Butternut Squash Soup

1 large butternut squash, peeled, seeded, and cut into 1 inch pieces
1 onion, diced
3 tbsp coconut oil
1/8 tsp sea salt
1/4 tsp pepper
1/2 tsp  nutmeg
2 C water
1/4 tsp cinnamon
1/8 tsp allspice
1/4 tsp poultry seasoning
1 C whipping cream


1. Preheat oven to 400
2. Mix together squash, onion, oil, salt, pepper and nutmeg and spread on a cookie sheet
3. Bake for 60 minutes
4. Put roasted squash and onions in a blender or food processor
5. Add 1 cup water, cinnamon, allspice, poultry seasoning and blend until smooth,
6. Add whipping cream and continue to blend
7. Add additional water to desired consistency
8. Serve hot

Thank you Kelsie Wens for the inspiration on this!

Sweet Potato Soup

3 large sweet potatoes, peeled and diced

1 large sweet onion, diced

4 cloves garlic sliced

2 tbsp olive oil

6 tbsp butter

3 tbsp flour

6 C vegetable broth

1 C Milk

1. Preheat oven to 400

2. Place sweet potatoes, onion and garlic on a cookie sheet and drizzle with olive oil

3. Bake for 60 minutes

4. When potatoes are done, melt butter in a stock pot and add flour to create a roux

5. Let the roux brown slightly and add the broth, milk and potato mixture

6. Bring to a gentle boil for 15 minutes

7. Blend to desired creaminess with an emersion blender, food processor or blender

I like mine smooth, so i really blend mine. I also top mine with shallots and marscapone cheese!

To Freeze:

1. Follow steps 1-7

2. Divide the soup into two freezer safe ziploc bags and freeze

3. When ready to eat, defrost completely and warm in a sauce pan on medium heat

Tortellini and Vegetable Soup

2 tbsp butter
4 stalks celery, diced
1 medium onion, diced
3 carrots, diced
4 cloves garlic, minced
1 tsp ground pepper
10 C vegetable broth
2 C water
16 oz crimini mushrooms, sliced
9 oz three cheese tortellini
Fresh grated parmesan cheese

1. Place butter, celery, onion, carrots and garlic in a large stock pot
2. Cook for 8-10 minutes, covered until vegetables are softened
3. Add pepper, broth and water and mushrooms and bring to a boil
4. Reduce heat to low and cook for 15-20 minutes
5. Add tortellini for the last 5-7 minutes per package instructions
6. Garnish with parmesan cheese in each bowl


(inspired by Three Cheese Tortellini and Mushroom Soup, by Skinny Taste)

Baked Potato Soup

64 oz vegetable broth
5 lbs baby red potatoes, not peeled and quartered
1 onion, diced
2 tbsp seasoning salt
1 tsp pepper
5 cloves garlic, minced
16 oz cream cheese










1. Place potatoes, broth, onions, seasoning salt, pepper and garlic in the crock pot.
2. Cook on high for 6 hours or low for 10
3. Add cream cheese
4. Use an immersion blender to smooth to the desired consistency

To Freeze:
1. Follow steps 1-4 and place in a freezer safe container
2. When ready to serve, defrost and warm on the stove top

Vegetable and Barley Stew

1 lb ground turkey or chicken (optional)
1 tbsp olive oil
6 stalks of celery, diced
4 carrots, thinly sliced
1 large sweet onion, diced
1 rutabaga, peeled and diced
1 parsnip, peeled and diced
1/2 lb mushrooms, diced
4 cloves garlic, minced
1 C pearl barley
8 C vegetable or beef broth
1 bay leaf
1/4 C flour
salt and pepper to taste




1. If you are adding meat, brown meat in a large stock pot
2. Add celery, carrots, onion, rutabaga, parsnip,mushrooms, garlic and olive oil to the stock pot and cook on medium high for about 5 minutes
3. Add barley and cook for another 2 minutes
4. Mix flour, salt and pepper with 1/2 C broth
5. Add floured broth, remaining broth and bay leaf to the stock pot and mix well
6. Boil on medium low for 1 hour
7. Remove bay leaf and serve warm

To Freeze:
1. Follow directions 1-7 and let cool completely and place in a freezer safe container
2. When ready to eat, thaw completely and bring to a boil in a stock pot, serve warm

(inspired by Root Vegetable Stew with Beef and Barley, by Whole Foods)

Cream of Mushroom Soup

1 1/2 C chicken or vegatable broth
8 oz mushroom, finely chopped
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
1/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.


Prep time: 0 min
Cook time: 10 minutes

Creamy Sweet Potato and Chicken Soup

3 tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 green chilies, finely chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground marjoram
1 tsp ground black pepper
6 medium sweet potatoes, cubed
2 boneless, skinless chicken breast, diced
15 oz can of coconut milk
32 oz chicken stock
1 tbsp lemon juice
2 shallot, diced
8 tbsp mascarpone cheese

Place onions and 2 tbsp olive oil in a large stock pot and cook until translucent, about 7 minutes. Add garlic and chilies and cook for another 2 minutes. Add the spices, coconut milk, chicken stock, sweet potatoes and chicken. Bring to a boil, cover and simmer for 25 minutes. While the soup simmers, sautee shallots with 1 tbsp olive oil and set aside. Add the lemon juice and puree with an immersion blender until desired texture. Top each serving with a tbsp of mascarpone cheese and sauteed shallots.

