my veggie chowder recipe

in a soup pot, steam (bring to boil and reduce heat to medium low, covered) one head of chopped broccoli, corn, and shredded carrot (about 1-1.5 cups each) in enough broth or water to cover, for about 9 minutes, or until broccoli is softened.  Mash broccoli with a potato masher to desired consistency, and to help thicken.

in another sauce pan,  whisk about two Tbsp of flour into about 2 TBSP of melted butter; and slowly add and whisk two cups of milk (use non dairy milk if preffered).  bring to a slow boil, keep whisking, and let it thicken (takes about a minute or two).  Add in shredded or grated cheeses of choice (if desired), and melt.   Turn off heat and season with sea salt to taste.

Pour the milk mixture into the veggies and broth and combine.  Add in some sour cream or plain yogurt, if desired, for more creaminess.    Add one teaspoon of Old Bay Seasoning (or to taste), stir and serve!

Slow-Cooker Peanut-Sweet Potato Stew

(I did this stove top, as my slowcooker was too small;)

6 small sweet potatoes, peeled, cut crosswise into 3/4-inch slices (about 2 lb.)

3 red onions, thinly sliced $

1 14.5-oz. can diced tomatoes $

5 sprigs plus 1/2 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons ground cumin

1/2 teaspoon ground allspice

Salt and pepper

1/2 cup creamy or crunchy peanut butter $

Preparation

1. Stir together potatoes, onions, tomatoes, parsley sprigs, cumin, allspice, salt, pepper and 2 cups water in a slow cooker until thoroughly combined. Cover and cook for 4 to 5 hours on high. Discard parsley sprigs.
2. Just before serving stew, stir in chopped parsley and peanut butter. Serve hot in bowls.

http://www.myrecipes.com/recipe/slow-cooker-peanut-sweet-potato-stew

Chunky Vegetarian Chili

1 Tbsp oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 Tbsp brown sugar
1.5 Tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
2 (16 oz) cans stewed tomatoes, undrained
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained

(***add in veggies to taste, saute' with onion if desired: celery, shredded carrot, shredded zucchini, etc)

Heat Oil in a Dutch oven over medium-high heat.  Add onion, bell peppers, and garlic; saute' 5 minutes or until tender.  Add sugar and remaining ingredients, and bring to a boil.  Reduce heat, and simmer at least 30 minutes (or all day;)

Yield: 8 servings

Potato Cheese Chowder (from SCLIVING.COOP)

 2 cups of potatoes, peeled and diced
1/2 cup carrotss, peeled and sliced
1/2 cup of celery, sliced
1/4 cup of onion, diced
1/2 tsp salt
1/4 tsp pepper
2 cups boiling water
1/4 cup butter
1/4 cup of flour
2 cups milk
10 oz cheddar cheese, shredded
1-15 oz can creamed corn (we used regular corn)

in a medium pot, combine potatoes, carrots, celery, onion, salt, black pepper and boiling water.  Cover and let simmer for 10 minutes.  Turn off heat and let sit.  In another medium pot, make a roux, by melting butter on low heat, then whisking in flour; whisk constantly until thick.  Whisk milk and cheese into roux, then heat thoroughly.  Add roux to vegetables, then add creamed corn.  Return to heat and simmer for 10 minutes of until vegetables are tender, stirring occasionally.

***if using red potatoes, leave skin on

Creamy Tomato Tortellini Soup

Ingredients

2	whole large Cloves Of Garlic Minced
2	Tbl Olive Oil
2	10¾ oz Cans of Condensed Tomato Soup
¼	cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2	cups Half-and-half
2	cups Chicken Stock
1	tsp Onion Powder
1	Tbl Italian Seasoning
½	tsp Salt
½	tsp Pepper
1	whole 9 Oz Package Of Cheese Filled Tortellini
½	cup Shredded Parmesan Cheese, for garnish

Directions

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese

http://www.keyingredient.com/recipes/171098794/creamy-tomato-tortellini-soup/ 

Hearty Black Bean Soup (adapted from a Taste of Home recipe)

3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 (30 oz) can of black beans, rinsed and rained
2 cans of chicken or veggie broth
1 (14 oz) can of crushed tomatoes
1.5 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp hot pepper sauce
hot cooked rice  (opt.)

directions: in a 3 qt slow cooker, combine first 12 ingredients.  Cover and cook on low for 9-10 hours or til veggies are tender.  Serve with rice.  Yield: 8 servings.

