Healthy and Easy Chicken Noodle Soup

January 11, 2015 by Elizabeth Leave a Comment

Tender bites of chicken, with chunks of carrots, celery, and onions, surrounded by fluffy egg noodles, swimming in a rich and flavorful broth. Healthy and Easy Chicken Noodle Soup is hearty, filling and nutritious. It’s the perfect thing to fill your tummy, and warm you up on a freezing cold night.

A belated Happy New Year to you!!! What a crazy year 2014 was! I’m just glad that last year is behind us, and I’m looking forward to everything that 2015 has in store. I hope you’ve had an excellent start to the new year so far!

The last two weeks have sure been busy around here. Besides the normal day-to-day routine of work, errands, laundry, cooking, fun, etc., we’ve also had a few other adventures. We had a very fun (and quiet) New Year’s Eve celebration at home. William loved going to a friend’s bowling birthday party last Sunday. He’s starting to become quite the bowler, and is especially good at Wii bowling. (Today he bowled over 200!) Andrew and I had a wonderful and super relaxing date night out on Friday night. We went to Crispelli’s, and enjoyed amazing brick oven pizza. Sometimes I forget how nice it is to have a night just to focus on each other.

This week was also the one year anniversary of my first post on Elizabeth’s Home! It seems like yesterday that Andrew and I were hard at work trying to get Elizabeth’s Home up and running. I can’t believe we’ve been posting for a whole year! We celebrated last night by popping a special bottle of Santa Margarita wine.

We first tasted this wine when we were in Santa Margarita, Italy on our honeymoon. Ever since then this wine has become a very special and sentimental favorite for us. Here are two pictures of Santa Margarita from our honeymoon.

I’m so thankful for Andrew and all that he does for this blog! I am also thankful for you, my wonderful and loyal followers! I am honored that you keep coming back to read about our lives, and to share in the enjoyment of our favorite recipes. I’m so excited to share many more memories and fun recipes with you in 2015!

Here are a few pictures from the last two weeks:

After all of the delicious and filling holiday goodies, here’s a great recipe to help lighten up your new year’s resolutions. There is just something so wonderful about a nice warm bowl of soup. This soup is EASY to make and comes together pretty fast. I love the depth of the flavors, with the juicy chicken and tender veggies. It is just sooo yummy! Another plus is that it even freezes well, too! This was one of my many recipes that I made a triple batch of right before Charlie was born. It’s always nice to have a stash of homemade chicken soup on hand whenever you might need it!

Sometimes I use organic chicken broth or stock with this soup, but lately my favorite thing has been Better Than Bouillon Organic Chicken Base-Reduced Sodium. It’s super easy to keep around, and it basically lasts forever in the fridge. It’s especially great if your recipe only calls for a cup or two of chicken broth, but I’ve also been using it with this soup and we’ve been loving it!

As the temperature continues to drop, and you’re searching for that good-for-you comfort meal, this Healthy and Easy Chicken Noodle Soup is just what you need! This soup makes the perfect meal for many occasions. Comforting on a chilly night, nourishing during sickness, or just delicious anytime. I love to serve it with a green salad and crusty french bread or crackers.

Healthy and Easy Chicken Noodle Soup

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
5 carrots, peeled and cut into 1/2 inch pieces
4 ribs celery, thinly sliced
1/2 teaspoon salt
3 quarts all-natural chicken broth or stock (reduced-sodium)
1/2 teaspoon dried thyme
4 teaspoons dried parsley (or 1/4 cup fresh minced parsley added after cooking)
1 bay leaf
3 boneless, skinless chicken breasts, cooked and shredded or cubed (1 1/2 pounds)
2 cups wide egg noodles
Salt and pepper

Instructions

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, garlic, carrots, celery and salt. Stir together and cook for about 3 to 4 minutes. Then cover and cook until veggies are slightly softened, about 10 minutes, stirring occasionally. Stir in the broth, thyme, dried parsley (if using), and bay leaf. Bring to a simmer, uncovered, and cook until the vegetables are tender, about 15 minutes. Add the chicken and stir in the noodles, and continue cooking over medium-high heat until pasta is cooked, about 8 to 10 minutes. Season soup with salt and pepper to taste, and add fresh parsley if using.

