Red Lentil Sweet Potato Soup

1 cup onion

3 medium gloves of garlic or 3 teaspoons of minced garlic

1/8-1/4 dried ginger

pinch of salt and pepper

4 cups peeled, cubed sweet potato cut into small cubes

3/4 cup red lentils

2 cups vegetable broth

1 cup water

1/4 tsp ground turmeric

1/4 tsp ground cinnamon

1 small pinch ground clove

1 large pinch of cayenne

1/4 tsp salt or to taste

1/2 cup milk

1-2 tsp maple syrup (optional)

Instant Pot

Saute onion, garlic, ginger, salt and pepper in oil.  Saute for 3-5 minutes, stirring frequently.  Add a little water as needed to prevent sticking.

Add sweet potato and stir.  Saute for 5-7 minutes, stirring frequently and adding a little more water as needed to prevent sticking.  Sweet potato should be slightly tender.

Turn off saute. Then add red lentils, vegetable broth, water, turmeric, cinnamon, clove, cayenne, and salt.  Stir.

Put on lid and pressure cook on high for 5 minutes.  Let the steam release naturally (15 minutes)

Open the lid and add milk and puree with an immersion blender until smooth.

Garnish with toasted pepitas. (Optional)

Adding lentil to this soup gave it that protein punch.  So yummy and smooth. :)

Carol

Cheesy Potato Soup

 

3 Tbsp. butter
1 cup onions, finely diced
celery, 1 rib, finely diced
1 tsp. minced garlic
1/4 cup flour
30 oz. chicken or vegetable broth
1 tsp. thyme
Salt and pepper to taste
1 1/2 lbs. new potatoes, quartered
1 1/2 cups 2% milk
1 cup sharp cheddar cheese, grated
2 Tbsp. green onion, chopped (optional)

 

1. Melt butter in a large saucepan. Add the onions and celery and sauté. Next in goes the garlic and it is sautéed for another minute. Then, add the flour and cook for 1 min. stirring. Add in the broth slowly and whisk constantly until all is incorporated and smooth.
2. Add in the potatoes, thyme, salt, and pepper, bring to a simmer and cover. Cook for 15 min. or until potatoes are fork-tender.
3. Add in the milk and bring back up to a simmer. Add in the cheese and stir. Season again if needed with salt and pepper. Serve, topping each bowl with some green onion.

This is a quick soup at about 35 minutes or so.  Delicious  :)

~Carol~

Split Pea Soup

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups ham stock, chicken stock or water/seasoning

1. In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot. 
2.  *Food Network- Ina Garten

I loved this soup! It was so tasty!  I made both the Spit Pea and the Chicken Brown Rice soup to take camping with us. They warmed us up on those cold evenings in the mountains! 

~Carol~

Carol's Chicken Brown Rice Soup

1/2 large onion

3 celery ribs

3 medium carrots or a bunch of mini ones

6 boneless chicken thighs

3/4 cups brown rice 

3 Tbsp of dried parsley

Black pepper

9 cups water/broth. 

   
 ( For this recipe, I used 4 cups of chicken stock plus 5 cups of the water from cooking the chicken. I added 5 tsp of Chicken Better than Bouillon paste.  If using all water,add more chicken paste)

Cook Chicken thighs in water until done, about 30 minutes.  Shred chicken. 

Combine onion, celery, carrots, shredded chicken, rice, parsley.  Add broth/water and bring to a boil, then reduce heat to a simmer. Cover. Skim off any fat and cook until veggies are tender about an hour or so. Add chicken paste and pepper to taste. 


I always "wing" my chicken rice soup, but I wrote this one down because Dave really enjoyed it.  :)

~Carol~

Apple-Butternut Squash soup

I'm always looking for new soup recipes--especially as fall is right around the corner! This one I found and tweaked a bit.  It is the first butternut squash soup that I have made--and it is delicious!


Ingredients

1 tablespoon butter (i used a little bit less)
1 medium onion, diced
1 butternut squash, about 2 lbs (I used the already cubed butternut squash from costco already 2 lbs)
4 red or golden apples, peeled, cored, and chopped. Plus one apple for garnish if you wish
1 teaspoons salt
1 teaspoon cumin (I don't normally like cumin but I added it:)
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly group black pepper (I used more)
2 cups of low sodium chicken stock
2 1/2 cups of water

Directions:

Melt butter in a large pot over medium heat.  Add onion and cook until it softens.  Add squash and cook until soft.  Stir occasionally.  About 10 minutes.

Add apples, salt, cumin, ginger, cayenne, black pepper, stock and water.

Bring to a boil

Reduce to simmer and cook until everything is soft.  About 30 minutes.

Puree in batches in a food processor or blender (I have a hand blender that came in handy!)

Serve and enjoy!! SOOOO light and yummy.  Great for fall.

Harvest Vegetable Chowder

2 

large russet potatoes, cut into 3/4-inch pieces (3 cups)

1 

medium rutabaga or sweet potato, peeled, cut into 3/4-inch pieces (2 cups)

3 

medium stalks celery, cut into 1/2-inch slices (1 1/2 cups)

1 

large onion, coarsely chopped (1 cup)

4 

cups water

1 

teaspoon vegetable bouillon granules

2 

cups any frozen vegetable blend (such as broccoli, cauliflower and carrots), thawed

1 

can (10 3/4 oz) condensed Cheddar cheese soup

1

  cup fat-free (skim) milk

1 

teaspoon dried dill weed

3/4 

cup shredded reduced-fat sharp Cheddar cheese (3 oz)

Freshly ground pepper, if desired

1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, rutabaga, celery, onion, water and bouillon granules.
2. Cover; cook on Low heat setting 8 hours.
3. Stir in vegetable blend, soup, milk and dill weed. Cover; cook on Low heat setting 1 hour longer or until vegetables are tender and chowder is hot. Sprinkle each serving with cheese and pepper.

Makes 6 servings 

Recipe from Mom/Grandma.  This recipe is very good chunky or pureed for a bisque soup shown above!

Tomato Soup

CREAMY TOMATO SOUP WITH HERBS

1 teaspoon olive oil

1 small onion (for about 1/2 cup chopped)

2 (14 1/2 ounce) cans chopped tomatoes seasoned with basil, garlic and oregano *

1 (15 ounce) can tomato sauce

1 teaspoon bottled minced garlic or 3 chopped garlic cloves

1 cup low-fat milk, whole milk or half and half

1/4 cup grated or shredded Parmesan cheese

Plain or garlic croutons for garnish (optional)

Heat the oil in a 4 quart pot over medium heat. finely chop the onion, and add it to the pot.  Stir and cook for 2 minutes or till cooked thru. 

Add the garlic, and stir and cook 30 seconds or so.  Add the tomatoes with their juices and the tomato sauce.  Raise the heat and bring to a boil.  

Reduce the heat to low.  Stir in the milk and Parmesan cheese.  Do not boil the soup after the milk has been added.  Stir and cook for 2 minutes.  Remove from the heat and serve.  Garnish with croutons if desired.

*If you don't have seasoned tomatoes, add 1/2 teaspoon each dried basil and oregano with plain diced tomatoes.

181 calories per serving