Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body. I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy
Cream of Mushroom Soup
Roasted Tomato & Basil Soup
One of the best things about homesteading is the bounty of garden goodness that seemingly comes in all at once! Sometimes it's necessary to get creative with what to do with a lot of the same vegetable. For months, I’ve been waiting for my first red tomato, and now I’m picking a basket full each day.
Slow Cooker Tomato Soup
Nothing says childhood more than tomato soup. It was my favorite growing up, however, it was soup of a can. That paired with a gilled cheese sandwich made me smile. While soup from a can is convenient, it’s loaded with a lot of sodium, and is really not as healthy as the label claims. Preparing homemade soup can seem overwhelming with the abundance of ingredients, however, I promise it’s really easy….and fun. Here is a take on a flavorful soup that can be started in the morning before work and then enjoy it as soon as you get home from work.
Lentil & Butternut Squash Soup
Lentils are a staple in my house. As a vegetarian, lentils provide me with a good source of protein and fiber that my body needs. This is soup season, and I’m loving it. Warm and nourishing, soups can be a side or the main event. This recipe calls for butternut squash, which is loaded with nutrients, as well as, fresh spinach that added at the end. Feel free to leave it a little chunky or blend it until it’s to the consistency you wish.
Quick and Easy Black Bean Soup
Sometimes time is of the essence, or maybe you just haven’t been to the grocery store lately. Either way, this is an easy soup that takes less than 15 minutes to prepare. Black beans are a rich source of potassium, folate, along with dietary fiber. They also contain a good amount of protein that keeps the body feeling fuller longer. I’ve made this soup many times when I’m busy working at home and wanting something to warm my tummy.
Rich Butternut Squash Soup
Nothing says fall like butternut squash. The best part of these tasty vegetables is how hardy they are. I remember a few years ago growing butternut squash in my little garden. I harvested at least two dozen and were able to enjoy them over the winter months. This particular squash is a great source of Vitamin A, plus Vitamins C & E along with essential minerals. Vitamin A is involved in immune function, vision, reproduction, and cellular communication. Vitamin A also supports cell growth, playing a critical role in the normal formation and maintenance of the heart, lungs, kidneys, and other organs.
Summer Minestrone Soup
What is a person to do with all the zucchini and yellow squash that seems to take over the garden and our kitchen counters? One solution is to make a summer soup. Even the worst gardener seems to be able to grow squash and zucchini. Believe it or not, zucchini is very good for us. One medium zucchini provides as much as 14% of our daily allowance in potassium and 58% of our daily allowance of vitamin C. Vitamin C has been shown to support the immune system and greatly reduce chronic diseases, according to the Mayo Clinic. Besides that, zucchini is a low carbohydrate food, yet provides both fiber and protein, making it one of the best vegetables to include in your health regimen. Enjoy this soup on a busy work night or a relaxing weekend with friends.
Indian Inspired Split Pea Soup
Potato Leek Soup
Sweet Potato Chowder
Sweet potatoes are so delicious and provide 377% of the daily recommended Vitamin A. For those of us who try to abstain from added sugars, this vegetable is a treat, as the natural sweetness satisfies those hankerings. I still don’t understand why people put brown sugar on their sweet potato and sour cream on the white potato.
Curried Lentil Soup
It was only about six years ago I was introduced to Indian food. I grew up in a rather traditional, southern cooking kind of house. Food was mostly bland as I remembered, as neither of my parents were enthused about spicy foods. Lucky for me, I’ve had people in my life who encouraged me to step out of my comfort food rut and experience the bold, rich flavors of culturally diverse foods. Indian food, in particular, is one I really enjoy.
Summer Gazpacho
When I think of soup, I think of piping hot, savory bowls of goodness that usually experienced in those cold winter months. Gazpacho is a cold soup that’s experienced in the warmer summer months. It’s a lot like a beverage really. It can be drank from a glass rather than from a bowl. In a gathering situation, it’s probably easier to serve in cups rather than bowls.
