Chicken Minestrone with Pesto Recipe

Ingredients :

• 1 (28 ounces) can Diced Tomatoes in Juice, undrained
• 4 cups Chicken Broth
• 1 pound Boneless, Skinless Chicken Thighs, cut in chunks
• 1 medium Potato, peeled, diced
• 1/2 cup chopped Onion
• 1/2 cup chopped Carrot
• 1/2 cup chopped Celery
• 1/4 teaspoon Pepper
• 1 (16 ounces) can White Kidney Beans, rinsed
• 1 medium Zucchini, diced
• 1 cup Frozen Cut Green Beans, thawed
• 1/3 cup Fresh Basil Pesto

Preparation :

1. Add all but the last 3 ingredients to a slow cooker, cover and cook until the chicken is done and the veggies are tender, which takes about 9 hours on Low.
2. Add the zucchini and green beans and mix well.
3. Cook for another 15 minutes on high.
4. Serve with a dollop of fresh basil pesto.

Source : http://simplysoups.com

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Smoky Sage Lentil Soup Recipe

Ingredients :

• 2 tablespoons Olive Oil
• 1-1/2 cup chopped Vidalia Onion
• 1 cup chopped Celery
• 1 cup chopped Carrots
• 3 Garlic Cloves, minced
• 1/4 cup Fresh Sage Leaves, minced
• 2 (14.5 ounces each) cans Vegetable Broth
• 4 cup Water
• 1 (28 ounces) can Crushed Tomatoes
• 1 (8 ounces) can Tomato Sauce
• 1 (16 ounce) package Dried Lentils, washed
• 1 Bay Leaf
• 2-1/2 teaspoons Italian Seasoning
• 1/2 teaspoon Salt
• 1/2 teaspoon Fresh Ground Black Pepper
• 1/4 teaspoon Liquid Smoke

Preparation :

1. Add olive oil to stockpot. Heat until hot over medium high heat.
2. Sauté chopped onion, chopped celery, and chopped carrot until soft, about 5 minutes.
3. Stir in minced garlic and sage leaves. Sauté additional 2 minutes.
4. Stir in vegetable broth, crushed tomatoes, tomato sauce, dried lentils, bay leaf, Italian seasoning, salt, and pepper.
5. Bring to a gentle boil.
6. Reduce heat to low. Cover stockpot and simmer soup 45-50 minutes, or until lentils are tender.
7. Stir in liquid smoke. Remove soup from heat.
8. Serve hot.

Source : http://simpysoups.com

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Moroccan Lentil Soup Recipe

Ingredients :

• 2 Onions, chopped
• 2 Garlic Cloves, minced
• 1 teaspoon grated Fresh Ginger
• 6 cups Water
• 1 cup Red Lentils
• 1 (15 ounces) can Garbanzo Beans, drained
• 1 (19 ounces) can Cannellini Beans
• 1 (14.5 ounces) can Diced Tomatoes
• 1/2 cup diced Carrots
• 1/2 cup chopped Celery
• 1 teaspoon Garam Masala
• 1-1/2 teaspoons Ground Cardamom
• 1/2 teaspoon Ground Cayenne Pepper
• 1/2 teaspoon Ground Cumin
• 1 tablespoon Olive Oil

Preparation :

1.  Add the garlic, onions and ginger to a large pot with olive oil and sauté for 5 minutes over medium heat.
2. Add the remaining ingredients and mix well.
3. Bring the mixture to a boil, reduce the heat to low and simmer for 1-1/2 hours or until the lentils are tender.
4. Add half the soup to a food processor and puree.
5. Return the puree to the pot and heat to hot.
6. Serve and enjoy.

