Country Bread & Tomato Soup with Mashed Basil Oil

This recipe is from a Panera cookbook. Very tasty.

1/2 cup fresh basil leaves, packed


3/4 cup extra-virgin olive oil

salt and freshly ground black pepper, to taste

1 teaspoon crushed red pepper flakes

3 large garlic cloves, thinly sliced

1 teaspoon dried oregano

2 28oz cans whole, peeled tomatoes or 12 Roma tomatoes, peeled

1 quart water or vegetable stock

1/4 cup dry red wine

1 loaf Country Bread, torn into bite-size pieces



Mash the basil well with 1/2 cup of the oil and season with salt and pepper. Set aside.



Heat the remaining 1/4 cup oil over medium-low heat. Cook the garlic, red pepper and oregano just until the garlic begins to sizzle. Crush the tomatoes with your hands over the stockpot, including all juices. Add the water or stock and red wine. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in the bread and remove from heat. Serve immediately, drizzling the soup liberally with the mashed basil oil.
I also topped with grated Parmesean cheese.

Wild Leek Creamy Potato Soup

2 large handfulls of wild leeks (leaves and bulbs)

8 medium sized yukon gold potatoes
2 T butter
2T extra virgin olive oil
dash salt
dash pepper
4 C beef broth
2 cups milk
1C shredded sharp cheddar cheese



Directions

Peel potatoes and dice

Melt butterand olive oil in a large  pot, add diced potatoes and a dash of salt and saute until lightly golden

Add beef broth.Wash and trim the leeks
Simmer till potatoes are tender. Blend half of the soup with an immersion blender until creamy and thick. Add milk and cheese slowly. Heatuntil the cheese is melted and serve.

Hamburger Rice Soup

2 pounds ground beef
2 (28 ounce) cans diced tomatoes
3 cloves garlic, minced
3 celery ribs, diced
2  C fresh spinach
4 cups cubed potatoes
4 carrots, chopped
 1 onion, chopped salt and pepper, to taste
2T chopped fresh basil
2T chopped fresh thyme
4T chopped fresh parsley
4 cup cooked brown rice
Directions

In a large saucepan over medium heat, saute the ground beef for 5 minutes, or until browned. Drain the excess fat and place into a crockpot. In the pan place 2 T olive oil  add the  potatoes, carrots,celery, garlic and onion,sautee until vegetables begin to soften. Place into the crockpot. Place undrained tomatoes and spinach in the crockpot. Season with salt and pepper, basil, parsley and thyme. Fill the crockpot with water. Cover and cook on high for 6 hours. Place cooked rice in bowl and cover with soup. Serve with grated cheese.

Gluten Free Corn Free Chicken and Dumplings

Soup

2 tablespoons olive oil
3 lb. boneless, skinless chicken breasts
sea salt and pepper
1 large yellow onion, coarsely chopped
2 quarts low-sodium, gluten-free chicken broth
4 sprigs fresh thyme, chopped
3 bay leaves
6 carrots, peled and cut into chunks
4 ribs celery, including leaves, roughly chopped
1 cup frozen peas
1/4 cup finely chopped flat-leaf parsley

Dumplings

1/3 cup brown rice flour
1/3 cup garbanzo bean flour
1/3 cup tapioca flour
1 1/2 teaspoons corn free baking powder
1 teaspoon chopped thyme
1/2 teaspoon sea salt
1 1/2 tablespoon butter
1 T extra virgin olive oil
1/4 cup milk


Method

To prepare the soup, heat oil in a heavy stockpot or large saucepan over medium-high heat. Season chicken with salt and pepper then arrange in pot in a single layer and cook until first side is golden brown, about 3 minutes.Flip and cook the other side. Take out of the pan and set aside to cool. When cool enough to handle cut into bite sized pieces.. Add onions, celery, and continue to cook until until the vegetables are sauteed. Add the broth, thyme, bay leaf, parsley and cut up chicken. Cover and cook on a simmer for 4 hours.

To prepare the dumplings, put rice flour, garbanzo bean flour, tapioca flour, baking powder, thyme and salt into a bowl and whisk together until blended. Cut in butter until it resembles coarse meal. Using a spoon mix in oil  milk.
Using a tablespoon, drop batter into the almost boiling soup, until you've used all of the batter to make 12 dumplings.
Once the dumplings are in the simmering liquid, cover the pot immediately and simmer for 10 minutes, resisting the urge to look inside the pot. Ladle chicken and dumplings into bowls and serve hot.

Spinach and Rice Soup

In a large stock pot sautee 1 medium yellow onion, and 3 cloves of garlic, chopped. Add 1 1/2 lb. of fresh spinach, chopped.. Cook down the spinach until it wilts. Add 1 quart of chicken broth, 2C water and 2 C cooked short grain brown rice. Simmer for 1 hour. Stir in 1 T Italian seasonings, salt and pepper to taste. Place the soup in bowls, top with extra virgin olive oil and grated Parmesean cheese.

