Red Lentil Soup with Lemon

I love this soup! So simple and so flavorful. It's worth using red lentils. Recipe from The New York Times.

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Yield: 4 servings

Curried apple soup

perfect soup for the fall

1 tsp. olive oil
1 chicken breast (or 3 tenderloins)
1 large onion, chopped
5 garlic cloves, minced
2 stalked celery (including the leaves), chopped
1 1/2 tsp curry powder
1 1/2 tsp ground ginger
1/2 tsp red or black pepper
1 tsp salt
5 cups chicken broth
2 14.5 oz. cans of diced tomatoes
2 crisp apples, chopped in small chunks
1/2 cup rice*
plain greek yogurt for garnish

1. Place oil in sauce pan and saute onions and celery for about 3 minutes then add the curry, ginger, salt, and pepper.
2. After onions and celery are soft, add the minced garlic and cook for 30 more seconds.
3. Add the chicken broth, tomatoes, and rice.  Bring to boil, then simmer for 20 minutes until rice is tender.
4. Add apples and simmer for 8 minutes.
5. Serve with a dollop of plain greek yogurt.

*if using brown rice, precook it then add later and decrease the water by one cup and the first simmer time by half.

adapted from a recipe found here

Beej's Tom Kha Gai

Beej’s Thai Chicken Coconut Soup (Tom Kha Gai)

Feeds four hungry people.

Ingredients

•

2 cans (14 oz.) coconut milk

•

2 cans (14 oz.) reduced-sodium chicken broth

•

16 quarter-size slices fresh ginger

•

2 stalks fresh lemongrass, cut in 1-in. pieces

•

2 pound boned, skinned chicken breast or thighs, cut into 1/2-in. thick strips

•

1 White Onion

•

1 cup chopped carrots

•

1 vine ripe tomato sliced into ½ in. thick slices and then cut equally into fourths.

•

2 cups sliced shiitake mushrooms

•

2 1/2 tablespoon fresh lime juice

•

2 tablespoons Thai or Vietnamese fish sauce

•

4 teaspoons sugar

•

2 teaspoons Thai chili paste (do 6 teaspoons if you like it spicy! Which I do!!!)

•

1/2 cup fresh basil leaves

•

1/2 cup fresh cilantro

Preparation

1. In a large pot, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 

2. Add chicken, carrots, onion, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. 

3. Discard lemongrass. Drop in tomato after heat is turned off. Garnish servings with basil and cilantro.

For best results let soup sit in fridge over night. Warm up and serve the next day!

Minestrone

2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp dried basil
1 tsp parsley flakes
1 tsp thyme
1 tsp black pepper
2 cups fresh spinach, chopped
10 cups broth
15 oz can crushed tomatoes
15 oz can petite cut tomatoes
15 oz can garbanzo or kidney beans, drained
1/4 cup barley
1/4 cup split or frozen peas
2 medium carrots, chpped
1/2 cup small pasta shells

1. Saute onion and garlic in olive oil for 7 minutes, add spices and saute 3 more minutes. Add spinach and sauteé a minute or so.

2. Pour in broth, tomatoes, beans, barley, and peas. Bring to a boil, reduce heat and simmer for 40 minutes or until barley (and split peas) are tender.

3. Add carrots and pasta, bring back to a simmer for 10 minutes or until pasta is al dente.

You can also add a diced sweet potato or winter squash at the beginning with the onion.

Chicken Soup

4 carrots, sliced
1 small onion, diced
2 stalks celery, sliced (you can use the leaves if desired)
2 Tb butter
1 chicken breast, baked in oven
6 cups vegetable or chicken broth
4 oz  (about 1/2 cup) noodles (or barley)

1. Melt butter in large sauce pan, add carrots, onion, and celery.  Allow to soften for 5-7 minutes.
2. Add broth and bring to a boil.  Add noodles (or barley) and cook for amount of time on package.
3. Add any seasoning you desire: bit o' sage, pepper, rosemary, thyme, even oregano!
4. Slice or shred baked chicken* and add to soup. Heat for another minute and enjoy!

*Season your chicken with salt and pepper and bake at about 375 for 20 minutes. This is easily done in your toaster oven.

Sweet Potato Fennel Soup

2 Tbsp olive oil
2 carrots, sliced
2 stalks celery, sliced
1 large fennel, sliced (stalks included!)
1/4 - 1/2 tsp salt, to taste
1/4 tsp pepper
1/4 cup white whine (or substitute)
2 sweet potatoes, cubed
4 cups broth (chicken or vegetable)
2 cups water

1. Place oil in large cooking pan, turn heat on medium high, once the oil is heated up add carrots, celery and fennel. Cook until soft, 6 - 8 minutes, adding the salt and pepper while cooking.
2. Add white wine. Allow to alcohol to cook off, about 2 minutes.
3. Add broth, water, and sweet potatoes. Once the soup reaches a boil, switch heat to allow soup to simmer for 15 minutes.
4. Blend half of the soup in a blender (or food processor) then mix it back into the other half.
5. Enjoy! Serves 4.

