Soup there it is!
January is National Soup Month and a perfect way to warm up on a chilly winter day. In case you need some inspiration, here are some tried and true soup recipes to warm your mugs. So dig out your stock pots and crock pots and start cooking!! “Enjoy!”
Garden Vegetable Soup
(From the kitchen of Melissa Kay Allen)
2 large carrots, sliced
2 medium onions, diced
2 garlic cloves minced
7 cups broth (vegetable, chicken or beef – your preference)
15 oz can of chopped tomatoes with juice
1 small cabbage, diced (green or red)
1 cup fresh green beans
3 cups broccoli and cauliflower mix, chopped bite-size
½ can (2 oz of 4 oz can) tomato paste
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
1 cup diced zucchini (1 small)
Spray soup pot with nonstick cooking spray and sauté the carrot, onion and garlic over low heat until soft.
Add broth, cabbage, green beans, broccoli, cauliflower, tomato paste and spices; bring to a boil.
Lower heat and simmer until green beans are tender (approximately 10 minutes)
Stir in zucchini, heat 3-4 minutes.
Vegetable Lentil Soup
(from The Spot cookbook)
2 cups chopped onion
2 stalks celery, chopped small
1-1/2 cups sliced carrots
1-1/2 cups zucchini, cubed
1-1/2 cups potatoes, unpeeled and cubed
3 cups washed lentils
14 cups water
Dash of cayenne pepper
1 tsp sea salt
1/3 cup Bragg Liquid Aminos
1/4 tsp cumin
1/4 tsp basil
1/3 cup Tamari sauce
Cook the onions and the celery together in 1/2-cups water until they are tender. Add the remaining ingredients and bring to a boil. Reduce the heat to medium and cook 1-1/2 hours or until the lentils and vegetables are tender.
Makes appx. 16 cups
Mushroom Barley Soup
(adapted from The Wellness Kitchen at CHLI)
1 tbsp olive oil
1 onion, chopped
1 pound mushrooms, thinly sliced (recommend portabella)
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp sea salt
1/2 tsp black pepper
1 quart vegetable broth
1 cup water
1/2 cup pearl barley, uncooked
2 tbsp fresh parsley, finely chopped
Heat the oil in a large soup pot over medium heat. Add onions, mushrooms, thyme, salt and pepper. Cook 5 minutes.
Add broth, water and barely. Bring to a boil then turn heat down to simmer. Cover and cook for 20-25 minutes until barely is tender.
Ladle into bowls and garnish with chopped parsley.
Serves four.
6 Responses to “Soup there it is!”
I am so excited to try these soups. I absolutely love soup and I am trying to find good recipes that are light on the sodium. Thanks so much for your selection. I’ll let you know they come out!!
Oh yes! Please do!! The lentil soup is a winter staple at my house. And the veggie soup is a great “kick starter” to healthy eating. The mushroom barley is deep and rich and so yummy! I hope you like them!!
Thank you, Tobey!
~Melissa
These are very appealing recipes. On occasion, I will add a little wine to the mushroom barley. Thank you
That sounds like a delicious addition to that soup (especially during that sautee stage) – yum! Let me know what you do and how it comes out! Thank you for sharing that idea…!
~Melissa
This mushroom barley is an elegant light soup if you decide to puree like I did. You can add more or less of ingredients when you use red wine during the sautee stage…pulls everything together to the texture you want and livens the taste.
I’ll try the lentil next and garnish with a little mint. Thanks again, Melissa!
-Stephanie
Ohh…I should puree it next time I make it – great idea!! Thanks for the feedback. I like to cook with wine. Sometimes, I even put it in the food!
“Cheers!”