Lentil and Sausage Soup

Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body.  I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy my Italian sausage. This is a small business in Colorado. Their product has been sustainably sourced and free of allergens. The taste is worth it!

Lentil and Sausage Soup

Ingredients

·       1 ½ pounds Italian sausage

·       4 tablespoons butter

·       ½ cup onion, diced

·       4 cloves garlic, minced

·       1 cup spinach, packed

·       ½ cup carrots, diced

·       1 rib celery, diced

·       5 cups chicken stock

·       1 ½ cups lentils

·       1 cup heavy cream

·       2 tablespoons Dijon mustard

·       2 tablespoons red wine vinegar

·       1 teaspoon red pepper flakes

·       sea salt and black pepper, to taste

INSTRUCTIONS

1.    In a large Dutch oven over medium-high heat, brown sausage in 1 tablespoon butter.

2.    Using a slotted spoon, remove sausage from pan, reserving drippings.

3.    Add remaining butter diced onions and minced garlic. Sauté until fragrant and onions are translucent.

4.    Mix in spinach, carrots, and celery. Sauté vegetables over medium heat until tender. About 10 minutes.

5.     Add reserved Italian sausage. Stir in heavy cream, Dijon mustard, red wine vinegar, salt, pepper, and pepper flakes.

6.     Simmer for 10-15 minutes. Serve in bowls and enjoy.

Cream of Mushroom Soup

Mushroom Soup

Ingredients:

·      2 TBSP butter

·      1 small onion, diced

·      3 TBSP flour

·      ¼ tsp dried oregano

·      1/8 tsp cayenne pepper

·      ½ tsp pink salt

·      ¼ tsp black pepper

·      3 ¾ cups chicken broth

·      1 pound mushrooms (I used a combination of portobello, cremi, and shiitake), chopped

·      1 bay leaf

·      ½ cup heavy cream

Directions:

1. In a large pot, melt butter.  Add diced onion and sauté until onion is soft and translucent.

2. Stir in flour (I used gluten free).  Continuing stirring to blend well.  Add remaining seasons.  Stir to combine.

3. Add chicken broth.  Use whisk to smooth out any clumps.

4. Add chopped mushrooms and bay leaf.  Heat until thoroughly hot.

5. Reduce to low and continuing simmering for 30 minutes.  

6. Remove bay leaf.

7. Using an immersion blender, gently blend soup taking care of any large pieces.

8. Add cream and serve.

Roasted Tomato & Basil Soup

One of the best things about homesteading is the bounty of garden goodness that seemingly comes in all at once! Sometimes it's necessary to get creative with what to do with a lot of the same vegetable. For months, I’ve been waiting for my first red tomato, and now I’m picking a basket full each day. With likely a two year supply of salsa, I’m now making tomato soup to enjoy on a cold winter day. After roasting, I’ll follow guidelines to safely preserve the soup in mason jars and store for a later use.

INGREDIENTS:

• 3 pounds fresh tomatoes

• 1 handful of fresh basil, to taste

• 2 large onions, chopped

• 4 garlic cloves, sliced

• salt and pepper, to taste

DIRECTIONS:

1. Heat oven to 350 degrees, F

2. Place the tomato mixture into a large bowl and mix.

3. Place mixture onto a large baking sheet, and place in the oven for 20-25 minutes.

4. Remove pan from the oven once vegetables are softened. Drain off liquid and place tomato mixture into a blender, such as a Vita-mix.

5. Mix on high/puree until contents are well blended.

6. Add tomato paste to thicken or water to loosen mixture.

   *I like mine a little thick so I can add some cream later and it’s not too runny.

From this point, you may can or freeze or just enjoy this fresh soup today.

Slow Cooker Tomato Soup

Nothing says childhood more than tomato soup. It was my favorite growing up, however, it was soup of a can. That paired with a gilled cheese sandwich made me smile. While soup from a can is convenient, it’s loaded with a lot of sodium, and is really not as healthy as the label claims. Preparing homemade soup can seem overwhelming with the abundance of ingredients, however, I promise it’s really easy….and fun. Here is a take on a flavorful soup that can be started in the morning before work and then enjoy it as soon as you get home from work.

