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Video: Warm up with healthy, hearty soups

TODAY recipes
updated 12/16/2013 8:05:17 AM ET 2013-12-16T13:05:17

Recipe: Old-fashioned chicken soup

  • 2 onion, peeled and chopped
  • 6 carrots, peeled and chopped
  • 2 stalks celery, sliced
  • 6 cups water
  • 1 3-pound chicken
  • 2 bunches parsley, chopped
  • 3 parsnips, peeled and chopped
  • Salt to taste
  • Pepper to taste

In a large heavy pot, combine half of the celery, carrots, onion and parsley and bring to a boil. Lower heat and simmer for 1 1/2 hours. Remove from heat and remove chicken. Strain soup and place broth in plastic container and cool. Refrigerate overnight. Remove all meat from chicken and refrigerate.

The next day remove fat from the top of broth and put back on stove. Add the other half of the carrots, celery and onion. Add parsnips and chicken and bring the soup to a boil. Lower to a simmer for 1 hour. Add the parsley at the end and serve.

Serving Size

Makes 4 servings

Recipe: Shitake-miso soup

  • 1 bunch scallions, sliced thin, white and green parts separated
  • 1 1-inch piece fresh ginger, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons toasted sesame oil
  • 8 cups water
  • 3 6-inch pieces dried kelp (kombu)
  • 1/4 cup bonito flakes
  • 3 ounces dried shiitake mushrooms
  • 1/2 cup light miso
  • 1 pound baby bok choy, cut in quarters
  • 8 ounces firm tofu, cut into cubes

In a large soup pot over medium heat add the scallion white parts, ginger, garlic and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes (do not let it boil).

Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Serving Size

Makes 4 servings

Recipe: Moroccan harira

  • 1/2 cup green lentils
  • 1 tablespoon olive oil
  • 1 large onion, chopped (2 cups)
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped cilantro
  • 1 teaspoon fresh ginger, grated
  • 1 cinnamon stick
  • 1/2 preserved lemon, peel only, finely diced
  • 1 teaspoon harissa
  • 1 15-ounce can chopped tomatoes, drained, liquid reserved
  • 2 cups low-sodium vegetable broth
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup vermicelli
  • Lemon wedges for garnish

Heat olive oil. Sauté onion on low for a couple of minutes. Add garlic, ginger and harissa and sauté on low for 2 more minutes. Add chickpeas, lentils, preserved lemon, tomatoes, cinnamon stick and broth and bring to a boil. Lower heat and simmer for 45 minutes. Remove cinnamon stick. Add parsley and cilantro. With a hand held blender, pulse soup a little so it is partly chunky and partly smooth. Add vermicelli and continue to cook 8 to 10 more minutes. Salt and pepper to taste.

Serving Size

Makes 4 servings

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