Hearty Instant Pot Beef Chili

 You won't believe how quickly you can make a pot of chili! Thank you, Instant Pot!

INGREDIENTS

1 Tablespoon vegetable oil

2 tsp minced garlic

1 pound lean ground beef

1 large green bell pepper, chopped

1 onion, chopped

6 stalks of celery, chopped

1 package McCormick's Chili Seasoning

1 cup water

1 15 ounce can Ranch Style Beans

1 15 ounce can kidney beans, drained and rinsed

1 15 ounce can RoTel Original tomatoes

1 15 ounce can fire-roasted diced tomatoes

1 15 ounce can tomato sauce

Salt and Pepper

INSTRUCTIONS

Set Instant Pot to sauté. Add oil and garlic. Once the oil is hot, add ground beef. Break it up as it browns. Once browned, add onion, green pepper and celery to the beef. 

Cook until the onion is translucent. Then, add the seasoning mix. Stir to combine.

Turn the Instant Pot off of sauté. Add 1 cup of water and stir to combine all ingredients, scraping up any browned bits on the bottom of the pot.

Add ranch beans and kidney beans. Stir to combine.

Add Ro Tel, diced tomatoes and tomato sauce on top. Do NOT stir.

Put lid on Instant Pot, set valve to seal and set for 10 minutes.

Once time is up, allow to naturally release or if  not completely released after 30 minutes, release the steam.

Open Instant Pot, stir and enjoy!

Add topping of your choice such as sour cream, grated cheese, etc.

Clam Chowder

 In landlocked Colorado, we do not have easy access to fresh clams, but that doesn't mean we don't love clam chowder. This recipe from The Cozy Cook used canned clams and is creamy and delicious.

INGREDEINTS

6 strips thick-cut bacon

2 Tablespoons butter

1 medium yellow onion, chopped

2 ribs celery, diced

3 cloves garlic, minced

1/2 tsp Tabasco sauce

1 tsp. Worchestershire sauce

1/3 cup flour

1 cup chicken broth

3 cups half and half

8 ounces clam juice

1 chicken bouillon cube

1 bay leaf

1 1/4 pounds potatoes

3 (6.5 oz) chopped clams, reserved juice

1/2 tsp each oregano, dried parsley

1/4 tsp each thyme, salt

1/8 tsp each smoked paprika, pepper

INSTRUCTIONS

Cook the bacon in soup pot slowly over medium-low heat. Cut the bacon strips in half to cook more evenly. Once cooked, set bacon aside on paper towel lined plate. Chop bacon once cooled.

Reserve 2 T. bacon grease in soup pot. Add butter and turn heat to medium. Use silicone spatula to "clean" the bottom of the pot. Add onion and celery. Cook to soften, about 5 minutes. Add garlic, worchestershire sauce and seasonings. Cook for one minute.

Add flour and cook an additional 2 minutes, stirring constantly.

Add chicken broth, adding a small amount at a time and stirring to combine after each addiiton.

Add half and half.

Stir in chicken bouillon and bay leaf. Add juice from canned clams (don't add clams yet) and additional 8 ounces of clam juice.

Bring to a gentle boil and then reduce the heat to a simmer, so it is gently bubbling. Simmer 20 minutes, partially covered. Stir occasionally.

Peel and dice potatoes and add to the soup. Bring back to a gentle boil and cook for an additional 20 - 25 minutes until potatoes are fork tender.

Reduce heat to low and add clams. Heat for about five minutes. Remove bay leaf.

Ladle into serving bowls and garnish with chopped bacon, chopped fresh parsley and black cracked pepper.

Red Lentil Soup

 Less than an hour start to finish!

INGREDIENTS

3 Tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

1 Tablespoon tomato paste

1 tsp. cumin

1/4 tsp. chili powder

salt and pepper to taste

1 quart chicken or vegetable broth

1 cup dried red lentils

2 carrots, peeled and diced

Juice of 1/2 lemon

INSTRUCTIONS

In large pot, heat olive oil over medium high heat.  Add onion and garlic and saute until golden, about 4 minutes. Stir in tomato paste, cumin and chili powder. Cook a few  more minutes. Then, add chicken broth, 2 cups water, red lentils and diced carrots. Simmer for 30 minutes until carrots and lentils are soft.

Allow to cool slightly. Remove about 1/2 of the soup and puree with an immersion blender.  Return it to the soup in the pot. Warm and add lemon juice just before serving.

