Vegetable and White Bean Chowder

Are you experiencing Autumn weather yet where you live? I keep reading other blogs talking the about the sudden drop in temperatures they are having, with lovely crisp mornings and cooler evenings. I'm a little jealous. Our highs are still up in the 90's, but I was able run errands today without breaking a serious sweat every time I walked out to my car, so that's something, I guess.

I'm looking so forward to being able to wear jeans, sitting around the outdoor fire with friends on weekend nights, and being able to actually go to the park and playground during the middle of the day for a playdate, without being miserable. It is a little ways off, but that hasn't stopped me from buying an obscene amount of winter squash already or making lots of soups.

I've had my eye on this soup for quite a while now. Based off of a Moosewood recipe, it's a vegetable-laden soup with a broth base with just a hint of creaminess. Simple and easy, I love that it contains ordinary, everyday ingredients. Ones that you quite possibly already have in your refrigerator and pantry. And the beauty of it is, it's totally adaptable recipe to whatever veggies you do have on hand or prefer. The original version didn't have the white beans, but I thought the inclusion of them really helped to make this filling enough for a meal in itself.

Vegetable and White Bean Chowder
adapted from Cate's World Kitchen and Moosewood's Very Creamy Vegetable Chowder (sourced from CDKitchen)
serves 4

1 tbsp butter
2 tsp olive oil
2 crowns broccoli, roughly chopped
1 small red pepper, chopped
1 green pepper (I used a Cubanelle), chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 large yellow onion, chopped
4 cloves garlic
3 cups vegetable stock
1 cup 2% milk
3 tbsp Neufchatel cheese (or regular cream cheese)
sea salt and fresh ground pepper
2 tbsp chopped fresh basil (or 2 tsp dried)
1 15 oz can of cannellini beans, drained and rinsed
1 cup coarsely chopped baby spinach

Heat a Dutch Oven or large soup pot over medium heat. Add broccoli, peppers, carrots, celery and onions and cook for about 5 minutes, stirring frequently. Add the garlic (and dried basil, if using), cooking for another minute.

Add stock and bring to a boil. Cover, reduce heat and simmer for about 5 minutes, or until vegetables are just tender. Add milk and cream cheese, stirring until cream cheese is melted. Season with salt and pepper, to taste.

Stir in fresh basil, beans and spinach and cook until heated through, another minute or two. 

Red Lentil Vegetable Stew

This recipe is the result of me going in a totally different direction than intended. With a stockpile of carrots in the crisper, I had my mind made up on a creamy carrot soup. All day, that was my intention, and I'd browse a recipe or two for inspiration, think about it some more, look through some more recipes, do a little more brainstorming. You get the idea.

I knew I wanted red lentils in it, and I was also thinking along the lines of ginger, cilantro, coconut milk...but then when I began pulling out the ingredients to make my soup, I completely switched gears. Suddenly it began to have an more Italian influence, with tomato base, more veggies, and a chunky consistency instead of a pureed one.

And it wound up being exactly what I was really in the mood for. Isn't it funny how that works out sometimes?

Red Lentil Vegetable Stew

4-6 servings (it's very hearty and filling, so probably more like 6)

2 tbsp canola or olive oil (I used a blend of the two)

3 large carrots, in medium dice

2 stalks celery, chopped

1 large red bell pepper, chopped

1 medium onion, chopped

kosher salt and fresh ground pepper

3 cloves garlic, minced

3 cups vegetable stock

1 cup red lentils, rinsed

28 oz. can Italian-style crushed tomatoes

1/2 tsp Italian seasoning

1 tsp dried oregano

1 tsp crushed red pepper (or to taste)

2 bay leaves

2 1/2 cups coarsely chopped fresh spinach (stems removed)

grated parmesan, for serving

Heat oil in a Dutch Oven or large stock pot over medium heat. Add carrots, celery, pepper and onion. Season with a good bit of salt and a generous amount of pepper. Cook, stirring occasionally, until vegetables are becoming soft, about 10 minutes. Add garlic and cook another minute or two.

Add stock, lentils, crushed tomatoes, Italian seasoning, oregano, crushed pepper and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30-40 minutes or until lentils are tender but not mushy. Taste and adjust salt and pepper, if needed. Remove and discard bay leaves.

