
Minestrone From Foodie Crush
Ingredients:
4-5 slices bacon roughly sliced into bite size pieces
1 small onion chopped
1 cup chopped carrots
2/3 cup chopped leeks white part only
2/3 cup chopped celery
3 quarts beef stock 12 cups
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2-3 chunks of Parmesan cheese rind
1 1/2 cups potatoes
1 cup small macaroni
1 15- ounce can diced tomatoes
1 15- ounce can red kidney beans rinsed and drained
2/3 cup frozen peas thawed
1 1/2 cups grated Parmesan cheese
Source: https://www.foodiecrush.com/best-minestrone-soup/
Don’t feel like making this soup from scratch? Try Bear Creek Minestrone Soup Mix, available at Bartell’s.

Broccoli Cheddar From The Pioneer Woman
Ingredients:
1 lb. Frozen Broccoli Florets
1 whole Medium Onion, Diced
2 whole Carrots, Finely Diced
5 c. Low Sodium Chicken Broth
2 cans Cream of Celery Soup
1/4 tsp. Seasoned Salt
1/4 tsp. Salt, More to Taste
1/2 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
1 1/2 lb. Velveeta
2 c. Grated Sharp Cheddar Cheese
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a82790/slow-cooker-broccoli-cheese-soup/
Don’t feel like making this soup from scratch? Try Bear Creek Broccoli Cheddar Soup Mix, available at Bartell’s.

Chicken Enchilada From The Modern Proper
Ingredients:
2 tsp Olive oil
1 Yellow onion, chopped
4 Cloves garlic, minced
3 cups Shredded chicken (from a rotisserie chicken)
1 (16 oz) can Green enchilada sauce
1 (4 oz) can Diced green chilis
2 (15.5) can Great northern white beans, drained and rinsed
4 cups Chicken stock
2 Small zucchinis, ½” slices
2 Green bell peppers, diced
1 tbsp Ground cumin
1 tsp Salt
½ tsp Ground pepper
Optional toppings: Avocado, Green or purple onions, Fresh cilantro, Cheese, Corn chips, Sour cream, Radishes
Source: https://themodernproper.com/green-chicken-enchilada-soup
Image from The Modern Proper
Don’t feel like making this soup from scratch? Try CanterBury Naturals White Chicken Chili soup mix, available at Bartell’s.

Dumpling From The Modern Proper
Ingredients:
1 tbsp Sesame oil
2 tbsp Fresh ginger
4 Garlic cloves, minced
6 cups Chicken stock
3 tbsp Soy sauce
1/2 bunch Green onions, thinly sliced
2 Large carrots, julienned (or 1 cup if using precut)
1/2 tsp Salt
1.5 lb. bag Frozen dumplings (potstickers or mini potstickers)
2 cups Fresh spinach, packed
1 tsp Sesame seeds, optional
Source: https://themodernproper.com/easy-dumpling-soup
Image from The Modern Proper

Italian Chicken From The Pioneer Woman
Ingredients:
1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
1 tbsp. Olive Oil
1 whole Cut Up Fryer Chicken
8 c. Low Sodium Chicken Broth
1 whole Medium Onion, Diced
2 whole Green Bell Peppers, Diced
2 stalks Celery, Diced
2 whole Fresh Jalapenos, Diced
1 tbsp. Olive Oil
1 can (28-ounce) Can Whole Tomatoes
2 c. Heavy Cream
1/3 c. Extra Virgin Olive Oil
4 tbsp. Minced Fresh Oregano
Salt and Freshly Ground Pepper, To Taste
Parmesan Cheese Shavings, For Serving
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a10331/italian-chicken-soup/
Image from The Pioneer Woman
Don’t feel like making this soup from scratch? Try Canterbury Naturals Chicken Noodle soup mix, available at Bartell’s.

