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Zucchini Sausage Soup

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Zucchini Sausage Soup Lemon Chicken Vegetable Soup -2 cloves minced garlic -1 tsp fresh lemon zest -1 cup sweet onion diced -2 Tbsp chicken bouillon -1/4 cup white cooking wine -1 tsp rubbed sage -2 cups diced cooked chicken -1/2 tsp dried thyme -4-5 cups fresh vegetables -1/2 tsp salt (green beans, asparagus, carrots, celery, etc) -1/8 tsp pepper -5 cups chicken broth -grated parmesan cheese for topping -1 can diced tomatoes undrained -2/3 cup small pasta (optional) -2 Tbsp lemon juice Stovetop Cooking Instructions: Drizzle a pot with olive oil over medium heat. Add garlic and onion and cook for 10 minutes, until onion is soft and beginning to brown. Add in white cooking wine and let cook an additional 5 minutes. Add remaining ingredients. Bring just barely to a boil, then cover, reduce heat and simmer for 30 minutes. Serve topped with Parmesan cheese and a thin lemon slice. Instant Pot Cooking Instructions: Set Instant Pot to SAUTE mode. Once hot, drizzle with olive oil. Add garlic and onion and cook for 10 minutes, until onion is soft and beginning to brown. Add in white cooking wine and let cook an additional 5 minutes. Add remaining ingredients. Place lid on pot and push CANCEL. Set to manual pressure cook for 4 minutes. Quick Release pressure once timer beeps. Serve topped with Parmesan cheese and a thin lemon slice. https://butterwithasideofbread.com/lemon-chicken-vegetable-soup/ Zucchini Sausage Soup -1 (16 oz) roll pork sausage -1 (14.5 oz) can diced tomatoes -1/2 cup diced onion -2 cups beef broth -2 carrots, sliced -1/2 tsp ground sage -2 stalks celery, sliced -1/2 tsp thyme -2 cups diced zucchini -Parmesan cheese, for topping Brown sausage & onions in a large pot over medium heat. Stir to crumble sausage - I use a Chop Stir and it’s amazing! Drain. Add in remaining ingredients and stir to combine. Cover and simmer for 45 minutes, until vegetables are soft.** Serve topped with shredded Parmesan cheese. **If you’re in a hurry, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for 4 minutes. Add the zucchini and microwave another 2 minutes. Then add everything to the soup. You can increase the heat to medium low and cook for about 10-15 minutes and it will be done! https://butterwithasideofbread.com/zucchini-sausage-soup/ The Best Crockpot Beef Stew -4 Tbsp olive oil -1 cup beef stock or canned beef broth -2 tsp minced garlic -1 can diced tomatoes (14.5 oz), drained -2 lbs trimmed beef chuck, cubed -1 bay leaf -1/4 cup flour, tossed with meat -1/2 tsp dried thyme -5-10 red potatoes, diced -1 tsp dried parsley -1 medium onion, chopped -1/2 tsp allspice -2 cups sliced carrots (about 3-4) -8 oz container of sliced mushrooms (optional) -2 cups sliced celery (3-4 stalks) -2 tsp cornstarch -1 cup red cooking wine** -salt and pepper, to taste Quick Method: Turn crockpot on low. Toss all vegetables and meat in the crockpot. Combine spices (except bay leaf), oil, cooking wine, beef broth and whisk lightly to combine. Pour over meat and vegetables. Add in bay leaf. Give it a light stir, cover and cook on low for 9-10 hours, medium 7-18 hours, high 6-7 hours. To thicken stew, about 30 minutes prior to serving, ladle out about 1/2 cup of liquid from the stew. Whisk in 2 tsp cornstarch and add it back to the stew, stirring gently to combine. More Developed Flavor Method (takes additional 15-20 minutes): Refer to website! **If you don’t have or don’t like cooking with wine, you can use grape juice, apple juice or simply increase the beef broth to 2 cups instead...I think the red cooking wine adds a wonderful flavor though! https://butterwithasideofbread.com/the-best-crockpot-beef-stew/ Lasagna Soup -1 (24 oz) jar Prego Roasted Garlic Parmesan Pasta Sauce -2/3 cup diced sweet onion -2 tsp minced garlic -1 green bell pepper, diced -2 (14.5 oz) cans beef broth -2 (14.5 oz) cans diced tomatoes (undrained) -8 oz sliced fresh mushrooms -1 lb Italian sauce (or ground beef) cooked and sliced/crumbled -1 tsp salt -1 tsp Italian seasoning -3 cups uncooked Radiatore pasta (any small pasta can be used, I just prefer this one!) -2-3 cups water -1 cup shredded mozzarella cheese -1/2 cup shredded parmesan cheese Combine the onion, minced garlic and green pepper in a large stockpot. Add in about 1/2 of 1 can of broth and cook for about 7-8 minutes on medium heat. Add the remaining broth, pasta