Soups Help Warm Us On Cold and Rainy Days




Butternut Squash Soup

As a general rule, it seems that people eat soups more in the winter than in warmer months. Here are some soup recipes to help warm things up on these colder winter days.

First, from our County Line Line Magazine archives, is a Butternut Squash Soup

Butternut Squash Soup

1 medium butternut squash
3 tblsp. butter
3 tblsp. flour
2 c. milk
1 14-oz. can chicken broth
1 tblsp. sugar
2 tsp. minced fresh ginger

Halve squash lengthwise, remove seeds and fibers.  Loosely cover with waxed paper and microwave on high, skin side up, for 9 minutes. Let rest 2 minutes, then cook for 8 more minutes, or until flesh is very tender. When cool enough to handle, scrape flesh away from skin and set aside. In a medium saucepan, melt butter over low heat. Stir in flour, and cook for 1-2 minutes, stirring constantly. Add liquids and seasonings. Simmer over medium heat, whisking constantly, until thickened. In blender or food processor, puree squash with a bit of the soup base. Add squash mixture back to soup. Adjust seasonings.

 

These next three soups can be found on the East Texas Food Bank website. Their mission is to fight hunger and feed hope in East Texas, and they offer numerous recipes at www.easttexasfoodbank.org.

1. Beef and Rice Soup

Ingredients:

1 pound lean ground beef
½ teaspoon garlic powder
1 large carrot diced
4 cups water
1 small onion diced
4 cups beef broth low sodium
2 stalk celery diced
1 can diced tomatoes
2 cups uncooked rice
½ teaspoon black pepper

Instructions:

In large sauce pot, cook ground beef over medium heat. Drain fat.
Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
Add 4 cups of water, 4 cups beef broth, tomatoes with juice, rice, and pepper. Bring to a boil.
Cover and reduce heat to a low boil. Cook for about 30 minutes.

 

2. Chickpea Noodle Soup
makes 6 servings

Ingredients:

2 tablespoons olive oil
4 cloves garlic minced
2 medium onions chopped
4 medium carrots thinly sliced
4 celery stalks thinly sliced
6 to 8 sprigs fresh thyme
1 bay leaf
2 quarts (8 cups) low-sodium vegetable broth
8 ounces whole-wheat pasta
1 cup cooked chickpeas
Salt
Freshly ground black pepper
Chopped fresh parsley leaves for garnish
Crackers or bread for serving (optional)

Instructions:

Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the garlic, onions, carrots, celery, thyme, and bay leaf and sauté until softened but not browned. Add the broth and bring to a boil.
Add the noodles and chickpeas and cook until the noodles are just cooked through, about 8 minutes. Taste and season with salt and pepper as needed. Top with parsley and serve with crackers or bread.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.

 

3. Lentil Sweet Potato Kale Soup
makes 6 servings

Ingredients:

2 cups green lentils
5-7 cups vegetable stock
3 small carrots chopped
2 small sweet potatoes cubed
1 onion chopped
2-3 cloves garlic minced
1 bay leaf
1/2 tsp dried thyme
sea salt to taste
3 leaves kale stems separated and roughly chopped

Instructions:

In a large stock pot, add all the ingredients, except the kale. Bring to a boil, then cover, turn down and simmer until the lentils are soft. About 30 minutes. For the last 5 minutes of cooking, add the kale. Serve immediately or refrigerate for later.
This soup should last at least a week in the fridge. It can also be frozen for up to 6 months. 

 

Enjoy.

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