Time Saving Tips: This is a very quick soup to make. Using pre-cut onions and bottled minced
garlic will save a little time. Or, peel and seed the squash the night or morning before cooking.
Makes: 6 servings
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup chopped onions
1 teaspoon fresh sage, chopped (or 1t. ground dry sage)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups fat-free chicken broth
1 1/2 lbs butternut squash (peeled, seeded, cubed)
Optional: 1 T. cream
parmesan cheese (Garnish)
1. Add oil, garlic and onion to large stockpot over medium heat.
2. Saute for 3-4 minutes.
3. During the saute time, put peeled and seeded squash into food processor or blender; process until
mostly smooth, leaving some small chunks
4. Add sage, salt, pepper, broth and squash to stockpot.
5. Bring to a boil.
6. Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
7. If you would like a creamier texture, add 1 T. cream, heat through.
8. Garnish with parmesan cheese and more fresh sage (if desired).
I highly suggest this soup for Thanksgiving
or try this easy and sooooo good,
•2 cans of pumpkin (not filling, just pumpkin) ?
•1 med. onion chopped?
•2 cloves garlic minced?
red pepper flakes (when all was said and done, I used
three healthy pinches – use to taste)?
•1/8 t. cayenne pepper (approximate – again to taste)?
•1/2 t. ginger?
•1/2 t. cinnamon?
•3 T. extra virgin olive oil?
•32 oz. vegetable broth?
•1/4 t. salt?
•1/2 t. black pepper (I did about 7 grinds
•Half and Half or cream
Ernie’s Beef Soup
1 pound lean ground beef
¼ tsp Pepper
¼ tsp oregano
¼ tsp basil
¼ tsp seasoned salt
2 cups low-salt beef broth
1 medium onion, chopped
1 14 ½ oz can tomato sauce or diced tomatoes and sauce
1 tbs Worcestershire sauce
2 Diced Red Bell Peppers
1 cup celery, diced
1 cup carrots, diced
3 potatoes, ½ -inch cubed
Brown beef and drain, Add to crockpot. Add pepper, oregano, basil, seasoned salt. Stir
in beef broth, tomato sauce and Worcestershire sauce; add celery, carrots, onion and
potatoes. Cover and cook on low for 6 to 8 hours.
Serve with Parmesan cheese and/or pesto. Can be made a day ahead, cooled and
surface fat removed. Serves four.
Nutritional Analysis (6 servings):
Calories – 364
Total Fat – 15.8 g
Saturated Fat – 6.2 g
Sodium – 370 mg
Cholesterol – 55 mg
Roasted Tomato Basil Soup
makes one huge pot that can serve 4 hungry pregnant women
2 cups cherry tomatoes
3 tablespoons olive oil
1 teaspoon salt and pepper
2 garlic cloves, minced
1/2 yellow onion, diced
3 cups chicken broth
1 (28 oz) can diced tomatoes
1 teaspoon garlic salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon fresh basil, chopped
Preheat oven to 400 degrees F. Place cherry tomatoes on a baking sheet, pour 1 1/2 tablespoons of olive oil over top, along with the salt and pepper. Place baking sheet in the oven and roast tomatoes for about 20 minutes or until tomatoes are squishy and have a brown roasted color to them.
In a large pot, drizzling remaining 1 1/2 tablespoons of olive oil and turn stove to a medium high heat. Add in the garlic and onion, sauteing for 4-6 minutes or until onions are translucent. Add in the roasted tomatoes, chicken broth, canned tomatoes (with the juices), garlic salt, garlic powder, black pepper, and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes, or until soup is nice and hot. With an submersible blender, blend up the soup to your desired consistency. Pour in soup bowl and serve with grilled cheese chunks.
Slow Cooker Corn and Potato Chowder Ingredients:
8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups (about 2 pounds) kernel corn (I used frozen)
1 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
6 – 8 garlic cloves, crushed
1/2 teaspoon seasoned salt (my favorite is Aunt Cora’s)
32 ounces (4 cups) chicken stock
16 ounces (2 cups) half & half or heavy cream
salt & pepper
Slow Cooker Corn and Potato Chowder Directions:
Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on low for 10 hours or high for 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!
Chicken and Roasted
quart chicken broth
1½ cups tomato sauce
teaspoon garlic, minced
teaspoon fresh oregano, chopped
½ teaspoon black pepper
½ teaspoon cumin
tablespoons olive oil
ounces angel hair pasta or vermicelli
pasta broken into 2-inch pieces
cups chicken breast, cooked and diced
medium zucchini, cut into ½ inch pieces
small white onion, diced
medium green bell pepper, diced
1. In a large pot, add chicken broth and
tomato sauce. Bring to a boil.
2. Add garlic, oregano, pepper and cumin.
Reduce heat to a simmer.
3. Heat 2 tablespoons of olive oil in a large
nonstick skillet over medium heat. Add
the pasta and roast for about a minute,
until it turns golden brown. Remove to
a plate and set aside.
4. Add remaining 1 tablespoon of olive
oil to the same skillet and sauté chicken,
zucchini, onion and bell pepper for 8–10
minutes. Add chicken mixture to the
simmering broth and cook for
5. Just before serving, add the roasted
pasta to the broth and cook for 5–8
Slow Cooker Potato Soup Ingredients:
5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced (if you use jarred, it’s a 5 teaspoon equivalent)
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened (I use low fat)
1 tablespoon seasoned salt (I use Aunt Cora’s Soulful Seasoning)
optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
(Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!