Veggie Chili with lentils

This was surprisingly really good.  I was looking for a way to use up our freezer surplus of green peppers and stumbled on a few recipes that were close enough, so I went for it.  Below is what I made with notes for next time.

2 cups diced bell pepper, diced, try it with 3 next time

1 cup onion, diced

1 medium carrot, diced

3 cloves garlic

olive oil

broth, veggie or chicken (bouillon and water is fine here)

4 cups of tomatoes (I used one bag of our frozen roasted toms)

salt and pepper

oregano

garlic powder

1 cup dry red lentils

In a a soup pot, medium heat, heat up a drizzle of oil and add onion and carrots, saute till softening and browning, adding garlic towards the end.  Add more oil as needed to prevent sticking.

Add spices and let saute a bit till fragrant.

Add remaining ingredients.  Use enough broth to cover everything by an inch.  Bring to boil, then cover and reduce to simmer for 20 mins, checking randomly to be sure there is enough liquid.

Check to see if lentils are soft, to add more liquid, and/or more salt/pepper.

Serve over rice with chili style toppings (cheddar, sour cream, scallions) and good bread.

Squash Soup with Quinoa

 This is comfort food for fall and a perfect dinner on a rainy day.  We loved the unique flavor that the smoked paprika adds.  The original recipe is from the Washington Post; I have made some minor edits.

Squash Soup with quinoa

1 tablespoon extra-virgin olive oil

1 large onion, chopped

2-3 carrots, diced

2-3 celery stalks

3 garlic cloves, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

3 cups cooked or canned no-salt-added navy, Great Northern or cannellini beans (from 2 15-ounce cans), drained and rinsed

1 1/2 pounds butternut squash, peeled, deseeded and cut into 3/4-inch cubes

3/4 teaspoon fine sea salt or table salt, plus more to taste

4 cups broth (your choice, chicken or veg)

2/3 cup quinoa, rinsed

Saute onion, celery, carrots, garlic in oil till browning.  Add in spices.  Cook one minute till fragrant.  Add in remaining ingredients.  Bring to a boil, then cover and reduce heat to a simmer and cook for 20 mins.

Serve with hot sauce and bread.

Broccoli Soup

This soup is dairy free, grain free, gluten free, meat free... and delicious!  It's simple and amazing, plus it's quick!

Pureed Broccoli Soup
serves 4

1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped (optional)
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
6 cups liquid (veggie broth or chicken broth, if you're not vegetarian)
salt and pepper to taste

Heat oil in a large pot over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 6-10 minutes, adding garlic and thyme (or parsley) about halfway through.

Add in broccoli and liquid.  Bring to a simmer over medium-high heat, covered. Reduce heat to maintain a light simmer and cook until very tender, about 8 minutes.  Let cool for 5 minutes.

Puree the soup in batches until smooth, taste for salt and pepper.

Serve with a big salad.  You might want to have hot sauce and a little bowl of cheese on the table but it really needs nothing.

Cheryl's Soup

My friend Cheryl calls this "Crisper Soup."  We just call it "Cheryl's Soup."  It's the perfect soup to make with whatever you have on hand and it works especially well with our frozen, roasted tomatoes.  I plan to freeze extra tomatoes JUST for this soup.  We've been enjoying it once a week since it's perfect for this rainy weather pattern that Vermont seems to get stuck in every Spring.  I am so thankful to Cheryl for sharing her recipe with us!

Cheryl's Soup
(it's hard to say how many it serves, but hopefully, you'll get at least 4 servings)

Sautee:
Onion
2-4 cloves garlic
Couple carrots
Couple celery stalks (if you have)
Diced red pepper (if you have, but it's so much better with a pepper)

Add:
Diced / chunked sweet potatoes if I have one (yum!)
28 oz diced tomatoes (if using frozen, roasted tomatoes, puree them first)
3c water or veggie stock (or more… I like my soups thick and chunky)
Generous grinds of fresh pepper
Salt to taste if I’m not using stock
Chickpeas
Tofu cubes
Herbs (Parsley and basil OR rosemary - we love it with rosemary)

Simmer for 30 mins or so

Other things I like to add:
Sliced spinach
Diced potatoes
Pasta
Peas
Cauliflower

Serve with a dollop of pesto or with parm.

Mushroom ­Spinach Soup

This is such a simple soup, but it has great complex flavors and depth.  It smells amazing as it cooks!  It has all our favorite spices, so I knew it would be an easy soup for everyone to enjoy.  I also think it's a nice base to build on.  We plan to try it with beans next time... and maybe lentils the time after that.  My version is below but the original version is here (with shallots).

