Chicken Tortellini Soup with Fresh Kamut Bread

This is the cheater's chicken noodle soup. Being pressed for time sometimes results in something really really good!

2 Tbsp. Olive Oil

1 c. chopped carrots

1 c. chopped celery

1/2 onion, chopped

1 clove garlic, minced

1 tsp. minced ginger

4 c. chicken broth

splash of lemon juice

1 package of roasted chicken tortellini

salt and pepper

Saute the carrots, celery, and onion in olive oil until soft. Add garlic and ginger. Saute until fragrant. Pour in chicken broth, and toss in tortellini. Cook until pasta is done. Give a splash of lemon, and season with salt and pepper. Super fast and super easy. Pretty tasty too!

Beef and Molasses Stew

I really enjoy using my crockpot, but unfortunately, I have a heck of a time finding good crockpot recipes. HOWEVER, this one is a winner, and I'm happy to share it with you!

2 lbs. stew meat, cut into 1 1/2" cubes

2 medium onions, sliced

1 can (28 oz.) diced canned tomatoes, drained

1 c. beef broth

3 Tbsp. molasses

1 Tbsp. apple cider vinegar

4 cloves garlic, minced

2 tsp. dried thyme

1 tsp. celery salt

1 bay leaf

1 c. sliced carrots, or whole baby carrots

2 parsnips or sweet potatoes, diced

1/2 c. raisins

Put all ingredients (except carrots, parsnips, and raisins) in the crockpot. Cook on LOW for 5 hours, or HIGH for 2 1/2 hours. Add remaining ingredients and cook for 1-2 more hours or until vegetables are tender. Season with salt and pepper. Serve on its own or over rice or pasta. Serves 6-8.

Dairy-Free Cream of Chicken Soup

If having a dairy-free diet has you longing for all the cream-based casseroles you CAN'T have, rejoice! Most casseroles use canned cream of mushroom or cream of chicken soup as a base. Here is a wonderful recipe for all the casserole dishes you've been missing. Happy eating!

3 Tbsp. butter

3 Tbsp. flour

1 1/4 c. chicken broth

2 Tbsp. poultry seasoning
Season with Salt and Pepper

Melt butter. Add flour and cook until bubbling. Whisk in chicken broth and poultry seasoning. Cook until thickened over medium heat. Remove from heat and cool. Use in your favorite recipe, wherever condensed cream of chicken soup is called for. Cheers! Makes 10 oz.

Roasted Vegetable Stew

I found this recipe online, and decided to give it a try. It has a different flavor, owing to the red wine, but a flavor that everyone loved and gobbled up. If you don't care for red wine, just omit it.

4 tablespoons olive oil

2 pounds beef chuck roast, cubed (optional)

1 onion, chopped

4 cloves garlic, minced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

3 parsnips, chopped

2 stalks celery, chopped

4  cups beef broth

2 tablespoons all-purpose flour

2 bay leaves

1/2 cup red wine

1/2 cup tomato paste

salt and pepper to taste

In a roasting pan toss carrots, potatoes and celery with 3 Tbsp. olive oil. Roast in a 375 degree oven until cooked. Meanwhile, in remaining oil, over medium-low heat, fry meat, onions and garlic. In a separate bowl, combine broth, and flour. Add to pan with bay leaves, red wine, and tomato paste. Add roasted vegetables. Bring to a boil. Reduce and simmer for a few minutes. Season to taste. Hope you like it!

This recipe has been adapted from http://allrecipes.com/recipe/roasted-vegetable-and-beef-stew/

Moroccan Chicken Soup

I knew I needed to find some new soup recipes when my dd said to me, "Why do we always have Mulagatani?? Don't you know any other soups to make?" Yes, I do, but c'mon, that mulagatani is flippin' good! However, her challenge became my challenge, and I've found another soup that I like very much. Here it is:

1 Tbs. Olive Oil

1 whole chicken breast, cubed

 1 onion, chopped

1 zucchini, chopped

1 tsp. garam masala

1 carton or 4 c. chicken broth

1/2 c. quinoa

1 (14.5 oz) can of diced tomatoes

1 (16 oz) can of chickpeas

salt and pepper if desired

Heat oil. Cook chicken breast until starting to turn opaque. Add onion, garam masala, and zucchini. When onions are soft, pour in chicken broth, and add quinoa. Simmer for 10 minutes or until quinoa is cooked. Add tomatoes and chickpeas, and simmer until everything is warm.

Adapted from The Best Simple Recipes by America's Test Kitchen

Peasant Soup

This soup is so hearty and good. Serve it with rustic bread and sharp chedder (if you can have it) and be satisfied!

I know this picture might not be the most appetizing, but trust me, this soup is yummy!

Heat oil, and fry until soft:

2 Tbs. vegetable oil

3 ribs celery, diced

2 carrots, diced

1 onion, diced

3 cloves garlic, minced

1/4 t. ground tumeric

Add and cook until tender:

1 can (28 oz.) diced tomatoes

1/3 c. dried green lentils

4 1/2 c. water or chicken broth

Add:

1 Tbs. tomato paste

1 c. cooked pasta (optional)

1 can (19 oz.) bean medley, drained and rinsed

Stir in:

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh mint

1/2 t. salt or to taste

Serve!

This soup surprised us all with how tasty it was, and my kids loved it! I hope you like it too!

Mulagatani Soup

This is one of my family's favorite Sunday afternoon soups. It is a bit on the spicy side, but you can adjust that to your own level of comfort! It's packed with vegetables, and is so tasty, you'll be making it again and again.

2 T. EVOO

1 cup each diced carrots, celery, onion
2 chicken breast halves, cubed
2 cloves garlic, crushed
1-2 t. curry
1 t. chili
1/2 t. cumin
3-5 whole cloves
14 oz. canned diced tomatoes with juice
6 c. chicken broth
1 c. rice
2 granny smith apples
1 T. lemon juice
1-2 T. honey
1 t. salt
1/4-1/2 t. pepper
parsley to garnish
Serve with a dollap of sour cream

Fry the veggies and chicken until chicken is nearly cooked through. Add the garlic and spices and fry until fragrant. Pour in tomatoes, chicken broth and rice. Simmer for 5 minutes. Add the remaining ingredients, and simmer for 10 more minutes or until the rice is cooked. Garnish with parsley and a dollop of sour cream or plain yogurt. Enjoy!!