2
bubbling-hot
classics
Some of your favorite soups may be the ones you’re most familiar with. Whether it’s traditional French onion soup topped with a blanket of nutty Gruyère or an old-fashioned ham and bean soup that simmers all day, nothing satisfies like these steaming bowls of comfort.
All-American Cheeseburger Soup
Beef and Barley Stew with Roasted Winter Vegetables
Meatball and Vegetable Soup with Pasta
Chipotle-Braised Short Ribs and Cheesy Polenta
french onion and beef soup
start to finish: 25 minutes
makes: 4 servings
The addition of beef transforms a traditional French onion soup into a satisfying main dish. Take your pick—use leftover roast beef or buy something from the deli.
3 tablespoons butter
1 medium onion, thinly sliced and separated into rings
2 10.5-ounce cans condensed French onion soup
21⁄2 cups water
8 ounces cooked roast beef, cubed
4 1-inch slices French bread
1⁄2 cup shredded Gruyère cheese or Swiss cheese (2 ounces)
1 In a large skillet heat butter over medium heat until melted. Add onion; cook for 5 to 7 minutes or until very tender. Stir in French onion soup, the water, and beef. Bring to boiling, stirring mixture occasionally.
2 Meanwhile, preheat broiler. Place bread slices on a baking sheet. Broil about 4 inches from the heat about 1 minute or until toasted on one side. Top the toasted sides of bread slices with cheese. Broil about 1 minute more or until cheese is melted.
3 Top each serving with cheese bread slices.
nutrition facts per serving: 465 cal., 21 g total fat (10 g sat. fat), 82 mg chol., 1701 mg sodium, 40 g carb., 3 g dietary fiber, 28 g protein.
all-american cheeseburger soup
prep: 20 minutes cook: 20 minutes broil: 1 minute
makes: 6 servings
Here’s a fun and tasty soup recipe the whole family can enjoy. For the full cheeseburger effect, serve on toasted buns with all the fixings.
1 pound ground beef
1⁄2 cup chopped onion (1 medium)
1⁄2 cup chopped celery (1 stalk)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 14-ounce cans reduced-sodium beef broth
2 medium potatoes, scrubbed and coarsely chopped
1 14.5-ounce can diced tomatoes, drained
1 8-ounce package shredded cheddar and American cheese blend (2 cups)
1 6-ounce can tomato paste
1⁄4 cup ketchup
2 tablespoons Dijon-style mustard
1 cup whole milk
6 cocktail buns or brown-and-serve rolls, split and toasted*
Assorted condiments (pickles, onions, lettuce, mustard, and/or ketchup) (optional)
1 In a large pot cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain fat. Sprinkle flour on beef mixture; cook and stir for 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender.
2 Stir in tomatoes, cheese, tomato paste, ketchup, and mustard; cook and stir until soup comes to a gentle boil. Stir in milk; heat through. Serve with toasted buns and top with condiments.
nutrition facts per serving: 528 cal., 27 g total fat (13 g sat. fat), 94 mg chol., 1461 mg sodium, 39 g carb., 4 g dietary fiber, 32 g protein.
*note: To toast buns, preheat the broiler. Place split buns, split sides up, on a broiler pan. Brush with 1 tablespoon melted butter or olive oil. Broil 4 to 5 inches from heat for about 1 minute or until golden.
prep: 40 minutes cook: 11⁄4 hours
makes: 6 servings
To peel pearl onions easily, place them in boiling water for 30 seconds; drain and rinse with cold water. Cut off the root end and squeeze from the other end.
1 pound boneless beef chuck roast, cut into 3⁄4-inch cubes
2 tablespoons vegetable oil
1 cup chopped onion (1 large)
1 clove garlic, minced
11⁄2 cups Burgundy
3⁄4 cup beef broth
1 teaspoon dried thyme, crushed
3⁄4 teaspoon dried marjoram, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3⁄4-inch pieces
8 ounces pearl onions or 2 cups frozen small whole onions
2 tablespoons all-purpose flour
1⁄4 cup water
3 cups hot cooked noodles or mashed potatoes
2 slices bacon, crisp-cooked, drained, and crumbled
1 tablespoon chopped fresh parsley
1 In a large pot cook half of the meat in 1 tablespoon of the hot oil until meat is brown; remove meat from pan. Add remaining oil and meat, chopped onion, and garlic to pot; cook until meat is brown and onion is tender. Drain fat. Return all meat to pot.
