Image via Comedy Central
There are a couple of ways to escape the chill of another deep freeze winter. You can actually escape (my plan, as I’m off to Bermuda this week with Team Diabetes) or you can try and warm yourself from the inside with some rib sticking soups.
News stories claimed parts of Canada were colder than parts of Mars this week, so whether you’re coming in from an afternoon of illicit tobogganing, or nesting by the fire and not looking out the window, here’s 3 warm soups to melt the polar vortex and keep you cozy.
2 cups (500 mL) baby-cut carrots, halved lengthwise if large
3 cooking onions, cut into wedges
6 bone-in chicken thighs, skin removed
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 cloves garlic, finely chopped
1 can (28 oz/796 mL) diced tomatoes, undrained
1/3 cup (75 mL) tomato paste
2 tsp (10 mL) grated lemon peel
1/2 tsp (2 mL) dried oregano leaves
1/4 cup (50 mL) chopped parsley
Spray 4- to 5-quart slow cooker with cooking spray. Place carrots and onions in slow cooker. Top with chicken thighs. Sprinkle with cinnamon, salt, pepper and garlic; top with tomatoes. Cover; cook on Low heat setting 7 to 9 hours or until vegetables are tender and chicken pulls apart easily with a fork.
Remove chicken with slotted spoon; cover to keep warm. Stir tomato paste, lemon peel and oregano into liquid in slow cooker. Cover; cook about 15 minutes longer or until thickened and hot. Meanwhile, remove chicken from bones. Stir chicken into mixture in slow cooker, breaking up larger pieces.
To serve, spoon stew in shallow bowls, and top with parsley.
Substitute: For added flavour, substitute a flavoured diced tomato such as one with roasted garlic or one with added Italian seasoning.
2 slices bacon, cut into 1/2-inch (1 cm) pieces
1/2 cup (125 mL) coarsely chopped onion
1/2 cup (125 mL) coarsely chopped celery
6 small red potatoes, cut into 1/2-inch (1 cm) pieces
2 cups (500 mL) Green Giant* Frozen Peaches & Cream or NIBLETS* WHOLE KERNEL CORN or 2 cans (12 oz/341 mL each) Green Giant* NIBLETS* WHOLE KERNEL CORN, drained
1/4 tsp (1 mL) thyme
4 cups (1 L) reduced sodium chicken broth
1/4 cup (50 mL) flour
2 cups (500 mL) evaporated 2% milk
3/4 lb (375 g) frozen uncooked medium shrimp, peeled, deveined and tails removed (do not thaw)
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) pepper
Cook bacon in large pot over medium-high heat 5 to 6 minutes, stirring frequently, until crisp. Stir in onion, celery, potatoes, frozen corn and thyme. Cook 5 to 6 minutes, stirring frequently, until onion and celery are softened.
Combine broth and flour with wire whisk. Heat to boiling; reduce heat to medium. Cover and boil about 15 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
Stir in milk, shrimp, salt and pepper. Stir in canned corn if using. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm.
Bean and Barley Soup
1 tbsp (15 mL) canola or soybean oil
2 small onions, sliced
2 cloves garlic, chopped
1 tsp (5 mL) ground cumin
1/2 cup (125 mL) uncooked quick-cooking barley
1 can (19 fl oz/540 mL) garbanzo beans, undrained
1 can (19 fl oz/540 mL) black beans, rinsed and drained
1 can (14 oz/398 mL) stewed tomatoes, undrained
1 cup (250 mL) Green Giant* Valley Selections* Frozen Lima Beans
3 cups (750 mL) water
2 tbsp (25 mL) chopped fresh cilantro or parsley
Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.
Substitute: Canned lima beans, rinsed and drained for the frozen lima beans.
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