10 Best Soup Recipes for Winter

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Beat the cold with a hot steaming bowl of soup!!! During cold winter days, nothing is more soothing than hot soup. The soup recipes, filled with good-for-you, make great warming meals and help to use all the vegetables, which are lurking in your refrigerator. At the end of a long, laborious day, one perfect recipe for a meal is hot and delicious soup as it gets the job done when you’re yearning for something hearty and fulfilling. It is an ideal one-pot meal as well as it can be satisfying and budget-friendly. In every season, you can add different fresh ingredients in the recipe and be creative by preparing unique flavors with the addition of various herbs and spices. These hot, cheap and easy to make soup recipes are sure to satisfy. This classic collection of recipes contains a recipe to appeal to everyone’s taste and time restrictions. Steel yourself to warm up from head to toe!

10 Best Soup Recipes for Winter

1, Mixed Vegetable and Farro Soup

Ingredients:

  • 2 celery ribs, thinly sliced
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 cup(s) farro or wheat berries
  • 2 quart(s) water
  • 1 medium leek, white and pale green parts only thinly sliced
  • 1 15-ounce can borlotti or pinto beans, drained and rinsed
  • 1 tablespoon(s) tomato paste
  • 2 tablespoon(s) thinly sliced basil
  • 2 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick
  • 1 1/2 cup(s) frozen peas
  • Juniper Grissini
  • Salt and freshly ground black pepper
10 Best Soup Recipes for Winter

Image Source: huffingtonpost.com

How to prepare?

First of all, heat the oil in an enameled cast-iron casserole. In the hot oil, add the onion, celery and leek and cook over fairly high heat. Stir it few times until it becomes soften, approximately for about 5 minutes. Then, include the tomato and farro paste in it and cook until the grains become shiny and coated, for 30 seconds. Include beans and 1 quart of the water and bring it to a boil. Boil it over low heat for about 30 minutes. After that, add sliced carrots and the residual 1 quart of water. Cover the pan and cook it over low heat for 30 minutes so that carrots become tender. Then add peas, again cover the pan and cook it for about 5 minutes. Finally, add salt and pepper. Garnish the soup with the basil leaves and serve hot with Juniper Grissini.

2, Crockpot Bean Soup

10 Best Soup Recipes for Winter

Image Source: squawkfox.com

Ingredients:

  • 2 15 oz. cans northern beans
  • 1 15 oz. can black beans
  • 1 15 oz. can pinto beans
  • 1/2 tsp. black pepper
  • 1 large chopped sweet onion
  • 2 cloves minced garlic
  • 1 16 oz. can diced tomatoes
  • 2 lb. smoked sausage, diced
  • 2 C. cooked ham, diced
  • 1 tsp. cayenne pepper or 2 tsp. Cajun seasoning
  • 1 1/4 tsp. salt (optional)
  • 1 chopped jalapeno pepper (or other variety)

How to prepare?

Mix all the above ingredients in a crock pot. Cook it on a low flame for about 6-8 hours or on high flame for about 4-5 hours. Stir it occasionally to prevent sticking. Once prepared, serve it with cornbread.

3, Winter Greens Soup with Hot Sausage

10 Best Soup Recipes for Winter

Image Source: huffingtonpost.com

Ingredients:

  • 2 tablespoons minced fresh ginger
  • 1 large sweet onion, chopped
  • 1 large bulb fennel, diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground fennel
  • 5 cloves garlic, minced
  • 6 cups reduced-sodium chicken broth
  • 1 bunch kale (about 1 pound), stems discarded and leaves shredded
  • 3 cans (15 ounces each) pigeon peas, rinsed and drained
  • 1 pound lean hot Italian turkey sausage
  • Hot sauce
  • 1 teaspoon salt

How to prepare?

Combine the oil and 1/2 cup of water in a large soup pot and heat it on medium-high heat. Add the ginger and garlic into it and give it one boil. Cook it for about 1 minute or until fragrance comes. Include the chopped onion and fennel, and cook it until they get softened. Now, add ground fennel, kale and salt. Cook it until the kale is withered. Include broth and water (6 cups); increase heat and boil it. Then, decrease the heat and simmer it with partial covering, until the kale is tender (approximately for about 1 hour). In the meantime, make holes at several places in the sausage links using a fork. Put a nonstick skillet over medium-low heat, add the sausage and cook it for 15 minutes (to keep the sausages away from burning, add water to the skillet). When sausages become cool enough to handle, cut them into 1/2-inch cubes. Add the prepared sausages and pigeon peas in a previously prepared mixture and simmer it for 10 minutes. Adjust the flavor by adding salt and/or fennel if required. Serve it with hot sauce.

