Slow Cooker Easy Lentil Soup

January is National Soup Month

eatingSoupfriends

January is national soup month, so it is time to share a soup recipe! This soup was originally Slow Cooker Easy Vegan Lentil Soup, but I didn’t make it vegan, and omitted a few ingredients, so I decided to change the title. This recipe is from Gina-Michele.com and I found it on pinterest. 

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Ingredients:

  • 1 15-oz Can of Diced Tomatoes
  • 1 16-oz Bag of Dry Lentils
  • 2 Large Sliced Carrots
  • 2 Cups of Baby Spinach
  • 1 Medium Onion, Diced
  • 8 Cups of Low Sodium Vegetable Stock or Chicken Stock (if you aren’t vegan)
  • Salt
  • Pepper

Directions:

  1. Put all ingredients, except spinach, in the slow cooker.
  2. Cook on low for 6-7 hours.
  3. Add spinach 10 mins before cooking time is complete.

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Slow Cooker Easy Lentil Soup

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Thoughts After Cooking:

This is so good and so easy to make. I LOVED it and know I will make it again and again.

Iloveit love

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For more soup recipes, go to Easy Tomato Soup

For more slow cooker recipes, go to The “Best” Green Bean Casserole

For more Pinterest recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Spinach Tortellini Soup

So I’ve made a tortellini soup before, but after I did that Pinterest sent me some other recipes I’d be interested in. Such as this one.

This originally comes from Umami Girl.

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Medium Yellow Onion, Diced Small
  • 2 Large Carrots, Diced Small
  • 2 Large Celery Sticks, Diced Small
  • 1 Teaspoon of Salt
  • 8 Cups of Low-Sodium Vegetable Stock
  • 5 oz Baby Spinach
  • 9 oz Tortellini
  • 1/4 Cup of Chopped Fresh Parsley
  • Black Pepper
  • Grated Parmesan or Pecorino Cheese

Directions:

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and salt. Stir to coat with oil.
  3. Cook for 5 mins, stirring occasionally, until they begin to soften.
  4. Stir in stock, bringing to a boil.
  5. Cover and reduce heat to simmer, until veggies are tender.
  6. Remove lid and add spinach and tortellini.
  7. Cook according to pasta package directions.
  8. Take off the heat stir in parsley and black pepper.
  9. Ladle into bowls and serve with cheese.

Thoughts After Reading:

I thought it was pretty good. The tortellini I used was dried so it had a different taste than the refrigerated, kinda dry actually. But still good. I really enjoyed it and found it to be healthy and tasty.

For more Pinterest recipes, go to Slow Cooker Enchilada Casserole

For more soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more tortellini soup, go to Tortellini Soup with Italian Sausage & Spinach

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini