soup

Lentil and Kale Soup

lentil kale soup

 

This winter my kitchen has been jokingly called “The Soup Kitchen” by my husband.  I have bitten the soup bug and every weekend make at least two different types of soups. I like to batch cook and then have them ready for lunch during the week and also in the freezer as a stand-by meal on a freezing cold day.


This Lentil and Kale Soup recipe was inspired by a similar recipe from Today’s Parent which is worth checking out too.


My winter soup secret  this year has been my mini chopper/ food processor. I am not sure why I had let this little machine go unused  in my cupboard for so long while I painstakingly chopped carrots for years. Now, this little machine has changed the way I cook.


Suddenly I understand WHY Chefs always suggest the onion-carrot-celery combo for soups and sauces – it really does taste better!  But, my children don’t love to see floating vegetables in their soup. Especially onions. Not onion fans.


By using the mini chopper it’s all chopped to the point of puree if I want and that simply disappears into any soup. It’s like a mystery worker. So, as you guess, chop the carrots celery and onion  FINELY for this soup.


Ingredients:
1 tbsp olive oil
1 onion diced / chopped
5 cloves garlic diced
3 carrots diced (or chopped!)
2 stalks celery diced or chopped
1 tsp paprika
1 can diced tomatoes
2 cups dry green lentils
8 cups chicken or vegetable  stock
Bunch of kale chopped (or 2 cups of baby spinach)
Salt & Pepper to taste


Heat oil in soup pot and cook onion and garlic until translucent. Add in carrots and celery and cook for a few minutes.


Add Paprika, diced tomatoes, lentils and stock and let it come to a boil, then reduce heat for simmer for about 20 minutes, or until the lentils are almost cooked. Add in kale and simmer for another 10 minutes.


Ladle into soup bowls and enjoy!

Posted by momstown mama on 02/11/2013 - 00:37
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Hearty Hamburger Soup

 

I make this soup all the time in the fall and winter months.  It's kid friendly - its great to watch them gobble it up!  It's also a hearty soup that keeps you full, freezes well and is pretty much a meal in itself.  This recipe is easy to make (goes in the slow cooker!) and is a great meal to bring over for a new mom or anyone needing a hand with meals.

 

Hamburger Soup (modified from The Big Cook recipe)

1 lb lean ground beef
3/4 cup barley
1 onion, chopped
1/2 pack chopped frozen spinach
2 bay leaves
2 cups sliced carrots
1 cup frozen peas
10 oz can of condensed tomato soup
28 oz can diced tomatoes
1 cup celery
1 tsp dried thyme
3 garlic cloves, minced
30 oz (about 3 and a half cups) of beef stock
1 1/2 cups of water


I have added corn and kale to this recipe before as well.  You can throw in your family favourites for added veggies.

Put all ingredients into a slow cooker and cook on high for 3-4 hours or on low for 5-7 hours.  This recipe makes enough to feed my family and put half in the freezer for another meal.  As you make this recipe on a regular basis, you can adjust the amount of water you add if you want it more soup or stew like.

Add some fresh bread and you've got a delicious, comforting meal on the table.

 hamburger soup

Submitted by Kelly, momstown Oakville

Posted by momstown team on 10/12/2012 - 09:33
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Fall Harvest Soup

The burst of inspiration to create this family soup for Thanksgiving (now a beloved favourite) may have seemed to have come overnight but when I really sat down and thought about it, the delightful realization dawned upon me that it was actually the product of many family cooking gatherings. Through the tried and true method of trial and error, the ingredients for this soup were handpicked that best embodied our tastes and complemented the warmth and inclusiveness ofthe family coming together to share a meal and a few laughs.

 

Sweet potato has long been a welcome addition to our Thanksgiving table from the time I was young. To this day, my mother's slow ovenroasted sweet potato resounds lovingly in my memory. It only seemed fitting then that sweet potato would serve as my muse for this harvest fall soup. Although I grew up in the suburbs, my parents had a lovely garden and trees of pears and apples. Having been always taught to use what I have, I added carrots, apples and pears to the soup inhaling in the warm aromas of ginger, cinnamon, and nutmeg contrasted with the strands of thyme and rosemary that would peak through the rich colour accented by the saffron.

It is with great excitement and anticipation that I think about this year's Thanksgiving celebration and the joyous memories to be made.
One thing is for sure, the harvest fall soup will have its place in our memory making.

