Soups and Stews 4

 Here are more soups coming your way... I hope your enjoying them. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Spinach and White Bean Soup
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1-15oz can of white beans (cannellini or navy), drained and rinsed
4 cups vegetable broth
4 cups fresh spinach leaves
1 teaspoon dried thyme
Salt and pepper to taste

To make: heat the olive oil in a large pot over medium heat. Add your onion, carrots, and celery; saute this for 5 minutes. Add the garlic and cook for 1 minute then add the  white beans, vegetable broth, and thyme. Bring this to a boil, reduce the heat and simmer for 15 minutes. Stir in the spinach and cook until it’s wilted, maybe 2 minutes. Season with salt and pepper.

Chicken and Rice Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups chicken broth
1 cup long-grain white rice
2 cups cooked shredded chicken
1 bay leaf
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: Juice of 1 lemon
Garnish: Fresh parsley

To make: heat the olive oil in a large pot over medium heat. Next add your onion, carrots, and celery; saute this until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Pour in the chicken broth, add the rice, bay leaf, thyme, salt, and pepper. Bring this to a boil before reducing the heat and simmering until the rice is tender, about 15–18 minutes. Stir in cooked chicken and heat through. Remove the bay leaf, adjust seasoning, and add lemon juice if desired. Garnish with parsley.

Moroccan Chickpea Stew (Harira)
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon turmeric
1-14.5oz can of diced tomatoes
4 cups vegetable broth
2-15oz cans of chickpeas, drained and rinsed
½ cup lentils
½ cup small pasta (vermicelli or orzo)
Juice of 1 lemon
Salt and pepper, to taste
Optional: ¼ teaspoon cayenne pepper
Garnish: Fresh cilantro and parsley

To make: start by heating the olive oil in a large pot over medium heat. Add the onion, celery, and carrots; cook veggie until it’s softened, about 5 minutes. Add the garlic and spices; cook for 1 additional minute. Stir in the tomatoes, broth, chickpeas, and lentils. Bring this to a boil, then reduce heat and simmer for 25 minutes. Add the pasta and cook until tender, about 8 minutes. Stir in the lemon juice, salt, and pepper. Garnish with cilantro and parsley.
 

Cheesy Pasta Sausage Soup by Dollar Tree Dinners
½ box of elbow macaroni
1-2 smoked sausage links - chopped into small pieces
½ bag of frozen pepper and onion stir-fry vegetables
1-24oz can pasta sauce
2 slices of cheese - any flavor
To taste: Salt and pepper
     Red pepper flakes
     Onion powder
     Garlic powder
     Basil
     Oregano
     Italian seasoning

To make: cook your sausage in a pan until cooked then add your stir fry vegetables and cook out the water. Add your pasta sauce and 6-8 cups of water. Bring to a boil and add your seasonings and pasta. Stir well and reduce the heat. Simmer for about 10 minutes or until the pasta is tender. Put your cheese slices and stir well to melt the cheese.

White Bean and Kale Soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
2-15oz cans of white beans, drained and rinsed
1 bunch kale, stems removed and leaves chopped
1 teaspoon dried thyme
Salt and pepper, to taste
For Serving: Parmesan cheese

To make: heat your oil in a large pot and saute the onion, carrots, and celery until soft. Add your garlic and cook for an additional minute before adding the broth, beans, kale and thyme. Simmer this for 15-20 minutes. Season with salt and pepper. Serve with Parmesan cheese.

💗 Jo