Tortellini Sausage Soup

Source: Unknown

3 links Italian sausage
4 cloves pressed garlic
1 onion, diced
1/2 c water
2 cans chicken broth
1/2 c apple cider (don't leave out)
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 c sliced carrots
1 tsp dried basil
2 medium zucchini, grated (I left this out)
8-10 oz pkg cheese tortellini (I used a 20 oz bag)
2 Tbsp dried parsley (yes 2 TBSP)

Remove the casings from sausage and crumble into large soup pot.

Begin cooking sausage over medium heat, stirring frequently (may need to drain halfway through). Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and sausage is cooked.

Add tomatoes, tomato sauce, cider, water, broth, carrots, oregano and basil. Cover and simmer for 30 min. Add parsley and zucchini and simmer for another 15 min. or so.

Add the tortellini and cook until tender. Serve with bread and freshly-grated Parmesan.

Tomato-Curry Soup

Great recipe for a cold fall/winter day.

(adapted from http://www.atasteofthai.com/index.php?page=recipe&id=320)

INGREDIENTS

1 tablespoon olive oil

1/2 cup celery and bell peppers

1 tablespoon red curry paste

28 oz whole tomatoes, peeled

1-13.5 oz can regular coconut milk

16 oz can of straw mushrooms

1/2 pound fresh or uncooked frozen shrimp (vegetarian/vegan: firm tofu)

2 tablespoons brown sugar

2 tablespoons fresh lime juice

2 tablespoons fresh basil

DIRECTIONS

1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice. We used Naan.

Takes 20 - 30 minutes to prepare.

Beef and Barley Soup (Crock Pot recipe)

Beef and Barley Soup
4 hours HIGH or 7 1/2 LOW



1 lb of chuck steak, trimmed and cut into 1/2 inch pieces
2 medium-size carrots, cut into 1/2 inch pieces
1 large onion, chopped
10 oz mushrooms, thinly sliced
1 tbsp tomato paste
4 cups low-sodium beef broth
1 14.5 oz can petite cut diced tomatoes (undrained)
3/4 tsp dried thyme
3/4 cup barley
1/2 tsp salt
1/2 tsp black pepper

1. Brown meat for about 5 minutes in a skillet. Remove meat and set aside.
2. In the same skillet, cook onions and carrots and cook for another 5 minutes, stirring occasionally. Add mushrooms, cook another 7 minutes, stirring occasionally. Stir in tomato paste and stir constantly for about 2 minutes until well blended.
3. Place vegetable mixture in crock pot, then browned beef. Add broth, tomatoes and thyme.
4. Cook on HIGH 3 hours or LOW 6 1/2 hours.
5. Stir in barley and cook for one additional hour (keep slow cooker on same heat setting)
6. Before serving, add salt and pepper to taste.
Enjoy!

Per serving (makes 6 servings) 338 calories, 14 g fat, 22g protein, 30 g carb, 6 g fiber.

Butternut Squash and Carrot Soup

This was the most favorite recipe I've tried recently - perfect for a fall dinner! I saw a beautiful display of butternut squash at the supermarket, and bought one, but wasn't sure what to do with it. Try this soup - it's great! And only 82 calories per serving and low-fat!!!

Butter Nut Squash and Carrot Soup (courtesy of Better Homes & Gardens)

Ingredients

• 3 cups peeled, diced butternut squash (about 1 small squash)
• 2 cups thinly sliced carrot (4 medium)
• 3/4 cup thinly sliced leek or chopped onion
• 1 tablespoon butter or margarine
• 2 14-ounce cans reduced-sodium chicken broth
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg (** I used cinnamon because that's what I had on hand)
  
• 1/4 cup half-and-half or light cream (** I actually used 2% milk and it came fine!)
  
• Optional Toppings/Garnish: Crème fraiche or dairy sour cream, Toasted pumpkin seeds, Fresh tarragon sprigs

Directions

1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.

2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with crème fra¿¿che, pumpkin seeds, and/or fresh tarragon.

3. Makes 6 servings (6 cups)

Nutrition Facts: Calories82,Total Fat (g)3,Saturated Fat (g)2,Monounsaturated Fat (g)1,Cholesterol (mg)9,Sodium (mg)364,Carbohydrate (g)12, Total Sugar (g)4,Fiber (g)2,Protein (g)3,Vitamin C (DV%)14,Calcium (DV%)5,Iron (DV%)4,Starch (d.e.).5,Vegetables (d.e.).5,Fat (d.e.).5,