There are 3 soups that I really like:
Lentil Soup
Recipe courtesy Alton Brown, 2006
Serves:
6 to 8 servings
Ingredients
* 2 tablespoons olive oil
* 1 cup finely chopped onion
* 1/2 cup finely chopped carrot
* 1/2 cup finely chopped celery
* 2 teaspoons kosher salt
* 1 pound lentils, picked and rinsed
* 1 cup peeled and chopped tomatoes
* 2 quarts chicken or vegetable broth
* 1/2 teaspoon freshly ground coriander
* 1/2 teaspoon freshly ground toasted cumin
* 1/2 teaspoon freshly ground grains of paradise
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Chicken Provencal "Stoup"
Recipe courtesy Rachael Ray
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Prep Time:
8 min
Inactive Prep Time:
--
Cook Time:
20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 medium carrots, peeled
* 2 cloves garlic, chopped
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 medium zucchini
* 1 small to medium red bell pepper, seeded
* 1 medium yellow skinned onion, peeled and halved
* Salt and pepper
* 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
* 1 1/2 pounds small red skinned potatoes
* 1 cup dry white wine
* 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
* 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
* 1 pound chicken tenders, diced
* 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
* 2 tablespoons chopped flat-leaf parsley
* Crusty bread, to pass at table
Directions
One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
Jenni-o Biggest Loser Turkey Chili
* Ingredients 1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
* 1 cup coarsely chopped onion
* 1 red bell pepper, cut into 1/4-inch cubes
* 2 cloves garlic, minced
* 2 jalapeño peppers, seeded and minced (optional)
* 1 tablespoon chili powder
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon dried marjoram leaves
* 1/4 teaspoon crushed red pepper flakes (optional)
* 1/4 teaspoon ground cinnamon
* 2 (16-ounce) cans of low sodium whole tomatoes, drained and coarsely chopped
* 1 (16-ounce) can black beans, drained and rinsed
* 8 ounce tomato sauce
* 1/4 cup fresh cilantro, chopped
* 4 tablespoons low fat shredded Cheddar cheese
1. Directions In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese. Makes about 10 cups.