Notes

To cook the chicken: Place raw chicken breasts in a medium sauce pan and add water to just cover. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the water. Simmer over medium-low heat for about 20 minutes or until chicken is just cooked through. Carefully remove chicken from pan and set aside on a plate to cool. When cool enough to handle, shred or cube chicken.

To freeze: Cook soup as instructed and omit noodles. After freezing, reheat soup and add dry noodles when simmering, and cook until noodles are tender, about 8 to 10 minutes.

http://elizabethshome.com/healthy-and-easy-chicken-noodle-soup/

Feel free to check out my first version of this Quick Chicken Noodle Soup on my old blog. 🙂

Creamy Cauliflower Soup

December 1, 2014 by Elizabeth Leave a Comment

Rich, velvety, and packed with flavor. Fresh cauliflower, onions, garlic and spices, pureed together and simmered to perfection. Creamy Cauliflower Soup is rich, healthy, and loaded with nutrients.

I hope you had a spectacular Thanksgiving! It has been a whirlwind of a weekend around here. Birthdays, Thanksgiving, and even a parade, oh my! 🙂 We cooked and relaxed on Thanksgiving morning, and then headed over to my in-laws for an early family dinner that evening. Friday morning we bundled up and headed to the Santa Claus Parade with my parents. The boys loved seeing the fire trucks and police cars. After a full hour of watching the parade, Santa finally made his appearance. We were all FROZEN, but the boys were so excited to see him, that it made it all worth it. (Note to self for next year, if it’s that cold again, go late! ;))

Another highlight of our weekend was William’s 5th birthday party. His actual birthday is on Tuesday, but we’re celebrating a bit early this year. I can’t believe that my first baby is (almost) FIVE! Where did the time go? William and his buddies had such a blast today! Dinosaurs, ornament making, cupcakes and friends, what could be better? William loved his party and we are all so thankful for wonderful friends and family. James was fascinated with the older kids and joined right in on the action, and Charlie was content just hanging out. What a perfect afternoon!

Here are a few pictures from our weekend, and William’s birthday party.

Who knew that rich and healthy could be found in the same bowl?! If you’re feeling like the Thanksgiving weekend has set you back a bit, replenish your system with a giant bowl of this nutritious Creamy Cauliflower Soup!

I created this soup right before having Charlie, as one of our many freezer meals to enjoy after his arrival. I remember looking at Andrew one night in the kitchen, probably around 9:00, and asking him if we had enough food for after the new baby. (Let’s be honest, with BOTH of our freezers packed with over 60 meals that I had already made, of course we had enough food ;)). However, as I looked at him, and remembered the two huge heads of cauliflower that were sitting in the fridge, I somehow talked us both into the idea that we could always use a few more meals.

It might have been late, but that didn’t stop me from whipping up a new kitchen creation. There was just something about cauliflower soup that sounded so yummy. Cauliflower, onions, garlic, broth, wine, and spices, how could you go wrong? Once I got the flavors just where I wanted them, I went to work on the texture. At first, I didn’t want to mess around with having to wash out our blender (I guess I was just being lazy), so I tried to mush up some of the veggies with a potato masher. After a few minutes of hardcore smashing, I just wasn’t loving the consistency that I was getting. Soooo…. ladle soup into blender, turn on for 20 seconds, and voila! Creamy, velvety goodness! I decided to reserve a bit of the cauliflower mixture, because as much as I wanted a pureed soup, it still needed to have some texture. This Creamy Cauliflower Soup comes together in no time, and is the perfect light addition to any meal. Serve it as a vegetarian entree with extra cheese and a side salad, or enjoy it before your meal as the perfect appetizer. This soup is tasty, filling, and super good for you! If you’re craving something a little more on the hearty side, you can always add a touch of cream. Otherwise, enjoy it without, for a little “post-Thanksgiving rejuvenation”. I love it both ways! However you cook it up, you will love diving into a huge bowl of this Creamy Cauliflower Soup goodness.

