Happy Soup Food

HAPPY SOUP

Happy Soup image

I made this soup up one night, from whatever I had on hand! The result was so easy and so delicious!! It made me happy, thus the name!! Try it with garlic and crusty French bread, or even cheese bread!! Garnish with grated Romano cheese.

Provided by Michelle

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 7

Number Of Ingredients 7

Ingredients

5 (14 ounce) cans chicken broth
1 pinch crushed red pepper flakes
¼ tablespoon dried basil
16 ounces fresh cheese-filled tortellini
2 (15 ounce) cans kidney beans, drained and rinsed
2 teaspoons grated Romano cheese
1 (15.25 ounce) can whole kernel corn

Steps:

In a large pot over medium high heat, bring the broth to a boil. Add the red pepper flakes and basil to taste, then add the tortellini and cook per package instructions, or until tender.
Add the beans and cheese and reduce heat to medium. Simmer for 5 to 8 minutes, or until beans are tender. Add the corn and allow to heat through, about 1 to 2 minutes.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 51.5 g, Cholesterol 17.7 mg, Fat 4.9 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 1.5 g, Sodium 1989.3 mg, Sugar 3.8 g

JALAPENO POTATO SOUP

Jalapeno Potato Soup image

Looking for easy soup recipes? Why not make jalapeño potato soup? This is a quick recipe, perfect not only for a meal prep, but also for weeknights.

Provided by Julia

Categories Dinner Lunch Soup

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons Butter (, see note 1)
1 cup Leek (, chopped (about 1 small leek))
2 pounds Potatoes (, peeled & diced (1 kilo), see note 2)
1 teaspoon Jalapeno (, finely chopped, see note 3)
1 teaspoon Ground Caraway Seeds
3 cups Low Sodium Stock (, see note 4)
1 teaspoon Salt
¼ teaspoon Black Pepper
2 ounces Cheddar Cheese (, see note 5 (60 grams))
¼ cup Heavy Cream (, see note 6)
½ cup Fried Pancetta (/Bacon, optional)

Steps:

In a pot, melt butter and add leeks. Sauté for about 5 minutes on medium heat, stirring occasionally.
When ready, increase the heat to high. Add diced potatoes, jalapenos, caraway seeds, salt, pepper and stock. Stir, cover with lid and bring to a boil. After, reduce the heat to low and simmer until the potatoes are cooked (about 10 minutes).
Finally, stir in cheddar and heavy cream. Cook for about 2-3 minutes before turning off the heat completely. Blend until smooth with immersion blender and taste. Add more seasoning, if needed.
Top with fried pancetta/bacon or cheese or jalapenos.
Best served warm with bread or dinner rolls.

Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 16 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 992 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving

HAPPY PEASANT SOUP

Happy Peasant Soup image

Hearty, nourishing, delicious, nutritious, and dead easy to make. This red potato, onion and garlic broth, which I affectionately refer to, as my "Happy Peasant Soup" (do you like the smiley face I made in my photo?) is quite simply phenomenal. This phytochemical rich garlic broth will fight off any viral vampires you have to fight, whether it be a simple cold, flu, minor infection, Candida, immune disorder, or other nasty. This soup can't hurt and can only help - and will keep our snouts happy like every self- respecting peasant before us! It is delicious! Vampires beware!

Provided by The Blender Girl

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 organic garlic heads
6 large red potatoes, srubbed and sliced
2 large red onions, chopped and caramelized
7 cups veggie stock
celtic sea salt
freshly ground pepper
chopped flat leaf parsley, for garnishing

Steps:

Preheat oven to 200C/400°F.
Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
Parcook the potatoes in boiling water for about 10 minutes.
Stir fry the onions until caramelized.
Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
Pulse very briefly with a hand blender so still relatively chunky and rustic.
Garnish with parsley and serve. YUM!

Nutrition Facts : Calories 452.4, Fat 0.9, SaturatedFat 0.2, Sodium 38, Carbohydrate 100.5, Fiber 10.8, Sugar 8.9, Protein 12.1

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