Ingredients
Chicken sausage- 4 links cooked ( I used Italian flavor)
Garlic- 2 cloves, minced
Onion- 1 medium chopped
Carrots- 2 chopped
Celery- 3 stalks
Farro- 1 cup
Chili flakes - 1 tsp
Rosemary - 1 tsp
Parsley- 1 tbsp
Chicken broth- 1 quart
Salt and pepper- as needed
Method
- Remove the casing and cut the sausage links into small pieces.
- In a soup pot, heat oil and saute garlic, rosemary,onions, carrots and celery for 2 minutes.
- Add sausage, chili flakes, parsley, farro, broth, salt and pepper.Bring to a boil.
- Reduce into medium flame and cook for 25- 30 minutes.
Ingredients
Mushroom- 2 cups diced (any variety)
Pearl barley- 1/2 cup
Onion- 1 medium chopped
Carrot- 1 cup diced
Celery- 4 stalks
Garlic - 2 cloves minced
Thyme- 1 tsp
Chili flakes- 1/2 tsp(optional)
Salt and pepper- as needed
Heavy cream- 1/4 cup
Vegetable broth- 1 quart
Method
- In a large pot, heat 1 tbsp of olive oil ,saute onion and celery until soft.
- Add barley,carrots, garlic, mushrooms, thyme, chili flakes, salt and cook for 2-3 minutes.
- Add broth and cook for 40 minutes or until barley is tender.
- Add cream and cook for a minute. Remove from heat.
- Sprinkle pepper powder and serve warm.
Ingredients
Ground Turkey- 1 lb
Onion- 1 large chopped
Garlic- 2 cloves minced
Tomatoes- 1 can (14 oz) diced
Tomato - 1 can (28 oz) pureed
Black beans- 1 can (14 oz)
Corn- 1 cup cooked
Green pepper- 1 large diced
Chili powder- 3 tsp
Cumin powder- 1 tsp
Salt- as needed
Shredded cheese- 1/2 cup for garnish
Sour cream - for garnish
Method
- In a pot, heat oil and fry the onions and garlic.
- When the onions are soft, add ground turkey and fry till well browned.
- Add chili powder and cumin powder and fry for few minutes.
- Add all the tomatoes, corn, beans and green pepper and mix well. Add salt according to taste.
- Cook for 7- 10 minutes. Remove from heat.
- Garnish with cheese and sour cream.
- Serve warm.
Ingredients
Chicken- 2 cups skinless boneless cubes
Tortellini- 1 cup
Chicken broth- 6 cups
Onion- 1 medium chopped
Carrot - 1 chopped
Celery- 2 stalks chopped
Rosemary- 2tsp
Red chili flakes- 1tsp
Salt and pepper- as needed
Method
- In a soup pot, heat oil and saute the onions until soft.
- Add carrot, chicken and celery.Sprinkle rosemary, chili flakes and salt. Cook for 2 minutes.
- Add tortellini and broth.Cook until the tortellini's are soft and the chicken is completely done.
- Serve warm with bread.
Ingredients
Turkey Sausage- 4 links
Kale- 2 cups roughly chopped
Chick peas- 1 cup cooked
Onion- 1 medium chopped
Garlic- 2 cloves minced
Carrots- 2 chopped
Celery- 3 stalks chopped
Chili flakes- 1 tbsp
Italian seasoning- 1 tsp
Chicken Broth- 32 oz can
Method
- Remove the casing and crumble the sausage links.
- In a soup pot, heat 2 tbsp of oil and cook the sausage until well browned. Add the veggies and saute until soft.
- Add the broth, seasoning, chili flakes and salt. Cover the pot with a lid and cook for 15- 20 minutes.
- Remove from heat.Sprinkle with pepper and serve hot.
Ingredients
Chicken thighs- 4 with bone
Roasted corn- 1 cup
Onion- 1 medium finely diced
Garlic- 2 cloves minced
Tomato- 2 cup diced or 1 (14.5oz) can
Tomato paste- 1tbsp
Chili powder- 2tsp
Cumin powder- 1tsp
Water or broth- 6 cups
Salt- as needed
For garnish
Tortilla strips or chips
Sour cream
Cilantro
Method
- In a large pot, add 1tbsp of oil and saute onion and garlic. Add chicken and the powders and cook till the chicken is slightly roasted.
- Add tomatoes, paste and the broth and cook on medium flame for 20 minutes.
- When the chicken is done, remove from pot and shred with a fork. Add the shredded chicken back to the pot and mix well.
- Garnish with tortilla chips and sour cream.
- Serve warm with a corn bread.
Ingredients
Dry cheese tortellini- 1 cup
Chicken Sausage- 4 links fully cooked
Garlic- 2 minced
Onion- 1 diced
Carrots- 2 chopped
Celery- 2 diced
Tomato- 1 (14.5oz) can
Pinto beans- 1 (14.5oz) can
Basil- 2tsp
Oregano-1tsp
Red chili flakes- 1tbsp
Chicken broth- 1 quart
Salt and black pepper- as needed
Method
- In a large pot, heat oil and saute garlic and onion for a minute.
- Add carrots,celery,sausage, tortellini,tomatoes and cook for few minutes.
- Sprinkle basil, salt, chili flakes and oregano. Add the broth and bring to a rapid boil.
- Reduce the heat to medium and when the tortellini is cooked, add the pinto beans and black pepper.
- Simmer for 10 more minutes and remove from heat.
- Serve hot with warm bread.
For a vegetarian version, omit the meat and add zucchini.
Ingredients
Onion- 1 large chopped
Garlic- 2 cloves minced
Tomato-2 cups diced
Tomato paste- 1tbsp
Celery- 1 cup diced
Carrots- 1 cup diced
Green beans- 1/2 cup diced
Edamame- 1/2 cup shelled
Zucchini- 1 cup diced
Orzo pasta- 1/2 cup uncooked
Vegetable broth- 1 Quart
Parmesan cheese- 2 tbsp
Chili flakes - 1 tsp(optional)
Basil- 2 tsp
Oregano- 1 tsp
Parsley- 1 tbsp
Salt and pepper to taste
Method
- In a pan saute the onion and garlic until soft.
- Add seasonings,pasta and other vegetables.
- Saute for 2 minutes and add broth.
- Cook for 30 -40 minutes in medium flame.
- If thick soup is preferred , scoop and blend half the vegetables.
- Add the pureed veggies to the soup and bring to a boil.
- Sprinkle with freshly grated Parmesan cheese and serve hot with bread sticks.
