{Mexican Lime Soup}

Very yummy and easy soup. The flavors blend so good together, giving this soup tons of flavor.

3-4 limes
2 large chicken breasts
1 tsp kosher salt, plus more to taste
1/2 tsp pepper, plus more to taste
1 Tbs olive oil
1 large white onion, chopped
5 garlic cloves, minced
1 jalapeño chili, seeded and minced
3 cups chicken broth
3 cups water
1 1/2 tsp mexican oregano, you can use regular if you don't have mexican
1 avocado, pitted, peeled and diced
2 oz queso fresco, crumbled

Juice as many limes as you need to, to get 1/4 cup fresh lime juice. Use the remaining limes for serving in your soup. season the chicken breasts with salt and pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, and cook until brown on both sides, about 5 minutes. Transfer the chicken to a plate. Add the onions to the pan and saute until translucent, about 4 minutes. Add the garlic and chili and saute until fragrant, about 1 minute. Add the broth, water and lime juice and oregano, then return the chicken to the pan.
Increase the heat to high and bring to a boil. Reduce the heat to med-low, cover and simmer unti the chicken shows no sign of pink, about 40 minutes.
Transfer the chicken to a cutting board and let cool slightly. Meanwhile, keep the soup at a simmer. Shred the chicken and stir chicken back into the soup. Adjust the season with salt and pepper until desired taste.
Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into bowls and serve with the toppings.


Recipe Source: Williams Sonoma 

{Lasagna Soup}

I wasn't expecting this soup to be as delicious as it was. It was a big hit, and it makes about 13 cups so there where a lot of left overs for the next day. Yum.

2 tsp olive oil

1 1/2 lbs italian sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp oregano

1/2 tsp red pepper flakes

2 Tbs tomato paste

1 (28oz) can diced tomatoes

6 cups chicken broth

2 bay leaves

8 oz fusilli pasta

1/2 cup chopped fresh basil

8 oz ricota cheese

1/2 cup grated parmesan

1/4 tsp salt

2 cups shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooded spoon, until the sausage is no longer pink, about 5-7 minutes. Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and cook until the paste turns a rusty brown color, about 5 minutes. Add the tomatoes with their juice, the broth and the bay leaves and brin the soup to a boil. Reduce the heat and simmer for about 30 minutes. 

Add the past, then increase the heat to medium-high and boil the soup unti the pasta is tender to the bite,  following the time recommendations on the pasta box. Discard the bay leaves, then stir in the basil, season with salt and pepper to taste. 

In a small bowl, combine the ricotta, the parmesan, and 1/4 tsp of salt and a little pepper. To serve, p;ace about 1 1/2 Tbs of the ricotta mixture in each bowl, ladle the soup over the top and sprinkles with mozzarella cheese. 

{Hearty Barley and Mushroom Soup}

One of my husbands clients had a big convention on Diabetes awarness and prevention. We got invited to attend. Bobby Deen was the guest speaker and also made this soup for everyone. It was very delicious. It's very healthy, and diabetic friendly. It's very simple to make. Try it out!

1 oz dried porcini mushrooms
2 cups boiling water
1 Tbs olive oil
2 large portobella mushroom caps, chopped
1 large leek (white and green part only) sliced and rinsed well
2 ribs celery, chopped
1 carrot, chopped
1 (32oz) container chicken broth
3/4 cup pearl barley
2 Tbs fresh dill, chopped
6 Tbs plain greek yogurt


Place dried mushrooms in a small bowl. Pour the boiling water over the mushrooms; let sit until softened, about 15 minutes. Drain and coarsely chop. Reaserve the soaking liquid.

Meanwhile, heat oil in a nonstick dutch oven over medium-high heat. Add portobello mushrooms, leek, celery, and carrot. Cook stirring often, until the veggies become very tender, 8-10 minutes. Add broth, barley, and soaked mushrooms with their reserved soaking liquid; bring to a boil. Reduce heat and simmer, covered, until the barley is tender 50-60 minutes. Stir in the dill.


Ladle soup into each serving bowl. Top with 1 Tbs yogurt.

I had to get a picture with Bobby Deen. I love his show and am a big Paula Deen fan!!

