Jun 12, 2023
607
Wellness
Winter is for hearty soups: Three-can chili & broccoli potato soup
Warmth in a bowl: Cozy winter soup recipes
The colder months on Delmarva can be dreary, damp and dull, right? Actually, those are the perfect days to lean into the Danish concept of “hygge,” a cozy state of making yourself comfortable and content. The word even comes from the same root as “hug.”
Difficulty:
Easy
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Three-can chili
Curling up on a comfortable chair with a mug of soup and a book is a hygge dream that will make you forget about frosty windshields and wet fallen leaves. Here are two easy, healthy soup recipes that won’t take up too much of your time or interfere with your winter chill (the good kind).
This almost ridiculously easy recipe is courtesy of the U.S. Department of Agriculture and is time- and budget-friendly, as well as healthy.
Ingredients
1 can (15.5 ounces)
beans, low-sodium undrained (pinto, kidney, red, or bla
1 can (15 ounces)
corn, drained (or 10-oz package of frozen corn
1 can (14.5 ounces)
crushed tomatoes, undrained (low-sodium)
pink (to taste)
chili powder
Directions
1
Place the contents of all three cans into a pan. Add chili powder to taste.
2
Stir to mix. Continue to stir over medium heat until heated thoroughly. Refrigerate any leftovers.
Featured Article
Difficulty:
Easy
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Broccoli Potato Soup
The cheat here that makes this recipe so easy is instant mashed potatoes and powdered milk. If you have leftover mashed potatoes, this is also a great way to use them.
This soup feels and tastes indulgent, but ends up much lower in fat than a typical broccoli-cheddar soup. Broccoli is always a nutritional powerhouse, and the milk adds protein as well as calcium.
Ingredients
4 cups
broccoli (chopped)
1 onion
(small chopped)
4 cups
chicken or vegetable broth, low-sodium
1 cup
evaporated milk, non-fat
1/2 cup mashed potatoes, instant
(prepare with water to make 1 cup potatoes; could also use 1 cup leftover mashed potatoes.)
pinch (to taste, optional)
salt and pepper
1/4 cup
cheddar cheese, shredded (or American)
Directions
1
Combine broccoli, onion, and broth in large saucepan. Bring to a boil.
2
Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.
3
Add milk to soup. Slowly stir in potatoes.
4
Cook, stirring constantly, until bubbly and thickened.
5
Season with salt and pepper; stir in a little more milk or water if soup starts to become too thick.
6
Ladle into serving bowls.
7
Sprinkle about 1 tablespoon cheese over each serving.
Topics:
