Whether a cold wind is blowing, a sleety rain falling or bone-chilling snow piling in the driveway, nothing warms you up like a bowl of homemade chicken soup. If you’re on a low-carb diet, you know that it can be tricky finding one that steers clear of pasta. This low-carb version is made with veggies rather than noodles for a diet-friendly and delicious dish.
Tagged: soup recipe
Kids don’t like green food. OK, that’s not an absolute because my nine year old loves Brussels spouts; but overall, anything green is typically not well received by the under-eighteen set. So, I’ve taken old fashioned split pea soup, vamped it up, and made kid-friendly organic and vegan golden pea and barley soup. Better yet, this is a slow cooker recipe so you can toss it all in and come back to a rich, hearty dinner the whole family will love. Since I don’t like multi-step slow cooker recipes (because what is the point if you have to do a bunch of prep), this is a throw-it-in-and-go kind of dish. Enjoy!
Stuck indoors because of bitter winter weather? Heat things up with a hearty, homemade soup! This three-step, slow cooker creation combines fresh or canned pumpkin with creamy coconut milk and sense-awakening spices—ginger, garlic and turmeric—for flavorful, rich dish to chase away the chills.
There’s nothing quite like homemade chicken soup. I used to buy the canned stuff often, especially during the winter months. But making your own is easy, and that way you know exactly what’s in it! My method involves pre-roasting the chicken, separating the meat, then simmering the bones for a few hours to make a rich, flavorful broth. Add vegetables and spices, stir in some gluten-free egg noodles, and you’ve got a hearty, comforting soup for those days when you’re feeling under the weather– or any time you’re craving a warm, filling meal.
Chickpeas, also known as garbanzos, are hearty legumes that stand up to heat better than many other beans. Enjoy their perfect texture (and the seven grams of protein one half-cup supplies!) in this slightly spicy, tomato-based soup. Sprinkle with crushed blue corn tortilla chips as a gluten-free alternative to croutons!
Cooking with black beans is easy—tuck them into burritos, stir them into chili, mix with a mound of rice. White beans, on the other hand, have appeal, but…how can they be used? Thanks to this recipe, you don’t need to think twice about adding a can of cannellinis to your cart. Simply simmer them in vegetable broth along with some black beans and seasonings, then puree with Greek yogurt for a smooth and savory soup.
Ordinarily bland, broccoli soup gets a spicy makeover in this quick-to-make recipe. A pinch of chili powder and a dash of hot sauce add just enough heat to wake your taste buds. Serve with crusty whole-grain or gluten-free bread for a filling, fiery lunch.
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