Lemony Lentil Soup

This recipe is from my ward cookbook in Ann Arbor. I really like this soup and is a great way to explore cooking with lentils. :)
Contributor:	Sondra Sumsion Soderborg
Category:	Soups, Salads, and Sauces
Ingredients:	3 Tbl. olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 Tbl. tomato paste 1 tsp ground cumin ¼ tsp salt, more to taste ¼ tsp ground black pepper Pinch of ground chili powder or cayenne,  more to taste 1 quart chicken or vegetable broth 1 cup red lentils, picked and rinsed 1 large carrot, peeled and sliced Juice of ½ lemon, more to taste 3 Tbl chopped fresh cilantro (optional)
Directions:	In a large pot, heat 3 Tbl. oil over medium high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne and sauté for 2 minutes longer. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion or regular blender or a food processor, puree half the soup; it should be somewhat chunky. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Serves 4.

Vegetable Minestrone Soup

I know you have all been missing my recipes. This one is a good one. I'm not going to lie I haven't gotten Dan or Tyce to eat it but Jada and I sure love it. Plus, I make a batch and eat it for lunch all week.

Ingredients

• 2-3 Tbs. olive oil or butter
• 1C diced celery
• 1C diced onion
• 1-2 C diced carrots
• 28-30 oz. diced tomatos or tomato sauce or a combination
• 32 oz. chicken broth
• 1 can garbanzo beans drained
• 1 can white kidney beans drained
• 1-2 cups chopped cabbage
• 1 medium zucchini cut in one inch pieces
• 1 cup frozen green beans or frozen peas
• 1 cup ditalini or other small pasta
• ½ tsp.oregano
• ½ tsp. basil
• ½ tsp. coriander
• ½ tsp. thyme
• ½ tsp. garlic salt

Instructions

1. In the soup pot melt butter or oil and add celery, carrots, and onions. sauté on medium for 10 minutes until onions are transparent.
2. Add tomatoes and sauce, chicken broth, beans, zucchini, pasta, and cabbage.
3. Add spices, Simmer for 20 minutes until zucchini is cooked.
4. Serve with croutons, parmesan cheese and italian parsley.

Black Bean Soup

http://www.favfamilyrecipes.com/2011/04/black-bean-soup.html

This was really really yummy and Brandon even liked it!

BFF White Bean Chilli

I first made this with Katie Halverson when I was up visiting Seattle. It has since become one of my favorites...and Corlan's too. Hope you guys like it!

Ingredients:
1 Tbs olive oil
1 C onion chopped
2 garlic cloves minced
2 chicken breasts baked and shredded
1 (14.5 ounce) can chicken broth (I normally end up adding more)
2 (16 ounce) can white beans
1 (4 ounce) can green chilies (I really like green chillies so I add more)
1 tsp dried oregano
1 tsp cumin
monteray jack cheese
cilantro chopped

1. Cook onions, garlic, and chicken in oil
2. Mix remaining ingredients together except cheese and cilantro
3. Cook on stovetop until flavors are mixed
4. Serve with cheese and cilantro and tortilla chips if you want.

Grandma Moo's Chili

Tonight for dinner I made Grandma's chili. I was laughing the whole time I was making it because of how much I loved it as a kid. I thought I would post it here for everyone to enjoy, especially Angi...you love that stuff right! j/k! Anyway, I was desperate for dinner and this recipe came to mind. If nothing else it brought back lots of good memories of visiting Grandma. :)

2 cans kidney beans

1 lb. browned hamburger (I used ground turkey and it was VG)

2 cans Italian stewed tomatoes

1 can tomato sauce (or ketchup)

1-2 T. chili powder

1 envelope Lipton's soup mix

Mix well and let simmer.

Chicken Noodle Soup

I made this soup yesterday and put it in the bread bowls Amy posted a little while ago. It was delicious! Angi says this recipe is the best chicken noodle one. I agree.

http://fortheloveofcooking-recipes.blogspot.com/2008/01/chicken-noodle-soup-with-homemade.html

One tip. I boiled it down a little too low, so it didn't have a lot of liquid and was really strong tasting. Add some water if yours is like that!

Tomato Basil Soup
(Rachel Rae)

30 oz. chicken stock
28 oz. crushed tomatoes
1 c. heavy cream
20 leaves basil
salt and pepper

Combine the broth and tomatoes over medium heat, when it bubbles, stir in the cream and turn to low. Simmer 15 min. then add half the basil, salt and pepper, stir occasionally. Blend with a submersion blender, top with remaining basil leaves.
Serve with grilled cheese on the cheese bread from the Durango bread store (so yummy...) if you can't get your hands on a loaf of bread from Durango, regular sourdough is a good enough substitute.

Cheesy Soup!!!

DISCLAIMER... this recipe is NOT healthy but it is YUMMY!!! Amy you may want to stop reading now.

8-10 medium red potatoes

Chicken broth

1 small onion

1 green bell pepper

½ package bacon

2 cloves garlic, minced

Salt

Pepper

Celery Salt

½ package Velveeta

1 cup milk

Scrub the potatoes and cut them into small pieces. Cover them with chicken broth and turn heat up to high. As the potatoes are boiling, cut bacon into small pieces and cook it until crispy in frying pan. Remove bacon from pan, and add to soup. Chop onion and bell pepper and add to bacon grease, cook through. Once the veggies are cooked, add some salt, pepper, celery salt (just whatever you like) add the garlic and cook for about 1 minute longer. Add the veggies to the soup. By this time, the potatoes should be soft (if not just continue to boil until they are). I use a potato masher to mash up the soup a little bit, but if you prefer a chunkier soup you can skip this step. Turn the heat down to medium, add Velveeta (cut into cubes) and stir until melted. Then add milk and heat though. Be careful once you add the cheese because at that point it gets easy to burn.

Rachel's Tortilla Soup

When I lived with Rachel, she would make this all the time. I am pretty sure it is one of the only recipes she knew. But it was a good one so it was OK.

I made it for us the other day. It was as good as I remembered. I sent some home with Jenny...not sure what her verdict on it was. But I think it is super yummy. Here it is:

Chicken Tortilla Soup

INGREDIENTS

3 cans chicken broth

1 can beef broth

2 cans tomato soup

2 cans Rotel tomatoes

1 chopped onion

2 chicken breasts, cooked and shredded

1/2 c. fresh cilantro

1 T chili powder (you can add a bit more or less with the spices)

1 T cumin

1 can black beans, drained

1 can corn, drained

1 can garbanzo beans, drained

DIRECTIONS

Place all ingredients into a large pot.  Bring to a boil; turn down heat and simmer for at least one hour.  Serve with shredded cheese, sour cream, cilantro, and tortilla chips on top.

Super yummy! Enjoy!