Everything Soup Recipes

EVERYTHING SOUP

Steps:

• saute onions and garlic until semi soft in large soup pot.
• add in 10 c water and all other ingredients (except extra water).
• bring to a boil.
• simmer for 1-2 hours or until beans are soft.
• s/p to taste.
• if needed add additional water or veggie broth.
• serve with a crusty bread and salad and dinner is served.
• *** if using meat, cube and saute meat with garlic and onions, then follow directions as listed. You will need additional water if meat is added.
• *** I cook by sight so measurements on water are approximate. My family likes more veggies than broth so I tend to use less water than most people.
• prepe time does not include soaking beans, however i just rinse and go even though it says soak for at least 3 hours. works for me everytime.
• recipe can be made in crockpot as well.

EVERYTHING SOUP

Steps:

• Chop all the vegetables into bite size (they can be diced small or very roughly chopped, depending on preference). Set aside in a large bowl.
• Heat oil in a large stockpot and sautee onion until translucent.
• Add beef and brown.
• Pour in water and add vegetables. Cover pot and bring to a boil, then reduce to a medium flame and partially uncover.
• After an hour or so, add the tomato paste and barley and continue to cook, stirring every so often to make sure the barley doesn't stick.
• After another hour or so, uncover the pot, add the dill & parsley and allow to cook for about 20 minutes (pot lid stays off from now on).
• Remove the herbs and raise the heat to bring to a solid boil.
• Allow soup to reduce until it is relatively thick (soup should be reduced by about half by the end), then season with salt & pepper. Salt is key here - it brings out all the flavor.
• Freezes beautifully - allow to cool and divide into freezer-safe containers. Use within 4 months. Enjoy!

EVERYTHING SOUP

Steps:

• For the garlic croutons: Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Add the bread cubes to the lined baking sheet and reserve. Add the olive oil, butter and garlic to a small saucepot and cook over medium-low heat until the butter is melted, stirring to combine. Remove the garlic cloves, then drizzle the butter mixture over the bread, tossing to get everything coated. Bake until golden brown and crisp, about 15 minutes. Let cool.
• For the soup: Put the lentils, carrots, celery and onion into a stockpot or Dutch oven. Pour in the vegetable stock. Add the thyme, bay leaf and 1 teaspoon black pepper and stir to combine. Bring to a rapid simmer, then cover partially and cook on medium low until the lentils are tender, 30 to 45 minutes.
• Remove the bay leaf and thyme stems. Add the marinara sauce and salsa and stir to combine. Add the peas and parsley. Season with salt and pepper and stir to combine. Cook for an additional couple of minutes to warm the peas through.
• Ladle the soup into serving bowls. Top each bowl with a spoonful of sour cream, a sprinkle of whole parsley leaves, a drizzle of extra-virgin olive oil and a couple of croutons. Store and refrigerate in airtight containers or freeze.