Stir in chopped spinach and give a few minutes to wilt. Top each serving with grated parmesan, as desired.

Sausage, White Bean and Spinach Soup

When it comes to my slow cooker, I always seem to use it when I'm home, and rarely do I ever cook anything on the low setting for a long period of time. Instead, I set it on high for a few hours in the afternoon and it's ready at dinnertime. This week, I've been helping out at the flower shop for the upcoming holiday and I haven't had a lot of energy once I come home for preparing dinner. It seemed like a perfect time to really utilize my slow cooker.

I was browsing some slow cooker recipes for inspiration, and I came across one for a smoked sausage and bean soup. It made me think of a soup my awesome neighbor brought us right after we had Beckett. Besides the sausage and beans, her's had tomatoes and spinach... and I can't remember what else. I decided to try come up with my own take made in the slow cooker and wound up with one really tasty soup. From the slow cooking, the texture of the sausage was less firm than I'm used to, but it didn't bother us like I thought it might've. It was so nice to come home from work on a gloomy, rainy day and have the house smelling wonderful, and a pot of this hearty, extremely flavorful soup all ready for us.

Sausage, White Bean and Spinach Souparound 4 servings
I pretty much never use frozen spinach, but I had some in the freezer that I bought for a recipe and didn't use. Since my fresh spinach supply for the week had already been depleted, I decided to give it a try. I still would've preferred fresh, but the frozen worked nicely in this. If using fresh, I would just coarsely chop it (removing any thick stems) and stir it in at the end and give it a few minutes to wilt.
2 large carrots, sliced 1/3 inch thick
2 celery ribs, chopped
1 medium onion, chopped
3 fat garlic cloves, smashed and coarsely shopped
1 (14 oz) pkg smoked turkey sausage, sliced about 1/2 inch thick
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15.5 oz) can of Great Northern beans, drained and rinsed
3 cups vegetable or chicken stock
1 parmesan rind1 tsp Italian Seasoning
1/4 tsp crushed red pepper
kosher salt and pepper
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
grated parmesan, for serving

Combine all ingredients, except the spinach and grated parmesan, in crock of the slow cooker. Cook on low for 7-8 hours. Stir in thawed spinach and give a few minutes to heat heat through. Serve topped with grated parmesan, if desired.

Mushroom, Barley and White Bean Soup

I know, right? Another soup. I think just about every other post of mine lately has been a soup. I promise we eat plenty of other things, but most often it's the soups that are the meals we enjoy the most. Especially on chilly or gloomy days, which we had a few of lately. Although earlier this week, it might've gotten so warm that I was wearing shorts, but that's besides the point. It's cold again, and I'm ready for more soup. (Who I am kidding though? I'll eat soup, happily, in any weather.)

I got it in my head that I wanted to make a mushroom barley soup, and while I had no problem finding plenty of vegetarian versions, somehow they just weren't what I was thinking of. The majority contained carrots, celery, mushrooms, barley and broth, flavored with thyme and sherry. I kept picturing something a little different, so I came up with my own- which had white beans, spinach and Italian Seasoning. I hoped that with cooking the barley in the soup (which I've never done before) the broth would come out thick and almost creamy. Luckily, the end result was exactly what I was hoping for. This was a hearty, wonderfully comforting soup, the kind where just a small bowl is enough to fill you up.

Mushroom, Barley and White Bean Soup
serves 4-6

1 tbsp olive oil
1/2 medium yellow onion, chopped
2 celery ribs, chopped
kosher salt and fresh ground pepper
2 tsp Italian Seasoning
8 oz. sliced cremini mushrooms
1 cup pearl barley, rinsed
1 (32 oz.) carton of vegetable stock
1 (15.5 oz) can of Cannellini (or other white) beans
2 1/2 cup coarsely chopped baby spinach, any large stems removed
fresh grated parmesan, for serving, if desired

Heat oil in a Dutch Oven over medium heat. Add onion and celery and season with salt, pepper and Italian Seasoning. Cook for 3 minutes. Add mushrooms and cook for 3 more minutes.

Add barley to pot, and stirring frequently, toast for a few minutes before adding stock. Bring to a boil, then cover, reduce heat and simmer until barley is tender and much of the broth has been absorbed and thickened. Stir in beans and heat through.

