Welcome back to Tasteful Thoughts! With the cooler temperatures here in Michigan, our hearts have been calling for a nice warm-me-up dish, and what better to fulfill that desire than a nice steaming bowl of soup!
Auguste Escoffier once said that, “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite”, and you know something.. WE COULDN’T AGREE MORE!
So on today’s episode of Tasteful Thoughts, we are going to share with you four of our most delicious soup recipes to warm up your house (and make it smell delightful, too)!
Vegetable Chicken Noodle Soup - a classic!
1 cup chopped celery
1 cup chopped carrot
1/2 cup of thinly sliced leek (white part only)
1/2 cup chopped turnip
6 cups reduced-sodium chicken broth
1 tablespoon minced parsley, fresh
1/2 tablespoon thyme, dried
1/2 tablespoon rosemary, dried
1 teaspoon balsamic vinegar
1/4 teaspoon ground black pepper
2 ounces wide noodles (yolk-free is best), uncooked
1 cup diced chicken, cooked
Directions:
Place celery, leek, carrot, turnip and 1/3 chicken broth in large saucepan. Cover and cook over medium heat, stirring occasionally, until vegetables are tender. Stir in remaining chicken broth, parsley, thyme, rosemary, balsamic vinegar, and pepper. Bring to a boil, then add noodles. Cook until noodles are tender, and stir in chicken. Reduce heat to medium. Simmer until heated thoroughly. Makes approximately 6 servings.Vegetarian Chili - yummmmy!
1 tablespoon coconut oil
2 cloves garlic, finely chopped
1 1/2 cups mushrooms, thinly sliced
2/3 cup red onion, chopped
2/3 cup red bell pepper, chopped
2 teaspoons chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon oregano leaves, dried
1 can peeled whole tomatoes, undrained (28 ounces)
2/3 cup baby lima beans, frozen
1/2 cup canned Great Northern beans, rinsed and drained
2 tablespoons sour cream
2 tablespoons cheddar cheese, shredded
Directions:
Heat coconut oil in large nonstick saucepan over medium-high heat until hot. Add garlic. Cook and stir for 3 minutes. Add mushrooms, onion and bell pepper. Cook for 5 minutes, stirring occasionally. Add chili powder, cumin, red pepper, and oregano. Cook and stir for 1 minute. Reduce heat to medium-low, and then add tomatoes and beans. Simmer for 10-15 minutes, stirring occasionally. Top with sour cream and cheese. Makes approximately 4 servings.Southwest Corn and Turkey Soup - a spicy favorite!
1 tablespoon coconut oil
3 dried ancho chilies
2 small zucchini
1 medium onion, thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
3 cans reduced-sodium chicken broth (14 ounces each)
8-12 ounces cooked dark turkey meat, shredded
1 can chick peas, rinsed and drained (15 ounces)
1 can black beans, rinsed and drained (15 ounces)
1 package corn, frozen (10 ounces)
1 teaspoon oregano leaves, dried
1/3 cup cilantro, chopped
Directions:
Cut stems from chilies and shake out seeds. Place chilies in a medium bowl and cover with boiling water. Let stand for 30-40 minutes until chilies are soft, then drain. Cut open (lengthwise) and lay flat on work surface. With the edge of your knife, scrape the chili pulp from the skin and finely mince. Set aside. Cut zucchini in half (lengthwise), and slice crosswise into 1/2-wide pieces. Set aside. In a large saucepan, heat coconut oil over medium heat. Add onion and cook covered for 3-4 minutes, stirring several times. Add garlic and cumin, cooking it for 30 seconds until fragrant. Add chicken broth, chili pulp, zucchini, turkey, chick-peas, black beans, corn and oregano. Bring to a boil on high heat. After boiling, reduce heat to low and simmer for 15 minutes, or until the zucchini is tender. Stir in cilantro and serve. Makes approximately 6 servings.Double Corn and Cheddar Chowder - a hearty selection!
1 tablespoon butter or margarine
1 cup white onion, chopped
2 tablespoons all-purpose flour
2 1/2 cups reduced-sodium chicken broth
1 can cream-style corn (10 ounces)
1 cup frozen corn
1/2 cup red bell pepper, finely diced
1/2 teaspoon hot pepper sauce
3/4 cup sharp cheddar cheese, shredded (3 ounces)
1/2 tablespoon freshly ground black pepper
Directions:
Melt butter or margarine in a large saucepan over medium heat. Add onion and cook for 5 minutes. Sprinkle onion with flour. Cook and stir for 1 minute. Add chicken broth, and bring to a boil, stirring frequently. Add cream-style corn, corn kernels, bell pepper and pepper sauce. Bring to a simmer and cover for 15 minutes. Remove from heat and gradually stir in cheese until melted. Sprinkle with black pepper and serve. Makes approximately 6 servings.
**For a little extra substance, add in 1 cup brown or white rice, cooked.
Just the thought of serving up one of these delicious options makes us feel all warm and fuzzy inside, which is kind of the point, right?! Let us know which recipe you and yours liked best because honestly, we can’t decide - they are ALL amazing!! And maybe, just maybe, another post will have even more options and recipes to share with you, so keep your eye out; or better yet, hit the subscribe button below and never miss a post!
Until next time on Tasteful Thoughts, stay warm with a full belly!