Creamy Cauliflower Soup

Ingredients

1 tablespoon extra-virgin olive oil
2 large onions, diced
6 cloves garlic, minced
2 large heads cauliflower, chopped
2 quarts low-sodium chicken broth
1/4 cup dry white wine
1 teaspoon dried parsley
Salt and pepper
1/2 cup heavy cream (optional)

Instructions

In a large stock pot, heat oil over medium heat until hot. Add onion and 1 teaspoon salt, and stir. Cook for about 7-8 minutes until onions are tenders, stirring occasionally. Stir in garlic and cook for about 30 seconds until fragrant.
Add cauliflower, broth, wine and parsley, and stir. Then cover and cook for about 8-10 minutes, stirring occasionally, until cauliflower is soft.
Reserve 2 cups of the cooked cauliflower mixture in a small bowl and set aside. Carefully ladle remaining cauliflower mixture into a blender or Vitamix, and puree until smooth. (Working in two batches if needed). Return soup to stock pot, add reserved 2 cups cauliflower mixture to the soup, and 1/2 cup cream (if using), and stir. Heat soup over medium heat until hot. Do not boil. Season with salt and pepper to taste.
Spoon into bowls and serve with parmesan cheese on top.

Notes

This soup is delicious with or without the cream. For a richer soup, add the heavy cream, and for a lighter soup, omit. If freezing this soup, make sure to add the cream after it has been frozen, when reheating.

http://elizabethshome.com/creamy-cauliflower-soup/

If you’re looking for another healthy creamy soup recipe, be sure to try my Cream of Mushroom Soup or my Low-Fat Cream of Broccoli Soup.

Turkey Taco Chili

November 10, 2014 by Elizabeth Leave a Comment

Loaded with fresh ground turkey, beans, and vegetables, and simmered in a rich, tomato broth. Turkey Taco Chili is healthy, hearty, flavorful and easy to make! Pile on the fixings and dive into a warm bowl of chili goodness.

Hi! Thanks for visiting again! I hope you had a wonderful weekend. It was actually quite a big week around here for us. My birthday was Wednesday and Andrew took the day off of work. I can’t even begin to say how much he did to make me feel more than loved for my special day. He kicked off the celebration by bringing me two dozen pink roses the night before. On my birthday, I woke up to the house decorated and picked up, a hot breakfast, and the sweetest card. I was even treated to a mid-morning nap while Andrew watched the boys so I could get a few extra birthday zzzzs. Birthday fest continued with Grandma and Grandpa Lovasz coming over at 11:00am to watch the big boys, while Andrew and I (and Charlie) headed out to lunch, a day of shopping, and a special celebration dinner. We all had such a great day! William and James had so much fun playing and being spoiled by their wonderful Grandparents. Andrew and I were thrilled to have an entire afternoon AND evening (almost) just the two of us. We had a delicious and very fun lunch at Crispelli’s, where we enjoyed margarita pizzas and salads.

Then we headed onward to Somerset Mall do ~~a little~~ a lot of birthday shopping. After a while, we decided to refuel with a little birthday Starbucks. Wow, I think we forgot how amazing it feels to sip a hot drink with each other on a weekday afternoon and talk, just us. After our snack break, we continued on with our shopping. Andrew planned out our entire shopping trip, complete with a map and everything! I was totally impressed! And definitely spoiled 😉 After all of our shopping fun, we headed to Ocean Prime for the most wonderful dinner. For dinner we enjoyed a crab and shrimp salad, ribeye steak with a giant twice baked potato, and a special chocolate peanut butter mousse pie for dessert. Deeeelicious!!! I am so thankful for such an incredible day! 🙂

When you don’t have the night off from cooking, grab this recipe and head to the kitchen. We just love this Turkey Taco Chili and I’m sure you will too! It’s delightfully delicious, incredibly nutritious, and super duper easy to make. Such a winning combination!

