Coconut Chicken Veggie Soup

My Coconut Chicken Veggie Soup is a lovely riff on traditional chicken soup – and it’s super healthy too. Chock full of antioxidants and fresh veggies like celery, carrots, onion, garlic and zucchini along with turmeric, chicken broth, coconut milk and fresh cilantro. It has loads of savory flavors and you’re going to absolutely love it!

Poach Chicken

I started out by poaching my chicken in hot boiling water for about 25-30 minutes,

then shred the chicken breasts into chunks and set aside.

 

Cook Veggies

Next I sautéed all the veggies in olive oil with seasoned salt (I use Everglades Seasoning which you can find on Amazon) and black pepper for about 12-15 minutes until soft.

Let Soup Simmer

Once the veggies were done, I added the turmeric and cooked shredded chicken back in the same pot; poured in the coconut milk and chicken broth and gave it all a good stir; letting it simmer on low heat for another 15-20 minutes to let the flavors all meld together.

Chicken Coconut Veggie Soup

I served it hot with fresh cilantro leaves to give it a nice bright pop of flavor. So good and easy and healthy too! Hope you enjoy. 🙂

Coconut Chicken Veggie Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6

Loving this super healthy and #delicious Chicken Coconut Veggie #Soup I made, and I guarantee you will too!

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 1 zucchini, cut in half lengthwise and thinly sliced
  • 4 large carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1 teaspoon seasoned salt
  • Freshly ground pepper
  • 3 cloves garlic, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon poultry seasoning or Everglades seasoning**see note
  • 6 cups chicken broth
  • 1 13.5 ounce can coconut milk
  • 1 1/4 pounds boneless skinless breasts (approximately 3)
  • 1/4 cup chopped fresh cilantro
  • Sea salt and black pepper, to taste

Instructions

  1. Fill a large pot with several inches of water, enough to cover chicken by 1-2 inches. Bring water to a full rolling boil. Add chicken and bring water back to a boil. Turn off heat. Let chicken sit in hot water for 20-30 minutes. Remove chicken and shred or cut into bite sized pieces. Cover and set aside.
  2. Cook onions, zucchini, carrots, and celery. Heat olive oil over medium heat in a large soup pot. Add onions, zucchini, carrots, celery, seasoned salt and pepper. Sauté, stirring occasionally, until vegetables are soft and starting to caramelize, for 14-16 minutes.
  3. Add aromatics. Add chopped garlic, turmeric, and poultry (or Everglades) seasoning and continue to sauté for another 2-3 minutes, stirring frequently, until spices and garlic are fragrant.
  4. Add broth and coconut milk. Add chicken broth and coconut milk to the pot, scraping up any stuck-on bits, and bring to a simmer on low until the veggies are tender – about 15-20 minutes.
  5. Add shredded chicken into to the soup. Return chicken to the pot. Bring back to a slow simmer and allow chicken to warm through, about 5 minutes or so.
  6. Season and serve. Season to taste with additional salt and pepper and serve garnished with fresh chopped cilantro.

Notes

- You can also use curry powder or paste in place of turmeric. - Everglades seasoning is an all purpose seasoning with spices, onions, and garlic to boost flavor. You can also use Sazon or any seasoning you like. You can find Everglades seasoning online here: https://amzn.to/45ujket

https://www.theartfulgourmet.com/2023/09/coconut-chicken-veggie-soup/

Other chicken soup recipes you may enjoy:

Classic Chicken Noodle Soup

Creamy Chicken Soup with Vegetables

Chicken Vegetable Soup

Creamy Chicken Soup with Pasta and Spinach 

26 Chicken Soup Recipes – Eating Well

 

Sausage, Kale and Veggie Soup {Low Carb / Keto}

Sausage-Kale-Veggie-Soup

Whenever it’s cold outside, I crave a big pot of #soup or stew to warm my bones and forget that its Winter outside…I’m used to the NY Winters I grew up with, but down here in Florida it’s a little crazy for it to be so chilly right now!

