Category Archives: Soup

Blend-til Soup (Lentil Soup)

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See what I did there? Blender…Lentil… Soup = Blend-til Soup.

Clever, huh? My good friend Katy made this soup for us when we had a lunch date a while ago. We met in town to go for a walk, and then went to my sister in law’s for lunch afterwards and to watch our kiddos play with each other. Well, kind of. We have a 2 month old, a 7 month old, and a 17 month old, so I’m using the term ‘play’ liberally. The young ones pretty much watch my niece play, but it’s still completely adorable.

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I fell in love with this soup immediately and Katy was nice enough to email it to me ASAP. I got to work about 2 hours after I got home and made it for dinner. And I’ve been eating it for lunch ever since! The recipe is based on Giada’s Lentil Soup recipe- but I used cabbage instead of celery, left out the cheese and noodles (it’s still yummy, promise) and added in mushrooms and zucchini.

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It’s a warm, filling and flavorful soup and you can blend it to make it smooth and velvety. I love soups that are thick and hearty, and Gabby loves watching the blender- she thinks it’s hilarious. 

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Or maybe she thought that it was hilarious that I filled the blender TOO FULL at first and it exploded everywhere. Hilarious, Gabs.

With the weather cooling down, soups are now an acceptable meal. Let this be your first soup offering! The recipe makes a TON, so I froze some and kept some for lunches throughout the week.

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~M

Lentil Soup

adapted from Giada de Laurentiis

Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
12 baby carrots, peeled and chopped
1/2 head of green cabbage, chopped
6 mushrooms, sliced
1 large zucchini, sliced
2 garlic cloves, chopped

Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs

Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, mushrooms, carrots, and cabbage. Add the garlic, salt, zucchini and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Carefully ladle into a blender (or use an immersion blender) to blend soup until smooth.
Season with salt and pepper, to taste.

Ladle the soup into bowls and serve!

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Mini Meatball Soup with Rosemary

I spent the better part of my shift at work the other day trying to come up with a meal for dinner. My day was completely misspent, however, as I based my ideas on what I thought I had in the pantry. Even though  all my ideas were completely scotched, the soup that happened was so yummy.

I don’t know what my deal is lately with my refusal to run to the store for ingredients! If I don’t have something for the recipe, I will substitute or scratch the recipe completely and do something else. It’s a combination of stubbornness and laziness. Mostly stubbornness.

So I did it! I made the whole thing, tasting every step of the way to see what needed to be added, digging deep for spices way in the back of the cupboard….

spicy, meatball-y, tummy-warming soup.....

spicy, meatball-y, tummy-warming soup…..

….and then sent my lovely, obliging husband to the store for bread.

Oh well, you can’t win ’em all. 😉

~K

*Spicy* Mini Meatball Soup with Rosemary

Ingredients:

4 cups water to two parts each of chicken and beef bouillon (I ran out of chicken, so I used some beef and it changed the flavor. In a really good way)

2 Tablespoons minced garlic

1 whole green bell pepper, minced

1 whole white or yellow onion,minced

2 Tablespoons Olive Oil

Worcestershire Sauce

Beer, about 6 ounces

3 Bay leaves

3 sprigs rosemary leaves (I cut it directly off the stem into teeny pieces)

1 can diced tomatoes (the Italian seasoned ones) with juice

salt and pepper, to taste

———-

*If you like it a little thicker*

2 Tablespoons butter

2 Tablespoons flour

——–

For the mini meatballs:

( I only had 1/2 a pound of ground beef, use more if you have the stuff!)

*** I did not measure at all here, totally judged by when the meatballs held a shape well and weren’t too sticky***

1/2 lb ground beef

minced garlic

salt and pepper

Italian Breadcrumbs

1 egg

Instructions:

Mix the ingredients for the meatballs in a bowl with your hands, shaping them into the size balls you want. In the soup pot you’ll be using, brown the meatballs in some olive oil until browned on all sides. Take them out and set aside. Do not rinse the pot. 

Add the garlic, bell pepper, and onion to the pot and saute. Then add the beef/chicken broth, tomatoes, rosemary, and bay leaves. Bring to a boil, then add meatballs, Worcestershire sauce, and beer. Let simmer.

***At this point, I added the roux to thicken it. This is optional!***

In a saute pan, heat the butter until it’s frothy and bubbly. Then add the flour and, using a whisk, beat over heat until combined. Then add to soup.

—Taste this often so you can add more seasoning if you need to! I added a lot of pepper, because I like spicy, so don’t be afraid to add as it simmers. I did end up adding a little more beef bouillon near the end to amp up the savory-ness of it.—

Oh! And don’t forget the bread 😉

Enjoy!

 

 

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Entering Soup Season….Finally!

I don’t know what makes it ‘soup season’ for me. Maybe just the shift from August to September does it for me, I don’t know! It’s still hot here but I just love soups. They are flavorful, comforting meals that can be ‘souper’ (hehe, sorry, I had to) healthy and fast while also filling you up and giving you leftovers. Which, as we all know just get better the second day. Why is that? Anyone know?

I accidentally (?) took a really long nap yesterday and woke up around the time Curtis was ready to eat, and I had nothing to offer. He, being the kind soul that he is, said (and I quote) ‘I’ll run to the store and grab something real quick.’ I was thinking more along the lines of rotisserie chicken or something, and he comes home with 5 bags of groceries, all ready to cook a hot meal! I love this man. When I saw he was making my favorite soup, I begged him to let me take notes so I could share the recipe.

Look at him 🙂

 

 

 

 

 

 

 

 

 

 

Apparently the man has been watching Julie & Julia over my shoulder because he immediately busts out the famous ‘Julia Child’ voice. ‘Add the sah-ha-halt….and the peppah…’ Hilarious.

Basically, you dump all the veggies in a stock pot with low sodium chicken broth and bring to a boil while you cut and cook the chicken. Once the chicken is done, add it to the soup and let it simmer another ten minutes or so! Best meal ever on a night when you A) took too long a nap B) have no time to spend chopping a buncha stuff C) still want a hot meal that isn’t fast food.

The result is a wonderful soup/stew that just warms your tummy and makes you feel like you just had the day off rather than a really long hard workday 🙂

Chock full of yumminess!

 

 

 

 

 

 

 

 

 

 

P.s. I asked Curtis for the name of this recipe, and he said,’ Soup.’

So, there ya go.

-K

Soup

3/4 small bag petite frozen white corn

1/2 bag frozen winter medley (cauliflower and broccoli)

2 cans green beans (drained)

2 cans sliced white potatoes (drained)

1 can diced garlic basil oregano tomatoes (NOT DRAINED)

1 can water chestnuts

48 oz low sodium chicken broth

3 pieces boneless skinless chicken breasts

Combine all vegetables in a stock pot with most of the chicken broth, leaving about 1 1/2 cups chicken broth for later. While the veggies are heating up (bring it to a boil) cut the chicken into pieces and cook with salt and pepper in a saute pan. Once the chicken is cooked all the way through, add the remaining chicken broth and cover on medium heat. Let sit for 3-4 minutes then add to stock pot. Let that simmer for about 10 minutes then serve with garlic bread or crusty French bread.

**I have not tried making this soup ever, but using fresh veggies would be amazing also! The reason this soup is so great, though, is that it’s so quick and using fresh would take longer, but taste phenomenal. So that part is up to you, but just take into account that it would take quite a bit longer**

This recipe could feed probably 3-4 people (taking into account that people will be having seconds, cuz they will.)

…..or it feeds two, leaving leftovers for a few happy days 🙂

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