This recipe was adapted from The Denver Post, October 23, 2024

Vegetable Beef Soup

 Nothing fancy. Nothing unique. Just an excellent recipe from Cooking Classy for vegetable beef soup. Perfect for a cold evening.

Ingredients

2 1/2 pounds beef stew meat

2 T. olive oil, divided

1 3/4 cup chopped onions

1 1/4 cup peeled and sliced or chopped carrots

1 cup chopped celery

1 1/2 T. minced fresh garlic

8 cups beef broth

2 cans (14 oz) fire-roasted diced tomatoes

1 1/2 tsp dried basil

1 tsp dried oregano

1/2 tsp thyme

1 pound gold potatoes, chopped into 3/4 inch cubes (no need to peel)

1 1/2 cups fresh green beans, trim ends and cut into bite size pieces)

1 1/2 cups frozen corn

1 cup frozen peans

1/3 cup chopped fresh parsley

INSTRUCTIONS

Heat I T. olive oil in large pot over medium-high heat.

Dab beef with paper towels and cut into bite size pieces. Season with salt and pepper. Add half to the pot and saute for about 4 minutes, turning half way through.  Transfer beef to plate and repeat with remaining beef.

Add another 1T. olive oil to pot  and add onions, carrots and celery. Saute three minutes. Add garlic and saute one minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to boil and then reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

Add potatoes and green beans. Continue to simmer for 20 minutes or until potatoes are cooked through.

Add corn and peas and cook until heated through. Stir in parsley.

Lemony White Bean and Spinach Soup

 This vegetarian soup is easy to make in under 30 minutes and packed with flavor.

This recipe comes from "nourish-and-fete"

Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

1/2 medium-sized onion, chopped

2 carrots, sliced

3 cloves garlic, minced

1 tsp. Italian seasoning

1/2 tsp. chopped fresh rosemary

7 cups vegetable broth

1 cup uncooked orzo

2 cups spinach, chopped

1  (15 ounce) can cannellini beans, drained and rinsed

Juice from 1/2 lemon

1 Tablespoon chopped fresh parsley or 1 - 2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper

Instructions

Heat olive oil and butter in large pot. Add onion and carrots and saute for 5 minutes. Add garlic and Italian seasoning and rosemary and cook one minute longer.

Stir in broth and bring to boil. Add orzo and reduce heat to medium. Simmer for 7-8 minutes or until orzo is tender.

Stir in spinach and beans and allow to cook until spinach is wilted.  Turn off heat. Add lemon juice, parsley, salt and pepper.

Hot and Sour Soup with Dumplings

 A quick and easy soup from Sunny Anderson of  The Kitchen.

Ingredients

4 cups chicken broth

1/4 cup soy sauce

1 Tablespoon fresh or frozen grated ginger

1 Tablespoon  Asian Chili Garlic Sauce

2 cloves grated fresh garlic

1 Tablespoon honey

2 scallions, sliced thin - white and green part separated

1/4 cup unseasoned rice wine vinegar

2 Tablespoons cornstarch

16 frozen pork dumplings - chicken or pork

1/2 tsp. toasted sesame oil

Instructions

In a large pot on medium-high heat, add the broth, soy sauce, ginger, honey, chili garlic sauce and scallion whites. Bring to boil, then reduce heat and simmer for 15 minutes.

In small bowl, whisk cornstarch and vinegar. Raise the heat of the soup and stir in this mixture. Whisk and stir  until soup thickens.

Prepare pork dumplings according to manufacturer's instructions. Place 2 or 3 dumplings in each serving bowl. Pour hot soup over the dumplings. Drizzle with sesame oil and garnish with sliced scallion greens. Serve hot with a spritz of fresh lime.

Turkey Pumpkin Chili

 Perfect for Halloween night or any fall evening, this chili comes together in no time.

Ingredients

2 Tablespoons canola oil

1 1/2 cups chopped yellow onion

1 cup seeded and chopped poblano chilies

1 pound ground turkey

1 Tablespoon chili powder

2 tsp. smoked paprika

2 tsp. ground cumin

1/2 tsp dried oregano

1/2 tsp. cayenne pepper - if you want this chili to have a kick

2 cups chicken broth

1 cup canned pumpkin

1 (15 ounce) fire-roasted diced tomatoes

1 (15 ounce) can pinto beans, drained and rinsed

1 (15 ounce) can navy beans, drained and rinsed

1 1/2 tsp salt

1 Tablespoon fresh lime juice

Toppings of your choice such as fresh cilantro, tortilla chips, shredded Mexican cheese blend or sour cream.