Sausage-Kale-Veggie-Soup-3

So I made a big pot of this #delicious Sausage, Kale and Veggie Soup, which seemed perfect for a major binge-watching session of Bridgerton on Netflix. (Have you seen it yet!? #OMG I am in #love with that show! No time for a full review here but I’ll talk more about that later in my Winter #2021 Things I Love post coming up next week..A must see if you like historical dramas!)

Sausage-Kale-Veggie-Soup-2

Not only is this soup super comforting, but it’s #healthy, #lowcarb and #keto-friendly and quite filling too! I made it with some spicy ground Italian sausage (you can also use sweet sausage instead if you like less heat), a few big handfuls of fresh baby kale, and sautéed lots of fresh veggies too – carrots, celery, garlic, onions, parsley and zucchini. Then I simmered it all together with some beef broth, Everglades seasoning, Italian seasoning, olive oil + red pepper flakes into a big pot of goodness.

Sausage-Kale-Veggie-Soup-4

I topped it off with more fresh parsley and grated Parmesan cheese and went. to. TOWN. And of course served it with a glass of crisp white wine to go with.

Feel free to substitute #vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets / cauliflower rice instead of the Italian sausage if you want to make the soup #vegan or #vegetarian…but you might want to add more seasonings and a little more olive oil if not using sausage to amp up the flavors. You can also use ground turkey or chicken instead of sausage if you prefer… (not vegetarian but a little healthier and less fat). And it’s just as delicious with chicken broth or veggie broth too.

Anyway you make it, I hope you enjoy and stay warm! What better way to spend a weekend afternoon than a good show and some comfy soup? 🙂

Sausage + Kale Veggie Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8

Serving Size: 1 1/2 cups

This is a super delicious and comforting soup for the Winter made with Italian Sausage, Baby Kale, and lots of veggies like carrots, celery, garlic, onions, and zucchini all simmered together into a big pot of goodness. Topped with fresh parsley and Parmesan cheese - all you need is some crusty Italian bread and a glass of crisp white wine to make it a healthy meal. Enjoy!

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground Italian sausage (sweet or spicy)
  • 2 carrots, chopped or sliced
  • 1 onion, chopped
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • Sea salt and pepper, to taste
  • 5 cups beef broth (or chicken or vegetable)
  • 1 zucchini, halved and sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Everglades seasoning (or seasoned salt)
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 2-3 cups fresh baby kale, shredded
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 1/2 cup Parmesan cheese, plus extra for garnish

Instructions

  1. Sauté 1 pound ground Italian sausage in 1 tablespoon olive oil over medium-high heat in a Dutch oven for about 5 minutes until sausage was no longer pink; remove from pot with a slotted spoon into a mixing bowl.
  2. Add the carrots, onion, celery, and garlic into the same pot with additional tablespoon olive oil, salt and pepper (to taste), and cook for another 5 minutes until veggies are soft.
  3. Add the cooked sausage back in to the pot and add the broth, sliced zucchini, Everglades seasoning (or seasoned salt), garlic powder, red pepper flakes (if using), tomato paste, Italian seasoning; bring soup to a boil.
  4. Reduce heat and simmer the soup over medium-low heat for 10-15 mins. Add two large handfuls of fresh baby kale (about 2-3 large cups), and chopped fresh parsley; simmer another 5-10 mins until the kale is wilted.
  5. Stir in 1/2 cup grated Parmesan cheese at the end and serve hot with a little more cheese on top. Garnish with additional fresh parsley and serve with a glass of wine and crusty Italian bread, if desired.

Notes

You can sub vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets/rice instead of sausage to make it vegetarian...you might want to add more seasonings to taste, and add a little more olive oil if not using sausage for amped up flavors.

