Did your grandparents ever use the term “blackberry winter?”  All of my grandparents did, as well as my aunts and mother.  And yesterday, I caught myself using the term. “Blackberry winter” is a colloquial term, used mostly in the South and Midwest, for a cooler time in late spring when blackberries are in bloom. The temperature had dropped outside significantly while we were playing outdoors. As we headed indoors for warm drinks; hot chocolate for the kiddos and hot tea for me, I thought (although way too early) this does feel like a “blackberry winter,” or a “cold snap.”

When temperatures are cooler, a bowl of warm soup is a comfort food. Here are some soup recipes that are easy to make and will add healthy variety to your diet during this blackberry winter.

Spicy Black Bean Soup

  • 1 Tbsp canola oil
  • 1 cup chopped onion
  • 1 tsp minced garlic or 3 cloves garlic chopped
  • 1 cup chopped carrots
  • 8 cups water
  • 2 packets beef bouillon low sodium (may use ½ can of beef consommé soup and add 1 c. water)
  • 2 – 19 oz. cans black beans drained and rinsed (you may substitute kidney beans)
  • 1 – 28 oz. can diced tomatoes (no salt added)
  • 1 – can Rotel tomatoes and chilis (Use fresh jalapeno chopped instead if you want a spicier soup)
  • 1 tsp ground cumin
  • 1 cup corn kernels (either canned, fresh, or frozen)
  • 2 Tbsp freshly squeezed lime juice
  • ½ bunch chopped cilantro (optional)

Heat oil in a large saucepan. Sauté onions and garlic until tender. Add all other ingredients. Simmer covered for 30 minutes and serve warm.

*Excellent source of Vitamin A and Vitamin K, Low in fat, Low in saturated fat, Low in cholesterol, Very high source of fiber. 

Cream of Pumpkin Soup with Cranberry Sauce

  • 3 1/2 cups vegetable broth or organic vegetable broth 
  • Tbsp olive oil 
  • Tbsp packed brown sugar 
  • cup whole berry cranberry sauce 
  • Tbsp butter 
  • 1 large onion, chopped (about 1 cup) 
  • 1/4 tsp ground cinnamon 
  • 1/8 tsp ground ginger 
  • 1 pumpkin (small), peeled, seeded and cut into 1-inch pieces (about 5 to 6 cups). May use canned pumpkin if unable to find whole pumpkin 
  • Tbsp light cream or heavy cream (optional) 

Stir 1/4 cup of the broth, oil, brown sugar and cranberry sauce in small bowl. Set aside. Heat the butter in a 3-quart saucepan over medium heat. Add the onion and cook until tender. Stir the remaining broth, cinnamon, ginger, ground black pepper to taste and pumpkin into the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pumpkin is tender. Place ½ of the pumpkin mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining pumpkin mixture. Return puréed mixture to the saucepan. Add cream, if desired and heat through. Top each serving of soup with a spoonful of cranberry sauce mixture. 

*Excellent source of Vitamin A. Excellent source of fiber. Low in sodium. If using canned cranberry sauce be aware of higher sugar content and note brown sugar for those who sugar may be a consideration.

Squash and Apple Soup

  • 2 Tbsp canola oil
  • 2 cups chopped onion
  • 6 cups water
  • 4 cups cubed butternut squash (Easy prep – cut squash, without peeling, remove center seeds, and bake on flat baking sheet for 45 minutes @ 350 degrees. Scoop out squash. May be prepped earlier in the day or even the previous night and refrigerated).
  • 2 apples, peeled, cored and chopped. (For a different flavor, use pears)
  • 1 Tbsp ground ginger
  • ½ tsp salt

Heat oil in a large pan over medium heat. Add onions; sauté for about 4-5 minutes until soft. Add water, squash, apples, ginger, and salt. Cover and simmer for 30 minutes or until apples are tender. Cover and simmer for 30 minutes or until apples are tender. Puree with an immersion blender until smooth, or to desired consistency. 

*Excellent sources of Vitamin A, low in saturated fat, low in cholesterol.