vegetable soup – In Good Taste

Hearty Winter Vegetable Soup

Maris Callahan — Sun, 08 Nov 2009 17:00:00 +0000

Winter vegetable soup made with acorn squash, kale, chicken or vegetable broth, cannellini beans and thyme, topped with parmesan cheese. When I was in high school, I was at a local diner with my mother one night and she ordered a glass of white zinfandel. The waitress, confused, told her that they didn’t have white zinfandel, but they had the “pink kind.” Well, yes. White Zinfandel is tinted pink. Similarly, black kale is actually green. Growing up, eating green vegetables meant peas, string beans, broccoli and the occasional iceberg lettuce salad. Healthy, but not a lot of variety. Over the past few years I’ve discovered just how much I like spinach (especially in spinach and artichoke dip or baked penne with spinach and sausage) as well as how well Swiss chard complements whole wheat spaghetti. And now, I can sing the praises of kale, also. This soup only takes about fifteen minutes to prepare (which I will admit, does not include wrestling with your vegetable peeler and the acorn squash) and another fifteen minutes to simmer away on the stove. Even if you have an acorn squash that fights back, it’s a quick dinner and filling for a chilly night. […]

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Garden Vegetable Soup

Maris Callahan — Tue, 24 Feb 2009 03:00:00 +0000

Those of you who have ever been on the Weight Watchers diet are undoubtedly intimately familiar with Garden Vegetable Soup. Made with broth and a variety of low-calorie vegetables, this soup has been a lifeline for dieters everywhere, most likely since it was created in the test kitchens at Weight Watchers. Per cup, it has approximately sixty calories and plenty of fiber. It’s a filling, waist-friendly meal or side dish. This soup was probably one of the first things I learned how to make. When I was home for a summer during college, my mother was began Weight Watchers. While that didn’t stop me from eating chocolate ice cream every night, it did force me to adapt healthier eating habits during meals, like dressing my salads with balsamic vinegar instead of fattening vinaigrettes, skipping the bread basket in restaurants and beginning each day with a healthy breakfast, like low-fat yogurt and an english muffin or oatmeal made with skim milk. I still do most of these things today, including the chocolate ice cream. But with mom on Weight Watchers, we began cooking a lot of healthier meals as a family. This Garden Vegetable soup became a mainstay in our fridge/freezer […]

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