Soups/stews

Vegetarian Thai Red Curry

Erin McCormick — Mon, 15 Apr 2013 15:40:26 +0000

This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.

Celery & Parmesan Minestrone

Sarah Hoff — Thu, 28 Feb 2013 16:27:21 +0000

Celery & Parmesan Minestrone

This simple healthy minestrone soup recipe cooks in less than 30 minutes and uses celery stalks, leaves and dried celery seed to flavor the delicious Parmesan-laced tomato broth.

Quinoa Peanut Soup (Sopa de Mani)

Sarah Hoff — Mon, 25 Feb 2013 21:07:10 +0000

Quinoa Peanut Soup (Sopa de Mani)

This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.

Slow-Cooker Chicken Pho

Sarah Hoff — Fri, 22 Feb 2013 15:56:35 +0000

Slow-Cooker Chicken Pho

Chicken Pho, a classic Vietnamese soup, is a perfect recipe for a slow cooker. The chicken and seasonings of star anise, cloves and ginger simmer all day in the crock pot, welcoming you home with an alluring aroma. Serve with the essential garnishes for pho soup—fresh herbs, bean sprouts, chiles and lime—and let everyone top their own. Serve chile-garlic sauce for those who want more heat.

Mushroom-Beef Noodle Soup

Erin McCormick — Thu, 20 Dec 2012 20:54:31 +0000

Mushroom-Beef Noodle Soup

You don’t need much beef in this homey mushroom-beef noodle soup recipe, since mushrooms and a little Worcestershire sauce give it plenty of savory flavor.

Moroccan Lentil Soup

Sarah Hoff — Thu, 20 Dec 2012 20:53:35 +0000

Moroccan Lentil Soup

Like most soups, this healthy Moroccan lentil soup recipe gets better with time, so make it a day ahead if you can—or try our easy slow cooker/crock pot recipe variation.

Old-Fashioned Winter Vegetable Chowder

Erin McCormick — Thu, 20 Dec 2012 16:42:10 +0000

Old-Fashioned Winter Vegetable Chowder

This wonderful winter vegetable chowder recipe is rich, filling and great for a winter supper. This winter vegetable chowder is full of potatoes, rutabaga and carrot, but other vegetables could be added, such as sauteed mushrooms or fennel, chopped tomatoes or cubes of roasted winter squash. This recipe makes more Cream Sauce without the Cream than you’ll need for the chowder. Refrigerate or freeze the extra sauce and use it in place of heavy cream in any sauce or soup that calls for cream.

Southwestern Vegetable & Chicken Soup

Erin McCormick — Thu, 20 Dec 2012 16:31:36 +0000

Southwestern Vegetable & Chicken Soup

Who wouldn’t want to eat their vegetables when they’re tucked into a fragrant broth with bits of tasty chicken and spiked with a shot of fresh lime and cilantro? This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.

Veggistrone

Erin McCormick — Thu, 20 Dec 2012 16:26:08 +0000

Veggistrone

This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe. It makes a big pot of soup, so keep some in the refrigerator for up to 5 days and freeze the rest of the vegetable minestrone soup in single-serve portions. That way you always have an easy, delicious vegetable soup to start your meal or to eat for lunch. Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more satisfying.

Slow-Cooker Moroccan Lentil Soup

Erin McCormick — Thu, 20 Dec 2012 15:06:53 +0000

Slow-Cooker Moroccan Lentil Soup

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

Italian Wedding Soup

Sarah Hoff — Wed, 19 Dec 2012 19:27:56 +0000

Italian Wedding Soup

This Italian Wedding Soup recipe is Italian comfort food at its best, and this easy soup recipe lends itself to countless variations. Substitute spinach, chicory, chard or any other leafy green for the escarole or kale, and any leftover cooked (or canned) beans for the white beans in this healthy Italian wedding soup recipe.

Borscht with Beef

Sarah Hoff — Tue, 18 Dec 2012 18:28:15 +0000

Borscht with Beef

Even people who think they don’t like beets love this vibrantly colored, vegetable-packed borscht soup recipe, inspired by the legendary borscht soup served at New York’s Russian Tea Room. Plenty of mushrooms, cabbage and carrots along with a judicious amount of beef make this healthy borscht recipe special.

Bean & Barley Soup

Sarah Hoff — Mon, 10 Dec 2012 21:30:37 +0000

Bean & Barley Soup

This hearty bean and barley soup tastes like it has simmered for hours, but actually it’s quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.

Creamy Turnip Soup

Erin McCormick — Wed, 17 Oct 2012 15:16:50 +0000

Creamy Turnip Soup

In this recipe, the humble turnip is transformed into a rich turnip soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.

Green Vegetable Minestrone

Sarah Hoff — Mon, 15 Oct 2012 20:32:44 +0000

Green Vegetable Minestrone

Minestrone is sort of a catch-all Italian term for soup, but it’s always a welcome meal, especially when it’s fortified, as it is here, with plenty of vegetables and protein-packed chickpeas. If you want a little more bite, consider substituting mildly bitter escarole for the chard.