Tag Archives: Broth

Lentil Soup with Bacon

ncLentilBaconSp1nm

It was such a cold, cold, cold, cold day, and I just had to make some soup! Lentil soup sounded good and I already had lentils. I found a soup recipe at MarthaStewart.com that not only had lentils, but bacon, too–and that sounded really good!

I used turkey bacon in this, and I used a larger amount. And I added extra onions because I love onions. Since I like my soups thicker, I also added less water–I guess you could even call it a stew because it’s thick and chunky! If you prefer to keep this vegetarian, just omit the bacon–it’s still a very good basic lentil soup recipe! I like the little punch of flavor that the red wine vinegar gives this soup, which is added at the end of cooking, along with some salt and pepper. This soup is just what you need to help you warm up on a super cold winter day like today!

LENTIL SOUP WITH BACON by NancyCreative, adapted from MarthaStewart.com

Makes 4 servings

  • 6 strips of bacon, cut into 1/2-inch pieces (I used turkey bacon)
  • 2 medium onions, chopped
  • 3 medium carrots, peeled, halved lengthwise, and cut into 1/4″ half-moons
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1 1/2 cups lentils, rinsed
  • 1 teaspoon dried thyme
  • 2 (14.5-ounce) cans reduced-sodium chicken broth (3 1/2 cups) or vegetable broth
  • 1 cup water (if you want a thinner soup, use 2 cups of water)
  • 1 Tablespoon red-wine vinegar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

In a Dutch oven or other 5-quart pot with lid, cook bacon over medium-low heat until browned and crisp, 7 to 10 minutes (turkey bacon may need less time). Pour off all but 1 Tablespoon of the fat (if you use turkey bacon like I did, you won’t have much fat, so just add 1 Tablespoon of olive oil to your cooking pot).

Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, cooking about 30 seconds, then stir in the tomato paste and cook 1 minute.

Add lentils, thyme, broth, and water. Bring to a boil; lower heat and reduce to a simmer. Cover and cook over medium-low heat until lentils are tender, about 45 minutes.

Stir in vinegar, salt, and pepper. Serve immediately.

Thick, chunky soups are a favorite cold-weather meal of mine! What do you like to eat when it’s really cold outside?

Gayla’s Chicken Tortilla Soup

Gaylas Chicken Tortilla Soup @ NancyCThis is a thick, creamy, chunky, spicy soup that you really need to try! I first heard about it from my friend Ann, who raved about this soup that Gayla had made for a special luncheon. I had the recipe for awhile, and finally had a chance to try it—it’s a wonderful chicken tortilla soup! It has some peppers, onion, and green chilies in it, along with pinto and northern beans, and flavored rice. And the chicken chili seasoning gives this soup such a great flavor! Continue reading

Pumpkin Black Bean Soup

ncPumpBlkBnSp1nm

We’ve had several weeks of chilly weather, and I’ve been making more soup! This time I decided to try Pumpkin Black Bean Soup. I adapted my recipe from one I found at Taste of Home. It’s a savory-flavored soup that tastes a little like chili. So if you like chili and black bean soup, I’m sure you’ll like this! In addition to the pumpkin puree, which gives the soup a nice creamy consistency even though you don’t really taste the pumpkin much, other healthy ingredients include diced tomatoes, onions, and garlic.

PUMPKIN BLACK BEAN SOUP  by NancyCreative, adapted from Taste of Home

Makes about 8 servings (2 quarts)

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 2 medium onions, finely chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cups (24 ounces) vegetable broth
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 Tablespoons apple cider vinegar (I used Bragg’s)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • Optional: dash of salt and pepper, to taste
  • For garnish: 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup thinly sliced green onions

Place beans and tomatoes in a food processor; cover and process until blended. Set aside.

In a large pot or Dutch oven, saute onions in oil until tender. Add garlic and saute 1 minute longer. Stir in the broth, pumpkin, vinegar, and bean mixture, blending well. Add cumin, chili powder, cinnamon, and, if desired, salt and pepper to taste.

Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Ladle into soup bowls and garnish each serving with plain Greek yogurt and sliced green onions. Each 1 cup serving is about 240 calories.

I never seem to get tired of making and eating soup, and it’s fun to try different recipes! Have you made any soups using pumpkin as an ingredient?

