What's a good soup recipe to serve during winter?

Question

Just something to warm me up.

Answer 1

Hearty soups keep winter at bay - includes recipes - column
Better Nutrition (1989-90), Soups Keep Winter At Bay

Hot, homemade winter soups and stews can form the centerpiece of simple, quick and nourishing meals. Try them paired with crusty bread or hearty muffins for lunch at work, as a prepare-in-advance supper, or as part of a multicourse meal.

Although many people consider a fine soup the true test of a chef's ability, these recipes are simple to prepare and without mystery. All are ideal for calorie-counters.

The stews offered here are one-dish meals which depart from the beef-and-potato theme. Here, fish and high-fiber legumes provide the protein, and are joined by plenty of vegetables, herbs and spices.

Most of these soups and stews can be made ahead of time and refrigerated or frozen. Some even improve with a little aging.

Sweet Potato Leek Soup

2 tsp vegetable oil
4 medium leeks
2 medium sweet potatoes,
peeled and cubed
4 cups water, or chicken or
vegetable stock
1/4 cup white wine (optional)
1/2 tsp thyme leaves (not
ground)
1/2 tsp Tarragon leaves (not
ground)
Freshly ground black pepper

and nutmeg to taste

1 1/3 cup soy milk

Chopped chives

Low-fat yogurt (optional)

Rinse leeks and cut into 1/4-inch chunks. In a 4-quart saucepan, saute leeks in oil over medium heat until they are soft and slightly browned. Add remaining ingredients except for soy milk and garnishes. Cover and bring to a simmer, cooking for 20 minutes or until the vegetables are extremely soft. Remove from heat and cool slightly. In a food processor or blender, puree the soup, in batches if necessary, returning the puree to the saucepan. Add the soy milk, mixing well. Heat gently until warmed. Do not allow the soup to boil. Taste and adjust seasonings as needed. Serve with chives and a dollop of yogurt, if desired.

Corn Chowder

2 tsp vegetable oil
1 bunch scallions, both white
and green, chopped
1 medium red pepper, sliced
3 Tbsp whole-wheat flour
4 cups low-fat milk
2 1/2 cups corn kernels, frozen

and thawed, or fresh
2 tsp dill weed
Salt substitute and white

pepper to taste

In a 4-quart saucepan, heat the oil and saute the scallions and pepper over medium heat for 3-4 minutes. Lower heat and sprinkle the vegetables with the flour, stirring and cooking for 1-2 minutes more. Do not allow the flour to burn. Add milk slowly, stirring to prevent lumps. Add the corn and spices. Cook for 10 minutes, now allowing the soup to boil, stirring frequently to prevent scorching.

Lentil and Tempeh Stew

2 tsp olive oil
1 cup dried lentils
3 cups spring water
1 medium onion, chopped
3 stalks celery, sliced
3 carrots, chopped
2 cups crushed tomatoes
1 1/2 Tbsp chopped fresh mint

3/4 tsp ground cinnamon
3/4 tsp ground cumin
Ground black pepper to

taste
6 oz soy tempeh, sliced
1 Tbsp low-sodium Tamari
Chopped cilantro (optional)

In a 2-quart, covered saucepan bring the lentils and water to a boil. Simmer on low until all the water is absorbed and the lentils are tender, about 40 minutes, adding more water if needed. In a large saute pan, heat the oil and saute the onions over medium heat 3-4 minutes or until they are translucent. Add celery and carrots and continue cooking for 5 minutes more. Add the tomatoes and spices, cover and lower heat. Simmer until carrots are tender, about 15-20 minutes, adding a small amount of water as needed to prevent scorching. Meanwhile, preheat oven to broil. Pour the Tamari into the bottom of a small pan. Lightly dip each piece of tempeh into the Tamari, turning to coat both sides. Arrange the pieces in a single layer and broil both sides until each is very lightly browned, about 3 minutes a side. Add the lentils to the vegetable mixture. Taste seasonings and adjust as needed. Garnish with the tempeh just before serving and sprinkle with the cilantro as desired. Offer a plate of lemon wedges at the table.

Tomato Vegetable Soup

1 1/2 Tbsp olive oil

1 medium onion, diced
2 stalks celery, diced
2 large carrots, diced
2 cups sliced mushrooms
1 1/3 cups okra, sliced

3 bay leaves
2 cloves garlic
3/4 tsp thyme leaves
3/4 tsp rosemary leaves, crushed
2 Tbsp fresh basil, chopped
1/8 tsp black pepper
4 cups tomato or tomato/vegetable
juice
1 cup spring water
In a 4-quart saucepan, saute the onion, carrot and celery in the oil over medium heat for 5 minutes. Add the mushrooms and saute another 5 minutes. Add the okra, herbs and spices and saute another 2 minutes. Add the tomato juice and water and bring to a simmer, cooking and stirring occasionally for 15-20 minutes, or until the okra is tender. Taste and adjust seasonings as needed.

Curried Vegetable Stew With Chickpeas

1 Tbsp curry powder

1/2 tsp ground ginger 1/2 tsp ground cardamom

1 Tbsp cumin

1/4 tsp clove 1/2 tsp coriander 1/2 tsp cinnamon 1/8 tsp cayenne (optional)

2 Tbsp vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 medium eggplant, peeled

Answer 2

I made this up myself while in college. I put a lot of effort into this and it really is a good recipe with simple ingredients. If you don't like a certain veggie, take it out, if you like one that isn't listed, add your own. If you have canned or jarred veggies, those also work fine. If you want it vegetarian, take out the ham. The last time I made it, I used 16 oz. of Eckrich's Summer Sausage.

