in large mixing bowl. Ladle in about a quarter of the hot liquid (straining out veggies), stirring constantly. Continue stirring until the cheese has completely melted and the mixture is smooth. Stir the cheese mixture back into the soup.

Gradually stir in the Half & Half. Continue to heat until the soup is thick & heated through.

Serve with fresh ground pepper & bacon bits.

Garden Vegetable Soup

1 medium onion, chopped
1 cloves garlic, minced
olive oil

6 c. organic vegetable broth (or 6 c. water & good quality vegetable soup base)
1 - 16 oz can petite diced tomatoes
1 - 8 oz. can tomato sauce
1 can Great Northern beans, rinsed & drained
1 c. baby carrots, sliced thin
1 small zucchini, cut in half lengthwise & sliced thin
1 c. frozen sweet corn
2 large baking potatoes, peeled & diced
1 stalk celery, diced
1 c. fresh baby spinach, chopped
1 tsp basil
1 tsp oregano
1 tsp parsley flakes
fresh ground pepper

3/4 c. ditalini pasta (or other small chunky pasta)

grated Parmesan

Heat olive oil in large saucepan. Saute onion & garlic until just translucent. Add broth, tomatoes & tomato sauce. Bring just to a simmer. Add in all vegetables & seasonings. Cover and simmer on low heat for 20 minutes. Add pasta & simmer 10 minutes more until pasta is al dente.

Serve with grated Parmesan & crusty baguette.

Pasta Meatball Minestrone

1 lb. extra lean ground beef (sirloin, or other >15% fat)
2 TBS bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
1/2 tsp parsley flakes
fresh ground pepper
1 egg

1 medium onion, chopped
2 cloves garlic, minced
1 c. sliced baby carrots
1 small zucchini, diced

6 c. organic beef or vegetable broth (or 6 c. water & good quality soup base/boullion to make equivalent)
1 - 15 oz can petite diced tomatoes
1 - 8 oz can tomato sauce

1 tsp basil
1 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
fresh ground pepper

1 c. uncooked rotini

Grated Parmesan

Preheat oven to 350. Combine ground meat, bread crumbs, Parmesan/Romano blend, basil, oregano, marjoram, parsley, ground pepper & egg using hands until well blended. Form into 3/4 inch size meatballs; place on large ungreased cookie pan. Bake for 12 - 17 minutes, until no longer pink.

In Dutch Oven or large saucepan, saute onion, garlic & carrots on medium heat until onions just start to become translucent. Add zucchini & saute 2 minutes more.

Add broth, tomatoes, sauce & seasonings. Bring to a boil; reduce heat, spoon in meatballs. Cover & simmer 20 minutes. Add pasta & cook 10 minutes more, or until noodles are al dente.

Ladle into bowls, top with grated Parmesan.

Split Pea Soup ("Green Soup")

8 c. organic chicken broth (or water with good quality soup base)
1 package green split peas, rinsed & drained
1 large onion, chopped
2 cloves garlic, minced
marjoram
parsley
fresh ground pepper

3 large baking potatoes, peeled & diced into 1/4 inch pieces
1.5 c. baby carrots, sliced thin

Heat broth in 4 quart saucepan over medium to simmer. Add split peas, onion & garlic. Stir in 1 tsp each of marjoram & parsley & pepper to taste. Bring to boil, cover & reduce heat to gentle simmer. Simmer for one hour, stirring every so often.

Add potatoes & carrots & return soup to simmer. Be sure to stir as the soup thickens to prevent scorching. Simmer for another 1.5 hours.

Serve with warm corn muffins.

*Add 1 c. diced ham for extra protein & flavor.