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Winter Soups and Bread

  • Tuesday, January 3, 2012
  • J-Mad
  • Labels: , , , , , ,
  • It's now January and the snow has started to really fall down now.  In these cold winter months, there is nothing like a nice bowl of hot soup and some bread that makes for a great meal.  Here are two easy, quick soup recipes along with a new bread recipe for you to enjoy.  All are from Cooking Light so they're pretty healthy too.  Let it snow!

    Vegetarian Chili

                    1 tablespoon olive oil
                    2 cups chopped onions
                    3 garlic cloves, minced
                    4 cups water, divided
                    2 tablespoons sugar
                    2 tablespoons chili powder
                    2 tablespoons Worcestershire sauce
                    2 cans (14.5 oz) diced tomatoes, undrained
                    1 can (15.5 oz) chickpeas (garbanzo beans), rinsed & drained
                    1 can (15 oz) black beans, rinsed & drained
                    1 can (15 oz) kidney beans, rinsed & drained
                    1 can (16 oz) cannellini beans or other white beans, rinsed & drained

                    1 can (6 oz) tomato paste

                    ½ cup (2 oz) reduced fat shredded cheddar cheese, optional

    1.     Heat oil in a large Dutch oven over medium-high heat.  Add onion and garlic.  Sauté 3 minutes or until tender.  Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

    2.       Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended.  Stir tomato paste mixture into bean mixture.  Bring to a boil, reduce heat, simmer for 5 minutes or until thoroughly heated.  Ladle into soup bowls and top with cheese if desired. 
    Yield: 8 servings (serving size is 1.5 cups soup)
    Calories 276 (11% from fat), Fat 3.5 g (sat 0.3g, mono 1.3g, poly 1g), Carbs 49.7g, Fiber 14.7 g, Chol 0 mg, Iron 4.2 mg, Sodium 587 mg, Calc 107 mg.

    Vegetarian Chili, served with Sangria

    Southwestern Chicken Soup

                    Cooking Spray
                    1 cup chopped onions
                    3 garlic cloves, minced
                    6 cups fat free, less sodium chicken broth
                    ¼ cup uncooked white rice
                    1 teaspoon ground cumin
                    1 can (16 oz) Great Northern beans, rinsed & drained
                    3 cups chopped, skinless, boneless, rotisserie chicken breast
                    ½ cup coarsely chopped fresh cilantro
                    ½ teaspoon black pepper
                    ¼ teaspoon salt
                    1 cup chopped seeded tomato
                    ¾ cup diced peeled avocado (about 1 medium)
                    1 tablespoon fresh lime juice
                    6 lime wedges

    1.       Heat a large sauté pan over medium-high heat.  Coat pan with cooking spray.  Add onion and garlic, and sauté 3 minutes.  Add broth, rice, cumin, and beans, then bring to boil.  Reduce heat, simmer for 15 minutes.  Stir in chicken, cilantro, pepper, and salt, then simmer for 5 minutes or until chicken is thoroughly heated. 

    2.       Remove from heat, stir in tomato, avocado, and juice.  Serve with lime wedges. 
    Yield: 6 servings (serving size 1 2/3 cup soup and 1 lime wedge)
    Calories 274 (25% from fat), Fat 7.7 g (sat 1.5g, mono 3.9g, poly 1.3), Protein 28.4 g, Carb 23.1 g, Fiber 6g, Chol 60mg, Iron 2.6mg, Sodium 516mg, Calc 65 mg

    Onion and Fontina Beer Batter Bread

                    1 tablespoon olive oil
                    1 cup diced onion
                    3 cups all-purpose flour (about 13.5 oz)
                    3 tablespoons sugar
                    2 teaspoons baking powder
                    1 teaspoon salt
                    1 cup (4 oz) grated fontina cheese
                    1 bottle (12 oz) beer (such as an amber ale)
                    Cooking Spray
                    ¼ cup butter, melted & divided

    1.       Preheat oven to 375 degrees.

    2.       Heat olive oil in large nonstick skillet over medium heat.  Add onion, and sauté 6 minutes or until tender.  Cool to room temperature.

    3.       Lightly spoon flour into dry measuring cups and level with a knife.  Combine flour, sugar, baking powder, and salt into a bowl, making a well in the center of the mixture.  Add onion, cheese, and beer, then stir until just moist.

    4.       Spoon batter into a 9 x 5 inch loaf pan coated with cooking spray. Drizzle evenly with 2 tablespoons butter.  Bake at 375 for 35 minutes, brush with remaining 2 tablespoons of butter.  Bake an additional 23 minutes or until a wooden pick inserted in the center comes out clean.  Cool 5 minutes in a pan on a wire rack, remove from pan.  Cool completely on wire rack.
    Yield: 16 servings (serving size 1 slice)
    Calories 149 (30% from fat), Fat 5g (sat 2.3g, mono 2.1g, poly 0.3g), Protein 3.5g, Carb 22.2g, Fiber 0.8g, Chol 12mg, Iron 1.2 mg, Sodium 259mg, Calc 61 mg


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