This soup is easy and delicious. Bump up the red pepper flakes if you like things spicer. Vegetarians can use cannelloni beans and veggie-sausage.
Chicken-Sausage-Tortellini Soup (InstaPot )
Yield: 4—6 servings
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 onion, diced
1 medium carrot, diced
1 stalk celery, diced
2-1/2 cups organic chicken stock
1/4 cup dry … Read more
Based on a recipe from Bon Appetit magazine, this chowder has layers and layers of savory, smokey, toasty, umami-laden flavors. It’s amazing. The one jalapeño adds subtle smokiness and no heat; if you want heat, add another pepper.
This is also a very forgiving recipe—it can be made vegetarian or vegan by using vegetable stock, leaving out the … Read more
This is based on a recipe from the I Breathe I’m Hungry blog, and is a great vegetable soup in its own right, but as a meal replacement, it’s inspired.
You can use this as a replacement for lunch or dinner (or both)—it’s filled with all sorts of good-for-you nutrients. You can also do a 5-day version of this soup … Read more
For this soup, I prefer Pecorino Romano’s salty flavor, but Parmesan can be substituted. Although frozen greens may be used, fresh vegetables add a depth of flavor that is noticeable A traditional way to serve this soup is with a poached* or soft-cooked egg spooned on top of the toast before the soup is ladled into the bowl. A vegetarian … Read more
Just the thing for a blustery night.
New England Clam Chowder
6 pounds (about 18-24) medium-size quahog clams (top neck or cherrystone), rinsed
—3 cups water, 1 cup white wine, 4 shallots, two branches of thyme
—Alternate A: 1-1/2 pints shucked clams plus 1 bottle of clam juice
—Alternate B: Two 15-ounce cans chopped clams (reserve … Read more