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

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i quit

coffee that is...

well, I tried to quit coffee today!
I made it to almost 2pm before my heart rate elevated, my head started to pound, my cheeks became flushed and hot...
yeah...I'm addicted!
perhaps weaning is a better plan than cold-turkey.

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Pumpkin Soup

Anyone who knows me, knows that I am a big fan of soup! It's my favorite "food group!" :)
There's something so satisfying in a big bowl of piping hot soup. Soup is a great way to consume a lot of healthy vegetables and proteins in one sitting.
My most favorite soups contain lots of vegetable, beans, and grains!
When the weather turns even the slightest bit cooler, you can bet I have soup on the menu at least once a week! :)
One of our favorite soups in the Fall is Pumpkin Soup. First introduced to us about 5 years ago by David's cousin Katie, we traditionally eat it in October, usually whilst carving our pumpkins.
I'll admit I was a bit skeptical of it at first, afraid I may not like it. Boy was I wrong! It is AMAZING!
I am posting my version of the recipe she shared with me.  

Pumpkin Soup
Serves12

½ cup butter
1 large onion finely chopped
40 oz. can of pumpkin puree
8 cups chicken stock
2 bay leaves
½ cup sugar
1 teaspoon curry powder
½ teaspoon nutmeg
3 cups heavy whipping cream
green onions,sliced
sour cream

In a large saucepan, sauté onion in butter. When onion is transparent (do not brown) add all other ingredients except the heavy whipping cream and green onions. Simmer 30 minutes over low heat, uncovered. Remove bay leaves.
Add heavy whipping cream and a pinch of salt to taste. Garnish with green onions and a dollop of sour cream.
*The original recipe suggested pureeing the soup in batches using a blender or food processor just before adding the heavy whipping cream. I personally enjoy a little texture to my soups, so choose to skip this step.

Printable recipe can be found HERE

Upon first introduction, Katie paired this soup with a crusty warm bread and a delicious Fall salad mixed with diced honeycrisp apples, walnuts, and feta cheese dressed with an herb vinaigrette dressing. We have continued to enjoy this soup with these same pairings year after year. A nice Riesling is a great accompaniment too! ;)

I'll add the vinaigrette recipe too. :)

Vinaigrette Dressing

1 cup olive oil
1 T sugar
1/4 cup cider vinegar
1/4 cup fresh herbs (basil & rosemary)
1/4 tsp. salt
2 T Dijon mustard
1 tsp finely chopped garlic

Throw all of it in a bottle/jar and shake.

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vacation [day one]

-Frank Borman

After barely escaping Hermine's wrath we drove down to the coast, praying the rain would abate for the few days we were there...
It did, and we had a glorious time!
We arrived at the coast in the evening with enough light to explore the beach before bedtime!

1 comment Family Fun, things to remember, together we explore, travel

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