With the weather turning colder I am craving my favorite soup. I made a huge pot of vegetable soup filled with potatoes, carrots, celery, onion, and my favorite - cabbage. Yum!

I thought I would share some soup recipes with you:

Thai coconut soup

Try this easy version of Thai Coconut soup. It has more commonly found ingredients than the traditional version.

Ingredients:
1 onion, diced
2 red bell peppers, diced
3 cloves garlic, minced
1 carrot, sliced
1 can chickpeas (optional)
4 tbsp olive oil
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne
2 1/2 cups diced tomatoes
1 cup coconut milk
1 cup peanut butter
1/2 cup vegetable broth
juice from 3 limes
1 tsp salt
1/2 cup fresh chopped basil or cilantro

Preparation:

Sautee the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.
Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.

Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup!


Lentil Soup

Lentil soup is one of those recipes that should be in every kitchen. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of spices to perk up the soup.

Ingredients:

1 tsp vegetable oil
1 onion, diced
1 carrot sliced
4 cups vegetable broth
1 cup dry lentils
1/4 tsp pepper
1/4 tsp dried thyme
2 bay leaves
dash salt
1 tbsp lemon juice

Preparation:

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.


Pumpkin Soup


Pumpkin soup is warming and filling. Perfect for the holidays or any time.


Cook Time: 15 minutes

Ingredients:

1 tablespoon butter
1 onion, diced
1 16 oz can of pumpkin puree
1 1/3 cups vegetable broth
3 cups soy milk
1/2 tsp nutmeg
1/2 tsp sugar
salt and pepper to taste

Preparation:

In a large saucepan, cook the onion in the butter for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!
Makes 4 servings of pumpkin soup.

Enchilada Soup

32 oz box vegetable broth
16 oz bag frozen corn
2 – 10 oz cans enchilada sauce
4.5 oz can chopped green chilies
14 oz can diced tomatoes w/ green peppers
1 pkg Taco seasoning mix
1 can black beans, drained
Optional:
Shredded cheese
Sour cream
Corn chips

In a lg stock pot, combine vegetable broth, corn, enchilada sauce, green chilies, diced tomatoes & taco seasoning. Add 2 cups of water. Cover and simmer on med heat for apx 5 min till water boils. Add black beans. Simmer. Serve over corn chips (optional) & top w/ sour cream & cheese if desired.


Quick Corn and Black Bean Chili

It doesn't get any easier than this! No more drive thru - this is FAST food and it's healthy!

1 can black beans, rinsed and drained
1 can corn, drained
1 cup chunky salsa
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano, crushed
Chopped fresh cilanto and/or green onions (optional)

In a saucepan combine all ingredients; heat through.


Spend some time this weekend cooking a big pot of soup. You and your family will love it!



Eat Intentionally!