By Angie Grenz

September’s early snow had many of us breaking out the Dutch ovens and crock pots and dusting off our favorite soup recipes. Our cold weather rituals are near and dear to us and a hearty soup is always included in the mix.

In honor of the fall season, NOCO Style staff’s gourmands volunteered to share their favorite soup recipes with you. These soups are family favorites, healthy choices and easy xes for a hearty evening meal.

Lydia’s Healthy, Hearty & Delicious Spinach Soup

“This is one of my favorite soup recipes. Not only is it easy to prepare and very nutritious, but it is delicious and satisfying.” —Lydia Dody

| Serves 10 |

Ingredients:

  • 1 1⁄2 cups diced sweet onion
  • 1 cup quinoa
  • 1 14.4 oz can of re roasted tomatoes (with basil, garlic and oregano, if available)
  • 10 oz. baby spinach leaves
  • 3 quarts organic chicken broth or vegetable broth
  • 12 oz. frozen corn or mixed vegetables
  • 2 cups shredded baked chicken (optional)
  • Salt and red pepper to taste

Instructions:

  1. Coat large saucepan with cooking spray, and heat over medium. Add onion and sauté 5 minutes or until soft.
  2. Stir in tomatoes, quinoa, broth and spinach leaves. Simmer 15 minutes uncovered, or until spinach and quinoa are tender. Add salt and red pepper.
  3. Add frozen vegetables and chicken (optional). Simmer 15 minutes.

Serve with crusty bread or grilled cheese sandwiches.

This recipe was modi ed by Lydia Dody from the original recipe from “Eat for Your Health Cookbook” by Nancy Stilson-Herzog.

Jordan’s Mexican Stew (Posole Soup)

“My mom adapted this recipe from the back of
a hominy can when my brother and I were kids. She adds a lot of lime and cilantro and it is always my homemade meal request. It warms you up from the inside out and reminds me of sweet family memories.” —Jordan Secher

| Serves 6 to 8 |

Ingredients:

  • 1 large onion
  • 2 tsp. vegetable oil 2 cans hominy
  • 1 tsp. chili powder 1 bay leaf
  • 1⁄2 tsp. cumin
  • 1 clove garlic
  • 1 lb. pork or chicken (shredded) 3 15-oz. cans chicken broth
  • 1 1⁄2 tsp. oregano
  • 2 tsp. cilantro
  • 1⁄2 tsp. coriander

Directions:

  1. Sauté onion, garlic and meat in vegetable oil for approximately 30 minutes.
  2. In a separate 5 qt. saucepan, combine hominy, broth and spices.
  3. When meat is done, combine with hominy mixture, simmer together for an hour, or combine all ingredients in crockpot on low for eight hours.

 

 

 

 

Suzanne’s Creamy Garlic Soup

“I love the comforting, rich taste of this soup on a cold weather day. Combine that with the immune-boosting, anti-viral properties of garlic and you can’t go wrong. I like to add some roasted or fried garlic cloves right on top to add to the avor and health bene ts. Enjoy!” —Suzanne Brasington

| 6 to 8 servings |

Ingredients:

  • 2 tbsp. olive oil
  • 16 cloves garlic, roughly chopped
  • 4 shallots, sliced
  • 6 3⁄4 cups chicken stock (or vegetable stock for vegan/vegetarian)
  • 6 3⁄4 cups heavy cream (or almond milk for vegan)
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Heat oil in a 6 qt. saucepan; add garlic and shallots and cook until soft, 10 minutes.
  2. Add cream and stock; bring to a boil.
  3. Reduce heat to a simmer and cook until reduced by half, about 2 hours.
  4. Purée in a blender and strain; season with salt and pepper.

Jason’s Chicken Noodle Soup

“I feel like no matter what is going on in life, a bowl of chicken noodle soup will make everything better!” —Jason Thompson

| Serves 6 to 8 |

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 8 cups chicken stock
  • 2 bay leaves
  • Kosher salt and black pepper to taste
  • 2 1⁄2 pounds bone-in, skinless chicken breast
  • 2 1⁄2 cups wide egg noodles 2 tbsp. chopped parsley
  • 2 tbsp. chopped dill
  • 1 tbsp. lemon juice to taste

Directions:

  1. Melt butter in large stockpot over medium heat. Add onion, celery and carrots; cook until tender about 3-4 minutes. Stir in garlic; cook for 1 minute.
  2. Wisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to a boil; reduce heat and simmer, covered, until chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces.
  3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.
  4. Remove from heat, stir in parsley, dill and lemon juice.