Green Bean Chowder

INGREDIENTS:
* 2 cups ham; diced into bite size pieces
* 4 potatoes; diced into bite size pieces
* 4 cups total frozen vegies; (green beans, peas, carrots, etc.)
* 1 large onion; cut how you like
* garlic; how ever much you like
* 1 can cream of mushroom soup
* 4 TBSP milk
* 1 cup sour cream
* 1 cup water
* basil, oregano, salt, pepper, etc.
* 1 28oz. can diced tomatoes with juice

DIRECTIONS:
1. Mix mushroom soup, milk, sour cream, water, and spices in the crock.
2. Then mix in ham, potatoes, vegies, onion, and garlic. Put into crockpot. Pour can of tomatoes with juice on top of other ingredients.
3. Cook on low heat for about 6 - 7 hours.

Answer 3

Cauliflower Potato & Dill Soup Ingredient Serves 4 serving 6 cups cauliflower florets 3 carrots (peeled and cut into bite sized chunks) 2 med potatoes olive oil black pepper (fresh ground) 1 yellow onion (chopped) 3 garlic cloves (chopped) 3 cups chicken broth (vegetable) 2 cups water 13 cup fresh dill (chopped) or 1 tablespoon of dried dill salt 1 Chop cauliflower and patotes add chicken broth 2 If you’re making it right away, peel and chop onion and garlic . When it’s ready, heat a large, heavy pot or dutch oven over a medium flame. Add a tablespoon of olive oil and sauté onion until softened and translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cauliflower mixture to pot, along with broth and water. Bring to a boil and reduce heat to low to let soup simmer 20 minutes or so. 3 Toward the end of this time, carefully ladle out 3 cups of cauliflower and broth and purée it in a food processor or blender. Avoid puréeing carrots with the cauliflower and broth. I do this partly to maintain the soup’s pale, creamy color and partly because you want the sweetness of the carrots to be isolated bites as you eat the soup, and not to add an overall sweet flavor to it. 4 Return the purée to the soup pot and stir to blend. Remove from heat, stir in the fresh dill and adjust seasoning with salt. Serve.

Answer 4

Here's a pretty easy recipe for turkey and wild rice soup.You can also make it with ckicken instead of turkey. Enjoy!

3 cans (10 ¾ ounces each) condensed chicken broth
2 cups water
2 boxes Rice-a-Roni Long Grain and Wild Rice with Herbs (Original)
½ cup margarine
¾ cup flour
½ teaspoon salt
¼ teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups half-n-half
1 ½ cups cooked turkey meat
8 slices bacon, optional
1 tablespoon pimento, optional


In Dutch oven, combine the chicken broth and water. Add the rice and seasoning packets and bring to a boil. Reduce heat and cook until rice is tender, about 25-30 minutes.


In another saucepan, melt the margarine; stir in flour, salt, poultry seasoning and pepper. Cook one minute, stirring constantly, until smooth and bubbly. Gradually stir in half-n-half and cook until slightly thickened. Slowly add the half-n-half mixture to the rice mixture, stirring constantly. Add the remaining ingredients. Heat gently. Do not boil.

Answer 5

1 lb smoked sausage or kebalsa, cut up
2 cubes beef stock
3 turnips, peeled and cut up
1/5 pound baby carrots
1 large yellow Onion, cut up
1 head of cabbage, cut up
Emril's Original Essence, Season to Taste

Take your harder vegetable (Carrots &Turnips), cover with water and bring to a low boil. Add beef stock cubes. Let cook 10 min. Add sausage, onion, and cabbage, and Emeril's Essence (I use about 2-3 tsp for every 3 quarts of soup). Reduce heat to simmer, let cook at least an hour, stirring occasionally. The longer is simmers, the better it is. It also reheats well.

Answer 6

Any hot soup is good during winter. Chili is a popular suggestion in many magazines. Chicken soup, beef stew, etc.

Answer 7

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

NUTRITION PER SERVING
CALORIES 329(30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); PROTEIN 13.6g; CHOLESTEROL 38mg; CALCIUM 407mg; SODIUM 587mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 44.5g


***when I make loaded potato soup I use skim milk, bacon bits and usually just sprinkle the shredded cheddar over the finished soup after pouring in my bowl. Saves a lot of cleanup of the cooking pan, plus extra calories.

Answer 8

Mushroom cream soup

Answer 9

Good ole potato. Its easy to make from scratch and sooo yummy. Cut up however many potatoes you want in your pot.
Boil them in water with a couple of chicken bullion cubes.
Put some cream cheese, grated cheddar mushrooms and some sauteed onion.
Whatever you like through it in

Answer 10

Beef Barley Soup
2 cups diced potatoes
3 cups diced carrots
3 cups diced celery
1/2 cup chopped onions
1/2 teaspoon pepper
1/4 cup beef base
8 ounces tomato sauce
2 cups chopped beef roast
Water
2 cups barley (cooked, rinsed well)

Combine all ingredients except barley in kettle. Add water to cover. Boil until vegetables are tender, about 20 minutes. Add barley, cook 15 minutes. Makes 4 quarts, 8 to 12 servings.



Chicken Velvet Soup
1/3 cup butter
3/4 cup flour
6 cups hot chicken stock
1 cup milk
1 cup heavy cream
2 cups diced cooked chicken
Salt and pepper to taste
1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.


Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a large pot and bring to a slow boil. Simmer for 30 to 45 minutes. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.


Creamy Tomato Soup
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.


Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.