2 Stir in wine, beef broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes, stirring occasionally. Add mushrooms, carrots, and pearl onions. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until vegetables are tender, stirring occasionally. Discard bay leaves.
3 Combine flour and the water; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve with noodles. Top with bacon and parsley.
nutrition facts per serving: 430 cal., 19 g total fat (6 g sat. fat), 66 mg chol., 444 mg sodium, 35 g carb., 4 g dietary fiber, 19 g protein.
slow cooker directions: Brown meat, chopped onion, and garlic as directed. In a 31⁄2- or 4-quart slow cooker layer mushrooms, carrots, and pearl onions. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Pour 11⁄4 cups wine and 1⁄2 cup beef broth over all. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until tender. Discard bay leaves. Continue as directed.
prep: 20 minutes cook: 11⁄2 hours
makes: 5 se rvings
Pork stew meat and boneless lamb are equally as good in this colorful stew. For pork, only simmer about 30 minutes in Step 1. If using a slow cooker, prepare as directed with the times given below.
2 tablespoons all-purpose flour
12 ounces beef stew meat, cut into 3⁄4-inch cubes
2 tablespoons vegetable oil
3 cups vegetable juice
1 cup beef broth
1 medium onion, cut into thin wedges
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, crushed
1⁄2 teaspoon dried marjoram, crushed
1⁄4 teaspoon ground black pepper
1 bay leaf
3 cups cubed potato (about 3 medium)
11⁄2 cups frozen cut green beans
1 cup frozen whole-kernel corn
1 cup sliced carrot (2 medium)
1 Place flour in a resealable plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or pot brown meat in hot oil; drain fat. Stir in vegetable juice, broth, onion, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 11⁄4 hours or until meat is nearly tender.
2 Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
nutrition facts per serving: 362 cal., 17 g total fat (5 g sat. fat), 39 mg chol., 664 mg sodium, 39 g carb., 6 g dietary fiber, 16 g protein.
slow cooker directions: Prepare and brown meat as directed. In a 31⁄2- or 4-quart slow cooker layer meat, onion, potato, green beans, corn, and carrot. Combine 2 cups vegetable juice, the broth, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.
prep: 45 minutes cook: 1 hour 50 minutes
makes: 6 to 8 servings
This hearty French-style stew is the perfect dish for a leisurely Sunday supper. Serve it with a full-bodied red wine and crusty bread to soak up the gravy.
1⁄4 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons vegetable oil
4 cups water
1⁄2 cup chopped onion (1 medium)
1 clove garlic, minced
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 teaspoon lemon juice
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon paprika
Pinch ground allspice
6 tiny new potatoes, halved
6 medium carrots, quartered
1 pound boiling onions, peeled
2 tablespoons water
1 tablespoon all-purpose flour
1⁄4 cup dry sherry (optional)
Snipped fresh parsley
1 Place 1⁄4 cup flour in a resealable plastic bag. Add meat cubes, a few at a time, shaking to coat. In a 4-quart Dutch oven heat oil over medium-high heat. Add beef cubes, one-third at a time; cook and stir until beef is brown. Drain fat. Return all beef to Dutch oven. Add the 4 cups water, chopped onion, garlic, and bay leaves. Stir in Worcestershire sauce, sugar, lemon juice, salt, black pepper, paprika, and allspice. Bring to boiling; reduce heat. Simmer, covered, for 11⁄2 to 2 hours or until meat is nearly tender.
2 Add potatoes, carrots, and boiling onions. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Remove and discard bay leaves. Using a slotted spoon, transfer meat and vegetables to a serving dish. Cover and keep warm.
3 For gravy, in a small bowl combine 2 tablespoons water and 1 tablespoon flour; stir into liquid in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables. Sprinkle with parsley.
nutrition facts per serving: 320 cal., 8 g total fat (2 g sat. fat), 89 mg chol., 348 mg sodium, 26 g carb., 4 g dietary fiber, 35 g protein.
prep: 45 minutes stand: 1 hour slow cook: 10 to 12 hours (low) or 5 to 6 hours (high)
makes: 8 servings
Smoky chipotle chiles add deep, rich flavor to this chunky Mexican-style stew. The dried smoked jalapeños bring on a direct hit of heat, while the piquant adobo sauce lends a slow burn.
