Tuscan Turkey Soup

Recipe from Donna Kranchalk Danchisko

Ingredients
 
2 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 (14 1/2 ounce) cans reduced sodium chicken broth
1 (15 ounce) can pumpkin puree
1 (15 ounce) can white beans
2 cups cubed cooked turkey
1/2 tsp salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
 
Directions
 
In a large saucepan, heat oil over medium high heat. Add onion and celery. Cook and
stir until tender. Add garlic and cook one minute longer. Stir in broth, pumpkin, beans,
turkey and seasonings. Bring to a boil. Reduce heat and simmer uncovered until heated
through, stirring occasionally.

Cumin & Thyme Pumpkin Chicken Soup

 

Recipe from Amy Comiskey

This is the recipe that Amy followed: https://newmansown.com/recipes/cumin-thyme-pumpkin-chicken-soup/

Ingredients
 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can pumpkin puree
4 cups chicken broth
1 cup carrots, chopped
½ cup celery, chopped
1 tbsp olive oil
1 tbsp Newman’s Own Onion Powder
1 tsp Newman’s Own Ground Thyme
½ tsp Newman’s Own Garlic Powder
½ tsp Newman’s Own Ground Cumin
¼ tsp Newman’s Own Ground Cinnamon
¼ tsp Newman’s Own Sea Salt Flakes
⅛ tsp Newman’s Own Black Pepper Coarse Ground
¼ cup chopped fresh parsley, for garnish (optional)
 
Directions

Heat the olive oil in a large pot over medium heat

Add the chicken and cook until browned on all sides.

Stir in the pumpkin puree, chicken broth, carrots, celery, onion, garlic, thyme, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with chopped parsley, if desired.

 

Cozy Autumn Wild Rice Soup

Recipe from Maria Dowd

Maria followed this recipe: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/#tasty-recipes-60115

 
Ingredients:
 
6 cups vegetable stock (or chicken stock)
1 cup uncooked 100% wild rice
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay Seasoning
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
2 large handfuls of kale, roughly chopped with thick stems removed
Fine sea salt and freshly-cracked black pepper
 
Directions
 
Instant Pot (Pressure Cooker) Method:
 
Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
 
Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.
 
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
 
Serve. Serve warm and enjoy!
 
Stove Top Method:
 
Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
 
Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
 
Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
 
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve. Serve warm and enjoy!
 
Notes:
 
Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 1/2 cups half and half.  Or you can make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.
 

 

Instant Pot Split Pea Soup with Ham

Recipe from Monica Pileggi, 7 February 2024 

 
Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/

Prep Time 10 minutes mins
Cook Time 15 minutes mins
Time to pressurize and depressurize 25 minutes mins
Total Time 50 minutes mins

Servings: 8 servings

Ingredients

3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional 

 

Directions:
 
Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

  

                                  
Add the split peas, chicken stock, ham bone, and the 2 bay leaves.
 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the onions.
I added a pinch of dried thyme.
I did the natural release for 14 minutes before the quick release.
 
This was such an easy soup to make with the instant pot. This recipe is a keeper!

 

Chinese Chicken Noodle Soup with Sesame and Green Onions

Recipe from Candy Elzey

Candy followed this recipe: https://www.epicurious.com/recipes/food/views/chinese-chicken-noodle-soup-with-sesame-and-green-onions-106192 
 
Ingredients:
 
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
 
Directions:
 
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
 
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
 
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
 
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
 
Sold at Middle Eastern markets, natural foods stores and some supermarkets.
 
** Available at Asian markets, specialty foods stores and some supermarkets.

Lemon Chicken Soup

Recipe from Wendy Robbin

Recipe from https://thecleaneatingcouple.com/instant-pot-healthy-lemon-chicken-soup/

Ingredients
 
1 tablespoon olive oil
1/2 cup celery chopped finely
1 cup onion chopped finely
1 tablespoon garlic minced, about 5 cloves
2 cups carrots sliced in small circles
1/2 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
4 bay leaves
1.5 lb boneless, skinless chicken breasts about 3 chicken breasts
6 cups chicken broth low or no salt (1.5 quarts)
1/2 cup fresh squeezed lemon juice (off to the side)
1 cup dry orzo or other pasta sub zoodles or GF pasta
 
Crockpot Instructions:
 
In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
 
Add sautéd veggies to the crockpot. Stir in carrots and spices.
 
Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.
 
Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
 
While the soup cooks bring a pot of water to a boil and cook your pasta per the directions.
 
Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
 
Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
 
Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy
 
Wendy’s notes:
 
I substituted orzo pasta for 1 cup protein penne pasta. I cooked in crockpot, but can do stove top or instant pot.

Italian Vegetable Soup

Recipe from Pat D'Amato, 7 February 2024

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped
1 14.5 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 15-oz. can garbanzo beans, drained
1 10-1/2 oz. can condensed beef broth
1-1/2 cups water
2 medium zucchini, sliced
½ teaspoon dried basil leaves

Directions:

 
Brown sausage and drain if necessary.  I added onion to the cooked sausage before adding all other ingredients.
 
Add all other ingredients and bring to a boil.  Reduce heat and simmer for about 10 -15 minutes or until zucchini is tender.
 
May serve with grated parmesan cheese.
 
This soup freezes very well.

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!