Perfect Potato Soup

Pioneer Woman

Prep Time 10 Minutes Cook Time 20 Minutes

Servings 12

Difficulty Easy

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• ½ cups Heavy Cream
• ½ teaspoons Salt, More To Taste
• Black Pepper To Taste
• ½ teaspoons Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Preparation Instructions

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Condensed “Cream of Anything” Soup

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Slow Cooker Creamy Potato Soup

http://m.allrecipes.com/recipe/22861/slow-cooker-creamy-potato-soup

• Prep: 30 min
• Cook: 6 hr 30 min
• Ready In: 7 hr

“This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.” - by ROZANRENEE

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Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Chicken salsa soup

Chicken salsa soup
Caylee Miller

 12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)

Combine all, heat and top with cheddar to taste. Delish!

Chili (White Bean Chicken)

Chili (White Bean Chicken)
Tiffany Brien

Ingredients

3 cans white beans, rinsed and drained
1 medium onion, chopped
1 4-ounce can green chiles
1 teaspoon oregano
¼ teaspoon cloves
1-1½ pounds chicken breasts
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
½ teaspoon salt
2½ cups chicken broth
Directions

Add everything to slow cooker and stir.

Cook on low for 9-10 hours or on high for 4-5 hours.

Before serving, remove chicken and shred. Before adding back to slow cooker, remove one cup of beans and puree. Add puree and chicken to slow cooker and stir.

Chicken and Dumplings

Chicken and Dumplings
Recipe courtesy Sandra Lee

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

Buffalo Chicken Chili Mac

Buffalo Chicken Chili Mac
Rachael Ray

* 2 tablespoons extra-virgin olive oil (EVOO)
* 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
* 1 large carrot, peeled and finely chopped
* 1 large onion, chopped
* 3 ribs celery, finely chopped
* 5 large cloves garlic, finely chopped or grated
* 1 tablespoon smoked paprika
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cups chicken stock
* 1/4 to 1/2 cup hot sauce, depending on how hot you like it
* 1 15-ounce can crushed tomatoes
* 1 pound whole wheat elbow macaroni
* 1/2 cup pepper jack cheese
* 1/2 cup crumbled blue cheese
* 2 scallions, root ends removed and thinly sliced

Yields: 6 servings
Preparation

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Step

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
Step

While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.

Sprinkle the chopped scallions over the top and watch this one disappear in no time.

Sausage and Broccoli Rabe Stoup

Sausage and Broccoli Rabe Stoup
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta


PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.

Sausage, Kale, and Lentil Soup

Sausage, Kale, and Lentil Soup

Recipe courtesy Rachael Ray

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
4 servings

Ingredients

* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water

Directions

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.

Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

Ancho-Chipotle Turkey Chili

Ancho-Chipotle Turkey Chili

Recipe courtesy Rachael Ray

Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
6 servings

Ingredients

* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice

Directions

Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.

Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.

Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.

Puree the anchos and stock.

Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.

To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

Chicken Tortilla Soup

Chicken Tortilla Soup
Pioneer Woman

Prep Time 10 Minutes
Cook Time 1 Hour30 Minutes Servings 8 Difficulty Easy
Ingredients

* 2 whole Boneless, Skinless Chicken Breasts
* 1 Tablespoon Olive Oil
* 1-½ teaspoon Cumin
* 1 teaspoon Chili Powder
* ½ teaspoons Garlic Powder
* ½ teaspoons Salt
* 1 Tablespoon Olive Oil
* 1 cup Diced Onion
* ¼ cups Diced Green Bell Pepper
* ¼ cups Red Bell Pepper
* 3 cloves Garlic, Minced
* 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
* 32 ounces, fluid Low Sodium Chicken Stock
* 3 Tablespoons Tomato Paste
* 4 cups Hot Water
* 2 cans (15 Oz. Can) Black Beans, Drained
* 3 Tablespoons Cornmeal Or Masa
* 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
* _____
* FOR THE GARNISHES:
* Sour Cream
* Diced Avocado
* Diced Red Onion
* Salsa Or Pico De Gallo
* Grated Monterey Jack Cheese
* Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Minestrone

Minestrone
Mad Hungry

Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.

Ingredients

Makes 8 servings.

* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 onion, chopped (about 1 1/2 cups)
* 3 cloves garlic, minced
* 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
* 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
* 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
* 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
* 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
* 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
* 2 tablespoons coarse salt
* 1/2 teaspoon freshly ground black pepper, plus more for serving
* 1 rind of Parmesan cheese (optional)
* 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
* 2 large whole basil sprigs
* Freshly grated Parmesan cheese


Directions

1. Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
2. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.

Chicken and Dumplings

Chicken and Dumplings
Martha Stewart

Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Serves 6.

* FOR THE CHICKEN
* 1 3- to 4-pound chicken
* 1 onion, halved but root end left intact
* 1 large carrot, coarsely chopped
* 1 celery stalk, coarsely chopped
* 4 sprigs of fresh parsley
* 1 turnip, trimmed and chopped
* 2 parsnips, coarsely chopped
* 8 to 10 cups water
* 1 tablespoon coarse salt
* FOR THE DUMPLINGS
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt
* 3/4 cup milk
* 1 teaspoon chopped fresh dill or parsley


Directions

1. To make the chicken, place the chicken into a large pot with a tight-fitting lid. Add the onion, carrot, celery, parsley, turnip, and parsnips to the pot and barely cover with the water.
2. Bring to a boil over high heat, reduce the heat to a simmer, partially cover, and simmer for 50 minutes. Lift out the chicken and vegetables. Discard the onion halves and parsley sprigs. Continue to simmer the broth for 15 to 20 minutes. Add the salt. When the chicken is cool enough to handle, remove the meat from the bones and shred into large pieces. You'll have 4 cups of shredded chicken. Use 2 to 4 cups as desired.
3. To make dumplings, in a small bowl, whisk together the flour, baking powder, and salt. Stir in the milk and dill or parsley to combine.
4. Drop the dough, 1 tablespoon at a time onto the simmering broth. Cover and cook until the dumplings have cooked through 3 to 4 minutes. Carefully return the shredded chicken and the vegetables to the pot. Reheat for 1 minute. Serve in wide bowls with big spoons.

Chicken Soup and Rice

Chicken Soup and Rice
Martha Stewart

This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic panty items, you can prepare this version in about 10 minutes. Served with salad and toast it also makes a great lunch.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Serves 4.

* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 3 scallions (both white and green parts), thinly sliced
* 1 large carrot, peeled and chopped
* 1/2 cup chopped fresh parsley leaves
* 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
* 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
* 1/2 cup cooked rice
* Coarse salt and freshly ground black pepper


Directions

1. Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes
2. Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.

Poaching 101

Cooking School: Poaching 101

Poaching is cooking foods completely submerged in simmering liquid. Poached foods are usually naturally tender. Some of Martha's favorite foods to poach are salmon steaks, chicken breasts, eggs, pears, and shrimp. The key to flavorful results is the poaching liquid. Almost any liquid can be used. Court bouillon is a typical savory poaching liquid made by simmering aromatic vegetables and herbs in water. Other common poaching liquids include stocks or broths for poultry, water for eggs, and red wine or light-sugar syrups for fruit.

Equipment
Dutch oven or shallow straight-sided skillet
Cheesecloth or parchment paper, to help whole fish retain its shape while being poached
Kitchen twine, for trussing stuffed meats or poultry Instant-read thermometer

Tips For Flavorful Poaching
Start large, whole fish and larger pieces of meat in cold liquid
Start smaller, quicker-cooking foods, such as fish steaks and chicken breasts, in simmering liquids
The more flavor you give to the poaching liquid, the more flavorful the poached ingredient will be

Have Me Later Chili

TIP: Soups/stews with beans are stored wonderfully in the freezer and are a welcome addition to your meal, especially on a chilly or rainy day. Previously browned & frozen ground beef will cook more quickly than its uncooked counterpart - keep some on hand when you're putting together a quick soup or sauce recipe that calls for it.


RECIPE:

Have Me Later Chili
Hillbilly Housewife's Freezer Cooking

What You Need:

1 lb ground chuck
1 lg onion, chopped
2 garlic cloves, minced
2 (14 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1/4 t pepper
2 (15 oz) cans chili beans
2 T cornstarch, optional
1/4 C water, optional

How to Make It:

Place the ground chuck in a large skillet over medium heat.
Add the onions and garlic.
Cook until meat is browned through and vegetables are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.

