3 Healthy Soup Recipes When You Need Something Cozy
Fall is just my favorite. I love how beautiful it is. I love the smell in the air, I love the crisp leaves, and I love that it’s starting to get cold! Whether it’s the slight chill in the air or it’s raining or snowing, fall just invites all the cozy things- like sweaters, candles- and soups!
I know not everyone is a fan of soups, but I personally love them. There is something so cozy and heartwarming about a bowl of soup. It’s comforting when you’re sick, they warm you up to your toes- and they generally heat up well, which means you can make a big batch and heat it up through the week for easy lunches and leftover nights!
Plus- they just make your house smell amazing. Homemade potpourri, right?
Soups can generally be very healthy, but sometimes you have a lot of extra cream and butter, making them not so healthy or low in calories. But I’ve got 3 soup recipes for you that are delicious, hearty, and healthy! They are hubby-approved and they all heat up extremely well. Just make a batch at the beginning of the week and you’ve got lunch covered for the remainder of the week!
Healthy Crock Pot Beef Stew
Healthy Crock Pot Beef Stew
The BEST Crock Pot Beef Stew recipe ever! An easy slow cooker beef stew with fresh veggies and fall-apart tender meat, in a rich, flavorful red wine sauce.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 240
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 240
2 1/2 pounds boneless chuck roast
1 teaspoon kosher salt divided
1/2 teaspoon ground black pepper divided
1/4 cup white whole wheat flour or all-purpose flour
3 tablespoons extra-virgin olive oil divided
1 1/2 cups dry red wine such as cabernet sauvignon, dark beer (such as an amber, porter, or guinness—do not use a bitter or hoppy beer such as an ipa as the hops will throw off the flavor), or additional beef broth
1 large yellow onion
3 celery stalks
2 cloves garlic
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4 large carrots
2 parsnips
3/4 pound red potatoes about 2 medium
1 bay leaf
3 sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
3 to 4 cups low-sodium beef broth
1 1/2 cups fresh or frozen peas no need to thaw
fresh parsley optional for serving
Directions:
Cut the chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate. Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size your pan. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion and celery. Mince the garlic.
At this point, the pan should have some nice sticky brown bits (a.k.a. FLAVOR). If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.
Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
Increase the pan heat to medium high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine. Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smells so cozy you might not ever leave. Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.
Source: swellplated.com
Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate. Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size your pan. If the pan gets too dry, add a bit more oil as needed.
While the meat browns, dice the yellow onion and celery. Mince the garlic.
At this point, the pan should have some nice sticky brown bits (a.k.a. FLAVOR). If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.
Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
Increase the pan heat to medium high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine. Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smells so cozy you might not ever leave. Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.
Source: swellplated.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Confession: I had never bought or prepared parsnips before making this stew. This is probably my husband’s favorite soup of this mix. It’s full of vegetables, flavor, and it’s a filling lunch or dinner!
One Pot Skinny White Chicken Chili
One Pot Skinny White Chicken Chili
Prep time:
Cook time:
Serving size: 6
Calories per serving: 485
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 485
3 medium bell peppers diced 380 g
2 medium onions diced 540 g
2 medium zucchini chopped 355 g
5 cloves minced garlic or frozen dorot cubes
1 tablespoon cumin
8 ounces (1 small cans) mild green chilies
400 grams green enchilada sauces half a huge can
550 grams rotisserie chicken breasts about 1.25 lb shredded and/or chopped into bite sized pieces.
3 cups chicken stock
1/4 cup greek yogurt cream cheese
128 grams corn
salt and pepper to taste
Directions:
Heat a large pot over medium, high heat, spray with cooking spray.
Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.
Stir in greek yogurt cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. All done!
Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and Thanksgiving Salad or fritos!
Source: slillieeatsandtells.com
Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.
Stir in greek yogurt cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. All done!
Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and Thanksgiving Salad or fritos!
Source: slillieeatsandtells.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
White chicken chili is one of my favorite soups. This is a great one because you’ve got so many added vegetables- and not so much cream ;)
Skinny Tomato Basil Soup
Skinny Tomato Basil Soup
Serving size: 4
Calories per serving: 200
Ingredients:
Calories per serving: 200
1 tablespoon olive oil
1 medium onion, diced
3/4 cup carrots, shredded
4 cloves garlic, diced
3 (14.5-ounce) cans diced, 'no-salt added' tomatoes
2 cups fat free reduced sodium chicken broth
1 tablespoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
3 ounces fat free cream cheese
Directions:
Heat the 1 Tbsp. Extra Virgin Olive Oil in a large pot over medium heat and add in the 1 Medium Onion, 3/4 C. Carrot, and 4 Cloves Garlic.
Cook for a few minutes until the veggies are tender.
When the veggies are softened, add in the canned tomatoes, chicken broth, and all of the seasonings. Stir and bring the soup to a boil.
Cover and reduce the heat to low, simmering for 30 minutes.
Place the cream cheese into a blender or food processor and carefully add the hot soup. (You can also use an immersion blender or you may need to do this in two batches to keep from overflowing.)
NOTE: Be sure to loosen the top cap of the blender to allow the steam to vent.
Blend until the soup is smooth and creamy.
Return the soup to the pot and dish into bowls to serve.
Garnish with some fresh basil and/or parmesan cheese if desired and enjoy right away!
Source: stheskinnyfork.com
Cook for a few minutes until the veggies are tender.
When the veggies are softened, add in the canned tomatoes, chicken broth, and all of the seasonings. Stir and bring the soup to a boil.
Cover and reduce the heat to low, simmering for 30 minutes.
Place the cream cheese into a blender or food processor and carefully add the hot soup. (You can also use an immersion blender or you may need to do this in two batches to keep from overflowing.)
NOTE: Be sure to loosen the top cap of the blender to allow the steam to vent.
Blend until the soup is smooth and creamy.
Return the soup to the pot and dish into bowls to serve.
Garnish with some fresh basil and/or parmesan cheese if desired and enjoy right away!
Source: stheskinnyfork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
What soup list would be complete without a classic tomato soup? This one is easy, and it goes great with a grilled cheese sandwich or cheese quesadilla!
I hope you can enjoy some healthy tasty soup this season!
Sources:
- https://pixabay.com/id/photos/anak-yoghurt-makan-anak-laki-laki-932083/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