My inspiration for this recipe came from Skinny Taste’s Turkey Chili Taco Soup. I came across this chili a few months back, when I was scouring the internet for ideas of freezer friendly meals to make for after Charlie. I liked the look of it enough to add it to my list of “things to make for when baby comes”. Of course, before I even stepped foot in the kitchen to make it, I took my pen and made a bunch of changes to it. (I guess I view cooking as an art. My meals and recipes are like my canvas, and I am the artist creating a work of art.) As I’m sure I’ve told you many times, I just love to cook, but especially love CREATING new, wonderful recipes in my kitchen. This Turkey Taco Chili is so so yummy! I just love the flavors of the ground turkey, beans, corn, and tomatoes in every bite.

It’s super heathy, seriously easy to whip together, and even freezer friendly. Simmer on the stove for a short time, serve it up, load with toppings and DIG IN! This is such a great recipe to add to you winter meals this season.

Turkey Taco Chili

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
3 large onions, diced
6 cloves garlic, minced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, and juices
1 (4 ounce) cans diced, mild green chilies
1 1/2 cups frozen yellow corn
1 tablespoon chili powder
1 1/2 teaspoons cumin
3/4 teaspoon oregano
1/4 teaspoon paprika
2 tablespoons tomato paste
5 cups low-sodium chicken broth
Salt and pepper

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
6 large onions, diced
12 cloves garlic, minced
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
4 (14.5 ounce) cans diced tomatoes, and juices
2 (4 ounce) cans diced, mild green chilies
3 cups frozen yellow corn
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons oregano
1/2 teaspoon paprika
4 tablespoons tomato paste
10 cups (2 1/2 quarts) low-sodium chicken broth
Salt and pepper

Instructions

In a large dutch oven or stock pot, heat oil over medium heat until shimmering. Add turkey and cook, breaking up with a wooden spoon while cooking.
When turkey is cooked, stir in onions and garlic, and cook until slightly softened, for about 5 minutes. Then add beans, tomatoes, green chilies, corn, spices, tomato paste, chicken broth, salt and pepper to taste, and stir. Bring to a boil over medium-high heat, then reduce heat to low, and simmer for about 15-20 minutes. Season with additional salt and pepper if needed.
Serve chili garnished with sour cream, shredded cheddar or colby-jack cheese, and sliced scallions on top, and a side of tortilla chips.

http://elizabethshome.com/turkey-taco-chili/

If you’re looking for another great ground turkey soup recipe, you’ll have to try my Turkey Stuffed Pepper Soup.

Cream of Mushroom Soup

October 6, 2014 by Elizabeth 1 Comment

Fresh mushrooms, tender shallots, garlic, spices, and a splash of cream, pureed together to create a warm bowl of velvety goodness. This Cream of Mushroom Soup is the perfect meal for a brisk fall day.

Happy Sunday! It sure has started to feel a lot like fall around here. Some of our big events this week included story time at the library, lunch at the zoo, Andrew heading off on another business trip, errands, and lots of family fun this weekend.

Oh, and I guess I should mention the biggest highlight of our week: Tuesday (September 30th) was our 8th anniversary! Wow! I can’t even believe it has been EIGHT years already! We have certainly had our share of adventures throughout the last eight years. Three kids, six jobs, five moves, two states, three trips to Europe, and tons of laughs and other fun in between. I couldn’t be more thankful and appreciate of my incredible husband, Andrew! What an amazing blessing it is to share my life with him! Eight years ago we got married at St. John’s Episcopal Church in Detroit, Michigan, had our reception at Atlas Global Bistro, and then the next night headed to Paris and Italy for our three week honeymoon. Here are a few of our pictures 🙂

As the weather gets colder, snuggle up with the ones you love, and dig into a warm bowl of Cream of Mushroom Soup. This is such a fantastic fall (or anytime) recipe. Comforting, filling, and loaded with tons of healthy, good for you mushrooms. I was just reading something the other day saying HOW great mushrooms are for us! An even better reason to LOVE this soup, right?!

