Savory Chicken Mushroom Soup with Great Northern Beans

By Jodee Weiland

It’s that time of year when everyone enjoys a delicious bowl of hot soup. There are a wide variety of soup recipes out there to choose from when making soup, so you have to decide a few things before choosing the recipe that’s right for you. Are you a clear broth soup eater or do you prefer a cream soup? I have a tendency to choose the clear broth soups because they are usually healthier and for the most part, lower in calories. I also love a soup that has lots of vegetables. So when I put together my latest soup combination, I came up with my Savory Chicken Mushroom Soup with Great Northern Beans and best of all, it is done in a crock pot!

http://learnfromyesterday.comThis wonderful crock pot soup has cut up boneless chicken breasts with a pound of sliced mushrooms. I love the rich flavor that mushrooms add to any dish and in soup, they are delicious. By using only chicken breasts, this soup is lower in calories and healthier. In addition to mushrooms and chicken breasts, I’ve added carrots, celery, and onions. These three vegetables with fresh garlic added always make a clear broth soup better tasting. Finally, adding the right seasonings to all of this help enhance the overall flavor of the soup, while making this soup a sure winner!

http://learnfromyesterday.comSavory Chicken Mushroom Soup with Great Northern

  • 2 to 4 boneless chicken breasts without skin cut up
  • 1/8 cup extra-virgin olive oil
  • 1 large onion cut up
  • 2 to 3 garlic cloves chopped
  • 1 and 1/2 cups carrots, peeled and sliced
  • 1 cup celery sliced
  • 1 pound sliced mushrooms
  • 64 ounces vegetable or chicken broth
  • 1 tablespoon dried basil leaves
  • 1 teaspoon dried parsley
  • Sea salt and ground black pepper to taste
  • Optional: Serve with fresh lemon juice or dash of hot sauce



Put the olive oil in the bottom of the crock pot. Cut up, slice, and prepare your ingredients. Then throw in the onions, garlic, carrots, celery, sliced mushrooms, and cut up chicken breasts. Add broth and seasonings next. Cover the crock pot and set to cook for 6 to 8 hours. When done, serve your soup.

http://learnfromyesterday.comMy Savory Chicken Mushroom Soup with Great Northern Beans is both delicious and healthy! The savory flavors in this soup will have you wanting more every time. If you like a little something extra for flavor, add a little fresh lemon juice or dash of hot sauce.  Serve this wonderful soup with a loaf of crusty multigrain bread and a glass of red wine. We chose a Chianti, and it paired well with this soup. However you decide to serve your soup, you are going to love the rich flavors the mushrooms give this delicious clear broth soup. It’s hearty and will warm you up on a cold winter day, so enjoy!

Hearty Homemade Lentil Soup

By Jodee Weiland

One of my favorite soups to make on a cold winter day is lentil soup. My recipe for lentil soup is both delicious and healthy because I power up the amount of vegetables I use to make it. I have always liked a lentil soup with substance, but most recipes I find use things like carrots and celery as a slight touch of flavoring for their lentil soup. For me, I have always felt a bit more is needed, so I add more to my Hearty Homemade Lentil Soup!

http://learnfromyesterday.comCarrots and celery are wonderful vegetables that are full of great nutrients. They are both low in calories and add great flavor to any dish. In my lentil soup, I add three times or more the amount of carrots used in most recipes. With celery, I add two times or more the usual amount. As you can see, I favor the carrots, but I love the flavor carrots add to many recipes and especially, to soup. I, also, use organic vegetable broth in my lentil soup because I want it to be a true vegetarian soup. I think these things make my lentil soup tastier and heartier as well.

http://learnfromyesterday.comHearty Homemade Lentil Soup

  • 3 tablespoons extra-virgin olive oil
  • 1 large yellow onion chopped
  • 3 large carrots, peeled and sliced
  • 2 large celery stalks chopped
  • 2 garlic cloves chopped
  • 1 bay leaf
  • 1 teaspoon dried basil or 3 teaspoons of fresh basil chopped
  • 1 (14.5 ounce) can organic diced tomatoes with juice
  • 2 cups dried lentils, picked over, rinsed, and drained
  • 8 cups organic vegetable broth plus 1 (14.5 ounce) can vegetable broth (fat-free chicken broth may be used, if preferred)
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh spinach chopped
  • OPTIONAL: Sriracha hot chili sauce ( a drizzle per serving)



Heat olive oil in a large soup pot over medium heat. When the oil is heated, add the onion, carrots, celery, garlic, bay leaf, and basil. Saute this mixture for five to seven minutes. Then add the diced tomatoes, lentils, 8 cups of vegetable broth, and lemon juice. Stir this all together and bring to a boil. When this comes to a boil, lower the heat to simmer at medium-low to medium heat, cover the pot, and let it simmer for 40 minutes, while stirring once or twice, if needed.