1 cup dry red beans or dry red kidney beans
1 tablespoon olive oil
2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
1 cup coarsely chopped onion (1 large)
1 15-ounce can tomato sauce
1 14.5-ounce can diced tomatoes with green chiles, undrained
1 14-ounce can reduced-sodium beef broth
2 to 3 chipotle peppers in adobo sauce, finely chopped, plus 2 teaspoons adobo sauce*
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
3⁄4 cup finely chopped red sweet pepper (1 medium)
1⁄4 cup snipped fresh cilantro
1 Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in a large saucepan. Add water to cover beans by 2 inches. Cover and let soak in a cool place for 6 to 8 hours or overnight.)
2 Meanwhile, in a large skillet heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Using a slotted spoon, transfer meat-onion mixture to a 31⁄2- or 4-quart slow cooker. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotle chiles and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.
3 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top each serving with sweet pepper and cilantro.
nutrition facts per serving: 288 cal., 7 g total fat (2 g sat. fat), 67 mg chol., 702 mg sodium, 24 g carb., 6 g dietary fiber, 31 g protein
*note: Fresh chile peppers and canned chipotle chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with the chiles, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.
beef and barley stew with roasted winter vegetables
prep: 45 minutes cook: 1 hour 35 minutes bake: 35 minutes oven: at 375°F
makes: 6 to 8 servings
Roasting the vegetables before adding them to the soup gives them an extra flavor boost.
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
2 to 21⁄2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
1⁄4 cup olive oil
1⁄2 cup chopped onion (1 medium)
2 cloves garlic, minced
1⁄2 teaspoon dried thyme, crushed
1 14.5-ounce can beef broth
2 cups water
1 cup dry red wine
4 medium red or yellow potatoes, cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch chunks
1⁄2 cup regular barley
2 tablespoons snipped fresh parsley (optional)
1 In a large bowl combine flour, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the oil over medium heat. Add half of the meat; cook until brown, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and remaining meat.
2 Add onion, garlic, and thyme to Dutch oven; cook and stir for 3 minutes. Add broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
3 Meanwhile, preheat oven to 375°F. In a shallow roasting pan combine potatoes and carrots. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with remaining 1⁄4 teaspoon salt and remaining 1⁄4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.
4 Stir barley into beef mixture; cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. If desired, stir in fresh parsley.
nutrition facts per serving: 455 cal., 24 g total fat (8 g sat. fat), 71 mg chol., 436 mg sodium, 27 g carb., 5 g dietary fiber, 26 g protein.
prep: 20 minutes slow cook: 8 to 10 hours (low) or 4 to 5 hours (high)
makes: 4 servings
Start this quick-to-assemble recipe before you head out and supper will be ready and waiting when you return after a busy day. It features common ingredients you’re likely to find in the pantry or fridge.
1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
3 medium carrots, cut into 1⁄2-inch-thick slices
2 small potatoes, peeled, if desired, and cut into 1⁄2-inch cubes
1⁄2 cup chopped onion (1 medium)
1⁄2 teaspoon salt
1⁄2 teaspoon dried thyme, crushed
1 bay leaf
2 14.5-ounce cans diced tomatoes, undrained
1 cup water
1⁄2 cup frozen peas
Fresh parsley sprigs (optional)
1 In a 31⁄2- or 4-quart slow cooker combine beef, carrots, potatoes, and onion. Sprinkle with salt and thyme. Add bay leaf. Pour undrained tomatoes and water over all.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Stir in frozen peas. If desired, garnish each serving with parsley.
nutrition facts per serving: 279 cal., 8 g total fat (3 g sat. fat), 72 mg chol., 860 mg sodium, 26 g carb., 7 g dietary fiber, 26 g protein.
start to finish: 30 minutes
makes: 6 to 8 servings
You can’t go wrong with this flavorful soup—it’s colorful, good for you, and takes just 30 minutes to whip up. Serve immediately so the pasta doesn’t overcook.
