Zupas Tomato Basil Soup over Pasta

 This isn't really a recipe, just a suggestion...

Go find your favorite tomato basil soup and use it as a pasta sauce! Delicious! Zupa's Tomato Basil Soup is the best!

Instant Pot: Chicken Noodle Soup (Adapted from All Recipes)

Saute:

2 Tbsp. Canola oil 

1-2 cloves minced garlic

1 large yellow onion

1 small bunch (organic) celery

10 oz. Bolthouse Farms Matchstix (grated) carrots

few shakes of garlic salt & pepper, (The broth is usually already salted, so you don't need much)

5-6 shakes of Penzey's Spices, "Mural of Flavor" seasoning (salt free)

1 shake or so, crushed red pepper

Add to Instant Pot:

Sautéed vegetables (above)

2 quarts Kirkland Organic, Cage-Free, Chicken Stock (Cartons come in a 4-pack at Costco)

10 oz. can Valley Fresh All-Natural Chicken breast

2 Tbsp. Parsley, dried

1 1/2 t. Thyme, dried

1 t. Basil, dried

1 Bay leaf, whole

Pressure cook:  4 minutes on High; immediate release. 

While pressure cooking soup, cook 6 ounces of No Yolks Dumplings or other wide egg noodles according to the directions.

Serve:

Scoop a spoonful of pasta into a bowl and cover with the chicken soup mixture. 

*Note: I cook my noodles separately because I don't want them to get soggy. You could probably add them to the pressure cooker after the 4 mins and pressure cook an additional 2 minutes, I'm guessing. 

Chili Con Carne (Adapted from Betty Crocker Cookbook recipe)

1/4 t. garlic, minced
1 large onion, chopped (about 1 cup)
2 stalks celery, cut up (optional) or 1/4 t. celery seed
1 lb. ground beef (or more)
garlic salt, to taste

Seasonings: (double, if desired)
1T. Chili powder
1 t. ground cumin
1 t. Chili Con Carne seasoning, from Penzey's Spices (optional)
1 1/2 t. oregano leaves
1 t. cocoa powder

2 cans tomato sauce (ideally, low sodium)
2 cans stewed tomatoes
2 cans S&W pintos, in chili sauce
1 can black beans, rinsed and drained
1 can Kidney beans, rinsed and drained (optional)
2 Bay leaves (optional)- adds good flavor

Sauté garlic, onions and celery in 1 T. extra virgin olive oil. Set aside. In a large pot, brown ground beef, drain. (I put a large paper towel in the bottom of a bowl and put the ground beef on top of it to drain fat. As a bonus, I find that the meat doesn't freeze together in a big block when I take the time to do this step; let cool and store in a large, dated, Ziplock bag.)

Seasonings: I always double the seasonings, which makes it a bit more spicy and flavorful.

Add remaining ingredients except the beans. Heat to boiling: reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Stir in beans. Heat to boiling; reduce heat. Simmer uncovered, stirring mixture occasionally, 20 minutes.

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INSTANT POT:

After sautéing minced garlic & chopped onions  and browning and draining ground beef; add to the  bottom of the Instant Pot. Add remaining ingredients except the beans. Pressure cook for 8 minutes. Natural release for 2 minutes and then release the remaining pressure. Remove bay leaves. Add beans. Pressure cook for 2 minutes. Release pressure, stir and serve.

Zuppa Toscana Soup: Instant Pot (Think Olive Garden!)

My favorite thing about Olive Garden is this soup! When I first fell in love with this slightly spicy soup, I enjoyed the red potatoes that were in it. Over time, Olive Garden's recipe has evolved; the last time I had it I noticed they had russet potatoes in it, and they were mashed! I was so disappointed. When I make this recipe at home, I love that I can make it according to my standards. Typically, I don't enjoy or eat sausage. This soup is the exception for me. I love the way the sausage seasons the broth without needing to add anything else to it. It tastes amazing even without the cream! Also, I used to cook this soup with bacon in it, until I realized it's not as appetizing to me as topping it with crumbled bacon. Honestly, I just skip the bacon all together now--the sausage gives the soup plenty of flavor. This is a winter favorite dish of mine. My goal is always to have enough soup for left-overs, and there is never enough! My poor husband is almost scared to ask if he can have any of my soup when it's in the fridge. Ha! 

In a small pan, sauté the following and add to Instant Pot.

1 T. olive oil
1 yellow onion, diced
1/4 t. garlic, minced
1/2 c. celery, chopped

Brown and add to Instant Pot:

1 lb. sweet mild italian sausage, (Harmon's) crumbled and browned
        (drain fat off on paper towel in a bowl)

When adding the following ingredients into the Instant Pot, you may want to only put in 2 cartons of chicken broth until you are done filling the pot with the other desired ingredients. If there is still any room, add some more broth. Seriously, I can't get enough of this soup!

