North African Inspired Tomato, Chickpea & Spinach Stew (Vegan)

Inspired by pantry staples, I made this super basic, but healthy, vegetarian stew a few weeks ago. My intention was to serve it over rice or with pita bread, but instead I ate two bowls plain by myself. Really enjoyed the flavors and textures together. Thought I'd pass it along if you've got a hungry family and a few cans to use up.

If you're not a big spinach fan, cut the spinach amount in half!!! My picture, above, does not show the bright green vibrancy of the spinach because this particular portion was reheated as leftovers :)

I'm sure this stew would benefit from with some cayenne pepper for heat and topped with some Greek yogurt (if you weren't vegan) or fresh lemon/lime juice (if you are a vegan). The stew was also good over a wild rice mix with a little grated cheese on top (Kashkaval is particulary delicious). Enjoy.


NORTH-AFRICAN INSPIRED TOMATO, CHICKPEA, & SPINACH STEW


Serves ~6

• 2-3 Tbsp. extra virgin olive oil
• 1 medium-large onion, thinly sliced in half moon shapes (1/2 circles)
• 4 garlic cloves, minced
• 1 (28 oz.) can tomatoes, pureed (I used Muir Glen's fire-roasted tomatoes)
• 2 cans chickpeas (also called garbanzo beans), drained & rinsed--(can save a little liquid)
• 1 tsp. coriander 
• 3/4 tsp. turmeric
• Salt & pepper to taste (I used ~1/2 tsp. of each)
• 1 (10 oz.) package frozen chopped spinach (thawed or defrost, if you prefer) OR 2 cups fresh spinach

In a medium-sized pot with lid (I used a dutch oven), heat olive oil over medium heat and add onion. Add a couple tablespoons of water (or any of the liquid from the chickpeas). Saute until onion is translucent--about 10 minutes--making sure onion doesn't burn.

Add garlic and tomatoes. Stir until combined and cover. Lower heat to medium-low. Mix in chickpeas and spices, including salt & pepper, and continue to cook for about 10 more minutes or until the chickpeas are tender.

Add the spinach (mine was a frozen block that thawed in the hot stew). Gently mix it in and try to break it up if yours is frozen like a block as well (I used a fork to separate it). You can turn off the heat once most of the spinach has thawed--or when the spinach has wilted, if you are using fresh spinach.

Black Bean and Lentil Soup with Smoked Paprika

First of all, this was fabulous. Second of all, this was healthy AND fabulous. Third of all, you should make it!!! Saw this soup on Cookin' Canuck and was surprised to see lentils and black beans together--we love both and would have not thought to put them together. What a great idea! I've adapted the recipe somewhat because of my love of all things smoked. It's awesome. Shared it with folks and was asked for the recipe. Definitely going in my permanent rotation. Filling, straight-forward and delicious.

As has been my recent method, I made a double recipe and froze half of the soup--it defrosted beautifully. The smoked paprika is what makes this soup--do not skip it or use regular paprika--the soup will not be the same.

This soup is perfect for a cold day. It's perfect to reheat at work. It's perfect to serve for a casual dinner with grilled cheese sandwiches and fresh fruit. Enjoy!

BLACK BEAN AND LENTIL SOUP WITH SMOKED PAPRIKA
Adapted from www.cookincanuck.com

•   1 Tbsp. olive oil
• 1/2 large onion, chopped
• 2 large stalks celery, diced
• 2 cloves garlic, minced (I used 3 cloves)
• 2 tsp. smoked paprika
• 2 bay leaves
• 1 (14 oz.) can diced tomatoes (use 'fire-roasted' if you can find them)
• 1 cup dried brown lentils
• 4 3/4 cup low-sodium vegetable or chicken broth, divided
• 3 cups water
• 1 (14 oz.) black beans, drained and rinsed
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste (I used a smoked salt—it was fantastic!)

Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.

Add garlic, smoked paprika and bay leaves and saute for 30 seconds.

Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.

Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. 

*Transfer half of the lentil mixture, half of the black beans and 3/4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture. Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. 

Stir the soup and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste--seriously, the smoked salt is wonderful in this! (Trader Joe sells smoked sea salt for $3)

Serve with freshly grated Parmesan cheese, if possible. Would probably also be great with fat-free Greek yogurt and sliced green onions. YUM!