Slow Cooker Tomato Soup

INGREDIENTS:

• 2 (28-ounce) cans whole peeled plum tomatoes with basil

• 1 (15-ounce) can tomato sauce

• 1 1/2 cups vegetable broth

• 3 cloves garlic, minced

• 1 onion, diced

• 1 red bell pepper, diced

• 2 tablespoons tomato paste

• 1 1/2 teaspoons dried oregano

• 1/2 teaspoon Himalayan pink salt

• 1/2 teaspoons freshly ground pepper

• 1/3 cup heavy cream

• 1/3 cup chopped fresh basil

DIRECTIONS:

1. Place tomatoes into a slow cooker. Stir in tomato sauce, vegetable broth, garlic, onion, bell pepper, tomato paste, oregano, salt and pepper until well combined. Crush the tomatoes into chunks using the back of a spoon.

2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

3. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream and basil; season with salt and pepper, to taste.

4. Serve immediately.

Lentil & Butternut Squash Soup

Lentils are a staple in my house. As a vegetarian, lentils provide me with a good source of protein and fiber that my body needs. This is soup season, and I’m loving it. Warm and nourishing, soups can be a side or the main event. This recipe calls for butternut squash, which is loaded with nutrients, as well as, fresh spinach that added at the end. Feel free to leave it a little chunky or blend it until it’s to the consistency you wish.

Lentil & Butternut Squash Soup

Ingredients

• ½ tablespoon coconut oil or avocado oil

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 yellow onion, diced

• 1 large carrot, thinly sliced or diced

• 1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)

• 1 tablespoon yellow curry powder

• 1 teaspoon ground turmeric

• 1 (15 ounce) can light coconut milk

• 3 cups organic low sodium vegetarian broth

• 1 cup green or brown lentils, rinsed and sorted

• 2 tablespoons all natural creamy peanut butter

• ¾ teaspoon salt, plus more to taste

• Freshly ground black pepper

• 3 cups organic spinach

• Organic Greek yogurt (optional)

Directions

1. Warm the oil in a large pot over medium heat. Add garlic, ginger, and onion. Sauté until onion is soft and fragrant, about 3-5 minutes.

2. Add carrot, butternut squash and spices. Stir to combine.

3. Add coconut milk and broth. Simmer for 5 minutes.

4. Add lentils and continue cooking for 15—20 minutes or until lentils are done.

5. Add peanut butter and spinach. Stir to combine and continue cooking until spinach has wilted.

6. Serve in individual bowls and top with organic Greek yogurt.

Quick and Easy Black Bean Soup

Sometimes time is of the essence, or maybe you just haven’t been to the grocery store lately. Either way, this is an easy soup that takes less than 15 minutes to prepare. Black beans are a rich source of potassium, folate, along with dietary fiber. They also contain a good amount of protein that keeps the body feeling fuller longer. I’ve made this soup many times when I’m busy working at home and wanting something to warm my tummy.

Quick and Easy Black Bean Soup

Ingredients:

• 1 14.5 ounce can black beans, rinsed and drained

• 1-2 cups vegetable broth

• 1/4 cup prepared salsa

• salt and pepper, to taste

Directions:

1. Place all ingredients in a blender. Pulse until beans are chunky.

2. Pour into a medium pot and place on a stove top on medium heat. Cook until heated through.

3. Top with optional toppings: cheese, sour cream, onions/chives, and cilantro.

Rich Butternut Squash Soup

Nothing says fall like butternut squash. The best part of these tasty vegetables is how hardy they are. I remember a few years ago growing butternut squash in my little garden. I harvested at least two dozen and were able to enjoy them over the winter months. This particular squash is a great source of Vitamin A, plus Vitamins C & E along with essential minerals. Vitamin A is involved in immune function, vision, reproduction, and cellular communication. Vitamin A also supports cell growth, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs.

This recipe takes a little longer than most of the ones on this site due to roasting the vegetables, but the flavor is worth the wait. The richness of the added coconut milk will have you and your family going back for more.

