• 2 tablespoons olive oil, divided, plus more for drizzling
• 1 pound fresh Mexican chorizo or Italian sausage links
• 1 large onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 sprig thyme
• 2 15-ounce cans cannellini (white kidney) beans, rinsed
• 2 cups low-sodium chicken broth
• Kosher salt, freshly ground pepper
• 5 ounces baby spinach (about 10 cups)
• Smoked paprika (optional)

Directions
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Ingredients

1.  Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 ½ cups (about 12 minutes).
2. Add shrimp; cook for 4 minutes or until done.
3. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain.
4. Place ½ cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp.
5. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

• 2 onions, chopped
• 3 tablespoons butter
• 2 cups diced butternut squash
• 1 Granny Smith apple, peeled and chopped
• 3 tablespoons all-purpose flour
• 1 to 2 teaspoons curry powder
• Pinch of grated nutmeg
• 3 cups chicken broth
• 1 1/2 cups milk
• Grated rind and juice of 1 orange
• Salt, pepper, and a pinch of sugar to taste
• Chopped parsley and heavy cream for garnish

Directions

• In a large saucepan, sauté the onions in butter about 5 minutes, until soft. Add the squash and apple. Sauté until the butter is absorbed, about 3 minutes, stirring occasionally. Add the flour, curry powder, and nutmeg. Cook for 2 minutes. Add chicken broth, milk, and the orange rind and juice. Simmer slowly uncovered for 15 to 20 minutes until the vegetables are tender.
• Puree the soup in a blender or food processor. Add salt, pepper and sugar. Serve hot, topped with a dollop of cream and a sprinkling of parsley.
• NOTE: This soup improves with keeping. Prepare a day or two in advance if time allows. Keep refrigerated.

Serves 6

• 1 bag of frozen Italian Meatballs (or fresh equivalent – 12-20 meatballs)
• 4 cans Beef Broth
• 1 can (15 oz) Diced Tomatoes
• 1 can (15 oz) Great Northern Beans
• 1 small can tomato paste
• 1 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 bag of cavatelli pasta

Directions

• Add all ingredients except the cavatelli to a soup pot, stir, and simmer for 45 minutes.
• Add the cavatelli and simmer for 15 more minutes.
• Suggestion: Serve with Ciabatta rolls.

• 2 large Chicken Breasts micro-waved and cubed
• 3 cans Cream of Chicken Soup
• 1 can Cream of Celery Soup
• I cup chopped onion
• I bag of frozen corn
• 1 clove chopped garlic
• 1 tsp black pepper
• ½ tsp salt
• 1 bag Amish Egg Noodles

Directions

• Mix soups, chicken, corn, onion, garlic, salt and pepper in crockpot with 3 cans of water.
• Cook on High setting for 4 hours.
• Add egg noodles for final hour of cooking.

• 3 cups water
• 2 tsp salt
• ½ tsp pepper
• ½ tsp celery seeds
• 4 cups potatoes
• 1 cup sliced celery
• 1 cup sliced carrots
• ½ cup diced onion
• ½ cup butter
• ½ cup flour
• 4 cups milk
• 2 cups shredded cheddar cheese
• 2 cups cubed Spam

Directions

• Bring water to a boil in a Dutch oven and add vegetables, salt, pepper & celery seeds.
• Cover, lower heat and simmer 10 minutes or until vegetables are done.
• Melt butter in a large saucepan.
• Blend in flour and gradually stir in milk.
• Cook over medium heat stirring constantly, until mixture comes to a boil.
• Boil one minute.
• Add cheese and stir until melted.
• Stir cheese mixture into vegetables.
• Add Spam. Heat thoroughly but don’t boil.
• Soup tastes better cooked the day before.

Yield: 8 servings.

• 2 lbs boiling potatos, peeled and sliced
• 1 lb leeks, washed and sliced
• (remove the dark green top and use only the white part. It usually takes a couple of good sized leeks.)
• 1 onion chopped
• 1 celery stalk, sliced
• 5 cups chicken broth
• 2 ½ cups of milk
• 4 Tbsp butter
• 1 bay leaf
• 2 Tbsp chopped fresh parsley (I did not use this in the soup you had….)
• Salt and Pepper
• ½ cup half and half
• ¼ cup chopped fresh chives

Directions

• Melt butter over medium heat in large saucepan. Add vegetables, cover and cook for 5 – 7 minutes stirring frequently. Add stock, ½ cup milk, bay leaf, parsley, salt and pepper. Reduce heat to low, cover and cook until vegetables are tender, about 25-30 minutes. Discard bay leaf and let soup cool for 10 – 15 minutes.
• Transfer mixture to a blender in small batches and process until smooth. Heat the puree in a saucepan over medium heat and stir in the remaining 2 cups of milk.
• Swirl in 1 Tbsp of half and half before serving (optional…I don’t do that) and sprinkle with chives.

Serves 8

• 2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
• 1 medium onion, chopped (1/2 cup)
• 1 medium stalk celery, chopped (about 1/2 cup)
• 1 medium carrot, finely chopped (about 1/2 cup)
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 (14-oz.) can chicken broth
• 1 (12-oz.) can beer
• 8 oz. (2 cups) shredded Cheddar and American cheese blend
• 1/2 cup whipping cream
• Rye bread, cut into cubes and toasted, if desired

Directions

• In 3 to 4-quart slow cooker, combine potatoes, onion, celery, carrot, garlic and pepper; stir gently to mix. Pour broth and beer over vegetables.
• Cover; cook on Low setting for 6 to 8 hours.
• About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. (Coarsely mashing the cooked vegetables makes this soup thick and creamy.) Add cheese and whipping cream; stir until cheese is melted. Cover; cook an additional 5 minutes or until thoroughly heated. Top with croutons.

Makes 5 servings.

• 2 TBSP. UNSALTED BUTTER
• 1 YELLOW ONION, CHOPPED
• 3 CARROTS, CHOPPED
• 3 CELERY STALKS, CHOPPED
• 6 CUPS HOMEMADE CHICKEN STOCK OR CANNED LOW-SODIUM CHICKEN BROTH
• 1 CUP BROKEN EGG NOODLES OR OTHER LARGE, FLAT PASTA
• 2 CUPS CHOPPED COOKED TURKEY MEAT
• SALT AND FRESHLY GROUND PEPER TO TASTE

Directions

• In a large soup pot over medium heat melt the butter.
• Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes.
• Add the stock and bring to a boil. Reduce the heat so the stock is just barely simmering.
• Add the egg noodles and simmer until they are cooked through, 2 to 3 minutes more.
• Add the turkey and simmer until the meat is heated through, 1 to 2 minutes more.
• Season with salt and pepper. Ladle the soup into warmed bowls.

Serves 4 to 6.

• One 2-2 ½-pound butternut squash, peeled and cut into 1 ½-inch cubes (about 4 cups)
• One large apple such as Gala or Jonagold, peeled, cored and cut into sixths
• One medium yellow onion, cut into sixths
• 2 T olive oil
• 1 teas. kosher salt
• ½ teas. freshly ground black pepper
• 1 garlic clove
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups low-sodium chicken broth

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Place the squash, apple & onion on the baking sheet. Drizzle with the olive oil, season with the salt & pepper and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
• Make a sachet with the garlic, thyme and bay leaf (tied in a bundle using cheesecloth and cotton twine.) Bring chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple and onion. Lower the heat to a simmer and cook about 20 minutes. Remove from heat and remove the sachet. Transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

Yield: 4 servings.