When it rains the weather tends to be cold and damp meaning we tend to avoid the outdoors and we are more likely to stay home. For many, rainy days seem to be boring and at the same time a sad day but for me I find it to be the perfect day to dedicate it to a hobby or even the perfect time to cook up something special for me and my family. Like I mentioned before, when it rains it tends to be cold, therefor wouldn't we all love to have something that warms us up. So hello Soup! yes soup would be the perfect comfort food for the day.
I always like to give a twist to traditional soups and I've found three of my favorite soups with that added zing to it that I though would be perfect to share with my readers. How about the traditional Rainy Day Soup with some thick and chunky salsa or maybe the Rainy Day Potato Soup with cheddar and broccoli or for all lentil fans you'll love the Rainy Day Lentil Soup with a touch of vinegar.
The Rainy Day Soup source: tasteofhome.com
12 servings Prep. 20 min. Cook time 1 hour
Ingredients:
1 pound ground turkey
1 can (46 ounces) V8 juice
1 jar (16 ounces) thick and chunky salsa
1 can (14-1/2 ounces) chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 package (10 ounces) frozen mixed vegetables
4 cups shredded cabbage
1 cup chopped onion
1/2 cup cubed peeled potatoes
1/3 cup medium pearl barley
Directions
In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender. Yield: 12 servings (3 quarts).
Rainy Day Lentil Soup source blogfatfreevegan.com
6 servings
2 cups lentils, uncooked
8 cups water or vegetable stock
1 med. onion, chopped
2 small carrots, thickly sliced
1 rib celery, chopped
1 large potato, peeled and cut into large cubes
2 bay leaves
1 vegetable bouillon cube (optional, if water is used instead of stock)
1 tsp. crushed coriander
1/2 tsp. cumin
freshly ground pepper, to taste
2 cloves garlic, minced
salt, to taste
2-4 ounces fresh spinach (chopped if large leaves)
2 tsp. Red wine vinegar
Pick over the lentils and wash.
Start the water or stock heating in the pressure cooker while you chop the vegetables. Add all ingredients except the garlic, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don't have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Add the garlic, salt and spinach, and check the seasonings, adding more cumin and coriander as needed. Cook for just a couple of minutes to wilt the spinach. Stir in the vinegar at the end and serve.
Rainy Day Potato Soup source: momsdinerhelper.com
Broccoli, Chicken, Cheddar and Potato Soup
Prep time: 15 minutes
Cook time: 35 minutes
Start to finish: 35 minutes
Cost per serving: $2.00
Ingredients:
2 cups stock or reduced-sodium broth
1 1/4 lbs. white potatoes, peeled and cut into bite-size cubes
2 stalks celery, chopped
1 medium onion, chopped
1 small carrot, peeled and chopped
1 cup fat-free half and half or milk
1/2 teaspoon thyme or Italian seasoning
1 cup small broccoli floweretts
1 cup diced cooked chicken
1 cup reduced fat sharp Cheddar cheese
Sea salt or garlic salt to taste
Freshly ground pepper to taste
Directions:
Bring broth to a boil in a large saucepan. Chop vegetables while broth is heating, then add to saucepan. Return to a boil; reduce heat and simmer, covered, for 20 minutes. Let cool slightly, then puree until smooth, or until soup is desired consistency. Stir in remaining ingredients and cook for 10 minutes more. Makes 4 servings.
Lisa
LWC
ShesDaily.com
Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research . Images are source of google and may or may not reflect the actual recipe
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