In our house, soups are the thing. They are basically the only dinner option that EVERYONE in my family will eat. Even my 1 year old can't say no to a steaming bowl of chicken soup, so more often than not (at least twice a week) I slave over a hot stove brewing up some soup for the fam to enjoy. Scratch that, I don't slave because soups are the easiest, mess-up proof meal ever. You can make in the morning and put it in the slow cooker or closer to dinner time, whichever you prefer. Bonus, as long as you aren't pouring buckets of cream into your pot, soups are amazingly healthy. Such a great vehicle to eat lots of veg that normally would rot away in your fridge. My fave recipes are below.
ADAPTED FROM HEMSLEY AND HEMSLEY THE ART OF EATING WELL
This one is on repeat at my house. Such a great twist on chicken soup and packed with good for you foods.
2 T coconut oil, ghee, or butter
3 large onions, diced
8 garlic cloves, diced
a thumb sized piece of ginger
6 large chicken thighs
2 quarts bone or chicken broth
3 large zucchinis, chopped into medium
1 large green or white cabbage, shredded
sea salt and white or black pepper
4 T tamari (or soy sauce)
4 T lemon juice
a large pinch of black pepper
Heat your oil/ butter in a large sauce pan (I use my dutch oven). Saute garlic, onion and ginger over medium heat until soft not brown. Add the chicken and carrot to the pot and pour your broth over to cover. Bring to a boil and then reduce heat to simmer for about a half an hour so the chicken can cook through. At this point you can either remove your chicken and shred it or I just break it up with a fork in the pot. Add your chopped zucchini and shredded cabbage cooking for an additional 10 minutes. Off the heat and in a separate bowl mix your tamari, lemon, and pepper. You can put a little bit on top of every bowl. Makes for a tasty addition.
Sweet potato, black bean and Turkey chili
ADAPTED FROM IT'S ALL GOOD
I am not a chili person. Too mushy for me usually, but this one is so good! I made it for my 1 year old's 1st birthday with some cornbread muffins and jalapeño butter and it was a major hit. This recipe can very easily be doubled and can be done in a slow cooker as well.
1 lb ground turkey (I usually do half white meat and half dark)
2 sweet potatoes diced (get them precut at Trader Joe's for Whole Foods if you're busy or just feeling lazy. I hate dicing.) - roast these guys on a sheet pan, tossed in olive oil and seasoned with salt and pepper in the oven @ 425 for about 30 minutes.
1 large onion diced
3 garlic cloves minced
2 t smoked paprika (its also called pimenton)
2 t cumin
2 t chili powder
28 oz can diced tomatoes, juices too
1 14 oz can of black beans, drained
1/2 c water or chicken stock
chopped cilantro (optional)
chopped scallion (optional)
shredded cheese (optional)
Heat a dutch oven or large sauce pot over medium heat. Put a little olive oil, butter or coconut oil in to warm. Add your onion and garlic and saute for a couple of minutes or until translucent. Add you spices (chili powder, cumin and smoked paprika). Cook for a minute or so and then add your ground turkey. Brown and break up ground turkey with a wooden spoon. When all sides are browned add in your tomatoes, beans and stock. At this point season with a good pinch of salt. Let the pot come to a boil and then cover and turn down to simmer for a half an hour or until you are ready to serve. Add in your roasted sweet potatoes at any point. Serve with toppings like cilantro, chopped scallion, or cheese.
ANY VEGETABLE MINESTRONE
This is the best soup to make when you have lots of random vegetables hanging out that are about to go bad. I listed vegetables below, but you can really keep the seasoning profile the same and use any vegetables you have on hand.
2 T olive oil
1 onion chopped
2 carrots chopped
2 celery chopped
3- 4 garlic cloves minced
2 beets peeled and diced into bite sized pieces
2 T tomato paste
1 large parsnip chopped
2-3 t herbs of provence seasoning
1 t fennel seeds crushed with something heavy if you don't have a mortar
1/2 c dry white wine
sea salt and pepper for seasoning
4 c chopped cabbage
4 c chicken broth
1 28 oz can diced tomatoes
Parmesan rind (optional but really makes any soup taste better)
1 15 oz can cannellini beans or garbanzo beans
1 bunch kale, leaves torn into smaller pieces
Red pepper flakes for seasoning
Heat olive oil in dutch oven or large sauce pot. Saute garlic, onion, carrot and celery with the crushed fennel seed. Let the vegetables brown on medium heat, but make sure to stir frequently so nothing burns. Add the tomato past and spread throughout pan. and cook for a couple of minutes. Add the parsnip, beets, and herbs de provence and add the white wine deglazing the bottom of the pot. Cook stirring frequently until the white wine is evaporated. Season with salt and pepper. Add in the cabbage, can of tomatoes, and 4 cups of chicken stock and the parmesan rind, Bring the liquid to a boil and then reduce the heat and simmer for about 30 minutes. Mix in the drained beans, kale, and red pepper flakes . Add more broth if necessary. Check for seasoning and add more salt and pepper if necessary.