Tag Archives: Soup

Ramen Soup with Saucy Shrimp (Better than store bought)

Ramen Soup with Saucy Shrimp

Ingredients

SAUCY SHRIMP

1 lb frozen cooked salad shrimp, thawed

¼ c. Thal sweet chili sauce

2 Tbsp. minced fresh

2 Tbsp. Minced cilantro

SOUP

2 Tbsp. salted butter

1 red bell pepper, sliced

1 jalapeño, finely diced

1 small onion, thinly sliced

3 garlic cloves, grated

2 Tbsp. grated fresh ginger

One 13-ounce can full-fat coconut milk

5 C. vegetable broth, plus more as needed

1 cup frozen cut green beans

1½ teaspoons ground turmeric

Two 3-ounce packages ramen noodles (any flavor), seasoning packs discarded

Juice of 1 lime, or more to taste

2 tablespoons soy sauce

1 tablespoon sriracha, or more to taste

¼ cup each fresh cllantro and

basil leaves, plus more for garnish

Directions

1. Make the saucy shrimp: In a small bowl, combine the shrimp and sweet chili sauce. Toss to combine, makingsure all the shrimp are coated. Then sprinkle on the minced cilantro.

2. Make the soup: In a large deep skillet or pot, melt the butter over medium-high heat. Add the bell pepper, jalapeño, and onion.

3. And cook, stirring constantly. until the vegetables start to brown, 2 to 3 minutes Add the garlic, ginger, coconut milk, vegetable broth and the turmeric. Stir to combine.

4. Cook until everything is hot and close to boiling, about five minutes. Add the green beans. Next, add the ramen noodles.

5. And stir until the noodles are submerged. Reduce the heat to medium-low and let the soup simmer until the noodlescare just starting to get tender, 5 to 7 minutes.

6. Turn off the heat and add the lime juice, soy sauce, stiracha, cilantro and basil. Stir and taste, adding more sriracha if you’d like more spice! Splash in more broth if you’d like the soup to be a little thinner (it naturally thickens as it cooks)

7. Serve generous portions, then spoon the saucy shrimp over the top. Garnish with more cilantro and basil leaves!

Source The Pioneer Woman Cooks

Rich, Creamy and Cheesy Cowboy Soup

Cheesy Cowboy Soup

INGREDIENTS

1 lb lean ground beef

1 (16 oz.) package velveeta, cubed

1 cup sharp cheddar cheese, grated

1 yellow onion, finely chopped

4 small potatoes, chopped

1 red bell pepper, seeds removed, diced

1 (13.25 oz.) can whole corn kernels, rinsed and drained

1 (13.25 oz.) can black beans, rinsed and drained

1 (4 oz.) can green chiles

3 C. low-sodium chicken or beef broth

2 1/2 C. whole milk

1/4 C. all-purpose flour

1/4 C. (1/2 stick) unsalted butter

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. cayenne, optional

bacon bits, optional

kosher salt and freshly ground pepper, to tast

Directions

1. In a medium saucepan over medium-high heat, melt butter in skillet, then whisk in flour. Cook roux for two-three minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

2. Heat a large stockpot or Dutch oven over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder, then transfer beef to a separate plate and drain all but two tablespoons of fat.

3. Add onion, potatoes and bell pepper to Dutch oven and cook for ten-twelve minutes, or until veggies are softened and fork tender. Season with salt and pepper, cumin and cayenne, then add corn, black beans and green chiles.

4. Return beef to pot and stir in chicken or beef broth. Bring mixture to a boil, then reduce heat and let simmer for fifteen minutes. Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another fifteen minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!!

Source 12 Tomatoes

Somewhat Healthy Creamy Tortellini Soup

The Pioneer Woman’s Creamy Tortellini Soup

Ingredients

8 C. Low sodium chicken or vegetable broth

1 1-lb bag frozen peas and carrots

10 oz cheese tortellini

1/2 C heavy whipping cream

Salt and pepper, to taste

Shaved Parmesan cheese and croutons, for topping.

Directions

1. Bring the broth to a gentle boil in a medium pot over medium-high heat. Add the frozen veggies to the pot and return to a gentle boil. Add the tortellini and cook until tender, three to five minutes.

2. Add the heavy cream and cook for about two minutes. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and top with shaved Parmesan cheese or whatever your heart desires. Enjoy!

Source The Pioneer Woman Magazine Spring 2019

Prepare. Cook it slow. Eat.

Slow Cooker Mexican Chicken Soup

Ingredients

4 boneless, skinless whole chicken breasts

1 Tsp. chili powder

1 Tsp. ground cumin

1/2 tsp cayenne pepper

Kosher salt and freshly ground black pepper

One 28-oz can whole or diced tomatoes, with juice

3 C. low-sodium chicken broth (more if you like the soup more liquid)

One 15-oz can black beans, drained and rinsed

One 10-oz can diced tomatoes with green chiles, such as Ro*tel

1 8-oz can tomato paste

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 can chipotle pepper in adobo sauce, optional

1/2 lime, juiced

Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Directions

1. Place the chicken in a slow cooker. Sprinkle on the chili powder, cayenne pepper, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for five hours on high or eight hours on low.

2. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

Source The Pioneer Woman Cooks

Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

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Skinny Butternut Squash soup

I love having Wednesdays as my slow cooker/crockpot day. It’s really nice to have one day out of the week where I have to do little or no preparation for dinner lol. So then I can have the whole day to myself to do some chores and other miscellaneous stuff. Haha!

