Category Archives: Soups

Chicken, Veggie & Rice Soup

By | Soups | 5 Comments

chicken soup

Soon it will be spring and “soup season” will be over. But, in honor of the -6 degree temperature outside in Michigan this morning, I’m posting my family’s ABSOLUTE favorite soup – Chicken, Veggie & Rice Soup!

It’s a basic chicken soup with rice and when you make this in your kitchen, you can be as flexible with the ingredients as you’d like! I often serve this along with Organic Homemade Breadsticks from my friend Kelly the Kitchen Kop. Yum!

Ingredients

1/4 cup coconut oil

1 medium onion, chopped

4 large garlic cloves, minced or sliced thinly

8 cups chicken broth (homemade if possible)

1/2 to 3/4 cup rice (I use Traditional Basmati rice)

2 cups fresh or frozen assorted veggies – (I usually use carrots, parsnips, green peas, green beans, etc). Really, you can use whatever you have on hand. I used frozen beans from this past summer. Learn how to freeze fresh beans here.

2 Tablespoons lemon juice

Salt and pepper, to taste

Thyme and parlsey, to taste

Directions:

1.  Heat oil in stock pot over med/high heat. Add onions until soft. Add garlic and saute for 1 minute more.

2. Add broth and bring to a boil. Add rice. Cook for 10 minutes and then add FRESH veggies. Cook for 8-10 minutes and then add any frozen veggies for a couple minutes.

3. Once everything is heated through and rice/veggies are cooked, add salt, pepper, thyme and parsley to taste.

4. Stir in the lemon juice. *I cannot remember where I learned this, but it just really brings out the fresh flavor of the soup! An unusual addition but oh so good!

 

How about you? What do you like to put into your chicken soup? Anything out of the ordinary?

 

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This was shared at: Melt in Your Mouth Monday, Mix it Up Monday, Menu Plan Monday, Manic Monday, Marvelous Monday, Clever Chicks Blog Hop, Fat Tuesday, Hearth & Soul Blog Hop, Anti-Procrastination TuesdayTotally Talented Tuesdays, Real Food Wednesday, Fresh Food Wednesday, Allergy Free Wednesdays, Wonderfully Creative Wednesdays

Chicken Tortilla Soup

By | Soups | One Comment

chicken tortilla soup closeup

This soup is more stew-like, nice and hearty. If you have kids, they’ll love it because toppings are half the fun!

We often top this shredded cheddar cheese, diced avocados, and tortilla chips (or even better, crunchy tortilla strips – cut corn tortillas into strips and then fry them in coconut oil, scrunching them while they cook. Drain on paper towels and let cool. YUM!!!

Ingredients:
1 onion, chopped
4 cloves garlic, minced
2 Tbsp coconut oil
1 Tbsp cumin
2 tsp chili powder
1 (28oz) can diced tomatoes
4 cups chicken broth (preferably homemade!)
1 cup whole corn kernels (I use frozen corn that I cut from summer sweet corn!)
1 can (4oz) green chiles
1 (15oz) can black beans (I usually use an equivalent of soaked beans, cooked)
salt, to taste
1/4 cup chopped fresh cilantro
2 boneless chicken breasts, cooked and cut into bite-sized pieces (or the equivalent amount from a cooked, whole chicken)

 

1. In medium stock pot heat oil over medium heat. Saute onion and garlic until soft. Stir in cumin, chili powder, tomatoes, broth. Bring to a boil and simmer, 5-10 minutes.

2. Stir in corn, chiles, beans, cilantro and chicken. Simmer 10 minutes. Ladle soup into bowls and top with desired toppings!

 

This was shared at: Allergy-Free Wednesdays, Real Food Wednesdays

20 Favorite Fall Soups & Stews

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20 Fall Soups & Stews Don’t you just love soups? One of the reasons I love this fall season is because of SOUP!

I polled my fellow Real Food bloggers and I came up with a great list of both their creations and mine – we think you’ll love them. We’ve compiled 20 Favorite Soups and Stews to get you started!

So, say thanks to all of us (and yourself) and SHARE this on facebook and PIN it like crazy on Pinterest! (use the little icons that should be “floating” to the left of this post). Then you’ll have a go-to list of soups to use whenever the urge hits. Just click the title of the soup to be taken to the recipe!

Also, don’t miss a post! SIGN UP HERE to get an email every time I put up a new blog post.

Basic Broth Soup

Bean & Sausage Soup

Black Bean Soup

Butternut Squash Bisque

Butternut Squash Soup I

Butternut Squash Soup II

Cheddar Chowder Soup

Cheesy Vegetable Chowder (with Homemade Croutons)

Chicken Soup with Homemade Spaetzle

Chili for a Crowd

Cream of Potato Soup

Crockpot Venison Stew

Fresh Corn Chowder

Ghoulicious Carrot & Clementine Soup

Hearty Tortellini Soup

Pumpkin Soup (with Dumplings)

Taco Soup (gluten-free)

Tomato Soup

Vegetable Beef & Barley

Zucchini & Miso Faux Pho

 

I’d love for you to come back and share which was your favorite!!

 

 

Butternut Squash Soup

By | Soups | 10 Comments

One of my favorite things about fall and winter is SOUP! And one of my all-time favorite soups is Butternut Squash soup.

