soup

Autumn Three Bean Soup

/ Mel / 4 Comments

The air has finally turned chilly and the breeze brings with it a crispness absent in the summer months. The leaves are beginning to change from green to burgundy, and the skies are suddenly greyish. It is time to prepare another fall inspired soup!

I love soup; over the last month I have shared some of my favorite soup recipes. There is nothing like a warm bowl of savory goodness, especially in the cooler weather, in my opinion. Soups can be had as a light supper, or transformed into a robust meal with the addition of bread or sandwiches. They are also wonderfully convenient to feed a large number of people.

During a recent family visit I ran out of white beans while attempting to make a white bean and ham soup that I knew they liked. I ended up varying the recipe a bit and the results received praise all around!

three bean soup and ham

Autumn Three Bean Soup

2 cans white beans, drained

1 can black beans, drained

1 can kidney beans, drained

3 cups water

3 cups broth of your choice

1 pound of diced ham

3 large carrots, sliced

1/2 teaspoon liquid smoke

1-2 tablespoons herbs de Provence (to taste)

Combine all ingredients in a large soup pot. Softly boil on medium-high heat for about 30 minutes, until carrots are of desired tenderness. Notice that the broth is diluted in this recipe due to the saltiness of the ham. This recipe could easily be made vegetarian; to do so, use vegetarian broth (full strength, undiluted) and add some extra vegetables such as potatoes and/or celery to add texture.

Serve with a crusty bread, or as we had it, with garden fresh sliced tomatoes and crackers.

It’s hard to beat the simplicity of a soup like this. Something you can just toss together, and then sit and enjoy the company of family and friends as the scents of salt and rosemary fill the air. This concoction is hearty enough to provide a sustaining meal on its own, but pairs well with a fresh produce accompaniment.

What foods do you crave in the fall?

Enjoy! And stay cozy!

Lentil and Spinach Soup

/ Mel / 2 Comments

Fall is approaching, if ever so slowly where I am. The chill that’s beginning to creep in makes me long for soft, fuzzy blankets, good books read by a fire, and belly filling, soul-warming soups. Now is the time I bring out my giant, battered, decade-old soup pot and begin concocting.

Soups are wonderful for so many reasons, not the least of which are their ease and simplicity. They can come in so many varieties and forms, so as to suit any taste. They are generally economical to make, and can also be scaled to feed any number of guests. Paired with a warm loaf of bread, crackers, or a squat, buttery biscuit, they can become a hearty and robust meal, or light fare, when enjoyed solo.

I have recently become quite enamored with lentils. Firstly, they are extremely nutritious, with one cup of cooked lentils boasting 16 grams of fiber and 18 grams of protein. They also cook up extremely quickly as compared to other dry legumes; they are quite economical as well. Additionally, they are extremely versatile and pair rather well with various cuisines and flavors.

lentil and spinach soup

Lentil and Spinach Soup

1 cup of dry lentils

1 can of diced, stewed tomatoes

6 cups of broth of your choice

pinches of oregano and ginger, to taste

1/4 cup olive oil

2-3 dense handfuls of fresh, cleaned spinach leaves

In a soup pot, combine broth, diced tomatoes, dry lentils and spices. Bring to a boil and cook for approximately 20 minutes on medium-high heat, adding olive oil at about the 10 minute mark. After 20 minutes, or when the lentils are soft, add the fresh spinach and simmer the soup for an additional 10  minutes. This recipe could easily be made vegetarian with a vegetarian broth.

Serve with crusty bread or flavorful crackers. This recipe is simple to prepare and can be the perfect accompaniment to a chilly autumn evening.

Enjoy, and stay cozy!