With the temperatures cooling and leaves turning color, It’s Soup Weather
. That wonderful time of year when you want something warm and hearty to will you up and warm you up. We almost always have a good pot of soup in the refrigerator for a quick dinner or lunch from now till spring. Here is our recipe for a Vegetarian Vegetable Soup
Vegetarian Vegetable Soup Recipe
. 1 Onion, chopped and sautéed. (I use olive oil, but any is fine.)
. 2-4 Cloves Garlic, chopped and sautéed with onion
. 1 Cup Red Lentils
. 1-2 Potatoes (I love Yukon Gold for the flavor.)
. Chopped Vegetables of your choice, enough to fill about half of your pot. (My roasted and frozen tomatoes are always good here.). (A great use of some of your garden veggies.)
. Enough Vegetable broth to cover veggies. (We use Pacific Organic Vegetable Broth, but any you like will work. You can also use chicken or beef bullion with enough water to cover.)
. Salt and pepper to taste.
Cover pot and bring to boil. Once boiling, lower heat to simmer and let cook until lentils and potatoes are soft (About 45 minutes-1 hour.).
Fill up your Soup Bowl and Enjoy!
Last of My Tomatoes
With the last of my tomatoes, I roasted some and ate others. They are all gone now. From now on I have to buy from the supermarket. I thought I would add my recipe for roasted tomatoes here rather than add a link to my previous post. So here goes.
. Cut tomatoes and lay out on baking sheet
. 1/2 Onion, chopped
. Several Cloves Garlic
. Basil, Oregano or Cilantro, chopped (or all three)
. Drizzle with olive oil
. Sprinkle with Salt and Pepper, to taste
Broil in oven for about 10 minutes.
Remove from oven and cool.
Fill zip lock bags and freeze for future use.
We use these all winter long for soups, chicken and other dishes. I used some of these in the soup recipe above. Yummy!