SOUP DISHES (3)

 

1) VEGETABLE SOUP:

Ingredients:

2 tablespoons of olive oil

1 large onion, choppe  2 carrots, chopped

2 celery stalks, chopped

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper flakes

6 cups vegetable broth

1 can diced tomatoes, undrained

1 can of kidney beans, rinsed and drained

1 can of corn, drained

1/2 cup chopped fresh parsley.

Salt and pepper to taste.

 nstructions:

1. Heat the olive oil in a large pot over medium heat.

Add the onion, carrots, celery, thyme, oregano and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 5 to 10 minutes.

2. Add the vegetable broth, diced tomatoes, kidney beans, corn and parsley to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the vegetables are tender.

3. Season with salt and pepper to taste. Serve hot.

You can also add any other vegetables to the soup, such as potatoes, squash, and what not!

 Serve with bread or biscuits.

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2) LENTIL SOUP:

Ingredients:

 2 tablespoons of olive oil

1 onion, chopped.

2 carrots, chopped.

2 celery stalks, chopped.

2 garlic cloves, minced.

2 teaspoons cumin

1 teaspoon smoked paprika.

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 teaspoon of salt

1/2 teaspoon black pepper

.2 cups dried lentils, rinsed

8 cups vegetable broth

1 can diced tomatoes, undrained

1 cup chopped kale or spinach

1/4 cup chopped fresh cilantro

  Juice of 1 lemon

Instructions:

1. Heat the olive oil in a large pot over moderate heat.

Add the onion, carrots, celery and garlic and cook until soft, about 5 minutes.

2. Add the cumin, paprika, turmeric, red pepper, salt and pepper and cook for another 1 minute.

3. Add the lentils, sauce, diced tomatoes and kale or spinach. Bring to a boil, then reduce heat to low and simmer for 30 to 40 minutes, or until the lentils are tender.

4. Stir in the coriander and lemon juice and serve hot.

Tips:

For a thicker soup, puree the soup with an immersion blender or in a blender before serving.

Add other vegetables to your soup, such as potatoes, zucchini, or butternut squash.

Serve with your favorite bread.

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3) MINESTRONE SOUP:

Ingredients:

 1 tablespoon olive oil

1 onion, chopped.

2 carrots, chopped.

2 celery stalks, chopped.

1 clove garlic finely chopped.

1 teaspoon of oregano

1/2 teaspoon thyme

1/4 teaspoon cayenne pepper flakes

6 cups vegetable broth

1 (28-ounce) can diced tomatoes, undrained

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can cannellini beans, drained and rinsed

1 cup small pasta, such as ditalini or macaroni

 1/2 cup chopped fresh parsley.

 Salt and pepper to taste.

Instructions:

1. Heat the olive oil in a large pot over moderate heat.  

Add the onion, carrots, celery and garlic and cook 

until soft, about 5 minutes.

2. Add the oregano, thyme and red pepper flakes and cook for another 1 to 2 minutes.

3. Add the vegetable stock, diced tomatoes, kidney beans, cannellini beans and pasta.

 Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the pasta is cooked.

4. Stir in the parsley and season with salt and pepper to taste.

Serve hot.

Use whatever vegetables you have on hand. Zucchini, yellow squash, potatoes and green beans are all good options.

If you don't have canned beans, you can use dry beans. Make sure to soak them overnight before cooking.

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