Mediterranean Lentil soup

 This is a nice hearty, fiber rich soup.  It goes great with a side of bread.  The recipe comes from Eating Well.

• 2 tablespoons extra-virgin olive oil
• 1 ½ cups chopped yellow onions
• 1 cup chopped carrots
• 3 cloves garlic, minced
• 2 tablespoons no-salt-added tomato paste
• 4 cups reduced-sodium vegetable broth
• 1 cup water
• 1 (15 ounce) can no-salt-added cannellini beans, rinsed
  
  
• 1 cup mixed dry lentils (brown, green and black)
• ½ cup chopped sun-dried tomatoes in oil, drained
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 tablespoon chopped fresh dill, plus more for garnish
• 1 ½ teaspoons red-wine vinegar

Heat oil in a large pot.  Add carrots and onions and saute for 5 minutes.  Add garlic and cook another 3 minutes.  Add tomato paste, stir in well then add all remaining ingredients except the dill and vinegar.  Cover and simmer 30-40 minutes. Add the rest of the ingredients and serve.

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Directions

Instructions Checklist

• Step 1

  Heat oil in a large heavy pot over medium heat. Add onions and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste and cook, stirring constantly, until the mixture is evenly coated, about 1 minute.

Crockpot Beef Mushroom and Farro Soup

Farro is an ancient grain that is high in protein.  It becomes very tender in the crockpot.  This is a great work day meal.  I put all the ingredients except the meat in the crockpot the night before, and add the meat and turn it on in the morning.  Saves morning prep time.  And then you get to come home to the smell of dinner ready and waiting.

4 c. Beef broth
2 c. Vegetable broth
1c. Chopped onion
3 large carrots, chopped
1 pkg. Au jus
1 c. Farro
1 1/2 c. Stew meat, cut into small pieces
2 T. Parsley
2 c. Sliced mushrooms
Put all ingredients into crockpot.  Cook on low for 6-8 hours.

Octoberfest Bavarian Stoup

Stoup is thinner than a stew yet thicker than a soup.  This one combines all those great Octoberfest flavors in one bowl.
1 1/2 T. Olive oil
1 large potato, diced
1/2 onion sliced
2 c. Sliced thin cabbage
2 bratwurst, sliced into 1” piece
2 c. Chicken broth
1 c. Lager beer
1T. Caraway seeds
2 T. Parsley
1/2 t. Garlic salt
Heat oil in a Dutch oven and add in the bratwurst.  Cook for about 5 minutes then add in the cabbage,  onion and potatoes.  Cook 10 minutes.  Add in remaining ingredients.  Simmer for 30 minutes.

Zucchini Tomato Soup with Italian Sausage

As the temperatures fall and autumn reigns it becomes soup time in our household.  Once a week I try to cook up a big pot of soup and a loaf of homemade bread for dinner.  This is our first soup of the season this year.  The recipe comes from the blog afamilyfeast.com.

1# bulk Italian sausage
1/2 onion, diced
1 c. celery, diced
1 c. carrots, diced
2 T. minced garlic
2 small zucchini, diced
4 plum tomatoes, diced
2 T. basil
1 T. oregano
1 small can tomato paste
6-8 c. vegetable broth
1 c. Parmesan cheese

In a large Dutch oven or soup pot, cook the sausage and onion until the sausage is barely pink.  Add in the celery, carrots and garlic and cook another 10 minutes.  Add the zucchini, tomatoes, tomato paste, cheese,  broth and herbs.  Simmer 30 minutes and serve.

Cheesy Vegetable Chowder

Well obviously that groundhog did not know what he was talking about because ever since his prediction our mild winter has turned into snowmaggedon.  Perfect for a big bowl of hearty vegetable chowder and some homemade bread.  This chowder comes together in about 45 minutes and makes enough for lunch the next day too.

