Lentil Soup with Lemon Yogurt Cream

Makes about 8 cups of soup

4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve

Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.

Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.

Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.

From www.thekitchn.com

Chicken + Barley Soup

::This recipe could easily be made Vegetarian::

Olive oil
1 onion, chopped
3-4 cloves garlic, minced
1-2 lb chicken breast, cut into small chunks

Salt + Pepper
1/2 teas. white pepper
1 teas. thyme
1 teas. parsley
1 teas. rosemary
dash of cayenne pepper/red pepper flakes
bay leaf
6 cups vegetable broth

2 bell peppers, chopped
1.5 cups barley (not quick cook)
1.5 cups frozen spinach


Heat oil in 6 qt. (or bigger) stockpot/saucepan.  Saute onion 4-5 minutes. Add garlic and saute another minute or so.  Add chicken and quickly brown all sides.  Add rest of ingredients except spinach.  Bring soup to a boil.  Then, lower temperature and let soup simmer 45-50 minutes.  In last five minutes, add spinach.  Remove bay leaf.

A Different Kind of Chicken Soup

Well, it's been quite awhile since anything has been posted in here, so here's a recipe to break the "fast" from posting.

I added the changes I made at the bottom of the recipe.

Ingredients


Olive Oil

2 chicken breast filets (I used frozen ready-made, because I’m lazy)

2 small onions

2 tbsp curry

5 handful fresh spinach or the equal amount frozen

½ tsp powdered nutmeg

3 chicken bouillon cubes

1 liter/34 oz. water

Salt & Pepper

Egg noodles

Directions:

1. Heat a pan over medium heat. Pour olive oil in the pan, just enough to cover the surface. Add the chicken filets and brown the fillets about 5 minutes on each side. Remove the fillets from pan.

2. Cut the 2 onions in slices and heat up a separate pan on medium heat. Add 1 tsp olive oil and the fresh, washed spinach. Add the nutmeg and stir untill the spinach has wilted. Put aside. (If you use frozen spinach, just thaw in a casserole with some water over low heat)

3. In a medium sized pot, pour in olive oil to cover the surface and warm at medium heat. Add the sliced onions and stir from time to time. After 3 minutes add the curry powder and mix well with the onions. Turn down heat to low and let sit about 5-10 minutes untill the onions are soft. Stir now and then.

4. In a casserole add water and put in the chicken bouillon. Turn on heat to medium. The cubes will dissolve in about 10 minutes

5. While the chicken bouillon cubes are dissolving, pull the chicken apart in small chunks

6. Add chicken and spinach to onions and stir well.

7. Add the chicken bouillon water and bring soup to a boil. Simmer for about 2 minutes.

8. Add the noodles and let cook as said on the package directions. Add salt and pepper if needed.

*Step 3:  I also added a medium potato cut up into chunks.  In between steps #6 and #7 I added half an apple cut into chunks.  I added at least 3-4 cups of chicken broth, too!

Lastly, right before serving the soup, I stirred one spoonful of Greek yoghurt into each bowl.

Barley Lentil Soup

This recipe is super, super easy, and I've found it to be a great last minute recipe - you'd have to keep lentils and barley on hand, of course...


Makes 8 servings.

Olive oil
1 Cup sliced onion
1 teas. minced garlic
3 cups water
3 cups vegetable broth (I usually do half chicken broth)
2 cups frozen soup vegetable, thawed
1 can (14 oz.) diced tomatoes
1 cup lentils, red or brown
2/3 cup pearled barley
1 teas dried oregano
1 teas dried basil
1 bay leaf
1/2 teas. dried thyme
1/8 teas. black pepper

Coat large saucepan or Dutch oven with olive oil; heat over medium-high heat.  Add onions and garlic; cook and stir 2 minutes or until golden brown.

Add all remaining ingredients and stir together.  Bring to boil.  Reduce heat; simmer, stirring occasionally, 50 minutes or until barley is tender.  Remove bay leaf, and serve immediately.

Tuscan Style Potato and Leek Soup

Super tasty - we had this for dinner.  I did one leek and one onion and used 3/4 cup milk + 1/4 cup half & half since I had no sour cream.  I also omitted the kale due to not having any.  And for sake of time, I didn't puree at all.  It still came out fantastic.


5 medium russet potatoes
4 Tbsp unsalted butter
2 medium leeks (white and green parts), or 1 large onion, sliced and rinsed well
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups homemade or canned chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing, if desired)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired
Directions:

1. Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hours. Let cool completely on a cooling rack.
2. Combine butter or reserved bacon grease, leeks/onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
3. Add the chicken stock/broth to the leek /onion mixture.
4. Cut the cooled potatoes in small 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the leeks/onions.
5. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to the pot and reheat over medium low.
6. Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, and cheese. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
7. Serve garnished with cheese, bacon bits, or green onions, as desired.

