Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Friday, February 1, 2019

The recipe is sponsored by Wild Harvest.
The best hearty beef Instant Pot chili recipe with stew meat

If you are looking for an easy Instant Pot chili that's hearty and delicious, you're in the right place!

This beefy chili recipe is a modified version of the stew meat chili my stepdad used to make when I was growing up.

Instead of ground beef, this chili features large, hearty chunks of organic stew meat from Wild Harvest.
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Thursday, October 11, 2018

Homemade chicken soup recipe
There are a lot of things you can do with a whole chicken but one of my favorite things to do is make homemade chicken soup in my Crockpot because it's easy, delicious and super healthy.

By starting with the whole chicken, you don't need to add chicken broth - the chicken makes the broth for you! It turns out absolutely divine and is perfect as leftovers or to freeze for later.

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Thursday, December 14, 2017

how to make roasted red pepper soup - gluten free and whole 30 compliant

This roasted red pepper soup is one of the finest soups that I have created in a while. There is a rich, warm, almost sweet flavor from the roasted peppers and carrots, that is nicely balanced by the drizzle of olive oil and sprinkle of salty parmesan.  It is delicious. 

This soup is gluten free and has an option to make it paleo, vegan AND Whole 30 compliant - this makes the soup perfect for just about everyone. So bring it to your potluck or as a side dish for family dinner and everyone will be able to enjoy it!

Last week, I wrote about how to easily make your own roasted red peppers, so if you are feeling ambitious, you can make your own roasted peppers to put in this soup.  If you are not up to that, just buy yourself a nice jar of roasted red peppers.  It might not be as satisfying as making your own, but they will work just fine.  

This recipe will help you stick to your New Year's healthy eating resolutions, while still delivering a delicious flavor.  

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Saturday, November 25, 2017

Italian style chili that is gluten free and dairy free is the perfect warming soup for fall and winter!
If you feel like having chili for dinner but don't have time to fire up the crock pot, this easy stovetop recipe is for you.

This Italian chili recipe is gluten-free and features the flavors of Italian sausage and winter squash in a hearty, warming chili.

This chili is NOT spicy, which makes it more family friendly. If you love heat, though, add chili powder or hot sauce when you add the spices to bring it to the level of spicy heat you prefer.

This Italian style chili is also a great way to sneak veggies and fiber into your kids. Between the squash, the tomatoes and the beans, they'll have a nice nutrition boost - ans so much tastier than anything you can find in a can!

This delicious chili keeps well - so if you have extras but don't want to eat them the next day, you can freeze it to save for the next time you want chili without having to pull out the crockpot.
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Tuesday, January 20, 2015




This recipe was inspired by this Coconut Carrot soup recipe which appears on My Wife Makes. It is warm and creamy and spiced without being too spicy. It's a great way to use leftover shredded chicken but stands well on its own without the chicken if you don't happen to have any in your fridge. It's also a fabulous source of vitamin a - you get more than 150% of your recommended daily value in just one bowl!


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Tuesday, October 30, 2012

I was on a hunt last week for the perfect spinach and artichoke soup and found this one from Rachel Ray. Using it as a base, I made a few tweaks and added leftover chicken for heartiness.

And it was darn tasty. My husband who does not really like soup had 3 bowls. It's that good.


Spinach, Artichoke and Chicken Soup

Ingredients:
  • 5 organic baking potatoes - scrubbed, peeled and quartered
  • 2 Tbsp butter
  • 2 Tbsp olive oil (EVOO)
  • 1 onion (finely chopped)
  • 4 cloves garlic - pressed or finely chopped
  • 1 cup whole milk
  • 1 quart vegetable or chicken broth
  • 1 Tbso dried Oregano
  • Pepper to taste
  • Sea Salt 
  • 2 tsp dried Thyme
  • 1 can (14 ounce) or artichoke hearts - drained and chopped
  • 16 ounces of frozen or fresh spinach
  • 2 cups diced or shredded cooked chicken
  • 1 cup grated Parmesan cheese
  • Shredded cheese for garnish (Parmesan, mozzarella or colby jack are all great) 
Directions:
  1. Put the potatoes in a large pot of cold water. Salt the water and bring to a boil. Lower the heat and simmer until fork-tender (about 15-20 minutes). Drain the potatoes and set aside.
  2. Back in the pot, melt the butter into the EVOO over medium heat. Add the onion and garlic and cook until soft (about 5-7 minutes). Add the boiled potatoes and milk and use the back of your spoon to mash together.
  3. Season with oregano, pepper, salt and thyme. Add chicken broth and bring to a low simmer. Stir in artichokes, spinach and chicken. Cook until heated through, stirring throughout. Stir in Parmesan.
  4. Garnish with cheese on top and serve with crusty bread. 
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Carissa's Creativity Space (creativecarissa.com) became Creative Green Living in February 2013. As such the watermarks on older posts may reflect the previous site name.

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