(my notes: I don't follow soup recipes to the tee....I used two cans of beans, more veggies and more broth...no hot sauce, no rice, substitued a southwest seasoning blend for the chili powder...and let it simmer for about two hours, stove-top).

"Panera's" Black Bean Soup

Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 stalks celery, finely chopped
1/4 large red bell pepper, finely chopped
2 – 3 garlic cloves, minced
1 1/2 cup low sodium beef broth or stock
2 (15 ounce) cans low sodium black beans, with liquid
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
juice of 1/2 lemon

Directions:
Heat oil in large pot over medium-high heat. Sautée onions and celery about 2 to 3 minutes. Add bell pepper and garlic and sautée 1 minute more.

Add beef broth and bring to a boil. Reduce heat and let simmer for 3 minutes.

Return heat to medium-high. Add half a can of beans, salt, cumin and cayenne pepper. Cook for 5 minutes.

Purée soup in blender, or use an immersion blender to purée right in the pot.

Add the rest of the beans to the soup and return to heat.

Combine the cornstarch with 1 1/2 tablespoons of water. Add the lemon juice and the cornstarch to the soup. Cook until thickened, about 5 minutes longer.

Makes 4 to 6 servings.

"Panera's" Broccoli Cheddar Soup

Ingredients:

Servings:

4

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Directions:

Prep Time: 30 mins
Total Time: 1 1/4 hr

1. 1 Sauté onion in butter. Set aside.
2. 2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. 3 Add the chicken stock. Simmer for 20 minutes.
4. 4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. 5 Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Crockpot Barley Vegetable Soup

Ingredients:

• 1 cup medium pearl barley
• 1 bay leaf
• 1/2 tsp. fennel seed
• 9-oz. pkg. baby carrots
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 2 sweet potatoes, peeled and chopped
• 2 cups frozen corn
• 2 cups frozen green beans
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 (14 oz). cans vegetable broth
• 4 cups water
• 14-oz. can diced tomatoes with herbs, undrained

Preparation:

Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servings Calories: 150

My "Garbage" Veggie Soup

I'm using up things in the "cupboards," in my attempt NOT to grocery shop before we move.  I threw this soup together, wasn't even going to bother to taste it myself:D....but then I did--and if I may say so myself--WOWZA!  Heck, even my very picky darling daughters liked it, which is a miracle in itself!  I served this with the pumpkin muffins from the recipe below (remember, using up things in the pantry:D)  The muffins were also a hit (I opted to do the muffins without the streusal topping:).  I don't have proportions for my soup---so I'll just rattle off the ingredients:

potatoes
carrots
corn 
a can of tomato sauce (I wasn't so sure about this, but had no diced tomatoes, it really worked!)
chicken stock
water
one can of kidney beans
rice
onion (or onion powder, I was out of onions:)
garlic powder (forgot I still had garlic:)
sea salt
pepper
basil
Penzey's salt free mural of seasonings

 

French Onion Soup

• 2 tablespoons extra-virgin olive oil
• 4 large red onions, very thinly sliced
• 1 large yellow onion, very thinly sliced
• ¼ teaspoon sugar
• 2 garlic cloves, minced
• 2 quarts (8 cups) low-sodium chicken broth (or beef), homemade or store-bought
• ½ cup dry white wine
• 1 bay leaf
• ½ teaspoon minced fresh thyme or ¼ teaspoon dried
• 2 teaspoons kosher salt
• Freshly ground black pepper
• Six ½-inch-thick slices baguette, preferably slightly stale
• ¾ cup coarsely grated Gruyère cheese

Place a large nonstick soup pot or Dutch oven over medium-low heat and add the oil. Add the red onions and cook, stirring occasionally, until wilted and softened, about 15 minutes.

