Jasper's Tuscan Bean Soup

Jasper's Tuscan Bean Soup

"Tuscans were very frugal people and never threw anything away," says Jasper J. Mirabile, Jr., the owner of Jasper's cooking school and restaurant in Kansas City, Missouri. Northern Italians like to serve this soup, which dates back hundreds of years, as a full meal. The hearty main dish includes beans, grains and plenty of healthy vegetables.

8 ounces dry navy beans (1 1/4 cups)
4 cups water
1 ounce pancetta, chopped, or thinly sliced bacon
1 1/2 cups chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 tablespoon olive oil
6 cups water
1/2 cup dry white wine
1 tablespoon instant beef bouillon granules
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 head escarole, torn (6 cups)*
3 plum tomatoes, finely chopped
2 medium potatoes, peeled and cubed
1/2 cup ditalini (tiny thimble- or tube-shaped pasta)
1/3 cup tomato juice

Rinse the beans. In a saucepan, combine beans and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak beans overnight in a covered pan.) Drain; rinse beans.
In a Dutch oven, cook pancetta, celery, carrot and onion in olive oil till vegetables are tender, but not brown.
Add the 6 cups fresh water, wine, beans, bouillon granules, crushed red pepper (if you like), tarragon, basil and pepper. Bring mixture to boiling; reduce heat. Cover and simmer the mixture for 1 hour.
Add the escarole, tomatoes, potatoes, ditalini and tomato juice. Cover and simmer for 15 to 20 minutes more or till potatoes are tender.
*If you can't find escarole, substitute the same amount of fresh spinach and just stir it into the soup before just stir it into the soup before just stir it into the soup before serving, instead of simmering with the potatoes.

Indian Restaurant Red Lentil and Spinach Soup

Indian Restaurant Red Lentil and Spinach Soup

Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.

2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.

Pasta e Fagioli a la Chez Ivano

 Pasta e Fagioli a la Chez Ivano

Ingredients
    •    3 pounds lean ground beef
    •    1/2 cup olive oil
    •    4 cups chopped onion
    •    2 cups chopped celery
    •    2 (4.5 ounce) jars bottled minced garlic
    •    1 teaspoon coarsely ground black pepper
    •    8 (14 ounce) cans beef broth
    •    1 (28 ounce) can crushed tomatoes
    •    1 (6 ounce) can tomato paste
    •    2 1/2 teaspoons dried thyme
    •    2 1/2 teaspoons dried basil
    •    2 1/2 teaspoons dried oregano
    •    2 tablespoons dried parsley
    •    2 cups ditalini pasta
    •    2 (15 ounce) cans kidney beans, drained and rinsed

Directions
    1.    In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
    2.    In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
    3.    Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.


http://allrecipes.com/recipe/pasta-e-fagioli-a-la-chez-ivano/detail.aspx

Garlic meatball soup

Garlic meatball soup
The-Skipper-Bunch

1/2 lb. lean ground beef
1/2 lb. bulk pork sausage
1 egg
1/2 tsp. salt
1/4 tsp. pepper
6 cloves garlic, crushed
1/2 tsp. dried rosemary, crushed
4 C. water
1 envelope onion soup mix
1 (16 oz.) can stewed tomatoes
1 med bell pepper,chopped
1 med onion, chopped
1 C. diced carrots
1/2 C. quick cooking rice
2 Tbsp. chopped parsley

Mix lean ground beef, sausage, egg, salt and pepper thoroughly in med. bowl. Shape into tiny balls. (Brown meatballs in skillet, if desired.) Bring water to boil in lrg. saucepan; stir in soup mix and garlic. Reduce heat; cover and simmer 10 min.

Add meatballs, tomatoes, onion, bell pepper, rosemary and carrots; simmer 15 min. longer. Stir in rice. Cover; remove from heat. Let stand 5 min. Add parsley.

Five-Spice Lentil Soup

Five-Spice Lentil Soup

 

Ingredients: 

1 pound lentils, rinsed (red or green)

1/2 cup chopped onion

3 garlic cloves, chopped

1/2 cup celery, chopped

3 tablespoons olive oil

2 quarts water (more if needed)

1/2 teaspoon coriander 

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper 

salt to taste 

Directions

In a large pot, place the olive oil and set over medium heat. Add the onions and celery, cook until onions are translucent, about 6 minutes. Add the garlic and cook for another minute. Add the lentils, salt and the five spices, stir to combine. Add water, cover and cook until the lentils are tender, approximately 35 to 40 minutes. Check the lentils after 20 minutes to make sure they have enough water. Taste and adjust salt and liquid if needed. Using a hand blender, puree the soup. Serve with warm garlic bread and drizzle with extra virgin olive oil.