Rich Butternut Squash Soup

Ingredients:

• 3 pounds whole butternut squash halved lengthwise and seeds removed

• 2 carrots peeled and diced

• 2 teaspoons salt

• 1 teaspoon cracked black pepper to taste

• 1 large onion cut into wedges

• 6 cloves garlic minced or grated

• 1 TBSP sliced fresh ginger

• 2 TBSP avocado oil

• 1 can full fat coconut milk

• 2-3 cups vegetable broth, as needed

Directions:

1. Preheat oven to 400 degrees F.

2. Place squash on pan cut-side up along with carrots, onion, garlic, and ginger. Add oil, salt and pepper, tossing vegetables to coat. THEN flip squash over cut side down.

3. Roast in the oven until squash is tender and fork goes through easily, about 50 minutes.

4. Allow to cool slightly.

5. Scoop squash out into a blender along with the remaining roasted vegetables.

6. Add coconut milk and 1 cup of vegetable broth. Blend until smooth and creamy. Add additional broth until desired level of thickness is achieved.

Indian Inspired Split Pea Soup

A friend texted me a recipe that she said needed some flavor help. So I set out to see what I could do with it. The original recipe called for carrots, but I had just used my last one. I had a red bell pepper, so I used that instead. For me, it was a bit bland and needed some “umph,” which is what my friend had indicated. What I love most about vegetarian food is all the flavors that typically show up. Bland food is out and favor is in!

It’s certainly soup season. A cold 12 degrees at my place this morning, means warm foods are on the planner today.

I love to sauté the onions and garlic in the spices I’m intending to use before adding all the other ingredients. Those spices then have longer to “mingle” with the onions, and with that, every spoonful of nutrition has a nice flavor. It’s interesting that by adding just a pinch of cinnamon, how sweet this soup became. If I had coconut milk, I would have added that for some good fat, but coconut aminos could be used instead. Be creative and adjust the spices and taste to suit you and your family. (Thanks, Patti, for the inspiration!)

Indian Inspired Split Pea Soup

Ingredients:

• 1 large onion, diced

• 2 garlic cloves, minced

• 1 tsp curry

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• 1 1/4 cups dry split peas

• 2 cups celery

• 1 cup bell pepper

• 1 cup carrots

• 3-4 cups water

• 1/2 tsp salt

• 1/2 tsp pepper

• handful of chopped fresh parsley

Directions:

1. In a medium/large stock pot, warm grape seed or sunflower oil on medium heat.

2. Add onion and garlic. Sauté until onions are translucent and fragrant. Add curry, turmeric, and cinnamon. Mix well.

3. Add dry peas and remaining ingredients, except parsley. Stir to combine.

4. Cover pot and simmer on medium heat for about 30 minutes or until peas are tender.

5. Add parsley. Stir. Add more parsley for garnish.

Potato Leek Soup

When I was a little girl, potatoes were a staple in my house. My mother absolutely loved them and as a result, I ate them almost every day in one form or another. My mother’s potato soup was rich with butter and milk. This, however, is not the potato soup of my childhood. I’ve learned along the way that by blending the potatoes, the starches thicken the mixture without the need for flour or cornstarch. This recipe is a vegan version without dairy or butter. Potato soup reminds me of both my mother and winter.

Last week, I purchased three leeks at the farmers market, and two are used in today’s soup. Lot’s of potatoes in season, and I couldn’t resist buying a small bag of new white potatoes. I simply washed them off and quartered them with skins on. If using large baking potatoes, consider removing the tougher skin.

Potato Leek Soup

ingredients:

• 2 TBSP grape seed oil

• 2 leeks, sliced white parts only

• 4 cups new potatoes, chunked

• 1 1/2 tsp Himalayan salt

• 1 1/2 tsp coarse ground pepper

• 1 cups milk alternative, such as Almond milk

Directions:

1. In a large pot add grape seed oil. Heat on medium, adding leeks. Sauté for several minutes.

2. Add potatoes and enough water to cover.

3. Add seasonings.

4. Continue cooking until potatoes are tender, about 20 minutes.

5. Carefully, using an immersion blender or transferring to a blender, blend mixture until smooth.

6. Pour back into pot and stir in milk alternative, adding more water if too thick.

7. Adjust seasons as needed.

8. Garnish with chives, if desired, and serve.

Sweet Potato Chowder

Sweet potatoes are so delicious and provide 377% of the daily recommended Vitamin A. For those of us who try to abstain from added sugars, this vegetable is a treat, as the natural sweetness satisfies those hankerings. I still don’t understand why people put brown sugar on their sweet potato and sour cream on the white potato. These are the thoughts that run through my brain.

