Winter is about to begin and the farmers market seems empty and depleted, but you can still get all the ingredients needed to make wonderful soups. This is the time of plentiful greens and sweet winter squashes, tender leeks and juicy carrots whose flavors blend beautifully into this easy, flavorful soup. Can be made ahead ad frozen.

This 3-ingredient vegan recipe is a simple way to get rid of left over bell peppers!

I had a huge pot of beef stock simmering away on the stove recently and wanted something new to use it in right away. I used to make a killer cheeseburger soup in our pre-paleo days, but it contained Velveeta, all purpose flour, potatoes and sour cream. We do eat high quality dairy products from time to time, and everyone but me occasionally eats white potatoes (I’m still in weight loss mode), but I wanted to come up with a recipe we could all eat. I thought about all of my favorite bunless burger toppings, and other than pineapple, jalapenos and banana peppers, this is all of it! It’s really easy to tailor this soup to your liking–omit what you don’t like, add more of what you like, and/or add your own favorite burger toppings. My finished product does not resemble the stuff I used to make in the least, but once I got to this point, it was so good, I didn’t want to mess with it by trying to add anything to thicken it up.

I came up with this recipe when 3/4 of my kiddos brought home the sniffles shortly after school started in September. For dinner one night, I had planned to make stir-fry with some minutes steaks that were thawed in the fridge and a head of Napa cabbage that needed to be used up ASAP, but I also wanted to keep bone broth-loading everyone. So, Steak Stir-Fry Soup it was! Substitute/omit/add ingredients depending on which meats and veggies you enjoy in your stir-fry and how chunky you like your soup.

Like many foods we enjoy today, pumpkins are a product of the New World, and entered Europe in the 15th century. Most foods introduced during that time took a while to gain momentum in Europe – sometimes hundreds of years – but not the pumpkin. Because they resembled gourds and squashes common in the Old World, pumpkins were readily adopted and prized for their robust flavor and easy cultivation. It was quickly made into various soups, and mixed with honey and spices as early as the 17th century – a precursor to pumpkin pie. For today’s recipe I wanted to keep pumpkin closer to its place of origin – North America – so I decided to focus on a Mexican soup commonly referred to as Sopa de Calabaza, often flavored with cumin and chorizo sausage. I really like the cyclical nature of this dish. Cumin was first cultivated in India and introduced to the Americas by the Portuguese and Spanish. Chorizo is the best of both worlds: Old World sausage flavored with paprika made by New World peppers, and later re-introduced to the Americas. So this dish is the product of the unique culinary marriage of these two continents and cultures. While pre-roasting a whole pumpkin inevitably lends more depth of flavor, using canned pumpkin puree drastically cuts down on your cooking time and effectively turns this dish into a 30-minute meal.

An alternative to popular steamed asparagus, served with a tangy lemon dressing for a great appetizer or side!

This slightly modified recipe takes its roots and ideas from a variety of Eastern European classics.

Eggplant Lamb Paleo Soup is so smooth and flavorful, it will warm you up from the inside out. Plus it's easily adaptable to become Vegetarian and Vegan friendly.

Enjoy this easy crockpot recipe that requires minimal ingredients but provides smooth creamy comfort!

Either ground lamb or beef works well in this stir-fry, where the combination of vegetables, ginger, and coconut aminos really bring out the Asian-inspired flavors.

One of our favorite spice blends is adobo, which is a beautifully balanced mix of garlic, onion, bay leaf, oregano, and pepper. We love using it to season meatballs (even in soup). We think you'll find it to be a nice addition to the classic spaghetti and meatballs.

Forget canned cream of mushroom – this soup is thick and creamy, and also dairy-free. If you can tolerate dairy, you can substitute heavy cream for the coconut milk at a 1:1 ratio.

The easiest way to add new flavors to salads, is to combine roasted vegetables with raw ones. Here, grilled asparagus and seared flank steak are combined with fresh spring greens, adding a whole variety of textures to the dish.

Baked asparagus is delicious with a nice sear and a little salt and pepper. However, the addition of homemade gremolata completely changes the flavor of this dish! Don’t skip out on this component – it really enhances the recipe.

This soup is creamy, warming, and comforting. Plus, it is packed with vegetables and gut-healing bone broth.

We live in Pittsburgh, where Italian wedding soup is a household favorite. If you have trouble finding escarole at your grocer, you may substitute other sturdy greens such as kale or collard greens.