To me, a warm, hearty stew screams “winter.” As soon as the weather turns chilly, I am pulling out my soup, stew and chili recipes and creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.
This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.
I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.
I find that this soup hits the spot after a few weeks of indulging during the holidays. It’s a great recipe to take with you into the New Year!
With cooler temperatures on the way, I find myself craving a bowl of hot soup for lunch or dinner. This healthy Navy Bean and Corn soup is one of my favorites. The addition of brown rice pasta not only makes the soup hearty and delicious, but also entirely wheat-free. Use vegetable broth instead of chicken broth, and it’s also 100% vegan. If you’re looking for a meal that will warm you up and satisfy your craving for something rich and savory—then I encourage you to give this healthy recipe a try!
Food is my true passion. To be more specific, I love exploring everything about healthy food – what it means to be “healthy,” how healthy food makes us feel, and how better food choices can improve our lives. In addition to sharing my passion through my website, my Healthy You Diet cookbook, and my online Healthy You Challenge, I am THRILLED to announce that I will be a contributing blogger on Prevention magazine’s new website EatClean.com, a site offering you “The Real Dirt On Real Food.”
I am always inventing (and sometimes re-inventing) recipes, and sharing tips and tricks that help me stay on track. Eat Clean gives me another opportunity to reach a broader audience and help people reach their own “healthy you” goals.
I hope you’ll join me on Eat Clean and discover the latest trends, news, and recipes surrounding clean eating!
Here are 3 of my healthy and warming soup recipes that recently appeared on EatClean.com:
Gluten-Free Veggie Noodle Soup with Navy Beans: Gluten-free and vegetarian, this recipe appeals to the masses. I love the noodle and bean combination. The carrots add a beneficial dash of vitamin A, which help maintain healthy skin, teeth, and eyes.
White Chicken Stew with Kale and Green Chilis: Chicken, beans, and fresh vegetables create a hearty soup full of protein. The jalapeno and green chiles offer a nice kick. Top the soup with fresh baked corn tortillas for a welcomed crunch.
Chicken Meatball Noodle Soup: This recipe is a twist on the classic chicken noodle soup. This version is incredibly comforting and satisfying for lunch or dinner.
Cutting back on or giving up wheat doesn’t mean you need to give up noodles in your soup. This Shiitake Mushroom and Spinach Soup recipe uses rice noodles to make this soup a filling and satisfying meal.
I always love using spinach in my soup recipes. Not only does it taste great but spinach has been called one of the world’s healthiest foods and is rich in vitamin K, vitamin A, folate, niacin, zinc and calcium to name just a few.
I don’t use peanut oil very often but it gives a rich and lightly nutty flavor to the recipe.
Although I used vegetable broth, you can also use miso.
Make sure your noodles are al dente and rinsed with cold water before you set them aside. Once you bring them back to the pot, only let cook for an additional minute or two just so they are warmed through.
Although many of my soup recipes taste just as good the next day—some even taste better—this recipe is best served immediately as the rice noodle can become too soft if left overnight.
Anytime I can make a big pot of soup and have it for a couple days, I’m thrilled. Quick and simple dishes are what work best for me these days and this Chicken and Wild Rice Soup is just that.
Although you can substitute white or brown rice in the recipe, the wild rice give the soup a rustic and nutty flavor that really sets it apart from other chicken and rice soups.
By using a store bought rotisserie chicken I save loads of time and can still make a protein packed meal.
Most soups feel more like a starter than a main meal but this one definitely makes a hearty main course.
If you like this Chicken and Wild Rice soup recipe, you should also check out the Chicken Meatball Noodle soup in my new cookbook, The Healthy You Diet. I’m not sure if it was the meatballs or just the overall flavor of the soup, but it quickly became one of my husbands all time favorites.