This recipe can be made a day or two in advance and warmed when ready to serve. I also added the recipe for kale chips. With a creamy soup, it’s nice to have something crispy on the side.  Kale is a part of the crucifer family along with broccoli, cabbage, cauliflower, and Brussel sprouts. Loaded with Vitamins A, K and C, kale chips are a nutrient dense choice over potato chips or saltine crackers.

Sweet Potato Chowder

 Ingredients:

• 1 large onion, diced

• 1 TBSP curry powder

• 3 cloves garlic, minced

• 2 TBPS olive oil

• Pinch of salt and pepper

• 6 sweet potatoes, unpeeled and cubed

• 2 cups unsweetened coconut milk

• 4 cups vegetable broth

• Pumpkin seeds for garnish

Directions: 

1. Sauté onion, curry powder, garlic and oil in a big pot for 5 min.

2. Add sweet potatoes, coconut milk, and vegetable broth.

3. Simmer on medium/low for about 25 minutes or until the potatoes are tender.  Use a hand blender to carefully puree the whole pot while hot. 

4. Add a little more broth or coconut milk if it seems too thick. The soup can be made a day or 2 ahead and simply reheat.

Crispy Kale

 Ingredients:

• A bunch of kale cut into 1-inch pieces with thick stems removed

• 2 TBSP olive oil

• Cayenne pepper, to taste

• Salt, to taste

 Directions:

1. Place all ingredients in a large bowl and toss until coated.

2. Spread the kale out on 2 baking sheets.  The less the pieces overlap the crunchier the kale will be.  

3. Roast at 425 degrees for about 5-8 minutes or until bright green with charred tips.

adapted from The Forest Feast Gatherings by Erin Gleason

Curried Lentil Soup

It was only about six years ago when I was introduced to Indian food.  I grew up in a rather traditional, southern cookin’ kinda of house.  Food was mostly bland as I remember, as neither of my parents were enthused about spicy foods.  Lucky for me, I’ve had people in my life who encouraged me to step out of my comfort food rut and experience the bold, rich flavors of culturally diverse foods. Indian food, in particular, is one I really enjoy.  Sign me up for anything curry.  I’m not sure if I’ve acquired a taste for more spicy foods or if, perhaps, I’ve killed my taste buds and, therefore, can tolerate more heat. Either way, I can take a little heat in my dish.  

It’s been a cool few days here in the Shenandoah Valley, and I’m already thinking about soup!  Consuming soup is a great way to ingest many different vegetables and spices that heal and nourish our tired body systems.  Both turmeric and ginger are anti-inflammatory spices, the cinnamon is a blood sugar regular, and coconut oil and milk provide essential fats for our cells.  It’s root vegetable season and what better way to enjoy them but in this exceptional recipe.  Please don’t be intimidated by the list of ingredients.  It’s mostly spices.

Weather today:  Partly cloudy and cooler, temp. 76 degrees

Listening to:  Smooth Jazz on Pandora

Scent in the Diffuser: Peppermint

Curried Lentil Soup

Yields about 10 cups

 Time: 50 min.

