Mushroom Barley Soup

This weekend it was cold here and not just Florida cold, we actually had a frost warning! I know it is nothing to complain about compared to the snow and serious cold weather all over. It is actually nice to have a larger change in temperature and have a glimpse of winter. And of course can use the opportunity to make some hearty and healthy soup before it gets warm again. 

Most of the soups out there can be filled with so much sodium! However, soup can actually be an extremely healthy meal and not hard to make. When possible it is something I like to make a big batch of since it freezes well for another chilly day. The original recipe says it serves 4 people but I think this made a ton! Make sure to cook the barley all the way so it isn't chewy. The barley has a nutty flavor that compliments the mushrooms earthiness. Barley is a great source of fiber, so one bowl will fill you up while also warming you up!

Mushroom Barley Soup
Serves: 4-6
Source: Real Simple Magazine

Ingredients:

2 Tablespoons olive oil

1 pound mushrooms, sliced

4 cups carrots, chopped

2 sprigs fresh thyme

kosher salt and black pepper

6 cups low-sodium vegetable broth

¾ cup pearl barley

1 Tablespoon chopped flat-leaf parsley (optional)

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.

2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

Nutritional Information:

Calories 269; Fat 8g; Sat Fat 1g; Cholesterol 0mg; Sodium 622mg; Protein 8g; Carbohydrate 44g; Sugar 8g; Fiber 11g; Iron 3mg; Calcium 75mg

Winter Minestrone Soup

Whenever the weather is cold and dreary it seems to make me want a warm bowl of soup. Living in Florida, this doesn't happen often, but even if it is just gray outside making soup reminds me of being back home up north. This is a relatively easy recipe and makes a TON! I loved the tiny pasta, beans and spinach making it a filling meal. The original recipe called for pancetta, which I didn't use, and can be made entirely vegetarian by using vegetable stock instead of chicken stock. We ate it for a few meals and still had enough to put small portions in the freezer for last minute meals.

Winter Minestrone Soup

Serves 6-8

Source: Ina Garten's Foolproof Recipes You Can Trust

Ingredients:

Olive Oil

4 oz pancetta, 1/2 inchdiced (I didn't use)

1½ cups chopped yellow onions

2 cups (½-inch) diced carrots (3 carrots)

2 cups (½-inch) diced celery (3 stalks)

2½ cups (½-inch) diced peeled butternut squash

1½ Tablespoons minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes

6 to 8 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed

2 cups cooked small pasta, such as tubetti (see note)

8 to 10 ounces fresh baby spinach leaves

½ cup good dry white wine

Directions:

Heat 2 Tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.

Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

NOTE: To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside. You can make this soup ahead and reheat it before serving. It will need to be re-seasoned.

Butternut Squash Soup

Aside from pumpkin, butternut squash is something that reminds me of fall. I got suckered into buying a big container of pre-cut butternut squash at Costco. There is something about that place that you always come out with a cart full of stuff that you didn't go in needing. Needless to say, I had to find a way to use it all up and I love butternut squash soup. I particularly liked that this recipe doesn't require you to roast the squash ahead of time, making it quicker and one less pan to clean. It was extremely flavorful and even met approval of my skeptical husband, so all around a success. It is perfect for lunch or dinner on a cold fall/winter day.

Butternut Squash Soup
Slighty adapted from: Giada De Laurentiis
Serves: 4-6

Ingredients:

2 Tablespoons butter, at room temperature

2 Tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

2 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

Directions:
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

To serve, ladle the soup into bowls.

Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

7 Can Taco Soup

This week I am finally making items that I see on Pinterest. That place is not only addicting, but I don't know who has the time to make all of the food and crafts they pin or throw the parties with all of the adorable accessories! I feel good if I make anything that I see on there. With fall rolling in around the country, maybe not where I am but for basically everyone else, I made a warm comforting soup. 

Tonight I tried what was actually 8 can taco soup, but I didn't use 1 of the ingredients, canned chicken... I am sure you can't blame me for being a little, ok a lot skeeved out by the idea of chicken in a can. Had I felt more motivated I would have used shredded rotisserie chicken, but instead it is a more vegetarian version. This soup is a bit thinner than a chili but heartier than most soups. It is packed with protein from all of the beans, a little spicy kick from the taco seasoning and enchilada sauce. Canned goods can be high in sodium, so be sure to find the reduced-sodium or no salt added versions of the ingredients. All of my favorite Mexican food flavors are combined in one bowl and in about 10 minutes and makes for a nice lunch at work the next day! For those busy nights this is a great go to, especially since it is all canned goods that you can keep in your pantry just in case.

7 Can Taco Soup
Adapted from Food.com
Serves: 4

Ingredients:
1 (15 oz.) can reduced sodium black beans, drained and rinsed
1 (15 oz.) can reduced sodium pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, no salt added, drained
1 (15.25 oz.) can no salt added sweet corn, drained
1 (10.75 oz.) can healthy request cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can reduced sodium chicken or vegetable broth
1 packet reduced sodium taco seasoning

Directions:
Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Top with shredded cheese if you like and serve with tortilla chips.

Chicken Noodle Soup

The other day I got a rotisserie chicken that we shredded for another dish. Of course we had left overs and needed something to make with them. Normally we make quesadillas or tacos but wanted to have something a bit lighter after eating so much during the holidays. With the weather getting a bit colder (by Florida standards) I could finally make some soup! I know that I cheated by buying chicken stock and not making my own, but despite that this turned out really well and was perfect comfort food with minimal effort in a short amount of time.

Chicken Noodle Soup
Serves 4

Ingredients:

2 Tablespoons extra-virgin olive oil

1 small onion, chopped

2 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

1 bay leaf

2 quarts chicken stock

2 cups dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper to taste

Directions:

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and cook according to directions, about 10 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.

Minestrone Soup

Poor J was sick this weekend and is still wiped out early. I have never made my own soup before but thought since I am not the sick one that it would be a great time to try. We didn't have any chicken in the house so I decided on a Minestrone Soup adapted from (fANNEtastic Food)

Ingredients:

• 4 cups vegetable broth (1 32oz container)
• 1 15oz can tomato sauce
• 1/2 cup water
• 3 Carrots, chopped
• 3 Celery stalks, chopped
• 1/4 cup frozen peas
• 1/4 teaspoon dried basil
• 1 can kidney beans
• 3 C (cooked) whole wheat pasta
• Cracked pepper & salt to taste

Instructions:

Take a big pot and place it on the stove. Pour in  tomato sauce, vegetable broth, and water. Turn heat to medium high.

Chop veggies and add them in with seasoning. Bring mixture to a simmer. Wait until the vegetables become tender. Then add in the drained and rinsed kidney beans, and 3 cups whole wheat pasta, and top with some cracked pepper.