Add the yellow onion and sugar and continue cooking, stirring frequently, until the onions are brown and caramelized, 30 to 45 minutes. (Don't leave the kitchen during this time; watch the pot carefully so you don't scorch the onions.) Add the garlic and cook for 1 minute more.

Stir in the broth, wine, bay leaf, thyme, salt, and pepper to taste and bring to a boil. Partially cover the pot, reduce the heat to low, and simmer until the flavors are well blended, about 30 minutes. Taste for seasoning. Discard the bay leaf. (At this point, you could remove from the heat, cover the pot, and let stand for up to 1 hour. Warm through before serving.) Preheat the broiler to high heat and place the top rack about 6 inches from the heat source.

Ladle the soup into six individual flameproof soup bowls, distributing the onions evenly.

Place 1 slice of bread on top of each bowl and sprinkle with the cheese, dividing it evenly.

Place the soup bowls under the broiler and broil until the cheese is bubbly and browned, 3 to 4 minutes.

Let stand for 2 minutes (to prevent burning your tongue) and then serve.

Carmelized Onion Soup

Ingredients

• 3  pounds  sweet onions, such as Vidalia, Walla Walla, or Maui
• 3  tablespoons  olive oil, margarine, or butter
• 12  medium  shallots, halved (about 12 ounces)
• 4  cups  beef broth or reduced-sodium chicken broth
• 2  tablespoons  dry white wine (optional)
•     Salt and pepper
• 6  1/2-inch-thick slices  sourdough or French bread (4 ounces)
• 6  ounces  Gouda or Edam cheese, thinly sliced
•     Green onion tops (optional)

Directions

1. Cut about 1/2-inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4-inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.
2. In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.
3. Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4- or 4-1/2-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.
4. Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper.
5. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt.
6. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops. Makes about 7 cups (6 main-dish servings).

Nutrition Facts

• Calories333,
• Total Fat (g)13,
• Saturated Fat (g)6,
• Cholesterol (mg)32,
• Sodium (mg)998,
• Carbohydrate (g)41,
• Fiber (g)4,
• Protein (g)14,
• Vitamin A (DV%)17,
• Vitamin C (DV%)28,
• Calcium (DV%)26,
• Iron (DV%)11,
• Percent Daily Values are based on a 2,000 calorie diet

Smashed Potato Soup--slowcooker

Ingredients

• 3-1/2  pounds  potatoes, peeled and cut into 3/4-inch cubes
• 1/2  cup  chopped yellow and/or red sweet pepper
• 1-1/2  teaspoons  bottled roasted garlic
• 1/2  teaspoon  ground black pepper
• 4-1/2  cups  chicken broth
• 1/2  cup  whipping cream, half-and-half, or light cream
• 1  cup  shredded cheddar cheese (4 ounces)
• 1/2  cup  thinly sliced green onions
•     Sliced green onions ((optional)

Directions

1. In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.

Nutrition Facts

• Calories243,
• Total Fat (g)11,
• Saturated Fat (g)6,
• Cholesterol (mg)37,
• Sodium (mg)644,
• Carbohydrate (g)30,
• Fiber (g)3,
• Protein (g)8,
• Percent Daily Values are based on a 2,000 calorie diet

Southwest Potato-Corn Chowder

INGREDIENTS

3

unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

3/4

teaspoon sugar

1/4

teaspoon garlic salt

1/8

teaspoon pepper

Pinch ground red pepper (cayenne)

3/4

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2

tablespoons chopped roasted red bell pepper (from a jar), well drained

2

tablespoons all-purpose flour

1/2

cup milk

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1/3

cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)

2

tablespoons chopped fresh parsley

2

medium green onions, finely chopped (2 tablespoons)

2

slices bacon, crisply cooked and crumbled

DIRECTIONS

• 1In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
• 2Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
• 3In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, parsley and green onions. Serve topped with bacon and, if desired, additional green onions.

For a healthier topping to use instead of the bacon, top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers.

You can substitute fresh red bell pepper instead of the roasted red bell pepper.

