PREP: 30 minutes | COOK: 40 minutes | YIELD: 10 x 1½-cup servings If there is one soup my family would reach for more than any other, this would be it! My kids, who are all in their 20 s, still love the pasta shapes that make an appearance, but they also appreciate…
PREP: 15 minutes | COOK: 13-18 minutes | YIELD: 6 x 1-cup servings Need we say more? Full of nutrition and effective at cleansing out your digestive tract, this is a soup-er star recipe full of your favorite flavors. 1 Tbsp (15 ml) extra virgin olive oil ½ medium…
PREP: 30 minutes | COOK: 45 minutes | YIELD: 12 x 1-cup servings Love mushrooms? Then this is the recipe for you! This warm and hearty stew is packed full of our little fungi friends (and a few of my favorite winter root vegetables for good measure). This is a true…
PREP: 10 minutes | COOK: 40 minutes | YIELD: 8 x 1-cup servings This soup is thick and creamy thanks to the beans, which also lend a healthy dose of protein and fiber. It is also a great make-ahead dish: If you blend it ahead of time, all you have to do is heat and…
PREP: 10 minutes | COOK: 38 minutes | YIELD: 4 x 1-cup servings Any meal that encourages the consumption of broccoli is fine by me. In fact, the more the better! But to make this classic soup as vegetarian-friendly as possible, we’ve removed the cheddar cheese…
MINESTRONE IS, LITERALLY, A “BIG SOUP,” a vegetable soup that also contains beans and pasta or rice. The flavor is deep and Mediterranean, and has savory layers of garlic and onion, tomatoes, and Parmesan, along with simmered beans in some soups, lentils in others. In…
The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth.YIELD: SERVES 6BROTH6 cups low-sodium vegetable broth3 large shallots, sliced (1 cup)½ cup dried shiitake mushrooms10 cloves garlic, peeled and crushed3…
This soup may very well become your go-to winter weeknight dinner, it’s so quick and so easy. Adding a few chunky pieces of potato gives it a hearty feel, and you can substitute any greens you have on hand for the chard.YIELD: SERVES 63 cups cooked or 2 15-oz. cans…
Old-fashioned split pea soup gets a modern update with fresh and dried fennel and a last-minute addition of baby spinach that also brightens the soup’s color.YIELD: SERVES 82 cups chopped fresh fennel (1 bulb)1 large onion, chopped (2 cups)3 cloves garlic, minced (1…
This exotically-flavored stew is made with easy-tofind spices and ingredients, including prepared lentil soup. It can be stretched to feed a crowd when ladled over rice, couscous, quinoa, or potatoes.YIELD: SERVES 61 Tbs. olive oil1 cup chopped onion3 cloves garlic,…
While corn and leeks are essential in this summery chowder, feel free to substitute potatoes, carrots, or other root vegetables for some or all of the sweet potatoes. You could also mix in colorful yellow wax or purple beans with the green beans or use basil instead…
This deliciously easy soup is even better the second day, after the spices have had more time to mingle. YIELD: SERVES 6 2 cups red lentils, sorted, rinsed, and drained 1 qt. low-sodium vegetable broth 1 large onion, finely chopped (2 cups) 4 celery stalks, finely…