Custom Chicken Soup

Chicken SoupCook’s notes: This soup was delicious. It does make quite a bit, but the recipe could be easily halved. The original recipe said “serves 4”, but it’s more like 8 to 12 hearty servings. This is adapted from Pam Anderson’s “Supper Soup Formula.” I customized the recipe by selecting the veggies and starch. It’s a wonderful soup with good flavor. I did have to add more chicken broth the next day to thin it out.

  • 1 rotisserie chicken, skin and bones removed. Cut into pieces to yield 1 lb. diced cooked chicken
  • 1 lb. vegetables:
    • 1 can (15 oz.) corn, rinsed and drained, yields about 10 oz.
    • 10 oz. or so shredded cole slaw (cabbage and carrot mix)
  • 1 quart (32 oz.) chicken broth
  • 1 cup diced onion
  • 1 cup crushed tomatoes (from a can)
  • 1 lb. sweet potatoes, peeled and diced
  • 2 teaspoons dried herb mix
  • Salt and pepper to taste

Saute the onion. Add remaining ingredients and simmer 20 minutes.

Adapted from Supper Soup Recipe : Food Network


Turkey Chili for Two

IMG_0677Cook’s notes: This hearty chili is very satisfying. I was happy to find a great chili recipe that makes only a small batch. It’s perfect for lunch. In addition to using turkey instead of beef, I added a little cinnamon. Serve 1 cup turkey chili with shredded cheese.


1/2 pound ground turkey
1/4 cup chopped onion
1 roasted garlic clove, minced
1 teaspoon dried shallot
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (16 oz.) chili beans in sauce, undrained [mix of kidney beans, black beans, and pinto beans]
1.5 teaspoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon seasoned salt

In a large saucepan, cook turkey and onion over medium heat until meat no longer pink. Add garlic; cook one minute longer. Drain.

Stir in the remaining ingredients; bring to a boil.

Reduce heat; cover and simmer for 10 to 15 minutes or until heated through.

Source: Adapted from Taste of Home (link).

Tomato Chickpea Soup



Soup… hard to photograph, but easy to eat

Cook’s notes: Slightly modified from the Love & Lemons blog, which called this “the perfect pantry soup…This soup tastes better the longer it sits (especially the next day)… so this would be a great one to make in advance.” The balsamic vinegar gives it a sweet taste; no extra sugar is needed.


1 Tablespoon olive oil
1 small yellow onion (or half of a large one), chopped
2 orange bell peppers, seeded and diced
2 big garlic cloves, smashed
1/2 teaspoon each sweet and smoked paprika
1 Tablespoon balsamic vinegar)
14-oz. can diced tomatoes, with their juice
1 teaspoon dried thyme
14-oz. can (2 cups) cooked chickpeas, rinsed and drained
14-oz. can light coconut milk
1.5 cups vegetable broth (use the empty coconut milk can to measure it)

Heat oil in a medium pot. Add the onion, bell peppers, garlic, a few pinches of salt and pepper, and cook until the onion is translucent. Add the paprikas and cook until fragrant (30 seconds or so).

Add balsamic vinegar and stir. Add the tomatoes and thyme. Stir, then add the chickpeas, coconut milk, and broth. Cover and gently simmer for 20-30 minutes. Uncover and let cool slightly.

Transfer to a blender and roughly puree. Taste and adjust seasonings.

Serve with extra balsamic.


Vegan Sweet Potato Chili with beans

Cook’s notes: I made this for the vegan potluck club at work. It is very mild. The Simple Veganista gave me the idea to serve this chili over cooked quinoa and says, “Add a 1/2 teaspoon or so chipotle powder for some added heat.”

Makes a huge pot of chili.

1 Tablespoon extra-virgin olive oil 1/2 onion, diced

2 teaspoons Mild Chili Spice Mix or taco seasoning
1 teaspoon cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon unsweetened cocoa powder
1/4 teaspoon cinnamon powder

15 oz. can sweet potato puree (about 2 cups)

15 oz. can black beans, rinsed and drained

15 oz. can chili beans (a blend of kidney beans, black beans, pinto beans) with juice — do not drain

2 (14.5 oz.) cans of diced tomato

1 can corn

1 cup water or vegetable stock

1 Tablespoon lime juice

Heat the oil in a large, heavy bottom pot over medium high heat. Add the onion and cook for about 5 minutes, until the onion softens.

Add the spices (Mild Chili Spice Mix to cinnamon) and stir to combine.

Add the sweet potato, beans, tomato, corn, and water (or stock) and bring the mixture to a boil. Stir everything to combine.

Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 to 30 minutes until the mixture thickens.

Remove the pot from the heat and stir in lime juice. Season with salt as needed.