Lobster Bisque

In a large soup pan melt 4T butter and 3T olive oil. Sautee 3 cloves of garlic, chopped, 2 carrots, chopped, 1 yellow onion, chopped and 1 rib of celery, chopped. When the vegetables are sauteed add 4T organic brown rice flour. Stir to combine. Add 2 T Bragg's liquid amminos,1 can of tomato paste, 2 C half and half, a dash of cayenne pepperand 1 quart of organic vegetable broth. Chop the cooked meat  of 4 lobster tails and place in the pot. With an immersion blender , blend soup until it is your desired thickness. Simmer for 1 hour. Season with salt and pepper.

Kale and Rice chowder

http://www.cancerproject.org/recipes/index.php

2 teaspoons olive oil


1 cup chopped onion

1 cup chopped red bell pepper

1/2 cup chopped leeks

1/3 cup sliced almonds

1 tablespoon paprika

2 bay leaves

1 1/2 cups water

1 15-ounce can diced tomatoes

2 cups Vegetable Broth (preferably low-sodium)

2 cups chopped fresh kale

1 cup cooked brown rice

1 cup drained canned garbanzo beans



Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, leeks, and almonds. Sauté for 2 minutes. Add paprika, bay leaves, water, tomatoes, and broth. Bring to a boil. Add kale, rice, and beans. Reduce heat and simmer 10 minutes, or until thoroughly heated.

Family Pleasing Chili

1 pound lean ground turkey


1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced
This recipe is from http://www.tasteofhome.com/
1 can (28 ounces) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) reduced-sodium chicken broth

1-3/4 cups frozen corn, thawed( I left out)

1 can (6 ounces) tomato paste

1 tablespoon chili powder

1/2 teaspoon pepper

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Optional toppings: reduced-fat sour cream and minced fresh cilantro

Directions

In a large nonstick skillet, cook the turkey, green pepper, onion, and garlic over medium heat until meat is no longer pink; drain.

Transfer to a 4-qt. slow cooker.

Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder. Cover and cook on low for 4-5 hours or until heated through. Serve with optional toppings if desired. Yield: 6 servings (2-1/4 quarts).


Family-Pleasing Turkey Chili published in Healthy Cooking December/January 2010

Curried Squash Soup

1 tablespoon butter

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

1 can (14 oz)  chicken broth
2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed

2 teaspoons curry powder

1/2 teaspoon  sea salt

1/4 cup unsweetened almond milk
2T fresh basil , chopped


1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.

2. Stir in broth, , squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.

3. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).  Add fresh basil.

Cabbage Vegetable Soup

2 medium leeks, white and lightgreen parts only
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced small
2 medium carrots, diced small
2 celery stalks, diced small
2 garlic cloves, minced
1 medium Yukon Gold potato, peeled and diced small
6 cups cups low-sodium chicken broth
2 bay leaves
1/2 head (11/2 pounds) green cabbage, cored and thinly sliced
Coarse salt and ground pepper

1 tablespoon chopped fresh thyme leaves
Directions
Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in thyme. Season with salt and pepper.
This recipe is from Everyday Food, December 2009

Gluten Free Egg Free Turkey Meatballs

1 lb. ground turkey
1/2 medium onion diced finely
1 tsp. garlic salt
1 tsp. olive oil
Mix ground turkey with onion, garlic, and sesame oil. Make into small balls
2) Heat olive oil in frying pan in medium to medium-high heat. Cook meatballs until nicely browned (about 7-10 minutes). Make sure to cook all sides evenly.

I then place the meatballs into an Italian wedding style soup.

Turnip Soup

In a stock pot place 3T-4T ghee,sautee 1 leek, white part only, diced, 1 yellow onion, diced, 3 cloves of garlic minced. Sautee until golden and add: about 5 cups turnips, peeled and cut into 1 inch cubes, Cook until the turnips begin to soften some. Cover the turnips with a gluten free , yeast free chicken broth. Add fresh parsley, sea salt and pepper. Cook on low for 6 hours. 30 minutes prior to serving use a potato masher to mash some of the turnips for a thicker, creamier soup.

Cabbage Patch Soup Recipe

2 lbs ground beef
1 C each chopped celery and chopped onion
2 cloves garlic, minced
1 cup chopped green pepper
1 (6 ounce) can tomato paste
1 (28oz. ) can crushed tomatoes
2 ( 14.5oz) cans diced tomatoes
5 C beef broth
1 C chopped carrots
2 C peeled, cubed potatoes
3 bay leaves
1 tablespoon minced parsley
1 tsp. paprika
1 (15 ounce) can chick peas, drained and rinsed
1 head cabbage, chopped
water
salt and pepper

Directions
In a large soup kettle, brown beef with onion, garlic, carrots,celery and green pepper.
Add tomato paste, tomatoes, potatoes,beans, and seasonings. Add cabbage and cook down a bit. Add water to cover if needed. Season with salt and pepper. Reduce heat to a high simmer and cook for 8 hours. Can serve with grated cheese if desired.

