Tuesday, February 06, 2007

Comforting soup recipes for COOOOLD days.

When the weather is just miserably cold, there's not much more comforting than a big bowl of soup. Here are a couple of my favorite soup recipes.

Perfect Lentil Soup

(I double this recipe and freeze half.)

INGREDIENTS


1/3 cup uncooked white rice
2/3 cup water
1 teaspoon vegetable oil
4 ounces turkey kielbasa, chopped
1 onion, minced
1 carrot, chopped
1/2 teaspoon crushed red pepper flakes
6 cups water
2 cups reduced sodium chicken broth
1 cup dry lentils
1 (10 ounce) bag fresh spinach, torn
DIRECTIONS


In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

Servings Per Recipe: 8

Amount Per Serving

Calories: 150

Total Fat: 2.6g
Cholesterol: 10mg
Sodium: 190mg
Total Carbs: 22.6g
Dietary Fiber: 6.3g
Protein: 10.3g

Pasta E. Fagioli

1 pound lean ground beef
1 1/2 tsp olive oil
1 med. onion, chopped
4 carrots, slivered
3 ribs celery, diced
1 24 oz. can diced tomatoes
1 can drained red kidney beans
6 cups beef stock
1 1/2 tsp. oregano
1 1/4 tsp. pepper
2 1/2 tsp. parsley
3/4 tsp. tobasco sauce
3 cups spaghetti sauce (any brand)
4 oz. ditalini pasta, cooked and drained

(Ditalini, or "little thimbles" is a small tubular pasta like a very short macaroni. If you can't find it in your store, macaroni can be used.)

Directions

Brown the ground beef in the oil in a sillet, until crumbly. Drain if needed. Stir in carrots, onions, celery, and undrained tomatoes. Simmer for 10 minutes. Rinse and drain the kidney beans, then stir into the beef mixture. Stir in stock, oregano, pepper, parsley, and tabasco sauce. Simmer for 45 minutes until celery and carrots are tender. Stir in the spaghetti sauce and pasta. Serve hot with a salad and garlic bread. YUM O! (yeild, 4 1/2 quarts. I don't have nutritional information on this.)

No comments: