Spinach and Zucchini Soup

I posted this two years ago, but it's such a favorite around here and zucchini is abundant so I'm reposting and adding a picture.   This is a perfect end-of-summer, early-fall soup.  It tastes so creamy and fresh with the lemon juice and cilantro.  Try it and let me know what you think!

We call this "green soup" and everyone loves it. My somewhat picky college age brothers had seconds--even after they found out what was in it!

Spinach and Zucchini Soup

3 tablespoons olive oil 2 onions, chopped 2 cloves garlic, minced 1 teaspoon salt 3 potatoes, peeled & cubed

2 medium zucchini, diced 4 cups chicken broth 4 cups fresh spinach leaves 1 cup fresh cilantro leaves 1 lemon

Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)
Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.

My kids eat this with their favorite toppings: sour cream, bacon, cheese, croutons, etc.

A Night in Bethlehem

Here are the recipes from our Relief Society Christmas Dinner. That was such a beautiful evening. It was one of the highlights of the Christmas season for me this year. I’ve delayed posting because I’ve been waiting for the pictures, but it looks like I don’t have those after all, so here are the recipes you’ve been requesting. We wanted to serve the type of food that could have been eaten in a Bethlehem inn. This would be a fun dinner to serve your family before Christmas.
Middle-Eastern Lentil Soup

• 1 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large diced carrot
• 2 stalks finely diced celery
• 6 cups water
• 1 1/2 cups red or brown lentils
• 1 (15 ounce) can garbanzo beans, undrained
• 1 (19 ounce) can cannellini beans, undrained
• 1 (14.5 ounce) can petite diced tomatoes
• 1 T. chicken bouillon powder
• 1/2 tablespoon curry powder
• 3/4 teaspoons salt
• 1/2 teaspoon ginger
• 1 teaspoon lemon pepper
• 1/2 tablespoon ground cumin
• cayenne pepper to taste (I didn’t use any because I used a hot curry powder)

Directions
1. In large pot saute the onions, garlic, carrots, and celery in a little olive oil for about 5 minutes.
2. Add the water, lentils, garbonzos, cannellini beans, diced tomatoes, and seasonings. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3. Puree half the soup in a food processor or blender (this step is important to achieve the right texture). Return the pureed soup to the pot, stir and enjoy!
*This can also be made in the crockpot. Skip the sauté step and put everything into the crockpot at once. Cook for 5-6 hours on high or 10-12 on low, and then puree half the soup as directed.

Flatbread (makes 6 rounds)

• 2 cups of All Purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 2 tablespoons of oil
• 2 tablespoons yogurt
• 3/4 cup warm water

1. Mix all ingredients into a soft dough. Don’t add too much flour—just enough to keep the dough from being too sticky.
2. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
3. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot.
4. Knead the dough for about two to three minutes and divide the dough into six equal parts.
5. Take each piece of dough, one at a time, and roll into 8-inch circle shape. Dust lightly with dry flour to help with the rolling.
6. You can place about 2 breads on the baking/pizza stone at a time. Bake about 2 to 3 minutes, depending upon your oven. Bread should be golden brown.
7. Take bread out of the oven and brush lightly with butter and sprinkle with garlic powder or garlic salt on one side.

NOTE: Some of the bread was baked in the oven, as explained above. The rest was cooked on my pancake griddle, about 2 minutes per side, and then brushed with butter and sprinkled with garlic salt. I thought the pancake griddle was easier than the oven and I didn’t notice a difference in taste.
NOTE 2: The bread can be made ahead and warmed in the oven before serving.

Salad

• Romaine lettuce
• Baby Spinach
• Feta cheese
• grape tomatoes
• red onions
• olives
• sliced cucumbers
• Bernstein’s Light Fantastic Cheese Fantastico dressing

Curried Pumpkin Soup

I really wanted to make this soup so you could taste it during class, but I had to draw the line somewhere. Trust me, you would have loved it. So try it for yourselves! And if you don't like mushrooms, leave 'em out.

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 to 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• Roasted pumpkin seeds, optional

Directions

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with roasted seeds if desired. Yield: 6 servings.

Corn and Red Pepper Chowder

This recipe originally called for butternut squash, but I've found that pumpkin and sweet potatoes can be substituted with great results. The squash turns the soup a pretty golden color which can be pale or bright, depending on the amount of cream used.

Corn and Red Pepper Chowder

1 onion, chopped 2 celery stalks, finely chopped 1 tablespoon olive oil 2 tablespoons flour (white or wheat) 2 cups chicken broth 4 potatoes, cubed 6 cups mashed sweet potatoes, pumpkin, or butternut squash 2 cups frozen corn

1 cup red pepper, chopped and sauteed, or roasted from a jar 1 teaspoon dried rosemary 1-1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1-1/2 cup light sour cream fresh parsley, chopped

1 In a large pot, saute onions, red pepper, and celery in oil until tender. Add flour and stir. Gradually stir in broth then bring to a boil. Add potatoes and simmer for 10-15 minutes until potatoes are cooked.

2 Add cooked squash, corn, and spices and stir until blended. Heat to very warm, then stir in the sour cream. Do not boil or cream will curdle. Top with fresh parsley before serving.

Tuscan Pumpkin Soup

I found this recipe several years ago in a magazine as something you could make with leftover Thanksgiving turkey. We love this soup, and usually just make it with chicken.

Ingredients

• 1 cup chopped onion
  
• 1 cup chopped celery
  
• 3 teaspoons minced garlic
  
• 2 tablespoons olive oil
  
• 4 cups chicken broth
  
• 2 cups cubed cooked turkey or chicken
  
• 1 can (15 ounces) solid-pack pumpkin
  
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  
• 1/2 teaspoon salt
  
• 1 teaspoon dried basil
  
• 1/4 teaspoon pepper
  
• Grated Parmesan cheese, optional
  

Directions

• In a large saucepan, saute the onion, celery and garlic in oil until tender. Stir in the broth, turkey, pumpkin, beans, salt, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with Parmesan cheese if desired. Yield: 8 servings (2 quarts).
  

  
  

  *For extra nutrition, add spinach (frozen or fresh, chopped)

Pumpkin Black Bean Chili

This recipe is from Taste of Home Magazine. It's a great way to use leftover Thanksgiving turkey, or any other meat you have on hand. I often skip the meat altogether and add some lentils instead.

Ingredients

• 1 medium onion, chopped
  
• 1 medium sweet yellow or red pepper, chopped
  
• 3 garlic cloves, minced
  
• 2 tablespoons Olive Oil
  
• 3 cups chicken broth
  
• 2 cans (15 ounces each) black beans, rinsed and drained (or 3 ½ cups cooked beans)
  
• 2-1/2 cups cubed cooked turkey, chicken, ground beef, or lentils
  
• 1 can (15 ounces) solid-pack pumpkin
  
• 1 can (14-1/2 ounces) diced tomatoes, undrained
  
• 2 teaspoons dried parsley flakes
  
• 2 teaspoons chili powder
  
• 1-1/2 teaspoons dried oregano
  
• 1-1/2 teaspoons ground cumin
  
• 1/2 teaspoon salt
  

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
  
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).
  

Amazing Tomato Soup

Amazing Tomato Soup

This soup was a little labor-intensive for a tomato soup, but the results were worth it. I've been striving to re-create a favorite soup from Zuppa's, and Brian and I think this one is even better (and I'm sure it's much better for you!) Try this with some homemade crusty bread (I just got the book Healthy Bread in Five Minutes a Day—MMMMmmmmm) or a grilled cheese sandwich.

Ingredients:

¼ c. olive oil

4 c. thinly sliced onions (3 large onions)

½ t. salt

1 head garlic, cloves separated and peeled (Yes, the whole head!)

1 carrot, shredded or sliced thin

Pinch of red pepper flakes, to taste

2 T. tomato paste

3 cans diced tomatoes in juice (14.5 oz. each)

2 c. chicken broth or water

1 t. sage

3 strips of orange zest (use a vegetable peeler)

Salt and pepper to taste

Cream, half and half, or plain yogurt

Heat the olive oil in a large heavy pot. Add onions and salt and cook over medium heat about 4 minutes. Add garlic cloves, carrot, and red pepper. Lower the heat, cover, and cook 15-20 minutes until vegetables are soft. Add tomato paste and stir until blended. Add tomatoes, broth, sage, and orange zest strips. Bring to a boil, then reduce heat and simmer 15 minutes. Discard the orange zest, then blend the soup in batches until smooth. Return the soup to the pot and stir in cream (1-2 cups) or other dairy product to achieve desired creaminess. I only put in a cup of plain yogurt and I've also used a block of cream cheese. Both are very good. If you like it creamier, add two cups. I'm sure Zuppa's uses real cream, but I can do without all the extra calories.

*I like this soup with orzo in it—that's the way they serve it at Zuppa's, but it's also good without.

Halloween Tradition

This is what we’ll be eating on Halloween! It’s easy (honest, it’s not as hard as it looks!), nutritious, filling, inexpensive, and uses your food storage. I entered my recipes and photo in a contest and I’m one of the finalists. Click here to see my recipes and scroll down the list of the other finalists if you want more ideas.

Baked Potato Soup

5 large potatoes 2/3 cup flour (white or wheat) 6 cups milk (skim, 2%, whole, or made from powdered) 1 cup sharp cheddar cheese, shredded 1 teaspoon salt

1/2 teaspoon black pepper 1 cup light sour cream 3/4 cup green onions, finely chopped 1/2 cup real bacon bits

Procedure

1 Pierce potatoes with fork and bake at 400 for 1 hour. Cool, then peel and coarsely mash.

2 Put flour into a large pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thickened and bubbly (about 8 min.) Add mashed potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts.

