Black Bean, Chicken, and Red Pepper Stew

2 tbsp. olive oil, divided
2 to 3 chicken breasts, cut up into chunks
1 onion, chopped
2 cloves garlic, minced
3 cans black beans, drained and rinsed
1 (28 oz.) can diced tomatoes
1 (12 oz.) jar roasted red peppers, chopped (or fresh roasted peppers)
1 (4 oz.) can diced green chiles
2 c. reduced-sodium chicken broth
2 tbsp. cumin
1/2 tsp. cayenne pepper
Salt and pepper, to taste
1/2 c. fresh cilantro, chopped

In a large Dutch oven or stockpot, heat 1 tbsp. olive oil over medium-high heat. Add chicken pieces and cook, stirring, until browned and cooked through. Transfer to a bowl with a slotted spoon and set aside. Heat remaining tbsp. oil. Add onion to pot and saute until tender, about 5 minutes. Add garlic and cook 1 minute more. Mix in black beans, diced tomatoes, red peppers, green chiles, chicken broth, cumin, and cayenne. Return chicken to pot. Bring mixture to a boil, then reduce heat to a simmer. Allow to simmer uncovered for 45 minutes. When finished, remove from heat, season with salt and pepper, and stir in fresh cilantro.

5-Can Bean Soup

Olive oil
1 sm. onion, chopped
2 garlic cloves, minced
1 chicken breast, diced (optional)
Cumin, to taste
Chili powder, to taste
1 can vegetarian refried beans
1 can black beans
1 can Ro-tel spicy tomatoes
1 can kidney beans
1 can chicken or vegetable broth

In large pan, saute onion, garlic, and chicken (if using) in olive oil. Season with cumin and chili powder. Add 5 cans to pan. Cook about 15 minutes, uncovered.

Three-Bean Mexican Chili

1 c. chopped onion
1 c. chopped green bell pepper
2 cloves garlic, pressed
1 tbsp. oil
1 lb. ground turkey or ground beef
1 can (28 oz.) brick oven baked beans, undrained
1 can (15 oz.) garbanzo beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
2 cans (14.5 oz.) Mexican-style stewed tomatoes, drained and chopped
3 c. mild salsa
1 c. chicken broth
1 tbsp. chili powder

Heat oil in large pot over medium heat. Add meat, onion, garlic, and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1-gallon Ziploc freezer bags. Lay flat to freeze.

To Serve:
Thaw in refrigerator. Reheat on stovetop or in crockpot. Serve garnished with shredded cheddar cheese, if desired. Makes 10 servings.

White Bean Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 med. onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. oil
2 (15.5 oz.) cans Great Northern beans, drained and rinsed
1 (14.5 oz.) can chicken broth
2 (4 oz.) cans diced green chiles
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. reduced fat sour cream
1/2 c. whipping cream
Fresh cilantro and paprika, for garnish

In a large saucepan or Dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat to low; let simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired. Serves 6.

Phantom Canyon Smoked Gouda and Blonde Ale Soup

8 c. chicken stock
6 c. Queen's Blonde Ale (or any blonde ale)
1 1/2 lb. potatoes, peeled and chopped
6 c. heavy cream
2 lb. smoked Gouda cheese, shredded
1 tsp. salt
Pinch white pepper

Bring stock, potatoes, and beer to a boil. Reduce heat to a simmer and cook until potatoes are tender. Purée mixture. Return to heat; add cream, salt, and pepper. Bring to a boil and simmer for 5 to 7 minutes. Remove from heat and stir in cheese.

Chicken Tortilla Soup

4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream

Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.

To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.

Italian Wedding Soup

Meatballs:
3/4 lb. ground chicken
1/2 lb. Italian sausage
2/3 c. fresh white bread crumbs
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 c. grated Romano cheese
1/4 c. grated Parmesan cheese
3 tbsp. milk
1 egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. black pepper

Soup:
2 tbsp. olive oil
1 c. minced yellow onion
1 c. 1/4-inch diced carrots
3/4 c. 1/4-inch diced celery
8 c. reduced-sodium chicken broth
1/2 c. dry white wine
1 c. ditalini or other small pasta
1/4 c. minced fresh dill
7 oz. baby spinach, washed and trimmed

Preheat oven to 350°F. Line a sheet pan with parchment paper.

To make meatballs, place ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, salt, and black pepper in a bowl. Mix gently with a fork until well-combined. Form mixture into 1- to 1 1/4-inch meatballs and place onto prepared baking sheet. Bake 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, to make soup, heat olive oil over medium heat in a large Dutch oven. Add onion, carrots, and celery and saute until softened, 5 to 6 minutes. Add chicken broth and wine and bring to a boil. Add pasta to simmering broth and cook 6 to 8 minutes or until al dente. Add fresh dill and then meatballs and simmer for 1 additional minute. Taste for seasoning, and adjust salt and pepper as necessary. Stir in fresh spinach and cook for 1 minute, until spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.

Cheddar Corn Chowder

4 oz. bacon, chopped
2 tbsp. olive oil
3 c. chopped yellow onions (2 lg. onions)
2 tbsp. unsalted butter
1/4 c. flour
1 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground turmeric
6 c. chicken stock
3 c. medium-diced white boiling potatoes, unpeeled (1 lb.)
5 c. corn kernels, fresh (5 ears) or frozen (1 1/2 lb.)
1 c. half-and-half
4 oz. sharp white cheddar cheese, grated

In large stockpot over medium-high heat, cook bacon and olive oil until bacon is crisp, about 5 minutes. Remove bacon with slotted spoon and reserve. Reduce heat to medium, add onions and butter to bacon fat, and cook 10 minutes, until onions are translucent. Stir in flour, salt, pepper, and turmeric and cook for 3 minutes. Add chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until potatoes are tender. If using fresh corn, cut kernels off cob and blanch for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add corn to soup, then add half-and-half and cheddar. Cook for 5 more minutes, until cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon. Serves 5 to 6.