 

Recipe from Delicious Shots.  

Skinny Macaroni and Cheese Soup with Broccoli

 

A classic, kid-friendly comfort dish made into a soup. A great way to sneak some veggies into those picky tummies while enjoying a tasty warm bowl of soup.

I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Not really a bad thing because I got my serving of dairy and it was the start of my adoration for broccoli.

Using the same principal, this soup will please those picky palates while still serving plenty of vegetables such as carrots, celery and broccoli. You can cook the broccoli to your family's liking. Adults tend to like it tender crisp, while I find for the kids, if you cook it longer it dissolves into the soup making it impossible for them to pick out and they may even realize broccoli is not so bad after all!

Personally, I found one cup was satisfying as I had this for lunch, but if you would like to make this four servings for a larger bowl, the Weight Watcher Points would increase to 8 points plus, and the calories would increase to 315 per bowl. Enjoy!!

Skinny Macaroni and Cheese Soup with Broccoli
Skinnytaste.com
Servings: 5 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 7 pts
Calories: 252.7 • Fat: 9.5 g • Carb: 27.8 g • Fiber: 3.9 g • Protein: 16.8 g • Sugar: 3.5 g
Sodium: 590.4 mg (without salt) 
Ingredients:

• 4 oz dry elbow macaroni (I like Ronzoni Smart Taste)
• 1 1/2 cups onion, chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 tbsp light butter
• 2 tbsp flour
• 2 1/2 cups fat free low sodium chicken broth (or vegetable broth)
• 1 cup fat free milk
• pinch nutmeg
• 1/2 tsp dry mustard
• salt and fresh pepper to taste
• 2 cups (about 10 oz) broccoli florets, chopped into small pieces
• 1-1/2 cups 2% shredded sharp cheddar
• 2 tbsp parmesan cheese

Directions:

Boil

pasta in salted water according to package directions for al dente.

Drain

and

set aside.Chop onion, carrot, celery, garlic by hand or mini food processor.
In a large soup pot or dutch oven, melt light butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add

flour and fresh pepper to the pot and stir until smooth.

Slowly add

chicken broth, milk, nutmeg and dry mustard powder;

whisking

constantly. 

Set

heat to medium-high until it comes to a boil

. Cover

and

cook

on low about 10-15 minutes.

Add

broccoli florets, parmesan cheese, and stir well.

Adjust

salt and pepper to taste.

Cook

uncovered until broccoli is cooked, about 5 minutes or more to your liking.

 
Add

cheddar,

mixing

well until cheese melts and immediately

remove

from heat.

Add

cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn't absorb all the broth. 

From here.

Slow cooker French onion and beef soup

Slow cooker French onion and beef soup 
(The-Skipper-Bunch)

4 med sweet onions; thinly sliced
3 cloves garlic, minced
4 Tbsp butter
2 Tbsp balsamic Vinegar
1 Tbsp Worcestershire
2 Tbsp brown sugar
3 Tbsp Flour
1c beer
6c beef stock
2 Tbsp fresh thyme, chopped
salt and pepper to taste
1-2lb beef roast
French bread, thick sliced
shredded or sliced grueyere or Swiss cheese

----Turn slow cooker onto high. Place butter in the bottom. After it heats up add onion, garlic, vinegar, Worcestershire and brown sugar. Stir well to coat; cover and cook in high for 1hr. Add flour and stir to coat. Let sit for 5I min. Nestle roast in the onions and add remaining ingredients except bread and cheese. Cook 8-12in hrs until meat is falling apart. Remove roast and shred, return to Crockpot. To Serve: Preheat broiler. Ladle soup 3/4 full into oven proof bowls, place onto a baking sheet. Top each bowl with a slice of bread and generously with cheese. Broil in oven until cheese melts and is holden.

Lentil And Chicken Soup

Lentil And Chicken Soup
MamaMaddie08 via Gina's Weight Watcher Recipes


1 lb dried lentils
3 small chicken breast halves on the bone, skin and fat removed
2 chicken bullion (I like Maggi)
1 packet Sazon (in Latin section)
1 small onion
4 scallions
3 cloves garlic
1 tomato
1/4 cup chopped cilantro (optional)
8 cups water
In a large pot combine lentils, chicken, water and chicken bullion. Boil, covered over medium-low heat until chicken is cooked, about 15 minutes. Remove chicken from the bone and shred, return to pot.

