Stay Warm With Homemade Soup

These chilling temperatures make everyone want to stay home and stay warm. Instead of eating unhealthy comfort food, dive into one of these delicious soup recipes on your next inevitable snow day. A big pot will leave you plenty for left overs, and these recipes are not very time consuming at all.   Homemade soup is the perfect winter comfort food with a nutritious twist. These three recipes are packed with vegetables and immune boosting foods to help make it through flu season!

Bucks County Soup

Lentil Vegetable Barley Soup


My mom and I made this soup this week. Rather then adding barley, which can contribute to inflammation (if that is a health concern of yours) we doubled the amount of lentils.


½ large onion, diced

1 green bell pepper, diced

2 medium zucchini, thinly sliced

1 C carrots, thinly sliced

½ C red lentils

½ C yellow split peas

½ C barley

1 can tomatoes, diced

3 C vegetable broth, 2 C water

½ tsp sugar

¼ tsp black pepper

fresh basil as wanted


Add all ingredients into a crockpot and cook on high for about 4 hours.


Tortilla Soup

(from Canyon Ranch)


2 teaspoons whole cumin seed

¼ teaspoon chili flakes

½ C onion, diced

1 ¼ tsp garlic, minced

2 teaspoons canola oil

2/3 C canned tomatoes, diced

2 tsp lime juice

¾ tsp salt

5 ½ C chicken stock


First, place the cumin and tortilla strips on a sheet pan and toast for 5 minutes.   After they cool, grind the cumin in a spice grinder.

Next sauté the onion and garlic in canola oil, in a large saucepan. Add the spices and tomatoes. After briefly sautéing, add the remaining ingredients and bring it to a boil.

Let the soup simmer for 10 minutes, and then let it cool slightly. Place in a blender until you get a smooth consistency.

Reheat, garnish with the following, and it is ready to serve!

½ C Pico de Gallo (or your own favorite salsa!)

½ C shredded low-fat cheddar cheese

1 corn tortilla, thinly sliced

4 tsp fresh cilantro, chopped


Pear-Butternut Soup



2 ripe pears (peeled, quartered, cored)

2 lbs butternut squash (peeled, seeded, cut into chunks)

2 medium tomatoes (cored, quartered)

1 large leek (use the pale green and white parts, halve then slice)

2 cloves garlic, crushed

2 tbsp extra-virgin olive oil

½ tsp salt

pepper as needed

4 C vegetable broth


First mix the pears, squash, tomatoes, leeks, garlic, olive oil, salt and pepper and evenly distribute on baking pan. Roast in the oven at 400° until the vegetables are tender.

Next, place half the vegetables and 2 cups broth into a blender, blend until a smooth consistency. Pour into a saucepan. Do the same with the rest of the vegetables and 2 more cups of vegetable broth.

Cook the soup over medium-low heat for about 10 minutes. Garnish with chives, walnuts, or even a sprinkle of parmesan cheese. Feel free to get creative!


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