Source : http://simplysoups.com

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Lentil Soup With Tomatoes And Herbs Recipe

Ingredients :

 

• 1 bag of Dried Lentils (1 pound)
• 1 Large Onion
• 2 to 3 Fresh Carrots (preferably the ones with the green tops attached)
• 2 Ripe Tomatoes
• 3 Celery Stalks
• 1 small can of Tomato Sauce or, if you wish, tomato juice
• 1 Bay Leaf
• 1/2 teaspoon Fresh Oregano
• 3 or 4 springs Fresh Parsley
• 1 bunch Fresh Spinach
• Pepper and Salt
• 3 to 4 tablespoons Olive Oil

Preparation :

1. Wash the lentils and rinse them in a colander.
2. Add the onion, celery, carrots and tomato to a large pot with 2 tablespoons of olive oil and simmer for 5 minutes on low.
3. Add the lentils and tomato sauce to the pot with enough water to cover by 2 inches.
4. Add the bay leaf, oregano and parsley and simmer until the lentils are tender, which takes about 1 hour.
5. Add the spinach and simmer for another 10 minutes.
6. Add 2 more tablespoons of olive oil and stir well to blend.
7. Serve garnished with shredded cheese.

Source : http://simplysoups.com

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Lentil Soup with Garlic Tomato and Spinach Recipe

Ingredients :

• 1 Onion, chopped
• 1/4 cup Olive Oil
• 2 Carrots, diced
• 2 Celery Stalks, chopped
• 2 Garlic Cloves, minced
• 1 teaspoon Dried Oregano
• 1 Bay Leaf
• 1 teaspoon Dried Basil
• 1 (14.5 ounce) can Crushed Tomatoes
• 2 cups Dry Lentils
• 8 cups Water
• 1/2 cup Spinach, rinsed and thinly sliced
• 2 tablespoons Vinegar
• Salt, to taste
• Ground Black Pepper, to taste

Preparation :

1. Heat the onions, carrots and celery in oil in a large soup pot over medium heat until the onion is tender.
2. Add the next 3 herbs and cook for 2 minutes.
3. Stir in the tomatoes, lentils and water and bring the mixture to a boil.
4. Turn the heat to low, cover, and simmer for 1 hour.
5. Right before you are ready to serve, stir in the spinach and let it wilt.
6. Add the vinegar and season to taste with salt and pepper.
7. Serve hot.

Source : http://simplysoups.com

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Lentil Lemon Soup Recipe

Ingredients :

 

• 1 (14.5 ounces) can Chicken Broth
• 6 cups Water
• 1 small Onion, peeled and diced
• 1 Bay Leaf
• 3 sprigs Italian Flat Leaf Parsley
• 2 sprigs Fresh Thyme
• 4 cups Water
• 1 1/2 cups Dried Brown Lentils, rinsed and drained
• 1 1/2 pounds Swiss Chard, rinsed, stems removed and cut into 1/2 inch slices
• 2 Tablespoons Olive Oil
• 1 large Onion, finely chopped
• 4 cloves Garlic, crushed
• 3 tablespoons chopped Fresh Cilantro
• 1/2 cup Lemon Juice
• Salt, to taste
• 1 Lemon, cut into wedges

Preparation :

1. Add chicken broth or stock to stockpot. Stir in water, ½ cup chopped onion, bay leaf, parsley and thyme.
2. Bring to a gentle boil over medium high heat. Reduce heat to low and simmer 90 minutes.
3. Strain and reserve 4 cups stock to make lentil soup. Refrigerate or freeze remaining stock.
4. Add reserved stock to stockpot and stir in 4 cups.
5. Stir in rinsed and drained brown lentils.
6. Bring to gentle boil over medium high heat.
7. Cover stockpot.
8. Reduce heat to low and simmer 60 minutes.
9. Add olive oil to non-stick skillet. Heat over medium heat until olive oil is hot.
10. Stir in onion and cook about 2 minutes or until tender. Stir continuously.
11. Stir in garlic, and sauté additional minute.
12. Stir in Swiss chard. Cook until wilted.
13. Transfer sautéed vegetables to stockpot with lentils.
14. Stir in cilantro and
15. Stir in chopped fresh cilantro and fresh lemon juice.
16. Season with salt and pepper, to taste.
17. Serve with lemon wedges.

