What better way to chase away the winter blues than a steaming bowl of homemade soup? There is something innately comforting about preparing a soup recipe and the aromas that fill the house while it simmers on the stove. It instantly takes me back to my childhood when my mother made creamy tomato soup topped with homemade buttery croutons for a cozy lunch on a chilly afternoon.
Many classic soups are easier to make than you think since most ingredients are already in your house, such as basic spices and vegetables. All you have to do is drop everything in one pot and let it simmer on the stove.
Here are some of my favorites that will take the chill out of winter.
Herb Chicken and Wild Rice Soup
This healthy soup is packed with vitamin-rich vegetables and protein. You can add some fresh spinach during the last five minutes of cooking time for extra vitamins A and C.
Makes 6 servings
2 tablespoons olive oil
1 onion, diced
2 cups carrots. diced
2 cups celery, diced
1 1/2 cups sliced mushrooms
1 tablespoon flour
6 cups chicken broth
1 teaspoon poultry seasoning
1 teaspoon thyme
Salt and pepper to taste
1 bay leaf
3/4 cup dried wild rice
2 cups cooked chicken (if boiled, save the broth for the soup base)
Heat oil in a soup pot. Add vegetables with flour and sauté on medium heat for 5 minutes until soft. Add broth and seasonings to the pot (including the bay leaf) and bring to a boil. Next, add rice, reduce heat to medium, cover, and simmer for 35-45 minutes. Remove bay leaf, stir in chicken, and cook for another 5 minutes before serving.
Sweet and Sour Cabbage Soup
Cabbage soup is a time-proven classic that is packed with vitamins, and full of antioxidants that help with digestion. It is also low in calories and will keep you fuller for longer. And meat lovers — add half to one cup of ground beef to make the soup even heartier.
Serves 8
2 tablespoons olive oil
1 cup onions, diced
6 cups vegetable broth
1 cup carrots, thinly sliced
32-ounce bottle of ketchup (this can be replaced with 28 ounces of diced tomatoes in juice plus 1 cup of ketchup)
1/4 cup brown sugar
1 medium-sized head cabbage, chopped and thinly sliced
1/3 cup lemon juice
1/2 cup golden raisins
Salt and pepper to taste
Optional: Sour cream for the topping
Heat oil in a large pot over medium heat. Add onions and sauté until translucent. Add 3 cups of broth, carrots, ketchup and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes. Add lemon juice, cabbage, and remaining broth. Bring to a boil, reduce heat again, and simmer for at least 1 hour or until cabbage is tender. Add more water (anywhere from 3-6 cups) if the soup is too thick. Next, add raisins, salt, and pepper. Simmer for 10 more minutes and serve with a dollop of sour cream over the top of each bowl.
Grandma's Corn Chowder
Serves 6-8
This simple recipe dates back to the late 1800s and was a staple in my grandmother's home. I make it now when I want to indulge in a creamy, smooth soup that is loaded with deliciousness!
8 strips bacon, cooked and chopped
2 medium onion, diced
2 large potatoes, diced
2 cans of creamed corn
4 cups milk (or use half milk, half cream)
1 teaspoon thyme
Salt and pepper to taste
After cooking the bacon, drain half the grease, then sauté the onion in the bacon fat. Transfer to a soup pot and add potatoes. Add enough water to cover the potatoes and cook until the potatoes are tender. Stir in creamed corn and milk. Add seasoning and simmer until heated through. Serve warm.
Vegetarian Tuscan 3-Bean and Kale Soup
This is the perfect soup for the vegetarians in the family. Three different beans add the extra protein needed along with a healthy dose of fresh vegetables to soothe the body and soul. Add some crusty bread on the side, and you'll have a complete meal.
Serves 6
3 tablespoons olive oil
1 onion
3-4 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
3-4 cups vegetable broth
1 (14-ounce) can of kidney beans (drained and rinsed)
1 (14-ounce) can of cannellini beans (drained and rinsed)
1 (14-ounce) can of peas (drained and rinsed)
1 (14-ounce) can of diced tomatoes
1 teaspoon thyme
1 teaspoon oregano
2 bay leaves
1/2 teaspoon red pepper flakes
Salt & pepper to taste
2 cups chopped kale (stems removed)
Heat oil in a large pot and sauté onions until slightly browned. Add garlic, celery, and carrot. Sauté another 10-15 minutes until veggies are tender. Add all other ingredients (starting with 3 cups of broth) except the kale and boil. Cover and reduce heat to low. Simmer for 15 minutes. Add the remaining broth if you prefer a thinner soup. Discard bay leaves and add kale. Cook for 3 minutes or until kale has wilted. Serve hot.
Broccoli and Potato Soup
Now and then I have to indulge myself with a creamy soup that feels like a hug. This is one of those yummy soups! For a creamier soup, swap out 1 cup of broth for milk or add extra cream.
Serves 4
2 tablespoons butter
1 medium onion, chopped
3 cloves garlic minced
Salt and pepper to taste
4 cups broccoli
4 medium-sized potatoes, diced
4 cups chicken or vegetable broth
1/2 cup cream
1/2 cup grated cheddar (plus extra for the topping)
*Optional toppings: bacon bits and chopped chives
Melt butter in a soup pot. Sauté garlic and onion with salt and pepper. Cook over medium heat for 5 minutes or until the onion is soft. Add broccoli, potatoes and broth. Bring to a boil, then reduce heat and simmer, covered, for 10-15 minutes until veggies are soft. Transfer to a blender (or use an immersion blender) and blend until silky smooth. Pour mixture back into pot and warm over low heat. Stir in cream and cheese plus extra salt and pepper if needed. Stir until cheese melts and cream has blended into the soup. Serve in bowls topped with bacon bits, chives and a sprinkling of cheese.
These recipes taste like comfort by the spoonful and will surely chase away your winter blues. So, if you're looking for all-in-one meals, heat up the stove and indulge yourself in some restorative soup therapy!
What's YOUR favorite soup? Let us know in the comments below.
Kate Wong
Follow Article Topics: Lifestyle
