Ingredients: (Recipe Home Page)
3 Tbsp. olive oil
1 large eggplant, peeled and chopped into 1-inch cubes
3 celery stalks, chopped into 1-inch pieces
3 carrots, chopped into 1-inch pieces
3 shallots, quartered
6 cloves garlic
2 Yukon gold potatoes, peeled and chopped into 1-inch cubes
1 tbp. sea salt
6 cups vegetable or chicken broth
6 sage leaves
-Preheat oven to 425 degrees
-In a large bowl, add oil, eggplant, celery, carrots, shallots, garlic, potatoes and salt; toss thoroughly to coat. Spread vegetables onto a large sheet pan and roast for 1 hour, flipping vegetable occasionally, until they begin to brown. Remove pan from oven and let cool.
-In a blender, add vegetables and broth in manageable batches. Puree, then pass mixture through a strainer into a large pot or serving bowl and discard solids. Spoon soup into individual bowls, garnish with sage leaves and serve.
*Recipe from Clean Eating Magazine
2 1/2 Tbsp. olive oil, divided
12 oz. extra lean ground beef
2 medium green bell peppers, diced
1 cup chopped yellow onion
1 lb. fresh tomatoes, chopped
4 oz. fresh green beans, trimmed and broken into 1 in pieces
1 cup frozen whole kernel corn, thawed and patted dry
2 cups coarsely chopped green cabbage
3 cups low sodium beef broth
2 tsp. dried oregano
2 Tbsp balsamic vinegar
1 tsp. sea salt
1/2 tsp ground black pepper
-Heat 1 tsp oil in a Dutch oven on medium high, tilting Dutch oven to coat bottom lightly. Add beef and cook for 3 minutes or until browned, stirring frequently. Drain beef on paper towels; set aside.
-Heat 1 tsp oil in Dutch oven on medium high. Add bell peppers and onions and cook for 6 minutes or until edges begin to brown, stirring occasionally. Add beef back to Dutch oven along with tomatoes, beens, corn, cabbage, broth and oregano. Bring mixture to a boil over same heat, then reduce heat to a simmer, cover and cook for 15 minutes or until beans are tender-crisp.
-Remove Dutch oven from heat, stir in remaining ingredients, including remaining oil, and let stand for 10 minutes before serving to allow flavors to meld.
Recipe from: Clean Eating
1/2 lb. 93% lean ground beef
6 Tbsp grated Parmesan cheese
6 Tbsp plain bread crumbs
1/4 cup parsley, finely chopped
1/4 tsp. salt
1/8 tsp black pepper
2 eggs, lightly beaten
2 Tbsp olive oil
2 large onions, finely chopped (about 2 cups)
2 carrots, peeled and cut into coins
2 garlic cloves, finely chopped
8 cups packed shredded escarole, rinsed and drained
3 cans (14 1/2 ounces each) low-sodium chicken broth
-Combine beef, 4 Tbsps Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 24 meatballs, using about 1 level Tbsp for each.
-Heat 1 Tbsp of the oil in a stockpot over medium-high heat. Add meatballs; cook on each side until nicely browned and transfer to a plate.
-Add the remaining Tbsp. of oil to the pot with the onions, carrots and garlic. Cook 10 minutes, or until vegetables are soft. Stir in escarole; cook 3 minutes.
-Add meatballs and broth. Bring to a boil; reduce heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese sprinkled on top.
This recipe is from: http://fitnessmagazine.com/
2 garlic cloves, minced
1 tsp butter
2 cans (14 1/2 oz. each) reduced-sodium chicken broth or vegetable broth
1/2 cup water
1/3 cup minced fresh basil
1/4 tsp. pepper
2 1/2 cups frozen cheese tortellini
1 can (19 oz) white kidney beans or cannelini beans rinsed and drained
2 Tbsp. balsamic vinegar
1/4 cup shredded Parmesan cheese
In a large saucepan, saute garlic in butter until tender. Stir in the broth, water, basil and pepper. Bring to a boil. Stir in tortellini. Reduce heat; simmer, uncovered for about 3 minutes or until tortellini begins to float. Stir in beans and vinegar; heat thoroughly. Sprinkle with Parmesan cheese.
