Sorry folks no pictures of this one. This is not a pretty dish. In fact, its down right ugly, but it sure is good. Feel free to omit or sub out any veggies that aren't to your taste. Really this is a versatile little soup.
Lentil and Veggie Soup
Ingredients
1 Tbs. Olive Oil
1 onion, chopped
3 cloves garlic
3 carrots, peeled and chopped
3 stalks of celery, chopped
4 c. veggie stock
1 1/2 c. lentils
1 small butternut squash, peeled and chopped
1 package frozen spinach
Methods
Heat oil and saute onions, garlic, carrots and celery until soft
Add lentils, broth and squash. If necessary, add water until all ingredients are covered. Bring to a boil and then reduce to a simmer.
Cook 20-30 minutes or until lentils and squash are tender. Add spinach. Season her up- really any way you like. I like a bit of spice so just some salt, pepper and red pepper flakes did the job.
Enjoy!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, October 31, 2011
Friday, February 4, 2011
Soup: Its like a hug for your insides
Happy Friday!
And what a cold, dreary Friday we are having here. It seems that most of the country is still firmly entrenched in winter, which means its time to share one of my all time favorite soup recipes. Sadly, no pictures for this one, but I assure you it is delicious!
Sweet Potato, Sausage and Kale Soup
Cooking Light, March 2007
Ingredients
2 tablespoons of olive oil
2 onions, chopped
1 teaspoon, divided
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 lb. sweet turkey Italian sausage*
2 1/4 pounds coarsely chopped, peeled sweet potatoes
5 cups water
4 cups chicken broth
16 ounces kale
16 ounces canned cannellini beans (or other white beans)
Directions
Heat oil in a large dutch oven over medium-high heat. Add onion; saute 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; saute 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon of salt and beans; cook 5 minutes or until heated through.
*While the recipe calls for mild turkey sausage, Seth and I prefer a little more kick and generally use hot sausage. If we can find hot turkey sausage, we use it, but other wise it is fine to use pork sausage.
Enjoy!
And what a cold, dreary Friday we are having here. It seems that most of the country is still firmly entrenched in winter, which means its time to share one of my all time favorite soup recipes. Sadly, no pictures for this one, but I assure you it is delicious!
Sweet Potato, Sausage and Kale Soup
Cooking Light, March 2007
Ingredients
2 tablespoons of olive oil
2 onions, chopped
1 teaspoon, divided
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 lb. sweet turkey Italian sausage*
2 1/4 pounds coarsely chopped, peeled sweet potatoes
5 cups water
4 cups chicken broth
16 ounces kale
16 ounces canned cannellini beans (or other white beans)
Directions
Heat oil in a large dutch oven over medium-high heat. Add onion; saute 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; saute 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon of salt and beans; cook 5 minutes or until heated through.
*While the recipe calls for mild turkey sausage, Seth and I prefer a little more kick and generally use hot sausage. If we can find hot turkey sausage, we use it, but other wise it is fine to use pork sausage.
Enjoy!
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