Butternut Squash Soup IP

 from: https://recipesfromapantry.com/
INSTANT POT BUTTERNUT SQUASH SOUP
700 g 1 ½ lb peeled, deseeded and cubed butternut squash
1 carrot sliced
1 pepper deseeded and diced
1 apple cored and diced
4 spring onions scallions sliced
1 tsp garlic puree
1 tsp ground cinnamon
1/2 tsp ground all spice
2 ¼ cups vegetable stock
1/3 cup coconut milk
Salt
INSTRUCTIONS
Add everything to the Instant Pot insert, over your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
When done release the pressure with a quick pressure release, let the soup cool for a few mins, before pureeing with an immersion blender.
Garnish and serve

Creamy Tomato Soup

 from: https://recipesfromapantry.com/
CREAMY INSTANT POT TOMATO SOUP
This easy, quick and creamy soup is a dump and start recipe that is made with no oil.
INGREDIENTS
3.5 cups (828ml) vegetable broth stock
4 green onions scallions / spring onions, chopped
1 tsp minced garlic
1 tsp dried oregano
½ tsp smoked paprika
6 basil leaves
salt
black pepper
45 ounces 3 x 15oz (400g) cans of diced or crushed tomatoes with juice
2-3 tbsp almond butter optional
toasted almonds for topping optional
INSTRUCTIONS
INSTANT POT METHOD:
Add all of the ingredients to the Instant Pot insert.
Place lid on the Instant Pot, lock, and turn the valve to the sealing position.
Set for Manual (or Pressure Cook) , high pressure, 5 mins.
When finished, allow for a full natural pressure release (NPR).
Allow soup to cool.
Then stir and serve as is, or if you prefer a smoother soup, blend by using either an immersion blender or transferring the soup to a blender.
Dish up into bowls and top with toasted nuts (if desired), and serve.
STOVETOP METHOD:
Add all ingredients to a large pot.
Bring to a boil, then reduce to a rolling simmer and simmer for about 20 mins till thick.
Serve as is, or blend using either an immersion blender or transferring the soup to a blender.
Dish up into bowls, top with toasted nuts (if desired) and serve.

Curried Yam Stew

From the Healthiest Diet on the Planet
4 c diced yams
1 can diced tomatoes
1 can garbanzos, drained and rinsed
1/4 c veg broth
2 tsp curry powder
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp cinnamon
4 chopped green onions
1/4 c chopped fresh cilantro
4 c packed fresh baby spinach leaves
Bring to boil, reduce heat, cover and cook stirring occasional 15 minutes - the yams, tomatoes, beans and broth.
Add everything else until done.

Mexican Bean Soup

From The Healthiest Diet on the Planet
1 chopped onion
2 crushed garlic cloves
2 tsp cumin
1 tsp oregano
8 c veggie broth
2 cans diced fire-roasted tomatoes with green chilis
2 c frozen corn
2 cans black beans, drained and rinsed
1/8 tsp chipotle powder (opt)


Saute onion, celery and garlic in some of the broth. Add everything and IP for 10 min.

Moroccan Harira

From The Healthiest Diet on the Planet
1 chopped onion
2 chopped celery stalkds
2 crushed garlic cloves
8 c veggie broth
1 can diced tomatoes
1 can garbanzo beans, drained and rinsed
1 c dried brown-green lentils
1 T tomato paste
1 T lemon juice
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp turmeric
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp cloves
1/2 c orzo
2 T fresh cilantro
2 T fresh parsley

Saute onion, celery and garlic. Add everything except orzo and IP for 20 minutes. Add orzo and IP for 4 - 5 minutes. Stir in fresh herbs.

Vegetarian Gumbo

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

4 servings
1 c long-grain rice
2 T oil
2 chopped ribs celery
1 red and 1 orange bell pepper chopped
1 large onion chopped
4 garlic cloves minced
2 T flour
3 c broth
1 15 oz can kidney beans rinsed and drained
2 tsp file powder or Cajun seasoning
1 tsp thyme
1/4 tsp cayenne
1 package frozen okra (10 oz)

Cook rice
Heat 1 T oil, saute celery, peppers, onion for 5 min. Add garlic for 1 min. Remove veggies to a bowl.
Add 1 T oil and heat. Whisk in flour for 8 min until golden brown. Gradually whisk in broth. Return veggies and any juice to pan with the beans and seasonings. Bring to simmer, then reduce heat to low and simmer 10 min. Add okra and cook 5 min more.

Put rice in bowls and Spoon gumbo over the rice.

I used ½ of everything and IP for 22 min including rice. 

