Gluten-Free Quinoa and Cauliflower Chowder

Ingredients

• 3 tablespoons butter, divided
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 Idaho russet potato, skinned and diced
• 3 cups cauliflower, roughly chopped
• 2 15-ounce cans vegetable broth
• 2 cups milk
• 2 bay leaves
• 1 teaspoon kosher salt
• 2 teaspoons dried thyme
• 1 cup quinoa

Instructions

1. In large dutch oven or stock pot, melt 2 tablespoons of butter over medium high heat. Add garlic and cook for 30 seconds or until fragrant. Add red bell pepper and carrots and cook for 10 minutes or until pepper softens.
2. Add potato, cauliflower, vegetable broth, milk, bay leaf, thyme and kosher salt. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened. Turn heat to low.
3. Meanwhile, rinse ⅔ cup quinoa in cold water and place in small pan and cover with 2 cups of cold water. Season with pinch of kosher salt and bring to boil. Reduce to simmer and cook until quinoa is softened. Fluff with fork and set aside.
4. Ladle about 3 cups of broth and vegetables, mostly potatoes and cauliflower but leaving some in pot for texture, into high sided container and blend with a blender until smooth.
5. Add back to pot. Remove bay leaf and season with more salt if desired. Add quinoa and remaining tablespoon of butter and cook for another 5 minutes. Quinoa and butter will thicken soup as quinoa absorbs some of liquid. Serve immediately.

Source: http://www.foodiecrush.com/2014/03/gluten-free-quinoa-and-cauliflower-chowder/

Hearty Cabbage Soup

Hearty Cabbage Soup

4tbl butter

1 large onion diced

4cups shredded cabbage

3 potatoes cut up

6 c chicken broth

2tbl flour

1/2c sour cream (plain greek yogurt)

salt and pepper to taste

1 1/2  tbl dill

heat butter add onion and cabbage

season w/ salt pepper

partly cover for ten min low heat

add potatoes/broth/dill weed

stir and bring boil

continue cooking 25 min low heat until done

mix sour cream and flour in small bowl add 1/2 c broth add to soup

butternut chicken stew

i love gardening!
and it just keeps sharing the love back.
it is march and today for dinner we had another one of our butternut squashes picked last september. and on top of that, frozen tomato goodness from my soul sister arlene's garden.

my sis-in-law passed this recipe on to me from simply daily recipe.com and i'm passing it on to you. we had it with homemade foccacia bread made from the peasant bread dough. just put on a pan and bake for 15 min instead of 30. i brushed it with olive oil, sprinkled sea salt and dried rosemary from my herb garden on it
now to the stew.

the stew
1 onion chopped, 2 cloves garlic, 1 pepper diced-- saute in a pan

then in a pot add:
1 can tomatoes with garlic and onions (i used arlene's frozen tomato puree with onions, garlic, and herbs from her amazing garden). next time i'll use my home canned stewed tomatoes. last resort for us, store bought.

2 cooked chicken breasts shredded
1 can kidney beans
1/2 of a butternut squash (i used a whole one)
3 cups chicken broth
1 tsp chili powder
1 tsp cumin
1/2 tsp salt and pepper
simmer for 15 min. bring to a boil, then simmer again.
add 1 cup frozen corn and cook for 15 more minutes

enjoy. we thought it tasted like a chicken tortilla soup with butternut squash. very good and very good for you.

all day veggie soup

5 or 6 big juicy garden tomatoes (chopped)
3 stalks celery (chopped)
3 carrots (chopped)
1 onion & 3 garlic cloves (chopped & sauteed)
about 10-12 little white potatoes (chopped with skins on)
2 or 3 cobs of corn (cut corn off cob)
3 cups beef broth or veggie broth

put it all in the crock pot & let cook on high for about 5 hours then turn to low for and hour or 2. it was really delish!!!

tomato pesto soup

clay calls it hot lava

this soup was a happy accident. you see my tummy wasn't feeling great and i wanted tomato soup so i added

1 pint of home canned crushed tomatoes
1 small can tomato sauce
a bit of pepper
a pinch of sugar
a pinch of salt
2 tsp chicken stock
about 1/2 cup to a cup of water
then i thought i wish i had fresh basil-which reminded my i had pesto in the fridge and i thought, should i try it. well i did and it was perfect!!
about one T of pesto

let it simmer a while-add more water if too thick. this is seriously delicious!

maria's summer corn chowder

maria's famous summer corn chowder

(it has to have maria's name in the title because when i make this soup from the recipe she gave me, it takes me back in my mind through a slurry of memories... i think she is the only friend that waltzed around owning the world with me for a time (like ages 12-17, that time of life when you are oh so clever) so she can own the title of this soup because we held the world in our hands during our teenage years. it makes me happy to think about how we had the greatest ideas and the greatest time doing everything we did. so here is to locker decorating, dressing up in disguises, country seminary devotionals, 2am wardrobe swaps, being excused excessively from class for important matters, hyrum driving in the SD truck, and all the other good innocent fun had. no exceptions, this just has to be her soup).

