Not A Day Without Soup: 10 Recipes For Delicious And Hearty Soups

In the cold season, you want to sip rich thick soup with mushrooms, the softest meat, bright vegetables. Such a soup will saturate, warm, invigorate with spices.

In the cold season, you want to sip rich thick soup with mushrooms, the softest meat, bright vegetables. Such a soup will saturate, warm, invigorate with spices. In addition, it will not allow you to gain extra pounds that stick in winter. We offer 10 recipes for interesting soups that you should definitely try!

1. Chicken soup with vegetables and mushrooms

 

Delicate creamy soup with chicken, champignons and apples! Very tasty and easy to prepare.

Ingredients:

300 g of chicken (any parts, preferably with a bone); 150 g of champignons (can be frozen); bulb; half a red bell pepper; sour apple; 3 potatoes; 50 g butter; 1 st. l. flour; 80 ml cream (any fat content); 2 liters of water; salt, pepper, herbs to taste.

Rinse the chicken, cover with water and cook until tender. Wash and clean vegetables. Cut the pepper into strips, potatoes into cubes, chop the onion, cut the champignons or other mushrooms into thin plates. Peel and grate the apple. 

Melt half the butter in a skillet over medium heat, sauté the onion and mushrooms until soft, then add the apple and simmer for two minutes. Put the roast on a separate plate. And add the remaining butter, flour to the pan, fry for 30 seconds, stirring, then pour in a couple of tablespoons of the broth from the pan and mix well so that there are no lumps.

Strain the broth with the finished chicken through a fine sieve, remove the meat from the bone, return the pan to the stove. Add spices, bring to a boil. Throw the potatoes, cook for 5 minutes, then send the frying, pepper to the soup and cook for another 8 minutes. Add the flour mixture, pour in the cream. Boil. Pour in the greens, cover with a lid and leave for 5-10 minutes. Then serve. 

2. Spicy creamy chickpea soup

 

Moroccan recipe for spicy soup with chickpeas and colorful spices. Perfectly saturate and warm in the cold season! All spices used are ground.

For the soup you will need:

200 g chickpeas; bulb; 4 cloves of garlic; a bunch of spinach; 1 liter of vegetable broth or broth of chickpeas; 200 ml tomato puree (mashed tomatoes); 2 tbsp. l. vegetable oil; 1/2 tsp cinnamon; 1 tsp zira; 1/2 tsp Chile; 1 st. l. sweet paprika; 1 tsp Sahara; salt to taste.

It is better to soak chickpeas overnight in water, drain the next day and put to boil in plenty of water over low heat for 40 minutes. 

Peel the onion and garlic, finely chop. 

In a frying pan, heat the vegetable oil, fry the zira until it smells, add the onion and garlic and fry, stirring, until soft. Add chili, paprika, chopped spinach. Fry for three minutes, then pour in the broth of chickpeas, tomato puree, add sugar, salt. Heat for 5 more minutes, then pour into the pot with the chickpeas. Bring to a boil over medium heat, simmer for 10 minutes, then puree with a blender. Ready!

Note to the hostess: you can take canned boiled chickpeas, then you don’t have to soak it and cook it for 40 minutes.

3. Sauerkraut soup with barley

 

For the soup you will need the following ingredients:

500 g sauerkraut; 300 g of beef; 50 g dried (or fresh) forest mushrooms; 30 g pearl barley; 1 potato; bulb; carrot; clove of garlic; 1 st. l. vegetable oil.

Put the washed meat in a large saucepan, fill with water almost to the top. Boil the meat over low heat until cooked, remove the foam after boiling. While the meat is cooking, soak the mushrooms in boiling water. Rinse and fill barley with water.

Select the finished meat from the pan with a slotted spoon, add mushrooms and barley to the broth with liquid. Cut the sauerkraut into smaller pieces so that it is convenient to eat. Cut the peeled potatoes into medium cubes. Put everything in a saucepan. Bring to a boil and cook over medium-slow heat.

