Healthy Winter Soup Recipes To Warm Your Heart

Ingredients

• 2 cups cooked, shredded chicken or turkey
• 2 cups broth (chicken, turkey, or vegetable)
• 1 cup noodles (egg noodles, pasta, or rice noodles)
• 1 cup diced vegetables (carrots, celery, onions, etc.)
• 1 tsp olive oil
• salt, pepper, and herbs to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced vegetables and sauté until they are softened, about 5 minutes.
3. Add the broth, noodles, and shredded chicken or turkey to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer until the noodles are cooked, about 10-15 minutes.
5. Season the soup with salt and pepper to taste.

Ingredients

• 1 cup dried black beans
• 6 cups water
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced vegetables (carrots, celery, bell peppers, etc.)
• 1 tsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• salt and pepper, to taste

Instructions

1. Soak the black beans in water overnight, or for at least 8 hours.
2. Drain the beans and add them to a pot with the 6 cups of water. Bring the water to a boil, then reduce the heat and simmer the beans until they are tender, about 1-2 hours.
3. Heat the olive oil in a separate pan over medium heat.
4. Add the onion, garlic, and diced vegetables to the pan and sauté until they are softened, about 5 minutes.
5. Add the cumin and chili powder to the pan and stir to coat the vegetables.
6. Add the sautéed vegetables to the pot of cooked beans, along with any remaining water from the pan.
7. Use an immersion blender to blend the soup until it reaches your desired consistency.
8. Season the soup with salt and pepper to taste.

Ingredients

• 1 cup lentils

• 4 cups water

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 cups diced vegetables (carrots, celery, bell peppers, etc.)

• 1 tsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• salt and pepper, to taste

Instructions

1. Rinse the lentils and add them to a pot with the 4 cups of water. Bring the water to a boil, then reduce the heat and simmer the lentils until they are tender, about 20-30 minutes.
2. Heat the olive oil in a separate pan over medium heat.
3. Add the onion, garlic, and diced vegetables to the pan and sauté until they are softened, about 5 minutes.
4. Add the cumin and paprika to the pan and stir to coat the vegetables.
5. Add the sautéed vegetables to the pot of cooked lentils, along with any remaining water from the pan.
6. Use an immersion blender to blend the soup until it reaches your desired consistency.
7. Season the soup with salt and pepper to taste.

Ingredients

• Ingredients:
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup uncooked elbow macaroni
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese

• 1 tsp olive oil

• 1 tsp basil

• salt to taste

Instructions

1. Soak the beans in water overnight, or for at least 8 hours.
2. Drain the beans and add them to a pot with the 6 cups of water. Bring the water to a boil, then reduce the heat and simmer the beans until they are tender, about 1-2 hours.
3. Heat the olive oil in a separate pan over medium heat.
4. Add the onion, garlic, and diced vegetables to the pan and sauté until they are softened, about 5 minutes.
5. Add the oregano and basil to the pan and stir to coat the vegetables.
6. Add the sautéed vegetables to the pot of cooked beans, along with the pasta.
7. Bring the soup to a boil, then reduce the heat and simmer until the pasta is cooked, about 10-15 minutes.
8. Season the soup with salt and pepper to taste.
9. Serve hot and top with grated Parmesan cheese, if desired.

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups of split peas, rinsed
• 2 cups of diced carrots
• 2 cups of diced potatoes
• 1 cup of diced celery
• 1 teaspoon of thyme
• 2 bay leaves
• 1 teaspoon of smoked paprika
• 4 cups of vegetable broth
• Salt and pepper, to taste
• Smoked meat (ham or bacon) (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
2. Add the split peas, vegetables, thyme, bay leaves, and smoked paprika to the pot and stir to combine.
3. Add the vegetable broth and bring the soup to a boil.
4. Reduce the heat and let it simmer for about 30 minutes, or until the split peas and vegetables are tender.
5. If you are adding smoked meat, add it at this point.
6. Season the soup with salt and pepper to taste.
7. Remove the bay leaves before serving.
8. Serve hot.