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Seven soups to make your life more hygge

Fall weather means delicious fall soups. Okinawa doesn’t get particularly cold so we are all still running around in shorts and T-shirts out here. But the weather did drop down to 70 degrees the other day so I jumped on the opportunity to make white bean chicken chili with salsa verde. I’ve been holding on to a jar of green chilis just waiting for the chance to use them in my recipe. I usually use salsa verde from Trader Joe’s but since we don’t have on out here, I had to improvise. If you like tangy, zesty, lime-packed chicken chili with salsa verde, you HAVE to try my recipe. While you’re at it, check out 7 of my favorite fall weather soups, all super easy to make.


White bean chicken chili INGREDIENTS

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 2 cloves garlic, finely chopped

  • 1 4 oz. can diced green chiles

  • 1½ tsp cumin

  • ½ cup salsa verde

  • 32 oz. low-sodium chicken broth

  • 1 15 oz. cans Great Northern beans, drained and rinsed

  • 1 15 oz can Navy beans, drained and rinsed

  • 3 boneless chicken breasts

  • 2 tbsp chopped cilantro

  • juice of ½ lime (I use a whole lime because I love that citrus taste)

  • Optional for serving: tortilla chips, queso fresco, greek yogurt


  • In a large pot or dutch oven, heat oil over medium-high heat. Add onion. Cook for about 7 minutes. Add garlic and green chilies, cumin and cook another 3 to 5 minutes. Stir to combine.

  • Add chicken and salsa verde to pot and let cook for about 10-15 minutes. Remove chicken, let cool a few minutes and then shred with two forks.

  • Add chicken broth and beans to pot. Bring to a boil.

  • Once soup comes back to a boil, reduce heat to medium low and simmer for about 30 minutes covered.

  • Using a masher, mash beans in pot a few times just to help thicken soup a little.

  • Return shredded chicken back to pot and stir.

  • Add cilantro and lime juice and stir.

  • Serve warm with optional toppings.




  • 1 tablespoon olive oil

  • 1 medium yellow onion -diced

  • 2 1/2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 2 tablespoons tomato paste

  • 1 tablespoon garlic powder

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon ground cayenne pepper* -optional

  • 1 1/2 cups vegetable broth

  • 1 (15 oz.) can petite diced tomatoes

  • 1 (16 oz.) can red kidney beans, drained and rinsed

  • 1 (8 oz.) can tomato sauce

  • Optional for serving: cheddar cheese, Greek yogurt, corn chips


  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

  • Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.


Lentil soup

(From Alton Brown)


  • 2 tablespoons olive oil

  • 1 cup finely chopped onion

  • 1/2 cup finely chopped carrot

  • 1/2 cup finely chopped celery

  • 2 teaspoons kosher salt

  • 1 pound lentils, picked and rinsed

  • 1 cup peeled and chopped tomatoes

  • 2 quarts chicken or vegetable broth

  • 1/2 teaspoon freshly ground coriander

  • 1/2 teaspoon freshly ground toasted cumin

  • 1/2 teaspoon freshly ground grains of paradise


  • Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

  • Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

  • Using a stick blender, puree to your preferred consistency. Serve immediately.


Split pea soup

(adapted from Betty Crocker Kitchens)


  • 2 ¼ cups dried split peas, (1 pound), sorted and rinsed

  • 8 cups water

  • 1 large onion, chopped (1 cup)

  • 2 medium celery stalks, finely chopped (1 cup)

  • ¼ teaspoon pepper

  • 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)


  • Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.

  • Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.

  • Stir carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.


Butternut squash coconut soup

(from Add a pinch )


  • 2 tablespoons olive oil

  • 2 stalks celery sliced

  • 1 medium onion diced

  • 2 garlic cloves minced

  • 1 medium butternut squash cooked, peeled, seeded, and cut into chunks

  • 4 cups vegetable stock

  • 1 tablespoon yellow curry powder

  • 2 teaspoons grated fresh ginger or 1/2 teaspoon ginger powder

  • 1 5.4-ounce can coconut cream


  • Drizzle olive oil into Dutch oven or stockpot set over medium heat. Add celery, onion and garlic and cook until the onion is fragrant, about 3 minutes.

  • Add butternut squash, vegetable stock, curry powder, ginger, and coconut cream. Stir to combine and then simmer until heated throughout, about 10 minutes.

  • Blend soup until smooth using an immersion blender, blender, or food processor.

  • Remove from heat and serve.


Tomato soup

(From Ree Drummond)


  • 1 medium white or yellow onion

  • 6 tablespoons (3/4 stick) butter

  • Two 14.5-ounce cans diced tomatoes

  • One 46-ounce bottle or can tomato juice

  • 3 to 6 tablespoons sugar

  • 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes

  • Freshly ground black pepper

  • 1 cup sherry, optional

  • 1 1/2 cups heavy cream

  • 1/4 cup chopped fresh basil

  • 1/4 cup chopped flat-leaf parsley


  • To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

  • Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

  • Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

  • Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

  • Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

  • Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

  • Serve the soup warm!


Cauliflower potato soup

(From Bare feet in the kitchen)


  • 1 large head cauliflower roughly chopped into about a dozen pieces

  • 8 cups water

  • 2 tablespoons olive oil

  • 8 cloves garlic

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly cracked black pepper

  • 2 lbs red potatoes peeled and chopped into 1" pieces additional salt and pepper to taste - I add about 1 teaspoon more salt, tasting as I add it a 1/4 teaspoon or so at a time.

  • Optional: crumbled bacon shredded cheese, green onions and sour cream for toppings


  • Place the water and the cauliflower in a large pot and bring to a boil. Simmer for 5-7 minutes, until the cauliflower is fork tender. Do not drain.

  • While the cauliflower is cooking, saute the garlic with the oil in a small skillet over medium low heat. Cook for a few minutes, until the garlic is fragrant and soft.

  • Use a slotted spoon to transfer the cooked cauliflower to the blender. Add 2 cups of the cooking liquid from the cauliflower, along with the cooked garlic and oil from the skillet, the salt and the pepper. Puree until completely smooth. Depending on how powerful your blender is, this could take a few minutes.

  • Taste the sauce and add more salt and pepper as needed.

  • Set aside about 2 cups of the cauliflower cooking water and then fill the pot with fresh water and the raw potatoes. Boil the potatoes until they are fork tender, but not falling apart. This should take about 10-15 minutes.

  • Drain the potatoes, add the cauliflower sauce and stir to combine. Mash the potatoes lightly with a potato masher, leaving plenty of small chunks in the soup. If you prefer a thinner soup, add some of the reserved cooking water and stir to combine.

  • Taste and adjust the seasonings as needed. Scoop into bowls and add toppings if desired. Enjoy!

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