Turkish Tomato, Bulgur & Red Pepper Soup

 

Recipe from Cheryl

Ingredients:
 
2 T extra-virgin olive oil
1 Onion, chopped
2 Red bell pepper, stemmed, seeded, and chopped
3 cloves Garlic, minced
1 t Dried mint
1/2 t Smoked paprika
1/8 t red pepper flakes
1 T Tomato paste
1/2 C Dry white wine
1 28 oz Can, diced fire-roasted tomatoes
4 C Chicken broth or vegetable broth
2 C Water
3/4 C medium-grind bulgur, rinsed
1/3 C chopped fresh mint.
 
Directions:
 
Heat the oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, 3/4 tsp salt, and 1/4 tsp pepper and cook until softened and lightly browned, 6 to 8 minutes.
 
Stir in garlic, dried mint, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.
 
Stir in wine, scraping up any brown bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to  break apart, about 10 minutes.
 
Stir in broth, water, and bulgur and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint.

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Recipe from Tamee Taylor

Ingredients:
 
1/2 stick of butter
1 T extra virgin olive oil
1 C finely diced onions
1/2 C finely diced celery
2 garlic cloves, minded
1/4 C flour (I added more flour as needed to get to desired thickness I was cooking)
1 quart half-and-half (I used 1-3/4 of 2 quarts)
2 (14-oz) cans of chicken broth (I used 1 32 oz can)
1/4 Salt
1/2 t dried thyme (I used 1/2 t. oregano and 1/2 t. rosemary)
1/2 t dried parsley flakes
1/4 t ground nutmeg (optional)
1 C finely shredded carrots
1 C coarsely chopped fresh spinach leaves
1 C diced cooked chicken breast (you can use rotisserie chicken)
1 16 oz package ready-to-use gnocchi
 
Directions:
 
Melt the butter into the oil in a large saucepan over medium heat.
 
Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
 
Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.
 
Whisk in the chicken broth. Simmer until thickened again. Stir in the remaining ingredients. Simmer until the soup is heated through.
 
Before serving, season with additional salt if necessary.

Navy Bean, Bacon & Spinach Soup

 

 Recipe from Wendy Robbin

(From https://www.skinnytaste.com/navy-bean-bacon-and-spinach-soup-pressure-cooker-slow-cooker-or-stove-top/)

 
Ingredients:
 
3 15 oz cans navy beans, rinsed and drained
4 slices center cut bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped
2 tbsp tomato paste
4 cups reduced sodium chicken broth
2 bay leaves
1 sprig fresh rosemary, I used a bouquet garni for tossing
3 cups baby spinach
 
 
Slow Cooker:
 
In a blender, blend 1 can of beans with 1 cup of water.
 
Saute the bacon in a skillet until crisp. Set aside on paper towels.
 
Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
 
Cover and cook low 8 hours. Remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste. To serve, ladle into 6 bowls and top with bacon.
 
 
Instant Pot:
 
In a blender, blend 1 can of beans with 1 cup of water.
 
Press Saute button then cook the bacon until crisp. Set aside on paper towels.
 
Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
 
Cook on high pressure 15 minutes. Let the pressure release, remove rosemary and bay leaves. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.

Stove Top:

In a blender, blend 1 can of beans with 1 cup of water.

Saute the bacon in a large pot until crisp. Set aside on paper towels.

Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.

Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. To serve, ladle into 6 bowls and top with bacon.

Stuffed Pepper Soup

 

 Recipe from Donna Kranchalk Danchisko

Ingredients:

1 pound ground beef
2 quarts water
1 quart tomato juice
1 1/2 cups chili sauce
3 medium red or green bell peppers, diced
1 cup uncooked long grain rice
2 celery ribs, diced
1 large onion, diced
2 teaspoons browning sauce (optional)
3 chicken bouillon cubes
2 garlic cloves, minced
1/2 teaspoon salt
 
Note: This is the original recipe. I replace the bouillon cubes with 2 teaspoons of Orrington Farms chicken flavored low sodium broth base and eliminate the 1/2 teaspoon of salt since there’s already plenty of sodium in the tomato juice, chili sauce and browning sauce- use the browning sauce, it gives the soup great flavor!
 
Directions:
 
In a large kettle or Dutch oven, over medium heat, cook beef until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for one hour or until rice is tender.
 
Enjoy!

Sausage Lentil Stew (Instant Pot)

Recipe from Monica Pileggi

Adapted from Recipe from: https://meaningfuleats.com/instant-pot-sausage-lentil-stew/

 
My changes are in  [  ]
 
Prep Time 10 minutes    

Cook Time 25 minutes   

Total Time 35 minutes
 
Servings 8

Ingredients:

 
2 tablespoons olive oil
1 lb Italian sausage  [I used a combination of sweet and hot; 6 links, which came to 1 lb 2.7 oz total]
1 large onion chopped [I had 3/4 of a large onion on hand]
2 stalks celery chopped [I used 3 stalks]
3-4 carrots peeled and chopped
3 cloves garlic minced
1 tablespoon tomato paste
1 1/2 tablespoons Italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon salt
29 oz canned diced tomatoes
5 cups chicken stock [I only had 4 cups chicken stock, so I added 1/4 white wine and 3/4 cup beef broth]
1 1/2 cups dry lentils rinsed and picked over (preferably French green lentils)
1 cup finely chopped kale (optional)

Directions:

 
Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
 
Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
 
Add the diced tomatoes, chicken stock, and lentils. Stir to combine.
 
Close the instant pot [turn the dial to pressure cook] and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
 
Stir in the chopped kale. Serve topped with Parmesan cheese if desired. Enjoy!