*Note: I did NOT take the soup out of the pot—I inserted my stick blender into the soup pot for about 5 seconds or until just a bit of the soup was pureed to give it some creamy feel but still retained the chunky texture. Therefore, I added ALL of the broth into the soup all at once.

Curried Chicken & Wild Rice Soup

It's been a while since I've posted on a soup and I have been looking for a chicken and wild rice soup that wasn't super rich. I try not to make meals that require heavy cream or a lot of cream cheese--and found most chicken and rice soups to be very rich due to those ingredients. When I stumbled upon this recipe, I decided to give it a go. I have adapted this recipe to be even lighter and don't miss the heaviness at all! But, feel free to make it as 'creamy' as you wish by adding a fuller fat dairy. We enjoyed it and I even sent some home with my dad when he came to visit. They said they loved it.


The soup calls for a little curry powder and many people think that curry powder brings out the flavor of chicken. I do not find it overpowering, but you can always add a little less. We really loved the texture of this soup due to the sliced almonds--how neat is that? Crunch in a soup. And almonds are so good for you! My husband said it reminded him of our avocado curry on brown rice. This is really great comfort food. And I may also try it with vegetarian 'chicken' next time.


Tips:

• If you really in a hurry, you can buy one of those frozen mirepoix bags in the freezer section of your grocery store--one bag is a fine substitute for the chopped onion, celery & carrot required in the recipe (or so it seemed for me anyway!) 
• In the comments section of this recipe, someone said they used the food processor to chop the onions, carrots, and celery--so I may try that next time. It's a forgiving recipe so a little more of this and a little less of that won't kill the flavor.
• Also, in the comments section, someone said they put everything in the crockpot, raw chicken & I'm assuming uncooked rice (EXCEPT for the cream/milk), left it on low--I'm assuming for 4-6 hours, and added the milk/cream when everything was cooked through. That would be easy, wouldn't it?

CURRIED CHICKEN & WILD RICE SOUP

Adapted from www.allrecipes.com

Serves 6-8

• 1 Tbsp. butter (+a little olive oil, if necessary)
• 1 finely chopped onion (about 1 medium onion)
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms (I used 1 lb. sliced mushrooms because we LOVE them!)
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. mustard powder
• 1/2 tsp. dried parsley
• 1/2 tsp. ground black pepper
• 1 cup slivered almonds
• 3 Tbsp. dry sherry (vermouth would work well too)
• 2 cups half-and-half (I USED 2% milk—but you could go even lighter with 1% or skim or fat-free half & half)

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes (add a little olive oil if necessary to prevent sticking). Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. 

Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half or milk.

Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Smoky Coconut-Lime Black Bean & Brown Rice Soup

It was a gorgeous fall day here last Friday and my daughter and I enjoyed the sunshine, cool breezes, the sound of acorns falling from the sky, the feel of crunching leaves under our feet, and richer aromas in the kitchen. Below is the perfect picture of our leisurely afternoon--Theraflu (for me) and our shared acorn stash.

I saw this on Pinterest and in case anyone needs any more reasons to love fall--here you go!

(courtesy of tinywhitedaisies.tumblr.com) 

And one of my favorite things about about fall is: It's SOUP weather! I tried making a new soup that I wanted to share. More than half the soups I make have some sort of tomato base and I wanted to try a black bean soup that was different and thought of coconut milk. It ended up being delicious and even my 2 year old ate it. My husband called it 'CLEAN-tasting.' But, I call it complex. It is smoky, sweet, salty, tangy, tart, creamy, and spicy all in one. You can taste the lime, the garlic, the coconut, the cilantro, and the chipotle. Layers of flavor! Hope you enjoy it!

