Category: Soups

2 Tbsp olive oil
2 carrots, peeled and chopped
1 medium onion, chopped
2 ribs of celery
2-3 garlic cloves, sliced thin
2 bay leaves
salt & pepper (roughly 1 tsp salt, 2+ tsp pepper)
4 (14oz) cans chicken stock
4 chicken breast halves, diced
1/2 lb wide egg noodles
1 Tbsp fresh thyme
1/4 cup fresh parsley
1/4 cup fresh dill

Add celery, carrots, onion, and garlic to olive oil over medium heat. Cook until softened. Season with salt and pepper. Add stock and bay leaves to pot; bring to boil. Let simmer 8-10 minutes.

Bring to boil, add chicken and cook 2 minutes. Add noodles and cook 6 minutes (or until noodles are tender).

Reduce heat to low and add parsley, dill, and thyme. Check seasoning, add salt & pepper as needed.

1 Tbsp olive oil
2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 Tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
3 garlic cloves, minced
1 bay leaf
1 (15oz) can diced tomatoes
2 (14oz) cans chicken broth
1/2 tsp red wine vinegar
1/4 tsp crushed red pepper
1 tsp ground thyme
2 tsp fresh rosemary, chopped
1 whole boneless chicken breast, cut into chunks
1 (16oz) can kidney beans (red or cannellini), drained
1 (14oz) can artichoke hearts, drained and quartered
1 bag of spinach, coarsely chopped (about 3 cups)
1 (9oz) package uncooked fresh cheese tortellini
1/4 cup grated fresh Parmesan cheese

Heat oil in a large dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add the bay leaf and tomatoes and simmer for 5 minutes or until tomatoes are tender.

Add the broth, vinegar, red pepper, thyme, rosemary, chicken, and beans to the pot; simmer for 15-20 minutes.

Add the artichokes and spinach to the pot; simmer for 10 minutes. Check the seasoning of the soup for needed salt and pepper.

Add the fresh tortellini to the pot and cook as directed (usually about 6-8 minutes). Serve sprinkled with Parmesan cheese.

Meatballs:
1 lb ground sirloin
1 onion, chopped
1/3 cup fresh parsley
1 egg
1 tsp minced garlic
1 tsp salt
2/3 cup bread crumbs
1/2 cup parmesan cheese
black pepper, to taste

Combine first 6 items, add cheese and beef. Shape into 1 inch balls.  Bake at 350 for 15-20 minutes, or until cooked through.

Soup:
1 Tbsp olive oil
1 cup onion, diced
2 garlic cloves, minced
8 cups chicken broth
1 bay leaf
1 tsp oregano
1 tsp basil
1 tsp thyme
1/2 cup orzo
1 lb escarole
1 chicken breast, chopped
1 lb meatballs
2 eggs
2 Tbsp parmesan cheese
salt and pepper, to taste

Heat oil over medium heat in large stock pot.  Add onion and saute until translucent (about 5-7 minutes), adding garlic in the last minute. Add broth to pot and bring to a boil over high heat, dump in the herbs. Add orzo to the pot and simmer. When 8 minutes are left in the cooking time of the orzo add the escarole, chicken, and meatballs, simmer 8 minutes. Whisk the eggs and cheese in a bowl. Gradually drizzle the egg mixture into the soup while stirring, takes about 1 minute. Check the seasoning and adjust with salt and pepper.

1.25 lbs ground beef
1 medium onion, minced (about 1 cup)
1 Tbsp jalapeno, seeded and diced
1 15-oz can kidney beans, drained
1 15-oz can peeled diced tomatoes
1 8-oz can tomato sauce
1 cup water
1 Tbsp vinegar
1 tsp salt
1 tsp sugar
4 Tbsp chili powder (2+2)
2 Tbsp cumin (1+1)
2 garlic cloves minced + 1 tsp garlic powder
1 bay leaf
2 tsp oregano (1+1)
2 tsp paprika (1+1)
1/4 tsp cayenne pepper

Brown ground beef in a dutch oven or stock pot over medium heat.  Remove beef from pot and drain fat.

Add onion, jalapeno, and garlic to the pot; saute for about two minutes.

Return the beef to the pot and add remaining ingredients (reserve half of the chili powder and cumin for later) and simmer for 1 hour, stirring occasionally. Add remaining chili powder and cumin in the last 5 minutes. Serve with shredded cheddar and green onion garnish.