Soup recipes for me to try

Cheesy Cauliflower Soup
Ingredients
2 tablespoons butter
1 white onion diced
2 teaspoons minced garlic
¼ cup flour
2 cups milk
3 cups chicken broth (or vegetable broth)
2 teaspoons salt
1 head cauliflower chopped
1 cup shredded pepper jack cheese
2 cups shredded sharp white cheddar cheese
Instructions
Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

Summer Corn chowder

4 tablespoons unsalted butter

1 large white onion, diced into ¼-inch pieces (about 2 cups)

5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine

5 ears yellow corn, kernels removed (about 5 cups)

Coarse salt and freshly ground pepper

4 cups Corn Stock, or homemade or low-sodium canned chicken stock

1 pound small fingerling potatoes, cut into ½-inch-thick slices

¾ cup half and-half

Chives, thinly sliced, for serving

Hot sauce, for serving (optional)

make stock out of cobs.

Melt butter and cook vegetables:
Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.

Add stock and potatoes; simmer until tender:
Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme.

Puree 1/3 of chowder:
Puree 1/3 of the mixture until smooth, using an immersion blender (use caution when blending hot liquids).

Make like Martha and remove two-thirds of the solids to a separate pot, then puree the remaining one-third of solids with the broth. This will make it extra easy to blend the mixture into a creamy consistency while ensuring that plenty of whole kernels make their way into the final product.

Add half-and-half and heat:
Return to pot and stir in half-and-half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.

Storing and Reheating
You can refrigerate leftover corn chowder in an airtight container for up to three days. To reheat it, transfer soup to a pot and bring it up to a gentle boil over medium heat, stirring frequently.

Freezing
We don't recommend freezing soups that have been thickened with dairy as the texture can become grainy upon reheating. If you plan to freeze a portion of the soup, divide it into a separate container before adding the half-and-half to the rest of the chowder (adjust the amount of dairy as needed). Freeze the soup for up to three months in an airtight container and heat it gently on the stovetop or in the microwave, waiting to add the remaining amount of half-and-half until the soup is hot throughout.

Variations
While we think this chowder is pretty perfect as is, there are a few fun ways to make it your own:

For a smokier flavor, try crisping up some chopped bacon first, then removing it with a slotted spoon and leaving the rendered fat behind. Cook the onion and corn in the bacon fat, and top each bowl with a sprinkle of bacon before serving.
Instead of chives, try topping each bowl with a blend of finely chopped tender herbs like basil, tarragon, and chervil.
You can also swap in 1 cup of thinly sliced leeks (use only the white and light-green parts) for the onion.

Escarole and Beans with Pork Spareribs – 4 servings

Ingredients:

1 lb. pork spareribs (St Louis or country style)
1 quart of chicken stock (homemade or low sodium boxed)
1 medium yellow onion – diced
3-4 cloves of garlic -minced
2-4 tbsp olive oil– (enough to cover the bottom of the pot).
1 tbsp tomato paste
2 lbs. of escarole or 2 medium heads (it will shrink)
2 (14 oz) cans of cannellini beans (I prefer low sodium) – drained and rinsed
Salt and pepper and garlic powder to taste
1/8 tsp of red pepper flakes or Calabrian chili paste (optional)
Parmesan rind (optional)
Directions:

In a large pot, coat the bottom of the pot with olive oil and brown the spareribs. Add chopped onions and sauté for an additional 1-2 minutes.

Add the garlic and red pepper flakes or Calabrian chili paste plus a pinch of salt and sauté for a minute or two.

Add the tomato paste and sauté or toast it for a minute in the pan before mixing it well with the garlic.

Add the broth, cheese rind (if using), garlic powder, salt, and pepper. Cook on medium heat (partially covered) for 45 minutes to 1 hour to braise and tenderize the spareribs.

In the meantime, thoroughly wash the escarole (it can be very dirty and I wash it twice in water and baking soda than a good rinse). Cut the escarole into large pieces.

Add the escarole to the broth and cook until the escarole wilts to your liking (some like it with a little crunch some like it completely soft- your choice). Add another pinch of salt.

Stir in the beans (1 ½ cans whole and ½ can mashed) * you can mash by hand or in the food processor.

