Wendy's Chili

Wendy's Chili 
OP BasilPerfume

1 medium onion diced
1 green pepper diced 
2 celery stalks diced 
2 14 oz cans crushed tomatoes 
32 oz tomato sauce
1 can pinto beans
1 can kidney beans
1 can northern beans
1 pack McCormick mild chili seasoning
1 TBL chili powder
2 lbs ground chuck
Salt & pepper 

Saute onion, green pepper, & celery in a splash of oil until tender & set aside in a bowl. (I do everything in one big pot so less mess.)
Brown ground chuck & season w/ salt & pepper. 
Add all canned items, seasonings, & veggies in pot w/ meat. 
Simmer on low for 1 hour. 

Serve w/ favorite toppings. Mine are shredded cheddar & fritos. Also good: oyster crackers, hot sauce for those who like spice, extra diced raw onion. Whatever you like on your chili.

Kale and White Bean Soup

5 medium-sized red potatoes, cut into bite-sized chunks
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 14-oz can whole peeled tomatoes, diced and liquid reserved
1 14-oz can cannellini beans, rinsed
1 large bunch kale, stems removed, leaves shredded into small pieces
7 cups water
salt and pepper to taste
2 T. olive oil

1. Heat the oil in a large soup pot over medium heat.
2. Add the onions, celery, carrots and garlic and saute for about 10 minutes until softened.
3. Add the tomatoes and a dash of salt. Cook until flavors begin to caramelize.
4. Add the potatoes, beans and water. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
5. Add the kale and cook for another 2-4 minutes more, until the leaves are wilted and softened.
6. Serve hot and enjoy!

Skinny Tortilla Soup

Skinny Tortilla Soup
Lou - CallMeLou from the Oct/Nov 2002 Taste of Home magazine  Number Of Servings: 7

1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shredded cheddar cheese, divided
28 baked tortilla chips, divided

In a large saucepan, combine the first seven ingredients.   Bring to a boil.   Reduce heat; cover and simmer for 10 minutes.   Add 1 cup cheese; cook and stir over low heat until melted.   Crumble half of the tortilla chips into soup bowls.   Ladle soup over chips.   Top each serving with two crumbled chips; sprinkle with remaining cheese.

Nutritional analysis:   One serving (1 cup) equals 290 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 987 mg sodium, 36 g carbohydrate, 9 g fiber, 23 g protein.   Diabetic exchanges:   2-1/2 starch, 2 lean meat

Chilled Cucumber & Roasted Anaheim Pepper Soup

(I made this once and Craig said he loved it. It was really spicy..I wasn't sure I like it. But I might try it again.)

Written by 

The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 

40

protein 

2 g

sodium 

246 mg

carbohydrates 

8 g

fat 

1 g

fiber  

2 g

cholesterol 

0 mg

Servings 

6 (¾ cup ea.)

Ingredients 

4 Anaheim chili peppers
½ med yellow onion
3 med cucumbers, peeled and diced
½ cup water
¼ tsp toasted cumin seed
1 tsp sea salt
¼ cup fresh lime juice

Avocado & Tomato Salsa
3 Tbsp diced avocado
3 Tbsp chopped tomatoes
2 tsp chopped fresh cilantro
1 tsp fresh lime juice
Pinch sea salt

Instructions 

1. Preheat grill.
2. Grill chilies and onions until charred. Place peppers in a bowl and cover for 10 minutes. Peel skin off chilies and remove all ribs and seeds from the inside. Dice chilies and onions.
3. Place chilies, onions, cucumbers, water, cumin, salt and lime juice in a blender container and puree until smooth.  Place into refrigerator for at least 30 minutes, or until well chilled.
4. In a medium bowl, combine all ingredients for Avocado & Tomato Salsa and mix well.
5. Serve ¾ cup Chilled Cucumber & Roasted Anaheim Pepper Soup with 1 tablespoon Avocado & Tomato Salsa on top.

Spicy African Peanut Slow Cooker Soup

(peas and thank you)

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, cubed (about 1 c. total)
• 1 1/2 t. curry powder
• 1/2-3/4 t. garam masala (depending on how spicy you like it)
• 1 t. cumin
• 1 T. minced ginger
• 2 t. minced garlic
• stevia to taste (I used almost 2 packets of NuNaturals)
• dash of cinnamon
• 1 14 oz. can fire roasted tomatoes, in juice
• 1 can light coconut milk
• 2 c. vegetable stock
• 2 T. natural peanut butter
• 1/2 c. red lentils, drained and rinsed (can substitute quinoa, if desired)
• Optional garnishes: cilantro, chopped peanuts, sour cream or plain yogurt (vegan, if desired)

Instructions

• Combine all ingredients in a crock pot and turn to high for about an hour. This gets your crock pot good and going, then switch it to low for the next several hours.