Remove from heat and stir in spinach. Let sit a couple of minutes to wilt slightly, and then serve, grated with parmesan, if desired.

Caramelized Onion, Lentil and Carrot Soup

Not too long ago, I was going through a bunch of older magazines, and I came across a recipe for a Caramelized Onion and Lentil Soup. The combination made me think of Mujadara, only without the rice. But unlike that tasty dish, the soup used canned lentils, and onions cooked quickly at a high heat. It's the slowly caramelized onions which gave Mujadara its flavor, and I didn't see how the soup would be good without taking the time to cook the onions until they reached a deep golden color.

When a gloomy day called for soup, and I had the time to spend babysitting a pot of onions, I decided to make my own version, with the addition of carrots. Thinking back to Mujadara, I recalled how I had first garnished it with yogurt, but then later enjoyed the leftovers even more with a squeeze of lemon. For the soup, I went with the lemon, and it brightened and enhanced it wonderfully, along with a sprinkle of chopped parsley. I knew I'd love this, but I honestly wasn't sure if Sage would be too crazy for it. My worries were quite unnecessary, and the only problem with the soup was that I should've doubled it, since we ate in all in one sitting, along with some hot, crusty wheat bread.


This is my submission to the Charity Souper Bowl, hosted by Branny Boils Over, where for every soup entry (along with a dedication to a special animal) she will donate $1 to ASPCA. I dedicate this post to my greatly missed Soma. She was the first pet Sage and I ever had together, and the sweetest, most loving cat I have ever had. Unadoptable, we took her in as a foster, knowing she had feline leukemia and that she might only be with us for a short time. Instead she was with us for five years and brought me so much joy. It's been almost exactly three years since she lost her, and I still miss her so much every time I think of her.

Caramelized Onion, Lentil and Carrot Soup

serves 2-3

Inspired by a recipe I saw in a magazine but didn't save and my memories of the Mujadara from this post, originally adapted from Orangette

In my opinion, the squeeze of lemon is what really makes this soup, so I'd highly suggest not skipping it!

2 tbsp olive oil

3 medium yellow onions, thinly sliced (about 6 cups)

1 cup carrots in medium dice (3-4 carrots)

kosher salt and fresh ground pepper

2/3 cup green (or brown) lentils, rinsed and picked over

3 1/2 cups vegetable broth

chopped parsley, for serving

lemon wedges, for serving

Heat oil in a Dutch Oven or other large nonstick pot over medium heat. Add onions and cook, stirring often, until a deep golden brown, about 40 minutes. (You can add a tsp or two of water a few times during the caramelizing process if the bottom of the pan is becoming too brown.) Add carrots and a few pinches of salt and cook for an additional 5 minutes.

Use about a half cup of broth to deglaze the pot. Add remaining broth, lentils and a generous amount of ground pepper and bring to a boil. Reduce heat, cover and simmer until lentils are just tender, about 20-25 minutes.

Ladle into serving bowls, top with chopped parsley and serve with a lemon wedge or two.

Pasta e Fagioli

This soup is what my mom would call a "happy accident." This wasn't going to be the other night's dinner (or most likely, any night's, any time soon.) Instead, I had quick and easy recipe to try out that I was looking forward to. But those plans came to a halt when I discovered last minute, that the key ingredient had somehow gone bad (and we're not talking questionable, but trashcan bound). I knew I needed to come up with something quickly, working with what I had on hand. I wasn't feeling in a particularly creative mood and at this point, I just wanted a straightforward recipe to work with. My next obstacle was that my biggest source for recipes- and especially when I am pressed for time- is the Internet. Which just happened to be down at the time.

I grabbed the file folder that I keep of recipes torn from magazines and quickly skimmed through it. I stopped at Everyday Food's Pasta e Fagioli, only because I had everything and it looked easy. I got to work, but even as I was making it, I'd already written it off as "something to feed us" and little else. It seemed rather ordinary, and the photo accompanying it wasn't really that impressive, at least not compared to what you normally see in the magazine. As a matter of fact, I'm not even sure why I saved the recipe in the first place. But man, am I glad I did! This might've just been a means to get dinner on the table, but it wound up being something I will make again and again.


