Chicken Noodle Soup and No Chicken Noodle Soup

Some much needed comfort food tonight- Chicken Noodle Soup

My dinner was No Chicken Noodle Soup. I was so disappointed with this soup. For months and months I looked for the No Chicken Noodle Soup in a can by Amy's. I finally found a can and bought it with high hopes. Long story short....my dogs wouldn't even eat this vile stuff.

I'm going to start looking for a homemade version or come up with one myself. I'm not hoping to get sick but I'd like to have a vegetarian noodle soup in my repertoire in case I do.

Curried Red Lentil Soup

Curried Red Lentil Soup

 

2 C red lentils

2 qts water plus more if needed

2 Tbsp coconut oil

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

Fresh parsley to taste, chopped

1 tsp curry powder

½ tsp cumin

½ tsp turmeric

¼ tsp ground coriander

Sour cream or plain Greek yogurt for serving if desired

 

In a large pot place lentils and water, bring to a boil, then reduce heat to low and simmer for 1 hour, adding additional water if needed. In a skillet sauté onion, celery, garlic and parsley until almost tender in the coconut oil. Add curry powder, cumin, turmeric, and coriander to the skillet and toss with the vegetables. Add vegetables to the lentils and continue to simmer for 1 hour, adding additional water if needed. Serve topped with sour cream or yogurt if desired.

Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup 

 

2 (15 oz) cans diced tomatoes, undrained

1 C diced celery

1 C diced carrots

1 C diced onion

1 tsp dried oregano

1 Tbsp dried basil

4 C vegetable broth

½ C flour

1 C Parmesan cheese

½ C butter

2 C half and half

Salt free seasoning to taste

Place tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes before serving melt the butter over low heat in a skillet and mix in flour until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is thickened. Add another 3 C of soup and stir until smooth. Pour this mixture into the crockpot. Stir well and add in the Parmesan cheese, half and half, and season to taste with the salt free seasoning.  Let warm though and serve.

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Curried Lentil Soup

Curried Lentil Soup

2 Tbsp oil

1 onion, chopped

1 carrot, sliced thin

3 cloves garlic, minced

1 bay leaf

2 tsp curry powder

1 (15 oz) can diced tomatoes

2 C lentils

1 lemon

1 C spinach, chopped

8 C chicken broth

Heat the oil in a large pot. Add the onions, carrot and garlic and sauté until soft. Add the curry powder and cook for a few seconds more. Add the tomatoes, bay leaf, lentils, and broth. Cut the ends off of the lemon and remove and visible seeds. Add the lemon to the pot. Bring to a boil and then turn down to low and let simmer for about 30 minutes or until the lentils are soft. Remove the lemon and the bay leaf. Add the spinach and cook for about 5 more minutes before serving.

Crockpot Navy Bean Soup

Crockpot Navy Bean Soup

  

2 C dry navy beans 

4 slices of bacon, uncooked, cut into bite sized pieces 

1 onion, diced 

3 medium carrots, diced 

3 stalks of celery, sliced 

2 Bay leaves 

Salt free seasoning to taste 

Place beans in a crockpot and cover plenty of water. Add the remaining ingredients, stir to combine. Cover and cook on high for 6 hours or until cooked through.

Zuppa Toscana

Zuppa Toscana

1 lb Italian sausage, removed from casings and cut into bite size pieces
1 large onion, diced
6 bacon slices, cooked and chopped into pieces
2 tsp minced garlic
8 C chicken broth
1 C half and half
3 large potatoes, peeled and diced
1 (10oz) pkg. frozen chopped spinach

Parmesan cheese for garnish

Sauté Italian sausage and onion in a large pot until cooked through and onion is tender. Add bacon and garlic and sauté until garlic is slightly tender about 2 minutes. Add chicken broth and bring to a boil. Add potatoes and spinach, turn heat to low and simmer for 30 minutes. Add half and half and cook until just heated. Garnish with Parmesan cheese and serve.

Crockpot Cheesy Ham and Corn Chowder

Crockpot Cheesy Ham and Corn Chowder

1 (10oz) can cream of celery soup

1 (14oz) can creamed corn

1 (14 oz) can corn, drained

1 onion, diced finely

3 C diced, peeled potatoes

2 C diced cooked ham

½ C half and half

1 tsp thyme

Pepper to taste

¼ tsp paprika

Pinch of cayenne pepper, to taste

1 C cheddar cheese, shredded

1 C processed cheese food, cubed

Nonstick cooking spray

Spray a crockpot with nonstick cooking spray. Add all ingredients except cheeses and stir to combine. Cook on low for 4 hours or until potatoes are tender. Stir in both cheeses and cook on low for about 30 minutes more or until cheeses are fully melted.