{Turkey Noodle Soup}

This is a great way to use all of that extra turkey meat that you have left over. This soup is delicious and warming. It's packed with tons of flavor too.

2 cups of shredded turkey meat
4-5 celery stalks, chopped
4 carrots, chopped
1 whole small-med onion
2 whole garlic cloves
1 tsp dried sage
1 bay leaf
2 32oz cartons of low sodium chicken broth
water
chicken bouillons to taste  (4-5)
12 oz package of whole wheat noodles of choice
salt and pepper to taste

Add the turkey meat, chopped celery and carrots,  whole onion and whole garlic cloves along with sage and bay leaf in a large pot. use enough water to just cover vegetables. Cover the pot and bring to a boil until the veggies are cooked. Remove the whole onion and garlic cloves. Add in the chicken broth and chicken bouillon's. Once you get the desired taste you want, pour in the noodles and cook uncovered in the broth according the noodle package directions. Season with salt and pepper. Serve.

{Olive Gardens Chicken and Gnocchi Soup}

Have you ever had this soup at Olive Garden?? It is so rich and creamy and delicious.I made this last night and it tasted just like it. It was so easy to make and my whole family loved it.

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• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg 

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

Recipe Source: Pinterest

{Beef and Hominy Stew}

I am usually not a stew person. But this is really good and hearty. Plus its made in a crock pot which makes it simple. The hominy gave it great texture and flavor. Perfect meal for a cold fall day.

1 large onion, chopped

2 pounds round steak cut into bite sized pieces

1/2 tsp salt

1 green bell pepper, cored, seeded and chopped

3 carrots, peeled and cut into 1 inch pieces

3 ribs of celery, cut into 1 inch pieces

3 cloves garlic, chopped

1 14.5 oz can petite diced tomatoes with chilies

1 cup beef broth

2 Tbs corn starch

1 15 oz can hominy, drained and rinsed

Place onion in the bottom of a crock pot, add beef. Season with salt. Add green pepper, carrots, celery, and garlic. Pour tomatoes and 3/4 cups of broth over the top

cover and cook on low for 8 hours

Mix cornstarch with remaining 1/4 cup of broth until smooth. Stir into crock pot during the last 15 minutes of cooking, add hominy. Serve. 

{Creamy Broccoli and Cheese Soup}

My favorite time of year is here. I love fall and all the things that come with it. I have been so excited for the weather to cool down and to start making soups, stews, chili etc. This is one of my favorite soups. It hit the spot for all of us. I think its a must to serve it in a bread bowl.

• 2-3 broccoli heads, coarsely chop off the florets 
• 9 c. water
• 5-6 Tbsp. bouillon granules
• 1 cube butter
• 1 onion, finely chopped in food processor
• 1 cup flour
• 2 cup half & half
• salt and pepper (to taste)
• 2 c. shredded sharp cheddar cheese (I don't use pre-shredded for this, too much starch. I like to hand shred a block of cheese. Trust me on this)
• 16 oz Velveeta cheese

In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste.

Gradually add the cream and whisk until thick. Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper to taste. Add shredded cheese and Velveeta, stirring until melted. Make sure once you add the cheese, you melt it on low so that it melts smooth. 

Recipe Source: Favorite Family Recipes

{Chicken Tortilla Soup}

This soup was seriously incredible. Hands down one of the best soups I have ever had!! I made this the other night for dinner and even my kids gobbled not one but two bowls...so wonderful! I just had to put this one on here so that when I am searching for something to make for dinner I will come upon this one and remember how much I adored it and make it again and again!

2-3 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes: (You HAVE to add these, it would not be the same experience without em)
Sour Cream
Diced Avocado
Juice of fresh lime
Salsa Or Pico De Gallo
Grated Monterey Jack or cheddar Cheese
Cilantro


Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with all the yummy garnishes!


Recipe Source: The Pioneer Woman

{Chicken Enchilada Soup} Crockpot

This soup was amazing! Lots and lots of flavor. Heres to another easy and yummy crockpot meal :)

3 cups chicken stock
4 chicken breasts
2 cloves garlic, minced
1 teaspoons ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) cans diced tomatoes with green chilis
1 (4 oz.) can diced green chilis
1 (15 oz.) can black beans, rinsed and drained
1 (6 oz.) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 cup shredded pepperjack or Monterry jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro


In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro.  Cover and cook on low for about 4 hours.  Stir in tortilla strips.  Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.  Just before serving, top with cheese, sour cream and cilantro.  