Heirloom Tomato Soup

ncHeirloomTomSp1nm

I like eating soup in the cooler weather–it’s great having a hot bowl of soup on a cold rainy or snowy day, isn’t it? I have several new soup recipes friends have given me that I’ll be trying out. Julie, who is a wonderful cook and baker, shared this tomato soup recipe with me from the August/September 2012 Issue of Healthy Cooking. It’s also posted at Taste of Home.

This is a wonderfully thick, creamy soup–and the great thing is, it doesn’t have any cream in it, unless you choose to drizzle it with some cream before serving. It’s the veggies and seasonings that make it thick and creamy, because you blend or process the soup before serving. In addition to tomatoes, this soup also has onion, olive oil, garlic, carrot, corn, sea salt, and basil in it, so it’s very healthy! It also has chicken stock, but you could use vegetable stock if you want to make this vegetarian.

The original recipe makes 20 servings, so I halved the recipe, since I didn’t need to make that much soup! Julie uses less onion when she makes this, so if you’re not crazy about onion, you can do that too. I actually used a little more onion and basil in my version. Thanks for sharing this recipe, Julie! 🙂

HEIRLOOM TOMATO SOUP slightly adapted from Healthy Cooking

Makes 10 servings (about 2 1/2 quarts)

  • 1 medium sweet onion, halved and thinly sliced
  • 2 Tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 6 medium heirloom tomatoes, quartered (about 4 lbs.)
  • 1 medium size carrot, chopped
  • 1/2 cup fresh corn (or use frozen corn, thawed)
  • 1/4 cup loosely packed basil leaves
  • 1 teaspoon sea salt
  • 2 3/4 cups chicken broth (regular or reduced-sodium–or substitute vegetable broth)
  • optional: 1/4 cup heavy whipping cream to drizzle for garnish

In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil, and salt. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.

In a food processor or blender, process soup in batches (to be safe, just fill your blender or processor about half full–if you overfill, the hot soup could overflow and possibly burn you). As you are processing the soup, you’ll need another bowl or container to put the processed soup in. When finished processing, return all the processed soup to your pot and heat through.

To serve, ladle into bowls and drizzle each serving with about 1/2 to 3/4 teaspoon heavy whipping cream if desired. Each serving is approximately 75 calories.

ncHeirloomTomSoup2nm

Serving your soup in a teacup is a fun idea–especially if you love vintage teacups like I do!

I also love all kinds of soups, but tomato is one of my favorites! What’s yours?

Easy Pea Soup @ NancyC

Easy Pea Soup with Ham or Bacon

Easy Pea Soup @ NancyCI like Split Pea Soup but have never made it before. I was looking through a little soup cookbook I had called Soup Gourmet and found an easy recipe I thought I’d try. I made my version thicker because I like thick and hearty soups. I like this soup because, in addition to peas, it has lots of other good-for-you veggies in it–carrots, onion, and celery. And you can add ham or bacon if you want, or make it without any meat.

After looking at some other recipes, I decided I would try garnishing this with croutons and feta, and I’m so glad I tried that out–I really liked it! The feta cheese gives a nice zing to the soup, and the crispy croutons make a nice touch, too. Serve this soup with a salad and some crusty bread–it makes a great lunch or dinner during the cold winter months!

EASY PEA SOUP WITH HAM OR BACON by NancyC, adapted from Soup Gourmet

Makes 4-6 servings

  • 2 (16-ounce) packages frozen peas, thawed (or you can use 2 (16-oz.) cans of peas)
  • 1 (14.5-ounce) can chicken or vegetable broth (this is a thick soup, so if you’d like it to be thinner, add an extra 1/2 to 1 cup of broth)
  • 1 1/2 cups boiled ham or cooked bacon, diced (if you’d like this to be meatless, leave out the ham or bacon)
  • 1 cup carrots, finely diced or grated
  • 1 cup yellow onion, finely diced
  • 2 celery stalks, thinly sliced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • additional seasonings to taste, if desired
  • croutons for garnish, optional
  • crumbled feta cheese for garnish, optional.

Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer–you’ll need to do this, too, if you are adding extra broth to make a thinner soup).

Transfer blended mixture to a large pot. Add ham or bacon, carrots, onion, and celery. Bring to a boil and simmer 30 minutes or until vegetables are tender. Halfway through cooking, add salt and pepper, and additional seasonings, if desired.

Serve hot in soup bowls or cups and garnish with croutons and crumbled feta cheese, if desired.

I really like it served with the croutons and feta cheese–they add an extra special touch to the soup! Have you tried any new soup recipes lately?