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Posts Tagged ‘soup’

Barley Lentil Soup


BarleyLentilSoup

Here is a soup recipe that you can make from ingredients that you keep on hand in your pantry and freezer. It is pretty quick to pull together and makes a nice lunch with some fruit and crackers or good bread. The original recipe is from the Iowa Housewife blog which is one of my favorite recipe sources. The following is my adaptation of their delicious recipe.

Barley Lentil Soup

4 cups chicken broth
2-3 cloves garlic
1/2 tsp. Italian seasoning
1 1/2 cup sliced or chopped carrots
1/2 cup chopped onion
1/4 dried lentils (I prefer the green French lentils du puy, but any lentils will work)
1/4 cup quick barley (this keeps well in the freezer)
1 Tbsp. olive oil
about a cup of fresh spinach or kale, chopped or some frozen chopped spinach
2 Tbsps. tomato sauce or catsup (I often use a little jarred spaghetti sauce if some is lingering in the fridge)
salt and pepper to taste
Grated Parmesan for garnish if desired

Heat oil in soup kettle and then saute onion and garlic briefly. Add broth, herbs, carrots, and lentils. Simmer about half an hour. Add barley and cook 10-15 mins. longer. Add tomato, salt and pepper, and greens. When greens are wilted serve with grated Parmesan.


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A delicious soup to help recycle your Thanksgiving turkey


We celebrated Thanksgiving with our local children and grandchildren this past weekend. I cooked the turkey carcass overnight with a few vegetables in the crockpot and ended up with about a quart of very rich broth. I also had about a cup and a half of leftover turkey gravy to use. I had thought about using the broth and gravy to make an old favorite, Cabbage Soup, but decided to try out a new recipe that I had seen recently. I did change it up some, so I will list the recipe as I made it.

TortelliniSpinachSoup

Tortellini Spinach Soup

2 Tbsps. olive oil
2-3 cloves garlic, minced
3 stalks celery, sliced
3 carrots, peeled and grated
1/2 onion, chopped
1 box frozen chopped spinach (I used 1/2 bag baby spinach, washed and stemmed)
2 cans cream of chicken soup (I used one can and the leftover gravy)
4 cups chicken broth
9 oz. refrigerated tortellini (cook 7-10 mins. and then drain)

Heat olive oil in a soup kettle. Saute onions, celery, carrots, and garlic until they are tender. If using the frozen spinach, add now. Add broth and chicken soup. Bring to a boil and then simmer 5-10 mins. Stir in cooked tortillini and fresh spinach. Heat briefly and then serve.

We really liked this and I plan to add it to my regular soup rotation. You could probably use frozen or dried tortellini or even ravioli in place of the refrigerated kind.

I probably won't post again until after Thanksgiving so I want to wish all of you a very Happy Thanksgiving.

Becka


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A couple of new recipes


I haven't really meant to neglect this blog for such a long time but I've been a little uninspired. I didn't think my vast readership would enjoy reading about routine laundry, cleaning, mending, etc. Another factor is that all four of the books that I had on reserve at the library came in at once. So, most of my free time lately has been spent reading.

At the end of this month we will be hosting a Christian couple from Germany. They visited us a few years ago and must have enjoyed themselves because they are coming back. ๐Ÿ™‚ We didn't know them at all before their last visit but we have kept in touch since then and are looking forward to their visit. They will stay with us for a few days and then travel around a bit and then come back for a few days before they fly out of Atlanta.

I did try a couple of new recipes this week that I thought I could share. I love to find recipes which call for ingredients which I normally keep on hand. Both of these recipes fit that description.

The first recipe called for chicken and broccoli. I had both of those ingredients in the freezer. The recipe is here if you would like to try it. I have thoroughly enjoyed reading Jane's blog which is called Thy Hand Hath Provided. About the only changes I made to this recipe were to use Rice Vinegar and to add a little Sesame Oil right before serving. We enjoyed this over some brown rice and thought it was a nice change from the regular chicken and broccoli casserole that I make.

