Fall is here! The cool crispness is the air...Who doesn't love soup this time of year. Make soup making part of your weekly meal prep. Add a sandwich or salad and make it a meal. Here are two delicious soup options for your family and friends. Soups are so forgiving. The Red Lentil Chili is easy and versatile. You can cook it on the stove top or dump everything in the crock-pot and let it go. You can even add chicken or lamb. I love it with ground lamb! The Chicken Potpie is creamy, flavorful and just amazing, especially with crust crumbled on top. If you want to can also bake off some puff pastry and use that intead.
Red Lentil Chili
1 cup dry red lentils (cleaned and soaked overnight)
3 ½ cups vegetable broth
14 ounces fire roasted tomatoes, diced (do not drain)
1 red onion
15 oz. can black beans
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
½ cup corn (frozen or canned)
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
¼ teaspoon cayenne pepper
1 ½ teaspoons sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
3 cloves garlic minced
1 shredded medium carrot
1 tablespoon Coconut Aminos
1 tablespoon honey
juice of 1 lime
For garnish: vegan cheese, vegan Greek yogurt, cilantro
In the large stockpot over medium high heat, add in all the ingredients and stir completely to combine.
Bring to a boil, and then lower to a simmer. Cover slightly, and let the chili cook down for 25-30 minutes. Stir every now and then to ensure that the lentil don't stick to the bottom. Allow to cook until the red lentils are cooked completely and begins to thicken.
Remove from the stove, and squeeze in the juice of lime, stirring to thoroughly combine. Let it cool slightly before serving. Top with your favorite garnishes and enjoy!
Chicken Pot Pie Soup
4 tablespoons unsalted butter
1 small yellow onion
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
2 bay leaves
2 medium red potatoes, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons chopped fresh thyme
2 cups shredded chicken (rotisserie)
1/2 cup frozen peas
1/2 cup frozen corn
Kosher salt and white pepper, to taste
1 tablespoon fresh chopped parsley
Pie crust (for making pie crust crumbles)
In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite (store bought) pie crust. Transfer pie crust to a large baking sheet. Bake for 12-15 minutes or until pie crust are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.