Spoon Up Tradition

When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of Mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Bacon-Apple Red Cabbage Soup

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

  • 2 slices thick-cut bacon, chopped
  • 1 med. red onion, chopped (about 1/2 c.)
  • 1 clove garlic, minced
  • 1 jar (16 oz.) sweet & sour red cabbage, not drained
  • 2 c. low-sodium, fat-free chicken or vegetable broth
  • 1 med. apple, chopped (about 1 c.), plus additional for garnish (optional)
  • 1/4 t. ground cinnamon (optional)
  • 1/8 t. ground allspice (optional)
  • 1/8 t. ground cloves (optional)
  • plain yogurt or sour cream (optional)
  • crumbled cooked bacon (optional)

In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan and discard remaining drippings.

Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.

Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.


German Potato Salad Soup

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

  • 1 c. chopped onion
  • 1 c. chopped red bell pepper
  • 1 T. olive oil
  • 2 cans (15 oz. ea.) German potato salad, chopped
  • 1 bottle (12 oz.) light beer
  • 3/4 c. reduced-sodium, fat- free chicken broth
  • 6 oz. (1 c.) diced ham, smoked turkey or sliced smoked sausage (optional)
  • 1/2 t. salt (optional)
  • 1/4 t. pepper
  • 1 T. chopped parsley
  • rye croutons (optional)
  • crumbled bacon (optional)

In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.

Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.

Serve topped with rye croutons and bacon, if desired.


Rustic Vegetable Beet Soup

Prep time: 30 minutes

Cook time: 15 minutes

Servings: 6

  • 1 jar (16 oz.) whole pickled beets, drained
  • 2 T. olive oil
  • 2 med. onions, coarsely chopped
  • 2 med. carrots, coarsely chopped
  • 1 med. sweet potato, peeled and chopped
  • 2 large cloves garlic, minced
  • 2 zucchinis (about 5 oz. ea.), coarsely chopped
  • 2 cans (about 14 oz. ea.) vegetable broth
  • 1 t. seasoned salt (optional)
  • 1 can (15 1/2 oz.) chickpeas, drained and rinsed
  • salt, to taste
  • pepper, to taste
  • 2 T. finely chopped fresh parsley
  • 2 T. finely chopped fresh dill
  • Gremolata (optional)


  • 1 T. minced fresh parsley
  • 1 T. minced fresh dill
  • 2 cloves garlic, minced
  • 1 t. grated lemon peel

Coarsely chop beets; set aside.

In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes or until vegetables begin to soften, stirring occasionally.

Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season, to taste with salt and pepper.

To prepare Gremolata: In small bowl, combine all ingredients.

Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.


Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes

Cook time: 10 minutes

Servings: 4



  • 1 can (15 oz.) READ Southwestern Bean Salad, divided
  • 1 t. ground cumin
  • 1/4-1/2 t. chipotle chili powder
  • 1 clove garlic, chopped
  • 2 c. cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
  • 1 can (14 1/2 oz.) no-salt-added diced tomatoes
  • 1 1/2 c. low-sodium vegetable or chicken broth
  • 1 t. lime zest, plus additional for garnish (optional)
  • chipotle-lime crema
  • chopped cilantro (optional)

Chipotle-Lime Crema:

  • 1/4 c. plain nonfat yogurt or sour cream
  • 1 t. lime zest
  • 1/8 t. chipotle chili powder

To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.

Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes or until squash is tender and stew reaches desired thickness.

To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.

Serve topped with chipotle-lime crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

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