Soup

There's something very satisfying about a bowl of homemade soup. It could almost be argued that it is the ultimate comfort food.

To that end, here are six yummy soup recipes to help you through the day, including Creamy Chicken Noodle Soup and Italian Wedding Soup with Turkey Meatballs. Enjoy!

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock or chicken stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter."

Time: 45 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

3 tablespoons olive oil

1 large onion, diced

1 large carrot, diced

1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

1 tablespoon tomato paste

3/4 teaspoon ground cumin, plus more to taste

1/8 teaspoon red-pepper flakes, plus more to taste

1/2 pound ground turkey

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 teaspoon kosher salt, plus more to taste

1 quart chicken stock

2 (15-ounce) cans white beans, drained and rinsed

1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination

Fresh lemon juice, to taste

Preparation

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

TURKEY CLUB SOUP

This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings

To view this online, click here.

Ingredients

Croutons

3 cups cubed (1-inch) French bread

1/4 cup butter, melted

1 tablespoon chopped fresh parsley leaves

1/2 teaspoon finely chopped garlic

Soup

6 slices bacon, chopped

1 large onion, chopped (1 cup)

1 medium carrot, coarsely chopped (1 cup)

2 teaspoons finely chopped garlic

3 cups Progresso™ unsalted chicken broth (from 32-oz carton)

8 oz prepared cheese product, cut into cubes (from 1-lb loaf)

1 lb smoked turkey breast, coarsely chopped (3 cups)

1 medium tomato, chopped (1/2 cup)

2 cups fresh baby spinach leaves

1/4 teaspoon salt

Chopped avocado, if desired

Directions

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.

Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.

Serve soup topped with croutons, bacon and chopped avocado.

Tips from the Betty Crocker Kitchens

tip 1

Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.

tip 2

Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.

Ingredients

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

1/2 cup panko bread crumbs

1/3 packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1-1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

CREAMY CHICKEN NOODLE SOUP

This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes

You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.

Ingredients

1/4 cup unsalted butter

1 sweet onion, diced

3 carrots, peeled and sliced

2 celery ribs, diced

3 cloves garlic, minced

2 teaspoons finely chopped fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

6 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups leftover shredded rotisserie chicken

2 cups wide egg noodles

1/2 cup heavy cream

1/2 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in chicken and pasta and cook until tender, about 10-12 minutes.

Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.