Soup
InstantPot Best Vegetable Soup EVER
InstantPot Best Vegetable Soup Ever
Bethany and I try to cook together on Wednesday afternoons after I help with preschool. We modified a recipe we found online and made the BEST vegetable soup I have tasted in a long time AND we made it in the InstantPot. So, I tried to recreate it this week at my house and it was just as delicious. A perfect soup for a winter night and the grandkids LOVED it as well.
1 tablespoon extra-virgin olive oil
I large onion, chopped
6 cloves garlic, minced
4 carrots, peeled and sliced thin
3-4 celery stalks cup into chunks
1-2 teaspoons sea salt
1 teaspoon fresh ground pepper
3-4 teaspoons Italian seasoning
1 teaspoon paprika
1 Tablespoon tomato paste
2 cups chopped cabbage
2 cups cauliflower, cut into 2-inch pieces
1-2 cups broccoli, cut into 2-inch pieces
1 red bell pepper, cut into chunks
2 medium zucchinis cut into small chunks
2 yellow squash cut into small chunks
2 cups spinach leaves
½ cup fresh basil leaves
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can diced tomatoes
4 cups low sodium organic vegetable broth
Freshly grated parmesan cheese for garnish
Chopped parsley for garnish
On sauté mode in your Instant Pot, stir olive oil, onions and garlic and sauté for 5 minutes stirring regularly. Add tomato paste and all the spices and stir until combined. Add all the remaining ingredients and stir. Lock the Instant Pot lid and cook on High pressure for 6 minutes. When timer finishes, immediately press the manual release steam vent valve to release all the pressure. (If you allow pot to release on its own the vegetables will continue to cook and get too mushy.) Open the lid and stir. Adjust seasonings. You can keep …
Read MoreCooking with Toddlers-Crockpot Moroccan Lentil Soup
This week, Gammie had the privilege of cooking dinner for 2 different households with 2 of my precious grandkids! Garrett and I tried a new recipe called Moroccan Lentil Soup. The original recipe was taken from a soup magazine published by Eating Well. We tweaked the recipe a bit and it was DELICIOUS!!!
Ingredients
1 ¾ cups green or brown lentils
2 cups chopped onions
2 cup chopped carrots
5 cloves garlic crushed
2 Tablespoons olive oil
1 ½ teaspoon ground coriander
1 ½ teaspoons ground cumin
¾ teaspoon cinnamon
1 teaspoon ground turmeric
½ teaspoon pepper
½ teaspoon sea salt
6 cups vegetable broth (you may use low sodium chicken broth)
2 cups water
3 cups chopped cauliflower
1 (28 oz) diced tomatoes
2 Tablespoons tomato paste
4 cups fresh spinach
½ cup fresh cilantro
4 Tablespoons lemon juice
In a crockpot, combine chopped onions, carrots, garlic, olive oil, and spices. Stir thoroughly. Add broth, water, cauliflower, lentils, tomatoes and tomato paste. Stir until combined.
Cook in Crockpot on High for 4-5 hours or on Low for 6-8 hours. Add spinach and cook 30 minutes longer on High. Serve in large bowls with cilantro garnish and lemon juice.
This soup is more like a stew and is great for a hearty dinner with a salad and a pice of crusty bread or some Pita or Naan bread.
Garrett and I had such a fun time chopping and stirring and measuring together. The soup was wonderful and extra delicious because we made it together. Cooking with toddlers is a BLAST!
