Adzuki Butternut Squash Soup

Day One- Fresh and Delicious on its Own

After Day One- AMAZING with cooked rice or barley!

One day last week we were snowed in and I was ready to cook!

I pulled some squash and tomatoes out of the freezer, and some adzuki beans out of the pantry. I'm probably pronouncing it all wrong, but I love the way that sounds. Adzuki, adzuki...ADZUKI! I had picked a little bag of these cuties up a few months ago because they caught my eye and I thought they were simply adorable. Googling for recipes, I found quite a few intriguing ideas! In Asia, these beans, which are also called Red Dragon beans, are often used as a dessert, like in this awesome-sounding recipe. They are also the base for many bean pastes; if I ever get ambitious enough, I'll try this using this as the filling. These cute little beans could also be the base for a really homey sounding dish, found here.

Google is my friend when it comes to recipes! This soup turned out really tasty, and warmed up my -13 degree, blizzardy day. Adzuki beans may be just another bean (you could certainly use them in good old chili, after all), but darnit, they are so cute, you've just got to buy some, and then try a new recipe! If you are into a bit of spice (just the right amount), you may just like this recipe.

A little summer harvest, pulled from the freezer. Can't think of a better day to use them!

Don't forget how awesome this gadget is when you've got garlic to mince:
originally posted about it here!

For me, the cilantro/oil mixture was a must...perfect topping for this soup.

I left the tomatoes partially frozen to make them super easy to chop.

SOURCE HERE

Adzuki Butternut Squash Soup

You can use vegetable stock if you want, just don't add as much salt. Try serving over brown rice!

2 T. olive oil
1 t. cinnamon
2 t. finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 t. salt
2 onions
6 cloves garlic, minced
4 c. butternut squash, peeled and cut into 1/4 inch dice (I used diced acorn squash frozen from the fall)
5-6 c. water (can use broth, but cut back on the salt if you do)
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans
cilantro drizzle (optional, but highly recommended)

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two--until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water (next time I may cut down to 4 cups). Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften--5-10 minutes. Once the squash has softened, use a potato masher and break up the squash pieces a bit (I just used the back of my spoon and mashed a bunch of squash cubes against the inside of the pot until I was satisfied). Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro. Serves about 8. To make the cilantro drizzle, finely mince a handful of cilantro, put in a bowl or jar and pour just enough olive oil to coat the cilantro when stirred. Add a couple shakes of salt if you want. This cilantro drizzle is awesome, because it keeps the cilantro tasty and green for days in the fridge.

Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living(Arsenal Pulp Press, 2008)

Apricot Lentil Soup

I had been wanting to try this soup for months, and finally got dried apricots specifically for this recipe. I just happened to have some last minute fresh tomatoes from the garden which I peeled using the boiling-water-to-ice water method. I am absolutely in LOVE with this soup! The bits of apricot add little explosions of flavor. Just amazing!

*note: the quality of stock you use will impact the flavor of your soup. One of my batches turned out a little less flavorful because the veggie broth was a bit weak. Easy fix: Add a T. of miso paste to the pot of finished soup. Yum!

Apricot Lentil Soup

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken or vegetable stock
3 roma (plum) tomatoes - peeled, seeded and chopped (or canned)
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes. Add tomatoes, cumin, thyme, and salt and pepper to taste, and simmer 10 minutes more. Add lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serves about seven.

Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Three Sisters Soup

This simple, unassuming soup is so good! The first time I made it, I was skeptical all the way until my first bite. I've made this many times and everyone loves it. We had it again last night and even the 4-year-old wanted seconds and thirds. If that doesn't indicate a successful family soup, then I don't know what does!


Three Sisters Soup
(adapted from allrecipes.com)

2 c. golden hominy (can use corn instead if desired)
2 c. fresh or frozen green beans (trimmed and snapped if fresh)
2 c. winter squash (i.e. butternut or acorn), peeled and cubed
1 1/2 c. peeled and cubed potatoes (I rarely ever peel potatoes for any recipe)
5 c. vegetable broth
2 T. butter
2 T. flour
1/4 t. pepper

Place the hominy, green beans, squash, and potatoes into a pot, and pour in the vegetable broth. Bring to a boil, then reduce heat to low. Simmer until the vegetable are soft. Melt the butter in a bowl and blend the flour into it with a fork, then stir into the soup (I dip the bowl into the soup a few times to get all the buttery goodness out). Increase heat to medium, and cook until the soup thickens. Season with pepper and serve.

