I cook this soup a lot!
It’s hearty, it’s easy and I feel like it’s just a great big hug in a bowl!
This is the first time I have made it in my Instant Po t– which is my new kitchen gadget love!
It’s also a great slow-cooker recipe.
…
Soups
New Years Day Pork, Collards and Black Eye Pea Gumbo
One of the south’s New Year’s traditions is cooking Black Eye Peas…
This year I saw a version of a gumbo that incorporated these little gems and more…it has turned out to be one of our favorite dishes!
…
Slow Cooker Chicken Tortilla Soup Recipe
During this busy holiday time, it’s great to have a creamy bowl of comfort to come home to!
…
Lisa’s Corn and Crab Chowder Recipe
If you’re planning that marathon Black Friday Shopping, this would be a most delicious soup to come home to…
A perfect end to a perfect day!
Mexican Chicken Soup with Orzo & Kale Recipe
How is it that I’m almost 50 and I’ve never had Orzo until this week?
Well, it is magical!
They’ll be a few more recipes with Orzo in the coming weeks…
But we will start with this soup that was absolutely delicious when I was under the weather yesterday…
Just what the doctor ordered!
…
Veggie & Lentil Chili Recipe
Healthy Tuesday today!
Aren’t ya’ll so very excited that I change it up between Monday and Tuesday of each week just to keep everyone guessing!
Crazy I know!
Truly, I did think today was Monday…sigh…
I lost an entire day…
I lost an entire day…
Just bear with me and hopefully I can get it together…
maybe…
I’m not making any promises though…
just saying…
I do promise that you’ll love, love, love this recipe
for Healthy Lentil Veggie Chili.
I just discovered lentils this past year and I truly adore them…
as much as one can truly adore a legume…
The best part is that 1 cup=1 serving=120 calories
********************************************************
Veggie & Lentil Chili
1 carton 32 oz vegetable broth
4 cups water
4 cups water
1 medium onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, pressed
4 tsp chili powder
1-2 TBSP cumin
Morton’s Nature Seasoning
1-2 TBSP cumin
Morton’s Nature Seasoning
1–16 oz lentils
1 –15 oz cans diced tomatoes
Bring 3/4 cup broth to a simmer in a large
pot over medium-high heat.
pot over medium-high heat.
Add onion, bell pepper and garlic and cook about 8 minutes
or until onion is translucent and pepper is tender.
Stir in chili powder and cook 1 minute, stirring constantly.
Add lentils, tomatoes and remaining broth and water.
Bring to a boil, reduce heat to medium-low
and simmer, covered, 1-2 hours.
The very healthy cast of characters…
Slice those peppers…
and dice those peppers…
Add 3/4 cup of the broth to the soup pot…
.
Add the diced peppers..
and the diced onions…
Mmmmm…
Add the chopped or pressed garlic cloves…
Stir and cook about 5 minutes until veggies are soft…
The is the beginning of yumminess… 🙂
Add the 4 tsp of chili powder…
and stir for about 1 minute…
Add the can of diced tomatoes that did not make the ingredient picture…sigh..the tomatoes did not get the healthy Tuesday memo…they probably were there on Monday and gave up on me…just saying…
I know this because tomatoes are usually known for their promptness…
Pour in the bag of dry lentils…
Give it a quick stir…
Add the remaining broth and about 4 cups of water…
If you have 2 containers of broth, you could just add that…I would have, but alas, I only had one container…
Mmmm…
Now add 1 – 2 TBSP cumin…
And, of course, my favorite, a generous shake …few shakes, to be exact…of the Morton’s Nature Seasoning….go ahead..a few more shakes will be fine…
Put on the lid and simmer for a couple of hours or you can put it in the crockpot and it will be ready when you get home…
Enjoy with the tiny little saltines…they are cute and I love them! 🙂
Healthy Detox Soup Recipe
Make this delicious soup this week and enjoy–
it’s healthy and just maybe it will get you jumping!
(Just a little trampoline humor – See bottom of post)
Healthy Detox Soup
1 ¼ lbs. lean ground beef, turkey or chopped chicken–
cook and drain; set aside.
If you are vegetarian, this soup is great without the meat!
1 large onion, peeled and chopped
1 large red, orange and/or green pepper, seeded and chopped
1 large zucchini, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) vegetable cocktail juice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) crushed tomatoes
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1 Tbs. Morton’s Nature Seasoning
1/4 cup each fresh cilantro and parsley leaves, chopped
If you’re adding the meat: In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.
Cook 5 min. or until cooked through, stirring occasionally.
Remove from skillet and drain.
In same saucepan, cook onions, peppers, zucchini,
mushrooms and garlic 5 min. or until vegetables
are crisp-tender, stirring occasionally.
Stir in drained and rinsed black beans,
tomatoes, lime juice and spices.
Stir in cilantro and parsley.
Add the meat back in at this point and the V8 juice.
Cover; bring soup just to a simmer (do not let boil).
Reduce heat to medium-low.
Let simmer 20 min., stirring occasionally.
Cover; let simmer 5 min. more.
Soup can be stored up to 5 days in the refrigerator or frozen.
I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.
Serving size: 2 to 3 cups (makes 10 to 12 cups)
The Cast of Ingredients…
Saute’ the onions…
Mushrooms…
The beautiful chopped peppers…
Zucchini…
And garlic 5 minutes until all are crisp tender…
Next, add the drained and rinsed black beans…
And the tomatoes…
The fresh lime juice…
The cumin…
The Nature’s seasoning (or salt and pepper to taste)…
Chop the beautiful cilantro and green onions…
Throw them in next…
If you’re making it in a pot, add the cooked meat next…
I am letting mine simmer all day in my crockpot,
so I’m adding my ground beef in first…
And then added veggies and my V8…
This is gorgeous!
