Hearty Beef Vegetable Soup

I love the different taste and texture the cabbage adds to this recipe. This soup is one that we love have extra for lunches during the week. Easy too reheat and for hubby to take to work with him so I don’t have to worry about what they are cooking at the station. lol

Ingredients:

2 Tbsp olive oil
4 pounds beef top sirloin steak, cut into 1/2 inch cubes
4 cups onion, chopped
4 quarts hot water
4 cups carrots, chunked
4 cups potatoes, chunked
4 cups cabbage, chopped
1 green pepper, chopped
8 tsp. low sodium beef bouillon
1 tsp. pepper
4 bay leaves
6 cups low sodium tomato juice

Turkey Chili

Our house goes through a good amount of chili. It’s so versatile and easy to freeze for later meals as well. Chili definitely doesn’t have to be full of fat. Use a lean ground turkey and no one will be the wiser with how much flavor you are adding.

Ingredients

1 lb lean ground turkey
1 small onion, diced
1 green pepper, diced
2 cans S & W Sante Fe style chili beans
1 16oz can stewed tomatoes
1 small jalepeno, seeded and diced

Fish Chowder

Healthy Fish Chowder

Ingredients:

2 tbsp butter
1 onion, finely chopped
3 potatoes, diced
1 carrot, finely chopped
2 cups water
2 cups skim milk
1 lb fish fillets (fresh or frozen) – bones and skin removed
1 cup corn kernels
1 tsp salt
1/8 tsp freshly ground pepper
Fresh parsley chopped (optional)

Method:
Melt the butter in a large saucepan. Add the carrot, potatoes and onion and cook for about 5 minutes over medium heat. Pour 2 cups of water into the saucepan and simmer covered for about 20 minutes or until the vegetables are almost done cooking.

Creamy Tomato Soup

Ingredients:

• 1 large onion, chopped
• 1 tablespoon extra-virgin olive oil
• 3 pounds fresh, ripe Italian tomatoes, chopped (about 6 cups)
• 8 sun-dried tomatoes, soaked
• 1 cup soy milk
• Salt and black and red pepper to taste
• 3 tablespoons fresh, chopped parsley, basil, or dill

Preparation:

1. Sauté onions in olive oil until soft. Add fresh tomatoes and stir until the mixture boils.

2. Remove the dried tomatoes from water and coarsely chop. Add them and their soaking water to the pot and cook, stirring briskly to prevent sticking.

Kale and White Bean Soup

Ingredients:

1 T butter or olive oil
1 onion, thinly sliced
3 cups chopped kale
1 small yam, diced
1 T paprika
1 T curry powder
1 bay leaf
4 cups chicken or vegetable broth
2 15 oz cans great Northern beans, drained
2 T red wine vinegar

Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.

Add kale and cook until wilted. Stir in yam and seasonings.

Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and papper.

Apple Potato Curry Soup

Ingredients:

3 tart apples (such as Gala or Mcintosh), cored
2 large russet potatoes
2 T olive oil or butter
1 T curry powder
2 t onion powder

Cook potatoes in a 350 oven for 30 minutes. Add apples to oven and cook another 30 minutes or until all are very soft. Cool until you can handle them, then scoop out flesh from apples and potatoes into a bowl and mash.

Heat oil or butter in a saucepan and brown curry and onion powders for a few seconds until fragrant. Stir in apple potato mash and 4 cups water. Sprinkle with sea salt and pepper.

Spring Onion Miso Broth and Tofu

Spring Onion Miso Broth and Tofu

Note: You should be able to find most of these ingredients in a health food shop or specialty section in your supermarket.  You can substitute the bok choy with any Asian greens.  Dashi is available in powdered form in many health food stores or Asian stores.  If you don’t have Dashi you can use vegetable stock in its place.

Ingredients:

Winter Vegetable Soup

Winter Vegetable Soup

Note: This is a chunky vegetable soup and you can omit or add vegetables to suit your taste.  You can replace the potatoes for sweet potatoes for a sweeter tasting soup.  Leeks and winter cabbage also work well.

Ingredients:

1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Ingredients:

2 tablespoons olive oil
1 small butternut squash, peeled, deseeded and cubed
2 carrots, peeled and sliced into thick rounds
1 large parsnip, peeled and cubed
2 leeks, thinly sliced
1 onion, peeled and quartered
2 bay leaves
4 thyme sprigs or 1 teaspoons dried thyme
3 rosemary sprigs or 2/3 teaspoons dried rosemary
5 cups vegetable stock
Salt and ground black pepper
Crème fraiche or sour cream to serve

Instructions:

Roasted Pepper Soup

Roasted Pepper Soup

You can make this soup without roasting the peppers to save time but the roasting process gives the soup a rich, excellent flavor, worth the time.

Ingredients:

3 red bell peppers, washed and deseeded
1 yellow bell pepper
1 medium onion, finely diced
1 garlic clove, crushed
3 cups of vegetable stock
1 tablespoon plain all-purpose flour
Salt and black pepper to taste
Diced red and yellow bell pepper pieces to garnish
Plain yogurt or crème fraiche to garnish

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