6 ears fresh sweet corn
6 c chicken or veg broth
2 cloves garlic peeled only
1 russet potato, peeled and cut into 1/2" diced cubes
2 c milk
salt and pepper to taste
1/4 lb slab bacon, cut into 1/4" pieces
4 med ripe tomatoes diced
1/2 c slivered fresh basil

strip corn from cobs, set aside
simmer cobs, broth, and garlic in pot partially covered for 10 mins
discard cobs and garlic, stir in potatoes and 1/2 reserved corn
simmer partially covered until potatoes are tender 10-12 min
puree--transfer to a bowl--stir in milk, salt and pepper
cooko bacon in pot over low heat to render the fat (about 6 min)
add onion--cook for 10 mins
add reserved soup and remaining corn, simmer for 8 min
when ready to serve, stir in tomatoes and basil

we loved the combination of fresh tomatoes and basil in this soup. thanks for sharing maria.

black bean vegetable soup

"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

coconut curry butternut squash soup

we had this soup at a restaurant and loved it, so we found a recipe to make at home. it turned out great.

1 medium butternutsquash (bake and puree)
3-4 cups puree pumpkin (not canned)
2 cups chicken broth
2 cans coconut milk
2 tsp curry powder
1/4 c honey

saute:
small amount of fresh ginger (1 tsp)
1 onion diced very fine
2 garlic cloves
1/2 green chilie

salt and pepper to taste (we didn't put any in)

black bean soup

i am going to try to remember how i made this because it was good.

1 med onion (finely chopped)
2-3 carrots (finely chopped)
2-3 cloves of garlic (minced)
1-2 cups chopped fresh tomatoes

combine these ingredients in soup pot with a little oil and sautee for a few minutes.

2 cans black beans undrained (pureed)
2 can black beans drained (pureed)
1 can chicken broth
1/2 cup dehydrated re fried beans
about half a bunch of cilantro (finely chopped)
juice of 2-3 limes
couple shakes of red pepper powder
1/2 Tbl of cumin

add all of this to the pot and let simmer for awhile 1-2 hours. if soup seems too thick add some water. serve with tortilla chips, sour cream, cheese, guacamole, fresh tomatoes..........

soup and bread

Honey Whole Wheat
Bec's bread recipe, turned out delicious, and we're ready for more.

Bec's Minestrone Soup recipe,
so glad there are leftovers.
Look these recipes up in the recipe box if you want to try them out.

goodbye campbells

this tomato soup was mmm good. you can tell by ella's empty bowl-sorry its a little blurry. i sort of made this recipe up so its probably not exact but i'll try.

tomato soup

small onion chopped
tsp. minced garlic
1 2/3 cups finely chopped carrots
3/4 cup celery chopped
some fresh basil
2 cup fresh tomatoes chopped
about 1 cup tomato puree (i added to taste)
2 cups chicken broth
sour cream

so put onion, garlic, carrots, celery and little olive oil in soup pan and saute about 3-5 minutes. then add tomatoes, puree and broth. bring to a boil, then simmer for about 40 min. then put in blender or magic bullet and process until smooth-mine still had some texture and i liked it.
put back in soup pot and mix in like 1/2 cup sour cream. the recipe i was looking at for ideas called for heavy cream and more of it. then season with salt and pepper and whatever else you like. it was really good-and there was no food coloring or high fructose corn syrup.

Enchilada Soup

This recipe is from Sister Mckee in my ward.
I tried it out, and it was really good.
(I did change it slightly)
3 boneless chicken breasts cooked and shredded
1 onion diced
1 Tbsp minced garlic
28 oz chicken broth
1 can black beans
1 can white beans
1 cup corn
1/2 cup corn starch mixed with 2 cups water
20 oz pureed tomatoes
16 oz cubed velveeta cheese
1 tsp chili powder
2 Tbs diced cilantro
Tortilla chips
Saute onion and then throw everything in the crockpot for at least 2 hours to thicken. Serve over chips and garnish with cheese, sour cream, and cilantro

