As the brisk fall air sets in, there’s nothing better than a hot and delicious bowl of soup for lunch or dinner.
Many soup recipes are quick, easy to make, and can be made ahead in batches for a later date. A standard pot of soup makes enough to easily feed a family and then some. And leftover soup makes a wonderful, easy meal to eat the rest of your week.
Not only is soup relatively easy to make, but it’s also versatile. You can please a lot of different palates the with countless soup recipes that are available to choose from.
And last but not least, soups are also relatively healthy. They are often filled with nutrient-rich veggies and lean meats, like chicken, that are good for the body.
The next time you go to whip up a pot of soup, we hope you’ll try one of our favorite quick and easy soup recipes.
Give these recipes a try…
Vegetable Soup
You can’t go wrong with a classic like vegetable soup. It’s hardy, delicious, and packed with nutritious veggies.
Many people, however, are intimidated to make a pot from scratch because of all the ingredients and prep work that needs to be done.
Luckily for you, we’ve discovered a delicious recipe that is easy to prepare and only takes 30 minutes to cook! Check it out…
Ingredients:
- 2 tbs. olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 14.5 oz. cans low-sodium chicken broth
- 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 tbs. fresh thyme leaves or 1 teaspoon dried thyme
- kosher salt
- 1 14.5 oz. can diced tomatoes
- 1/4 pound green beans, cut into 1-inch pieces (1 cup)
- 1 cup chopped broccoli
- freshly grated Parmesan
- 1 baguette, sliced and toasted (optional)
Directions:
#1 Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
#2 Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.
#3 Reduce heat to medium and simmer, partially covered, 15 minutes.
#4 Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.
#5 Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).
Recipe Source: http://www.realsimple.com/food-recipes/browse-all-recipes/vegetable-soup
Chicken Soup
Chicken soup is another staple crowd pleaser. And it’s a great recipe to have on hand as we make our way into cold and flu season.
This following recipe is great because it only requires a handful of easy to find ingredients and only takes 30 minutes to cook.
Here’s the recipe…
Ingredients:
- 2 (14.5 ounce) cans chicken broth
- 2 cups baby carrots
- 1 onion, chopped
- 1 clove garlic, minced
- 1/8 teaspoon celery salt
- 2 skinless, boneless chicken breast halves
- 1 tablespoon chopped fresh cilantro
Directions:
#1 Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
#2 Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
#3 Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
Recipe Source: http://allrecipes.com/recipe/17881/quick-chicken-soup/
Gazpacho Soup
For those of you that live in the south like we do, it’s always nice to have a cold soup alternative for those 80-degree winter days.
This healthy recipe for gazpacho soup is packed with veggies and delicious herbs. It makes a great meal that you can simply pull out of the fridge and serve.
Check out the recipe…
Ingredients:
- 6 oz. hearty bread, crusts removed, torn into 1- to 2-inch chunks
- 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
- Kosher salt and freshly ground black pepper
- 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks
- 1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks
- 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks
- 1/4 cup roughly chopped fresh oregano leaves
- 2 cloves garlic, peeled and smashed
- 1 cup extra-virgin olive oil, plus more for serving
- 2 tbs. sherry vinegar, plus more to taste
- Chopped herbs such as parsley, chives, or oregano for serving
Directions:
#1 Place bread in bottom of a large bowl. Add half of the tomatoes in an even layer on top and season generously with salt and pepper. Add cucumbers, onion, peppers, and garlic. Sprinkle with oregano and season generously with salt and pepper. Add remaining tomatoes and sprinkle with more salt and pepper. Drizzle oil and vinegar over the top. Let rest at room temperature for 30 minutes.
#2 Toss all ingredients with a wooden spoon or by hand until they are evenly incorporated. Transfer half of the contents, including liquid at bottom of bowl, to the jar of a blender. Blend on high speed until completely smooth, about 3 minutes. Press mixture through a fine mesh strainer into a large bowl. Repeat with remaining soup (you may need to work in more batches). Season soup with more salt, pepper, and vinegar as desired.
#3 Serve immediately, garnished with chopped herbs and drizzled with extra virgin olive oil, or chill for up to three days before serving.
Recipe Source: http://www.seriouseats.com/recipes/2013/09/easy-gazpacho-recipe.html