Yields: 4 servings.
Recipe from: Taste of Home
2 Tbsp. extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
5 skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 canned chipotle chilies in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
1 avocado, thinly sliced lengthwise into 12 pieces
Crushed tortilla chips
-In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken both. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
-Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips
Recipe from: Racheal Rays Magazine
2 Tbsp unsalted butter
6 to 8 cloves garlic, chopped
1 quart homemade or lower-salt chicken broth
6 oz fresh or frozen cheese tortellini
14 oz canned diced tomatoes, with their liquid
10 oz spinach, washed and stemmed; coarsely chopped if large
8 to 10 leaves basil, coarsely chopped
Freshly grated Parmigiana-Reggiano
-Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.
-Stir in the spinach and the basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated Parmigiana.
Recipe from: Fine Cooking Magazine
10 garlic cloves, minced
2 Tbsp butter or margarine
1 Tbsp all purpose flour
4 cups water
2 cans (14 1/2 oz. each) beef broth
2 Tbsp minced fresh parsley
1/4 tsp. pepper
5 egg yolks
1 Tbsp grated Parmesan cheese
14 slice Italian or French bread, Toasted
Additional Parmesan cheese
7 slices Monterrey Jack cheese, halved
-In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
-In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil)
-Place toast in 8 0z oven proof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterrey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately.
Yield: 14 servings
Recipe from: Taste of Home
1 Tbsp. olive oil
1 leek, chopped
2 14 oz. cans low sodium chicken broth
1 cup fresh or frozen broccoli, chopped
1 small zucchini, diced
8 oz fresh or frozen halibut fillets cut into bite sized pieces
1 cup baby spinach
1/8 tsp. fresh ground black pepper
1 tsp. dried oregano
-Heat oil over medium heat in a large saucepan; add leek and saute for 2 minutes. Stir in broth and bring to a boil.
-Add broccoli and zucchini and simmer for 3 minutes.
-Add fish and simmer until it turns opaque, approximately 3 or more minutes.
-Add spinach and seasonings and simmer for 2 more minutes. Serve.
Recipe from: Oxgyen Magazine
1 bone in chicken breast (about 1 1/2 lbs.) halved
2 medium carrots, sliced diagonally into 2 in. pieces
1 bay leaf
6 cups low-sodium chicken broth
2 Tbsp. unsalted butter
1 large onion, very thinly sliced
1 tsp. sugar
1 1/2 tsp. Madras curry powder
1/3 cup jasmine rice
3 Tbsp. finely chopped fresh mint
3 Tbsp. chopped fresh dill
1 lemon, cut into wedges
-Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes
-Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 tsp. salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth, increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
-Remove the chicken from its broth, discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
-Puree the rice mixture with an immersion blender until smooth. Pour in the shredded chicken and broth, stirring gently to combine, bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges
Recipe from: Foodnetwork
1 tsp. peanut or vegetable oil
3 cinnamon sticks (about 3 in. each)
6 scallions, cut into 1 1/2 inch pieces
6 cloves garlic, smashed
2 Tbsp. minced fresh ginger
1 1/2 tsp. anise seeds
1 1/2 tsp. Asian chile paste
7 cups water
1 quart homemade or lower-salt chicken broth
1/2 cup soy sauce
1/4 cup rice vinegar
2 1/2 lb. boneless beef chuck, trimmed and cut into 3/4 cubes
9 oz. fresh udon noodles (or 6 oz. dried)
1 1 to 1 1/2 lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1 inch pieces
1/2 cup fresh cilantro leaves
-Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring for 1 minute. Add the water, broth, soy sauce, and vinegar, bring to a boil over high heat. Add the meat and bring to a vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesnt boil or stop simmering.
-Shortly before the soup is done, bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water.
-When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnish with the cilantro leaves.
Serves: 6 to 8
Recipe from: Fine Cooking