My inspiration for this recipe came from America’s Test Kitchen‘s lighter version of Cream of Mushroom Soup. I tested and tweaked it enough times that I finally had to create my own recipe. I just love the complexity of the flavors that this soup has, yet how simple it seems. I love serving this soup for dinner, with hot, fresh bread and butter, and a side salad with protein. I just started adding fresh parmesan cheese and chives on top, and it is fantastic! I definitely recommend the parmesan 🙂 You could also serve this soup for a lovely fall luncheon, or just pour it in a mug, top with cheese, and dive in.

Another plus with this soup, is that it freezes well, too! This is one of the recipes that I made a huge batch of right before we had Charlie. It’s such a treat to have homemade creamy mushroom soup right after having a baby (or anytime during the fall or winter), without having to fuss in the kitchen. If you’re looking for a great recipe that’s super freezer friendly, this is it.

When you’re thinking about your menu for the week, don’t forget to add this Cream of Mushroom Soup to the top of your list!

Cream of Mushroom Soup

Ingredients

7 large shallots, minced (about 2 1/2 cups)
2 teaspoons vegetable oil
1 teaspoon salt
6 cloves garlic, minced
1/2 teaspoon freshly grated nutmeg
2 1/4 pounds (36 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
3 cups low-sodium chicken broth
4 cups (1 quart) hot water
1/2 ounce dried porcini mushrooms
1 cup half-and-half
3 tablespoons dry sherry
2 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

To Double:

14 large shallots, minced (about 5 cups)
4 teaspoons vegetable oil
2 teaspoons salt
12 cloves garlic, minced
1 teaspoon freshly grated nutmeg
4 1/2 pounds (72 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
6 cups low-sodium chicken broth
8 cups (2 quarts) hot water
1 ounce dried porcini mushrooms
2 cups half-and-half
1/4 cup plus 2 tablespoons dry sherry
4 teaspoons fresh lemon juice
Salt and fresh ground pepper
Fresh parmesan cheese and chives for serving

Instructions

In a large stockpot over medium-low heat, add the oil, shallots and salt. Stir together, then cover and cook for about 8-10 minutes or until softened, stirring frequently. Then stir in the garlic and nutmeg and cook for about 30 seconds, until fragrant.
Then add the white mushrooms and stir. Turn the heat to medium and cook for about 7 more minutes, until the mushrooms are soft and start to release their juices, stirring occasionally. Then turn the heat to medium-low, and cook for about 20 more minutes, stirring occasionally, until the mushrooms have released all of their liquid.
Add the broth, water, and porcini mushrooms, and stir. Over medium-high heat, bring mixture to a boil, then cover, reduce heat to medium-low, and simmer for about 20 minutes until mushrooms are tender. Remove soup from heat.
Working in two batches, carefully add half of the soup mixture to a blender or food processor, and puree until smooth. Then pour pureed soup into a clean sauce pan, and stir in half-and-half, and cook for about 3 minutes over low heat, until hot. (Do not boil) Remove from heat, and add the sherry and lemon juice and stir. Season with salt and pepper to taste. Serve with fresh grated parmesan cheese and a garnish of chives on top.

Notes

Heavy cream, or even whole milk can be substituted for the half-and-half, depending on the creaminess desired.

To freeze soup: make as directed, omitting half-and-half. Cool soup in refrigerator, then freeze in an airtight container. When ready to use, place soup in refrigerator the night before to thaw, then cook over low heat until warm. Stir in half-and-half and cook for about 3 minutes until hot. (Do not boil).

http://elizabethshome.com/cream-of-mushroom-soup/

Turkey Stuffed Pepper Soup

September 28, 2014 by Elizabeth 1 Comment

Ground turkey, green peppers, onions and spices, swimming in a flavorful, tomato broth. Top it with rice or pasta, and a heaping spoonful of fresh parmesan cheese and dig into a little bowl of happiness. Perfectly rich, wonderfully healthy, and completely comforting, this Turkey Stuffed Pepper Soup is a great way to welcome the fall weather.