Savory Bean and Spinach Soup

Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

Oriental Noodle Soup

Oriental Noodle Soup - This was pretty good.  It is very low in calories (I figured 144 per serving, 3 servings total).  My kids didn't love the mushrooms but I liked them.  I did dice up the mushrooms and I would recommend using Angel Hair pasta in this.  I used thin spaghetti but it was still a little too thick.  I think it would be good with a crunch, like water chestnuts in it too.

Oriental Noodle Soup
Amy - amylz
Quick & Healthy Carb Conscious Cooking

5 cups fat free chicken broth
3/4 tsp garlic powder
1/4 tsp black pepper
3 oz angel hair pasta
4 green onions, sliced thin
3/4 cup thinly sliced mushrooms
1/2 cup thinly sliced carrots

Combine the first three ingredients in a medium stockpot.  Bring to a boil.  Break pasta into small pieces.  Add pasta and vegetables to the stockpot.  Cook for 5-6 minutes or until pasta is ender.  

Homemade Turkey Stock and Soup

Why is it that I always seem to forget that it is totally WORTH IT to make your own poultry stock for soup whenever you have a leftover carcass?! Had a turkey breast for dinner yesterday, having turkey soup tonight. Made the stock this morning, just finished getting the soup simmering. It tastes sooooo good!

Homemade Turkey Stock

1 leftover turkey breast carcass (picked mostly clean of meat)
1 large onion, chopped in about 6-8 pieces (Cut off the stem, but leave on the outer dark colored skin - gives the broth a nice color)
2 large carrots, chopped in a few pieces - leave peel on
2 celery stocks, chopped corsely
2 cloves garlic, chopped in a few pieces
1 t. whole peppercorns
7 C. water

Break turkey carcass into several smaller pieces.  Put all ingredients into a large soup pot.  Cover, bring to a boil and simmer for a couple hours, stirring occasionally to break up carcass as it softens.  Strain through a strainer, and discard veggies and bones.  Pick off any bite size or larger pieces of meat that remain to add to your soup.

Turkey Soup
1 recipe stock plus enough extra water to make 8 C.
1-2 T. oil (I use canola or olive)
1 large onion, chopped
2-3 stalks celery plus leaves, chopped
2 large carrots, peeled and sliced thin
2 medium parsnips, peeled and chopped
about 2 C. leftover turkey meat, copped into bite-size pieces
1 t. poultry seasoning
1/2 t. paprika
fresh ground pepper and salt to taste
uncooked homestyle noodles (optional)

Heat oil in a large soup pot and saute onion and celery for several minutes.  Add broth/water and all remaining ingredients except noodles.  (Don't add any extra salt until it has been cooking a while and you taste to determine if it needs any).  Let this simmer for about a half hour.  If desired add noodles and cook another half hour or so until they are done.

Chicken Noodle Soup

Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. low sodium chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper and salt to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft.  Add carrots and potato if desired and satue a couple minutes.  Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil.   Add peas, poultry seasoning and pepper.   If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the label will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles.    Just before soup is done, add canned chicken, and stir well.   (total simmer time about 20-25  minutes)

Slow Cooker Lentil and Red Pepper Soup

Slow Cooker Lentil and Red Pepper Soup
margots-mom

2 Tablespoons olive oil
1 onion, finely chopped
4-6 cloves of garlic, chopped
1 teaspoon smoked paprika
1 large or 2 med red bell peppers, seeded and finely chopped
1 cup dried brown lentils, picked over and rinsed
5 cups water
2 tsp salt, or to taste
1-2 Tablespoons sherry or red or white wine vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion begins to soften. Stir in paprika and allow it to cook for about a minute more.
Add the chopped pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and water and stir to combine. Cover and cook on low until the lentils are completely soft, 7-9 hours.

Season the soup with S & P and last Tablespoon olive oil. Stir in 1 Tablespoon of vinegar, more if needed. Serve hot.