Instructions

Heat oil in Dutch oven over medium high heat. Add onions and poblanos, cook, stirring occasionally, until softened and lightly browned, 6 - 7 minutes.

Add turkey, stir to crumble. Cook until no longer pink and starting to brown. Stir in garlic and spices.

Stir constantly for about one minute until turkey is coated with spices and spices are fragrant.

Stir in broth, pumpkin, tomatoes, pinto beans and navy beans and salt. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in lime juice and serve.

Recipe Source: Southern Living

Miso Fish Soup with Soba

 Start the new year out right with this delicious and healthy soup. This recipe from Simply Recipes serves two.

Ingredients

8 - 12 ounces tilapia

3 ounces soba buckwheat noodles

2 tsp. toasted sesame oil

2 cup chicken stock

2 Tablespoon white miso

8 ounces sliced cremini or shitake mushrooms

3/4 cup sugar snap peas

1/2 cup shelled edamame

2 Tablespoons sliced green onions

Note: The original recipe calls for 1/4 cup chopped cilantro and 1/4 cup chopped parsley. I omitted both, but fans of cilantro or parsley may wish to add one or both.

Instructions

Cut the fish into 2 inch pieces and set aside.

In large pot, boil 2 quarts water. Add the soba noodles and cook for three minutes or until tender, but still a little firm. Drain in a colander and rinse under cool water to remove starch. 

Divide the noodles between two soup bowls. Add one teaspoon sesame oil to each and toss to coat the noodles.

In the same pot, add the chicken stock and one cup water. Bring to a boil.

Add the mushrooms and snap peas. Reduce heat to medium low and simmer, uncovered for 3 minutes.

Add the edamame and fish to the pot. Cover with a lid. Cook at e gentle simmer for 3 - 5 minutes of just until the fish is cooked through.

With a slotted spoon, remove the fish from the broth and divide it between the bowls, placing it on top of the noodles. 

In a small bowl, whisk miso with 1/2 cup hot water.  Stir it into the pot (along with cilantro and parsley, if desired).  Ladle the broth and vegetables over the noodles and sprinkle with sliced green onion.

Quick and Skinny Chicken Taco Soup

 Who says a soup with a lot of flavor has to take a long time to make? This recipe comes together quickly and is as healthy as it is delicious.  

Ingredients

1 pound boneless chicken breast

1 onion, diced

1 tsp olive oil

3 garlic cloves, minced

1 (14.5 ounce) can pinto beans, drained and rinsed

1 (14.5 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can corn (drained and rinsed)

1 (14.5 ounce) chopped tomatoes and green chilies (not drained)

2 cups chicken broth

1 packet taco seasoning (you choose the heat level)

Instructions

Add olive oil to large soup pot. Cook onions until they are translucent. Add garlic and cook for an additional minute.  Add remaining ingredients and bring to simmer.  Cover and cook for 20 minutes.

Remove chicken breasts from soup. Place on cutting board and shred or chop it into bite size pieces. Return chicken to pot. Cook an additional 10 minutes.

Done!

Add toppings if desired such as shredded cheese, chopped tomatoes, sliced jalapenos or chopped avocado.

This recipe comes from Slender Kitchen.

Beef and Barley Soup

 Hearty and delicious - this is the perfect soup for a cold winter's night.

From Cooking Classy

Ingredients

2 pounds chuck roast, trimmed of excess fat and cut into bite size pieces 

3 Tablespoons olive oil 

1 1/2 cups chopped carrots

1 cup chopped celery

3 Tablespoons tomato paste

1 1/2 Tablespoons chopped garlic

2 cups chopped onion

2 (32 ounce) cartons low-sodium beef broth  (or chicken broth)

1 Tablespoon soy sauce

2 tsp. Worcestershire sauce

2 tsp. minced fresh rosemary (or 1/2 tsp dried)

2 tsp. minced fresh thyme (or 1/2 tsp dried)

Salt and pepper

1 cup pearl barley

3 Tablespoons chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in large soup pot.  Add 1/3 to 1/2 of the beef. Season with salt and pepper. Sear until lightly browned, about 3 minutes. Then, flip and cook one minute longer. Remove to plate and repeat with remaining beef.

Add additional 1 Tablespoon oil to pot. Add carrots, celery and onions. Saute about three minutes.

Add tomato paste and garlic and cook an additional minute.

Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper. Return beef to pot.

