Warming Squash Soup

2 TABLESPOONS OF BUTTERBowls Of Butternut Squash Soup In A Table

1 TABLESPOON OF GOOD OLIVE OIL

1 LARGE ONION CHOPPED

1 15 OZ CAN OF PUMPKIN PUREE (NOT PIE FILLING)

1 ½ POUNDS OF BUTTERNUT SQUASH PEELED AND DICED

4 CUPS OF CHICKEN STOCK OR VEGETABLE BROTH

 

HEAT BUTTER AND OIL IN HEAVY SOUP POT ADD ONIONS AND COOK OVER LOW HEAT FOR 5-7 MINUTES.

ADD REST OF THE INGREDIENTS, SIMMER OVER LOW HEAT FOR 20-30 MINUTES UNTIL SQUASH IS SOFT.

BLEND UNTIL SMOOTH WITH A STICK BLENDER OR CAREFULLY IN A REGULAR BLENDER.

SEASON WITH SALT AND PEPPER TO TASTE.

Turnip, Leek, and Potato Soup

Perfect for lunch or a starter at dinner.

2 tablespoons butter

1 tablespoon of extra virgin olive oil

1 large leek white and light green parts, halve lengthwise slice, and rinseturnip potato leek soup

4 garlic cloves

2 pounds of turnip peeled and diced

1 large potato peeled and diced

2 quarts of vegetable broth

2 bay leaves

1 tablespoon of Mrs Dash, or similar herb blend.

 

Heat butter, and olive oil  in a large heavy soup pot and saute, leeks for several minutes. Add garlic for 1 minute. Add the rest of the ingredients and bring to a boil, then reduce. Simmer about 45 minutes until vegetables are very tender. Remove bay leaves.

 

Blend with a stick blender until smooth, or in batches, carefully in a blender.

Add salt and pepper to taste.

EASY LENTIL SOUP

-1 tablespoon of olive oil
-2 stalks of celery chopped
-2 carrots chopped
-1 onion chopped

Heat oil in a large saucepan and add above sauté for 5 minutes. Stir in
-3 garlic cloves chopped
Cook for one minute, then add
-5 cups of water
-2 cups of lentils
-1 (15 oz ) can of diced tomatoes
-2 bay leaves
-2 red or yukon gold potatoes diced
-2 teaspoons of Mrs. Dash
Bring to a boil and simmer covered, for 30 to 45 minutes
Add
1-2 cups of chopped greens (spinach, kale etc)
Simmer 10 minutes more.

Serve! 6-8 servings

EASY SPLIT PEA SOUP

There are several reasons why I love this soup. It is sooo easy,economical, healthy, tasty, low fat and low salt!

-6 cups of water
-2 cups dried green split peas
-1 onion chopped
-2 carrots chopped
-2 celery stalks chopped
-2-4 garlic cloves chopped
-2 medium red potatoes cut to bite size pieces
– 2 teaspoons Mrs Dash or other spices
-salt and pepper to taste

In a large saucepan add all the ingredients and bring to a boil
Reduce heat to simmer, cover, and simmer for 1 hour or until peas are tender, stirring occasionally
Add salt and pepper to taste. Stir
Serve! “7 Servings”

GARBANZO BEAN STEW

Garbanzo vegetable stew

1 onion chopped

2 celery sticks chopped

3 carrots chopped

2 tablespoons olive oil

8 cups vegetable broth  (I use Imagine brand  “no chicken” low sodium broth)

1 lb sliced mushrooms

2 cups finely chopped kale or dark green of your choice

2 teaspoons turmeric

1-teaspoon coriander

2 15 oz cans garbanzo beans  (I like Eden brand)

2 tablespoons tahini  (sesame seed paste)

1 large roasted red pepper (I used bottled roasted red pepper)

¼ c parsley chopped

1-tablespoon Italian seasoning herbs

Salt and hot pepper to taste

In large soup pot sauté first 4 ingredients until onion is translucent 3-4 minutes. Add broth, spices, and mushrooms, and one can of beans (undrained) and simmer for 15 minutes. Add roasted peppers, kale, parsley and herbs, simmer 10 minutes or longer.

In a blender combine second can of beans undrained and the tahini, blend until smooth.

Jus before serving add the bean/ tahini mixture.

Salt and hot pepper to taste. Keep warm but do not boil.

Serve with crusty bread.