Creamy Sweet Pea & Pancetta

This recipe comes from Rachael Ray:

Creamy Sweet Pea and Pancetta Soup

1 T olive oil
4 thick slices pancetta, chopped (we just use cubed ham sometimes)
1 small onion, chopped
1 garlic clove, chopped
Leaves from 3-4 thyme sprigs
2 c chicken stock
1 10-oz box frozen peas
1/4 c mascarpone cheese
salt and pepper

Heat medium sauce pot over medium high heat with oil once around pan. Add pancetta and cook til crisp, 3-4 min. Remove pancetta and drain on paper towel. Return pot to stove over medium heat then add onions, garlic, thyme and cook, stirring frequently, for 5 min. Add the chicken stock and turn heat up to high. When stock boils, reduce to simmer and cook 5 minutes more. Add peas and cook for another 2 minutes. Transfer soup to a blender or food processor along with mascarpone and puree until smooth. Do this in 2 batches in order to avoid mess. Return soup to pot. To thicken, turn heat back on and reduce to desired consistency, 3-5 min. Season with salt and pepper, serve topped with crispy pancetta.

Baked Potato and Broccoli Soup

Okay...so I'm sorry that I have been MIA for months now but to be honest with you...I don't cook in the summer. But now that Autumn is officially upon us, I am in the kitchen more. And yesterday I made homemade soup to celebrate the first of Fall. So easy, so fast, and so less fattening than the original...enjoy!!

Prep: 20 minutes, Cook: 20 minutes

1/4 cup all-purpose flour
2 (14 1/4 ounce) cans low-sodium fat free chicken broth, divided
3 cups peeled, cubed potatoes (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced fat milk
1 (8 ounce) block 2% reduced fat sharp cheddar cheese, shredded

cheese, fully cooked bacon pieces and green onion for garnish

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients

Pasta Fagioli

As a new year resolution Brett and I are on a quest to EAT LESS MEAT! ( This does not mean a vegetarian meal since I much prefer chicken stock to vegetable stock) This is one of our many attempts. You must try this soup, it is surprisingly filling (for being a soup and a meatless soup at that.)


Ingredients
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can diced tomatoes with basil, garlic and oregano
2 1/2 cups water
2 cans reduced-sodium chicken broth or 32 oz box
2 cups small pasta shells
2 teaspoon Italian seasoning
1 bunch fresh kale,wash,remove stems, chop into 1-inch pieces
2 cans great norhtern beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan, for serving

Directions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. Stir in tomatoes, broth, 2 1/2 cups water, and salt Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, and pepper. Heat through.
4. Ladle into bowls; sprinkle with Parmesan.

Zuppa Toscana (Olive Garden Soup)

I got this recipe from a friend Lacey Stewart. Delish!

1lb ground italian sausage, MILD

1 1/2 tsp Crushed red pepper (measure exactly, it makes the soup spicy)

1 large diced white onion

4 TBSP bacon pieces

2 tsp garlic puree (I used the minced garlic from a jar)

10 Cups Water

5 cubes chicken bouillon

1 Cup Heavy Whipping cream

3-4 large potatoes (sliced thin--about1/4 inch, scallop shape, flat )

1/4 bunch of Kale (broken into small pieces)

Saute sausage and red pepper in large soup pot.

Drain Excess fat, and refridgerate in a different container

In same large pot saute onion and garlic over low-medium heat for ~15min, or until onions are soft

In seperate pan, saute bacon pieces, when done, add to the onion/garlic mixture.

Add Chicken bouillon and water to the large pot and heat until it starts to boil.

Add sliced potateos and cook until soft (I kept it at a very slow boil and cooked about 10-15 min....don't let them get mushy)

Add heavy cream and cook until thoroughly heated ~1 min.

about 20-30 min before serving add in sausage and Kale, let it all heat through (without boiling) and serve.

The soup does have a little kick to it. You could add less crushed red pepper if you don't like it hot! Serve with rolls.

Weight Watchers Chili

Don't let the name of this soup deter you from trying it! Really, it's pretty darn good! I actually took this picture over a year ago...not sure why it is barely making it's debut. We had this tonight for our Annual Halloween "chili and cornbread" Dinner.

Ingredients:

1 lb. ground Turkey (Jenni-O has 98% fat free)

1 med yellow onion, chopped

4 celery stalks, chopped

*add salt and pepper then saute all together.

In a large pot, combine:

2 (28oz) cans diced tomatoes

2 med. zuchinni (partially peeled), chop

1-2 cans black beans, strain and rinse

2 (15oz) cans fat free beef broth

2 green bell peppers, chop

1 whole packet chili seasoning (sometimes I'll add a little more if I have it)

Add the meat mixture to the veggies, and simmer about 30 minutes, uncovered (just check to make sure veggies are cooked).

*FYI* 1 cup of chili= 1 point in weight watchers

*Good to add sour cream and shredded cheese on top (but this obviously isn't part of the "weight watchers" point system)!

*cornbread is a great side dish.

*Serves~6

Chicken Corn Chowder with Sweet Potatoes

I'll admit, soup on rainy days always hits the spot (even in the summer) for me. Plus fall is just around the corner! I found this recipe HERE....they have lots of yummy recipes!

INGREDIENTS:

3c. 2 % milk (I used 1/2skim and 1/2 heavy cream because that's what I had)

1 (8.5 oz) box Jiffy corn muffin mix

2 TBSP butter

1 onion, chopped fine

3 cloves minced garlic

1/2 tsp ground cumin (i added a little more)

1/2 tsp dried oregano ( i added a little more)

1 c. shredded Monterey Jack cheese

3 c. frozen corn

1/2 c. chopped fresh parsley (or 2 TBSP dry)

2 qt. chicken broth

2 small chicken breasts cut into 1/2 inch cubes (i think i used 3)

2 large sweet potatoes, peel and cut into 1/2 inch pieces

salt and pepper to taste

DIRECTIONS:

Mix milk and muffin mix in bowl till well combined, meanwhile beat butter in large pot over MED heat till foaming, then add onion and cook until softened (~8min).

Stir in garlic, cumin, oregano, and cook till fragrant (~1min).

Add broth, chicken (raw), and sweet potatoes. Simmer till chicken is cooked and sw.potatoes are tender (~8min).

Stir in milk/muffin mixture and simmer till soup thickens (might take up to 10 min or happen quickly.

Add cheese and corn and cook till cheese melts (~2min)

Stir in parsley and season with S&P

**This recipe made a ton, so I ended up freezing 2-3 quart size bags for later. It tasted good after thawing too....the sweet potatoes were a bit softer though the 2nd time around.**

Taco Soup

1 pound ground beef

1-2 packets taco seasoning

1 med onion chopped

Salt and pepper

TOPPINGS:

Grated cheddar cheese

Sour cream

Scoops tortilla chips

CANS:

1can Red kidney beans

1can diced tomatoes

1can French cut green beans

1 can corn

Small can tomato sauce (not paste)

Season ground beef with salt and pepper and ½ of the packet of taco seasoning. Brown the ground beef with the chopped onion in the bottom of large soup pot. When meat is done add all of the cans including the liquid to the soup pot. Stir in the other half of the taco seasoning packet according to taste. Then, salt and pepper to taste. Bring soup to a boil, reduce heat and simmer for at least 20mins.

Serve with cheddar cheese and sour cream on top. Eat with chips as your spoon

White bean and corn chili

2 Tbsp olive oil

1 med onion chopped

1 clove minced garlic

3 chicken breasts,cooked and chopped

1 heaping cup frozen corn

2 cans great northern beans do not drain

1 7 oz can diced green chillies

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

1/4 tsp cayenne pepper

3 cups chicken broth or stock

3 TBSP lime juice

In large pot saute onion and garlic in olive oil

add chopped chicken, corn, beans, chilies, spices broth, and lime juice

stir until combined

bring to boil then reduce heat and simmer for 20-30 minutes.

Toppings

grated cheddar cheese

sour cream

chopped green onions

chips

Chicken Noodle Soup

It was 55 degrees today... soup weather I'd say! Kandice Allen brought this to us when we were both really sick one winter, so dang tasty!

SOUP

8-10 c chicken stock, preferably homemade

2 chicken breasts, cooked & shredded

4 carrots, peeled & chopped

3 ribs celery, chopped

1 onion, diced

2 bay leaves

1/2 t dried thyme

salt & pepper

NOODLES

1c flour

1 egg

1/2 t salt

3-4 T milk

Knead ingredients until small ball is formed. Cover with plastic wrap and let sit 15 min. Roll thin, cut in to 1/4 in. (or smaller) strips. Use lots of flour (or butter) to keep noodles from sticking to each other.

INSTRUCTIONS

Start noodles first. Lightly boil all ingredients until vegetables are tender. Just before serving, add noodles, cook 5 min. Serve over mashed potatoes, with cornbread on the side!

Mexican Chicken Chowder

It's getting to be that time of year.....for SOUP! Megan scolded me for never posting recipes, so I'm finally posting, and this is actually one of HER recipes so she won't really benefit from it! WOOPS, sorry Megs!

INGREDIENTS:

• 1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces
  
• 1/2 c. chopped onions
  
• 1-2 cloves garlic, minced
  
• 3 TBSP butter
  
• 2 chicken bouillon cubes
  
• 1 c. hot water
  
• 1/2-1 tsp ground cumin
  
• 2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)
  
• 2 c. Monterey Jack cheese/ or cheddar
  
• 1- 14 oz can cream style corn
  
• 1- 4 oz. can diced green chilies (don't drain)
  
• 1/4 tsp Tobasco sauce
  
• 1/2 bunch cilantro, chopped
  
• 1 c. cherry tomatoes, cut into slices
  

DIRECTIONS:

• Brown the chicken, butter, garlic, and onion in large pot.
  
• Dissolve bouillon cubes in 1 c. hot water
• Add water mixture and cumin into pan w/ chicken
• Cover and simmer for 5 minutes
• Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is melted
• Stir in cilantro and tomatoes before serving.

*We like to serve with quesadillas! My Brett even likes this and he's sometimes funny about soups because they don't fill him up, but he's the one that requested this dinner the last time I made it!

White Chicken Chili!

This is one of my favorite recipes. I like it so much I even make it in 90 degree weather!

1lb. boneless skinless chicken breast, cut into 1 inch cubes

1 medium onion, diced

1 1/2 tsp. garlic powder

1 Tbsp. vegetable oil

2 (15oz) cans of great northern beans, rinsed and drained

1 (14oz) can of chicken broth

1 (4oz) can of chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp. of pepper

1 cup sour cream

1/2 cup whipping cream

Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chillies, and seasonings. Bring to boil. Reduce heat and simmer, uncovered 30 minutes. Remove from heat. Stir in sour cream and whipping cream.

I serve with shredded cheese on top and corn bread on the side!