You can also use ground turkey or chicken instead of sausage if you prefer. (not vegetarian but a little healthier and less fat).

https://www.theartfulgourmet.com/2021/01/sausage-kale-and-veggie-soup-low-carb-keto/

More soup recipes you may enjoy: 

Classic Minestrone Soup

French Lentil Vegetable Soup

Veggie and Bean Soup

Hearty Beef Vegetable Soup

Beef Vegetable Soup

Beef Vegetable Soup

Fall is finally upon us and its my favorite time of year! I especially love cozy soups and stews when it starts to get chilly outside. One of my favorites is this lovely Beef Vegetable Soup made with chunks of beef roast and tons of healthy and colorful veggies like carrots, onions, celery, garlic, zucchini, tomatoes and baby peas cooked in a flavorful beef broth with a hint of red wine vinegar and fresh herbs that will fill your belly and warm your toes.

First sear the beef in a large pot over high heat in a large soup pot or Dutch oven for a few minutes. Remove the beef to a large plate, then add the veggies and fresh herbs and sauté them for about 5 minutes. Add the vinegar and cook a few more minutes. Then pour in the beef stock, tomatoes, tomato sauce, cover, and let it bubble and simmer for about an hour and a half on low heat until the meat and veggies are meltingly tender and all the flavors meld together into a big pot of savory, delicious goodness.

Add zucchini and peas

Add the pre-cooked zucchini and frozen baby peas in the pot the last 10 minutes of cooking (so they don’t get too mushy. Look at all the goodness going on in there!

 

Serve the soup with some garlic butter Texas toast for dipping along with a glass of red wine for double coziness and maximum comfort.

Beef Veggie Soup

Enjoy!

Hearty Beef Vegetable Soup

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: 10

Serving Size: Approx. 1 cup

Calories per serving: 209

Fat per serving: 7g

This Beef Vegetable soup is super healthy and filling and perfect for Fall. Chock full of veggies like onions, garlic, carrots, zucchini, peas and celery cooked with chunks of chuck beef roast, tomatoes and tomato sauce and beef broth. Great served with fresh parsley and a side of garlic butter Texas Toast for dipping!

Ingredients

  • 3 tablespoons olive oil or grapeseed oil
  • 2 3/4 pounds stew beef or chuck roast, cut into 1-inch pieces
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons kosher or sea salt
  • 2 cups yellow onion, chopped
  • 2 cups celery, chopped or thinly sliced
  • 2 cups carrot, chopped or sliced
  • 1 cup zucchini, sliced and halved
  • 5 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon seasoned salt
  • 2 tablespoons red wine vinegar
  • 4 1/2 cups beef broth (or more for thinner soup)
  • 1 (15-ounce) can low-sodium tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup frozen baby peas
  • Fresh Italian parsley, chopped, for garnish
  • Garlic Butter Texas Toast, for serving

Instructions

  1. Heat 1 tablespoon of oil in a large Dutch oven or soup pot over high heat. Season beef with pepper and 1 teaspoon of salt, and add half of the beef, sautéing until browned on all sides but still pink in the center; transfer to a plate or bowl. Add additional tablespoon of oil to the pot and repeat with the rest of the beef.
  2. Reduce heat to medium-high and heat additional tablespoon of oil. Saute the onion, carrots, celery, zucchini and garlic until soft and tender, about 5 minutes. Add 1 teaspoon salt, dried oregano, fresh thyme and 1/4 teaspoon of seasoned salt and cook for another minute. Remove zucchini and set aside to add back in later.
  3. Add red wine vinegar and cook over medium-high for another 2-3 minutes, stirring frequently.
  4. Add beef broth, tomato sauce and diced tomatoes and bring to a simmer. Reduce heat to medium and cover the pot, letting the soup simmer for 1 hour 30 minutes, stirring occasionally until the meat is cooked through and tender. Add frozen baby peas and sautéed zucchini in the last 5-10 minutes of cooking.
  5. Garnish with fresh parsley and garlic butter Texas toast for serving. Goes great with a glass of dry red wine like Merlot of Cabernet.
https://www.theartfulgourmet.com/2020/09/hearty-beef-vegetable-soup/

Other Beef Veggie soup recipes you might enjoy: 

Vegetable-Beef Soup, NY Times

Hearty Beef Vegetable Soup, Taste of Home

Hearty Beef and Freezer Veggie Soup, Southern Living

Keto/Low Carb Cheeseburger Soup

Keto Low Carb Cheeseburger Soup

Today I present to you the easiest, cheesiest, most delicious #soup ever, and the perfect remedy for a chilly Winter day – Keto/Low Carb Cheeseburger Soup.

