Six Soups to Soothe a Cold

3. Remove bay leaf and puree in batches in a blender or food processor. For velvety-smooth texture, pass soup through a food mill or strain.

4. Add nutmeg and salt and pepper to taste.

For a vegetarian version, use vegetable stock rather than chicken broth.

Submitted by Living Without magazine.

Roasted Beet Soup

Beets are a good source of folate, potassium and iron. They derive their rich jewel-tone color in part from cancer-fighting betacyanin. High in natural sugar and low in calories, beets are especially delicious when roasted. Serve this soup hot, topped with a dollop of plain yogurt. This recipe can also be prepared gluten-free and dairy-free.


  • 3 pounds fresh beets trimmed, peeled and cut into eighths (suggest wearing gloves for this task)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 red or yellow bell pepper, chopped
  • 2 tablespoons olive oil
  • 2 cups apple cider
  • 2 cups gluten-free, dairy-free chicken stock (try Imagine, Pacific or Kitchen Basics brands)
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt and pepper to taste

    1. Preheat oven to 400 degrees.

    2. Toss beets, onion, carrots and bell pepper in olive oil and spread in a single layer in a large roasting pan. Cook for 45 minutes or until the beets and other vegetables are softened.

    3. Add apple cider, chicken stock and roasted vegetables to a large stock pot and simmer for another 15 minutes. Add tarragon, salt and pepper to taste.

    4. Puree in batches in a blender or food processor. Add water or additional stock to thin to desired consistency.

    Submitted by Living Without magazine.

    Portuguese Bean Soup

    Delicious fall flavors with a simple preparation, this hearty soup will satisfy a family that's under the weather and provide a bit of a kick.

    Portuguese soup


  • 1 pkg. ham hocks (chopped) or 1/2 lb. salted pork (remove skin)
  • 2 large linguica (Portuguese sausage)
  • 1 16 oz.-can tomato sauce
  • 2 qts. water
  • 1 cup minced onion
  • 4 cups diced carrots
  • 4-6 cups diced potatoes
  • 3 cups squash
  • 2 cups watercress
  • 2 16 oz. cans kidney beans
  • 1 tbsp. garlic salt
  • 1 tsp. black pepper
  • parsley (to taste)
  • 6 cups chopped cabbage

    1. Slice linguica into bite-size pieces. Cook with ham hocks, tomato sauce and water in a large pot until pork is almost tender (30-45 minutes). Cut meat from bones (if using ham hocks), slice meat into bite-size pieces and return meat to pot. Discard bones.

    2. Add onion, carrots, potatoes, squash, watercress and kidney beans. Simmer on low heat for an hour, stirring frequently. Add garlic salt, pepper and parsley.

    3. Complete by adding chopped cabbage and simmer for an additional 15 minutes. Add cornstarch to thicken, if desired. Makes 7 quarts.

    From the recipe box of Nira Fernandes of Kahului, Hawaii

    Hlelem (Tunisian Vegetable and Bean Soup)

    Packed with beans and greens, this slightly spicy vegetable soup is both tasty and good for you. Harissa is a Tunisian hot sauce or paste usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It's available in cans, jars or tubes from Middle Eastern markets and specialty stores.

    hlelem soup (Tunisian vegetable and bean soup)


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