White Bean Soup with Kale (Mandy)
Chorizo is difficult to find and expensive, so I usually make this with whatever sausage I have on hand; this time it was chicken apple sausage. I think I added more kale than usual, too, because I was using frozen and wasn't sure on the equivalent amount.
Red Lentil Soup (Laura N.)
Roasted Root Vegetables Soup (Jen)
2 cups mashed, roasted root vegetables (parsnips, potatoes, rutabaga, carrots)
4 cups chicken broth
2 cups ham, cubed
Warm up together, stirring to combine
Curried Red Lentil Soup (Ally)
From Jeanne Lemlin's "Vegetarian Pleasures"
1.5 cup red lentils
4 cups water
1 Tbsp oil
.5 tsp salt
2 medium size potatoes
4 Tbsp butter
1 medium onion, diced
2 cloves garlic
1 tsp. turmeric
1.5 tsp. ground cumin
1.5 tsp. ground coriander
1/8 tsp. cayenne pepper
- Rinse lentils in a strainer under cold running water. Pick out any stones etc. Put them in a medium size saucepan along with the water, oil, and salt. Bring to a boil and cook, uncovered, for about 20 minutes over medium heat. Stir occasionally. (If a lot of foam rises to the surface, scoop it off with a spoon.)
- Add the diced potatoes and stir to blend.
- In a small skillet melt the butter. Add the onion, garlic, and all of the spices. Cook for 3 minutes, or until the onions begin to get tender.
- Add to the soup, stir and cook until the potatoes are tender, about 20 more minutes. If the soup is too think, thin with a little water.
- Taste to correct seasoning. Serve with a small pad of butter in each serving.
note: Although this soup is delicious if served immediately, it is more flavorful if prepared at least an hour before serving, then reheated.
The bread/buns I brought was of the leftover oatmeal sort; I save the cooked oatmeal leftover from the breakfast crockpot and in this instance it was quite a lot.
I make a dough:
2 pints very warm water in a large mixing bowl,
1 tsp salt and
2 tsp dry yeast in ca.
4 cups of all-purpose flour, mix, then stir in
1-2 cups cooked oatmeal and
adjust the flour content
in the evening and let rise in the fridge overnight. No kneading necessary.
In the morning, when I'm ready, I turn the oven to 400 F and put dollops of the dough on parchment paper. When the oven is ready they bake for 15-20 min. Best eaten the same day or the day after. Because of the moisture they don't keep well outside the fridge.