February is the month the highest rate of the flu! I have a great recipe we call “Immunity Soup”. It can easily be made as a vegetarian soup, as well. Here is the best soup to help combat sniffly, sneezy, icky-ness:

1 rotisserie chicken [or block of tofu] cut into bite-size chunks
1 sweet potato [or butternut squash] cut into bite-size chunks
1/2 – 1 onion, diced
1 bunch kale, de-ribbed and sliced into think strips
2 large shitake mushrooms, sliced or diced
1 can coconut milk
32oz chicken/vegetable broth
1 heaping tsp Turmeric
1 tsp grated fresh ginger
1 tsp Cayenne pepper
1 tbsp crushed garlic

Combine all ingredients in stockpot. Bring to a boil over med-high heat for about 3 minutes. Turn down heat to low. Simmer soup about 20-30 minutes. Serve with rolls.

Enjoy and stay well!

Last year I was looking for an easy Turkey Tortilla Soup recipe.  I couldn’t find one that sounded simple, so I threw a bunch of things in the pot and it turned out great!  I did not measure anything, so these are estimates – adjust per your taste.  And, while you may find yourself sick of turkey soon, here is a great use for your leftovers!

INGREDIENTS

2 c leftover turkey, chopped
3-4 c chicken broth
1 tbsp cilantro, chopped
1-2 tbsp chili powder
1 can diced tomatoes
1/2 large onion, chopped
1 tbsp minced garlic
2 jalepenos, chopped
1 tsp olive oil
2 tortillas
pinch of salt
garnish of choice (suggestions:  sour cream, cheese, tortilla strings)

DIRECTIONS

Saute onions, garlic, and jalepenos with a little olive oil in small pan over medium heat until onions begin to brown.  Transfer to stockpot.  Add turkey, broth, spices, and tomatoes.  Bring to a boil, then simmer over low heat for 10 mins.  As your soup is heating, slice up 2 tortillas (I use a pizza cutter for ease) into strips.  Toss with a little olive oil and place on baking sheet.  Sprinkle tortillas with salt and chili powder and bake in 350 degree oven until crisp.

After the tortillas have baked, your soup should be done.  Ladle into bowls.  Garnish with tortilla strips and whatever else you like.  (Our soup was garnished with mexican cheese, but sour cream, fresh cilantro, and lime wedges would all be good as well!)

This is really quite an easy dish, and would be great with a rotisserie chicken as well.  It took about 30 mins to make and tasted pretty darn good, if I do say so!

Enjoy!

Since the HH household has been under the weather lately, I thought a recipe for a really hearty soup was in order.  I don’t really measure, so these are estimates.

Keep in mind my recipes feed 4 with leftovers and I use organic ingredients as much as possible for the best flavor.

Ingredients:
4c beef broth
1 can stewed tomatoes (chop into smaller pieces)
2-4 celery stalks, chopped
1/2c corn kernels
1/2c young peas
1/2c green beans
1c chopped red potatoes
3/4c chopped baby carrots
1/2 onion chopped
1lb stew beef
1 1/2tbsp minced garlic
1 tbsp pepper
pinch of salt
2 bay leaves

Directions:
In a large stew pot brown beef, onions and garlic (no need to dirty an extra pan) – thrown in salt & pepper too.  Add beef broth and vegetables.   If using canned veggies, drain liquid except from stewed tomatoes.  Throw in bay leaves and bring to rolling boil.  Let simmer over medium-low heat for 20 minutes.

Serve with dinner rolls or french bread for a tasty winter meal.

Enjoy!