Soupy Season

morganadk2_deleted

Red Lentil & Tomato soup ( nice easy one to make)

100g Red Lentils (dried wieght)
1 large onion choppped
1clove garlic crusshed
1 vegetable stock cube
1Carrot chopped
1 can tomatoes

In a pan onoin crushed garlic and stock cube, enough water to cover them, and simmer

in a spearate pan place the lentils enough water to cover them, and simmer


When the lentils are cooked add to the first pan, with can of tomatoes, blend add more water , seasoning as required.

Enjoy!

ChLoE1130

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VelvetKey

I love soup and make a pot every weekend during the fall/winter to have for lunch during the week. The problem is many of my favorites are heavy on cheese (velveeta) or other not-so-healthy items. Here's another one for you though:

White Chicken Chili

3-4 boneless/skinless chicken breast, or 3 cups cooked chicken
2 cans (14 oz each) chicken broth
48 oz jar great northern beans
1 large onion, chopped
2 teaspoons garlic, minced
3 oz can chopped green chilies
2 teaspoon ground cumin
1 teaspoon oregano
¼ teaspoon chili powder
1 cup salsa
Options to serve: Mozzarella, sour cream

Combine everything in crockpot and cook on low for 6 hours, breaking up the chicken into bite-size pieces.

Stove-top: In a large pot, simmer onion and garlic in a small amount of broth until wilted. Add the chilies, then remaining broth and the beans with liquid. Mix in cumin, oregano, and chili powder. Add salsa. Bring to a boil, then add cooked chicken. Cover and simmer 30 minutes.

We make this recipe at home--it's fabulous! We omit the onions and chili powder, though, and use monterey jack cheese instead. Add to it a couple of slices of french bread to dip in it = YUMM.

limismith

Ooo Lentils! I never think of lentil soup.... anyone else have a good lentil soup recipe??

tpycha126

Bump!

tb1006

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dogwhisperette

This does sound very tasty indeed! I am trying to watch my sodium but I can see some of the ingredients that can be altered to better allow for my sodium level. Thank you for sharing!

I was waiting for someone to mention the sodium!!! Yes, canned veggies have some sodium to them. It takes more time, but you can definately use fresh diced tomatoes, potatoes, and corn and just cook it a little longer until soft. Ad some water to make up for the liquid that would have been in the cans, so it can be soupy.

I used leftovers in this sometimes. Like leftover baked potatoes, or mixed veggies. It's a pretty good throw-in-the-sink soup, one of the reasons I LOVE IT!

Thank you! Watching my sodium is fairly new to me and altering recipes are going to be a challenge especially with fall/winter feel good soups and meals. Looking forward to trying this!

purple_orchid

I don't have a name for this, but I love it:
1 lb fresh tomatos, chopped
1 can low sodium spicy red pepper tomatos
black beans
corn
cilantro, garlic paste, chili pepper paste
white quinoa

annie_p

I love soup and make a pot every weekend during the fall/winter to have for lunch during the week. The problem is many of my favorites are heavy on cheese (velveeta) or other not-so-healthy items. Here's another one for you though:

White Chicken Chili

3-4 boneless/skinless chicken breast, or 3 cups cooked chicken
2 cans (14 oz each) chicken broth
48 oz jar great northern beans
1 large onion, chopped
2 teaspoons garlic, minced
3 oz can chopped green chilies
2 teaspoon ground cumin
1 teaspoon oregano
¼ teaspoon chili powder
1 cup salsa
Options to serve: Mozzarella, sour cream

Combine everything in crockpot and cook on low for 6 hours, breaking up the chicken into bite-size pieces.

Stove-top: In a large pot, simmer onion and garlic in a small amount of broth until wilted. Add the chilies, then remaining broth and the beans with liquid. Mix in cumin, oregano, and chili powder. Add salsa. Bring to a boil, then add cooked chicken. Cover and simmer 30 minutes.

This recipe looks a lot less fattening than mine! My recipe calls for sour cream and heavy whipping cream.

silkysly

bump