This soup, perfect for fall days and nights, cooks up beautifully in a crock pot. If you put together all the ingredients in the morning, the house will smell heavenly all day, and the soup will be ready to eat when dinnertime comes. On the other hand, if evening time works better for prepping the ingredients, the house will smell heavenly when you wake up, and the soup will be ready at lunchtime and also keep til dinnertime. Continue reading
Tag Archives: Soup
YOUR HEALTHY PLATE: Eddie’s Lentil Soup
Last night, when I arrived home from work, I walked into a house full of family and friends of all ages eager to spend the evening together, catch up, share stories, and allow the crazy, busy workweek to recede into the distance. And the house smelled wonderful. Continue reading
YOUR HEALTHY PLATE: After-Thanksgiving Turkey Soup
No introduction is really necessary for this recipe. Just pop on over to the supermarket for some scallions and a little knob of ginger if you need, and make this soup with your leftovers. There’s a good chance you already have all the other ingredients. It’ll take all afternoon to cook, but only 10 minutes to throw together. The biggest time investment is looking through the bones for bits of meat. But don’t feel the need to go crazy looking for every last piece. Feel free to stop when you feel like it. It’ll be enough, and it’ll be worth it. Continue reading
YOUR HEALTHY PLATE: Fennel Vegetable Soup
The folks where I work are always coming up with the most sublimely delicious recipes. This is one. If you’ve never eaten fennel, you are in for a delicious treat. Raw, it’s crunchy and sweet, a bit like celery with a faint whiff of licorice. Cooked it’s a different vegetable altogether. A great addition to any vegetable soup recipe, it is a total team player, happily absorbing other flavors from the pot at the same time as it shares its own. Fennel comes in bulbs, and the easiest way to cut it up, no matter how you intend to use it, is to slice it in half from top to bottom, and then to slice the half-bulb into thin blades, all of equal length and width, as you work around the bulb. Continue reading
YOUR HEALTHY PLATE: Simply Black Bean Soup
Sometimes you need to get something on the table pronto-quick-fast! This delicious black bean soup is for those times. Continue reading
YOUR HEALTHY PLATE: Red Pepper Bisque
If you’ve been looking for a way to branch out and eat more different vegetables, this is it. Every color in your diet represents a different phytonutrient, and every phytonutrient is like a building block for your good health. That’s why it’s important to eat the rainbow, to maximize the number of different colors on your plate, to spread your bets. If you have been feeling like you could use a little more on the red side of the spectrum, make this.
It takes just a few minutes to whip up this Red Pepper Bisque and IT IS GOOD. The original version comes from Food Babe, who has been generating terrific buzz on the subject of cleaning up our food supply and putting pressure on BIG COMMODITY FOOD to do the same. She has got it all figured out, and she’s on your side.
YOUR HEALTHY PLATE: Lentil Soup & Sweet Potatoes
You know how much I love slow cooking and crock pots, greens and sweet potatoes. Put this delicious recipe up to cook on Sunday, and you’ll be all set for days. Consider it your “standby dinner” in case you get stuck in traffic, or at the office, or in a turnstile or a revolving door, or between a rock and a hard place. Or stuck for an idea. Or just plain don’t feel like cooking when you get home. Continue reading
YOUR HEALTHY PLATE: Roasted Garlic, Parsnip and White Bean Soup
Here’s a soup to, yes, satisfy your sweet tooth! One thing I really love about certain foods, like garlic, parsnips, and onions (tomatoes, too), is that their sweetness develops rather dramatically when you roast them or leave them to cook slowly. And, frankly, there just aren’t enough parsnip recipes around for my taste. Remember though, that if you want to be able to enjoy the subtle sweetness of foods like these, you will want to moderate your intake of sugar and especially corn syrup, both of which tend to overwhelm your tastebuds and raise your threshold for tasting the lesser (though more complex and satisfying) kinds and amounts of sweetness in fruits and vegetables. Continue reading
YOUR HEALTHY PLATE: Zucchini & Dill Soup
This is such a good project for the abundance of zucchini in your friends’, neighbors’ and coworkers’ gardens! You can make the soup now, with fresh zucchini, or you can make it in a few more months with frozen zucchini. Then again you can make soup now, and freeze that instead of raw cubes of zucchini. If you use frozen zucchini, remember to saute it a little bit longer. Continue reading
YOUR HEALTHY PLATE: Spicy Black Bean Soup
I’m trying to get you to eat more beans, in case you can’t tell. Peasant food, rustic. Old-fashioned. From the old country. Why did they eat so many beans? Beans are the only food on the planet that’s rich in both fiber and protein. This makes them very special, filling, nutritious. And inexpensive. So eat your beans! Thank you to Mark Bittman, and How to Cook Everything Fast, for the original version of this recipe. If you use canned beans, dinner can be ready in 15 minutes. Continue reading