 Ingredients:

• 1 ½ cups dried green lentils

• 4 cups water

• 1 tsp ground turmeric

• ½ tsp salt

• 2 TBSP coconut oil

• 1 ½ cups chopped onions

• 2 garlic cloves, minced

• 1 TBSP peeled and grated fresh ginger

• ½ tsp salt

• 1 cup diced carrots

• 1 cup diced potatoes

• 1 tsp ground cumin seeds

• 1 tsp ground coriander seeds

• 1 tsp ground cinnamon

• ½ tsp ground turmeric

• ¼ tsp ground cardamom

• ¼ tsp – ½ tsp cayenne

• 3 cups water or vegetable stock

• 1 cup seeded and diced bell pepper

• ½ cup unsweetened coconut milk

• 2-3 TBSP fresh lemon juice

• ¼ cup chopped fresh cilantro 

 Directions:

1. In a saucepan, bring the rinsed lentils, water, turmeric, and salt to a boil.  Reduce the heat and simmer, covered, until the lentils are tender, 30 – 40 minutes.  Stir occasionally and add more water if necessary.

2. Warm the oil in the soup pot on medium heat.  Add the onions, garlic, ginger, and salt, cover and cook on low heat until the onions are tender.  Add the carrots, potatoes, cumin, coriander, cinnamon, turmeric, cardamom, and cayenne and cook briefly, stirring constantly to prevent burning.

3. Add the water or stock and bring to a boil, then reduce the heat and simmer until the vegetables are barely tender, 5-10 minutes.  Stir in the bell peppers and continue to simmer until all that vegetables are tender.

4. When the lentils are soft, stir them and their remaining cooking liquid into the vegetables.  Add the coconut milk, 2 TBSP of the lemon juice, and the cilantro.  Add more lemon juice and salt to taste.

Adopted from Moosewood Restaurant Favorites Cookbook

Cauliflower Soup

Cauliflower is the newest rage on the health front. This versatile cruciferous vegetable as moved into the spot light over the past decade with the surge of new ways to curb our waistlines. Here is just one more way to enjoy this nutrient rich vegetable that will keep the digestive fires burning.

Roasted Cauliflower Soup

Ingredients:

• 1 large head of cauliflower

• 4 TBSP olive oil

• 1 tsp sea salt

• 1 large onion, chopped

• 4 cups water or vegetable stock

Directions:

1. Chop cauliflower into 2 inch pieces. Place in a 9x13 baking dish.

2. Rub cauliflower with 2 TBSP olive oil and sprinkle with salt.

3. Add 1/2 cup water to the dish and bake uncovered at 350 degrees for 1 hour or until cauliflower is tender.

4. Heat remaining olive oil in a large saucepan over low-medium heat.

5. Add onion and cook until soft.

6. Add cauliflower and 4 cups of water/stock.

7. Simmer until cauliflower is very soft (about 10 minutes).

8. Place soup into a vitamin or use an immersion blender to puree until smooth.

9. Transfer back into the pot and simmer. Serve.

Tomato and Basil Soup

Tomato soup takes me back to my childhood.  It was, by far my favorite soup, especially with a grilled cheese sandwich.  Even though I rarely eat grilled cheese sandwiches, I still enjoy tomato soup.  When fresh tomatoes and basil in season, it's less expensive to prepare this dish.  Even though the recipe calls for canned tomatoes, feel free to use homegrown ones right out of the garden.  Blending the ingredients together at the end thickens the brew without the need to add flour or milk making it a hearty and healthy choice.

Tomato and Basil Soup

Ingredients:

• 1 TBSP butter

• 1 cup chopped onion

• 3/4 cup sliced carrot

• 3 cloves garlic

• 2 small shallots

• 1/4 tsp black pepper

• 10 large basil leaves

• 3 drained sun-dried tomato halves, packed in oil

• 2 (14.5 ounce) cans organic diced tomatoes, undrained

• 2 cups water

Directions:

1. Melt butter in a large saucepan over medium heat. Add onion, carrot, garlic, and shallots to pan, and cook 5 minutes or until vegetable are tender, stirring frequently. Add pepper and basil leaves, and cook 5 minutes.

2. Add sun-dried tomatoes, diced tomatoes, and water and bring to a boil.

3. Reduce heat and simmer 1 hour.

4. Remove from heat.

5. Place 1/2 of soup into a blender. Blend until smooth. Repeat with remaining half; OR using an immersion blender, blend until smooth

6. Divide into individual bowls and serve.

Yield: 6 servings

Lentil and Quinoa Soup

I love lentils and I love quinoa. As a healthy vegetarian (believe me there are those that are not), it's important to plan well to stay well. Choosing foods that are high in fiber, plant protein, and vitamins is and important part of staying healthy. I came up with this recipe because I had some veggies that needed to be used plus eating a bowl of soup on a chilly day feels so good! Feel free to add any additional veggies you have on hand, like cauliflower or a bell pepper. Remember, it's your soup!