Roasted Tomato Soup

3 lb. ripe tomatoes, cut in half, insides scooped out
1/4 c. plus 2 tbsp. olive oil
1 tbsp. kosher salt
1 1/2 tsp. pepper
2 c. chopped onion
6 garlic cloves
2 tbsp. butter
1/2 tsp. crushed red pepper flakes
1 can (28 oz.) whole or chopped tomatoes, with juices
2 c. fresh basil leaves
1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
4 c. chicken stock

Preheat oven to 400°F. Toss tomatoes, 1/4 c. olive oil, salt, and pepper in a large mixing bowl. Spread tomatoes in a single layer on baking sheet covered in foil and roast in oven for 45 minutes.

In a large stockpot oven medium heat, saute onions and garlic with 2 tbsp. olive oil, butter, and red pepper flakes for 10 minutes until onions start to brown. Add canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 40 minutes.

Pass through food processor in two batches, if desired.

Spinach and White Bean Soup

1 box (4 c.) organic, free-range chicken broth
2 cans cannelini beans, drained and rinsed
2 bags fresh, organic spinach (or however much will fit in your pot)
1 head chopped garlic (less if you're not a garlic lover)
1/2 c. olive oil
Cracked pepper to taste
Parmesean cheese

Brown chopped garlic in soup/stock pot. Toss in freshly washed spinach, drizzle with olive oil, and cover. Uncover and stir often, until spinach is wilted. Add beans and broth. Let simmer for about 1/2 hour, until beans are very soft. Top with parmesan cheese and cracked pepper. Serve with bread.

Jumpin' Jambalaya

1/2 lb. steamed shrimp, peeled and chopped
8 oz. turkey smoked sausage pieces
1 1/2 c. cooked pinto beans
16 oz. can cajun-style stewed tomatoes
1 tbsp. vegetable oil
1 sm. onion, chopped
1/2 c. celery, chopped
1 c. bell pepper, chopped
2 tbsp. tomato paste
1 garlic clove, minced
1 tbsp. chopped parsley
1 tsp. Tabasco sauce
1 tsp. salt
1/2 c. water
4 c. long grain brown rice, cooked

In a large pot, heat oil over medium heat. Saute onions, celery, and peppers until slightly softened. Add garlic, stewed tomatoes, tomato paste, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until veggies are soft. Stir in pinto beans.

Heat skillet with oil over medium-high heat. Add turkey sausage and cook until browned, about 5 minutes. Add shrimp, sausage, and cooked rice to pot of veggies and simmer for 5 minutes, stirring occasionally. Makes 5 servings.

NUTRITION INFO (per serving)
Calories: 467.7
Fat: 10.2 g
Carbohydrates: 69.6 g
Protein: 27.1 g

Baked Potato and Broccoli Soup

1/4 c. all-purpose flour
2 (14.5 oz.) cans low-sodium, fat-free chicken broth, divided
3 c. peeled, cubed potatoes (about 1 1/4 lb.)
2 c. broccoli florets, chopped
1 sm. onion, chopped
1 1/4 c. 2% reduced-fat milk
1 (8 oz.) block reduced-fat sharp cheddar cheese, shredded
Additional sharp cheddar cheese, shredded, for topping (optional)
Chopped green onions, for topping (optional)
Salt and freshly ground black pepper, to taste

Whisk together flour and 1/3 c. chicken broth until smooth. combine remaining chicken broth, potatoes, broccoli, and onion in a Dutch oven or large saucepan. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes. Stir in milk and 8 oz. cheddar cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt and pepper to taste. Top each serving of soup with shredded cheese and green onions, if desired.

** It is recommended to use fresh shredded cheese for creaminess and even melting.

Hearty Potato Soup with Irish Cheddar and Corned Beef

1/4 c. unsalted butter
2 sm. leeks, trimmed, slit lengthwise, thoroughly washed and chopped
1 lg. yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 c. all-purpose flour
6 c. organic store-bought chicken broth
3 lb. baking potatoes, peeled and cut into 1/2-inch cubes
1 lb. sharp cheddar cheese, preferably Irish, shredded
1/3 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. heavy cream
1/4 lb. thinly sliced lean corned beef, chopped
3 tbsp. finely chopped fresh chives or scallions

In a large saucepan, melt butter over medium-high heat. Add leeks, onion, carrot, and garlic. Saute vegetables, stirring occasionally, until they are glossy and have started to soften, about 5 minutes.

Stirring continuously, sprinkle in flour. Still stirring, gradually pour in chicken broth. Add potatoes. Bring liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until potatoes are tender enough to be pierced easily with a fork, about 15 minutes.

Put shredded cheese in a large heatproof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until cheese has completely melted and is fully blended in. Carefully pour cheese mixture back into saucepan and stir until fully incorporated.

Stirring continuously, gradually pour in heavy cream and add salt and pepper. Continue to heat soup until it almost reaches boiling point. Turn off heat, taste broth, and adjust seasonings if necessary with a little more salt and pepper.

Ladle soup into heated bowls. Garnish each serving with corned beef and chives or scallions. Serve immediately. Makes 6 servings.