Bring mixture to boil; then reduce heat to low, cover and simmer for 45-60 minutes. Add barley, cover and cook an additional 45-60 minutes.

Stir in parsley.

White Chicken Chili with Salsa Verde

Yet another chicken chili recipe - but this one is so good, I just couldn't resist to add it to my blog. I love the tart flavor of tomatillos from the salsa verde and the addition of fresh lime juice.

Ingredients

1 Tablespoon olive oil
1 large chopped onion
4 medium poblano chili peppers, seeded and diced
2 serrano chili peppers, seeded and minced
1 Tablespoon minced garlic
1 Tablespoon chili powder
1 teaspoon salt
1 1/2 teaspoons cumin
1 teaspoon coriander
1 teaspoon Mexican oregano
3 cups chicken broth
2 pounds boneless chicken breasts
2 (14.5 ounce) cans cannellini beans, rinsed and drained
1/2 cup medium salsa verde
2 Tablespoons fresh lime juice

Instructions

Heat old in stock pot over medium heat. Add onion and peppers. Saute, stirring frequently, until softened, about 5 - 10 minutes. Add garlic and spices. Stir and cook for one more minute.
Add broth, chicken breasts and beans. Increase heat to high and bring to boil. Then, reduce heat to medium-low, cover and cook until chicken in cooked through, about 20 minutes. Remove chicken to a plate. Allow to rest for 5 minutes and then shred with two forks.
Return chicken to pot. Add salsa verde and fresh lime juice. Heat through.
If desired, top with sour cream and/or shredded cheddar cheese.

Italian Chicken Orzo Soup

Thanks to my friend Alice for sharing this recipe.  This soup does not take a lot of time to make and has layers of delicious flavor.

Ingredients

1 pound Italian sweet sausage ( pork or turkey), casing removed
3 cups rotisserie chicken, chopped
2 stalks celery, chopped
3 large carrots, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
1 can Italian-style diced tomatoes
1/2 cup chopped parsley
2 teaspoons dried basil
32-ounces low-sodium chicken broth
1 cup dried orzo pasta
4  cup baby spinach, stems removed, rough chop
1/4 tsp. salt
1/8 tsp. pepper

Instructions

Brown sausage in large pot. Add onions and saute several minutes until translucent. Add can of tomatoes, garlic, carrots and celery.  Stir in chicken broth, parsley and basil. Add 3 cups water. Bring to a boil, reduce heat to low and cook for 30 minutes. Stir in orzo, spinach and chicken and continue cooking for 15-20 minutes or until orzo is al dente. Season with salt and pepper. 
Add additional chicken broth or water is soup is too thick.

Instant Pot Ham and Bean Soup

The best part about ham is the leftover bone. It can be used to make delicious soup. Ham and white bean soup is a favorite, but the process of soaking and softening the beans is long. Enter the Instant Pot!  Just throw everything in the pot and set it for an hour.  The beans are perfect and the soup is delicious. Just the thing for a long winter's night.
Enjoy!

INGREDIENTS

1 Ham bone (or ham hocks)
1 pound dried white navy beans
6 cups low sodium chicken broth
1 medium onion, diced
1 1/2 cups diced celery
1 1/2 cups diced carrots
4 cloves garlic, minced
1/2 tsp cumin
1 1/2 tsp Italian Seasoning
1/2 tsp. salt
1/2 tsp. black pepper
3 bay leaves
Additional chopped ham pieces may be added as an option.

INSTRUCTIONS

Combine all the ingredients into the pressure cooker. Stir to combine.
Secure the lid and ensure the valve is set to the off position.
Set the Instant Pot for 60 minutes. Let the pressure natually release when finished cooking for 30 minutes, then release the valve for the remaining pressure until the lid can be opened.

Remove the ham bone and shred any meat. Return it to the pot. Discard any bones, cartilage and the bay leaves.

Pasta e Fagioli Soup

You've probably had this soup at Olive Garden. Here is my version.