Prep time: 15 minutes
Cook time: 35 minutes
Serves 8

To Freeze: Place in a freezer safe container. When ready to eat, defrost the soup and reheat in a saucepan to a gentle boil before serving. While the soup warms, sautee shallots with 1 tbsp olive oil and set aside. Top soup with shallots and a tbsp of mascarpone cheese

(inspired by Spicy Chicken, Sweet Potato and Coconut Soup, by Abbe's Cooking)

Sausage, Pepper and Onion Stew

6 smoked sausage links
2 tbsp olive oil
1 red pepper, cut into chunks
1 onion, cut into chunks
4 cloves garlic, minced
Dash of cayenne pepper
2 tbsp tomato paste
1/2 C white wine
3 C tomato sauce
1 1/2 C chicken stock

1. Place whole sausages in a stock pot with an inch of water and 1 tbsp olive oil. Bring to a boil and let water cook off allowing the sausages to fully cook and get a little crispy on the outside.
2. Remove the sausage once water and oil is cooked off and them set aside.
3. Place 1 tbsp olive oil, pepper, onion, garlic, and cayenne pepper in the same stock pot and cook for 10 minutes on medium or until veggies are soft and onions are translucent.
4. Add tomato paste, wine, tomato sauce and chicken stock. Stirring to incorporate the tomato paste.
5. Cut sausage at an angle into large chunks and add to boiling soup
6. Let boil for 2 minutes and serve.

(Inspired by Sausage, Pepper, Onion One Pot, by Rachel Ray)

Cream of Chicken Soup

1 1/2 C chicken broth
1/2 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/8 tsp salt
1/4 tsp dried parsley
1/8 tsp paprika
1 1/2 C milk
3/4 C flour

In a medium saucepan boil chicken broth, 1/2 cup milk and seasonings for two minutes. While that cooks, whisk together 1 cup milk and flour. Add flour mixture to the boiling broth and continue whisking until thick.

To Freeze: Portion out 1 1/2 C (about 1 can of soup) into freezer safe bags. Thaw and use in place of canned soup.

This recipe makes about 2 cans of soup.

(inspired by Homemade Condensed Cream of Chicken Soup by Tammy's Recipes)

Roasted Corn and Bacon Chowder

10 ears corn, husked

2 tbsp olive oil

18 slices of bacon

3 celery stocks, chopped

1 onion, chopped

1tsp garlic, minced

2 baking potatoes, peeled, and diced

4 cups 1% milk

2 cans creamed corn

1 tsp salt

1 tbsp pepper

Preheat grill. Brush with olive oil. When cool scrape corn kernels off cob using a sharp knife. Set kernels aside. Preheat oven to 400 degrees. Lay out bacon on 2 cookie edged cookie sheets. Bake for 30 minutes. When crisp remove from oven and cool. Do not discard grease from 1 pan. Cut celery and onion and add to large stock pot. When bacon is done add bacon and grease (optional) to stock pot with onions and celery. Cook over medium heat for 5-6 minutes, until onions are translucent. Add garlic and cook for 1 minute. Add all grilled corn kernels, potatoes, milk and creamed corn. On gentle heat bring to a simmer. Simmer for 15-20 minutes.

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Roasted Corn and Bacon Chowder and Beer Bread, by Stone Gable)

Beef Stew

1 C onion, diced
3 C beef broth
2 C carrot, diced
2 tbsp brown sugar
1 C cubed red potato
1 tsp salt
1 C frozen peas
2 tsp worcestershire sauce
1 ½ lb. stew meat
½ tsp pepper
¼. tsp Thyme, ground
3 tbsp Flour
1 tsp garlic, minced
2 tsp tomato paste

Place all ingredients in one gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Beef Stew, by Real Mom Kitchen)

Cream of Asparagus Soup

1 tbsp olive oil

3 lbs asparagus, woody end removed and cut into 2 inch pieces

1 medium onion, chopped

2 large potatoes, peeled and cubed

7 C chicken stock

salt and pepper

2 C low fat cottage cheese

1 C fat free sour cream

Heat oil in a large soup pot over medium heat. When hot add asparagus and onion. Cook for 8-10 minutes, stirring occasionally. Add chicken stock, salt and pepper and potatoes to the pot and bring to a simmer. Cook for 20 minutes. Remove from heat and add cottage cheese and sour cream. Blend until smooth in a blender and blend until smooth. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.

