Soup x 3

I love soups. There is nothing better than curling up with a hot mug of soup on a chilly day and delving into a good book or junk television. That, I think, is the ultimate in comfort for me.

Cooking soups has always been hit or miss for me, save for one time in particular, and do you think I can remember what I did then?! Nope. Not even close. Don’t you hate it when you create something close to perfection and then can’t remember how you did it? Me, too!

My other problem with soups, as mentioned here,  is that Gavin doesn’t like them unless they come from a box or can. Ugh. Can you imagine?! So I decided that from now on I would make a couple soups and freeze them in small portions therefore having them handy when I want some without having to worry about waste.

The other day I made three soups: Black Bean & Quinoa, Curried Lentil w/Chickpeas & Quinoa, and Quick Turkey with Barley & Dill. I froze two of them and we had the other for dinner that night. I am so happy to say that the turkey soup was a hit with Gavin and he ate his entire bowl! Eureka! I was so excited! Yes, I am well aware that I am a dork but if you’re a parent and you’ve ever had a child turn their nose up and everything you cook and then, finally, you find something they’ll eat, you will understand.

All three of these recipes are adaptations and links to the originals are included. Also, you can find the method I use to cook my quinoa here.

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Black Bean & Quinoa Soup

The original recipe called for uncooked quinoa, but I already had some cooked for my Curried Lentil soup so I just used it instead. This soup is a hearty vegetarian dish if you use vegetable broth and has a lovely flavor, but is not spicy. I didn’t have any greens, but if I had, I would have added some kale or spinach during the last few minutes.

Adapted from this recipe from The Post Punk Kitchen.

Ingredients:

Extra virgin olive oil (for sauteing)

1 T garlic, minced

1 can diced tomatoes

1 t ground cumin

1/2 t dried oregano

1/2 t red pepper flakes

2 c quinoa (cooked) {I used red, but you could use any color you want}

1 large carrot, diced

4 c low-sodium chicken broth

1 can black beans

Method:

Saute diced carrots and in evoo until carrots are tender. Add tomatoes, cumin, oregano, and red pepper flakes. Add quinoa and broth and bring to a slow boil. Turn heat down to medium-low and add black beans. Simmer about 10 minutes, just make sure everything is heated through. Taste for salt and seasonings and let stand for 10-15 minutes to allow the flavors to mingle. Serve with sour cream, tortillas, avocado, or anything else you wish.

Curried Lentil Soup with Chickpeas & Quinoa

I LOVE this soup! I’ve made it a few times now and I enjoy it more every time. It is on the spicy side, so feel free to adjust the seasonings to your own tastes. It is also very filling and, for me anyway, usually turns out more like a stew than a soup. If you want it more soup-like, just add more broth.

Adapted from this recipe from Zesty Cook.

Ingredients:

1 T extra virgin olive oil

2 small carrots, diced

1 T garlic, minced

1 T ground ginger

1 T curry powder

1 c red lentils

3 c low-sodium chicken broth (or vegetable if you want to make this vegetarian)

1 can diced tomatoes

1 T chili sauce

1 can chickpeas, rinsed and drained

1 c quinoa (cooked) {I used red}

Salt & pepper to taste

Method:

Saute diced carrots and in evoo until carrots are tender. Add garlic, ginger, and curry powder; saute for about a minute. Add lentils, broth, tomatoes, and chili sauce. Bring to a boil. Reduce and simmer 10-15 to cook lentils. Add chickpeas and quinoa. Stir to combine and simmer a few minutes to allow everything to heat through. Season with salt & pepper. Serve with sour cream, cilantro, Greek yogurt, or anything else you want.

To freeze, I let both soups cool completely and ladled servings into medium-sized freezer bags, making sure to squeeze as much air as possible out before stacking flat in the freezer. To use, just thaw in the fridge overnight and heat in a pot on the stove. Add a little broth, if needed.

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Quick Turkey Soup with Barley & Dill

My friends don’t like dark turkey/chicken meat. I know, right?! Usually, in their home, it just gets thrown out. We went there for Christmas dinner and I told them that I love the dark meat, so this weekend I was pleasantly surprised to find myself with a friendly donation. Yay, me! Right away I knew that I would have to make soup with some of it. I found this quick and easy gem. The original recipe calls for orzo, but I was out and decided to use barley instead. This dish came together super quickly (I think the whole thing took about 20 minutes).

Adapted from this recipe from Real Simple.

Ingredients:

6 c low-sodium chicken broth

4 small carrots, diced

3/4 cup quick-cooking barley

1 1/2 to 2 cups of diced turkey

2 T dill

Method:

Bring broth to a boil and add carrots & barley. Simmer on medium-low heat until tender. Stir in turkey and dill. Simmer until heated through. Serve.

Enjoy,

C.

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