Peeling and chopping a squash can be challenging. I find it easiest to cut the squash into  small sections that are more easily peeled, then dicing up the flesh of the peeled sections.

Smoky Tomato Lentil Soup with Spinach and Olives

I made this on a whim because I happened to have all the ingredients on hand, and I was just blown away. Normally I find kalamata olives overwhelming because they are so rich and salty, but in this recipe they are the STAR! Wow, I can't wait to make this again. And I've mentioned before my love-hate relationship with lentils--I have to say, this recipe puts them in the LOVE LOVE category!

Source: My favorite vegan website, PostPunkKitchen


Smoky Tomato Lentil Soup with Spinach and Olives

1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried brown lentils (or green lentils)
5 cups vegetable broth
1/2 teaspoon salt
Fresh black pepper
1 24 oz can fire-roasted tomatoes
4 cups fresh baby spinach (or chopped spinach)
3/4 cup roughly chopped kalamata olives

Preheat a 4-quart soup pot over medium high heat. Saute onions in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.

Add the lentils, broth, salt and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.  Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.

Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

Chickpea, Tomato, and Quinoa Soup

Oh me. Oh my. Yum. That is all I can really say! I love love love this!

Chickpea, Tomato, and Quinoa Soup (4 Servings)

½ cup quinoa

2 tablespoons olive oil

1 medium onion, chopped

1 carrot, halved lengthwise and cut into ½ -inch lengths

1 celery stalk, diced

2 chipotle peppers

4 garlic cloves, chopped

Salt and pepper

2 bay leaves

2 teaspoons sweet paprika

1 teaspoon ground cumin

4 cups vegetable broth

1 can (14.5 oz) crushed tomatoes

1 can (15 oz. or 1 ¾ cups) chickpeas, drained and rinsed if canned

¼ cup chopped flat leaf parsley, for garnish

In a Dutch oven or large soup pot, heat oil over medium.  Add onion, carrot, celery and garlic.  Season with salt and pepper, and cook for 5 min.  Add bay leaves, paprika, cumin, quinoa, broth and 1 cup water.  Bring to a boil, reduce to a simmer, and cook for about 20 minutes, or until quinoa is tender and the seed has opened up (each quinoa seed will look like it has a translucent halo around it when it's cooked completely; it will still be a little chewy).  Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended.  Discard bay leaves and sprinkle with chopped parsley before serving.

Fresh Tomato Soup

Blended up....

...Or left Chunky. Both ways are wonderful!

In my quest to rely less on canned food filled with sodium and preservatives (and all kinds of weird ingredients), I have been looking for good replace- ments for some of our basics. I found a pretty good replacement for Campbell's veggie soup (click here). I wanted a good alternative to canned tomato soup as well. There are some nights that all my husband wants for supper is grilled cheese and tomato soup, and I tend to agree...it makes a wonderful, warm meal! Would it be simpler to just crack open a can? Yeah. And I'm not saying I never will do that again. But with some extra time and effort, I can make a soup that is much healthier, and enough that I can freeze some for the next time (in which case I can just pop it out of the freezer, voila!)

I left half the soup chunky, and the other half I pureed in my blender. The hubby, oldest son and I loved how it tasted chunky, while the two youngest preferred smooth. Either way, this is a really great tomato soup, and will come in handy when I have fresh tomatoes to use up from the garden this summer. I improvised and used petite diced tomatoes this time. I imagine the flavors will be that much better with fresh tomatoes...mmm, can't wait to try!

Jersey Fresh Tomato Soup (Ness413 via allrecipes.com)

INGREDIENTS

• 7 cups peeled, seeded, and chopped tomato (can use two 28 oz can petite diced)
• 1 cup finely chopped carrots
• 3/4 cup finely chopped onion
• 1 (13.75 ounce) can vegetable broth
• 1 tablespoon white sugar
• 2 teaspoons sea salt
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup 2% milk
• 2 teaspoons dried basil
• 1/2 teaspoon celery salt (can use 1/4 t. ground celery seed)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

DIRECTIONS

1. Bring the tomatoes, carrots, and onion to a boil over medium-high heat in a stockpot, then reduce heat to medium-low. Simmer for 30 minutes. Stir in the chicken broth, sugar, and salt.
2. Melt the butter over medium-low heat in a small saucepan. Whisk in the flour, stirring until thick. Slowly whisk in the milk until smooth. Cook and stir, whisking constantly until thickened, about 5 minutes, then stir milk mixture in to the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

Hearty Lentil Stew

I have a love-hate relationship with lentils. I want to love them all the time, but some recipes that include them are just unbearable. My digestive system definitely hates lentils (oh boy)--a little bean-o, however, goes a long way in that department! 

