Spicy Asian Shrimp Soup with Mushrooms, Carrots and Bean Sprouts

Asian Shrimp Soup

Wow! What do you think of my picture of this spicy Asian inspired soup?

I’m working on my food photography skills folks, and boy does it show – not in a good way. The images of this gingery, garlicky shrimp soup are on the grainy side, but it was such satisfying meal, that I didn’t want you to miss out.

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Recipe: Mushroom Soup with Sun Dried Tomatoes

Mushroom Soup with Sun Dried Tomatoes

I’m on a soup kick lately.

These past few weeks my life has taken some interesting turns. Time to cook has flow out the window, so a  healthy soup has been on the dinner menu more often than not.

When I make soups and stews, I can have dinner on the table in under 30 minutes with plenty of leftovers for lunch, or dinner a second time later in the week.

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Recipe: Ham and Root Vegetable Soup with Fresh Herbs

Before the end of winter vegetable season, and the onset of spring and summer salad season, I wanted to indulge in one last hearty soup.

Ham and Root Vegetable Soup

I’m an eat in season kind of person. It saves me money, and the produce is fresher. Often those luscious fruits and vegetables don’t have to travel as far, or sit in cold storage as long before they reach my grocery store.

Rutabagas, Parsnips and Sweet Potatoes

When it comes to root vegetables, rutabagas, parsnips and sweet potatoes have a succulent sweetness that were a compliment to chunks of salty ham in this rustic soup recipe.

Ham and Root Vegetable Soup

With onset of March and the rain we typically see here in Seattle, this fortifying soup was the ticket to a comfortable evening slurping soup and watching television.

If you’re wondering which vegetables are available in which seasons, this handy chart from CUESA is just what you need.

I must say I’m looking forward to spring, as I’m sure you are too. I can hear the frogs singing in the creek, and the daffodils are poking their heads up in the garden beds, so I know it’s coming soon.

In the meantime, I’ll make another batch of soup and listen to the rain patter on my roof.

~Kristi

Recipe: Ham and Root Vegetable Soup with Fresh Herbs

Serving Size: 12

Recipe: Ham and Root Vegetable Soup with Fresh Herbs

Shake It Up! You could add any vegetables you have waiting in the refrigerator to this simple soup. Yams or Yukon Gold potatoes would be satisfying. If you don't have ham on hand, fry up bacon and add it to the soup for a smoky flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 6 cups water
  • 32 ounces low sodium chicken broth
  • 4 cups ham, cubed
  • 3 medium parnsips, cubed
  • 2 large rutabagas, cubed
  • 4 medium sweet potatoes, cubed
  • 2 clove garlic, crushed
  • 2 tablespoons sage, finely chopped
  • 1 tablespoon rosemary, minced
  • 1 tablespoon thyme, minced
  • 1 pinch nutmeg

Instructions

  1. Preheat a stock pot over medium high heat with olive oil and add onions. Cook for 5 minutes until onion is softened and lightly golden color.
  2. Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes.

Notes

Food energy: 175kcal Weight Watchers PointsPlus 4 Saturated fatty acids: 1.13g Monounsaturated fatty acids: 2.88g Polyunsaturated fatty acids: 0.49g Total fat: 4.49g Calories from fat: 40 Cholesterol: 14mg Carbohydrate, by difference: 21.16g Total dietary fiber: 4.49g Protein: 12.49g Total lipid (fat): 4.79g Water: 315.28g Ash: 3.73g Total sugars: 5.26g Calcium: 55mg Iron: 1.46mg Magnesium: 41mg Phosphorus: 176mg Potassium: 611mg Sodium: 740mg

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Recipe: Herby Chicken Soup with Colorful Kale and Quinoa

In the spirit of enjoying lower calorie meals during the month of January, today I’m sharing this rustic chicken soup packed with herbs and an abundance of healthy greens.

But before we get started I need to announce the winner of last week’s Balance Bar giveaway. Congratulations to Wild Orchid who will be receiving a variety box of  delicious snacks from Balance Bar.