Simmer for 10-15 minutes

If extra liquid is needed, add a little more broth and let the flavors blend for a few minutes stovetop. Adjust seasonings.

Serve with a drizzle of more olive oil over each serving, add grated cheese and more red pepper flakes (optional).

In addition, serve this with a little grated cheese and grilled ciabatta bread to dunk in the broth.

Peach Cream Soup
5 smallish peaches/necarines/apricots
Cut into chunks and put in pot w/ 1 litre water. Add teaball with some cloves (10 small)
When warm, add 3tsp sugar, pinch of cinnamon, 2Tbsp lemn juice and some vanilla. Cook low 5-6 min to soften peaches (don't boil). Remove teaball, puree with stick blender. Then return to heat with teaball. Taste and adjust sugar and cinnamon.Chill well. It doesn't say to add it, but I think a pinch of salt is needed.
In bowl, add some thick cream, 3 Tbsp Greek yogurt, about 2tsp flour and a little water. Add hot peach puree by the spoonful and mix well after each. When hot enough, add slurry back to peaches and mix well. Adjust sugar and vanilla. Cook low briefly. In separate pan, cook two chunked fruits w/ 3 tsp brown sugar or unrefined cane sugar with a bit of vanilla. This is not to cook fruit but to make a bit of caramel syrup. Just cook a few minutes. Serve a bit of the warm fruit and syrup on top of chilled soup

Chile Relleno Soup
Yield: 6 Servings
Total Time: 45 minutes
Ingredients:
5 poblano peppers (also labeled pasilla peppers, depending on location)
2 tablespoons butter
1 tablespoon olive oil
1 medium sweet onion (, diced)
3 cloves garlic (, minced)
1 teaspoon cumin
5 cups low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped or shredded cooked chicken breast
8 ounces cream cheese (, softened and cut into very small cubes)
2 1/2 cups shredded cheddar cheese (, divided)
1 cup shredded pepper jack cheese
fresh chopped cilantro (, for garnish)
Directions:
Step 1
Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. (You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)
Step 2
Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)
Step 3
In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
Step 4
Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.
Step 5
Stir in the cooked, chopped chicken.
Step 6
Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.
Step 7
Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn't burn.)
Step 8
Garnish with just a bit of fresh chopped cilantro

Cold Cucumber Soup
Yield: 6 Servings
Total Time: 1 hours 20 minutes
Ingredients:
16 ounces plain greek yogurt (full fat)
2 english cucumbers (peeled, seeded, and sliced)
1 shallot (minced )
1 clove garlic (minced (about 2 teaspoons))
1/4 teaspoon ground cumin
1 lemon (juiced (or lime))
1-3 teaspoons fresh dill (chopped )
kosher salt to taste
Directions:
Step 1
Peel cucumbers and slice lengthwise. Remove seeds and slice.
Step 2
Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
Step 3
In a blender or food processor, blend cucumbers, yogurt, shallot, garlic, fresh dill, lime or lemon juice and ground cumin.
Step 4
Puree until smooth, about 1 minute.
Step 5
Check seasoning and add salt if necessary. Chill at least an hour before serving.

Chilled Cucumber soup for two
1 long seedless English cucumber (I have used regular cukes and scooped out the seeds)
1 cup milk or half and half
1 cup sour cream
2 tsp chopped chives
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried dill w**d
Put all ingredients in blender and puree until smooth. Use more or less milk for desired consistency. Chill for 2 hours.

Chilled Sour Cherry Soup Recipe (Hideg meggyleves)

Ingredients for four persons:
500 grams (17.6 ounces) of sour cherries – pitted
3 tablespoons of sugar
1 cinnamon stick
10-15 pieces of cloves
200 ml (3/4 cup) of heavy cream (20-30%)
1000 ml (4 cups) of water
Juice of half a lemon

Instructions:

In a soup pot cook the pitted sour cherries in water with 3 tablespoons of sugar, the cloves and the cinnamon stick until cherries are cooked, it takes about 5-10 minutes.

Remove the pot from the heat. In a bowl, mix the heavy cream with some soup liquid and pour this mixture back into the soup pot. (You cannot add the cream directly to the hot liquid, as it will cause it to curdle. You need to temper the cream first.)