4, Smoky Black Bean Soup

10 Best Soup Recipes for Winter

Image Source: seriouseats.com

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 pound dried black beans (2 cups)
  • 2 large stalks celery, chopped
  • 1 red bell pepper, finely chopped
  • 2 medium onions, finely chopped, 1/3 cup reserved for garnish
  • 3 large cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 cups brewed coffee
  • 1 ham hock (optional)
  • 1 jalapeño pepper, seeded and finely chopped
  • 6 tablespoons reduced-fat sour cream or plain Greek yogurt for garnish
  • 4 cups water
  • 1 teaspoon salt, plus more if needed
  • 1 bay leaf
  • Chopped fresh cilantro for garnish

How to prepare?

Rinse the beans, put in a large bowl, and add cold water to cover by 2 inches. Allow to soak for 6 hours or overnight. Then, drain water from beans. Put oil in a soup pot or Dutch oven and heat it on medium-high heat. Include all but add bell pepper, 1/3 cup of the onions, jalapeño, celery, and garlic with frequent stirring. Cook it for 5 to 8 minutes or until the vegetables are beginning to brown. Now, add cumin and cook for further 1 minute. Then, include the beans, coffee, bay leaf and ham hock (if using); cover and give it one boil with occasional stirring. Hive off any foam that creates on the top, decrease the heat, cover it and simmer it for 1 1/4 to 1 1/2 hours. If you are using ham hock, then remove it and set it aside to become cool. After cooled, remove the bay leaf and stir in salt.

In a blender or food processor, blend about half of the soup until it gets smoothen. Add the pureed soup to the pot and further heat it. If desired, add small pieces of the meat into the soup. Ladle the soup in a serving bowl, top it with a dollop of sour cream (or yogurt), the reserved chopped onion and cilantro, if preferred and serve it.

5, Easy Minestrone Soup

10 Best Soup Recipes for Winter

Image Source: godine.co.uk

Ingredients:

  • 4 cups organic chicken broth or stock
  • 1 red potato, large-sized, scrubbed and diced
  • 2 teaspoons olive oil
  • 2 teaspoons dried thyme leaves
  • 1/2 teaspoon freshly ground pepper, to taste
  • 3 leeks, medium-sized, well washed and thinly sliced
  • 1/2 cup orzo pasta
  • 2 zucchini, trimmed, quartered and thinly sliced
  • 1 pound fresh spinach, washed, stems removed
  • 2 tablespoons grated fresh Parmesan cheese
  • 15 ounces white beans, canned, drained and rinsed
  • 2 teaspoons cider vinegar
  • 1 cup water
  • 1/4 teaspoon salt, to taste

How to prepare?

Put oil in a large soup pot or Dutch oven and heat it on medium-high heat. In hot oil, add leeks and cook it for about 3 minutes with stirring occasionally. Then, pour in water and chicken broth. Include other ingredients such as thyme, potatoes, salt and pepper. Give it one boil, decrease heat to low, and then cover it and simmer for 5 minutes. Now, add orzo and cook with partial covering. Don’t forget to stir it occasionally as it prevents sticking. Include zucchini and beans and continue to cook until the pasta and vegetables become tender, approximately for about 8 minutes. Stir in spinach and cook it until it gets withered, for about 2 minutes. Add vinegar in the soup to add flavor. Pour the soup into the bowls and top it with Parmesan.

6, Cauliflower Soup

10 Best Soup Recipes for Winter

Image Source: wickedfood.co.za

Ingredients:

  • 1 head cauliflower, large stem removed, florets cut into small pieces
  • 1 garlic clove, chopped rough
  • 1 tablespoon olive oil
  • 1 shallots, chopped rough
  • 4 cups chicken stock
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 1 tablespoon extra virgin olive oil, divided
  • 1 tablespoon chopped chives, divided

How to prepare?

Put a large saucepot on medium high heat, add the olive oil and sweat the shallots for about 1 minute with frequent stirring. Now, add the cauliflower and garlic to the pot and cook it for 2 minutes with stirring occasionally. Include white wine and simmer to increase thickness or until almost dry. Add the cream and the stock and bring it to the simmer. Decrease the heat to medium low, cover the saucepot and simmer gently until the cauliflower becomes tender, or for about 15 minutes. Blend the soup until smooth. Into a medium saucepot, strain the soup using a fine mesh strainer and put it on a low heat. Adjust the soup taste with salt and pepper. Pour the soup into bowls, top it with extra virgin olive oil, remaining chives, and serve.

7, Split Pea Soup

10 Best Soup Recipes for Winter

Image Source: closetcooking.com

Ingredients:

  • 1 small onion, chopped
  • 1 lb. dried split peas
  • 2 carrots, sliced
  • 1 clove garlic, minced
  • 2 ribs celery chopped
  • 1 Tbs. granulated chicken bouillon
  • 1/2 tsp. dried thyme
  • 1 Tbs. lemon juice
  • 1 tsp. hot sauce
  • 1 C. chopped baked ham
  • 1 ham bone
  • 8 C. water
  • 1 tsp. sugar
  • Salt and pepper to taste

How to prepare?

