Cold Weather Soup Recipes – our favorite, hearty soups for cold winter weather. Recipes for Shitake Mushroom, Split Pea, Taco Soup, and Mushroom White Bean Kale Soup.
Cold Weather Soup Recipes
Shitake Mushroom Soup Recipe
Shitake Mushroom Soup Recipe Ingredients
- 8 oz container of Shitake mushrooms, quartered
- 8 oz container of Mini Bella mushrooms, quartered
- 5 T non-dairy butter (or butter if you can do dairy)
- 1 small-medium onion diced
- 1 cup of diced celery
- 3 cloves of garlic, minced
- 4 c beef broth
- 1 c tomato sauce
- salt and pepper to taste
- diced green onion for garnish
Shitake Mushroom Soup Recipe Directions
Saute onion, garlic, and celery in melted “butter” for a couple minutes, add in mushrooms and continue to saute for about 5-7 minutes. Add in broth, sauce and seasonings. Simmer for about 1 hour.
Mushroom White Bean Kale Soup Recipe Ingredients
- 1 cup celery
- 1 cup diced onion
- 1 cup diced carrots
- 2 T olive oil
- 5 white mushrooms, sliced
- 2 cloves garlic minced
- salt to taste
- fresh ground black pepper to taste
- dash of cayenne
- dash of turmeric
- 1 can Great Northern beans, drained and rinsed
- 2 large handfuls Power Trio Organic greens mix (kale, spinach, baby chard)
- 3 cups chicken stock, or enough to cover all the vegetables to the desired
soup consistency
Mushroom White Bean Kale Soup Recipe Directions
Saute celery, onion and carrots in olive oil in a sauce pan until onions are translucent. Add sliced mushrooms, minced garlic and seasonings and saute about 5 minutes more. Add in beans, greens and chicken stock. Simmer for a half hour or more.
Split Pea Soup Recipe
Split Pea Soup Recipe Ingredients
- 2 tablespoons olive oil
- 2 cups chopped yellow onions
- 1 cup chopped carrots
- 1 cut chopped celery
- Salt
- Freshly ground black pepper
- 1 tablespoon chopped garlic
- 1 pound dried green split peas, picked over and rinsed
- 7 cups chicken broth
- 1 cup milk
Homemade Split Pea Soup Recipe Directions
In a large soup pot over medium-high heat, heat the oil. Add the onions, carrots and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic and split peas and cook, stirring, for a few minutes. Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally. Cook until peas are tender and soup thickens, about 3 hours. Remove from the heat and let cool slightly. Add the milk and stir. Serve hot.
Slow Cooker Chicken Taco Soup Recipe
Slow Cooker Chicken Taco Soup Recipe Ingredients
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Slow Cooker Chicken Taco Soup Recipe Directions
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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What’s your favorite cold weather soup recipe?