Meanwhile, in a mini chopper, finely chop onions, scallions, cilantro, garlic, and tomato. Add to the lentils with sazon and cook 15 more minutes, or until lentils are soft. (Add more water if needed)

Note: Sazon is found in the Latino or Mexican aisle. The seasoning is used on meats, fish, poultry, beans and even to flavor soups and stews. Typical ingredients include cilantro, corriander, annatto, azafran, achiote, garlic, onion or salt. Some brands contain MSG so check labels. I buy Badia Sazon Tropical because it has no MSG.

Butternut Squash Apple Cider Bisque

Butternut Squash Apple Cider Bisque

Ingredients

    1 tablespoon olive oil
    1/2 large onion, diced
    1/2 large carrot, diced
    1 stalk celery, diced
    2 pound butternut squash, peeled, seeded and diced
    4 sprigs fresh thyme, rinsed
    5 cups chicken stock or canned chicken broth
    2 cups apple cider
    2 cups heavy cream, apple cider, or chicken stock (use only one item)
    salt and black pepper, to taste

    Heat the oil in a large pot and sauté the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and sauté until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes.
    Remove from heat. Puree the mixture, in small batches (a blender on medium speed or food processor or immersion blender will work).
    Place the pureed mixture into another pot (I use a crock pot if I know I’ll be traveling or leaving the soup on all day to serve whenever desired). Stir in one of the following: cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently through.

Roasted Tomato Soup with Broiled Cheddar

Roasted Tomato Soup with Broiled Cheddar
I loosely adapted the tomato soup part from an old Bon Appetit recipe, although more than quartering the oil, using less stock, no rosemary, roasting rather than sauteeing the garlic cloves and of course opening up a grilled cheese sandwich and broiling it on top. I think if the recipe could talk, it would forgive me.
Serves 4 (though closer to 6 if served in mugs)

Soup
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.

A Smitten Kitchen recipe.

 

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Ingredients

1/4 cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon minced fresh ginger
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth
plain yogurt

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish. 

This recipe is from allrecipes..

CARROT SOUP

CARROT SOUP

OP:  Girl in the Swing

 

1 clove garlic

2 leeks (white part only) chopped 1 large sweet onion, chopped

a few teaspoons of butter or olive oil 2 T. unsalted butter

1 pound carrots, peeled and sliced

1 large potato, peeled and sliced

1 small sweet potato, peeled and sliced (optional) 1 medium

3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)

1 teaspoon crushed fennel seeds Didn't use fennel seeds

1 teaspoon ground ginger

1/2 cup of milk

salt and pepper (or better paprika) to taste

 

Sautee the leeks and garlic in the oil/butter until tender.

 

Place them in a pot with all other ingredients, except the milk and salt/pepper.

Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.

 

Let the soup cool enough to handle and then puree. Add salt and pepper to taste.

Before serving, bring the soup to a boil again, add the milk and mix well .

Chicken Tortilla Soup I

 Chicken Tortilla Soup I

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion. 

This recipe is from allrecipes.

Corn Soup with Harissa Yogurt

I like this soup just like this, but if you're looking to make more of a meal of it - try serving over a bit of hot farro or barley. Or alternately, topped with a poached egg and sprinkled with toasted, sliced almonds.

6 ears corn, husks removed
7 cups / 1.65 liters water

2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound potatoes, cut into 1/4-inch dice
4 medium shallots, chopped
3 medium cloves garlic, chopped
2 teaspoons fine grain sea salt
freshly ground pepper
plain yogurt, harissa, and fresh dill, to serve

Start by bringing the water to a boil in a large pot. While it is heating use a knife to cut the kernels from the cobs of corn, reserving them in a bowl. Take the cobs and place them in the water. Let them simmer there into a stock/broth while you're prepping the rest of the ingredients, ideally 15-30 minutes. Remove the cobs from the broth when you're ready to use it.

In the meantime, heat the olive oil and butter in a large skillet over medium-high heat. Add the potatoes, stir until they are well-coated, add a big pinch of salt, and saute until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.

