Turmeric-Lemon Miracle Soup

Miracle Soup is a pretty big claim, isn't it?

Red Lentil Soup

This is a really simple but satisfying soup that I love to make and freeze in serving size batches. When I get a hankering for simple and delicious meal, I just pull some out of the freezer, and fry some onions while it is heating up. So yummy!

Creamy Crockpot Chicken Tomato Soup

I've been playing around with tomato soup recipes ever since I started growing my own tomatoes. I tried this one last week and it blew my socks off. The flavor is so incredible.

Better Than Campbell's Alphabet Soup

I knew I had to share this one when one of my daycare boys asked me to make it yesterday!

"When are we going to have the letter soup again? I LOVE it." Is that not the best compliment a cook could get? A 3 year old asking for veggies?

Wild Rice Turkey Soup

This recipe was shared on the Simple Saturdays Blog Hop!

 

This is the kind of soup that I would describe as "soul food." Thick, hearty, smooth...and it warms you up from the inside out with each bite. It is one of my absolute favorite ways to use leftover Thanksgiving turkey. It's sort of a tradition around here; a couple days after each Thanksgiving this soup winds up on the table for  light yet completely satisfying meal.

If you have turkey broth left from cooking the turkey, great, I've always used either chicken or veggie broth because I've never actually been in charge of cooking the Thanksgiving turkey. I always end up taking leftover turkey home from my mom's house.

While cream or half-and-half would add another level of richness to the soup, I never have those in my fridge, so I've always used whole milk. Try not to omit the almonds, please! They are the secret ingredient that sends the recipe through the roof!


Wild Rice Turkey Soup                              Print Recipe
adapted from allrecipes.com

Ingredients:
2/3 c. uncooked wild rice
2 c. water

6 T. butter
1 small onion, finely chopped
2 stalks celery, finely chopped
1/3 c. flour (I recommend organic flour)
4 c. broth (turkey, chicken, or veggie)
2 carrots, grated
2 c. cooked turkey, chopped
1/2 t. salt
1/2 t. pepper
1/4 c. chopped slivered almonds

3/4 c. milk, cream, or half-and-half
1 t. lemon juice (optional)

Cook the rice in the water by bringing to a boil, then reducing to a simmer for 40-45 minutes, covered. When the rice is cooked (tender but not mushy), drain any remaining water and fluff with a fork, then cook for 5 more minutes. Remove from heat and set aside.

In a soup pot , melt the butter over medium heat. Add onion and celery and cook for 5 minutes, or until the onions are starting to become translucent. Stir in the flour and continue to cook and stir until the flour is yellow-brown, about 5 more minutes. Slowly whisk in the broth until there are no lumps of flour left. Add the grated carrot and bring the soup to a boil, whisking constantly, until the broth is thick and smooth, about 2 minutes.

Turn heat down to simmer and add the cooked rice, turkey, salt, pepper, and almonds. Let the soup cook until all ingredients are hot, then stir in milk (or cream or half-and-half) and the optional lemon juice. Serve hot with freshly baked bread. Yum!

Apricot Lentil Soup

I had three last-minute fresh tomatoes from the garden waiting to be used for something. I peeled them using the boiling-water-to-ice water method, and made this soup. I am absolutely in LOVE with it! Lemon is such a good thing in so many soups...and the bits of apricot add little explosions of flavor. Just amazing!

Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Olive Garden Minestrone

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Three Sisters Soup

This recipe was shared on Tasty Tuesday!

This is one of my all-time favorite soups. That's saying a lot, being that I am pretty much obsessed with soup and am certain that I could live on only soup the rest of my life. There is just something about this one--its simplicity, warmth, and hearty bite--that makes me come back to it again and again, especially in the fall, when the winter squash is pouring in.

Potato Leek Soup

I have discovered, at long last, the secret to super LEEKY potato soup!