Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano
• Ground black pepper salt to taste
• 1/2 cup white rice
• 1 medium onion
• 1 tablespoon and 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 2 carrots
• 2 cans roasted and diced tomatoes
• 2 teaspoons paprika
• 2 chopped parsley leaves
• 6 cloves garlic
• 6 cups chopped cabbage
• 4 cups beef broth

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A post shared by Rena | Healthy Fitness Meals (@healthyfitnessmeals)

Instructions:

1. Heat oil in a large pot over medium heat. Pour beef, carrots, and onions into the pot and season with salt and pepper. Cook for about eight minutes, until vegetables are tender, and make sure to break up the beef constantly while cooking.
2. Add garlic to the mix and cook for another minute. Throw in 1 cup of water along with cabbage, beef broth, Worcestershire sauce, brown sugar, rice, paprika, and oregano. Season with salt and sugar.
3. Bring the mixture to a boil and then reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, until the rice and vegetables are tender. Add parsley to the mix.
4. Top up with more parsley before pouring the soup into bowls and serving.

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A post shared by Ashley Fehr | The Recipe Rebel (@thereciperebel)

The post Try This Nourishing and Wholesome Cabbage Roll Soup appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Amy Bowers | Health Coach (@optimumwellnessandnutrition)

Ingredients:

(Serves 4)

• 1 broccoli head
• 1 sweetheart cabbage head
• 3 cups of frozen peas
• 2 cups of frozen edamame beans 
• 2 large leeks 
• 3 cloves garlic 
• 4 scallions 
• 1 cup of fresh basil leaves
• 1 cup of fresh parsley
• 4 cups of veg stock
• Salt and pepper, to taste

View this post on Instagram

A post shared by Cynthia Louise Tait (@chefcynthialouise1)

Instructions:

1. Chop the broccoli into small pieces and finely slice the cabbage, leeks, garlic, and scallions.
2. Heat some oil in a large pot and add the broccoli, leeks, and cabbage.
3. Fry for 10 minutes and then add the garlic, scallions, salt, and pepper.
4. Continue to fry for a further 10 minutes.
5. Add the frozen peas, edamame, and veg stock and increase the heat.
6. Leave it to simmer for 5 minutes stirring regularly.
7. Meanwhile, tear the basil leaves and parsley up.
8. After the 5 minutes is up, add the basil and parsley to the pot.
9. Leave to simmer for a further 5-10 minutes.
10. Remove from the heat and blitz with a stick blender until smooth.
11. Return to the heat for another 5-10 minutes, stirring frequently.
12. Serve hot with crusty bread.

The post This Super Green Soup is the Perfect, Healthy Meal appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup dried brown lentils
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 2 teaspoons chilli powder
• 1 yellow onion
• 2 medium carrots
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

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A post shared by Blue Stallion Farm (@bluestallionfarm)

Instructions:

1. Warm a large pot of oil over medium heat. Put onions and carrots into the pot and cook until softened, stirring for about 8 to 10 minutes. Add garlic and stir for another minute.
2. Add tomato paste and stir for around 1 to 2 minutes until it appears brick red. Then, add the paprika, chili powder, cumin, pepper, and salt, stirring the mixture for another 30 seconds.
3. Add broth and lentils to the mix and stir, bringing the mixture to a boil before reducing the heat to low. Allow the soup to simmer for around 35 to 40 minutes until thickened. Then allow to cool slightly before serving. Sprinkle parsley for decoration.

The post This Warm Lentil Soup is Perfect to Cure Your Winter Blues appeared first on falafelandcaviar.com.

