Red lentil sausage soup

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This soup is a perfect weeknight meal because it cooks in about 30 minutes. It goes really fast if the vegetables have been cut up ahead of time. It is thick and rich and has a real Italian flavor.
1 pound Italian sausage

1/2 yellow onion, diced

2 ribs celery, diced

2 medium carrots, peeled and sliced

2 cloves garlic, minced

1 leek, cleaned and sliced whites only

1 can rotel tomatoes

1 bay leaf

2 tablespoons olive oil

5 cups water (more if desired thinner soup)

1 large chicken bouillion cube

1 cup dried red lentils

1 tablespoon sweet basil

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1/4 teaspoon thyme

1 12 ounce can tomato sauce

1/4 teaspoon mexican oregano

1/4 teaspoon crushed red pepper

Add olive oil to a large soup pot. Bring the oil to medium heat. Add the veggies and cook 10 minutes stirring often. Add the sausage. Continue to stir often cooking until browned. Add the water, rotel, tomato sauce and all of the spices. Bring to a boil. Cover. Reduce heat and simmer for 10 minutes. Add the lentils and stir. Cook for an additional 15 minutes.

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Cabbage roll soup

I love cabbage rolls. They take a lot of time to make. This soup tastes very similar and takes less than half the time. If you do not add the rice until serving, you can easily freeze the base for later meals. The next time, you would just make rice and warm the base.

Cabbage soup
Cabbage roll soup

 

1 pound ground beef

1/2 yellow onion diced

2 garlic cloves, minced

2 carrots, peeled and diced

1/2 head cabbage, shredded

2 bay leaves

1 can tomato paste

1 can diced tomatoes

1 teaspoon oregano

2 teaspoons paprika

1 tablespoon Worcestershire

6 cups chicken broth

salt and pepper to taste

1 cup rice, cooked according to type

In a large soup pot, brown the beef with the carrots and onion. Once browned, add the garlic.

Add the remaining ingredients except rice. Simmer for 30-40 minutes on low. When plating, add cooked white rice. If freezing, freeze without the rice inside.

Thai rice soup

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Thai rice soup

This recipe is from 177milkstreet.com. Most of the recipes are only visible by subscription but this one is free. I was amazed at not only how easy it was to make but also how much flavor is packed into each bite. It stores very well if you do not mix the rice in with the soup.  I recommend to mix the rice just before eating instead of into the whole pot. I definitely will try more of Chef Kimball’s recipes after this turned out so good. I saw him make it on recipe tv and I knew that I HAD to have it.

 

1 pound ground pork

3 tablespoons fish sauce, divided

2 tablespoons chili garlic sauce, divided

2 teaspoons ground white pepper, divided

3 tablespoons coconut oil

5 large shallots, sliced thin

8 cloves garlic, chopped

3 stalks lemon grass, smashed

2 tablespoons fresh grated ginger

2 quarts chicken broth

chilled jasmine rice – 2-4 cups

1 cup fresh chopped cilantro

juice of 2-3 limes or 3 tablespoons

 

Combine the pork with 1 tablespoon each of the fish sauce and chili paste. Mix in 1 teaspoon white pepper. Make small meatballs that are about 2 teaspoons each.

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pork meatballs

In a large pot of medium heat, cook the coconut oil. Add the shallots. Cook until browned or for about 5 minutes. Add in the garlic and cook 30 seconds. Add the lemon grass and ginger and cook another 30 seconds. Add the broth and bring this to a boil. Lower the heat to medium and simmer for 15-20 minutes.

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Remove the lemon grass. Add the meatballs. Cook for 3-4 minutes. Add in the cooked rice and simmer for 1 more minute. Remove from the heat. Add in the remaining fish sauce, chili-garlic sauce, white pepper, cilantro and lime juice.

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Top with a poached egg if you want.

 

These are the two sauces I used.

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This soup is perfect for fall!

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