Spring Soup RecipesElla Nordell-Morris
Spring is here, so many people are beginning the spring cleaning tradition. But, you do not want to be wasteful while cleaning out the kitchen or pantry. One of the easiest and most resourceful ways to clean out your kitchen during spring cleaning is by putting all of your extra items into a pot and making a soup!
Soups are easy-to-make dishes that can be packed full of many fantastic ingredients and nutrients. It is a great way to use up extra food and create a flavorful dish that can be enjoyed all week! Here are some of our favorite soup recipes you can use while you are spring cleaning your kitchen or pantry.
White Bean Rosemary Lemon Soup Recipe
- 2 (15-oz) cans cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 large carrots, chopped
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 5 garlic cloves, minced
- 6-7 red potatoes, diced
- 3 tsp fresh rosemary
- 1 bunch of kale, chopped
- Zest and juice of 1 lemon
- Place one can of cannellini beans and one cup of broth in a blender. Blend until completely smooth, set aside.
- Heat olive oil in a large stockpot on medium heat. Chop the onion and carrots, once chopped, add to the stockpot. Cook until softened, stirring occasionally.
- Add minced garlic, salt, and pepper and cook for another two minutes.
- Add the remaining can of cannellini beans, diced potatoes, and rosemary. Stir to combine and cook for one minute.
Pour the blended broth/bean mixture and the remaining broth into the stockpot. Bring to a boil, then reduce to a simmer and cook for 10 minutes, uncovered.
- Add chopped kale and cook for another 10-15 minutes uncovered, or until soup thickens.
- Stir in lemon zest and juice. Allow the soup to cool for five minutes before ladling into bowls and serving, enjoy!
Beer Cheese Soup Recipe
- 4 slices of thick-cut bacon
- 2 tbsp butter
- 1 onion, diced
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 2 clove garlic, minced
- ¼ cup flour
- 1 tsp dry mustard
- 12 oz of beer
- 1 cup chicken broth (can be substituted with vegetable broth)
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- ¼ tsp smoked paprika
- ½ tsp fresh thyme leaves
- 6 oz sharp cheddar cheese, shredded
- Salt and pepper to taste
- Cook bacon in a large stockpot over medium heat until crisp. Keep the drippings in the pot and remove bacon to a paper towel-lined plate.
- Add butter to the pot with the bacon drippings and allow butter to melt. Add the onion, celery, carrot, and garlic and cook over medium heat until tender, about 5-6 minutes. Stir in the flour and dry mustard, cook for 1 minute.
- Slowly, add beer a little bit at a time, whisking continuously.
- Add broth and cream a little bit at a time while whisking so the mixture is smooth after each addition.
- Add the Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves. Bring to a boil over medium-high heat while whisking. Reduce heat to a simmer for 5 minutes or until thick and bubbly. Remove from the heat.
- Stir in the shredded cheese, except for ¼ a cup that is set aside for garnish, and stir until the cheese is melted.
Ladle the soup into bowls and garnish with the remaining shredded cheese and crumbled bacon. Enjoy!
Green Chile Posole Soup Recipe
- 1 poblano chile
- ½ lb of fresh tomatillos, husks removed
- 2 serrano chiles, deseeded and quartered
- ½ white onion, chopped
- 5 garlic cloves, minced
- 1 ½ cup cilantro
- ½ cup parsley, chopped
- 1 ½ cup spinach leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground allspice
- 6 cups vegetable broth
- 1 (29 oz) can hominy, rinsed, and drained
- 1 (15 oz) can of black beans, rinsed and drained
- 3 tbsp fresh lime juice
- ½ tsp salt
- Shredded cabbage, radishes, cilantro, and tortilla chip strips for serving