Cozy Extra Veggie Vegetarian Lasagna Soup

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
Ingredients
2 tablespoon olive oil
1 cup diced onion
1 cup diced carrots 
1 cup diced zucchini 
3/4 teaspoon salt divided
2 tablespoons balsamic vinegar
2 cups pasta sauce
2 cups vegetable broth
3-4 cups loosely packed baby spinach roughly chopped
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces
1/3 cup grated parmesan cheese optional

Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan and let the spinach wilt in the hot soup for a minute or two. Taste soup for seasoning and add more salt and pepper as needed.
Serve and enjoy!

Easy Chicken Noodle Soup

Source: Pillsbury 

Total Time: 40 minutes
Servings: 6


1 tablespoon olive oil
1/2 cup chopped carrot
1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 cup water
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
Chopped fresh parsley, if desired

Instructions
1. In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
2. In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
3. Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.

Creamy Carrot and Potato Soup

Source: https://www.greenku.com/creamy-carrot-and-potato-soup/

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 large carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup coconut milk (optional, for creaminess)(I didn't use this)
Fresh parsley, for garnish

Directions:
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
Add carrots and potatoes, stirring occasionally, and cook for 5 minutes.
Pour in vegetable broth, then add cumin, smoked paprika, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the carrots and potatoes are tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
Stir in coconut milk, if using, and adjust seasoning to taste.
Serve hot, garnished with fresh parsley.

Creamy Vegetable Soup

adapted from: https://legallyhealthyblonde.com/vegan-pot-pie-soup/ 

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Servings: 8

Ingredients:
8 tablespoon butter
2 cups carrots, peeled and diced
2 cups Celery chopped
2/3 Large yellow onion diced
1.5 tsp Garlic powder
3/4 cup all-purpose flour
3 cups milk
10 cups vegetable broth (or chicken broth)
4 Yukon gold potatoes peeled and diced or 2 russet potatoes
2 cups Frozen petite peas
2 teaspoon salt
Black pepper to taste

Directions:
Peel and finely dice carrots.
Dice celery and onions.
Melt butter in large non-stick pan. Add onion, carrots, and celery.
Peel and dice potatoes.
Once the onion is translucent, add garlic.
Add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
Add the milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
Add the broth and combine thoroughly. (Reduce amount of broth by 1-2 cups if you want a thicker soup).
Add chopped potatoes, and bring the pot to a simmer.
Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
Stir in the frozen peas while the soup is still hot.
Season with salt and pepper.
Serve hot and enjoy!

Copycat Panera Broccoli Cheese Soup

Source: https://www.shugarysweets.com/wprm_print/copycat-panera-broccoli-cheese-soup-recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

¼ cup unsalted butter
½ cup diced onions yellow or white
1 cup shredded carrots 
2 1/2-3 cups broccoli florets chopped small
1 ½ cups chicken broth
1 cup milk *
1 cup heavy whipping cream*
¼ cup all-purpose flour
1 ½ teaspoons kosher salt

2 cups shredded cheddar cheese

Instructions
In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
Slowly add in broth, milk, and cream.
Sprinkle with flour and add salt, pepper and red pepper flakes.
Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
Once thick, add cheese and stir until melted and smooth.
Serve soup and enjoy!

*I just used 2 cups of  1% milk, and it was still good. 

Veggie-Loaded Lasagna Soup (vegetarian)

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients
2 tablespoon olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini) (I used bell peppers because I didn't have zucchini)
3/4 teaspoon salt, divided
2 tablespoons balsamic vinegar (I used apple cider vinegar with a bit of sugar)
2 cups pasta sauce
2 cups vegetable broth (I used chicken broth; 2 cups made for a very thick soup; you could easily double it)
3-4 cups loosely packed baby spinach roughly chopped 
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces (I used oven-ready)
1/3 cup grated parmesan cheese optional
shredded mozzarella cheese and/or ricotta cheese, for serving optional
fresh basil, chopped for garnish, optional

Instructions
Heat olive oil in a large pot over medium-high heat. 

Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. 

Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. 

Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan (if using) and let the spinach wilt in the hot soup for a minute or two. 

Taste soup for seasoning and add more salt and pepper as needed.
Ladle soup into bowls and sprinkle with a little shredded mozzarella and/or top with a dollop of ricotta cheese, if desired. Sprinkle with fresh basil and enjoy.

Slow Cooker Potato Soup

 

Slow Cooker Potato Soup

32 oz chicken broth
5 cups diced peeled russet potatoes (about 5 medium)
1.5 cups onions, chopped

Optional add-ins: 2 cups banana squash, ham, cheese
Optional topping: green onions

Put the broth, potatoes, and onions in slow cooker on low for 8 hours. (If using raw ham or raw squash, add those, too. Otherwise, add them just before blending.) Blend with immersion blender.

