Category: Soup Recipe

Chilled Yellow Squash Soup With Dill

July 22, 2025
Yellow Squash Soup

Chilled Yello Squash Soup With Dill Recipe

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 pounds yellow summer squash – halved, seeded, and sliced
  • 1 onion, chopped
  • 2 quarts vegetable broth
  • 4 ounces plain yogurt
  • salt and pepper to taste
  • ½ teaspoon lemon juice, or to taste
  • 2 tablespoons minced fresh dill

DIRECTIONS

  • Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
  • Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled.

Recipe Source: AllRecipes.com

Quick and Delicious Tomato Soup in 30 Minutes

July 8, 2025

Simple Tomato Soup Recipe

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 large garlic cloves, peeled and crushed
  • 2 (28 ounce) cans whole peeled tomatoes
  • 1 cup water
  • 1 tablespoon sugar
  • ¼ teaspoon celery seed
  • ¼ teaspoon dried oregano
  • 1 pinch red pepper flakes

DIRECTIONS

  • Gather all ingredients.
  • Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes.
  • Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  • Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.

Recipe Source AllRecipes.com

Roasted Red Bell Pepper Soup Recipe

June 10, 2025
Red Pepper Soup

Roasted Red Bell Pepper Soup Recipe

INGREDIENTS

  • 3 red bell peppers
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 2 (14.5 ounce) cans chicken broth
  • salt and pepper to taste

DIRECTIONS

  • Preheat oven to broil.
  • Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
  • In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
  • Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Recipe Source: AllRecipes.com

The Connection Between Dental Health and Overall Wellness

February 11, 2025

“Physicians rarely ask about the health of your mouth, yet the same blood that goes through any dental infection like gum disease, picks up bacteria and transfers them throughout the entire body, from the heart to the brain. It’s time to connect the dots between the mouth and the rest of the body and include the mouth when evaluating a persons illness. Many times the source of the disease is literally right under your nose!” Charles Reinertsen, DDS

Hearty February Soup Recipe

February 10, 2025

Vegetable Barley Tomato Soup

INGREDIENTS
Cooking Tools: Dutch Oven
  • 1 tablespoon olive oil, or more if needed.
  • 1/2 medium onion, chopped
  • 1 medium rib of celery, chopped
  • 1 medium garlic clove, minced
  • 1 14.5-ounce can unsalted diced tomatoes, undrained
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cup vegetable broth
  • 1 cup chopped kale
  • 1/2 cup water
  • 1/4 cup uncooked quick cooking barley
  • 1/2 teaspoon dried basil, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/8 teaspoon black pepper
  • salt according to taste
  • 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
INSTRUCTIONS
  • Coat bottom of Dutch oven with olive oil.
  • Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally.
  • Add the garlic and cook for 10 seconds.
  • Stir in the remaining ingredients except the Parmesan.
  • Bring to a boil over medium to high heat.
  • Reduce the heat and simmer covered, for 10 to 12 minutes, or until the barley is cooked.
  • Serve in soup bowls. Sprinkle with Parmesan.

Vegan Chickpea-Quinoa Soup Recipe

April 8, 2022
INGREDIENTS
  • 2-3 tablespoons olive oil
  • 3 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 cloves minced garlic
  • 1/2 cup carrots, chopped
  • 1 medium zucchini, chopped
  • 1 28 oz. can chopped tomatoes
  • 2 cans chickpeas (rinsed & drained)
  • 5 cups spinach, finely chopped
  • 1/2 cup quinoa
  • 6 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tbsp dried parsley
  • 1 bay leaf
  • 1 tbsp garlic powder
INSTRUCTIONS
  • Using a cast iron skillet, saute carrots, celery, onions, and garlic in olive oil for several minutes.
  • Place the mixture into a large cookpot.
  • Add remaining ingredients. Combine well.
  • Cover and cook over low to medium heat for 1 1/2 to 2 hours, stirring frequently.
COOKING UTENSILS
  • Cast iron skillet
  • Large cookpot with lid
  • Optional food processor for vegetable prep