Our fall tradition!
Traditions don't start as traditions, they happen over time then one day you realize -It's tradition! I didn't know we had a tradition until my daughter went away to college and with tears in her eyes she proclaimed "What about Soup-a-week! I'll miss it!". And thus, tradition was born. It still gives me all the feels today!!
Once the weather cools down I make soup every week, or nearly. This includes chili and chowders-basically warm soothing stuff in a bowl! It is something we all look forward to.
Benefits of Soups
Hydrating
Immune system boosting
Can keep you warm
Can help keep you feeling full
May help in weight loss
Aids in digestion
A great way to add in extra servings of vegetables
Often packed with nutrients
Often a good source of protein
And it's just cozy and soothing!!
Keeping soups on the Healthy Side
Broth based soups are lower in fat and usually in calories
Easy to add more vegetables, providing vitamins, minerals, phytonutrients, and fiber
Try using a garnish of Yogurt vs Sour Cream
Puree soup to add creamy texture without the added fats
Julia Child tip - Blend rice and use as a "cream", it will thicken the soup too
Chill, let the fat rise to the top and then remove and discard the fat
Sometimes, it's fine to splurge too - balance
Some soups to get you started
Pinterest- Pinterest is not dead y'all! It is still there to entice us, make us think we can DIY anything, and give us inspiration. And soup recipes!
Follow my Soup-A-Week Board
Eating Well Magazine Eating Well has been my favorite magazine for close to 30 years! I've always been able to find good, healthy recipes.
Minimalist Baker The Minimalist Baker makes recipes with few ingredients, that are easy, and a great source fore vegetarian/vegan recipes.
Damn Delicious Truth! her recipes live up the the name! The recipes are not always the healthiest, but always yummy.
Food Network - Just a good go to for most anything you are searching for.
Our favorite Chili Recipe! Nell's Chili Con Carne - Newman's Own
I've linked to the recipe, but included it below. There was a time when it wasn't available on the website, leading to much sadness on my part. I now have it scrawled in a notebook! This is to serve as a back-up for me, though after 30 years I can now make it with my eyes closed - but still!
Ingredients
2 cups diced onion
3 cloves garlic, minced
(I omit) 1 green pepper, seeded and chopped
2 Tbsp cooking oil
2 pounds coarsely ground lean beef (substitute rice for vegetarian chili)
2 cups kidney beans, soaked overnight
1 jar Newman’s Own® Sockarooni or Marinara Pasta Sauce
2-3 cups water
2-3 Tbsp chili powder
1 tsp ground cumin
Salt and pepper
(I omit) 1 cup chopped celery
(I omit) 1 can corn (8 oz.)
Sour cream and lime wedges for garnish
Cheese, lots of cheese, for the sake of my marriage
Directions (my notes are in green)
1 Sauté onion, garlic, and pepper(i like to omit) in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin, and salt and pepper to taste. Simmer, uncovered, 1 hour, stirring frequently.
(Pasta sauce is the secret ingredient)
2 Add celery and corn and simmer 1 more hour. Garnish with sour cream and lime wedges.
(I omit these-I'm a purist) After the first hour, simmer 1 more hour. We often let this slow simmer a very long time.
3 Note: Substitute 3 cups cooked rice for the meat to make vegetarian chili.
(We use lentils and bulgar in place of the meat)
Happy Fall! What is your fall #tradition?
Great in #soups!!
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