Six Sensational Soups

by | Dec 14, 2020


Soup has to be the most versatile of all the mealtime menu ideas. Soup is a fantastic way to use up leftover veggies, they are filling, full of fiber, nutrients and will warm you through and through. There seems to be a million ways to make it and you’ll find a few of our recipe recommendation below.

This Beef and Barley Soup is SO Satisfying

This has to be my all time, favorite recipe and I find myself making it often through the winter months. This recipe comes from Maine SNAP-Ed and FoodHero.org.

What you will need

  • 1 lb. ground or chopped lean beef
  • 1 large carrot diced
  • 1 small onion diced
  • 1 cup mushrooms sliced
  • 2 cloves garlic, minced, or 1/2 tsp garlic powder
  • 2 stalks of celery diced
  • 1 (15 oz.) can diced tomatoes with liquid
  • 1/2 teaspoon pepper
  • 1 cup uncooked barley
  • 8 cups beef or vegetable stock or 8 cups water and two beef bouillon cubes

 

    • Wash your hands, all produce, and surfaces thoroughly.
    • In a large saucepan, cook and drain beef.
    • While the beef cooks, dice your carrots, onion, celery. Slice mushrooms and mince garlic.
    • After you drain the beef, add the carrots, onion, celery and garlic and cook on medium heat for a few minutes, until the vegetables begin to soften.
    • Add stock or water with bouillon cubes, sliced mushrooms, tomatoes with liquid, barley and black pepper.
    • Reduce heat to low, cover and cook for 30 minutes.
    • Be sure to refrigerate within two hours of finishing.
  • To watch video instructions, created by SNAP-Ed Educator Rachael Reynolds, check out this video!

If you thought pumpkin was just for pie…think again! Check out this Curried Pumpkin Soup

  • Pumpkin is a hearty winter squash that can be baked, roasted or boiled like other types of squash. It is loaded with vitamin A and is considered a nutrient dense food! The seeds can be cleaned, seasoned and roasted as well. It can also be purchased canned and like many canned foods, is very affordable. If you decide to opt for the canned option, be sure to buy pure pumpkin rather than pumpkin pie filling.
  • Nutrition Educator, Alexis Guy has made the Curried Pumpkin Soup; this recipe only takes ten minutes to prepare with a thirty-minute cook time. For ingredients and a step by step view of how it’s made you can click on the link You can garnish this soup with a bit of sour cream and toasted pumpkin seeds!
  • Curried Pumpkin Soup

Broccoli soup anyone?

Our friends at Cooking Matters came up with this fabulous recipe. Fun broccoli fact = A half of a pound of broccoli has more vitamin C than two and a half pounds of oranges or 204 apples!!!

What you will need

  • 1 large onion
  • 1 large potato
  • 1 medium carrot
  • 2 large broccoli crowns
  • 1 medium stalk celery
  • 1 clove garlic
  • 1½ teaspoons canola oil
  • 1 whole bay leaf
  • 1 cup low-fat milk
  • 2 (14½-ounce) cans low-sodium chicken broth
  • 1 ounce low-fat cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper

 

  • Rinse and peel onion, potato, and carrot. Rinse broccoli and celery. Peel garlic.
  • Dice onion and celery. Slice potato and carrots into thin slices. Cut broccoli florets away from the stem. Slice stems thinly. Mince garlic.
  • Grate cheese.
  • In a large pot over medium-high heat, heat oil. Add celery and onion. Cook until soft and lightly golden brown, about 6–8 minutes. Add garlic and stir. Cook about 30 seconds more.
  • Add potato, carrot, broccoli stems, bay leaf, milk, and broth to pot. Bring to a boil. Reduce heat and simmer until veggies are soft, about 15 minutes. Add broccoli florets in the last 10 minutes.
  • Remove and discard bay leaf. In a blender, puree about half the soup. Return blended soup to pot.
  • Add cheese, salt, and pepper. Simmer to melt the cheese, 2–3 minutes.

When I made mine, I used a combination of broccoli and cauliflower.

Not in the mood for broccoli, how about Burrito Soup?

This soup is very versatile. It can be served as a vegetarian dish or you can add shredded chicken, ground beef or pork. Like a little extra heat? Try adding in a jalapeno pepper or red pepper flakes to spice it up.

  • To learn how it’s made watch our YouTube Video created by SNAP-Ed Nutrition Educator Rachael Reynolds

 

Need something simple and quick? Try this Skillet Corn Chowder

This five ingredient recipe could not be any easier! For even more flavor, add black pepper, cumin or dried oregano to taste.

What you will need

  • 1⁄2 small onion, diced
  • 2 tablespoons vegetable oil
  • 1 can (15 ounces) can cream style corn
  • 2 cups nonfat or 1% milk
  • 1⁄2 cup reduced fat cheddar cheese, grated

 

  • In a large skillet over medium-high heat (350 degrees in an electric skillet) sauté onion in oil until transparent.
  • Add corn and milk. Stir until mixed together.
  • Heat until just bubbly.
  • Stir in cheese and serve as soon as melted.
  • Refrigerate leftovers within 2 hours.

Classic Chicken Noodle Soup

Chicken noodle soup is classic and nothing does the trick better at warming you on a frigid winter day or soothing you when you are not feeling well. This is my personal recipe.

What you will need

  • 1 to 1 ½ pounds cooked chicken breast shredded
  • Two cups of cooked egg noodles or pasta of your choice (undercook by a minute or two so the noodles do not get too soft in the soup)
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 1 large stalk celery, diced
  • ¾ cup frozen peas
  • ¾ cup frozen corn or one can corn, drained
  • 8 cups low sodium chicken or vegetable stock
  • 1 teaspoon Bells seasoning
  • 1 clove garlic
  • ½ teaspoon black pepper
  • ½ teaspoon dry tarragon (optional)
  • In a large pot on medium heat, add vegetable oil, garlic, onion, carrot and celery. Cook for two to three minutes to soften.
  • Add stock, Bells seasoning, pepper and tarragon.
  • Cover and turn heat down to medium-low. Cook for fifteen minutes.
  • Add frozen peas, corn and chicken and cook for another ten minutes. Add Noodles to warm through just before serving.
  • Refrigerate leftovers within two hours of serving.

 

Want more great recipe ideas?

 


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