However, yesterday after my morning workout, this time, it was an entirely different story. Why might you ask??? Because I had to wrestle with a butternut squash (In other words had to remove the skin, it took forever lol.) and yes I do admit that I did get a little irritable lol, during my scuffle with the vegetable. Although I was determined to show it who’s boss and yes, of course, I did win! The result of me defeating the butternut squash was that I prepared this incredibly delicious not to mention healthy butternut squash soup. The soup almost has the consistency and the taste of applesauce but with a kick.


Give this soup a try, because I promise you 100% you’re gonna LOVE it!!!!!


Skinny Crockpot Butternut Squash Soup

Ingredients

4-pound butternut squash
3 apples
1 sweet onion
1 medium white onion
32 oz Pacific Organic Reduced Sodium Chicken Broth
2 bay leaves
1 Tbsp rosemary and garlic blend seasoning
½ tsp salt
¼ tsp black pepper
1 Tbsp Olive oil

Optional*:

reduced-fat sour cream, fresh chives, chopped, *Optional ingredients does not include in nutrition calculations.

Instructions

Preheat oven to 400º F. Line a baking dish with foil and spray it with nonstick cooking spray.

1. Place butternut squash in the microwave for two-three minutes to soften squash before slicing. Slice the squash lengthwise down the center from top to bottom. Scoop out seeds from squash. Slice onion down center. Place squash halves and onion onto the previously prepared baking pan.

2. Sprinkle with extra virgin olive oil. Bake squash and onions in the oven for thirty five-forty minutes. Remove squash and onions and allow to cool down. Peel and dice apples and add to your crockpot. After squash and onions have cooled, remove skin and chop squash.

3. Add the squash to the slow cooker. Dice the onions and add to slow cooker. Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker. Stir all ingredients to combine and cook on high for four hours or on low for eight hours. After squash has cooked, discard the bay leaves and using an immersion blender or blender, blend to desired consistency. To serve, top with an (optional) tablespoon of light sour cream and fresh chives.

Source Skinny Mom

Lasagna Soup

This past weekend while I was watching day one of the Olympics I was going through some old Penzeys magazines and clipping out some recipes to put into my ginormous homemade cookbook. (lol I found 30+ recipes), and I came across this lasagna soup recipe. I, of course, became very excited about wanting to prepare it as I am a huge enthusiast of soup and lasagna.

Making the soup was relatively easy and it was very yummy.
Also, It tastes just like lasagna but takes less time. I promise! 🙂
I almost forgot lol it’s full cheese. Yum! Haha, that’s one of my favorite things about this soup.

Lasagna Soup

Ingredients

1 lb. ground beef
2 Tbsp. Olive oil
1/2 C. white or yellow onion, diced (1 medium onion)
1 green bell pepper, seeded and diced
4 garlic cloves, pressed or minced (1 tsp. PENZEYS MINCED GARLIC)
3 C. chicken broth (3 C. water with 2 tsp. CHICKEN SOUP BASE)
1 14.5-oz. can diced tomatoes
1 15-oz. can Goya tomato sauce
1 tsp. Penzey’s TUSCAN SUNSET
1 tsp. salt
1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. GARLIC SALT (or ½ tsp. GRANULATED OR ROASTED GARLIC)
1/4 tsp. CRUSHED RED PEPPER FLAKES (optional)
1 tsp. CALIFORNIA BASIL
1 box of noodles (I used a 16 oz. box of Barilla’s elbow)
3/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

Directions

1. In a large skillet pour in the oil and brown the ground beef with the onion, green pepper, and garlic, stirring regularly, for about ten minutes. Add the chicken broth, tomatoes, tomato sauce, SEASONING OF CHOICE, salt, PEPPER, GARLIC SALT, CRUSHED RED PEPPER and BASIL. Stir. Bring to a boil over medium-high heat. Cook for two minutes and then reduce the heat to a simmer.

2. Cover and cook for thirty minutes, stirring occasionally. Add the noodles and cook until soft, about fifteen minutes. When ready to serve, stir in the Parmesan cheese. Scoop into bowls and sprinkle with mozzarella cheese.

Source Penzey’s Spices

 

Crockpot Baked Potato soup

As some of you probably already know, I am a soup fanatic. One of my all-time favorites is Loaded Baked Potato Soup. I enjoy it so much that whenever my family and I go out to eat to one of our preferred restaurants Panera Bread, I order it regularly lol sometimes with a soup bread bowl. It’s so creamy and delicious!! However, I’m going to have to acknowledge that it doesn’t beat homemade.

This Crockpot Baked Potato Soup is savory, filling and relatively easy to prepare. My family and I enjoyed it!

Crockpot Loaded Baked Potato Soup

Ingredients

Six large potatoes

1 large onion

1 qt. of chicken broth

three garlic cloves

1/4 C. butter

1/4 tsp. salt

1/2 tsp. pepper or more to taste

1 C. Half-and-Half or 2% milk

1 C. shredded sharp cheddar cheese

Optional:

Bacon
Chives
Sour cream
Cheese
Crackers

Directions

1. Peel and cut all six potatoes into cubes. Next, dice onion, and garlic using a food processor and or a knife. Next, combine in your crockpot the potatoes, garlic, onion, salt, pepper, chicken broth, and butter. Stir well. Save the milk and cheese for later.

2. Cook on HIGH for four hours or on LOW for eight hours. (potatoes should be soft) About an hour before serving mash the potatoes until coarsely chopped and soup is slightly thickened. Next, stir in milk and cheese. Garnish with toppings.

Notes: I understand some of you might be dreading of doing the slow, and time-consuming process of peeling and cutting the potatoes into cubes. Either because your schedule might be jammed packed with stuff. If so, peel and cut the taters into cubes the night before and put them in an airtight container and place them in the fridge. And or for those of you who find it more challenging, please be patient with yourself. You can do it! 🙂

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion

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