A hearty and healthy soup perfect for a cold winter day!

Ingredients:

• 1 pound beef stew meat

• 2 tablespoons olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme leaves

• 1/2 teaspoon salt 10 cups beef broth or stock * 2 cups carrots, peeled and sliced into thin rounds * 1 cup frozen green peas * 1/2 cup red wine or additional beef broth * 1 tablespoon fresh parsley leaves, chopped Directions:

Enjoy this delicious and nutritious soup with a side of whole grain bread.3. Perfect for a quick and easy weeknight meal!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 8 cups vegetable broth
• 1 can (15 ounces) white kidney or cannellini beans, drained and rinsed
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup uncooked whole grain elbow macaroni

• Parmesan cheese, grated (optional) Instructions:

• Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and cook until softened, about 5 minutes.2. Add the broth, beans, oregano, thyme, salt, and pepper to the pot. Bring to a boil.3. Stir in the macaroni and remove from heat.4. Serve with Parmesan cheese if desired.

4. This fish soup is the perfect way to use up leftover tomatoes.5. The perfect meal for a chilly autumn evening.

Tomato Soup with Fish Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 8 cups chicken or vegetable stock 2 pounds fresh tomatoes, peeled and chopped 1 teaspoon sugar 1 tablespoon chopped fresh parsley salt and pepper to taste 8 ounces boneless, skinless cod, haddock, or other firm white fish, cut into 1-inch pieces 1/2 cup heavy cream (optional) Instructions:

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the stock, tomatoes, sugar, and parsley. Season with salt and pepper to taste. Bring to a simmer and cook until the tomatoes are very soft, about 20 minutes. Meanwhile, season the fish with salt and pepper. Add the fish to the soup and simmer until cooked through, about 5 minutes. If using cream, stir it into the soup just before serving. ladle into bowls and serve.