There’s nothing like cold, snowy and blustery winter weather outside, that inspires me to make hearty, healthy, hot soups to enjoy inside. Good old comfort food is just that…oh so comforting when it’s cold outside. Unfortunately some of my favorite “comfort foods” can pack on some “un” comfortable added pounds this time of year. So I have found some great soup recipes that are quick and easy and satisfy as well without all the extra calories. Since our winters seem to last forever up here in Suttons Bay, Michigan, it affords me many opportunities to try out new and healthy soup recipes. Here are a couple I will be making this week. See what you think and let me know. I would enjoy your feed back.
HEARTY KALE SOUP
2 T. olive oil
2 med. onions, chopped
3 cloves garlic, chopped
6 med. potaotes, cubed (I leave the skins on and use little red poatoes)
8 c. chicken broth (I use low sodium)
1 bay leaf
1 lb kale leaves, washed and torn into smallish pieces
*Saute garlic and onions in olive oil until onions are tender
*In large pot combine potatoes, chicken broth, bay leaf and the sauteed onion and garlic. Cook until potatoes are tender.
*Add kale leaves and cook about 10 more minutes. Remove bay leaf, taste and add salt(I add Mrs Dash’s extra spicy instead). Makes abour 12 cups.
I told you it was SIMPLE and healthy.
CURRIED BUTTERNUT SQUASH SOUP
1 T. canola oil
1 large onion, chopped ( about 2 cups)
2 cloves of garlic, minced (about 2 teaspoons)
One ~ 2 1/2 lb. butternut squash, peeled, seeded and cut into 1 inch cubes
6 cups low sodium chicken or vegetable broth
1 T. plus 2 teaspoons curry powder
1/2 teaspoon salt (I omit and use Mrs. Dash)
2 T honey
4 teaspoons plain non fat yogurt for garnish
*Heat oil over med. heat in large pot. Add onion and garlic and sautee until tender, about 5-6 min. Add squash, broth, curry powder and Mrs. Dash and bring to boil. Reduce the heat to med-low and simmer until squash is tender….about 15 min. Remove soup from heat, stir, add honey and then puree until smooth in pot with an immersion blender….or divide into 2 batches if using a regular blender.
Ladle soup into serving bowls and drizzle with yogurt.
Your sense of sight, smell, and taste will be delighted by this soup. The squash gives it a rich orange color and a natural sweetness that goes perfectly with the fragrant curry spices.
CHICKEN TACO SOUP
1 can chicken breasts 13 oz
1 can diced tomatoes & chilies 11 oz
1 can diced tomatoes 28 oz
1 can green chilies 4 oz
1 can kidney beans 15 oz
1 can black beans 15 o z
1 can whole kernal corn 11 0z
1 pkg. taco seasoning mix
1 pkg.ranch dressing mix
*Shred the canned chicken. Do not drain the remaining cans. Combine all the ingredients into a crock pot or soup pot. Crock pot…cook on high 2 hours or on low 4 hours. If using a soup pan just simmer on low for an hour or more to mix the flavors.
Garnish with Sour cream (low fat or reduced) shredded cheese, crumbled tortilla chips.
If you can open cans…that’s the hardest part about making this soup. The flavors blend and make a tummy warming meal.
Enjoy the soups and let me know if you try them and what you think. We enjoy making them and eating them here at the Korner Kottage Bed and Breakfast in Suttons Bay, Michigan.