Mexican Chicken soup

This recipe was rather a MacGyver-type creation I came up with tonight. As my 6 year old called it the "Best soup ever, well, at least since the last soup", I decided to write it down while it's still fresh in my brain.

I boiled the two chicken carcasses from the other night for a while, and stripped the meat off. Then I strained the grease off the broth. I had quite a bit of liquid - probably 10 or 12 cups. It's tastier than commercial chicken broth, but next time, I would probably use less liquid and save the rest for another tasty recipe.

With about 10 cups of broth, and 2 to 3 cups of chopped chicken meat, I had my soup base, and needed some inspiration. Mexican style!

Here's what I added to the base
- one chopped green pepper
- 2 tbsps of tomato paste
- 3/4 cup of "instant" lentils (I'd use regular red ones next time)
- 1 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 3/4 cup salsa - we have mild
- one jar of homemade green tomato relish (ask me if you want a jar, or just double the salsa)
- a cup or so of frozen corn
- can of black beans

Add everything, simmer about 20 minutes and serve. I topped the soup bowls with some shredded cheddar, and had sliced up tortillas on the side for dipping. Yum!

The hubby thought it could have used more spice, and I agree. However, the meal was milder with the younger members of the family in mind.

Leek & Potato Soup

The friend of a friend was making this on Sunday, and it was sooo delicious. (This is a best guestimate of the recipe, as was described to me.)

4 leeks, white parts only, sliced
4 potatoes, diced
salt & pepper to taste,

Place sliced leeks and diced potatoes in a pot, cover with water, add salt & pepper. Bring to a boil, and cook until the potatoes are well cooked. Mash, partially or completely, in pot. Stir in butter (as little or as much as you want!), or opt for adding some (tablespoon, maybe?) of olive oil.

Enjoy!

Was particularly delicious with dark bread, and raw vegetables...

Coconut Curry Red Lentil Soup

Ohmygoodness! This was amazing!

Adapted from Sarah Kramer's La Dolce Vegan

2 tbsp olive oil
3 cloves garlic, minced
1 tsp or so onion powder
saute in oil in large pot

Then add:
1 good sized sweet potato, diced in small cubes
2 medium sized potatoes, diced in small cubes
4 cups stock (veggie or chicken)
1 cup red lentils
1.5 tbsp of red curry paste (can find in jars)
sprinkle of salt and pepper

bring to a boil, then reduce and simmer until veggies are tender and fully cooked

Stir in one (or two) 14oz cans of coconut milk
(the cheaper milk - baking grade - is generally a bit cheaper, and thicker so it goes farther)

You can puree the soup up, but it's awesome as is.

Serve this with a salad and bread. My son ate three helpings. So good.

White Bean Minstrone

I don't actually make this with cannellini beans, I use a can of mixed beans. When I was first given this recipe, I couldn't find cannellini beans anywhere in our small town, and quickly gave up looking for such an 'exotic' ingredient. I have since learned that they are simply white kidney beans *blush*, but I enjoy the variety of beans in this soup too much to change now!

This soup can be cooked up in a hurry if everyone is starving and you're pressed for time! Serve with fresh bread or biscuits!!

1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 tbsp olive oil
3/4 lbs potatoes, diced
1 small zucchini, diced
1 can (14.5 oz) tomatos with garlic & basil
1 can cannellini beans, rinsed
14 oz fat free chicken broth
3/4 tsp italian seasoning
1/2 tsp salt
pepper
parmesan cheese

Cook onion, celery, carrot in olive oil on med-high for 4 minutes. Add the rest of the ingredients (except cheese) and 2 cups water. Cover and boil until potatos are done (about 10 minutes).

Serve with parmesan. Makes about 9 cups.

I usually use diced tomatos (fresh is awesome, but lots of extra chopping), and add a clove (or two) of garlic to the onion step, as well as dried or fresh basil. Yummy!