4 potatoes, peeled and diced
1 bunch of broccoli, chopped
2 carrots, peeled and diced
3 c. chicken broth
3 c. milk
3 T. butter
1/3 c. flour
3 c. milk
1 c. grated/shredded cheese of your choice-I used Gouda
1/2 t. onion powder
6 slices of bacon
Put the potatoes, carrots and chicken broth in a Dutch oven and bring to a boil.  Cover and simmer 10 minutes.  Uncover, add the broccoli and simmer for another 10 minutes.  In a skillet cook the bacon and then slice up.  In a saucepan melt the butter, whisk in the flour then the milk.  Whisk on medium high for about 5 minutes, add the cheese and whisk until it thickens.  Add to the Dutch oven with the vegetables and broth.  Add bacon and serve.

Taco Soup

The temperature has dropped here, and for the first time this winter we have snow.  A perfect day for a bowl of soup.

1# ground beef
2 c. salsa
1  14 oz. can tomatoes
1 can diced green chilies
2 c. chicken or beef broth
1 can kidney beans, drained and rinsed
1 can pinto bean, drained and rinsed
2 c. corn
1/2 c. chopped onion
1 t. oregano
1/2 t. paprika
1 t. chili powder
1 t. garlic salt
1/2 t. cumin
1 avocado, sliced
tortilla chips
sour cream
2 c. shredded Cheddar cheese

Brown ground beef with onion, drain off any fat.  Add tomatoes, chilies, beans, corn, salsa, broth, and spices.  Bring to a simmer and cook for 30 minutes.  Serve in a bowl topped with crushed chips, sour cream, cheese, and avocado.

Italian Sausage Tortellini Soup

This is a quick soup to put together, full of flavor, with easy ingredients.  Put it together with a nice slice of bread for an easy dinner.

1# Italian sausage
2 T. minced clove garlic
32 oz. chicken broth
1 c. dried tortellini
1 14 oz. canned tomatoes
2 c. fresh spinach
2 T. basil
1/4 c. Parmesan cheese

In a dutch oven cook the sausage and garlic until sausage is no longer pink.  Add the broth and tomatoes and bring to a boil.  Add tortellini and cook for 10 minutes.  Add spinach and basil.  After serving in bowls sprinkle parmesan cheese.

Beef and Gnocchi soup

Oh baby it's getting cold outside..just in time to cook up a big pot of this soup.  Add a nice loaf of bread or salad and you have a meal.

• 1/2# round or chuck steak, cut into small cubes
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 carrots, peeled and chopped
• 1 stalk celery, sliced
•  2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 4 cups low-sodium beef broth
• 1 teaspoon soy sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 1 cup water
• 1 lb. potato gnocchi
• 1 cup frozen peas
• 1/4 cup fresh parsley leaves, minced
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• In a dutch oven heat the olive oil over medium high heat.  Add the meat and saute for about 10 minutes.  Add in the onion, celery, carrots and garlic and continue cooking another 10 minutes.  
• Stir in the thyme, paprika and tomato sauce.  Allow to cook for several minutes.  Stir in the red wine, and stir up anything that may be sticking to the bottom of the pot.  Add the bay leave and broth and allow to simmer for one hour.  Stir in the soy sauce, and red pepper flakes.  Remove bay leaf.  Mix the water and cornstarch into a slurry and add to the pot.  Add gnocchi and cook 3-5 minutes, it should float to the top.  Stir in parsley and peas.

Slow Cooker Chicken and Wild Rice Soup

The weather is cooling and soup season is here.  Plus I am going to a class today to learn how to make sourdough bread.  A bowl of soup will go great with it.

• 1 1/2 pounds boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 1 cup wild rice
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 pound cremini mushrooms, thinly sliced

Put all the above ingredients into a crockpot and cook on low for 6-8 hours.

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 cup half and half*
• 2 tablespoons chopped fresh parsley
• Melt butter, sir in flour then milk and half and half.  Cook over medium heat until it thickens then add to soup mixture.  Sprinkle with parsley and serve.