3 14.5-ounce cans beef broth
1 15-ounce can Great Northern or cannellini (white kidney) beans, rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 12- to 16-ounce package frozen cooked meatballs
1 10-ounce package frozen mixed vegetables
1 cup dried small pasta (such as elbow macaroni, small shells, mini penne, or rotini)
Snipped fresh parsley (optional)
In a 4-quart Dutch oven combine broth, beans, undrained tomatoes, meatballs, and frozen vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta is tender. Ladle soup into bowls. If desired, sprinkle with parsley.
nutrition facts per serving: 319 cal., 5 g total fat (2 g sat. fat), 32 mg chol., 1552 mg sodium, 45 g carb., 7 g dietary fiber, 24 g protein.
beef and vegetable soup with pasta: Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs.
prep: 30 minutes cook: 11⁄4 hours stand: 30 minutes
makes: 4 servings
Beef round steak or chuck roast are good cuts to use for this savory country-style stew. Remove and discard any fat from the meat before cutting it into cubes.
1 tablespoon vegetable oil
12 ounces beef stew meat
1 14-ounce can beef broth
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 or 3 dried ancho peppers
2 cups chopped, peeled tomatoes (2 large) or one 14.5-ounce can diced tomatoes, undrained
1 medium onion, cut up
3 cloves garlic, minced
1⁄2 teaspoon ground cumin
2 medium potatoes, cut into 1-inch cubes
1 large fresh ear of corn, shucked and cut crosswise into 1-inch slices, or 1 cup frozen whole kernel corn
1 medium zucchini or yellow summer squash, halved lengthwise and cut into 1-inch slices
1 In a 4-quart Dutch oven heat oil over medium heat. Add meat; cook and stir until brown. Drain fat. Add broth, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
2 Meanwhile, cut chile peppers open; discard stems and seeds. Place peppers in a small bowl and cover with boiling water. Let stand at room temperature for 30 minutes to soften. Drain well; coarsely chop peppers.
3 In a blender or food processor combine chopped peppers, tomatoes, onion, garlic, and cumin. Cover and blend or process until nearly smooth. Stir into beef mixture.
4 Add potatoes and corn. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in zucchini. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until meat and vegetables are tender.
nutrition facts per serving: 291 cal., 8 g total fat (2 g sat. fat), 50 mg chol., 741 mg sodium, 32 g carb., 6 g dietary fiber, 25 g protein.
prep: 25 minutes cook: 1 hour 25 minutes
makes: 6 to 8 servings
Hungarian paprika, featured in this hearty stew, is the finest in the world. In Hungary, paprika comes in six classes, ranging from sweet (mild) to hot.
2 tablespoons vegetable oil
1 pound beef top round steak, cut into 1⁄2-inch cubes
1⁄2 cup chopped onion (1 medium)
2 tablespoons all-purpose flour
1 tablespoon Hungarian paprika
2 cloves garlic, minced
3 14.5-ounce cans chicken broth
1 14.5-ounce can diced tomatoes, undrained
11⁄2 cups sliced carrot (3 medium)
2 tablespoons tomato paste
1 bay leaf
1⁄2 teaspoon dried marjoram, crushed
1⁄2 teaspoon caraway seeds, crushed
1⁄2 teaspoon ground black pepper
2 cups cubed peeled potatoes (2 medium)
Sour cream (optional)
1 In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat and onion; cook about 5 minutes or until meat is brown and onion is tender.
2 Add flour, paprika, and garlic; cook for 3 minutes, stirring constantly. Stir in broth, undrained tomatoes, carrots, tomato paste, bay leaf, marjoram, caraway seeds, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes, stirring occasionally.
3 Add potatoes. Simmer, covered, for 25 to 30 minutes more or until meat and potatoes are tender. Remove and discard bay leaf. If desired, top each serving with sour cream.
nutrition facts per serving: 235 cal., 7 g total fat (1 g sat. fat), 39 mg chol., 1074 mg sodium, 22 g carb., 3 g dietary fiber, 21 g protein.
chipotle-braised short ribs and cheesy polenta
prep: 50 minutes cook: 3 hours
makes: 6 servings
Tougher cuts of meat, such as short ribs, and fibrous root vegetables are ideal candidates for braising. The long-simmering cooking method where browned meat and cut-up veggies cook in a tightly covered pot results in tender, flavorful bites.