Adapted from: Lets Dish

{Zuppa Toscana}

I have seen this recipe a lot. For some reason I have never really thought of making it. I have never gotten this soup at Olive Garden, maybe that's why. I recently went to a baby shower where this soup was served and I tried it and was in love! It has so much great flavor. My hubby loves it too, so I finally made it with Olive Garden Breadsticks. New fave at our house.

1 lb. Italian sausage
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot  on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

Recipe Source: Annies Eats

{French Onion Soup}

My husband and I recently ate at a restaurant that had the best French Onion Soup. So I decided to make some. It turned out really good, it definitely wouldn't be the same without the cheesy crusty baguette on top. Yum!

• 1/2 cup butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 3-5 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

{Vegetable Barley Soup}

I live for soup in the winter. This one is easy, delicious and healthy, what more could you ask for?

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 oz) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 oz) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
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• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

{Winter Minestrone}

This was the perfect soup for a cold winter day. Even with the potatoes in it, it felt pretty light. I served it with THESE breadsticks and it was wonderful!

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• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, crushed
• 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
• 2-3 red potatoes, cubed
• Kosher salt and freshly ground black pepper
• 1 (14oz) can diced tomatoes in juice
• 2 fresh rosemary sprigs, chopped
• 1 (15oz) can cannellini beans, drained and rinsed, divided
• 2 (14oz) cans beef broth, divided
• 1 (1oz) Parmesan rind
• 1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potatos. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/4 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind (It will slowly melt, making it a little creamy and buttery) to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup has thickened slightly, about 2 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls and serve.

{Bean and Bacon Soup}

I remember as a kid growing up I used to LOVE Bean and Bacon soup in the cambell's soup can. Yep, pretty gross right? I am pretty sure I would not feel the same way about it today. But I was excited to make this homemade version of it. It was really good. It paired well with the french bread too.

3/4 pound bacon

1 small onion

4 large carrots

4 15 ounce cans Great Northern Beans

4 cup water

2 bay leaves

1/4 tsp pepper

1 Tbs beef bullion

3 Tbs tomato paste

1 tsp liquid smoke

2 tsp Worcestershire sauce

2 Tbs apple cider vinegar

1 tsp salt

1/8 tsp basil, dried

1/4 tsp thyme, dried

2 Tbs sugar

pinch red pepper flakes

2 Tbs cornstarch

2 Tbs water

Cut up the bacon into chunks. Put them into a large soup pot and cook the bacon over medium high heat, just until the edges are crisp. Chop up your onions and carrots into small pieces. Add the veggies to the bacon and cook for about 5 minutes, or until the veggies are crisp and tender. Drain the juices of just one can of northern beans in to the sink. You want the juices from the other 3 cans to go into the soup pot. Add the drained can, and the other three cans to the soup pot. Add all other ingredients and bring the soup to a boil. Reduce the heat to a simmer and let cook for about 30 minutes. When the soup is ready, mix up cornstarch and water until well combined, pour into soup and stir until the soup has thickened slightly. Serve with a crusty loaf of bread. I served it with this French Bread

*Slightly adapted from: Jamie Cooks it Up

{Chicken and Wild Rice Soup}

This has just become one of my new favorite soups, my whole family fell in love with it. The curry is very subtle but adds so much yumminess. Perfect for the Fall and Winter months.

½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
1 1/2 cups nonfat or regular half-and-half

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through.  Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

*Adapted from: Mel's Kitchen Cafe

{Creamy Chicken and Vegetable Soup}

As soon as I start feeling fall in the air, I start craving warm comforting dishes, and begin my search for new soups to try. I recently made this one, and it was very tasty and hearty. It's got a pretty thick consistency similar to clam chowder. I made breadsticks to go along with it, but this would be absolutely perfect in a bread bowl!

