White Bean Chicken Chili

1 med diced onion 2 tsp garlic powder 2 cans Costco canned chicken 4 cans great northern beans rinsed 2 can chicken broth - 14.5 oz each 4 4-oz. cans chopped green chili's (Hatch's) 2 tsp salt 2 tsp cumin 2 tsp dried oregano 1/2 tsp pepper 1 cup sour cream 1 cup whipping cream Add sour cream and whipping cream just before serving. Serves 10.

Sausage and Lentil Soup

My friend Kerri posted a couple of soup recipes. I haven't tried them but all my friends loved them. It came from kalynskitchen.com.

Spicy Sausage, Lentil, and Tomato Soup
(Makes about 6-8 servings, recipe adapted from Sausage and Lentil Soup at The Joy of Soup.)

2 tsp. + 2 tsp. olive oil (or more, depending on your pan)
1 onion, chopped small
1 cup finely diced celery
1 T minced garlic (or less, but I like a lot of garlic in this)
1/2 tsp. hot red pepper flakes (more or less to taste)
1/2 tsp. dried thyme
1 tsp. dried Greek or Turkish oregano (or regular oregano will work, but don't use Mexican oregano)
1 tsp. ground fennel seed (optional, but this really adds to the flavor)
5 links (19.5 oz.) hot turkey Italian Sausage (check the label to find turkey Italian sausage with less than 10% fat for South Beach Diet)
8 cups chicken stock (or use 5 cans chicken broth; 14.5 oz. can, and freeze the extra 8 oz.)
3 cans petite dice tomatoes with juice (14.5 oz. can)
1 1/2 cups dried brown lentils
2 dried bay leaves
salt and fresh ground black pepper to taste
chopped fresh parsley for garnish (optional)

Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Put onion mixture into large soup pot.

Add 2 tsp. more olive oil, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot.

Add the rest of the chicken stock, diced tomatoes and juice, dried lentils, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat and simmer on low for about 1 hour or until lentils are soft when you bite into one.

When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.)

Add pureed mixture back into the soup left in the pot, stir to combine, and simmer on low for 30-45 minutes more, until soup is as thick as you'd like it. (The longer you cook it the thicker it will get.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired.

This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

Zucchini Chowder

Our garden is producing TONS of Zucchini. So we are trying to find ways to use it up. We are getting tired of sauteing them up. After a few experiments by Matt, this one was a hit. Yummy!

Ingredients

• 2 medium zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried basil
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 teaspoons chicken bouillon granules
• 1 teaspoon lemon juice
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) evaporated milk
• 1 package (10 ounces) frozen corn
• 1/4 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded cheddar cheese
• Pinch sugar, optional
• Additional minced fresh parsley, optional

Directions

• In a Dutch oven or soup kettle, saute the zucchini, onion, parsley
• and basil in butter until vegetables are tender. Stir in the flour,
• salt and pepper. Gradually stir in water. Add the bouillon and lemon
• juice; mix well. Bring to a boil; cook and stir for 2 minutes or
• until thickened.

Creamy Corn Chowder

I just tried this recipe, courtousy of Our Best Bites. It's one of those I saw on the side bar and thought it sounded tasty. It is the best soup I've made in a while actually. It is actually thick and the red potatoes are yummy in it. The only things I would change is to double it, it didn't make enough for my family. I also didn't think it needed the bacon. Seeing how I nearly burned it (I'm very bad with bacon) I didn't think it needed to be in there and I was right.

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (used whole milk)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base (this confused me, I think Knorrs must be huge, but I just used two standard sized cubed)
1/2 lb. bacon (optional) (seriously optional)
1 small onion, minced (Of course, I didn't put this in either)
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)


Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don't have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup way too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Once served sprinkle with extra bacon and/or cheese if desired.

Serves 6-8.

Pasta Fagioli

I really enjoy "Cheat Day Cafe" food blog. I don't post from that blog enough. But I really think this sounds tasty. I need to try it.

Pasta Fagioli (adapted from Cooking Light) Serves 6

1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tbsp bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
4 oz. uncooked pipette pasta
1/2 cup grated Romano cheese, divided
1 tsp dried oregano
1 tsp dried basil
1/4 tsp kosher salt
1/4 tsp white pepper
1 15 oz. can cannellini beans, drained and rinsed
1 15 oz. can navy beans, drained and rinsed
Dried parsley
Crushed red pepper

1. Heat the oil in a large saucepan over medium-high heat.
2. Add sausage and garlic; saute 2 minutes or until browned, stir-ring to crumble.
3. Add water, broth, and tomato sauce; bring to a boil.
   
4. Stir in pasta, 1/4 cup cheese, oregano, basil, salt, pepper, and beans; bring to a boil.
   
5. Reduce heat, and simmer for 8 minutes or until pasta is done. Sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper.

Ellee's Bacon Cheese Potato Soup

I have no idea who Ellee is. But this is my friend, Jenn Weber's recipe and I'm so excited to have it!!! This is one of the best soup recipes I've ever eaten. Yum!

Ingredients:
6 large or 8 medium potatoes (I know that when she wants this recipe to be extra special she used red potatoes).
1 pint half & half
2 cubes REAL butter
2 cans cream of chicken soup
3 cans cheddar cheese soup
2 jars Hormel real bacon bits
2 Tbsp. dried chives
1 Tbsp. salt-free all purpose seasoning

Directions:
1. Cut potatoes into 1/2-inch cubes. Boil until done but firm. Drain the water but have 2 cups of the potato water in a separate bowl.
2. In a huge pot put in half & half and butter. Cook on low for 5 minutes, stirring occasionally.
3. Add cream of chicken soup, cheddar cheese soup, bacon bits, chives, and all-purpose seasoning. Stir until mixed.
4. Add potatoes and potato water. Cook for 2 hours on low, stirring occasionally.
5. To thin: Add milk.

Olive Garden Zuppa Tuscana

From Recipezaar

Ingredients

• 1 lb Italian sausage (I like mild sausage)
• 2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
• 1 large onion, chopped
• 1/2 can oscar meyer bacon bit
• 2 cloves garlic, minced
• 2 cups kale or swiss chard, chopped
• 2 cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Directions

1. Cook sausage in a 300°F oven for approximately 30 minutes.
2. Drain sausages on paper towels and cut into slices.3
3. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
4. Add sausage and bacon.
5. Salt and pepper to taste.
6. Simmer for another 10 minutes.
7. Turn to low heat.
8. Add kale and cream.
9. Heat through and serve.