Soup

Kielbasa and Cabbage Crock Pot Soup

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Friends, my apologies for not posting recipes lately. I don’t have an excuse, but I will be sure to post my recipes on here more often! Now that fall is in full swing, so is my crock pot! I wanted something warm and hearty the other day since the weather was cool and rainy. Dreary days are always made better with some soul warming soup!

I have been trying to step out of my comfort zone and try some new recipes and things I have never made before. I enjoy the challenge. I had made some tacos with a cabbage slaw and I had a whole bunch of cabbage leftover. I am not a huge fan of coleslaw so I decided to make a soup my Nana used to make when I was a kid. Not sure if this is the exact recipe but it is pretty close.

If you’re busy like me, your crockpot is your best friend. You throw a bunch of stuff in there and then you get home and you’re hungry and your home smells like delicious food when you walk in and you open the crock pot and BOOM magic happened while you were at work and now you can sit down and relax to a nice warm meal. Anyways, here is the recipe!

Ingredients

  • 1 package of kielbasa
  • 1 bag of coleslaw mix
  • 1 onion diced
  • 2 cloves of garlic
  • 1 diced tomato (or canned diced tomatoes)
  • 2 carrots diced
  • 2 stalks of celery diced
  • 1/2 of a cup of parsley
  • 1 box of organic chicken stock
  • 1 box of organic vegetable stock
  • 1 can of white kidney beans
  • 1 can of tomato paste
  • 1 teaspoon of curry powder
  • 1 teaspoon of Hungarian paprika
  • salt and pepper to taste

 

Dice everything up and throw it into your crockpot on low for 6-8 hours or on high for 3-4 hours! Toast up some crispy garlic bread and enjoy!

 

 

 

 

 

 

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Tuscan white bean and orzo soup 

 We all know how crazy this winter has been, from short sleeves on Christmas to a blizzard on its way. To prepare for the blizzard I whipped up some healthy and hearty Tuscan white bean soup. There are a ton of variations to this so I created my own. Feel free to get creative with yours and use whatcha got in your fridge or pantry!

This combines Tuscan flavors and savory Italian spices with some white beans, veggies, and orzo in a vegetable broth. It’s so yummy and there’s nothing better than cozying up to a hot bowl of soup on a cold day.

You can make a big pot of this and freeze it for later. I cook for myself so I always have a ton of leftovers and I love freezing them for the future!

  
Ingredients 

  • 1 can of white cannelloni beans 
  • 4 carrots
  • 4 celery stalks 
  • 2 cloves of minced garlic 
  • Medium white onion (I used red because I ran out of white) 
  • 1 32oz box of organic vegetable broth (feel free to chicken broth if you have that) 
  • 1 bag of spinach 
  • 1/4 cup of orzo 
  • 1/2 teaspoon of crushed red pepper
  • Salt and pepper to taste 
  • 1/2 teaspoon of thyme 
  • Teaspoon of Italian seasoning (I used a mixed fresh Italian herb seasoning from a local Italian market) 
  • 1 can of tomato paste 
  • 3 tablespoons of extra virgin olive oil 
  1. Dice up your carrots, celery, and onion 
  2. Heat your oil in the pot 
  3. Cook your garlic until it has a light brown color to it
  4. Add your celery and carrots until they are tender and start to sweat, about 10-15 minutes 
  5. Add your vegetable broth
  6. Then add your tomato paste
  7. Dice up your spinach and add to the pot to cook down 
  8. Drain your canolenni beans and add to the pot 
  9. Add your orzo, it isn’t going to look like enough but trust me it soaks up that liquid pretty fast
  10. Add your spices 
  11. Let the orzo cook until tender 
  12. Pour into a bowl, top with parenesean cheese and serve with a good crusty garlic bread
  13. Sit on your couch in a blanket and warm up to a cozy bowl of soup

Sweet potato chorizo corn chowder 

  
A picture just wouldn’t do justice for this absolutely beautiful rich creamy chorizo corn and sweet potato chowder. I wish you could smell this in the video because it is just heavenly. On cold days like today(27 degrees) in my opinion there’s absolutely nothing better than warming up to a hearty soup or chowder. The combination of the sweet potatoes and the chorizo and the corn have such an awesome balance, a little bit sweet and that spicy chorizo compliment each other so well. This looks totally rich and creamy (and it is) there’s a secret though, ITS HEALTHY and DAIRY FREE!!!! Yes you can make a chowder this gorgeous without heavy cream or milk 🙅🏼. I used chicken broth and a can of coconut milk and some almond milk as well. The flavors are just the perfect marriage.

There’s just something about the combination of sweet with a little bit of heat. Tingles the tastebuds ya know. 

I still can’t get over the fact that this soup is so rich and decadent yet has no butter, heavy cream, milk or cheese. Sweet potatoes have got to be one of my favorite things, you can do SO many things with them. 

I’m going to be completely honest I had no clue what I was doing here, I just mixed stuff together and prayed it would taste good. But if you put ingredients you like all together it can’t be bad right? 

Ingredients 

  • 4 sweet potatoes 
  • 1 package of chorizo 
  • 1 large white onion
  • 2 cloves of garlic 
  • 1 can of coconut milk 
  • 1 box of chicken broth (can use vegetable broth)
  • 1 tablespoon of coconut oil 
  • 2 tablespoons of siracha 
  • Dash of thyme 
  • Dash of chipotle pepper
  • Salt and pepper to taste 
  • 1 can of organic corn 
  • 1 cup of almond milk
  1. Peel your sweet potatoes
  2. Dice em up 
  3. Dice your onion 
  4. I took the chorizo out of the casing 
  5. Heat your coconut oil in a pan 
  6. In a seperate pot put your chicken broth in while the chorizo cooks, when the broth begins to boil, add your sweet potatoes 
  7. Cook until tender 
  8. Add your coconut milk 
  9. Add your almond milk 
  10. Then use either an imulsfier blender or food processor to create your creamy broth 
  11. Put back into the pot, add your cooked chorizo 
  12. Add your can of corn, you don’t have to drain it if you want your soup not too thick 
  13. Add your diced onion and garlic to the chorizo pan until soft 
  14. Then add to the soup 
  15. Add your spices 
  16. Let simmer 
  17. Enjoy!