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Ingredients 1 pound navy beans , picked over, rinsed and drained 10 sprigs parsley 2 sprigs fresh thyme or rosemary 1 bay leaf 2 large smoked ham hocks, about 1 1/2 pounds 1 medium onion, coarsely chopped 1 clove garlic , coarsely chopped 8 cups of cold water 1 medium carrot , coarsely chopped Kosher salt and freshly ground black pepper Butter for garnish Directions Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer . Cook for 5 minutes; remove from the heat, cover, and let sit for one hour.
Added garam masala, salt, and 1/2 lb lentils. Did not blend by Oct 7
This soup is an excellent source of healthy vitamins – and it's delicious! If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up. Roasted Red Pepper Soup Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts Calories: 138 • Fat: 3 g • Protein: 3 g • Carb: 21 g • Fiber: 3 g Ingredients:
Adapted from “Zuppe,” by Mona Talbott Time: About 20 minutes 12 cups homemade chicken broth
by Melissa Pellegrino This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well. Serves 4
Feel free to use the onion skins, they'll add flavor and a lovely caramel color to the stock. If parsnips are available, you can sub out some of the carrots with chopped parsnips for more flavor. Ingredients 1 ounce dried mushrooms* 4 Tbsp olive oil 4 cups chopped onion 2 cups chopped celery 3 cups chopped carrot 1 cup chopped fennel bulb (optional) Salt 2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste 1 Tbsp fresh rosemary 2 teaspoons dried thyme 1 teaspoon black peppercorns 4 bay leaves 1/2 cup chopped parsley *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.
One of the reasons we love serving ham for Easter is the leftover ham, especially the ham bone. That bone can be used to make a flavorful stock for split pea or white bean soup , helping to stretch out that ham for days. Another great pairing with ham is lentils. Make an easy ham broth with the bone, cook the lentils in it, and serve with some leftover ham slices. Inexpensive, easy, and satisfying. Ham is so strongly flavored that you can make the broth in as little as an hour, or you can simmer it all day if you want.
Every Thanksgiving, after our grand roast turkey dinner, we fill up a huge stock pot with the turkey carcass and water, and make several quarts of turkey stock for soup. Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It’s made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smokey chipotle chile peppers in adobo. I’ve written about pozole before . It’s hard to resist this soup, essentially “taco night” in a bowl (but not as messy!).