SMOKY COCONUT-LIME BLACK BEAN & BROWN RICE SOUP

Makes 4-6 servings

• 1-2 Tbsp. olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 1/2 tsp. ground cumin
• 1 tsp. minced chipotle chile in adobo sauce (I used 1 chili & added a bit of extra 'sauce' from the can)
• 1/4 cup chopped fresh cilantro (or about 4 Trader Joe's frozen cilantro cubes)
• 2 (15 1/2 oz) cans black beans, UN-drained
• 1 (15 oz) can light (reduced-fat) coconut milk
• 1 lime--for zest & juice
• 1 cup cooked brown rice (or white if you prefer)
• Salt & pepper, to taste (smoked salt preferred if you have it)
• Water
• 1 SMALL squirt of agave nectar (OPTIONAL)*

In a large pot over medium heat, warm the oil. Add the onion, garlic, cumin, chile, and cilantro. Saute for a few minutes, stirring occasionally. Add 1/2 cup of water and reduce heat to low. Continue to saute onions for about 10 more minutes or until softened.

Pour beans AND their liquid in with the onions. Add the coconut milk. Add about 1 1/2 -2 cups more of water. Bring up the heat to high until the soup boils. Once it boils, reduce heat to medium-low and let it simmer for about 15 minutes. Add the lime zest and lime juice and mix.

Measure out about 1 cup of bean/soup mixture and puree until smooth. Return the bean puree to the soup (to thicken) and add the cooked rice. Stir the soup. Taste and adjust seasonings as necessary.

Serve warm.

Ladle out the soup into bowls and serve with sour cream or plain, Greek yogurt, and more lime wedges. We even tried it with avocado slices and tortilla chips--it was awesome!

*(Mine tasted just the tiniest bit bitter--which I am guessing was from the chile --but who, knows? And so I added a little bit of agave nectar and the soup was elevated to WONDERFUL. I can't figure out why, but it really just MADE IT. I've done that before for soups when they taste slightly bitter or salty and it just works. You can skip this step if you want.)

Favorite Turkey Chili

My husband LOVES this chili. It's one of our favorite things to make during the cold weather, and ESPECIALLY during Superbowl time....and the superbowl is coming up!!! This is a great meal to serve during Superbowl gatherings because you can keep it warm in the crock pot/slow cooker and serve it with toppings, tortilla chips, and cornbread on the side. Everyone assembles their own meal. It's great!

We found the recipe a few years back and have tinkered with it based on reviews and our preferences-extra garlic, lime juice, beer, cilantro in the soup, etc.--those are what make it "Sommerville Chili". But the stars and 'secret ingredients' are the cinnamon and cocoa powder. I know it might sound weird, but those ingredients absolutely MAKE this chili. Everyone that tries it loves it and always tries to figure out what "that particular flavor" is...use the lower amount of those ingredients if you are feeling unsure about the flavors the first time you make it (we use the higher amounts as many of the reviewers of the original recipe also commented that they did). It's almost like a mild mole chili.

Sometimes, chilis can have an overpowering tomato flavor--we resolved that issue by using beer instead of the 8 oz of tomato sauce can and often cut down the amount of stock. But, you can use the tomato sauce if you prefer. This turkey chili freezes very well and is delicious served on top of baked potatoes. My favorite thing to do with chili leftovers is make a Skyline chili dip. More on that later :)

'FAMOUS' FAVORITE TURKEY CHILI

Adapted from Bon Appetit

Serves 8-10.

1 Tbsp. olive oil or chili-infused olive oil (the latter is excellent!)

2 medium onions, chopped
2-3 cloves garlic, minced
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 1/2 lbs. lean ground turkey (organic if you can find it)-I often use only a pound
1/4 cup chili powder
2 bay leaves
1-2 Tbsp. unsweetened cocoa powder
1 1/2 tsp. salt
1/4-1/2 tsp. ground cinnamon
1 (28 oz) can whole or crushed tomatoes
2-3 cups chicken or beef stock (or a mix--I use Worthington brand)
1 (8 oz) can of tomato sauce OR 1 bottle of beer (we use the beer)
3 (15 oz) cans beans, rinsed, drained (white, kidney, black)
A few dashes of crushed red pepper
Juice of half a lime
Dash of marjoram

Toppings: 
Chopped red onion or green onions
Chopped fresh cilantro (I often add a handful directly into the soup instead)
Plain low-fat yogurt or light sour cream
Shredded cheese (Mexican blend or Cheddar)

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add garlic, oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon (if you use whole tomatoes, you will need to break them up with the back of the spoon or spoonula).

Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce/beer. Add left over ingredients. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro, and yogurt--and any other toppings--separately.

