My favorite soups for this time of year when a bowl of something comforting is just what we need. Continue reading
Some rainy days recently called for soup! I put this together and appreciated that it was ready to eat right away – no long cooking time needed! Soups are ideal for leftovers and are easy to make in small batches if you don’t want to eat it for 100 meals. I feel like in our heads, soup is a huge pot that cooks for hours but it doesn’t have to be!
White Bean & Sausage Soup
Ingredients: (for 2-3 servings)
1 can white beans
3 sausage links, with casing removed (hot or sweet Italian)
2 cups shredded collard greens (or kale or chard)
1 1/2 cups chicken broth
1-2 tablespoons minced garlic
2 tablespoons grated parmesan cheese
1 teaspoon oregano or thyme
1 teaspoon Trader Joe’s Mushroom Seasoning (or poultry seasoning blend, or Mrs. Dash, or other favorite seasoning)
In a large pan, pan fry the sausage until cooked through and caramelized. Break into tiny bits- sized to fit on the spoon! Drain and discard grease.
In a medium pot, add in the beans, greens, stock, garlic, seasoning, and sausage (all but the parmesan). Bring to a boil and cook for ~5-10 minutes, until the greens are fully cooked.
Reduce heat and simmer on low for 5 minutes and add in half the parmesan. Scoop into 2 bowls and sprinkle the rest of the parmesan on top of each bowl.
Stir and enjoy!
I looooved this. It hit the spot on a drizzly day while we are home. My broth was from a roasted chicken (plus some onion peals and carrots) and then I strained and froze it. A soup with homemade broth is just so good. I also swear by “Better than Bullion”. If you substitute spinach, add it just at the every end to wilt, then eat immediately.
I used hot sausage since that’s what was substituted on an instacart order. It was fantastic! Not too spicy! This soup would also be good a bit creamy, by blending about 1/3 of the beans, then adding them in with everything else. It would make it less broth-y.
I have all the short cuts & cheats to make ramen! It is a little spicy and perfect for a slow lunch or to clear out a stuffy head from those dang winter colds that just won’t quit. While it is pretty quick to make, this was a nice slow food. This isn’t a Saturday lunch I eat over the cutting board while instructing my cherubs to focus before naptime. This ramen is a spoon and fork bowl to linger over.
Easy Homemade Ramen
Ingredients: (serves 2)
4 chicken tenders (or 2 chicken breasts, or ~1 cup rotisserie chicken, shredded)
1/2 Thai flavor seasoning (I used this or substitute with 3 cups vegetable/mushroom/chicken broth with a dash of soy sauce)
1 cup baby bella mushrooms
3 green onions
1 package of instant ramen, seasoning discarded)
1/2 teaspoon sesame oil
black sesame seeds (or substitute by toasting white sesame seeds)
Bring 1 cup of of broth (I used ~1/4 of the seasoning cube + 1 cup water) to a simmer and lightly poach the chicken for ~8-10 minutes until cooked through.
While the chicken cooks, saute the mushrooms for ~3 minutes in a skillet over medium high heat with a drizzle of olive oil.
Remove the chicken and let cool, then shred with 2 forks.
Add the rest of the Thai seasoning cube with 3 cups of water (or add in the broth + soy sauce) and cook over low heat.
Add in the chicken, mushrooms, 2/3 of the green onions, and sesame oil to cook for 5 minutes.
Bring a separate small pot of water to a boil. Reduce to medium-high and cook the eggs, covered, for 6 minutes.
Add in the noodles to the large pot with the chicken, mushrooms, green onions and broth for 2 minutes.
Remove the eggs from the water and immediately put into a bowl of ice water for 1 minute. Then carefully peal under running water.
Scoop the noodles, chicken, and mushrooms into bowls. Add an egg into each bowl.
Pour broth into each bowl, top with sesame seeds and remaining green onions.
The flavors were so great. I found it a bit spicy (I’m reducing the seasoning for the recipe above) so I added in a little chicken broth. The spice cubes were in the spice section at my grocery store but might also be near the bullion/broth. It is on Amazon too. Ramen – straight out of the pack- is my guilty pleasure but this was such a fun heightened version! I probably make regular ramen ~6 times a year but this being real food, makes me want it more.
Butternut squash soup seems like a fall a no-brainer. I wanted apple in there and was going to grate some into it, but then I couldn’t bear to undo how silky smooth it was. Then I went to apple cider. It was like pouring liquid gold in there! So good! This is vegetarian, almost dairy-free, and an easy one to prep and freeze, or to have the ingredients
Butternut Squash & Apple Cider Soup
Ingredients: (for ~3 servings)
1 squash (~3 cups of chopped squash)
1/4 cup water
3 tablespoons butter
1 cup broth
3/4 cup apple cider
salt, pepper, and Parmesan for garnish
Cook the butternut squash. (I pressured cooked mine according to the appliance’s instructions- I pealed it, scooped out the seeds, and chopped a bit.)
