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Soup’s On!

Soup's On!Soup is a great way to fend off the persistent chills of winter and heat you up inside. And it’s not just for eating when you’re sick with the cold or flu!

With today’s wide variety and easy-to-make recipes, you no longer have to resort to grabbing a can – like the familiar Campbell’s chicken noodle (not that there is anything wrong with that!). Enjoy healthy and delicious soups, with no preservatives or excess sodium, that you can make ahead and heat up anytime, or quickly assemble for a sure-to-satisfy lunch or dinner. And hearty versions, paired with a salad and bread, are a simple way to make a tasty meal – sometimes with leftovers!

If you’re looking for inspiration and new ideas, you’re in luck! Here, we’ve compiled some of our favorite soup recipes for winter. Bon appétit!

Minestrone Soup (Food Network, Ellie Krieger)

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1/3-pound green beans, trimmed and cut into 1/2-inch pieces (about 1-1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground pepper
  • 1 28-ounce can no-salt-added diced tomatoes
  • 1 14-ounce can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can low-sodium kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Heat olive oil in a large pot over medium-high heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add celery and carrot and cook until they begin to soften, about 5 minutes. Stir in green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add diced and crushed tomatoes and chicken broth to the pot and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Stir in kidney beans and pasta and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Broccoli-Cheddar-Chicken Chowder (Eating Well)

  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • ½ cup all-purpose flour
  • 1 teaspoon dry mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 cup whole milk
  • 3 cups chopped broccoli florets
  • 2 cups diced Yukon Gold potatoes
  • 1-pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 cup shredded Cheddar cheese, plus more for garnish
  • Finely diced red onion for garnish

Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.

Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.

Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired.

Slow Cooker Chicken Tortellini Soup (TheRecipeCritic.com)

  • 1½ pounds boneless chicken breast
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups low sodium chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon Italian seasoning, or more to taste
  • 2 cups cheese tortellini
  • chopped fresh parsley for serving, if desired
  • salt and pepper to taste

Add all of the ingredients to a slow cooker except for the tortellini. Cook on low for 6 hours.

Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.

Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Loaded Mashed Potato Soup (MyRecipes.com)

  • Cooking spray
  • 3/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 thyme sprig
  • 1 (25-ounce) package unsalted chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 (24-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1/3 cup sliced green onion tops
  • 5 ounces sharp cheddar cheese, shredded (about 1/3 cup)
  • 3 bacon slices, cooked and crumbled

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic and thyme; cook 2 minutes, stirring frequently. Add stock; simmer 20 minutes. Remove and discard thyme sprig. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.

Return stock mixture to pan; add pepper and potatoes, stirring with a whisk until combined. Bring to a simmer; cook 5 minutes. Remove from heat; stir in yogurt and dill. Ladle into serving bowls; top with green onions, cheese, and crumbled bacon.

Beef Barley Soup (SkinnyTaste.com)

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

Heat a large heavy pot or Dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.

Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35 minutes, remove bay leaves and serve. Makes 7-1/2 cups.

Easy Spinach-Lentil Soup (Delish.com)

  • 2 tbsp. extra-virgin olive oil
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 1/4 tsp. crushed red pepper flakes, plus more if desired
  • kosher salt
  • Freshly ground black pepper
  • 1 14-oz. can diced tomatoes, with juices
  • 10 oz. lentils
  • 2 tsp. fresh thyme
  • 4 c. vegetable broth
  • 4 c. baby spinach

In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly, then season with salt and pepper.

Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)

Stir in spinach and continue cooking until wilted, 2 minutes, then season with salt and pepper.

Stay warm and fueled with these yummy recipes!

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