The complete recipe is below. In addition, check out these additional vegetable-based recipes available on our Cooked on Propane blog.

Turkey Vegetable Soup

Grilled Veggie Pasta Salad

Asparagus Soup with Lemon and Parmesan

Grilled Carrots with a Twist

Grilled Hasselback Potatoes with Peppers & Onions

Cranberry Almond Cauliflower Stuffing

Thank you again Betty K. for sharing this recipe with our readers!

The post Vegetarian Month appeared first on Suburban Propane.

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Easy Taco Soup

February 4th is National Homemade Soup Day. Nicole D. in our Syracuse, NY office is helping to get the fiesta started with this original taco soup recipe.

Course Soup

Keyword soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Equipment

• 1 Propane Stove

Ingredients

• 16 oz Extra-Lean 99% Ground Turkey
• 1 medium Yellow Onion diced
• 1 oz Dry Taco Seasoning Packet
• 1 oz Dry Ranch Seasoning packet
• 15 oz Pinto Beans can
• 15 oz Kidney Beans can
• 15 oz Chili Beans can
• 15 oz Corn can
• 15 oz Petite Diced Tomatoes can
• 10 oz Rotel Tomatoes and Green Chilies can
• 14.5 oz Chicken Broth

Instructions

• In a large stockpot, brown together the ground turkey, and diced onion. Drain off any excess fat. Stir in seasoning mixes, and add in the remaining ingredients. Stir together well, cover with lid, and simmer for 20 minutes, stirring occasionally.
• If you want to rinse and drain the canned items, substitute instead 14.5 ounces of chicken broth.
• Best served right away or refrigerate any leftovers in airtight containers. Can also be frozen into individual servings.
• Great on its own or can be served with tortilla chips or toppings such as cheese, sour cream, or avocados.

The post Easy Taco Soup appeared first on Suburban Propane.

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Asparagus Soup with Lemon and Parmesan

This smooth and creamy soup perfectly celebrates National Homemade Soup Day (February 4). Thank you to Annette K. in our Whippany, NJ office for submitting.

Course Soup

Keyword soup

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 cups

Equipment

• 1 Propane Stove

Ingredients

• 2 bunches Asparagus
• 3 tbsp Unsalted Butter
• 2 medium Yellow Onions chopped
• 3 cloves Garlic peeled and smashed
• 6 cups Low Sodium Chicken Broth
• 1/2 tsp Salt
• 1/2 tsp Freshly Ground Pepper
• 2 tbsp Freshly Squeezed Lemon Juice
• 1/2 cup Parmigiano-Reggiano

Instructions

• Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
• In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
• Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
• Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
• Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
• Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
• Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

The post Asparagus Soup with Lemon and Parmesan appeared first on Suburban Propane.

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Turkey Vegetable Soup

Celebrating National Homemade Soup Day (February 4th) with this warm you from the inside Turkey Vegetable soup submitted by Brittany S. in Portland, ME.

Course Soup

Keyword soup

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 servings

Equipment

• 1 Propane Stove

Ingredients

• 2 lbs Ground Turkey
• 1 large Onion
• 4 cloves Garlic smashed and minced
• 2 1/2 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 tbsp Oregano
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/2 tsp Celery Seed
• 1 tsp Basil
• 1/4 tsp Crushed Red Pepper
• 1/2 tsp Dried Thyme
• 10 cups Broth your choice
• 5 large Carrots
• 1 1/2 cups Celery chopped
• 1 large Sweet Potato peeled and chopped
• 2 cups Green Cabbage
• 14 oz Diced Tomatoes can
• 14 oz White Bean can
• 1 large Zucchini chopped
• 1 large Yellow Squash chopped
• 1 large Green Pepper chopped
• 1 bag Frozen Corn
• 1 bag Frozen Peas
• 1 head Cauliflower chopped
• 1 head Broccoli chopped
• 1 tbsp Parsley chopped
• 1 tbsp Parmesan Cheese chopped

