Soothe your soul

As winter's frost rolls in, these soups will keep you feeling warm inside all season long.

November 28, 2011 14:37
2 minute read.
Quick Chicken and Rice Soup

Quick Chicken and Rice Soup 311. (photo credit:


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The cold weather is here to stay so the need for cozy soup recipes is bottomless (like that pit in our stomachs!) Here are some great ones that warm your heart at the end of a long day or fortify you to go out and accomplish more. Just add a crusty bread.

Butternut Squash and Apple Soup

2 tablespoons margarine
1 onion, chopped
3 cups chopped butternut squash
2 large apples, chopped
4 cups chicken broth
2 cups apple juice
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon ground cloves

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In a large stock pot, melt the margarine over medium heat. Add the onion and cook until soft but not browned – about 10 minutes. Add the squash, apples and broth. Bring to a boil; reduce heat, cover simmer for about 20 minutes. In the meantime, in a small saucepan, bring the apple juice to a boil; continue boiling until reduced down to about ½ cup. Remove from heat. Using an immersion blender, purée the squash mixture until smooth. Stir in the juice, brown sugar, cinnamon, pepper and cloves. Reheat over low flame.

Quick Chicken and Rice Soup

All seasons of the year are nice…

2 tablespoons margarine
2 stalks celery, chopped
1 onion, chopped
2 carrots, peeled and chopped
6 cups chicken stock
½ teaspoon dill
1 cup instant rice

In a large stock pot, melt the margarine over medium heat. Add the celery, onion and carrot and cook until soft but not browned – about 1 minute. Add the broth and bring to a boil; reduce heat and simmer for about 5 minutes. Stir in dill, then rice. Cover and remove from heat. Let sit for 5 to 10 minutes before serving.

Cannellini Bean and Fennel Soup


Not everyone likes fennel but if you are a fan of it like me, you will enjoy this.

1 tablespoon olive oil
1 onion, chopped
1 bulb fennel, sliced
5 cups pareve chicken broth
1 (15-ounce) can cannellini beans, drained
1 (14-1/2 ounce) can diced tomatoes, NOT drained
¼ teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained well

In a medium stock pot, heat oil over medium flame. Add onion and fennel and sauté until tender – about 5 minutes. Add the broth, beans, tomatoes and pepper. Bring to a boil; reduce heat, cover and simmer for ½ hour. Stir in spinach and heat through.

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