This delicious, filling and tasty soup is a quick-to-make dinner for the chilly season.

• 2 (15.5-ounce) cans chickpeas
• 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
• 3 medium carrots, chopped (about 1-1/4 cups)
• 1 large yellow onion, finely chopped (about 2 cups)
• 1-1/4 tsp kosher salt, divided, plus more to taste
• 3 garlic cloves, finely chopped
• 1-1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper, plus more to tate
• 6 cups loosely packed fresh spinach, coarsely chopped
• 1/2 tsp fresh lime juice

Drain chickpeas, reserving liquid.

Heat 3 Tbsp oil in a large heavy-bottomed pot or medium Dutch oven over medium heat. When simmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 tsp salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of the pan; add garlic, cumin, ginger, turmeric, cayenne and remaining 1 Tbsp oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.

Add chickpeas, reserved 1 quart of bean liquid and water, add remaining 1 tsp salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5-1/2 cups of cooked bean mixture. If needed, add additional water to equal 5-1/2 cups).

Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.

Gradually add spinach in batches; stirring until wilted. Stir in lime juice, and add additional salt and cayenne to taste. Ladle soup into bowls, and drizzle with olive oil.

(Source: Food & Wine)

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All it took was making this one time, and it immediately became a family favorite. Use your choice of ground pork, turkey, or even chicken, and I’m sure this easy-to-make Kimchi and Asian Noodle soup recipe will become part of your meal rotation.

• 2 Tbsp vegetable oil (coconut or olive oil)
• 1 lb ground pork meat (or turkey)
• 6 garlic cloves, minced
• 2 tsp rice wine vinegar
• 2 tsp ginger, peeled and grated
• 5 cups chicken bone broth
• 2 Tbsp red chili paste (optional, to taste)
• 3 Tbsp soy sauce
• 2 cups cabbage kimchi, chopped
• 4 baby bok choy, quartered
• 8 oz. rice noodles (or, 12 oz. fresh Chinese egg noodles)
• 2 scallions, thinly sliced (for garnish)

Warm oil in your cookware, add the ground meat and break it up into small pieces while cooking until it is slightly browned.

Add the ginger, the garlic and the rice wine vinegar. Stir for a couple of minutes.

Pour in the broth, the soy sauce, and the chili paste, if desired. Stir and add the bok choy. Simmer on low heat for about 10 minutes, until the bok choy is tender.

Carefully add the noodles and cook according to the instructions on the package. Stir gently, scraping the bottom of the pot to ensure the noodles do not stick.

Add the kimchi to the soup. Taste and season as needed with salt, pepper or soy sauce.

Remove the pot from the heat, garnish with green scallions and serve immediately.

Source: Emile Henry, Sublime Cookware Recipe/Care & Use booklet

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A classic soup that satisfies with substance and taste. Of course, you can amend the recipe to include whichever lentils you have on hand (Brown lentils add an earthy flavor, while green offer up a bit of peppery taste), or mix up the spices you add to create a soup that you’ll truly love. 

• ¼ cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, lightly drained
• 1 cup brown or green lentils
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste

1 to 2 tablespoons lemon juice, to taste, if desired

Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few minutes, stirring often.

Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes, and season with freshly ground black pepper.

Increase the heat and bring the mixture to a boil. Partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

Transfer 2 cups of the soup to a blender and purée the soup until smooth. (Alternately, use an immersion blender to bring to desired consistency). Remove the pot from the heat and, if using, stir in 1 tablespoon of lemon juice. Serve while hot. 

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Delicious and nourishing, this pinto bean soup is filled with flavor and goodness. Make it stovetop, slow cooker or in a multi-pot — then serve with a salad and crusty bread. Dinner is complete!

• 2 cups dry pinto beans
• 5 cups cold water
• 2 (14-ounce) cans chicken broth
• 1/2 cup water
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1, 28-ounce can fire-roasted diced tomatoes

Rinse dry pintos and place in a Dutch Oven with 5 cups cold water. Bring to a boil, then reduce heat and simmer, uncovered for 10 minutes. Remove from heat, cover pot and let stand for 1 hour. Drain and rinse beans.

