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Winter Soup Recipes: White Bean, Butternut Squash, Kale, and Olive Stew Chicken, Barley and Squash Stew Onion Soup Eastern European Vegetable Stew Lentil- Tomato Soup White Bean, Butternut Squash, Kale, and Olive Stew Serves 6 2 Tbs. olive oil 3 large onions, chopped 6 cloves garlic, minced 3 1/2 lbs. butternut squash, peeled, seeded, and cubed 3 red bell peppers, cut in 2" pieces 1 1/2 cups vegetable broth 1 1/2 bunches kale, cut in 2" strips 1 Tbs. dried sage 3 cans cannellini beans, drained and rinsed 1/2 cup Calamata olives, halved 2 oz. Parmesan cheese Heat oil in a large pot over medium-high heat. Add onions, and garlic; sauté until tender, about 10 minutes. Add squash; sauté 10 minutes. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is tender, about 10 minutes. Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Transfer stew to a large bowl. Sprinkle with cheese. Nutrition Information per Serving: 621 calories, 33g protein, 105g carbohydrate, 10.9g total fat, 3.1g sat fat, 22g fiber, 718mg sodium, 8mg cholesterol —Adapted from Bon Appetit back to top Chicken, Barley and Squash Stew Serves 6 This one-pot wonder features quick cooking barley; boneless, skinless chicken thighs; and vitamin-rich winter squash. For speed and convenience, look for precut squash and sliced mushrooms in the produce section. 1 1/2 pounds boneless, skinless chicken thighs, cubed 2 large garlic cloves, pressed through a garlic press 1 tsp. salt, divided 1/4 tsp. freshly ground pepper 3 tsp. olive oil, divided 16 oz. sliced mushrooms 1 large onion, diced 1/3 cup white wine 3 cans (14 1/2 oz. each) chicken broth 16 oz. peeled squash, cut into 1-inch cubes 1 box (11 oz.) quick cooking barley 1 bay leaf 1/8 tsp. cinnamon Sliced green onions, for garnish Toss chicken, garlic, 1/2 teaspoon salt, and pepper in a medium bowl; set aside. Heat 1 teaspoon oil in a 4-quart heavy Dutch oven over high heat. Add chicken; cook 3 to 4 minutes, turning as it browns. Transfer to another bowl. Heat remaining 2 teaspoons oil in Dutch oven. Add mushrooms and onion; cover and cook 3 minutes, until softened. Stir in wine; bring to boil. Add broth, squash, barley, bay leaf, remaining 1/2 teaspoon salt, cinnamon, and browned chicken; bring to a boil. Reduce heat; cover and simmer 10 minutes, until barley and squash are tender. Remove bay leaf. Garnish with green onions, if desired. —Cooking Light back to top Onion Soup Serves 4 Slow cooking the onions is the secret to the great taste of this soup. Serve with croutons, or a good hearty bread. 3 cups onions, thinly sliced 1 tsp. salt 1 Tbs. olive oil 3 cloves garlic, minced 1 cup carrots, peeled and thinly sliced 1 cup potatoes, peeled and thinly sliced 6 cups vegetable broth or stock 1/4 cup fresh parsley, chopped Freshly ground pepper In a heavy soup pot on medium heat, cook the onions and salt in the olive oil, covered, for about 30 minutes, until thoroughly brown. Stir frequently. Add the garlic, carrots, and potatoes; cook for 2 minutes. Add vegetable broth, parsley, and pepper, cover, and simmer on very low heat for about 15 minutes. back to top Eastern European Vegetable Stew Serves 6 2 Tbs. vegetable oil or olive oil 2 cups onion, chopped 3 garlic cloves, minced 1 cup potatoes, peeled and diced 1 cup carrots, peeled and diced 1 cup parsnips, peeled and diced 2 cups turnips, peeled and diced 6 cups water or broth 2 tsp. salt 2 bay leaves 1 Tbs. fresh thyme and or dill, minced (1 tsp. dried) 1/4 cup cider vinegar 5 cups rinsed and chopped beet greens, Swiss chard, or spinach Salt and ground black pepper to taste 1/2 cup non-fat sour cream or plain nonfat yogurt (optional) In a large soup pot, heat the oil over medium heat. Add onions and garlic, cover, and sauté on medium heat for about 7 minutes, stirring frequently, until the onions are soft. Add the potatoes, carrots, parsnips, turnips, water, salt, bay leaves, and herbs. Cover and bring to a boil; then cook on medium-low heat for 15 minutes. Add the vinegar and greens. Gently simmer for 5-10 minutes, until the greens are tender. Add salt and pepper to taste. Find and discard the bay leaves. Serve garnished with a dollop of sour cream or yogurt, if you like. - From Moosewood Restaurant Daily Special back to top Lentil- Tomato Soup Serves 6 A hearty and nutritious soup- high in protein- that does not take long to make and tastes as though it took all day. 2/3 cup dried lentils 4 cups water 1 onion, chopped 4 carrots, chopped 2 stalks celery, chopped 2 cloves garlic, peeled and minced 1/4 cup soy bacon bits Chopped parsley Salt and pepper Thyme Dill Tarragon 1/2 cup dry white wine (optional) 1 cup tomato paste Put the first 7 ingredients into a large pot and simmer gently for about 1 hours, replenishing the water as needed. Then, tasting to see what quantity is right for you, add very small amounts of herbs and spices. Add the wine, if using. Finally, stir in a cup of tomato paste and let it all heat through. —The Vegetarian Epicure by Anna Thomas back to top