‘Tis the season for colds and flu and, well, you know… Healthy veggie-filled soups are just what you need to strengthen your immune system, clear your sinuses, and calm your coughs. Here we offer a variety of nutritious seasonal soups that are good for what ails you, even if it’s just the winter blues.

Vegetable Cabbage Soup

recipe from Delish

Ingredients:

  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • carrots, chopped
  • 2 stalks celery, minced
  • 1/2 tsp. chili powder
  • Salt
  • Freshly ground black pepper
  • 1 (15-oz.) can white beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 tsp. thyme leaves
  • 4 c. low-sodium chicken (or vegetable) broth
  • 2 c. water
  • 1/2 large head cabbage, chopped
  • 1 (15-oz.) can diced tomatoes (or fresh)
  • Pinch red pepper flakes
  • 2 tbsp. freshly chopped parsley, plus more for garnish

Directions:

  1. In a large pot (or Dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer.
  2. Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes.
  3. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using. Makes 6 servings.

Cook’s Note: To store the soup, let the soup cool entirely before storing it in an airtight container for 3 to 5 days in the fridge. Alternatively, you can freeze it for up to 2 months.

This is the most adaptable soup. It’s flavorful, incredibly healthy, and comes together in no time. Leftover pulled pork, shredded chicken, or braised beef would be delicious. Just add it in during the last few minutes of cooking, just to warm it up. 

Slow-Cooker Chicken Pozole

recipe from Delish

Ingredients:

  • 4 c. low-sodium chicken broth
  • 3 boneless skinless chicken breasts
  • poblano peppers, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. oregano
  • 2 tsp. chili powder
  • 2 tsp. salt
  • Freshly ground black pepper
  • 2 (15-oz) cans hominy, drained and rinsed
  • Thinly sliced radishes, for garnish
  • Sliced green cabbage, for garnish
  • Fresh cilantro, for garnish

Directions:

  1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
  2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.
  3. Serve soup into bowls and garnish with radish, cabbage and cilantro. Makes 4-6 servings.

Sausage and Winter Vegetable Soup

recipe by Chef David Nayfeld for La Cucina Italiana

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • ½ lb. of your favorite sausage
  • 2 cups onion, small dice
  • 4 garlic cloves, minced
  • 2 1/2 cups celery, medium dice
  • 2 cups potato, medium dice
  • 3 cups rapini (broccoli or broccoli rabe), cut in 1″ pieces
  • 2 cups cabbage, cut in 1″ pieces
  • 1 lemon, peeled and julienned
  • 6 sprigs thyme leaves
  • 1 28 oz. can crushed tomatoes (or peeled & pureed fresh)
  • 1 15 oz. can cannellini beans
  • 1 qt. chicken stock
  • 4 tsp. salt
  • 1 lemon, juiced

Directions:

  1. Heat the olive oil in a large stock pot over medium heat. Add the sausage and sear until golden brown.
  2. Add the onion and sweat for five minutes, until translucent.
  3. Add the garlic and sweat for two minutes.
  4. Add the carrot, celery, and potato and continue to cook over medium heat for five minutes.
  5. Add the broccoli and cabbage and cook until wilted.
  6. Add the lemon peel and thyme and cook until fragrant, about a minute.
  7. Add the tomatoes, beans, and chicken stock and bring to a simmer.
  8. After about 15 minutes, season the soup with salt and lemon juice, and serve. Makes 2 servings.
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