I Cook Free » Soup

Bacon, Kale, and Sweet Potato Soup

Sarah — Fri, 28 Jan 2011 01:54:07 +0000

So we have not actually made this soup yet but it looks tasty. I am always looking for new ways to get greens into my family. Combine it with bacon and I don’t see how you can go wrong. I’ll give it a try this weekend and update you on any adjustments. If you try it, let me know how you like it.

Recipe: Bacon, Kale, and Sweet Potato Soup

Ingredients

1lb Bacon, diced
4 carrots, diced
2 stalks celery, sliced
1 onion, diced
1/2 head cabbage, finely shredded
1-2 bunches kale, finely shredded
1lb sweet potatoes, peeled and cubed (Can sub regular potatoes)
2 cloves garlic, diced or pressed
2 14oz cans diced tomatoes
4 cups chicken stock or more depending on desired consistentcy
1/2 tsp cumin
Salt and Pepper to taste

Instructions

In your soup pot, saute bacon until crispy. (or cook the bacon however you are most comfortable just reserve some grease)
Remove bacon and all but 2 Tbsp of bacon grease from the pot.
Add the cabbage, celery, carrots, and onions to the grease and turn to low heat. Cover and cook for 30 mintues, stirring occasionally.
Uncover and add remaining ingredients. Bring to a boil, reduce heat, and simmer for 40 minutes or until all the veggies are tender.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Chicken Tortilla Soup

Sarah — Wed, 03 Nov 2010 20:42:54 +0000

We love chicken tortilla soup. It is a yummy fall tummy warming treat. If you are following a paleo/Whole 30 diet, make sure you watch the parenthesis for omisions and changes. Thanks to Tenny at Cascade Crossfit for sharing this recipe with us.

Recipe: Chicken Tortilla Soup

Ingredients

4 chicken breasts
1 Tbsp olive oil
1 medium red onion, chopped
1 can tomato sauce
1 can diced tomatoes
1 4oz can green chilies
5 cups chicken broth
1 bunch cilanto, 5 sprigs reserved, the rest chopped
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
salt to taste
1 lime, juice and zest
1 cup frozen corn (Substitute a bell pepper coarsely chopped)
1-2 cans black beans (Optional)
1 avocado, cut into bite-size pieces
8 oz cheddar cheese, Can be dairy free, grated (Optional)
tortilla chips, crumbled (Optional)

Instructions

In a large pot, boil chicken breasts until cooked through, 10 to 15 minutes. Remove from water and let cool; shred with two forks and set aside.
In a large soup pot, heat oil, then add onions and saute until translucent.
Add tomato sauce, diced tomatoes, green chiles, chicken broth, 5 cilantro sprigs, cayenne pepper, cumin, chili powder, and salt to taste. Simmer for 15 minutes, uncovered.
Remove cilantro sprigs, and add in chopped cilantro, lime juice, lime zest, and corn, and beans. Stir to combine.
To serve, add soup to bowl and top with avocado, cheese, and tortilla chips. Or set all the toppings out on the table and let everyone serve themselves.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Turkey & Sweet Potato Soup

Sarah — Mon, 25 Oct 2010 20:32:10 +0000

We love this soup. I was super hesitant to put in the nut butter. It tasted great without it and I am a whimp when it comes to things out of my comfort zone. I am learning that much of this comes from my childhood of meat and potatoes and I have decided that I will not let that stop me anymore. Mind over matter. So I did it, I added the nut butter and it made the dish 10 times better. Don’t let your fear of weird keep you from trying this soup. It is fantastic!!!

Recipe: Turkey & Sweet Potato Soup

Ingredients

2 Tbsp coconut oil
2 onions, sliced
1 lb ground turkey
1 Tbsp curry powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
2 cloves garlic, pressed
2lbs sweet potatoes, peeled and cubed
2 cups chicken stock
2 cans diced tomatoes
1/2 cup nut butter (sunbutter, almond, or peanut)
1/2 cup coconut milk

Instructions

In a large soup pot, melt coconut oil over medium-high heat.
Add onions and turkey. Cook until no longer pink.
Add swwet potatos, stock and tomatoes.
Bring to a boil, cover, and simmer for 30 minutes.
Add remaining ingredients and stir thoroughly.
Return to a simmer and cook for 20 minutes.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Mexican Crock Pot Stew

Sarah — Mon, 25 Oct 2010 21:09:12 +0000

Here is another fun recipe to make during The Whole 30 Challenge. It doesn’t have to be just grilled meat and salad.

