8 Winter Soup Recipes

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8 Winter Soup Recipes

Submitted by: Tip Hero 01/24/2010 5:39 PM

Soups can be a great way to warm up, fill up, and save money in the winter. They can be pretty easy to throw together and can last several meals, providing you with quick and easy nourishment during a busy week.

"the kitchn" blog recently put together a roundup of eight different soup recipes it found from around the web that they say "will fill you up without weighing you down":

These days we're looking for something hearty to fill us up and warm us at the end of a long day that ends deep into the dark. What we want is something simple and satisfying, a nice warm soup that can be made ahead of time and reheated. One that heats us up but doesn't add pounds or guilt.

The soups are listed below, but click through the link at the bottom of this post to read more about each and to find links to recipes.

Turkey Kale Soup

Spicy Parsnip Soup

Light, Healthy Tortilla Soup

Fridge Clearing Lentil Soup

Leek and Lemon Soup

Green Minestrone

Indian Spiced Carrot Soup with Ginger

Things I Find in the Refrigerator Soup

8 Soups to Fill You Up Without Weighing You Down

Got any good winter soup recipes of your own? Please share with the Tip Hero community by posting a comment below. And thanks for being a Tip Hero!

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Comments:

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Here's a delicious and quick-cooking veggie stew recipe courtesy of FaveDiets.com

A Great 8-Vegetable Stew

Serves: 6

Cooking Time: 30 min

Ingredients

* 2 onions
* 2 carrots (or 1/2 lb. peeled baby carrots)
* 2 red peppers
* 2 tomatoes
* 2 ribs celery
* 1 cup mushrooms
* 1 zucchini
* 1/2 pound fresh green beans
* 1 cup tomato paste
* 1 tablespoon sugar
* 1 dash salt
* salsa to taste

Instructions

1. Slice onions, carrots, red pepper, tomatoes, celery, mushrooms, and zucchini, setting tomatoes aside.

2. Saute all plus green beans in your favorite saute liquid for 10 minutes.

3. Add tomato paste, sugar, salt, tomatoes and salsa with 1 cup of water.

4. Cover and cook 20 minutes.

Posted by Matt on February 04, 2010 5:03 PM

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Here is my favorite soup:

Kopan Monastery Soup
Servings: 8 cups
1T minced ginger root
1T minced garlic
1 c diced red onion
1/2 t turmeric
1/2 t chili powder
1/2 t garam masala
3 c mashed potato
4 c water
1 c diced tofu
1 c spinach leaves, chopped
2 t white vinegar
1 T soy sauce
2 t salt
1/2 t pepper
2 T chopped green onion
2 T chopped cilantro

DIRECTIONS
Melt butter in a large saucepan over medium heat. Add ginger, garlic and onion and stir fry over medium to medium high heat for several minutes. Add turmeric, chili powder and masala. Stir fry 30 seconds longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly, with wire whisk to prevent lumps forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to a boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Garnish with green onions and cilantro. Makes about 8 cups.

Posted by Rinchen on February 06, 2010 9:16 PM

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This is one of my favorite soups, made after eating a similar soup at Babani's, a Kurdish restaurant in St. Paul, MN.

Kurdish Soup Dowjic
Kurdish Lemon Chicken Rice Soup

SERVES 4

1/2 lb chicken breast
1 quart chicken stock
6-8 tablespoons uncooked rice
1 1/2 lemons, juice of
1 egg
1/2 cup yogurt
1/2 teaspoon salt
finely chopped parsley
" " fresh basil
Brown chicken in large pan or stockpot.
Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes).
Remove chicken, dice.
Beat yogurt and egg together in a medium bowl.
Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating).
Add yogurt mixture to pot, whisking well.
Add salt (adjust to taste).
Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley and basil.

Posted by Sharon on February 16, 2010 1:52 PM

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While this may not exactly be "guilt free", it certainly is good, and I get requests for it all year around.

Cheesesteak Soup

Serves: 4 to 6

1/4 cup canola oil
1 1/2 large onions, diced small
1 green pepper diced or half green and half red
1 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 cup all-purpose flour (More if want soup thicker)
1 tablespoon granulated onion powder
2 cloves garlic
1 tsp oregano
2 1/2 pounds beef tenderloin, sliced lengthwise and cubed
6 cups beef broth
8 ounces sliced American cheese and or Provalone

Sliced chives, to garnish
Chopped parsley leaves, to garnish
Directions
In a large stockpot or Dutch oven, heat oil. Add onions and green pepper and saute for 2 to 3 minutes on high until fragrant and tender.

In a large bowl, mix salt, pepper, flour, onion powder, and garlic together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes.

Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt.

Pour into bowls and garnish with chives and parsley.

Posted by Sharon on February 16, 2010 1:56 PM

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