Bone Broth Soup with Beans & Lentils

Bone Broth Soup with Beans

A big pork shoulder bone gave life to a new recipe simply because I couldn’t stand to throw away a treasure like that. Just looking at it made me think of a big pot of broth and since I was on vacation a big pot of broth led to a big pot of delicious bean soup. There is so much flavor in a homemade broth. I can drink it straight topped with sliced scallions and herbs anytime. But freezing it for future recipes makes me the happiest. Making a big pot of soup makes me pretty happy too.

Bone Broth Soup with Beans

Pork shoulder is a fantastic cut of meat. It’s huge too, which only means one thing, lots of delicious recipes. I buy it to make Roasted Pork, Pork & Poblano Stew and one of my favorite citrus pork recipes for tacos from the Truly Mexican Cookbook by Roberto Santibanez.  I also save the bone to make a pot of broth, freeze it and use it in other dishes.

Bone Broth Soup with Beans

Bone broth is a good source of minerals like calcium, phosphorus, magnesium and your body can easily absorb it. It contains chondroitin sulfate and glucosamine, which help reduce inflammation and joint pain. Properly prepared bone broth aids digestion, and muscle repair. On top of all that it tastes delicious, adds flavor to your dishes and is so much better than the MSG loaded kind you get at the store.

Bone Broth Soup with Beans

I realize that preparing a broth like this is time consuming. I have two solutions for you. The first, good for the weekend,  is to throw all the ingredients in the pot and let the magic happen while you clean the house, do your chores or relax on the couch.  The second is to use that trusted slow cooker. Yes, the slow cooker is one of the greatest tools for making broth. I suggest boiling the bone first in a pot of water for 5 minutes to remove the scum and then transferring the bone with fresh clean water to the slow cooker.

After that cooking those beans in the broth is a peace of cake. Just leave the beans to soak in water while the broth is in the slow cooker.

Bone Broth Soup with Beans

Happy Almost Weekend!!!

Bone Broth

Rating 

Ingredients
  • 1 pork shoulder bone
  • ½ lb pork shoulder meat, cut into 1 inch chunks
  • 2 carrots, peeled, cut in half
  • 1 large onion, peeled, cut into quarters
  • 2 celery stalks, cut in half
  • 3 garlic cloves, smashed
  • 1 bunch fresh parsley
  • ½ tbsp dry rosemary
  • 8 cups fresh water
  • salt to taste ( if using broth for the Bone Broth Soup with Beans, omit the salt)
Instructions
  1. Stove top method: Add all ingredients to a pot, cover with water and bring to a boil skimming the surface of scum before it begins to boil. Reduce heat and simmer for 3 hours.
  2. Slow cooker: Bring a pot of water with the shoulder bone and meat to a boil. Allow to cook for 5 minutes. Drain and rinse the bone. Add the bone, meat and the rest of the ingredients to a slow cooker and cook for 8 hours.

Bone Broth Soup with Beans & Lentils

Rating 

Ingredients
  • ½ lb beans, preferably soaked overnight or for at least 4 hours
  • ⅓ cup yellow lentils
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 1 tsp dry thyme
  • 3 garlic cloves
  • Broth from the Bone Broth Recipe Above
  • Meat chunks from the Bone Broth Recipe Above (discard the bone)
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley
Instructions
  1. In a large soup pot or the Dutch Oven heat olive oil add carrots, onion, celery and garlic. Cook for 3 minutes then stir thyme, beans, lentils and meat chunks.
  2. Pour in all of the bone broth, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour.
  3. Season with salt, pepper and fresh parsley. (It's important not to add salt while the beans cook, otherwise they will be tough and take much longer to become tender)
  4. Enjoy.

 

Be Sociable, Share!
Share

Curried Butternut Squash & Cauliflower Soup

 “Taking time to live life will only inspire you to work”

Curried Butternut Squash & Cauliflower Soup

Vacation has come to an end. It was wonderful, relaxing and refreshing. I am quite happy we didn’t go away and chose to spend the time at home. Home is where the heart is and relaxing here was exactly what I needed. I am not dreading my return to work, instead I learned how to appreciate these moments in life even more.

Curried Butternut Squash & Cauliflower Soup

I don’t know about you but I am so glad to get back to eating well. Never thought I’d say this but a week of overindulging was not good for me. It left me sluggish. I am craving veggies and to be honest I don’t feel the greatest. I thought I would enjoy eating whatever I wanted but my body says otherwise. I now understand exactly what they mean by “you are what you eat”.

Curried Butternut Squash & Cauliflower Soup

Since our next vacation is only 3 1/2 months away and will require for me to spend a lot of time in a bathing suit, this mama is getting her behind back in shape. As much as I hate love my treadmill, it will become my best friend again.

