Posts Tagged ‘ Soup ’

Slow Cooked Barley Lentil Soup

I seem to be easily falling into a habit of using my new crock pot to prepare Monday night dinner.  I assemble most of it the night before, add a few last-minute items and plug it in right before leaving the house.  Sunday evening prep was simple because I was already chopping veggies for dinner, I just chopped some into a separate bowl.  I had the barley and lentils measured out in a bowl ready to add in just before cooking.  My only job on Monday morning was to scrub and dice the potato.  Does anyone know if it would have gone bad overnight with the broth while refrigerated?  I decided not to risk it.

A couple of people have asked about my new job.  This week is better than last.  It’s all starting to come together for me.  I was told that they have a term “Lightbulb Tuesday” which is apparently when most people have their “Aha” moment.   It was true for me.  Now I just have a couple of exams to pass Thursday and Friday.  Next Monday I go live.  I’m pretty excited about that!  I’m working with an incredible group of people who are intelligent and interesting to hang out with.  It’s all good.

Anyway, try the soup, it’s souper (haha) easy and makes a hearty fall meal.  I can easily see adding some other veggies or beans but really it doesn’t need it.  The spices really gave it a unique flavor but if you don’t have all of them just wing it and use something else that will provide a similar richness.

Vegan Persian Barley Soup in a Slow Cooker

Ingredients:

1 cup of lentils (rinsed)

1 cup of pearled barley (rinsed)

1 medium onion, finely diced

1  large or 2 small potatoes, diced

1 cup sliced carrots

2 garlic cloves, grated or in small pieces

1 teaspoon  each turmeric, cumin, garam masala

6 cups vegetable stock (low sodium)

1+ cup water (I added more before serving because it was so thick)

8-12 oz can tomato sauce (or a can of petite diced tomatoes)

Salt and pepper to taste

Fresh chopped herbs of choice for topping if desired

Directions:

1. Combine all dry ingredients into a large slow cooker (mine is a 5 1/2 quart beast). Stir thoroughly.  I combined all ingredients except the lentils, potato and barley the night before and refrigerated, then put them in the pot just before cooking.

2. Cover and cook for a minimum of 4 hours on high or 8 hours on low.  Check seasoning before serving and top with choice of herbs

~Lin~

Escarole Bean Soup

My sister Sandy makes this soup all the time so I decided to give it a try.  The recipe she gave me was really just a list of ingredients so I really created it with just a basic idea.  I am really impressed with the results.  It’s a thick, hearty soup full of delicious vegetables and it’s super nutritious!

I actually made it a couple of days ago and brought a serving to work yesterday and will do so today as well.  I really need to get a good thermos for soups and such.  The soup is currently being transported in a glass bowl with a snap on lid.  I’m placing 50/50 odds on if the cover will stay on until lunch time!  The price of a simple thermos was pretty shocking to me.  This is old technology, why is a basic single serving thermos around $20?  I really didn’t want to spend that much.

Before I get to the soup we had a family dinner at my parents last night.  My mom made some family favorites which I will post about another time.  She made tzimmes and noodle pudding which I love.  My contribution was Mmmm, Mondel Brodt which was served for dessert and was a hit as always.

Ingredients

I large head of escarole

3 large onions halved and sliced thin

2 cans of vegetable broth,  2 cans of water

2-3 veg sausage links chopped (I used chorizo)

Or use cubed tofu in place of the sausage links

1 can of small white beans drained

A couple of chopped carrots

1 large pepper julienned

A handful of string beans halved

Olive oil as needed

A few cloves of garlic minced

Salt, pepper & seasoning to taste

Directions

Heat olive oil in a large soup pot  on medium and add onion, let the onion slowly wilt and brown stirring regularly, it should brown but not burn and will take about 15 minutes

Once onion is starting to brown add the sausage and let it cook in either slices or crumbles, as that cooks add in the other vegetables except for the escarole and let them saute for several minutes adding the garlic for the last minute, season as needed

Add the beans and broth to the pot and stir well, add in the escarole and let it cook down for several minutes, once it’s cooked down and is mixed in with other ingredients it is ready to serve

Peace love & greens, Lin

Cool Cantaloupe Soup

Aren’t these demitasse cups adorable?  They were my grandmother’s and I just love them.  Being I’m not a coffee drinker I usually don’t have any use for them.  I’m also a bit afraid of damaging them so usually they’re just on display behind glass.  While making today’s cool soup I thought the cups would be a great way to serve a tiny taste of the soup.  In reality I prefer larger portions but this was fun.

I had about a half a leftover melon from a couple of days ago and plan on buying another when I go shopping in awhile.  A cool breakfast soup just sounded like a great way to start the day.  In reality I’m not sure what makes this a soup versus a smoothie, but call it what you want it tastes great.

This soup would make a lovely starter to a meal with several courses or would pair well with a simple salad or veggie sandwich for a meal itself.  As a breakfast it was fine by itself but I’m guessing I’ll be hungry again in a couple of hours.