chicken fiesta soup

2 cans chicken broth (28 oz total)
2 cans mexican stewed tomatoes
2 cans medium size green chilies
2 cans diced chicken or 2 breasts
1 bag sweet corn
2 cans black beans
1 can hominy beans
add everything, only drain chicken, beans, hominy), warm, serve with fresh cilantro, avocado, chips, sour cream, shredded cheese, and lime

mimi's chili

2 lbs lean ground turkey
2 onions
1 green pepper
2 cans kidney beans
2 cans chili beans
1 can tomato sauce
2 pkgs chili seasonings
1 can crushed tomatoes (big can)
corn (to taste)
carrots (fresh, cut up)
2 tsp cumin, 2 tsp parsley,
3 cloves garlic
1 tsp basil
*brown turkey, onions, green pepper, garlic, carrots. add rest of ingredients. simmer at least 2 hours, add water if dry.
makes a lot.

cheesy potato soup

1 head fresh broccoli flowerets
4-5 cubed red potatoes
2 c carrots sliced to your preference
2 cups chopped celery
1 c chopped onion
1 tsp salt
1/2 tsp salt
1/2 tsp pepper
chicken bullion cubes
1/2 c flour
2 c milk
1/2 butter
1 tbl dry mustard
4-5 c water
1/2 lb velveeta cheese
*simmer celery, carrots, potatoes, onion, and salt in water until tender, add bullion, mustard, pepper, butter, broccoli, velveeta. simmer until cheese is milted. add flour to milk, and then add to veggies. simmer 15 minutes.
serves 12 people

butternut quash and white bean soup

1 1/2 c chopped onion, 6 garlic cloves, minced, 3 cups chicken broth, 4 cups of 3/4 inch cubes peeled butternut squash, 3 15-oz cans of white beans undrained, 1 14.5 oz can diced tomatoes in juice, drained, 1 tsp chopped fresh rosemary

saute onion and garlic until golden, add chicken broth, bring to boil. stir in butternut squash, 1 of the can of beans with liquid, drained tomatoes, and fresh rosemary. puree remaining 2 cans of beans with liquid in processor until smooth, add to soup. cover and simmer until butternut squash is tender and flavors blend, about 15 minutes. season soup with salt and pepper to taste. sprinkle Parmesan cheese on top when ready to eat.

winter squash and bean stew

1 cup chopped onions
1 Tbsp. olive oil
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp cinnamon
1 garlic clove, minced
3 cups peeled, chopped butternut squash cubes
1 1/2 cups chicken broth
19 oz. can cannellini beans
14 1/2 oz. can diced tomatoes, undrained
1 Tbsp chopped fresh cilantro

combine all ingredients in crock pot. cover and cook on high for 1 hour. reduce heat to low for 3-4 hours.

butternut squash soup (or as fred calls it, baby food)

1 med. onion
1/4 cup butter
9 cups winter squash or pumpkin (peeled and chopped)
2 1/2 cups chicken stock
2 1/2 cups milk
salt and pepper to taste
1/2 tsp. cinnamon
1/2 cup cream roasted sunflower seeds (for top)

sauté onions and squash in butter in a large pan for 5 min. add stock and bring to a boil. cover and simmer for about an hour, or until tender. put in batches in blender and blend until smooth. return to pan. add milk and bring to boil, while stirring. simmer for 5 min. more. add cinnamon and cream. top with sour cream and sunflower seeds. this recipe makes a ton, so half it or 1/3 it if you don't want a ton of left overs.

chicken and broccoli soup

4 chicken breasts cooked and cubed
1/2 head cauliflower & 1/2 head broccoli (steamed)

sauce
2 cubes butter
1 cup flour
quart of milk
1 cup cheese
1/2 tsp salt

make sauce by melting butter and flour together in soup pan. add milk and cheese and salt, stir until thick. taste and add more cheese, salt or pepper if needed. stir in broccoli, cauliflower and chicken.

minestrone soup

3 slices bacon/chopped*optional
1 cup chopped onion
1/2 c. chopped celery
1 tsp. basil leaves
2 cloves minced garlic
1 can beef broth
1 can bean and bacon soup
1 1/2 cans water
1 16 oz can stewed tomatoes
1/2 cup ditalini (small tube pasta)
1/2 tsp. salt
1 16 oz. can kidney or pinto beans (drained)
1 cup shredded cabbage
1 cup cubed zucchini

brown bacon, cook onion and celery with garlic and basil until tender. stir in soups, water, tomatoes, pasta and salt and beans. bring to a boil. cover. reduce heat and simmer 15 minutes. add cabbage and zucchini. cook 10 minutes more till done, stirring occasionally.