Then add to Instant Pot:

2 to 2 1/2, 32 oz. boxes Pacific Foods (low-sodium) chicken stock or broth
3 cups kale, chopped into bite-sized pieces.
1/2 to full bag of matchstick carrots
6-10 small red potatoes, scrubbed, quartered, and thinly sliced (do not peel);
     (Add as many potatoes as your pot can hold, below the 2/3 full mark)
red pepper flakes (Try a few shakes)
black pepper, to taste

Pressure cook for 8 minutes on high; let sit 10 minutes before releasing pressure.
(For Slow-cooker: cook on high for 4-6 hours, or until potatoes and kale are tender.)

Stir in:
2 c. (1 pint) Half & Half, optional

Topping suggestions: grated parmesan, red pepper flakes, N'Orleans seasoning (cajun), crumbled bacon

Serve with breadsticks or french bread or Lion House Rolls, if you can get them!

Yum!

(Tip: For draining excess fat, I use a paper towel sheet to suck up the excess grease from the surface of the soup. I gently lower the paper towel to touch the surface of the soup and lift up--the grease sticks to it.)

(Updated recipe from 2013)

Butternut Squash Soup: Instant Pot

In a small pan, sauté garlic and onion in olive oil; then add to Instant Pot.
(I don't sauté in my Instant Pot since it usually scorches my onion.)

1/4 t. garlic, minced
1 yellow onion, chopped
1 T. olive oil

Add the following to an 8 qt. Instant pot:

3-4 medium butternut squash, cut into small pieces
2 -2 1/2 cartons of chicken stock
1/2 bag matchstick carrots
1/2 t. ground sage
1/4 t. nutmeg
1/4 t. ginger

Securely lock on lid and close venting valve. Pressure cook for 8 minutes on high.
Perform quick release of valve. When the pressure is released, remove lid.

Add 1/2 cup milk or half & half. Using hand blender, blend in butternut squash until mostly smooth.

*Note: DO NOT add dairy products to pressure cooker until after cooking is done to prevent foaming and spewing out of vent.

If soup has cooled, heat on HIGH or "BROWN" with lid off.

Cream of Broccoli Soup

In a small pan, saute onion and minced garlic with butter until onion is transluscent.

1 yellow onion, chopped
1/2 t. garlic, minced
1/4 c. butter

Add to Instant Pot, then add:

2 -32 oz. cartons Chicken broth or stock (optional: low sodium)
3 crowns fresh broccoli, cut up, or about 4 c. chopped broccoli
1 bag matchstick carrots
1 c. sliced celery
4 Russet potatoes, skinned & chopped, optional
black pepper
Red pepper flakes

Pressure cooked for 8 minutes. Let sit for 10 minutes before releasing pressure.
Test potatoes to make sure they are tender and soft enough to press a fork through before moving on.

Stir in grated cheddar cheese until melted. Then add milk mixture.

Then dissolve 2 T. corn starch into milk, then add to Instant pot.

2 c. grated cheddar cheese

2 T. corn starch
2 c. milk

Cover pot for 5 minutes while on warm setting.

Using a hand blender, partially blend soup leaving some vegetable chunks for texture.

Cream of Broccoli Soup

Cream of Broccoli Soup:

3 T. unsalted butter
1 Vidalia onion, chopped
2-3 stalks celery, chopped
1/2 pkg. shredded carrots
1/8 t. minced garlic
1 pkg. frozen broccoli
1/4 c. flour
8-9 C. water
8 chicken bouillon cubes
pepper
1 t. Worcestershire sauce, optional

garnish with:
shredded cheddar cheese

In a large pot, melt butter. Saute garlic an onion for a few minutes before adding remaining vegetables. Continue to sauté vegetables until tender, adding pepper. Stir in flour to coat vegetables and heat for another minute. Add water and bouillon cubes, bring to boil. Use hand blender to chop up any large pieces of broccoli. Stir in one pint of whipping cream or half and half. Simmer for about an hour on low heat. As serving, garnish with grated cheddar cheese and Worcestershire sauce, if desired.

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For cream of potato soup, start out the same way except omit broccoli. Add about 6-8 diced potatoes after you add the broth and bring it to a boil. Also, can add a bay leaf.

Chicken Tortilla Soup!

Ingredients:                                               

 1/2 bunch cilantro, chopped up (cut off and discard most of the stems)               

1 cup yellow onion, diced (+ 1/2 bunch green onions sliced)  

1/2 pkg. shredded carrots (about 1 cup)                                                 

2 sticks celery, sliced (optional)

1/4 tsp. minced garlic (or 1/4 tsp. garlic powder)                      

1/8 tsp. garlic salt                                                   

1/8 teaspoon pepper                                                  

2 tablespoons corn oil (I used Canola oil)                                                                 

4 (15 ounce) cans chicken broth (I use 10 C. water with 10  chicken bouillion cubes.)