Add this mixture, along with the corn kernels and the salt, to the corn broth. Let simmer for 2-3 minutes. I like this soup a bit chunky, so I remove about half of the soup while I puree the rest, then stir the reserves chunky portion back in - combining smooth/chunky in the end. Taste and adjust with more salt and pepper, to your liking.

Serve dolloped with a bit of plain yogurt, salted, then swirled with a spoonful of harissa paste. And a sprinkling of fresh, chopped dill.

Serves 4.

Prep time: 15 min - Cook time: 10 min

Recipe from 101 Cookbooks.

Chickpea Vegetable Soup With Parmesan and Rosemary

Chickpea Vegetable Soup With Parmesan and Rosemary

margot's-mom via NY Times

Time: 1 1/2 to 2 hours plus overnight soaking

1 whole clove

1/2 onion, sliced root to stem so it stays intact, peeled

1 pound dried chickpeas, soaked overnight and drained

1 sprig rosemary, plus 1 teaspoon finely chopped leaves

3 garlic cloves, minced

2 fresh bay leaves or 1 dried

1/3 cup extra virgin olive oil

1 1/2 tablespoons salt, more to taste

1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan

1 cup diced tomatoes, canned or fresh

2 medium carrots, sliced into 1/4-inch rounds

2 celery stalks, sliced 1/4-inch thick

Zest of 1 lemon

1/4 teaspoon black pepper.

1. Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.

2. Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.

3. Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.

Yield: 6 servings

Green Pea Soup

Green Pea Soup

3 tablespoons fresh ginger, well chopped
10 sm-med cloves garlic, smashed and peeled
2 serrano chiles, stemmed and chopped
1/4 teaspoon ground cumin, plus more to serve
3 tablespoons ghee or sunflower oil
2 bay leaves
1 medium onion, chopped
4 1/2 cups good-tasting vegetable stock or water
3 1/2 cups / 500 g / 18 oz shelled fresh or frozen peas
1 teaspoon sea salt, or to taste
a squeeze of fresh lemon juice
8 fresh mint leaves, slivered
pan-fried paneed, queso fresco, or haloumi, cut into tiny cubes - optional

Use a food processor or hand blender {in a deep bowl) to puree the ginger, garlic, chiles, cumin and three tablespoons of water into a paste. You could also use a mortar and pestle. Set aside.
Place a large saucepan over medium-high heat and add the ghee. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through - just a couple minutes.
Remove from heat, fish out the bay leaves, add the salt, and puree well with a hand blender. Taste, and add more salt if needed. Also, if you need to thin out the soup at all, you can add more stock at this point. Serve hot topped with a bit of lemon juice, a pinch of cumin, mint leaves, and pan-fried paneer or cheese.
Serves 4 - 6.
Prep time: 7 min - Cook time: 10 min

From here. 

Beaker's Vegetable Barley Soup

 Beaker's Vegetable Barley Soup

 Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

White Bean 'N' Barley Soup

Ingredients

• 1 1/2 cups dried Great Northern beans
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 4 cups vegetable or chicken broth
• 4 cups water
• 3 medium carrots, sliced
• 2 medium red bell peppers, diced
• 2 celery ribs, chopped
• 1/2 cup medium pearl barley
• 1/2 cup minced fresh parsley, divided
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 (28 ounce) can diced tomatoes, undrained

Directions

1. Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans, discarding liquid. In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. 

From here.

Pasta Fagioli

Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
• Grated Parmigiano or Romano (optional)

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra pts).

From here.

Hearty Lentil Soup

Cook's Illustrated Hearty Lentil Soup Recipe
(4kowboys)

From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.


1½ hours
20 min prep



SERVES 4 -6 , 2 quarts



3 slices bacon, cut into 1/4-inch pieces (about 3 ounces)

1 large onion, chopped fine (about 1 1/2 cups)

2 medium carrots, peeled and chopped medium (about 1 cup)

3 medium garlic cloves, minced (about 1 tablespoon)

1 (14 1/2 ounce) can diced tomatoes, drained

1 bay leaf

1 teaspoon minced fresh thyme leave

1 cup lentils, rinsed and picked over (7 ounces)

1 teaspoon table salt

ground black pepper

1/2 cup dry white wine

4 1/2 cups low sodium chicken broth

1 1/2 cups water

1 1/2 teaspoons balsamic vinegar

3 tablespoons minced fresh parsley leaves

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.

Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.

Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.

Uncover, increase heat to high, add wine, and bring to simmer.

Add chicken broth and water; bring to boil, cover partially, and reduce heat to low.

Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.

Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley