When time is short and the “to do” list is long, I reach for my slow cooker. Then I throw all my ingredients into the pot and set out to tackle that nagging list that just won’t leave me alone. But I’m always somewhat excited when I walk through the door at the end of the day. It is the next best thing to coming home to one of my mom’s home cooked meals . . . which incidentally is one of the many perks of having my mom stay with us every couple of months. (We’re very lucky because my mom has a wonderful, giving spirit—she’s the most generous and helpful person I know.)
One of my favourite things to make in the slow cooker is soup—especially in January. It’s a time when many of us are trying to lighten things up in the kitchen or being lured to the great outdoors for fun, family snow adventures (well, here in North America anyway). Is there any better way to soothe away the winter chills than with a piping hot bowl of nourishing soup? It just feels like home.
Here are 10 hearty, healthy and delicious soups that may just make you feel as good about yourself as walking up 19 flights of stairs two or three times a day. Some are from my trusty “tried and true” collection of soups and a few are on my “must make soon” list after discovering them on blogs I love to read.
1. Beef and Barley Soup from Karista @ Karista’s Kitchen. This was my first attempt at making Beef and Barley Soup and I’ll never eat Campbell’s again. Thanks for the great recipe Karista! My only modification was to add an extra carrot and extra tablespoon of tomato paste.
3. Fassolada (Greek Bean Soup). I’ve made this soup countless times on the stove top and in the slow cooker. The ponytails never complain when I make this soup and that is really saying something. For my post on this soup, click here.
4. Acini di Pepe with Meatballs from John @ from the Bartolini Kitchen. This is one of four soups that John has posted that are based on his mother’s homemade brodo (broth). I can’t wait to make this soup!
6. Asparagus Soup with Herbed Goat Cheese Balls. For my post on this soup, click here.
7. Chicken Leek and Corn Soup that can also be transformed into Chicken and Leek Pot Pie from Saskia @ One Equals Two. Saskia says that this soup is a hit with parents and kids alike–and I believe her!
8. Cauliflower Soup and Pecorino Puffs from Under the Blue Gum Tree. I’ve been wanting to make a cauliflower soup for a while now and so this recipe caught my eye. I’m equally excited about giving the pecorino puffs a try. I’m sure I could stop at just one puff. . . or ten!
10. Greek Lentil Soup. I made this soup on the weekend because I have a cupboard full of lentils that I need to start using. I pureed one cup of the soup to thicken it, but you could puree the entire soup if you prefer it that way. For the recipe, see below.
Greek Lentil Soup
Adapted from Three Sisters Around the Greek Table
- 2 tbsp olive oil
- 1 cup brown lentils, dried
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery, diced
- 1 bay leaf
- 1 tsp oregano, dried
- 1 tsp salt
- Pepper to taste
- 6 cups water
- Red wine viegar, as desired
- Kalamata olives (for garnish)
- Heat the olive oil in a large pot over medium-high heat. Add the lentils, onion and garlic and saute for 3 minutes.
- Add the carrots celery and saute for 2 minutes further.
- Add the bay leaf, oregano, salt and pepper and stir.
- Add the water and bring to a boil. Reduce the heat and simmer for 45 minutes, or until the lentils are soft. If the soup becomes too thick, just add some hot water.
- Discard the bay leaf before serving and adjust the seasoning if needed.
- Ladle the soup into bowls and drizzle with olive oil. Add a teaspoon of red wine vinegar to each bowl and garnish with olives before serving.
Keeping Your Soup Jazzy
Biscuits on the side . . . croutons on top . . . sprinkled with cheese . . . there are so many ways that I try to jazz up soup for the ponytails. I can’t wait to try these Goat Cheese and Scallions Muffins from Anne (at Uni Homemaker) or Naan Bread from Eva (at Kitchen Inspirations) with my next batch of soup. In the meantime, here’s my current favourite biscuit recipe:
Mini Cheddar Biscuits
Recipe from Cuisine Grilling Magazine
Makes 12 biscuits
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp kosher salt
- 3 tbsp shortening
- 1/3 cup shredded sharp cheddar
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- ½ cup buttermilk
- 1 tbsp melted unsalted butter
- Preheat oven to 450˚. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder and salt in a bowl.
- Cut in shortening with a pastry blender or two knives until pea-sized. Mix in cheddar, chives and parsley then stir in buttermilk.
- Knead dough on a floured surface just to incorporate. Shape into a 6” square, 1 inch thick. Cut into 12 pieces and arrange on prepared baking sheet, spacing 2 inches apart; brush with melted butter. Bake until golden, 15 minutes.