I’m obsessed with this soup. I’m obsessed with these meatballs and when they are cooked in the broth they get even better. This is such a simple soup and a simple dinner. It’s like an actual 20 minute dinner - and a perfect dinner after a freezing cold night of watching baseball or soccer.

If you have time earlier in the day - I highly recommend making the meatballs ahead of time and popping them in the fridge while they are raw. You can then just make the broth and pop the meatballs in once the broth is boiling.

You can also add what ever vegetables you have in the fridge to this at the end. Most small sliced vegetables will cook in just a minute or two - try shredded carrot, spinach, or water chestnuts!

Asian Soup with Meatballs

Serves 4

1 lb ground chicken

2 tbs ginger

3 cloves garlic

8 scallions

½ cup panko

3 tbs soy sauce

6 cups chicken stock

1 tbs sesame oil

1 cup snap peas

1 cup sliced mushrooms

STEP 1

In a large pot, combine together stock, 1 tbs ginger, 1 clove garlic, 1 tbs sesame oil, 2 tbs soy sauce, and 4 sliced scallions.  Bring to a boil. 

STEP 2

In a bowl, mix together ground chicken, remaining ginger, remaining garlic, remaining scallions, panko and soy sauce.  Mix well with your hands and form into balls using an ice cream scoop.

STEP 3

When soup is boiling, drop meatballs into the hot soup.  Cook 10 minutes until meat balls are mostly done. 

STEP 4

Add peas and mushrooms and cook another 3-5 minutes.  Serve hot.

All I want when it’s cold and stormy outside is to eat soup. Hearty soup. This one fits the bill. It’s so simple and gets thick from the corn tortillas that melt in the soup as it cooks. I usually use leftover chicken that I already have cooked - you can also use rotisserie from the grocery store.

This also is perfect with a margarita in the middle of the summer. We have those summer days in Seattle when it is absolutely a soup night. This is your soup for that night.

Tortilla Soup

Serves 4

½ jalapeno, seeded and diced

1 medium onion, finely diced

1 dried ancho chili pepper

1 clove of garlic, chopped

2-4 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

28oz can diced tomatoes

6 cups vegetable stock

1 can black beans, drained

1 cup corn (fresh cooked or frozen)

2 cups shredded chicken

6 corn tortillas

½ cup canola oil

1 avocado, sliced

1 lime, cut into wedges

½ cup sour cream

STEP 1

In a large stock-pot, cook jalapeno, onion, and garlic in oil (enough to cover the bottom of the pan) with dried chili until onion is translucent.  Add spices and cook until fragrant about one minute. 

STEP 2

Pour in tomatoes and stock and bring to a boil.  Add 4 tortillas and cook until tortillas are soft.  Remove dried chili. 

STEP 3

Using a blender or an immersion blender, puree the soup until smooth. 

STEP 4

Pour in beans, corn, and chicken and return to a boil.

STEP 5

Heat canola oil in a frying pan and place the remaining two tortillas in the hot oil.  Cook quickly until crispy on both sides.  Let cool on a paper towel.  Slice and serve on top of the soup with avocado and sour cream.

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Shake a Margarita

I think this is literally the world’s best margarita. It’s super simple and the perfect tequila refresher!

Click here

Is anything more decadent than Beef Bourguignon? Probably. But it still sounds super elegant and fancy. Basically we’re talking about slow cooked beef stew with red wine. By using a good quality of steak this traditionally long cooking French stew cooks in just 20 (-ish) minutes making it perfect weeknight comfort food. All you end up actually waiting to cook is the potatoes. Once they’re done - you’re basically there.

But, good news, it can also cook as long as you need. Kids at practice? It will be fine when they get home. PTA meeting? Make it first and everyone can eat when they’re ready.

Also, it’s nice enough that you can make it for company with a green salad on the side.

The trick for everything is to use GOOD RED WINE! Do not skimp. Buy the good stuff. Drink the good stuff. Serve it along side this stew and all of you will be tickled.

Quick Bourguignon

Serves 4

1 cup pearl onions

1 cup sliced carrots

1.5 lb sliced sirloin steak

2 cups chopped potatoes

1 ½ c red wine

4 cups beef stock

6 sprigs fresh thyme

salt & pepper

STEP 1

In a large dutch oven, brown meat, carrots and potatoes until browned on all edges and a little crispy.  Season with salt and pepper.

STEP 2

Pour red wine into the pan and boil for two minutes until reduced by half.

STEP 3

Pour stock in the pan and bring to a boil.

STEP 4

Add pearl onions and thyme.  Reduce heat, cover and cook until meat is cooked through – about 15 minutes.

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I’ve been making this chili for an eternity. It is literally the oldest recipe in my entire collection which is why I was shocked that I hadn’t already posted it! If you’ve been around a while and have my book - then you’ve seen it in there.

