3 hearty soup recipes to keep you warm this winter
With the chilly weather more than upon us, soup season is in full swing!
Nothing warms up the body and soul like a hot bowl of soup on a cold winter day. Soup is easy to make, nutritious, and can be made for any meal throughout the day. Whether you’re looking for a hearty pot of chicken soup to keep you warm on a wintry evening, or a lighter vegetable soup to enjoy during lunch, we’ve got you covered. Check out our three favorite winter soup recipes below.
Italian Minestrone Soup
Adapted from a recipe from Ambitious Kitchen
This hearty and flavorful (vegan) Italian minestrone soup is a classic that will keep you warm on a cold winter night. The combination of vegetables, beans, and pasta provides an unbeatable combination of flavor and texture that you’ll want to make again and again!
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 potatoes, diced
- 4 cups vegetable stock or broth
- 3 (14 oz) cans diced tomatoes with juice
- 1 (15 oz) can red kidney beans, rinsed and drained
- 4 oz dried small pasta like elbow macaroni or ditalini
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- To a large pot of olive oil at medium heat, add the onion, garlic, carrots and celery stalk.
- Sauté for 5 minutes until the vegetables begin to soften. Then add the potatoes and cook for an additional 3 minutes, stirring occasionally.
- Pour in the vegetable stock or broth; stir in the canned tomatoes with juice and the red kidney beans. Increase heat to medium high and let it boil for about 10 minutes (or until all vegetables are tender).
- Reduce to low heat and add the pasta, letting it simmer for about 10 minutes (or until cooked).
- Season with oregano, thyme, salt and pepper; adjust any seasonings according to your preference.
- Serve hot with fresh grated Parmesan cheese (optional).
Chicken Noodle Soup
Adapted from a recipe by Tasty
Nothing says comfort like a hot bowl of homemade chicken noodle soup. This winter version is sure to please your family with its savory combination of tender chicken, egg noodles, carrots and herbs. Best of all, it’s easy to make and ready in under 30 minutes — perfect for busy weeknights or chilly afternoons.
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken breasts, cut into cubes
- 2 cups uncooked egg noodles
- 2 cups carrots, sliced into thin coins
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- To a large pot of oil at medium heat, add the onion and cook for about 5 minutes until are soft and light golden brown. Add the garlic and cook for an additional minute.
- Stir in the chicken broth and once it is boiling, add the cubed chicken breasts and reduce heat to low. Simmer uncovered for 10 minutes until it is cooked through.
- Add the egg noodles, carrots, basil, oregano, salt and pepper to pot and stir until combined. Increase heat to medium high and bring soup back up to a gentle boil. Cover pot with lid and reduce heat back down to low; simmer for 10 more minutes or until noodles are cooked al dente.
- Taste soup for seasoning preferences accordingly before serving hot with fresh parsley as a garnish (optional).
Classic Ukrainian Borscht
Source: Melissa K. Norris (melissaknorris.com)
Ukrainian borscht is a hearty beetroot soup popular all over Eastern Europe. Commonly featuring ingredients such as beets, carrots, potatoes, cabbage, onions, dill and garlic; this soup typically contains both beef or pork and tomatoes for added flavor. However vegan versions can also be made with vegetable stock instead. With its earthy color and robust flavors, Ukrainian borscht is the perfect comfort food when the weather turns cold.
- 1 cup diced celery
- 1 cup diced onions
- 1 cup chopped cabbage
- 2 cloves of grated garlic
- 1 tbsp of butter
- 8 cups water beef or chicken broth
- 1 can diced tomatoes
- 2 or 3 medium to large peeled beets, half grated and half diced
- 1 or 2 medium carrots, grated
- 1 medium potato, diced
- ½ cup fresh dill
- Salt and pepper, to taste
- Optional ingredients: Bay leaf green beans, peas, beet greens and shredded pork or pork sausage
- Sauté the onions, celery and cabbage with the butter until soft and translucent.
- Add the can of diced tomatoes and the garlic, as well as all of the water or broth. Bring to a boil over medium-high heat, then reduce to medium heat and let simmer.
- Add the beets, carrots and potato; and any other optional vegetables (ie. beans, peas, beet greens, etc.) to the broth
- Allow the soup to simmer on medium heat for about 15 minutes until the diced beets and potatoes are soft. Remove soup from heat.
- Stir in chopped fresh dill weed and salt and black pepper.
- Serve hot with a dollop of sour cream and a slice of rye bread and butter.