Lentil Soup

2 cups of lentils, rinsed and drained
5 cloves of garlic, crushed
1 large yellow onion, roughly chopped
5 celery stalks, roughly chopped
4 carrots, roughly chopped
2 tbsps. of coconut oil
8 cups of low sodium chicken broth (or vegetable broth)
1 cup of hot water
1 tsp. paprika
1 tsp. chili powder
1 tsp. kosher salt
2 tsp. black pepper

• In a large pot on medium heat, add coconut oil, onion, garlic, celery and carrots.  Mix and cook for about 3 minutes. 
• Add lentils, paprika, chili powder, kosher salt and pepper.  Mix well and cook on medium heat for another 3 minutes. 
• Add broth and water.  Mix and cook until boiling. 
• Once boiling, cover and lower heat to medium low stirring occasionally. 
• Cook covered for about 30 minutes or until lentils and vegetables are soft.

Options:  Serve with a handful of sautéed spinach, a drizzle of extra virgin olive oil, a sprinkle of parmesan cheese, and/or  Garlic Parmesan Croutons.

Garlic Chicken Vegetable Kamut Grain Soup

 

Easiest soup you will ever make!  Delicious and super good for you! 

 

 

10 cups of water
1/2 cup of Kamut grain, dry (if you do not have Kamut grain on hand, you can substitute equal portions of brown rice)
4 oz. chicken breast
1 tsp. fresh ginger
9 cloves of garlic, peeled and chopped
1 onion, peeled and left whole
5 carrots, peel on and chopped
3 cups frozen spinach
1 tbsp. lemon juice
1 tbsp. black pepper
7 bouillon cubes, chicken or beef

In a large pot, combine all ingredients and cook on high heat to boil.  Once boiling, cover and lower heat to low and cook for 40 to 50 minutes, stirring occasionally. 

This recipe yields about 12 cups.
About 59 calories per cup.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Ukrainian Borscht

Ukrainian Borscht
This soup is so healthy and soooo very delicious!  Enjoy this soup on a cold fall day or any old day! 
Trust me...if you feel a cold coming or you have one....do your immune system a favor and make this soup for yourself.
Add a boiled red potato to the soup....so yummy!
 

6 large beets – peeled and cut into bit size chunks

2 cans of whole beets w/juice
1 1/2 cups of tomato juice
8 cups of water
2 medium onions, diced2 celery stalks, diced
1 parsnip, cut into bite size pieces

2 carrots, diced

3 beef bouillion cubes
1 chicken bouillion cube
4 garlic cloves, peeled and left whole

2 tbsps. of butter

2 tbsps. of flour

1 tbsp. of lemon juice

Kosher salt

Fresh ground black pepper

 

( I like all the cut up vegetables in my soup.....you can leave them in....or if you prefer just 'clear' broth....leave all the vegetables in larger chunks....cook through to flavor stock and then remove prior to eating.)
 

I use a very large pot.  This recipe will yield about 20-24 cups of soup when you leave all the chopped vegetables in. 

• Add all the ingredients above (except for the butter, flour and lemon juice) into the large pot. 
• Bring to a boil, then lower heat and simmer till the beets and vegetables are soft.
• Make a roux with the equal parts of butter and flour.  Add the lemon juice to the roux.  Add the roux to the soup and stir well.
• Bring to boil for about a minute and you are done! Enjoy!

This soup freezes well in air tight jars. 

Calories per 1 cup serving (8 oz.) - about 60 calories.

 Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.