Easy Vegetable Soup

Cooler weather brings a variety of soups in to our rotation. When I am short on time, I throw this together.

The Players

1 medium onion

1 quart tomato juice

1 12 ounce can diced (or stewed works) tomatoes

1 12-16 ounce bag frozen vegetables

2 bouillon cubes

2 cups water

The Fun

Saute onion in large soup pot.

Add remaining ingredients.

Stir until thoroughly heated.

Serve with your favorite side– salad, bread or something unique. Often times I will throw some quinoa in or serve it over quinoa in a bowl to add some protein.

White Chicken Chili: Dairy Free Style

I was once asked if I ever try the recipes that Erin posts on this blog, and the answer is a resounding YES!  This one was a big hit and will definitely be a winter time favorite, as we tend to eat a lot of soups come fall/winter.  All I did was take Erin’s White Chicken Chili recipe and create a dairy free version for our home.

White Chicken Chili

Another favorite soup recipe that my sister-in-law Krista shared with me is White Chicken Chili. She got this recipe from her college roommate and it is simple and easy. This is a meal with dairy that we enjoy every few months as a treat, but I am sure you could find some dairy-free substitutes if you wanted.

Ingredients:
1 lb. chicken, cut into half inch pieces
1/2 medium onion, chopped
1.5 t. garlic powder
1 40 oz (2 lb 8 oz) can great white northern beans, drained and rinsed
2.5 c. chicken broth
1 can chopped green chilies
1 t. salt
1 t. cumin
1 t. oregano
1 t. pepper
1/4 t. cayenne pepper
1 c. fat free sour cream
1/2 c. heavy whipping cream (or half and half or light cream)

Directions:
1. Sauté chicken, onion and garlic powder in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasoning.
3. Bring to a boil. Reduce heat and simmer 30 minutes.
4. Remove from heat. Stir in sour cream and whipping cream.
5. Top with cheese.

Enjoy,

A beautiful salad

Around this time of the year, I love the way salads look. The bright vegetables against the green lettuce…mmm…nummy! The one above I threw together when some friends came over for dinner.

What are your favorite salad toppings?

Chicken Wild Rice Soup

I really enjoy eating homemade soups, so I am already posting my second soup recipe. This Chicken Wild Rice Soup recipe is from All Recipes and is one we eat every few weeks in our home.

Ingredients:
2 quarts chicken broth
1/2 lb. fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed, cooked chicken

Directions:
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.

You can see the picture below doesn’t look too creamy. I omitted the cream of mushroom soup and it was still tasty. I like it both ways, it just depends if you are more in the mood for a cream-based or broth-based soup. You can also see we ate it last time with cornbread, which is the recipe i will share on my next post.

Enjoy,