Yummy yummy in my tummy
Fall is here and the weather is cooling down. What better way to spend your afternoons than cuddled up with a warm bowl of your favorite soup while wearing your favorite fuzzy socks. Here are our top 5 fall soup recipes:
- Vegetarian White bean Chili
- 1 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
- 1 teaspoon Simply Organic Coriander Seed Ground 2.29 oz.
- 1 teaspoon Simply Organic Parsley Flakes 0.26 oz.
- 1 teaspoon Simply Organic Oregano Leaf 0.75 oz.
- 1 teaspoon Simply Organic Cilantro 0.78 oz.
- 1/2 teaspoon Simply Organic Garlic Powder 3.64 oz.
- 1/4 teaspoon Simply Organic Crushed Red Pepper 1.59 oz.
- 1 teaspoon olive oil
- 1 green pepper, diced
- 1 cup corn, frozen or fresh (choose organic to avoid GMOs)
- 1 1/2 cups + 1 tablespoon vegetable broth
- 3 cans (15-ounce) Great Northern beans, drained and rinsed
- 1/2 lime, juiced
- In a large pot, heat oil over medium-high heat. Add corn and diced pepper and saute for about 5 minutes.
2. In a small bowl, combine spices and mix. Add to the pot with corn and peppers and mix until combined.
3. Add two cans of beans and 1 1/2 cups vegetable broth to the pot and reduce heat to simmer.
4. Meanwhile, in a food processor or blender puree remaining can beans. Add remaining vegetable broth to thin the beans out. Add pureed beans to pot and mix. Simmer for about 15 minutes.
5. Add lime juice and serve with your favorite chili toppings.
2. Classic Butternut Squash Soup
This traditional squash soup is a serious crowd pleaser. Put a spin on it by trying one of the flavorful variations suggested.
- 2 tablespoons extra-virgin olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, diced
- 4 cups cubed butternut squash, fresh or frozen
- 1/2 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Heat oil in a large soup pot over medium heat. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.
- Mini Meatball Noodle Soup
Bratwurst is the shortcut to meatballs in this flavorful, Asian-inspired soup. Everyone will love the meatballs and noodles in broth with tangy, crunchy veggies that make it a one-bowl meal.
- 1 pound fresh chicken or pork bratwurst sausage
- 1/4 cup whole wheat bread crumbs
- 1 tablespoon canola oil
- 8 cups low-sodium chicken broth
- 8 ounces capellini
- 3 tablespoons distilled white vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon fine sea salt
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 4 green onions, thinly sliced
Remove sausage from casings and combine with breadcrumbs in a medium bowl. Form into 3/4-inch meatballs. In a large saucepot, heat oil over medium heat. Add meatballs and cook until browned all over, about 8 minutes. Drain off excess oil.
Add broth and bring to a boil over medium-high heat. Break capellini in half and stir into broth. Cook until al dente, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk together vinegar, sesame oil and salt. Add cabbage, carrots and green onions and toss to combine. Ladle soup into serving bowls and top generously with cabbage mixture.
4. Creamy Vegan Broccoli-Couliflower Soup
This full-flavored soup uses potatoes and sourdough bread for creaminess without adding dairy. If desired, top with homemade sourdough croutons or finely chopped raw broccoli and cauliflower.
- 1 tablespoon extra-virgin olive oil
- 1 cup (1/2-inch) cubes sourdough bread
- 1 Yukon gold potato, unpeeled, cut into (1/2-inch) cubes
- 1/2 yellow onion, chopped
- 6 cups low-sodium vegetable broth
- 2 cups broccoli florets, chopped
- 2 cups cauliflower florets, chopped
- 3/4 teaspoon fine sea salt
Heat oil in a large pot over medium-high heat. Add bread, potato and onion and cook, stirring often, until golden brown, 5 to 7 minutes. Add broth, broccoli, cauliflower and salt, bring to a boil, cover and simmer until very tender, about 30 minutes. Carefully purée with an immersion blender, or by working in batches with a traditional blender.
- Organic Lentil Soup
16 oz bag organic dried lentils
1 cup chopped organic onion
1/2 cup chopped organic celery
1/4 cup chopped organic carrot
2 tbsporganic virgin olive oil
32 oz organic free range chicken broth
2 tbsp organic chopped basil
1 tbsp organic black pepper ground
1 tsp salt
1 cup water
In large stock pot place 2 Tbsp olive oil, chopped onion and celery. Cook on high until onion and celery are slightly transparent and immediately reduce heat to medium. Rinse lentils in cold water and drain. Add remaining ingredients and cover with chicken broth and water. Simmer for one hour or until lentils are tender. For a smoother soup cook 15 – 30 minutes longer. Serve with a sprig of fresh organic basil.
Number of Servings: 6