3 pounds boneless beef short ribs or 12 bone-in beef short ribs
1 teaspoon kosher salt or 3⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄3 cup all-purpose flour
1 tablespoon vegetable oil
2 cups dry red wine or cranberry juice
1 14-ounce can beef broth or 13⁄4 cups beef stock
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, peeled
1 bay leaf
2 tablespoons sugar
8 ounces carrots, cut into chunks
2 parsnips, peeled and sliced
1 10-ounce package red pearl onions, peeled (15 to 20)
1 cup chopped, seeded tomato (1 large)
1 or 2 chipotle peppers in adobo sauce, drained and chopped
1 recipe Cheesy Polenta
1 Trim fat from meat. Sprinkle with salt and black pepper. Dredge meat in flour, coating well on all sides. In a 6- to 8-quart Dutch oven heat oil over medium-high heat. Brown meat, half at a time. Add wine, beef broth, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
2 Meanwhile, in a saucepan bring lightly salted water to boiling. Add sugar; stir until sugar is dissolved. Add carrots, parsnips, and onions. Cook, uncovered, for 5 to 7 minutes or until tender. Drain. Submerge vegetables in a bowl of ice water. Let stand 5 minutes. Drain; cover and chill until ready to use.
3 Add tomato, fresh thyme (if using), and chipotle pepper to meat mixture. Simmer, covered, for 30 minutes. Add chilled vegetables; return to boiling. Simmer, covered, for 30 minutes more or until meat is very tender. Remove and discard bay leaf.
4 To serve, remove beef and vegetables with a slotted spoon. Arrange in shallow bowls. Spoon Cheesy Polenta alongside the beef and vegetable mixture. Skim fat from cooking juices; spoon some of the juices over all.
nutrition facts per serving: 463 cal., 15 g total fat (6 g sat. fat), 60 mg chol., 1100 mg sodium, 43 g carb., 5 g dietary fiber, 25 g protein.
cheesy polenta: In a large saucepan bring 21⁄2 cups water to boiling. Meanwhile, combine 1 cup yellow cornmeal, 1 cup cold water, and 1⁄2 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until mixture is very thick, stirring occasionally. Stir in 1⁄4 cup milk. Gently stir in 1⁄2 cup finely shredded Parmesan cheese (2 ounces) until melted.
prep: 25 minutes slow cook: 6 to 8 hours (low) or 3 to 4 hours (high) + 20 minutes (high)
makes: 8 servings
Some folks say homemade chicken noodle soup helps battle a cold or the flu, but even doubters agree its comforting flavor has great appeal. This version serves a crowd and is creamy and rich without added cream.
1 32-ounce container reduced-sodium chicken broth
3 cups water
21⁄2 cups chopped cooked chicken (about 12 ounces)
11⁄2 cups sliced carrot (3 medium)
11⁄2 cups sliced celery (3 stalks)
11⁄2 cups fresh mushrooms, sliced (4 ounces)
1⁄4 cup chopped onion
11⁄2 teaspoons dried thyme, crushed
3⁄4 teaspoon garlic pepper
3 ounces reduced-fat cream cheese (Neufchâtel), cut up
2 cups dried egg noodles
1 In a 5- to 6-quart slow cooker combine chicken broth, the water, chicken, carrot, celery, mushrooms, onion, thyme, and garlic pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 If using low-heat setting, turn cooker to high-heat setting. Stir in cream cheese until combined. Stir in uncooked noodles. Cover and cook for 20 to 30 minutes more or until noodles are just tender.
nutrition facts per serving: 170 cal., 6 g total fat (2 g sat. fat), 54 mg chol., 401 mg sodium, 11 g carb., 2 g dietary fiber, 17 g protein.
A few simple changes can make any soup healthier.
• fat-free thickener: Use an immersion blender to puree potatoes, beans, and other root veggies in soups to add thickness and body.
• swap ingredients: Replace full-fat dairy products with reduced-fat milk, cheese, sour cream, and/or yogurt. Replace part of the whipping cream or heavy cream with half-and-half or milk.
prep: 30 minutes cook: 35 minutes
makes: 6 servings
On a chilly night, enjoy the ultimate in comfort food—a nourishing, steaming hot bowl of chicken, vegetables, and egg noodles.
