Simple, filling and full of nutrients. Low in fat, high in fiber and protein. Sounds like a winner, huh? Recipe adapted. Ingredients: olive oil 1 large onion, diced 3 cloves garlic, minced 2 stalks celery, diced 3 tablespoons Italian spices 2-3 carrots, cut into thin coins 1-15oz can of fire roasted tomatoes, diced 1-15oz can garbanzo beans, drained and rinsed Saute onion and garlic in hot pan until translucent. Add celery and spices and saute a few more minutes. Add carrots, tomatoes and beans. Add enough water to cover what is in the pot. Bring to a boil. Cover and lower to a simmer. Simmer for 30 minutes or longer. Add salt and pepper to taste. My nearly empty bowl as I gobbled it down at work. I was hungry for lunch!
About the only way I like roasted beets are with some nice, tangy goat cheese. Being that I’m broadening my horizons on this detox, I decided to go ahead and make the roasted garlic and beet soup. I must say that I was pleasantly surprised by how good it is and how complimentary the lemon is in the soup. It would be a great, vibrantly colored soup to serve at a dinner party for adventuresome eaters…especially with toasted points smeared with goat cheese for dipping. Mmm mmm… Ingredients: 3 medium beets 2 tablespoon olive oil, plus more for drizzling 6 unpeeled garlic cloves 1 large leek, well rinsed and thinly sliced 1 teaspoon fresh thyme leaves 1 bay leaf coarse salt and pepper 2 tablespoons fresh lemon juice 3 cups water Preheat oven to 400F. Drizzle beets with oil and roast in a foil packet for about 1 hour until
This is more of a stew than a soup. A thick, hearty stew for those cold winter days. A detoxifying stew for those cold winter days when you find yourself moving around less and hibernating more. Ingredients(serves 8): 1 1/2 cup dry red lentils 1 yellow onion, diced 3 stalks celery, chopped 1 turnip, peeled and diced 4 cloves garlic, minced 1 15oz can diced tomatoes 2 tablespoon olive oil 1/2 cup fresh, flat-leaf parsley, chopped coarse salt and pepper cayenne pepper(optional) cinnamon(optional) Heat olive oil over medium heat. Add onion, celery and garlic. Cook until tender, about 8 minutes. Increase heat to high. Add tomatoes, cook one minute. Add dry lentils, turnip and 6 cups water. Bring to a boil, then reduce heat to a simmer. Simmer until lentils are tender 20-25 minutes. Stir in parsley and season with salt and pepper. At this point, I tasted the soup.
This recipe is also from the Whole Living 21-day detox. It’s super tasty and healthy. Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, chopped 1 inch fresh ginger, grated 3/4 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon allspice 2 large carrots, peeled and chopped 1 1/2 tart apples, cored and chopped 6 cups butternut squash, chopped coarse salt and pepper 4 1/2 cups water chopped walnuts, for sprinkling(optional) Heat olive oil in a medium sauce pan over medium heat. Add onion and garlic. Cook until tender, 6-8 minutes, stirring occassionally. Add ginger, turmeric, allspice, cinnamon, cook until fragrant, about 1 minute. Add carrots, squash, apple, and water. Bring to a boil. Cover partially and reduce to a simmer. Season with salt and pepper. Simmer until vegetables are tender about 20 minutes. Use immersion blender to blend until smooth. Or let cool slightly and blend in batches in
Still needing to use some of the pumpkin that I roasted, I decided to tackle (never home)maker’s Autumn Stew. I made several changes to the recipe. I kept doing taste tests as I was cooking it and it just kept tasting so starchy and bland. Finally, at the end I added some extra things to make it taste a little brighter and was content with the results. Addendum: The left overs were even better than the original product. The flavor was awesome the next day. Ingredients: 1 tablespoon olive oil 1 onion, diced 3 medium carrots, cut into coins 2 15 oz cans of diced tomatoes(I used one fire roasted and one regular) 29 oz roasted pumpkin puree(or canned pumpkin) 32 oz broth of choice(veggie, chicken or beef) 1 can chickpeas, drained and rinsed 1 cup frozen green peas 1 1/2 cup corn(I used frozen from this past summer) 1
My dad makes good chili(and soups in general). This is a basic, filling chili that can easily be changed up a little to suit anyone’s specific taste. I like my chili a little spicier, so I added some jalapeno to his recipe. And I always recommend serving chili with hot cornbread. Dad’s chili(with daughter’s changes): Ingredients: 2 pounds ground turkey(my dad uses beef) 1 cup chopped onion 1/2 cup chopped green pepper 32 oz canned tomatoes, diced(do not drain), I used chili style 1 jar spaghetti sauce(I used Ragu veggie lovers) 1 can dark red kidney beans, drained 1 can black beans, drained 1 can chili beans, do not drain 7 slices of pickled jalapeno 3 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt 1/4 teaspoon black pepper Directions: In a large saucepan cook ground beef, onion, and green pepper. Drain when
I am in soup mode! On Friday I adapted Skinnytaste’s spinach tortelini en brodo recipe and made a large pot of chili. Just the perfect things to heat and eat on a chilly fall day. Ingredients: 2 teaspoon butter 2 stalks of celery chopped 1 small onion chopped 2 cloves of garlic, minced 1 can 98% fat-free cream of chicken soup, condensed 8 cups of chicken broth 2 cups water 9 oz spinach cheese tortelini 1/2 teaspoon s ground pepper 1/2 teaspoon nutmeg 2 cups baby spinach salt to taste grated parmesan cheese(optional) In a large pot, melt butter over medium-low heat. When melted, add in celery, carrot, onion and garlic. Reduce heat to low, cover and cook for about 10 minutes or until veggies start to soften. When vegetable start to soften, add in condensed soup, broth and water. Increase head to medium-high and bring pot to a boil. When broth boils add
Last weekend I had my very first Pho experience. My friend Katie had told me all about Pho, researched it and led us to the best Pho at Tank Noodle. The place was packed and people were lined up along the walls waiting for a table. Everyone was eating giant bowls of soup. Giant! Like 6 bowls of soup in one. I love soup, so when I saw this, I knew it was going to be great. While we waited Katie got an amazing avocado smoothie. It was so tasty that I got one for dessert. So, what is Pho? I opted for the one with brisket and flank. Safe for an inexperienced first timer. No tendon or tripe for me. Along with the giant bowl of soup, comes of side plate of things like bean sprouts, jalapeno and an entire forest of basil to add in. As well as a buffet of sauces and condiments on
With the temperatures dropping again over the past few days and the possibility of more snow, I decided it was time to make another(and possibly the last of the season) batch of soup. I adapted this recipe from the Feb 2011 issue of Midwest Living. Ingredients: 2 1/2 cups chopped or shredded cooked chicken 2 cups sliced fresh mushrooms 1 cup baby carrots, thinly sliced 2 stalks celery, sliced 1 10.75 ounce can of reduced fat cream of chicken soup 1 8.8 ounce package of long grain and wild rice 1 tablespoon white pepper(black would work in a pinch) 4 cups reduced-sodium chicken broth 4 cups water Directions: In a 5-6 quart slow cooker, stir together chicken, fresh mushrooms, carrots, celery, cream of chicken soup, pepper and rice. Gradually stir in chicken broth and water. Cover and cook on high setting for 3-4 hours(or low setting for 6-8 hours). Makes 8-10
Ring the alarm! This chili is hot! Not right away, but that after you swallow, wow there’s something warming up in my mouth type of way. The best way. Adapted from allrecipes.com: Ingredients: 1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (8 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese Directions: Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion and garlic until tender. Mix in the jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans.