Category: Soups/Stews

White Turkey Chili

Advanced Plan & Core Plan

Serves: 4-6

This is a great alternative to red chili.  It is great as leftovers and easily packed in a thermos for transport.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
•3 medium poblano peppers, seeded and white ribs removed, finely diced (about 1 1/2 cups) OR 2 cans green chilis
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• /4 teaspoon cayenne pepper or more if you like it spicy
• 2 pounds ground white meat turkey
• 2 (15.5-ounce) cans white beans such as cannelini, drained and rinsed
•  8 cups organic free range chicken broth
• 3/4 teaspoon dried oregano
• Sea Salt
• 2 tablespoons chopped fresh cilantro leaves, optional
• 1 avocado, chopped, optional

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, and peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top with cilantro and garnish with avocados if desired.

Kimberly RobertoLeave a comment

Creamy Savory Mushroom Soup

Advanced Plan & Core Plan

Serves 4 small servings or 2 large servings

This is another super easy, minimal ingredient soup that is so tasty.  You can also double this as a sauce for baked or sauteed chicken.

1/2 onion, chopped
4 tablespoons butter
2 portabello mushroom caps, chopped
1/2 tsp thyme
2 cups vegetable broth
small handful walnuts
sea salt and pepper to taste
1/2 – 3/4 cup Beyond Organic plain amasai or organic heavy cream

Optional:  Goat Cheese

Saute onion in butter until caramelized.  Add mushrooms and thyme and let cook until darker brown and a bit soft.  Add vegetable broth and salt and pepper to taste.  Cook until warm then transfer to a blender or vitamix.  Add walnuts and blend to desired consistency.  You can make it super blended or slightly chunky.  Transfer back to the pan, add amasai or heavy cream and heat.  Top with crumbled goat cheese if desired.

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Coconut Soup

Advanced & Core Plan Approved:

Serves: 4

This is a terrific restaurant style soup.  It’s flavors excite the palate and matches well with any kind of stir fry.

TIP:  Buy several lemongrass stalks and kaffir lime leaves, cut them and freeze them.  They will last up to a year in the freezer and can be popped into the soup from frozen.

  • 2 (13.5 ounce) cans canned coconut milk (BPA free cans)
  • 2 cups filtered water
  • 1 (1 inch) piece lemon grass stalk
  • 10 kaffir lime leaves
  • 1/2 pound shiitake mushrooms, sliced
  • 1/4 cup fresh squeezed lime juice
  • 3 tablespoons fish sauce (check ingredients)
  • 1 teaspoon curry powder
  • 1 tablespoon green onion and/or parsley, thinly sliced
  • 1 teaspoon dried red pepper flakes
  • cooked chicken, chopped (optional)

Directions

  1. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, red pepper flakes, chicken (if desired), and curry powder. (You can add more curry powder if desired)
  2. To serve, ladle into a bowl and garnish with green onion and parsley

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Wilted Escarole with Beans

This hearty soup is loaded with nutritious greens.  It is perfect for taking the  leftovers for lunch the next day.

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Sea Salt
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan

Optional:  grate more parmesan cheese and place on piles on a parchment lined baking sheet.  Bake at 350 degrees until browned and holds it shape.  Serve with the soup.  NOTE:  the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

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Hot and Sour Soup

This is a great restaurant-esque soup that you can pull together in a jiffy.  I like to make it from post-Thanksgiving or Christmas turkey broth.  (Just boil the carcass in filtered water for several hours and pick off the turkey meat to go back in the broth).  In this picture, the mushrooms and bamboo shoots are left out.

Hot & Sour Soup

4 medium-size dried mushrooms
1 tablespoon dry sherry
4 cups chicken broth (or turkey broth)
1/2 pound chicken breasts, skinned, boned, cut in matchstick pieces (or leftover turkey)
1/2 cup sliced bamboo shoots, cut in matchstick pieces
2 tablespoons white wine vinegar
1 tablespoon Tamari sauce
2 tablespoon arrowroot powder
1/4 cup water
1/2 to 3/4 teaspoon white pepper
1 teaspoon sesame oil
1 organic egg, lightly beaten
2 whole green onions, cut in 1 inch diagonal slices
Salt

Cover mushrooms with warm water, let stand for 30 minutes, then drain.  Cut
off and discard stems; squeeze mushrooms dry and thinly slice.  In a 2-quart pan, heat chicken broth to boiling.  Add sherry, mushrooms, chicken, and bamboo shoots.  Stir , then reduce heat; cover and simmer 5 minutes.  Add  wine vinegar, and tamari sauce; heat, uncovered, for 1 minute.  Blend arrowroot powder and water.  Add to soup and cook, stirring, until slightly
thickened.  Turn of heat.  Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.  Sprinkle with onion and
salt to taste

*Recipe inspired by a close family friend – thanks Kathy and my dad who inspired me into making it with my turkey leftovers.

Kimberly RobertoLeave a comment

Vegetable Beef Soup

This superfast soup is a great way to use up any extra veggies you have laying around.  I always keep grass fed ground beef (in 1 lb packages) in my freezer.  You can use the beef from frozen in this recipe which is great for an impromptu meal.

1 lb grass fed ground beef
2- 32 oz containers of organic vegetable or chicken broth
2 tbsp butter
5 stalks celery, chopped
1/2 large onion, chopped
1/2 – 1 tsp italian seasoning (to taste)
1/4 – 1/2 tsp black pepper (to taste)
sea salt to taste (about 2 tsp)
2 tomatoes (preferably blanched and peeled – check notes below) or a can of organic crushed tomatoes
Other Options:  1 bunch spinach, coarsely chopped, chopped zucchini, fresh or frozen green beans, bell peppers, crushed red pepper if you like it a little spicy 🙂

Optional for core plan:  carrots, peas

Melt butter in a stockpot and add celery, onions, and ground beef.  When beef is browned through, add the vegetable broth, italian seasoning, black pepper, sea salt and tomatoes.  Let cook for about 10-15 minutes.  Add spinach.  Serve.

NOTES:  to blanch and peel tomatoes just boil a pot of water and drop the tomatoes in for a few minutes.  When you see the skins begin to split apart, remove them from the water.  Then they are very easy to peel.  Once peeled, cut the tomato in half and remove as many seeds as possible then chop.

This soup is even better re-heated the next day.

Kimberly RobertoLeave a comment