Pumpkin Stew

From the kitchen of Select Health

Serving size 2 cups
301 Calories

Ingredients
1 TBS olive oil
1 Medium Green bell pepper chopped
1 medium red bell pepper chopped
1 medium onion chopped
4 cloves garlic, minced
1/2 tsp cumin (curry powder may be substituted)
1 (15 oz) can pureed pumpkin (2 cups fresh may be substituted)
1 (15 oz) can black beans, drained, no salt
1 (15 oz) can corn, no salt, drained (1 cup frozen or fresh may be substituted)
1 (14 oz) can diced tomatoes, no salt
2 cups reduced sodium chicken broth (vegetable broth may be substituted)
1/4 cup cilantro, finely chopped, divided
salt and pepper to taste
1/4 cup plain low-fat yogurt (optional)

Directions
In large saucepan, warm oil over medium heat.
Stir in peppers, onions, and garlic and saute about 6 minutes until peppers and onion soften.
Stir in cumin and continue to cook 1 to 2 minutes.
Pour in pumpkin, beans, corn, tomatoes and broth. Add 1 tsp cilantro and season with salt and pepper to taste.
Bring to boil; then reduce heat. Cover and simmer 25 minutes.
Garnish with cilantro and yogurt if desired.

Ski Soup

I found the recipe here.

Ingredients
4 (or 5) cups chicken broth
2 chopped carrots
2 sliced zucchini
1 lb cooked ground sausage
1 can green beans
1 can diced tomatoes
1 cup frozen corn
1 cup dry elbow macaroni noodles
dry onions
dry garlic

Directions
I like to make this in the crock pot. I add all the ingredients (except the noodles) to the crockpot and let it sit on low for 5 hours. For the last 30 minutes I add the noodles.

Shrimp Chowder

I got this recipe here at My Recipes

2 TBS butter or Margarine
1 medium chopped onion (I just use some dry onions)
2 (10.75 oz) cans of Cream of Potato Soup (undiluted)
3 1/2 cup milk
1 cup shredded Monterrey jack cheese
1 1/2 lbs medium shrimp
1 can chopped carrots
1 can chopped potatoes
(Options to make it into more of a sea food chowder)
(optional) can of clams
(optional) scallops
(optional) chopped tilapia

Chicken and Gnocchi Soup

Ingredients:

3-4 Chicken breasts, cooked and diced
4 cups chicken stock
2 cups half and half
1 stalk celery
1 garlic cloves, chopped
1/2 carrots, shredded
1/2 onion, diced
1 cup spinach, chopped
1 TBS olive oil
1 tsp thyme
salt and pepper
16 oz gnocchi


Directions
saute onion, celery, garlic and carrot in oil over medium heat until onion is translucent
Add chicken, chicken stock, half and half, salt, pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.

Pasta Fajiole 2

2 cans beef broth
1 can (or bottle) spaghetti sauce
2 cans white beans
2 cans red kidney beans
grated carrots
hamburger or sausage
italian seasoning
ditalini noodles

Italian Sausage and Tortellini Soup

1 Ib Italian sausage (or Italian turkey sausage & remove casing)
1 cup yellow onion chopped
2 large garlic cloves, minced
5 cups beef broth
2 cups chopped tomatoes or 2 cans
8 oz can tomato sauce
1 lb. zucchini sliced
1 large carrot sliced
1 medium green pepper chopped
1 can small chick peas, drained and rinsed (optional)
½ apple juice
1 T. dried basil
1 T. dried oregano
20 oz package fresh Tortellini (find in refrig section by cheese)
freshly grated parmesan cheese

Saute’ Italian sausage in dutch oven, crumbling as you cook. Transfer to a large bowl. Pour off all but 1 t. drippings and add onion, garlic and saute’ until transparent, return sausage, add vegetables, broth, tomatoes, tomato sauce, and seaonings. Simmer 10 more minutes. Season with salt and pepper. Garnish with Parmesan cheese.

Pumpkin Wild Rice Soup

1 c. onion, chopped
2 TBSP Butter
4 c. Chicken Broth (or 2 -14.5oz cans)
1 (16oz) can pumpkin (plain, no pumpkin pie spices)
2 pkgs Uncle Bens Microwavable Brown & Wild Rice
1/8 tsp White Pepper
1 c. Heavy Cream (or Fat Free Half & Half)

Sauté onion in butter. Add the broth and pumpkin, stir. Heat for 10-15 minutes on low, stirring occasionally. Meanwhile, microwave rice according to package. Stir in rice and pepper. Continue to heat for 10 minutes. Stir in cream and heat for 3 more minutes, do not boil. Serve with French Bread.

Lentil Soup

from the kitchen of Karina

1 cup dried lentils

1 cup chopped celery

1 cup chopped carrots

1 cup chopped onion

2 cloves garlic, minced

1 1/2 cups diced cooked ham

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf

1/4 teaspoon black pepper

32 ounces chicken broth

1 cup water

½ can tomato soup

2 med size potatoes – diced

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.

It really does need to cook for 11 hrs for the potatoes to soften up.

White Bean Chili

Packet of white chicken chili seasoning
1 can of chicken
2 cans of white beans
1/2 can of green chili's
1 cup chicken broth
1 cup water

optional additions: cheese, salsa, sour cream
Mix it all together and boil it. Serve over rice or with tortilla chips.

or

From the kitchen of Kari

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 large jar of La Victoria Salsa Verde
2 (16 ounce) can diced tomatoes with lime and cilantro
1-2 Jalapeños (Optional - its pretty spicy even before these are added)
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
2 teaspoon ground cumin
1 tsp chili powder
1 Bay leaf
1 large can sweet corn
2-3 chicken breasts, boiled and shredded
2 (15 ounce) cans white beans
2 tablespoons cornstarch
1 pinch salt and black pepper to taste
Chopped Cilantro to taste

Optional Garnishes
Grated pepper jack cheese
Tomatoes
Sour cream

Directions
1. Boil chicken breasts in large pot and shred
2. Heat oil, and cook onion, cumin, garlic until soft. Then stir in chicken
3. Put the chicken mixture, broth, salsa, tomatoes, chilies, spices, bay leaf, corn and beans into
Crockpot. Cook on low for 5-8 hours
4. Add cornstarch and cilantro. Season with salt and pepper.

Sausage Vegetable Soup

Cooked Ground Spicy sausage
2 cans stewed tomatoes
zucchini
2 cans of beans (mix red kidney, dark red, pinto, etc)
1 can green beans
1 can tomatoe sauce

mix all together and boil

Taco Soup

1 packet of Ranch Seasoning

1 packet of taco seasoning

1 pound ground beef

1/2 an onion

2 cans stewed tomatoes

1 can of kidney beans

1 can of pinto beans

1 can or 1 cup of corn

4 cups water

fritos

sour cream

cheese

Fry the beef and the onion in a pan. combine everything else in a pot (don't drain anything) and let it all boil together. Add the meat and onion after it's cooked. Add the fritos, cheese and sour cream on top once you're ready to eat.

Pasta Fajiole

1 lb cooked ground beef or sausage

dried onions

1 can drained white navy beans

1 can drained red kidney beans

1/2 box little tiny pasta noodles

64 oz bottle of V8 juice

1 can spaghetti sauce

2 cans stewed tomatoes (Italian flavor)

Shredded Carrots

Mix all ingredients and simmer with the lid on