Cheesy Ham and Potato Chowder

This is what you should do with your leftover Easter ham (I dice it and freeze it in quart baggies so that it's ready when I need it).  Or you should buy some ham just to make this soup, because it's that good.

Ingredients:

2 cups cooked ham, diced
5 1/2 T butter, divided
1 med. yellow onion, diced
1 cup diced carrots
1 cup diced celery
1 red pepper, diced
3.5 cups (2 cans) chicken broth
1.5 - 2 lbs potatoes, peeled and diced
3/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
salt and pepper to taste
1/4 cup flour
3 cups milk
1 1/2 c grated cheddar
1/2 cup sour cream

Optional: crumbled bacon, chives, or shredded cheddar cheese for topping

In a large pot, melt 1 1/2 T butter over medium heat.  Add onion, carrot, celery, and red pepper and saute until tender, about 5 min.

Add chicken broth, potatoes, oregano, thyme, and bay leaf.  Season with salt and pepper to taste, but remember the ham will add more saltiness.  Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15 min.   Stir in ham.

In a medium saucepan, melt 4 T butter over medium heat.  Add flour and cook mixture, stirring constantly for 1 - 2 minutes.  While whisking, slowly add in milk.  Whisk vigorously to smooth lumps.  Continue stirring until mixture thickens.  Reduce heat to low and stir in cheese until melted.  Remove from heat and add sour cream.

Remove bay leaf.  Add cheese sauce to soup and stir.  Add optional topics as desired, and enjoy.

Health Chili

Makes 6-8 servings

2 tablespoons canola oil
1 large yellow onion, finely diced
1 pound extra lean hamburger I leave this out
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans, drained
1 (15 oz) can pinto beans, drained
1 (28 oz) plus 1 (14 oz) can diced tomatoes with juices I put the tomatoes in a blender for just a second because Steve doesn't like tomato chunks
1/2 cup water*
1/4 cup dark brown sugar I usually only add 1 tsp. sugar
2 heaping teaspoons fajita spice
1 teaspoon ground cumin
1/4 teaspoon cayenne - or to taste
1/4 teaspoon ground cinnamon

In a large pot over medium-high heat, warm canola oil. Add onions and sauté until translucent and lightly browned, about 5 minutes. Add ground hamburger and sauté until lightly browned, about 8-10 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water, and brown sugar; stir well. Add fajita spice, cumin, cayenne, and cinnamon; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until thick and soupy. Cook longer if you like your vegetables softer. If desired, sprinkle with a little cheddar cheese and fresh cilantro before serving.

*Use 1/2 cup water for a thicker chili, but use as much or as little as you wish to achieve desired level of soupiness.

Original recipe found here: http://foodblogga.blogspot.com/2008/11/healthy-chili-your-kids-will-love.html

Moroccan Chickpea Soup

From: The America’s Teat Kitchen Healthy Family Cookbook

1 T canola oil
1 onion, minced
1 tsp. sugar
4 garlic cloves, minced
½ tsp. paprika
¼ tsp. ground ginger
¼ tsp. ground cumin
¼ tsp. saffron threads, crumbled (I never add this because saffron is SO expensive)
2 (15 oz.) cans garbanzo beans, rinsed
1 pound red potatoes (about 3 medium) cut into ½ inch pieces
1 (14.5 oz) can diced tomatoes
4 cups low sodium chicken broth (or Veggie broth)
1 zucchini cut into ½ inch pieces
salt and pepper
fresh parsley (I prefer it without the parsley)
Lemon wedges for serving (I don't do this either)

1. Heat oil in large pot over medium-high heat. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, ginger, and cumin until fragrant, about 30 seconds.

2. Stir in the garbanzos, potatoes, tomatoes with their juices, and broth.  Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer 5 to 10 minutes.

3. Mash some of the potatoes against the side of the pot with a fork to thicken the soup slightly.

Delicata Squash Bisque

This is delicious!  If you haven't tried delicata squash, this will make you a believer.

Delicata Squash Bisque

Serves 4 large bowls, 6-8 Cups

3 Pounds Delicata Squash, (2 pounds after prepping)

Oil for roasting

4 Cups Rich Vegetable Broth (Homemade recipe is also on the blog)

1 tsp Thyme

Lots of Black Pepper

1 1/2 tsp Salt, more or less to taste

Cashew Cream

1 Cup Raw, Unsalted Cashews

1 Cup Rich Vegetable Broth, divided

Preheat oven to 400º F.

Peel squash and chop off the ends.  Halve the squash and scrape out the seeds.  Place on a baking sheet cut-side down and brush lightly with oil.  Bake for 30-40 minutes until tender and beginning to brown.  Flip squash before the baking is finished if needed to prevent burning.

Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside.  If your blender can’t get the cream completely smooth, strain before adding it to the soup.

Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.

Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.

Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.

Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.  Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever!

