Lentil Soup

Lentil soup simmering away.

• 1/2 bag lentils
• 1 onion
• 1 rib celery
• 2 medium carrots
• 3 cloves garlic
• 2 tbsp olive oil
• 4 c chicken stock or broth
• 2 to 4 oz. Kielbasa

Can easily be doubled for leftovers. Freezes and reheats well.

-Heat oil in pan on medium and saute two diced carrots.
-After about three min. add  finely diced onion, diced celery & minced garlic and continue cooking until softened.
-Add finely diced keilbalsa and saute another minute or two. (I like to cut it semi-frozen.)
-Add chicken stock and one bag of rinsed, sorted lentils.

-Salt and pepper to taste.
-Bring to boil and reduce to simmer until lentils are soft - about 45 min.

Minestrone

1 1/2 tsp. extra-virgin olive oil
veggies of your choice ( I usually do 1/4 head cabbage, 1 zucchini, 1 cup sliced mushrooms, 1 bunch asparagus, 1 cup broccoli florets, 2 diced carrots, 1 diced onion.)
2 garlic cloves, minced
2 boxes (32 oz) chicken stock
1 can diced tomato
1 can each kidney beans & chickpeas
8 oz. whole grain pasta
pepper to taste
2 tablespoons fresh basil

In a large saucepan, heat the olive oil over medium heat. Add the onion and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes and beans. Bring to a boil over high heat. Add cabbage, broccoli, asparagus. Reduce heat and simmer for 5 minutes. Add zucchini and mushrooms. Cover and cook for 5 minutes more.

Soutwestern Soup

Perfect for a cool evening.

1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
2 (14.5-oz.) cans tomato sauce
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
Brown ground beef, onion, and garlic over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.

Stir in kidney beans, next 9 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.