Soup · Uncategorized

White Bean and Leek Soup

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After the nice weather we had another bought of rain and dreary weather…typical Oregon spring!

I just love spring in Oregon because you can get both rain and sun in the same day.  Half the time it’s rain and sun at the same time.  It just adds to the character of this beautiful state 🙂

Since it’s not quite time for light, summery salads yet (which I live off of during the hot months) I decided to make another batch of soup.  This soup is hearty, quick, and delicious!

White Bean and Leek Soup

Recipe from Eat Good 4 Life

Ingredients:

  • 2 cans of white beans, rinsed and drained
  • 2 tablespoons of olive oil
  • 4 leeks, chopped
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoon paprika
  • 2 bay leaves
  • 1/2 cup whole wheat couscous
  • 2-3 cups fresh spinach leaves
  • Salt and pepper to taste
  • 6 cups low sodium chicken broth

Directions:

  1. Heat oil in 6qt dutch oven or large pot over medium high heat.
  2. Add leeks, garlic and saute for 2-4 minutes. Add cumin and paprika and stir. Add bay leaves, beans and water. Bring the mixture to a boil and reduce heat to low and simmer for 10 minutes.
  3. Add couscous and cook for another 3-5 minutes. Remove bay leaves and turn of the heat. Stir in the spinach and season to taste.
Chicken · Crock Pot · Potato · Soup · Uncategorized

Zesty Chicken Soup

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The weather lately here has been so all over the place.  On Saturday it was sunny and nice, like nice enough to do a long run in short sleeves, but then Sunday was cloudy and then rainy.

I was glad I decided to start this in the crock pot Sunday morning cuz by the time dinner rolled around I was ready for soup!

This recipe calls for the Stubb’s chicken marinade, but I only had the beef kind so I used that instead.

It’s got a kick, you’ve been warned!

Zesty Chicken Soup

Ingredients:

  • 5 russet potatoes, peeled and cubed into 1″ dice
  • 5 cups chicken broth
  • 1 14.5 oz can crushed tomatoes {fire roasted if you can find it}
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1/2 cup Stubb’s Chicken Marinade
  • 1 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 2 bay leaves
  • 1 large chicken breast

Directions:

  1. Place all ingredients in your crock pot.
  2. Turn to low heat and cook for 7-8 hours.
  3. After 8 hours, remove the chicken breast with a slotted spoon and place in a bowl.
  4. Shred meat with two forks then add the shredded meat back into the stew.
  5. Season with additional salt and pepper to taste.
Chicken · Soup

Tomato Basil Chicken Stew

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What’s better than a warm bowl of soup and a slice of bread when it’s rainy?  Nothing.

The Oregon rain has officially come to stay and just like every year it’s left me craving warm foods and tea.

This soup was perfect! Quick, easy, and makes a ton.  It was the perfect low maintenance meal to make on a Sunday night for the rest of the week, and it’s pretty healthy too 🙂

Tomato Basil Chicken Stew

Original recipe here

Ingredients:

  • 1 Tbsp. olive oil
  • 1 small white onion, chopped
  • 2 zucchini, sliced
  • 2 stalks of celery, diced
  • 4 cloves garlic
  • 2 (28 oz.) cans diced tomatoes (with their juices)
  • 1 (14 oz.) can cannelinni beans
  • 3 cups shredded cooked chicken
  • 2 handfuls baby spinach
  • ¼ cup roughly chopped fresh basil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. crushed red pepper flakes

Directions:

  1. Heat oil in a large stockpot over medium-high heat.
  2. Add onion, zucchini and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.
  3. Add in remaining ingredients, and stir to combine.
  4. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.
  5. Serve with freshly-grated Parmesan cheese and bread. 

The original recipe called for carrots, but since my dislike of them has only grown lately, I decided to use one of my favorite vegetables, zucchini, instead.  Obviously, I enjoyed it more that way because I would have been picking out the carrots otherwise.