Friday, February 15, 2019

Slow Cooker Lentil, Vegetable and Pasta Soup #soupswappers

Today is Saturday Soup Swappers and today's challenge was to make a soup with an Italian flair!

I think that I mentioned my husband having knee replacement surgery which led to no appetite.  Soup was was came to mind.  I have made so many pots of soup this month that it is actually hard to decide which one to post for today's challenge.  It was a good month for soup!

When I think of Italian soups, the first soup I usually think of is Minestrone. I have a great recipe for it but I had seen some lentils in the pantry as well as some kale and vegetables in the refrigerator so it was settled.  I pulled out the slow cooker and put it together before I left for the library as I was volunteering in the Genealogy Room that day.  It was nice to know that dinner would be ready when I got home!

This is a super recipe for improvising.  Whatever is in season will work.  You can make it as brothy or hardy as you like depending on you selection of vegetables.  You really must give it a try!



Slow Cooker Lentil, Vegetable & Pasta Soup

1 pound Bob's Red Mill Lentils (brown), rinsed and picked over
1 large onion, chopped
3 medium carrots, peeled and chopped
1 large celery rib with leaves, chopped
1 can fire roasted tomatoes (about 2 cups)
1 medium sweet potato, peeled and cut into small chunks
2 medium zucchini, sliced
8 cups vegetable stock
1 cup small pasta

Garnish:  Chopped parsley, fresh grated romano

Combine all of the ingredients except the pasta and zucchini in the slow cooker.  Cover and cook on low for 7 hours.  Add the pasta, sliced zucchini and salt and pepper.  Cook an additional 30 minutes or more until the pasta is tender.  (You may wish to increase the temperature of the slow cooker for this last step.)

We loved the soup!  It had great flavor.  The next time I make it though, I will not use zucchini.  I just didn't like the flavor, it seemed bitter.  Maybe it was because it was winter zucchini as I am usually a big fan of this squash.   The kale never made it to the soup...it didn't pass muster!



The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!

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Friday, January 18, 2019

Quick and Easy Chicken Noodle Soup #SoupSwappers

Today is Saturday Soup Swappers and I was challenged to make something that would warm us up on a cold and snowy day.   Today's theme was selected by Sue at Palatable Passtime.  Thank you, Sue, for stretching my memory... This was quite a challenge as snow is only a memory for me...the last time it snowed here was January 25, 1999!   That was an exciting day as it wasn't just a dusting of snow, it was six inches in some places.  Most folks were told to stay home and not go to work.  I know school was cancelled...we don't have anything that looks like a snowplow and our streets were filled with children, snowmen, and if you lived near a hill, there were sleds and skis everywhere!  What did I cook?  I have absolutely no idea!  I do know that I sat outside with a cup of tea and watched as it continued to snow and snow and snow.  I loved every minute!!

Back to today. Well, I feel fortunate if we have rain.

I was facing a challenge, though.  Terry had a surprise issue with his knee the first week of December.  He was in excruciating pain.  After multiple trips to doctors....the bad news came.  He was facing a knee replacement right after the New Year.  Needless to say, he has had no appetite, but, Chicken Noodle Soup sounded comforting.  So, I made a very quick and easy Chicken Noodle Soup.



Quick and Easy Chicken Noodle Soup

2 Tbsp olive oil
3 carrots, peeled and cut into thin slices
2 celery ribs, sliced thin
1 medium onion, diced small
2 cloves garlic, crushed
2 quarts organic chicken stock, more if desired
2 bay leaves
2 tsp dried thyme
12 oz wide egg noodles
2 cups shredded chicken, a rotisserie chicken works great or cook three chicken thighs and a chicken breast in the oven and shred.
3-4 Tbsp chopped fresh parsley
salt and pepper to taste

In a large Dutch oven, heat the oil over medium high.  Add the carrots, celery, onion, bay leaves and thyme and saute for about 5-7 minutes, or until the vegetables begin to soften.  Add the garlic and saute another minute or two.

Add the chicken stock and bring to a boil.  Allow the mixture to gently boil until the vegetables are tender.

Add the egg noodles and boil the mixture for about 10 minutes, or until the noodles are soft.  If it appears that additional liquid is needed add more stock or a cup of water.

Add the chicken and parsley to the mixture and continue to simmer until the chicken is warm.  Adjust the seasoning as desired.

Ladle the soup into bowls and sprinkle with a bit of parsley, if desired.

PRINTABLE RECIPE


While Terry was only able to eat about half a cup of soup, he said it really hit the spot.  I know I enjoyed it. Who doesn't like a basic chicken noodle soup?  If nothing else, it brings back childhood memories!

The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!