Bring it back to a boil. When it starts boiling, turn the heat off and add the lemon juice slowly, spoon by spoon. Taste it. It is a refreshing soup with a nice balance of sweet and sour. Add more sugar or lemon juice if necessary.

Cool the soup to room temperature in a cold water bath and refrigerate until cold.

French Onion Soup..Slow Cooker (a combination of two on-line recipes)
3 pounds onions, which is around 6 large onions ...I weigh
1/2 cup (4 oz) butter, melted
2 cloves garlic, minced
1/2 cup dry sherry wine ...I didn't have any the first time I made this...I do now
8 cups beef stock/broth
1 bay leaf
1/4 tsp dry thyme (or 3 sprigs fresh)...I don't especially like thyme, so I omitted
salt and pepper to taste ...my broth is salted, so I add no salt
Baguette, sliced ...I did use baguette ...but might the next time, use French bread. (I find a baguette too holey)
8 oz of Gruyere cheese, shredded, divided (check recipes if you wish to use Gruyere and combine with another cheese or two ...I used just Gruyere
1. Cut onions in half, and slice thinly. Place them in the slow cooker. Add your melted butter and stir well so all onions are coated. Put this on low overnight, 10 - 12 hours.
2. Add the garlic. Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
3. Throw in the thyme, bay leaf, salt/pepper and broth. Stir well. Cook on low for 8 - 10 hours or on High for 4 - 6 hours. I did a combo of that ...when I needed it to be ready, I went with it. After all the onions are cooked ...the rest is just melding.
4. Preheat oven to 400ºF. Slice bread to 1/2" thick slices. Brush both sides lightly with olive oil. Arrange on a baking sheet and bake 6 - 8 minutes until golden brown at the edges. I did about 8 minutes ...flipped the bread and did another 2 minutes.
5. Once soup is out, set oven to 'broil'.
6. Pour soup into bowls..3/4 full or so. Sprinkle the top with a bit of your cheese. Lay the bread on top ...and sprinkle the rest of the cheese on top. Broil for 2-3 minutes ...until cheese topping is lightly browned and bubbling.
NOTE: This made 6 bowls for me.

For butter beans or limas" 1t paprika, gar pwd, on pwd, bl pep, parsley, 1/2t cayenne, 2t sugar, salt to taste, smoked necks, sauteed onion, celery bell pepper

Creamy Crack Chicken Soup

Servings : 10 servings


▢4 slices bacon, diced
▢1 tablespoon butter
▢1 small yellow onion, diced
▢3 cloves garlic, minced
▢4 to 6 cups low sodium chicken broth
▢1/2 teaspoon garlic powder
▢1/2 teaspoon onion powder
▢1/2 teaspoon dried dill w**d
▢1/2 teaspoon dried chives
▢salt and fresh ground pepper, to taste
▢1 bay leaf
▢4 cups cooked shredded chicken
▢1 package (8 ounces) softened cream cheese
▢1 cup shredded cheddar cheese
▢3 to 4 cups baby spinach
▢1/4 cup heavy cream
▢sliced green scallions, for garnish
INSTRUCTIONS

Cook diced bacon to a crisp in a Dutch Oven or soup pot.
Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
Add butter to the pot and melt over medium-high heat.
Stir in onions and cook for 3 minutes.
Stir in garlic and cook for 20 seconds.
Add chicken broth and scrape up all the browned bits from the bottom of the pot.
Season with garlic powder, onion powder, dill w**d, chives, salt, and pepper.
Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
Stir in shredded chicken; cook for 5 minutes.
Add cream cheese and whisk in until completely melted and combined.
Stir in shredded cheese; whisk until melted and thoroughly combined.
Add baby spinach; cook for 2 minutes.
Stir in heavy cream and cook for 1 minute.
Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
Remove soup from heat; top with scallions and previously prepared bacon.
Serve.
NOTES
NET CARBS: 4g
NUTRITION
Serving: 1 cup | Calories: 309 kcal | Carbohydrates: 5 g | Protein: 22 g | Fat: 23 g | Saturated Fat: 11 g | Cholesterol: 96 mg | Sodium: 292 mg | Potassium: 351 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1575 IU | Vitamin C: 5 mg | Calcium: 133 mg | Iron: 1 mg