3 Reduce heat to low and stir in sour cream and 1/2 c. onions. Simmer over low heat 5-10 minutes. DO NOT BOIL.

4 Serve soup in bowls and top each serving with remaining cheese, green onions, and bacon.

Servings: 8

Chicken Tortilla Soup

3 boneless, skinless chicken breast halves (can be frozen) 2 15-oz cans black beans, drained (or use 2 cups cooked beans) 2 15-oz cans diced tomatoes, undrained 1 cup salsa 4 ounce can green chilies 2 cups chicken broth

½ cup dry barley 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon oregano 2 teaspoons minced garlic ½ cup chopped cilantro, optional

1 Place all ingredients in slow-cooker and stir to combine. Cover and cook on low for 8-10 hours.

2 Just before serving, remove chicken breasts and slice into bite size pieces. Return to soup.

3 Serve with tortilla chips and cheese and your favorite toppings: lime wedges, avocado, fresh cilantro, sour cream, etc.

Servings: 6

Recipe Tips

*Extra veggies: I sometimes add chopped onion, peppers, and/or corn.

*Vegetarian: Instead of chicken, add extra beans, like pinto or kidney.

*If you like a thicker soup, add refried bean flakes.

*If you want a creamier soup, add 1-2 cans of cream of chicken soup.

White Chicken Chili

This is a delicious recipe from a friend's blog. We tried it and thought it was great--and so good for you!

http://scribbit.blogspot.com/2009/01/white-bean-chili.html

Recipe Tips

Serve with your favorite toppings: tortilla chips, salsa, chopped avocado, sour cream, cheese, green onions, etc.

Peasant Soup

Try adding chopped fresh or frozen spinach. Add small cooked pasta for a minestrone soup. Top each serving with Parmesan cheese.

2 cups dried white beans 6 cups water 1-1/2 teaspoons salt 3 carrots, sliced 3 celery stalks, chopped 2 med onions, chopped

2 garlic cloves, crushed 2 bay leaves 1 can (15 oz) diced tomatoes, undrained 1 teaspoon dried basil 1/2 teaspoon pepper 1 tablespoon chicken bouillon granules

1 Place beans in large pot and cover with water. Bring to a boil and cook for 2 minutes. Remove from the heat, cover, and let stand at least one hour.

2 Drain and rinse beans. Return to pot and add the water and salt. Bring to a boil, then reduce heat and simmer for 2 hours. Add remaining ingredients and simmer until vegetables and beans are tender. Discard the bay leaves before serving.

Servings: 12

Creamy Vegetable Soup

Creamy Vegetable Soup

This looks and tastes like a rich, cheesy soup but it's actually very low in calories and fat. The carrot gives it a nice color that makes it look cheesy. My kids love this and have no idea they are eating so many vegetables.

2 cups chopped onion 2 cups carrots, chopped 1 cup chopped celery 1 tablespoon oil 4 large potatoes, peeled and cubed

1 large head of cauliflower, chopped 6 cups chicken broth 2 teaspoons salt 1 teaspoon pepper 1/2 cup light sour cream

1 In a large soup pot, saute onions, carrots, and celery in oil. Add potatoes and cauliflower and saute 5 minutes. Add broth, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer about 10-15 minutes until vegetables are tender.

2 Puree about 2/3 of the soup in a blender until smooth and return to the pan. Stir in sour cream and heat through--do not boil!

3 Garnish with favorite toppings: cheese, sour cream, green onion, bacon, etc.

Servings: 8

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Chicken Lentil Barley Soup

Chicken Lentil Barley Soup

This soup stores well in the freezer for a quick meal later. This also works great in a crock pot. Add everything except the chicken and tomatoes and cook on high for 4 hours or low for 8 hours, then add chicken and tomatoes and cook 1-2 hours longer.

2 onions, chopped 1 green pepper, chopped 4 garlic cloves, crushed 2 tablespoons olive oil 11 cups water 4 tablespoons chicken bouillon granules 1 cup dry lentils 1 cup dry barley

1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon pepper 1/2 teaspoon rosemary 3 cups chopped cooked chicken 3 cups carrots, sliced 28 ounce can diced tomatoes

Procedure

1 Saute onion, pepper, and garlic in oil until soft. Add water, granules, lentils, barley, and spices. Bring to a boil, then reduce heat and simmer for 30 minutes.

2 Add chicken and carrots and simmer 20 more minutes until carrots, lentils, and barley are tender. Stir in tomatoes before serving.

Servings: 12

Recipe Tips

I like to add a variety of vegetables and fewer carrots. Corn, green beans, celery, sweet potato, etc. are all good.

Chicken Enchilada Soup

Chicken Enchilada Soup

This is similar to a soup at Chili's restaurant, with just a couple of additions and changes.

1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 4 cups chicken broth 1 cup cornmeal 4 cups water 2 cups salsa

1 cup dried refried bean flakes 1 can green chiles, optional 1 teaspoon salt 1 tablespoon chili powder 1 teaspoon cumin 2 cups diced cooked chicken

Procedure

1 Saute onion and garlic in olive oil in a large soup pot until onions are translucent. Add chicken broth.

2 Combine cornmeal with 2 cups water and whisk until blended. Add mixture to soup pot. Add remaining water, salsa, refried bean flakes, and spices and stir well. Bring to a boil, then reduce heat and simmer for 20-30 minutes, until thickened. Stir in chicken.

3 Serve in bowls and garnish with your favorite toppings: grated cheddar cheese, tortilla chips, sour cream, salsa, chopped avocado, lime slices, chopped cilantro, etc.

Servings: 8

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Recipe Tips

*The original recipe called for 16 oz. of Velveeta. I put the refried beans in instead. If you don't have the refried bean flakes from the cannery, use a can of refried beans and reduce the water to 3 cups.

*This recipe works great with canned chicken, too. Or, if you want to eliminate the chicken, add a can of black or pinto beans instead.

*If you don't have already cooked chicken for this recipe, toss in 2-3 boneless skinless breasts when you add the broth. Simmer for about 20 minutes until chicken is cooked, then remove from the broth before adding the rest of the ingredients. Chop the chicken and add it just before serving.

*The original recipe called for a can of enchilada sauce, but I usually use salsa, or sometimes a can of tomatoes with green chilies. If your family likes it spicy, add some chopped jalapeno.

*The original recipe called for masa harina flour (in the Mexican specialty section) but I just put some popcorn kernels through my wheat grinder to get cornmeal.

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

We were introduced to this soup when we lived in North Dakota. Wild rice grows there so it is served often. However, it is very expensive and hard to find in Utah, so I buy a wild rice and brown rice blend at Kitchen Kneads.

1 onion, chopped 1 carrot, chopped or shredded 1 celery stalk, chopped 1/4 cup butter 1/2 cup flour 8 cups chicken broth

3 cups cooked wild rice 1 cup cooked diced chicken 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces light cream cheese minced chives for garnish

Procedure

1 In a large saucepan, saute the onion, carrot, and celery in butter. Stir in flour until blended. Gradually add broth, stirring constantly. Add rice, chicken, salt, and pepper. Bring to a boil over medium heat and stir for 5 minutes.

2 Add cream cheese and stir until cheese is melted. Serve topped with chives, if desired.

Servings: 10

Recipe Tips

This is also great with chopped broccoli added with the other vegetables.

Cheesy Broccoli Soup

Cheesy Broccoli Soup

3 potatoes, chopped 4 cups broccoli, chopped (divided) 1 chopped onion 1 carrot, chopped 3 garlic cloves, crushed 1-1/2 teaspoon salt 4 cups water

1-1/2 cup cheddar cheese, grated 3/4 cup milk 1/4 teaspoon dill weed 1/4 teaspoon dry mustard powder Pepper to taste 3/4 cup buttermilk, sour cream, or plain yogurt

Procedure

1 In a large soup pot, bring potatoes, 2 c. broccoli, onion, carrot, garlic, salt, and water to a boil. Reduce heat and simmer 15 minutes. Puree in blender in batches. Return to pot and warm over low heat. Add cheese, milk, dill, mustard, and pepper and stir until cheese is melted. Just before serving, steam remaining broccoli and add to soup along with buttermilk.

Yield: 10 cups

Recipe Tips

Top with sour cream and cheese, if desired.

I prefer not to add the cheese to the soup, but to put it on top of each serving instead

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

* 4 skinless, boneless chicken breast halves * 2 tablespoons butter * 2 (10.75 ounce) cans condensed cream of chicken soup

* 1 onion, finely diced * 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Procedure

1 Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

2 Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center

Curried Split Pea Soup With Cauliflower

Curried Split Pea Soup with Cauliflower

1 tsp cumin 1 teaspoon ground mustard 1 teaspoon ginger 2 tsp finely minced garlic 2 cups coarsely chopped onions 3 large carrots, halved lengthwise and cut into 1/2-inch slices

6 cups boiling water 2 cups dried green or yellow split peas, picked over and rinsed 1-2 tablespoons mild curry powder (to taste) 2 teaspoons Salt 1 lb fresh or frozen cauliflower, chopped

Procedure

1 Place all ingredients in crock pot, except for cauliflower. Cook for 8-10 hours on low or 4-5 on high. Add cauliflower and cook until tender (about 1 hour on high).

Servings: 6