Otherwise, here’s her debut! The relaunch of an old favorite. It’s that recipe that you completely forgot about and then when you see it again, you’re beyond excited. This is that one. It’s so simple because I just cook the chicken in the broth. Let it go as long as you want, it will just shred easier.

Need a short cut? Buy rotisserie chicken and shred that. Buy the already shredded version. You do you. Just don’t leave out the sour cream topping. It’s the perfect creamy contrast. If you are non-dairy (we are here!) then just use the non-dairy sour cream. Yes, there’s a weird flavor sometimes - no worries. You’re adding cilantro and lime which will cover up any odd flavor. I’ve found the sour cream made from tofu seems to do the best with these sauces.

White Chicken Chili

Serves 4

1 tablespoon butter

2 tablespoons olive oil

1 jalapeno, seeded and diced

1 clove garlic, chopped

½ onion, finely diced

1 tbs cumin

1 tsp oregano

6 cups chicken stock

1 - 15 oz can garbanzo beans

1 – 15 oz can cannellini beans

1 pound chicken breasts

8oz sour cream

1 lime, zested and juiced

2 tablespoons chopped cilantro

STEP 1

In a large stock-pot cook jalapeno, garlic, and onion in butter and olive oil.  Cook until soft.  Add cumin and oregano, cooking until fragrant – about a minute.

STEP 2

Pour in stock and both cans of beans – undrained.  Bring to a boil and add chicken.  Cook on medium/low for about 30 minutes until chicken is cooked through.

STEP 3

In a blender, combine sour cream, lime zest, juice, and cilantro.  Pulse until combined.

STEP 4

Before serving, shred chicken with two forks.  Serve with cilantro cream.

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Clam Chowder is literally my favorite soup ever. We took a roadtrip several years ago down highway 101 which goes down the coast of Washington, Oregon and California (at some point it turns to Highway 1 but I can never remember where that happens). Every restaurant that we stepped into, I got clam chowder. Some were great. Some were gloopy. Some had too much dill. Some had too many potatoes. One was even red which is the most dreadful thing you can do to chowder.

Clam Chowder

Serves 4

4 strips bacon, chopped

1 small onion, finely chopped

4 stalks celery, finely chopped

2 cloves garlic

¼ lb potatoes, finely chopped

1 can clams

8 oz clam nectar/ clam juice

4 cups seafood stock

1 bay leaf

1 cup half and half

¼ cup flour

2 tbs parsley, chopped

1 bag oyster crackers

STEP 1

In a large pot, cook bacon until browned.

STEP 2

Add onion, celery, potatoes, and garlic. Cook until onions and celery are softened. Stir regularly.

STEP 3

Pour in stock and clams. Don’t drain the clams before – pour the liquid into the pot. Add the bay leaf. Cover and cook 20 minutes.

STEP 4

Whisk together half and half with the flour. Very slowly whisk in 1 cup of the hot soup broth.

STEP 5

Pour flour mixture into the soup pot and stir until incorporated.

STEP 6

Serve with fresh parsley and oyster crackers on top.

When I was a kid we ate Saturday Night Special on the regular. I’m 90% sure it was a “clean out the fridge” dinner - but we all loved it. Some nights there were weird things included like black olives but most of the time it was ground beef, veggies and noodles all in one pot.

I dressed this one up with kale and Banza noodles. We are generally a low carb family - it’s impossible to be totally low carb with teenagers but we do our best. Banza noodles are a game changer. They have more protein, more fiber and less carbs than traditional wheat pasta because they are made with chick peas.

This makes for a comforting dinner that also is healthy! And - best part yet - it’s done in about 30 minutes and it’s a complete dinner. You’ll love it, your kids will love it. Let me know what you think!!

Saturday Night Special

2 tablespoons olive oil

1 shallot, chopped

3 cloves of garlic, chopped

2 lbs ground pork

2 large carrots, chopped

1- 28oz can of diced tomatoes

1 bunch kale, stems stripped and chopped

1 tablespoon concentrated chicken bouillon

2 tablespoons tomato paste

8oz Banza shells

2 teaspoons dried basil

2 teaspoons dried oregano

salt & pepper

parmesan cheese for serving

STEP 1

In a large dutch oven, brown the shallot and garlic in olive oil. Add pork and brown - seasoning with salt and pepper as needed.

STEP 2

Pour in diced tomatoes then fill the tomato can with water and pour that in the pot. Add carrots, kale, noodles, tomato paste, bouillon, basil and oregano. Stir until everything is incorporated.

STEP 3

Pop the lid on the pan and let cook. Stir every few minutes to make sure nothing is sticking. If the pan seems a little dry, add a cup of water. Season with salt and pepper if needed.

STEP 4

When noodles are fully cooked, scoop into a shallow bowl and serve with parmesan cheese on top.