Soba Noodle Salad

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

8 oz soba noodles
1 c peas
1/4 c rice vinegar
1/4 c soy (coconut aminos)
1 T toasted sesame oil
2 T sugar
2 tsp grated fresh ginger
1/2 c julienned carrots
4 chopped scallions
4 c shredded romaine

Cook noodles, adding peas during the last 3 min of cooking. Drain
Whisk vinegar, soy sauce, oil, sugar and ginger. Add noodles and peas, with carrots, scallions and lettuce. Toss to coat well.

Warm Kale Salad

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

6 servings
2 T olive oil
1 red onion cut into wedges
3 minced garlic cloves
1 pound kale, coarsely chopped and rinsed
3 T fresh lemon juice
1 apple cut into thin strips
1/4 c raisins
Saute onion and oil 5 min. Add garlic and kale until kale wilts. Add lemon juice and stir 2 min longer. Transfer to serving bowl and top with apple and raisins.

Apple Jicama Slaw

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T olive oil
2 T lime juice
1/4 tsp cayenne
1 med jicama peeled and julienned (about 1.5 lb)
1 apple, cored and julienned
1/2 med onion cut into thin strips
1/4 c chopped cilantro

Whisk oil, juice and pepper. Add everything else and toss to coat.

Succotash Salad

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 c frozen edamame beans (i will have to use some other kind)
1.5 c frozen corn, or 2 ears of fresh corn cut off
1 c frozen baby limas
1 T olive oil
1 T flax oil (just use ground flaxseed)
3 T red wine vinegar
1 clove minced garlic
1/4 c chopped fresh basil
1 can (15 oz) kidney beans, rinsed and drained
1 red onion, chopped
Cook corn and beans (not kidneys) for 3 minutes until tender. Drain, rinse, and drain completely.
Whisk oil, vinegar, garlic and basil. Stir in drained veggies and kidney beans and onion.

Spicy Red Lentil Soup

Adapted from Women Heart's All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

1 T olive oil
2 chopped carrots
1 chopped onion
1 chopped red bell pepper
1 rib chopped celery
1 clove chopped garlic
1 c dried red lentils
2 T tomato paste
1/2 tsp cumin
1/4 tsp cayenne
3 c broth
2 c water

Saute carrots, onion, pepper, celery and garlic for 3 min.
Stir in lentils, tomato paste, cumin, cayenne, broth and water; bring to boil. Reduce heat and simmer 30 min until thick.
Remove 1.5 c soup to blender and puree to smooth. Return to pot and stir well.

IP Chicken Noodle Soup

Vegetable Broth

Adapted from The Oh She Glows Cookbook.

1.5 tsp oil
Coarsely chop:
3 onions
1 head garlic
salt and pepper
3 med carrots
4 stalks celery
1 bunch green onions
1 c shiitake or cremini mushrooms
1 large tomato
2 bay leave
10 sprigs thyme
1.5 tsp whole black peppercorns
2 tsp salt

Saute onion and garlic about 5 min. Season with a pinch or two of salt and lots of pepper.
Add carrots, celery, green onions, mushrooms, tomato, bay leaves, thyme and peppercorns and saute 5 or 10 more minutes.
Add 12 c water and 2 tsp salt. Simmer over low heat 90 minutes or longer. Strain.
Instantpot - I would try 1 hour.

Broccoli Bisque

Adapted from The Starch Solution
6-8 servings
4 c broccoli florets
3 c veggie broth
2 c frozen hash brown potatoes-- just used a potato
1 chopped onion
1 tsp dill
Salt
2.5 c fake milk
1 T Dijon mustard
pepper
Boil veggies and cook 15 minute. Puree and add milk, mustard and pepper.
This was GOOD

IP Pasta Salad

adapted from cookingwithkarli.com

4 oz WW rotini pasta (I think more would be better)
1/4 tsp salt
1/4 tsp pepper
1/2 diced bell pepper
1/4 c diced green onion tops
1 med. diced tomato
1/2 can black olives
1/2 package of pepperoni slices
Italian dressing

Since this was WW (whole wheat) I looked at the cook time of 10 minutes on the box, halved it to 5, and subtracted 1 - so pressure cook with about 1 cup of water and a tsp of bacon grease and a pinch of salt for 4 minutes and do a quick release. MAN I'll never cook pasta any other way.

Dump pasta in a colander and rinse. While pasta cools, cut up veggies. Add them all together and toss with Italian dressing.

PS this is a great deal like Phil's recipe for Lynn's Pasta Salad. You can add cheese for those who can eat it. 

Thai Chicken Soba Noodle Soup

4 servings; 3 qt Instant Pot
1 chicken breast or a couple of thighs, chopped into 1/2 to 1 inch pieces

1 clove garlic (did not use)
1 tsp ground ginger
1 can coconut milk
1-2 cups chicken stock
1 Tb coconut aminos (or soy sauce)
1/2 tsp chili powder
Squirt of honey
1 bundle Soba noodles
2 med-small carrots, diced
1/2 to 1 c peas
juice of one lime
salt and pepper
Saute chicken until nearly done, and add carrots for a minute. Add some broth to deglaze pan. Throw in Soba noodles and veggies. Mix the rest of the ingredients and pour over the food in the pot. Give a little stir, keeping noodles submerged. Pressure cook 1 minute and let sit for a couple more before releasing steam.
This was GREAT.