Curried Butternut Squash & Cauliflower Soup

Curried Butternut Squash & Cauliflower Soup

A roasted butternut squash and cauliflower soup is a fabulous way to transition back to a healthy fiber rich diet. I had such a hard time restraining myself from eating all the butternut squash when it was done roasting. I just wanted to eat all the veggies the way they were. Good thing I didn’t because this is one delicious soup and cold weather leaves me craving soup all the time. My now 7 year old Briana loved it as well. Those of you with children can relate to how hard it can be to introduce new dishes to kids especially when vegetables are involved. The beautiful bright yellow color definitely helped.

Curried Butternut Squash & Cauliflower Soup

I wish you all a great week ahead. After years of a long commute I am finally moving to a Banking Center close to home, 20 minute drive. Can’t beat that. I am excited.

Curried Butternut Squash & Cauliflower Soup

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4-5

Ingredients
  • ½ butternut squash, peeled and cubed
  • ½ head cauliflower, cut into florets
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary
  • 3 cups chicken or veggie stock
  • ½ cup fat free half & half
  • generous amount of salt
  • ¼ tsp curry powder
  • pinch of nutmeg
  • pepper
  • olive oil
Instructions
  1. Preheat oven to 400 degrees. Arrange butternut squash cubes and cauliflower on a baking sheet. Drizzle with olive oil, season with salt. Roast for 20-25 min.
  2. Heat a little olive oil in a soup pot or a Dutch Oven, sauté onions, carrots, celery and garlic until translucent and soft. Season with rosemary, pepper, curry powder, nutmeg and a little salt.
  3. Add roasted vegetables and stock. Bring to a simmer and cook another 10 minutes.
  4. Using an immersion blender (or regular blender) puree the soup until desired consistency. I like it smooth with a little texture.
  5. Add half & half, taste for salt. Most likely you will need to season it again. Enjoy

Be Sociable, Share!
Share

Roasted Tomato Soup

Roasted Tomato Soup

Tomato soup is a classic All-American and a comforting memory of anyone’s childhood. I remember those days when canned tomato soup after school was the best, fastest and easiest thing I could prepare while my parents were still at work.  Those days are long gone but one thing has not changed, I love my tomato soup. These days the soup I eat never comes from a can, it’s made by me every time and the work I put into it is well appreciated by my loved ones. Roasted tomato soup with a grilled cheese sandwich will forever be one of my most beloved meals. Today I wanted to share this simple Roasted Tomato Soup recipe that is sure to put a smile on your face and spare the additives in the canned varieties.

Roasted Tomato Soup

Easy on your budget and short on the ingredients it is one of those meals that don’t require a lot of work. The smell of roasting tomatoes is a welcomed one in the kitchen especially when roasted with garlic and a bit of rosemary. I love it cold the very next day or slightly warmed with croutons. On a cold chilly wintry night it will warm you to your bones. As you can tell I LOVE tomato soup.

Roasted Tomato Soup

SONY DSC

You see that juice at the bottom of the pan? That is the foundation of everything I just described. I had a hard time restraining myself from licking the bottom of the pan. But I did clean it up with a wonderful slice of Pain de Campagne from Whole Foods. There was a party in my tummy before the soup was even ready. Happy cook is…. hmmm… I wonder if there is a saying for that. I might need to come up with one.

Roasted Tomato Soup

Roasted Tomato Soup

 With a heart full of love I wish you all a great day.

Roasted Tomato Soup

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2½ lbs tomatoes, all varieties
  • 4 garlic cloves, sliced in half
  • ½ tsp fresh rosemary, finely chopped
  • 1 onion, diced
  • 2 tbsp butter, divided
  • 1 tbsp fresh basil, chopped
  • salt to taste
  • 1 bay leaf
  • 4 cups chicken stock
  • ¼ cup fat free half & half
  • olive oil
Instructions
  1. Heat oven to 450 degrees.
  2. Core and slice smaller tomatoes in half and larger tomatoes in quarters. Transfer into a deep baking dish, add garlic, rosemary and season generously with salt. Coat with olive oil and roast for 25 minutes.
  3. In a heavy soup pot or a Dutch oven, melt 1 tbsp of butter, add onion and sauté until soft.
  4. Add tomatoes with all their juice, chicken stock, basil and bay leaf. Bring to a simmer and cook another 15 minutes. Remove bay leaf.
  5. Using an emersion blender (or a regular blender) blend the mixture until smooth.
  6. Add half & half, season with salt if needed and enjoy.

 

Be Sociable, Share!
Share