Ingredients:

For the Meatballs:

• 1 egg, beaten
• 1/2 cup rice
• 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1/2 lb chorizo sausage, casing removed
• 1/4 teaspoon pepper
• 1/2 minced carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro leaf

For the Albondigas Soup:

• 3 stalks celery, cut into chunks
• 1 teaspoon oregano
• 6 cups chicken broth
• 1 16-oz can diced tomatoes
• 1/2 cup chopped onion
• 1 sliced large zucchini
• salt
• 1/2 teaspoon ground cumin
• pepper
• 1/2 cup cilantro

Instructions:

1. Mix all the ingredients for the meatballs together. When you’re done, create the meatballs and place them on a plate.
2. Next, get a large pot and fill it with the celery, chicken broth, cumin, tomatoes, tomato liquid, cilantro, onion, and oregano.
3. Wait for the soup to start boiling, then let it simmer for 10 minutes.
4. When the time is up, add the meatballs to the soup. Let the albondigas soup simmer for 10 more minutes.
5. Next, include the zucchini in the pot and continue cooking for 10 more minutes.
6. Add salt and pepper to your preference and taste the soup.
7. Serve it right away.

The post Mexican Albondigas Soup is Insanely Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 2 to 3 cups shredded cooked turkey
• 64 oz low-sodium turkey broth
• 2 cloves minced garlic
• 12 oz wide egg noodles
• 1 cup carrots, peeled and sliced thin
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 teaspoon dried oregano
• about 1 to 2 cups water
• 2 tablespoons olive oil
• 1 cup sweet yellow onion, peeled and diced into small pieces
• 1 teaspoon fresh thyme
• 1 teaspoon freshly ground black pepper
• 1 cup celery, sliced thin
• 1 to 2 teaspoons fresh rosemary, finely chopped
• salt

Instructions:

1. Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
2. Next, include the garlic and cook for 1 to 2 more minutes.
3. Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
4. Include the noodles and 1 to 2 cups water depending on the look of the soup.
5. Boil it for 8 to 10 minutes until the noodles are done.
6. Include the turkey and boil for 1 to 2 minutes.
7. Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.

The post Warm Up With Tasty Turkey Soup appeared first on falafelandcaviar.com.

Ingredients:

For the soup:

• 1/2 chopped large onion
• 4 minced garlic cloves
• 1 15-oz can kidney beans, rinsed and drained
• 1/4 cup flour
• 1 lb lean ground beef
• 1 chopped red bell pepper
• 1 cup mild salsa
• 5 cups reduced-sodium chicken broth
• 1 15-oz can black beans, rinsed and drained
• 1/4 teaspoon pepper
• 1 10-oz can mild enchilada sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 4-oz can mild dried green chilies

To add:

• 1 cup freshly grated pepper jack cheese
• 1 cup freshly grated sharp cheddar cheese
• 4 oz cream cheese, softened and cut into cubes

Toppings:

• sour cream
• avocado
• fresh cilantro
• crushed tortilla chips
• shredded cheese
• hot sauce
• green onion

Instructions:

1. Turn on the stove on medium heat. Prepare a large pot or a Dutch oven.
2. Cook the meat until it gets a brown color together with the onion, and remove the extra liquid. Add the garlic, red bell pepper, and the spices. Let it cook for 3 more minutes.
3. Next, include the green chilies, kidney beans, enchilada sauce, black beans, salsa, chicken broth.
4. Let the taco soup boil and once it does lower the heat.
5. Let it simmer for 10 to 15 minutes. Include the cheddar cheese, cream cheese, and pepper jack cheese.

The post You Have to Try This Tasty Taco Soup appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound of parsnips
• 1 pound of carrots
• 28 oz of broth
• 3 cups of water
• 1 cup of chopped leeks
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat up a little bit of olive oil in a heavy-bottomed pot over medium heat.
2. Add in the leeks once the oil is hot. If you don’t mind making this non-vegan, you can also add in some butter for flavor.
3. Cook the leeks until they’re soft.
4. While they cook, chop up the parsnips and carrots into rounds that are roughly the same size. This will allow them to cook at the same rate.
5. Add in the carrots and parsnips into the pot, along with all the liquids, and bring to a boil.
6. Bring the pot down to a simmer and cook for 45 minutes or until the vegetables are fork-tender.
7. Blend the soup with a stand or hand blender until smooth.
8. Taste the soup to check for seasonings, and add as much pepper and salt as necessary.
9. Serve right away or keep in the freezer for the perfect winter lunch!

The post Try This Creamy Parsnip Soup This Winter! appeared first on falafelandcaviar.com.

