Last weekend, I received a head of cabbage in our CSA share and cauliflower was on sale…it was the perfect timing to make this low carb unstuffed cabbage soup. I love stuffed cabbage, but it’s a pretty labor intensive dish…but this soup fills that craving for me. Plus it’s made in the slow cooker! Win, win!
This soup was even better the next days. The flavors really came together and tasted just like stuffed cabbage. Both of my kids enjoyed it too – especially since I told my son it was “cheeseburger soup.” He thought it was so funny and ate his entire bowl. Whatever works. 🙂
The one thing I love about summer is all the fresh vegetables – corn, tomatoes, squash, cukes and more – plus you can’t forget about all the stone fruit. YUM! There’s a little farm stand I buy corn from and it’s so good. It’s super sweet and they pick it fresh every morning and even better it’s local.
This chowder was really good, its creamy but not too heavy. I loved that it was full of corn flavor and could whip it together on a weeknight.
I’ve had my fair share of cheesesteaks growing up in the Philadelphia suburbs, but never as a stew. The flavors are exactly like a cheesesteak! I loved this as a stew and will serve it in bread bowls next time I make it. I eliminated the provolone melted on top, but my husband had it that way and he loved it. The perfect stew for a chilly, rainy day!
1 1/2 lbs thinly sliced beef (we call it chip steak here)
1/4 tsp onion powder
fresh ground pepper and salt
4 Tbsp flour
2 yellow onions, quartered and thinly sliced
10 oz baby bella mushrooms, sliced
1/2 tsp dried thyme
2 cloves garlic, minced
4 cups beef stock
sourdough bread bowls
In a large bowl, season the beef with the onion powder, pepper and salt and toss to coat. Add in 2 tablespoons of flour and toss to coat. Heat a large skillet over medium-high heat…this is in an important step in making cheesesteaks. Add 2-3 tablespoons of olive oil into the pan; once hot add about half of the seasoned meat and allow to sear for a minute or two. It will quickly cook. Transfer to a plate and then cook the remaining meat.
In the same skillet, add a little more oil if needed and saute the onions. While the onions are cooking, heat the beef stock in a large pot. Season the onions with salt and pepper. Allow the onions to become caramelized and then add mushrooms and continue to saute. Add in the dried thyme and garlic and allow to cook for 1 additional minute until the garlic become fragrant. Add in the remaining 2 tablespoons of flour into the combine. Slowly add the onion/mushroom mixture to the stock and stir to avoid flour lumps to form. Reduce the heat to medium-low and allow the stew to simmer gently for 10 minutes to thicken up. Turn off the heat and add in the cooked beef with any juices; stir to combine.
When you’re ready to serve, hollow out the bread bowls and ladle a scoop of the stew into the bowl. Top with a slice of provolone and then place on a foil-lined baking sheet. Broil for a few minutes until the cheese melts. Enjoy!
Source: The Cozy Apron
So summer might be over, but I’m still trying to hold on to all the fresh fruit and vegetables that are available. There’s nothing like fresh veggies straight from the garden. I guess we could always move to somewhere warm year around, but I like having different seasons too much!
I made this soup with the last bit of fresh corn I had. It was really good and filling. The best part, its dairy free so I was able to enjoy it without any regrets! The original recipe was made using a Vitamix but since I don’t have one, I made it on the stove in a Dutch oven with no issues. You can also reduce the amount of corn if you don’t want as much corn kernels in the soup.
1 Tbsp olive oil
3/4 cup chopped yellow onion
6 ears of fresh corn, kernels removed
3 small yukon gold potatoes, scrubbed clean and cubed
2-4 cups chicken stock
1/2 cup reduced-fat milk (I used almond milk)
1/3 cup silken tofu
1 tsp kosher salt
1/2 tsp fresh ground pepper
chopped flat-leaf parsley
In a heavy-bottom sauce pan, heat the oil over medium heat. Add in the chopped onion and saute for 5 minutes or until the onion becomes soft. Add in half of the corn kernels, potato cubes and chicken stock. Bring to a boil and simmer until the potatoes are fork-tender, approximately 15 minutes.
Add in the milk and tofu to the soup. Puree with a hand blender until soup is creamy. Add in the remaining corn and season with salt and pepper. Simmer until the corn is cooked through. Serve and garnish with chopped parsley.