Pasta e Fagioli
adapted slightly from Everyday Food, December 2010
serves 4

I want to note that I used a can of diced tomatoes flavored with basil, garlic and oregano and a can of (broken up) stewed tomatoes in this. They were both bought on accident, and have been just hanging out in my pantry, because they contained high fructose corn syrup. While I will make this with my regular diced tomatoes next time, I think the sweetness added to the soup, so I'd suggest adding in a little bit of the sweetener of your choice if the tomatoes you use are not sweet.

1 tbsp olive oil
3 celery ribs, chopped
3 carrots, in medium dice
1/2 large red onion, chopped
2 garlic cloves, minced
2 tsp dried oregano
kosher salt and fresh ground pepper
2 (14.5 oz) cans or 1 (28 oz) can of diced tomatoes
3 cups low sodium vegetable broth
1 Parmesan rind, plus additional freshly grated parmesan for serving
1 cup whole grain shells, or other small pasta
1 (15.5 oz) can of cannellini beans, rinsed and drained
I cup coarsely chopped fresh baby spinach, stems removed

In a good sized heavy pot, such as a Dutch Oven or casserole, heat oil over medium. Add celery, carrots, onion and garlic. Season with oregano, a few pinches of salt and several grinds of pepper. Cook stirring occasionally until vegetables are soft, about 10 minutes.

Add tomatoes, broth and Parmesan rind. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Stir in pasta and cook, partially covered, until pasta is just shy of al dente (for my pasta, this took about 10 minutes).

Add beans and continue to cook for a few minutes, until they are warmed through and pasta is al dente. Remove from heat and stir in chopped spinach. Serve topped with grated parmesan.

Vegetarian Black Bean Soup

As much as black beans are a staple in my house, I've never made a black bean soup before. Most recipes I've come across don't appeal to me. Usually, they contains pork products- ham, in some form, or at the very least, bacon. (I really don't care for the flavor of ham, and I save my bacon consumption for a perfect BLT about once a year.) When I saw a pork-free black bean soup on Cate's World Kitchen, I was eager to give it a try.

I will admit that once making this, I began to question it's simplicity. There are only a few vegetables and only 3 spices. I had to resist tossing in a bunch of additional ingredients. It wasn't easy, but so far I've never been steered wrong by any of the recipes on Cate's blog. Other than some tinkering of quantities, my only real change was using vegetable broth in lieu of water. That, and instead of finely chopping my vegetables, I just tossed them into the food processor to make this already easy to make soup even easier. It was wonderful- full of flavor and a perfect fit for the healthier food we all seem to be craving this week.

Vegetarian Black Bean Soup
adapted from Veggie Belly via Cate's World Kitchen
serves 3-4

1/2 of a medium white onion, cut into chunks
3 small carrots, cut into chunks
1/2 of a large green pepper, cut into chunks
3 fat cloves garlic, minced
2 (15.25 oz) cans of black beans, rinsed and drained
3 cups vegetable broth
1 tbsp cumin
2 tsp paprika
1 tsp dried oregano
kosher salt, to taste
to serve: diced tomato, sliced green onion or chopped red onion, light sour cream/Greek yogurt, etc.

Place onion, carrots and green pepper in the bowl of a food processor, and process until minced. (Alternately, you could finely chop the vegetables by hand.)

Heat oil in a Dutch Oven or large stock pot over medium. Add minced vegetable mixture and cook for 4 minutes. Add garlic and cook for 2 more minutes.

Add beans, broth, spices and a couple pinches of salt. Bring to a boil. Reduce heat to medium-low and simmer for 25-30 minutes, or until soup has thickened. Taste and adjust salt, if needed. Garnish as desired.

Turkey, White Bean and Wild Rice Soup

This old favorite standby is actually the third recipe I ever posted on my blog. Beside the fact that the photo is horribly bad, I used to make it with a seasoned rice packet, which I now realize is full of additives and high in sodium. I decided it was time for a little revamping of the recipe.

These days, I use a wild rice blend purchased from the bulk bins of my favorite, local natural foods grocer. It does take an extra half an hour to cook, but I think its worth it. I'd personally much rather go with a mix of long grain brown rice, sweet brown rice, Wehani rice (a nutty, red-colored brown rice) and wild rice pieces over one containing white rice, dehydrated vegetables and monosodium glutamate.