Chicken, bean and vegetable soup

Chicken, bean and vegetable soup
Makes 6, 2-cup servings

1 T. olive oil or canola oil
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1 zucchini, in bite-sized quarters
1 yellow squash, in bite-sized quarters
1 bunch of dark leafy greens, such as kale or collards, stems removed and leaves chopped
1 T. chili powder
2 tsp. cumin
¼ tsp cinnamon
1 chopped chipotle pepper, less or more to taste (optional)
1 T. of vinegar or lemon juice
½ to 1 tsp. black pepper
1 to 2 tsp salt
1 14.5oz can no-salt added diced tomatoes, with juice
2 cups beans (we used canned white beans, drained and rinsed)
2 cups shredded chicken or other leftover meat
Leftover juice from roasting chicken with solid fat removed or 1 chicken or vegetable bouillon cube.

Heat soup pot on medium heat. Add oil. Add onion, carrots and celery. Cover and cook 10 to 15 minutes, stirring occasionally, until onion is translucent. Reduce heat if mixture sticks to the pan. Add chopped zucchini, yellow squash and dark greens. Cook until greens are wilted, stirring occasionally.

Add chili powder, cumin, cinnamon, optional chipotle pepper, vinegar or lemon juice, black pepper and salt. Stir to coat vegetables, and cook for 2-5 minutes. Stir in tomatoes, beans and chicken.

Bring 6 cups of water to a boil and pour over vegetable, chicken and bean mixture. Stir in reserved chicken drippings or bouillon cube. Simmer for 15 to 30 minutes. Wait 5 minutes before serving. Season with salt and pepper to taste.

Optional garnishes include yogurt or cottage cheese, lime, grated cheddar cheese, chopped cilantro and green onions, or a handful or tortilla chips -9 to 14 chips.

Lentil Soup with Sausage and Kale

Lentil Soup with Sausage and Kale
Rachael Ray

* 1 tablespoon EVOO - Extra Virgin Olive Oil
* 1 pound bulk hot Italian sausage
* 1 cup lentils
* 1 medium onion, chopped
* 3 to 4 cloves of garlic, grated or chopped
* 1/2 pound cremini mushrooms, wiped clean and thinly sliced
* 1 baking potato, peeled and diced
* 2 sprigs rosemary, leaves removed and chopped
* 3 to 4 sprigs thyme, leaves removed
* Salt and ground black pepper
* 1/4 cup tomato paste
* 4 cups chicken stock
* 1 bunch kale, thick stems removed and discarded, leaves shredded

Yields: 4 servings
Preparation
Step

Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.

While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.
Step

To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.
Step

Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.

Pinto Bean Chili & CHILI CHEESE QUESADILLAS

Pinto Bean Chili

From Taste of Home

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
SERVINGS
8
CATEGORY
Soup
PREP
20 min.
COOK
105 min.
TOTAL
125 min.
INGREDIENTS

* 1 pound dried pinto beans
* 2 pounds ground beef
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 3 tablespoons all-purpose flour
* 4 cups water
* 2 tablespoons chili powder
* 2 tablespoons ground cumin
* 1/2 teaspoon sugar
* 1 can (28 ounces) crushed tomatoes
* 2 teaspoons cider vinegar
* 1-1/2 teaspoons salt
* CHILI CHEESE QUESADILLAS:
* 2 cans (4 ounces each) chopped green chilies
* 12 flour tortillas (6 inches)
* 3 cups (12 ounces) shredded cheddar cheese
* 3 teaspoons vegetable oil

DIRECTIONS

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili. Yield: 8 servings.


Notes: this is pretty cheap to make. I bought the pinto beans in the bulk section. I didn't boil them, I just let them soak over night. I also didn't add the vinegar.

Slow-Cooker Spiced Chicken Stew with Carrots

Slow-Cooker Spiced Chicken Stew with Carrots
Martha Stewart

Prep: 10 minutes Total: 10 minutes plus slow cooking

Moroccan spices and golden raisins enhance the carrots in this chicken stew.

Ingredients

Serves 4.

* 2 pounds carrots, peeled and cut into 1 1/2-inch lengths
* 8 skinless chicken thighs (about 2 1/2 pounds total)
* 1 garlic clove, thinly sliced
* 1 cinnamon stick
* 1/2 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/4 cup golden raisins
* 1/2 cup cilantro leaves
* 1/4 cup sliced almonds, toasted if desired
* Couscous, for serving (optional)


Directions

1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.
2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.
3. Oven Method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.