Delicious Split Pea with Chorizo Soup

 

Photo by Paul Sirisalee

Ingredients

1. 4ounces cured chorizo, chopped
2. 1teaspoon olive oil
3. 1 onion, chopped
4. 8cups low-sodium chicken broth
5. 1 1/2cups split peas
6. kosher salt and black pepper

Directions

1. Brown the chorizo in the oil in a large pot over medium heat, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
2. Add the chicken broth, split peas, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 ½ hours.

(Source: realsimple.com)

Delicious Mushroom Barley Soup

Photo by Paul Sirisalee

 

Ingredients

1. 2tablespoons olive oil
2. 1pound mushrooms, sliced
3. 4cups carrots, chopped
4. 2 cloves garlic, sliced
5. 2 sprigs fresh thyme
6. kosher salt and black pepper
7. 6cups low-sodium vegetable broth
8. 3/4cup pearl barley
9. 1tablespoon chopped flat-leaf parsley

 

Directions

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

(Source: realsimple.com)

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Photo by Brett Mountain

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Delicious Baked Potato Soup

 

Ingredients

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Preparation

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

(Source: myrecipes.com)

Delicious White Bean and Turkey Chili

 

Ingredients

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato (about 1)

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lime wedges (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

(Source: myrecipes.com)