Soup is the best comfort food and the best bowl of goodness when made at home using fresh wholesome organic ingredients, from scratch, without all of the chemical additives one would find in a ready made canned commercial soup. So what are you waiting for…..let’s get to the bottom of the pot…so to speak and make some healthy soup to nourish you with vitamins, minerals, protein, fiber and peace of mind.
Soup is one of the easiest things to whip up at home with very few ingredients. You can make soup with a multitude of variations on veggies, proteins, herbs and spices etc. Soups use very little fat, unless of course you are making one of those creamy high fat versions. I tend to stick to the brothy kinds of soups as they offer the most bang for the buck. Eating a bowl of homemade vegetable laden soup quickly contributes to your recommended daily food intake of vegetables. You can always add proteins such as fish, beef or chicken, or lentils, split peas, beans, barley, brown rice, pasta, potatoes etc. The possibilities are endless.
Soups contain a lot of water, a low calorie tummy filler. Eating a bowl of soup is way less calorie intake then eating a dense casserole type dish so opt for the soup….especially if you are watching your waistline.
I love making soup in my crockpot. It’s the best way for me to make a nutritious and delicious meal. I have more energy in the morning so I like to put a bunch of healthy ingredients in my crockpot first thing in the morning and let them simmer together all day long on low. Then around dinner time I taste and season with sea salt and pepper. Add a side salad and a piece of whole grain crusty bread and you are in “nutrition” heaven when sitting down for your evening meal.
I don’t eat meat, per se, so when I make a soup meal it usually has lentils, beans or split peas in it for protein.
Today I have made a soup in my crockpot using lentils and split peas and a multitude of veggies from my fridge. I look forward to our evening meal tonight.
LENTIL AND SPLIT PEA SOUP (all of my ingredients are organic and non-GMO)
2 tbsp. olive oil
2 small onions, peeled and diced
2 carrots, diced
2 cloves garlic, minced
1 cup lentils, rinsed
1 cup split peas, rinsed
6 cups of spring water
2 tbsp. organic vegetable bouillon powder (I use Harvest Sun brand)
2 bay leaves
1 tsp. dried tarragon,
1/2 tsp. dried marjoram
1/2 tsp. dried rosemary
salt and pepper to taste
1 cup packed greens, such as kale or chard
Heat oil and sauté onions and carrots and garlic for about 5 minutes. Place into crockpot and add all remaining ingredients except the greens. Turn your slow cooker on low and let this pot of goodness cook all day long while you go about your business. This would be approximately 6 to 8 hours in the crockpot.
Check the soup late in the day to make sure there is still enough liquid…adding a bit more water if needed. Taste and add salt and pepper to your liking. About 30 minutes before serving this delicious soup add the diced greens and continue cooking. I turn it on high at this point as the kale takes a bit longer to soften up. You could always use spinach as your greens too and it doesn’t take too long at all to soften up in the broth.
Remove the bay leaves and serve this delicious and nutritious fiber and protein rich soup with a fresh raw salad and your body will thank you for all of the goodness you have provided to it.
Soup is good for you. Enjoy.