Soup’s on! The weather is cooling down, making it the perfect time to cozy up with a bowl of one of these hearty winter soups.
Skinny Turkey-Vegetable Soup 6 Servings • Prep Time: 30 min. • Cook: 35 min. Ingredients • 2 medium onions, chopped • 2 medium carrots, halved and thinly sliced • 2 celery ribs, chopped • 1/2 cup chopped sweet red pepper • 1 tablespoon olive oil • 3 garlic cloves, minced • 4 cups water • 1 can (10 ounces) diced tomatoes and green chilies, undrained • 1/2 cup frozen peas • 1 bay leaf • 4 teaspoons sodium-free chicken bouillon • 1/2 teaspoon dried basil • 1/2 teaspoon dried thyme • 1/4 teaspoon ground cumin • 1/4 teaspoon pepper • 1/4 to 1/2 teaspoon hot pepper sauce, optional • 1/2 cup uncooked whole wheat orzo pasta • 2 cups cubed cooked turkey breast • 1 tablespoon minced fresh cilantro
Directions: In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender. Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and, if desired, pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf. Sprinkle with cilantro.
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Italian Sausage Zucchini Soup Savory Winter Soup
14 Servings • Prep Time: 20 mins. • Cook Time: 6 hrs. Ingredients • 2 pounds ground beef • 3 medium onions, chopped • 1 garlic clove, minced • 3 cans (10-1/2 ounces each) condensed beef broth, undiluted • 1 can (28 ounces) diced tomatoes, undrained • 3 cups water • 1 cup each diced carrots and celery • 1 cup fresh or frozen cut green beans • 1 cup cubed peeled potatoes • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes • 1 teaspoon dried basil • 1/2 teaspoon dried thyme • Salt and pepper to taste Directions: In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours. To save chopping time, use frozen sliced carrots and cubed hash brown potatoes in Savory Winter Soup.
10 Servings • Prep Time: 20 mins. • Cook Time: 45 mins. Ingredients • 1 package (19-1/2 ounces) Italian sausage links, casings removed • 4 celery ribs, chopped • 1 medium onion, chopped • 2 teaspoons Italian seasoning • 1 teaspoon dried oregano • 1/2 teaspoon salt • 1/2 teaspoon garlic powder • 1/2 teaspoon dried basil • 2 medium zucchini, cut into 1/2-inch cubes • 2 medium green peppers, chopped • 4 cans (14-1/2 ounces each) no-salt-added whole tomatoes, undrained, crushed • 1 can (14-1/2 ounces) reduced-sodium chicken broth • 1 teaspoon sugar • 3-5 cups cooked rice (if desired) Directions: In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon. Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes.
