Winter is one of my favorite seasons. I love snow. I love snowboarding, sledding, ice skating… Anything outdoors pretty much. And when I come back inside, I want to warm up with a nice, satisfying bowl of soup that is healthy, doesn’t take long to prepare, and tastes yummy!
What if I told you that you can make delicious, typically creamy soups without any of the high fat, high cholesterol cream? And your kids will love them? Doubtful? Try one of these five recipes. Guaranteed to change your mind! My daughter loves each and everyone of these recipes, and I have absolutely no guilt in letting her indulge. These are all vegan as well, and if that sounds scary, I promise you that they are all still very delicious and hearty, and very inexpensive. And, you can prepare each one using only one pot. Less dishes equals total score in my opinion.
There’s broccoli soup, potato soup, pasta fagioli, not-Cincinnati-style-but-still-delicious chili, and black bean soup.
Broccoli Soup
Ingredients
1 yellow onion
2 minced garlic cloves
2 tbsp. olive oil
15 oz can of cannelloni beans
2 1/2 cups of vegetable broth
1 package of frozen broccoli florets
salt and pepper to taste
Directions
In a pot, saute 1 chopped yellow onion with 2 minced garlic cloves and 2 tbsp olive oil until translucent.
Then, add 1 15 oz can of cannelloni beans and 2 1/2 cups of vegetable broth
A little salt and pepper and bring to a simmer.
Steam one package of broccoli florets. Add to soup after it’s simmering, remove from heat, and puree in a blender.
I recommend serving with one slice of sourdough bread. Yum.
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Potato Soup
Ingredients
2 tbsp olive oil
1 yellow onion
2 minced garlic cloves
1 tsp thyme
1 can diced tomatoes
1 sweet potato
2 yukon gold potatoes
2 red-skinned potatoes
4 cups vegetable broth
5-6 oz of baby spinach (or one package of frozen spinach)
Directions
Chop up one onion and add to large soup pot with the 2 tbsp of olive oil.
Add onions to a larger pot and toss in 2 minced garlic cloves and 1 teaspoon thyme. Stir, and let cook One minute.
Add 1 can of diced tomatoes in juice and let hang out until juice almost evaporates–about 2 minutes.
Add a sweet potato, 2 yukon gold potatoes, and 2 red-skinned potatoes, chopped to 1/3 inch slices.
Add 4 cups vegetable broth. Bring to a boil. Cover with lid slightly ajar and reduce to medium low. Let it cook like this for 10-12 minutes until potatoes are tender. Add 5-6 ounces of baby spinach and let wilt. This is a lot more satisfying than you might suspect.
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Pasta Fagioli
Ingredients
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
2 Celery Stalks, Finely Chopped with leaves
1 Small Onion, Finely Chopped
6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes)
1 Quart Vegetable Broth
2 (14 Ounce) Tins Cannellini Beans
1 1/4 Cup Small Ditalini Pasta
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
Directions
Heat the oil in a large heavy pot, then cook the onion and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot. This is necessary! It gives it the creaminess you’ll miss otherwise.
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
This is my favorite soup by far.
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Not-Cincinnati-Style-But-Still-Delicious Chili
Ingredients
1 29 oz can tomato sauce
1 29 oz can kidney beans
1 29 oz can pinto beans
1 29 oz can black beans
1 cup diced onion (1 med onion does the trick)
2 chili peppers diced
1/4 cup diced celery with leaves
3 med tomatoes, diced
2 tsp cumin
2 tbsp chili powder
Directions
Add all of the ingredients to a large pot, bring to a boil, and then let simmer for the rest of the day–the longer the better. This is a dish that always tastes better the next day, but will be delicious and nutritious whenever you partake. Enjoy!
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Black Bean Soup
Ingredients
2 tsp. canola oil
1 onion
1 carrot
1 28 oz can diced tomatoes
2 15 oz cans of drained black beans (Go Goya!)
1 cup of sliced red pepper
1 1/2 cups vegetable broth
1 tbsp. chipotle peppers in adobe sauce
1 tsp. cumin
salt and pepper
1 orange
1 tbsp. thyme
1 avocado, sliced
Directions
Heat 2 tsp. canola oil
Add one onion and one sliced carrot. Let mingle for 5 minutes.
Add 1 28 oz can diced tomatoes, 2 15 oz cans of drained black beans, 1 cup of sliced red pepper, 1 1/2 cups vegetable broth, 1 tbsp. chipotle peppers in adobe sauce, 1 tsp. cumin, and salt and pepper to taste.
Let this marry for 20 minutes on a nice simmer.
Add zest of one orange (I used tangerine) and 1 tbsp. thyme. Serve with avocado. Voila! Probably the healthiest of the five recipes, although they are all extremely healthy.
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