sauce, tomatoes, mushrooms and sausage. Heat just until boiling, and then add the salt, Italian seasoning and uncooked pasta. Cover and simmer 20 minutes. Add in water until your desired consistency is achieved. Heat an additional 5 minutes. Combine cheeses. Ladle soup into bowls and serve topped with cheese. https://butterwithasideofbread.com/lasagna-soup-recipe/ Easy Vegetable Chowder -5 cups chopped/diced fresh or frozen vegetables (broccoli, carrots, peas, celery, green beans, corn, etc) -3 Tbsp butter -1/2 cup diced onion -1/4 cup flour -1 tsp sage -1/2 tsp herb-blend all-purpose seasoning -1 tsp salt -1/2 tsp pepper -4 1/2 cups broth -1 1/2 cups milk (or a 12 oz can of evaporated milk) -1/2 cup Parmesan cheese -1/4 cup instant mashed potato flakes, optional Melt butter in a medium saucepan. Add onion, seasonings and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft. Add in remaining broth, milk, and potato flakes, if desired. Stir until well combined. Cover and simmer for 15-20 minutes. Enjoy! https://butterwithasideofbread.com/easy-vegetable-chowder/ 20-Minute Loaded Baked Potato Soup -3 medium russet potatoes, scrubbed -2 Tbsp butter -2 cups broth -salt and pepper to taste -2 cups milk -4 slices bacon, crispy & crumbled -1 cup mashed potato flakes (or use 2 Tbsp bacon bits) -2 tsp onion powder -1/2 cup cheddar cheese + more for topping Pierce the potatoes with a fork. Place them on a microwave-safe plate and microwave them for 8-10 minutes. (Check how firm they are after 8 minutes - they should be pretty soft. If not, put them in an additional 2 minutes.) While potatoes are cooking, melt butter in a medium sized saucepan. Add in onion powder, a few shakes of salt and pepper and the broth. Increase the heat to medium high, until broth begins boiling. Once it’s boiling, turn heat down to medium and add in the potato flakes. Whisk until they’re incorporated. Add in milk. Continue heating on medium, turning heat down if it looks like it’s about to boil. When the potatoes are done, transfer to a cutting board. Using a hot pad, you’re going to quickly dice the potatoes. They don’t have to be perfect - just dice them up using the hot pad to help hold them so you don’t burn your hands. Add the cut potatoes to the soup. Using your whisk, just smash them up a bit more while in the soup. You don’t want to get rid of all of the potato chunks, just mash it up a bit to get rid of some. Add in half the crumbled bacon and the cheese. Stir until melted. Serve, topped with remaining bacon bits, cheese, sour cream and chives. https://butterwithasideofbread.com/20-minute-loaded-baked-potato-soup/ Slow Cooker Creamy Chicken Enchilada Soup -4 chicken breasts, cooked and shredded (I use a rotisserie chicken!) -1 jar of green chili salsa (or green enchilada sauce) -1 tsp garlic salt -2 cans corn, drained -3 cups chicken broth -2 cans white beans, drained -2 cans black beans, rinsed and drained -2 (8 oz) bricks cream cheese Combine all ingredients in a slow cooker, except for the cream cheese. Cook on low for 4-6 hours and then add the cream cheese about 30-40 minutes before serving, giving it just enough time to melt into the soup. Top with tortilla strips, tomatoes, shredded cheese, avocados, etc. Enjoy! https://butterwithasideofbread.com/slow-cooker-creamy-chicken-enchilada Creamy Tomato Soup with Tortellini -2 Tbsp olive oil -1/2 tsp sugar -1 small red onion, chopped -3 (14.5 oz) cans diced tomatoes -2 cloves garlic, minced (or substitute each can with 4 fresh tomatoes) -1 cup chopped celery -2 cups chicken or vegetable broth -1 cup sliced carrots -4 oz cream cheese -1 bay leaf -1/4 cup heavy cream -1 tsp dried basil -1 package cheese tortellini (we used a box of 7 oz dried) -dash of crushed red pepper flakes -1/3 cup grated Parmesan cheese -splash (2 tsp) of balsamic vinegar -salt and pepper, to taste In a large pot, heat the olive oil over medium heat. Add the onion, garlic, vinegar, salt and basil and cook until tender, about 5 minutes. Stir in the carrots, celery, bay leaf, and crushed red pepper flakes. Continue cooking until everything is hot. Add the chicken broth, bring to a boil, then simmer, with a lid on for about 10 minutes. Add the diced tomatoes - undrained, you want all the liquid. Season with salt and black pepper, to taste. Increase the temperature until the soup is boiling again, then decrease temperature and simmer on low for 15 minutes.
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