Take a bowl, put split peas and cover them with cold water. Let it to sit for about 1-2 hours. After that, drain water from peas. Put peas in a Dutch oven. Add 8 cups of water over peas. Put residual ingredients and simmer it for approximately 1-2 hours or until vegetables and peas become tender. Serve the hot soup in individual bowls. Garnish it with grated cheese if you wish.

8, Leftover Vegetable Soup

10 Best Soup Recipes for Winter

Image Source: zimbio.com

Ingredients:

  • 2 garlic cloves, minced
  • 1 large onion, peeled and finely chopped
  • 2 celery stalks, washed and chopped into bite-sized chunks
  • 2 large carrots, peeled and chopped into bite-sized chunks
  • 20 fl oz/600ml vegetable, chicken or beef stock
  • 4 tbsp vegetable oil
  • 1 tsp five-spice powder (optional)
  • ½ tsp ground cumin (optional)
  • 1 bay leaf
  • Salt and black pepper
  • 3 cups/300g vegetables, peeled and chopped into bite-sized chunks

Great vegetables for soup – celeriac, parsnips, sweet potato, leeks, or any other winter roots, cauliflower, broccoli; Leafy greens great for soup – watercress, spinach, collard greens, cabbage, ruccola.

How to prepare?

Heat the vegetable oil in a large stock pot or soup pan. Add the onions and cook them gently until they begin to soften. Now, include the celery and the celery carrot and cook for an additional 5 minutes. While cooking it, you should take care that the garlic doesn’t get burned. Now, add the chopped vegetables and stir. After that, include the stock and bay leaf and spices if you are using. Cook it over medium heat until all the vegetables get softened and cooked through (approximately for 20 minutes). Use a stick blender to blend the soup in the pan. Then, pour it into the food processor and blend. Further, cook the soup for about 5 minutes. At last, add pepper and salt to taste and serve hot.

9, Potato and Kale Soup

10 Best Soup Recipes for Winter

Image Source: nytimes.com

Ingredients:

  • 8 cups turkey or chicken stock
  • 6 ounces chorizo, cut in half lengthwise and sliced
  • 6 cloves garlic, peeled, root ends trimmed
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1 bunch kale, trimmed, washed and thinly sliced
  • 8 potatoes, peeled and sliced
  • freshly ground black pepper, to taste
  • salt, to taste

How to prepare?

Take a small skillet and put it over medium heat. Now, add chorizo and cook it for about 5 minutes until it becomes browned. Put the cooked chorizo on paper towels to drain it and set aside. Add oil in a heavy stockpot and put it over medium heat. Now, fry onions in it till it becomes softened. Include garlic, potatoes, and turkey or chicken stock and give it one boil. Decrease the heat to low, cover it and simmer for about 10 to 15 minutes. Take another bowl and transfer the garlic and potatoes in it using a slotted spoon; then lightly mash it using a fork. Come back to the soup and simmer it. At a time, stir in kale and further simmer it until the kale is tender. At last, stir in the reserved chorizo and adjust the flavor with salt and pepper.

10, Country Potato and Cabbage Soup

10 Best Soup Recipes for Winter

Image Source: myrecipes.com

Ingredients:

  • 1 large onion, thinly sliced
  • 4 ounce(s) thick-cut bacon, diced
  • 3 tablespoon(s) extra-virgin olive oil
  • 1/2 cup(s) dry white wine
  • 6 thyme sprigs
  • 6 parsley sprigs
  • 1 leek, white and tender green parts thinly sliced
  • 1 pound(s) small red potatoes, thinly sliced
  • 1 bay leaf
  • 1 pound(s) green cabbage, finely shredded 4 cups
  • 6 cup(s) chicken stock
  • 2 tablespoon(s) snipped chives
  • 2 clove(s) garlic, lightly smashed
  • 3 1/2-inch-thick slices of country bread, cut into cubes
  • 2 tablespoon(s) minced parsley
  • Salt and freshly ground pepper

How to prepare?

Take a soup pot, add 1 tablespoon of the oil and put it over medium heat. Once the oil gets heated, add the bacon and cook it on moderately high heat for about 5 minutes so that it becomes crispy. Then, include leek and onion and cook it on low heat (for 10 minutes) to get it softened. Now, it’s the time to add wine. After adding wine, boil it till it nearly becomes evaporated. By using string, bind the thyme sprigs, parsley sprigs and bay leaf. Add this herb bundle in the pot together with the stock and potatoes. Just give one boil to it and then simmer till the potatoes become tender. After that, add cabbage, salt and pepper and further simmer it for about 10 to 15 minutes so that the cabbage becomes tender. Remove the herb bundle and stir in the chives.

In the meantime, heat the residual 2 tablespoons of oil in a medium skillet. After that, add the bread and garlic and cook it on medium heat with stirring, till the croutons become golden brown. At last, remove the garlic, season with salt and garnish with the parsley. Pour the soup in deep bowls, add the croutons and serve.


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