Greek Lemon Rice Soup

3 c. chicken broth
2 to 3 oz uncooked rice
2 eggs
3 T lemon juice
salt, pepper

In a 2 quart saucepan bring broth to boil. Reduce heat, add rice, simmer 20 minutes. Separately, beat eggs and juice. Stirring constantly add 1 cup of hot broth, a little at a time to the egg and juice mixture. Stir into soup, and heat - do not boil! season with salt and pepper. Serve immediately. Serves 4.

Try it with greek fries!

Brown Rice Soup

This recipe is something I like to make when I have leftover rice from the previous day. Combining it with a fresh loaf of homemade bread makes it a simple yet healthy meal.

Ingredients:

2 T butter

1/4 c. flour

4 c. chicken broth

2 c. cooked brown rice

2 carrots, grated or finely chopped

2 stalks finely chopped celery

1 t. salt

1 c. milk or half and half

1/2 t. turmeric

1/2 t. pepper

1 bay leaf

parsley or green onion, chopped

To Prepare:

1. Melt butter in a large pot on medium heat.

2. Stir in flour while slowly adding broth, 1/2 cup at a time.

3. Continue to cook while stirring until slightly thickened.

4. Add rice, carrots, celery, salt, and spices.

5. Simmer 5 minutes.

6. Blend in milk or cream and remove bay leaf.

7. Garnish with parsley or green onion and serve warm with fresh-baked whole wheat bread.

Winter Soup

2 T olive oil

2 zucchini, chopped

2 garlic cloves, chopped

1 28 oz can of canned chopped tomatoes

1 T tomato paste

1 bay leaf

3 1/2 c. vegetable bouillon

3 1/2 c. canned garbanzo beans, drained

1/4 c. dry macaroni

8 oz. spinach, chopped

In pot, heat oil on medium heat, add zucchini and cook 5 minutes. Add garlic, tomatoes, tomato paste, bay leaf, bouillon, beans, and macaroni. Bring to a boil and cook until pasta is done. Add spinach the last 2 minutes. Salt and pepper. Pass with parmesan. 

Also great with garlic bread - see Easy Pizza Dough for recipe.

Broccoli Cheese Soup

Have you noticed I like to cook soupy things? Mmmm, the nutmeg makes this recipe awesome! This one is inspired by a recipe from Here.

Ingredients:

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, peeled and chopped

salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar

To Prepare:

1. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.

2. Stir constantly and slowly add the milk in stages, maintaining creaminess.

3. Add the chicken stock in stages, whisking all the time.

4. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20 minutes.

5. Add salt and pepper. Use hand blender to puree.

6. Add the grated cheese; stir until well blended.

7. Stir in the nutmeg and serve.

Curried Sweet Potato Soup

Curried Sweet Potato Soup

2 tbsp canola oil
1 med onion
coarse salt
1 med sweet potato, peeled, cut into 1 inch chunks
1 (1-inch) piece fresh ginger, peeled and chopped
1 large garlic clove, chopped
1 tbsp curry powder
1 bay leaf
1 1/2 c. red lentils

There are two ways to make this recipe (that I have tried):
Option 1--
In small saucepan, boil 3 1/2 c. water.

Meanwhile, in large saucepan, warm oil over high heat. Add onion and pinch of salt. Saute, stirring occasionally.

Add sweet potato, ginger, garlic, curry, bay leaf and saute 1 minute. Pour in boiling water and stir in lentils. Reduce the heat to med low, cover, and simmer until lentils break down and potatoes are tender, 18 to 20 minutes. Season with salt.

Option 2--Saute all veggies in oil. Pour veggies and remaining ingredients into crock pot and cook on low for 6-8 hours.

Option 3?--Next time I am going to try pouring it all into the crockpot without the saute step and see how it turns out.

Potato Pandemonium

This recipe is from a cookbook that the Sproats put out (I think for Christmas?) one year. I love two recipes from it. This is one of them:

6-8 potatoes, chopped
3-4 carrots, chopped
1 onion, chopped
2-3 stalks celery, chopped
2 1/2 c. water
4 chicken bouillon cubes
2 c. milk with 2 T flour
2-3 c. grated cheese

Put all ingredients but milk, flour, and cheese in crockpot. Cook on high for 3-4 hours or on low for 6-8 hours. Mash to consistency of watery mashed potatoes. Add milk mixed with flour and simmer for another 30 minutes. Add cheese and cook until melted.

Quick Black Bean Soup

Quick Black Bean Soup
inspired by Amy Hockema
2 cans (~16 oz. each) black beans
1/2 c. chicken or vegetable broth
1 c. salsa
1 tsp. cumin
1 tbsp. garlic powder

Combine, heat and blend until smooth (or blend and then heat). Top with sour cream and green onions (if desired).

My family really likes black bean soup and its so easy. Pair it with corn bread or naan bread (above post). If you make it often and want to use dry beans rather than canned, just cook a bunch ahead of time, divide them into bags according to the amount you need for each meal, then defrost and use in place of the canned.

Curried Lentil Soup

This is my favorite curry dish because it is so quick to make, healthy, and flavorful. Also, my daughters love making and eating chapati bread, which, if you have a wheat grinder, is a simple way to add bread to a curry dish. Original recipe found in Cook's Library Vegetarian.

Ingredients:

2 T butter

2 garlic cloves, peeled and finely chopped

1/2 t turmeric

1 t garam masala

1/4 t chili powder

1 t ground cumin

2 lb canned, chopped tomatoes

1 c. red lentils, washed

2 t lemon juice

2 1/2 c chicken or vegetable bouillon

1 1/4 c coconut milk

To prepare:

1. In large pot on medium low heat, melt butter and saute garlic.

2. Add spices and combine.

3. Add remaining ingredients and bring to a boil.

4. Reduce the heat, cover and simmer 25 minutes.

5. Serve with warm chapati bread or basmati rice.