There’s nothing like a delicious, warm soup on a cold, dark, winter eve so here are five easy winter soup and stew recipes you should definitely try…
Serves: 4-6 Preparation time: 50 minutes
- For soup:
- 2 Tbsp olive oil
- 2 lb carrots, chopped
- 1 large onion, chopped
- 4 cloves garlic, smashed
- Kosher salt
- 1 pinch red pepper flakes
- 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
- 2 cups baby spinach leaves, sliced
- ½ lb ground turkey
- ¼ cup grated Parmesan or pecorino cheese
- ¼ cup bread crumbs
- 2 Tbsp milk (or water)
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.
Per serving: 210 calories, 21g carbs, 13g protein, 9g fat, 30mg cholesterol, 840mg sodium, 5g fiber
Serves: 4 Preparation time: 55 mins
- 4 Tbsp unsalted butter
- 4 large yellow onions, sliced
- 1 bay leaf
- Fine sea salt and freshly ground black pepper
- 1 garlic clove crushed
- 1 Tbsp sherry vinegar
- 1 Tbsp molasses
- 4 (1-inch) thick slices of baguette, toasted
- 4 oz Swiss or Gruyere cheese, shredded
Melt the butter in a 6-quart stockpot over medium-high heat. Add the onions and bay leaf and season with the salt and pepper to taste. Stir to coat well. Cook, stirring occasionally, until the onions begin to soften and become golden, about 15 minutes. Cover the pot and reduce the heat to medium-low. Cover and cook until the onions are very soft and browned, about 20 more minutes.
Remove and discard the bay leaf. Stir, scraping up browned bits at the bottom of the pot. Raise the heat back to medium-high and slowly pour in 2½ cups water. Add the garlic clove, sherry vinegar, and molasses, and bring to a boil. Reduce the heat to low, so the soup gently bubbles, and cook for 10 more minutes. Taste and season the soup with additional salt and pepper, if necessary.
Preheat the broiler with the oven rack just under the broiler element. Evenly ladle the soup into 4 oven-safe bowls. Place one slice of toasted baguette on top of each serving of soup. Sprinkle the cheese evenly on top and place on a rimmed baking sheet. Place in the oven and cook until the cheese becomes golden and bubbly, 2 to 3 minutes.
Serves: 4 Preparation time: 25 mins
- 5½ cup low sodium chicken stock
- 2 Tbsp mirin (Japanese sweet rice wine)
- 2 Tbsp soy or tamari sauce
- 8-oz boneless chicken breast, cut into slivers
- 4 medium-sized shiitake mushrooms, sliced
- 2 scallions, julienned into two-inch pieces
- 4 handful baby or regular spinach, stems discarded
- 1 package dried or frozen udon noodles
- 1 Tbsp hot sesame oil
In a medium saucepan over high heat, combine the stock, soy sauce and mirin and bring to the boil.
Lower heat and add the chicken and shiitake mushrooms. Simmer 4-5 minutes or until chicken is cooked through.
In the meantime, boil noodles per package instructions. Drain and split evenly between four bowls.
Ladle hot broth, chicken and vegetables into each bowl.
Drizzle in the sesame oil and garnish with scallions. Serve immediately.
Serves: 6 Preparation Time: 40 mins
- 2 Tbsp expeller pressed canola oil, divided
- 1 small onion, cut into ¼-inch dice (about cup)
- 2 large cloves garlic, minced
- ¾ tsp ground cumin
- ½ tsp chili powder
- 1 (32-oz) carton all-natural chicken broth or vegetable broth (4 cups)
- 1 (15-oz) can fire-roasted petite diced tomatoes (or tomato sauce), pureed as desired
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 10 (6-inch) corn tortillas, sliced in half and then sliced into ¼-inch-wide strips
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- shredded reduced-fat Monterey Jack or Mexican blend cheese
- diced avocado
- diced roasted chicken
- chopped fresh cilantro
- low-fat plain Greek yogurt
- lime wedges
Heat 1 Tbsp of the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic, cumin, and chili powder and cook an additional 1 minute.
Stir in the broth, tomatoes, black beans, and corn. Cover, raise the heat to high, and bring to a boil.
Reduce the heat and simmer, uncovered, until the flavors meld, about 10 minutes.
Meanwhile, heat the oven to 400°F. Place the corn tortilla strips in a large bowl and toss with the remaining 1 Tbsp oil until well coated. Place on a baking sheet and cook until golden and crispy, stirring halfway through to ensure even cooking, 10 to 15 minutes.
To add more body to the soup, whisk together the cornstarch and water in a small bowl (this is called a slurry). Bring the soup back up to a boil, stir in the slurry, and cook, stirring constantly, until the mixture thickens slightly, about 3 minutes.
Serve in individual bowls. Top with the tortilla chips and the optional toppings as desired.
Per serving: 210 calories, 35g carbs, 6g protein, 6g fat, 630mg sodium, 6g fiber
Serves 6-8 Preparation time: 30 mins
- 1 Tbsp Extra Virgin Olive Oil
- 4 carrots, peeled and diced
- 2 celery rib, washed and diced
- 8 cup low sodium beef broth
- 2 cup water
- 4 Tbsp tomato paste
- 1 (14.5-oz) can fire roasted diced tomatoes with garlic
- ½ lb Ditalini pasta
- 2 Tbsp chopped Italian parsley
- 2 Tbsp chopped basil
- 1 lb 97% lean ground beef
- ½ cup Italian breadcrumbs
- ¼ cup shredded Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 Tbsp Italian seasoning
- ½ tsp kosher salt
- ¼ tsp fresh cracked black pepper (fine grind)
- 2 large egg whites
In a large 8 quart stock pot over medium high heat, warm olive oil.
Meanwhile, chop carrots and celery. Add to warm pan. Cook vegetables for 1-2 minutes.
Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil.
Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently.
Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve.
Source of recipes and accompanying images: Parade