Recipe: Mexican Crock Pot Stew

Ingredients

3lbs meat, cubed (Can use pork loin or chop, or chicken breast)
4 Tbsp Coconut Oil
3 14oz cans diced green chilies
2 cup chicken stock
3 sweet potatos, peeled and cubed
2 onions, diced
3 cans diced tomatoes
2 tsp salt
1 tsp cumin
1/2 tsp pepper
Juice from 1 fresh lime
Avocado

Instructions

Combine all ingredients in crock pot except lime juice.
Cover and cook on low for 6-7 hours.
Add lime juice, stir well, and serve with a salad and topped with avocado.

Diet (other): Gluten free, Dairy free, Egg free, Paleo, Whole 30

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Paleo Chili

Sarah — Thu, 21 Oct 2010 06:04:57 +0000

We love chili in the fall. At first I thought chili was out this month as we are doing The Whole 30 Challenge and that meant no beans. I decided to give it a try anyway minus the beans and it was a success. I hope you enjoy it as much as we did.

Recipe: Paleo Chili

Ingredients

2 lbs ground turkey
2 carrots, diced
2 zucchini, diced
1 medium onion, diced
3 stalks celery, diced
2 cans tomato sauce
1 can diced tomatoes
2 cans tomato paste
2 cups chicken broth
1/4 cup chili powder
2 Tbsp salt

Instructions

In a large pan, brown turkey until no longer pink. Drain excess grease.
Add diced veggies and cook until onion are becoming translucent. (You may be able to just add them in if you are letting the chili sit on the stove for a few hours but we were in a hurry to get it done)
Add the rest of the ingredients and stir well.
Bring to a boil and then turn down to a simmer.
Cover and cook for 1-2 hours for best results. (It is good almost right away if you already cooked the veggies though.)

Diet (other): Gluten free, Dairy free, Egg free

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Beef Stew with a Twist

Sarah — Sun, 28 Feb 2010 00:05:50 +0000

This is the beginning of my Single Pan Saturday series. I will post my favorite recipes that involve only one pan. The reason I like these recipes is because the less pans you use, the less pans there are to wash. We’ll start off with Beef Stew with a Twist.

Recipe: Beef Stew with a Twist

Ingredients

2-3 lbs stew meat
¼ cup rice flour (Omit if eating Paleo)
2 Tbsp tapioca flour (Omit if eating Paleo)
1 tsp salt
½ tsp pepper
½ tsp paprika
2 Tbsp coconut oil
2 bay leaves
8 cups beef broth
10 carrots, sliced
6 potatoes, chunked
1 onion, diced
4 celery stalks, sliced
1 cup coconut milk
1 bunch collard greens, chard, or kale, chopped into strips

Instructions

Mix flours, salt, pepper, and paprika in a bag. Toss in stew meat (I like to cut my beef smaller then they package it so it is bite size for the kids) and shake to coat. (If you are eating paleo, skip this step.)
In your soup pot, melt coconut oil and add meat. When meat has browned on all sides or until you have lost your patience in trying to flip the meat pieces just right, add broth.
As you add the broth, make sure you scrap the browned bits off the bottom of the pan.
Add in the vegetables and bay leaves. I think you could add the coconut milk at the same time as the veggies but I have always waited about ½ hour before serving to add coconut milk for no particular reason. I also add the greens at this time.
Let cook until meat is tender. I normally let mine cook for a couple hours.
Add more salt and pepper as needed.

Diet (other): Gluten free, Dairy free

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Sausage and Rice Soup

Sarah — Tue, 23 Feb 2010 13:24:46 +0000

Recipe: Sausage and Rice Soup

Ingredients

2 lbs All Natural Sausage (We like Isernio’s Brand Mild Italian)
2 Tbsp Oil (I use coconut)
3 cups Short Grain Brown Rice
12- 16 cups Chicken Stock
1-2 tsp salt
10-12 oz Spinach (fresh or frozen)

Instructions

Heat oil in large soup pan over medium high heat. Remove sausage from casing if not bulk and add to pan. Brown until there is no pink left.
Add stock, rice, and salt.
Cook for 1-1/2 – 2 hours or until rice is to the consistency you like.
Add spinach 1/2 hour before serving.

Quick Notes

This soup makes great leftovers. Have extra stock on hand because as the soup sits, the rice continues to absorb stock. When you heat it back up, just add more stock. This soup goes a long way.

Diet (other): Gluten free, Dairy free, Egg free

Meal type: dinner

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