Vegetarian Taco Soup

The holidays were wonderful...including, of course, all the holiday food!

Yes, all the

sugary,

heavy,

sugary,

meaty,

suuuugary

food.

And now begins the meat and sugar de-tox.

For me, at least.  

Maybe (hopefully) you were more self-controlled than I was this year.

Either way, you'll love this soup.

It's simple and meatless, yet satisfying.

Sooo simple.

Your feet will thank you--you won't be standing in the kitchen for hours on end.  :)

Vegetarian Taco Soup

Adapted from my mom
4-6 servings

olive oil

1/2 cup chopped onion

4 Tbsp (one packet) taco seasoning (I recommend this homemade version!)

1 can black beans, undrained

1 can kidney beans, undrained

1 can diced tomatoes, undrained

1 can corn, undrained

Saute onion in olive oil until tender.  Add taco seasoning, stir for 30 seconds, then add rest of ingredients.  Simmer for 15 minutes.  Serve with tortilla chips, sour cream (or plain yogurt), cheese, and avocado.

Hearty Chickpea Soup

I know Fall is not officially over yet, 

but because today is a beautiful fall day and

because my weather-man is forecasting snow for tomorrow,

I feel the need for a "Farewell to Fall" post.

It's impossible for me even think of the word "Fall" without thinking of my mother-in-law.

She is the Queen of Fall.

As soon as leaves begin to redden and crisp up,

you can walk into her house, and, without fail, be greeted by

a home-y cinnamon or pumpkin aroma.

You can walk out onto her deck and smile at

homegrown pumpkins and bright, beautiful mums.

After a crisp fall walk, she'll make you

a delicious, warm fall soup.

I've never met anyone who loved fall more.

On a recent, particularly crispy fall day,

I made one of her soups.

It's vegetarian, yet hearty and comforting.

The combination of cinnamon, turmeric, and ginger in this soup =

absolute genius.

And although it makes me think of fall, I guarantee it will grace our table this winter too!

...catchya later, Fall...

Hearty Chickpea Soup

From my mother-in-law

4 servings

2 Tbsp olive oil

1 rib celery, finely chopped

1 medium carrot, chopped

1 medium onion, chopped

2 cloves garlic, minced

1 tsp ground cinnamon

1/4 tsp ground turmeric

1/4 tsp ground ginger

2 cups low-sodium vegetable broth

1 (15-oz) can chickpeas, drained & rinsed

1 can (14.5-oz) diced or tomatoes (no salt added)

2 cups baby spinach leaves, coarsely chopped

lemon wedges, for garnish

In medium saucepan, heat oil on medium heat.  Saute celery, carrot, onion, and garlic 3-5 minutes.  Add cinnamon, turmeric, and ginger.  Cook 1-2 minutes longer.  Add broth, chickpeas, and tomatoes and simmer until vegetables are soft.  Add chopped spinach leaves and lemon wedges on top just before serving.

Cheater's Chicken Noodle Soup

The perfect cure for your springtime cold.

I've seen this recipe in a few different places. Very tasty...especially for how easy it is!

(If you want to be even more of a "cheater," buy a rotisserie

chicken like I did like some people do. :)

Cheater's Chicken Noodle Soup
Makes a large pot

4 quarts water

10 chicken bouillon cubes (I use "Better Than Bouillon" reduced sodium)

2-3 cups chopped carrots

1-2 cups chopped celery*

6 1/2 cups uncooked egg noodles (I use whole grain pasta)

2 cans cream of chicken soup (I use a homemade substitute for this)

3-4 chicken breasts, cooked and diced
1 Tbsp onion powder

salt & pepper, to taste

8 oz. light sour cream

In large stockpot, combine water & bouillon cubes and bring to a boil. Add carrots & celery and simmer, uncovered, for 10 minutes. Add noodles and cook for 8-10 more minutes. Add soup & chicken and heat through, stirring over medium heat. Add seasonings to taste. Remove from heat; add sour cream and stir to blend in.

Easy enough, right?

*I've also used green beans or peas in place of celery and it worked out great.

Minestrone

A hearty, delicious soup like this should be made to warm you up on a cold, January wintry day, right?

...or I guess it works in April when it snows, too. (Like today.)

*sigh*

Winter or not, this recipe makes a ton of soup--and tastes even better on day two!

1-2 Tbs olive oil

1 med onion, chopped

2 tsp minced garlic

4 cups water

3-4 carrots, sliced

3-4 potatoes, chopped

3 stalks celery, sliced

1 cup green beans (fresh or frozen)

1 can light red kidney beans, with liquid

1 can dark red kidney beans, with liquid

1 can corn, with liquid

1 T. dried basil

1-2 tsp Italian seasoning

1/2 tsp black pepper

2 cans Italian stewed tomatoes

5 beef bouillon cubes (use veg broth substitute to make this vegan/vegetarian)

1-2 T. dried parsley

1 pkg. frozen, chopped spinach

Salt & Pepper, to taste

In a large pot, saute onions & garlic in olive oil until onions are translucent. Add in water, carrots, potatoes, and celery; cook until tender. Add rest of ingredients and simmer at least 30 minutes before serving (the longer the better). (No need to thaw spinach; just throw it in frozen and break it up as the soup simmers.) Finally, sprinkle grated parmesan cheese on top, slice up your favorite crusty bread and feel free to dunk and slurp!