After 40 minutes, remove the bay leaf and add the 1 (14.5 ounce) can vegetable broth or as much of it as needed, if the soup needs to be thinned out at this point. You will be simmering it again, so you don’t want it too thick at this point. I add the whole can of vegetable broth at this point. Then stir in the chopped spinach. Bring to low boil again, then lower the heat to simmer once again and simmer, while stirring occasionally, for another 15 to 20 minutes or until the soup is at your preferred consistency.

http://learnfromyesterday.comMy Hearty Homemade Lentil Soup is absolutely delicious and so healthy, you will want to make it often for your family. Great for lunch or dinner, serve this hearty soup with a crusty multigrain bread and side salad. I love adding a drizzle of sriracha hot chili sauce to spice it up a bit as well. Also, this soup pairs well with either a Pinot Noir or Chianti. However, you decide to serve this great soup, you will love it, so enjoy!

Get Back on Track Healthy Cabbage Soup

By Jodee Weiland

Years ago I made a great cabbage soup whenever I felt the need to eat a vegetarian meal…a meal that would be healthy and delicious! Sometimes when we travel, it’s hard to stay as healthy as we would like when eating out. Cabbage soup is my way of getting things back to where they need to be after traveling. I love cabbage, and there’s no doubt I love soup, but this cabbage soup has so much more value for me because it is one of the healthiest soups I make. My Get Back on Track Healthy Cabbage Soup is my version of the old Cabbage Soup Diet with some kick!

The old Cabbage Soup Diet had a day by day formula to follow for seven days. Since I’m not big on seven-day diets or any diets for that matter, I love the idea of cabbage soup, but done my way! For one thing, I believe that if you eat healthy most of the time and consistently, you will get to and maintain the appropriate weight for you. Of course, you may also have to work out, either walking, jogging, aerobics, or something, but keeping weight down can be achieved. If you eat right and exercise, you can be the weight that’s appropriate for your age and gender. But once in a while we get off track, like when we’re on vacation, and that’s the time to eat even healthier. That’s when I pull out my Get Back on Track Healthy Cabbage Soup!

Get Back on Track Healthy Cabbage Soup

  • 1  tablespoon extra-virgin olive oil
  • 1 cup celery, cleaned and sliced
  • 2 cups carrots, peeled and sliced
  • 2 small to medium yellow onions sliced
  • 2 small or 1 large garlic clove chopped
  • 5 fresh basil leaves, cleaned and chopped
  • 1/2 cup chopped fresh Italian parsley
  • 1 cabbage head, cored and cut up
  • 2 – 14.5 ounce cans diced tomatoes with juice
  • 5 – 14.5 ounce cans chicken or vegetable fat-free broth
  • Fresh ground black pepper to taste
  • Hot sauce to taste (optional)

Heat olive oil in a large pot, and saute the celery, carrots, onions, garlic, basil leaves, and parsley until slightly cooked. Add the cut up cabbage to the pot and mix together. Then add the diced tomatoes with the juice, and the chicken or vegetable broth. Add ground black pepper to taste and if you choose to do so, add hot sauce to taste. With hot sauce, remember that it can always be added later to meet the preferences of all who are eating.

Bring the mixture to a low boil, and then cover the pot and lower the heat to simmer. Simmer for 40 to 45 minutes or until all vegetables are cooked. Once done, you are ready to serve the soup. NOTE: If you’re not using this soup to get back on track, you can add some peeled potatoes cut up or some rice.

My Get Back on Track Healthy Cabbage Soup is not only healthy, it is delicious as well. This is a great way to get back on track, and you will have enough for lunches or dinners within the next few days. This meal and some regular exercise should make it easy to get back on track. I like to have my soup at dinner with a nice Chianti, which I feel only serves to enhance the flavor, but with or without, you will find it satisfying and full of great flavor. For those who don’t need to get back on track, a nice multigrain loaf of crusty bread goes well with this soup. You may even want to add some grated Parmesan Reggiano cheese. However you choose to have it, you are going to love this soup, so enjoy!


