Mick Telkamp

Mick Telkamp

Woolen mittens, a heavy down coat, hand-knit hat, and thermal underwear were all in place as I ventured into the harsh elements of winter this morning. Braving the cold of winter was no easy feet and even though I’ve been back inside for hours, perched dangerously close to the wood-burning stove, I can only think of one thing that will warm these bones and my chilly disposition in one fell swoop. Can’t stand the cold? Get into the kitchen and shake those shivers with one of the hot and hearty winter soups in this winter soup round-up, featuring some of my favorites from the good people at the Food Network.

Lentil soup We sure miss Alton Brown’s Good Eats, but the recipes live on (in our well-warmed bellies).

Ham and split pea soup  Bam! Emeril Lagasse knows split pea soup just isn’t split pea soup with a meaty ham hock to bring it home.

Chicken noodle Ward off the cold of winter (and those winter colds) with this classic from Anne Burrell.

White bean and chicken chili You might argue that Giada De Laurentiis’ chili isn’t really soup, but it’s not polite to talk with your mouth full.

Finally, this last one isn’t featured on the Food Network. It comes from yours truly, but I promise the get it up there as soon as they finally get around to giving me my own show.

Slow Cooker Minestrone Soup

4 cups chicken broth
3 cups tomatoes, peeled and chopped
1 cup cannellini beans
2 cups butternut squash, diced
2 cups spinach, roughly chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
1 tablespoon fresh thyme
1/4 cup fresh parsley, chopped
1 teaspoon celery salt
1/8 teaspoon cayenne pepper
1 bay leaf
Pinch salt
Dash black pepper
2 cups tortellini pasta
Parmesan cheese

Place all ingredients except tortellini and Parmesan in slow cooker and cook on low for 6-8 hours.

Cook tortellini separately. Drain and add to soup.

Salt to taste, ladle into bowls and sprinkle with grated Parmesan.

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