I used to make this soup all the time at Sage's request. Because we don't eat meat that often and I don't make the same dishes over and over as I did years ago, it had been quite a while since we'd had it. I wasn't sure if it would as good as we remembered, but it absolutely was! (I may have even been nitpicking over the distribution of the leftovers for Sage and my lunch the next day.) The best way I can describe this is a cross between a white chili with ground turkey and a traditional turkey and wild rice soup, with the addition of tomatoes. It's a cozy, comforting soup, with just a little of heat. Great for a chilly weather, served with some crusty bread or crackers.

Turkey White Bean and Wild Rice

adapted greatly from allrecipes.com

around 5 servings

1/2 cup brown and wild rice blend, rinsed

1 1/2 cup water

2 tsp olive oil

1 large red pepper, chopped

1/2 large green pepper, chopped

2 celery ribs, chopped

1.25 lb ground turkey

1/2 large onion, chopped

1 (14.5 oz) can of tomatoes with mild green chiles

1 cup of frozen corn, rinsed to thaw

1 (15.5 oz) can of white beans

2 1/2 cups vegetable or chicken stock

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1 tsp salt, or to taste

fresh ground pepper

Bring rice and water to boil in a small saucepan. Cover, reduce heat and simmer for 55 minutes. Remove lid, fluff and set aside.

Heat oil in a large stock pot or Dutch Oven over medium. Add peppers and onion and cook for 5 minutes. Add turkey and onion, and continue cooking until turkey is no longer pink, using a wooden spoon to break up meat. Drain any fat off.

Add tomatoes, corn, beans, stock and spices. Season with salt and pepper. Stir in cooked rice and simmer until just heated through. Adjust seasonings if needed, and ladle into serving bowls.

Southwestern Bean Soup with Cornmeal Dumplings

I've had the intention of trying this recipe for weeks now, and for one reason or another, it kept not getting made. Finally this weekend, the time was right. We've all been sick around here (again!) and were needing some some soup, plus my non meat eating mother-in-law was going to be coming over and eating with us, but I wasn't sure when. A comforting bean and vegetable soup, cooked in the slow cooker, was the perfect choice.

I did alter the soup a good bit to suit my own personal preferences but made the cornmeal dumplings exactly as the recipe directed. It was the dumplings that drew me to this soup in the first place, and honestly we were a little divided on the outcome. I enjoyed them and thought they were a fun touch, my toddler really liked them, and for my mother-in-law, they were were the best part. Then you have Sage, who didn't care for them at all (but isn't really a dumpling kind of guy to begin with).

In any case, dumplings or not, I thought this was an absolutely wonderful soup. Easy, comforting, good for you and just really delicious- every thing you could want when you are feeling under the weather, or even if you are not.


Southwestern Bean Soup with Cornmeal Dumplings
adapted from Better Homes and Garden Crockery Cooking
as found on The Cook and the Dishwasher
serves 6

This soup could be garnished with any of your favorite taco toppings- cheeses, sour cream or greek yogurt, avocado, diced tomatoes, cilantro, etc. I went with sharp cheddar and sour cream, but was too lazy to garnish the leftovers and thought it was just as good all by itself.

for the soup:
2 1/4 cup vegetable stock
3/4 cup water
1 (15.5) can of dark red kidney beans, drained and rinsed
1 (15.5) can of black beans, drained and rinsed
1 (15.5) can of pinto beans, drained and rinsed
1 (14.5) oz can of diced tomatoes with mild chiles
1 cup frozen corn
3 medium-large carrots, sliced (2 cups)
1/2 large red onion, chopped (1 cup)
1 celery rib, diced (1/4 cup)
2 large cloves garlic, smashed and coarsely chopped
2 tsp chili powder
1/2 tsp cumin
kosher salt and fresh ground pepper, to taste

for the dumplings:
1/3 cup unbleached all-purpose flour
1/4 cup yellow cornmeal
1 tsp baking powder
fresh ground pepper
1 egg white
2 tbsp reduced fat milk
1 tbsp canola oil

Combine all soup ingredients in a slow cooker, and season with salt and pepper. Cook on high for 3 1/2-4 hours (or on low for 7-8). Taste and adjust salt, if necessary.

