Black Eyed Bean Soup

Wanted to have some protein rich food for dinner. So I had soaked black eyed beans in noon to make some sabzi out of it. But then thought of eating sabzi roti for dinner wasnt too inviting. Gave some thought and decided to make soup out of the beans instead. I had no clue how it would turn out but decided to go ahead with the experiment. And it turned out pretty good.

Ingredients:
1 cup black eyed beans
1/3 cup onion, chopped
1 stalk celery, chopped
1 stalk leek, chopped
1/3 cup carrots, chopped
1 green chili, chopped
3-4 garlic cloves, smashed and chopped
1/2 tspn dried parsley
1/2 tspn dried rosemary
1/2 tspn dried thyme
3-4 sorigs cilantro, chopped
Salt & Pepper to taste
1 tbsp Olive Oil

Method:

1. Pressure cook the beans with some salt with some water. Reserve the water to use as stock.
2. In a stock pot, heat some oil and add garlic, chili and onions and saute till the onions turn transparent.
3. Now add the celery and leek and saute further.
4. Add the beans, carrot, dried herbs, stock and cilantro. Mix.
5. Add salt n pepper and let it simmer for about 20-25 mins on low heat to let all the flavors bind.

Have it as is or with some garlic bread :)

Minestrone Soup

This is my all time fav. Italian soup. Winters n soups go hand in hand and tats the reason for all the soups I m making for dinner!!

Minestrone soup is a such a healthy, dense, hearty Italian vegetable soup, which you can turn into non-veg by adding bacon, or chicken cubes etc! But I personally like it veggie! Its such a versatile soup.. you can add as many veges you want or use whatever you have on hand. One can make the base tomato sauce from scracth or for a quick version use store bought marinara/pasta sauce or tomato paste/sauce!!

Minestrone soup is basically a tomato based soup with lots of veges (peas, broccoli, mushroom, zuchini, carrot, bell pepper, potatoes etc), beans and pasta. The key ingredient I add is fresh basil leaves which gives it the edge! I didnt have many veges on hand last night neither did I have the kidney beans or gorbanzo beans to add to it. Even then it turned out so yummy we were left licking our fingers (read spoons)!!

Ingredients:
1 tbsp Olive Oil
2 tbsn chopped garlic
1 stalk celery chopped
1/4 medium onion chopped
1 1/2 cup marinara soup (I used Hunt's Cheese n Garlic)
1 1/2 cup vegetable/chicken broth or water
Mixed veges chopped in big chinks (I used peas, broccoli, green bell pepper and carrots)
3/4 cup boiled pasta (any shape. I used whole wheat Penne)
Parmesan cheese for garnish
Salt n pepper

Method:

• In a hot pan, add olive oil and saute garlic, onions and celery.
• To this add the sauce and broth/water and simmer it for 15-20 mins.
  
• Add the chopped veges and pasta, salt and pepper and simmer it further for 5 mins.
  
• Add basil leaves, stir and turn the heat off.
  
• Ganish with parmesan cheese.
  
• Enjoy it as it is or with garlic bread.

Chicken Vegetable Noodle Soup

Dinner last night was chicken noodle soup with the side dish being spinach stir fry.

A nice hot n spicy soup on winter nights just warms the soul... I am a total soup person and love soups in most forms... vege, chunky, creamy :)

The chicken noodle soup is so quick to make and tastes awesome. You can use any veges you have on hand like green/red/yellow bell pepper, mushrooms, broccoli, carrots, zuchini, and even some tofu if you have some.

Ingredients:
1 tbsp chopped garlic
1 tbsp chopped ginger
23- green chillies, chopped
1 tspn vinegar
1 tspn soya sauce
Mixed veges of your choice (I took carrots, green bell pepper, mushroom, broccoli)
1 cup boiled noodles
Boneless Chicken pieces (optional)
2 cup water or chicken/veg broth
1 sring onion, chopped
Salt & pepper

Method:

• Boil water along with the chicken (I made chicken stock by boiling the chicken with bones and then shredding the flesh), salt & pepper. If you have broth, use broth instead of water directly.
  
• After it comes to a boil add the remaining ingredients and bring to a boil.
• Garnish with chopped spring onions.

Asparaus Leek soup

I have never got leek in my house! Always saw recipes usuing this, but somehow never bought it! This time when I saw it, I just picked it up saying I will make soup out of it.. not knowing if I could actually do it. But as I picked it up, I though of teh asparagus lying in the fridge and just thought of a recipe on the spur!

Hubby dear didnt like it much coz the soup has a bland taste. However I liked it.. with a lil pepper it gives it the needed spice... I will make it but only for moi :)

Ingredients:
3-4 chopped cloves of garlic
1 stalk of celery chopped
6 asparagus, cut into pieces (discard the woody stems)
2-3 leaves of leek
1/2 of a small potato
Salt
Fresh ground pepper
Extra Virgin Olive Oil
Method:

• In a hot pot, saute garlic and celery in the oil till it releases a lovely aroma.
• Add asparagus, leek and potato. Saute for a min.
• Add the stock and let ti come to a boil.
• Lower the heat to medium and let it simmer till the potato is cooked.
• Let it cool a bit and grind to a smooth paste in a blender.
• In the same pot, add some more garlic n celery (gives a nice crunch while having the soup) and add the soup and let it simmer for 5 mins.
• Serve and garnish with mint leaf.
• Enjoy it as is or with some garlic bread.

Serves: 2

Chicken n' Pasta Soup

I prepared this soup a day after my 3rd year anniversary. Wanted something healthy as we are trying to eat healthier... thus this soup. Turned out quite yummmyy!! :)



Ingredients:
1 1/4 cup chicken broth
1 1/2 cup water
4-5 pods Crushed or chopped Garlic
1/2 medium sized onion Chopped
1 stalk of Chopped celery
1/4 cup chopped carrot
1 cup Boiled pasta
1 potato cut into medium cubes
1 cup chopped boneless Chicken
Olive Oil - 2 tbsp
Dry or fresh rosemary, thyme ground black pepper

Method:

• Heat olive oil in a pan and then add chopped garlic, onion and celery and let them sweat for a while.
• Now add the boneless chicken and saute till the chicken is cooked.
• Add the potatoes, carrots, chicken broth and water and bring it to a boil over high heat.
• After it boils, add pasta, ground black pepper, salt, rosemary, thyme and let it simmer covered for over 20-25 mins.
• Serve hot with garlic bread.