I have learned to sort of “wing it” when making my own soup. A lot of times when I cook, I look up recipes in the realm of what I am trying to create. Then I sort of add my own twist while (loosely) keeping those recipes in mind. That is how I came up with this recipe.

Hope you like it!!!

Ingredients

2 butternut squash 

1 small onion, diced

several garlic cloves, minced (add more or less depending on preference)

2-3 apples, peeled and cut in small chunks

coconut oil- for sauteeing ( buy coconut products)

2 cups chicken broth, or more if desired (homemade if possible; if not, where to buy Broth)

1 can of coconut milk (buy coconut products)

ginger, salt and a natural sweetener, to taste  (I usually use sucanat – where to buy Sweeteners).

Instructions:

1. Cut the butternut squash in half length-wise and scoop out the seeds (you can roast them and use them as a garnish on the soup if you’d like!).

2. Cut squash into 4 pieces and put in a baking dish. I cooked them at 350 until they were soft. OR, you can peel and dice the squash and put them right in pan with onions/garlic and cook until they are soft.

3. Next, saute the onion and garlic and apples in a bit of coconut oil until they are mostly soft.

4. Add the squash in big, soft chunks and then add the broth and coconut milk, using an immersion blender to blend it (or transfer to a regular blender if you don’t have an immersion type)

5. Finally, add some ground ginger, salt and a little sucanat to taste.

6. Top with a dallop of sour cream, if desired!

Enjoy!

Disclaimer: This post contains affiliate links, which when clicked, could earn a small commission for me. Thanks!

This is shared at: Fat Tuesday, Living Green Tuesday, Slightly Indulgent Tuesday, Family Table Tuesday, Tempt My Tummy Tuesday, Anti-Procrastination Tuesday, Hearth & Soul Blog Hop, Tasty Tuesdays, Nap-time Creations, Frugal Tuesday, Whole Foods Wednesday, Wednesday Fresh Foods, Real Food Wednesday, Allergy Free Wednesdays, Party Wave Wednesday, Fight Back Friday, Friday Favorites, Simple Meals Friday, Fresh Bites Friday, Foodie Friday, Simple Lives Thursday

Bean and Sausage Soup

By | Soups | 13 Comments

It’s cold and snowy here in Michigan, which means it’s perfect weather for SOUP! I recently was given a whole bunch of my grandma’s recipes – all favorites of our family from our growing up years. If you read my most recent post about my New Year Real Food goals, you saw that one of them was to re-vamp some of her recipes to be Real Food-friendly. 

I started with this Bean & Sausage soup. I made some slight adjustments and it was a hit with my kids and hubby. It’s super easy and very tasty. Enjoy!

 

Bean & Sausage Soup

1 Cup Great Northern or other white beans, soaked overnight and drained (Buy Beans here)

4 cups chicken or vegetable broth (homemade if possible, otherwise Buy Broth Here)

4 cups water

3 medium potatoes, peeled and diced fine

3 medium carrots, peeled and diced fine

1 large onion, diced fine

3 stalks celery, diced fine

2 cloves garlic, minced

salt and pepper to taste

1 lb smoked Polish sausage, sliced then diced

 

Instructions:

Put beans in pot with 4 cups of water and put on to simmer over medium heat.

Simmer until beans are barely tender.

Add broth, vegetables, garlic and sausage.

Season to taste.

Simmer 4 to 5 hours to bring out flavor.

Good reheated up to 4 days later.

 

Serves: 4-6

Hearty Tortellini Soup

Hearty Tortellini Soup

By | Soups | One Comment

Not everything we eat around our house is completely, 100% Real Food. I’ll admit it. That’s why a while back I wrote the post to further explain how and why we follow the 80/20 Rule when it comes to healthy eating. We try to eat real, whole, nourishing foods 80% of the time and then try not to worry about the other 20%.

This Tortellini Soup probably falls (at least partly) into the 20% camp. Honestly, the only “bad” thing in here is store-bought tortellini. And, you could probably find some that is minimally processed and maybe even organic. The rest of the ingredients are pretty real, especially if you make your own Homemade Chicken Broth!

This soup has been quite friendly around our home. My kids will even eat the spinach/kale because with all of the flavors mixed together they really can’t taste the green stuff! I hope you enjoy it! Feel free to mix it up a little and add whatever you have on hand or prefer. I’ve left out the tomato sauce and used diced tomatoes before – it’s up to you!

Hearty Tortellini Soup

1/4 cup diced onion

3 large garlic cloves, sliced

3 Tbsp. coconut oil (where to purchase)

8 cups chicken broth (homemade if possible, otherwise Buy Broth Here)

20 oz cheese tortellini

3 large carrots, sliced into 1/4-inch chunks

1 bunch of spinach (can also use kale)

4 to 8 oz of mushrooms, sliced (if desired)

1 cup spaghetti sauce or homemade tomato sauce (if you use tomato sauce, sprinkle in a little oregano and basil to round out the flavor a bit)

salt and pepper to taste

Directions:

1. Melt coconut oil in large pot over medium heat. Saute onions and garlic until soft.

2. Add chicken broth and bring to a boil.

3. Add carrots and tortellini and cook according to tortellin package directions, adding mushrooms for last 2 minutes of cooking time.

4. Stir in spinach and cook until wilted.

5. Stir in spaghetti or tomato sauce and season to taste.