Monday, February 25, 2013

Good Soups to Freeze. Hearty Lentil, Black Bean Soup with Smoked Paprika

Lentils
Lentils (Photo credit: Maggie Hoffman)
I have begun the process of starting to freeze extra food for when the new baby arrives. I've been trying out different soups that supposedly freeze well. Hearty Lentil and Black Bean Soup with Smoked Paprika is a vegetarian soup that has definitely passed the taste test. The recipe I used was from Cookin Canuck.

Ingredients

  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 2 large stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 bay leaves
  • 1 (14 oz.) can diced tomatoes
  • 1 cup dried brown lentils
  • 4 3/4 cup low-sodium vegetable or chicken broth, divided (I just used some Vegan Bouillon Cubes and added some extra water)
  • 3 cups water
  • 1 (14 oz.) black beans, drained and rinsed
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

    1. Heat olive oil in a large sauce pan set over medium heat. Add onions and celery and cook, stirring occasionally, until the vegetables are beginning to soften, 6 to 7 minutes.
    2. Add garlic, smoked paprika and bay leaves and saute for 30 seconds.
    3. Stir in diced tomatoes with juices, lentils, 3 cups vegetable or chicken broth and 3 cups water. Increase heat to medium-high and bring the mixture to a boil. Reduce the heat slightly and cook, stirring occasionally, until lentils are tender, 25 to 35 minutes.
    4. Remove from the heat and let cool for about 10 minutes. Remove and discard the bay leaves. Transfer half of the lentil mixture, half of the black beans and 3/4 cup vegetable or chicken broth to the bowl of a blender or food processor. Pulse until combined, but not pureed. It should be a chunky texture.
    5. Pour the blender mixture back into the lentils in the saucepan, along with the remaining 1 cup of chicken broth and remaining black beans. Stir and reheat over medium heat. Stir in parsley. Season with salt and pepper to taste. Serve.
    This soup was very, very tasty. So much so that only a two cups actually got frozen. I'm definitely going to make several more batches to freeze.
     
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