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I have been super interested in the Banza noodles - they are made with chickpeas instead of regular flour - which means they are packed with protein, fiber and have less carbs. There are definitely a few applications where these noodles aren’t exactly like their wheat filled counterparts, but when they are cooked in the sauce, they are perfect!

This soup is one of those dinners that I make when I have no idea what I’m doing for dinner. I almost always have carrots, celery and onion in the house. This goes even faster if you use a rotisserie chicken from the grocery store and shred it. I’ve gone that route before too as well and it’s just as delicious. And it cuts out about 10 minutes - which when you’re talking about 30 minutes total - that’s quite a bit of time.

Serve it with a big green salad, bread if you have teenagers, and enjoy!

One Pot Chicken Soup with Banza

serves 4

3 carrots, chopped

4 stalks celery, chopped

1 onion, chopped

4 cups chicken stock

1 bouillon cube

1/2 lb chicken breast, sliced

1 - 8oz box Banza cavatappi noodles

2 cups water

salt & pepper to taste

STEP 1

In a large stock pot, cook down carrots, celery and onion until soft. Season with salt and pepper.

STEP 2

Pour in chicken stock and stir in the bouillon cube (or equivalent - I like the paste version). Bring to a boil.

STEP 3

Add the chicken and cook until done. Then add noodles + 2 cups water. Bring to a boil and cook until the noodles are done. Season with salt & pepper.

Serve hot with a big salad.

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Will your family only eat trees and not broccoli butts? I’ve turned them into a soup that’s good for your guts. Cooked down with onion, garlic and broth - then blended with spinach to a smooth froth. I top mine with pepper and parmesan cheese. It’s super good for you and done in a breeze.

Green Detox Soup

Serves 4

1 onion, chopped

2 cloves garlic

2 cups broccoli butts, chopped

2 cups broth

3 cups spinach

salt to taste

In a large stock pot, cook together garlic, onion and broccoli butts until slightly browned. Add stock and bring to a boil. Cook 3-5 minutes until the broccoli butts are just tender. Season with salt. Pour into the blender and blend together with spinach. Eat immediately topped with fresh ground pepper.

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I think most of us cook a turkey for the left overs. I know I do! I’m not a huge fan of regular turkey dinner, but post turkey dinner - picking on the bird, mashed potato patties with an egg on top - that’s the best part.

This chowder is a great use of the left over turkey meat. I use all new vegetables to make it, but if you roasted potatoes, you can throw those in instead of chopping up new ones! And don’t forget the extra sage - it makes a world of difference.

Turkey Chowder

serves 4

2 carrots, chopped

3 stalks of celery, chopped

1 small onion, chopped

1 clove garlic

2 cups chopped russet potatoes

6 cups chicken stock (or turkey stock)

4 sprigs sage leaves

4 cups turkey meat

STEP 1

In a large stock pot, cook down onion, carrot and celery with garlic until tender. Season with salt and pepper.

STEP 2

Add the chopped potatoes and cook another 3-5 minutes to soften the potatoes. Add the stock and sage leaves. Bring to a boil.

STEP 3

Reduce the heat and stir regularly until the potatoes are tender and falling apart. Add the turkey, stir, and simmer low until the turkey is warmed through. Taste and season with salt and pepper as needed.

STEP 4

Serve hot with left over Thanksgiving rolls!

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Spring is a weird time of year for the weather. One day it’s lovely and sunny and the next there’s torrential rain and hail. That weird weather makes it tricky to plan a dinner that’s “seasonal” but also “seasonal.” The joy of soup solves that problem.

Minestrone just means “big soup” and this is totally a big soup. Traditionally, it has what ever vegetables are around plus beans and a pasta of some sort. I always make mine with chicken stock, but there are some who make it only with bean broth. That would add some thickness, but it’s not something I keep in my pantry. If you do, knock yourself out!

This spring version is filled with things that are fresh right now. I think this is the perfect soup for a Friday because it can just use what ever vegetables are left from the week. Enjoy!

Spring Minestrone Soup

Serves 4

STEP 1

Chop all vegetables into basically bite sized pieces and cook in a stock pot with olive oil until a little brown on the edges.  Season with salt.  

STEP 2

Pour in garbanzo beans and stock and bring to a boil.  Season with oregano and basil.  

STEP 3

Add asparagus and pasta to the pot and cook 3 minutes until the pasta is done.  Taste and season with salt and pepper as needed.

STEP 4

Serve with fresh basil and parmesan cheese.

1 zucchini, about 1 cup chopped

1 fennel bulb, sliced

1 leek, whites sliced thin

1 green bell pepper, diced

1 bunch asparagus

2 cups green beans, chopped

2 tbs olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 can garbanzo beans

4 cups vegetable stock

1 cup orzo

2 tbs fresh basil

¼ cup parmesan cheese

Salt & pepper

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