Souper Good Recipes

Tuesday, January 27, 2015

With all of the cold snowy weather we've had lately, I've been really craving comfort food...especially soup. Believe it or not I'm not a huge fan of chili...I don't really care for the beans. But I've come across 3 recipes that are great hearty soups, with a little spice, to help keep you warm this Winter. And the good news is, they are all somewhat healthy. So enjoy!!
This was on an episode of the Pioneer Woman a few weeks ago, and I tweaked it a little to fit our tastes. What I love about it is it's really hearty and almost like stew, but you can use either hamburger, ground turkey or Italian Sausage like we did. So it can really fit a wide variety of tastes (and budgets). I also added some red pepper flakes, so along with the Italian Sausage, it was a little spicy, and really warmed us up one night.

Hamburger Soup
Inspired by Pioneer Woman
Ingredients:
-- 1 lb of Italian Sausage
-- 1 can (14 oz) whole tomatoes
-- 2 cups of beef stock
-- 1 green bell pepper
-- 4 whole carrots, diced
-- 6 whole red potatoes, cut into chunks
-- 3 tbs tomato paste
-- 1/2 tsp salt
-- 1/2 tsp pepper
-- 2 tsp Italian seasoning
-- 1/4 tsp red pepper flakes (or to taste)
Directions:
In a large pot, brown the Italian sausage, remove from the pot and drain off as much fat as you can. Return meat to the pot and add the rest of the ingredients. Stir to combine and bring to a boil. Then reduce the heat and simmer for 15-20 mins or until the potatoes or tender. Feel free to add more broth if needed to make it as soupy as you would like. Also, adjust seasonings to taste.
I found this on Pinterest a few months ago, and immediately knew we had to try this. We love zucchini, and I'm not sure why I never thought to include it in a soup. Again we used Italian Sausage, but you could use hamburger or turkey if you preferred. We just love Italian Sausage and feel it gives the soup a little more flavor. Again I added some red pepper flakes, so it was a little spicy. You could always omit those if you wanted to turn down the heat. We just love spicier soups in the Winter to help keep us warm.
Italian Zucchini Soup
Inspired by Capturing Joy
Ingredients:
-- Olive oil
-- 5 medium zucchini (cut into cubes)
-- 1 (8 oz) can of tomato sauce
-- 1 (16 oz) can of diced tomatoes
-- 1 lb Italian Sausage
-- Salt (to taste)
-- Pepper (to taste)
-- Italian seasoning (to taste)
-- Red pepper Flakes (to taste)
Directions:
Brown sausage, drain and set aside. In the same pan, add a little olive oil and the zucchini cubes and saute about 5-7 minutes until soft. Add back in the sausage, along with the tomato sauce and diced tomatoes. Add some water to make it a little soupier. I believed I filled my empty can of tomato sauce with water and it helped to clean out the rest of the sauce. Simmer until hot, around 15-20 mins. Add some salt, pepper Italian seasoning, and red pepper flakes to taste. 
Ok so this techinically turned out a little thicker than a soup. But we still served it up in a bowl and pretened it was soup...ha! I also came across this recipe on Pinterest and was intregied because it was a crockpot meal. I changed up the recipe by using ground turkey and omitted the beans (again because we don't care for them). The origianl recipe was a vegeterian recipe, and you could still make it that way by using beans instead of ground turkey, and veggie broth instead of chicken broth. I also added a very secret ingredient, which I think added an extra layer of flavor...lime juice. Seriously it made all the difference. We also topped ours with some sharp cheddar cheese and guac (because everything is better with guac right!).
Quinoa Enchiladas
Inspired by Cooking Classy
Ingredients:
-- 1 lb of ground turkey
-- 1 green pepper chopped
-- 1 cup chicken broth
-- 1 can of Rotel
-- 1 (8 oz) can of tomato sauce
-- 1 can of corn
-- Salt (to taste)
-- Pepper (to taste)
-- Chili pepper (1-2 tbs)
-- Cumin 1 tsp
-- 1 cup Quinoa
Directions:
Brown the ground turkey and drain. Then combine the ground turkey, chopped green pepper, Rotel, tomato sauce, and corn into the crock pot. Add some chicken broth to add some moisture (I used about a cup). Add your chili pepper and cumin and cook on high for 4 hours. 
Before serving, place 2 cups of water and 1 cup of quiona in a small pan over medium heat and bring to a boil on the stove. Turn down to med-low, and place a lid on the pan and simmer for 15 mins, or until the water is absorbed and the quiona is fluffy. Then add the quiona to the crock pot and stir. At this point I tasted to determine if I wanted to add some salt and pepper. Season more if you wish to taste.
We served ours with sharp cheddar cheese and some guac.
As this sat it got thicker and was really no longer a soup. We made this the other night and Rick is determined to put some of the left overs in a burrito wrap and make it into a burrito. Then again his favorite thing these days is turning left-overs into burritos, but that is a story for another day...ha!
What are your favorite soup recipes for Winter? Any great ones we need to try?
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3 comments:

  1. These all sound delicious!! I also love soups, especially during these cold days! It's sad you don't love chili but these look like great replacements!

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  2. YUM I am a huge soup fan for sure! All of those, especially the hamburger one look amazing!

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  3. I've made that zucchini soup before, so good!

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