Soup Season Isn’t Over Yet

Again. thanks for a wonderful soup. Here in CT we are afraid spring will NEVER come!

Does anyone have any ideas for a vegetarian version??

Thanks to all

regina mcnamara

I love this kind of soup! I add a can of condensed skim milk to give it a "creaminess" like a healthy Zuppa Toscana. Also potatoes always seem bland to me without a ton of salt, so I add a bunch of pepper, paprika, parsley, chives, etc. to try to kick it up. This soup and kale chips are the only ways my kids will eat kale so far!

Shari

I make a kale soup similar to this one but with canellini (white) beans and a few other veggies like carrots, and maybe a little red bell pepper (mine does not have potatoes). It can be vegetarian as is, or sometimes I add a little pre-cooked cajun style chicken sausage, sliced thin. Yum... think I'll make some next week!

Note: If you want to go really easy, but the bag of pre-chopped kale & add the whole thing - it will look like a lot, but it shrinks down.

Maria

I must say that i never make soups that way and make soups for every day through summer and winter almost. i never add oil or fry, i never use store bought brothes. all one has to do is to throw in root vegetables, parsely and celery leaves, garlic and onion, let it cook for an hour, add bouliio cubes (powder) and that is the basis for all soups. on top of this one can add the rest of the things mentioned in the receip.

Adi

This sound so good and I will be making this weekend. Also sounds like a soup for the crockpot as well. Think I'm going to try it that way.

NIOSHA

I'm clueless about kale, although I know it's good for you. Does anyone know if this would be good with spinach instead? My family will eat spinach but I'm not sure about the kale.

mrs t

We make a similar vegetarian soup. Sub the potatoes for a can of chickpeas and use spicy veggie sausage. We love Fieldroast Italian or spicy sausage.

Kristy

Ok, am I missing something? In a natural blonde so it's very normal.. Do you not put the sausage back into the sauce pan?

Karen

I make a soup with chicken breast (cubed) potatoes, carrots broccoli and cauliflour. Add onion and seasonings to taste. very healthy.

Shelley

Is this really "3 Cups Per Serving"????

Barbara H

I'm with Barbara, 3 cups? Awesome!

Brenda

I would say about a cup and a half per serving.

Burlla

Love soups and have found it is an excellent way to get vegetables in my diet.

Mary Anne

@ Mary Anne... From investigation(s) on the dreaded 'net', most sites indicate that cooking (most) vegetables (especially excessively) destroys a good portion of most of the beneficial nutrients in the individual ingredients. Apparently they get cooked out! In some cases, up to a 50% loss or better! Question would be, do they end up in as a constituent of the broth? Obviously raw or lightly steamed (cooked) veggies are best. A site like 'whfoods' details the best way to prep individual veggies. Having said all this... Absolutely love soup... now if only it could all be sodium-removed!

Peter

We make a similar soup with kale and it is indeed delicious!For those interested in vegetarian, you could substitute white beans for the sausage or use vegetarian sausage--here is a spicy version: http://www.friedas.com/soyrizo/

Sally

I love potato soup. I usually opt for potato & leek myself. But this recipe looks delicious - I'll have to give it a try some time :)

Alex Chambers

Can't wait to try this with the meatless sausage that I have been using lately (and husband did not realize until I told him after he raved over it). Can't think of the brand but it comes in a white tube casing. Also comes in ground meat flavor, but I like the sausage better. I used it in a pasta dish for company with some Dalya cheese and they were surprised how good it was.

Sue

You're tired of shivering? Join the club. It makes me sleepy just thinking how tired I am of shivering :)

bethany shoemaker

I live in Massachusetts too and I know how you feel. But this soup sounds really good. I may just make it and keep it all to myself. Good to have for lunch. Thanks for the great recipes!

Kelly

What a great idea...ff canned milk to bump up the creamy factor in soup! Thanks for a great suggestion! One of the great things about SS/SF is all the terrific "one pot" meals you can make. I make a soup/stew once or twice a week and freeze single portions for a quick and zero points meal.

Sherry

I live in Australia so the imperial measurements are in brackets. My easiest ever vegetable soup recipe. Cheap (around $1 per serve) and wholesome. Take 4 litres (1 gallon)of vegetable, chicken or beef stock. Add 6 x 440 gm (16 oz)tins of chopped tomatoes. Add 2 kg (4.5 lb) store brand chopped vegetables. Add 2 tins each red kidney beans and chick peas (garbanzo beans), rinsed & drained. Bring to the boil, simmer for 10 minutes. Cool and freeze in single serve containers. You may add any spices you wish, chilli, oregano, parsley, garlic. Works out at around 1 Pro-points (Points Plus) per serve because of the lentils. Very tasty and great for lunch at work.

Kay Stevens

Great article. I appreciate the examples at the end too. I was just thinking I wanted some examples just before you mentioned them. I definitely need to do better at snacking healthy. Thanks for the info.

Shannon Burford

Oh that sounds scrumptious and will make soon!

Tanya