This lovely, healthy meal was waiting
when we got home from work!
We also took the left overs for lunch all week
and the flavor just got better and better!
and the flavor just got better and better!
Noah, was helping Grandma in the kitchen today.
He’s picking out something good from the pantry:)
It has been about 2 weeks since I’ve seen him and Kaia and
I was having major Grandma withdrawals!
Apparently Noah was too…
“Let’s get cooking, Grandma, what’s the hold up!”
“Let’s get cooking, Grandma, what’s the hold up!”
We then went to their house in the afternoon
to build the trampoline–late Christmas present! 🙂
to build the trampoline–late Christmas present! 🙂
Noah is organizing the poles…
He’s getting the hardware ready…
Impromptu building inspection!
“Looks pretty good under here! “
“This is gonna be fun!”
Kaia taking a roly poly break 🙂
Amy’s such a sweet Mama 🙂
Cute even though it’s blurry!
There’s no picture of the finished trampoline…
technical difficulties and widely scattered darkness–especially 🙂
Healthy Detox Soup Recipe
Make this delicious soup this week and enjoy–
it’s healthy and just maybe it will get you jumping!
(Just a little trampoline humor – See bottom of post)
Ingredients
1 ¼ lbs. lean ground beef, turkey or chopped chicken–
cook and drain; set aside.
If you are vegetarian, this soup is great without the meat!
1 large onion, peeled and chopped
1 large red, orange and/or green pepper, seeded and chopped
1 large zucchini, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) vegetable cocktail juice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) crushed tomatoes
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1 Tbs. Morton’s Nature Seasoning
1/4 cup each fresh cilantro and parsley leaves, chopped
Instructions
If you’re adding the meat: In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.
Cook 5 min. or until cooked through, stirring occasionally.
Remove from skillet and drain.
In same saucepan, cook onions, peppers, zucchini,
mushrooms and garlic 5 min. or until vegetables
are crisp-tender, stirring occasionally.
Stir in drained and rinsed black beans,
tomatoes, lime juice and spices.
Stir in cilantro and parsley.
Add the meat back in at this point and the V8 juice.
Cover; bring soup just to a simmer (do not let boil).
Reduce heat to medium-low.
Let simmer 20 min., stirring occasionally.
Cover; let simmer 5 min. more.
Soup can be stored up to 5 days in the refrigerator or frozen.
I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.
Healthy Detox Soup Recipe
Make this delicious soup this week and enjoy–
it’s healthy and just maybe it will get you jumping!
(Just a little trampoline humor – See bottom of post)
Ingredients
1 ¼ lbs. lean ground beef, turkey or chopped chicken–
cook and drain; set aside.
If you are vegetarian, this soup is great without the meat!
1 large onion, peeled and chopped
1 large red, orange and/or green pepper, seeded and chopped
1 large zucchini, chopped
8 oz. mushrooms, chopped
2 cloves garlic, peeled and chopped
1 bottle (46 oz.) vegetable cocktail juice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz.) crushed tomatoes
1 Tbs. fresh lime juice
1 Tbs. ground cumin
1 Tbs. Morton’s Nature Seasoning
1/4 cup each fresh cilantro and parsley leaves, chopped
Instructions
If you’re adding the meat: In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.
Cook 5 min. or until cooked through, stirring occasionally.
Remove from skillet and drain.
In same saucepan, cook onions, peppers, zucchini,
mushrooms and garlic 5 min. or until vegetables
are crisp-tender, stirring occasionally.
Stir in drained and rinsed black beans,
tomatoes, lime juice and spices.
Stir in cilantro and parsley.
Add the meat back in at this point and the V8 juice.
Cover; bring soup just to a simmer (do not let boil).
Reduce heat to medium-low.
Let simmer 20 min., stirring occasionally.
Cover; let simmer 5 min. more.
Soup can be stored up to 5 days in the refrigerator or frozen.
I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.
Easiest Broccoli & Cheese Soup Ever Recipe
We had our family Christmas party this year on
Sunday night before Christmas in order to
accommodate everyone’s holiday plans.
We needed something simple for lunch
and I suggested Broccoli & Cheese Soup.
“Do you know how to make a good
Broccoli & Cheese Soup?” Christopher asked.
“Well, Christopher,” I replied
(in a sarcastic tone–shocking, I know)–
“I’m not much of a cook, but I’ll try to throw something
edible together.” –children, sheesh…
But aren’t they wonderful though! (Mom thinks so!!)
Needless to say, it was a hit and my reputation
was saved once again!:)
I had gotten the recipe from a friend’s husband long ago
when my kids were small.
This daddy did not do much cooking but when he did,
this was a favorite of his 3 small girls.
I don’t think there’s anything very nutritious about it,
but it makes you feel good right down to your toes! 🙂
We love to throw it all in a crockpot and enjoy it
on a cold evening after work.
*******************************************************
Easiest Broccoli & Cheese Soup Ever
1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans of milk
1 large block of Velveeta Cheese
2 cups frozen chopped broccoli, thawed
Place all ingredients in your crockpot or
you can cook on the stovetop.
You need to cook it slowly to prevent burning.
Heat thoroughly and enjoy!
This is what you’ll feel like after eating this delicious soup!
