Elise’s Taco Soup

 This makes enough for a small family. I double for a large pot, I also add extra beans and corn as filler!

Combine 2 cans each of

10 0z Rotel 

Corn

Black Beans 

1 pound burger (or chicken chunked up)

Spices:

Taco seasoning to taste

Italian seasoning to taste

Bullion to taste

Onion's diced

3  cloves garlic diced

(Optional 1 can coconut milk but so worth it!)

***

Brown

1 pound burger and Onion

Add seasoning to taste

Boil soup for 20 mins ish 

remove from heat ( add coconut milk if you want, and let it sit for 5-10 minutes)

Serve with avocado, sour cream-not necessary if you added the coconut milk.)

COPYCAT PANERA SQUASH SOUP RECIPE

From Rachel Cooks blog

1 tablespoon extra-virgin olive oil

1 small yellow onion, diced (about 3/4 cup)

2 pounds chopped butternut squash (about 6 heaping cups)

3 small carrots, chopped (about 1 cup)

3-4 cups vegetable broth

2 cups apple cider or apple juice 

1/2 teaspoon curry powder

1/4 teaspoon cinnamon

dash of nutmeg

1/2 cup pumpkin puree

2 tablespoons butter

2 ounces low-fat cream cheese

1 tablespoon brown sugar, more to taste

salt to taste

heavy cream, optional OR 1 can full fat coconut milk

DIRECTIONS:

In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.

Add squash, carrots, vegetable broth, apple cider and spices.

Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

Return to burner over medium-low heat if needed to heat the soup back up and then serve immediately.

Albondigas Soup (Mexican Meatball Soup)

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock 
• 1/2 cup of tomato sauce
  

• Celery 1-2 stalks
• 2 large carrots, peeled and slice

• 1 pound ground beef
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Handful of kale or spinach

• Menudo spice
• OR
• 1 teaspoon of dried oregano
• 1 teaspoon dried onion
• 1/2-1 teaspoon Chili pepper

• Salt and pepper
• 1/2 cup chopped fresh cilantro
• Spanish rice as a side. Can add to individual servings
• Lime juice to taste

1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs: meat, Manodo spice salt and pepper. Mix in 2 raw eggs . Form mixture into 2-inch meatballs.

 Add meatballs to soup, let simmer, add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
Top with sour cream and cilantro 

Spinach and white bean soup

YIELD: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES

A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 min!

INGREDIENTS:

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.

Healthy Greek Lemon Chicken Soup Recipe

Servings: 8 Servings

10 cups chicken broth

3 tablespoon olive oil

8 cloves garlic minced

1 sweet onion

1 large lemon, zested

2 boneless skinless chicken breasts

1 cup Israeli (pearl) couscous

1/2 teaspoons crushed red pepper

2 ounces crumbled feta

1/3 cup chopped chive

Instructions

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.