Happy Sunday! I hope you had a great weekend. Life sure has been busy around here lately! It seems like the last two weeks have almost been a blur. Andrew has been traveling a bit more, (which makes for some longer days for this momma), but the boys and I have been enjoying our library mornings and many other activities. The highlight of our weekend was heading to the fall festival at our city park. Pony rides, hunting for candy in the hay, apples, donuts, and some good old-fashioned family time! Here are some of our favorite pictures from the event.

Speaking of fun events, guess what? Last summer, I had the opportunity to play the role of Ashley in the movie, She Lights Up Well, that was being filmed in our area. What an amazing experience! It was sure a treat to get all dolled up, and for one day, step out of my roll as Mommy, and step into the spotlight. I loved working with the cast and crew of the movie, they were all fantastic!

I am so impressed with Joyce Wu, the writer, director, and star of the movie. She is wonderful, and has worked so hard to achieve her dream with this movie. A little over one year later, I am so excited to say that the movie is complete and ready to be seen! Andrew and I watched it the other night and were definitely impressed! It’s such a sweet story, and a great movie. You should definitely check it out!

Here is the official trailer:
http://youtu.be/sKCo7u4tEQQ

You can watch the whole movie here:
http://www.seedandspark.com/cinema/she-lights-well

And here’s my scene in the movie:

I even have my own IMDb credit 🙂

If you’re looking for a superstar meal to add to your fall collection, here it is! I spent a long time researching and brainstormingideas for this recipe before even setting foot in the kitchen. Two of my favorite inspirations came from Gina’s Stuffed Pepper Soup at Skinny Taste, and Stuffed Pepper Soup, by Rachel Ray. I liked different parts of each of these recipes, but also had plenty of my own ideas, as well. For the all-around, best stuffed pepper soup, you won’t be disappointed when you serve up a heaping bowl of this Turkey Stuffed Pepper Soup. Easy, healthy and delicious, what’s not to love?! Oh, and it also freezes well, too!

This is such a great soup for the fall and winter. It’s rich, comforting, filling, and good for you! I love how versatile it is, and how much you can customize each bowl. Serve it with rice, or short pasta, and shredded parmesan cheese. You can also add a side salad, and crispy bread and butter if you want, or keep it simple, and it can be a meal on its own. However you serve it, one thing is for sure, this Turkey Stuffed Pepper Soup will soon be a hit!

Turkey Stuffed Pepper Soup

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground turkey
2 large onions (5 small), diced
3 large green peppers, seeded and diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 (14.5 ounce) cans diced tomatoes (and juices)
1 1/2 quarts (6 cups) low-sodium chicken broth
1/4 cup plus 3 tablespoons (7 tablespoons) tomato paste
2 teaspoons dried oregano
1 1/2 tablespoons dried basil
1 teaspoons marjoram
1 bay leaf

To Double:

2 tablespoons extra-virgin olive oil
3 pounds ground turkey
4 large onions (10 small), diced
6 large green peppers, seeded and diced
12 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
4 (14.5 ounce) cans diced tomatoes (and juices)
3 quarts (12 cups) low-sodium chicken broth
3/4 cup plus 2 tablespoons (14 tablespoons) tomato paste
4 teaspoons dried oregano
3 tablespoons dried basil
2 teaspoons marjoram
2 bay leaves

Instructions

In a large stock pot, heat oil over medium-high heat, add ground turkey and cook, breaking up with a wooden spoon. Once turkey is cooked, add onions, peppers, garlic, salt and pepper. Stir together, then cover and cook until veggies are tender, about 8 minutes, stirring occasionally.
Then add the tomatoes, broth, tomato paste, oregano, basil, marjoram, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. Season with additional salt and pepper to taste.
Serve soup in bowls and stir in a scoop of rice (or short pasta) to each bowl, and top with fresh grated parmesan cheese.

