3 tablespoons olive oil
1 large yellow onion, finely diced
4 cloves of garlic, minced
½ serrano chili, minced
1 tablespoon chili powder (ancho chile powder if you can find it)
1 tablespoon ground cumin
2 tablespoon sweet paprika
½ teaspoon cayenne pepper
1 tablespoon salt
1 pound dark meat ground turkey
2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)
1 quart chicken stock or chicken bone broth
1 15oz can black beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
avocado, cilantro, and sliced scallion for serving
1. In a heavy bottom pan, heat the olive oil over medium heat.
2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.
3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.
4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.
5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.
Recipe Cred: Goop
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups* cubed organic tofu or cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.
Add the coconut milk and tofu (or cooked chicken). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don’t boil it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.
Garnish with a lime wedge and pass out the spoons. Slurp. Smile.
- 1/4 cup extra-virgin olive oil
- 1 medium onion, quartered and very thinly sliced
- 1 leek, white and pale green parts only, halved lengthwise and sliced 1/4inch thick
- 1 carrot, sliced 1/4 inch thick
- 1 teaspoon crushed red pepper ( go light here if you don’t like spice)
- Kosher salt
- 1 large celery root, peeled and cut into 1/2-inch dice
- 1 medium rutabaga, peeled and cut into 1/2-inch dice
- 2 teaspoons sugar
- 1 quart vegetable broth
- One 15-ounce can whole peeled tomatoes, drained and crushed by hand
- One 15-ounce can cannellini beans, drained and rinsed
- 1 celery rib, thinly sliced
- 1 small garlic clove, minced
- 1/2 cup packed basil leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon red wine vinegar
- Freshly ground pepper
- In a large soup pot, heat the olive oil until shimmering. Add the onion, leek, carrot and crushed red pepper, season with salt and cook over moderately high heat, stirring occasionally, until just tender, about 3 minutes. Stir in the celery root, rutabaga and sugar. Add the broth, tomatoes and 1 quart of water and bring to a boil, then reduce the heat to moderately low, cover and simmer until the rutabaga is tender, about 15 minutes.
- Add the beans, celery rib and garlic and simmer for 5 minutes. Add more water if the soup is too thick. Stir in the basil, cheese and vinegar, season with salt and pepper and serve.
Aidells Teriyaki Meatballs with Udon Noodles
1 T vegetable oil
2 garlic cloves finely chopped
2 T freshly grated ginger
4 c chicken broth
1 lb of Aidells Teriyaki Meatballs
1 carrot grated
2 green onions thinly sliced
1/2 c bok choy thinly sliced
2 stalks of celery thinly sliced
salt and pepper to taste
1 lb of udon noodles
In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.
Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.
Asian Chicken Noodle Soup
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
** I would also consider adding thinly sliced carrots and daikon
5 oz chinese noodles (about half a package)
sriracha sauce for serving
chopped cilantro for serving
limes for serving
plum sauce for serving
Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.
Recipe Cred: Eatliverun.com
Creamy Chicken Noodle Soup
Submitted by Amy ~ The Sisters Cafe
2 cans chicken broth (14oz) I usually end up doubling this amount
1 T chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk
Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don’t soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.
Recipe Cred: Sisters Cafe
Hearty Lentil Soup
1 onion, chopped
1 Tbsp olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 teaspoon dried oregano
2 bay leaf
1/8 Tsp of red pepper flakes
1 teaspoon dried basil (or thyme- I didn’t have Basil!)
2 (14.5 ounce) can crushed tomatoes
2 cups dry lentils (can mix it up and do a cup of red lentils and a cup of green)
4 cups water or broth (I prefer broth)
1/2 cup spinach, rinsed and thinly sliced (I used the green ends of leeks. I always have some in my fridge)
2 tablespoons vinegar (some people liked adding Basalmic vinegar. I preferred using 3 Tbsp of fresh lemon juice and 3 Tbsp of red wine and skipped the vinegar)
salt to taste and ground black pepper to taste
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
* You can also use a crockpot. I threw everything in my crockpot and let it cook on high for about 4 1/2 hours. I then blended some of the soup to thicken it up and mixed it back in.
* There are some great alterations you can make with this recipe by adding curry, cumin and ginger. Check out the reviews here for ideas.