Cauliflower Soup
Tomato and Basil Soup
Spinach and Chickpea Soup
Lentil and Quinoa Soup
Faster Cooker
Armenian Lentil Soup
Lentils are not peas or beans but close cousins of the two. All varieties of lentils are very high is phytonutrients, however, some are even better. The tan-colored lentils are an excellent choice, but others are still better. The black lentils are the most nutritious, but are difficult to find in the supermarket. The next variety of nutrition is French (or green) and then red.
They are the heroes of the nutrition world. Inexpensive and versatile, lentils are rich in protein and fiber but low in fat. They are a good source of vitamins and minerals. As a low glycemic index food, lentils are also an ideal source of slow-burning energy that may have additional benefits to human health. Try the lentil loaf for another nutrient packed recipe.
According to the Glycemic Index Foundation, if you have diabetes, lentils are one food you should learn to love. Dietitians report that no matter how much of them you eat, they have only a small effect on the blood glucose levels. Lentils are great for everybody, not just people with diabetes. Rich in protein, high in fibre and packed with nutrients like B vitamins, folate and minerals, this little nutritional giant fills you up. They are also gluten free, easy to prepare (no soaking), quick cooking (15–20 minutes) and inexpensive (so great for feeding the family). All colours and types of dried lentils have a similar low GI value. Although opting for handy canned convenience increases the GI somewhat, lentils are still a very smart carb choice.
GI 26 (red, home cooked)
GI 30 (green, home cooked)
GI 52 (green, canned)
Armenian Lentil Soup
Prep time 30 min Total Time 1 hour Serves: 4
Ingredients
- 1-2 medium garlic cloves
- 1 cup dried lentils, preferably black, green or red
- 4-5 cups low sodium vegetable broth
- 1/2 cup coarsely chopped dried apricots
- 3 TBSP extra virgin olive oil
- 1/2 cup chopped pungent red or yellow onion
- 1 red, green, yellow, or orange bell pepper, diced into 1/2-inch pieces
- 3 1/2 cups chopped fresh tomatoes, with their seeds, or 1 28-ounce can diced tomatoes, undrained
- 1 medium unpeeled eggplant, cut into 1/2-inch cubes
- 1 TBSP dark brown sugar, firmly packed
- 1 TBSP vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice or ground cloves
- 1/4 tsp cayenne pepper, or more or less to taste
- 1 tsp salt, or more or less to taste
- 4 TBSP chopped Italian parsley or chopped fresh mint for garnish
Directions:
- Push the garlic through a garlic press and set aside.
- Rinse the lentils and put them in a large pot.
- Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low.
- Simmer while you prepare the remaining ingredients, about 20 minutes.
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté 4-5 minutes, or until the onions are translucent. Add all remaining ingredients except the herbs. Bring to a simmer, cover, and cook for 10 minutes.
- Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Adjust the seasonings. If the soup is too thick, add more broth.
- Ladle the soup into large bowls, garnish with the chopped herbs and serve.
Variations: Sprinkle the soup with a small amount of orange zest. Substitute chopped chives or cilantro for the parsley.
Lentil, Sweet Potato, and Kale Soup
While both lentils and chickpeas are a good source of protein, the sweet potatoes provide a soft texture and flavor. Kale provides fiber, iron, calcium, and Vitamin C. The use of an immersion blender provide creaminess without the use of dairy. Serve with a salad or sandwich for a complete meal.
Lentil, Sweet Potato, and Kale Soup
- 1 container (32 ounce) vegetable broth
- 1/4 cup lentils
- 1 medium sweet potato, peeled and diced
- 1 can chickpeas, rinsed and drained
- 1 small onion, chopped
- 1 cup kale, chopped into 1-inch pieces
Directions:
- In a medium saucepan, pour in the container of vegetable broth; cook on medium.
- Add lentils, sweet potatoes, and onions and cook until potatoes are soft.
- Add chickpeas and bring to a boil.
- Using an immersion blender, pulse 5-6 times or until half the soup is blended. If you don't have an immersion blender, pour half the soup into an electric blender and pulse until smooth. Pour contents back into pot.
- Add kale and cook an additional 15 minutes or until kale is tender.
- Add salt and pepper to taste.
Pour into bowls and enjoy!