Autumn/Winter Soup Recipes

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Roasted Fall Vegetable Soup - my go to delicious Fall soup (I have some for lunch today!): http://www.myfitnesspal.com/blog/phocid/view/roasted-fall-in-a-bowl-147770

Enjoy!

YUM! I love soups!

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Egg Drop Soup (NOT LIKE A RESTAURANT)- Here is a simple soup that is hot and great for a fast fix. Simply simmer water in a saucepan, add chicken boullion to taste (I like "Better Than Boullion-no MSG!), chives or green onion bits, and whisk in an egg, continually stirring with wisk. Don't bring it to a hard rolling boil or a kind of eggy scum forms on the top. You want to wisk in the egg before the water gets all the way hot so that it doesn't cook up into little chunks before you can blend it into the broth. Just calculate calories based on your ingredients used.

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I came up with this one several years ago when my husband came back from a conference raving about a wonderful soup he'd had that seemed like a cross between chili and vegetable soup.

Julie's Veggie-Chili

6-8 c. water
1 can beef broth
3 large potatoes, cubed (omit for SBD or substitute some diced cauliflower core)
2 large carrots, sliced
1 c. corn (I use frozen)
1 lb. ground turkey or lean ground beef
24 oz. tomato sauce
1 can chili beans (I'll use at least 2 to make up for the potatoes)
Salt, pepper, chili powder, onion powder, garlic powder to taste

Bring water and broth to boil. Reduce heat and add (potatoes and) carrots and simmer gently till tender (half hour to an hour) and liquid has reduced to the desired consistency. Add corn. Brown meat in a skillet; drain and season to taste. Add meat, tomato sauce and beans to soup. Season to taste. Continue to simmer till well heated. Makes about a gallon.

Note: I sometimes add green beans that I've cut into 1/2" pieces, but I cook them separately till very tender and are well seasoned (or throw in leftovers from a prior meal), because I detest crunchy green beans.

bump... need some soup with lots of veggies.

Here's a soup a friend who eats mostly vegetarian shared with me. You could add your meat of choice at the beginning right after the onion and garlic (and I'd start it in olive oil rathe than water) and use the appropriate meat/poultry broth if you wanted.

Barley Vegetable Soup

2 Tbsp water
1 large Onion - diced
1 clove Garlic - presses or minced
3 large plum tomatoes - diced
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Pepper
6 cups of Vegetable bouillon/broth/stock
3 Carrots - diced
3 stalks Celery - diced
1 small Zucchini - diced
3/4 cups Barley - soaked for 1/2 hour
1 cup Frozen Peas

Heat the 2 tbsp. water in a stockpot over low heat. Cook the garlic and onion in the water until the onion is soft, adding water as
necessary to prevent sticking. Keep the lid on between stirrings. Add tomatoes and cook another few minutes until the pieces break
down. Add herbs and spices. Add stock, carrots, celery, zucchini and barley. Bring to the boil. Cover and simmer for 1 hour. Add frozen peas and cook another 10 to 15 minutes. (I'd thaw the peas under warm running water for a minute before adding to the pot to keep them from dropping the temperature of the soup too much.)