Keto Low Carb Cheeseburger Soup

It’s made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. That’s it!

Saute onions, garlic and zucchini

First, cook the ground beef until no longer pink, drain. Cook the bacon until crispy, drain on paper towels and set aside while you sauté the onions, garlic and zucchini.

Add ground beef

Add the cooked ground beef back in to the pot and stir together.

Pour in the broth, cream and seasonings

Pour in the beef broth and cream and seasonings and stir together.

Bring soup to a boil

Bring to a boil and then reduce the heat and simmer for about 20 minutes over medium-low heat.

Stir in the cheese

Add the shredded cheese in one cup at a time, stirring constantly to melt the cheese into the creamy broth, beef and veggies mixture.

Serve immediately and DEVOUR.

Let the soup cook on low heat for another 5 minutes or so until the cheese is completely melted, add a little no starch thickener or corn starch to thicken it up to your liking. Serve hot, immediately and DEVOUR.

Keto Low Carb Cheeseburger Soup

It’s super creamy and cheesy and there’s no guilt because it’s super low carb/high fat which of course is great on #Keto and #Atkins and all the other #LCHF diets out there. This my friends, is Winter Comfort Food in a bowl…filling, satisfying and absolutely deeee-lissshh!

Keto Low Carb Cheeseburger Soup

Keto/Low Carb Cheeseburger Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8

Serving Size: 1 cup

This Keto/Low Carb Cheeseburger soup is the perfect Winter remedy - made with ground beef, bacons, sautéed onions, garlic and zucchini with lots of cheddar and Monterey jack cheese (YAY!), cream and beef broth. Delish!

Ingredients

  • 1 pound ground beef
  • 3-4 slices of bacon
  • 2 tablespoons olive oil
  • 1/2 sweet onion, chopped
  • 1 tablespoon garlic, minced
  • 1 zucchini, thin sliced into quarter moons
  • 3 cups beef broth
  • 1 1/4 cup heavy cream
  • 3 cups shredded cheese (Cheddar and Monterey Jack)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon Everglades Heat or Tony Chaceres Creole seasoning
  • Pink Himalayan sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon No Starch Thickener (or corn starch)

Instructions

  1. Brown ground beef until cooked through, drain and set aside.
  2. Cook bacon slices until crispy, drain and set aside.
  3. Heat olive oil in a large Dutch oven over medium heat and saute onions, garlic and zucchini about 5-7 minutes until soft and translucent.
  4. Add cooked ground beef, bacon, beef broth, cream and dried spices and salt and pepper.
  5. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
  6. Add the shredded cheese into the soup one cup at a time, stirring often to melt into the soup.
  7. Once cheese is thoroughly melted, add the No Starch thickener or corn starch into the soup and cook a few more minutes until thickened to your liking.
  8. Serve hot immediately, and devour!

Notes

Note: If you're not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you're really craving a fully loaded cheeseburger in soup form.

https://www.theartfulgourmet.com/2019/01/keto-low-carb-cheeseburger-soup/

Note: If you’re not on a low carb or keto diet you can always add some pasta or rice or orzo to it, or serve it with a slice of crusty bread to mop up the cheesy delicious soup which would make it over the top awesome too. Or throw in some other veggies to mix it up like sautéed bell peppers or mushrooms or corn. You could even take it a step further and add some hot sauce, mustard and pickles to it and some potatoes or hash browns to the mix if you’re really craving a fully loaded cheeseburger in soup form.

