3 Hearty Soup Recipes to Beat the Winter Chill

Listen, spring might be a few weeks away but judging by the weather we’re having it seems like winter isn’t going to be slowing down any time soon. With the frightfully cold weather sticking around for a while still, there is no better time than the present to keep your soup game strong. For those long winter nights and lazy weekends at home, add a bit of warmth with these hearty soup recipes courtesy of Rhodes Quality. Here are 3 hearty soup recipes to beat the winter chill.

Rhodes Quality Vegetarian Winter Soup

Hearty and delicious, this recipe doubles up easily to feed a crowd.

INGREDIENTS (Serves 6 – 8)

1 x 410 g can Rhodes Quality Tomato Chopped & Peeled
1 x 410 g can Rhodes Quality Three Bean Mix
30 ml (2 Tbsp) sunflower oil
1 onion, chopped into small dice
2 carrots, chopped into small dice
1 leek, sliced and washed
2 celery sticks, chopped into small dice
2 garlic cloves, crushed
1 large sweet potato, peeled and cubed
200g peeled butternut, cubed
1 lt. (4 cups) prepared chicken stock
1 50 g packet brown onion soup mix

To serve: fresh bread

METHOD

Heat the oil in a large saucepan.
Add the onions, carrots, leek, celery and garlic.
Cook, stirring often over a high heat until the vegetables start to soften without browning.
Add the butternut and cook for a few minutes more.
Add the prepared chicken stock and the Rhodes Quality Chopped & Peeled Tomatoes and bring to the boil.
Turn the heat down and simmer until the vegetables and potatoes are tender.
Mix the soup powder with a 500 ml (2 cups) of water and then stir into the soup.
Stir until thickened.
Add the Rhodes Quality Three Bean Mix and heat through.
Season well with salt and freshly ground black pepper.
Serve hot.

Rhodes Quality Minestrone Soup

Packed full of vegetables and pasta, this Italian soup is a meal all on its own. Minestrone can be made with any seasonal vegetables you have on hand, and because it’s eaten much like a stew, you can be generous with both the pasta and the vegetables you add.

INGREDIENTS (Serves 6)

30 ml (2 T) olive oil
1 onion, chopped into small dice
2 cloves garlic, crushed
1 carrot, chopped into small dice
5 baby marrows, chopped into small dice
750 ml (3 C) prepared chicken stock
1 x 410 g can Rhodes Chopped & Peeled Tomatoes with Mixed Herbs
125 ml (½ C) elbow pasta
1 x 410 g can Rhodes Butter Beans, drained
1 x 410 g can Rhodes Green Beans Cross Cut, drained
salt and freshly ground black pepper
to serve: grated parmesan cheese and fresh baguette

METHOD

Heat the oil in a large saucepan.
Add the onion and fry for a few minutes.
Add the garlic and cook for 1 minute more.
Add the carrots and the baby marrow and fry until the carrots start to soften.
Add the prepared chicken stock and the Rhodes Chopped & Peeled Tomatoes and bring to the boil.
Add the pasta and continue cooking over a high simmer until the pasta is cooked.
Add the Rhodes Rhodes Butter Beans and the Rhodes Green Beans Cross Cut and heat through.
Season the soup well with salt and freshly ground black pepper.
Serve hot.

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Chicken & Rhodes Quality Corn Noodle Soup

This flu-fighting chicken soup recipe is wonderfully economical and simple enough to prepare.

INGREDIENTS (Serves 4)

1 can Rhodes Quality Whole Kernel Corn, drained and rinsed
15 ml (1 T) olive oil
1 onion, sliced
1 garlic clove, crushed
2 sticks celery, sliced
2 carrots, chopped
1 lt. (4 C) chicken stock
salt and coarsely ground black pepper
150 g egg noodles (or similar thin pasta)
2 skinless chicken breasts, cooked and shredded

METHOD

Heat the oil in a medium saucepan, add the onion and fry for a few minutes until the onion begins to soften.
Add the garlic, celery and carrots and cook for a further 2 – 3 minutes.
Pour the chicken stock into the pot. Bring the broth to the boil.
Add the noodles and cook until the noodles are cooked through.
Add the chicken and the Rhodes Quality Whole Kernel Corn. Heat through.
Season to taste and serve hot.