Heidi’s Lentil Soup. December 22, 2008 | By Adam Roberts | 17 Comments Hillary Clinton says “it takes a village,” but I think it takes a recipe. What I mean is sometimes you think you don’t like a certain dish because you’ve had so many bad versions of that dish, but then suddenly you encounter a recipe for that dish that takes you by surprise and you find yourself–against your best instincts–loving that dish. And that’s exactly what happened last week, on a frigid, freezing day, when I made Heidi’s lentil soup. I’ve never liked lentil soup; actually, I’ve never liked soup that much period. But certain weather demands that you make soup, and if ever there was the weather for soup–and if you live in the Northeast or the Northwest, you know what I’m talking about–this is it. What I liked so much about this soup is that the flavors were clear and bright; it wasn’t that muddy, gunky mass of water and mushy beans that normally passes for lentil soup. For Heidi’s precise recipe, click the link above or here. 1. 2.
Lentil Minestrone Soup Recipe. I had a cold last week. I'm better now, but there were a few days there when I was pretty much certain that I was going to choke to death on my own snot. (lovely, just lovely, steph...)Anyway. I really wanted a soup to soothe my throat and to make me feel loved and taken care of. Since I'm home during the day with an almost-three-year-old, there wasn't anybody available to make me soup, so I did it myself (I promise I washed my hands really well first!). But by the time it was finished cooking, I was back to bed, and was served ---- complete with a Thomas the Tank spoon.I love my family.and you'll love this soup.
It's easy to throw together, uses household staples, and freezes and reheats VERY well. I kept it vegetarian, but Adam suggests I throw in a hambone next time. 2 cups lentils, rinsed1/2 cup diced celery1/2 cup diced carrot1 onion, peeled and diced4 cloves garlic, minced1 (28-ounce) can diced tomatoes (with juice!) The Directions.
Use a 6-quart slow cooker. Have a wonderful week! Pressure Cooker Split Pea Soup with Ham. When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it's a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic. This soup is also my favorite way to use up leftover ham or a ham bone. It's super easy, but not always super quick... unless you use a pressure cooker! Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I've been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it's quick and saves on gas.
I own a fancy electric one, but for some reason I still rather use my old stove top Presto. When making soups and stews in the pressure cooker, very little liquid evaporates, so I usually cut the liquid down a bit. Ingredients: Directions: Rinse peas under cold water. Lunds & Byerly's - Chili Con Carne. Lunds & Byerly's - White Chili. Julia's Healthy Italian Cooking: Lentil Soup. Flavorful and Filling Split Pea Soup with Ham | Witty in the City. When I was home for the holidays, my mom got me a HUGE ham bone from Honey Baked Ham. It had so much meat on it, I couldn’t believe it. Fortunately, I happened to have a bag of split peas in my cabinet that had been languishing without a purpose for most of their little lives.
So split pea soup it was. And what a success it turned out to be! Check out this ham bone! To make this soup, find a large pot and brown 1/2 of a diced onion, 2 minced garlic cloves, 3 sliced celery stalks, and 2 sliced carrots in olive oil. Do your best to fit the ham bone into the pot, and add in 16 ounces of dried split peas (1 bag). After the hour, remove the ham bone to a cutting board. Now that there is more room in the pot without the ham bone, it’s time to add more liquid.
Bring the soup to a simmer, partially cover the pot, and let it cook for 1 hour more. Now serve that soup up. Shopping list: Turkey Chili Taco Soup. On those rare occasions I don't bring leftovers for lunch at work, I always buy the Turkey Chili Soup from Fresh and Co. It's light and healthy and one cup always fills me up. Now I know I have quite a few chili recipes on my site, but this one is perfect when you need a quick meal.
Courtesy of my friend Julia, of Julia's Healthy Italian Cooking. If you've been following me for a while, you'll know some of her recipes, Filetto di Pomodoro, Balsamic Chicken with Roasted Vegetables, Pasta con Sarde are just a few of her recipes featured here on Skinnytaste. She's an amazing cook, a working mother of four, and always cooks her family quick healthy meals made from scratch. This soup is a super easy to make and is ready in less than 20 minutes. For a thinner soup add more broth, or you can leave the broth out and you have yourself a bowl of chili. Ingredients: In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. Beef Stock Recipe, How to Make Beef Stock. 1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions.
Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn. 2 When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. 3 Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. 4 As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top.
One the stock has chilled, any fat remaining will have risen to the top and solidified. How to Make Vegetable Stock. 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 oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional)Salt2 large garlic cloves, smashed (can leave skins on)2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1/2 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.
Then add in with the rest of the vegetables. Method 1 Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. 2 Heat the olive oil over high heat in a large stockpot. Mom's Cold-Season Chicken Soup Recipe. Method 1 In a 4 qt saucepan, heat a tablespoon of chicken fat (that has risen to the surface and solidified from your homemade stock) on medium high heat.
If you don't have enough chicken fat, you can add some olive oil. Sauté the vegetables in the fat until the carrots are almost done. While you are sautéing the vegetables, add the seasoning - the poultry seasoning, the crushed red pepper flakes, a pinch of salt and a pinch of pepper. Seasoning like this during the cooking of the vegetables brings out their flavor. According to my mother, crushed red pepper flakes or cayenne is very helpful for a cold, which is why it is part of this recipe. 2 Add the 4 cups of stock.
Serve with (at least) day old crusty French bread. Soup and Stew Recipes. A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day. A Middle Eastern inspired chicken stew with chard, coriander and cilantro. Classic Mexican soup made with meatballs (albondigas), green beens, onions, and chicken stock. A family favorite. Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs. An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon. Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
A hearty beef and barley stew with mushrooms and root vegetables. Highly flavorful beef bouillon soup made from beef oxtails. Beef goulash with light, fluffy dumplings. Simple and easy butternut squash soup recipe with a green apple for added flavor.