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Tomato & Red Lentil Soup
1/2 Onion, minced
2 stalks celery, diced fine
1 carrot, shredded
1/2 green bell pepper, diced fine
Olive Oil Spray / Pam
1 3oz ham steak, diced (optional)
28 oz canned crushed tomatoes (I use Fasolino’s)
1 tsp cumin
2 bay leaves
.5 tsp paprika
1 cup red lentils, rinsed
2 cups fat free, low sodium chicken broth (or veg broth)
Saute the onions, celery, carrots and bell peppers over med-high heat in some olive oil spray until soft, add in ham steak and saute another few minutes. Add in the canned tomatoes, lentils, broth and spices and simmer over low heat until lentils are soft and tender.
At this point you can put in your immersion blender to blend to the consistency that you desire. Sometimes I like it smooth, other times I leave it chunky.
“French” Minestrone
When it’s cold outside I don’t think there is anything better than homemade soup to warm the soul!
This recipe is based on one of Rachel Ray’s TV recipes.
1 tablespoon olive oil 2 medium carrots, sliced
1 large onion, diced 3 coves garlic, diced
30 ounces diced tomatoes (I use canned) 2 pints of chicken broth
1/2 teaspoon parsley 1/2 teaspoon sage
1/2 teaspoon rosemary 1/2 teaspoon thyme
1/2 teaspoon lavender (optional) salt and pepper to taste
14 ounces of potato, diced into chunks 5 ounces brussels sprouts
10 ounces boneless, skinless chicken breasts, cut into 1″ cubes
Garnish: Parmesan cheese
Heat the olive oil in a large pan. Add the carrots and saute about 5 minutes. Add the onion and garlic and cook until the onions are tender (about 5 minutes).
Add the canned tomatoes and broth, brink to a boil. Add the herbs and salt and pepper to taste. Then add the chicken, potatoes, and sprouts. Cover and cook until the chicken is done and the veggies are tender — about 30 to 45 minutes.
Put into big serving bowls and grate some parmesan cheese over the top. Serve with a good bread, such as rosemary and thyme bread.
Vegetarian Option: Use vegetable broth instead of chicken broth and don’t add the chicken.
Notes: I love brussels sprouts, which is why they are in here. You don’t have to add them - use whatever you like!
(12/11/08)
Spicy Turkey & White Bean Soup
This is one of those perfect soups for a chilly winters day. My favourite part is it takes virtually no time to prepare.
Saute 1 lb of lean ground turkey and a chopped onion in a bit of olive oil. Once the meat is cooked through, add 2 15 oz cans of white beans, a 16 oz jar of green salsa, and 1 container (box) of low fat chicken broth. Add about 2 tsp of cumin and simmer 15 minutes.
Voila! Dinner is D-O-N-E!!!
(1/2/08)