Fresh Vegetable Soup

Ingredients

	2 clove(s) (medium) garlic clove(s), minced
	1 medium onion(s), diced
	2 medium carrot(s), diced
	1 medium sweet red pepper(s), diced
	1 stalk(s) (medium) celery, diced
	2 small zucchini, diced
	2 cup(s) green cabbage, shredded
	2 cup(s) Swiss chard, chopped
	2 cup(s) cauliflower, small florets
	2 cup(s) broccoli, small florets
	2 tsp thyme, fresh, fresh, chopped
	6 cup(s) vegetable broth
	2 Tbsp parsley, or chives, fresh, chopped
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	2 Tbsp fresh lemon juice, optional

Instructions

• Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
  
• Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.      ****1 point

Black Bean Vegetable Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

"The Best Potato Soup Ever" recipe

 

6-8 large baking potatoes, peeled and cubed

1 medium sweet onion, chopped

2 carrots, chopped coarsely

3 celery ribs, chopped

1 tsp chopped garlic

olive oil

chicken broth or water

salt and pepper

Morton's Nature's seasoning (I used Penzey's Garden Salad Seasoning--cheese and chives)

2- 8 oz cream cheese, softened,

grated cheddar cheese

bacon, crumbled (morning star for us:)

green onion tops or chives, chopped

croutons

-------------------------------------------------------------

DIRECTIONS:

In a large stock pot, cover bottom of pan with olive oil and saute onion, garlic, carrots and celerty for about 3-5 minutes or til celergy is beginning to become tender.  Add cubed potatoes and toss to coat.  Cover entire veggie mix with chicken broth or water or a mixture of both.  Add salt and peper to taste or Nature's Seasoning to taste.  Reduce heat and simmer til potatoes are fork tender.  Remove from heat and strain veggies from broth (saving broth).  Return liquid to pot and using a whisk or hand mixer, whisk cream cheese into broth til smooth.  Divide veggies in half and return half the veggies to the broth and mix til smooth.  The soup should be a thick chowder like consistency now, very creamy.  Return remaining half of veggies to pot and reheat to serve.  Serve topped with grated cheddar, bacon bits and green onions or chives, and croutons, if desired.

 

Potato Soup---Slow Cooker

6 cups of cubed peeled potatoes
5 cups of water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4  tsp chicken bouillon granuales or 2 vegetable bouillon cubes (I didn't use these)
2 tsp salt
1.2 tsp pepper
1 can (12 oz) evaporated milk
3 tbsp minced fresh parsley
minced chives, optional

DIRECTIONS:
in a 5 qt slow cooker, combine the first nine ingredients.  Cover and cook on high for 7-8 hours or until vegetables are tender.

add milk and parsley.  Cover and cook 30-60 minutes longer or until heated through.  Garnish with chives.    (note: I also added Brady Street Sprinkle, paprika, and a red pepper seasoning blend)

Broccoli Cheese Soup

-1 head of fresh broccoli, chopped
-2 cups of milk
-1 Tbsp of flour
-1 Tbsp butter
-1-2 cups shredded cheddar cheese
-1/2 - 1 cup sour cream
-black pepper
-shallot salt (Penzey's)

Steam broccoli, set aside and puree'. Then melt butter in soup pot and whisk in flour. Gradually add in milk, whisking. Bring to a boil for about 1 minute to thicken. Add in puree'd broccoli and cheese and sour cream. Season to taste.

Chunky Vegetarian Chili

• 1 Tbsp. olive oil
• 2 cups chopped onion
• 1 large bell pepper chopped
• 3-4 celery stalks, chopped
• 3-4 garlic cloves, minced
• 1 Tbsp. brown sugar
• 1-1/2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 Tbsp. Worcestieshire sauce
  
• 2 - 16 oz. cans stewed tomatoes, undrained
• 4 cups canned or rehydrated beans rinsed and drained (e.g. black, kidney, pinto)
• 2 cups frozen corn

Saute' onion, pepper, celery and garlic in a large soup pot or Dutch oven, til tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes.

optional toppings: sour cream, shredded cheese, broken tortilla chips.

Serve with a nice slice of Foccacia or Corn Bread for a great meal!