Parsnip Soup with Corned Beef and Cabbage

Leftover corned beef finds another delicious use in this earthy parsnip soup. This recipe was adapted from one developed by Lori at RecipeGirl.com. Parsnips are a nutritious and underrated root vegetable, and make a very flavorful soup.

Yields 2 Entree or 4 First Course Servings of Parsnip Soup with Corned Beef and Cabbage

Ingredients:

• 3 tbsp butter
• 2 whole bay leaves
• 2 large parsnips (about 13 ounces), peeled and coarsely chopped
• 2 cups chopped onions
• 3 cups (or more) low-salt chicken broth
• 3 large savoy cabbage leaves, center ribs removed
• three 1/8-inch-thick slices cooked corned beef (4 ounces)
• 1/4 cup heavy whipping cream
• salt and fresh ground black pepper to taste

Preparation:

Melt 2 tbsp butter and in a large saucepan over medium-high heat and add in the bay leaves. Saute in the hot butter for 2 minutes. Add the parsnips, onions, and chicken broth. Cover and simmer until parsnips are tender.

Meanwhile, cut cabbage and corned beef slices crosswise into thin strips. Melt 1 tbsp butter in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage begins to wilt, about 3 minutes. Reserve.

When the soup is ready, remove the bay leaves. Working in batches, puree soup in a blender until smooth. Return to the pan and add the cream. Bring back to a simmer, thinning with more broth if too thick. Season with salt and pepper. Ladle into bowls. Mound corned beef and cabbage in center, and serve hot

Irish Potato Soup Recipe

This traditional Irish potato soup recipe comes compliments of celebrity chef Sandra Lee, and would make a great addition to your St. Patrick's Day menu. This potato soup can be a first course, but it's more than satisfying enough to be served as a meal all on it's own.

Makes about 8 Cups Irish Potato Soup

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Ingredients:

• 2 tablespoons butter
• 2 cups chopped onion
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 3 1/2 pounds russet potatoes, peeled and chopped
• 8 cups chicken broth
• 2 cups shredded sharp Cheddar cheese
• 2 cups shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• Garnish: shredded sharp Cheddar cheese, sliced green onion

Preparation:

In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, and garlic; cook for 4 minutes, or until vegetables are softened. Add potatoes and broth. Bring to a boil, reduce heat, and simmer for about 45 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain.

Add cheese, green onion, salt, and pepper, stirring until cheese is melted. Garnish with cheese and green onion, if desired.

Roast Salmon over Potato Leek Chowder

This delicious roast salmon recipe uses a simple potato and leek chowder as a light and tasty sauce. The roast salmon pairs very nicely with the earthy leeks, and the potatoes and bacon in the broth makes the recipe very comforting.

Make 2 Entrée or 4 Appetizer Roast Salmon over Potato Leek Chowder

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

Ingredients:

• 2 (7-oz) center cut salmon fillets, "pin bones" removed, skinned
• salt and fresh ground black pepper to taste
• 8 green onion tops, optional
• 1 tbsp vegetable oil
• 1 slice bacon, diced
• 1 clove garlic, peeled
• 1 leek, light portion only, chopped, washed
• 1 tsp butter
• pinch of cayenne
• 1 1/2 cups diced (1/4-inch cubes) Yukon gold potatoes
• 3 cups water
• 2 tsp red chili sauce, optional
• 2 tbsp chopped tarragon, optional

Preparation:

Blanch the green onion tops in boiling water for 30 seconds; transfer to cold water and reserve. Cut the salmon fillet into 2 squares if making 4 portions, otherwise season well with salt and fresh ground black pepper to taste on both sides. Using 2 green onion tops crisscross over the salmon so they look like a present (see photo).

Place some oiled parchment paper in the bottom of a shallow baking disk (you can use waxed paper, or foil also). Place the salmon down in the pan with the ends of the green onions underneath the salmon. Brush lightly with oil; refrigerate until needed.

Add the bacon to a cold saucepan and place over med-low heat. When the bacon is cooked add the leeks, garlic, butter, and a pinch of salt. Cook on medium for 6-7 minutes, until the leeks soften. Add the potatoes and water, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until the potatoes are tender. Remove the garlic colve and discard. Turn off heat; taste and adjust seasoning.

