Soup, Beautiful Soup

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Oops! All I got was a pic. The recipe is to follow.

I'm making this Farmer's Market Roasted Vegetable Soup today.
I don't have a squash so I'm going to sub a sweet potato.
I like how he adds the canned tomatoes to the pan and roasts them along with the veggies for a while.
 

Farmers’ Market Roasted Vegetable Soup
2 carrots, diced
4 mushrooms, diced
1 peppers, diced
1 large onion, diced
1 can drained cannoli beans
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 t canola oil
2 sprigs fresh thyme
1 14oz no salt added can diced tomatoes
32 oz no salt added vegetable stock
1/2 tsp black pepper
1 1/2 c kale, shredded
1/4 c chopped parsley
1. Preheat the oven to 425 degrees.
2. Spread vegetables in a single layer on a sheet pan, drizzle on the oil, and mix with your hands to evenly distribute the oil. Roast for 30 minutes, stirring them halfway.
3. Pour the tomatoes and thyme over the vegetables and roast another 15 minutes, just until the tomatoes and the vegetables have turned slightly golden brown. Remove thyme stems.
4. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 to 20 minutes, add the kale. or swiss chard or spinach or a combo and simmer 5 minutes, until the greens have wilted.
Add the parsley, stir to combine, and remove from heat. Serve warm. Serves 6.
Calories:134 Total Fat: 2.39g Total Carbs: 26.44g Dietary Fiber: 8.05g Sugars: 5.37g Protein: 7.35g
 
hearlady said:
Farmers’ Market Roasted Vegetable Soup
2 carrots, diced
4 mushrooms, diced
1 peppers, diced
1 large onion, diced
1 can drained cannoli beans
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 t canola oil
2 sprigs fresh thyme
1 14oz no salt added can diced tomatoes
32 oz no salt added vegetable stock
1/2 tsp black pepper
1 1/2 c kale, shredded
1/4 c chopped parsley
1. Preheat the oven to 425 degrees.
2. Spread vegetables in a single layer on a sheet pan, drizzle on the oil, and mix with your hands to evenly distribute the oil. Roast for 30 minutes, stirring them halfway.
3. Pour the tomatoes and thyme over the vegetables and roast another 15 minutes, just until the tomatoes and the vegetables have turned slightly golden brown. Remove thyme stems.
4. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 to 20 minutes, add the kale. or swiss chard or spinach or a combo and simmer 5 minutes, until the greens have wilted.
Add the parsley, stir to combine, and remove from heat. Serve warm. Serves 6.
Calories:134 Total Fat: 2.39g Total Carbs: 26.44g Dietary Fiber: 8.05g Sugars: 5.37g Protein: 7.35g
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This looks amazing!
 
hearlady said:
Farmers’ Market Roasted Vegetable Soup
2 carrots, diced
4 mushrooms, diced
1 peppers, diced
1 large onion, diced
1 can drained cannoli beans
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 t canola oil
2 sprigs fresh thyme
1 14oz no salt added can diced tomatoes
32 oz no salt added vegetable stock
1/2 tsp black pepper
1 1/2 c kale, shredded
1/4 c chopped parsley
1. Preheat the oven to 425 degrees.
2. Spread vegetables in a single layer on a sheet pan, drizzle on the oil, and mix with your hands to evenly distribute the oil. Roast for 30 minutes, stirring them halfway.
3. Pour the tomatoes and thyme over the vegetables and roast another 15 minutes, just until the tomatoes and the vegetables have turned slightly golden brown. Remove thyme stems.
4. Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock. Season with pepper and simmer for 10 to 20 minutes, add the kale. or swiss chard or spinach or a combo and simmer 5 minutes, until the greens have wilted.
Add the parsley, stir to combine, and remove from heat. Serve warm. Serves 6.
Calories:134 Total Fat: 2.39g Total Carbs: 26.44g Dietary Fiber: 8.05g Sugars: 5.37g Protein: 7.35g
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This sounds really good. I shall make it on Friday once I have all the ingredients.
 