Lentil and Quinoa Soup

• 3 garlic cloves, minced
• 1 cup green lentils, rinsed
• 1 cup quinoa, rinsed
• 3 stalks celery, sliced
• 2 carrots, peeled and sliced
• 1 small onion, chopped
• 1 can fire-roasted diced tomatoes
• 1 TBSP turmeric
• 1 TBSP curry
• 1/2 tsp cayenne pepper
• 1/2 tsp rosemary
• 1 tsp each salt and pepper

Directions:

1. Mince garlic cloves and set aside.
2. In a large soup pot, add 7 cups of water and bring to a boil.
3. Add lentils and quinoa, cover and cook for 15 minutes.
4. Add remaining ingredients and continue cooking until lentil are done, about 20 additional minutes.
5. Add more water if necessary.

Faster Cooker

When I think of a pressure cooker, my memory goes to visions of my mother cooking green beans just picked from the garden, and the sound of the familiar rattle and hiss of steam generated from a shiny pot that seemed to be on the verge of explosion.  The sounds of the rat-a-tat-tat and the hiss of steam were constant for a period of time.  Then mom announced that supper was almost ready.  In no time at all, my family was at the dinner table enjoying delicious food.

So how does a pressure cooker work?  As cooks, we can sauté, brown, boil, etc., but a pressure cooker is a closed box.  No tasting, watching, or adjusting.  This is a sealed pot with a valve that controls the steam pressure inside.  The liquid inside forms steam as the pot heats up, which raises the pressure inside.  This high pressure has two major effects.  First it raises the boiling point of the water in the pot.  The boiling point is 212 degrees F, and that’s the limit.  With pressure, the boiling point can reach up to 250 degrees F, enabling the food to cook much faster.  Second, as the pressure increases, the liquid is forced into the food, making the contents more moist and tender creating complex flavors and textures.  It is important to remember that this pot is under pressure, and releasing the pressure is gradual.  Do not try to open the top if under pressure as it can cause harm.

There are virtually no limits to what can be cooked in a pressure cooker.  Rice will cook in just a few minutes while beans and chickpeas is just under an hour.  Mostly it’s used to cook beans, stews, and vegetables.  A recipe book is included with a pressure cooker to help with cooking times of foods.  Today there are electric pressure cookers that seem “safer” than the traditional stove top models.  For a working family, a pressure cooker can save time in the kitchen when everyone is hungry.  It provides a means to prepare nutritious, whole foods that our bodies need. 

Consider the pressure cooker.  It’s highly efficient and uses far less energy that many other appliances.  Many web sites contain recipes and information about using a pressure cooker for meals.  Really, it should be called a fast cooker.

Cream of Butternut Squash and Ginger Soup

• 4 lb butternut squash, peeled, seeded, and cubed
• 1 sprig of Sage
• 1 large Onion, roughly chopped
• ½" (2 cm) piece of fresh ginger, peeled and roughly sliced
• ¼ teaspoon, nutmeg
• 4 cups vegetable stock
• olive oil
• salt and pepper to taste
• ½ cup of toasted pumpkin seeds, for garnish

Directions:

1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper. 
2. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for about 10 minutes stirring infrequently.
3. Add the rest of the squash along with the ginger, nutmeg, and stock.
4. Close and lock the lid of the pressure cooker. 
5. Electric pressure cookers: Cook for 15 minutes at high pressure. 
6. Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.
7. When time is up, open the cooker by releasing the pressure.
8. Fish out the woody sage stem and discard.
9. With a stick immersion blender puree' the contents of the pressure cooker and serve!
10. Garnish with salty, toasted pumpkin seeds.

Health-bite: When under pressure, food cooks faster

Recipe Source: hippressurecooking.com