Vitamix Tomato Soup

Tomato soup in the blender

Tomato soup in the blender

Cook’s notes: This tomato soup was a snap to make entirely — both blend and cook — in the Vitamix. I’ve been looking for more vegan lunch recipes, and this soup is delicious. The flavor is definitely better with a splash or almond milk (or 2% cow milk, if you’re not vegan) stirred in to smoothe out the tomato.

1 cup of this soup goes well with your Daily Salad.

Source: Foodie with Family

Best Recipe: Slow Cooker Turkey Chili with Beans

It's hard to take an attractive picture of chili.

It’s hard to take an attractive picture of chili.

Cook’s notes: Serve this delicious chili with corn muffins. The red, orange, and yellow from the peppers and corn contrast nicely with the dark beans. You can also use 1 can black beans and 1 can pinto beans. This chili cooked in the slow cooker has more integrated flavor than stovetop chili.

Makes 4 quarts

Olive oil
16 to 20 oz. (1 to 1.25 lb.) ground turkey
1/2 yellow onion, chopped
3 cloves garlic, minced

1 red bell pepper, chopped
1 orange bell pepper, chopped
4 oz. can mild green chiles
28 oz. can crushed tomatoes
15 oz. can diced fire-roasted tomatoes
2 cans (15 oz.) black beans, rinsed and drained
~15 oz. can whole kernel corn, rinsed and drained
1 Tablespoon Mild Chili Spice Mix (or 1 Tablespoon mild chili powder)
1 Tablespoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Optional toppings for serving: shredded cheese, scallions, sour cream, etc.

Lightly coat a slow cooker with cooking spray.

In a medium skillet over medium-high heat, add a small amount of oil. Sauté the onion and garlic for a few minutes to soften. Add ground turkey. Crumble and cook until almost cooked through but still slightly pink, 4-5 minutes. Drain excess liquid.

Add turkey to your slow cooker along with all remaining ingredients (bell pepper to ground pepper). Stir until combined.

Cover the slow cooker and cook on Low for 6 hours, or High for 4 hours, stirring occasionally.

Once cooked, taste and adjust seasonings as desired. Ladle into individual serving bowls and top with any desired toppings.

Source: Adapted from The Comfort of Cooking (made it less spicy; added corn; changed beans; changed method to cook garlic and onion with turkey; reduced salt)

Chicken Curry Soup

Curry soupCook’s notes: With the drop in temperature, winter weather is here. I have definitely had soup on my mind. This soup has several sources, and I love that it has a lot of vegetables to go with the corn: 1) I saw a beautiful “nearly instant” vegan curry soup recipe online, and my partner requested that I add chicken to it. 2) Bev Cooks had a recipe for chicken curry with mushrooms and spinach. 3) Finally, I relied on Pamela Anderson’s soup formula to figure out starting amounts.

I definitely recommend cutting up all the ingredients before you start. I omitted onions and cilantro. It only has one can of coconut milk, so it’s not heavy.

Vegetarian tips: The soy sauce packet substitutes for fish sauce. To make this soup fully vegetarian (vegan), use vegetable broth instead of chicken broth. And obviously, omit the chicken. You could add a 15-oz can chickpeas instead of meat.


1 Tablespoon olive oil
3 boneless skinless chicken thighs, cut into chunks (Note: A 1.3 lb. package cooked down to Anderson’s recommended 1 lb. of meat)
3 cloves garlic, peeled, smashed, and minced
4 scallions, trimmed and diced
1 red bell pepper, seeded and diced
8 oz baby bella mushrooms, washed and cut into chunks
13.66 oz can light coconut milk
4 cups (1 quart box) reduced sodium chicken broth
14.5 oz can diced tomatoes, not drained
16 oz bag frozen corn kernels (about 3.3 cups)
2 teaspoons mild yellow curry powder
1 take-out packet of soy sauce (1/2 teaspoon)
3 oz baby spinach
Kosher salt, black pepper, and lime juice to taste

Heat the oil in a large soup pot (Dutch oven) over medium heat. Brown the chunks of chicken until cooked through. Remove the cooked chicken to a clean plate, leaving the oil in the pot, and set aside.

In the remaining oil in the pot, sauté the garlic, scallions, red bell pepper, and mushrooms. Sauté these vegetables until they are softened, about 3 minutes.

Add the coconut milk, chicken broth, tomatoes, corn, curry powder, and soy sauce. Add the cooked chicken, and bring the heat to a rapid simmer, then lower the heat.

Simmer until the soup is heated through. (The soup can be simmered for 30 minutes or more. I did 75 minutes.) Stir well. Add the baby spinach, and cook until it is wilted. Taste the soup, and season with salt, pepper, and lime juice to taste.