 

fall soup

 

Fall Harvest Soup

Ingredients
Extra Virgin Olive Oil (light coating but enough to coat the pot)
Butter (1 tbsp)
1 onion, peeled and diced
2 carrots, peeled and diced
1-2 sweet potatoes, peeled and diced
1 apple, peeled, cored and diced
1 pear, peeled, cored and chopped
1 tsp, minced garlic
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp tomato paste (optional)
1/2 tsp saffon strands
6 to 8 cups broth (flavour of choice)
Salt and Pepper (to taste)
Drizzle of heavy cream or maple syrup (optional)

Method
Heat olive oil and butter in a large pot and saute onion and garlic
until onion softened. Add sweet potatoes, carrots, apple, pear,
spices and herbs. Stir 2 minutes. Add broth. Bring to a boil, then
cover and simmer until vegetables are tender, about 20 minutes. Add
more broth as desired if soup appears too thick. Puree soup using a
blender (transfer in batches) or using a hand immersion blender. When
ready to serve, pour into warmed soup bowls and add a light drizzle of
heavy cream or maple syrup on top, if desired.

By: Elizabeth Marques Koga, Momstown Milton member

Posted by momstown team on 10/01/2012 - 09:23
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Soup Recipes for Chilly Fall Days!

When the air gets cool, the wind blows hard and the jackets are pulled out of the closet, it can only mean one thing...FALL! 

My favourite things about fall are the sweaters, cozy boots and soups for dinner!

 

Here are some of our momstown's Favourite Fall Soup Recipes!

Butternut Squash Soup- A great fave from Today's Parent

Pumpkin Soup

A crowd pleasing starter to your Thanksgiving meal or just a great fall soup on a chilly day.

Any kind of squash can be used, butternut, acorn oo buttercup would all be delicious instead of pumpkin. momstown is busy visiting so many farms this time of year so pick up an extra pie pumpkin or squash for this recipe!

 

 

Fall means a great opportunity to get some friends together for a soup swap!  These recipes came from our momstown Burlington Soup Swap ~ each mom makes & brings enough for 6 family meals of one kind of soup, then we swap and each mom goes home with 6 new kinds of soup! Awesome way to fill your freezer with yummy last minute dinners!

Hearty Barley Soup

Creamy Vegetable Soup

 

Posted by momstown team on 09/24/2012 - 22:15
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Slow Cooker Bean Soup

When I first read this recipe for Congressional Bean Soup I thought hmmm, not sure if I’ll like this.  But it is now my favourite soup! My kids like it too and I have been known to blend it up for babies or strain a bit for finger food.

 

bean soup recipe


I’ve adapted the original recipe from Crockery Cookery to adjust for my family.

  • 8 cups water
  • 1 lb dried small white beans
  • 1 meaty ham bone OR 2 cups diced cooked ham
  • 1 cup finely chopped celery
  • 1 onion finely chopped
  • 3-4 carrots finely chopped
  • 1 large potato peeled and chopped
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • ¼ teaspoon pepper


It’s traditional to presoak dried beans but being the busy mom I am who’s throwing things into the slow cooker in a daze in the morning, I have yet to plan a pre-soak, and the soup has always turned out. So if you’re inclined, presoak in boiling water for an hour, drain and dump into the slow cooker. OR just put them in as is!


Add everything together and cook on low ALL day 10-12 hours. If you used a bone, pull it out when the soup is almost done, cut the ham into small bitesize pieces  and turn the meat into the soup. Serve soup hot. This recipe makes about 6-8  servings.


Awesome with Quick biscuits or Quick Beer Bread.

Posted by momstown mama on 01/16/2012 - 00:53
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Homemade Turkey Broth

We had a great turkey dinner over the holidays and enjoyed the wonderful aroma of turkey broth on the stovetop today. For some reason people think making broth is hard - but it's really the easiest thing! You can't do it wrong, the simplest version is just bones and water but here a slightly more spiced recipe for homemade turkey broth. 

 

turkey broth

If you have a large stock pot, go ahead and double this one! It's a great base for all of those soups that keep you warm and fuzzy. If you don't have the ingredients with a ** just skip them. The longer this broth simmers, the better it will be!!

 

1 full turkey (or chicken) carcass - bones, skin, leftover meat

1 large yellow onion, unpeeled and quartered

2 carrots, halved and unpeeled

1 1/2 celery stalks with leaves, cut into fourths

7 parsley sprigs **

5 thyme sprigs **

7 sprigs of fresh dill **

1/2 head of garlic, cut in half again, unpeeled **

1 Tbsp. kosher salt **

1 tsp. black peppercorn **

Water - fill the pot

 

Place everything in a pot. Bring to a boil, then reduce heat and let simmer for 4 hours. Once it has simmered, strain it, and remove all the chicken bones.  Discard the contents, except for the broth. If you chill overnight the fat can be removed from the top.  But it can be used right away.  Freezer friendly too - try freezing in ice cube trays for smaller purposes. 

Posted by momstown mama on 12/28/2011 - 00:30
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Stoup?

Now that the leaves have fallen, I am so excited that crock pot season is here!  There is nothing better than pulling out the crock pot, throwing a pile of stuff in it, walking away and viola, supper is done!  I think one of the things I love most about a stew is that you really can throw whatever you want in there and by the time it has all cooked and the juices have all melded together you end up with a rich lovely flavour that just warms you to the bone on these chilly fall days.  Even better than that, though, is that you can hide whatever food you want in there and quite likely, your child will never know! I can always get my son to eat just about anything if it's in a stoup and is accompanied by warm crusty bread.

