cinderellasapron 
Today we are making 4 of my EASY Spring Soups. They are perfect for those chilly, rainy, Spring days. Packed full of fresh veggies, and tons of flavor, these soups are sure to be a hit with the whole family. We will be making Italian Lentil Soup, New England Clam Chowder, Chicken Pot Pie Soup, and Potsticker Soup.
Italian Lentil Soup
Ingredients
- 1 pound ground Italian sausage
- 1 small onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1 cup zucchini, diced
- 1/4 cup tomato paste
- 1 pound dried lentils
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 6 cups beef stock
- 2 teaspoons salt
- 1 teaspoon black pepper
- grated parmesan, for serving
Instructions
- In a large pot over medium heat, add a drizzle of oil, and cook the sausage until browned, breaking into small bits.
- Add in the onion, celery, carrots, and zucchini. Cook for 5 minutes, or until slightly softened. Stir in the garlic and cook an additional minute.
- Stir in the tomato paste, lentils, oregano, basil, and thyme. Stir and cook for 30 seconds.
- Pour in the beef stock, and season with salt and pepper. Bring to a boil, then turn the heat down to a simmer. Cover, and cook for 30-35 minutes, or until the lentils are soft and cooked through.
- Serve with some fresh herbs and parmesan.
New England Clam Chowder
Ingredients
- 3 slices bacon
- 2 TBSP butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 TBSP flour
- 1 cup vegetable or chicken broth
- 1 cup milk
- 1 cup half and half or heavy cream
- 2 cups potatoes, peeled and diced
- 1/2 cup celery, diced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces clam juice
- 2 cans diced clams, drained (save the juice)
Instructions
- In a large pot over medium heat, cook the slices of bacon until crispy. Remove from the pot, crumble, and set aside.
- Add the butter to the pot, along with the onion. Cook for about 5 minutes, or until softened. Add the garlic and cook an additional minute.
- Sprinkle in the flour and whisk. Cook for 30 seconds.
- Pour in the broth, milk, and cream. Stir in the potatoes, celery, Worcestershire, spices, clam juice, as well as the juice from the canned clams. (Don't add the clams yet!)
- Bring to a boil, and turn the heat down to a simmer. Cook for about 25-30 minutes, or until thickened and the potatoes are cooked through.
- Stir in the chopped clams, and cook an additional 5 minutes. Serve with crumbled bacon.
Chicken Pot Pie Soup
Ingredients
- 4 TBSP butter
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken stock
- 2 cups potatoes, peeled and diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon celery seed
- salt and pepper, to taste
- 2 cups cooked chicken, diced
- 1 cup milk or half and half
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- In a large pot over medium heat, melt the butter. Add the carrots, celery, and onions. Cook for about 5 minutes, or until vegetables are softened.
- Add in the garlic and cook an additional minute.
- Whisk in the flour, and cook for 30 seconds.
- Pour in the chicken stock, along with potatoes and spices. Bring to a boil, and turn the heat down to a simmer. Cook for 15 minutes, or until potatoes are tender.
- Add in the cooked chicken, milk or half and half, peas, and corn. Simmer an additional 5 minutes, or until everything is warmed and cooked through.
- Serve with biscuits for dipping!
Potsticker Soup
Ingredients
- drizzle olive oil
- 8 ounces sliced mushrooms
- 1 TBSP ginger, minced
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 2 TBSP soy sauce
- 20 ounces frozen potstickers
- 6 green onions, thinly sliced
- 3 baby bok choy, ends cut off and leaves separated
- 1 1/2 teaspoons sesame oil
- salt and pepper to taste
- garlic chili sauce, for serving (optional)
Instructions
- In a large pot over medium heat, add a drizzle of olive oil, and add the mushrooms. Cook until browned, about 5 minutes.
- Add in the ginger and garlic, and cook an additional minute.
- Add the broth and soy sauce, and bring to a boil.
- Add in the frozen potstickers, half the green onions, and bok choy. Cook for 4-5 minutes, or until the potstickers are cooked through.
- Stir in the sesame oil, and any salt and pepper.
- Serve with additional green onions and chili garlic sauce.