Source : http://simplysoups.com

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Classic Lentil Soup Recipe

Ingredients :

• 1 White or Yellow Onion, chopped
• 1 tablespoon Extra Virgin Olive Oil
• 2 Carrots, diced
• 2 Celery Stalks, chopped
• 2 Garlic Cloves, minced
• 1 teaspoon Dried Oregano
• 1 Bay Leaf
• 1 teaspoon Dried Basil
• 1 (14.5 ounces) can Crushed Tomatoes
• 2 cups Dry Lentils
• 8 cups Water
• 1/2 cup Spinach, rinsed and thinly sliced
• 2 tablespoons Vinegar
• Salt, to taste
• Fresh Ground Black Pepper, to taste

Preparation :

1. Add the carrots, onion and celery to a large soup pot with oil and sauté over medium heat until the onions are tender.
2. Add the garlic, bay leaf, oregano and basil and sauté for 2 minutes.
3. Add the next 3 ingredients and bring the mixture to a boil.
4. Lower the heat and simmer for 1 hour.
5. Add the spinach and stir until it wilts.
6. Add the vinegar, salt and pepper.
7. Serve and enjoy.

Source : htttp://simplysoups.com

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Leek Soup Recipe

Ingredients :

• 4 Leeks, washed and finely chopped
• 4 tablespoons Extra Virgin Olive Oil
• 1 large Yellow Onion, finely chopped
• 3 cloves Garlic, diced
• 1 cup Tomatoes, chopped
• 4 stalks Celery, finely diced
• 4 stalks Carrots, finely chopped
• 8 cups Water
• 1 bunch Parsley, finely chopped
• 1 teaspoon Coarse Salt

Preparation :

1. Add water to stockpot and bring to a boil. Add leeks and cook 20 minutes.
2. Add onion, garlic, tomatoes, celery, carrots and parsley.
3. Return to a boil, reduce heat to low and simmer 1 hour.
4. Add salt and a splash of olive oil.
5. Stir to combine ingredients, cover, and simmer another 30 minutes.
6. Serve hot.

Source : http://simplysoups.com

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Chicken and Leek Soup Recipe

Ingredients :

• 1 (2-3 pounds) Fryer Chicken, cut up
• 4 cup Vegetable or Chicken Broth
• 1 Carrot, peeled, sliced lengthwise and diced
• 1 Celery Stalk, sliced
• 1/2 cup Barley
• 1 Bay Leaf
• 2 teaspoons Coarse Salt
• 1/4 teaspoon Pepper
• 3 Leeks, sliced

Preparation :

1. Add chicken pieces, broth, sliced carrot, sliced celery, barley, bay leaf, salt, and pepper to stockpot.
2. Bring to a boil over medium-high heat. Reduce heat to low. Cover stockpot and simmer 30 minutes.
3. Stir in sliced leeks. Bring to a gentle boil over medium-high heat.
4. Reduce heat to low. Cover stockpot and simmer 20 minutes.
5. Remove chicken pieces to cutting board. Cool slightly. Remove chicken from bones and skin.
6. Cut chicken into bite size pieces.
7. Skim fat from both. Remove bay leaf.
8. Return chicken meat to broth.
9. Simmer until heated through. Serve hot.

Source : http://simplysoups.com

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Potato Leek Soup Recipe

Ingredients :

• 2 tablespoons Unsalted Butter
• 1 pound Leeks, white and pale green parts only, thinly sliced and cleaned well
• 1 tablespoon Coarse Salt
• 2 tablespoons All-Purpose Flour
• 2 quarts Cold Water
• 1-1/2 pounds Russet or Baking Potatoes, scrubbed, peeled and diced
• 1 cup Whipping Cream
• chopped Fresh Chives, for garnish (optional)

Preparation :

1. Add butter to stockpot. Melt over medium heat.
2. Sauté leeks 5 minutes, or until soft.
3. Season with salt.
4. Sprinkle leeks with flour. Sauté 1 minute.
5. Stir in water and diced potatoes. Bring to a boil over medium-high heat.
6. Reduce heat to low. Simmer 25 minutes.
7. Spoon potatoes and leeks into blender with ½-cup soup broth.
8. Puree until smooth.
9. Return to stockpot. Stir in whipping cream.
10. Add the cream just before serving.
11. Garnish single soup servings with fresh chives.

Source : http://simplysoups.com

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