WHITE SURPRISE CHILI
1 pound great northern beans
6 cups water
6 cups chicken broth
1 large onion, chopped
2 cloves garlic, minced
2 (4 ounce) cans diced green chili pepper
1 tablespoon dried oregano, crushed
1 tablespoon ground cumin
½ teaspoon ground red pepper
½ teaspoon salt
½ teaspoon pepper
4 cups chopped, cooked chicken
½ cup shredded Monterey Jack Cheese (2 ounces)
fresh chili peppers, sliced (optional)
Rinse beans. Place in a Dutch oven and add water. Bring to a boil. Reduce heat and simmer, uncovered 2 minutes. Remove from heat. Cover and let beans soak for 1 hour. (Or, cover and soak the beans overnight) Drain off water. In the same Dutch oven, combine the beans, broth, onion, garlic, chilies, oregano, cumin, red pepper, salt, and pepper. Bring to boiling. Reduce heat Cover and simmer for 1 hour more. Stir in chicken and simmer, covered, for ½ to 1 hour or more. Before serving, stir in the cheese just until melted. Serve with sliced chili peppers or additional cheese. Makes 5 or 6 servings.

Lemony Tuscan Artichoke Soup2 Tbsp extra virgin olive oil
3 stalks celery, diced
1 medium yellow onion, diced
4 cloves garlic (2 if very large) minced or crushed
pinch red pepper flakes
28 ounces canned artichoke hearts (2 14-ounce cans) drained and chopped
1/2 cup marinated sun dried tomatoes, sliced
32 ounces chicken stock or broth*
1 Tbsp lemon juice (1/2 lemon)
salt and fresh cracked black pepper
1 cup packed fresh spinach. Use baby spinach or slice regular spinach into thinner shreds.
1/2 cup heavy cream
1 cup shredded or grated Asiago or Parmesan cheese

INSTRUCTIONS
Heat the olive oil in a large soup pot or Dutch oven and saute the celery, onion, garlic, and red pepper flakes for about 5 minutes to soften, stirring often.

Add the artichokes to the pan, along with the sun-dried tomatoes, chicken stock, and lemon juice. Bring to a simmer and simmer for another 5 minutes.
Stir the spinach into the soup, and then add the cream. Bring back to a simmer. Add salt and fresh cracked pepper to taste.
Off the heat stir in the cheese, and serve topped with a little more cheese and fresh cracked pepper.
NOTES
*If you’d like a less chunky soup or would like to stretch this soup for more servings you can add more chicken stock.

NUTRITION
Calories: 317 kcal · Carbohydrates: 25 g · Protein: 16 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Cholesterol: 38 mg · Sodium: 969 mg · Potassium: 953 mg · Fiber: 7 g · Sugar: 8 g · Vitamin A: 1269 IU · Vitamin C: 16 mg · Calcium: 271 mg · Iron: 2 mg

Slow cooker & Instant Pot corned beef & cabbage soup

2–3 pound corned beef brisket with spice packet
4 cups low-sodium beef broth
2 cups water
1 pound potatoes, chopped
1 pound carrots, diced
1/2 cup onion, diced
1 small head green cabbage, chopped
1 teaspoon dried parsley
Salt & pepper to taste
1 tbsp oil (for Instant Pot)
INSTRUCTIONS
Slow Cooker

Add all ingredients except the cabbage to the slow cooker. Stir to mix well.
Cook HIGH 3-4 hours or LOW 6-8.
Remove corned beef, shred, and put back in the slow cooker along with the cabbage.
Cook an additional 30 minutes on HIGH or until cabbage is tender.
For Instant Pot

Turn on the pressure cooker and select sauté. Once hot add oil, onions, carrots, and cook 3-5 minutes, or until vegetables are soft.
Turn off the Instant Pot. Add beef broth and if necessary, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
Add potatoes, spice packet, parsley, salt & pepper. Stir to mix well. Add corned beef.
Close lid and seal valve. Set high pressure and cook for 25 minutes per pound of corned beef. When cooking time is complete, quick release pressure and open the lid.
Remove corned beef, shred, and put back in the pressure cooker. Stir in cabbage.
Close lid and seal valve. Set high pressure and cook for 5 minutes. When cooking time is complete, quick release pressure.
NUTRITION
Serving Size:Calories: 310Sugar: 9.5 gSodium: 1840.8 mgFat: 14.3 gSaturated Fat: 4.2 gCarbohydrates: 28 gFiber: 7.1 gProtein: 19 g