For the dumplings, mix the flour, cornmeal, baking powder and several grinds of pepper in a large bowl. In a smaller bowl, beat together remaining dumpling ingredients. Combine the wet and dry ingredients, but do not over-mix.

Drop the dumplings into the slow cooker in 6 mounds, atop the soup. Cook for an additional 20 minutes on high (30 on low) without opening the lid during this time. Check for doneness by inserting a toothpick in center of dumpling; it should come out dry.

Ladle soup into serving bowl, topping each one with a dumpling. Garnish as desired.

Creamy Broccoli-Cheese Soup

There is nothing like getting very sick (say, something like a horrible stomach virus) to make you really remember and appreciate what a wonderful person you have chosen to share your life with. I just spent 30+ hours in a completely worthless state and another full day trying to recover, and all the while Sage was (not surprisingly) an awesome husband and father. Besides tending to me and taking over all the parenting duties, he did the weekly grocery shopping with a toddler in tow (a task I avoid if at all possible), ran out late night for cupcakes when I wasn't able to bake up the cute ones I'd planned for our son's school party, squeezed in taking Beckett to a fall festival, and even rode his bike to go pick up my car from getting new tires because I couldn't leave the house to drive him there.

I'm aware I've got a pretty fantastic guy, I hope to be able to do some special things in the next few days to show my gratitude. In the meantime, I hope the memory of the soup that I made the day before I got sick will tide him over. He said it was one of the best soups I've ever made, and since I make soup rather frequently, that's quite a claim.

I wanted to give Broccoli-Cheese Soup a try, as I had some broccoli to use up (which never happens in our house), and I thought of the many recipes I've seen for soups that use pureed beans to give a creamy texture. As I was getting my immersion blender out in preperation, it made me think of smoothies, and I decided to sneak some spinach into my soup, figuring like a green monster smoothie it would provide extra nutrients and green color but no overpowering flavor. I was right. If you didn't know, you'd never guess there was beans and spinach "hidden" in this soup. With a handful of crackers, it made for delightful meal that kept us full all night.

Creamy Broccoli-Cheese Soup

serves 2-3 as a meal (maybe 5 as a starter)

1 tbsp olive oil

1 large head of broccoli, cut into small florets (about 4 cups)

1/2 large red onion, copped

3 large cloves garlic, smashed and coarsely chopped

2 celery ribs, chopped

kosher salt and pepper

1 (15.5 oz) can of cannellini beans, drained and rinsed

3 cups torn spinach, stems removed

3 cups vegetable stock

1 cup shredded cheese (I used a blend of cheddar and monterey jack)

Heat oil over medium heat in a large stock pot or Dutch Oven. Reserve 1 cup of broccoli florets, setting aside, and add remaining broccoli to pot, along with celery and onion. Season with salt and pepper. Cook, stirring occasionally for 10 minutes. Add garlic and cook for an additional minute.

Add beans, spinach and stock and continue to cook over medium until broccoli and celery are tender (5-10 minutes). Remove from heat and process until smooth using a immersion blender.

Return to heat and add reserved broccoli, simmering until broccoli is tender. Stir in cheese. Taste and adjust seasoning, if necessary.

Pumpkin Black Bean Chili

How I wish I could say I made this fall sounding dish because we were experiencing some lovely, crisp Autumn weather. But with highs still reaching the low nineties (and humidity that makes it feel even hotter), we are no where close. Regardless of weather or season, chili is often my go-to when I am low on perishable items but still have a relatively well stocked pantry and freezer, as was the case yesterday.

As I was digging around to see what might make its way into this batch, I came across some frozen pumpkin puree. Remember that canned pumpkin shortage from last year? Well, when I finally found some- the big cans- I bought quite a few of them. Naturally, the next week, the shortage was apparently over. Many months later, when I finally used a portion of the last can, I froze the rest, and forgot about it. Digging it out from under a pile of rices and beans, I recalled various Pumpkin Chili recipes from last fall. I first saw it on Cara's Cravings and was very intrigued, but somehow had never got around to giving it a try.