Preheat oven to 375 degrees F. Roast the salmon for 15 minutes, or until desired doneness is reached. Remove from oven and let rest 5 minutes. Re-heat the soup if

Cream Cheese Chicken Soup Recipe

This easy chicken soup recipe gets its creamy goodness from the addition of cream cheese. Thanks to some frozen veggies and a can of creamed corn, this old-school chicken soup recipe is very fast to make. This recipe was adapted from one from Jane Lim and her blog, Little Corner of Mine.

Makes 6 Cups Cream Cheese Chicken Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

• 2 tbsp butter
• 1/2 yellow onion, chopped
• 1 chicken breasts, sliced
• 1 cup frozen mixed peas and carrots
• 4 oz cream cheese
• 1 can (14-oz) cream-style corn
• 1 1/4 cup milk
• 2 cups chicken broth
• 1/4 tsp black pepper
• 1 cup of mozzarella cheese
• chopped cilantro or parsley as garnish, optional

Preparation:

Melt butter in a saucepan, over medium heat, and add onions. Saute until golden-brown, then add the sliced chicken breast. Cook for a few minutes, until the chicken is no longer pink, add peas and carrots.

Add cream cheese, stir until cheese melted. Add cream corn and milk. Stir well to mix. Add the chicken broth. Stir and bring to a simmer; turn off heat and stir in the mozzarella and a dash of black pepper. Taste for seasoning, adjust, garnish, and serve hot.

Mexican-Style Shredded Chicken Soup Recipe

This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup. You can make this chicken soup as mild, or wild as you want by simply adjusting the amount of hot peppers. Garnish with tortilla chips, cheese and sour cream for a hearty meal, or eat as-is for a light and tasty treat.

This chicken soup recipe was inspired by one posted on the blog Dishing Up Delights.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 1/2 cup chopped celery
• 1 cup chopped carrots
• 4 large cloves garlic, minced
• 3 boneless skinless chicken breasts
• 6 cups chicken stock
• 14 ounces whole tomatoes in puree, crushed
• 2 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 2 tablespoons chopped fresh cilantro leaves
• sour cream, grated Cheddar cheese, and broken tortilla chips to garnish, optional

Preparation:

Heat the olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 8 minutes, or until the onions start to turn golden. Add the garlic and cook for 30 seconds. Add the chicken breasts, chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and cook at a low simmer.

After 15 minutes, remove the chicken breasts from the soup with tongs, and allow to cool on a plate. When the chicken is cool enough to handle, shred the meat, and add back to the soup. Continue simmering the soup until the vegetables are tender.

Serve soup hot garnished with optional toppings.

Chicken Ravioli Soup Recipe

Everyone loves chicken noodle soup, but when you feel like changing the routine, this tasty chicken ravioli soup recipe is just the thing. This easy and delicious recipe is adapted from one that comes courtesy from the blog Culinary Cory.

Makes 6 Servings Chicken Ravioli Soup Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

• 2 tbsp olive oil
• 1 lb raw boneless, skinless chicken (breast or thighs), cut into 1/2-inch cubes
• 1/2 tsp dry thyme
• 1/4 tsp dry sage
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp butter
• 1/2 onion, small diced
• 1 cup carrot, small diced
• 1 cup celery, small diced
• 3/4 cup red bell pepper, medium dice
• 1 tbsp garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 cup frozen peas
• 1/2 lb frozen small cheese ravioli

Preparation:

Heat the olive oil in a large stockpot, over medium high heat. Add the chicken, thyme, sage, salt and pepper. Sauté for about 6 minutes, or until completely cooked through. Remove the chicken and set aside.

Reduce the heat to medium and add the butter to the pot. When the butter is completely melted, stir-in the onion, carrot, celery and red bell pepper. Cook the vegetables for 5 minutes, or until the onions are translucent. Add the garlic and cook for an additional 2 minutes.

Increase the temperature to medium high heat. Add the cooked chicken and chicken broth to the pot, and bring to a simmer. Cook until the vegetables are almost tender. Carefully stir-in the ravioli and peas to the simmering liquid. Simmer for 5 to 8 minutes, or until the ravioli is cooked through.

Quick Homemade Chicken Soup Recipe

This quick homemade chicken soup recipe uses a cooked rotisserie chicken to save time and effort. While quick and easy, this chicken soup still tastes like you were cooking all day! This great recipe was adapted from one by Susan Filson of Sticky, Gooey, Creamy, Chewy.

