Hearty Winter Soup Food

HEARTY WINTER SOUP

Hearty Winter Soup image

A great hearty soup made with inexpensive ingredients and easy to put together on a busy day. It tastes even better the next day!

Provided by Hollylu

Categories Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 garlic clove, minced
2 celery ribs, sliced
1 tablespoon olive oil
1/2-3/4 lb ground beef or 1/2-3/4 lb turkey
1 teaspoon fresh sage or 1/2 teaspoon dried sage
1 tablespoon fresh basil or 1 teaspoon dried basil
2 cups chopped cabbage or 2 cups coleslaw mix
1 (16 ounce) can white beans, undrained
1 sliced carrot
1 medium potato, cut into cubes
32 ounces of natural chicken broth
1 dash hot sauce (to taste)

Steps:

Sauté onion, garlic, and celery in olive oil until soft. Add ground meat and cook until brown, stirring to break up chunks. Sprinkle with sage and basil and salt and pepper to taste. Stir well. Add cabbage and cook, stirring, until wilted. Add beans, potato, carrot, chicken broth, and hot sauce. Cook until carrots and potatoes are soft, about 25 minutes.

Nutrition Facts : Calories 398.9, Fat 13.8, SaturatedFat 4.3, Cholesterol 38.6, Sodium 844.1, Carbohydrate 43.3, Fiber 8.8, Sugar 5, Protein 25.9

HEARTY WINTER SOUP MIX IN A JAR

Hearty Winter Soup Mix in a Jar image

This recipe takes a little longer to cook but it is well worth it. A great cold winter treat. You can change the type of beans that you use if you want to.

Provided by TROUBLE4U2

Categories Winter

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup small dried red beans
1/2 cup dried lentils
1/4 cup dried split peas
1/4 cup white dried navy beans
8 teaspoons chicken bouillon granules
1/3 cup instant minced onion
2 teaspoons dried basil
1 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1 bay leaf
2/3 cup raw brown rice or 2/3 cup long-grain rice (*NO INSTANT*)

Steps:

Note: Be sure to sort through all beans and discard unusable ones.
DO NOT USE INSTANT RICE.
**NOTE: For jar gifts: layer beans in the jar then put the plastic bags with the rice and spices on top of them.
OR.
**In a small plastic bag, mix red beans, lentils, split peas and navy beans, In another small plastic bag, mix bouillon granules, minced onion, basil leaves, pepper, cumin, garlic powder, ginger and bay leaf.
In a third small plastic bag, place rice.
Attach this to the Jar:.
Hearty Winter Soup Preparation.
To prepare, wash beans and place in a 3-quart saucepan with 6 cups water.
Bring to a boil for 5 minutes.
Remove from heat.
Let stand 30 minutes.
Drain beans and return to pan.
Ham can be added for those meat eaters.
Add package of seasonings with 8 cups water.
Bring to a boil.
Cover, reduce heat and simmer 45 minutes.
Add rice and continue simmering until beans and rice are tender: brown rice, 45 minutes; parboiled rice, 25 minutes; long-grain rice, 20 minutes.

HEARTY WINTER-VEGETABLE SOUP

Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

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