My take, a meatless version made in the slow cooker, came out wonderful. I purposely didn't tell Sage what the "secret ingredient" was until he was halfway through. Although he hadn't been able to guess, he nodded slowly, wisely, as if it had been on the tip of his tongue all along. The pumpkin doesn't add an obvious pumpkin taste, but it does add a certain something, in terms of texture and another layer of flavor. This was a hit, and I will definitely be adding pumpkin to my chili again.

Pumpkin Black Bean Chili
inspired by Cara's Turkey Pumpkin Chili

1 medium onion, chopped
5 cloves garlic, smashed and coarsely chopped
1 (15.5 oz) can low sodium black beans, drained and rinsed
1 (15.5 oz) can light red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes with mild green chilies
1 (14.5 oz) can petite diced tomatoes
1 1/2 cups pumpkin puree
3 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tbsp dark brown sugar
1 cup frozen corn kernels

Combine all ingredients in slow cooker. Stir well, cover, and cook on low for 5-6 hours (or high for about hours).

Garnish with your favorite chili accompaniments- sour cream/greek yogurt, cilantro, shredded cheese, etc. (I would've loved to have topped mine with sharp cheddar, but I used it all in a cheddar jalapeno cornbread that wasn't quite a success. Next time!)

Southwestern Quinoa & Kidney Bean Soup

Homemade soup is a go-to for me when I feel the need to eat something healthy. I just love how you can make something good for you and yet delicious by cleaning out your produce drawer and pantry. This vibrantly colored and tasty soup was exactly what I needed after a few days of not-quite so-healthy dinners spent with family.

While this soup contains many ingredients I often put in my soups, there were a few things that set this one apart. I don't believe I have ever used quinoa in a soup before and I was really pleased with the outcome. Kidney beans took the place of the typical black beans I tend to use with Southwestern/Mexican flavors. It just happened to be what I had on hand, but I found I loved them in this. Since the little guy is very sensitive to spicy food, I made this mild in heat- if I was making this for just me, I would've added in a jalapeno- but it was still full of flavor.

This might've just been a feel-better-about-what-I'm-eating type of meal, but it is definitely worth making again. Not only was it quick to make, it also yields a nice amount and the leftovers are just as delicious.

If going without meat isn't your thing, you could easily add cooked chicken along with or in place of the beans, but it's quite substantial as is.

1/2 cup uncooked quinoa, well rinsed
1 cup water
1 tbsp olive oil
2 carrots, sliced
1/2 large red onion, chopped
1/2 green bell pepper, diced
1 red bell pepper, diced
kosher salt and fresh ground pepper
2 garlic cloves, minced
1 (32 oz.) carton vegetable broth
1 (14.5 oz.) can petite diced tomatoes, with mild green chiles
1 (15.5 oz.) can light red kidney beans, drained and rinsed
1 cup frozen corn
1 tsp corriander
1 tsp cumin
1 bay leaf
1/4 cup chopped cilantro
diced avocado and shredded sharp cheddar, for serving

Bring quinoa and water to boil in a small saucepan. Cover, reduce heat, and simmer for about 12 minutes . Set aside.

Meanwhile, in a stock pot or dutch oven, heat oil over medium heat. Add carrots, onion and peppers. Season with salt and pepper and saute until vegetables are becoming soft, about 10 minutes. Add garlic and cook for an additional minute.

Add broth, tomatoes with their juices, beans, corn, corriander, cumin and bay leaf. Reduce heat, cover and simmer for 10 minutes, or until carrots are tender. Remove baf leaf. Stir in cooked quinoa and chopped cilantro. Taste and adjust seasonings (especially salt) if needed.

Garnish indvidual bowls with avocado and cheese.

Symon Sundays: Spicy Tomato and Blue Cheese Soup & Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress

This week's Symon Sundays selections were the ones I chose. When I first got the cookbook and began going through it, I kept going back to the same soup recipe. A spicy tomato soup with blue cheese- it just sounded like something I'd love, and Sage thought it looked delicious too. Although there were many different types of dishes I know I would've enjoyed, I really wanted to pair it with a salad. Most of the ones in the book were very summery, and I wanted to pick one with more seasonal ingredients. I decided on a shaved fennel salad with oranges, lemon, dill and watercress, which seemed fun since we've never had raw fennel before and love trying new things, as well the fact I'd be able to use oranges from our tree.