**I often throw all the ingredients in the crock pot and leave the heat on low for 8-10 hours or high heat for about 6 hours. Just mix ingredients and break up the turkey/tomatoes with the back of a spoon/spoonula 2-3 hours into the cooking process.

ENJOY!

Basil Tomato Soup with Battered Okra

This was a truly Southern American meal....

It was SO exciting to finally try this soup! We have a friend staying with us for a couple nights & I finally got a reason to make this recipe I got out of Southern Living months ago. It was a huge hit with the guys & have a feeling this will be a hit with guests and family of all ages if you make it in your home.

I've changed the recipe to make it easier--the original recipe called for whole tomatoes and then using a blender, but why not just use pureed/crushed tomatoes and eliminate that step?? It worked awesome to do less work. And, the half & half really made it.

We had this soup with some sliced honeycrisp apples and clementine tangerines (got to make an effort to counteract the sauteed okra--which by the way, was totally worth it) and pimento cheese toasts (if you can get the Palmetto cheese brand, GET it! It's amazing. Some Costcos sell it. It's not some sweet, fake cheese spread--it's the real thing.). To make pimento cheese toasts, just spread pimiento cheese onto crispy multi-grain European bread and broil until cheese gets hot, melty, and bubbly. It's to die for!

BASIL TOMATO SOUP WITH BREADED OKRA
adapted from Southern Living

Makes 15 cups (or about 8 servings)

2 medium onions, chopped
3-4 Tbsp. olive oil
3 (28 oz.) cans crushed tomatoes (Italian-style only if you can find it)
1 (14 oz.) diced tomatoes
1 (32 oz.) can (or 4 cups) chicken broth or vegetarian 'chicken' broth like McKay's
1 cup loosely packed fresh basil leaves or 1/3 cup dried basil (+ extra 2 Tbsp basil if you can't find Italian-style tomatoes)
3-4 garlic cloves
1 tsp. lemon zest
1 Tbsp. lemon juice
1 tsp. salt (or slightly more as the lemon can make it too tart)
1 tsp. sugar
1 cup half and half
Parmesan cheese (optional)

Sauté onions in hot oil in a large Dutch oven (or soup pot) over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes.

Add the rest of the ingredients (EXCEPT for half & half) and cook 10 minutes or until thoroughly heated. Mix in the half and half. Turn off heat.

Meanwhile, cook okra according to package directions (I sauteed the okra with Pam-style cooking spray). Serve with soup (on top of). Sprinkle with Parmesan cheese (if desired).

My Favorite Lentil Soup

Back in my travel-for-work days, I stayed regularly at a beautiful Hyatt in Reston, Virginia. This hotel was surrounded by great restaurants and shops. Though I had my pick of what I could eat, the thing I wanted most to see after working late for several days, was a pillow. Fortunately, there was room service paid for by my company (bonus!). The healthiest thing on their menu was the lentil soup and I could not wait to get it! 

Since then, I have contacted the chef at the hotel to get the recipe. At first, it looked promising, but then nothing. Below is the recipe I came up with that mimicks the one I ate in Northern Virginia (to the best of my ability). It's VERY close to what I ate in Virginia and very good. I have tried other recipes--Heidi Swanson's recipe seemed good enough, but still wasn't as good (in my humble opinion). We just keep coming back to this one below for the last couple years. And I'm not sure I'm going to budge anymore.

Lentil soup is healthy comfort food at its finest....even my toddler can't get enough. A lot of people like to add potatoes in their soup--I don't--but you are welcome to add a diced potato in with the lentils. Also, if you are vegan, you can skip the Parmesan cheese. But the Parmesan cheese and zucchini are my 'secret' ingredients. And lastly, if you like, you can also add a big dollop of plain, fat-free, Greek yogurt in each plate when serving (in addition or instead of the Parmesan cheese).