CeeCee said:
Here’s a very simple soup to make, Ive seen it mentioned on a lot of sites..although I haven’t made it yet.


I would eat with a fancy grilled cheese sandwich.
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Back when we were kids, Campbell's tomato soup (made with milk) and grilled cheese sandwiches were fast food.

My kids loved grilled cheese sandwiches so I often made them when needing to feed a crew of them and their friends. Including at birthday parties. Always a big hit.

I learned a lot of moms put a single slice of American cheese between two pieces of bread, microwaved it for about 20 seconds to melt the cheese, and called it a grilled cheese sandwich! OMG - are you kidding?

No wonder their friends not only requested my GC sandwiches, they'd ask their moms to get my recipe. LOL
 
I made the Roasted Butternut Squash with Vegetables today and while a bit time consuming, was worth every minute.

I made some changes to this just for my own personal preferences.
The beans I left out. I’ve nothing against beans . Since I cream my butternut squash soups, I didn’t find them necessary.

I used homemade broth so strained the tomato pieces and left the juice. Mushrooms were diced lastly and cooked with roasted crushed garlic before the rest was added.

The vegetables I cooked a total of an hour then added dried coriander & cardamom with some freshly ground pepper and ground Himalayan pink salt.

Once fully cooked I put it into the blender and made it a creamed soup. The house does smell heavenly while making this.

Thanks for the recipe @hearlady.
It’s delicious. 😊

Plus I didn’t add the kale. I’d purchased some lovely red kale and decided to save it for something else.
 
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I made a Lentil Soup today.

Italian sausage cut up and browned, a large red onion chopped; also carrots, about 5 cloves fresh garlic, some celery, salt and pepper.

1 heaping cup brown lentils, 4 cups water, about 1/2 c. leftover tomato puree, chopped rapini, baby spinach and some arugula.

Simmered w/ lid tilted until carrot and lentils soft.
 
RadishRose said:
I made a Lentil Soup today.

Italian sausage cut up and browned, a large red onion chopped; also carrots, about 5 cloves fresh garlic, some celery, salt and pepper.

1 heaping cup brown lentils, 4 cups water, about 1/2 c. leftover tomato puree, chopped rapini, baby spinach and some arugula.

Simmered w/ lid tilted until carrot and lentils soft.
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Ooh! That sounds SO good!

Rapini (aka broccoli rabe), is hard to come by in this area, probably because So Cal wasn't heavily settled by Italians during the big immigration waves. When in the greater NY area, grocery shopping is a treat for me - childhood food memories come tumbling back.

On the other hand, the Mexican food here is excellent, and ingredients are plentiful, inexpensive and wonderfully fresh. Guess I can't have everything.

I make do with young broccoli. It's not a perfect sub for rapini, but whattayagonnado?
 
Marie5656 said:
My specialty is chicken soup. My mom had a good recipe, she passed before I could have her show me. So after much trial and error I figured it out. I make mine in the crock pot. In fact, I am taking chicken out of the freezer to make a batch tomorrow, I freeze it in small containers
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My husband makes a really nice chicken soup as well: leaks, carrots, celery, a whole chicken, parsley, onions, um... bunch of other stuff I can't recall now. He's makes the stuff, I just eat it. :)
 
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hearlady said:
I made this spiced red lentil soup with Swiss Chard today.
I subbed chicken bone broth for the veg broth and only had full fat coconut milk so I used that.
It was good. I've made it a few times with chard. I had kale and brussel sprout leaves today so another sub. Still good.
Also, I used the instant pot, not a slow cooker.

https://www.foodandwine.com/recipes/slow-cooker-indian-spiced-red-lentil-soup-swiss-chard
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This sounds delicious! I will have to try it next shopping trip. I would cut back the cinnamon about half. Thanks @hearlady !

Oh, BTW I would never use the slow cooker. I don't even have one anymore. Pressure cooker or stove top for me. :)
 
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