Whatever your heart desires, it’s the weekend. Enjoy! xx, Kristen

Low Carb Keto Cheeseburger Soup

Spicy Pork + Kale Udon Noodle Soup

Spicy Pork + Kale Mushroom Udon Noodle Soup

I love soup in the winter time because it’s a great way to warm up in the freezing weather, and a delicious, healthy thing to eat after all the heavy food from the holidays. And I especially love noodle soup with lots of veggies, meat and seasonings.

JSL Foods Fortune Udon Noodles

I recently was invited to join the blogger recipe challenge for JSL Foods to create a unique soup recipe using their Fortune Udon Noodles.

Mushroom Udon Noodles

I created a soup recipe using their Mushroom Udon noodles – they are so good and easy to make! They are fresh and pre-cooked, perfect for a soup or stir fry and fortified with Omega-3 and have no MSG.

Cooked Udon Noodles

You simply add the noodles to some water and add the flavor packet provided, then cook for a few minutes after the water comes to a boil. Alternatively you can microwave the noodles in just 3 minutes and then add it to your soup base.

Spicy Pork Mixture

After the noodles were done, I set them aside and made the Spicy Pork mixture to go in the soup. First I added all the seasonings and spices, sriracha, fish sauce, soy sauce and togarashi seasoning (a Japanese spicy pepper seasoning you can find online) to the ground pork and sautéed over medium-high heat until cooked through.

Add kale corn and pork to udon

Then I returned the pot of cooked noodles to the burner, added some chicken broth, fresh chopped kale, yellow sweet corn and a little more garlic salt and pepper and let that cook until the kale wilted and the corn was heated through. I added the cooked spicy pork mixture back into the pot with the noodles, kale and corn and let it simmer for another 5-10 minutes on low heat to let all the flavors meld together.

Spicy Pork + Kale Mushroom Udon Noodle Soup

And voila! A super delicious and healthy soup for the winter with a great combination of flavors from the mushroom Udon noodles, the spicy pork, the fresh kale and corn, all topped with more sliced green onions, togarashi seasoning and a pat of butter to give it another layer of silky flavor and dash of sweetness to cool the heat from the spicy broth.

Spicy Pork + Kale Udon Noodle Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4-6

Serving Size: 1 cup

This is spicy and delicious mushroom Udon noodle soup - topped with a spicy pork mixture, kale, corn, garlic and green onions to make a savory soup perfect for winter.

Ingredients

  • 1 package Fortune Udon noodles, mushroom flavor
  • 1 tablespoon vegetable or peanut oil
  • 1 tablespoon sesame oil
  • 1 pound ground pork
  • 1 1/2 tablespoons garlic, minced
  • 1 tablespoon ginger paste
  • 1 teaspoon lemongrass, minced
  • 1 teaspoon fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 tablespoon Togarashi seasoning
  • Black pepper, to taste
  • 4 cups chicken broth
  • 1 teaspoon garlic salt
  • 1 (11 ounce) can sweet yellow corn
  • 3-4 large handfuls kale, chopped
  • 2 green onions, sliced
  • Butter, for garnish (optional)

Instructions

  1. Cook the Fortune Udon noodles in a large pot according to package directions (add 1 1/4 cups of boiling water and seasoning packet to the noodles and simmer for 3 minutes). Set aside.
  2. Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass, fish sauce, soy sauce, Sriracha, Togarashi seasoning and black pepper and cook for about 5 minutes or so until the pork is cooked all the way through.
  3. Return the pot of cooked Udon noodles back to the burner, add the chicken broth, garlic salt, kale, corn and green onions, and let simmer over medium heat until kale is wilted and the corn is cooked through.
  4. Add the cooked spicy pork mixture and stir together, simmering for a few more minutes until the flavors are blended through the soup.
  5. Serve the Udon noodle soup immediately and garnish with additional sliced green onions and a pat of butter until melted, for garnish.
https://www.theartfulgourmet.com/2017/12/spicy-pork-kale-udon-noodle-soup/

Spicy Pork + Kale Mushroom Udon Noodle Soup

You can also try their other flavors in chicken and original flavor – check out their website and social media pages for more info on their products. You can purchase JSL Foods products at the following stores: Hannaford’s, Price Rite, and Shop Rite.

