It’s getting really cold outside, and it’s barely even December!
One of my favourite things to eat during the colder months is soup….it just warms you from the inside out! Soups are especially good for this time of year to beat off colds and flus. Loads of veggies make these soups the perfect, healthy comfort food.
Below we’ve listed 3 different takes on common soups, courtesy of our friends at Better Homes and Gardens!
Tuscan Bean Soup
Ingredients
- 1 cup packaged peeled baby carrots, coarsely chopped
- 1 small onion, chopped
- 3 tablespoons olive oil
- 2 15 ounce can cannellini beans, rinsed and drained
- 1 32 ounce box reduced-sodium chicken broth
- 2 – 3 teaspoons dried Italian seasoning, crushed
- 1 5 ounce package baby spinach
- Freshly cracked black pepper
- Cracker bread (optional)
Directions:
- In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
- Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.
Going Green Vegetable Soup
Ingredients
- 2 teaspoons canola oil
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic minced
- 1 1/2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
- 3 3/4 cups water
- 1 1/4 cups reduced-sodium vegetable broth
- 1 12 ounce package frozen shelled sweet soybeans (edamame)
- 1 9 ounce package frozen peas
- 2 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon cayenne pepper
- 1 9 ounce package fresh spinach
- Cracked black pepper (optional)
- Croutons (optional)
Directions:
- In a 4-quart Dutch oven heat oil over medium heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add garlic and ginger; cook and stir for 30 seconds. Add the water, broth, soybeans, peas, soy sauce, and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
- Gradually stir spinach into broth mixture. Remove from heat. Using an immersion blender, blend mixture until it reaches a slightly chunky pureed consistency.
- To serve, ladle soup into shallow bowls. If desired, sprinkle with black pepper and top with croutons.
Primavera Chicken Vegetable Soup
Ingredients
- 2 whole chicken legs (drumstick and thigh) (1 1/4 pounds total), skinned
- 1 32 ounce carton chicken broth
- 1 cup coarsely chopped carrots (2 medium)
- 1/2 cup sliced celery (1 stalk)
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon ground sage
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 cup asparagus spears cut into 1-inch pieces (8 ounces)
- 1/2 cup frozen peas
- 1/4 cup sliced green onions (2)
- Coarsely snipped fresh Italian flat leaf parsley (optional)
Directions:
- Place chicken in a 3 1/2- or 4-quart slow cooker. Add broth, carrots, celery, wine, thyme, sage, rosemary, pepper, and garlic.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Using tongs, transfer chicken to a platter. If using low-heat setting, turn to high-heat setting. Stir in asparagus, peas, and green onions.
- When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker. Cover and cook for 30 minutes more or until heated through. If desired, sprinkle each serving with parsley.
Would you make any of these soups? What is your go-to winter comfort food? Let us know in the comments below!