There is nothing as irresistible as a piping bowl of hot soup on a cold winter day. Here are a number of tested recipes that will keep you warm and satisfied all winter long. With most ingredients at hand, soups are easy to make, and can be frozen for later use. Aside from being wholesome, healthy and filling, kids often enjoy them, especially when served with croutons or noodles. You can also take it to go in a thermos as you brace the cold outdoors!
DAIRY
Creamy Potato Soup
· 1/4 cup margarine (or light margarine/Earth Balance)
· 1 large onion, chopped
· 6 potatoes, peeled and diced
· 2 carrots, diced
· 3 cups water
· 2 tablespoons vegetable stock
· ground black pepper to taste
· salt to taste
· 3 tablespoons all-purpose flour
· 3 cups milk (or low-fat milk)
· 1 tablespoon dried parsley
· 1/4 teaspoon dried thyme
In a large pot melt the butter and add the onions. Cook over a medium flame until the onions are translucent.
While the onions are still cooking, put the diced potatoes, carrots, water and vegetable stock into another soup pot and bring to a boil. Cook about 10 minutes, or until they are soft and tender. Be careful not to overcook. Sprinkle with ground black pepper to taste.
Add the flour to the cooked onions to create a paste. Slowly, add milk to the paste and mix well. Cook over a low flame while stirring constantly, until it is sufficiently warm. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve steaming hot. You can put cheese in the soup while serving.
Potatoes can also be substituted with broccoli or cauliflower. This is an absolutely delicious, basic cream soup that can be modified to suit your tastes.
MEAT
Slow-Cooking Beef Stew
· 3 1/2 pounds cubed beef
· 3 onions, sliced
· 6 carrots, sliced
· 2 1/2 cups cubed potatoes
· 3 stalks celery, sliced
· 1/2 pound fresh mushrooms, quartered
· 1 (16 ounce) package frozen mixed vegetables
· 1 can crushed tomatoes
· 5 cloves garlic, crushed
· 2 teaspoons dried rosemary
· 2 teaspoons dried sage
· 1 tablespoon dried basil leaves
· salt and pepper to taste
· 8 cups water
Preheat the oven to 250 degrees F (120 degrees C). Place the beef, onions, carrots, potatoes, celery, mushrooms, frozen mixed vegetables, tomatoes in a large, ovenproof pot and Season with garlic, rosemary, sage, basil, salt and pepper. Pour in the water. Cover tightly with foil and bake for 5 to 6 1/2 hours.
This charming beef stew – a meal in itself - is tender after being slowly cooked, and has a unique, savory flavor.
VEGETARIAN
Garden Fresh Tomato-Zucchini Soup
· 2 1/2 tablespoons olive oil
· 1 medium zucchini, cubed
· 1 clove garlic, minced
· 8 large tomatoes, cored
· 1 small sweet onion, chopped
· 1 tablespoon chopped fresh red chile pepper
· 1 (14 ounce) can vegetable broth
· 1 tablespoon dried tarragon
· 2 teaspoons dried dill weed
· 1 teaspoon salt
· 1/4 teaspoon ground black pepper
Heat the olive oil in a skillet over medium heat. Place the zucchini and garlic in the skillet and stir until lightly browned. Remove from heat.
In a blender or food processor, puree the tomatoes, onion, and chili pepper. Don’t over process it, and leave a few larger chunks in the mixture.
In a large pot, combine the tomato puree and vegetable broth. Generously season with tarragon, dill, salt, and pepper. Bring the soup to a boil, then reduce the flame to low, and stir in the zucchini and garlic. Cover, and allow it to cook for 45 minutes.
This soup is fresh, light and tasty. It can be served with a crusty baguette and light vegetable salad as a refreshing first course, lunch or light dinner.
Split Pea Soup
· 1 tablespoon olive oil
· 1/3 cup chopped carrots
· 1/3 cup finely chopped celery
· 1/3 cup finely chopped onions
· 1 sprig fresh or 1/4 teaspoon dried thyme
· freshly ground black pepper
· 1 1/2 quarts vegetable stock
· 2 cups dried split peas
· salt to taste
· freshly ground black pepper
Heat the oil in a saucepan over a low flame and add the carrot, celery, onion and thyme. Delicately season with black pepper and allow it to cook for 10 minutes. Add the stock and split peas, and over a high heat, bring the mixture to a boil. Lower the heat and simmer for about an hour or until the peas are tender.
Place 2/3 of the soup and puree it in a blender. Pour the mixture into the remaining 1/3. If you find that the soup is too thick, add some stock in order to thin it. Raise the heat and bring the soup to a boil for 15 seconds.
For the final touch, add salt and paper to taste.
This soup is a wonderful and warming food on any day. Best served with crusty, hot bread.
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