Ingredients

2 Tablespoons olive oil
1 pound sweet turkey sausage (remove meat from casing)
1 1/2 cups chopped onions
1 cup diced carrots
1 cup diced celery
4 cloves minced garlic
3 (8 ounce) cans tomato sauce
2 (14.5 ounce) cans chicken broth
1/2 cup water
1 (15 ounce) can fire-roasted tomatoes
1 1/2 cups chopped fresh spinach or kale

1/2 cup frozen peas
2 tsp. sugar
1 1/2 tsp dried basil
1 tsp. dried oregano
1 tsp. dried thyme
Salt and pepper
1 cup dry Ditalini pasta
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed

Toppings:  Shredded Parmesan cheese and chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in soup pot over medium high heat. Add sausage and cook, breaking up and stirring occasionally, until cooked through.
Drain fat from pan and remove sausage.
Add remaining 1 Tablespoon oil to pot.  Add onions, carrots and celery and saute over medium-high heat until tender. Add garlic and saute one minute more.
Add chicken broth, tomato sauce, water, tomatoes, spices and cooked sausage.  Season with salt and pepper to taste.
Bring to a boil and then reduce heat to a simmer, stirring occasionally. Cover and cook for 15 - 20 minutes.
Add beans, spinach and peas. Cook 3 minutes longer.
Boil pasta according to manufacturer's instructions. Drain pasta.
Add pasta right before serving.
Ladle into bowls and top with chopped parsley and Parmesan cheese.

Wintertime Tomato Soup

When fresh garden tomatoes are not in season, it is still possible to make a delicious homemade tomato soup using canned tomatoes.  This recipe is adapted from Ellie Krieger of The Washington Post proves that you can have homemade goodness in the middle of winter.

Ingredients

1 Tablespoon olive oil
1/2 cup chopped onion
1 minced garlic clove
2 (14.5 ounce) fire-roasted diced tomatoes
2 Tablespoons tomato paste
2 cups chicken broth
1/2  cup whole milk
2 tsp. honey
1/2 tsp. dried basil
1/2 tsp. salt
Pinch of black pepper

Instructions

Heat oil in large soup pot over medium heat. Add onions and cook until softened, stirring occasionally. Stir in garlic and cook one minute more. Add tomatoes, tomato paste and chicken broth. Increase heat, bring to boil, then reduce heat to medium-low and cook for 15 minutes. Stir occasionally.
Add honey, milk, salt, pepper and basil. Remove from heat. Using an immersion blender, puree until smooth.
Garnish if desired with crackers or popcorn.

Egg Drop Soup with Chicken and Shitake Mushrooms

This soup is low in calories and full of flavor.

Ingredients

Cooking spray
2 cups fresh shitake mushrooms, stemmed and sliced
2 tsp. minced fresh ginger root
4 sliced green onions, keep white and green sections separate.
3 cups  chicken broth
4 tsp. soy sauce
1 tsp. garlic chili paste
1 cup chopped cooked chicken breast
1/2 tsp. cornstarch
2 large eggs, beaten

Instructions

Coat a medium sauce pan with cooking spray and place over medium heat. Add mushroom, ginger and white sections of green onions. Stir frequently until mushrooms are tender, about 5  minutes.

Add broth, chicken, soy sauce and chili paste. Bring to a boil and cook for one minute

Stir together cornstarch and one Tablespoon water in small bowl. Add to soup. Reduce heat to medium-low and simmer for three minutes.

Beat eggs with fork in small bowl. Add 1/4 cup of broth to the eggs and stir well. Slowly pour the egg  mixture back into the soup, stirring constantly as you add it. Cook for one minute.

Serve soup garnished to chopped green parts of the scallion and additional chili paste to add to taste.

To make this soup vegetarian, you can swap the chicken broth for vegetable broth and use cubed tofu instead of chicken.

Instant Pot White Chicken Chili

Like all Instant Pot recipes, making this soup is fast with little clean up. Loaded with shredded chicken and cannellini beans, this recipe from Simply Recipes is a keeper.

Ingredients

2 Tablespoon olive oil
4 cloves garlic, minced
1 large green pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (leave the seeds in if you want more spicy flavor)
3 celery stalks, chopped
1 medium yellow onion, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon coriander
1/4 teaspoon cayenne pepper (omit if you don't want a spicy chili)
2 teaspoons salt
2 (15 ounce) cans cannellini beans, rinsed and drained
1 1/2 pounds chicken breast or chicken tenders
1 cup chicken broth
1 cup sour cream
1/2 cup chopped fresh cilantro (optional)

Toppings of your choice: shredded cheese, chopped tomato, chopped avocado, tortilla strips

Instructions:

Select the saute setting on the Instant Pot. Heat olive oil. Add bell pepper, jalapenos, onion, celery and garlic. Saute for about 5 minutes or until vegetables are tender.
Add spices and saute for one minute more.
Pour the beans over the vegetables.
Layer the chicken on top of the beans. Pour chicken broth on top. Do not stir.

