Warming winter soups

With the cold winter months upon us, and the holidays behind us, there is nothing better than having a warm nourishing bowl of soup!

When I first started transitioning from a SAD (Standard American Diet) to a Whole Foods Diet, I went through serious withdrawal from not eating my beloved Campbell’s soup.

Even though I was committed to not eating any processed food, my cooking skills and understanding of how and what to eat when eating only “real food” were limited.

A few years into my real food transformation, I was introduced to the powerful nutritional benefits of bone broth. I set out to learn how to make my own bone broth. Once I got that down, I was excited to learn how to make highly nourishing soups and to incorporate them into my diet.

Soups can be amazingly nourishing. They are great for when you feel a bit run down, when you are super busy and need to quickly and conveniently get dinner on the table, and when you are on a tighter budget.

I love using the crockpot as I can prep in the morning or even over the weekend…and simply turn it on low before I start my work day and at the end of the day….there is a nice warm dinner ready and waiting to go.

Some of my favorite soups include:

Turkey Kale Soup

1 package of ground turkey meat
2 leeks chopped (I have also made with 1 or 2 onions instead)
4 cups of chicken bone broth
Seasoning ( I like a little italian seasoning)
1 16oz can of diced tomatoes
4 medium sized potatoes cut into small cubes
1 bunch of kale chopped (You can also use spinach)
2 large garlic cloves crushed or minced
1 tablespoon of peeled minced ginger (powdered works too!)
Optional to add a few sprigs of chopped rosemary (yum!)

  1. First cook the ground turkey til cooked well. You can add whatever seasoning you would like. 
  2. Next put all the ingredients into the crockpot, stir, and put on low. Let cook all day.
  3. If you prefer to cook on the stove top: Do the same, but put into a large pot. Cook at a high temperature for a few minutes til close to boiling. Lower to a low simmer and cook for a hour or two until the potatoes are soft.
  4. Either way: Yum!

Chicken Rice Soup

I often look in my refrigerator to see what kind of leftovers I have before I decide what kind of soup I will make. One that I find easy to throw in the crockpot is Chicken rice soup.

  1. Start with 3-4 cups of chicken bone broth. ( Feel free to use more or less, depending how “soupy” you like it.) 
  2. Add 1 cup of rice.
  3. Add about 1 cup of chicken. You can pull into small pieces.
  4. Add your choice of vegetables. My hubby like corn (make sure it is gmo free and organic). You can also add onions, garlic, zuccini, spinach. Pretty much whatever you like.
  5. Add a bit of sea salt and pepper or your choice of seasoning.
  6. Throw it in the crockpot, turn on, and go. By dinner, you will have a hot and nourishing meal.
  7. P.s. If you find that the rice has cooked up the broth, you can add in another cup or two and stir, until you get the consistency you like.

Other soups I make regularly throughout the fall and winter months include:

Cabbage Beef Soup 

Garlic soup

Shrimp and Potato Soup


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