Category Archives for "Soups"

Kitchen Sink Soup

Its been snowing quite a bit lately and I have been in the mood for soup more than usual this winter. This recipe is a favorite because it makes such a large batch of soup, but also because it uses up just about anything I have in my fridge. Bonus is my kids love it.

Kitchen Sink Soup

3 pounds ground beef

3-4 cups chicken broth

3-4 cups water (or more if needed – less if you want yours more “stew like”)

2 cups diced tomatoes

1 large sweet potato, diced

6 carrots, chopped

1 yellow bell pepper, chopped

5 celery stalks, chopped

2-3 cups shredded green cabbage

3 small shallots, finely diced (about 1/2 cup)

3-4 garlic cloves, minced

2-3 teaspoons ground cumin

1-2 teaspoons coriander

2 teaspoons chili powder

1-2 tablespoons dried basil

About 1/4 cup fresh cilantro leaves, chopped

Sea salt and black pepper to taste

In a large soup pot add the sweet potatoes, carrots, chicken broth, and water and bring to a boil

In a separate large pot or skillet, brown the 3 pounds of ground beef, and season with a little bit of salt and pepper, and set aside. You can also use ground chicken, turkey, or lamb.

After the soup pot comes to a boil, add the shallots, garlic, diced tomatoes, celery, and bell pepper and let simmer for about 10 minutes.

Add the browned ground beef and shredded cabbage and continue to simmer until the potatoes and carrots are tender.

Season with all of the spices. Taste, and add more seasoning if desired.

Stir in the fresh cilantro and serve.

*Tips: Garnish with more fresh cilantro if desired, diced green onions, minced jalapeños and more shredded green cabbage. With your leftovers, eat a bowl of soup for breakfast topped with fried or poached egg!

To Your Best Health,

Coach Nancy

Favorite Pork Loin Chili

Pork Loin Chili
Author: Coach Nancy
This is the best chili ever! You can adjust the spiciness of the chili with the amount and type of pepper you use. I make two batches, one for the kids, and one for Dean and I to enjoy.
  • 8 tablespoons peanut oil
  • 3 pounds boneless pork loin, cut into 2-inch cubes
  • 1 onion, cut into 1-inch dice
  • 2 cloves garlic, minced
  • 2 red bell peppers, seeded and cut into 1-inch dice
  • 3 jalapeno peppers, seeded and minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons cayenne pepper
  • 3 (15-ounce) cans diced tomatoes, with juice
  • 2 Tablespoons agave syrup
  • 1/2 cup prepared black coffee
  • 2 (15-ounce) cans black beans, drained
  • 2 (15-ounce) cans kidney beans, drained
  • 1 small chopped jalapeno, for garnish
  1. Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
  2. Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, agave, and coffee. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
  3. Let simmer 2 to 3 hours, until the pork is juicy and buttery soft.


Food Prep Friday – Bone Broth

Food Prep Friday – Bone Broth
Author: Coach Nancy
Bone Broth, otherwise known as stock, makes a wonderful base for soups and stews, but is also flavorful enough to drink on a cold winter’s night. Making homemade broth is one of those things that over the long run saves you time and will save you money. Using your slow cooker to make broth is really easy and requires almost no hands-on time at all. You can use pork, chicken, or beef bones and the results are all good. (TIP: After Thanksgiving don’t throw out that carcass; make turkey broth! If you befriend your local butcher, he may even give you a bag of bones for pennies.) Suggested tweaks: You can leave out the veggies and just use the bay leaves and garlic. The broth can be flavored with salt and pepper afterward. Try using a mix of oxtail, short ribs, chicken feet, and pigs feet but really any bones will do. If you can’t find quite the same assortment of bones, you can use chicken backs and wings.
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 7 garlic cloves
  • 3-5 pounds of bones
  • 2 bay leaves
  • 2 Tablespoons of apple cider vinegar
  1. Dump the vegetables in the bottom of a slow cooker and drop in the bones.
  2. Lay the bay leaves around the bones and drizzle with the vinegar.
  3. Add enough water to cover everything.
  4. Cook on low for 8-10 hours and up to 24 hours.
  5. When it is ready, pour the liquid in a large glass container.
The broth will keep in the fridge for a few days or in the freezer for six months. Once it chilled, the bone broth should transform into beef jello, a gel – a sure sign it is loaded with collagen. (Don’t worry—it’ll return to its liquid state once it’s heated.)


Turkey Chili with White Beans


Turkey Chili with White Beans

Recipe Type: Main Dishes
Author: Coach Nancy
  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 pounds lean ground turkey
  • 1/4 cup chili powder
  • 2 bay leaves
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1 28-ounce can whole tomatoes
  • 3 cups beef stock or canned beef broth
  • 1 8-ounce can tomato sauce
  • 3 15-ounce cans small white beans, rinsed, drained
  • Chopped red onion
  • Chopped fresh cilantro
  • Plain low-fat yogurt
  1. Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
  2. Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
  3. Add turkey; stir until no longer pink, breaking up with back of spoon.
  4. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
  5. Add tomatoes with their juices, breaking up with back of spoon.
  6. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
  7. Add beans to chili and simmer until flavors blend, about 10 minutes longer.
  8. Discard bay leaves. (Can be prepared 1 day ahead.
  9. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
  10. Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

Used 2 lbs ground turkey and substituted two cans black beans for the three cans of white beans.
Substituted chicken stock for the beef stock.
Added ¼ cup chopped jalapenos (from a jar, not fresh)
Added half a cup of corn for color.


Acorn Squash Soup with Roasted Kale Chips and Pine Nuts


Acorn Squash Soup with Roasted Kale Chips and Pine Nuts

Author: Coach Nancy
Serves: 4-6
As we head into the fall season here in New England there is nothing better than a bowl of soup on a crisp day. Simply wonderful!
  • 2 small-medium acorn squashes
  • 3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces
  • 2-3 tablespoons olive oil
  • 1 cup vegetable stock
1/2 cup whole milk or half-and-half
sprinkle of sea salt or coarse kosher salt
  • pinch of nutmeg (optional)
  • 1/2 cup pine nuts
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Slice squash in half lengthwise. Scoop out seeds and discard or reserve for another use.
  3. Grease a baking tray with a tablespoon or two of the olive oil and place squashes cut side-down.
  4. Roast for about 30 minutes or until the squash is tender when poked (depending on size/shape of your squash). Let cool completely. Scoop out flesh from the skins and discard skin.
  5. Combine the squash with the vegetable stock and process with a hand blender or by transfering until smooth.
  6. Bring to a simmer in a medium pot and season with salt and pepper to taste, adding the optional nutmeg if desired.
  7. Once seasoning is correct, add the milk or half-and-half and heat through completely.