Turkey Chili


  • 1 cup red onion, diced
  • 1/3 cup poblano pepper (about 1), seeded and diced
  • 1 teaspoon minced garlic
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, lower-sodium chicken broth
  • 1/2 cup chopped fresh cilantro
  • 6 lime wedges


Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.

Butternut Squash Soup


  • 4 tablespoons butter
  • 2 shallots, minced
  • 3 pounds butternut squash, unpeeled, halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (1/4 cup), and each half cut into quarters
  • salt
  • 1/2 cup heavy cream
  • 1 teaspoon packed dark brown sugar


Heat butter in large Dutch oven over medium-low heat until foaming subsides; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes.  Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes.  Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut side down in steamer basket, and lower basket into pot.  cover and steam until squash is completely tender, about 30 minutes.  Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid.  When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer.  Rinse and dry Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth.  Transfer puree to Dutch oven; stir in cream and sugar and heat over medium-low heat until hot.  Add salt to taste; serve immediately.

Serve with buttered cinnamon-sugar croutons.  Adjust oven rack to middle position and heat oven to 350 degrees.  Remove crusts from 2 slices of hearty white bread and cut into 1/2-inch cubes.  Toss bread cubes with 1 tablespoon melted butter.  Set aside.  In a small bowl, combine 2 tablespoons sugar with 1/2 teaspoon cinnamon.  Add cinnamon sugar mixture to bread cubes and toss to coat thoroughly.  Spread cubes in even layer on parchment paper lined baking sheet; bake until crisp, 8 to 10 minutes.

Slow Cooker Beef and Barley Soup


  • 2 tablespoons vegetable oil
  • 3 medium onions, minced
  • 2 carrots, peeled and chopped medium
  • 1/4 cup tomato paste
  • table salt
  • 1/2 cup dry white wine
  • 2 pounds blade steak, trimmed and cut into 1/2 inch pieces
  • 1 (28 oz) can diced tomatoes, pureed with their juice in blender
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1/3 cup soy sauce
  • 1/4 cup pearl barley
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  • 1/4 cup minced fresh parsley
  • ground black pepper


Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add onions, carrots, tomato paste and 1/4 teaspoon salt and cook until vegetables are softened and lightly browned, 10 to 15 minutes.  Stir in wine, scraping up any browned bits. (This can be done ahead and refrigerated in an airtight container overnight).

Transfer vegetable mixture into slow cooker insert and stir in meat, pureed tomatoes, broths, soy sauce, barley and thyme until evenly combined.  Cover and cook on low until meat is tender, 9-11 hours (or on high for 5-7 hours).

Gently tilt slow cooker insert and remove as much fat as possible from surface of soup using a large flat spoon.  Stir in parsley, season with salt and pepper to taste, and serve.

Chris & Tim’s Minestrone Soup


  • 4 tablespoons butter
  • 1 cup diced zucchini
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1/3 cup diced celery
  • 2 tablespoons diced onion
  • 1/2 cup chopped leeks
  • 1/2 teaspoon minced garlic (or more)
  • 2 cups undrained canned diced tomatoes
  • 2 quarts chicken broth
  • bay leaves
  • 2 tablepoons diced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon basil
  • 1/2 cup brown rice
  • 1 can canelli beans
  • 1/2 cup shredded parmesan cheese
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 cup diced cabbage (optional)


In a large stock pot over medium heat, melt butter and saute zucchini, carrots, potatoes, celery, onions and leeks for approximately 10-15 minutes.  Add garlic and saute 2-3 minutes.  Add tomatoes, chicken broth, bay leaves, parsley, salt, pepper, basil and brown rice.  Simmer, covered, for 45 minutes.  Add beans, parmesan, peas, corn and cabbage.  Simmer uncovered for an additional 15 minutes.

Quinoa and Vegetable Stew


  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces
  • 2 teaspoons canola oil
  • salt and pepper
  • 5 garlic cloves, minced
  • 1 tablespoon paprika
  • 2 teaspooons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 6 cups vegetable broth
  • 1 pound red potatoes, cut into 1/2 inch pieces
  • 1 cup quinoa, rinsed and dried
  • 1 large ear corn, husks and silks removed, kernels cut from cob or 1 cup frozen corn
  • 2 tomatoes, cored and chopped coarse
  • 1 cup frozen peas
  • 1/2 cup fresh cilantro, minced
  • 1 avocado, halved, pitted and cut into 1/2 inch pieces


Combine onion, bell pepper, oil and 1/8 teaspoon salt in Dutch oven.  Cover and cook over medium-low heat, stirring occasionally, until softened 8 to 10 minutes.  Stir in garlic, paprika, coriander and cumin and cook until fragrant, about 30 seconds.  Sitr in broth and potatoes and bring to a boil.  Reduce to gentle simmer and cook for 10 minutes. 