Peel onions, carrots and garlic. Grate the carrots, chop the onion and garlic. Fry the vegetables in a skillet with vegetable oil over medium heat until soft. Then add the roast to the soup. Salt, pepper, mix.

Boil cabbage soup until vegetables are ready. Before serving, let the finished soup brew under the lid. Brown bread and sour cream are ideal for a plate of sour cabbage soup with pearl barley. Enjoy!

By the way, sauerkraut is not only rich in vitamin C, but also repels microbes that do not like an acidic environment. Therefore, in winter, be sure to include sauerkraut in your diet!

4. Tomato soup with pickled cheese

 

You can make this soup in 10 minutes! Very tasty, easy to prepare, healthy, fragrant and bright!

Soup Ingredients:

1 kg of tomatoes (fresh or canned in their own juice); large bulb; 2 cloves of garlic; 100 g pickled cheese (feta); 2 tbsp. l. olive oil; 1/2 l of water; salt, pepper to taste; a teaspoon of dried (or fresh) rosemary and basil.

If you are using fresh tomatoes, remove the skin from them. To do this, pour boiling water for a few minutes, after making a cross-shaped incision on the stem. Pick tomatoes out of the water, the skin will come off easily. Cut the tomatoes into small cubes.

Peel and chop the onion and garlic and fry in a high frying pan or saucepan in olive oil until soft. Add spices, heat for a minute and throw in the tomatoes. Cook for 10 minutes, stirring occasionally. Then add water, bring to a boil and cook for a few more minutes. Punch with a blender and serve with greens and pieces of feta cheese. Garlic croutons go great with this soup.

Note to the hostess: fresh tomatoes in this soup can easily be replaced with canned ones in their own juice. Choose canned pieces (they are skinless!) and just punch with a blender.

5. Bean soup

 

A very nutritious soup made from legumes: beans, lentils, peas. Serve it with fried bacon. Overeating!

Ingredients (legumes will be measured in a glass):

150 ml white beans; 150 ml split peas; 150 ml red lentils; 250 ml canned peas; carrot; bulb; half a stem of a leek; 150 g of celery root; a couple of slices of cold smoked bacon; a few sun-dried tomatoes; salt, pepper, herbs to taste; 1 tsp ground red paprika; 1 st. l. vegetable oil.

Soak beans for 3-4 hours in cold water. Just rinse split peas and lentils.

Pour 2 liters of water (or chicken broth) into a large saucepan, put the beans and cook until half cooked, then add the peas and cook for another 20 minutes. Throw the lentils over the beans, bring to a boil and cook for 20 minutes.

Finely chop the onion and leek. Chop the peeled carrots and celery into cubes. Fry the sliced ​​bacon in a dry frying pan until crispy. Lay out on a napkin. And in fat, lowering the heat, fry the onion until soft. Add and heat up the spices. Then lay out the carrots with celery. Fry, stirring occasionally with a spatula, until the vegetables are golden brown. 

Add the roast to the soup with beans, salt, cook for 5 minutes. Add herbs to taste, turn off the heat and leave the soup covered for 15 minutes. Serve with crispy bacon.

6. Cream soup with broccoli and cheese

 

Cheesy, tender, useful! In this form, broccoli will be eaten even by those who wince at the mere mention of them. Recommended for both big and small!

Ingredients:

1 1/2 cups vegetable or meat broth; 2 cups broccoli, divided into florets; bulb; carrot; clove of garlic; 80-100 g of grated yellow cheese; 1/2 cup cream (any fat content); bunch of parsley; salt, pepper to taste.

Clean and wash vegetables. Chop the onion, garlic finely, carrots - in circles. Place the broccoli florets, onions, carrots, garlic in a saucepan, pour in the broth, salt, pepper and cook for 15 minutes until the broccoli is soft. By the way, if the vegetables are frozen, then you can not defrost first. Then puree with a blender.

Pour in the cream, boil, remove from heat and add cheese. Stir and serve with greens when cheese is melted.

7. Chicken soup with vegetables

 

For this soup, any vegetables that are currently in your refrigerator will work. You can use a ready-made mix of frozen vegetables for soup.

