This past week the temperature has begun to drop and it is finally starting to feel like winter. I’m always cold (my kids make fun of me about it constantly) so a salad for lunch or dinner isn’t as appetizing to me as it is in the more temperate months. What is enticing is the thought of a steaming bowl of soup! I can get a bunch of vegetables into a soup and therefore into my body in one meal. Even better, I can keep an easy lunch or dinner on hand for me or my family for days because soup will keep in the refrigerator for days or freezer for weeks. Here are two of my new favorites. I would suggest a double batch since it will be gobbled up quickly!
(adapted from straightupfood.com)
1 onion diced
3 ribs of celery, diced
3 medium carrots, sliced into 1/8 inch slices
1/2-1 cup red wine
8 ounces of mushrooms, stems removed and quartered
1 1/2 tbsp minced garlic
5 cups water
1 14 0z. can crushed tomatoes
2 lbs. white or yellow potatoes, peeled and cut into 3/4 inch pieces
1/4 cup tomato paste
1 28 oz. can diced tomatoes
1 tbsp dried Italian herbs
1 tbsp paprika
2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
1 1/2 cups green peas thawed
ground black pepper to taste
- Heat a large soup pot on high with 1 tbsp of water. When water sputters add onion, celery and carrot and cook for 7-8 minutes adding wine as mixture begins to brown.
- Stir in mushrooms and garlic and cook an additional 5 minutes adding more water if mixture begins to stick.
- Add water through paprika bringing soup to a boil then reducing to a low boil. Add rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas and cook until carrots and potatoes are tender (approximately 5-10 more minutes).
- If you desire a stew consistency remove 2 cups of soup and blend until very smooth. Stir this back into your soup pot and reduce heat to a simmer. Simmer for 10 more minutes or until ready to serve. Salt to taste.
(adapted from cookieandkate.com)
2 tbsp olive oil
1 medium red onion
1 large red bell pepper, chopped
2 medium carrots, diced
2 ribs of celery, diced
1/2 tsp salt, divided
4 cloves of minced garlic
1-2 tbsp chili powder (my family doesn’t like spicy so I use 1 tbsp)
2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 28 oz. can diced tomatoes
3 cans of beans (any kind will work black, kidney pinto)
2 cups vegetable broth or water
1 bay leaf
- Heat olive oil in a large Dutch oven until shimmering. Add onion, pepper, carrots, celery and half of salt for 7-10 minutes or until vegetables are tender.
- Add garlic, chili powder, cumin, paprika and oregano stirring for about one minute or until fragrant.
- Add remaining ingredients and stir to combine. Bring the mixture to a simmer and continue cooking for 30 minutes stirring occasionally.
- If you would like a thicker chili you may use an immersion blender or potato masher to mash the chili.
- Add remaing salt and season with black pepper to taste.