Homemade Vegetable Broth

I know what you are thinking.  Make my own broth?  Why?  Because it is DELICIOUS and easy and healthy. 

Vegetable Broth

Makes about 10 Cups of Broth

Core Ingredents for Broth

2-3 Tbs Olive Oil

1-2 Large Onions, chopped

1 lb Celery, Chopped

1 lb Carrots, washed but unpeeled, chopped

3 Whole Cloves Garlic

1 Bay Leaf

10 Whole Black Peppercorns

2 tsp Salt

1/4 Cup Low Sodium Tamari

1 Gallon Water

Optional Ingredents:

I also added, because I could

2 Parsnips, chopped

2-3 Tbs Tomato Paste (or one or two tomatoes)

A few Sprigs Rosemary (parsley is more traditional, use a lot!)

1 Head Broccoli (a strange but decent choice)

1 Sweet Potato (another odd choice, whatever)

Any fresh veggie scraps from other meals

Leeks

Mushrooms

Celery Root

Potatoes

Peppers

Turnips

Any Greens

Zucchini

Fennel

Heat a large stock pot with some olive oil in the bottom.  I chop my way through the vegetable list as I’m cooking–so once the onion is chopped, add it to the pot, then do the celery, the carrots, etc, adding each thing once it’s chopped up a bit.  When you’re out of stuff to add, pour in the water, turn up the heat and cover.  It should only take you about 20 minutes to chop everything and get it in the pot.  From then on out it’s easy street.

Cook for 1 hour, turning the heat down a bit once the whole thing starts boiling. 

I finish my broth by adding salt/tamari/soy sauce to taste and letting it simmer uncovered for another 20-30 minutes to concentrate the flavors.

Strain the veggies out into a large pot

Cholent

Cholent is a Jewish beef stew that's typically served on Sabbath. It is great because it is loaded with fresh vegetables and it has a really different flavor than you would taste elsewhere. It is also a good way to use some strips of TVP is you happen to have a large bag of them. I will own that the ingredients are a little harder to come by, but it is worth it. From the Veganomicon.
2 tablespoons olive oil
1 large onion, cut into medium-size dice
3 cloves garlic, minced
½ teaspoon tarragon
1 teaspoon caraway seeds
1 teaspoon salt
Several pinches of freshly ground black pepper
½ cup red cooking wine, water, or vegetable broth
2 bay leaves
½ cup French lentils, rinsed (Whole Foods has them in the bulk section)
1 cup peeled, sliced carrorts (about ½ inch thick)
4 medium-sized potatoes (about 1 ¼ pounds), peeled and cut into ¾ inch chunks)
1 (15 ounce can) tomato sauce
3 cups water
1 cup TVP chunks ( not granules or crumbles, if you use Mom’s TVP chunks, you may want to cut them a little)
1 cup frozen or canned and drained lima beans or green peas
1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant, about a minute more.
Deglaze the pot with the red wine. Add the bay leaves, lentil, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender.
Add the lima and kidney beans and cook until heated through.

Potato and Kale Soup

So we keep getting kale in our produce delivery box.  Kale is one of those trendy leafy-green superfoods. The only downside is it tastes like dirt.  We've tried a lot of recipes to eat kale, and this is the first one that was actually edible--and surprisingly delicious.

*Adapted from the America's Test Kitchen Healthy Family Cookbook - we liked this version, but you can change what you want.  The original called for chorizo, not kielbasa, and chickpeas instead of white beans.

1 T canola oil
14 oz. turkey kielbasa, halved & sliced 1/4 inch thick
1 onion, minced
4 garlic cloves, minced
1 tsp ground cumin
Pinch red pepper flakes
6 cups low-sodium chicken broth
1 1/2 lbs red potatoes, scrubbed and cut into 3/4 inch chunks
1 (15 oz) can great northern white beans
12 ounces kale, stemmed and leaves sliced 1/4 inch thick
1/4 tsp dried oregano

Heat the oil in a large pot.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, and red pepper flakes and cook until fragrant (30 seconds).

Stir in the broth and potatoes, and bring to a simmer.  Cover, reduce heat, and cook until potatoes are almost tender (10 to15 min)

Stir in the kielbasa, kale, and oregano, and simmer until the kale is tender (10 to 15 min).  Take it from Daniel- there is nothing worse than under-cooked kale.


Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Serve and enjoy.

Minestrone Soup

This recipe is originally from Carrie Laudie, with a few of my own adaptations. It is full of fresh vegetables, has a great flavor, and is very filling!