Cook until totally cooked through. (I cooked it in the pressure cooker with a little water for 4 minutes.)
In a large pot, cook the butter until it browns – just after it foams, watch it brown and then quickly remove the whole pot from the heat so it doesn’t burn. Quickly add in the squash, then the stock, and cook for about 10 minutes over low heat.
Remove from the heat and blend until smooth.
Add in the cider and cook for another 10 minutes.
Enjoy with a sprinkle of parmesan and some cracked black pepper and salt as desired.
I loved this! The brown butter and the apple cider make it so special. I had 2 meal-portions and another smaller portion I froze for another time. My butternut squash was pretty petite- moreso than a usual one.
The pressure cooker made this so fast and easy. It pulverized it, which was perfect for this case but not what I’d always want. My teething-1-year old might say something different though!
One little box of orzo pasta seems to have about 10 lives. Soup felt like a good idea to make in advance and to pack for lunch. This one was ohh-so-amazing despite seeming ordinary so I might need to whip it up again. At first I thought about a small batch but then I added in the remainder of my box of orzo and kept adding broth to keep it soupy. I absolutely loved the lemon and found it really comforting.
Greek Lemon Orzo Chicken Soup
Ingredients: (for ~5 servings)
~1 1/2 cups roasted chicken (~1/3 of a roasted chicken)
4 cups water (to make chicken broth from the roasted chicken bones, or 4 cups broth)
2 large carrots, chopped (or 2 cups baby carrots)
1 cup orzo
2 tablespoons (~8 sprigs) of fresh oregano
Remove the roasted chicken from the bone and reserve 1/3 of the chicken for this soup. (I froze the rest & used some in enchiladas and some became chicken salad.)
Place the chicken bones, chicken skin, the carrot ends, onion peal, and oregano sprigs into a large pot with 4-5 cups of water. Heat to medium high heat and cook for 15 minutes.
While making the broth (homemade broth is really good and so worth it), in a heavy pot saute the onion in olive oil for 10 minutes over medium heat, then add the carrots when the onion is getting clear.
Strain the bones and veggie remains and put the chicken broth into the pot with the onions and carrots.
Add in the chicken and juice from the lemon and cook for about 5 minutes.
Pour the orzo into the pot and cover the pot to cook for 10 minutes.
Add in the oregano, stir well, and enjoy!
The lemon makessss this soup. It is so flavorful from the lemon and the oregano to instantly transport you to the Mediterranean. I made mine super thick so I added water just before heating come lunchtime at work. Baby carrots are a little bit funny but they’re so perfectly all the same size!
It feels very Barefoot-Contessa to say “if you don’t make your own, pre-made broth is OK too”. This is just an easy time to use a roasted chicken and make some broth with the bones, carrot tops, onion peal, and oregano sprigs. I froze some and it tasted great but some of the orzo broke down a bit in the freezing/defrosting/warming and stirring. I can deal with that though.
I made a big batch of kale pesto awhile ago and froze a few servings. I was thinking about uses for this flavor-packed sauce other than on pasta. I added some to soup in place of the traditional chopped kale in soup with white bean and sausage. This soup is comforting, super flavorful, and such a balanced meal.
This was ideal for a lunch on a cool day and then I packed the other servings up to bring for lunch at work. This whole packing-lunch thing is tricky as I was out of the habit when I got lunch at work. Soups have been good for lunch variety and I love that it doesn’t have to be made in a mass quantity.
Kale Pesto Soup with White Beans & Sausage (for ~4 servings)
1/4 cup kale pesto
3 1/2 cups chicken broth
2 small potatoes
2 cups fresh spinach
1 can white beans
1-2 links chicken sausage
Heat broth in a large pot over low heat.
Cook the potato. Chop the sausage and the spinach. Rinse the beans.
Add everything to the broth and cook for 30 minutes.
Serve & enjoy!
This had such amazing flavor from the pesto. I used spinach as the greens in there for more mild flavor and texture but any other would work well too. I only had 1 sausage link so I upped the beans and potato.
I have a cocktail-mocktail coming up next. Stay tuned!
Tis the season for all the cold-weather food. I wanted to re-do chili with a sweeter approach using some maple and sweet potato. Seriously, your next batch of chili neeeeds sweet potato. Even spicy chili benefits from a touch of sweetness and variety from the beans.
I topped it with shredded cheddar and corn chips. It was great, and ensures plenty of leftovers! I prepped and cooked it a bit one night, then cooked again when serving it. The little one was into it! He loves beans but isn’t always loving foods all cooked together. Anything served with chips is a win with him!
