Lifestyle: Soups On! 5 yummy recipes to help take the chill off this winter
Winter and soup should go hand in hand, especially if the soups are robust hearty and full of flavor!
My favorite thing about soups is how easy they can be to make and how good they feel on a cold winter’s day.
Here are 3 staples in my family and 2 new recipes, I plan to try.
Staple 1
Alphabet beef and Vegetable soup…Super delicious and Super easy to make!
This is my go-to cook book for quick tasty meals. I’ve probably had it for close to 10 years.
I’ve made this soup many times but make the following adjustments.
I usually add a touch of sugar, a dash or two of hot sauce and substitute the ground beef for ground turkey. I serve it with hot crusty italian bread and red or white wine.
Staple 2
Chicken noodle soup
I got this recipe from Redbook magazine. If you want an easier to read version click here for the full recipe. I love this hearty soup and it’s super easy to make. Whenever I make or purchase a whole rotisserie chicken, I like to make this soup with the leftovers.
I usually dump the whole chicken in a Crockpot with about two cups of water and let the chicken fall of the bone, after removing all of the excess fat, bones etc. I then proceed with this recipe.
Staple 3
Homemade Chili
Even though Chili isn’t quite a soup, It’s often placed in the soup category. I love grabbing recipes from my realsimple magazines because they seem to take into consideration that we mom’s are busy and we’re looking for ways to simplify our lives. I like the heartiness of this soup and prefer substituting it with ground turkey. It’s great served with basmati or brown rice. If you’re looking for a short cut though, you can substitute the spices for a seasoning packet from your local grocery store. 
Get the full recipe from here or just read this one :
Serves 8| Hands-On Time: 20m| Total Time: 1hr 05mIngredients
- 2 tablespoons olive oil
- 1 large onion, chopped, plus more for serving
- 2 green bell peppers, chopped
- 4 cloves garlic, chopped
- kosher salt and black pepper
- 1 1/2 pounds ground beef
- 1/4 cup tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 28-ounce cans diced tomatoes
- 2 15.5-ounce cans kidney beans, rinsed
- cut-up avocado and sour cream, for serving
Directions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell peppers, garlic, and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until tender, 12 to 15 minutes.
- Add the beef, increase heat to medium-high, and cook, breaking up the beef with a spoon, until no longer pink, 8 to 10 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
- Add the tomatoes (with their juices), beans, ½ cup water, 1 teaspoon salt, and ½ teaspoon black pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Serve with the avocado, onion, and sour cream.
Finally here are the 2 I can’t wait to try.
5 Ingredient coconut curry noodles
This is a Malaysian soup discovered by blogger zenfamilyhabits..Go here for the recipe or follow below.
I found this on a site called the urban cottage. doesn’t it look delish?
It’s called Tom Ka Soup. Get the recipe here
I hope you’ll like these too. Bon Appetit!! Which one sounds the most delish to you?
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