(* for multi-pot directions, see below)

In a large pot, combine beans, broth, 1/2 cup water, onion, garlic, cumin and cayenne.

Cover and bring to a boil, then reduce to simmering, covered for 90 minutes.

*To Cook in a Multi Pot

Rinse dry beans and place them in the multi pot. Add broth, onion, garlic, cumin, cayenne, and can of tomatoes. Add water to the max fill line — no more than 5 cups water.

Press Bean/Chili setting, and cook for 65 minutes (once pressure is reached). Once cooked, manually release pressure, and check the consistency of the beans. As needed, continue to cook in 5 minute increments until beans are to proper consistency. You can add more liquid if desired before serving — additional tomatoes, stock, or water.

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• 2 tbsp olive oil
• 4 cups diced butternut squash
• 8 oz chorizo sausage, diced
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 red pepper, diced
• 1 clove garlic, minced
• 1 tbsp finely chopped fresh thyme
• 1 tbsp ground cumin
• 1 tsp chili powder and paprika
• 1/4 tsp salt and pepper
• 1/4 cup reduced-sodium chicken broth
• 2 tbsp finely chopped fresh parsley

Add oil to pressure cooker or deep pot and sauté butternut squash in 3 batches for 8 minutes each. Once each batch is complete, remove squash from pan with a slotted spoon and reserve in a bowl. Once all squash is sautéed, set aside.

Place diced chorizo into pot and cook for 10 minutes, stirring regularly until browned and thoroughly cooked. Transfer with a slotted spoon into a separate bowl, and reserve. Stir onions, carrot, celery, red pepper, garlic, thyme, cumin, chili powder, paprika, salt and pepper into the pot and cook for about 2 minutes. 

Stir in the broth and reserved squash.  Secure pressure cooker lid, and heat pressure cooker until it reaches low, (steaming level). Cook for 15 minutes. Manually release steam. Squash should be soft. If more cooking is needed, pressure cook additional 5-8 minutes. 

When cooking is complete, stir in chorizo and sprinkle with parsley just before serving. 

Source: Fissler

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This is definitely an easy-to-make soup that marries the favorite flavors of lasagna in a pot. The switch from meat to lentils, is definitely a great option for a hearty, Mediterranean-inspired touch to this meal.

• olive oil
• 1 medium onion, diced
• 3 cups vegetable broth, or combination of half broth, half water
• 3 garlic cloves, minced
• 1/2 cup dried brown lentils
• One, 28-ounce can diced tomatoes, with liquid
• 1/2 cup red wine
• 1/2 Tbsp dried oregano
• 1/2 Tbsp dried basil
• 1/4 tsp ground nutmeg
• 1/2 lb lasagna noodles, broken into pieces
• salt and pepper – optional

In a large soup pot, sauce the onion in olive oil until tender, about 6-8 minutes.

Place next four ingredients (broth, garlic, lentils and tomatoes) into the pot. Bring to a boil and then reduce to medium-low heat to simmer for 20 minutes.

Stir in wine, herbs and spices and simmer for 20 more minutes.

While the broth is simmering, cook the lasagna noodles according to packaging directions.

Add lasagna noodles to the soup; add salt and pepper to taste.

Serve up, and top with cheese if desired.

Source: Modified slightly from The Blue Zones Kitchen

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This flavorful soup is truly a revelation– its vibrant color and deep flavor, highlighted with a bit of spice, make it a delicious choice for the family, and for entertaining.

• 6 Tbsp cooking oil
• 8, 6-inch corn tortillas, halved and cut into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves of garlic, smashed
• 1 Tbsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili powder
• 1/4 tsp cayenne
• 1-1/2 qts low-sodium chicken broth, or homemade stock
• 3 cups canned crushed tomatoes in thick puree (1, 28-ounce can)
• 2 bay leaves
• 2-1/2 tsp salt
• 1/4 cup lightly-packed cilantro leaves, plus 3 Tbsp chopped cilantro
• 1-3/4 lbs boneless, skinless chicken breasts, cut into 3/4-inch pieces (I prefer cooking chicken ahead of time)
• 1 avocado, cut into 1/2-inch dice
• 1/4 lb cheddar, grated
• lime wedge, for serving

In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining strips.