Cold Soup

from AARP Magazine
Mango Coconut
4 c chopped mango
1 c orange juice
2 T lime juice
2 C coconut milk
1 T brown sugar
2 tsp grated ginger
Vitamix!!

Gazpacho
3 c tomatoes
1 c cucumber
1.2 c green bell pepper
1/2 c red onion
1 jalapeno
1 tsp lemon juice
1/4 c olive oil
1 slice bread
1 clove garlic
1 T chopped parsley
2 T red wine vinegar
1 tsp hot sauce
1 T Worcestershire
1 tsp salt
1/2 T smoked paprika
Vitamix!

Avocado
2 cubed avocados
1 T shallot
1 T lime juice
2 c oat milk (or coconut) (my adaptation)
1 clove garlic
1 tsp salt
pinch cayenne
(I would certainly add cilantro!)
Vitamix!

Honey Lime Berry Salad

4 cups fresh strawberries, halved

3 cups fresh blueberries

3 medium Granny Smith apples, cubed

1/3 cup lime juice

1/4 to 1/3 cup honey

2 tablespoons minced fresh mint

 

In a large bowl, combine strawberries, blueberries and apples. In a small bowl, whisk lime juice, honey and mint. Pour over fruit; toss to coat.

3/4 cup: 93 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 1g protein. 

Broccoli Salad

Sandy’s Broccoli Salad

Combine and cook in microwave until dissolved, then cool:

¼ C sugar

2 Tb cider vinegar

Add:

1 Cup mayonnaise

Combine with:

4 cups broccoli (blanch for 2 minutes)

6 slices crumbled bacon

4 chopped green onions

½ cup golden raisins

Chill 2-3 hours

From my sister, Sandra Shorb

Grape Broccoli Salad

6 c. fresh broccoli-cut up

6 green onions, sliced

1 c. diced celery

1 c. green grapes seedless

1 c. red grapes seedless

1c. mayonnaise

1/3 c. sugar

1 c. toasted slivered almonds

1 Tbsp. cider vinegar

Combine broccoli, onions, celery and grapes

In another bowl, whisk the mayonnaise, sugar, and vinegar.  Pour over mixture above and toss to coat.  Cover and refrigerate until serving.  Stir in almonds just before serving.  Serves 8

 From my Columbia Baptist Church friend, Joyce Durham

 

Mormon Split Pea Soup

2 cups dry green split peas
8 cups cold water
1 cup chopped onion
1/2 cup chopped celery
2 ts salt
1/2 ts dried marjoram, crushed
1/4 ts pepper
1 pound ground pork
3/4 ts ground sage
1/3 ts pepper
3 medium potatoes, peeled and cubed (3 cups)

Rinse split peas. In large kettle or dutch oven combine peas, cold water, onion, celery, salt, marjoram, and pepper.
Bring to boiling, cover and simmer till peas are tender, about 1 hour.  Do not drain.  Combine pork, sage, salt, and pepper.
Mix well.  Shape into 24 1 inch balls.  Drop balls and potatoes into soup, return to boil.  Cover, simmer for 20 minutes or longer. 
Season to taste.
From Julie - she loves it!
I'm thinking try it in the Instant Pot, first step on soup setting. And then after adding the sausage balls and potatoes on 5 minutes? Will report back.

Split Pea Soup (VEGAN)
From the Healthiest Diet on the Planet
2 c split peas
1/4 c barley
8 c water
2 bay leaves
1 tsp celery seed
1 chopped onion
2 chopped carrots
2 chopped potatoes
2 chopped celery stalks
2 T parsley flakes
1 tsp basil
pepper to taste
Put peas, barley, water in pot and bring to boil. Reduce heat, add bay leaves and celery seed. Cover and cook on low 30 minutes. Add everything else and cook another hour.

Smoky Split Pea Soup

2 Tb oil

1 large diced onion

2 minced cloves garlic

1 diced celery stalk

1 TB chopped chipotle chiles

1 tsp paprika

6 c vegetable stock

16 oz package green split peas (2.25 cups)

1 tsp salt or to taste.

Sauté onion, garlic, celery in oil 2 to 3 min. Add chipotle and paprika, Saute another 3-5 minutes. Add stock, peas and salt and bring to boil. Reduce heat and simmer 1 hr. Optional add a large diced potato or sweet potato, near end of cooking add 14 oz can diced tomatoes.