Turkey/Vegetable Chili (BEST)

Ingredients:

3- 15 oz. cans of tomato SAUCE (not puree or diced)
1 can of black beans (rinsed)
1 red or yellow onion (whole if medium size or half of large)
3 stalks celery
1 large sweet potato
1 pound ground turkey (or beef)
3 bell peppers (red, orange and yellow)
3 cloves resh garlic
olive oil
4 Tablespoons of chili powder (a variety of brands/kinds is good)

Cook the onion & garlic in olive oil until translucent. While the onion is cooking, chop the celery and sweet potato. Add ground turkey. Once meat is cooked, add the tomato sauce and ONE can of water. Then add the chopped celery and sweet potato. Add the black beans. Cover and cook over low heat for 30 minutes. Then chop the 3 bell peppers. Once the 30 minutes is up, add the peppers and cook for 10 more minutes. Done!

Serve with cornbread!  Delicious!!

Spicy Black Bean Soup

1- 1/2 cup black beans
1 Tablespoon dried onion
2 Tablespoons cumin
1 teaspoon celery seed
2 bay leaves
1 teaspoon chili powder
1 veggie bouillon cube
1 chile pepper (optional)
6 cups water

Remove wrapper from bouillon cube and add it, plus all remaining ingredients to 6 cups of water into a sauce pan. Bring to a boil over high heat, reduce to low and simmer until the beans are tender and the soup is thick, about 90 minutes, adding more water as necessary to soften the beans. Remove and discard the chile pepper and bay leaves before serving. Season to taste.

From Heidi A.

I haven't tried this yet, but my friend Heidi said it is easy and good!

Coconut Curry Soup

2/3 cup orange (or red) lentils
2/3 cup green lentils
1 Tablespoon curry powder
1 Tablespoon dried chopped onions
1 Tablespoon dried minced garlic
2 veggie bouillon cubes
4 cups water
14- ounce can of full fat coconut milk
1 chile pepper or 1 teaspoon red pepper flakes

Remove wrapper from bouillon cubes and add them, plus all remaining ingredients to 4 cups water and 14- ounce coconut milk. Bring to a boil over high heat, reduce heat to low, simmer until the lentils are tender about 20 minutes. Remove and discard chile pepper before serving. Season to taste.


From Heidi A.

:)

Italian Barley Soup

1 cup pearled barley
1/2 cup sundried tomatoes
1 Tablespoon dried chopped onions
1 Tablespoon dried minced garlic
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon dried parsley flakes
1 veggie bouillon cube
4 cups water
1 14-oz can diced tomatoes

Remove wrapper from bouillon  cube and add it plus all remaining ingredients to 4 cups water and 14 ounce can of diced tomatoes in a saucepan.  Bring to a boil over high heat, reduce heat to low, simmer until barley is tender about 20 minutes. Serve topped with Parmesan cheese. Season to taste.

From Heidi A.

Tortilla Soup

TORTILLA SOUP

1 sm. onion
2 cloves garlic
(saute in oil)

1-1/2 cup shredded turkey or chicken
4 cups chicken broth
1 can Rotel tomatoes
1/2 t. salt
1/2 t. cumin
1 t. chili powder

Garnish with:
tostitos broken up
1 med ripe avocado
1/2 c. shredded mont jack cheese
chopped cilantro
lime wedges
sour cream

(From Annette)

Chicken Noodle Soup

Chicken Noodle Soup

(No fail-supposedly, I failed last time-... from my patient, Jo) When I master this one, she'll tell me her beef soup recipe!)

Big Pot with Water (and maybe a chicken boulion cube)

One big Chicken Breast (with the skin and bones) -never frozen!

1 (big) Onion cut up.

2 stalks of Celery (cut up with the whole leaves, too)

Salt & Pepper

A couple of Tablespoons of fresh Parsley cut up.

Cook until chicken done. Take out the chicken and de-bone and take off skin and discard. Put the chicken meat back in the pot.

Add small soup pasta (orzo or small round). You can put right in the soup and don't have to cook separately, but you can if you want.

Do NOT make ahead of time and freeze it. Eat it all or give the rest away.

Top with Parmesan cheese on each bowl before serving!

Soup- Tortellini

Tortellini Soup Recipe:



2 tablespoons butter

6 - 8 cloves garlic, chopped

1/2 cup chopped onion

4 cups chicken broth

2 cups water

9 ounces fresh or frozen cheese tortellini

14 1/2 ounces canned diced tomatoes (with their liquid)

10 ounces fresh spinach, washed and stemmed, coarsely chopped

8 - 10 basil leaves, coarsely chopped

Salt & pepper to taste

Parmesan cheese



Melt the butter over medium heat. Add the garlic and onion and saute 2 - 3 minutes. Add the chicken broth and water; bring to a boil. Add the tortellini and cook halfway. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender (don't overcook pasta).

Stir in the spinach and basil and cook until wilted, 1 - 2 minutes.

Sprinkle with parmesan cheese when serving.

Enjoy!
I usually serve the soup with warm crusty bread.

(Patty H.)