Meandering down a path of Creativity

Posts tagged ‘soup’

Chickpeas, Lentils, and Sausage, Oh My!

Easy Soup in the slow cooker…

garbanzo sausage lentil soup

This is going to be tonight’s dinner. Hopefully it will be tasty…

As always, all measurements are approximate.

Get out the slow cooker and put the following in it:

  • 2 quarts diced tomatoes (or 2 28-oz cans)
  • 1 16 oz can chickpeas, aka garbanzo beans, mashed up a bit
  • 1/2 c brown lentils
  • 3 links Italian sausage, cooked and chopped
  • 2-3 c frozen chopped spinach
  • 1 c carrot pieces
  • 1/2 c roughly choppedĀ celery
  • 1 tbsp dried minced onion
  • 1 tsp dried thyme
  • 1/2 tsp dried herbes de provence
  • 1/4 tsp garlic powder
  • 3 c water

Give it a stir to mix everything up and cook on high for 6 hours.

I’m guessing it will yield about 8 hearty servings. If all of my guessing, between ingredient quantities & final yield, is accurate, then the nutritional info is as follows (based on calculator at recipes.SparkPeople.com):
Cal 218
Fat 9.2g (Sat 4.8g)
Cholesterol 32.2mg
Sodium 998mg
Potassium 699mg
Carbohydrate 18.9g (Fiber 5.3g; Sugar 7.0g)
Protein 11.6g

Notes:
-I used leftover cooked sausage that was in the freezer. I recommend chopping it before you freeze it.
-I don’t like putting frozen stuff straight into the crockpot, so I stuck the spinach and water in a container and microwaved it for a few minutes, then added the chopped sausage to the container and microwaved it for a few more minutes.
-I chopped up the remainder of a package of baby carrots and did not measure them at all. There were probably 12-15 of them.
-The ingredients should be fairly flexible here. No tomatoes? Try salsa. No chickpeas? Try navy or cannellini beans. No spinach? Try collards, kale, mustard, or beet greens. No carrots? Either skip ’em or maybe try some sweet potato chopped small. No celery? Add a bit of celery salt and don’t stress over it. Use fresh or frozen onion instead of dried. No thyme or herbes de provence? Replace them with Italian seasoning blend, or, if you used salsa instead of tomatoes, maybe try cilantro and oregano instead. No garlic or onion at all? Replace the tomatoes with salsa and/or replace the water with a well-seasoned broth that you like. Yep, like I said, it’s pretty flexible!

Update:
The soup turned out quite nicely and received rave reviews from the family. Next time I make it, though, I’ll be a lot more heavy-handed with the seasonings… a whole sweet onion and 2-3 cloves of fresh garlic, chopped, and probably closer to a tablespoon of thyme… plus maybe a drizzle of a sweet & fruity balsamic vinegar to round it all out. All in all, though, it was a very tasty dinner and took all of 5 minutes to prepare. So yeah, it’s a win!

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Zoe’s Summer Squash Soup

Another squash recipe! It’s gluten-free, it’s vegan, and it uses up a lot of squash! Oh, and it’s pretty darn tasty, too! This soup recipe works great with either just zucchini or a mix of zucchini and crook neck or straight neck yellow summer squash… I’m sure it would work well with patty pan squash, too, but I haven’t tried that yet. It’s also excellent if you add a couple of cloves of minced or chopped garlic in with the onions, but since Mom can’t have garlic, my standard recipe doesn’t include that. Oh, and it fits in with my ‘waste not, want not’ philosophy- you know those giant zucchini that seem to appear overnight, with the giant seeds and tough, spongy flesh? They are perfect for the broth base!

Two giant squash from my garden, with playing cards and veggie peeler for scale

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