Sausage and Lentil Soup

Written By Amy

Oh, the things (food-related) I have tried and liked this past year have proved that you can teach an old dog new tricks.  I have always been a very picky eater by everyone’s standards, although most days I seem to find plenty to satisfy my appetite.  However, I have branched out, added a few new vegetables to my repertoire and tried salad for the first time a month ago (really!).  This recipe I am going to share with you was one I tentatively tried at a women’s retreat and just loved it!  Unfortunately, I am the only one in my family who enjoys it, so I make a big pot for myself and heat it up for lunch for about two weeks.

Sausage and Lentil Soup (a recipe from Carrabas with a couple of modifications)

  • 1 lb Italian sausage (You can also use Italian turkey sausage)
  • 1 large onion, chopped
  • 1 stalk celery , chopped
  • 2 large carrots , chopped
  • 1 small zucchini  chopped
  • 6 cups chicken broth
  • spinach (to taste)
  • 2 -3 garlic cloves
  • 1 teaspoon salt
  • 2 cups dry lentils
  • black pepper
  • red pepper flakes
  • basil
  • oregano
  • parsley
  • thyme

 

Directions

  1. Brown sausage; drain off fat.
  2. In a large pot combine all ingredients bring to boil.
  3. Reduce heat,cover.
  4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. If you like a thicker consistency, puree about a cup and add back to pot.
  5. Add spinach at the last-minute to wilt
  6. Sprinkle with Parmesan cheese and serve.

 

Recipe : Chicken Catch-A-Tory Ravioli Stew

Written By Jen

We LOVE this soup.  I found it in Cooking Rocks! Rachael Ray 30-Minute Meals for Kids cook book.  It’s easy enough for kids from 7-9 to make so you can do it.  It’s really good.  Good enough to serve your adult friends!  I don’t add the red peppers and I use fresh spinach instead of frozen.  Enjoy!

Rachael Ray’s Official Website :: Chicken Catch-A-Tory Ravioli Stew

Serves 4
Submitted by Rachael Ray from Yum-o! Family-Friendly on 09/17/07
Cacciatore is the real way to spell the name of this stew. It’s the Italian word for “hunter.” Chicken Cacciatore is made with wild mushrooms and strong flavors. It is hearty, so it would keep a hunter full for a long hunt. This stew uses some of the same ingredients and flavors of the original dish, but it’s even easier to make. Everyone in Rachael’s family really loves this recipe!
Ingredients
  • 3 cloves garlic, skins on
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 stems fresh rosemary
  • 2 stems fresh thyme
  • 1 cup pre-sliced fresh mushrooms, or have a grown-up helper (GH) slice them for you
  • Salt and black pepper to taste
  • 1 can stewed tomatoes with peppers, onion, and celery (15 ounces)
  • 2 roasted red peppers from a jar, drained
  • 1 cup tomato sauce
  • 1 package chopped frozen spinach, defrosted in microwave and drained (10 ounces)
  • 6 cups chicken broth
  • 3/4-1 pound chicken breast tenders
  • 1 pound fresh ravioli, any flavor
  • 1 cup grated parmesan, Parmigiano Reggiano or Romano cheese, to pass at the table
  • Crusty Italian bread or rolls, to pass at the table
Preparation

Have a GH heat a medium soup pot over medium-high heat.

Place three cloves of garlic on a cutting board and WHACK each clove with a small, heavy frying pan. Pick out the skins and chuck them into a garbage bowl.

Ask your GH to add the EVOO to the soup pot. Throw in the smashed garlic and two stems each of the rosemary and fresh thyme. The leaves will fall off the stems and give a delicious flavor to your special stew.

Add the mushrooms and help stir as the mushrooms cook, about 3-5 minutes. Season the ‘shrooms up with salt and pepper as they’re cooking. Next, you or your GH can open the can of stewed tomatoes and add them to the pot.

Then, use a sharp, small knife to chop the roasted red peppers. Keep your fingers on the hand holding the peppers curled under so you don’t chop off your whole finger! You just want to cut up those peppers into pieces as big as your mouth. Add the chopped up roasted red peppers and add one cup tomato sauce to the soup pot.

Put defrosted chopped spinach in a kitchen towel. Gather the towel up and twist it to get the water out of the spinach. Squeeze the spinach over a garbage bowl until it stops dripping. Separate spinach with your fingers and add it to the soup. Pour in the chicken broth and stir the stew really slowly or it will slosh out of your pot! Have your GH cover the soup and raise the heat to high.

Ask your GH to cut up the chicken for you on a separate, plastic cutting board (different from the one you cut the vegetables on). Cut the chicken tenders into 1-inch pieces and add them to the stew. Ask the GH to go wash up right away with lots of soap and water – and also to wash the board – so that the raw chicken doesn’t get on anything else in the kitchen or any other food. If you touched the raw chicken, you go wash too.

When the stew comes to a boil again, add the ravioli and leave the lid off. Cook the stew until the ravioli is almost done, about five minutes. Turn off the heat and let the stew cool down a bit.

As your GH to help serve up the stew and pass cheese and bread at the table to go with it.

Recipe : Cheddar Corn Chowder on the Food Network

Jen
It’s soup season at our house!  I made this soup for dinner and, it was a nice meal on a cold Colorado day!  My kids enjoyed it too!  This recipe is from The Barefoot Contessa cookbook.  Ina Garten is one of my favorite chefs.  Every time I try her recipes they turn out wonderful.  Stay warm!

You can find the recipe by following this link:
Cheddar Corn Chowder on the Food Network

Recipe : Tomato Bisque Soup

Jen

This IS my FAVORITE soup!  It takes a little work but it’s worth every second of it!  ENJOY!  The original recipe is from a book called America’s Best.  It was published in 1983 to benefit the US Ski team.  My mom bought it for $13 dollars at the time and it now sells for a whopping $139 on Amazon new!  Wow, nice find mom!  I changed the recipe up a bit.  I love soup!  I think I could eat it everyday.  This one is so good it will warm your soul on a cold winter day! 
Tomato Bisque Soup
1/2 Cup Butter
3 Cups Chopped Celery
2 Cups Chopped Onion
1 1/2 Cup Chopped Carrots
2/3 Cup all purpose flour
8 Cups Chicken Stock (I prefer the boxes, 2 boxes)
4 1lb 12oz cans Fire Roasted Tomatoes
1 TBSP granulated sugar
2 1/1 tsp dried basil
2 tsp dried marjoram
2 bay leaves
4 cups of heavy cream, or half and half, I use whole or skim milk (I am not a big fan of cream in soup too rich for me.  The last time I used whole milk.  The soup was delicious!)
1/2 tsp paprika
1/2 tsp curry powder
1/2 tsp white pepper
salt to taste (I usually add salt until all the flavors come together. Soups usually need a lot of salt but too much can ruin a batch.)
Saute the celery, onion and carrots in the butter until tender.  Add flour and cook for 2 minutes, stirring constantly.  Add chicken stock. Add the tomatoes, sugar, basil, marjoram and bay leaf.  Cover and simmer for 30 minutes.

Discard the bay leaf.  In a food processor or blender, puree the mixture in small batches.  (If you do this while it’s hot it will spray all over your house.  Don’t do too much at a time and wait a few minutes for it to cool.  I wouldn’t skip this step, it makes the soup!)  Return the pureed mixture to the saucepan.  Add milk (or cream), paprika, curry powder, and pepper.  Stir to blend.  Season with salt to taste.  This soup is great hot or cold.  It’s my favorite soup!  Hope you like it!  You could cut this recipe in half, I like to make a bunch of soup and eat it for lunch for the rest of the week.

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