Category Archives: Soup & Stew Recipes
Developed by Dana Jacobi – A Something Different recipe
This warming vegetarian stew pairs the goodness of whole grains with a richly spiced sauce and plenty of plant protein. Collard greens are excellent sources of fiber, folate and a wide range of cancer-fighting carotenoids. Pulses like chickpeas are packed with fiber, protein and other beneficial phytonutrients. Add winter squash, carrots, and bell pepper to the mix and no one will miss the meat.
The secret to fantastic soup is its stock or broth. Stock differs from broth in that it has a richer, more intense flavor because bones and/or vegetables are roasted and then simmered for longer periods. Meat stock has a thicker, more gelatinous quality from bone collagen. However, in this recipe we are using low-sodium vegetable stock that has a deeper, less salty flavor than low-sodium vegetable broth, making a darker, more velvety soup base.
There was frost on the lawn this morning and snow showers are coming. When the weather gets colder Minnesotans like me start to think of hot soups and stews. Some consumers buy commercial soup and stew, but I prefer to make my own because I can control the ingredients and the salt.
Hearty soup offers a delicious health boost
The new <30 Days app from the Heart and Stroke Foundation offers simple daily challenges to help you live a healthier life.
One challenge suggests eating an orange vegetable. Orange veggies and fruit have been shown to reduce your risk of heart disease, stroke and diabetes, thanks to their high vitamin and mineral content.
We naturally seek soothing soups during cold winter months, and especially when we are under the weather with a flu or a cold. Quickly whip up this light yet satisfying soup with just a few kitchen staples – lemons, eggs, frozen brown rice and chicken broth.
Savory dishes made with peanuts are surprisingly appealing. I discovered this via a recipe from Benin, in West Africa, in which fish filets or chicken breasts are simmered in spicy peanut tomato sauce. The robust and fiery result is good, even using thick slabs of tofu if you prefer a vegetarian main dish.
Move over gazpacho, there’s another refreshing cold summer soup made with zucchini and avocado. Just as gazpacho makes delightful use of summer’s bounty of tomatoes, this soup showcases zucchini and avocado, also abundant during the summer.
Two Ugly Roots Make Beautiful Soup
When the weather turns cool, I eat soup almost every day. Now, after cooking many pots of chunky Eight Vegetable Soup, hearty Chicken Soup with Buckwheat and green Broccoli Rabe with Pasta, I needed to make something, well, different.
The fusion of sweet potatoes, chickpeas and cannellini beans makes for an unexpected winter treat. Sweet and nutty flavors mingle in this homemade soup with delightful textures and warm, inviting colors. Easy to make, this delicious soup is loaded with cancer-protective nutrients.