Makes 8 Portions Quick Homemade Chicken Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients:

• 1 fully cooked rotisserie
• 3 carrots, trimmed, rinsed and scrubbed
• 3 ribs celery, trimmed and rinsed
• 1 onion, unpeeled and quartered
• 2 whole cloves
• 1/3 cup chopped parsley or dill sprigs
• 1 quart chicken broth
• water as needed
• 1 cup uncooked pastina or other small pasta
• salt and pepper to taste

Preparation:

Stud each clove in one onion quarter. In a large stock pot, add the whole chicken, carrots, celery, onions and parsley or dill. Add broth and water until chicken is just covered. Bring to a boil, then reduce and simmer, covered, for about 30 minutes.

Remove chicken and vegetables. Strain soup and return to pot. Add pastina to the soup and simmer about 8-10 minutes more, until pasta is tender.

Meanwhile, remove chicken meat from the carcass and slice the carrots and celery (and onions if desired - discard whole cloves). Add all back to the pot. Add salt and pepper to taste. Garnish with fresh parsley or dill, if desired. Serve hot.

Black Bean Corn Chowder Recipe

If you're a fan of hearty soups, this black bean and corn chowder recipe is for you. The sweet corn is perfect with the black beans, and the chipotle pepper gives this chowder a nice kick.

Makes about 10 Cups of Black Bean and Corn Chowder

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 4 strips bacon, sliced in 1/4-inch pieces
• 1 diced onion
• 2 cloves garlic, minced
• 1 quart chicken broth
• 2 (15-oz) cans black beans, drained
• 2 cups fresh corn, or frozen sweet corn, thawed
• 1/2 tsp chipotle chili powder, optional
• 1/2 tsp dried oregano
• salt and fresh ground black pepper to taste

Preparation:

Add bacon to a cold saucepan, and over medium heat, cook until the bacon is crisp. Reserve bacon, and leave 2 tablespoons bacon fat in the pan. Over medium heat sauté the onions with a pinch of salt for about 5 minutes, or until it becomes translucent.

Add the garlic, sauté for 2 minutes, and then pour in the broth, and half the reserved bacon. Add the remaining ingredients and bring to a simmer, stirring occasionally. Reduce heat to low and gently simmer for 20 minutes.

If a thicker soup is desired, take a potato masher and carefully mash some of the black beans against the bottom of the pan. This will thicken the soup. The more you mash, the thicker the soup will get. After mashing some of the black beans, let it simmer for another 10 minutes to achieve the desired texture.

Taste and adjust the seasoning. Serve hot with the remaining bacon over the top as a garnish.

Country Ham and Split Pea Soup Recipe

This split pea soup is one of American food's great cool weather recipes. Split pea soup with diced country ham, is a hearty, soul-warming bowl of delicious goodness. It's also one of the easiest soup recipes there is.

Makes 6 Servings of Country Ham and Split Pea Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• 2 tbsp butter
• 1/2 onion, diced
• 2 ribs celery, diced
• 3 cloves minced garlic
• 1/2 tsp salt
• 8 oz diced ham
• 1 bay leaf
• 1 lb split peas
• 1 quart chicken, or vegetable stock
• 2 1/2 cups water
• fresh ground black pepper, to taste

Preparation:

Melt the butter in a soup pot over medium heat. Add the onion, celery, garlic, and salt. Cook, stirring, for about 5 minutes, or until the vegetables soften. Add the ham, bay leaf, split peas, stock, and water. Bring to a simmer.

Turn the heat down to low, and simmer, stirring occasionally, for about 1 1/2 hours, or until the split peas are tender, and the soup has thickened. Season with salt and fresh ground black pepper to taste, and serve hot.

French Onion Soup Recipe

French onion soup is one of America's most popular "restaurant soups," but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.

Makes 8 Portions French Onion Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

• 4 large yellow onions, cut in large dice
• 1/2 stick unsalted butter
• 1 tbsp sherry vinegar
• 1/4 cup dry sherry wine
• 2 sprigs fresh thyme
• 1/2 tsp salt
• fresh ground black pepper to taste
• 1 bay leaf
• 3 cups high-quality beef broth
• 3 cups high-quality chicken broth
• 1 cup water
• For the topping:
• toasted French bread
• 8 oz shredded Gruyere cheese, or other Swiss cheese

Preparation:

In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.

Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).

Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.

Pastafazool - Italian Pasta and Bean Soup Recipe

Pastafazool is a rich Italian-American pasta and bean soup recipe. This hearty soup can be thinned-out with more stock if desired, but it's traditionally served thick, with lots of Italian bread to dip in. Almost any sausage can be used in this recipe, or leave it out for a lighter pastafazool.

Makes 4 Large Portions of Pastafazool

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 3 tbsp tomato paste
• 1 tbsp dried Italian herbs
• 1 bay leaf
• salt and black pepper to taste
• red pepper flakes to taste
• 1 quart chicken or beef stock (more if needed)
• 1 cup water
• 1 pound Italian sausage, cooked and cut into slices
• 2 cups dry pasta (Elbow, Penne, Shells, Orecchiette, etc.)
• 2 cans (14 oz) white beans, drained and rinsed
• 1/4 cup chopped Italian parsley
• grated Parmesan cheese to garnish, optional

Preparation:

In a soup pot, heat the olive oil over medium flame; add the onions, and sauté for about 5 minutes, or until the onions turn translucent. Add the garlic, tomato paste, dried herbs, bay leaf, salt, pepper, and red pepper flakes; sauté for 2 minutes more.

Add the stock, water, and sausage; bring to a simmer over med-high heat, and add the pasta. Cook for about 15 minutes, or until the pasta is tender. Add the beans and cook for another 3-4 minutes, until they are heated through. Turn off heat, stir in parsley, and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese.

Note: If you want a thinner soup, simply add more stock to the soup when you add the beans.

Spicy Sausage and Kale Soup Recipe

Kale is one of the most nutritious greens out there, and pairs perfectly with sausage in this very hearty spicy sausage and kale soup.

Makes 8 portions of Spicy Sausage and Kale Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 8 oz spicy sausage (linguisa, hot Italian, chorizo, etc.), cut in 1/2-in pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 3 russet potatoes, peeled, quartered
• 1 quart chicken stock or any stock
• 1 quart water
• 12 oz fresh kale, roughly chopped
• salt and pepper to taste
• sour cream and paprika to garnish (optional)

Preparation:

In a large saucepan, sauté the sausage over medium heat until browned. Remove from pan and pour off fat. Add the olive oil and onions, and sauté until soft. Add the sausage, potatoes, stock, and water. Bring to a simmer, and cook until the potatoes begin to fall apart. Add the kale and stir until it all wilts into the soup. Simmer for 10 minutes, until the kale is cooked. Season with salt and pepper, to taste.

If you want, mash some of the potato to thicken the soup, or serve as is. Serve hot with a dollop of sour cream and shake of paprika.

Easy Asparagus Soup

This asparagus soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus with a bit of cream. The result is a delicious asparagus soup that tastes like…asparagus!

Make 6 Portions of Asparagus Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• 2 bunches asparagus, washed, woody bottoms trimmed off
• 1 tbsp butter
• 1 clove garlic, minced
• 1 quart chicken or vegetable stock
• 1/2 cup heavy cream
• cayenne pepper to taste
• salt to taste

Preparation:

Cut the asparagus into 1-inch pieces and set aside (reserve a few tips for garnish - see note below). In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds. Add the stock and asparagus; and bring to a simmer. Cook for about 5 minutes, until the Asparagus is tender, but still green.

When the asparagus is ready, remove from heat and puree using a stick, or regular blender. Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne. Ladle the asparagus soup into bowls and serve hot.

Note: If desired, reserve a few asparagus tips to blanch and garnish the top, along with an additional drizzle of cream.

Easy Broccoli Soup with Cheddar Croutons

This broccoli soup recipe would be delicious on its own, but when the cheesy cheddar crouton is floated on the top it gets even better!

Make 4 Bowls of Broccoli Soup with Cheddar Croutons

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 2 heads broccoli (about 2 pounds)
• 1 tbsp butter
• 1 clove garlic, minced
• 1 quart chicken or vegetable stock
• 1/3 cup heavy cream
• cayenne pepper to taste
• salt to taste
• for the Cheddar croutons:
• 4 slices french bread
• 1 cup shredded cheddar cheese

Preparation:

Cut the tops (florettes) off the broccoli and set aside. Cut the stems into 1/2-inch slices, and add to the tops. In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds. Add the stock and broccoli; and bring to a simmer. Cook until the broccoli is fork-tender.

