The weather is getting cold in the Northwest United States and I have made several soups for my family already! We are experiencing the gorgeous sunny fall days we often get in the Inland Northwest.Before I go out to enjoy this day, I am going to give you some recipes. This first recipe I usually use Italian Sausage for it's wonderful flavor. If you make this you can make several at a time and put some in the freezer for later. This recipe indicates that.If you want to eat it right away, you can saute the vegetables before adding them to the pot or Slow Cooker. I usually make my own broth, but I put a can in the recipe so you will know how much you need. If it seems too thick you can always add water or more broth.
Pasta E Fagioli Soup (bag or container for Crock Pot)
1 lb ground meat or Italian Sausage, cooked and drained
1 C diced onion
1 C diced or sliced carrot
1 C celery, chopped
2 C diced tomatoes, undrained
1 C kidney beans, drained
1 C garbanzo beans, drained
2 t Italian seasoning
3 cloves garlic minced
¼ C chopped parsley
3 drops Tabasco sauce
1 C marinara sauce
8 oz pasta
1 49.5 oz can of beef broth (Take Home)
Place pasta in small bags.
Place all ingredients in individual’s bag or container except beef broth.
Freeze
Later if cooked from frozen:
Thaw and place into crock pot with can of broth.
Cook on low for 7-8 hours or on high for 4-5 hours.
Place pasta in crock pot the last 30 minutes, or cook separately and add when ready to serve.
In our house this recipe is served with soft hot bread sticks or sourdough bread, with a small dish of olive oil and balsamic vinegar to dip it into. We sprinkle fresh romano or parmesan cheese on the top of the hot soup have a red wine for the adults and an Italian soda for the children.
This second recipe is tonight's dinner. It is my own recipe, but is always adapted to the vegetables I have on hand. You can substitute any vegetables for celery, leak, mushrooms, spinach, green beans, zucchini or others. Use your imagination! I happened to have kale, basil, thyme, and parsley from the garden, a turnip which was given to me, and corn out of someone else's garden.
Lentil Soup
6 C chicken stock
1 (500 g) bags lentils, thoroughly washed and drained
1 C chopped cooked chicken or ground meat
4 garlic cloves, minced
1 large onions, diced
1 large red pepper, diced
2 carrots, diced
2 Cups corn, cut from cob or frozen
½ Cup kale, chopped
½ C diced turnip
2 medium tomatoes, diced
¼ cup fresh parsley, chopped
1 chili pepper, deseeded, minced (pick one that has the heat you enjoy)
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 teaspoon dry thyme
1/2 tablespoon fresh ground pepper
1 1/2 tablespoons tomato paste
shaved parmesan cheese
1 C cut prosciutto, ham, or bacon, if wanted
Add stock, lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
Once boiling, reduce to a simmer and cover.
This is where I start to chop up vegetables and add as each vegetable is prepared.
Add meat.
Wait until the lentils are fully cooked to add the tomatoes and tomato paste.
At this time add parsley, oregano and basil, and then simmer for another 10 minutes.
If the soup dries out add hot water.
Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