2 14-ounce cans chicken broth
1 cup water
1 10.75-ounce can condensed cream of chicken soup
1⁄2 teaspoon dried thyme, crushed
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
2 medium skinless chicken legs with thigh portions (11⁄4 pounds total)
1 cup sliced carrot (2 medium)
3⁄4 cup chopped onion
1⁄2 cup sliced celery (1 stalk)
1 bay leaf
4 ounces dried wide noodles (about 2 cups)
1⁄2 cup frozen peas
1 In a 4-quart pot combine broth, the water, cream of chicken soup, thyme, salt, and pepper. Add chicken legs, carrot, onion, celery, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 30 to 40 minutes or until chicken is no longer pink and vegetables are tender.
2 Remove chicken from pot; cool slightly. Discard bay leaf. Return broth mixture to boiling. Add noodles and frozen peas; cook for 5 to 7 minutes or until noodles are tender and peas are heated through, stirring occasionally. Remove chicken from bones; discard bones. Shred or chop meat; stir into soup. Heat through.
nutrition facts per serving: 223 cal., 7 g total fat (2 g sat. fat), 64 mg chol., 1063 mg sodium, 24 g carb., 2 g dietary fiber, 16 g protein.
start to finish: 45 minutes
makes: 8 servings
This beloved Italian soup is both hearty and healthy and can easily be adapted according to the veggies you have in your pantry or refrigerator. Customize your own, swapping kidney beans or chickpeas for cannellini beans, yellow summer squash for zucchini, or peas for green beans.
1 cup sliced carrot (2 medium)
1⁄2 cup chopped celery (1 stalk)
1⁄2 cup chopped onion (1 medium)
1 tablespoon olive oil
3 14-ounce cans chicken broth
2 15- to 19-ounce cans cannellini (white kidney) beans, rinsed and drained
8 to 10 ounces skinless, boneless chicken breasts, cut into bite-size pieces
4 ounces fresh green beans, cut into 1⁄2-inch pieces (1 cup)
1⁄4 teaspoon ground black pepper
1 cup dried bow tie pasta
1 medium zucchini, quartered lengthwise and cut into 1⁄2-inch-thick slices
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 In a 5- to 6-quart Dutch oven, cook the carrot, celery, and onion in hot oil over medium heat for 5 minutes, stirring frequently. Add broth, cannellini beans, chicken, green beans, and pepper. Bring to boiling; add pasta. Reduce heat. Simmer, uncovered, for 5 minutes.
2 Stir in zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in undrained tomatoes; heat through.
nutrition facts per serving: 183 cal., 4 g total fat (1 g sat. fat), 16 mg chol., 1115 mg sodium, 27 g carb., 7 g dietary fiber, 16 g protein.
wild rice and turkey soup
prep: 25 minutes cook: 20 minutes
makes: 6 servings
Wild rice brings a chewy texture and a nutty, earthy flavor to this simple soup while cream and dry sherry add richness. This is a great way to use up leftover Thanksgiving turkey.
1 6.2-ounce package quick-cooking long-grain and wild rice mix
2 tablespoons butter or margarine
4 ounces fresh shiitake mushrooms, stems removed and sliced (about 11⁄2 cups)
2 stalks celery, sliced (1 cup)
2 14-ounce cans reduced-sodium chicken broth or 31⁄2 cups chicken stock
1⁄4 teaspoon ground black pepper
2 cups chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
1 cup whipping cream
2 tablespoons dry sherry (optional)
1 Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.
2 In a large saucepan melt butter over medium heat. Add mushrooms and celery; cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally. Add chicken broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mix, turkey, whipping cream and, if desired, dry sherry. Heat through.
nutrition facts per serving: 347 cal., 21 g total fat (12 g sat. fat), 90 mg chol., 1301 mg sodium, 28 g carb., 1 g dietary fiber, 15 g protein.
prep: 20 minutes cook: 1 hour 20 minutes
makes: 4 servings
This recipe calls for browning the pork hocks in butter. Browning adds flavor to the meat as well as browned bits to the pan, which lend richness to the finished soup.
23⁄4 cups water
11⁄2 cups dry split peas, rinsed and drained
1 14-ounce can reduced-sodium chicken broth
1 to 11⁄2 pounds meaty smoked pork hocks or one 1- to 11⁄2-pound meaty ham bone
1⁄4 teaspoon dried marjoram, crushed
Pinch ground black pepper
1 bay leaf
1⁄2 cup chopped carrot (1 medium)
1⁄2 cup chopped celery (1 stalk)
1⁄2 cup chopped onion (1 medium)
1 In a large saucepan combine water, split peas, broth, pork hocks, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Remove pork hocks.