 (inspired by Cream of Asparagus Soup, by Stone Gable)

Turkey Chili

1 medium onion, chopped

1 red pepper, chopped
3 garlic cloves, minced

1 ½ lb. ground turkey, cooked
2 (15 oz.) can pinto beans, undrained
2 (15 oz.) can kidney beans, drained
2 (15 oz.) can black beans

2 can (14-1/2 ounces) diced tomatoes, undrained

1 can tomato paste

1 can tomato sauce

2 tsp chili powder

1/2 tsp red pepper flakes

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

Black Bean and Pumpkin Chili

1 onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
3 C chicken broth
2cans (15 ounces each) black beans, rinsed and drained
1 lb. ground chicken, cooked
1 can (15 ounces) solid-pack pumpkin
2 cans (14-1/2 ounces) diced tomatoes, undrained
2 tsp dried parsley flakes
2 tsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp salt

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 

 

To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Black Bean 'n' Pumpkin Chili by Taste of Home)

Creamy Chicken Rice Soup

1 tbsp olive oil

1 onion, chopped

3 carrots, peeled and finely sliced

3 sticks of celery, sliced

64 oz chicken stock

8 oz. fat free cream cheese

1 can evaporated milk

1 box wild rice with the flavor packet

2 C prepared white rice

2-3 cups chicken, cooked and dice

In a large stock pot, heat oil and add onion, carrots and celery and cook for 4-5 minuets until onions are translucent. Cut cream cheese into chunks and add to the veggies. Add the evaporated milk and chicken stock. Bring to a simmer for 5 minutes. Add the boxed rice and flavor packet. Cook rice according to the box. Add prepared rice and diced chicken and heat through. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.

Roasted Tomato and Basil Soup

6 C cherry tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 cloves garlic, minced
1 medium onion, chopped
2 (14.5 oz) cans diced tomatoes, with juice
2 (14.5 oz) cans chicken broth
1 tbsp sweet dried basil
1/2 tbsp red pepper flakes
1 C half and half (optional)

Preheat oven to 400. Combine cherry tomatoes, 2 tbsp olive oil and salt and pepper in a bowl. Stir until tomatoes are well coated. Pour tomatoes onto a baking sheet, spreading out into a single layer and bake for 45 minutes. After tomatoes have baked, in a large pot heat the butter and remaining olive oil. Add garlic and onion and saute until onions are translucent. Add canned tomatoes, chicken broth, basil, red pepper flakes and roasted tomatoes including the liquid from the baking sheet. Bring to a boil, then reduce heat to medium-low and partially cove. Cook for 40 minutes. Blend soup until smooth in a food processor or blender. Return to pot and add half and half. Warm over medium heat, but do not boil. Serve hot.


(inspired by Roasted Tomato Soup with Grilled Cheese Croutons, by Cafe Chocolada)

Lasagna Soup

1 lb. ground beef 1 large onions, chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. crushed red pepper flakes
3 oz. tomato paste
1 28-oz. can diced tomatoes
6 c. chicken broth
8 oz. pasta
1/2 c. finely chopped fresh basil leaves
salt and ground black pepper, to taste

Cheese Mixture
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

In a large pot over  medium heat cook beef, be sure to break it into small pieces. Brown beef and add onions, cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate.

Add diced tomatoes and chicken broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Stir in basil and season to taste with salt and black pepper.

While the pasta is cooking, prepare the cheese mixture. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place about 1/3 C of the cheese mixture in each soup bowl, ladle the hot soup over the cheese  and sprinkle some of the mozzarella on top.

Beef Stew

1 1/4 lb. beef stew meat, cubed
1/2 tsp pepper
2 C chopped carrots
1 medium onion, diced
6 stalks celery, chopped
4 potatoes, cubed
12 oz. sliced mushrooms
1 can cream of mushroom soup
2 tbsp onion powder
1 tbsp paprika
2 cloves garlic, minced
1 tbsp garlic powder
2 beef bouillon cubes


Place all ingredients in crock pot and cover the ingredients with water. Cook on low for 12-16 hours, the longer the better.

Chicken Tortilla Soup

3 chicken breasts
10 oz. Enchilada Sauce
15 oz. can diced tomatoes, including juice
15 oz. can black beans, drained
1 medium onion, chopped
4 oz. can green chilies, diced
3 cloves garlic, minced
2 C water
29 oz. chicken broth
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
16 oz. frozen corn
1 tbsp chopped cilantro
3 tortillas (optional)
1 tsp chili powder (optional)
1 tsp salt (optional)
8 tbsp light sour cream (optional)
8 tbsp shredded cheddar cheese (optional)

In a large saucepan, boil chicken breasts for 30 minutes. Shred chicken with a fork and add to crock pot. Add the next 12 ingredients and mix together. Let sit in the fridge overnight. Cook on low for 4-6 hours or high for 3-4 hours.

Optional Additions:
Preheat oven to 400. Slice tortillas into strips and place them as a single layer onto a cookie sheet. Spray tortilla strips with non-stick cooking spray. Mix 1 tsp chili powder and 1 tsp salt together and sprinkle on strips. Cook for 15 minutes or until crisp. When serving, place a tbsp light sour cream, a tbsp of cheddar cheese and a handful of tortilla strips on top of soup.




(Inspired by Slow-Cooker Chicken Tortilla Soup, by AllRecipes.com)