Posts Tagged ‘Soups’

Lentil Soup

I loved making this easy lentil soup.  It’s completely healthy, hearty, and delicious!  Even better is the fact that it made a huge batch so I froze half for later.

The only substitution I made from the original recipe was replacing 4 cups of water with 4 cups of beef broth.

Next time I am going to double the amount of vegetables and reduce the amount of lentils (for my own preferences)… either way, this recipe is worth keeping!


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water ( I used 4 cups beef broth and 4 cups water)
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar (I used balsamic vinegar)
  • salt to taste
  • ground black pepper to taste


  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

You can find the original recipe on allrecipes.com by clicking, here.


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White Chili

Get out your grocery list, you’re going to want to make this. I’ll admit that I typically follow recipes exactly, I’m always afraid of adding too much of this or too little of that and ruining dinner — but not this time! This time I read about 5 or 6 different recipes for white chili, mixed and matched the ingredients and spices that sounded best, and came up with this:

It looks delicious, I know… don’t worry, it is.
A good base of green chile peppers, cannelini beans, ground turkey….

and plenty of spices.

Serve with tortilla chips, top with sour cream and jalapenos. These are a must, no questions asked, okay? Oh, you can add cheese too…if you want, but I didn’t. Tony was in heaven and I wasn’t far behind, we love this dish!

White Chili
The goods:
– 1 lb. ground turkey, 93/7
– 3 c. cannelini beans (canned or cooked from dry beans)
– 1 (4 oz) can diced green chile peppers
– 1 clove garlic, minced
– 1/2 tbsp. cumin
– 3/4 tbsp. oregano (a weird measurement, I know…but you can eyeball it)
– 1/2 tsp. cinnamon (trust me, you want the cinnamon)
– 1/2 tsp. chili powder
– 1/2 tsp. onion powder
-1/2 tsp. crushed red pepper (more or less depending on your taste)
– 3 c. chicken broth
– salt and pepper to taste

The drill:
1) In a large pot over medium heat, saute garlic and turkey, about 10 minutes or until turkey is cooked through. Add the chile peppers and spices, saute about 5 more minutes…. this allows the spices to get all nice toasty, releasing the best flavor, before adding the liquids.
2) Add 2 1/2 cups of beans and chicken broth to the pot. Take 1/2 cup of beans, mash them well using a fork, add to pot — this will give the soup a richer, more creamy consistency. Simmer on low for at least 30 minutes.
3) Don’t forget what I said about the necessities: chips, jalapenos, sour cream.

…and go! Now hurry and make this before it’s too warm outside!

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