Ingredients:

• 3 large eggs
• 1/2 cup grated parmesan cheese
• 12 oz ground meat
• 3 tablespoons olive oil
• 1 bunch greens such as escarole, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry breadcrumbs
• 4 minced cloves garlic
• 8 cups low-sodium chicken broth
• 1/2 cup grated Pecorino Romano cheese
• 1 diced medium yellow onion
• 1 tablespoon chopped fresh oregano leaves
• 3/4 cup cooked small pasta such as orzo
• lemon wedges
• red pepper flakes

Instructions:

• Combine the breadcrumbs, ground meat, 1/4 cup parmesan cheese, 1 egg, 1/4 cup Pecorino Romano cheese, salt, pepper, and oregano together.
• Mix all the ingredients and divide the meat into 20 to 30 balls.
• Get a skillet and heat 2 tablespoons of olive oil. Start cooking the meatballs for 3 to 5 minutes per batch.
• When the meatballs are done remove them from the oil and put them on a plate with paper.
• Get a pot and heat 1 tablespoon olive oil. Saute the garlic and onion together for 5 minutes.
• When the time is up, pour in the chicken broth. Wait for the mixture to start boiling.
• Include the greens, then let it simmer with a lid on for 10 minutes.
• During the following step, you need to add the meatballs and continue cooking for 5 minutes.
• In a bowl mix the 1/4 cup parmesan cheese, 2 eggs, and 1/4 cup Pecorino Romano cheese. Beat the ingredients together.
• Add the mixture to the pot, mixing very slowly. Add the lid again and let it simmer for 30 seconds.
• Include the pasta, red pepper flakes, salt, pepper, and a little lemon juice. The Italian wedding soup is ready to be served.

The post You’ll Be Obsessed With This Italian Wedding Soup appeared first on falafelandcaviar.com.

Ingredients:

• 3/4 cup sliced celery
• 2 tablespoons butter
• 2 1/2 cups cooked shredded chicken
• 3/4 cup peeled carrots, cut lengthwise and sliced
• 1 teaspoon Italian seasoning
• 2 cups cooked rice
• 6 cups chicken broth
• 1/2 cup finely diced onion
• 2 tablespoons chopped parsley
• 1 1/2 teaspoon minced garlic
• salt
• pepper

Instructions:

• Get a large pot and turn on the stove to medium heat.
• Add the butter and wait for it to melt. Once it does, add the celery, onion, and carrots.
• Cook them together for 4 to 5 minutes.
• Next, include the garlic and continue cooking for half a minute.
• Include the chicken, salt, pepper, chicken broth, Italian seasoning. Wait for the soup to start simmering.
• Let it cook for 10 to 15 more minutes. When the vegetables are soft you can add in the rice.
• Cook the chicken rice soup for 5 more minutes.
• Serve it right away topped off with parsley.

The post This 30-Minute Chicken Rice Soup is So Good appeared first on falafelandcaviar.com.

Ingredients:

• 4 minced garlic cloves
• 1 teaspoon pepper
• 12 oz beer
• 6 oz sliced bacon
• 4 links bratwurst cut into 1-inch pieces
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds peeled and diced russet potatoes
• 1 chopped large onion
• 1 tablespoon fresh thyme
• 4 cups low-sodium chicken stock

Instructions:

Set the stove to medium-high and place a pot over it. Cook the bacon to be crisp. Place it on a plate on the side.

Start cooking the bratwurst in the same pot for a few minutes until it’s lightly brown.

When it’s done remove the fat from the pot. Cook the onion for 3 minutes. Pour the beer and turn up the heat to high. Use a wooden spoon to clean the pot.

Cook for 3 more minutes, then lower the heat. Include the garlic, bacon, stock, potatoes, thyme, pepper.

Let it boil, then lower it to simmer. Cover the pot and cook for 20 to 30 minutes. The potatoes should be very soft.

Mash the potatoes in a blender and pour them back in the pot. Cook for 5 extra minutes. You can now pour the bratwurst soup in bowls. Add parsley on top.

The post The Bratwurst Soup You Have to Prepare appeared first on falafelandcaviar.com.

Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano
• Ground black pepper salt to taste
• 1/2 cup white rice
• 1 medium onion
• 1 tablespoon and 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 2 carrots
• 2 cans roasted and diced tomatoes
• 2 teaspoons paprika
• 2 chopped parsley leaves
• 6 cloves garlic
• 6 cups chopped cabbage
• 4 cups beef broth

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A post shared by Rena | Healthy Fitness Meals (@healthyfitnessmeals)

Instructions:

1. Heat oil in a large pot over medium heat. Pour beef, carrots, and onions into the pot and season with salt and pepper. Cook for about eight minutes, until vegetables are tender, and make sure to break up the beef constantly while cooking.
2. Add garlic to the mix and cook for another minute. Throw in 1 cup of water along with cabbage, beef broth, Worcestershire sauce, brown sugar, rice, paprika, and oregano. Season with salt and sugar.
3. Bring the mixture to a boil and then reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, until the rice and vegetables are tender. Add parsley to the mix.
4. Top up with more parsley before pouring the soup into bowls and serving.

View this post on Instagram

A post shared by Ashley Fehr | The Recipe Rebel (@thereciperebel)

The post Try This Nourishing and Wholesome Cabbage Roll Soup appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Amy Bowers | Health Coach (@optimumwellnessandnutrition)

Ingredients:

(Serves 4)

• 1 broccoli head
• 1 sweetheart cabbage head
• 3 cups of frozen peas
• 2 cups of frozen edamame beans 
• 2 large leeks 
• 3 cloves garlic 
• 4 scallions 
• 1 cup of fresh basil leaves
• 1 cup of fresh parsley
• 4 cups of veg stock
• Salt and pepper, to taste

View this post on Instagram

A post shared by Cynthia Louise Tait (@chefcynthialouise1)

Instructions:

1. Chop the broccoli into small pieces and finely slice the cabbage, leeks, garlic, and scallions.
2. Heat some oil in a large pot and add the broccoli, leeks, and cabbage.
3. Fry for 10 minutes and then add the garlic, scallions, salt, and pepper.
4. Continue to fry for a further 10 minutes.
5. Add the frozen peas, edamame, and veg stock and increase the heat.
6. Leave it to simmer for 5 minutes stirring regularly.
7. Meanwhile, tear the basil leaves and parsley up.
8. After the 5 minutes is up, add the basil and parsley to the pot.
9. Leave to simmer for a further 5-10 minutes.
10. Remove from the heat and blitz with a stick blender until smooth.
11. Return to the heat for another 5-10 minutes, stirring frequently.
12. Serve hot with crusty bread.

The post This Super Green Soup is the Perfect, Healthy Meal appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup dried brown lentils
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 2 teaspoons chilli powder
• 1 yellow onion
• 2 medium carrots
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

View this post on Instagram

A post shared by Blue Stallion Farm (@bluestallionfarm)

Instructions:

1. Warm a large pot of oil over medium heat. Put onions and carrots into the pot and cook until softened, stirring for about 8 to 10 minutes. Add garlic and stir for another minute.
2. Add tomato paste and stir for around 1 to 2 minutes until it appears brick red. Then, add the paprika, chili powder, cumin, pepper, and salt, stirring the mixture for another 30 seconds.
3. Add broth and lentils to the mix and stir, bringing the mixture to a boil before reducing the heat to low. Allow the soup to simmer for around 35 to 40 minutes until thickened. Then allow to cool slightly before serving. Sprinkle parsley for decoration.

The post This Warm Lentil Soup is Perfect to Cure Your Winter Blues appeared first on falafelandcaviar.com.

Ingredients:

For the Meatballs:

• 1 egg, beaten
• 1/2 cup rice
• 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1/2 lb chorizo sausage, casing removed
• 1/4 teaspoon pepper
• 1/2 minced carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro leaf

For the Albondigas Soup:

• 3 stalks celery, cut into chunks
• 1 teaspoon oregano
• 6 cups chicken broth
• 1 16-oz can diced tomatoes
• 1/2 cup chopped onion
• 1 sliced large zucchini
• salt
• 1/2 teaspoon ground cumin
• pepper
• 1/2 cup cilantro

Instructions:

1. Mix all the ingredients for the meatballs together. When you’re done, create the meatballs and place them on a plate.
2. Next, get a large pot and fill it with the celery, chicken broth, cumin, tomatoes, tomato liquid, cilantro, onion, and oregano.
3. Wait for the soup to start boiling, then let it simmer for 10 minutes.
4. When the time is up, add the meatballs to the soup. Let the albondigas soup simmer for 10 more minutes.
5. Next, include the zucchini in the pot and continue cooking for 10 more minutes.
6. Add salt and pepper to your preference and taste the soup.
7. Serve it right away.

