It is winter and except for a few of us who live in the tropics, most are experiencing some cold weather. We probably will not get snow where we live this year but the mornings are still very cold. The evenings are cold enough to enjoy a fire in our cozy living room.
This is great weather to enjoy some yummy and healthy soups. Soup is a favorite lunch for us. I always have a few containers in the freezer and one in the fridge.
We are often home for lunch, and I am too busy to think about what to make, so soup is perfect. Many soups are also excellent for weight loss diets as they are often filled with nutritious vegetables and, to boot, are very filling.
Cabbage Beef Soup
Ingredients:
| 1 gallon of water | 1/4 cup of olive oil |
| 2 cups of cubed beef (sirloin or chuck) | 4 tbsps each of basil, rosemary, oregano, garlic powder |
| 1 tsp of cayenne pepper (optional) | 2 cups of quinoa |
| 1 medium head of chopped cabbage | 1 large chopped onion |
| 1 cup of chopped fresh spinach | 1 cup of chopped celery |
| 1 cup of chopped fresh parsley | Salt and pepper to taste |
Directions:
- Set your large pot on the stove with the water at a medium heat.
- Add the oil and seasonings.
- Slowly add the beef and cook on a medium heat for about 30 minutes.
- Add all the vegetables and cook for about 15 minutes.
- Add the quinoa and continue cooking until tender.
- Add extra water if the soup is too thick for your taste.
- Add salt and pepper to taste.
- Serve with some warm French bread.
*The soup will stay fresh in the fridge for about 4 days.
**The soup freezes very well.
***You can substitute chicken for beef.
Curried Lentil and Vegetable Soup
The lentils cook up really fast, so when I’m in a hurry – which happens often – I make lentil soup. This is a favorite soup at our house and I make it just about every month. As you can tell, I make large batches of soup to last for many meals.
Ingredients:
| 1 gallon or water (or part chicken broth) | 3 cups of dried lentils |
| 3 tbsps of sesame seed oil | 2 tbsps each of coriander, fennel seed, ginger and cinnamon |
| 4 tbsps of curry powder (add two more tbsps for a stronger curry) | 3 cups each of chopped celery, carrots, spinach and red onion |
| Salt and pepper |
Directions:
- Add the water in a large pot and bring to boil.
- Pour in the lentils.
- Add the oil and all the seasonings.
- Cook for about 30 minutes. (If the soup is too thick, add more water.)
- Add all the veggies.
- Cook for about 45 minutes.
- Add salt and pepper to your taste.
*This soup will keep in the fridge for 7 days.
Chicken and Couscous Soup
I often design my soups around what I have on hand in the meat and veggie department. This soup is thick and delicious. However, if you like a thinner soup add extra chicken broth or water.
Ingredients:
| 2 quarts of water in a large pot | 2 quarts of chicken broth added to the pot |
| 4 tablespoons of olive oil | 2 cups of couscous |
| 2 cups each of fresh spinach and baby kale | 1 chopped red onion |
| 1 cup of chopped zucchini | 3 tbsps each of oregano, marjoram and rosemary |
| 5 cloves of chopped garlic | juice of one lemon |
| 2 cups of chopped left over chicken (white or dark meat) |
Directions:
- Bring the broth and water to a boil.
- Add the oil.
- Add all of the seasonings.
- Add the couscous.
- Add all of the vegetables.
- Cook this mixture for about 30 minutes on a medium heat.
- Add the chicken to the soup.
- Cook for another 15 minutes.
- Add salt and pepper to your taste.
*This soup will keep in the fridge for about 3 days.
Let’s Have a Conversation:
Do you have some favorite soups you enjoy? Feel welcome to share the recipes or some basic preparation tips that will be helpful!