I've been spoiled since my discovery of red lentils, which have a milder, less...'lentil-y' taste (this soup is the bomb). But I don't want to give up on humble old brown lentils. They are so inexpensive and good for you, and can really be made in so many different ways. For me, lentils are delicious when they are put with the right ingredients, and this recipe was a huge success at making the lentils shine. A little shredded sharp cheddar cheese on top makes the stew even more delicious. It's amazingly filling, and super healthy. Just don't forget to take a bean-o or two if your guts hate lentils like my guts do. ;)

Hearty Lentil Stew 

1 T. olive oil

4 celery stalks, finely chopped

1 small onion, chopped

2 garlic cloves, minced

3 1/2 cups cooked brown lentils

1 c. canned crushed tomatoes

3 c. low sodium V-8 juice

1 (1/2 lb) bunch kale, tough stems removed and leaves roughly chopped

salt, freshly ground black pepper

First cook your lentils and set them aside. You can use two 15 oz cans of lentils, drained and rinsed, if you prefer. If using dried, 1 1/3 c. dried will make about 3.5 c. cooked. Here's a handy site to help with conversions like that.

Heat oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; cook 5 minutes, stirring occasionally (do not brown).

Add lentils, tomatoes, juice, and kale; stir to combine and bring to a simmer. Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with salt and pepper.

Easy White Chicken Chili

This is my current favorite chicken chili. The lime and cilantro add the perfect tang, while the hominy makes each bite chewy and fulfilling. And to think, for the longest time I thought I hated hominy! This stuff is amazing! Crushed tortilla chips and sharp cheddar cheese on top of the soup gives it an extra bang, but I think it's delicious with no toppings. YUMMY yum!

Easy White Chicken Chili

1 T. canola oil

1 medium onion, chopped

1 (16 oz) can golden hominy, drained

1 (16 oz) can great northern beans, rinsed and drained

1 (14 oz) can low-sodium chicken broth 

1 1/2 c. diced cooked chicken breast

1/4 c. lime juice

2 T. chopped cilantro

1/4 t. cumin

1/4 t. ground black pepper

shredded cheese, crumbled tortilla chips

Heat oil in a large saucepan over medium heat; add onion and cook for 3 minutes. Stir in hominy, beans, broth, chicken, lime juice, cilantro, cumin and pepper. Increase heat, cover and bring to a boil, stirring occasionally. Top with cheese and serve with salsa, chips and more cilantro, if desired.

Tomato-Rice Soup with Roasted Garlic and Navy Beans

Oh wow, this soup hit the spot on so many levels. The roasted garlic was just the right touch. Noah couldn't get enough of it! I'm not sure how he fit so many bowls into his little tummy at once, but it kept disappearing and he kept asking for more. I found the soup very tasty and fulfilling. Great soup to divide into individual portions in freezer containers for later!



Tomato-Rice Soup with Roasted Garlic and Navy Beans

TooManyLegos via Veganomicon

2 bulbs roasted garlic (top sliced off, drizzled with olive oil, wrapped in foil and roasted at 400 for 30 to 40 mins)

1 T. olive oil

1 medium yellow onion, diced as small as possible

1 c. long grain brown rice

2 bay leaves

2 t. dried thyme

1 t. dried marjoram

2 t. salt

several pinches freshly ground black pepper

2 (28 oz) cans crushed tomatoes

1 (15 oz) can navy beans, drained and rinsed

56 oz water (fill up tomato cans)

Preheat soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent.

Add rice, bay leaves, thyme, marjoram, salt and pepper. Cook, stirring, for about 2 minutes. Add the crushed tomatoes and the water, and bring to a boil. Lower heat to medium-low, cover, and simmer for about 45 minutes.

Squeeze roasted garlic out into a bowl and smash it with the back of spoon to make a smooth paste. Add to the soup once the rice is nearly tender. When the soup is completely cooked, add the navy beans and heat through. Remove bay leaves and serve!