Once again, I have another toss it together meal.  In this instance it’s more of a blend it all together experience.  I literally threw everything into the blender, grated the zest and ginger right into it, covered it and turned it on.  Nothing could be easier.  This is obviously gluten-free and is easily made vegan with a quick change of yogurt.

Ingredients

3 cups melon cubed in small pieces
1/4 cup plain or vegan yogurt (I used fat free)
A tiny bit fresh grated ginger (powdered if you don’t have)
Zest of one lime
Juice of 1/2 lime
1 tsp agave nectar  (honey if you don’t have)
2-3 lemon balm or mint leaves
2-3 basil leaves
2-3 Tbsp water if needed (use melon juice if possible)
Optional: a couple of small drops chipotle sauce
Directions
Toss all ingredients in a blender and blend until smooth!

Pumpkin Black Bean Soup

Pumpkin Black bean soup is one of my favorite comfort foods.  I go this recipe out of a 15 minute meal cookbook.  After making a few changes to the recipe it can still be put together and served within 30 minutes.  The extra 15 minutes means more chopped and saute’d veggies which equals more flavor.  I realize it’s not quite the season for canned pumpkin but  I’m hoping people are as crazy as me and stock up on it during the fall for the rest of the year.  My daughter made this using fresh pureed butternut squash in place of the canned pumpkin and had very good results.

  • 2 15 ounce cans of black beans drained and rinsed
  • 1 medium onion chopped
  • 1 red or green pepper chopped
  • A few celery stalks chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 15 ounce can pumpkin puree (be sure it’s pure pumpkin not pie mix!)
  • 1 cup frozen corn kernels (optional)
  • 2 teaspoons minced garlic
  • Salt, pepper to taste
  • ¼ chopped cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Saute onion, pepper, and celery in olive oil until translucent.  Add garlic and seasoning and sauté for another minute.  Add broth and black beans and bring to a boil over medium high heat.  Lower heat to medium and add in pumpkin puree.  Stir until well blended and simmer a few minutes.  Stir in lime juice.

When serving sprinkle fresh cilantro on top of the bowl.

Vegetarian Matzo Ball Soup

I’ve been feeling pretty lousy the past week.  I seem to have a cough that just won’t quit and the only good thing about it is that my appetite seems to have disappeared.  While being sick is never good, I am enjoying the loss of 4 pounds.  Hopefully they’ll stay off and maybe encourage me towards a greater loss.  The one and only food I’ve actually wanted or craved this week is the traditional “feel better” soup of Jews everywhere.  Of course I’m skipping the chicken broth.  This creates a difficulty because most vegetarian broths have a tomato flavor which does not go well with matzo balls.  I’ve also been too lazy to make a broth from scratch but have found a spring vegetable mix that I think works great.  If you don’t like the reconstituted veggies then feel free to strain them out.  Also, if you’ve never had a matzo ball think of it like a ball shaped dumpling but much better.   The recipe for the mazo balls honestly comes right off the box of Streits Matzo Meal but it’s so good I’m posting it anyway!

Ingredients

1 cup of matzo meal

4 large eggs

¼ cup canola oil

¼ cup cold water

Salt, pepper to taste

Italian seasoning to taste (my personal addition)

1 package (.9 oz) Knorr Spring Vegetable Soup, Dip and Recipe Mix

Directions

In a mixing bowl beat eggs until fluffy

Add the oil and water mix again

Mix in matzo meal and seasoning and mix

Cover the bowl and refrigerate for 30 minutes, mixing it 1x after 15 minutes

Meanwhile add water and a dash of oil to a large stock pot and bring to a boil

Take matzo mixture out of the fridge and dampen hands under cold water

Using damp hands enough of the mixture to make 1-2” balls, shape well and drop into the boiling water

Simmer at a low boil for approximately 30 minutes

Matzo balls with come close to double in size

Add 3 cups of boiling water to the Knorr soup mix and let sit for several minutes

Serve together

Lentil Barley Soup

I actually made this recipe about a week ago when it was quite cold in Florida.  I was looking for a recipe that would warm us up while being hearty and filling.  I ended up taking a few components from several different recipes and created my own.  It came out very well and will absolutely be making it again in the future.

Lentil Barley Soup

Ingredients

1 medium sized onion diced

2 large or 4 small carrots sliced ½ inch thick

2 celery stalks diced

1 cup lentils

¾ cup quick barley

2 14 oz cans vegetable broth

2 14 oz cans filled with water

2 tablespoons olive oil

1 teaspoon tumeric

½ teaspoon sage

Salt and pepper to taste

Directions

Heat oil in a stock pot and saute vegetables until onions are translucent, about 5 minutes

Add the water and broth and let simmer

Once broth is simmering add the lentils and barley and cook on a medium low heat for about 30 minutes, stirring occasionally

After 15 minutes add seasoning and stir

Once the lentils and barley are tender add more seasoning for personal preference