Website: http://www.jslfoods.com/

Facebook: https://www.facebook.com/JSLFoods/

Twitter: https://twitter.com/JSL_Foods 

Spicy Pork + Kale Mushroom Udon Noodle Soup

How. Good. Does. This. Look?

Spicy Pork and Kale Mushroom Udon Noodle Soup

Perfect Winter Soup for a chilly day. Enjoy!

——-

Disclosure: This is a sponsored post and I received products from the client to develop and test a recipe and create photos and copy for the post. All recipes, images, copy and opinions are my own. Do feel free to share this post, but please make sure to link back to this page and give credit to me as “Kristen Hess/The Artful Gourmet” for any photos, recipes and copy shared online.  

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup {Gluten Free}

It’s a cold, rainy Fall day in NYC, and what better than to make a big pot of cozy comfort food for the soul?

One Pot Chili Mac Soup {Gluten Free / TresOmega Pasta}

I was invited to join the TresOmega Blogger Recipe Challenge and I thought my One Pot Chili Mac Soup recipe would be the perfect thing to make with their gluten free pasta incorporated. This recipe is a cross between chili, tacos, mac and cheese and soup – all mixed together into a delicious pot of goodness..trust me, you’re gonna love this!!!

TresOmega Gluten Free Pasta

TresOmega Gluten Free Quinoa Elbows Pasta is made with a unique blend of Organic Royal Bolivian Quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich is vitamins and minerals, and organic white rice. The pasta is gluten-free, corn-free and certified organic and GMO-free, and has 3 grams of fiber and 6 grams of protein in each serving.

Tresomega Pasta + Coconut Oil

First I cooked the pasta and tossed it in some TresOmega Virgin Coconut oil  to add to the soup later.

Brown beef, garlic and onions

Next I browned the ground beef, garlic and onions in a little more coconut oil and added some taco seasoning to the mixture in a large dutch oven.

Add veggies and beans and chiles to the pot

Then I added all the delicious veggies to the pot – corn, three types of beans, tomatoes, and chiles, and mixed it all together with the ranch seasoning. Just cover the pot and let simmer on low for about an hour, adding the cooked pasta in the last 5 minutes of cooking. Guys, this is so easy..and soooo good!

One Pot Chili Mac Soup {Gluten Free}

You can top this soup with whatever your heart desires – sour cream, jalapeños, shredded Mexican cheese, green onions, corn chips, maybe even a little parsley or cilantro for some extra green…go nuts!

One Pot Chili Mac Soup {Gluten Free}

This one-pot recipe is so simple to make and so delicious and best of all gluten free! So you can have a big pot of comfort food without all the guilt and feeling weighted down. Although on a cold rainy day like today, it might just warrant taking a nice nap afterwards. Enjoy 😉

One Pot Chili Mac Soup {Gluten Free}

One Pot Chili Mac Soup

One Pot Chili Mac Soup {Gluten Free}

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 bowl

Serving Size: 6-8

Ingredients

  • 2 tablespoons Tresomega Virgin Coconut oil, divided
  • 2 pounds ground beef or turkey
  • 2 onions, diced
  • 3 garlic cloves, minced
  • One 15 1/2-ounce can pinto beans
  • One 15 1/2-ounce can black beans
  • One 15 1/2-ounce can kidney beans
  • One 8.75-ounce can whole kernel corn, drained
  • One 28-ounce can crushed tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • One package Tresomega Gluten Free Elbows
  • Corn chips, for garnish
  • Sour cream, for garnish
  • Shredded Mexican cheese blend, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Instructions

  1. Heat one tablespoon of Tresomega Coconut Oil over medium high heat in a large skillet. Add the ground beef, onions and garlic and brown for about 5-7 minutes; drain the excess fat. Transfer the mixture to a large stockpot or Dutch oven, stir in taco seasoning.
  2. Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.
  3. Meanwhile, cook Tresomega Elbows according to package directions, drain, toss with a tablespoon of Tresomega Coconut Oil and set aside.
  4. Add cooked pasta to the pot in the last 5 minutes of cooking.
  5. To serve, ladle soup into bowls. Top with corn chips, sour cream, shredded Mexican cheese, green onions and jalapenos.