Ingredients:

1 Tbsp olive oil

1 c sliced carrots

1/2 c chopped celery

1/2 c onion

5 1/4 c (low sodium) chicken broth (or vegetable broth)

1 (15 oz) can cannellini beans, rinsed and drained

1 c fresh green beans cut into 1/2 inch pieces

1/4 tsp black pepper

1 clove fresh minced garlic (optional)

1 c bow tie pasta

1 medium zuchini, quartered lengthwise and cut in 1/4 inch pieces

2 cans (14.5 oz; no salt added) diced tomatoes with basil and garlic; undrained

Instructions:

1. Saute carrots, celery and onion in oil for 5 minutes, stirring frequently.

2. In large pot add sauteed mixture, chicken broth, garlic, green beans and pepper. Bring to boil.

3. Add pasta. Lower heat and let simmer 5 minutes.

4. Add zuchini, return to boiling. Let simmer 8-10 minutes until pasta is tender.

5. Add diced tomatoes and beans, heat through.

Dahl Soup!

1-2 tablespoons sea salt
1 teaspoon garam masala
1-2 tablespoon curry blend
2 seeded chilis
1 bulb smashed and chopped garlic
1 cup chopped fresh cilantro
8 cups veggie broth
2 cups yellow split peas
1 large can garbanzo beans
1 bag frozen peas and carrots
1 large yam/sweet potato cubed
1 large diced onion
1-2 cups chopped cauliflower
2-4 tablespoons olive oil
1 can coconut milk (optional)
black pepper to taste

Add salt throughout each step.

1. Rinse split peas well and soak overnight
2. Bring veggie stock to a boil, cook split peas until soft (1-2 hours)
3. Add sweet potato, onion, chilis, curry, masala, and garlic. Cook on low to medium heat - stir frequently (10 minutes)
4. Add veggies, cilantro, and olive oil. For a richer stew, add coconut milk. Simmer on low heat for 30 minutes to 1 hour. Serve over basmati rice.

Rustic Italian Soup

This delicious, low-fat veggie soup is a bit intense to make, but it is worth it!

1 16 oz package frozen mixed bell pepper strips
1 14.5 oz can no-salt-added diced tomatoes, undrained
1 14 - 14.5 oz can fat-free, low-sodium chicken broth
1/2 15.5 oz can no-salt added navy beans, rinsed and drained (salted beans work fine too)
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh parsley
1 tablespoon balsamic vinegar
1/2 teaspoon dried oregano, crumbled
1 medium garlic clove, minced
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1/4 teaspoon slat

In a food processor or blender, process the bell peppers, undrained tomatoes, broth, beans, basil, parsley, vinegar, oregano, garlic, and red pepper flakes until slightly chunky or smooth. Pour into a large saucepan, Bring to a boil over high heat. Reduce the heat and simmer, covered, for 20 minutes, or until the flavors are blended. Remove from the heat. Stir in the oil and salt. Ladle into soup bowls.

TVP Slow Cooker Chili

Easier Slow Cooker chili that is a great way to use TVP crumbles. Nope, it won't be like real ground beef. But, it is still tasty.


•4 cups veggie broth or filtered water
•1 1/2 cups dried TVP
•1 cup corn
•1 1/2 cups cooked beans (I used black beans, but pintos, kidney)
•2 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
•2 cloves garlic, minced
•1/2 onion, minced
•2 Tb. tomato paste
•1 Tb good chili powder
•1 tsp. chipotle powder
•1 tsp. oregano
•1 Tb liquid smoke (I didn't use this one)
•1 tsp garlic Tabasco (I used normal Tabasco)
•chopped cilantro for garnish

Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours. Serve topped with chopped cilantro.

Spicy Bean Soup

Delicious, easy, and spicy! I like to drain the beans and eat with rice.

Ingredients
1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups low-sodium chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Directions
1.Drain black beans, and rinse.
2.Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
3.Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Wisconsin Cauliflower Soup

Ingredients

2 tablespoons (1/4 stick) butter

1 medium onion, chopped
1/4 cup(s) all-purpose flour
1/2 teaspoons salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese, about 2 cups

Directions

1. In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.


2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
   
3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.


4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.
   
   Will make about 5 servings.

Easy Cheese Soup

Dissolve 2 chicken bouillon cubes in 3 cups of water

Add 1 Cup (ish, it's a rough estimate)

Onion

Celery

Carrots

Broccoli

Cauliflower

Potatoes

Zucchini (optional)

Simmer 30 minutes until the vegetables are soft but not mushy

Add 2 cans 98% fat free cream of chicken soup (it's less salty than the original and tastes better)

1 pound of Velveeta cheese

Stir until Velveeta melts, then you’re done

Chicken Noodle Soup

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
3 (14.5 ounce) cans low-sodium chicken broth
1/2 pound chopped cooked chicken breast
1 1/2 cups no yolk egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh parsley
fresh-ground pepper to taste

Directions
1.In a large pot, sautee chicken breast in olive oil on high heat until browned. Do not cook chicken through. Put chicken in a bowl. Cook onion and celery in pot with olive oil until just tender, 5 minutes. Pour in chicken broth and stir in chicken, noodles, carrots, basil, oregano, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. Add parsley just before serving.