2 tablespoons butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
3 cups chicken broth
2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
1 cup milk (1% is my milk of choice)
4 tablespoons flour
1 (8 oz. package) regular or light cream cheese
2-3 (about 1 pound) boneless, skinless chicken breasts
2 tsp salt (more if needed)
1/4 tsp black pepper

In a large pot, melt the butter and add the onion, garlic, celery and carrots.  Cut the chicken in bite sized chunks and add to the veggie mix. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, and the chicken is cooked through, about 20 minutes. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Season with salt and pepper. Serve.

*Adapted from Mel's Kitchen Cafe

{Creamy Chicken Noodle Soup}

I don't make this as much during the warm months, but it is delicious! Its my Mother in Laws recipe, and the best part are the homemade noodles. I really can't go back to regular store bought after having these, they are so good and really easy!
















3 chicken breasts
3 cans chicken broth
1 cup water
4-5 celery stalks, chopped
4 carrots, chopped
2 raman noodle chicken packets
1 onion
1 tsp dry thyme
1 bay leaf

I place the chicken breasts in the crock pot frozen along with all other of the above ingredients. I put the onion in whole and just discard of it once its all cooked. I cook this all together for about 6 hours on low. Then I shred the chicken and scoop out the onion.

Then add:
2 Cans of cream of chicken soup and turn the crock pot on high to bring to a slight boil.

Noodles:

1 egg beaten
2 Tbs milk
1/2 tsp salt
1 cup flour
a little black pepper

Mix this all together, if the dough is too sticky to handle add a little more flour. Roll out on a floured surface and cut into long strips and then once down the middle. Add to the boiling soup and cook for about 5-10 minutes.

{Minestrone Soup}

This is really simple and super yummy! And perfect for when you are at home and its cold outside. Oh and you will definitely have left-overs :)

2 tbs olive oil

3-4 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

4 carrots, sliced

1 15 oz can green beens

2 cups of baby spinach

3 zucchinis, quartered and sliced

1 tsp dried oregano

2 tsp dried basil

2 cups chicken broth

2 cups water

4 cups tomato sauce

1 can kidney beans

1/2 cup seashell pasta

parmesan cheese

salt and pepper

Over medium heat. In a large pot, heat olive oil and saute the garlic for 2 minutes. Add the onion and saute that for 4 minutes. Add the celery and carrots saute for 3 minutes.

Add the chicken broth, water, tomato sauce and bring to a boil. Reduce heat to low and add the kidney beans, green beans spinach leaves, zucchini, oregano, basil and salt and pepper to taste. Simmer for 30-40 minutes. (The longer it cooks the better it is :)

Fill a small sauce pan with seashell pasta and cook until tender and place in pot with everything else. Once the soup is done top with fresh grated parmesan cheese and a drizzle of olive oil.

{Chicken Enchilada Soup}

This tastes a lot like the one at Chilis Restaurant. YUM!

1 tbs vegetable oil

3 chicken breasts

1/2 cup diced onion

1 clove garlic

4 cups chicken broth

1 cup of Masa Harina (flour tortilla mix. Not corn)

3 cups water

1 cup of enchilada sauce (I use rosa rita)

16 ounce velvita cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

In a large pot add the oil over medium heat. Add the chicken breasts and brown on both sides. Remove from pan. Add the onion and garlic, saute for 2 minutes. Add the chicken broth. In a medium mixing bowl add the masa harina with 2 cups warm water, mix. Pour into the pot. Add the remaining 1 cup of water and the enchilada sauce, cheese and spices. Bring to a boil. Shred the chicken and add to the pot. Reduce the heat and simmer for about 40 minutes. Serve topped with shredded cheese, sour cream, tortilla chips, pico de gallo, etc. 

Taco Soup

This is probably one of the easiest recipes ever...The only bad thing is your hand kinda hurts after opening all the cans haha. But I love these simple "Semi Homemade" recipes :)

2lbs Ground hamburger

1 can kidney beans

1 can pinto beans

2 cans whole kernel corn

2 cans diced stewed tomatoes

1 can rotel (I used mild but if you like it hot use hot)

1 pkg. ranch dressing mix

1 pkg. taco seaoning

Put all ingredients in a crockpot. Cook on high for 3-4 hours or on low for 5-6. Serve with corn chips, cheese, sour cream...Really anything you like.