Source: The Wicked Noodle
It’s been beyond frigid here lately…like I don’t even want to get out of bed its so cold. Now throw in a housebreaking a puppy…I really don’t want to go outside. Once the weather gets cold like this, I crave soup, stews and chowder. The best part of this recipe is being able to throw it all into the slow cooker and not fuss with it for the rest of the day. It only takes 4.5 hours to cook…perfect if you’re running late or don’t have a full day to let something simmer in the slow cooker. Plus it’s dairy free! The original recipe called for a minced chipotle pepper, I omitted it to make it kid-friendly.
We all enjoyed it. It was a hearty soup even with a thin broth. The bacon added a nice smoke flavor to it and I loved the touch of fresh cilantro.
3 cups frozen corn
2 cups Yukon potatoes, diced
1 red pepper, diced
1 onion, minced
Juice from one lime
1/4 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
14 oz can fire roasted diced tomatoes
4 cups low sodium chicken stock
1 can of light coconut milk
Fresh ground pepper and salt
In a slow cooker, combine the corn, potato, red pepper, onion, lime juice, cilantro, cumin, tomatoes, and chicken stock. Season with fresh ground pepper and salt.
Cook on high for four hours. Add the can of coconut milk, stir and cook on high for an additional 30 minutes. Serve with crumbled bacon on top.
Source: Joyful Healthy Eats
This recipe was a mistake! I had planned to make a slow cooker chicken parmesan soup, but after looking at the recipe, I was missing some ingredients…so I winged it and came out with this delicious soup instead! Sometimes mistakes turn into something really good. Since I work from home the majority of the time, I have flexibility to throw dinner in the slow cooker on my lunch break and can cook it on high and it’s ready by dinner.
Everyone loved the soup, no complaints from the kids and it was great for leftovers too!
3 garlic cloves, minced
1 medium green bell pepper, diced
14.5 oz can diced tomatoes
1/2 lb raw boneless, skinless chicken breast
4 cups chicken stock (more may be needed)
1/2 cup chopped onion
1 tsp dried basil
1 tsp dried oregano
1/8 tsp red pepper flakes
6 ounces uncooked ditalini pasta
In the slow cooker, combine the garlic, green pepper, can of tomatoes, onions, chicken stock, chicken breasts, and seasonings. Cook on low for 7 hours or high for 3 1/2 hours. Once cooked, removed the chicken breasts and shred. Return to the slow cooker and add in the uncooked pasta. Increase the heat to high and cook for an additional 30 minutes or longer until the pasta is completely cooked. Add more stock if necessary.
Serve and garnish with fresh basil or parsley.
Adapted from: Foxes Love Lemons
I can’t tell you the last time we’ve seen the sun here in PA. It’s really depressing and makes me want to make hearty soups and stews…and this recipe will not disappoint. It’s a super easy recipe to make and takes less than 30 minutes to make. Perfect for dinner during the week!
This soup was a winner for everyone….no complaints except from Cooper who picked out the beans and threw them across our dining room. He’s been quite the little troublemaker lately! Dinner is usually hit or miss…there’s no in between. I know he’s figuring out what he can get away with, but any times on how to deal with a picky toddler, I’ll take them!
1-2 Tbsp extra virgin olive oil
12 ounces smoked turkey sausage, cut into 1/4 inch thick slices
5 garlic cloves, minced
6 cups chicken stock
8 ounces kale, stems removed and finely chopped
1/2 tsp garlic powder
4 – 15 oz cans of Cannellini beans, drained and rinsed
couple dashes of hot sauce
salt and fresh ground pepper
In a Dutch oven, heat one tablespoon of olive oil over medium heat and add the sausage. Brown both sides, approximately 5 to 7 minutes. Transfer the browned sausage to a paper towel lined plate. Add the remaining tablespoon of oil and cook the minced garlic for one minute. Pour in 4 cups of chicken stock into the pot and add in the kale, and garlic powder. Bring to a boil and then reduce heat to low. Cover and simmer for about 5 minutes.
Using a hand immersion blender, puree a third of cannellini beans with 1 cup of the stock. When the kale is tender, add in the remaining whole beans, pureed beans, sausage and the remaining 1 cup of stock. Season with hot sauce, salt and pepper to taste. Stir together and allow to simmer until the soup is heated through. Scoop out into bowls and serve with a hunk of crusty bread.