LENTIL SOUP

Serves about 8

2 cups lentils, rinsed well

7 cups of water or chicken stock (I like to do half water & half vegetarian 'chicken' broth)
1 Tbsp. of olive oil (optional)
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 can diced tomatoes, un-drained (fire roasted are good too)
Salt and pepper, to taste
½ tsp. cumin
Few dashes of parsley
Few dashes of marjoram (optional)
Juice of one lemon, freshly squeezed
2 small-medium sized zucchini, finely chopped
½ cup grated Parmesan cheese. light Parmesan-style topping, or Vegan grated soy parmesan

Place washed lentils, chopped onions, celery, carrots, garlic, tomatoes, oil (if using) and spices in water and simmer, covered, for 1 hour. Taste. If the lentils still seem crunchy, continue to cook for 5-10 minutes more until they soften. Add lemon juice, zucchini, and parmesan cheese and let simmer for 5 more minutes.

Makes ~8-10 servings.

*Can be made in slow cooker-cook: Just add all ingredients (but cheese and zucchini) in the crock pot and leave heat on low for about 8 hours. Check the 'doneness' of the lentils and continue to cook until the lentils have softened. Add the zucchini & parmesan 15 minutes before soup is done.

Quick Dinner: Potato-Corn-Lima Bean Chowder & Spinach Cheddar Rolls

If you have 30-45 minutes, try this delicious and comforting meal. Created when I was in a jam: My husband was going to be home in less than an hour and my daughter needed to be fed...desperate to get dinner made fast, I was inspired by a Southern Living corn and potato chowder recipe--yet changed it up to make it healthier by using fat free half and half and adding creamy, but healthy, lima beans. Also, it seemed to crave a 'bacon' flavor and the rolls below seemed to be perfect with the soup (and used up my spinach!).

POTATO CORN LIMA BEAN CHOWDER
Makes 4 servings

~1 tsp. olive oil
1 onion, chopped
2 potatoes, diced (I used gold or 'Yukon')
1 1/2-2 cups water
1 tsp. seasoning (such as 'Old Bay')
2 cups frozen corn
2 cups frozen lima beans
1 small green bell pepper, diced
1 Tbsp. dried parsley, or 1/4 cup chopped fresh parsley
~3/4 tsp. salt
~1/8 tsp. pepper
1 cup half and half (fat free is fine)
3 Tbsp. bacon-flavored bits (such as Betty Crocker Bacon Bits)

To serve (OPTIONAL):
Green onions, chopped
Shredded cheese--your choice on what kind (about 1/2 cup)

Heat olive oil in a dutch oven or medium sized soup pot on medium-high heat. Saute onion and potato for about 5 minutes. Raise heat to high. Add water if the potatoes or onion start to stick to the pot. Add the rest of the water and seafood seasoning. Bring to a boil.

Add the corn, bell peppers, lima beans, parsley, salt and pepper. Cover, reduce heat, and simmer for about 10 minutes or until the potatoes are cooked and tender. Add the half & half  and bacon bits. Mix these in gently until soup is completely heated through-about a minute or two (being careful not to boil).

Garnish each soup serving with chopped green onions and ~2 Tbsp. shredded cheese.

Makes about 4 servings.

SPINACH CHEDDAR CRESCENT ROLLS

1 tube reduced-fat crescent dough rolls (such as Pillsbury brand)
1 cup fresh spinach, chopped
4 oz. shredded Cheddar cheese (freshly grated is particularly wonderful)
2 green onions, chopped (OPTIONAL)
Salt and pepper

Preheat oven to 375 degrees.

Spray a muffin pan with olive oil cooking spray. Set aside.

Unroll the crescent dough roll and pinch seams (perforations) together and flatten dough out with your hands until the dough is connected and pulled together, yet flat--shaped like a rectangle.

Add the chopped spinach and cheddar cheese over the crescent dough and season with salt and pepper. Add green onions if using. Gently roll lengthwise. Slice into ~1 inch pieces, being careful to keep the spinach and cheese filling in the dough. You should have about 10 rolls.

Place the spinach-cheese rolls into the muffin pan and bake for about 13-17 minutes, or until dough turns golden brown.

Makes 10 rolls. Serve with soup.

Creamy Mushroom Spinach Chowder

I grew up with a mom that made cream of mushroom soup as soon as the cold weather hit. In Romanian fashion, we'd often eat it with polenta. I crave a creamy mushroom soup the way that other people crave chicken noodle soup for comfort. This is a recipe I've come up with and used the last couple winters that has has seemed to stick with our family. Sure, it's not fat-free, but it's a LOT less rich than the standard recipes I've seen for 'cream' of anything...and that's my consolation (ha).

