Needing new soup recipes

http://ohmyveggies.com/african-peanut-soup/
I made this and it was pretty good...but I would make it again with cashew butter...since I am kind of sick of peanut butter as of late..

I skipped the BerBer spice blend cause I couldn't find it anywhere..and just used a mix of spices

I want to try this next
http://www.coffeeandquinoa.com/2014/03/thai-red-curry-quinoa-soup/

This has become one of my favorites. Really does taste like lasagna.

Lasagna Soup

1 lb. Italian sausage (try the recipe below)

2 c. onion, chopped

1 c. diced carrots

2 c. sliced mushrooms

2 T. minced garlic

4 c. chicken stock

1 14oz. can Italian stewed tomatoes

1 8 oz. can tomato sauce

1 c. dry pasta

2 c. fresh spinach

low fat mozzarella, provolone, or ricotta cheese, optional



Brown sausage. Add onions and carrots; saute 5 minutes. Stir in mushrooms and garlic; saute another 3-5 minutes. Add stock, tomatoes and tomato sauce and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes or according to package directions. Stir in spinach and cook until wilted. Place 1/4 c. of cheese in bottom of bowls, and add soup. Makes 8 (1 cup) servings.



Italian Sausage



1 lb. ground Jenni-O breakfast turkey sausage

1 t. salt

3/4 t. garlic powder

1/2 t. ground fennel seed (I used whole seed - didn't have ground)

1 t. black pepper

1/4 t. red pepper flakes.



This soup is simple to make and so delicious!

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I love soup!!!

Here are some of my favorite recipes...

Veggie Tortilla Soup
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 tablespoons minced garlic
1 4-oz can chopped green chilies
1 28-oz can plum tomatoes, drained and chopped (I get the no-salt-added variety)
1 14.5-oz can crushed tomatoes
4 teaspoons cumin
2 teaspoons chili powder
Dashes of cayenne, salt, and black pepper <--you can leave out any of these 2 14.5-oz cans fat-free chicken broth 2 14-oz cans veggie broth 2 bay leaves <--can totally be left out 1 zucchini, sliced into half-moons 1 squash, sliced into half-moons 2 carrots, chopped into rounds 1 large or 2 smallish baking potatoes, cubed Toss the onion, bell pepp, garlic, and green chilies into some EVOO over low/med heat until tender. Add the liquids and spices. Add the veggies. Bring to a boil. Turn down heat and let it simmer (I enjoy a "violent simmer" here) until the veggies are at desired tenderness. ETA: about 15-20 minutes. **I like to add shredded chicken. Sometimes I poach and shred. Sometimes I buy rotisserie and shred. But it's good vegetarian too.

Sweet Potato, Ham, and Leek Soup
Prechopped sweet potato is now available in most grocery stores. If you're unable to find it, peel and cube two small sweet potatoes to measure about 3 cups.

Prep Time: 6 minutes
Cook Time: 28 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)

Ingredients

Olive oil-flavored cooking spray
1 cup diced cooked ham (such as Cumberland Gap)
1 1/2 cups sliced leek (about 1 large)
2 tablespoons water (optional)
3 cups refrigerated cubed peeled sweet potato (such as Glory)
1 cup fat-free, less-sodium chicken broth
2 cups water
1 (5-ounce) can evaporated fat-free milk
1/4 teaspoon freshly ground black pepper
Thinly sliced leek (optional)
Thinly sliced green onions (optional)

Preparation

1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 to 4 minutes or until browned, stirring frequently. Remove ham from pan; set aside.

2. Add leek to pan; coat with cooking spray. Cook leek, covered, 5 minutes or until very tender, stirring occasionally. Add 2 tablespoons water to pan, if needed, to prevent burning.

3. Add sweet potato and next 4 ingredients, scraping pan to loosen browned bits; bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until sweet potato is very tender. Place half of potato mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Pour puree into a large bowl. Repeat procedure with remaining mixture. Return pureed mixture to pan. Stir in 3/4 cup reserved ham. Ladle soup into bowls; top servings evenly with 1/4 cup reserved ham. Garnish with sliced leek and onions, if desired.


Lentil Stew with Garlic and Ginger
(from the Good Calorie Diet book-- a good diet for people who eat lots of whole grains and stuff anyway)

8 oz dry lentils, rinsed
4 quarts water
1 T curry powder
2 T Turmeric
1 T Old Bay seasoning
1 t coriander
1 t ground cumin
1 t dried basil
Salt and pepper to taste
2 celery stalks, chopped
2 large sweet potatoes, peeled and cubed
1/2 inch piece of fresh ginger, peeled and minced
5 large garlic cloves, minced
3 T tomato paste

In a big pot, cover the lentils with the water and bring to a boil. Stir in all the dry seasonings, turn the heat to low, and simmer 30 minutes. Add the vegetables, ginger, garlic, and tomato paste and cook until the yams are tender (about 15-20 mins in my experience). We often leave out the celery cause we don't much like celery, and it's not worth buying a bunch for 2 stalks that don't really add much to the soup anyway.

Serves 8-10... eat it all week!

Great served over brown rice.

Pumpkin coconut lentil dal

This is a really delicious, warming and filling lentil stew recipe that keeps me going for hours and hours, esp. on a cold fall day.

2-4 cups of red lentils (these are the best, but if they're pricey in your grocery store, use whatever you can find).
1-2 cups of chicken broth, veggie broth or water (depending on how thick you want the soup)
1-2 cans of LIGHT coconut milk (depending on how creamy you want this)
tomato paste or tomatoes, or lime juice (just to add a little acid)
1 onion, diced
3-5 cloves of garlic, diced
1 can pumpkin
splenda or sugar to taste
spices, depending on what's in your cupboard: black pepper, salt, bay leaf, curry leaves, curry powder, garam masala, fenugreek, turmeric, cumin, chilis or chili powder - you want a nice fully curry flavor, but use what you've got

Cook the garlic and the onion with cooking spray, oil or butter. Turn down heat and add spices. Cook for 1 minute. Add tomato paste or tomatoes, saute for 1 minute. Add the coconut, water/chicken broth, and coconut milk. Once the pumpkin has dissolved, add the lentils. Boil for 20-30 minutes, until lentils are cooked through. Serve with fat free Greek yogurt and a squeeze of lime.

Carrot Soup with Crab



Ingredients
2 1/2 tablespoons butter
1 medium chopped onion
1 pound sliced carrots
1 large bay leaf (or 2 small)
2 tablespoons white rice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
6 ounces shelled cooked Dungeness crab (from a 1 1/2 lb. crab)
1 tablespoon fresh lemon juice
1 tablespoon minced chives, plus chopped chives for garnishing


Preparation
1. In a 5-qt. pot over medium-high heat, melt butter. Add onion, carrots, bay leaf, white rice, salt, and black pepper. Cook, stirring, until onions are light golden, about 6 minutes. Add 5 cups water and bring mixture to a boil, then reduce heat and simmer 25 minutes. Remove bay leaf.

2. Working in batches, purée soup in a blender until smooth. Return soup to pot, stir in lemon zest, and keep warm. In a small bowl, toss crab with lemon juice and minced chives. Put an equal mound of crab mixture in the center of each of 4 soup bowls; ladle soup around crab. Garnish with chopped chives.
Yield
Makes 4 servings

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That pumpkin coconut lentil soup sounds amazing!