Our Famous Soup Recipes Shares!!!
Hello Fit Chicks
Hey there! As we approach October 1st, it's the perfect time to refocus on our nutrition program and work together to steer clear of the usual holiday weight gain.
Join us for Nutrition Day - Seminar and Jar Party
Take the Nutrition Pledge
Schedule a personal nutrition consult with Jenn
spruce up your menu plan with tasty soups and other flavorful dishes.
Let's make this a fun and healthy journey together!
MINESTRONE SOUP RECIPE – SIMPLE & HEALTHY
INGREDIENTS
· 1 cup uncooked pasta, (Veggie, Chickpea or Red lentil pasta recommended for a healthier option)
· 2 tablespoons extra-virgin olive oil, plus more for garnish
· 4 cups diced onion
· 2 ½ tablespoon chopped garlic
· 1 cup diced carrots
· 2 cup diced celery
· 2 tablespoons dry Italian seasoning
· 1 teaspoon salt
· ¾ cup dry white wine
· 6 cups vegetable broth
· 2 small zucchinis, diced
· 1 28-ounce can whole peeled tomatoes, preferably Italian plum tomatoes
· 1 14-ounce can red kidney beans, drained and rinsed
· ½ cup chopped fresh basil
· Grated Parmesan cheese for serving, or Put Parmesan cheese rind in pot while cooking optional
INSTRUCTIONS
1. Cook Pasta: Cook according to package instructions. Drain.
2. Sauté The Vegetables: Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
3. Make The Soup: Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth, parmesan rind if using and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.
4.To Finish and Serve: Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.
– Enjoy Today, Jenn
INSTRUCTIONS
1. Cook Pasta: Cook according to package instructions. Drain.
2. Sauté The Vegetables: Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
3. Make The Soup: Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth, parmesan rind if using and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.
4. To Finish and Serve: Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.
– Enjoy Today, Jenn
STUFFED PEPPER SOUP
INGREDIENTS
·
1 lb ground turkey or chicken
2 large onions diced
4 minced garlic cloves or 4 tsp garlic powder
5 large bell peppers, chopped - ANY color
1 celery stalks diced
1 cup barley or Farro rinsed & drained
2 tbsp olive oil
2 tsp thyme dried
·
2 tsp oregano dried
28 oz can diced tomatoes low sodium
14 oz can tomato sauce low sodium
8 cups water or low sodium broth
3 bay leaves
1 1/2 tsp salt
Ground black pepper to taste
1/4 cup parsley or dill finely chopped
INSTRUCTIONS
1. Preheat large Dutch oven or pot on high heat, swirl oil to coat and add onion, fresh garlic (if using) and ground turkey. Sauté for 5 minutes, stirring often and breaking meat into pieces.
2. Add bell pepper, celery, grain, thyme, oregano, garlic powder (if not using fresh), salt and pepper. Sauté for 3 more minutes, stirring occasionally.
3. Add diced tomatoes, tomato sauce, broth, bay leaves and bring to a boil covered.
4. Reduce heat to low and simmer covered for 40 minutes or until grains are tender.
5. Stir and adjust any seasonings to taste. If you have time, let stuffed pepper soup sit covered for 5 minutes.
6. Add dill or parsley, stir and serve hot with a dollop of plain yogurt, sour cream or ¼ cup of cheese. Pick just one garnish.
– Enjoy Today, Jenn