1 (28 oz.) can Rotel, original, tomatoes w/ green chilies 

1 (15 oz.) can black beans, rinsed well and drained  

1 (15 oz.) corn                 

1 Tbsp. Chili powder

2 Tbsp. Cumin

1/8 tsp. Chipotle seasoning, optional

3 Bay leaves    

1 tsp. lime juice                                      

4-6 corn tortillas, broken or cut into small pieces (or 1/2 C. Masa Harina flour)

3-4 chicken breasts, boiled in chicken bouillion and shredded  (or Rotisserie chicken cut-up)          

1-2 avocados, diced                                      

1/2 c. milk, optional          

Garnish with:                                        

12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded

corn tortilla chips, broken into small pieces

Directions:

1. Saute carrots, onions, cilantro, celery in oil, garlic, salt and pepper in a little Canola oil until tender.
2. In a separate large pan, dilute 10 bouillion cubes in 10 cups of water; bring to boil; pour into Crock-pot.
3. To Crock-pot, add Rotel tomatoes, black beans, corn, seasonings, lime juice and cooked, shredded chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Cook on low heat for about 6 hours. It could be ready to eat in as little as 1 hour, but I like to cook it longer.
6. Add diced, fresh avocado (and milk, optional) into soup about 10 minutes before serving.
7. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
8. Garnish with shredded Monterey Jack cheese, Sour cream and broken tortilla chips.

Chicken Noodle Soup w/ Broccoli

Here is the soup I created for my family today:

Slice 1/2 bunch of green onions, saute in 1 tbsp. butter.

In a large pot, bring to boil:

2 cartons of Pacific-Organic- Chicken Stock (I wish it was low-sodium)

sauteed green onions

3 cups broccoli florets- broken into smaller pieces

1/2 bag Matchstix carrots
dash of onion powder
dash of garlic powder
lots of fresh cracked, black pepper

1 chicken bouillon cube, optional

Simmer for 30 minutes, then add:

breast from 1 rotisserie chicken, cut into small pieces (I prefer the garlic one at Wal-mart, even over   

   Costco's)

1/2 package small elbow macaroni (I actually pre-boiled mine in a separate pot but I don't think it really

   matters.)

*Serve with Rhode's Rolls.

**Sarah and Jordan both said that Chef Ramsey would approve. ;) I'm not sure about that, but they really liked it, so those are the only critics that I'm concerned with. :)

Ground Beef Stroganoff

This isn't your typical Stroganoff recipe. I got this recipe from a friend at BYU and it has proven kid friendly over the years. We never put in the mushrooms, so I'm not sure if you can really call it Stroganoff. Oh well, my kids love it!

1 1/2 lb. ground beef
garlic salt
pepper
2 cans cream of chicken soup
worcestershire sauce
browning sauce
(optional: sauteed mushrooms)

Boil pasta for 8-9 minutes:
12 oz. No Yolks dumplings (pasta)

In large frypan, brown ground beef and garlic salt and pepper to taste while breaking beef into small pieces. When done, remove extra grease. Add cream of chicken soup and a few drops of worcestershire sauce. Add a couple of drops of browning sauce for richer brown color. Since I am not a big fan of sour cream in this dish, I thin the sauce with a little milk. Reduce heat and cover until pasta is done.

Stir meat mixture into the pasta until well combined.

Optional: sprinkle with a little parmesan cheese and garlic salt.

Stephanie's Potato Chowder

In small saucepan, saute:

3 T. butter
1/2 t. minced garlic
salt and pepper, to taste
3-4 stalks celery, sliced (I'm obsessive and like to destring the outer layer of the celery with a knife)
1/2 yellow (Vidalia) onion, chopped
1 bunch green onions, sliced
1 ham steak, chopped (better yet, use left-over spiral-cut ham from your holiday dinner)
   (or, 8 slices bacon, cooked and crumbled)

When vegetable are softened, translucent and slightly golden, add:
1/3 c. flour

Heat, stirring constantly until bubbly and golden. Then add 1 pint of whipping cream (not heavy) or milk. Heat thoroughly and mix well, set aside.

In a large pot, boil for 15 to 20 minutes:  (Can't decide whether to boil in water or chicken broth--
not sure if there is enough chicken broth to cover potatoes. I think it would taste even better to boil potatoes in chicken broth but it probably doesn't matter that much) :)

8 potatoes, peeled & cut up
1/2 bag baby carrots, sliced into chunky coins

Drain. Then add 1 qt. of Rachel Ray's Chicken Broth. (Do not use Swanson's chicken broth--sorry, but I don't like it. Not all chicken broths are created equal.) Skim white starchy stuff off top. Add sauted vegetables/sauce into large pot. Bring to boil, simmer for 3 hours. Add chopped fresh chives.

Mash potatoes in soup to make it more chowder like. Add corn if desired. Serve topped with grated cheddar cheese.

*My family made me feel like a hero after I made this and they have been begging for more ever since. Not sure if it's because they loved it or just were so happy that I finally cooked for them. ;) haha! Disclaimer: my children are teenagers now and are thrilled to have real food! So nice to finally feel appreciated! I have noticed that the less I have cooked over the years the more they have appreciated when I finally make something! Sounds like a plan to me! :)