Yield: 6-8 servings

From Passionate Homemaking

White Chicken Chili {Crockpot}

1 lb. chicken (breasts or tenderloins)
2 cans cannelini beans, rinsed and drained
1 onion, chopped
2 apples, cut in chunks
1 small can green chiles
3 T butter
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp thyme
1 tsp cumin
salt and pepper
3 cups chicken broth

shredded cheese, sour cream. and fresh cilantro


1.) Cut chicken in small chunks, and brown in a little olive oil.  Drain oil.
2.) Place butter in crock pot first.
3.)  Then put in browned chicken, apple, onion, garlic, beans, and chiles.
4.) Add spices and broth.  Stir together.
5.) Cover and cook on low for eight hours or high for four to five.
6.) Serve with shredded cheese, sour cream, and fresh cilantro.

Brazilian Black Bean Soup

Makes 4-6 servings


Ingredients
1 red onion, chopped
2 cloves garlic, minced
1 can (29 oz) black beans, drained
1 can (14.5 oz) vegetable or chicken broth
3 T Cayenne pepper sauce
2 T chopped cilantro (or 2 t dried cilantro)
2 t ground cumin
2 T rum or sherry (optional)

Heat oil in 3 quart saucepan.  Cook and stir onion and garlic 3 minutes or just until tender.  Stir in 1.5 cups of water and remaining ingredients except rum.  Heat to boiling.  Reduce heat to medium-low.  Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.

Ladle about half of soup into blender or food processor.  Cover securely.  Process on low speed until mixture is smooth.  Return to saucepot.  Stir in rum.  Cook over medium-low heat 3 minutes or until heated through and flavors are blended.  Garnish with lime slices, sour cream, minced onion, or cilantro, if desired,

Prep Time: 10 minutes
Cook Time: 30 minutes

We think this dish tastes just as good cold!

Momma's Veggie Soup

So this recipe is from my mother-in-law and is a huge hit anytime it's served! You could easily leave out the blending and just chop the veggies, whichever you prefer! I added a dash of salt and Italian blend spices, in addition to a can of black beans.

Ingredients:

2 carrots

1 can diced tomatoes

1 onion

2 celery stalks

3-4 potatoes

4 c. water

2 bullion cubes

a few TBs olive oil

pepper to taste

-optional-

1 zucchini

1 can beans, drained

noodles

handful of rice

other spices

Directions:

Chop potatoes into bite sized pieces. Put the other vegetables through the blender. Saute the vegetables in the olive oil in a large soup pan for a few minutes, then add the water and bullion cubes. Bring pot to a boil. Add pepper and any other spices. Reduce heat and simmer for 20-30 minutes. Add beans, rice, and/or noodles shortly after bringing to a simmer.

Baked Potato Soup (Crock Pot)

The Ingredients.

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish; also shredded cheddar cheese or steamed broccoli (optional)

The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. You can also leave the potatoes in chunks, if you want.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times with a whisk during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, cheddar cheese, or steamed broccoli.




Recipe Originally from 'A Year of Slow Cooking' blog

Creamy Tomato Soup

A family favorite- my mama found this a few years back, and it is one of the few soups everybody likes!

Servings: Approximately 4-6

Ingredients:

1 T butter

1 small carrot, finely chopped

1 small onion, finely chopped

2 T all purpose flour

3/4 t dried basil

3/4 t dried thyme

1/2 t salt

1/2 t pepper

1 1/2 cups milk

1 large can (28 oz) chopped/diced tomatoes

Grated parmesan cheese

Melt butter in a large pan over medium-low heat. Add carrot and onion; cook stirring frequently, until onion is soft, about 3 minutes. Remove from heat. Stir in flour, dried basil, thyme, salt, and pepper. Gradually pour in milk, stirring constantly, and cook over medium-low heat, continuing to stir until boiling and slightly thickened, about 5-10 minutes. Slowly whisk in tomatoes and their liquid. Reduce heat and simmer, uncovered, stirring often, for 15 minutes.

Garnish each serving with grated parmesan cheese.

Soup: Pasta, Sausage & Bean Soup

Serves: 8

From: epicurious.com

Notes: Can be made vegetarian easily by adding more veggies and taking out the meat, and exchanging chicken broth for veggie broth. I always am changing which veggies I decide to put in.

Ingredients:

2 T olive oil

1 lb Italian sausages, casings removed

1 1/2 cup chopped onions

1 1/2 cup chopped carrots

1 celery, chopped

1 T minced garlic

1 t dried basil

1 t dried rosemary

1/4 t crushed red pepper

1/4 t dried rubbed sage

5 cups chicken broth

1 14.5 oz. can diced tomatoes

1 15-16 oz can kidney beans, drained

1 cup elbow macaroni

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 min.

Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper, & sage. Saute until vegetables begin to soften- about 10 minutes.

Add broth, tomatoes With their juices, and beans. Bring soup to a boil.

Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add pasta to soup and simmer until tender, about fifteen minutes. Season to taste with salt & pepper.

Serve with fresh parmesan cheese grated on top.

Definitely one of my favorite soup recipes- easy to make, easy to change to what's in the fridge, and smell & tastes amazing. I have switched out pretty much everything at one time or another- be it the kind of beans, the vegetables, the pasta for barley, the spices... etc.