It's Soup Season!

Where I live, cooler weather is blowing in. We haven't had snow here in Ohio (yet!) but we have had a few chilly frosts. I affectionately call this "soup season" and lemme tell you after months f "salad season," nothing is more welcome than a pot filled to the brim with something warm to sip on! The other day I whipped up the fastest chili EVER to eat poured over baked fries. YOU GUYS. It was KILLER!

Whether you're cooking on a stovetop, in a crockpot, or making spicy chili, mild veggie, or "clean out the fridge" soup, you really can't go wrong. Here's what I love about soups and stews:

  1. Soup is BEAUTIFULLY forgiving. If it's too watery, you can thicken it with corn starch, potatoes, or a can of beans. If it's too thick, add in more broth and seasoning.

  2. Soup freezes well.

    • TIP: Wait until it cools and fill a plastic freezer bag. Lay the bag flat on a cookie sheet until it's frozen solid, then toss it into your fridge. These "flat packs" thaw faster, take up less room, AND don't use all your cherished containers.

  3. Soup pairs with... well, everything. Salad? Sandwich? Salad and sandwich? Serve it as an appetizer in smaller portions. Fill a coffee mug full for a mid-day snack.

 

Easy Peasy Broccoli Soup

Short on time? Here's a super simple crockpot recipe the won't let you down.

Ingredients:

  • 1/2 Large sweet onion (diced)

  • 2 garlic cloves (minced)

  • 1 bag of frozen broccoli cuts

  • 1 can of white beans (Great Northern or Cannelini - drained and rinsed)

  • 1 potato (peeled and diced)

  • 4 cups of vegetable broth

  • 1 tsp salt

  • 1 tsp dried basil (or Italian seasoning)

  • 2 Tablespoons nutritional yeast (can be found in the spice aisle of most stores)

  • Freshly cracked black pepper to taste

 

Instructions: 

  1. Load all ingredients into a crockpot and set on HIGH for 3-4 hours or LOW for 6-8 hours.

  2. Using an immersion blender (or a stand blender--work in batches and never fill higher than 60% or else you'll have a soup explosion!), blend soup until smooth and creamy. If the soup is too thick, add more broth. If the soup is too thin, add a slurry of cornstarch and water.

  3. Season to taste one final time.