Easy Cabbage Soup
1 large cabbage.
2 small onions diced
2 cans of stewed tomatoes.
1 pouch Lipton Onion Soup Mix any flavor.
1 large celery chopped very small.
Ground beef
How To Make Easy Cabbage Soup
Fill a large saucepan halfway with water, bring to a boil, then add the vegetables, then bring to a simmer.
Cook 1-2 pounds of burger separately draining any fat.
Add any spices you like and Lipton soup mix.
Add the meat, simmer for a few more minutes then taste 😋

Creamy Chicken & Wild Rice Soup
Cook Time: 1 Hour Inactive Time: 15 Min Total Time: 1 H & 15 M
Yield: 12
3 lbs chicken thighs or breasts
8 cups chicken broth (divided)
1 1/2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
2 cups diced onion
2 cups chopped carrots
2 cups diced celery
8 oz mushrooms, sliced
2 tablespoons minced fresh garlic
2 teaspoons thyme
1 teaspoon rosemary
1 teaspoon oregano
3 tablespoons flour
1 1/2 cups wild rice
2 cups half & half
INSTRUCTIONS
1. Cook chicken in 5 cups chicken broth with salt and pepper in a Dutch
oven or large pot over medium heat until broth just begins to boil.
Yield: 12
Immediately reduce heat to low, cover then cook for 30 minutes (45
minutes if using bone-in, skin-on chicken). 3 lbs chicken, 5 cups chicken
broth, 1.5 tsp salt, 1 tsp pepper
2. Turn off heat then remove chicken from broth to cool. Cover broth and
leave on the stove.
3. Meanwhile, sauté onion, carrots and celery in olive oil in a large skillet for
10 minutes. 3 Tbsp olive oil, 2 cups onion, 2 cups carrots, 2 cups celery
4. Add mushrooms, garlic and herbs to skillet then continue cooking for 5
minutes. 8 oz sliced mushrooms, 2 Tbsp garlic, 2 tsp thyme, 1 tsp
rosemary, 1 tsp oregano
5. Sprinkle flour over vegetables, stir to incorporate then continue cooking
for 5 additional minutes. 3 Tbsp flour
6. Stir remaining 3 cups chicken broth into skillet until smooth then cook
until broth starts to thicken. Pour contents of skillet into Dutch oven with
reserved broth from cooking the chicken then bring to a boil. 3 cups
chicken broth
7. Stir in rice, reduce heat to medium-low, cover then cook for 30 minutes or
until rice is tender. 1.5 cups wild rice
8. Cut chicken into bite-sized pieces then add to soup. Remove from heat.
9. Stir in half & half, cover then let soup rest 15-30 minutes before serving. 2
cups half & half
NOTES
Use bone-in, boneless, skinless or whichever type chicken thighs or breasts
you prefer; just remove the skin and bones after cooking (obviously). I 100%
prefer bone-in thighs in this recipe.
For a vegetarian version (it’s awesome, I’ve made it!), use vegetable stock
instead of chicken broth, double the mushrooms and increase amount of rice
to 2 cups.
Use a plain (unseasoned) variety of wild rice. I use RiceSelect Royal Blend
wild rice (because that’s what’s available at my Publix). If you can’t find plain
wild rice, buy a couple boxes of seasoned wild rice mix (like Uncle Ben’s,

Do not cook the rice before adding to the recipe.
The flour is optional – it just thickens the soup a little. Use all-purpose or selfrising flour (we’re using so little that it doesn’t matter which kind you use).
If you hate mushrooms (or carrots or whichever vegetables), just simply omit
them. Consider increasing the amount of the vegetables you do use, though.
Broccolini, cauliflower, broccoli, any white beans, kale and spinach would all
be great in this too (add greens at the end when you add the chicken).
I prefer baby bella mushrooms in this but any will work.
NUTRITION FACTS
Sugar
4 g
Sodium
875 mg
Sat. Fat
4 g
Protein
31 g
Net carbs
17 g
Fiber
2.96 g
Fat
12 g
Cholesterol
90 mg
Carbs
23 g
Calories
279 kcal

