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Winter Warming Soup Party

December 1, 2015 by Amanda Willis

The Soup is On!

Soup warms the soul and brightens your day – especially on a frigid, cold day.  We have made three tasty, filling and healthy soups to get us through lunch time! All packed with protein, veggies, with low fat. So this weekend, get together with your friends and have a potluck soup party! Everyone is responsible for bringing a different soup, so you can spend the day tasting everyone’s creations.

Turkey Chili

Turkey Chili

First up is our mother’s recipe, but we swapped out the ground beef for a lean ground turkey. It is filled with beans so there is enough protein to keep you full until dinner.

1 Tbsp olive oil

1 cup chopped onions

1 cup chopped celery

1 cup chopped carrots

1 clove of garlic, minced

1 cup chopped bell pepper

1 pound ground turkey, cooked and drained of grease

1 (28-ounce) can crushed organic tomatoes, undrained

1 (16-ounce) can red kidney beans, drained and rinsed

1 Tbsp chili powder

2 cups low-sodium chicken stock

1/2 tsp garlic powder

1 tsp hot sauce

1 tsp dried basil

1/2 tsp dried oregano

Salt and Pepper

– Saute the onion, carrot, celery and garlic in olive oil until tender. Add chicken stock, bring to simmer. Add can of tomatoes, beans, cooked turkeys and all spices. Bring to boil, then turn on low for a little while to bring out all the flavors in the vegetables, meat and spices.

Black Bean Puree

Black Bean Puree Soup

This soup is my favorite, full of flavor and super filling! I love a puree soup because it is so velvety.

– 1 chopped small onion

– 1 glove garlic, minced

– 1 cup chopped carrot

– 1 Tbsp olive oil

– 2 cans black beans (undrained)

– 1/2 diced red pepper

– 1 can diced tomatoes

-1 tsp red pepper flakes

-1 tsp chili powder

– 4 – 5 jalepeano rings diced

– 1 Tbsp dried cilantro

– 1 tsp cumin

Saute the vegetables in oil until soft, add beans, spices and peppers and bring to boil. Once the beans are cooked and the aromas start to form, take off heat and use hand blender until you get the consistency you like.

Tuscan White Bean Soup with Broccoli Rabe

Tuscan White Bean Soup

I really like white bean soup, but I wanted to add a twist to an original. By adding broccoli rabe to the soup, it had great flavor from the bitterness of the leafy greens.

– 1 Tbsp olive oil

– 1 small chopped onion

– 1 red bell pepper chopped

– 1 cup chopped carrots

– 1 cup chopped celery

– 1 large can of chicken stock

– 3 cans of your favorite white beans (I used a mix of small and large kidney beans)

– 1 can diced tomatoes

– 1 bay leave

– 1 tsp thyme

– 1 tsp rosemary

– 2 Tbsp grated parm cheese

-1 tsp Italian herbs

– 1 clove of garlic, minced

– 1 bunch of broccoli rabe

Saute onion, carrot, pepper and celery until softened. Add can of tomatoes. Add can of chicken stock and beans, let simmer. Add beans and spices, cover and let boil. Finally, add broccoli rabe and cheese, let simmer until leaves are tender.

What kind of soup do you warm up to in the winer?

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