Squash Quinoa Soup

A delicious quinoa and butternut squash dish for any season.

12 oz. chicken or tofu, cut into 1-inch pieces
1/2 cup finely chopped onion
2 tsp. olive oil
1 3/4 cup chicken broth
1 5.5 oz. can apricot or mango nectar
1 lb. butternut squash, peeled, halved,
seeded, and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1tsp. ground cumin
2 small zucchini, halved lengthwise
and cut into 1-inch pieces

In a saucepan, cook chicken and onion in hot oil over medium heat 2 to 3 minutes or until onions are tender, stirring occasionally. Add broth, nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.

original source of recipe unknown with minor changes

Red Soup

a family recipe passed down from G'ma Lillis Remington Brooks. tangy and spicy - perfect for a blustery, stormy day.

1 Tbsp olive oil
1-2 cloves garlic, minced
1 large onion, copped
2 carrots, chopped
1 large (46 oz) can vegetable juice
2 cups broth
2 medium potatoes, chopped
1/2 cup frozen peas
1/2 cup frozen corn
2-3 Tbsp Worcestershire Sauce (or more to taste)
black pepper to taste (but at least 1 tsp)
browned and seasoned - with garlic salt - ground beef (optional)

1. sauté garlic, onion and carrots in oil on medium heat for 7-10 minutes until onions are tender.
2. add vegetable juice, broth, potatoes, peas, corn, any other veggies you like, optional ground beef and stir. add Worcestershire Sauce, black pepper and stir to combine.
3. simmer for at least 20 - 30 minutes, stirring occasionally. serve with warm crusty bread.

Kel's Homemade Chili

Kel sent this out to us back in 2007 so I thought I'd place it on the blog. It hits the spot on a cold evening.

1-2 Tbsp olive oil
1 large onion or 2 small onions, chopped
1-2 cloves minced garlic or garlic salt
1 green bell pepper, chopped
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
1 can corn, drained or 1 1/2 cups frozen corn
2 Tbsp chili powder
1 Tbsp cumin
2-4 Tbsp balsamic vinegar
salt and pepper to taste
(add browned ground beef if desired)

1. saute garlic, onion and bell pepper in oil on medium heat for a five minutes. add chili powder and cumin, coat veggies and continue to saute another minute or two.
2. add beans (including liquid), tomatoes (including juice), corn - and optional beef - and stir.
3. simmer for at least 20 - 30 minutes, stirring occasionally.

it's always better the second day. and goes very well with cornbread.

Chili Blanco

holy smokes. this soup is so good it's addicting (i'm not exaggerating). from New Mexico Linds.

2-3 chicken breasts
olive oil
3 cloves garlic, minced
1 large inion, chopped
2 or 3 small cans hot, fire roasted green chilies, diced if possible*
4 cups chicken broth
4 cans beans (all white or 2 white and 2 black)**
1 pint sour cream

1. place chicken breasts in a medium pot and cover with as much water as the pot can hold without boiling over. add 1 tsp salt and bring to a boil. lower heat and simmer for 2 hours. add more water if necessary. shred or cut cooked chicken into small pieces. (i know there are other. less time consuming ways to boil chicken but this is the only method i know of that leaves the chicken tender instead of rubbery).
2. heat oil in a large pot and sauté the garlic and onion until tender and slightly transparent. add the chilies and cook a few more minutes.
3. add the broth, beans and chicken and simmer on low heat for 15 minutes. stir in sour cream until completely incorporated (don't let soup boil once sour cream has been added) and serve with warm bread.

* if you can't find the pre-diced chilies just dice them up yourself
** i like using both white and black beans for the contrast (since the soup is so white) but if you do, make sure to drain and rinse the black beans.

Mushroom Barley Soup

a robust flavorful soup for any time (but of course fall is such a great time for soup).

1/2 cup barley
olive oil
1 large onion, chopped
1 clove garlic, minced
3-4 carrots, chopped
3 celery ribs, chopped
8 oz mushrooms (white or baby bella), sliced
1/2 cup frozen peas
4 cups beef, chicken or vegetable broth
1/2 tsp thyme leaves, crushed
1 by leaf
salt and fresh ground black pepper

1. bring 3 cups of water to a boil in a small sauce pan. add the barley, lower heat, and cook until tender, about 30 minutes.
2. meanwhile, heat the oil in a large pot and sauté the garlic and onion for about 7 minutes minutes. add carrots, celery and mushrooms cooking for a few minutes between each addition.
3. add the broth, drained barley, peas, thyme, salt and pepper and simmer on low heat for 15 minutes. take bay leaf out before serving. enjoy with your favorite bread!