Notes

Note - you can also cook the soup in a slow cooker over low heat for 6-8 hours.

https://www.theartfulgourmet.com/2017/11/one-pot-chili-mac-soup-gluten-free/

One Pot Chili Mac Soup {Gluten Free}

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Pinterest

Twitter

Facebook

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Disclaimer: This is a sponsored post by TresOmega Nutrition as part of their Blogger Recipe Challenge. I did not receive compensation for this post but did receive products to develop this recipe and all opinions, recipes, photos and text are my own. Please do not use any images without my granted permission. Do feel free to share this post on social media with a link back to the original post and credit to Kristen Hess/The Artful Gourmet. 

One Pot Chili Mac Soup {Gluten Free}

Seafood Corn Chowder

Seafood Corn Chowder

Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?

Seafood

I decided to make a delicious Seafood Corn Chowder, chock full of seafood – lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder in my gorgeous KitchenAid® Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.

READ THE FULL STORY & GET THE RECIPE ON THE KITCHENAID BLOG HERE

Superfoods Recipes for a Healthy New Year

Once the holidays are over, it’s time for a break from all the super rich food and cocktails and detox with some healthy recipes made with some of my favorite superfoods for a fresh start to a healthy New Year!

What’s all the fuss over superfoods about? They help step up your immunity, boost energy, slow down aging, lift your spirits, improve circulation, detox, improve sleep, and they have healing benefits too. And they just make you feel better and healthier all around. Colorful fruits and vegetables possess tons of vitamins and minerals – start ‘eating the rainbow’, and you’re off to a healthy start, and you can complement it with supplements as thai kratom.

Veggie Bean Soup

The best way to get your fix of Superfoods is to make a big pot of veggie soup in the middle of winter, not only for it’s warming properties, but also because soup gives a big dose of healthy vegetables that boost the immune system, as well as detox and cleanse the body with its healthy ingredients, antibacterial properties, vitamins and minerals, also people use different kind of supplements to burn fat and be healthy just visit site and find out the best ones.

Simmer Soup KitchenAid Stockpot

I’ve created a super healthy soup recipe that I made with my KitchenAid 11-cup Food Processor, that is so convenient to chop, grate and shred all those lovely veggies. Then I just threw them all in my KitchenAid 8-Quart Stainless Steel Stockpot (part of the Stainless Steel 8-piece set that I just got!) to make a delicious and heartwarming Vegetable and Bean Soup. The Stockpot is great because it heats up fast on the stovetop to sauté all the veggies and seasonings and it has etched measurement markings inside the pot that make it easy to measure all the liquids for the soup.

Soup_Ingredients

My soup is full of onions, garlic and chicken stock, which all help build the immunity system and keep the colds away. It also has tons of fresh veggies including zucchini, kale, carrots, celery, sweet potatoes, tomatoes, and northern white beans topped with grated Parmesan cheese and extra virgin olive oil and some crusty whole wheat bread for dipping.

Kiwi Apple Berry Blast Smoothie

The New Year is also a great time to cleanse and detox by eating lots of healthy Superfood fruits! I love all berries that are full of antioxidants, with plenty of vitamins for a super boost in the morning.

Smoothie_Ingredients

I’ve created a delicious Kiwi Apple Berry Blast Smoothie recipe made with kiwi, apples, vanilla greek yogurt, almond milk, blueberries, acai berry puree, honey, lemon zest, flax seed and raw almonds.

