Kitchen Sink Soup

It’s winter, it’s cold, you’re tired and hungry and you’ve not been grocery shopping this week. You open the fridge and scrounge a few sad looking veggies and you open the cupboard and find a few canned goods and you throw it all in a pot with some spices…..I call it ‘everything but the kitchen sink’ soup…or ‘kitchen sink’ soup. But don’t worry it tastes REALLY good!

ingredients

4 small red potatoes diced with skin

4 large carrots chopped with skin

3 yellow onions diced

6 cloves garlic minced

2 tablespoons olive oil

1 can garbanzo beans

1 can refried black beans

1 20oz can of crushed tomatoes

Four cups vegetable broth

3 teaspoons chili powder

2 teaspoons cumin

1/2 tsp salt

1 tsp oregano

1/4 tsp pepper

Sauté onions and garlic in oil, add carrots, potatoes and spices and stir until well combined. Simmer for 2-3 min and then add all other ingredients and bring to a quick boil and then simmer for one hour or until veggies are tender

Serve with avocado and blue corn chips

Lentil Butternut Squash Soup

I love soup all year round but there is nothing like a homemade bowl of scrumptious hearty soup on a chilly Fall day. When I'm creating a new recipe it's usually in part due to having ingredients I need to use and this one included a home grown butternut squash my Dad grew this past summer that had been sitting on my counter for quite some time. (thankfully winter squash lasts forever!) I love to add fresh toppings to warm soup as well and this one is the perfect candidate so make sure to check out all the options in the ingredients list and let me know if you come up with your own ideas too!

Ingredients

2 Tbl olive oil

13 cloves garlic - 3 minced, 8 whole

3 carrots diced

1 sweet onion diced

1 red pepper diced

1 small butternut squash

2 cups french lentils (the small black ones, they are actually speckled but these are the best kind because they hold their shape and don't turn to mush!)

3 cups thinly chopped fresh spinach

1/4 tsp ground mustard

1/4 tsp ground sage

1/4 tsp paprika

1/2 tsp ground cumin

1/4 chipotle powder

3 Tbl *no chicken soup base bullion (or sub the water for veggie broth)

10 cups water* or veggie broth

1/2 tsp kosher salt

1/4 tsp fresh ground pepper

**Optional toppings: diced fresh avocado, sliced scallions, fresh squeezed lime, tortilla chips

First up, roasting the squash. Preheat the oven to 425. Slice the top and bottom of the squash off and then slice it long ways down the middle, remove the seeds and turn them face down onto a baking pan. Place 4 cloves of garlic in the well of each half of squash and add 1/2 cup of water to the pan. Roast the squash for 30 min. If a knife tip easily pierces the squash, it's ready, otherwise roast for an additional 10-15 min. Let cool and peel off the skin. Some will easily peel by hand, other parts are easily removed with a pairing knife. Diced into small pieces once peeled and set aside in a bowl

In a large soup pot saute the olive oil, garlic, onion, carrot and red pepper until onion begins to turn translucent. Add all the spices and stir well for 1-2min. Add the lentils, water and bullion (or veggie stock if substituting).  Bring to a boil and add squash. Simmer for 30 min or until lentils are cooked through.  Add fresh chopped spinach and simmer another 5-10min.

Serve hot with toppings of your choice or a side of fresh baked bread!