Italian Roasted Chicken and Vegetable Soup
On a cold winter night a big bowl of this hearty soup served with a crusty piece of bread and a salad is a wonderful dinner for family and friends. We had some special friends over last week and I served this and it was a hit. You can roast your vegetables ahead of time and cook your chicken in the crockpot or use leftover shredded chicken. Bethany tried a very similar recipe from www.againstallgrain.com and let me taste it. I loved the Italian spices because it reminded me of the food we ate on our anniversary trip this fall so I made some Growing Weisser adaptations to make it our own. Here are the ingredients I used…
- 4 garlic cloves, minced
- 4 carrots, peeled and cubed
- 6 stalks celery cut into ½ inch slices
- 1-2 leeks washed and cut into ½ inch rounds
- 3 cups butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 2 yellow onion
- 3 tablespoons extra virgin olive oil
- 8 cups chicken stock, store-bought or homemade
- 2 pounds uncooked chicken breasts
- 2 teaspoon dried parsley
- 2 teaspoons sea salt
- 2-3 teaspoons dried thyme
- 2-3 teaspoons dried rosemary
- 2-3 teaspoons dried oregano
- 2 teaspoon seasoned pepper
- 3-4 zucchini cut into ¼ inch slices
- 4-6 cups baby spinach
I chose to cook my chicken the day before in a crock pot. I used a box of chicken bone broth from Costco to add protein and a richness in flavor. I cooked the 4 large frozen chicken breasts on high in the crockpot for 4-5 hours. If your chicken is fresh or thawed you can probably cook on low for 4 hours or on high for 2-3 hours. While the chicken was cooking I roasted my vegetables by cutting the onion in cubes and tossing …
Read MoreTortilla Stew – The Perfect Survival Meal for the Busy Mom
Taking a meal or groceries to a new mom is one of the greatest stress relievers. Thinking of what food to prepare for meals, let alone choosing what to eat day to day, was very difficult for me when I first became a mom. There are so many things at play – sleep deprivation, having to take the baby out to get groceries, not having the time to prepare a meal – so to have someone simply say that they will bring over dinner is such a relief! This is one of my favorite meals to make with a busy toddler and not always having the time I would like to prepare dinner. It is a “Throw everything thing in the crockpot, turn it on, and leave it kind of a meal” and it is delicious, making it a perfect meal for your own family in your busy life or to make for a new mom in need!
Ingredients:
1 Can of Tomato Sauce
1 Can of Stewed Tomatoes
2-4 Chicken Breasts (depending on how big they are)
1 Cup of Salsa
2 Cans of Kidney Beans (or Black Beans), drained
1 Can of Corn, drained
On the Side:
Shredded Cheese
Spinach
Cilantro
Whole Wheat Tortillas (I’ve really been liking the Whole Wheat Corn & Flour Tortillas from TJs)
Chips
Salsa
Veggies: Carrots, Cucumbers, Bell Peppers
Optional: Add another can of Stewed Tomatoes, Add more beans or a variety of beans, Tapatio Sauce (my hubby likes to add this to his stew for more of a kick)
Instructions:
- Combine all ingredients in the crockpot in the order specified above.
- Cook on Low for 8 hours. Stir every few hours. In the last hour, shred the chicken and stir.
- Serve in bowls with side options to sprinkle on top (cheese,
Light Minestrone
On these rainy and cold winter nights, one of our favorite things to have for dinner is a big bowl of steaming hot soup. This recipe is loaded with healthy veggies and has a fresh and light flavor. The addition of a small scoop of pesto and a sprinkle of grated parmesan on top adds a special richness and yummy flavor. This soup freezes well for at least 2 months, so I made a big double batch of this to put in my freezer. i will be sharing freezer-friendly recipes like this over the next few weeks as I get ready for our kitchen remodel.
NEW LIGHT MINESTRONE
2 tablespoons olive oil
2 cups thinly sliced leek, white and light green parts only (about 2 leeks)
1 cup thinly sliced carrot
1 cup thinly sliced celery
2 large garlic cloves, minced
2 tablespoons tomato paste
8 cups unsalted chicken stock or vegetable stock
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (14.5-ounce) can unsalted cannellini beans, rinsed, drained, and divided
2 cups chopped yellow squash
2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup fresh green beans, cut into 1-inch pieces
1/2 cup uncooked pasta
5 ounces Lacinato kale, stemmed and chopped
1 Tablespoon oregano or Italian seasonings (adjust as needed)
1 teaspoon salt
1 teaspoon pepper or to taste
1/4 cup homemade or high quality pesto (Trader Joe’s)
1/2 cup Parmesan cheese, grated
1. Heat oil in a large soup pot over medium heat. Add leek, carrot, celery, and garlic; cover and cook 5 minutes, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat to low, and simmer 15 minutes.
2. Place 1 cup cannellini beans in a small bowl; mash with a fork. Add …
Read MoreZucchini Soup
Our summer days are hot and the nights are a bit cooler. I love this zucchini soup recipe because it uses up my abundant zucchini crop. This soup is a light and scrumptious meal to serve on a summer night with a piece of crunchy sourdough bread or on a cooler fall evening with a grilled panini or quesadilla. You can actually serve this soup hot or cold. You can easily double the batch for a crowd. One summer when I was young, I was left in chafe of our family garden while my mom was traveling in Europe. I made at least 10 batches of this soup. We served it for company, gave it to friends, and froze a few batches so we could enjoy it all fall. When you freeze the leftover soup and defrost it for later use it tastes just a delicious as the day you made it.
