5 Recipes you need for SOUP SEASON. Now.

Hey! Here’s a bunch, 5 to be exact, soup and chili recipes for you to add to your menu planning. Segment will air with Studio 5, on December 23, 2019. Happy soup making!

Award Winning Cincinnati Chili

3 lbs. ground turkey or lean ground beef or a combo of both

2 sweet onions, diced

3 bay leaves

2 tsp. Kosher salt

¼ cup chili powder

1 pinch red pepper flakes

1- 2 tbsp. cumin

1 tbsp. roasted cinnamon

1 tbsp. smoked paprika

1 tbsp. dark cocoa

½ cup apple cider vinegar

¼ cup brown sugar

1 tbsp. oregano

1 tsp. dried basil

1 14 oz. can diced tomatoes

28 oz. crushed tomatoes

16 oz. beef bone broth

In a large stockpot, brown the meat, in the olive oil and add the diced onion. Then simmer for 4-5 minutes until the onions are tender and the meat is browned.

Add the seasonings, and stir to combine, allowing the seasonings to heat through and become fragrant, another 2-3 minutes. Then add the tomatoes, broth and bring to a gentle simmer, over low to medium heat for 2-3 hours, stirring occasionally. This chili tastes better the longer you simmer. The sauce should reduce and become thick as it cooks.

Serve it the “traditional” way, with spaghetti noodles, drained and rinsed kidney beans, green onions, cheddar cheese, and oyster crackers.

Cheddar Broccoli Gnocchi Soup

2 tbsp. olive oil, or butter

1 small onion diced

12 oz. broccoli florets

1 tsp. dried basil

1 tsp. kosher salt

2 bay leaves

1 lb. gnocchi

2tbsp. all purpose flour

16 oz. vegan broth or vegetable broth

1 cup milk or heavy cream

1 cup sharp cheddar, more for garnish

In a medium pot, over medium heat, sauté the onion and roughly chopped broccoli in the olive oil. Stir occasionally. Add the bay leaves, salt and dried basil. Cook until the broccoli is tender crisp or bright in color. Add the gnocchi and stir to combine. Cook for 1-2 minutes. Then add the all purpose flour and stir to combine. Cook another 1-2 minutes.

Then add the broth, while stirring, and milk or cream. Simmer for 8-10 minutes, until the sauce is thickened, and gnocchi is tender. Broccoli will still be brighter in color. Add the 1 cup grated sharp cheddar and stir to allow the cheese to melt. Serve warm. Serves 6-8.

Italian Sausage & Potato Soup

1 tbsp. olive oil

1 lb. sweet Italian sausage

1 lb. baby potatoes, or fingerling potatoes

4 carrots, diced

1 sweet onion, diced

Bay leaf

1 tbsp. dried basil

1 tsp. garlic powder

16 oz. chicken broth

8 oz. water

1 tsp. salt

4 cups chopped collard greens

1 can rinsed and drained Great Northern beans

1/2 cup Parmesan cheese or nutritional yeast

1 cup heavy cream or coconut milk

1 tbsp. Garden Gourmet basil paste or fresh basil for garnish

Heat your pot over medium heat. 

Dice your vegetables, cut the potatoes in half lengthwise. Chop the collard greens.

Add the olive oil, diced carrots, diced onions, into the hot pot.  Saute until just barely fork tender, stirring occasionally, about 4-5 minutes. Add the sausage, brown and piece into bit size pieces. Once the sausage is browned, another 3-4 minutes of stirring occasionally add the potatoes. Stir to combine the vegetables and cook for 2-3 minutes.

Add the seasonings, broth and water. Simmer for 15 minutes.

Then add the collard greens, and rinsed Great Northern beans. Simmer to heat through 2-3 minutes, the greens will reduce in size.

Then add the Parmesan cheese and cream, or coconut milk and nutritional yeast for a dairy free option. Season with some basil paste or fresh basil just before serving.

Loaded Corn Chowder

1 tbsp. olive oil

1 small sweet onion, diced

3 celery stalks, diced

1 tsp. dried basil

1 tsp. kosher salt

¼ tsp. black pepper

1 bay leaf

1 tbsp. butter (or olive oil)

2 tbsp. all purpose flour

16 oz. chicken broth or vegetable broth

1 cup heavy cream or milk

4 cups frozen sweet corn or fresh corn

1 cup diced cooked bacon

1 cup sharp cheddar cheese

1 jalapeno, seeded, diced

In a large stock pot, sauté the onion, and celery in olive oil. Season with basil, salt and pepper, and bay leaf. Stir occasionally, and once the onion is tender and translucent, add the butter and all purpose flour. Stir together then cook down the flour for about 1-2 minutes.

Add the broth, while stirring the flour mixture. Then once it’s nice and smooth, add the cream. Then add the corn and bring to a simmer. Cook on medium heat until nice and thickened for another 8-10 minutes, and serve warm. Garnish with bacon, sharp cheddar grated and diced jalapeno.  Serves 6.

Spicy Coconut Shrimp Soup (From Core 7 Fueled Cookbook)

1 jalepeno pepper, seeded and sliced

1 small sweet onion, diced

1 garlic clove, minced

1 tsp. yellow curry

1/2 lb. large shrimp (26/30), deveined and shell off

1- 15 oz. can lite coconut milk

2 cups vegetable or chicken broth

Salt and pepper to taste

1 small zucchini, spiralized

1/2 cup chopped cilantro

2 green onions, sliced

2 limes, sliced

In a medium saucepan, sauté the onion, and jalapeno pepper until tender, over medium heat for 2-4 minutes, stirring occasionally.

Add the curry powder, minced garlic and stir to heat through. Add the shrimp and toss until the shrimp starts to cook, or turn pink. 1-2 more minutes, only. Then add the coconut milk, and vegetable or chicken broth. Season the soup with salt and pepper to taste.

Heat just a few more minutes, but don’t bring to a boil. It will overcook your shrimp. Once the soup has heated through, just about 3-4 minutes, divide soup mixture into 4 bowls. Top with ribbon zucchini, chopped cilantro and sliced green onions. Serve with sliced limes. Serves 6-8

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