Wild Mushroom and Greens Soup

This is a simple mushroom soup that is great if you need to use up some greens. I had a bunch of chard from my CSA that needed a home, and this is where it went! I was able to find each type of mushroom needed at Meijer. The different mushrooms add such nice texture. I halved the recipe and froze portions for myself for lunches, because although I find it filling and good, my family is not crazy for greens in their soup. One of these days I WILL convert them!

WILD MUSHROOM, WHITE BEAN AND GREENS SOUP

Souper Jenny

Ingredients

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

3 garlic cloves, peeled and minced

4 cups shiitake mushrooms, cleaned and quartered

4 cups oyster mushrooms, cleaned and quartered

8 ounces button mushrooms, cleaned and sliced

1 cup dry sherry

4 cups white beans (canned), rinsed

2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)

4 quarts low-sodium vegetable broth

Preparation

Heat olive oil in soup pot. On medium heat saute onion and garlic until soft. Add all mushrooms and saute until soft. Add sherry and broth and bring to a boil. Lower heat, add greens and white beans and simmer 45 minutes. With a hand blender, pulse soup a few times. If too thick for your taste, add more broth.

Sausage, Leek, Carrot and Butter Bean Stew

This was unique and tasty. Everyone in the family approved of and liked it. I was skeptical of using the wine, because it called for a lot, but after cooking down, the flavor was wonderful. I will be making it again!

Sausage, Leek, Carrot and Butter Bean Stew

Ingredients

Sausages (I usually use 4-5 chicken apple sausages)--could use a multitude of types,

even 'faux' vegetarian sausages

Olive Oil for frying

2 cloves of garlic, crushed

2 medium leeks

2 medium carrots, sliced

1 c. white wine

1 c. chicken stock (2 c. if you want more of a soup rather than thick stew)

1 can (14 oz) butter beans (*see note)

salt and freshly ground pepper

parsley, roughly chopped, for garnishing

1. Brown the sausages in a little olive oil for about 10 minutes.

2. Add the garlic and leek to the sausage pan and cook until softened.

3. Add the carrots, wine, chicken stock and butter beans, then simmer for 30 minutes.

4. Remove the sausages from the pan, place on chopping board, and slice into 1/2 inch slices. Return to pan.

5. Simmer slowly until sausages are fully cooked and flavors are melded, about 15 to 20 minutes.

*note: dried beans can be used. Take 7 oz of dried lima beans and let them soak in plenty of cold water overnight (12 hours). Drain, rinse, then boil for 30 minutes, until soft but not mushy.

Mulligatawny

Fun name to say, delicious soup to eat! My whole family liked this hearty soup. It is the perfect thing to make for chilly winter night. I served it with a green salad and some homemade french bread : sliced very thin, brushed with olive oil and garlic, and toasted in the oven. I used 2 heaping t. of curry powder, not knowing if the flavor would be too overpowering, but next time I'll go ahead and use 3 full t. Very fulfilling and delicious!

Mulligatawny

Ingredients:

2 T. olive oil

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped

1 green pepper, chopped

1 apple, cored, peeled, and chopped

1.5 pounds boneless skinless chicken breast (I used 2 c. rotisserie)

1/2 c. flour

2 to 3 t. curry powder

5 c. chicken broth

1 (14.5 oz) can diced tomatoes, drained

salt and pepper

2 c. hot cooked rice

1. Heat oil in large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken (unless using rotisserie like me...if so, add chicken with the broth in next step). Saute for about 15 minutes. Turn the heat to low.

2. In small bowl, mix the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth (rotisserie chicken now if you are using it) and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

3. To serve, place about 1/4 c. of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

Source: Family Fun magazine

Brothy Black Bean Soup

I call this 'brothy' black bean soup because I am still searching for the perfect 'thick' black bean soup. So whenever I find that elusive recipe, I'll be able to distinguish between them by name. I LOVE the flavors in this recipe, and brothy is NOT a bad thing at all...sipping it from a small cup is just as good as eating it from a bowl. It is good plain, or with a bit of sour cream and cilantro on top. I'll make this soup often!

Brothy Black Bean Soup

2 T. olive oil

1 c. finely chopped onion

1 carrot, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

1/2 t. ground cumin

1/2 t. ground coriander

3 c. vegetable stock

1/2 c. fresh orange juice (I did happen to squeeze some oranges, but I'm sure ready-made juice would be fine)

1 15-oz can black beans, drained and rinsed (or used precooked black beans, 2 c.)