BangBangChicken

The second recipe called for spaghetti, spaghetti sauce, carrots, zucchini, and meatballs. I actually had some zucchini which I needed to use up as well as the other ingredients. We really enjoyed this soup. Here is the original recipe from Iowa Girl Eats. I have enjoyed this blog and have tried other recipes she has posted. Below is how I actually made it:

Spaghetti and Meatball Soup

2 Tbsps. olive oil
2 carrots, peeled and shredded
1 zucchini, shredded
1/2 cup chopped onion
2 garlic cloves, minced
pepper to taste
5 cups water
1 tub of Knorr Soup Stock
24 oz. jar spaghetti sauce
large pinch of Italian Seasoning
1 14 oz. bag of frozen meatballs, thawed and cut into quarters
1 cup cut spaghetti (or other small pasta such as ditalini or orzo)

Heat large soup kettle. Add oil and when heated add carrots, zucchini, garlic, and onions. Saute until the vegetables wilt down. Season with pepper and then add the water, spaghetti sauce, soup base, and Italian seasoning. Bring to a boil and then add the meatballs and pasta. Simmer 10-15 mins. or until pasta is tender. Garnish with shredded cheese. It would also be good if you added some navy or kidney beans to the soup.

SpaghettiMeatballSoup
This is very, very good. ๐Ÿ™‚

This is the pasta that I used in the soup. I had bought it thinking it would work well in chicken noodle soup.

CutSpaghetti

Becka


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A couple of new things


Last week a couple of my husband's students told him about a relatively new French bakery here in town. It is called the Legrand Bakery and it's located on Augusta Street near the Augusta Grill restaurant. We felt that we needed to go try out some French pastries as an educational pursuit. We drove out there on Saturday afternoon to check it out. A couple from France own and operate the bakery. It is set up so that you can see Mr. Legrand baking as you make your purchases. They have breads, pastries (individual and larger tarts and cakes), quiches, refrigerated sandwiches prepared on their breads, and a variety of beverages. There is a small dining room adjacent to the sales area. I didn't really need any bread on Saturday but the breads looked great and were moderately priced. We split a pain au chocolat at the bakery and took home a coffee flavored religieuse which we ate Saturday evening. Both were delicious and worth the price and the calories.

This is a picture of how they wrap the individual pastries:

ReligieuseEmballee

Here is our favorite coffee flavored pastry:

Religeaux

Another new item I wanted to mention is this Knorr homestyle stock base. It comes in a package with four little tubs of concentrated soup stock.

KnorrHomestyleStock

Each tub can be combined with 3 1/2 cups of water to make soup stock. I have been using this product for over a year and have found it to be very convenient for making soups when I don't have any home made broth on hand. I also like the fact that it takes up a lot less space than a can or carton of broth. It comes in chicken, beef, ham, and vegetable flavors. I have found it near the canned soups at my local Walmart. Hot soup is a good thing on these cold winter nights.

Becka


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The Mystery Soup


GreenSoup

The mystery soup was made from radish leaves!

Years ago when we visited with a French family in Bordeaux, France, we were served some soup made from radish leaves. Before this I would never have thought they would be edible or tasty. The leaves are very mild tasting and made a pleasant soup that we enjoyed. I noticed that French cookbooks have quite a few recipes for pureed soups. It's one way to use up lots of little odds and ends of vegetables. The green color predominates and potatoes can be used for thickening.

The other day when I was shopping for fresh produce I noticed that the radishes were nice and that the leaves looked really fresh. Sometimes they look a bit ratty and wilted even in the store. When I got home from shopping I immediately broke off the leaves, washed them, cooked them briefly in a small amount of water and then chopped them in the blender. When it was time to make the soup I made a cream sauce with 2 Tbsps. butter, 2 Tbsps. flour, a cup of milk, some pepper, and a little chicken soup base. When this was thickened I added the radish leaf puree.

Last summer I found this Victory Garden Cookbook at a thrift store while we were visiting in Michigan:

picture of Victory Garden Cookbook

It contains a multitude of information about vegetables and it even has a recipe for Radish Leaf Soup. ๐Ÿ™‚

picture of Radish Soup Recipe

Since I just had one bunch of radish leaves to work with I couldn't follow this recipe, but it did give me an idea. ๐Ÿ™‚

Happy cooking!

Becka


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