Beef Stroganoff Soup

SERVINGS4
Ingredients
1 onion diced
3 tablespoon olive oil divided
1 pound stewing beef trimmed
salt & pepper to taste
1 clove garlic minced
8 ounces mushrooms brown or white, sliced
6 cups beef broth low sodium
½ cup red wine
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
½ cup sour cream
3 tablespoons parsley chopped
1 ½ cups egg noodles measured dry, cooked according to package directions
Instructions
Heat 2 tablespoons olive oil over medium-high heat. Season beef with salt and pepper and cook until browned. Set aside.
Add 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Add garlic and mushrooms. Cook 3-4 minutes or until tender.
Stir in wine, broth, Worcestershire sauce, and beef and bring to a boil, cover and reduce to a simmer. Allow to simmer 45 minutes or until beef is tender.
Combine cornstarch with 3 tablespoons cold water. Whisk into boiling soup until slightly thickened. Remove from heat and stir in sour cream and parsley.
Place egg noodles in the bottom of a bowl. Top with soup and serve.
Nutrition Information
Calories: 454, Carbohydrates: 26g, Protein: 35g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 126mg, Sodium: 637mg, Potassium: 1250mg, Fiber: 2g, Sugar: 3g, Vitamin A: 702IU, Vitamin C: 8mg, Calcium: 93mg, Iron: 3mg

Gulaschsuppe (German Goulash Soup)

Servings6 servings

2 tablespoons avocado oil or any neutral-flavored oil with a high smoke point
1 1/2 pounds beef sirloin trimmed of fat and cubed
2 large onions diced
5 large cloves garlic minced
2 bay leaves
1 1/2 tablespoons sweet paprika
1 1/2 teaspoons fresh minced thyme or 1/2 tsp dried thyme
1/2 teaspoon caraway seeds ground
1/2 teaspoon ground marjoram
1/16 teaspoon hot paprika or cayenne pepper (more or less to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups beef stock plus more if needed
2 teaspoons Worcestershire sauce
2 teaspoons tamari sauce or soy sauce
2 ounces tomato paste
Minced fresh parsley or thyme for garnish (optional)
Instructions
In a 5-quart pot with a lid, heat the oil on medium-high heat. Add the beef and sear on all sides, about 2 to 3 minutes per side.
Add the onions and sauté until starting to soften, about 5 minutes.
Add the garlic, bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper. Sauté 1 to 2 minutes, until everything is fragrant.
Stir in the beef stock, Worcestershire, tamari, and tomato paste, and bring up to a boil. Turn the heat down to a simmer, cover the pot, and cook until beef is tender (about 1 hour), stirring occasionally. Add more liquid (beef stock or water) if necessary.
Taste and season with additional salt and black pepper as desired.
If desired, serve garnished with minced fresh parsley or thyme.
Notes
Net Carbs: 9g per serving
Caraway Seeds: For the the ground caraway seeds, I use whole caraway seeds and lightly crush them using a mortar and pestle. You can also put them in a small plastic bag and lightly crush them with a rolling pin.
Let the Flavors Blend: This soup is even more delicious the next day after the flavors have had the chance to blend.
Serving Suggestion: You can serve this with a dollop of sour cream for added richness.
How to Make This Soup in the Instant Pot
Heat the oil in an Instant Pot on the "Saute" function. Once hot, add the beef and sear on both sides, about 2 to 3 minutes per side. Add the onion and cook until it's starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and cook 1 minute more, stirring constantly. Add the bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper and cook for 30 seconds more, stirring constantly. Press "Cancel" to turn off the "Saute" function.
Stir in the beef stock, Worcestershire, tamari, and tomato paste. Cover the Instant Pot and set it to "Manual, High Pressure" for 35 minutes. Once it's done, vent it to release the steam.
Serve garnished with fresh parsley or thyme.
Nutrition
Calories: 246kcal | Carbohydrates: 11g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 944mg | Potassium: 1053mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 4mg

Yield: 10
Creamy White Chicken Chili

Ingredients
1 Tbsp. olive oil
1 c. red onion, chopped
3 cloves minced garlic
4 c. shredded cooked chicken, (I used 1 rotisserie chicken)
3 15 oz. cans Northern Beans, rinsed and drained
1 15 oz. can chicken broth
8 oz. diced green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup half & half
Instructions
In a large pot, heat olive oil over medium heat. Add onion and garlic and saute 3-5 minutes.
Add chicken, beans, broth, green chilies, and seasonings.
Bring to a boil; reduce heat and simmer 30 minutes.
Stir in sour cream and half & half.
Serve with your choice of toppings, including shredded cheese, tortilla chips, cilantro, onions, and sour cream.

