To miss out on warm, homemade soup with some good bread or homemade muffins on colder days, just breaks my heart. The condensed stuff in the red labeled can just doesn't count. There is something soul satisfying about a hearty soup, simmering on the stove (or in the slow cooker) with the smell of something baked coming out of the oven.
Don't roll your eyes or sigh wishing you could pull this off. Having a nice pot of soup on the stove (or my appliance of choice, the slow cooker) isn't just a picture from some bygone generation.
It's happening today all around you by sharp cooks who get it: soup doesn't need to cost you heavily in the time department. Good soup, no--great soup even, can be made quickly, in just minutes. The neat thing is, everyone will think you slaved over that hot stove all day when in reality, you were doing everything BUT cooking!
Here is what's in my fridge right now and what I'll be warming up for dinner again tonight. YUM!
2 teaspoons olive oil
1 cup chopped onion
1 1/4 teaspoons curry powder
3 cups water
4 cups chicken broth (or veggie broth)
3 cups lentils
2 Tablespoons chopped fresh basil or 2 teaspoons dried
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
Ground black pepper, to taste
1 (14.5-oz.) can diced tomatoes, undrained
Heat oil in a large Dutch oven over medium-high heat.
Add onion; sauté 4 minutes.
Add curry; sauté 1 minute. * (See below for slow cooker directions)
Add water, chicken broth and lentils; bring to a boil.
Cover; reduce heat.
Simmer 40 minutes or until lentils are tender.
If desired, place 4 cups lentil mixture in a blender; process until smooth, then return mixture to pan.
Add basil, vinegar, salt, pepper and tomatoes; cook until thoroughly heated.
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Posted by LuAnn for KRT. (Recipe has been slightly edited from its original format but no ingredients were changed).