The post Mexican Albondigas Soup is Insanely Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 2 to 3 cups shredded cooked turkey
• 64 oz low-sodium turkey broth
• 2 cloves minced garlic
• 12 oz wide egg noodles
• 1 cup carrots, peeled and sliced thin
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 teaspoon dried oregano
• about 1 to 2 cups water
• 2 tablespoons olive oil
• 1 cup sweet yellow onion, peeled and diced into small pieces
• 1 teaspoon fresh thyme
• 1 teaspoon freshly ground black pepper
• 1 cup celery, sliced thin
• 1 to 2 teaspoons fresh rosemary, finely chopped
• salt

Instructions:

1. Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
2. Next, include the garlic and cook for 1 to 2 more minutes.
3. Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
4. Include the noodles and 1 to 2 cups water depending on the look of the soup.
5. Boil it for 8 to 10 minutes until the noodles are done.
6. Include the turkey and boil for 1 to 2 minutes.
7. Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.

The post Warm Up With Tasty Turkey Soup appeared first on falafelandcaviar.com.

Ingredients:

For the soup:

• 1/2 chopped large onion
• 4 minced garlic cloves
• 1 15-oz can kidney beans, rinsed and drained
• 1/4 cup flour
• 1 lb lean ground beef
• 1 chopped red bell pepper
• 1 cup mild salsa
• 5 cups reduced-sodium chicken broth
• 1 15-oz can black beans, rinsed and drained
• 1/4 teaspoon pepper
• 1 10-oz can mild enchilada sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 4-oz can mild dried green chilies

To add:

• 1 cup freshly grated pepper jack cheese
• 1 cup freshly grated sharp cheddar cheese
• 4 oz cream cheese, softened and cut into cubes

Toppings:

• sour cream
• avocado
• fresh cilantro
• crushed tortilla chips
• shredded cheese
• hot sauce
• green onion

Instructions:

1. Turn on the stove on medium heat. Prepare a large pot or a Dutch oven.
2. Cook the meat until it gets a brown color together with the onion, and remove the extra liquid. Add the garlic, red bell pepper, and the spices. Let it cook for 3 more minutes.
3. Next, include the green chilies, kidney beans, enchilada sauce, black beans, salsa, chicken broth.
4. Let the taco soup boil and once it does lower the heat.
5. Let it simmer for 10 to 15 minutes. Include the cheddar cheese, cream cheese, and pepper jack cheese.

The post You Have to Try This Tasty Taco Soup appeared first on falafelandcaviar.com.

Ingredients:

• 1 pound of parsnips
• 1 pound of carrots
• 28 oz of broth
• 3 cups of water
• 1 cup of chopped leeks
• Olive oil
• Salt and pepper to taste

Instructions:

1. Heat up a little bit of olive oil in a heavy-bottomed pot over medium heat.
2. Add in the leeks once the oil is hot. If you don’t mind making this non-vegan, you can also add in some butter for flavor.
3. Cook the leeks until they’re soft.
4. While they cook, chop up the parsnips and carrots into rounds that are roughly the same size. This will allow them to cook at the same rate.
5. Add in the carrots and parsnips into the pot, along with all the liquids, and bring to a boil.
6. Bring the pot down to a simmer and cook for 45 minutes or until the vegetables are fork-tender.
7. Blend the soup with a stand or hand blender until smooth.
8. Taste the soup to check for seasonings, and add as much pepper and salt as necessary.
9. Serve right away or keep in the freezer for the perfect winter lunch!

The post Try This Creamy Parsnip Soup This Winter! appeared first on falafelandcaviar.com.

Ingredients:

• 3 large eggs
• 1/2 cup grated parmesan cheese
• 12 oz ground meat
• 3 tablespoons olive oil
• 1 bunch greens such as escarole, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry breadcrumbs
• 4 minced cloves garlic
• 8 cups low-sodium chicken broth
• 1/2 cup grated Pecorino Romano cheese
• 1 diced medium yellow onion
• 1 tablespoon chopped fresh oregano leaves
• 3/4 cup cooked small pasta such as orzo
• lemon wedges
• red pepper flakes

Instructions:

• Combine the breadcrumbs, ground meat, 1/4 cup parmesan cheese, 1 egg, 1/4 cup Pecorino Romano cheese, salt, pepper, and oregano together.
• Mix all the ingredients and divide the meat into 20 to 30 balls.
• Get a skillet and heat 2 tablespoons of olive oil. Start cooking the meatballs for 3 to 5 minutes per batch.
• When the meatballs are done remove them from the oil and put them on a plate with paper.
• Get a pot and heat 1 tablespoon olive oil. Saute the garlic and onion together for 5 minutes.
• When the time is up, pour in the chicken broth. Wait for the mixture to start boiling.
• Include the greens, then let it simmer with a lid on for 10 minutes.
• During the following step, you need to add the meatballs and continue cooking for 5 minutes.
• In a bowl mix the 1/4 cup parmesan cheese, 2 eggs, and 1/4 cup Pecorino Romano cheese. Beat the ingredients together.
• Add the mixture to the pot, mixing very slowly. Add the lid again and let it simmer for 30 seconds.
• Include the pasta, red pepper flakes, salt, pepper, and a little lemon juice. The Italian wedding soup is ready to be served.

The post You’ll Be Obsessed With This Italian Wedding Soup appeared first on falafelandcaviar.com.

Ingredients:

• 3/4 cup sliced celery
• 2 tablespoons butter
• 2 1/2 cups cooked shredded chicken
• 3/4 cup peeled carrots, cut lengthwise and sliced
• 1 teaspoon Italian seasoning
• 2 cups cooked rice
• 6 cups chicken broth
• 1/2 cup finely diced onion
• 2 tablespoons chopped parsley
• 1 1/2 teaspoon minced garlic
• salt
• pepper

Instructions:

• Get a large pot and turn on the stove to medium heat.
• Add the butter and wait for it to melt. Once it does, add the celery, onion, and carrots.
• Cook them together for 4 to 5 minutes.
• Next, include the garlic and continue cooking for half a minute.
• Include the chicken, salt, pepper, chicken broth, Italian seasoning. Wait for the soup to start simmering.
• Let it cook for 10 to 15 more minutes. When the vegetables are soft you can add in the rice.
• Cook the chicken rice soup for 5 more minutes.
• Serve it right away topped off with parsley.

The post This 30-Minute Chicken Rice Soup is So Good appeared first on falafelandcaviar.com.

Ingredients:

• 4 minced garlic cloves
• 1 teaspoon pepper
• 12 oz beer
• 6 oz sliced bacon
• 4 links bratwurst cut into 1-inch pieces
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds peeled and diced russet potatoes
• 1 chopped large onion
• 1 tablespoon fresh thyme
• 4 cups low-sodium chicken stock

Instructions:

Set the stove to medium-high and place a pot over it. Cook the bacon to be crisp. Place it on a plate on the side.

Start cooking the bratwurst in the same pot for a few minutes until it’s lightly brown.

When it’s done remove the fat from the pot. Cook the onion for 3 minutes. Pour the beer and turn up the heat to high. Use a wooden spoon to clean the pot.

Cook for 3 more minutes, then lower the heat. Include the garlic, bacon, stock, potatoes, thyme, pepper.

Let it boil, then lower it to simmer. Cover the pot and cook for 20 to 30 minutes. The potatoes should be very soft.

Mash the potatoes in a blender and pour them back in the pot. Cook for 5 extra minutes. You can now pour the bratwurst soup in bowls. Add parsley on top.

The post The Bratwurst Soup You Have to Prepare appeared first on falafelandcaviar.com.