Reduce the heat to moderately low. Add the onion, garlic and spices, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

In a blender, puree the soup in batches; pour it back into the pot. Alternately use an immersion blender, and puree directly in the pot. Add the chicken, bring the soup back to a simmer, and simmer until chicken is just cooked through, about 1 minute. Alternately, add previously cooked chicken, and simmer until warm. Stir in the avocado.

To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with lime wedges.

Recipe slightly modified from Food and Wine dot com

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It’s cold outside, so why not warm up your insides with this delicious Garlic Bread Soup. Surprisingly easy to make, yet filled with lots of garlic flavor, this soup will warm you up and provide you with the benefits of garlic at the same time. It’s a recipe I saved from Martha Stewart Living way back in May of 2004 – I guess we can call it an oldie, but a goodie.

Choose to use a high quality olive oil for the best flavor in this rustic soup. If you don’t have stale bread on hand, lightly toast fresh bread, and tear it into small pieces.

• 1/4 cup extra-virgin olive oil, preferably Spanish
• 8 large garlic cloves, mashed to a paste with 1 tsp coarse salt
• 2 cups bite-size pieces of stale, crusty bread (4 ounces)
• 5 cups homemade or low-sodium store-bought chicken stock
• 1 bay leaf
• coarse salt and freshly ground pepper
• 3 large eggs, beaten
• flat-leaf parsley leaves, for garnish.

Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. reduce heat; simmer 10 minutes.

Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up the eggs, about 10 minutes. Serve soup garnished with parsley leaves.

Source: Martha Stewart Living, May 2004

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Sugar pie pumpkins are also known as pie pumpkins or sugar pumpkins. Don’t just leave them for decorations, sugar pie pumpkins are well suited for cooking. They have a more thick and dense flesh than jack-o-lantern style pumpkins. A bit sweeter than other pumpkins, they are low in calories and fat, and provide a wealth of vitamins.

• 2 Sugar Pie pumpkins
• 1/2 onion, sliced
• 2-1/4 cups chicken or vegetable stock
• 1/2 Tbsp oil
• 1/4 lb. plus 1 Tbsp butter
• 1/2 bunch sage, reserving a dozen leaves
• 1 Tbsp pumpkin pie spice
• salt to taste
• 1/4 cup mascarpone cheese

Preheat the oven to 350 degrees F. Over medium heat, heat oil in a large stockpot, add onions and bring temperature down to medium-low to sweat onions until translucent. Meanwhile, cut pumpkins in half and remove seeds.

Place sage leaves in each pumpkin half and place on a baking sheet, skin side down. Brush with 1/2 Tbsp melted butter and roast for 45 minutes. When the pumpkins are softened and can be pierced with a fork, remove from oven and peel skin from pumpkins.

Combine pumpkin with remaining ingredients into a stock pot, except butter and onions. Simmer for 1/2 hour. Remove from heat and add mixture to a blender in batches, incrementally adding butter and onions. Adjust seasoning to taste.

In a saucepan, melt 1 tbsp. reserved butter and add reserved sage leaves. Saute until lightly browned. Serve soup with a dollop of mascarpone, fried sage leaves and a whirl of olive oil if desired.

Serves: 3-4

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This classic soup is delicious hot or cold, making it a flavorful choice for any time of the year. Serve as an appetizer, or pair with crusty bread and a salad.

• 4 large leeks
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 ribs of celery, chopped
• 2 Qts. Chicken stock (or more, as needed)
• 6 large, red-skinned potatoes, unpeeled and cut into chunks
• Sea salt and pepper to taste
• Optional garnish: croutons, bacon bits

Prepare leeks by washing and slicing. Heat 2 tbsp each of butter and olive oil in a stockpot and saute leeks until they are limp, but not brown.

Add remaining ingredients to the pot except salt, pepper and garnish. Bring to a boil, then reduce the heat to low/medium and cook until the potatoes are tender.

Puree using an immersion blender, or a food processor. (For a soup with a more chunky texture, reserve 4 cups of soup and blend remaining. Combine blended and unblended mixtures).

Add more stock if needed and gently warm.

Add salt and pepper to taste.

Ladle in bowl and garnish if desired.

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