2 When cool enough to handle, cut meat off bones; discard bones. Coarsely chop meat. Return meat to saucepan. Stir in carrot, celery, and onion. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaf.
nutrition facts per serving: 307 cal., 3 g total fat (1 g sat. fat), 19 mg chol., 676 mg sodium, 47 g carb., 19 g dietary fiber, 25 g protein.
slow cooker directions: In a 31⁄2- or 4-quart slow cooker combine split peas, pork hocks, marjoram, pepper, bay leaf, carrot, celery, and onion. Pour the water and chicken broth over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Remove hocks, cut off meat, and add to soup.
creamy corn chowder
prep: 25 minutes bake: 20 minutes oven: at 450°F cook: 20 minutes
makes: 8 servings
Roasting the corn makes it sweeter and intensifies its flavor. Puree half of the roasted corn for creaminess. Leave the other half whole for texture.
1 16-ounce package frozen whole-kernel corn
1 pound Yukon Gold potatoes, peeled and cut into 1⁄2-inch pieces
2 tablespoons olive oil
Chicken broth (optional)
1⁄2 cup thinly sliced leek*
2 tablespoons finely chopped shallot
4 cups chicken broth
1 teaspoon dried marjoram, crushed
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground white pepper
3 cups half-and-half or light cream
Salt
Ground white pepper
1 Thaw frozen corn and pat dry with paper towels. Preheat oven to 450°F. Line a 15×10×1-inch baking pan with foil. Lightly grease the foil. Spread corn on half of the prepared pan. In a resealable plastic bag combine potatoes and 1 tablespoon of the oil. Seal and shake well to coat potatoes with oil. Spread potatoes on the other half of the prepared pan. Roast, uncovered, for 10 minutes. Stir, keeping corn and potatoes separate. Roast for 10 minutes more, stirring once or twice. Remove pan from oven. Set aside.
2 Transfer half of the roasted corn (about 3⁄4 cup) to a food processor or blender. Cover and process or blend until smooth; if necessary, add a small amount of chicken broth to help blend corn.
3 In a 4-quart Dutch oven, heat the remaining 1 tablespoon oil over medium heat. Add leek and shallot; cook and stir for 6 to 8 minutes or until leek is very soft and golden. Add whole corn and pureed corn; cook and stir for 1 minute. Stir in roasted potatoes, 4 cups chicken broth, marjoram, salt, ginger, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until potatoes are tender.
4 Add half-and-half; cook and stir until heated through. Season to taste with additional salt and white pepper.
nutrition facts per serving: 588 cal., 15 g total fat (7 g sat. fat), 33 mg chol., 1342 mg sodium, 94 g carb., 2 g dietary fiber, 20 g protein.
*note: See tip on cleaning leeks.
baked potato soup
prep: 20 minutes bake: 40 minutes oven: at 425°F cook: 20 minutes
makes: 5 to 6 servings
For cheesier flavor, use cheddar (sharp, if you like) in this indulgently rich soup.
2 large baking potatoes (about 8 ounces each)
3 tablespoons butter or margarine
6 tablespoons thinly sliced green onion (3)
3 tablespoons all-purpose flour
2 teaspoons snipped fresh dill or chives or 1⁄4 teaspoon dried dill
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
4 cups milk
11⁄4 cups shredded American cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled
1 Preheat oven to 425°F. Scrub potatoes with a vegetable brush; pat dry. Prick several times with a fork. Bake for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out pulp, breaking up any large pieces. Discard potato skins.
2 In a large saucepan melt butter over medium heat. Add half of the green onion; cook and stir until tender. Stir in flour, dill, salt, and pepper. Add milk all at once; cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato pulp and 1 cup of the cheese; stir until cheese is melted.
3 Top each serving with remaining cheese, remaining green onion, and bacon.
nutrition facts per serving: 372 cal., 22 g total fat (13 g sat. fat), 68 mg chol., 821 mg sodium, 26 g carb., 1 g dietary fiber, 17 g protein.