While the soup is cooking, toast the bread and place on a foil-covered sheet pan. Top with the cheese (be sure to cover entire surface so the bread doesn’t burn. Broil on high, for 2-3 minutes, until the cheese is bubbly and browned.

When the broccoli is ready, remove from heat and puree using a stick, or regular blender. Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne. Ladle the broccoli soup into bowls and top with cheese croutons.

Cream of Pumpkin Soup

This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!

Serves: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 2 tbsp butter
• 1/2 yellow onion, sliced thin
• 1/2 cup carrots, sliced thin
• 1 rib celery, chopped
• 2 cups canned pure pumpkin (not pumpkin pie filling!)
• 3 cups chicken broth
• white pepper, to taste
• 1/4 tsp ground ginger
• 1 1/2 tsp salt
• 1 cup cream or half and half
• shelled pumpkin seeds for garnish, optional

Preparation:

In a 4-qt saucepan, saute the onions in butter until transparent. Add all the other ingredients, except the cream. Bring to a simmer and cook, stirring occasionally, until the vegetables are very soft.

Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary. Serve in warm bowls, and garnish with pumpkin seeds.

Roast Chicken Noodle Soup

This great tasting chicken noodle soup is the perfect solution to leftover roast chicken. Any pasta will work in this chicken noodle soup recipe, but egg noodles are classic.

Makes 8 Portions of Roast Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 1 clove garlic, minced
• 1 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups chicken broth
• 2 cups cubed Yukon gold potatoes
• 1 teaspoon salt
• 2 cups shredded roast chicken meat
• 2 cups uncooked egg noodles, or other dry pasta
• 1 cup half and half

Preparation:

In a soup kettle, on medium heat, sauté the onion, carrots, and celery in the oil and butter for 5 minutes. Stir in the garlic, flour, thyme and poultry seasoning; sauté 2 minutes. Whisk in the broth, add the potatoes and salt; bring to a simmer. Reduce heat and simmer covered for 20 minutes, or until potatoes are almost tender.

Stir in the chicken and egg noodles; simmer for about 10 minutes, or until noodles are tender. Stir in the half and half and immediately turn off the heat. Taste for seasoning and serve.

Bacon and Potato Chowder

A hearty potato soup recipe made even more delicious with the addition of bacon and cheese. Once the potatoes and veggies are cut, this chowder recipe comes together quickly and easily.

Makes 6 portions of Bacon and Potato Chowder

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

• 8 slices bacon
• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1/2 cup diced carrots
• 1 stalk celery, diced
• 1 quart chicken broth
• 4 cups cubed potatoes
• 1/8 teaspoon cayenne pepper
• 1/2 cup shredded cheddar cheese
• salt to taste
• sour cream, as needed (optional)

Preparation:

Cook bacon in a soup pan until crisp. Remove, and reserve. Discard bacon fat, and add olive oil to the pan. Add onion, carrot, and celery, and sauté on medium-low until onion is translucent, about 5 minutes.

Add chicken broth, potatoes, and cayenne. Bring to a simmer, cover, and cook until potatoes and vegetables are tender, about 15 minutes. Turn off heat and stir in cheese, until melted. Dice bacon and add to soup. Seasoning with salt, and serve hot with a dollop of sour cream, if desired.

Lentil Soup with Smoked Ham H

It doesn’t take much cooking skill to make this lentil soup recipe taste great. The smoked ham hock and a couple hours is really all it takes to make this incredibly satisfying soup.

Serves 6

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Ingredients:

• 1 smoked ham hock
• 1 quart chicken stock
• 1 quart beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cayenne, or to taste
• 1 cup diced carrots
• 2 cups diced onions
• 1 cup diced celery
• 2 cups dry lentils
• salt to taste
• fresh parsley

Preparation:

1. Add the beef broth, chicken stock, dried thyme, black pepper, bay leaf, cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes.
2. Add the lentils and simmer coverer for another 30 minutes, remove cover and skim off any excess fat on the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.