Ingredients
1 medium yellow onion chopped fine
1 Tablespoon olive oil
6 zucchini cut into cubes
6 cups chicken broth
1 Tablespoon vinegar
4 Tablespoon arrowroot
1-2 teaspoon dill weed (fresh is best)
Salt and pepper to taste
1 cup plain yogurt
Saute onion in oil in a large soup pot. Add zucchini and broth. Bring to a boil and turn to medium and cook until zucchini is soft. Take a bit of the broth out of the pot and pour into a 1 cup measure. Add the vinegar and arrowroot and stir until dissolved. Add the vinegar, arrowroot, broth mixture to the soup pot and stir until blended and the soup starts to thicken. Turn down the heat and simmer for 15 minutes. Blend in food processor or Vitamix adding yogurt and seasonings. You can serve this soup cold or hot.
Red Lentil Stew
Lentils are legumes, seeds of a plant whose botanical name is Lens ensculenta. They grow in pods that contain either one or two lentil seeds. Lentils are classified according to whether they are large or small in size with dozens of varieties of each being cultivated. While the most common types in the United States are either green or brown, lentils are also available in black, yellow, red and orange colors. Lentils are low in calories and high in nutrition, lentils are the perfect legume to eat in the summer in salads, spreads and are a perfect protein on a vegetarian dinner plate. Lentils are a hassle-free compliment to any meal. Nutty and earthy in flavor, lentils have a high nutritional value.
Their health benefits include:
1. Lowering Cholesterol – Lentils can help to reduce blood cholesterol because of their high levels of soluble fiber.
2. Heart Health – Several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease. Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body.
3. Digestive Health – Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulosis.
4. Stabilizing Blood Sugar –The soluble fiber in lentils traps carbohydrates, slowing down digestion and stabilizing blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.
5. Good Protein – Of all legumes and nuts, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans.
6. Increase …
Read MoreWhite Chicken Chili-Slow Cooker Method
During the month of March, our theme has been PEACE. As we approach one of the most significant days of the year, Easter Sunday or Resurrection Sunday, I wanted to share a recipe with you that can help you maintain peace in your home, in a practical way. I know it can get very hectic preparing for Easter gatherings, parties and community events as we plan to get together with family and friends. So I decided to post this delicious recipe that you can make this week in your Crockpot or slow cooker. You can grab these 5 simple ingredients (plus any toppings that sound good to you) at the store, run home and throw everything in the crockpot and have a wonderful meal prepared for your family without adding extra stress to your week.
Ingredients
6 cups chicken broth
4 large boneless skinless raw chicken breasts (4 cups cooked shredded chicken for stovetop method)
4 (15-oz) cans Great Northern beans, drained
2 cups salsa verde (store-bought or homemade http://www.gimmesomeoven.com/tomatillo-salsa-verde/)
3 tsp. ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream/greek plain yogurt, crumbled tortilla chips
Add chicken broth, 4 large boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.
Serve warm in large bowls with desired toppings.
Healthy Winter Soups to Warm You Inside & Out
Winter has settled in and this year in Northern California we are having the first really cold winter in years. The days are cold and the evenings are colder. It seems overwhelming day after day to come up with healthy and hearty meals to feed the family. I love cooking a big pot of soup and serving it for dinner on these wintery nights. Add some delicious crusty wheat bread, cornbread or high fiber bran muffins and a big salad and you have the perfect meal. Not only will your family love any of these four soups below…your budget will love the low cost and you will be supporting your new year’s resolution to eat healthier in 2016. Here are 4 of the Growing Weisser family’s favorite winter soups.
Italian Kale and White Bean Soup
https://www.growingweisser.com/2014/03/11/italian-kale-and-white-bean-soup/
Skinny Vegetable Minestrone Soup
https://www.growingweisser.com/2015/12/17/skinny-vegetable-minestrone-soup/
Smoked Paprika Chickpea and Chard Soup
https://www.growingweisser.com/2015/10/13/smoked-paprika-chickpea-and-chard-soup/
Vegetable Delight Lentil Soup
https://www.growingweisser.com/2013/12/04/vegetable-delight-lentil-soup/
What are your favorite winter soups?
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Skinny Vegetable Minestrone Soup
Skinny Vegetable Minestrone Soup (adapted from http://www.gimmesomeoven.com/minestrone-soup/)
Picture will be added soon!
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