Chicken Tortilla Soup


  • 3 TBSP Extra Virgin Olive Oil (I use butter)
  • 1 1/2 medium onion, chopped fine
  • 2 large garlic cloves
  • 1 1/2 cups chopped kale
  • 3 4oz can of green chilies (or less depending on your taste) –For our large batch, we use 3 cans and it was plenty spicy for our family
  • 3 tsp chili powder
  • 3 tsp ground cumin
  • 3 tsp dried oregano
  • 12 cups total water and chicken broth
  • 3 14.5 oz diced tomatoes (I prefer to chop fresh roma tomatoes vs. the canned… we did use canned this time, but in the future I will chop fresh so the sizes are smalled and there are no stem chunks in the soup)
  • 4 cups shredded chicken*
  • 4 cups organic frozen corn
  • 2/3 cups cilantro, chopped
  • chopped green onions
  • salt and pepper to taste
  • Serve with raw grated cheese and non-GMO corn chips

*Note: (We put 2 chickens in a very large stock pot and added water and some garlic and celtic sea salt (approx. 1 TBSP) and cooked it until the chicken was falling apart… then we used metal tongs to pull the chickens out and put them in a baking dish to cool. Once cooled, we picked all the chicken off and put it back into the broth. The leftover bones were put into a new stock pot and cooked over night for future broth– then cooled and put into mason jars in our fridge.)

Hearty Beef Stew


  • 2-3 onions, finely chopped
  • 1 TBSP coconut oil or butter
  • 1 package beef stew meat (grass fed or grass finished beef)
  • 2 cartons of 8 cups beef broth, or water
  • 2-3 cups water (in addition to broth/water above)
  • 6-7 medium potatoes, cut into small cubes
  • 8-10 carrots, cut into small circles
  • 1 small can organic tomato paste
  • 1 28oz can chopped tomatoes
  • The following spices to taste: oregano, celery seed, salt, pepper, parsley. Add more of these items if you did not have broth on hand.


  1. In the bottom of a large stock pot, sauté onions for several minutes in oil.
  2. Brown meat until the outside of each chunk is cooked, but still raw in the middle.
  3. Add liquids and other ingredients to the stock pot.
  4. Bring to a boil.
  5. Turn the heat down to medium-low, cover.
  6. Let cook for a couple of hours.

Lovely Lentils


  • 4 cups lentils
  • 1 chopped onion sautéed with 3 cloves of garlic (chopped or pressed)
  • 1 8 oz jar of tomato paste
  • 12 cups water
  • 1 TBSP sea salt
  • 2 tsp pepper
  • 1 TBSP cumin
  • 1 tsp chili powder


  1. Add all ingredients and bring to a light boil. Turn heat down and lentils are ready when tender. Should be about 20 minutes.


Borscht – from my friend, Kim C.There are a million different versions of borscht on the internet, but this is how I made mine.

I put two potatoes, beet tops, one chopped onion, a few carrots, one bulb celeriac root, 1tsp vinegar, and 3 Bok  Choy in with a roast in a crock pot on low. Let cook for 10 hours. Then throw out beet tops. Bake 3 beets in oven until fork tender and peel. After everything is cooked and cooled down a bit, put the beef broth, potatoes, celeriac root, peeled beets, carrots, into blender a little at a time until everything is smooth. Serve with a dollop of sour cream and a sprinkle of dill. Salt and pepper to taste. Put a tsp of lime or lemon juice if you would like.

Serve the roast at a different meal. 🙂

Navy Beans

Navy beans with shredded carrots.  Gotta try this one!  We love love love this recipe especially because navy beans cook quicker than other beans.  Fast is fun in our house!


  • 2 ½ pounds dried beans (soaked over night – then drain and rinse the next morning)
  • 2 TBL coconut oil in stock pot
  • Add 1 chopped onion, sauté ’til translucent
  • Add 2 garlic cloves, pressed or diced
  • Cover generously with filtered water
  • Add 2 TBS sea salt (add more if desired)
  • Add 2 cups of shredded carrots just before serving
  • Pepper to taste


  1. Cook on medium to high heat until you see a consistent boil.
  2. Lower heat and continue to cook for 1 hour or until beans are tender.
  3. Keep an eye on the water and add more as needed.

