Easy Chicken and Veggie Soup

2 c homemade chicken broth

1/2 bag of frozen mixed veggies (peas, corn, carrots)

Instant pot on ‘soup’ setting. Great with peanut butter and jelly sandwiches.

Curried Veggie Soup

1 bag pearl onions
1 bag frozen cauliflower/broccoli blend
1 bag peppers and onions blend
1 tbs garlic powder
2 bay leaves
1 tbs dried Thai basil
2 tbs lime juice
1 can chicken stock
1 can coconut milk
salt and pepper to taste

Cook on low in slow cooker for 2-4 hours.
Great with leftover chicken or shrimp.  Or, you can dress is up with sauteed shrimp and scallops.

Light Split Pea Soup

1 package mixed vegetables (I used the Whole Foods 365 California blend with broccoli, cauliflower, and carrots)
1 c precooked turkey bacon
1 c caramelized onions
2 c dried split peas, rinsed
2 tbs dried thyme
2 bay leaves
2 cans chicken broth
1 c water

Mix all ingredients in the slow cooker, cook on low for 8-10 hours.

Note:  If you're pressed for time but don't have leftover caramelized onions sitting around, you can microwave them with some olive oil and the thyme for 4-5 minutes prior to adding them.  It's not the same exact flavor, but it's still pretty good!

Cabbage and Barley Soup

1 head cabbage
2 onions, diced
3 tbs garlic salt
3 can chicken broth
1 c barley

Saute onion, cabbage, and garlic in olive oil until soft.  Add broth and barley.  Simmer at least 30 minutes. Very hearty, filling, and great comfort food.

Fast Broccoli Cheese Soup

1 bag frozen broccol
1 can chicken broth
½ onion, diced
I c velveeta, cubed
Salt and pepper to taste
Saute onion for 5 minutes in stewpot.  Microwave broccoli for 3 minutes to soften.  Add broth, broccoli, and velveeta to pot, cover, and turn to medium high. Heat until melted through, blend with stick blender to desired consistency.

Easy Thai Curry Vegetable Soup

1 bag frozen peas
1 bag frozen mixed vegetable
1 can coconut milk
2-3 c water
2 tbs red curry paste
1 tsp fish sauce
1 tbs chopped lemon grass
1 tbs lime juice
1 tbs ginger

Bring to a rolling boil.  Simmer for 20-30 minutes.  Add sri racha to taste, then serve.

Garden Vegetable Soup (sans garden)

I love the fresh tasting, tomato based garden vegetable soup, but never manage to garden well.  Longing for a bit of sun, I thought I'd try this from frozen and canned ingredients.  It still had the bright, fresh taste that I was looking for!

1 can crushed tomatoes
1 onion
2 tbs garlic
1 bag frozen peas
1 can chicken broth
1 c diced carrots
2 c water
2 tbs thyme
2 bay leaves
1 c parmesan

Saute the onions and garlic lightly (~4 minutes) over medium heat.  Add the rest of the ingredients and simmer at least 20 minutes.  Remove bay leaves before serving.  Puree slightly with a stick blender if you'd like a thicker, more velvety soup.  Great with a slick of turkey and a bowl full of green beans.

Chipotle Chili

2 cups cooked ground beef
1/2 c cooked onions
2 cans beans - I usually have at least one of black beans, then whatever else is on hand.
1 large can crushed tomatoes
1 can tomato paste
1 can corn - you can also use frozen, but I've had great luck with the crispiness of the canned
1 can chicken broth
1 can olives
1-2 canned chipotle, diced
Salt and pepper, to taste

If you don't have cooked beef and onions on hand, you can brown them first in a stock pot.  Then add the rest of the ingredients.  Drain and rinse the beans well before adding them.  This can decrease their famous, gastroenterological side effect.  Also, I often let the kids practice cutting up olives with butter knives.  Whole olives are rather conspicuous in the chili, and the kids love to help.

If you've got with the stock pot, just heat through and simmer until you're ready to eat.  I often stick mine in the slow cooker on low for 5-8 hours.  Then toss together a quick lettuce and Ranch dressing salad... and dinner is ready!

Freakishly Easy Creamy Tomato Basil Soup

1 c Easy Tomato Sauce
3 tbs evaporated milk
1 heaping spoonful of pesto

Heat through. Puree with a stick blender. Skip a trip to Panera.