Stir in quinoa and continue to simmer for 8 minutes.  Sitr in corn and continue to simmer until potatoes and quinoa are just tender, 5 to 7 minutes.  Sit in tomatoes and peas and let heat through, about 2 minutes. 

Off heat, stir in cilantro and season with salt and pepper to taste.  Garnish bowls with avocado before serving.

Pasta e Fagiole


  • 2 teaspoons olive oil
  • 2 onions, diced
  • 2 cloves garlic, diced
  • 4 cups chicken broth
  • 1 can (15 ounce) diced tomatoes
  • 2 cans (14-19 ounces each) cannellini or white beans, drained and rinsed
  • 1 cup ditalini or other small pasta
  • 4 cups chopped spinach
  • fresh ground black pepper
  • bay leaves


Heat the oil in a large sauce pan over medium heat.  Add the onions and garlic; cook, stirring occasionally, for 5 minutes or until onions are soft.  Add broth, tomatoes (with juice), beans, pasta and bay leaves; cook, stirring occasionally, for 15 minutes, or until the pasta is all dente.  Add the spinach; cook, stirring occasionally, for 3 minutes, or until the spinach is wilted.  Remove bay leaves and season to taste with pepper.



  • olive oil
  • 1.5 pounds ground beef
  • 2 cloves garlic
  • 1/2 onion, diced
  • 1/2 12-oz can of beef broth
  • 1/2 teaspoon oregano
  • 3 teaspoons chili powder
  • 1.5 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons jalapenos, seeded and diced
  • 2 12-oz cans chili beans, rinsed
  • 1 28-oz can diced tomatoes
  • 1/2 12-oz can tomato paste
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced


In a medium skillet, brown ground meat.  Drain and remove from pan.  Add olive oil to the pan and saute onion for 3 minutes.  Add garlic and saute another 2 mintues.  Remove from pan.

Put all ingredients in a slow cooker and cook for 6-8 hours on low or 2-4 hours on high.

Cream of Potato Leek Soup


* 6 Yukon Gold potatoes, peeled and cubed
* 1 can chicken broth
* 2 leeks, chopped
* 2 teaspoons butter
* 2 cups heavy cream


Combine the potatoes and broth in a medium pot over medium heat. Simmer for 20 minutes or until potatoes are tender.

Heat the buttter in a separate skillet and saute the leeks for 5-10 minutes. Add the leeks and cream to potatoes and stir well. Mash potatoes to thicken soup.

White Bean Vegetable Soup


* 1 whole garlic head
* 4 tablespoons olive oil
* 1 cup onion, diced
* 3/4 teaspoon salt
* 1/2 cup carrots, peeled and chopped
* 1/2 cup potato, peeled and chopped
* 1/4 cup celery, chopped
* 1 tablespoon fresh rosemary, chopped
* 2 tablespoons tomato paste
* 6 cups chicken broth
* 1 16-oz can cannellini beans, drained
* 4 cups kale or swiss chard, thick stems removed, leaves cut into thin strips
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon pepper
* 2 tablespoons fresh parsley, minced


Preheat over to 350.

Remove skin of garlic without peeling or separating cloves. Brush with 1 teaspoon olive oil and wrap in foil.

Bake for 1 hour and cool for 10 minutes. Separate cloves and squeeze to extract pulp.

Heat the remining oil in a large saucepan over medium high heat. Add onion and salt, saute for 5 minutes. Add carrot, potato, celery, rosemary and tomato paste and cook for 5 minutes. Add chicken broth and beans. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

Stir in garlic and kale, simmer for 10 minutes. Stir in lemon juice and pepper.

Cooking Light Magazine

White Bean Noodle Soup


* 1 cup dried Great Northern or cannellini beans
* 1 tablespoon olive oil
* 2 medium onions, diced
* 2 carrots, peeled and chopped
* 1 small bunch red swiss chard, thick stems removed, leaves cut into thin strips
* 6 cups chicken broth
* 3 cups canned tomatoes, chopped
* 3 tablespoons fresh basil, minced
* 3 cloves garlic, minced
* 3/4 cup fine egg noodles
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 4 tablespoons fresh parsley, minced
* 6 tablespoons parmesian cheese, grated


Rinse beans and drain. Put beans in a large bowl, add cold water to cover generously and soak for 4 hours to overnight. Drain beans.

Cut pasta into bite size pieces. Cook pasta according to directions. Drain.

In a large pot over medium-high heat, saute onion in olive oil for 5 minutes. Add carrots and saute for 3 minutes. Add half the swiss chard and saute until wilted, about 3 minutes. Add broth, beans, basil, garlic and tomatoes. Bring to a boil, then reduce heat and simmer 1 hour, stirring frequently. Remove the soup from the pot and blend slightly. Return soup to the pot. Add the pasta and remaining chard. Cook about 3 minutes. Season with salt, pepper and 2 tablespoons parsley. Serve with remaining parsley and parmesian on top.

Williams-Sonoma Collection Series, Soup by Diane Rossen Worthington