Zucchini Soup

summer is here, now here come the zukes. whether you're growing them yourself or being bombarded by neighbors just giving them away, this soup will help you make good use of them.

1 large onion, copped
2 Tbsp olive oil
3 medium zucchinis or 2 large, chopped
2 cups chicken broth
1/2 tsp salt
pepper to taste
1/2 cup half and half

1. sauté onion in oil over medium heat until tender - about 8 minutes. add zucchini, salt and pepper, and stir in with onion. add broth, bring to a boil and simmer for 10 minutes.
2. transfer to a blender and puree just until chunky. stir in half and half.
3. garnish with shredded cheese if desired.

you can also add a little crumbled bacon for extra protein and flavor.

Butternut Squash Soup

This is one of the best soups I have ever tasted and is great in the fall (or any season really).

What you'll need:

1 butternut squash (medium to large, about 3 1/2 lbs.)
3 Tbsp butter
2 large leeks (0r 3/4 onion)
4 tsp peeled minced ginger
6 cups chicken or vegetable stock
11/2 tsp salt

1. Cut squash in half lengthwise, remove seeds and bake squash on lightly oiled cookie sheet (or non-oiled silpat) at 400 degrees Fahrenheit cut-side down until easy to pierce. About 1 hour.
2. Let it cool. Scrape out insides from skin and set aside.
3. In a soup pot over medium low heat melt butter.
4. Add leeks and minced ginger.
5. After leeches are tender add 4 cups of stock and squash.
6. Bring to a simmer
7. Let simmer for about 20 minutes and break up squash with a spoon.
8. Puree this mix.
9. Put the pureed mix back into original pot and bring to a simmer.
10. Add last 2 cups of stock and salt.

you may serve with toasted squash seeds

p.s. please do not try to make this soup with "leeches" as previously directed... the post-er does not know how to spell...

White Bean & Roasted Garlic Soup

this unassuming soup is savory and full of flavor.

2-3 cloves garlic, chopped
1 Tbsp olive oil
3 15 oz cans cannellini or white beans, drained and rinsed
2 cups chicken broth
3/4 cup canned diced tomatoes
2 oz smoked ham or bacon, chopped
2 sprigs fresh rosemary or 1 tsp dried, ground
salt and fresh ground black pepper

1. combine the olive oil and garlic in a medium sauce pan and sauté over medium-low heat until golden brown.
2. empty two cans of drained, rinsed beans plus garlic and oil into a blender or food processor and pureé until smooth (depending on how good your blender is, you may need to add a half cup of the chicken broth to make things thinner).
3. warm and slightly brown the ham in the sauce pan while pureéing the bean mixture.
4. return pureé to sauce pan. add 2 cups of the broth (unless you've already added a half cup - then it would be 1 1/2 cups broth), remaining can of beans, tomatoes, and rosemary. add 1/2 cup water if soup is too thick. stir pureé and broth until completely incorporated. bring mixture to a low boil, turn down heat and simmer for 10 minutes. remove rosemary springs (if used), season with salt and pepper.
5. serve in bowls with a final drizzle of extra virgin olive oil and good toasted bread.

Country Potato Soup

This is the potato soup that you've been waiting for!

1 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
5 cups vegetable or chicken broth
2 lbs Yukon Gold or other yellow-flesh potatoes, chopped
6 - 8 oz cream cheese (depending on how creamy you like it)
dash cayenne pepper
salt and ground pepper to taste

1. heat oil in a large sauce pan over medium-high heat until hot. saute onion and garlic until soft and slightly brown.
2. add potatoes and broth and boil potaoes until tender, 8 - 12 minutes.
3. transfer most of the potatoes and onions and all of the liquid into a blender, add cream cheese and process until chunky-smooth.
4. pour mix back into sauce pan, season with cayenne, salt and pepper and heat through until hot - do not boil. if it's too thick, thin with a little water or milk.
5. garnish with shredded sharp cheddar.

For extra goodness add sweet corn (heat frozen corn in microwave first) and/or cooked bacon crumbled up.

Tomato Soup

1 Tbsp olive oil
1 onion, chopped
3 cans diced tomatoes, divided
1 cup chicken broth
4 oz. cream cheese
salt to taste

1. Sauté the onion in the olive oil over medium heat until tender.
2. Add two cans of the tomatoes, all of the tomato juice and the chicken broth and bring to a simmer.
3. Add cream cheese and let it melt into small pieces.
4. Carefully transfer hot soup to a blender and blend until smooth and even textured. NOTE: Don't fill blender too high and make sure to leave an opening for the steam escape! If necessary, blend in two batches.
5. Return soup to pan, add the last can of the tomatoes, add salt to taste and warm through.
Serve with grilled or toasty cheese.