Chicken Quinoa Soup

Chicken Quinoa Soup

When it comes to work day lunches, a quiet corner with a bowl of soup is my lunch break of choice. You’ll find containers in my freezer of a variety of homemade soups like this chicken packed with savory herbs, or split pea soup with salty bacon.

Split Pea Soup

Split Pea Soup

I prefer soups hearty enough to stick with me the rest of the work day, so the office candy dish doesn’t start calling my name.

What I love best about soup recipes like this one, is that you can take these basic ingredients and switch them up with almost any protein or vegetable you have on hand. You could swap the turkey for chicken, or just serve the soup with quinoa to make a meat free meal. Zucchini, broccoli, cauliflower – you name it, you can add it to the pot.

There you are! Get cooking on Sunday so you can enjoy a warming lunch the rest of the week.

Have a terrific weekend everyone!

~Kristi

Herby Chicken Soup with Quinoa and Kale

Serving Size: 6

Shake It Up!

No time to chop and drop? You could easily swap a few bags of your favorite frozen vegetables into this chicken soup.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup leek , thinly sliced
  • 1 ½ cups carrots, sliced
  • 1 ½ cups celery, sliced
  • 2 cloves garlic, minced
  • 32 ounces low sodium chicken broth
  • 6 cups water
  • 2 cups chicken breasts, cooked and chopped into bite-sized pieces
  • 1 tablespoon thyme, dried
  • 1 tablespoon oregano, dried
  • 1 cup parsley, chopped
  • 2 cups kale, chopped
  • 2 cups quinoa, cooked

Instructions

  1. In a large stock pot over medium high heat add olive oil and leeks, carrots and celery. Cook for 5 - 8 minutes to soften. Add a little broth as needed to keep from burning.
  2. Add garlic, broth, water, cooked chicken, thyme, oregano and parsley. Reduce heat to medium and simmer for 30 minutes until vegetables are almost tender.
  3. Add kale and quinoa and cook another 5 - 10 minutes until kale softens.
  4. Season with salt and pepper to taste.

Notes

Food energy: 225kcal Weight Watchers PointsPlus 5 Saturated fatty acids: 0.86g Monounsaturated fatty acids: 2.28g Polyunsaturated fatty acids: 0.78g Total fat: 3.92g Calories from fat: 35 Cholesterol: 39mg Carbohydrate, by difference: 23.31g Total dietary fiber: 4.43g Protein: 21.11g Total lipid (fat): 5.56g Water: 550.14g Ash: 3.86g Total sugars: 2.94g Calcium: 126mg Iron: 4.02mg Magnesium: 81mg Phosphorus: 270mg Potassium: 712mg Sodium: 459mg

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Easy Italian Wedding Soup with Savory Turkey Meatballs

If you really want a people-pleasing recipe ask friends, family and coworkers. I guarantee you’ll come up with a dish you’ll have in your recipe box for years to come.

Italian Wedding Soup

Italian Wedding Soup

Recently my coworkers, Maija and Steve, decided to share their favorite crockpot recipes for lunch. They take turns each week preparing family favorites, then bring them in for a well-deserved break in the day.

You know I had to insert myself into their fun lunch gathering, and it didn’t take long for me to find this Italian Wedding Soup to share with you!

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Cream of Mushroom Soup with Bacon and Leeks

Have you seen enough soup recipes yet?

You can’t pick up a magazine, or run across one recipe blog that doesn’t display some kind of soup or stew prominently on the front page, including this one.

Mushroom Soup

I admit I’m souped out, but cream of mushroom soup is Mr. Mike’s all time favorite dish, so how could I turn him down?

After all, we have an agreement. If I make his favorite dish, he’ll swap for my chore of choice. I chose yard cleanup after our recent Seattle windstorm. Sounds like I got the better end of the bargain, doesn’t it?

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This White Chicken Chili is Gone in a Flash

Thanks to a few secret ingredients, this chicken chili has people coming back for seconds.

Chicken Chili
If you searched through the archives of this blog, you’d find an entire collection of chili recipes. As far as I’m concerned, chili is a dieter’s dream meal.

I can pack my slow cooker with fiber packed beans, low fat ground meat, wholesome vegetables, and in a few hours, I’ll have a satisfying bowl of goodness.

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