Ryan’s parents were in town for the weekend, and we were running around like chickens with our heads cut off, seeing the sites and sampling all the food that DC has to offer. By the time Sunday night rolled around, we were all ready to relax, so we invited them over for some football, 60 Minutes and soup.
The great thing about this soup, like all soups, is that it’s so easy and no stress. You really can’t mess it up. I served it with a side of cornbread and sliced chicken for the Healy men – Ryan and his dad, Jack – to add into their bowls; it was a big hit.
If you haven’t noticed, my cooking style is to take a bunch of ingredients, throw them into a pot and let the flavors meld. Nowhere is that better suited than a warm Winter soup. This one is healthy too so you don’t have to feel bad when you ladle yourself a second helping.
Healthy Winter Soup
Adapted from my Mother.
Ingredients
1 large can of chicken broth + 1 regular-sized can
2 potatoes, peeled and diced
2 medium onions, peeled and diced
2 cans small white beans
2 cans diced tomatoes
2 tsp whole peppercorns
1 tbsp dried herbs like basil and oregano
1/2 bag of fresh spinach, chopped
To Serve
Shredded Parmesan or Romano
Extra virgin olive oil
Preparation Instructions
Combine all ingredients except for the spinach in a large pot, adding more liquid as necessary. Bring to a boil and simmer on med-low until potatoes are cooked (about 35-45 minutes). When potatoes are tender, add chopped spinach and stir until spinach is just tender.
Ladle into bowls and add a bit of cheese and drizzle some olive oil on top. Serve.
See! Easy peasy. What is your favorite Winter soup recipe? Do share in the comments.
5 replies on “Healthy Winter Soup”
Looks really good. I need to get into the habit of making soups. Sure hubby will love it.
@ Blessing – Yes, do! So easy, it’s a stress-free meal. Also,easy to freeze leftovers :)
Oh, I’m DEFINITELY making this this weekend!
Rebecca, I loved this! I’m a vegetarian, so I adapted this recipe to make a soup that aligns with my dietary needs. Since I replaced the chicken broth with vegetable broth, I felt like I needed to add a few more things to amp up the flavor…I often find vegetable broth to be unfortunately bland. I sauteed some minced garlic and fresh ginger in olive oil with a few red pepper flakes. Then, I added the rest of the ingredients that you mentioned above (not the tomatoes…forgot to buy them -oops!), with the addition of some chopped celery and green beans. Zucchini would be tasty too. Next time!
The best part about a soup like this is that you can just kind add what you have on hand. Thanks for sharing, I now have a week’s worth of soup in my fridge. :)
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