Ingredients:

2 liters of water; 500 g chicken (any parts); 2 onions; 2 branches of celery; clove of garlic; carrot; 300 g canned beans; 50 g of asparagus beans; 100 g canned corn; 1/2 cup tomato puree; Bay leaf; 4 black peppercorns; salt, pepper to taste; lemon slices and chopped herbs for serving; 1/3 tsp ground chili (or flakes) optional 

Pour the meat with water, bring to a boil, cook for 5 minutes, then drain the water and fill the meat with new one. Bring to a boil, reduce heat and add one peeled onion, one celery stalk, bay leaf, peppercorns.

While the vegetables and meat are cooking, chop the remaining onion, celery, garlic, grate the carrots and fry in butter in a pan until soft. Then add corn, asparagus and beans, fry for a couple of minutes, then pour in the tomato puree and bring to a boil.

When the chicken comes off the bone, strain the broth. Separate the meat from the bones and put back into the broth. Add the roast, salt and cook for another 5 minutes.

All flavors will be tied together by a slice of lemon added at the end. Serve soup with herbs.

8. Vegetable soup with sausages

 

Tomatoes, beans and smoked sausages - just delicious! Cooking winter soup!

Ingredients:

200 g white beans; large onion; carrot; 100 g of root celery; 2 stalks of petiole celery; small zucchini; a bunch of spinach; 350 g of tomatoes in their own juice; 3 hunting sausages; a pinch of oregano, pepper and ground paprika; 2 tbsp. l. vegetable oil; Bay leaf.

Rinse beans and soak in water for 4 hours. Pour in fresh water, add one chopped onion, minced garlic and one stalk of celery. Cook over low heat until tender. Salt is not necessary. Don't pour out the water!

In a heavy bottomed saucepan, sauté chopped onion in oil until soft. Add diced carrots and celery root, stir-fry for 4-5 minutes. Then add chopped petiole celery, heat for a minute and pour in a liter of water or broth, as well as a decoction of beans. Cook after boiling for 5 minutes, then add the half-circles of peeled zucchini and circles of sausages. After 4 minutes, add spinach, spices, tomatoes in their own juice. Bring to a boil and cook for a few minutes. 

Before serving, the soup should be infused under the lid for 10-15 minutes. Enjoy! 

9. Quick Chickpea Soup (Only Three Ingredients!)

 

For this soup, we recommend using canned boiled chickpeas, then it will take a few minutes to prepare the first course. So, we need chickpeas, broth and garlic. Spices are up to you.

Ingredients:

200 g canned boiled chickpeas; clove of garlic; 1/2 tsp dried rosemary; salt, pepper to taste; 500 ml of broth (meat or vegetable); 1 st. l. olive oil.

Saute the minced garlic and rosemary in a saucepan with a tablespoon of olive oil. Fire is medium. Saute garlic until soft. Pour in the broth and add the chickpeas. Bring to a boil, salt, pepper, cook for 5 minutes. It remains only to beat with a blender. You can serve this soup with crackers, fried bacon, smoked paprika.

10. Pea soup with tomatoes

 

Let's color this nutritious and satisfying pea soup with tomatoes!

Soup Ingredients:

a glass of split peas; 3 potatoes; tomato; bulb; carrot; clove of garlic; Bay leaf; salt, pepper, herbs to taste; 2.5 liters of water. 

Peel the carrots and onions, grate the carrots, cut the onions into cubes.

Rinse the peas, pour into a saucepan, fill with water so that the peas are covered, bring to a boil. Then drain the water by throwing the peas on a sieve.  

Pour 2.5 liters of water into a saucepan with peas, add chopped carrots and onions and cook until the peas are cooked over medium-low heat for an hour.

Peel the tomatoes and potatoes, cut into medium cubes, chop the garlic finely. 

Add the tomato and potatoes to the cooked peas in the pan. Boil for 15 minutes. Then add spices, herbs, salt and cook for a few more minutes. Ready!

Note to the hostess: if desired, onions, garlic and carrots can be fried in a spoonful of vegetable oil until soft.