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There is nothing better than a hearty soup to warm you up, but who has time to make something from scratch these days? Now, you do! These soups are delicious, easy, and are ready to devour in 30 minutes or less.

Minestrone

• Serves: 10

• 2 TB. olive oil
• 1 large onion, chopped into ½-in. pieces
• 2 TB. chopped garlic
• 4 (14.5-oz.) cans chicken broth (about 8 cups)
• 1 (14.5-oz.) can chopped tomatoes with juice
• 2 (15-oz.) cans white beans, drained and rinsed
• ¼ small head cabbage sliced into thin, ½×2-in. pieces (about 1 ½ cups)
• 2 large carrots, peeled and cut into ¼-in. slices
• 2 large celery stalks, including leaves, cut into ¼-in. slices
• ¼ cup fresh basil leaves, coarsely chopped, or 1 tsp. dried
• 2 tsp. fresh oregano or 1 tsp. dried
• ¼ tsp. crushed red pepper flakes
• 1 tsp. salt
• 1 (10-in.) zucchini squash, ends removed, halved lengthwise, and cut into ½-in. slices
• Black pepper
• Shredded Parmesan cheese

1. In a large stockpot over medium heat, heat olive oil. Add onion, and cook, stirring, for 4 minutes. Add garlic, and cook for 1 more minute.
2. Add chicken broth, tomatoes, white beans, cabbage, carrots, celery, basil, oregano, crushed red pepper flakes, and salt, and cook for 10 minutes.
3. Add zucchini squash, and cook for 3 minutes or until zucchini squash, carrots, and celery are tender. Serve in bowls, seasoning with pepper and sprinkling with Parmesan cheese.

Chicken, Spinach, and Rice Soup

• Serves: 4 to 6

• 2 TB. olive oil
• 1 medium onion, chopped
• 1 (10-oz.) pkg. frozen chopped spinach
• 1 cup cooked chicken, chopped into ½-in. pieces
• 1 ½ cups cooked rice
• ½ tsp. crushed red pepper flakes
• ½ tsp. dried oregano
• ½ tsp. salt
• ¼ tsp. black pepper
• 6 cups chicken broth

1. In a large skillet over medium heat, heat olive oil. Add onion, and sauté onion for 5 minutes.
2. Meanwhile, thaw spinach in the microwave by heating on defrost for 5 minutes or until thawed. (Defrost times vary depending on the power of your microwave, so adjust accordingly.)
3. When onion has cooked, add spinach, chicken pieces, rice, crushed red pepper flakes, oregano, salt, and pepper to the skillet, and cook, stirring, for 1 minute.
4. Add chicken broth, heat to a low boil, and simmer for 10 minutes. Serve with crusty bread for a “comfort food 101” meal.

Quick Turkey Vegetable Soup

• Serves: 4

• 2 (14.5-oz.) cans chicken broth
• 2 (5-oz.) cans chunk turkey meat, drained
• 1 (16-oz.) pkg. frozen broccoli, green beans, pearl onions, and red pepper mix
• 1 (1.4-oz.) pkg. vegetable soup mix
• Salt
• Black pepper

1. In a large microwave-safe bowl, combine chicken broth, turkey, frozen veggie mix, and vegetable soup mix, and microwave on high for 5 to 8 minutes, stirring twice. (Cook time will vary according to microwave power.)
2. Stir and serve, seasoning with salt (if necessary—there’s salt in the soup mix) and pepper.

Variation: Other canned meats, such as chicken or even diced ham, also work well in this soup.

Miso Soup with Scallions, Tofu, and Carrots

• Serves: 4

• 2 (14-oz.) cans vegetable broth
• 1 large carrot, peeled and sliced on the diagonal into ⅛-in.-thick ovals
• ¼ cup miso
• 4 scallions, roots and dark green parts removed, cut into ¼-in. rings
• ¼ (16-oz.) pkg. soft tofu, drained and cut into ¼-in. chunks
• 2 TB. soy sauce (optional)

1. In a saucepan or stockpot over medium-high heat, bring vegetable broth to a boil. Add sliced carrots, reduce heat to low, cover, and cook for 5 minutes.
2. Remove ½ cup broth to a heat-safe measuring cup, and stir in miso until well blended. Pour miso and broth back into soup, stirring to blend.
3. Add scallions and tofu, season with soy sauce (if using), and serve.

Variation: Use 4 cups water and 2 vegetable bouillon cubes in place of canned vegetable broth. For an interesting variation in texture and flavor, use adzuki beans in place of tofu.

Country Potato Chowder

• Serves: 4 to 6

• 1 ½ lb. baking potatoes, peeled and cut into 1-in. cubes, or new potatoes, skin on, scrubbed, and cut into 1-in. chunks
• 3 TB. olive oil
• 1 large onion, sliced thin
• 1 cup skim milk
• 1 ½ cups fat-free chicken broth
• ¼ cup sherry or cooking wine
• 2 tsp. salt
• Salt
• Black pepper
• ½ cup fat-free or low-fat sour cream

1. Arrange potatoes in a microwave-safe baking dish, and microwave on high for 10 minutes or until soft.
2. Meanwhile, in a large skillet over medium-low heat, heat olive oil. Add onion, and cook until potatoes are finished cooking.
3. Working in batches, add cooked potatoes, cooked onion, a little skim milk, and a little chicken broth to a food processor. Purée until smooth and creamy. If chowder is too thick, add a little more milk and broth.
4. Return chowder to the skillet, add sherry and salt and any remaining skim milk and chicken broth, and cook for 5 minutes. Serve with salt, pepper, and a spoonful of sour cream.

These delicious soups are so quick and easy, they will become a staple on your dinner table. Enjoy!

From The Complete Idiot’s Guide to Meals in 30 Minutes or Less by Tod Dimmick