I have made this soup with both Provolone and Swiss cheese--our favorite may be a combination of the two--but you can do one or the other. I used baby portabella mushrooms--but regular white mushrooms will do just as good. Also, you can use fresh or frozen spinach and it's good either way. If you prefer, you can increase the amount of spinach if you prefer for a more nutritional punch. OR you can completely skip the spinach altogether!

CREAMY MUSHROOM (SPINACH) CHOWDER

2 Tbsp. butter
5 cups fresh mushrooms, sliced
1 onion, chopped
5 Tbsp. flour
2 cups chicken broth
2 cups skim milk
½ tsp. salt
black pepper
1/4 tsp. ground nutmeg
1 cup half and half-light or fat-free is fine (OR, 2-3 oz. light cream cheese, softened and cut in cubes)
1 cup grated Provolone cheese (or Swiss, or a combination of both)
1 package fresh baby spinach-about 6 oz. (rinsed & chopped) OR, 1/2 pkg. frozen chopped spinach, thawed and drained well

Melt the butter in a large saucepan. In it, slowly sauté the mushrooms and onion until tender. Add flour and stir until flour is cooked, a couple of minutes.

Whisk in first chicken broth and then milk, stirring until thickened. Add salt and pepper, nutmeg, and the cheeses. Stir until just melted. Then stir in spinach. Heat and stir very gently. Season to taste.

Serve hot.

Makes about 6 servings.


NOTE: If you have leftover soup that you refrigerate, please keep in mind that this soup will condense somewhat and you can either add more broth or water to dilute it, or the best option is to reheat it gently and add some more milk to it until it reaches your desired consistency (either on stovetop or in microwave).

Twirl-Me-Around-For-Joy Tortellini Soup

I think I need to start adding an 'easy, fast, and healthy'  tag....because even though this is pasta, it's really not that bad for you. Again, think eating in moderation. This is the Sommerville house tortellini soup and it is absolutely delicious. This soup is perfect for those cold evenings in between holidays when you're tired of cooking but still want a home-cooked meal.

I have often added shredded carrots to it (during the garlic cooking process)--just to squeeze in some extra veggies. I'm sure you could add celery if you'd like too. The original recipe calls for cheese tortellini, but I have had great success with mushroom tortellini too (and even considered adding mushrooms to the soup--maybe next time). I'm guessing that chicken tortellini would be great too. Anyway, it's comfort food--my husband's loves this soup.

TORTELLINI SOUP
Serves 6-8

1 Tbsp. butter (or olive oil)
4 garlic cloves, minced
*2 (14.5 oz) cans chicken broth (or vegetarian 'chicken' broth such as McKay's mixed with water)
1 (9 oz) pkg. or container of tortellini (preferrably cheese, but mushroom, spinach, chicken should be find)
1 can stewed tomatoes (un-drained)
1/4 cup of freshly grated Parmesan cheese + more for topping on soup
6 tsp. fresh chopped basil or 1 tsp. dried basil
1 (9 oz) bag of fresh (washed) spinach leaves

Melt butter and add garlic. Saute for 2 minutes. Stir in broth and tortellini. Bring to a SLOW boil (if you boil to fast, the filling can escape the tortellini). Reduce heat and mix in 1/4 cup Parmesan cheese. Season with salt and pepper--if your chicken broth is not low-sodium, you may not need to add salt--taste and adjust seasonings.

Simmer (GENTLY) until tortellini is tender--about 5 minutes. Stir in tomatoes, spinach, and basil.

*NOTE: I often add about 2 more cups of broth or water as the pasta seems to absorb so much of the liquid in the soup.

Simmer for 2 more minutes. Ladle into bowls and sprinkle with a little bit more freshly grated Parmesan cheese (if desired).

Rustic Potato Cabbage Bean Soup

Fast, Simple, Healthy & Good. Inspired by 101cookbooks.com--one of my favorite food websites due to Heidi's love of natural foods. I LOVE this soup....but cabbage was eaten often while growing up in my home, so it's not a stretch. This soup is very mild tasting and filling due to the addition of beans. It would be really delicious served with a hearty wheat bread or a sandwich for lunch. If I could use one word to describe this soup, it would be 'cozy'--perfect for a rainy day. If you omit the cheese, it can be made into a vegan soup.

