Stuffed Pepper Soup

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Stuffed Pepper Soup
2 lbs lean ground beef

1 onion, diced

2 cloves garlic, minced

8 cups beef broth
2 (14 oz) cans diced tomatoes, undrained
2 cups cooked rice
2 green bell peppers, chopped
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 Tbsp worcerstershire sauce

In a large skillet, brown ground beef with onion and garlic until beef is cooked through. Drain and pour into a large stockpot. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and simmer, covered, for 35 minutes.

Serves 8

Recipe adapted from Six Sisters Stuff

White Bean and Fennel Stew with Italian Sausage

I recently had some fennel in my Bountiful Basket and I wasn't sure what to do with it. I like trying new ingredients but it also makes me a little nervous. I wasn't sure how this soup would turn out or if it would even be any good at all! I've heard that fennel has a licorice taste and I'm not a fan of black licorice so I was definitely a little nervous to eat this. When I tried the fennel I noticed that it does have a licorice taste but it's very subtle. When I made this soup I was pleasantly surprised. It reminded me of Zuppa Toscana soup with beans instead of potatoes. The big shocker was that my husband said that this is now his favorite soup!

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White Bean and Fennel Stew with Italian Sausage
1 lb mild Italian sausage
1 small onion, diced
1 fennel bulb, chopped
2 cloves garlic, minced
32 oz chicken broth
2 cans (15 oz) white kidney beans, rinsed and drained
1 can diced tomatoes with garlic & Italian herbs, undrained
6 oz frozen spinach, thawed and drained
salt and pepper to taste

In a large pot, brown sausage over medium heat. Add onion, fennel, and garlic and cook until sausage is cooked through, about 7 minutes. Add chicken broth, beans, tomatoes, and spinach. Mix well. Cover and bring to a boil. Uncover; reduce heat to medium low and simmer for 15-30 minutes. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from Kitchen Scoop

Mexican Chicken Lime Soup

My kids aren't usually big on soup but for some reason, they went nuts over this soup. They couldn't get enough! There are a lot of chicken tortilla soup recipes out there but this one is a little different because of the chipotle chiles. It gives it a unique flavor and it's so delicious!

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Mexican Chicken Lime Soup
2 Tbsp olive oil
1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 onion, finely chopped
6 cloves garlic, minced
2-3 Tbsp canned chipotle chiles in adobo sauce, minced
6 cups chicken broth
2 cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
juice of 2 limes
salt and pepper to taste
1 avocado, thinly sliced
crushed tortilla chips

In a large pot, heat oil over medium  heat. Add chicken and season with salt and pepper. Cook for about 5 minutes. Add onion and garlic and cook until tender and chicken is cooked through. Stir in chipotle chiles, then stir in the chicken broth and black beans. Bring to a boil then reduce heat to low and simmer for 15 minutes. Stir in the cilantro and lime juice. Season with salt and pepper to taste. Place avocado slices in each bowl and pour the soup on top. Top with crushed tortilla chips.

Serves 6

Recipe adapted from Rachael Ray

Past Recipes:
One year ago: Southwest Avocado Bean Dip
Two years ago: Andes Mint Brownies
Three years ago: Oven Fried Chicken

Crock Pot Chicken Enchilada Soup

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Crock Pot Chicken Enchilada Soup
3 Tbsp butter
3 Tbsp flour
1 cup chicken broth
2 cups milk (1% or 2%), divided
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chiles, undrained
1 pkg (12 oz) frozen corn
1 medium onion, diced
1 green bell pepper, diced
1 1/2-2 lb boneless skinless chicken breasts

In a large skillet, melt butter over medium heat. Stir in flour until smooth. Whisk in chicken broth and 1/2 cup of milk. Bring to a a gentle boil, stirring constantly, until it thickens. Remove from heat and whisk in enchilada sauce and remaining milk. Set aside.

In a crock pot, combine the beans, tomatoes, frozen corn, onion, and bell pepper. Place chicken on top of this mixture. Pour the sauce over the chicken and vegetables in the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Right before serving, shred the chicken and return to crock pot. Serve topped with cheese, cilantro, sour cream, and tortilla chips.

Serves 6

Recipe adapted from Table For Two

Past Recipes:
One year ago: Layered Salad with Creamy Herb Dressing
Two years ago: Layered Chicken and Black Bean Enchilada Casserole