Easy Winter Recipes: 2 Winter Soups

Whether you’re at the campground or planning lunches for your weekend, these easy winter recipes are a perfect go-to on a cold day. These delicious soups are the perfect way to warm up this winter! Get the recipes below.

Italian Wedding Soup

Recipe adapted from one on liz blaser on Instagram

Ingredients:

  • 1 pound spicy Italian sausage
  • 1 white onion
  • 3 cloves of garlic
  • 1 russet potato
  • 1 sweet potato
  • 1 bunch chopped curly kale
  • 4 cups chicken or bone broth
  • 1/4 c half and half or heavy cream

Instructions:

  1. Wash and dry all produce
  2. Dice the potatoes and onion, mince garlic, and roughly chop kale.
  3. Heat a drizzle of oil in a large skillet and brown the onion until soft and translucent.
  4. Add the sausage and cook through, draining excess oil.
  5. Add all the ingredients to your InstantPot and cook on high pressure for five minutes -until potatoes are soft.

Hearty Lentil Soup

Recipe adapted from one on https://dishingouthealth.com/

Ingredients:

  • 1 lb. Yukon gold potatoes partially peeled
  • 1 lb. parsnips peeled
  • 2 Tbsp. olive oil
  • 1 yellow onion finely chopped
  • 8 oz. cremini mushrooms sliced
  • 8 oz. shiitake mushrooms stemmed
  • 3 garlic cloves minced
  • 3 Tbsp. tomato paste
  • 1/2 cup dry red wine
  • 1 Tbsp. plus 2 tsp. chopped fresh rosemary divided
  • 6 thyme sprigs
  • 1 tsp. kosher salt divided
  • 1 tsp. black pepper
  • 2 cups vegetable broth
  • 2 Tbsp. flour
  • 1 cup cooked brown lentils
  • 2 Tbsp. lower-sodium soy sauce or tamari
  • 1/2 cup milk of choice 
  • 2 Tbsp. butter 

Instructions:

  1. Wash and dry all produce.
  2. Cut the potatoes and parsnips into large chunks and add to a large pot. Slice mushrooms.
  3. Add water to the pot until they are covered and stir in a large pinch of salt.
  4. Bring to a rolling boil and reduce heat to low. Allow to simmer until the veggies are soft–approx. 30 minutes.
  5. While the veggies cook, heat a drizzle of oil in a large skillet over medium-high.
  6. Add the onions and mushrooms. Saute until soft — approx. 8 minutes.
  7. Once the mushrooms are golden brown, add garlic and tomato paste, cooking for 4-5 minutes.
  8. Add wine, 1 tbsp. rosemary, thyme, salt and pepper to taste, and cook for 2 minutes.
  9. In a small bowl, whisk together broth, flour, and soy sauce.
  10. Pour into the pan and simmer until thick.
  11. Stir in cooked lentils and remove the stems of thyme.
  12. Drain the potatoes and parsnips and return to the pot.
  13. Combine the milk, butter, 2 tsp rosemary, salt and pepper to taste.
  14. Mash the potatoes and parsnips thoroughly, divide into four plates or bowls.
  15. Top the mash with the lentils and mushrooms and serve hot.

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