Labels: Beef stew recipe, fall soups, soup ideas

• 1 package Knorr tomato with basil soup mix
• 1 (14-ounce) can chicken broth
• 1 cup water
• 1 ½ cups prepared salsa or picante sauce
• 1 (10-ounce) can Gebhardt's Enchilada Sauce
• 1 ½ to 2 cups diced, cooked chicken (frozen cooked chicken or breast meat from a rotisserie chicken)
• 1 avocado, diced
• 1 cup grated Monterey Jack or Longhorn cheddar cheese
• 1 ½ cups tortilla strips
  

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Labels: Dinner ideas, fall soups, quick dinner recipes, soup ideas, Tortilla Soup recipe

• 2 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 2 medium carrots, cut into 1/2-inch dice
• 2 medium potatoes, cut into 1/2-inch dice
• 2 quarts water
• 1/2 bunch of kale (about 1/2 pound)
• 1 can (about 15 ounces) small white beans, drained and rinsed
• 3 chicken sausages (about 3/4 pound total), thinly sliced
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

1. In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, stirring constantly, for 1 minute, or until mixture is hot. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.
2. Add carrots, potatoes, and water to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes or until the potatoes and carrots are tender
3. Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips.
4. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.
5. In a skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the mustard, salt, and pepper.
6. Re-cover the pot and continue simmering for another 10 minutes.

Labels: Dinner ideas, fall soups, Kale and white bean soup with chicken sausage, Roasted squash soup recipe, soup ideas

• 2 tablespoons olive oil
• 4 pounds trimmed lamb stew meat
• Salt and pepper, to taste
• 3 red onions, cut into large dice
• 9 cloves garlic, finely chopped
• 2 cups red wine
• 1 can (about 14 ounces) diced tomatoes
• 1 tablespoon tomato paste
• Grated rind and juice of 2 oranges
• 2 cups beef stock
• 9 sprigs thyme
• 1 cup coarsely chopped pitted green olives

1. In a 4-quart (or larger) flameproof casserole, heat the olive oil over medium heat. Working in small batches, cook the lamb until it is browned all over. Sprinkle with salt and pepper; transfer to a plate and brown the remaining pieces in the same way. Remove them all from the pan.

2. In the same pan, cook the onions, stirring occasionally, for 10 minutes or until translucent. Add garlic, and cook, stirring, for 1 minute.

3. Return the lamb to the pan. Pour in the wine, and scrape the bottom of the pan to release the sediment. Bring the liquid to a boil. Add the tomatoes, tomato paste, orange rind and juice, beef stock, thyme, and olives.

4. Return the liquids to a boil, lower the heat, cover the pan, and simmer gently for 1 hour or until the meat is tender. During cooking, skim the surface of the liquid from time to time.

5. Taste for seasoning, add more salt and pepper, if you like. - Adapted from cookingwithandree.com.

Labels: Dinner ideas, dinner recipes, lamb, soup ideas, stew

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 4 shallots, diced
• 1 large carrot, peeled and minced
• 1 stalk celery with leaves, minced
• 2 tablespoons minced fennel bulb
• 4 cloves garlic, minced (or more to taste)
• 3 pounds mixed ripe tomatoes, diced with juices reserved
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar1 tablespoon sweet Hungarian paprika
• 1 tablespoon gin
• Kosher salt
• 1 to 3 cups chicken or vegetable broth
• 1/2 cup cream, optional
• Freshly ground black pepper
• 16 large basil leaves, sliced crosswise into thin ribbons, for garnish

1. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.

2. Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.

3. Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.

4. Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.

Each of 10 servings: 95 calories; 2 grams protein; 10 grams carbohydrates; 3 grams fiber; 5 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 262 mg. sodium.

Labels: Captivate Cooking, dinner recipes, lunch recipes, soup ideas, tomato recipes, tomato soup