Fruit and Almonds KitchenAid Diamond Blender

I simply threw all the ingredients into my powerhouse KitchenAid 5-Speed Diamond Blender with 5 different settings that does all the stirring, mixing, blending, pureeing and heavy lifting for me.And the smoothie is a healthy breakfast or snack, giving a big boost of protein and energy from the yogurt, almond milk, flax seeds and almonds; antioxidants from the berries and honey; and betacarotene, vitamin E and C from the kiwi fruit and lemon zest.

Click here to read the full post on the Kitchenthusiast blog by KitchenAid for more photos and recipes!

Chicken Meatball Soup with Kale, Chickpeas & Orzo

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There’s nothing better than a big pot of soup in the Winter – and this has been the longest one..ever. I’ve always loved my Gram’s Minestrone soup – chock full of veggies, ground beef and pasta and thought I would make a spin on it by making it a combination of her Minestrone and Italian Wedding Soup just for fun. I made a batch of chicken meatballs with lots of parmesan cheese, garlic, onion and fresh parsley..browned them up a bit before adding some kale, carrots, chickpeas, chopped tomatoes and orzo and let it all simmer up into a big batch of healthy, heartwarming goodness. I topped it off with some extra grated parmesan, sea salt and fresh cracked pepper and mopped it up with some fresh baked Italian Rosemary bread from Todaro Bros. down the street.

Who says you can’t have some fun during a blizzard? I’m happy as a clam right now. Or as a meatball, bathing in that gorgeous broth with veggies.

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Chicken Meatball Soup with Kale, Chickpeas & Orzo

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 8

Ingredients

  • Chicken Meatballs:
  • 1 pound ground chicken
  • 1/2 cup bread crumbs (plain, dried)
  • 1 cup grated Parmesan cheese
  • 1 egg, whisked
  • 1 teaspoon garlic powder
  • 1 tablespoon minced dried onion
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Tony Chacere's Creole Seasoning (or sub seasoned salt or poultry seasoning)
  • pinch of cayenne
  • pinch of nutmeg
  • dash of red pepper flakes
  • 1 teaspoon Deliciously Dill Blend (The Spice Hunter)
  • Sea salt
  • Fresh ground black pepper
  • Soup:
  • 2 tablespoons olive or canola oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 20 baby carrots, sliced 1/4 inch thick
  • 4 cups chicken broth
  • 2 cups water (use 3 or 4 if you like a thinner soup)
  • 1 (28 ounce) can chopped Italian tomatoes
  • 1 bunch kale, torn (ribs and stems removed)
  • 1 can chickpeas
  • 1 cup orzo or other small pasta (ditalini, pastina, risi or stars)

Instructions

  1. Make the meatballs:
  2. Preheat a dutch oven over medium heat and spray with some cooking oil.
  3. Add all ingredients into a large mixing bowl and stir. Mix together well with your hands and roll into small meatballs (about 1 1/2 inch size), place on a baking sheet or plate.
  4. Brown meatballs in batches for about 6-8 minutes until lightly golden brown (but not cooked all the way through).
  5. Remove meatballs, cover and set aside while prepping soup ingredients.
  6. Make the soup:
  7. Add additional 2 tablespoons of oil to the Dutch oven and saute onions, garlic and carrots for about 6 minutes until soft and translucent.
  8. Stir in broth, water, and tomatoes; cook over medium-high for about 5-7 minutes until liquid comes to a boil.
  9. Add kale, chickpeas, orzo to the pot, let soup come to a steady rolling boil for about 5 mins or so.
  10. Add browned meatballs, cover and let simmer for about 20-30 minutes over medium-low heat, stirring occasionally until orzo and meatballs are cooked through. Add additional salt and pepper to taste.
  11. Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.
  12. Don't forget the wine, fireplace, and your Valentine to make it a complete meal.
https://www.theartfulgourmet.com/2014/02/chicken-meatball-soup-kale-chickpeas-orzo/

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Recipe adapted from my Grandma’s Classic Minestrone Soup and Italian Wedding Soup by Whole Foods.