My favourite thing to make in the crock pot is Beef Stoup.  I call it stoup because sometimes there is enough liquid that it really could go either way, I mean, you know it's a stoup if you have to question whether you want to eat it with a spoon or a fork.  As an added bonus, the stoup allows ample opportunity for a delicious piece of crusty bread to soak up all that lovely warm soupy bits.  

Easy Beef Stoup

1 sm bag of baby carrots
3 roughly chopped parsnips
1 sm bag of mini potatoes, washed and halved
4 celery stocks, roughly chopped
1 medium onion, sliced
3 cloves of garlic
1 can diced tomatoes
1 C beer or red wine (optional, if not used replace with beef broth)
1 or 2 bay leaves
1 sprig of Thyme (optional)
2 C beef broth

2 lbs stewing beef
3 tbsp olive oil
3 tbsp flour
salt / pepper to taste

Turn on your crock pot.  Throw in your carrots, potatoes, celery and sliced onion and bay leaves.  
Trim the fat from your stewing beef and heat oil in pan to medium-high heat.
Mix the flour, salt & pepper on a plate and dredge your stewing beef before putting it in the hot pan.
Brown the beef  (do not 'crowd' your beef or it will get soggy).
Put the meat in your crockpot on top of your vegetables and put in your garlic and other spices.
Put all your liquids in your pan over medium heat and scrap up the brown bits from the bottom of the pan as the liquids reduce a little.
Once you notice your liquid reducing and thickening up a little, add it to your crockpot. Walk away.

 

Thanks to Christine McLaughlin from Molly Cakes for this recipe.

Posted by momstown mama on 11/21/2010 - 17:02
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Hearty Barley Soup

Yesterday I made "Hearty Barley" soup for dinner (recipe below).   My little guy refuses to eat most veggies on their own, but put together a great soup and he'll eat veggies for days!!


Hearty Barley Soup

1 tbsp olive oil
2 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
1 Litre vegetable broth
1 can kidney beans, rinsed
2 cups diced plum tomatoes (or one can diced tomatoes)
¼ cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach leaves
Ground black pepper


Heat the oil in a large saucepan over medium-high heat.  Add the carrots, celery and onion.  Cook and stir until the vegetables are tender.

Stir in the broth, beans, tomatoes and barley.  Heat to a boil.  Reduce heat to low.  Cover and cook for 30 minutes or until the barley is tender.

Stir in spinach and season to taste with black pepper.  Cook until spinach is tender.


This recipe came from our momstown Burlington Soup Swap ~ each mom makes & brings enough for 6 family meals of one kind of soup, then we swap and each mom goes home with 6 new kinds of soup! Awesome way to fill your freezer with yummy last minute dinners!

What's your favourite soup?

 

Posted by momstown mama on 10/31/2010 - 17:20
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Creamy Vegetable Soup

Oh .. I love soup --- this one is so yummy. My girls are the same so I make a veggie puree soup for them that they love!!

3 leeks
4 carrots
3 zucchini
3 potatoes
1/2 can tomato paste
2 boxes chicken broth (about 8 cups)

Bring all above to boil and simmer for 45 min (until all veggies are really soft), then add

1 can chick peas
1 tablespoon of lemon juice
3 tablespoons fresh parsley

Simmer for additional  5 min

But all into blender (I batch it) and then enjoy a creamy veggie soup!!!


This recipe came from our momstown Burlington Soup Swap ~ each mom makes & brings enough for 6 family meals of one kind of soup, then we swap and each mom goes home with 6 new kinds of soup! Awesome way to fill your freezer with yummy last minute dinners!


 

Posted by momstown mama on 10/31/2010 - 17:12
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Hearty Chicken & Sweet Potato Soup

This recipe came from our momstown Burlington Soup Swap ~ each mom makes & brings enough for 6 family meals of one kind of soup, then we swap and each mom goes home with 6 new kinds of soup! Awesome way to fill your freezer with yummy last minute dinners!
This recipe is right from a member - the best kind!

I love love soup! and fall soup is my fav!!! I do a hearty chicken and sweet potato that my girls love!


1 whole chicken
3 sweet poatoes chopped
1 onion
3 carrots chopped
shaved ginger, mince garlic to add some flavour -as much or little as you like!
1 box of chicken broth

Simmer in crock pot for at least 6 hours and when its all cook  remove skin & bones from chicken and pour into a blender to puree. Add water or broth as needed.

It's a yummy soup for babies/kids but for the adults I like to add a lot more spice to it after wards - I sometimes pour in a tbsp of cream to thier meal for extra calories/fat.

Posted by momstown mama on 10/31/2010 - 17:09
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