Navy Bean Soup

Navy Bean Soup

 

1 can (15oz diced tomatoes)

1 pound navy beans, soaked overnight

4 carrots, sliced

1 onion, chopped

1 red bell pepper, chopped

4 stalks celery, chopped

4 cloves garlic, smashed

8 cups chicken broth

2 tbsp tomato paste

1 bay leaf

1 tsp liquid smoke (optional)

1 tsp fresh cracked black pepper

 

Combine all of the ingredients in your slow cooked. Turn on high for 8-10 hours. Remove bay leaf before serving.

Creamy Vegan Potato Corn Chowder

Creamy Vegan Potato Corn Chowder

(soychick.com)

o 4 cups fresh or frozen corn
o 3 cups soy milk
o 1 onion, minced
o 3 stalks celery, minced
o 2 T oil
o 2 -3 cloves garlic, minced
o 2 medium potatoes, diced (4-5 small potatoes)
o 1 cups water
o 1 1/2 t salt
o 1 t paprika
o 1/4 t cayenne
**Add 2 T of flour (dissolved in water) to thicken soup
**Add 2 T of vegan butter for creamier flavor

Slow cooker:
Remove corn from fresh cob and set aside or use frozen.

Blend 2 cups of the corn in a blender with the soy milk and pour into slow cooker along with all other ingredients. Cook on low for 8-10 hrs or on high for 4-6 hrs.

In a pan:
Blend 2 cups of the corn in a blender with the soy milk and set aside. Saute onion, and celery in the oil for 10 minutes, add the potatoes and simmer for an additional 15 minutes, stirring often. Add the remaining ingredients, bring to a boil, lower the heat and simmer for 1 1/2 hours.

Pour into bowl and enjoy with bread.

Vegetable Barley Soup

Vegetable Barley Soup (brook219)

2.5 quarts vegetable broth, 1 cup uncooked barley, 2 large carrots, chopped, 2 stalks celery chopped, 1 (14.5 ounce) can diced tomatoes with juice, 1 zucchini chopped, 1 (15 ounce) can garbanzo beans drained, 1 onion chopped, handful of frozen spinach, 3 bay leaves, 1 teaspoon garlic powder, 1 teaspoon white sugar, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried parsley, 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

Persian Eggplant Stew

Persian Eggplant Stew (Fesenjan-e Bademjan)

Serves 4

• 2 large eggplant
• olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne (or to taste)
• several grinds fresh black pepper
• 2 tablespoons pomegranate molasses
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 2 tablespoons walnut butter
• 2 cups water
• salt
• handful parsley leaves

1. Peel eggplants and cut into bite-sized pieces. Place in a single layer on an oiled cookie sheet, brush or spray with more oil, lightly shower with salt and roast for 20-25 minutes at 425 degrees F.
2. Meanwhile, saute the onion and garlic in a little olive oil for 3 minutes. Add the cumin, cinnamon, cayenne and black pepper and cook for one more minute. Add the molasses, honey, red wine vinegar, and walnuts and water. The walnut butter will be a lump at first, but once it heats up you can whisk it in easily.
3. Simmer for a few minutes and then season with salt as needed. Add the cooled eggplant back to the sauce. Reduce heat to a bare simmer. Cook until the eggplant is fully tender and the sauce thickened, about 10 minutes.
4. Taste and adjust seasoning, adding more salt, pepper, cayenne, or vinegar as needed to achieve a complex mixture of spices, sweet, and sour.
5. Garnish with parsley leaves and serve over couscous.

Slow Cooker Chicken-Barley Stew

From BabyCenter:

I made this chicken barley stew yesterday. It was a little heavy for summer but I've been sick for almost a week now and it hit the spot!  I will make this again, but I will tweak it a little.  I used boneless skinless breasts and would again. I thought it needed a little more flavor, so I would use 3-4 cups of broth next time. I would also add more seasonings - fresh dill, parsley (I didn't have any in the house this time), and basil maybe (I like all those things in chicken soup so imagine that's what I'd like here too). 

Slow Cooker Chicken-Barley Stew
G8R_mom2B via Betty Crocker 

3 large carrots, sliced (2 cups)

2 medium stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 bone-in chicken breasts (about 1 1/4 lb), skin removed

3 cups water

2 cups Progresso® chicken broth (from 32-oz carton)

¾ cup uncooked medium pearled barley

¼ teaspoon pepper

1 can (14.5 oz) diced tomatoes, undrained

2 tablespoons chopped fresh parsley

1 teaspoon dried thyme leaves

·         In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.

