The Editors of EatingWell - EatingWell Soups: 100 Healthy Recipes for the Ultimate Comfort Food

Copyright 2018 by Meredith Corporation, Des Moines, Iowa.

All rights reserved.

For information about permission to reproduce selections from this book, write to trade or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

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Library of Congress Cataloging-in-Publication Data is available

ISBN 978-1-328-91103-2 (pbk)

Book design by Waterbury Publications, Inc., Des Moines, Iowa.

On the front cover:

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eISBN: 978-1-328-91104-9

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EatingWell

Editor-in-Chief Jessie Price

Creative Director James Van Fleteren

Food Editor Jim Romanoff

Managing Editor Wendy S. Ruopp

Research Editor Anne Treadwell

Senior Food Editor Carolyn Malcoun

Test Kitchen Manager Breana Lai, M.P.H., R.D.

Recipe Developers & Testers Carolyn Casner, Julia Clancy, Hilary Meyer

Nutrition Consultant Jill Cerreta, M.S., R.D.

Nutrition & Features Editor Shaun Dreisbach

Associate Nutrition Editor Julia Westbrook

Photo Director Maria Emmighausen

Production Designer Jolee Main

Associate Editor Lucy M. Casale

Editorial Assistant Nancy Margolin

EatingWell Soups

Project Editor Lisa Kingsley, Waterbury Publications, Inc.

Contributing Recipe developers Lisa Holderness Brown, Annie Peterson

Contributing food Stylist Joshua Hake, Waterbury Publications, Inc.

Contributing Writers Sara Stillman Berger, Daniel Duane, Kathy Gunst, Anna Thomas

Contributing Photographers Peter Ardito, Johnny Autry, Marty Baldwin, Ken Burris, Karla Conrad, Penny De Los Santos, Carin Krasner, Erin Kunkel, Blaine Moats, Devon OBrien, Andrew Scrivani, Jim Westphalen (: Natalia Klenova/StockFood)

Cover Photo Ken Burris

Design Director Ken Carlson, Waterbury Publications, Inc.

Associate Design Director Doug Samuelson, Waterbury Publications, Inc.

Production Assistant Mindy Samuelson, Waterbury Publications, Inc.

Indexer Amy Novick, BackSpace Indexing

Houghton Mifflin Harcourt

Executive Editor Anne Ficklen

Managing Editor Marina Padakis Lowry

Art Director Tai Blanche

Sr. Production coordinator Kimberly Kiefer

Whenever anyone asks Whats your favorite dish to cook? my answer is soup. I know that sounds broad. Theyre probably wondering whether I do a killer mac & cheese or have a special way with roast chicken. But I answer soup, because no matter what type it iswhether it takes 20 minutes or 2 hours, whether its light and velvety or hearty and chunky, warm and comforting or chilled and refreshingI love them all. If youve picked up this book, perhaps you already agree with me that soup has an awful lot going for it. Here are some of the highlights.

To start with the obvious, its a comfort food. With most comfort foods, though, if you packed them with healthy ingredientswhole grains, vegetables, beanstheyd feel like, well, health food. Soup is different. It feels rich and indulgent. Maybe its the way it fills you up or the savoriness of the broth. Think of a bowl of tomato soup. You can make an easy one with canned tomatoes, onions or garlic, chicken broth, maybe a little thyme or basil (see our ). Puree it, sit down to a bowl and taste. Its tangy and savory. The texture is smooth and creamy. Its intensely flavorful rich even. But it has just a few good-for-you ingredients. Thats the alchemy of soup.

Soup is easy and forgiving. Theres not a lot of stressful multitasking in soup-making. On occasion, you might have two pans going at once, say a batch of beans simmering while you saut vegetables to add later. Usually, though, its all in one big pot (less mess at the end) and can be left alone to bubble away without much oversight. Ill put one on and head out to walk my dog. Or if its in the slow cooker, go to work for the day. Its that easy.

Soups also a perfect vehicle for improvisation. Got a recipe for vegetable noodle soup but dont feel like noodles? How about rice instead? Maybe potatoes. Dont have a bunch of kale for tonights recipe? Throw in a bag of frozen spinach. Want to make something vegetarian? Swap the beef or chicken broth for vegetable broth. The bottom line is youre probably not going to mess it up. And you will end up with a delicious meal. (If you need a little guidance on how to start improvising, check out the .)

When it comes to feeding a crowd or a family with a hectic schedule, soup is there to bail you out. You can eat a soup right when its done, and that same soup can just as easily hang for an hour until a kid gets home from practice. I love to make soup for a casual get-together. I can make it before guests arrive, then its flavors can meld until hunger strikes. And leftovers ruleI package up individual servings to have ready-to-go lunches throughout the week. Plenty of soups take well to the freezer too. I like to stockpile quart containers of frozen soup so I have something for dinners when I just dont have time to cook from scratch.

Why These Soups?

There are a zillion soup cookbooks (judging by my bookshelf, I may own half of them) and a bajillion-zillion soup recipes online. So what makes this one special? This book is different because its an EatingWell collection of soups. Were a magazine brand based in Vermont, dedicated to helping our fans eat delicious food that happens to be good for them. We believe cooking meals, made from whole ingredients, with plenty of flavor and lots of love is one of the essential joys in life. And it doesnt hurt that when you eat the EatingWell way, you feel awesome too.

All year long our editors dream up new ideas and consult new contributors. That makes this a very different kind of book from one by a single author. It is a tapestry of sorts, reflecting the best soups we have tested, tasted and published over the years. It includes cuisines from Mexican to Singaporean. Recipes range from .

Weve also sprinkled essays throughout the book. In each, contributors share their thoughts on soup-making. For example, Anna Thomas, a screenwriter and cookbook author, explains how she became obsessed with what she calls green soups, those that are jam-packed with .

You can be sure when you choose a recipe from this book that its going to work. Each one has gone through the EatingWell Test Kitchen. That means its been tested multiple times to make sure its easy to follow and delivers delicious results. At least two people test each recipe because what makes perfect sense to one cook may be unclear to another. We also use different equipment, for example both gas and electric stoves, to make sure results are consistent. Once weve vetted a recipe so we know its going to turn out great for you, we run it by our team of nutrition experts. They provide nutrition analysis and health tags to indicate which recipes are heart-healthy, low-calorie, etc. (Look for health tags on the top of each recipe page.) For more on .