Ingredients: (for ~6 servings)
1 lbs ground chicken/pork/turkey (I used ground pork this time)
1 large onion, diced
1, 28 oz can ground tomato
1, 4 oz can green chilis
1, 15.5 oz can kidney beans (with liquid, I used low sodium)
1, 15.5 oz can black beans (with liquid, I used low sodium)
1 clove of garlic, diced
2 tbs cumin powder
2 tbs chili powder
2 tbs onion powder
2 tbs black pepper
1 tbs salt
1 cup water
2 tsp liquid smoke
1/4 cup maple syrup
Brown the ground meat then drain off the grease in a large pot.
In the same pan, saute the onion until caramelized and golden brown.
Then return the meat into the pot over medium-low heat, and add in the ground tomatoes, beans, garlic, cumin, chili powder, onion powder, pepper, salt, water, and liquid smoke.
Cook the sweet potato, then chop and add into the chili.
Simmer over low for 30-60 minutes. (I cooked it for 30 minutes, then refrigerated, and cooked again when serving it.)
I loved the flavors without the heat. The sweet potato makes it filling, chunky, and flavorful. It freezes well too!
I’m back! I was just too crazy to blog during my busiest time at work. I’m proud to say it was a success and now I’m super ready to embrace the season! I made this Creamless Tomato Soup as a super quick lunch that I thought was especially nice after a filling holiday weekend. There isn’t any cream or bread to thicken this soup and the white beans add that element with the bonus of some protein. Now you just need a grilled cheese!
2 tablespoons minced garlic
2 tablespoons tomato paste
1, 28 oz can Kitchen Ready tomatoes
1, 15 oz can white beans, rinsed
salt & pepper
2 teaspoons fresh oregano, chopped
1/4 cup red wine, optional
Saute the garlic in a little olive oil in a heavy pot, over low heat for about 2-4 minutes.
Add in the tomato paste, kitchen ready tomatoes, white beans, and salt and pepper. Cook over medium heat for 10 minutes.
Blend either with an immersion blender, or carefully labeled into a blender or food processor.
Return to the pot and add in the oregano. Cook for another 5 minutes on low.
(Optional: add in some veggie stock or water if too thick.)
Serve and enjoy!
I think the herbs make this soup.
I was feelin’ lasagna but wanted to speed it up and not have to bake it forever. This soup was quick and hit all the flavors I wanted! I went a tiny bit heavy handed with the red wine, so I cooked it down a bit to mellow that out. The dollop of ricotta allowed me to gently swirl it around to melt with the meaty bites and the wavy noodles.
2 Italian Sausage links
4 lasagna noodles
28oz can Pastene Kitchen Ready Tomatoes
1 tbs garlic, minced
3 tbs cup red wine
1 tbs Italian seasoning
1 tbs Parmesan cheese, grated
3 tbs ricotta cheese
In a large skillet, remove the casing and cook the sausage over medium heat. Break up the pieces with the back of a wooden spoon. Cook just until cooked through.
Bring a large pot of salted water to a boil and add in the lasagna noodles.
Drain the sausage and add it to a heavy pot with the canned tomatoes, garlic, wine, and Italian seasoning over medium heat.
When the pasta is al dente, drain and cut in half lengthwise, then into 1/2 inch pieces (think spoon size).
Stir well and reduce heat. Taste and add salt as needed and Parmesan.
Serve with a dollop of ricotta. Enjoy!
This is totally the speedy way to have the taste of lasagna without all the steps. I made this just before vacation so I also appreciated not having a lot of leftovers, or filling up the freezer. I have a serious love affair with ricotta so this was right up my ally. I would also try it in individual ramekins with ricotta at the bottom and mozzarella on the top. How fun would those be?!
I don’t make soup often enough and this was one I made in stages. It was really good practice to cook in shifts of however long the little one was napping. I baked the chicken when I had the oven on for dinner one night and I made the rice the next morning when I had a few minutes. This soup was so easy and one I’ll definitely make again.
Ingredients: (makes ~4 servings)
4 chicken thighs
1 1/2 cups chicken broth
1/2 cup water
5 carrots (approx. 2 cups)
1/2 cup milk or cream (I used 1% milk)
1/2 tsp dried thyme
Bake chicken until cooked through. (I used a few boneless, skinless thighs and a few drumsticks and then made some broth from the drumstick bones). Cut the chicken into spoon-sized chunks. Prepare rice according to the package directions. (I used Near East Long Grain & Wild Rice Mix which definitely added to the soup flavor).
In a large pot, add the chicken, rice, and broth over low heat.
Cut up the carrots into coins (steam/boil/cook first if eating the soup upon completion, or let raw carrot pieces cook in the soup if you’ll let it simmer longer).
Add the carrots, thyme, & water to the pot.
Cook for 20 minutes then add the milk/cream. (Cook longer if the carrots are raw).
Taste and season with salt & pepper as needed. I didn’t add any salt because the rice mix had a flavor packet that seemed like plenty.
I loved this. I went heavy on the carrots but you could add celery, onions, or whatever veggies you have. The thyme is what makes me think warm, comfort food like stuffing or pot pie.
Add more water when warming any leftovers.