I heard this was a hit at Sunday Soups (made by Amy), so I made it tonight and indeed it was a hit. 

 

Easy Thai Chicken Curry Soup

from Salt & Lavender

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped finely
• 1 teaspoon grated fresh ginger
• 3 cloves garlic minced
• 4 heaping tablespoons Thai red curry paste see note
• 4 cups chicken or vegetable broth
• 2 cups water
• Juice of 1 lime
• 3.5 ounces uncooked rice noodles see note
• 1 (13.5 ounce) can full fat coconut milk
• 2 cups shredded cooked chicken (I used rotisserie)
• Generous handful fresh basil torn
• Handful fresh cilantro chopped
• Chopped scallions to taste
• Salt & pepper to taste 
• Lime wedges for serving (optional)

Instructions

• Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
• Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.
• Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.
• Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes. 
• Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed. 
• Serve immediately with an extra wedge of lime on the side if desired. The noodles will soak up more liquid the longer you leave the soup. I suggest adding more chicken broth if you need to add more liquid (e.g. reheating leftovers the next day). 

Notes

• To save on initial prep time, I prep while cooking e.g. start sautéing the onion while prepping the next steps, and then chop the herbs while the soup is simmering.
• Rice noodles come in a variety of brands and package sizes, so you don't have to be super precise with the weight as you may need to use only part of a package. I buy the thicker ones (3 mm) vs. the super fine ones that are almost like angel hair pasta. I like to buy Thai Kitchen's stir fry noodles when I can find them. 
• I used Thai Kitchen red curry paste. I find it to be more flavorful than spicy, but some brands of Thai curry paste are quite hot, so be sure to add less than suggested if that's the case and you don't want a spicy soup.

Leftover Hambone Soup

 Save that ham bone and use it up in this delicious soup! I needed to make a soup with my leftover Christmas hambone, and I found this one on www.damndelicious.net. 

Leftover Hambone Soup

• Ingredients:
• 1 leftover hambone
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 russet potato, peeled and diced
• 1 cup canned white kidney beans, drained and rinsed
• 3/4 cup frozen corn kernels
• 3/4 teaspoon fresh thyme leaves
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups leftover diced ham

1. Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
4. Serve immediately.

Lucy's Chili

This chili made an appearance at our Thanksgiving table because it's that good. And because Lucy made it. So now we call it Lucy's chili, but the recipe comes from www.thewholesomedish.com

Lucy's Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 1 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce

Instructions

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Instant Pot Lentil and Ham Soup

Don't let the word "lentil" scare you away! This soup is so flavorful and delicious. I used my leftover Christmas ham after I had already used the ham bone for another soup. 

Instant Pot Lentil and Ham Soup

recipe courtesy of Allrecipes.com

Ingredients

• 1 tablespoon olive oil 
• 1 cup chopped onion 
• 1 cup chopped celery 
• 1 cup carrots, 1/4-inch slices 
• 2 cloves garlic, minced 
• 1 ½ cups diced cooked ham 
• 1 cup lentils 
• ½ teaspoon dried basil leaves 
• ½ teaspoon dried oregano 
• ¼ teaspoon dried thyme 
• 4 cups chicken broth 
• 1 (8 ounce) can tomato sauce 
• 1 cup water 
• 1 small bay leaf 
• 1 ¼ teaspoons kosher salt 
• ½ teaspoon lemon juice 
• ¼ teaspoon ground black pepper 

Directions

• Step 1

  Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.

• Step 2

  Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

• Step 3

  Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

  Prep:20 mins

  Cook:30 mins

  Additional:10 mins

  Total:1 hr

  Servings:10

  Yield:10 cups

  
  

  Nutrition Facts 

Per Serving:

157 calories; protein 9.9g; carbohydrates 16.7g; fat 5.7g; cholesterol 13.8mg; sodium 1104mg.

The Best Classic Chili

 

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 pound 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper* -optional
• 1 1/2 cups beef broth
• 1 (15 oz.) can petite diced tomatoes
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 (8 oz.) can tomato sauce

Instructions

• Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
• Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Whole30 Beef Stew

In all truth, I'm not much of a fan of beef stew...it just has never done it for me.  But, this one was delicious and also one of those that gets even better with time- meaning I ate it 3 days after it sat in the fridge and it was amazing.  Note- it bakes for 1.5 hours in the oven so prepare in advance!

Whole30 Beef Stew

Primal Gourmet

• 2 lbs stewing beef - cut into 1" cubes chuck, shoulder, bottom round, or rump all work here
• 2 med-sized onions - quartered
• 4 celery stalks - chopped into 1" pieces
• 3 carrots - chopped on a bias into 1" pieces
• 2 parsnips - cubed (optional- I didn't use b/c I don't like them)
• 227 gr button mushrooms - quartered
• 7 cloves garlic - smashed
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary - finely chopped
• 2 bay leaves fresh or dried
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 L chicken or beef stock
• 8-10 baby white potatoes - quartered
• salt and pepper
• avocado oil
• fresh parsley - for garnish

Instructions

1. Preheat oven to 350F.
2. Pat meat very dry with paper towel and season both sides with salt.
3. Add 1 tbsp avocado oil to a large Dutch oven or oven-safe pot over high heat. Add beef to pot and brown in batches so as to not overcrowd the pot. Transfer browned beef to a bowl. **Note: if you’re beef does not brown it is because a) you did not dry the meat b) the pot is not hot enough c) you overcrowded the pot and are causing the beef to steam d) all of the above.
4. If required, add an additional 1 tbsp avocado oil to the pot. Add onion, celery, carrot and parsnips. Season with a small pinch of salt and cook for 4-5 minutes.
5. Add mushrooms and cook an additional 4-5 minutes. Add garlic, thyme and rosemary and cook an additional 60 seconds.
6. Add paprika and smoked paprika and cook an additional 45-60 seconds. Return browned beef to pot along with stock, potatoes and bay leaves. Bring everything to a boil, season with black pepper, cover with lid and transfer to 350F oven for 1.5 hours.
7. Remove from oven, taste for seasoning and adjust accordingly. If the meat is still tough, return to oven for an additional 30 minutes, then check again.
8. Serve and garnish with fresh parsley.