Mushroom ­Spinach Soup
serves 4-6

3-6 tablespoons butter or olive oil
1-2 pounds  mushrooms, chopped or finely diced
1 onion
1 tablespoon tomato paste or ketchup
1 teaspoons dried thyme
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
water or veggie broth or chicken broth or whey
salt, to taste
1 teaspoon black pepper
1/2 pound or more of baby greens (chopped, optional)
protein (we plan to try white beans or garbanzo next time)
Fresh lime juice, to taste
Plain yogurt, for serving (optional)
Hot sauce

Heat butter or oil in a large pot over medium­ high heat. Add the mushrooms, cook till the liquid releases and evaporates.  Add in onions, cook till lightly browned.

Add in tomato paste/ketchup and spices; cook until fragrant, about 1 minute.

Stir in 5 cups liquid, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook for 20 minutes. You could purée smooth at this point or wait and coarsely purée after adding the greens.  Stir in greens and let cook until just wilted, 1 to 2 minutes.

If you like, coarsely purée soup now Mix in beans, if using, let heat another few minutes.  Serve with lime juice, yogurt, and hot sauce, if you like.

Hot and Sour Soup aka the world's quickest bestest soup

This is the most satisfying, quickest soup ever.  The kids prefer it without the egg and spice in it.  I love the tang of vinegar and the punch of ginger.


Hot and Sour Soup
serves 4

1/2 cup to a 1 cup of mushrooms, thinly sliced
a neutral cooking oil for sauteing mushrooms
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 cup chopped scallions, plus more for garnish, if desired (optional, but so good with them)
4 cups chicken stock or low-sodium broth
1/2 pound soft tofu, cut into 1/2-inch dice
1/3 cup unseasoned rice vinegar (start with less)
3 tablespoons soy sauce (start with less)
1 teaspoon sugar
1 teaspoon toasted sesame oil
Sriracha, for serving
Kosher salt
2 large eggs, beaten

Saute mushrooms in oil for as long as you can, 5-15 mins.  Add garlic, ginger, and scallions.  Cook for a few minutes.  Stir in the stock/broth and add in tofu, vinegar, soy sauce, sugar, pepper, and sesame oil,.  Bring the soup to a simmer and season with salt (you probably wont need it, since the soy sauce is so salty).  Stir constantly while drizzling the eggs in the soup.  Cook for a minute to let the egg cook.  Serve with extra scallions, rice vinegar, and Sriracha.

Potato Cheddar Soup

This is our new favorite soup.  It is SOO good, so satisfying, and so simple to make.  I have revised the recipe to make it a one pot dish.

Potato Cheddar Soup
serves 4-6

1/2 stick butter
2 Tablespoons flour
2 cups milk

4 cups of milk (or whey or even water, but I havent tried it with water)
4 cups diced unpeeled potatoes (or more!)
1 onion, finely diced
1 cup celery (optional)

black pepper
dry mustard
fresh parsley
dried dill
1 cup chopped tomatoes, fresh or canned (really optional, I have never used tomatoes)
2 cups cheddar cheese, sliced in small chunks or grated.
smoked cheedar or gouda, add in a little for that smokey flavor


In a soup pot, melt butter over medium low heat.  Add flour and stir constantly for 2 minutes.  Slowly add in milk.  The roux will thicken.

Add in 4 cups of milk, potatoes, onions, and celery (if using).  Simmer covered for 15 minutes, over medium low heat (stirring and watching occasionally so it doesnt boil over... especially if using milk).

Add in spices and herbs, tomatoes (if using) and cheese, simmer on low for 15 minutes, stirring often so it doesnt burn.

Serve with crusty bread and a side salad.

Moroccan Soup with Chick Peas

I know we just ate Moroccan Chicken but it was so delicious that we all had to have it again.  This time, we made it into a vegetarian soup.  I used some over-salted roasted chick peas (oops!) and skipped the raisins since the kids arent big fans of raisins in their soup.  The vegetarian version might be even better than the chicken version.  We LOVED it!