1/4 t. pepper

1/8 t. red pepper flakes

salt to taste

Heat the oil in a soup pot over medium heat, and add onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes. Add the cumin and coriander, stir for about 30 seconds.

Stir in all the remaining ingredients, except the salt. Increase the heat to high and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.

Transfer 1 c. (or more) of the beans and liquid to a blender and puree until smooth. Sitr the pureed mixture into the soup. Taste and adjust the seasoning. Serve with sour cream and fresh cilantro, if desired.

Source: A Beautiful Bowl of Soup by Paulette Mitchell

Corn Soup

If you google Corn Soup recipes, there are so many wonderful ways to make it, and I have my eye on a few variations that I hope to make soon. This recipe, however, is very minimalist, and sometimes the simplest recipes are the ones I turn to when time and ingredients are short. The kids love it, it goes well with Mexican meals or with sandwiches, and it can be left alone or dressed up with fresh cilantro. In the picture, along with the cilantro, you can see bits of red pepper and corn peeking out. Reserving some of that before you blend up the rest of the soup is a wonderful way to make the soup look more interesting and give it a little texture in each bite. Depending on the size of the red peppers you use, the soup's color will vary from creamy yellow to sunset-orange. I've also found that the longer you blend the soup, the more vibrant the color. We love ours nice and pureed and orange, but if you want a chunkier, more yellow soup, don't blend the heck out of it like I do!

Corn Soup

Ingredients

2 roasted red peppers (I use jarred)

2 T. vegetable oil

1 medium onion, finely chopped

3-4 c. corn niblets, thawed if frozen

3 c. chicken stock

2/3 c. light cream (can use milk, or sour cream--sour cream will give a sour bite--or omit this ingredient entirely and it will still taste great)

salt and pepper to taste

If you are using fresh red peppers, roast, peel, and set them aside. Otherwise open your jar of roasted red peppers like I do. :)

1. Heat the oil in a large saucepan. Add the onion and saute over low heat for about 10 minutes, until it is translucent and soft. Dice the roasted red peppers and add them to the onion. Add the corn and cook over medium heat for 10 more minutes. Spoon out a half a cup or so of the mixture and set it aside.

2. Pour the chicken stock into the pan and let the soup simmer for about 15 minutes, then turn off the heat and let it cool slightly. Blend the soup in a blender or food processor until it's as smooth as you want it. Pour it back into the pan and heat, then serve. Sprinkle with roughly chopped cilantro and some of the reserved corn/pepper/onion mixture, if you want.

Red Lentil Soup

I just discovered red lentils about a year ago. They seem extra special, and a little more flavorful, than brown lentils. They are a beautiful orange-ish red, and turn yellow when cooked. They may be a little more difficult to find than brown lentils; I looked at three stores before finding them at Meijer.

This soup is delicious! I had just enough celery leaves that I had frozen from this summer's CSA, and I do wonder if the exceptional celery I used made a difference in the flavor. Hopefully when I make it with store-bought celery I'll like it just as much.

The original recipe gave instructions for making pita croutons and cooked onion for garnish. I went ahead with the extra steps and it was very worth it, only I just used my own pita chips, which I make at least once a week anyway. I ate two bowls of this soup, with the suggested garnish, and was full and happy for the rest of the day! For a hungry girl like me, that is an accomplishment for any soup. :)

Ingredients

2 T. olive oil

2 c. finely chopped onion

3 cloves garlic, minced

1 t. ground cumin

1 t. ground coriander

8 c. vegetable stock

1 3/4 c. dried red lentils

2 carrots, finely chopped

1/2 c. coarsely chopped celery leaves

pinch of red pepper flakes

1/4 c. fresh lemon juice

salt and freshly ground pepper to taste (I found I didn't need any at all!)

garnishes

2 T. olive oil (I only used a teaspoon)

1 large onion, thinly sliced

2 pita pocket breads (I used two of my homemade pita chips for each bowl)

Heat the oil in a dutch oven over medium heat. Add the onions and garlic; cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the cumin and coriander; stir for about 30 seconds.

Stir in 6 cups of the vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes. Stir in the remaining 2 cups of stock and the lemon juice. Season to taste.

Garnishes:

Simply slice the onion thinly and cook it in the oil until very tender and lightly browned.

Make pita chips (my recipe here).

