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Simple & Comforting Soups

Our friends at Hoffman Media share a few of their favorite soups to chase away the winter chill. Enjoy these hearty and heartwarming recipes.

Chicken-Coconut Soup with Sweet Potato

1 tablespoon olive oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 tablespoon minced fresh garlic
1 medium sweet potato, peeled and cubed (about 2½ cups)
2 tablespoons Thai red curry paste, such as Thai Kitchen 
6 cups reduced-sodium chicken broth
1 (13.66-ounce) can unsweetened coconut milk
2 tablespoons fresh lime juice
4 cups shredded cooked chicken (from 1 rotisserie chicken)
1 cup fresh snow peas, halved
2 teaspoons kosher salt
Garnish: sliced green onion, cilantro leaves

1. In a large Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, approximately 8 minutes. Stir in sweet potato and curry paste; cook 2 minutes. Stir in broth, coconut milk, lime juice, and chicken. Bring to a simmer; reduce heat to medium-low.
2. Cook until sweet potato is tender, approximately  20 minutes. Add peas and salt. Simmer 5 minutes more. Garnish with green onion and cilantro, if desired. Serves 6 - 8.

Sausage-Lentil Soup with Turnip Greens

1 tablespoon canola oil
1 cup chopped smoked sausage, such as Conecuh
1 cup chopped yellow onion
½ cup chopped celery
‚Äč3 cups water
3 cups chicken broth, divided
1¼ cups dried lentils
6 cups chopped turnip greens, loosely packed
1 (15-ounce) can diced tomatoes, drained
2 tablespoons cane or cider vinegar
½ teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: chopped green onion

1. In a large Dutch oven, heat canola oil over medium heat. Add sausage, onion, and celery. Cook, stirring occasionally, until vegetables are softened, approximately 8 minutes. Add 3 cups water, 2 cups broth, and lentils; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender, approximately 35 minutes. 
2. Add remaining 1 cup broth, turnip greens, tomato, vinegar, salt, and pepper to pan. Cook until greens are tender, approximately 10 minutes. Garnish with green onion, if desired. Serves 6 - 8.

White Bean and Country Ham Soup

2 tablespoons canola oil
1 cup chopped country ham
1 cup chopped yellow onion
1 cup chopped carrot
½ cup chopped celery
3 cups water
2 cups chicken broth
3 (15-ounce) cans cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
½ teaspoon salt
½ teaspoon crushed red pepper
Garnish: chopped parsley

1. In a large Dutch oven, heat canola oil over medium heat. Add ham, onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, approximately 8 minutes. Add 3 cups water and broth. Reduce heat to medium-low; simmer until tender, approximately 10 minutes. 
2. Mash 1½ cups beans. Add all beans, lemon juice, parsley, sage, salt, and red pepper to pan. Cook 10 minutes, stirring occasionally. Garnish with parsley, if desired. Serves 6 - 8.

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