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Love, Love, LOVE This Soup!

Here up North we are starting to feel the weather change for the colder. Most people say they wouldn’t want the summer to end, but this is my favorite time of year. I love the colder months – the weather gives me a great excuse to cook all of my favorite soups and stews. Not that I can’t make them year round, but I do think fall and winter make these particular meals taste extra delicious!

I’m glad that my whole family enjoys these kind of recipes; we’re having soup about three times a week now! I’ve collected a bunch of super delicious recipes over the years and this vegetable soup is one of them. I like to make a double batch of this – it keeps well in the fridge for a few days (in my opinion, it only gets better) and everyone is going for seconds, anyway!

I’ve tried several veggie soup recipes in the past but the combination of these vegetables is just perfect, if you ask me. The soup is flavorful without any meat at all, but of course you could add some if you’d like. I bet this would taste amazing with some chicken in it, too.

Recipe and image courtesy of The Washington Post.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: This recipe makes 6 servings. Maybe less, if you love it as much as I do!

Who Knew Healthy Could Taste This Delicious!

Dear friends – I have found it! The perfect recipe for all of us who are trying to shed a few pounds without starving ourselves! My goodness, this feels like victory already. You can really eat as much of this soup as you want, because it literally is zero Weight Watchers’ points! I may have to start shopping for new clothes soon; you know that’s the best part of losing weight, don’t you?

Now, if you don’t care about points you could easily add some chicken into this delicious soup, or some cooked, lean ground beef. There really are no limitations here – feel free to add more of your favorite veggies, too!

The point is (no pun intended), this is a great and tasty way to get started with a leaner diet, without feeling like you’re missing out on something. I’ve made this soup twice already and even my husband really loves it, especially with chicken!

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Quick Tip: Spice this up with some red pepper flakes or hot sauce!

Half The Calories – Twice The Flavor!

Before you start guessing, let me tell you that there is not a single drop of cream in this soup. There’s no butter either.

In fact, no dairy is involved – just vegetables! So what is it that makes this soup so beautifully creamy and thick? It’s the pearled barley, my friends. The secret ingredient that I have just recently discovered, and it makes everything so much better. I’ve added it into casseroles, I’ve served it as a side instead of rice, it turns regular beef stew into a festive meal. But let’s set those aside for now and concentrate on this beautiful winter vegetable soup.

This is a keeper! It’s very lean, yet hearty and warming. The ingredients are so inexpensive you’ll be surprised. And like I said; no dairy is involved so this is completely vegan! Make a huge batch of this and you’ll have your meals ready for the next couple of days – this soup only gets better after a day or two in the fridge, so you won’t get tired of eating it!

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Quick Tip: Serve with some fresh, homemade crusty bread.

Combine These Surprising Ingredients For A Soup That Will Become Your No.1 Favorite

When fall turns to winter, it always kind of scares me a little. The weather can get pretty cold where I live, and I’m more of a fan of summer heatwaves. But I have to admit there is at least one thing I really enjoy about the coldness, and winter in general. It’s the silent moments when I can sit by the fireplace, under the crocheted blanket my grandma made, with a bowl of hot soup in my hand.

This here is the perfect soup for those moments. While I love a nice, creamy chicken soup, sometimes I crave a leaner option. And I honestly feel like soups made with stock, rather than cream, seem to warm you up better. This spicy soup with mushrooms and spinach will make those winter evenings much easier for me – and I’m pretty sure I’ll learn to even love this season a little!

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Quick Tip: Adjust the amount of jalapeno to your taste.

I was a good child. No, I am not kidding! I really was. At least when it came to food. I wasn’t a picky eater. Between my brother and me, it was easier to feed me. I was the one who always ate what she was told to eat regardless of my preference. When I requested for chicken and there was fish on the table, I ate it. That’s why I can say that I truly love vegetables. It’s an acquired taste, but yeah, I managed to do so over the years. The only food I really couldn’t stomach back then (and until now actually) was pickled food, but I really did eat everything that my parents cooked for us.

They had a hard time with my younger brother. He really didn’t want to eat anything other than fried food and pasta. While pasta could be healthy, we only had that every weekend, which meant that the rest of the week, he was only eating fried, dried, and fatty food. The best attempt my Mom tried was a vegetable soup renamed as creamy pasta soup. Well, it worked! Until I opened my big mouth and told him it was vegetable soup.

Photo courtesy of Food.com. Recipe courtesy of Food Network Kitchen.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Leave a cup of vegetables not pureed if a chunkier soup is preferred.

Good evening ladies and gentlemen! Tonight, we’ll be stepping out of our comfort zones and head on down the dusty trail of new tantalizing new foods. First stop, the Quinoa Highway.

If you aren’t familiar with quinoa, know this: it’s a grain from the Gods. Quinoa has been used in recipes for since ancient times. This great little grain makes a wonderful substitute for traditional noodles when making soups and stews. Plus, it’s packed with an assortment of good-for-you vitamins. We’re confident that once you cook up your first pot of quinoa vegetable soup, you’ll be hooked for life.

If you’re a fan of hearty vegetables swimming in a sea of savory broth, you’ve come to the right place. Nothing is better than a steaming bowl of soup on a chilly day. In fact, I enjoy soup so much that I eat it even when the days are bright and sunny, and I know you will too!

Recipe and photo courtesy of Whole Foods Market.

PLEASE VISIT THE NEXT PAGE FOR A LIST OF INGREDIENTS.