Cabbage Soup


Cloves garlic, pressed or missed (pressing is easiest)

1/2 onions chopped

4 large zucchini, shredded

10 carrots, shredded 

1 head cabbage (red or green), shredded

2 Tbsp. tomato sauce (or more if you like)

½ cup tomato (or small can)

1 tsp. basil

1 tsp. oregano

sea salt and pepper to taste ( i use at least 1 tablespoon of salt….ofen 2)

12 cups water or chicken broth


  1. Bring to a boil…..then simmer for 20 minutes and enjoy!

Potato Kale Soup


In a large soup pan, sauté onion in butter then add other ingredients

 3 tablespoon organic salt free butter 

1 chopped onion six cloves of pressed/crushed garlic

½ teaspoon cayenne pepper (or more if you like)

 1 teaspoon sea salt

3 – 4 quarts of water (we always make a ton of soup so we use 4 quarts of water, just keep adding ingredients until it seems right,  here you can use water, veggie broth, or chicken broth.)

6 large potatoes, cut in bite-size pieces (we leave the skin on)

 1 – 3 heads of kale, cut with scissors into small pieces (use stems only if you cut them very small)


  1. I added thinly sliced carrots this time, but most often, it’s just potatoes and kale 
  2. When the potatoes are very soft take some time out, and blend them to make your soup creamy.

Ginger-Butternut Squash Soup

My favorite winter soup!  Butternut squash is a treat you will come to relish.  I don’t remember eating winter squash as a child and this particular soup is now my favorite during cooler months. 

Ginger-Butternut Squash Soup


  • 3 butternut squash (cook, deseeded, mashed)
  • 1/2 cup olive oil
  • 3 tsp of ground ginger
  • 8 cups vegetable stock or chicken stock 
  • 2 tsp sea salt
  • 1/8 tsp cayenne pepper 


  1. After the butternut squash is prepared. .just put everything in a crockpot or stock pot … if you have a stick blender. .you might want to use that. .or if you need to, use your blender and put some squash and soup mixture in the blender and blend until everything is very creamy.

Potato Soup – Eight Simple Ingredients

Can’t tell you why, but this potato soup just DOES IT!  We are all crazy about it.  Creamy with no cream, warm and filling.  A fall/winter favorite!  No dairy and super easy ingredients!  My 2nd oldest son makes this for us frequently.  He’s a pro and when he gets that “potato soup” craving, we just leave it to him!

Potato Soup – Eight Simple Ingredients


  • 8-10 cups diced or shredded potatoes (I leave the skin on for extra fiber and minerals)
  • ½-1 onion diced
  • 2-4 TBL coconut oil or butter, your choice
  • enough water to cover potatoes
  • 1-2 Tablespoons sea salt (add more if needed)
  • 3-6 cloves garlic, pressed
  • 3-6 stalks celery, diced
  • 3-6 small sweet potatoes cut into medium size chunks (you will remove these later and blend them and then pour back into the soup) Or sub in Carrots. .. .(more seems to be better than less)


  1. Put oil in a stock pot, then add onions, potato and water. Prepare the other veggies and add them as you go along. Cook on medium to low heat. Put celery and sweet potatoes on top.
  2. After veggies are all cut and in the pan, be sure you have enough water to cover all veggies. Continue to cook on low heat until everything is tender.
  3. Take sweet potatoes and most of the celery, along with some of the potatoes (3-4 cups worth) blend in a blender and then pour back into the soup.
  4. Hope you love it as much as we do!
  5. Use salt while cooking and then add more as you serve the soup.
  6. Enjoy!  This soup seems “cheesy” but doesn’t have dairy in it.

Santa Fe Soup

Santa Fe Soup is a crowd pleasing recipe.  This soup will last for a few days and is very hearty.  We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.


  • 3 C pinto beans dried (rinse & soak overnight then drain and rinse)  cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
  • Add:       
  • 2 cans 28 oz diced tomatoes (sub fresh tomatoes 6 Cups)
  • 2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
  • 2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
  • 2 cans 10 oz Ministrone 
  • 1 large onion chopped
  • 1 Cup each:  chopped  celery, carrots and potatoes
  • 1 Cup frozen or fresh English peas
  • 1 Cup shell macaroni (add dry)
  • Season with:  
  • 1 tsp garlic powder (or use fresh)
  • 1 tsp cumin, 1 tsp chili powder, 1 ½  tsp salt
  • Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
  • For the meat lovers version add:
  • 2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.


  1. Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
  2. Garnish with sour cream, chips  and cheese if you like.
  3. This makes a lot so use your largest soup pot; it will be to the brim.  Leftovers keep well in Mason jars in the frig for 2-3 weeks.  You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.