Soup-er Good Time for Soup

3 Soup-er Reasons to try 3 Soup-er Soups (say that 3 times fast😋)

1. Soup-er bowl recovery🏈- Maybe some of us have been celebrating our E.A.G.L.E.S and need some hearty healthy meals to kick us back on track

2. Soup-er sickness 😷 You might have noticed it is cold and flu season (insert sarcastic tone here😱)...add a few more funky viruses, some strep & a good old fashioned GI bug to the mix and you could spend your entire day dodging germs (how many times a day have you said.."cough into your sleeve")?? Soup and broth have many known health benefits & immune boosting effects. If it's too late and you have been hit with one of those pesky little germs...soup can help keep you hydrated, provide the nutrients and proteins your body needs when fighting and recovering from illness. 

3. Soup-er easy 🙌- Soups can be as fancy or as simple as you want to make them. You can make it on the stove or in a crockpot. You can make a little pot of soup or an big ole' batch of soup. Soup freezes well. Freeze in individual servings and you have a lunch for that day you are just not feelin' it!
Sold on soup yet? 

Here are 3 Soup-er Soup recipes that are my go-to soups. We tend to eat a lot of soup at my casa, especially this time of year (see reasons 1, 2 &3). Click the link for more info about these recipes

Do you have a favorite soup you'd like to share?? Send it to me and I will add it to the blog. 

http://thepioneerwoman.com/cooking/hamburger-soup/

Hamburger Soup

Ingredients:

2-1/2 pounds Ground Chuck

1 whole Large Onion, Diced

2 stalks Celery, Diced

3 cloves Garlic, Minced

1 can (14.5 Ounce) Can Whole Tomatoes

3 cups Beef Stock Or Beef Broth, Plus More As Needed

1 whole Yellow Bell Pepper, Seeded And Diced

1 whole Red Bell Pepper, Seeded And Diced

1 whole Green Bell Pepper, Seeded And Diced

4 whole Carrots, Peeled And Sliced On The Diagonal

5 whole Red Potatoes, Cut Into Chunks

3 Tablespoons Tomato Paste

1/2 teaspoon Kosher Salt (more To Taste)

1/2 teaspoon Black Pepper, More To Taste

2 teaspoons Dried Parsley Flakes

1/2 teaspoon Ground Oregano

1/4 teaspoon Cayenne Pepper (more To Taste)

Preparation

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Chicken Noodle Soup⇉Cures all the Things....

Slow cooker Chicken Noodle Soup   

(adjust this if you want to do stove top)

Ingredients: 

• 1 1/2 lb. boneless skinless chicken breasts
• 1 large onion, chopped
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 1/2 tsp. dried oregano or dried thyme
• 1/2 tsp. dried rosemary
• 3 cloves garlic, minced
• 1 bay leaf
• kosher salt
• Freshly ground black pepper
• 10 c. low-sodium chicken broth
• 2 sprigs fresh rosemary
• 8 oz. pasta
• Freshly chopped parsley, for garnish

Directions:
In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
Cover and cook on low, 6 to 8 hours.
Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.
Cook on low until al dente, 20 to 30 minutes more.
Garnish soup with parsley and serve.

Wegman's Famous Italian Wedding Soup 

Okay, so full disclosure...only famous in my house really🍜  This recipe from Wegman's has serious protein punch with 10 grams per serving💪💪








 Ingredients:

•  1 Large Egg
•  1/2 lb Lean Ground Angus Beef (you can use ground turkey for this step)
•  1/4 cup chopped fresh Italian parsley leaves
•  2 Tbsp Seasoned Bread Crumbs
•  2 Tbsp Olive Oil
•  1 to 2 cups chopped Carrots, Celery & Onion 
•  1 container (32 oz)  Chicken Culinary Stock
•  2 cups Fresh Chopped Escarole (I always buy this bagged and chopped)
•  1/2 cup Acini di Pepe Pasta 
•  Salt and pepper to taste

Directions:
Add egg to bowl; beat slightly. Add ground beef, parsley, and bread crumbs. Mix well with clean hands. Form into small meatballs, using about 1 tsp ground beef mixture for each. 

Heat basting oil in stockpot on MED. Add meatballs; cook, turning to brown all sides, about 5 min. Remove meatballs; wipe pot clean leaving about 1 Tbsp drippings. 

Add carrots, celery, onion; reduce heat to MED-LOW. Cover; cook, stirring occasionally, 6-8 min, until veggies are soft but not browned. 

Add meatballs and stock; bring to boil on HIGH. Reduce heat to MED; simmer 5 min. Add escarole. Increase heat to MED-HIGH; return to simmer. Add pasta; simmer, about 5 min, until pasta is tender. Season with salt and pepper. 

I hope you have a Soup-er time making and trying out these soups!!

💙💛Stay Healthy💙💛