http://elizabethshome.com/turkey-stuffed-pepper-soup/

Low-Fat Cream of Broccoli Soup

February 24, 2014 by Elizabeth Leave a Comment

A warm, comforting bowl of this Low-Fat Cream of Broccoli Soup will leave your tummy full, and your body happy. Loaded with fresh broccoli, onions, garlic, broth and spices, pureed together and topped with cheddar cheese. Serve this soup as an appetizer, for lunch, or for dinner with a green salad.

What could be better on a cold winter night than a hearty bowl of creamy (healthy) soup? Well, maybe a huge chocolate cake that was all mine! Kidding! (Make that sort of kidding, I mean I AM pregnant ;)) So, besides a gigantic chocolate treat, there aren’t too many other things that could make for such a perfect meal on a freezing cold night.

I first made this soup a few years ago when we were living in Atlanta. I figured I would try to put my own (much healthier and even better tasting) spin on everyone’s favorite Broccoli Cheddar Soup from Panera Bread. I mean who doesn’t love a huge bowl of thick, creamy broccoli soup?

Over the years, I have experimented and tested quite a few variations of a healthy cream of broccoli soup. One time I added spinach, cheddar and parmesan right to the soup and then pureed it. The verdict, tasty, but not it. I wondered if it was worth sautéing the broccoli stalks and trees separately? No, too much work and an unnecessary step. A few times I pureed half of the soup, and left the other half chunky. I thought that having some texture might be a great addition. The verdict, we preferred it creamy. It seems that with this soup, it just worked better to puree it all. So, now you can see a few of the changes that this recipe has gone through in order to become a winner.

This Low-Fat Cream of Broccoli Soup is fairly simple and easy to make! It is filled with vitamins and nutrients AND tastes amazing! This soup also reheats incredibly well, and makes for great leftovers. There is just something so satisfying about creating a great meal one night, and enjoying it again the next. Loved by adults and kids, this creamy soup has quickly become a new favorite around here.

Low-Fat Cream of Broccoli Soup

Yield: Serves 8

Ingredients

2 teaspoons extra-virgin olive oil
2 large onions (or 3 medium), diced
1 teaspoon salt
6 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
6 cups low-sodium chicken broth
2 bay leaves
3 pounds broccoli floretts
1 1/2 cups half and half*
Salt and pepper to taste
Cheddar cheese, shredded (for topping)

Instructions

Heat oil in a large stock pot over medium-high heat, until shimmering. Add onions and salt, and cook until soft, about 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Whisk in the flour, and cook for 1 minute, stirring constantly. Then whisk in the wine and cook for about 1 to 2 minutes, until absorbed.
Whisking continuously, gradually pour in the broth. Add bay leaves, and turn heat to high. Bring broth to a boil, then turn heat down to medium-low, and simmer for about 5 minutes, until broth has thickened slightly.
Add broccoli, and stir. Then cover pot with lid, and simmer covered, stirring occasionally, for about 15-20 minutes. Cook until broccoli is soft, but still green. (Don't overcook the broccoli.)
Remove soup from heat, uncover, and let cool slightly for about 10-15 minutes. Remove bay leaves.
Working with about one-third of the soup at a time, carefully spoon one-third of the mixture into a blender, and puree until smooth. Pour blended soup into a large, clean bowl. Repeat this step two more times, until all of the soup has been pureed. (When blending, make sure the lid is tight and secure, and place a kitchen towel draped around the top of the blender, incase the mixture should splatter.)
Wash and dry stock pot, and return pureed soup back to pot.
Stir in the half and half, and cook over low heat for about 5 minutes, until soup is hot. Do NOT boil. Season with salt and fresh ground pepper to taste. Serve immediately. Top with cheddar cheese.