Moroccan Soup with Chick Peas

Onion, chopped
Garlic, 4-6 cloves, minced or pressed
Celery, just a few stalks, chopped
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1/8 cayenne (if you like)
1 can of tomatoes (I used a few cups of frozen roasted cherry tomatoes)
2-3 cans of chick peas
4 cups broth or stock (vegetarian, of course, but chicken is fine here if you're ok with it)
Honey, just a spoonful
Raisins, a big handful (if you like)

Heat pot with oil on medium heat.  Cook onion, garlic, and celery for 5-10 mins until soft, but not overly browned.  Add spices, stir a minute.  Add tomatoes, chick peas, broth/stock, and honey.  Simmer for 30 mins to an hour.  Add in the raisins towards the end so they plump.

Serve with a big salad and crusty bread.

Chili

It's raining.  The ground is still covered in snow and garden fresh veggies are a long way off.  That calls for chili for dinner with a salad and some crusty bread.  Even the kids love it!  I love the spices in Smitten's recipe.

Check out Smitten's original here.

And my ever so slightly modified one below.

Chili

1 tablespoon vegetable oil
1 humongous onion, diced
3-5 garlic cloves, diced
1 pound ground turkey
1 or 2 cans 15-ounce can of black beans, drained and rinsed
1 28-ounce plus one 15-ounce can diced tomatoes (or a small quart of frozen roasted tomatoes)
1 cup stock (maybe more)
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1 tablespoon unsweetened cocoa
A good dash of kosher Salt
pepper, to taste

Heat vegetable oil in a large pot, add diced onion and garlic, saute till soft and browned.  Add ground turkey, saute till cooked. Add spices, saute for another minute.  Add beans, tomatoes, and stock. Let mixture simmer for about 30 minutes, stirring occasionally.

Serve with shredded cheese and crusty bread.

Roasted Jalapeno Soup

My husband travels to Austin, Texas a bit for work and fell in love with the Roasted Jalapeno Soup from the Fish City Grill.  I googled for a copycat recipe and stumbled upon this one here, then I altered it to make a one pot dish.  I roast a ton of jalapenos in the summer, then package them up in portions perfect for this soup.

Roasted Jalapeno Soup
(serves 2-3, it really should be doubled)

Oil, for sauteing onions and garlic
1 onion, chopped
5 garlic cloves, chopped
1 green or red bell pepper, chopped (frozen fine)
5 jalapeno peppers, roasted, seeded and diced fine
3T butter
3T flour
3 cups stock
Some milk, cream
1 cup grated cheese, cheddar, parm, gruyere, anything
salt and pepper

Saute onions, garlic, and bell pepper till soft, over medium heat.
Add in jalapeno.  Cook till it's defrosted (if frozen).
Add in butter, cook till melted.
Add in 3T flour to make a thick roux.  Cook 3 mins.
Add stock.  Reduce heat, simmer until thickened, about 10 mins.
Add cheese.  Puree if you like.
Add milk/cream to thin to desired consistency.

Cheddar (cauliflower) Soup

We love this recipe from King Arthur.  I dont even tell the kids that it's made with cauliflower.  It's just that cheesy and so perfect for a winter dinner with a chunk of bread and a salad.

Enjoy!

Cauliflower Cheddar Cheese Soup
adapted slightly from King Arthur Flour
4 tablespoons (2 ounces) butter
1 medium-to-large yellow onion (about 8 ounces), diced (about 1 1/3 to 1 1/2 cups)
2 tablespoons King Arthur Unbleached All-Purpose Flour
3 cups (24 ounces) chicken broth
1 pound cauliflower florets, fresh or frozen
3/4 teaspoon salt
2 teaspoons dry mustard
8 ounces sharp cheddar cheese, cut into chunks
In a deep, fairly wide-bottomed saucepan, cook the onion in the butter till it's softened and is beginning to brown, about 5 minutes. Stir in the flour, then the broth, cauliflower, salt, mustard. Let the soup simmer for 15 minutes, or till the cauliflower is very soft.

Puree the mixture using a hand blender, or in a blender or food processor. Return the soup to the pot, and stir in the cheese. Bring the soup to a bare simmer, and cook very gently just till the cheese melts, stirring all the while; this will only take a minute or so (thin with milk, cream, or more broth if needed). Serve the soup hot, garnished with fresh or dried chives, if desired.

Our favorite lentil soup (or what to eat when I feel uninspired)

This is our absolute favorite lentil soup.  The kids almost always eat it (I leave out the tomatoes).  Everyone loves the spice combo.  It's so easy to make and I always have the ingredients in the house.  Tonight, I'm adding in chick peas.  YUM!

Check out Alton's original recipe here or my version below.

Lentil Soup
serves 4-6

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe.print.html?oc=linkback