Veggie Loaded Lentil From Life Made Simple Bakes
Ingredients:
2 tbsp olive oil
2 cup carrots – julienned, (about 1 1/2 inches long)
1 cup celery – diced
3/4 cup onion – diced
8 cloves garlic – minced
10 cup low-sodium chicken broth – OR vegetable stock
1 tbsp herbs de provence
1 1/2 tsp kosher sea salt
1/4 tsp ground black pepper
1/4 tsp paprika
1 sprig rosemary
2 tsp white vinegar – or red wine vinegar
1/2 cup yellow split peas
1/2 cup green split peas
1 cup green lentils
2 cup butternut squash – cubed
1 cup potatoes – cubed
1 cup celery root – cubed
1/4 cup olive oil
2 cup kale – chopped
1/4 cup fresh parsley – chopped
1/4 cup parmesan cheese – grated or shaved, optional
Source: https://lifemadesimplebakes.com/veggie-loaded-lentil-soup/
Don’t feel like making this soup from scratch? Try Pacific Vegetable Lentil & Roasted Red Pepper Soup, available at Bartell’s.

Slow-Cooker Spanish Lentil Stew From Bartell’s Staff
Ingredients:
2 cups of water
3 cups of chicken broth
¾ lb. boneless, trimmed pork shoulder, cut into 1-inch cubes
1 Tbs. olive oil
1 medium sweet or yellow onion, chopped (about 1-1/2 cups)
1 cup sliced carrots, thinly sliced
3/4 cup chopped celery
1-1/2 tsp. finely chopped garlic
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
8 oz. (or more) cured chorizo – cut into ¼ in. slices
1/2 tsp. dried oregano
1/2 tsp. Spanish smoked paprika (dulce)
2 cups pardina lentils, rinsed (Brown/Green lentils can be substituted)
1 lb. diced tomatoes – fresh or canned in its juice
½ tsp. fine sea salt
In a medium saute pan, add oil, onion, and pork shoulder. Saute over medium-high heat until just browned. Lower heat to medium, add garlic, oregano, and paprika, stirring frequently until fragrant. Add tomatoes and stir until combined. Transfer to slow cooker. Add chorizo slices. Stir to combine. Cook 3 ½ to 4 hours, until lentils are soft.

French Onion Beef Noodle From Bon Appetit
Ingredients:
2 Tbsp. vegetable oil
3 lb. English-style bone-in beef short ribs, cut into 2″ segments
Kosher salt
6 scallions, white and dark green parts separated
8 garlic cloves
1 4”-piece ginger, scrubbed, thinly sliced
6 star anise pods
2 3″ cinnamon sticks
8 whole cloves
2 tsp. black peppercorns
2 tsp. coriander seeds
1 cup dry white wine
½ cup (or more) low-sodium soy sauce
3 Tbsp. unsalted butter
5 lb. onions (about 10 medium), thinly sliced
2 Tbsp. (or more) unseasoned rice vinegar
30 oz. fresh or 18 oz. dried ramen noodles
Source: https://www.bonappetit.com/recipe/french-onion-beef-noodle-soup
Don’t feel like making this soup from scratch? Try Beef Top Ramen, available at Bartell’s.

Creamy Chicken Noodle From Two Peas & Their Pod
Ingredients:
3 tablespoons unsalted butter
1 yellow onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, minced
1 cup whole milk
3 tablespoons all-purpose flour
4 cups chicken broth
3 cups cooked shredded chicken
1 teaspoon fresh thyme
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups wide egg noodles
½ cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Source: https://www.twopeasandtheirpod.com/creamy-chicken-noodle-soup/

Loaded Baked Potato From The Chunky Chef
Ingredients:
3 lbs. red potatoes
Chicken stock – (enough to cover potatoes)
1/4 cup butter
1/4 cup flour
4 cups half-and-half
4 cups milk
16 oz Velveeta cheese – melted
3 cans Campbell’s Cheddar Cheese soup
2 tsp Black pepper – more or less, to taste
2 tsp Garlic powder – more or less, to taste
1 1/2 – 2 tsp hot sauce
1/2 lb. bacon – cooked and crumbled
1 cup cheddar cheese – shredded
Fresh chives – chopped
To Serve: Top individual servings with a sprinkling of cheddar cheese, crumbled bacon and fresh chives.
https://www.twopeasandtheirpod.com/creamy-chicken-noodle-soup/https://www.thechunkychef.com/copycat-loaded-baked-potato-soup/

Hamburger Stew From Taste of Home
Ingredients:
2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long-grain rice
3 teaspoons salt
1 teaspoon pepper
Source: https://www.tasteofhome.com/recipes/favorite-hamburger-stew/