Nutrition Information: Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 464mgCarbohydrates: 34gFiber: 10gSugar: 4gProtein: 26g

Low Carb Zuppa Toscana Soup

Ingredients
1 lb. ground Italian sausage
4 slices thick cut bacon, diced
1 small onion, diced
5 cups chicken broth
2 cups water
5 cups cauliflower florets, medium sized head of cauliflower
1 1/2 cups chopped kale
1 cup heavy cream
salt and pepper
pinch of red pepper flakes
Parmesan cheese for serving
US Customary - Metric

Instructions
In a large dutch oven or stock pot brown the sausage until crumbled and cooked through. Use a slotted spoon to remove the sausage to a paper towel lined plate and set aside.
Turn the pot to medium high heat and add the bacon, cooking until fat is rendered and bacon begins to crisp. Add the onion and cook an additional 2 to 3 minutes.
Return the sausage to the pot and pour in the chicken broth, water and cauliflower florets. Bring mixture to a boil, then reduce heat to simmer, cover and cook for 10 minutes, until the cauliflower is fork tender.
Stir in the kale and let cook an additional 2 minutes until softened slightly. Finally stir in the heavy cream, salt and pepper to taste and the red pepper flakes. Simmer for 2 more minutes until heated through. Enjoy with fresh parmesan on top.

Cheesy Keto Taco Soup
yield: 8
Ingredients
2 pounds ground beef or turkey
1/2 cup green bell pepper, finely chopped
1 jalapeño, seeded and finely chopped
1 (10 ounce) can tomatoes with green chilies, undrained
5 cups beef broth (One 32 ounce carton beef broth + 1 cup)
1 (7 ounce) can tomato paste
2 ( 4 ounce) cans diced green chilies
1 package taco seasoning
4 ounces room temp cream cheese, cut into small pieces
1/4 cup cream
Instructions
Stovetop Version:
Brown the meat over medium heat in a medium size sauce pot or dutch oven. Drain off any grease
Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
Allow chili to simmer over medium low heat uncovered for approximately 20 minutes until the tomato juice has reduced and thickened.
Stir in the cream cheese and cream just before serving.
Slow Cooker Version:
Brown the meat as directed, drain off any grease and transfer to a slow cooker.
Add the peppers, undrained tomatoes, beef broth, tomato paste, green chilies, taco seasoning and stir well.
Cook on low for 6-8 hours.
Just before serving add the cream cheese and cream, stir until dissolved.

Chicken Enchilada Soup

Servings8 servings

Ingredients
2 lbs boneless skinless chicken thighs or breasts
2 cups pureed tomatoes (canned is fine)
1/2 cup chopped onion
2 jalapeños, diced
1/4 cup butter
3 tbsp taco seasoning
3/4 tsp salt
5 cups chicken broth
3/4 cup sour cream
Instructions
Place the chicken, tomatoes, onion, jalapeños, butter, taco seasoning and salt in the bottom of an Instant Pot or slow cooker. Pour the broth overtop.
For the Instant Pot, seal the lid and make sure the vent is on seal. Set to the Soup Function for 20 minutes. Let the pressure release naturally for 15 minutes.
For a slow cooker, place the lid on and set to low for 6 to 8 hours or high for 3 to 4 hours.
When cooking is complete, remove the chicken to a plate. Remove about 1 cup of the hot broth to a bowl and whisk in the sour cream, then whisk this combo back into the pot.
Shred the chicken with two forks and add back into the pot. Adjust seasonings to taste. Serve hot with cheese and chopped avocados.
Nutrition
Serving: 1cup per serving, approximately | Calories: 310kcal | Carbohydrates: 5.9g | Protein: 29.3g | Fat: 16.4g | Fiber: 1g