16 December 2010

Soup's on!

Delicious Photo Found HERE

Last time, we had salad. People usually start a meal with a salad, I thought. So why not move on ahead to the soup course?

I found two delicious sounding soups which would go excellent with the aforementioned (and posted about) salad. They're vegetarian, but if you crave meat in your soups and stews like I do, a bit of beef or more traditionally, lamb, would go great in both of these. Enjoy!

Middle Eastern Vegetable Soup

You'll Need:

•3 white potatoes, chopped
•1/2 yellow onion, cut into eighths
•4 carrots, sliced
•1 clove garlic, crushed
•1 celery stalk, sliced
•1/4 cup fresh parsley, finely chopped
•1/2 cup fresh string beans or canned
•1/4 teaspoon black pepper
•1/4 teaspoon cumin
•1/8 teaspoon ginger
•1/4 teaspoon salt
•4 cups water
•3 cups canned tomato sauce
•1 8oz can tomato paste

What to do:

Combine water, tomato sauce and paste in a large saucepan and put on medium heat. Stir well. This will make your soup base. Add water or more tomato sauce as desired and then add in your vegetables and spices.

Bring soup to a boil, reduce heat to low-medium and let simmer for 45 minutes or until vegetables are tender.

**This recipe is from's Middle Eastern food site and is totally worth reading for the comment underneath. I love it when people share personal stories about food.

Middle Eastern Lentil Soup (if anyone knows the Arabic/Farsi names to these, I'd LOVE to have them!! Calling everything "Middle Eastern ____ Soup is a bit bland.)

What You'll Need:

1 cup dried lentils
2 tablespoons olive oil
1 onion, chopped
1 medium red bell pepper, chopped
1 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 cups water
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh parsley

What to do:

Rinse lentils, getting rid of any debris or lentils that look blemished; drain.

Heat your oil in a large saucepan over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes or until tender. Add fennel seeds, cumin and ground red pepper; cook and stir for 1 minute.

Add water and lentils. Bring soup to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Stir in salt and simmer for 5 to 10 minutes or until lentils are tender. Stir in lemon juice.

Top with yogurt and sprinkle with parsley once you've ladled soup into individual bowls.

**This one sounds like it would be FABULOUS with some lamb. I LOVE stew this time of year, and a hearty meat stew always hits the spot. But I'm willing to try it without, as per the recipe. This one was found at TLC's Cooking Site.

I'm contemplating a Middle Eastern soup and salad night here soon. Perhaps this weekend? My mom is coming down for a visit and I think that would be the perfect menu for a chilly Sunday afternoon.



Meredith said...

That lentil soup looks so good! I'll have to try it at some point. Thanks for the recipe!

Shannon O'Donnell said...

My mother-in-law would love this!! :-)

Annette said...

making some of that vegetable soup now - smells so good!

The Golden Eagle said...

I love soup!

Thanks for the recipes!

Brian Miller said...

its pouring snow soup sounds delish...

Kittie Howard said...

Another super post with insight into the Middle East. I totally love this soup. In Cairo we cooked pretty much the same, save put veggies in a pot with about l/4th cup of water and cook on a VERY low fire until veggies are as you like. They also throw in okra to thicken the sauce that evolves. Can serve over rice.

Rayna M. Iyer said...

The lentil soup does sound amazing. Mine is not an adventurous family when it comes to food, but I do think they are going to like it.

Talli Roland said...

Now THIS sounds delicious! I love soup!

Annette said...

The vegetable soup turned out wonderfully! A steaming bowl with a piece of warm, buttered, crusty bread. *sighs* Heaven in a bowl.

Erin Kuhns said...

You know how they say not to go grocery shopping on an empty stomach? But they never warn you about reading Jen's blog--regardless of a full or empty stomach. It makes one hungry.


Melissa said...

Reminder: Be Jolly By Golly Blog fest on Monday! Jen and I can't wait for your entry!

Melissa's blog.

Jen's blog.

Sandra said...

In Europe, salad is the last main course, before the cheese, fruit, desserts. That's how Dave and I have always eaten salad and when made with fresh herbs, it acts as a digestive aid. Your soup looks wonderful, we're having beef stew for lunch/supper today; made it yesterday so it could set up and it smelled fabulous!
Merry Christmas, Jen.

Rosy said...

Mmm! That soup looks wonderful and appealing in these cold winter days, I might try it during the week, thanks for the recipe.