Instructions

• In a very large soup pot add 2 pounds ground turkey and a chopped onion. Saute over medium high heat, crumbling the turkey.
• Turn off the heat and drain the fat.
• Turn the heat back on to medium. Add 4 cloves minced garlic and all the spices: 2 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon celery seed, 1 teaspoon basil, 1/4 teaspoon crushed red pepper, 1/2 teaspoon thyme if using dried thyme. Cook the mixture until the spices and garlic are fragrant.
• Add 10-12 cups broth.
• Turn the heat to high to bring to a boil. Add all the vegetables except the squash. Start with the harder veggies and add as you go: chop the carrots and add them in, then the celery, sweet potato, and 2 cups coleslaw cabbage. Add the thyme sprigs along with the broth.
• Add the can of diced tomatoes, including the juice. Drain the can of beans and add to the pot.
• Once the soup comes to a boil, lower the heat to a medium simmer, so it's bubbling but nothing too wild. Simmer for about 20 minutes, until the carrots and sweet potato are almost fork tender.
• Add the chopped zucchini and yellow squash. Continue simmering for another 5-10 minutes, until the squash is tender.
• If any foam has gathered on top of your soup, skim it off with a spoon. If using fresh thyme, remove the stems and discard.
• Serve the soup hot. Garnish each bowl with a spoonful of pesto and some shredded parmesan.

The post Turkey Vegetable Soup appeared first on Suburban Propane.

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Chicken and Spinach Tortellini Soup

This quick-to-fix soup makes a great light meal with a salad and crusty bread. Thanks to Denette S. in our Syracuse, NY office for the National Homemade Soup Day (February 4) submission.

Course Soup

Keyword soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Equipment

• 1 Propane Stove

Ingredients

• 1 tbsp Butter
• 1 cup Celery chopped
• 1 cup Carrots chopped
• 1/2 cup Yellow Onion chopped
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 8 cups Chicken Broth
• 1 package Fresh Tortellini 12-16 oz
• 2 cups Fresh Spinash
• 3 cups Cooked Chicken shredded
• 1/2 cup Parmesan Cheese

Instructions

• Heat a large pot over medium heat, then add the butter or oil, celery, carrots, onion, salt, and a few cracks of black pepper. Cook for about 10 minutes until softened and translucent, stirring every couple minutes to make sure the vegetables don’t brown.
• Add the chicken broth, bring the soup to a boil, then reduce to a simmer over medium low heat.
• Add the tortellini and spinach, stir for 2-3 minute to wilt, then stir in the shredded chicken.
• Let simmer on low-medium heat for about 10 minutes and serve with parmesan cheese.

The post Chicken and Spinach Tortellini Soup appeared first on Suburban Propane.

With temperatures beginning to drop, this chili will warm you from the inside out. Submitted by Jill in our Lake Stevens, WA location.

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Jill's Chili

Course Soup

Keyword chili, soup

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Equipment

• Propane Stove

Ingredients

• 1 1/5 Lbs Lean Ground Beef
• 1 Tbsp Oil
• 1 Large Onion Diced
• 3 Cloves Garlic Diced
• 2 Tbsp New Mexico Chili Powder
• 2 Tbsp Ground Cumin
• 2 Cans Pinto Chili Beans In Mild Chili Sauce 15 oz.
• 2 Cans Dark Red Low Sodium Kidney Beans 15 oz.
• 1 Can Diced Tomatoes & Green Chilies 10 oz.
• 1 Can Diced Petite Tomatoes 28 oz
• 1 Can Cheap Beer Or what you have on hand

Instructions

• Over medium heat, sauté garlic, then add onion in a large pan. 
• Add ground beef, brown. 
• When browning, add the New Mexico chili powder and the ground cumin.
• When browned, add the pinto beans, kidney beans, green chilies, tomatoes, and add 1/3 can of cheap beer. 
• Simmer for 20 minutes.

The post Jill’s Chili appeared first on Suburban Propane.