Delicious Winter Soups

Winter is a great time to make some warm and comforting soups from the previous season’s produce. Let us share with you three of our favorite soups that are delicious, nutritious, and easy-to-make — sure to become new winter traditions for you and your family.


Split Pea Soup

8 cups cold water
1/2 cup diced bacon or ham
2 cups split peas
1 large carrot, peeled and diced
1 large celery stalk, diced
1 medium onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
Salt and black pepper to taste
Croutons (if desired)

In a soup pot over medium heat, saute bacon or ham, carrot, celery, onion, garlic, thyme and bay leaf until the garlic is translucent. Add water and split peas. Bring to a boil in high heat, then reduce to low heat, and simmer for one hour. Add salt and pepper to taste. Ladle into bowls and garnish with croutons if desired.


Creamy Mushroom and Polenta Soup

Soup Ingredients
1 onion, diced
4 cloves garlic, diced
1 pound crimini mushrooms, sliced
2 cups vegetable broth

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Polenta Ingredients
2 tablespoons butter
1 tablespoon flour
2 cups half and half
4 tablespoons polenta
1/2 cup chopped fresh parsley, optional
In a large pot over medium heat saute onions, garlic, and mushrooms in olive oil until the onions are translucent. Add the broth and some salt to taste, and simmer in low heat — stirring occasionally. To make the soup smooth and creamy, take about half of the mushroom soup and puree it in the blender. Return it to the soup pot and stir.

In a smaller pot over low heat melt the butter, add the flour, and stir until a paste forms. While whisking, slowly add the half and half. Turn the heat to medium and bring to barely a simmer. Add the polenta and return heat to medium low. Stir until the polenta thickens up. Remove from heat.

Add a couple tablespoons at a time of the polenta to the mushroom soup. Stir until the polenta is completely incorporated. Continue to add polenta until the mushroom soup is the desired thickness. Before serving, stir in some chopped fresh parsley. Serve warm.

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