Hearty Soups To Keep You Healthy & Warm in The RV
12-12-2017
Author: in The Road Less Traveled
As the days get cooler and the nights get longer, it's beneficial to add a few new dishes to your repertoire to get you through the winter. Soup is a comfort food that can also be part of an easy to make, healthy meal. These soups in particular provide plenty of vitamins and fiber, so they make a great addition to keep you energetic and healthy throughout cold and flu season.
With plenty of vegetables and tasty broths, these recipes make enough to feed a family, serve at a get-together, or provide several meals throughout the week. Add some fresh bread or crackers and wine for dinner, and then serve the leftovers with a salad or sandwich the next day.
Borscht
Place 1 to 2-pounds of beef or stew meat cut into bite-sized pieces in a big pot with just enough water to cover the meat. Cook over medium-high heat until the meat is done and then remove the meat and set it aside. Cut all veg into ½ to 1-inch pieces; the smaller they are, the faster they cook. Add 2 chopped beets and sauté until mostly done. Add any herbs or seasonings you choose to include. Then add and sauté each of the rest of the vegetables in this order: 3 to 4 carrots, 3 stalks of celery, 1 onion, ½ head of cabbage, and beet greens, green beans, or spinach. Then add the meat back into the pot; fill the pot with enough water to cover everything and bring to a boil. Reduce heat and simmer for about an hour, and then serve with a dollop of sour cream or mayo.
As with any stew, the ingredients you use can vary according to your personal taste and what you have available. This is one way that it's traditionally done.
Corn Bisque
Pour 5 cups chicken broth and 3 tablespoons flour into a crockpot and whisk with a wire whisk or fork until it's smooth. Add 1-TBSP butter, 3-cups frozen or canned corn kernels, 1 (7 ounce) can of drained green chilies, 3 peeled and chopped medium-sized potatoes, 1 minced large onion along with a pinch of cayenne, cumin, and salt and pepper to taste. Cook on high for 3 to 4-hours, or on low for 6 to 8-hours. Add 1 (14 ounce) can of creamed corn
and 1-cup of half and half, whipping cream, or whole milk, and cook for about 30-minutes on low or 15-minutes on high.
Garnish soup with cilantro or green onions and plenty of fresh-ground pepper. Serve with bread and butter or crackers.
Tortilla Soup
In a large pot, combine and bring to boil 6 c. water, 3 ½-pounds cubed chicken, 1 chopped onion, 1 chopped carrot, 1 stalk chopped celery, 8 sprigs cilantro, 1 ½-tsp cumin, 1-tsp chili powder, ½-tsp ground ancho chili pepper, and ½-tsp dried oregano. Reduce the heat and simmer for 1 to 1 ½-hours. Add one 32-oz box of reduced sodium vegetable broth, 2 carrots cut into ¼-inch slices, 2 small zucchinis cut into ¼-inch slices, 1 can diced tomatoes, and ½ a chopped jalapeño pepper. Add 1-cup sharp shredded cheese and simmer for three minutes.
Top with more cheese, sour cream, and coarse cilantro, and serve with tortilla chips.
White Chili
In a 3 ½ to 4 ½-quart crockpot, combine a 6-ounce bag of frozen white corn,
2 (16-ounce) cans of white beans, 1 (4 to 7-ounce) can have chopped green chilies, 1 cup vegetable broth, ½ a chopped white onion, 2 minced garlic cloves, 1-TBSP lemon juice, 1 ½-tsp of cumin, ½-tsp of Italian seasoning, and salt and pepper to taste. Cover and cook on low heat for 4 hours, and then add 2 or 3 uncooked, diced chicken. Recover and cook for another 4 to 5-hours.
Top with shredded mozzarella cheese and/or sour cream as wanted.
In Conclusion
With space—and sometimes water—being limited in an RV's kitchen, it's a good idea to have a few easy to make one-pot meals to make the most of your culinary skills. These choices are hot and healthy to keep you warm and well throughout the winter. Bon a petit!
With plenty of vegetables and tasty broths, these recipes make enough to feed a family, serve at a get-together, or provide several meals throughout the week. Add some fresh bread or crackers and wine for dinner, and then serve the leftovers with a salad or sandwich the next day.
Borscht
Place 1 to 2-pounds of beef or stew meat cut into bite-sized pieces in a big pot with just enough water to cover the meat. Cook over medium-high heat until the meat is done and then remove the meat and set it aside. Cut all veg into ½ to 1-inch pieces; the smaller they are, the faster they cook. Add 2 chopped beets and sauté until mostly done. Add any herbs or seasonings you choose to include. Then add and sauté each of the rest of the vegetables in this order: 3 to 4 carrots, 3 stalks of celery, 1 onion, ½ head of cabbage, and beet greens, green beans, or spinach. Then add the meat back into the pot; fill the pot with enough water to cover everything and bring to a boil. Reduce heat and simmer for about an hour, and then serve with a dollop of sour cream or mayo.
As with any stew, the ingredients you use can vary according to your personal taste and what you have available. This is one way that it's traditionally done.
Corn Bisque
Pour 5 cups chicken broth and 3 tablespoons flour into a crockpot and whisk with a wire whisk or fork until it's smooth. Add 1-TBSP butter, 3-cups frozen or canned corn kernels, 1 (7 ounce) can of drained green chilies, 3 peeled and chopped medium-sized potatoes, 1 minced large onion along with a pinch of cayenne, cumin, and salt and pepper to taste. Cook on high for 3 to 4-hours, or on low for 6 to 8-hours. Add 1 (14 ounce) can of creamed corn
and 1-cup of half and half, whipping cream, or whole milk, and cook for about 30-minutes on low or 15-minutes on high.
Garnish soup with cilantro or green onions and plenty of fresh-ground pepper. Serve with bread and butter or crackers.
Tortilla Soup
In a large pot, combine and bring to boil 6 c. water, 3 ½-pounds cubed chicken, 1 chopped onion, 1 chopped carrot, 1 stalk chopped celery, 8 sprigs cilantro, 1 ½-tsp cumin, 1-tsp chili powder, ½-tsp ground ancho chili pepper, and ½-tsp dried oregano. Reduce the heat and simmer for 1 to 1 ½-hours. Add one 32-oz box of reduced sodium vegetable broth, 2 carrots cut into ¼-inch slices, 2 small zucchinis cut into ¼-inch slices, 1 can diced tomatoes, and ½ a chopped jalapeño pepper. Add 1-cup sharp shredded cheese and simmer for three minutes.
Top with more cheese, sour cream, and coarse cilantro, and serve with tortilla chips.
White Chili
In a 3 ½ to 4 ½-quart crockpot, combine a 6-ounce bag of frozen white corn,
2 (16-ounce) cans of white beans, 1 (4 to 7-ounce) can have chopped green chilies, 1 cup vegetable broth, ½ a chopped white onion, 2 minced garlic cloves, 1-TBSP lemon juice, 1 ½-tsp of cumin, ½-tsp of Italian seasoning, and salt and pepper to taste. Cover and cook on low heat for 4 hours, and then add 2 or 3 uncooked, diced chicken. Recover and cook for another 4 to 5-hours.
Top with shredded mozzarella cheese and/or sour cream as wanted.
In Conclusion
With space—and sometimes water—being limited in an RV's kitchen, it's a good idea to have a few easy to make one-pot meals to make the most of your culinary skills. These choices are hot and healthy to keep you warm and well throughout the winter. Bon a petit!
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Author: Carrie Todd
