Hearty January Soup Recipes

HEARTY WINTER-VEGETABLE SOUP

Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

HEARTY JANUARY SOUP

Hearty January Soup image

It's been snowing for weeks here, so I've pulled out this "seasonal" recipe to make later this week - it's from my mother's lifetime collection of recipe clippings and cards.

Provided by Caru8888

Categories Low Cholesterol

Time 2h10m

Yield 12 portions

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 lb ground beef
3 small onions, sliced
1 (16 ounce) can tomatoes
salt and pepper
3 carrots, medium, sliced
6 cups water
3 potatoes, medium, diced
3 stalks celery, diced
1/3 cup small shell pasta

Steps:

Melt butter, add beef and cook slightly, stirring with fork.
Add onions, tomatoes, salt, pepper and water.
Bring to boil, cover and simmer 1 hour.
Add vegetables and simmer 1 hour longer.
Stir in shells during last 12 to 15 minutes of cooking.
Correct seasoning, test pasta to make sure it is tender. Serve hot.

Nutrition Facts : Calories 162.2, Fat 6.9, SaturatedFat 2.9, Cholesterol 28.2, Sodium 58.4, Carbohydrate 16.2, Fiber 2.5, Sugar 3.1, Protein 9.2

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