SOUP RECIPES WANTED

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My family absolutely loves this soup. It freezes very well so you could make it over the weekend and have for lunches during the week. Omit kielbasa for a vegetarian version, or substitute with another meat.

Lentil Soup

Ingredients

1/4 Cup Olive Oil
1 Medium Onion
2 Carrots (Peeled and Chopped)
2 Celery Stalks (Chopped)
1/2 tsp. Oregano
2 tsp. Garlic
2 Bay Leaves
2 Cups Dry Lentils (1-16 oz. package)
1-15oz. Can Diced or Crushed Tomato
8 Cups Water
1-14oz. Package Turkey Kielbasa
1/2 Cup Spinach (Thinly Sliced)
2 Tbsp. Vinegar

Directions

Heat oil on medium-high heat in large soup pot.
Add onions, carrots, and celery. Cook until onions are translucent and tender.
Add oregano, garlic, basil, and bay leaf, cook for 2 minutes.
Add lentils, tomatoes, and water.
Bring to a boil, then reduce heat and simmer for 45 minutes.
Add precooked turkey kielbasa (or leave out for vegetarian dish), spinach, and vinegar.
Simmer for 15 minutes more.
Season with salt and pepper to taste. Add more vinegar if desired.

Makes 11 - 1 Cup Servings

Per Serving:

Calories - 196
Carbs - 22
Fat - 8
Protein - 13
Fiber - 9
Sodium - 453

bump!! It's rainy and cold, and YES, time for warm soup!! Thanks everyone!

I love soup at Chinese restaurants because I can get Egg Drop Soup. But, now that I'm gluten-intolerant I usually have to make my own. I find it as comforting as I used to find chicken noodle soup as a child. This recipe is what I came up with when I experiemented with copying what the restaurant serves.

Egg Drop Soup

2 quarts water
1 cup uncooked rice
1 piece of cooked chicken (leg or thigh is fine)
1/2 c chopped carrots
1/4 c minced onion
1 tsp salt
2 eggs, beaten

Place water in soup pot and bring to a boil. Rinse rice and add to pot; cover. Chop the chicken off the bone. Add chicken, carrots, onion and salt to the pot. Cook for 15 more minutes (or until the rice is cooked through) being careful not to allow it to boil over. Remove cover from the pot, and drip the beaten eggs slowly into the boiling soup. Be careful to keep the mixture boiling (pouring slowly helps this) and don't allow the egg to clump together in a large lump in the pot. After all egg has been added to the pot wait one minute and then remove pot from the heat. Serves 4.

Options: pepper, soy sauce, and other spices may be added as desired. Green onions are often used at the Chinese restaurant and make this dish more colorful, but I never have them on hand so I didn't include them in the recipe. Next time I make this I plan to add some cabbage because it is full of nutrients and I usually make this soup when I'm not feeling so well.

There are some awesome recipes here... (aka bump, lol)

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A word of advice:

For all good soups the secret is good stock and good seasoning.
Try using a chopped carrot, onion, celery and garlic with a little oil... soften for at least 15 minutes on a lowish heat and then add whatever other ingredients you want before covering in water and then simmering for as long as you want.

Good luck with it!
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