Spinach Tortellini Soup

3 small red potatoes, pealed and cubed
2 medium carrots, sliced
1 celery rib, chopped
1 small onion, chopped
2 tablespoon plus 1-1/2 teaspoon chicken bouillon granules
2 quarts water
3 cups cubed cooked chicken
1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried parsley flaked
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 packages (9 ounces each) refrigerated cheese tortellini

1. In Dutch oven, combine the potatoes, carrots, celery, onions, bouillon and water.  Bring to boil. Reduce heat, cover and simmer for 10 minutes.
2. Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil.  Ad tortellini, cook, uncovered, for 7-8 minutes or until tortellini is tender.

Yield 10 Servings (3-3/4 quarts)

Vegetable Chicken Soup

1 large sweet onion
1 cup of sliced baby portobello mushroom
1/2 cup chopped yellow
1/2 cup chopped red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breast, cut into 1/2 inch cubes
1 can (49-1/2 ounce) chicken broth
1 can (28 ounce) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 cup medium pearl barley
1-3/4 teaspoon Italian seasoning
1-1/2 teaspoon pepper
1/2 teaspoon salt

1. In a skillet, salute the onion, mushrooms, and peppers in butter and oil until tender.  Add garlic, cook 1 minute longer.
2. Transfer to 5 quart slow cooker  Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender.

Yield 7 servings - 2-3/4 quarts

White Bean Soup

1/2 of a medium  red onion, peeled, chopped
1 stalk  celery, chopped
1  Carrot, peeled, chopped
9-10 cloves Cleaned & Cut Peeled Garlic
1 Tbsp chopped  Rosemary leaves
2 Tbsp Pure Olive Oil
1 pkg (4 oz)  Italian Classics Diced Pancetta (Deli Dept)
1/2 lb  butter potatoes, peeled, 1/2-inch dice
1 batch  Basic Dried Beans (using Great Northern Beans) (see related recipe) + bean liquid, or 4 cans (15.5 oz each) Organic Cannellini Beans, undrained, + 2 cans water
Salt and pepper
Extra Virgin Olive Oil, for garnish
Italian Blend Grated Cheese, for garnish
Cracked Black Pepper, for garnish


You'll Need: Food processor, hand blender

1. Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced.
2. Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add minced vegetables to stockpot; cook 15-20 min, until vegetables are softened. Add potatoes; stir, cook, 8-10 min, or until potatoes soften.
3. Add beans and liquid (or undrained canned beans with water); stir. Bring to a simmer. Stir; season with salt and pepper. Puree or mash to desired consistency, using hand blender.
4. Serve with extra virgin olive oil, cheese, black pepper and parsley.

Source

Butternut Squash Soup

serves 4 - 6

• 3 and 1/4 pounds of butternut squashs - peeled and cut into chunks
• 1 large onion - chopped
• 2 cloves of garlics - chopped
• 3 tablespoons of butters
• 1 teaspoon of cinnamon
• 3 and 1/2 cups of chicken stocks (or vegetable stock)
• 2 tablespoons of maple syrups
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

In a large pot melt the butter on medium temperature and add the onions.

Cook the onions for about 5 minutes.

Stir in the garlic and the cinnamon and cook for another 30 seconds.

Add the squash and cover with 3-4 cups of stock

Bring pot to a boil then turn down the heat and simmer for about 25 minutes or until the squash is tender.

Puree the vegetables in small batches. Put puree in separate pot. Stir in the maple syrup.

Add cooking stock according to desired thickness; season with salt and pepper.

Source & Video

Untitled Soup

This is an original recipe I came up with.  Hence, there are no real measurements because I worked with what I had at the time.  Its been a success three times so far.

Smoked Turkey Necks
Soy Sauce
Basil
Pepper
Sweet Onions
Red Onions
Garlic
Mushrooms (baby portabella, oyster and shitaki)
Sugar Snap Peas
Udon Noodles

1. Bring water to a boil in a covered pot.  Enough water to half cover  3 smoked turkey necks.  Turn heat down and allow it to simmer, lidded, for about 1 hour & a half ~ until tender when poked w/ a fork.  
2. Add soy sauce, basil and pepper.  
3. Add hot water and cover about 3/4 of the way up.  Simmer for a few minutes more.
4. Remove the turkey necks and set aside. 
5. Add diced sweet & red onions, garlic, mushrooms (a variety of baby portabella, oyster and shitaki) and sugar snap peas.  Cook until beans are darker and limp.  
6. While cooking, strip the turkey neck from the bone, leaving out the tough outer skin.  Set meat aside.
7. Add plain Udon noodles, the instant type.  Do not add the seasoning pack.
8. Simmer for 2 minutes longer, while adding the meat.  Remove from heat and serve.

French Onion Soup

1/2 cup unsalted butter

2 tablespoons olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1 teaspoon dried thyme or oregano

salt and pepper to taste

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

1/4 cup grated Parmesan cheese

1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
2. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
3. Heat the oven broiler.
4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Yields 4 servings