15-minute coconut curry noodle soup

prep time: 10 minutes      cook time: 15 minutes       total time: 25 minutes      serves 3 bowls

ingredients
2 T oil
3 cloves garlic, minced
1 T fresh ginger, grated
3 T red (or yellow) curry paste
8 oz. boneless chicken breast or thighs, sliced
4 c chicken broth
1 c water
2 T fish sauce (or soysauce as a substitute)
1 c coconut milk
6 oz. dried rice vermicelli noodles (maifun rice sticks, orange package)
1 lime, juiced (or lemon juice as a substitute)
scallions to garnish

directions

1. in a large pot over medium heat, add the oil, garlic, ginger, and curry paste. fry for 5 minutes, until fragrant. add the chicken and cook for a couple of minutes, just until the chicken turns opaque.
2. add the chicken broth, water, fish sauce/soysauce, and coconut milk. bring to a boil. at this point, taste the broth for salt and adjust seasoning accordingly (it should be a little on the salty side since the noodles will help curb the saltiness at the end).
3. squeeze lime juice and add some scallions, saving some to top for garnish.
4. bring to a boil and then add the noodles. turn heat off and noodles should be ready to eat in about 3 minutes.

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tomato florentine soup

prep time: 10 minutes       cook time: 40 minutes       total: 50 minutes

yields 6 servings

ingredients
1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping

directions

1. heat oil in large soup pot over medium heat.
2. add onion & celery; cook for 7 minutes until tender, stirring often.
3. add garlic, cooking for 1 minute & stirring often.
4. pour in water, broth, tomatoes, & sauce.
5. bring to a simmer and cook for about 20 minutes, stirring often.
6. stir in uncooked pasta and cook for 8 minutes.
7. add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
8. season with pepper and salt.
9. serve topped with parmesan cheese.

source – kroger, mymagazine, january 2016

spicy andouille sausage and tortellini soup (for slow cooker)

makes 6 servings       prep time: 20 minutes      cook time: 7-8 hours

ingredients
1 zucchini, sliced
1 green pepper, chopped
1 carrot, sliced
1/3 c chopped onion
1 garlic clove, minced
1 package spicy andouille sausage, cut into half coins (could be regular smoked sausage instead)
3 roma tomatos, chopped (could use 1 can of diced tomatoes instead)
1/3 c tomato sauce
1/4 c tomato paste
1 3/4 c beef (or chicken) broth
1 1/4 c water 3.5 c water
1/3 c dry red wine
1/4 tsp basil
1/4 tsp oregano
2 T parsley
salt and pepper to taste
red pepper flakes (optional)
1 (9 oz.) package cheese tortellini

directions

1. in this order, add zucchini, green pepper, carrot, onion, garlic, sausage, tomatoes, tomato sauce, and tomato paste.
2. add all the liquids next: broth, water, red wine.
3. next, add the seasonings: BOP (basil, oregano, & parsley), salt and pepper, and red pepper flakes.
4. cook in slow cooker on LOW for 7-8 hours until vegetables are soft.
5. about 20 minutes before eating, boil the tortellini until al dente.
6. drain pasta and serve.
7. scoop soup into bowls and then add the tortellini separately to each bowl. tip: store soup and tortellini separately, so tortellini doesn’t get soggy.

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stuffed pepper soup

yields: 8 servings   total time: about an hour

ingredients
2 lbs lean ground beef
8 c beef broth (i used 5 bouillon cubes and 8 cups of water to cut down the amount of salt)
2 (14 oz.) cans diced tomatoes, undrained
2 c rice, cooked
2 green bell peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/4 c brown sugar
2 tsp salt
1 tsp pepper
parsley and basil
1 T worcestershire sauce

directions

1. in a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
2. pour grease from meat away and then dump meat into a large stock pot.
3. place stock pot on stovetop and add remaining ingredients except rice.
4. turn heat up to medium high and bring soup to a boil.
5. reduce heat to low, cover with lid, and simmer for 35-45 minutes.

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spicy andouille sausage and tortellini soup

makes 6 servings       prep time: 15 minutes      cook time: 50 minutes

ingredients
1 package spicy andouille sausage, cut into half coins
1/3 c chopped onion
1 garlic clove, minced
1 3/4 c beef (or chicken) broth
1 1/4 c water
3 roma tomatos, chopped
1 green pepper, chopped
1 carrot, sliced
1/3 c dry red wine
1/3 c tomato sauce
1/4 c tomato paste
1/4 tsp oregano
1/4 tsp basil
1 (9 oz.) package cheese tortellini
1/2 zucchini, sliced & quartered
2 T parsley

directions

1. in a large pot, cook sausage over medium heat until no longer pink. remove from heat.
2. add onion and garlic and cook for 1 minute or until onion are pale and brown around edges.
3. stir in broth, water, tomatoes, green pepper, wine, tomato sauce, tomato paste, oregano, and basil. bring to a boil. then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. meanwhile, cook tortellini following instruction on the bag.
5. stir in zucchini, carrot, and parsley. cover and simmer 10 to 15 minutes longer. when tortellini is done, add to soup.

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