Secure the lid on the Instant Pot. Turn off the saute function and assure that the pressure vent is sealed. Select the pressure cooking function and set the time for 15 minutes at high pressure.
When complete, do a quick pressure release by moving the moving the vent to release or allow for pressure to release naturally.

Open the Instant Pot when pressure has fully released. Remove the chicken  with a tongs to a cutting board and shred with two forks. Add the shredded chicken back to the pot along with cilantro and sour cream. Stir to combine and taste for any needed adjustment to seasoning.

Ladle chili into bowls.

Pumpkin Harvest Chili

What could be more perfect for a fall dinner?  Pumpkin, chili and beer. This recipe from Simply Recipes combines it all in one hearty dish.

Ingredients

1-pound pie pumpkin (It is important to use a pie pumpkin or sugar pumpkin and not a jack o'lantern pumpkin for this recipe)
2 Tablespoons canola oil
1 large onion, diced
2 or more (if you like it spicy) jalapenos, seeds and ribs removed and finely diced
4 cloves garlic
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon black pepper
2 teaspoons salt
1 pound ground pork
2 (15.5 ounce) cans black beans, drained and rinsed
1 (28 ounce) can diced tomatoes
1 (12 ounce) bottle of pumpkin beer.
Your favorite chili toppings such as grated cheese, sour cream, tortilla chips.

Instructions

Peel the skin from the pumpkin with a potato peeler. Cut it in half and scoop out the seeds and interior pumpkin "goo".  Cut away the stem. Cut the prepared pumpkin into small bite size pieces.

Heat oil in large pot. Add pumpkin, onion, garlic, jalapenos, chili power, cumin, pepper and 1 teaspoon salt. Cook until the vegetables are softened, about 5 minutes.

Add the ground pork and continue to cook, breaking up the pork as it cooks, until the meat is cooked thoroughly.

Add black beans, diced tomatoes, beer and 1 more teaspoon salt to the pot.

Bring to a boil, then lower the heat and simmer, uncovered for 30 minutes. Stir occasionally.

Serve with your favorite toppings.
The flavor of this chili improves overnight.
Leftovers will keep in the refrigerator for a week and in the freezer for up to 3 months.

Slow Cooker Sausage, White Bean and Spinach Soup

With less than 10 minutes of prep time in the morning, you can throw all the ingredients into your slow cooker and return at the end of the day for a delicious soup.

Ingredients

1 Tablespoon olive oil
1 (13.2 ounce) package smoked turkey sausage, sliced thin (or for a spicier version of this soup, use smoke andouille sausage)
3 large cloves garlic, minced
1 onion, diced into very small pieces
3 carrots, peeled and sliced (and halved, if large)
3 stalks of celery, sliced
2 (15 ounce) cans Great Northern white beans, drained and rinsed
1/2 teaspoon oregano
2 bay leaves
4 cups chicken broth
Salt and pepper to taste
3 cups fresh baby spinach

Instructions

Heat olive oil in small skillet. Add sliced sausage and saute, stirring occasionally, until browned.
Place sausage, garlic, onion, carrots, celery, oregano and bay leaves into slow cooker. Add chicken broth and 2 cups water. Season with salt and pepper to taste.

Cook on low heat for 7 - 8 hours (or high for 3 - 4 hours).
Just before serving, stir in spinach.

This recipe comes from Damn Delicious.

White Chicken Chili

There is not much better than chili on a cold winter day. This version of white chicken chili is creamy and delicious!

Ingredients

2 Tablespoons butter
1/4 cup chopped onion
2 Tablespoons flour
3 1/2 cups chicken broth
1 cup half and half
1 rotisserie chicken, skin removed, meat pulled off bones and chopped into bite size pieces
2 (15 ounce) cans cannellini beans, rinsed and drained
1 can (11 ounce) can white corn, drained
2 (4 ounce) cans diced green chilies, undrained
1/2 teaspoon garlic powder
2 teaspoons cumin
1 1/2 teaspoons chili powder
3/4  teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterrey jack cheese

If you want to kick up the heat in this chili, you can replace the Monterrey jack cheese with pepper jack. And if you want to kick it up even more, you can replace half of the diced green chilies with diced jalapenos.

Instructions

Melt butter in Dutch oven. Add onions and saute until translucent. Add flour and cook for 2 minutes.
Gradually whisk in the chicken broth and half and half.  Bring to a boil, stirring, and then cook for two minutes or until thickened.

Add remaining ingredients and cook for an additional 10 - 15 minutes, stirring occasionally.