Top each bowl of soup with a small mound of cooked onions and pita chips broken up into pieces.

Source: A Beautiful Bowl of Soup by Paulette Mitchell

Chickpea Soup With Spinach

This is a gorgeous soup that I adore but the family doesn't do cartwheels over. I made it once for everyone, but the reception wasn't stellar, so I make it for myself now, freezing individual portions for lunches. I think it tastes fantastic! It has a strong chickpea and onion flavor. It is 'soupy-brothy', perfect for cold days when you need to sip some soup at the table while reading a book.

Ingredients

1/2 pound dried chickpeas (about 2 1/2 c. cooked)

4 T. olive oil

2 large onions, sliced (I chop them; easier to eat)

1 medium red pepper, chopped

salt and pepper

4-5 c. vegetable broth

good dash of red pepper flakes

1 lb fresh baby spinach, coarsely chopped

Soak dried chickpeas several hours or overnight in water to cover. Drain, and place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down heat and simmer, covered, at least 1 hour, or until tender.

Put oil in deep skillet, and turn heat to medium-high. A minute later, add onions, a large pinch of salt and some pepper. Cook, adjusting heat as necessary so onions soften rather than crisp. Stir occasionally, and cook until onions become very soft and quite brown, at least 10 minutes. Add red pepper and cook a few more minutes.

When chickpeas are tender, remove from heat, and drain, reserving their cooking water. Puree half the chickpeas in food mill, immersion blender or upright blender, adding enough of the reserved cooking water (or fresh water) to keep mixture moving smoothly. (Use care when pureeing hot liquid. If you have time, let mixture cool to room temperature first.)

Return puree to pot along with remaining chickpeas, plus whatever chickpea cooking liquid remains, plus red pepper flakes, plus broth. Stir, adjusting heat so mixture simmers. Add spinach, and stir. When spinach is tender, after 5 minutes or so, taste, and adjust seasoning.

Mom's Vegetable Beef Soup

This is my husband's mom's recipe. Every time she makes it I eat WAY too much! It's a homey and thick pot of magic! I haven't made it myself yet, but I still consider it tried and true. I rarely use ground beef, so when I do finally make it myself, I will probably use ground turkey.

Ingredients

2 lbs. ground beef

3 large potatoes, diced

2 small cans V8 juice (or 2 c.)

1 lb can whole tomatoes, crushed with hands

2 cans green beans, drained

1 can white corn, drained

1 onion, chopped

garlic powder

Mrs. Dash

salt and pepper

Brown the ground beef and onion in soup pot. Add remaining ingredients (spices to taste), and simmer until potatoes are fork-tender.

White Chicken Chili

Simple and delicious! I only use a sprinkle of the cayenne because one of the boys is ANTI-spice right now. Out of all the white chicken chili recipes I've made, this one is my favorite.

Ingredients

1 to 1.5 pounds chicken

1 t. beef base

1/2 c. water

2 c. chicken broth

48 oz Randall Beans

1 t. olive oil

2 c. chopped onions

2 cloves garlic, chopped

1 small can green chiles, in juice

2 t. cumin

2 t. oregano

1/4 t. cayenne pepper

Dice up the chicken, cook in pan with water and beef base until water is gone. In separate pan, fry olive oil and onions until onions are transparent. Place chicken and the rest of the ingredients in the pan, simmer for 30 minutes.

Pumpkin Black Bean Soup

I found this gem on babycenter's cooking board last winter and I've made it countless times. I am in LOVE with this soup!

Pumpkin Black Bean Soup~*~Sandy~*~ via The Six O’Clock Scramble

1 T vegetable oil
1 1/2 cups chopped onion (about 1 small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 tsp salt
Pepper to taste
1 can (15 oz) pumpkin
3 1/2 cups vegetable or chicken broth
1 tsp cumin (or curry)
2 T dry sherry (can use applejuice, but I think the sherry adds awesome flavor)

**pinch of sugar
Sour cream for serving

In a stock pot, heat the oil over medium-high heat. Add the onions and garlic and sauté them until they are softened, about 5 minutes.

Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.

Mix the soup well, bring it to a gentle boil, and simmer it for 20 minutes. Serve it with a dollop of sour cream.

Makes 6 servings

Calories 140, total fat 3.5g sat fat 0g, cholesterol 0mg, sodium 580mg, total carbs 23g, dietary fiber 6g, protein 5 g, sugar 7g