Soup is for the Soul, the Body, the Mind and the Diet!
I’ve been enjoying some of my favorite soups as I diet into the New Year and it’s working!! These soups, however do not taste like diet food. In fact, they are so delicious, that my challenge is to not eat too much, so I do what experts say and drink a full glass of water before I begin my meal, which makes my tummy want less. Add a delicious salad too for extra health benefits. I’ve also discovered that the secret to dieting is always having something healthy like soup in the refrigerator so you won’t be tempted to eat the bad stuff.
Here are my favorites that we’ve made at our annual Soups, Stews and Bread class over the years.
This soup was the biggest surprise to me. Made with yams, red pepper, black beans, tomato, jalapeno, ginger root, peanuts and peanut butter, It has so many layers of flavor, it will leave you wanting more and why not, it’s all veggies. Go for it! Click here for the African Peanut Stew recipe.
This creamy and smooth vegan Carrot Parsnip Soup with Parsnip Baked “Snips” with only five ingredients can be made in a flash. If you’ve never used parsnips (which look like a stubby yellow carrot) you will be shocked at how this may become one of your favorite vegetables. Make more “Snips” than you need. They are great for healthy snacking too. Click here to get the Carrot Parsnip Soup and Snips recipe.
This is grown-up tomato soup and more complex than the Campbell’s tomato soup of my childhood. The beans add nutrition and fiber, and the bacon kick it up a notch. The earthiness of the beans melting into the tomato-ey broth mellows it out and the smokiness from the bacon or ham bone adds another layer of flavor. Click here to get the White Bean, Bacon and Tomato Soup recipe.
Real wild rice grows naturally in Minnesota and every Minnesotan has their own recipe for this dish plus it’s on every local restaurant menu. I’ve lightened this version up with 2% milk. It contains chicken or turkey, carrots, celery and onion in a creamy broth. Click here to learn about wild rice and to get the Minnesota Wild Rice Soup recipe.
This Corn Chowder is on the menu at our house all year. In the winter I use frozen corn and a roasted red pepper and pasilla chile to add layers of flavor and heat. In summer, I kick it up a notch when fresh ears of corn are available. Use home-made shrimp stock from the shells, if you dare and add the shrimp to it at the end, which makes it more elegant and flavorful. Click here to get the Corn Chowder Recipe.
Want to learn how to make home-made stock from bones you were going to throw away or vegetable scraps? Stock is the same as the fancier term, bone broth. I have a stock making night every winter and have a couple stockpots going using the chicken and turkey bones I’ve frozen from other meals over the year. This process is very therapeutic, fills your house with a pleasant aroma and then I fill quart containers and freeze them for use during soup season. It’s golden to be able to take a quart container out of the freezer and plop it in the soup pot, frozen or thawed out. What a difference in my soups and other meals! Click here to learn how to make home-made stock.