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Carrot, Potato, and Cabbage Soup Recipe. Sweet & Sour Beef-Cabbage Soup Recipe. 30-Minute Low-Calorie Soups. 10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free) Freezer-friendly meals!

10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free)

Just hearing those three words makes me feel all warm and fuzzy inside. This is one of the soup recipes that I made and froze before our baby arrived. I absolutely adore soup this time of the year, even better when it’s already made for me. It’s versatile, soul-soothing, filling, and healthy. Plus, it’s easy to make it into a complete meal without much fuss. By the way, thank you all for your tips on freezing meals. Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago.

How I substitute fresh tomatoes for canned diced tomatoes: 1. 2. 3. 4. Chicken Soup with Lime and Hominy. This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice.

Chicken Soup with Lime and Hominy

Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro. Cut each chicken breast crosswise into 1-1/2-inch-wide pieces. Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Transfer the chicken to a plate. Nutrition information (per serving): Calories (kcal): 320; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 4; Protein (g): protein g 29; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 27; Polyunsaturated Fat (g): 3; Sodium (mg): sodium mg 680; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 4; Photo: Scott Phillips.

Stone Soup Recipe. Slow Cooker Sweet Potato Chili. Spinach Egg Drop Soup Recipe - Sang Yoon. Chickpea, Kale, and Tomato Soup. This recipe and photo were created by contributor Aylin Erman of Glow Kitchen.

Chickpea, Kale, and Tomato Soup

Roasted Carrot and Garlic Soup. Serves: 4-6Approx cost: €1.80Approx calories (per serving): ~90Approx preparation time: 60 minutes S ome comments on a previous soup recipe recently got me thinking.

Roasted Carrot and Garlic Soup

I’m a huge fan of potatoes in soup – they’re a wonderfully cheap, nourishing way of turning the dish into something thicker, heartier and altogether more satisfying than what could potentially be more of a starter type of dish, as opposed to a main course. I thought to myself though – what if I bulked up the carrots a bit, did something a bit more exciting with them than just boiling them up, and then added garlic. A whole load of garlic. I was tempted to even add two bulbs, but at the time I thought that might be a bit overkill. As this soup has no potato it’s deliciously low in calories which is another bonus! In other news, I recently was given a whole load of exciting goodies from the mother of a friend. Vegan Sweet Potato, Kale and Chickpea Soup with Farro. Recipe for Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika. We're nearly half-way through the Month of Daily Phase One recipes!

Recipe for Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika

I know Phase One can be challenging for vegetarians, so I'm feeling happy about this delicious Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika. I'm not sure if I should be calling it a stew, because it's not really stewed. Actually all the veggies are sauteed separately at relatively high heat, and then some paprika and sour cream is stirred in at the end, but the finished dish feels like a stew to me, so that's the name I'm going with. This recipe can also be served over noodles or rice if you're not eating it for Phase One, in which case I would cut the red peppers and onions a bit smaller. I'm also happy to have a new recipe offering for Meatless Monday tomorrow. Cut the red bell pepper and the onion into short strips or slivers. Heat oil and saute the onions about 5 minutes, until they are starting to brown. Put a little more oil in the pan and saute the mushrooms until they are well browned.

Korean Chicken Soup Recipe. Mushroom Soup with Peppers. Basic Lentil Soup Recipe. Bean and Vegetable Chili. Bean and Vegetable Chili Recipe By : Susan Voisin (based on a recipe by Lorna Sass) Serving Size : 6 Here’s a delicious, fast chili suitable for the Fuhrman program.

Bean and Vegetable Chili

You can omit the corn completely and just use more zucchini if you’re trying to cut out grains. This is thick enough to serve as a filling for burritos. 1 medium onion — coarsely chopped 1 green bell pepper — cored, seeded and diced 2 cloves garlic — minced 3 cups pinto beans*, cooked — (or 2 cans) 2 14.5 ounce cans diced tomatoes — (I used 1 can w/ green chilies, 1 can regular) 2 teaspoons chili powder 1 teaspoon cumin 1 1/2 cups corn — fresh or frozen 1/4 teaspoon salt — (optional, to taste) 1 1/2 cups zucchini — diced (about 2 medium) In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes.

*(Black Beans or kidney beans may also be used.) Loosely based on a recipe in Lorna Sass’ Short-Cut Vegetarian: Great Taste in No Time by Lorna Sass. Quick White Bean Stew with Swiss Chard and Tomatoes Recipe - Joe Bastianich. Black Bean Soup Recipe. Kale, Yellow Squash, and Sweet Potato Stew. Kale, Yellow Squash, and Sweet Potato Stew As everyone knows, greens are good for you, but with its high calcium content, kale is a standout.

Kale, Yellow Squash, and Sweet Potato Stew

Its deep green color and elaborately ruffled leaves, contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the early autumn harvest. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Serves: 6 to 8 Bring 1 1/2 cups water to a boil in a small saucepan. Meanwhile, heat the oil in a soup pot. Trim away the stems from the kale leaves. Stir in the squash and tomatoes and simmer until the kale and sweet potato dice are tender, about 15 to 20 minutes. Season with balsamic vinegar, salt, and pepper. Variation: Use quinoa in place of rice. Enjoy more of VegKitchen’s sweet potato recipes.Here are more recipes for hardy greens.Warm yourself up with more fall harvest soup recipes. Lentil Soup I Recipe. Tomato and Lentil Soup Recipe. Tofu Soup Recipe - Thai Tofu Noodle Soup. Slow-Cooker Moroccan Lentil Soup Recipe.