·          

·         Cover; cook on Low heat setting 8 to 9 hours.

·          

·         Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.

·          

·         Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Homemade Clam Chowder

Homemade Clam Chowder
Sharon based on Rachael Ray recipe

2 tablespoons butter
2 slices thick cut bacon, chopped
1 medium onion, chopped
2 stalks celery & leaves, chopped
2 carrots, chopped into small pieces
1 cup diced sweet red pepper
small can of corn
4 sprigs fresh thyme (I didn't want to bother fishing out the springs so I pulled the leaves of 4-5 sprigs)
salt and pepper
2 teaspoons hot sauce, eyeball it
2 tablespoons all-purpose flour
1 pint half-and-half
3 cups chicken stock, from soup aisle
1 cup raw hash brown potatoes, from dairy aisle of the market (or just chop up a small potato)
2 (10 ounce) cans baby clams, and their juice

1. In a medium pot over medium high heat melt butter. Add bacon, onions, celery, carrot, red pepper, and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
2. Add half-and-half and stock and bring to a bubble, then stir in potatoes, corn and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
3. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Top with shredded cheese or green onions if desired.

Rotisserie Chicken Stock

Fill a large pot with water, add skin, bones and whatever is left over from the chicken, bunches of onion, celery, fresh or dried herbs, mushrooms, veggies (in other words, whatever you have around the house) and bring to a boil. After it is boiling, turn to simmer and let cook for a while (I often forget mine and it cooks for several hours). I strain mine at this point and use the veggies in my soup. Or, you can strain it and freeze portions of the stock in freezer bags for later use.

Read more: Ten Ways to Use a Store Bought Rotisserie Chicken | Two Hearts Together

Canned Condensed Soup Alternative

Here's a bulk recipe to use in place of canned cream soups in casseroles and other recipes. Mix 2 cups powdered nonfat milk, 3/4 cup cornstarch, 1/4 cup instant vegetable bullion, 2 tablespoons dried onion flakes, 1 teaspoon dry basil leaves, 1 teaspoon dry thyme leaves and 1/2 teaspoon ground black pepper. Store in an airtight container until ready to use.

To substitute for one can of condensed soup: Combine 1/3 cup dry mix with 1 1/4 cups cold water in saucepan. Cook and stir until thickened. Add to your recipe as you would one can of soup. Yield: Equivalent of nine cans of soup. Variations:

Mushroom soup: Add 1/2 cup finely chopped mushrooms.

Celery soup: Add 1/2 cup minced celery, cooked. Potato soup: Add 1 cup diced potatoes, cooked. Vegetable soup: Add 3/4 cup mixed vegetables, cooked. Broccoli soup: Add 1 cup chopped broccoli, cooked. Asparagus soup: Add 1 cup chopped asparagus, cooked

Carrot Soup

CARROT SOUP
OP: Girl in the Swing

1 clove garlic
2 leeks (white part only) chopped
a few teaspoons of butter or olive oil 2 T Olive Oil
1 pound carrots, peeled and sliced
1 large potato, peeled and sliced
1 small sweet potato, peeled and sliced (optional) 1 medium
3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)
1 teaspoon crushed fennel seeds Didn't use fennel seeds
1 teaspoon ground ginger I omitted the ginger
1/2 cup of milk I forgot to add the milk
salt and pepper (or better paprika) to taste

Sautee the leeks and garlic in the oil/butter until tender.
Place them in a pot with all other ingredients, except the milk and salt/pepper.
Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.
Let the soup cool enough to handle and then puree. Add salt and pepper to taste.
Before serving, bring the soup to a boil again, add the milk and mix well.

Beef Barley Soup

(4Kowboys)

Ingredients

1 pound Lean stew beef, cut in 1/2-inch cubes
1/2 cup Chopped onion
2 Ribs celery, chopped
2 Medium carrots, diced
1 cup Frozen corn
3/4 cup Barley
2 Bay leafs
6 cups Beef broth
Salt, to taste

Pepper, to taste

Preparation
In crockpot, combine stew beef with onion, celery, carrots,corn, barley, bay leaf, and beef broth. Cook beef and barley
soup on low in crockpot for 6 to 8 hours. Taste and add salt and pepper, to taste.