We are all eating at home more than usual during these trying times.  This recipe will make more than one meal.  Simply freeze leftovers in small Ziploc bags for individual portions and you’re all set for another dinner or lunch.

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Chicken, Sausage and Black Bean Soup

Course Main Course

Cuisine American

Servings 10

Calories 454kcal

Ingredients

• 2 Tbsp olive oil
• 2 cups carrots chopped
• 1 1/2 cups onion chopped
• 1 1/2 cups celery chopped
• 1 1/2 pounds spicy or mild Italian sausage or half spicy and half mild
• 1 jalapeno pepper deseeded and chopped
• 3 bay leaves
• 6 garlic cloves minced
• 2 Tbsp fresh minced thyme or 1 1/2 tsp dried thyme
• 6 cups chicken broth
• 3 15 oz cans black beans drained
• 1 1/2 pounds chicken breasts cut into bite sized pieces

Instructions

• Heat oil in a stock pot over medium high heat.  Add next 5 ingredients and sauté until sausage is cooked.         
• Drain the grease and excess juices from the soup. 
• Add the bay leaves, garlic and thyme and cook for 2 minutes, stirring frequently.
• Add the broth and bring to a boil.  Reduce heat to low and cook for another 20 minutes.
• Add the beans and chicken and cook for approximately 10 minutes or until chicken is cooked through.
• Remove bay leaves and season with salt and pepper.

Notes

Serve with low-fat corn muffins.

Want to make this in advance?  Simply freeze the “soup” portion of the recipe and when ready to serve, heat through and pick up the recipe at instruction #6.

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French Onion Soup

Course Main Course

Cuisine French

Servings 8

Calories 285kcal

Ingredients

• 3 Tbsp unsalted butter
• 3-4 cloves garlic minced
• 4 yellow onions halved sliced thin
• 1 leek light green and white part only, thinly sliced
• 1/2 cup red wine
• 8 cups low-sodium beef broth
• 1/4 tsp hot sauce
• 1 tsp Worcestershire sauce
• kosher salt to taste
• freshly ground black pepper to taste
• 16 slices baguette bread thinly sliced
• 12 oz. Gruyère cheese grated, or similar cheese

Instructions

• In a large sauce pan, melt the butter.  Add the garlic and sauté for about 1 minute.             .  
• Add the onions and leek and sauté for about 15 minutes - until the onions and leek are soft and caramelized.  Stir often.
• Add wine and simmer until wine has evaporated, about 5 minutes.
• Add the broth and simmer for 15 minutes.
• Add hot sauce and Worcestershire sauce, season with salt and pepper.  Simmer for an additional 10-15 minutes.
• Preheat the oven to 425 degrees.
• Line a baking sheet with aluminum foil.  Place 8 small soup crocks or large ramekins on the baking sheet and fill 3/4 full of soup.
• Place 2 slices of baguette on top of soup and top with shredded cheese.
• Bake for about 15 minutes or until cheese has melted

Notes

You can broil for a minute or so if you want a brown crust.

This soup is very hearty and makes a healthy, flavorful meal.  The recipe can be changed by using whichever vegetables you have on hand.

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Farmers Market Vegetable and Chicken Soup

Course Main Course

Cuisine American

Servings 10

Ingredients

• 2 Tbsp olive oil
• 2 yellow onions minced
• 4 carrots cut into one inch pieces
• 2 zucchini cut into one inch pieces
• 1/2 pound green beans cut into one inch pieces
• 1 eggplant peeled and cut into one inch pieces
• 1/2 medium head green cabbage shredded
• 4 ounces mushrooms sliced
• 2 garlic cloves minced
• 1 cup canned fire roasted tomatoes chopped
• 3 quarts chicken stock or water
• 2 tablespoon basil chopped
• 1/4 cup arborio rice
• 2 cups canned white or cannellini beans well rinsed
• 4 poached boneless, skinless chicken breasts cut into bite sized pieces (see our Perfect Poached Chicken link below)
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• Several dashes of hot sauce
• 1/2 cup pesto pre-made
• Freshly grated parmesan cheese

Instructions

• In a soup pot, heat olive oil over medium heat.      
• Add onions and cook for  3 minutes.  
• Add the carrots, zucchini, green beans, and eggplant and sauté for 5 minutes, stirring frequently.
• Add cabbage and sauté until soft.
• Add mushrooms and sauté for several minutes.
• Add garlic and stir for another minute.
• Add tomatoes, stock and basil and bring to a boil.  
• Reduce heat to simmer and cook until vegetables are tender and soup has slightly thickened - about 15 minutes.
• Add rice and beans and cook for 15 minutes.
• Add chicken, salt, pepper and hot sauce. Heat until chicken is warm.
• Place soup in bowls and top with a teaspoon of pesto and grated parmesan cheese.

Notes

Perfect Poached Chicken

Make this soup while you have the time so on those crazy nights, you can have dinner on the table in no time!

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Thick Tomato Basil Soup

Course Lunch, Main Course

Cuisine American

Servings 4

Ingredients

• 2 Tbsp unsalted butter
• 1 tsp minced thyme
• 1 small onion chopped
• 1 garlic clove minced
• 2 Tbsp tomato paste
• 1 can fire roasted tomatoes 28 ounce
• 1/2 tsp sugar
• 4 cups water
• 2 Tbsp sliced basil
• Large cut croutons

Instructions

• Melt butter in a large sauce pan.
• Add thyme, onion and garlic.  Sauté until onion is soft, about 5 minutes.  
•  Add tomato paste and continue stirring for 4 minutes.
• Add tomatoes, sugar and water.  
• Bring mixture to a boil, then simmer for 40 minutes.  
• Either use an immersion/stick blender* directly in the pot or separate soup into batches and process in a blender.  Leave soup slightly chunky and return to pot.
• Add basil and simmer for another 10 minutes.
• Fill bowls with soup and top with croutons and parmesan cheese.

Notes

* An immersion/stick blender is a great kitchen gadget.  It makes puréeing soups much easier since you can leave the soup in the pot and avoid the messy process of transferring the mixture to a blender.  They sell for $30 - $40.