Jordan’s Soups – 2016

Sometimes people ask me for Jordan’s soup recipes, so here they are!

Jordan eats a pureed diet and needs a specific thickness to his soup. I can add texture in now, such as cooked rice, and he tolerates a pretty wide variety of hearty flavors. I make large batches of soup for him and freeze whatever I won’t use in the next few days… bringing out a few tubs each time I need more. These soups are delicious and hearty and a complete diet. They can be made without dairy by substituting oil for butter and coconut milk for the cream.

These recipes are good enough that we eat them as a family and I have even brought some of them to potlucks. You’ll notice that cabbage and dried seaweed are added to most of the meals. If you eat a more varied diet than Jordan, then you can skip those. But if you’re feeding a kiddo who doesn’t branch out, then keep those in there for the vitamins and minerals they contain. They don’t influence the flavor or texture much.

1. Chili
2. Creamy Chicken and Wild Rice Soup
3. Butternut Squash Soup
4. Corn Chowder
5. Curried Carrot Soup
6. Minestrone
7. Tomato Soup

Chili

1 cup butter
2 lbs. Hamburger
2 onions, chopped
1 Tbsp pepper
2 tsp garlic salt
3 (30 oz.) cans tomato sauce
32 oz. salsa
Up to ½ cup chili powder
120 oz. canned kidney beans
3-4 cups bone broth
Optional:
1 handful seaweed
½ cabbage
1 ½ cup brown rice

1. Cook hamburger. Add everything except rice to pot and bring to boil. Simmer covered and stir until everything is soft.
2. Puree.
3. Add rice and stir regularly while cooking.

Creamy Chicken & Wild Rice Soup

1 c. butter
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
¼- ½ head cabbage, chopped
1 handful dried seaweed
1 tsp+ salt
1 tsp pepper
1 ½ c flour
12 c. chicken broth
2 pkg. long grain and wild rice (6 oz.?)
1-3 lbs. chicken breast, chopped
4 cups half and half

Melt butter. Add all veggies and seaweed. Saute optional. Add seasoning and flour. Sloooooowly add in chicken broth, avoiding making clumps with the flour. Add rice packages and chopped chicken. Bring to boil and cook until tender. Puree until smooth if desired. Add half and half. Test flavor and add salt as needed.

Jordan’s Squash Soup

1 cup butter
2-3 onions, chopped
24 cups peeled, chopped winter squash (butternut is good)
12 cups bone broth
2 tsp. marjoram
1 tsp pepper
½ tsp cayenne pepper
6 (8 oz.) packages cream cheese
Salt (usually 1+ Tbsp)
Optional (in Jordan’s):
Handful seaweed
½ cabbage, chopped
1 lb. chicken
Rice

1. Add all ingredients except rice and cream cheese to pot and bring to boil. Simmer covered until everything is soft.
2. Add cream cheese. Puree with a hand blender.
3. Add enough rice/quinoa/whole grain to soup to thicken consistency appropriately. Stir regularly until cooked.

Corn Chowder
~I usually double~
1 lb. bacon
8 medium potatoes, chopped
2 medium onions, chopped
¼- ½ head cabbage, chopped
4 cups broth
4 cans creamed corn
3 tsp+ salt
1 handful dried seaweed
4 c half and half

Cook bacon and crumble… or cut into smaller pieces and cook. Do not drain. Add everything except half and half. Cook until tender. Add half and half and puree with hand blender. If thickness is needed, add oatmeal to thicken. Do not boil excessively after adding half and half. Test flavor and add salt as needed.

Curried Carrot Soup
1 c. butter
10 c chopped carrots
4 large potatoes, chopped
4 stalks celery, chopped
¼- ½ head cabbage, chopped
12 c. bone broth
4 tsp ground ginger
2 tsp+ salt
4 tsp curry powder
1 tsp pepper
1 handful dry seaweed
2 c. whipping cream
Brown rice

Add butter through pepper to a pot and bring to a boil. Cook until tender. Puree with a hand blender. Add uncooked rice, oats, pasta and cook to thicken, stirring regularly. Mix in whipping cream. Test flavor and add salt as needed.

Minestrone

½ cup butter
1 tsp. chopped garlic
4 onions, chopped
4 cups celery, chopped
10 carrots, chopped
8 cups chicken broth (homemade bone broth)
8 cups tomato sauce
1 (15 oz.) can kidney beans
2 (15 oz.) cans green beans
4 cups baby spinach
6 zucchinis (or other squash), chopped
2 tsp. oregano
1 Tbsp. basil
Salt and pepper to taste (a lot)
Optional (usually in Jordan’s):
Small handful dried seaweed (for trace vitamins/minerals)
½ cabbage, chopped
1 lb. chicken
Pasta

1. Add everything except pasta into pot and bring to boil. Simmer covered until everything is soft. Puree with a hand blender.
2. Add pasta (usually Orzo for Jordan) – enough to thicken the consistency to preference. Usually 1-2 cups.
3. Optional to top servings with parmesan cheese

Tomato Soup

1 c. butter
4 onions, chopped
6 carrots, chopped
¼- ½ head cabbage, chopped
2 tsp.+ chopped garlic
1 Tbsp. Italian seasoning
7 (28 oz.) cans chopped tomatoes
6 c bone broth
1 ½ Tbsp dried basil
2+ tsp salt
1 handful seaweed
2 c. whipping cream

Cook everything together except whipping cream. Puree. Add uncooked rice and cook to reach desired thickness (about 2 cups dried?). Cook. Add whipping cream. Test flavor and add salt as needed.