Whether you are craving a hot, steaming bowl of chicken soup to ward off the cold, or love cold summer soups, there is something for every season. We’ve shared some of our go-to recipes, including “cheat meal” options that you can make in minutes.
This is the perfect lunch on a cool fall day…rich, but healthy and freezes well. This recipe will make a lot of soup, so I always freeze half. The smoked paprika used gives this soup a nice, smoky flavor. While I use ham in the recipe, you can easily skip that and substitute vegetable stock to make it vegan.
Prep Time: 25 minutes
Cooking Time: 45 minutes
1 large package dried green split peas
1 cup cup finely diced carrots
3/4 cup finely diced celery
2 tbs olive or vegetable oil
2 tsp each, salt and ground black pepper
2 tsp smoked paprika
3/4 tsp thyme
24 oz chicken stock
1 clove garlic, finely minced
2 tbs tomato paste
1 medium yellow onion, finely diced
1 tsp Worcestershire sauce
3/4 pound smoked ham, finely diced
Add oil to Instant Pot and set to saute
Add onions, carrots, garlic and celery; cook, stirring occasionally, for about 5 minutes–until the onions become translucent
Add the salt, pepper and spices, cook for 3 minutes, until the spices are activated
Add the diced ham and cooking, stirring frequently, for 8 minutes–until the ham has browned
Add the tomato paste and stock; mix until everything is fully incorporated
If using an Instant Pot, set to cook for 45 minutes
Note: for a vegan version, simply omit the ham and substitute vegetable stock for the chicken. While you can use a standard pressure cooker, I suggest using an Instant Pot (or similar electric pressure cooker). The auto-shutoff feature provides additional safety and the timer makes it carefree.
Cover and cook over medium-low heat (so it is simmering, not boiling) for ~60 minutes. When potatoes are fork tender and it has reached the desired thickness, it’s ready to eat. If the chowder is not thick enough, continue to cook uncovered until liquid is reduced. Alternatively, you can add 2TBSP of corn starch slurry: mix starch with water until dissolved. Stir in the slurry and continue stirring for 2-3 minutes; it should tighten up the chowder in 10 minutes, or so.
This is a shortcut for making very good chicken soup; in a pinch you can even use frozen veggies! The prep and cooking times may vary depending upon the options you choose: employing frozen diced carrots will cut prep and cooking time, although using fresh will produce a better end result.
Prep time: 15 minutes Cooking time: 30 minutes
1 rotisserie cooked chicken (available in most supermarkets)
3-4 cups chicken stock
1 medium yellow onion, diced (if pressed for time, you can use frozen, diced onion)
1TBSP garlic paste
1TBSP lemongrass paste
3 stalks celery, diced
1 cup coined carrots (use pre-peeled baby carrots, thinly sliced, or, use frozen diced carrots)
1 1/2 cups cooked rice (I have even used leftover rice from Chinese takeout!)
2TBSP parsley (fresh is best, but dried is fine)
1TSP each: cumin, onion powder, turmeric
1TBSP olive oil
Salt/pepper to taste
Remove meat from cooked chicken; the fastest way to do this is by hand, but you can use a knife if you prefer. Strip the skin from the bird before removing the meat
In a pressure cooker, heat the oil until a few drops of water sizzle when dropped in. Add the cumin, onion powder and turmeric, along with the diced onion.; stir for about a minute to activate the spices If you are using fresh celery and carrots, add these to the pot and stir over med-low heat for 3-5 minutes
Add stock to pot, along with chicken and cooked rice
Add salt/pepper to taste
Seal pressure cooker and leave to simmer for 20-25 minutes
For a bit of texture, you can top with fried shallots, or onion strings (even the canned ones will do!)
This reheats well — bring leftovers for lunch!
If you prefer, freeze it in pre-portioned freezer bags (make sure that it is cooled enough!) Using freezer bags instead of containers will allow you to layer multiple portions and lay flat — this is a real space-saver
Silky mouthfeel, lots of anti-oxidants and even better when topped with crunchy garnishes. This is a great soup to make in a batch on a weekend morning…enjoy the rich and sweet textures all week long! (It’s also a very economical base for weekday lunches that has nutritional punch!)
Prep time: 10 minutes Cooking time: 45 minutes
3-4 cups cooked squash; you can use acorn, butternut, or other firm-bodied squash
4-6 oz creme fraiche, or plain yogurt (creme fraiche adds more richness, but yogurt is lower calorie option)
1-2 tbs maple syrup
2-3 tsp olive oil
1 tsp cumin
1 tsp cinnamon
1 tsp allspice
2 tsp salt
2 tsp pepper
1/2 tsp smoked paprika
1/2 tsp garlic salt
1 cup chicken stock (can be omitted if desired)
1-2 sauteed shallots
3/4 cup toasted pecans or pepitas (for garnish)
Cut squash in half, place on foil-lined baking sheet
Brush squash with syrup and oil; sprinkle salt/pepper over flesh
Bake in preheated 350 degree over for ~45 minutes until fork-tender
Saute spices and shallot until the vegetable is translucent
Once the squash is cooked and cooled (so it is easily handled), scoop out flesh, place in blender and add creme fraiche (reserve some for garnishing bowls), shallots and stock. Blend until smooth in texture; if you prefer a more textured soup, try pulsing blender to mix, but not puree.
Toast pecan pieces in 300 degree over for about 5 minutes (test — you may want a softer, or a crispier texture and the nuts can burn easily, so you’ll need to stay close to your oven!)
Add bisque to bowls and garnish with a swirl of creme fraiche and the toasted pecans, or pepitas
Want to incorporate more vegetarian options in your diet? Looking to get more fiber, more veggies and greater economy into your cooking? Veggie chili is a great way to provide cost-effective, healthy and tasty lunches and dinners. This can be modified to many different taste profiles–experiment and see what you like!
Prep Time: 25 minutes
Cooking Time: 60 minutes
Note: For the sake of convenience, you can use canned beans; if you want better texture and taste, I suggest using dry beans: these need to be cleaned (to remove any small stones, or broken pieces) and soaked.
“Bean Base” — I suggest using a “mix n’match” approach to veggie chili — a variety of beans can make for better taste, better texture and a more visually appealing dish.
What goes into a good “Bean Base”? It’s a matter of preference, but these varieties, in a mix, provide a balance of taste, texture and color.
Canned, or dried beans:
White kidney beans
1 large yellow onion, diced
2 bags coined baby carrots
4 stalks 1/2″ celery– 1/2″ dice
1 large sweet potato — 1/2″ dice
2-3 diced bell peppers, to taste
3-4 cups vegetable stock, as needed
4 bay leaves
2 TBSP thyme
2TBSP ancho chili powder
2TBSP smoked paprika
2-3TSP pepper, to taste
3-4 crushed garlic cloves
1TBSP ground mustard
2-3TBSP olive oil
If you are using canned beans, heat up oil in stock pot. Add spices and mix for 2-3 minutes to activate. Add in veggies and stir until celery is translucent (approx. 5 minutes).
Once veggies and spices are melded, add beans and stock. Simmer for 40 minutes, testing seasoning periodically.
To produce a flavorful dish, simmer for about 90 minutes. This dish reheats well and is great for weekday lunches!