Savory Fall Soups

By Jodee Weiland

With fall here and winter coming up soon, the season has arrived when everyone appreciates a hot bowl of soup. Soup recipes help ease us into cooler weather by warming us up when the temperatures drop and taking the the chill away. Sometimes a bowl of hearty soup and some good crusty bread can be just what we need to feel warm again. I’m not a big fan of winter, but I am a fan of Savory Fall Soups.

My soup recipes that I have included here are delicious, satisfying, and will definitely help warm up the cooler days ahead. One recipe is made with leftover turkey and is a great way to use your Thanksgiving turkey leftovers. Two of the soup recipes use kale, one with a lot of vegetables and the other with navy beans and vegetables. Another soup recipe uses escarole with navy beans and chicken sausage. The final two soups are two of my favorites, a savory white bean soup with tomato and finally, a tasty split pea soup. All of these soups are absolutely delicious and healthy as well. So whichever one you choose to make, I feel certain you will love it.

In the fall and winter, I love fires in the fireplace and Savory Fall Soups. I even enjoy sitting outdoors around a fire pit enjoying the fall weather, if it isn’t too cold outside. These Savory Fall Soups will help warm up the cold days and leave everyone feeling satisfied. Just click on the following links to find each recipe, enjoy!

Escarole Soup with Chicken Sausage and Navy Beans

Kale and White Bean Soup…Good as Well as Healthy

Lemony Kale Basil Mushroom Soup with a Lemon Slice and Parmesan!

Savory White Bean Soup…A Delicious Vegetarian Soup!

Split Pea Soup…A Delicious Way to Warm Up!

Turkey Vegetable Soup with Wild Rice…A Great Way to Use Leftover Turkey!


Escarole Soup with Chicken Sausage and Navy Beans

By Jodee Weiland

Growing up in an Italian family, it was not unusual for my mother to make escarole with navy beans as a side dish. With this side dish, sometimes she would cook Italian sausage. Escarole with navy beans was always a favorite dish of mine. So today I decided to use my garden fresh escarole in a new recipe for escarole soup. I love escarole in chicken broth, a classic Italian escarole soup, but for my escarole soup I added something more than broth. My Escarole Soup with Chicken Sausage and Navy Beans was the result, and it was delicious! The classic Italian escarole in chicken broth is usually eaten with a little grated Parmesan Reggiano cheese sprinkled on it. It’s delicious and such a simple soup to make. In my escarole soup, I decided to add Italian chicken sausage which is healthier than regular Italian sausage. Then I added the navy beans that tasted so good in my mother’s escarole and bean side dish. The result was a somewhat heartier escarole soup than the traditional escarole in chicken broth, and it tasted wonderful! Escarole Soup with Chicken Sausage and Navy Beans

5 to 6 Italian Chicken Sausage Mild sliced
2 tablespoons extra virgin olive oil
4 garlic cloves chopped
1/2 onion chopped
About 1 pound escarole cut up
2 bay leaves
60 to 64 ounces all natural chicken broth
2 cans navy beans drained and rinsed
Sea salt to taste
1/2 teaspoon crushed red pepper or more to taste (optional)
Grated Parmesan Reggiano (optional)

In a large pot, heat the olive oil and then put in the garlic, onions, and sliced chicken sausage. Sauté this mixture lightly for a few minutes or until the onions are slightly translucent. Once done, add the cut up escarole, stirring it into the mixture until lightly wilted and bright green. Add the bay leaves, chicken broth, navy beans, sea salt, and if you choose to use it, crushed red pepper. Stir together and raise heat to bring it to a low boil. When the soup begins to boil, lower the heat to a low simmer and continue to simmer the soup for another 20 to 25 minutes. My Escarole Soup with Chicken Sausage and Navy Beans is a delicious way to enjoy a soup that is hearty, but not heavy. Serve this escarole soup with a crusty multigrain bread and a Chianti. Some people may enjoy sprinkling a little Parmesan Reggiano across the top of their soup, but with or without the cheese, this soup is delicious! The rich taste of the escarole, sausage, and navy beans blended together is delightful, and this escarole soup is sure to become a family favorite. Give it a try, and enjoy!