You can use any bean you like--Heidi's recipe called for white beans (I only had garbanzos). She also called for less broth, but for some reason I needed more. I used a vegetarian 'chicken' broth without MSG. In recipes that are as simple as this, the quality of your ingredients is essential. Use good quality extra virgin olive oil and a really good quality grated hard cheese (like Romano, Parmesan, or Grano Padano). Enjoy!

RUSTIC POTATO CABBAGE BEAN SOUP

1 Tbsp. extra virgin olive oil

1/4-1/2 tsp. salt
2-3 potatoes, skin on (or off-as in my case due to bad skins), cut 1/4-inch pieces (approximately)
4 cloves garlic, chopped
1 medium yellow onion, sliced or diced
7 cups stock (approximately, original recipe called for 5 cups)
1 can of beans, drained & rinsed well (your choice-I would have preferred cannellini or navy beans, but only had garbanzos on hand)
1/2 of a cabbage, cored and sliced into (approximate) 1/4-inch ribbons (of course I didn't measure!)

For serving:
A bit more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times (and add a bit of stock if the potatoes stick to the pan).

Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.

Now adjust the seasoning - Heidi says that getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

Serve drizzled with a bit of olive oil and a generous dusting of cheese (I mixed in a handful of cheese at the last minute into the whole pot so that is why my pictures lack a cheese topping).

Makes about 6 servings.

BEST, BEST Tomato Basil Soup--from Nordstrom Bistro Cafe



I've been making this soup since our first year of marriage. We absolutely love it-no really, it's the best. and easiest tomato basil soup I have ever eaten. No peeling of fresh tomatoes either. If you have an immersion blender, this soup is a total breeze and requires minimal clean-up.

If you've ever eaten at Nordstrom Cafe and had this soup, you'll know why it's the best. Then again, their recipe (as seen below) calls for 2 cups of heavy cream--no wonder it's amazing. I just can't do that--so I lightened it up and it's still wonderfully delicious. Usually, I only use 1 cup of fat-free half & half. My changes are in italics below. This soup is particularly delicious with a grilled (fresh) mozzarella sandwich. ENJOY!!!!

Adapted from Nordstrom Cafe Entertaining at Home Cookbook: Delicious Recipes for Memorable Gatherings.

NORDSTROM TOMATO BASIL SOUP

1/3 cup olive oil (I used a little less)
5 carrots, peeled and chopped (I used 4 the last time and the soup was still terrific)
1 large yellow onion, chopped
1 Tbsp. dried basil
3 cans (28 oz) whole Italian-style tomatoes in puree (really, that is too specific-any canned tomatoes will do)
1 can (14.5 oz) chicken broth (I usually seem to need a bit more)
Salt & pepper, to taste
A dash of garlic powder (not in original recipe)
2 cups heavy cream (to lighten, use half & half or as I use, fat free half &half)

Saute carrots and onions in olive oil until tender. Add basil. Stir occasionally and cook for 10-12 minutes. Add the tomatoes and chicken broth and season with salt and pepper (to your liking). Bring the soup to a boil.

Reduce heat and simmer uncovered for 20 minutes. (I cover mine to prevent splattering and it turns out just fine)

Puree soup in a food processor or blender (and if you're lucky enough to have a stick blender, just puree the soup in the pot). Then, add the heavy cream or half & half.

Garnish soup with slivered basil leaves.

Serves 10-12.

P.S. This soup freezes great!

EASY Vegetarian Chili: 2 Methods-Fast & Slow

Here's another easy, healthy recipe for cold weather days--my favorite recipe for use in the slowcooker (crock pot).

This recipe comes to me by way Janet Kurzynske--the mom of a my great friend, Heather. Dr. Kurzynske is a nutrionist, and a really good cook. I love this chili almost as much as I love Heather--we used to sit indian style on the floor of her kitchen with big bowls of this chili in our lap, talking about all our college drama. Maybe it will comfort you the way it comforted us.

Without the cheese, this chili is fat-free, vegan, and amazingly delicious.

