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Soups: Winter edition (also super healthy edition)
Posted on 12/8/11 at 10:04 am
Posted on 12/8/11 at 10:04 am
Okay, with it super cold outside, I decided to try my hand at a red lentil soup. it was amazing and not horrible for me, so I want more recipes like that so I can balance out the horrible holiday eating that will ensue soon.
What are your favorite bean stews, lentil soups, and veggie soups at this time of year? TIA!
Carrot Ginger and red lentil soup
I used this recipe, but made a few changes. added 3 times the garlic and ginger and added 1/3 cup of craisins (i would recommend golden raisins).
Im making it again this weekend and I will probably add two jalapenos instead of one. (i added sriracha to my soup after it cooked b/c the pepper wasnt clear your sinuses hot.
i served it over wild jasmine rice and it really hit the spot last night. works well with brown rice too.
What are your favorite bean stews, lentil soups, and veggie soups at this time of year? TIA!
Carrot Ginger and red lentil soup
I used this recipe, but made a few changes. added 3 times the garlic and ginger and added 1/3 cup of craisins (i would recommend golden raisins).
Im making it again this weekend and I will probably add two jalapenos instead of one. (i added sriracha to my soup after it cooked b/c the pepper wasnt clear your sinuses hot.
i served it over wild jasmine rice and it really hit the spot last night. works well with brown rice too.
13
Posted on 12/8/11 at 10:06 am to skygod123
Potato soup, (bacon and cheese variety). I have no recipe', I wing it.
Posted on 12/8/11 at 10:10 am to Count Chocula
do you wing it with chicken stock? water?
do you do it chunky or smooth with an immersion blender (i just got one of these and cant wait to use it!)
do you do it chunky or smooth with an immersion blender (i just got one of these and cant wait to use it!)
Posted on 12/8/11 at 10:12 am to skygod123
quote:
(i would recommend golden raisins).
Perfect addition to balance out the heat from the peppers. Nice job Sky.
Posted on 12/8/11 at 10:13 am to skygod123
quote:Chicken stock
do you wing it with chicken stock? water?
quote:
chunky or smooth
Chunky, cause as it cooks, it tends to turn smoother once you've stirred it enough. I like it half creamy and half chunky, and thinner than mash potatoes.
Posted on 12/8/11 at 10:14 am to Count Chocula
schwartz just posted a potato soup in the recipe thread. sounds really good.
you could try that italian wedding soup. my dad loves it. i don't think it's unhealthy.
you could try that italian wedding soup. my dad loves it. i don't think it's unhealthy.
Posted on 12/8/11 at 10:15 am to Winkface
quote:
you could try that italian wedding soup.
Does this have chicken meatballs?
Posted on 12/8/11 at 10:17 am to glassman
quote:um, I looked up Giada's recipe and she uses ground beef and ground pork
Does this have chicken meatballs?
Posted on 12/8/11 at 10:19 am to Winkface
quote:
um, I looked up Giada's recipe and she uses ground beef and ground pork
Cool. I have seen it both ways. Just checking.
Posted on 12/8/11 at 10:27 am to glassman
obviously you can use whatever you want. i think ground turkey would be really good.
Posted on 12/8/11 at 10:28 am to skygod123
I make the best Potato, bacon, and cheese soup. Don't have the recipe on me, at work. Will post it tonight if I remember.
This post was edited on 12/8/11 at 10:29 am
Posted on 12/8/11 at 11:34 am to xXLSUXx
thanks for the suggestions guys. are there any good butternut squash soups or maybe some chilis with lentils or beans...
Posted on 12/8/11 at 12:31 pm to skygod123
Tuscan White Bean Soup
1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.
1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.
ETA: remove bayleaf before pureeing the mixture.
1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.
1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.
ETA: remove bayleaf before pureeing the mixture.
This post was edited on 12/8/11 at 12:35 pm
Posted on 12/8/11 at 12:45 pm to skygod123
TREEDAWG'S VEGETABLE BEEF SOUP
INGREDIENTS:
3 Lb. Chuck Roast
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
1/2 Head of Cabbage
1 Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked
1 Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Can Beef Consomme
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot
RECIPE:
1) Cut Roast into bite sized chunks and season with Tony’s.
2) Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and simmer for 1 Hour.
3) Add Consomme, Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Cover and simmer for 1 Hour.
4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.
Talk about something that makes you feel good on a cold Winter day!!!!
INGREDIENTS:
3 Lb. Chuck Roast
2 Yellow Onions Chopped
2 White Onions Chopped
1 Lg. Soup Bunch Chopped Green Onions, Celery & Parsley
1/2 Head of Cabbage
1 Bag of Carrots Sliced
2 Lbs. Turnips Chunked
2 Lbs. Potatoes Chunked
1 Can Tomatoes
1 Can Corn (Whole Kernel)
1 Can Sweet Peas
1 Can Lima Beans
1 Can Beef Consomme
4 Bay Leaves
8 Oz. Flat Egg Noodles (or whatever you like)
Dash of Tarragon
Salt, Black Pepper, Garlic Powder and/or Tony’s
4 Gallon Stock Pot
RECIPE:
1) Cut Roast into bite sized chunks and season with Tony’s.
2) Start 2 Gallons of Water to Boil with Bay Leaves and Yellow Onion. Add Meat. Skim as needed after it comes back to a boil. Add 1 Tbsp. Tony’s, 2 Tbsp. Garlic Powder, 3 Tbsp. Salt and 2 Tsp. Black Pepper. Cover and simmer for 1 Hour.
3) Add Consomme, Tomatoes, White Onions, Green Onions, Cabbage, Celery and Turnips. Cover and simmer for 1 Hour.
4) Add Tarragon, Carrots, Potatoes, Corn, Peas, Beans and Parsley. Simmer for 3 Hours, stirring occasionally. Season to taste and add Water during this step as needed. Add Noodles last 30 minutes.
Talk about something that makes you feel good on a cold Winter day!!!!
Posted on 12/8/11 at 12:47 pm to TreeDawg
thanks treedawg!
Posted on 12/8/11 at 1:10 pm to skygod123
I'm trying to think of a healthy soup. I'm trying really hard.
I made potato soup 2 nights ago, but I garnish with sour cream, cheese and real bacon.
A sweet potato or squash soup without the cream or using skim milk or that fat free half and half might interest you. You can just adjust the recipes somewhat.
I make a red bean soup, but I put andouille in it. Could maybe substitute some lean ham or canadian bacon. Oh, but I use a ham stock with wine...there's always something bad in there!
You can cook about any vegetable in some chicken stock, puree it and make a soup, BUT most of them require the cream. If you're okay without that or using skim milk, you could alter all of those types. They don't really need a lot of cream if you make them a bit thick on the veggie side.
I made potato soup 2 nights ago, but I garnish with sour cream, cheese and real bacon.
A sweet potato or squash soup without the cream or using skim milk or that fat free half and half might interest you. You can just adjust the recipes somewhat.
I make a red bean soup, but I put andouille in it. Could maybe substitute some lean ham or canadian bacon. Oh, but I use a ham stock with wine...there's always something bad in there!
You can cook about any vegetable in some chicken stock, puree it and make a soup, BUT most of them require the cream. If you're okay without that or using skim milk, you could alter all of those types. They don't really need a lot of cream if you make them a bit thick on the veggie side.
Posted on 12/8/11 at 1:12 pm to Gris Gris
quote:
I'm trying to think of a healthy soup. I'm trying really hard.
3 posts up Gris. Try that one it is very good.
Posted on 12/8/11 at 1:14 pm to glassman
Looks interesting, Glass. Lots of flavors. Put it in the recipe thread to memorialize it, please!
Posted on 12/8/11 at 1:20 pm to Gris Gris
quote:
Looks interesting, Glass. Lots of flavors. Put it in the recipe thread to memorialize it, please!
Do it for me please. I don't want to type that much again. Thanks..
Posted on 12/8/11 at 1:20 pm to glassman
do you need a copy, paste lesson?
or do you just like getting women to do stuff for you????
or do you just like getting women to do stuff for you????
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