Whether you’re looking to use up the last of the vegetables in the refrigerator, to make a single recipe that will feed your whole family or simply to cozy up to warming comfort food, soup is one of the ultimate go-to meals that surely fills the bill every time. When you’re craving something especially creative, dig into Food Network Magazine’s Chickpea Soup with Spiced Pita Chips (pictured above).
Ready to eat in only 40 minutes, this fuss-free soup features fresh carrots and celery, a can of tomatoes, plus chickpeas for heft, and pinches of cumin and coriander for over-the-top taste. Once you’ve prepared the base of the soup, let it simmer for a few minutes so the flavors have a chance to marry, and before serving, finish with a splash of bright lemon juice. For extra texture, dress up the soup with golden pita chips, which promise welcome crunch.
A go-to chicken soup is a must-have in everyone’s recipe repertoire, and while classic renditions deliver timeless comfort, this week’s Most Popular Pin of the Week promises over-the-top flavor and texture – all in just 30 minutes. The piping-hot bowl pictured above from Food Network Magazine boasts a smooth consistency and subtly creamy taste, thanks to a single can of coconut milk, plus thin rice noodles, tender sliced chicken and a squeeze of fresh lime juice for added brightness.
I write you from the comfort of my bathrobe, snuggled up under a thick comforter. Next to me is my daughter Valentine, whose throaty cough shakes the bed and my laptop about twice a minute. Yes, it’s cold and flu season. The other girls are off ice-skating with their cousins, but Valentine and I are homebound, sucking on homeopathic little pastilles every 15 minutes, trying to head off the virus that seems to have hit us overnight.
What I’m craving, appropriately, is a broth-y chicken soup, and so is Valentine. I read in a journal somewhere (or was it my grandmother who told me this? Details are fuzzy when I’m under the weather) that there is actual evidence to support broth-based soups as a treatment for the common cold. Good enough for me.
Hearty, warming and simple to prepare, soup may be the ultimate answer to year-end gatherings; after all, just one batch can feed a crowd, and most recipes come together in a hurry. This week’s Most Popular Pin of the Week is no exception, as The Pioneer Woman’s satisfying tomato soup boasts the full, rich flavor of diced tomatoes, rich cream and fragrant basil, and, perhaps best of all, the soup can be on the table in only 40 minutes. Follow Ree Drummond’s lead and add a bit of sugar to the tomato soup as it simmers — this will help balance the acidity of the tomatoes.
If you’ve ever gotten home on a particularly draining Monday and wished dinner would just cook itself, then this recipe for Slow-Cooker Bean and Barley Soup is just for you. After all, what better way to celebrate Meatless Monday than with a recipe that’ll hit the spot and save you some precious time?
This no-hassle meal can be prepped in merely 15 minutes, with minor work involving some chopping and squeezing. Once that’s done, you put the sorted-out ingredients together in the slow cooker before work, and by the time you’re home about eight hours later — voila! Your dinner is nearly done. All you have left to do is add in the cheese, stir in the spinach, season and serve.
Last week FN Dish revealed that The Kitchen is preparing for its first-ever episode dedicated to one of fall’s favorite comfort foods — soup — and we asked for help in learning how you make and enjoy soup at home. (Click here to vote on last week’s questions.) This week The Kitchen wants to know more about your personal tastes when it comes to filling up on a warm bowl of soup. Read on below to cast your vote in the polls, and be sure to look out for The Kitchen’s upcoming soup show.
With the days shorter and the weather turning chilly, you’re likely setting your sights on the warm, comforting flavors of autumn. Just in time for fall, The Kitchen is getting set to dedicate an entire episode to one of the season’s most-satisfying dishes: soup. From rich, creamy purees to simple broths studded with noodles and veggies, the co-hosts want to help you make your best bowl yet this year, and they need you — the fans — to tell them how you enjoy soup and what you’d need to make your soup recipes better. Answer the first round of poll questions below, then check back on Monday to cast the rest of your votes.
The key to making soup a meal is ensuring it goes beyond basic broth and vegetables with hearty, satisfying ingredients that will fill you up. That’s where lentil soup comes in. Satisfying and good for you, lentils are packed with protein, and they pair well with a variety of flavors and textures, from hot sauce to tangy tomatoes and nutty Parmesan cheese. Check out Food Network’s top lentil soup recipes below to find a mix of classic and creative renditions from Rachael Ray, Alton Brown, Giada De Laurentiis, Ina Garten and more chefs.
5. Spicy Lentil Soup — A serrano chile and a bit of grated ginger add heat to this quick-fix soup, but the spice is balanced by a final mix-in of cool, creamy Greek yogurt.
4. Sausage, Kale and Lentil Soup — Rachael mixes Tuscan kale into a base of sausage, carrots and potatoes before adding a splash of white wine for flavor, and then adds the lentils.
For an easy weeknight meal, soup is your best bet. It is also extremely versatile and can be made with any number of ingredients, depending on your mood. For a warming and comforting treat that’s as perfect for summer as it is for winter, look no further than Ree Drummond‘s Best Tomato Soup Ever. The heavy cream, sherry and sugar give the recipe a pop of flavor and balance the acidity of the tomatoes. This relaxing recipe is the ideal pick for this week’s Most Popular Pin of the Week.
For more feel-good recipes, check out Food Network’s Let’s Cook Comfort Food board on Pinterest.
Last week I shared tips on stocking the fridge with some of my favorite waistline-friendly foods. Today I’m sharing an easy recipe for my secret weapon: a fast, healthy and flavorful meal in just about no time. I call it All-Purpose Broth. The star ingredient? Miso paste.
Before I dive into the greatness that is the All-Purpose Broth, let me start by giving you a very basic miso primer: Miso is fermented soybean paste used in Japanese cuisine and it has a salty, savory, slightly nutty flavor and is full of glutamates, which imparts umami (savory flavor). The lighter the color in miso paste, the milder the flavor. White miso paste is milder than yellow, red or intense brown varieties. I usually buy white or yellow, which are both mellow and delicious — and readily available at most neighborhood supermarkets. (But try other versions, too, for a deeper, more intense flavor, and try out the miso soup at high-end Japanese restaurants to explore artisan miso pastes that you won’t find on your average grocery store shelf.) The exact health benefits of miso paste are somewhat debated, but proponents tout its levels of vitamin B12 and antioxidants, as well as its positive impact on the immune system. Others swear by its ability to alleviate common cold symptoms. In any case, I love it as an easy go-to pantry item for lean and tasty meals on the fly, which brings me back to my All-Purpose Broth.
Here’s how it works: Basically I load up each individual serving bowl with whatever I have on hand (leftover chicken breast, a spoonful of quinoa, shredded veggies, a piece of grilled fish or maybe I’ll cube up some tofu). I make a quick broth and then pour it over the contents of the bowl. And then I eat it, with a smile, patting myself on the back for making a meal that is thrifty, fast, delicious, healthy and versatile.