Slow Cooker Potato Soup (version 2)

Prep Time: 15 minis
Cook Time: 5 hours
Total Time: 5 hours, 15 mins

Ingredients
3 lbs gold potatoes peeled and chopped
10 slices cooked bacon broken into pieces
1 large onion diced
6 cloves garlic minced
6 cups chicken broth
1 tablespoon dried parsley or 3 tablespoon fresh parsley
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon black pepper
3 ½ cups shredded cheddar cheese
1 ⅓ cups sour cream
½ cup plain Greek yogurt
green onions for serving

Directions
Put the diced potatoes, bacon pieces, onions, garlic cloves, chicken broth, parsley, salt, garlic salt and pepper into the slow cooker. Reserve a bit of bacon for serving. Set to HIGH for 4 hours.
When the 4 hours is complete, mash the potatoes until you reach your desired consistency. Alternatively, use an immersion blender to puree the soup until smooth.
Stir in the sour cream and yogurt, mixing until well blended into the soup. Add shredded cheddar cheese and stir until melted and the broth is smooth.
Taste and season with more salt and pepper if desired. Serve topped with cheddar, green onions or chives, and bacon bits.

Helga's Butternut Soup

This is the original version (which I like but is a little spicy): Serves 6-8.

1 tbsp butter

1 cup onion
3 garlic cloves (1/2 tsp minced or 1 tsp chopped)
4 cups cubed, peeled butternut squash
4 cups plus 1/4 cup chicken broth
1 tsp cumin
1/8 tsp cinnamon
1/8 tsp cloves
1/4 tsp ground red pepper 

1/4 cup whipping cream
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans

Instructions
Cook onions and garlic in butter until tender.
Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat. 

 This is the modified version (essential, I tripled the squash and broth parts, only doubled the spices--and modified them to fit what I actually have on hand--and left the beans the same) Serves 18-24 

1 tbsp butter
3 cups onion
1 tsp garlic powder or 1/4 tsp garlic salt
12 cups cubed, peeled butternut squash
12 cups plus 3/4 cup chicken broth (I sometimes substitute water and bullion cubes for some of the broth) 

2 tsp cumin
1/4 tsp cinnamon
1/4 tsp cloves
(I leave the red pepper out)
3/4 cup whipping cream
2 tsp dried oregano (For some reason, I never have oregano, so I sometimes substitute dried basil, and sometimes I just leave it out)
2 tsp salt
1/4 tsp pepper
2 cans (16 oz each) Great Northern Beans (I have also substituted dried GN Beans that I precooked and had in the freezer)

Instructions
Cook onions and garlic in butter until tender.

Add squash and cook for 3 minutes.
Add 1/4 cup broth; cook until liquid almost evaporates.
Stir in broth, cumin, cinnamon, cloves, and red pepper. Bring to a bil; simmer for 5 minutes until squash is tender. Mash the squash up a bit to it isn't so chunky. (I even run it through the blender sometimes.)
Stir in cream, oregano, salt, pepper, and beans.Bring to a boil again, then remove from heat.
Eat what you like and put the rest in the freezer!

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Adapted slightly from http://lindseysluscious.blogspot.com/2012/02/chilis-chicken-enchilada-soupin-crock.html 

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced (or 4 tsp minced garlic)

1 quart chicken broth
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 t teaspoon cayenne pepper,
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
6 small corn tortillas, cut into small pieces

16 oz. Velveeta, cubed*
1 cup co-jack cheese, shredded
1.5 pounds diced chicken (precooked)

1 can whole kernel corn, drained (optional) 

Garnishes:
pico de gallo, sour cream, shredded cheese, crunchy tortilla strips 

Directions
In a skillet, heat the vegetable oil over medium heat, and saute' the onions until they are tender. Add the garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. 

Whisk until smooth (you may wish to use a stick blender). 

Add the chicken pieces and corn and heat through,  another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. 

(I can't remember when I made this, but I never buy Velveeta, so I assume I just substituted extra cheese.)

Slow Cooker Ham And Potato Soup

Slow Cooker Ham And Potato Soup

INGREDIENTS:

8 cups russet potatoes,  diced 

1 yellow onion, diced

2 large carrots peeled and chopped

½ cup chopped celery

16 ounce cubed ham 2 packages of packages smithfield anytime

1 teaspoon kosher salt

¼  teaspoon fresh cracked black pepper

¼ cup flour

4 cups chicken broth

1 ½ heavy cream (you can also use milk-i used whole milk)

½ cup sour cream

Add the potatoes, onion, carrot, celery, ham, kosher salt, pepper, and chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
Using a potato masher, mash about ⅓  of the potatoes.

add the flour, heavy cream/milk and sour cream and stir everything together 

Cover and cook on high for an additional 15 minutes.