Sneaky Tomato Soup

•  2 Tb olive oil
• 1 diced sweet onion
• ¾ minced cloves garlic
• 1 large sweet potato, peeled and diced
• 1 small head green cabbage, cored, chopped
• 4 carrots, peeled and chopped
• Sea salt and pepper to taste
• 28 oz can Muir Glen Organic Crushed tomatoes with basil
• Two 14-oz cans Muir Glen diced tomatoes with green chilies
• 1 quick splash of balsamic vinegar
• Pinch or sugar
• 1 Tb dried basil
• 1 tsp smoked paprika
• Water as needed

I want to try this in my instant pot

Shortcut Pho

 From Better Homes & Gardens October 2020

• 1 lime
• 4 cups beef broth
• 1 Tb fish sauce
• ⅛ tsp cinnamon
• ⅛ tsp coriander
• 1 dash cloves
• 12 oz very thinly sliced beef sirloin
• 8 oz cooked rice noodles
• ½ cup chopped fresh cilantro
• 1 bunch bias sliced into 1 inch pieces green onions

Juice ½ the lime, cut remaining half into wedges. In 4 qt pot, combine lime juice, broth, fish sauce, cinnamon, coriander, and cloves. Bring to boil, reduce heat and simmer uncovered for 15 min. 

Drop beef into simmering broth. Cook 20-30 seconds until cooked through

Divide noodles into bowls. Spoon broth and beef over noodles. Top with cilantro and green onions. Service with lime wedges. Serves 4.

Slow Cooker French Onion Soup

From Southern Living March 2021

• 2 lb Vidalia Onions thinly sliced (about 8 cups)
• ¼ cup melted butter
• 1.5 tsp sugar
• 1.5 tsp salt
• ½ tsp black pepper
• 6 thyme sprigs tied with twine
• 1 bay leaf
• 5 cups beef broth
• 1 Tb sherry vinegar

Stir together onions, butter, sugar, salt and pepper in 6 quart slow cooker until onions are fully cooked. Place thyme and bay leaf on top. Cover and cook High, stirring once halfway through, until onions are deep golden brown and caramelized, 6 to 7 hours.

Remove thyme and bay leaf. Stir in broth and vinegar. Cover and cook on high until thoroughly heated about 30 min.

Lentil Soup

 From America’s Test Kitchen Cookbook

To keep lentils from losing their shape, sweat them with sautéed aromatic veggies in bacon grease before adding broth to the pot. 

Serving 4-6

• 3 oz (3 slices) bacon cut into small pieces
• 1 large minced onion
• 2 chopped medium carrots
• 3 mince garlic cloves
• 1 can diced tomatoes, drained 
• 1 bay leaf
• 1 tsp fresh minced thyme
• 1 c lentils, rinsed and picked over (not red)
• 1 tsp salt
• Pepper
• ½ c dry white wine
• 4.5 c chicken broth
• 1.5 c water
• 1.5 tsp balsamic vinegar
• 3 Tb minced fresh parsley

1. Fry bacon until crisp. Add onion and carrots about 2 min. Add garlic about 30 seconds. Stir in tomatoes, bay, thyme, cook  sec. stir in lentils, salat, peppr to taste; cover; reduce heat to med-low and cook until lentils have darkened, 8 to 10 minutes.
2. Uncover, turn heat to high, add wine and bring to simmer. Add broth and water, bring to boil, cover partially and reduce heat to low. Simmer til lentils are tender but still hold their shape; 30-35 min. Discard bay.
3. Purée 3 c soup in blender and return to pot. Stir in vinegar and heat until hot. Stir in 2 T parsley. 

Lee's IP Beef Veggie Soup

 Vegetable Beef Soup in the Instant Pot

Sauté 2 lbs of beef stew chunks in olive oil and teaspoon or so of Kosher salt, with some black pepper.

Add onion, cook to soft

Add garlic, cook for a minute

Add tomato paste

Add Italian seasoning: basil, oregano, parsley, thyme, rosemary

Add two tablespoons of Worcestershire sauce

Add can of diced tomatoes - use to deglaze the pan.

Add (3 medium) carrots and (3-4 yellow, peeled, cubed) potatoes, celery if you want.

If the green beans are fresh, add them now too.

Add 4-6 cups of beef broth (leaving room in the pot for green beans, corn and peas to be added at the end.)

Pressure cook on high 10 minutes, allow natural release for 15 minutes or more.

Add the green beans, peas and corn, stir well to combine

Test and add salt if needed.

To thicken, add cornmeal or masa and saute for a bit.

Black Bean Salad

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

To try:

1/4 c olive oil
1-2 T red wine vinegar
1 tsp cumin
1 tsp black pepper
1/4 tsp cayenne
2 cans (15 oz each) black beans, rinsed and drained
2 chopped ribs celery
1 bell pepper chopped (any color)
1 red onion cut into thin wedges
1 minced garlic clove
1 c chopped cilantro

Whisk oil, vinegar, cumin, peppers and add everything else; toss to coat. 

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.