Cold Day = Hot Soup

Here's the thing about soup. It's not hard to make at all and it freezes beautifully. If you devote an afternoon to make several different types of soup, you can have dinner or lunch in the freezer whenever you need it.

On January 2nd, I did some things around the house while making three different kinds of soups. I doubled each recipe and froze portion sizes in Ziploc bags which I lay flat in the freezer (saves on space). I also put portion sizes in small containers and froze them and gave them to my Dad to eat for lunch.

They thaw easily in the fridge or you can set the bag or container in some warm water for a bit. Then heat up in the microwave or in a saucepan on the stove. All these recipes are taken directly from Robin Miller's Quick Fix Meals.

Roasted Vegetable Soup over Brown Rice
~This is a hearty soup that can be served as a main dish or on the side~

2 medium zucchini, cut into 1 inch pieces
1 large red bell pepper, seeded and chopped
2 medium carrots, cut diagonally into 1/2 inch thick slices
1 bunch of asparagus, bottoms snapped off and stalks cut into 1 inch pieces
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 cups reduced sodium chicken broth (can use vegetable broth)
1 (28 oz.) can diced tomatoes
1 tsp dried thyme
2 bay leaves
Brown Rice (whatever kind you like)

1. Preheat oven to 450 degrees.
2. In a large bowl, combine the zucchini, bell pepper, carrots, and asparagus. Toss the vegetables with olive oil, salt, and pepper. Put the vegetables on a baking sheet that either has a Silpat on it or has been been sprayed with cooking spray.
3. Roast in the oven until vegetables are tender, about 20 minutes.
4. In a large pot, combine the broth, tomatoes, thyme, and bay leaves and bring to a boil.
5. Stir in the roasted vegetables, reduce the heat to medium, and simmer for 5 minutes. Remove the bay leaves.
   
6. Cook the rice according to its directions.
7. Freeze rice and soup separately. Serve soup spooned over the rice.

Minestrone Soup with Pasta, Beans, and Vegetables
~This is very filling and can serve as a main dish or on the side~

6 cups reduced sodium vegetable or chicken broth
1 (28 oz.) can diced tomatoes
2 cups elbow macaroni
1 (15 oz.) can white (cannelloni or navy) beans
4 cups chopped vegetables (any combination from the frozen food department)
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
Salt and Pepper
1/4 cup grated Parmesan or Romano cheese

1. In a large stockpot, combine the broth and tomatoes, set over high heat, and bring to a boil.
2. Add the macaroni, beans, vegetables, oregano, thyme, and bay leaves.
3. Cook until the macaroni is tender, stirring frequently, 6 to 8 minutes.
4. Remove the bay leaves and season to taste with salt and pepper.
   
5. Serve with Parmesan sprinkled over the top.

Creamy Roasted Red Pepper Soup with Crumbled Feta
~This soup is best as a side dish (great with a grilled cheese sandwich)~

2 (16 oz.) jars roasted red peppers, drained
1 tbsp olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 cup sliced mushrooms
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
6 cups reduced sodium vegetable or chicken broth
1/2 cup low-fat milk
1/4 cup chopped fresh basil
Salt and Cayenne Pepper
1/4 cup crumbled feta cheese

1. Place the red peppers in a blender or food processor and process until smooth. Set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 1 minutes.
3. Add the mushrooms and cook until softened and their liquid is released, about 3 minutes.
4. Stir in the thyme, oregano, and bay leaves. Add the red pepper puree and broth and bring to a boil.
   
5. Reduce the heat to medium, partially cover the pan, and simmer for 5 minutes.
6. Add the milk and simmer for 1 minute to heat through.
7. Remove from heat, remove the bay leaves, and stir in the basil. Season to taste with salt and cayenne.
8. Serve the soup topped with crumbled feta.