Notes

*For an even healthier soup, whole milk may be substituted for the half and half. The soup will not be quite as rich, but the flavors and consistency will remain the same.

http://elizabethshome.com/low-fat-cream-of-broccoli-soup/

White Bean Soup with Tomatoes, Spinach and Pasta

January 22, 2014 by Elizabeth 3 Comments

A healthy, hearty soup with white beans, tomatoes, and fresh spinach, topped with shredded parmesan cheese. Serve with crunchy bread and butter and this soup can be a vegetarian meal in itself. Or, omit the pasta and serve with a side salad and you’ll have the perfect gluten free dinner. There’s just something so delightful about a big bowl of warm, comforting soup that can hit the spot on a chilly night.

Speaking of chilly, it is down right freezing here in Michigan again! Is it spring yet? I’m ready for some warm days where we can actually go outside to play for more than five minutes without losing all feeling in our fingers and toes! Well, soon enough I guess.

In the meantime, we’ve been staying pretty active around here. The boys and I are having fun attending story time at the library, playing with friends, seeing family, and attending different children’s plays in our area. We’ve been busy with the usual day to day things, too. Especially grocery shopping, and planning fun and exciting additions to our menu.

Andrew and I even had a date night out on Monday night. We met up with my sister and had a fabulous dinner out. We went to a great well-known place near her, about a 45-minute drive for us. (We went there for Andrew’s birthday dinner last year, but unfortunately our whole experience was a bust. We let the manager know and they told us to come back for our next dinner on them!) So Monday night, for his birthday dinner re-do, we spent over two hours talking and savoring most things on the menu. Wow, what a perfect night with my husband and sister! I even walked away with a number of great new recipe ideas. 🙂

On a much different note, we’ve had a few health changes in our house lately, so I’m feeling super motivated to create many more of those “good for you” recipes. However, like all of my recipes, TASTE is such a factor here! I mean, let’s be honest, if it claims to be healthy but tastes like glue, why on earth would you touch it? Thankfully, I love experimenting with recipes to create that healthy/tasty perfect combo. I guess you know my new little project for the time being. So, the “healthier” recipes have been moved to the top of my list these days, so I hope you’re up for them!? 🙂

Kicking off our “healthy AND tastes good” recipes, I give you a family-tested and much approved, (yes, even the boys loved it!), White Bean Soup with Tomatoes, Spinach and Pasta. It’s quick, easy, and of course healthy and delicious, too.

White Bean Soup with Tomatoes, Spinach and Pasta

Prep Time:

Cook Time:

Yield: 4-6 servings

White Bean Soup with Tomatoes, Spinach and Pasta

Ingredients

2 teaspoons extra-virgin olive oil
1 large onion, diced
1 clove garlic, minced
2 (15-ounce) cans cannelini beans (drained and rinsed)
2 (15-ounce) cans diced tomatoes and juices
6 cups low-sodium chicken broth
1 1/2 teaspoons dried basil
3 cups fresh spinach, roughly torn
1/2 cup short pasta, such as ditalini or tubettini (omit for gluten-free)
Salt and fresh ground pepper to taste
1 cup water, if needed
Fresh-grated Parmesan cheese for serving

Instructions

In a large Dutch oven over medium heat, heat olive oil until shimmering, then add onion and 1/4 teaspoon salt and cook until tender, about 3 minutes, stirring occasionally. Add garlic and stir, cook until fragrant, about 30 seconds.
Add beans, tomatoes, broth, basil, and salt and pepper, and stir. Simmer on medium heat for about 30 minutes, until the broth has thickened and reduced a bit, stirring occasionally. Do not boil.
Add pasta and cook for about 10 minutes or until pasta is almost tender. (If omitting pasta, continue cooking for about 10 more minutes). Then add spinach and cook for about 3 minutes or until spinach has wilted. If necessary, add up to 1 cup water. Season with salt and pepper to taste. Remove from heat and serve with Parmesan cheese, and crunchy French bread and butter, or a side salad.

http://elizabethshome.com/white-bean-soup-tomatoes-spinach-pasta/