Source: Five Heart Home
I’ve been on a little bit of a soup kick lately and here’s my newest creation – Stuffed Pepper Soup. I picked a bunch of peppers and wanted to make stuffed peppers. Unfortunately, they were little peppers and wouldn’t have been good for stuffing, so I decided to make a stuffed pepper soup instead.
I threw this soup together and it was so good! It took way less time to make than stuffed peppers and I did it all in one pot, except for the rice. It’s great for a quick dinner during the week. It made about 10-12 servings which was perfect for leftovers and lunches. I’m looking forward to making it again!
1 lb ground turkey
2-3 medium green peppers, seeded and cut into chunks
1 garlic clove, minced
28 oz can of fire roasted tomatoes
1 qt chicken stock
1/2 tsp oregano
fresh ground peppers
In a large pot, brown the meat and drain off any grease. I used ground turkey that was pretty lean, so I didn’t have too much grease to drain. Add in the garlic clove, green peppers, tomatoes and chicken stock. Stir and bring to a boil. Reduce heat and allow to simmer until the peppers are tender. Season with salt and fresh ground pepper to your taste and add in the oregano.
While the soup is simmering, cook the brown rice according to the package. I made 4 servings for rice and it was the perfect amount I needed for the soup. To serve, place a spoonful of rice in the center of a bowl. Spoon the soup over top of it and serve to distribute the rice. Serve with a slice of crusty bread.
It’s feeling like fall today – with temperatures barely in the 60s and the leaves are really starting to change colors. While I really love this season, there’s been no transition from summer to fall. I made this soup last week when it was still warm, but I’m wishing I had made it again this weekend because it’s definitely soup weather today!
The bacon adds just the right amount of flavor and saltiness and it’s a lighter cream soup..not super heavy and goes perfect with a hunk of crusty bread. This is the kind of soup you make in the morning and let simmer all day and then it’s ready for dinner. I would be great to start a dinner party or for lunch as leftovers!
1 quart chicken stock
2 cups water
1/2 cup uncooked wild rice, rinsed
1/2 cup finely chopped scallions
1/2 cup unsalted butter
3/4 cup flour
1/2 tsp salt
1/4 tsp poultry seasoning
dash of fresh ground pepper
2 cups half and half
2 cups chicken breast, cubed
8 slices of bacon, cooked until crispy and then crumbled
In a large saucepan, combine the chicken stock and water. Add the wild rice and scallions, bring to a boil and reduce heat. Cover and simmer for 30 to 45 minutes or until the rice is tender. There will be liquid remaining, do not drain.
In a small saucepan, melt the butter. Add in the flour, salt, pepper and poultry seasoning. Cook for one minute until the mixture is smooth and bubbly. Slowly add in the half and half, stirring continuously until the mixture has thickened. Add the thickened cream mixture to the rice and mix in the cubed chicken and bacon. Cook on low for at least a half an hour. The longer it cooks, the more the flavors combine and the soup thickens.
Are your counters filled with zucchini like mine are? I planted one plant in my garden and its been producing all summer long…plus we’ve been getting a few zucchini from my in laws. While I love zucchini, it’s been a little overwhelming this year. I’ve made muffins several times and have 12 quart sized bags frozen to use in the winter to make bread and muffins. I think one week we ate zucchini noodles or grilled zucchini every night. So needless to say, I was excited when I saw this recipe on Pinterest for a new way to use zucchini!
My kids refused to try the soup, but I’ll work on them next time I make it. It’s super simple, only a few ingredients and takes less than 30 minutes to make. Plus, it goes great with crusty bread!
1/2 small onion, quartered
2 cloves garlic, minced
3 medium zucchini, cut into large chunks (leave the skin on)
1 qt reduced sodium chicken broth
2 Tbsp sour cream
salt and pepper
shaved Parmesan cheese
In a large pot, combine the onion, garlic, zucchini, and broth. Bring the mixture to boiling. Reduce heat to medium-low and cover. Allow the soup to simmer for approximately 20 minutes or until the zucchini is fork-tender. Remove from the heat and puree using an immersion hand blender, Add in the 2 tablespoons of sour cream and then puree again. Season with salt and pepper and serve. Top with shaved pieces of Parmesan cheese and a drizzle of olive oil if desired.