Organic Lentil & Kale Soup Recipe

Unfortunately the weather has been pretty gloomy lately but it gave me the perfect opportunity to make my favorite type of food… SOUP!

I wanted to try something new and on the healthier side, so I purchased these organic ingredients and got started:

  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp minced garlic/or garlic paste
  • 1 sweet yellow onion- chopped
  • 3 carrots- thinly sliced
  • 17.6 oz pack of pre-cooked Lentils
  • 2 cans of Cannellini Beans
  • 2 cups of Baby Kale
  • 1 carton of Vegetable Broth
  • Fresh Thyme
  • 1/4 of a lemons juice (optional)
  • Freshly ground salt and pepper to taste

1-Start by cutting the veggies then heat a large soup pot containing the olive oil and garlic paste. Add the carrots, onion and fresh thyme.

2- Cook veggies at medium high heat for about ten minutes.


3- Drain beans and add to pot with the lentils and broth. Turn heat to high.


4-Once broth is boiling add the kale and turn off heat.

5- Add the seasonings of your choice and more fresh thyme if you’d like.

And that’s it! So easy, healthy and filling! Yum!

Homemade Albondigas Soup! 

Being a Southern California girl, I have always been within blocks of multiple authentic Mexican restaurants. AND being a lover of all soups, I often order a bowl of albondigas.

Since Blake and I both grew up eating authentic Mexican food, we have been completely disappointed with any Mexican restaurant we have tried here in North Carolina (at least in the city that we live in). For whatever reason, out of four different restaurants we have been to, NONE OF THEM have albondigas on the menu. What the heck is up with that?

For those of you who don’t know, albondigas is a Mexican meatball/vegetable soup and it is delicious!  So after our fourth -not so great- “Mexican” dining experience just the other day, I was really craving some meatball soup. I figured if no one here could make it for me, I would have to make it for myself… and boy am I glad that I did! Now I have a great recipe to add to my collection.

Here’s what you will need if you want to make it too!

  • 2 – 32oz cartons of vegetable broth
  • 1- lime
  • 1 cup of ‘minute white rice’
  • 1 can of pickled jalapeños
  • 5- carrots
  • 5- potatoes
  • 3 -zucchini
  • 1- yellow onion
  • 1- bay leaf
  • 1lb ground beef
  • 1 egg
  • 1 Tbsp dried oregano
  • 1 Tbsp Chili powder
  • 3 Tbsp Chipotle salsa
  • 1/2 bunch of cilantro -chopped
  • 1/2 Tsp salt
  • 1/2 Tsp pepper
  • I also added a few shakes of Garlic Salt (per usual) and Tajin for that chile lime taste

I did a pretty horrible job of getting good pictures of everything while I was making this since it was my first time and I was more concerned with doing it right than taking pictures… But here’s a picture of the chipotle sauce I used. I had a hard time finding it so hopefully this will be helpful if you plan on making the soup 🙂 


Start by making the minute rice. I used the microwave- the directions are on the box but you basically just have to put one cup of rice and one cup of water in a bowl with a lid, then microwave it for a few minutes. Set it aside when it’s done and keep it covered to allow the rice to absorb all of the water.

Then make the meat mixture for the meatballs-In a bowl, mix your ground beef, 1/4 cup of the rice, egg, cilantro, juice from one wedge from the lime, oregano, chili powder, salt and pepper… I also chopped a bit of the onion and threw it in the mix, but that’s optional- for onion lovers only. hehe

Then roll the mixture into balls.. of meat, and place them into a pan, cover and set aside for later.

Start chopping your onions, (don’t forget to peel the) carrots and the pickled jalapeños (about 1/3 cups worth), once you’ve got them all chopped, toss them in your pot with just enough vegetable broth to cover them and bring them to a high heat while you chop the rest of the veggies.

Bring the meatball pan to a medium heat and start to cook them until the outside of the meatballs begin to brown. DON’T cook them all the way through because the hot broth will do that for you.


After the carrots and onions have been simmering for about 10-15 minutes, add the rest of the vegetable broth, all of the veggies and your bay leaf.


Squeeze the rest of the lime juice into the pot, add the three tablespoons of chipotle sauce and plop the meatballs and the remainder of the rice in as well.

Cover and cook on high for about 15 minutes or until the potatoes are nice and soft- stir occasionally.

Add enough salt and pepper to satisfy your taste buds, or don’t. Then serve and allow the soup to cool, and top with cilantro and avocado if you’re into that sort of thing.


This crappy picture seriously doesn’t even do it justice, it was way better than it looks.

 

 

Slow Cooked Creamy Chicken & Wild Rice Soup Recipe 

Here is yet another soup recipe. If you’re surprised, then I’m surprised that you’re surprised. As I’ve said before, soup is my favorite thing to make.. But this isn’t your average soup. This soup is down with the thickness if you know what I mean. It also requires a slow cooker which means it’s super easy and the perfect meal for a Sunday supper. 

Here what you need: 

  • 6 cups of chicken broth 
  • 2 cups of water
  • 6 carrots- chopped 
  • 1 bunch of celery -chopped 
  • 1/2 white onion -diced
  • 1-2 garlic cloves -minced
  • 4 chicken breasts 
  • 2 bay leaves 
  • 1 cup of wild rice blend 
  • 2 tbsp of any salt-free seasoning blend of your choosing

For the creamy-ness

  • 4 tbsp butter
  • 2 tbsp olive oil 
  • 1/2 cup flour 
  • 2 cups milk 
  • Salt and pepper 

Chop carrots, celery and onion and mince garlic. 

Set slow cooker either to low for 8 hours or high for 4 hours. I reccomend 8 since I set it to 4 and the veggies were not as soft as I would have liked them to be. 

Add veggies to slow cooker 

   
 

Add chicken breasts, broth and water to slow cooker. 

  

Add rice, bay leaves and seasoning blend.

  
   

About 40 minutes before cooking time is complete, remove chicken and start to make the creamy mixture. 

I made the mistake of using a pan instead of a pot which made whisking difficult… Learn from my mistake and use a pot. 

The remaining steps are explained in the photographs below: 

  

  
  
   
   
Yes I meant peppa

 
Put chicken back in the crock pot along with the creamy mixture. 

  
Bon appétit! 

Vegetable and Wild Rice Soup Recipe

Clearly soup is my favorite meal since this is the 3rd soup recipe I’ve posted. I swear I cook other things but soup is so easy and delicious! I kind of just threw this soup together a few weeks ago and apparently it was really good because Blake asked me to make it again.

Here is what you’ll need:

2 large cartons of low sodium chicken broth [If you’re vegetarian use vegetable broth instead]

1 Green cabbage

3 Carrots

3 Summer Squash

2 Zucchini 

1 Yellow Onion

1 Clove of Garlic

1 tsp Garlic Salt

1/2 tsp Salt and Pepper 

1tbsp Chicken Bullion

1 French Baguette 

1 Pack of Uncle Ben’s “fast cook” wild rice (you’ll need water and either butter OR olive oil for this)

Begin by peeling the carrots then cut them along with the zucchinis, onion, clove of garlic and the cabbage. Place all of the veggies in a large pot and add the broth. Turn heat to medium high and cover the pot.

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While the veggies are cooking in the pot, cook the wild rice in the microwave. Just follow the directions on the box of rice and when it is cooked, add it to the pot.

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Finally, cut the baguette into small pieces to dip into the soup.

And that’s it! Easy and delicious!