3 Healthy & Easy Soup Recipes
SOUP RECIPES! 3 Simple WINTER SOUPS for the Soul. Happy New Year BuzyBeez! During these cold winter months all I want to do is cuddle in bed, wear thick chunky sweaters, and eat hot soup. It makes me feel cozy and warms my soul. So I’m sharing these simple Winter Soup recipes that will not only keep you full, they’ll also warm you up with minimal time in the kitchen. Recipes are written out below!

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Lentil Soup Recipe:

2 tbsp olive oil
1 cup onion, chopped
3 garlic cloves, minced
1 carrot, chopped
2 celeries, chopped
1/2 cup dried lentils – french green lentils or red lentils are great
1 cup crushed tomatoes
3-4 cups of vegetable broth if you want it completely vegan or you can add chicken bone broth
1 tsp cumin
1/2 tsp turmeric
1/2 tsp thyme
1 tsp paprika powder
Juice from half a lemon
1 tsp kosher salt

In a large stock pot, drizzle a bit of olive oil and let it get hot on medium high heat. Add onions, celery, and carrots and let them cook for 5-7 minutes until the onions are translucent and the vegetables slightly caramelize. Next, add the spices and let them open up for a minute. Mix well then add garlic, crushed tomatoes, dried lentils, stock, and a bay leaf (optional). Bring the soup to a boil for about 10 minutes and then simmer on medium low heat for 20-25 minutes, until the lentils are soft and cooked through.

This soup is great in 30 minutes, but if you want to continue simmering it for longer and let the flavors further develop, you can absolutely do that. Just make sure to add an extra cup of broth or water. I love this soup on day 2 because believe it or not, it gets even better! Right before serving, just be sure to add juice from half a lemon and salt to really brighten everything up. This soup will be one of your favorite go to’s during the Winter.

Thai Coconut Ramen Soup Recipe:

2 tablespoon olive oil
1 cup sliced mushrooms
½ cup sliced red bell peppers
3 garlic cloves
1 tablespoon thai red curry paste
1 chicken breast, sliced
4 cups chicken broth
1 cup coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 lemongrass stalk
2 Kaffir lime leaves
Bok Choy / spinach / greens
Lime juice
Cilantro
Green onions

In a pot, add olive oil and let it get hot. Add sliced chicken and season with salt and pepper. saute for 5 mimuntes until cooked through. Remove from heat. Add another drizzle of olive oil and add the smashed lemongrass in. Add mushrooms, bell peppers, garlic and saute for 3 minutes. Add red curry paste and mix well. Add coconut milk, chicken broth, fish sauce, brown sugar and kaffir lime leaves. You can find dried leaves in the specialty asian section if you can’t find fresh leaves (typically available at asian groceries).

Let the broth simmer for 20 minutes and then add chicken back in. Right before serving, add noodles and bring broth to a boil and add in squeeze of lime and the bok choy and turn off heat. YOu want the bok choy to still maintain its crunch otherwise it’ll get super watery. Ladle out into bowl with noodles and enjoy.

Top with cilantro and green onions and another squeeze of lime if you like it tart.

Black Bean Soup

2 tbsp. extra-virgin olive oil
½ medium onion, finely chopped
3 cloves garlic, minced
1 cup fire roasted tomatoes
kosher salt
2 tsps. chili powder
2 tsps. cumin
2 (15-oz.) cans black beans, with liquid
4 cups chicken or vegetable broth
1 bay leaf

IN a pot, add olive oil and let it get hot. Add chopped onions and cook for 5 minutes until translucent and fragrant. Add garlic cloves, fire roasted tomato, spices, black beans, vegetable broth, and bay leaf. Bring to a boil and simmer for 20 minutes until flavors have melded.

WIth an immersion blender, pulse until parts of the black beans are pureed but the soup is still chunky. Ladle into bowls and top with sour cream, cilantro, a squeeze of lime, chopped onions and radish.

00:00 Intro
00:59 Hearty Lentil Soup
03:00 Black Bean Soup
06:42 Thai Coconut Ramen