Simple Split Pea & Brown Rice Soup

I've revised this recipe a bit to omit the oil. It is just as delicious, but lower in fat!

Simple Split Pea & Brown Rice Soup

Ingredients
1 small onion
2 carrots
2 cloves garlic
Water; approximately 3-4 tablespoons
Salt & Pepper
2 cups vegetable broth (Rapunzel Brand No Salt)
3 cups water
1/2 cup long grain brown rice
1/2 cup green split peas
Splash of low-sodium soy sauce
Dash of ground Cumin

Sauté onion in water until translucent. Add carrots. Cook for a few minutes then add garlic, cook for 1 minute more. Add salt & pepper to taste.
Add broth and water. Turn heat to high and bring to a boil. Add rice, split peas, soy sauce and cumin. Reduce heat and simmer until rice is softened and peas begin to disintegrate.
Adjust seasoning with additional salt & pepper if needed.
Makes 6 servings

Printable (PDF) recipe can be found HERE

Kale & Potato Soup

Kale & Potato Soup
Ingredients
2 tablespoons olive oil
1 large onion
2-3 cloves garlic
Salt & Pepper
4-6 potatoes cut into cubes
6 cups vegetable broth (Rapunzel brand vegetable bouillon cubes are my favorite - no salt added)
¼- ½ cup almond milk
half a bunch of Lacinato kale washed & cut into ribbons

Heat olive oil in large pan over medium heat. 
Add onion and cook until soft and translucent. 
Add garlic and cook for a minute more.
Season with salt & pepper.
Add potatoes and broth. Turn up heat and bring to a boil.
Turn heat to low/med. And simmer until potatoes are tender.
Add almond milk and simmer a bit.
Add Lacinato kale and cook until just wilted.
Serve garnished with extra coarse salt & freshly ground black pepper.

Printable PDF HERE

Curried Red Lentil Soup

Curried Red Lentil Soup
Ingredients
6 cups low-sodium vegetable broth
1 - 14 1/2 oz. can fire-roasted petite diced tomatoes
1 1/2 cups red lentils
1 1/2 cups diced onion
1 Tbsp. crushed garlic
1 tsp. ground cumin
1/4 tsp. cayenne pepper

Combine all ingredients into a large soup pot.
Bring to a boil.
Reduce heat to low and cover.
Simmer 25 minutes, or until lentils have disintegrated.
Ladle into bowls and garnish with any or all of the following items:
cooked rice
baby spinach leaves
toasted sliced almonds
Greek yogurt

Serve with Naan and lemon wedges. (I'll be trying the Naan recipe I linked soon!)
So simple, yet full of so much flavor! 
You can combine all the above ingredients in your Crock Pot and let it cook all day on low as well! 

Printable PDF HERE

Turkey Chili

So this soup is technically a chili. :)
In my favorite recipes binder soups and chilis are a combined folder.
Since we are meat-free at home, I do not include the ground turkey when preparing it for my family.
In my opinion it is even tastier without it!
This chili is so simple, yet has amazing flavor!
It's even better the next day!

Turkey Chili

Ingredients
1 pound extra-lean ground turkey breast
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
6 teaspoons chili powder
½ onion, diced
½ teaspoon ground red pepper (add more for hotter chili)
2 teaspoons flour
1 12-oz. can crushed tomatoes (without paste)
1 15-oz. can red kidney beans
1 15-oz. can garbanzo beans
1 15-oz. can black beans
1 can water


Brown ground turkey in a pot. Drain fat. Add crushed tomatoes and water, and all spices. Mix thoroughly. Cover and simmer 25-30 minutes, stirring every 10 minutes.
Uncover pot, add flour, and mix through.
Add all beans, mix and let simmer uncovered for 20 minutes.

262 calories, 6g fat, 34g carbohydrates, 19g protein, 10.5g fiber

Printable recipe found HERE

Spinach Lentil Soup

I want to start a new "label" on the blog titled soup saturday.
Every Saturday I'll showcase some of my favorite soups (since it is my favorite "food group") and share new ones that I try.
To start off, I'll post a soup we eat nearly every week! (mainly because it is SO easy!) and by "we" I mean all of us! Even my very selective 9 year old will eat this soup! It has a bit of a kick from the salsa I choose, but you can choose a mild salsa to tame it down a bit. Try it...you'll LOVE it!

Spinach Lentil Soup

2 large carrots; diced

1 large onion, chopped (I omit this most of the time as there is onion in the salsa)

6 cups water

1 (16 ounce) jar salsa

1 1/4 cups red lentils, rinsed

1 teaspoon salt

1 (10 ounce) package fresh spinach

Add all ingredients to crock pot and cook on high  4-6 hours.

Stir in spinach; let warm for 5-10 minutes, or until spinach is wilted.

Serve with a warm crusty bread.

Printable recipe found HERE

Original inspiration for my version of this soup found HERE