Chard and Kidney Bean Soup

In a large stock pot sautee 4 cloves of garlic and 1 medium onion in 1 T cocnut oil and 1 T Ghee. Add 4 stalks of celery, chopped , 4 large bunches of kale chopped ( stems as well), sautee to wilt. Season with salt and pepper and rosemary. Add 2 C red kidney beans and cover with water. bring to a boil and reduce heat to low. Cook on low for 8 hours . Can add cheese or pasta if desired. I added a touch of ground beef to mine.

Taco Soup

In a stockpot brown 2 lb. ground beef and 2 medium onions diced in 2 T olive oil. Drain oil and add to the crockpot with 2 T taco seasoning, 1 28 oz. can of crushed tomatoes, 2 C chopped roasted red peppers, 1 C green salsa, 2 C mild salsa, 1 can pinto beans, rinsed and drained, 1 can red kidney beans, rinsed and drained. Cook on in the crockpot for 6-8 hours. Serve with sour cream and crushed corn chips.

Chicken Soup

This recipe is adapted from A Year of Slow Cooking.
1 1/2 cups already cooked chicken meat
6 cups water
2 sweet potatoes, peeled and chunked
2 teaspoons gluten free chicken bouillon granules
1 cup broccoli florets
1 small onion, diced
3 carrots, peeled and diced
1 C celery, chopped
1 tablespoon, plus 1 teaspoon balsamic vinegar
salt and pepper totaste
3 C raw spinach leaves
Parmesan cheese for serving

Place all ingredients into the crockpot and cook on low for 7-8 hours, or until sweet potatoes are tender and the onion is translucent.

I made a gluen free pasta on the side and we placed the pasta in the bottom of the bowl and laddled the soup on top.

Garnish with parmesan cheese.

Creamy Vegetable Soup

4 T olive oil
1 medium onion, diced
3 cloves of garlic
4 carrots, diced
2 ribs of celery, diced
2 small zucchini, peeled and diced
1 medium green pepper, diced
4 C cooked mashed sweet potatoes
2 C chicken broth
2 C water
1 28 oz. can of crushed tomatoes
1T cumin
1T chili powder
1T coriander
1/4 C chopped cilantro
salt and pepper
parsley, chopped

Saute onion, carrots, celery, onions, green pepper, zucchini and garlic in oil until golden brown. Add water, tomatoes and chicken broth bring to a boil. Add sweet potatoes and seasonings . Turn to simmer and cook for 8 hours. Stir every so often.

Beef and Barley Soup

This recipe is from www.about.com
4 slices bacon, diced
1 tablespoon olive oil
1 1/2 pounds stew beef, lean, cut into small pieces
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces sliced mushrooms
1 cup sliced celery
1 1/2 cups chopped onion
6 cups beef broth
1 bay leaf
1/3 cup pearled barley
2 cups sliced carrot
2 cups diced turnip
1 large baking potato, cut in cubes
1 cup green peas, frozen, thawed
2 tablespoons flour blended with 2 tablespoons cold water, optional
Preparation:
Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add to the bacon mixture. Add olive oil. Add mushrooms, celery, and onion. Cook over medium heat, stirring frequently, until beef is browned and onion is tender. Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes. Add barley, carrots, and turnip. Reduce heat to low. Cover and simmer for 25 minutes. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender. Add peas and cook for 10 minutes longer.

If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.
Serves 6 to 8.

Chicken Cheese Soup

This recipe is from Taste of Home. It was very easy and excellent. Very filling.
4 cups cubed cooked chicken breast
3-1/2 cups water
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (14-1/2 ounces) diced potatoes, drained
1 package (16 ounces) process cheese (Velveeta), cubed
Directions
In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil). Yield: 7 servings.

Beef Stew

2 pounds Wegman's organic beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
salt and ground black pepper
2 clove garlic left whole
2 bay leaf
1/2 T paprika
1T Worcestershire sauce
2 onions, chopped
6 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
1T dried basil
1/2 T dried Italian seasonings
Directions
In a Dutch oven warm 2T extra virgin olive oil. In a small bowl mix together the flour, salt, and pepper;dredge meat Brown beef on all sides. Add onion, garlic, celery, and carrot brown for about 5 minutes. Add remaining ingredients. Bring to a boil. Boil for 10 minutes. Reduce heat to simmer and cook for 6-8 hours. 30 minutes prior to serving add 1 bag of frozen peas. Season with salt and pepper. Serve.