We often serve this chili as a vegetarian option alongside our turkey chili in the winter when we want to do easy entertaining. Just set up a "toppings" bar with green onions, cheese, sour cream, corn, fresh tomatoes, cilantro, olives, tortilla chips, etc., and serve with cornbread. Everyone can serves themselves and go back for more.

This recipe makes a big pot and I often freeze half the recipe. You can use it later as a topping for baked potatoes, or in tamale pie, or as a dip with sour cream, cheese, and layered onions, etc. (Google "skyline chili".) For other great ideas-check out this site.


EASY VEGETARIAN CHILI

• 1 large onion, diced
• 1-2 cloves garlic, chopped (optional)
• 2 large green bell peppers, diced
• 1 bag frozen vegetarian crumbled burger (I use the Morningstar brand)
• 2 cans diced tomatoes
• *2 small cans plain tomato sauce or 1 bigger can (small cans are about 8 oz-bigger cans are about 14 oz.)
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 can navy beans, drained
• 1 bay leaf
• 1 tsp. chili powder (I add some 'taco' seasoning as well)
• Salt and pepper
• Cooked small pasta or a can of drained corn (both optional)
• Shredded cheese (Mexican blend or Cheddar works best)

*NOTE: If you do not like this much 'tomato-ness' in your chili, feel free to skip the tomato sauce and use some chicken/beef broth and/or beer. We often use beer for half the tomato sauce

Toppings of your choice (green onions, chopped raw onions, olives, shredded cheese, fresh cilantro, corn, olives, etc.)

METHOD 1: CROCK POT

Mix all ingredients in a crock pot. Simmer for at least 4 hours.

METHOD 2: STOVE TOP

Over medium heat, saute onion in a large pot until translucent. Add the bell peppers and sauté until tender. Add the vegeburger, tomatoes and sauce (also the bay leaf). Mix and heat through.

Gently stir in the beans and chili powder. Season with salt and pepper.

Lower heat and simmer for 30 minutes, gently stirring occasionally to ensure there isn’t any sticking to the bottom of the pan. Mix in corn and pasta (if using) and heat through.

Serve with shredded cheese (cheddar or a Mexican blend) and any toppings desired. Remove bay leaf (not to be eaten).

Serves about 8-10.

Leftovers freeze beautifully.

Easy, Healthy, Chicken and Salsa Soup

Fall is here!!! Woo-hoo! I’m so inspired but I have to mark the cool weather start with soup—we LOVE soups. Chicken and salsa soup is a SUPER easy dinner to make when you are in a hurry and I guarantee it’s a surefire winner of a meal for guests too!

The beauty of this soup is that if you already have cooked chicken on hand, you don’t have to follow the directions below—you can throw all the ingredients in a soup pot and heat until it starts to boil. Then turn off the heat and your soup is ready!


CHICKEN AND SALSA SOUP

2 boneless, skinless chicken breast halves, cut into bite-size pieces
2 (14.5-ounce) cans reduced-sodium chicken broth (or approx. 3 1/2 cups)
1 to 2 tsp. chili powder
1 tsp. garlic powder or 2 cloves minced garlic
1 tsp. cumin (optional-but good)
1 1/2 cups loose-pack frozen whole kernel corn
1 can black beans (about 14-15 oz), rinsed and drained (optional-but very good)
1 cup bottled chunky salsa (fresh salsa is best-I prefer the Herdez brand if fresh is not available)

For serving:
About 1 cup shredded Mexican cheese—Cheddar or Monterey is good (if your salsa is mild, you can use Monterey Jack cheese with jalapeño peppers instead)
*3 cups tortilla chips
Light sour cream (optional)

Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low.

Cover; cook for 8 minutes. Uncover; add corn. Cook for 5 minutes or until chicken is no longer pink.

Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips and sour cream or any other toppings of your choice.

Makes about 6 servings.

**I like to use baked corn tortilla strips as a topping instead of tortilla chips: Cut about 10-12 corn tortillas into strips (any size) and spray lightly with olive oil (the olive oil version of ‘Pam’) and sprinkle lightly with salt (optional) and cumin/chili powder. Bake at 325-350 degrees for 5-10 minutes or so—when they start to turn brown, take them out of the oven. They help thicken the soup, when added before serving, and provide a great texture!