Wednesday, January 6, 2010

Soup's On!

This cold weather just makes me want to curl up with a good book and a hot bowl of soup.  But with three boys running around and a bazillion loads of laundry staring at me, I will have to settle for scarfing down a bowl between laundry loads and light saber battles.

So here are some of our favorite soups to get you through these cold months ahead. They can be frozen and saved for another meal so double the recipe and you'll have dinner on hand for the days when you just can't get away from the laundry long enough to make something for dinner!


Buffalo Chicken Soup
Even my kids love this soup, but if yours are not fans of spicy foods, leave them out a portion of the soup before you add the hot sauce. It's not the healthiest soup recipe, but for an occasional football Sunday, it just doesn't get any better!

3 cups cooked chicken, shredded
3 cans cream of chicken soup
3 cups milk
1 can white northern beans, rinsed
1/2 cup hot sauce

Simmer ingredients together. Serve over crushed tortilla chips or cooked elbow noodles. Top with sour cream and shredded cheddar cheese.


Kale Soup
My Mom makes this soup and it is really tasty and quite healthy to boot!

2 tbs extra virgin olive oil
3 medium potatoes, peeled and diced
2 medium onions, chopped
4-6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
coarse salt and pepper
1 15 ounce can chick peas, drained and rinsed
1 can diced tomatoes
1 pound diced smoked sausage
1 quart chicken broth

Heat oil and add potatoes and onions. Cook 5 minutes, add garlic, bay leaves and kale. Cover pot and wilt greens, about 2 minutes.  Season with salt and pepper.  Add beans, tomatoes and broth and bring to a full boil.  Reduce heat to medium and cook 5-10 minutes or until potatoes are tender.


Tortellini and Zucchini Soup
My kids don't even care that they are eating soup filled with veggies, it's just plain yummy!

2 tbs extra virgin olive oil
2 large carrots, finely chopped
1 onion, diced
2 tbs minced garlic
1 tsp chopped fresh rosemary
2 14 ounce cans vegetable broth
2 medium zucchini, diced
2 cups fresh or frozen tortellini (I prefer the spinach filled ones)
4 plum tomatoes, diced
2 tbs red wine vinegar

Heat oil. Add carrots and onion, cook till soft.  Add garlic  and rosemary, cook about one minute.  Stir in broth and zucchini, bring to a boil.   Reduce heat and simmer until zucchini is soft.  Add tortellini and tomatoes and cook about 6-10 minutes. Stir in vinegar just before serving.

I have so many more recipes for soups, and still on the prowl for more healthy ones. Most of our favorite soups are very fattening, creamy soups!  So please share your favorite soup recipes in the comments, especially if they have a healthy kick!

5 comments:

  1. Just found your blog from a comment on I Should Be Folding Laundry. I plan on trying your buffalo chicken soup, sounds soooo delish!

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  2. Thanks, Lindsey! It won't disappoint!

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  3. Mmmmm - that just sounds delicious. I have to try the Buffalo Chicken Soup. I LOOOOVE Soup!

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  4. The base of my white chicken chili starts with
    4 chicken breasts (boneless)
    1 packet chicken taco seasoning
    1 large can (or 2 small) rotel tomatoes. (If you don't like spice use canned chopped tomatoes.)
    Place in crock-pot and cook 4hrs on low or 8hrs on high and shred chicken when done.
    Our first meal with this is nachos and then I make about 3 more meals for a family of 5.

    White Chicken Chili
    Soak 1 bag Great Northern beans overnight. Drain and rinse.
    Simmer 1/2 chopped onion and 2 teaspoons (or 1-2 cloves) crushed garlic in enough water to cover them. Simmer until onions are translucent.
    Add 6-8 cups chicken broth and beans. Cook until beans are tender.
    Add 1/2 of Mexican chicken mixture and heat through.
    Serve with cheddar and sour cream.

    Remaining chicken can be frozen or made into enchiladas.

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