The soup was every bit as amazing as I'd hoped for. It was a little spicy for Sage, but he still really enjoyed it. It was a cinch to make, and just perfect on a rainy day. I wasn't sure how we'd like the salad, but we very much did. We learned we liked fennel. Good to know. My only big complaint about the recipe as written was that there was way too much juice from the oranges. I used the juices from all three, but one would've been plenty, so I've reflected that below. I also think we would've prefered this with arugula over the watercress.

Spicy Tomato and Blue Cheese Soup
from Live to Cook, Michael Symon

2 tbsp olive oil
1 medium red onion, finely chopped
kosher salt
4 garlic cloves, sliced
1 (28 oz.) can of Marzano tomatoes, with juice
1 1/2 cups chicken stock
3/4 cup heavy cream (I used half & half)
2 tbsp sriracha sauce
1 tbsp fresh oregano leaves
1/2 cup Roth Kase Buttermilk Blue Cheese

Heat the oil in a 4 qt. saucepan over medium heat. Add onion and a three finger pinch of salt. Sweat for 2 minutes. Add garlic and sweat for 2 more minutes.

Add tomatoes, their juices and stock. Bring to a simmer. Stir in cream, sriracha sauce and oregano and simmer for 45 minutes.

Pour soup into blender, add blue cheese and blend until smooth, working in batches if needed. Strain through a fine mesh strainer into a clean pot, taste, adjust seasonings if needed and reheat to serve. (I blended mine right in the pot with a submersion blender and skipped straining it.)

This soup will keep, covered in the refrigerator, for a few days. (Although it isn't likely you'll have it around that long.)



Shaved Fennel Salad with Oranges, Lemon, Dill and Watercress
adapted from Live to Cook, Michael Symon

3 oranges
1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained
1/4 tsp kosher salt
Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed and shaved (with a mandolin)
1 tbsp coarsley chopped fennel fronds
2 tbsp coarsely chopped fresh dill
freshly ground black pepper
1/4 tsp ground corriander
2 tbsp extra-vigin olive oil
1 cup loosely packed watercress or arugula

Grate zest of the one of the oranges and reserve. Segment all three oranges, by removing peel and pith with a knife and slicing through fruit along either side of the membrane to remove only the fruit sections. Once segments are removed, squeeze remaining juice from one of the oranges and reserve.

In a large bowl, combine the garlic, shallot, salt, lemon and orange juices and zests. Wisk to combine. Add the shaved fennel, fennel fronds and dill, tossing juice. Add the orange segments, a few grinds of pepper, the corriander, olive oil, and watercress. Toss gently and plate, spooning additional dressing over top.

Italian Meatball Soup

I've had a sick and very overworked husband lately. He finally got a chance to come home and get some much needed rest in the other day. (This is not as great as it sounds, since wet, cold weather postponed the tournament he was working, and he had to work his day off instead.) But at least he was able to take a nice hours-long couch nap, inside away from the cold rain.

I thought it would be nice to have a yummy bowl of soup when he woke up. Since I wasn't expecting him home for dinner, let alone so early, I hadn't planned on making soup, and had to use what I had on hand. Which turned out to be a limited selection of vegetables and a freezer full of some odd meats that we don't normally eat- like ground lamb and real sausage links. There was was ground pork, so I decided to make little meatballs, and use pasta to make up for the lack of veggies. Since making this, I've discovered my product of improvising is actually pretty much a real soup, Italian Meatball. Of course, there are tons of versions, and I'm not claiming mine is authentic, since I wasn't even aware of its existance prior to making it.

Sage was so happy to wake up to homemade soup, and the three of really enjoyed it. We are more vegetable eaters than meat eaters in our house, so next time I would half the meatball recipe and double the vegetables, but I will write it as I made it. I also think zucchini and/or spinach would go great. Other changes could be using half pork/half ground beef for the meatballs, and using beef broth/stock, instead of the chicken (omitting the worcestershire.) You could also increase the amount of stock for a soupier soup, although we liked it not as brothy.

1 lb. lean ground pork (or half pork/half ground beef)
1 medium onion
2 large cloves of garlic, minced
1/2 tbsp Italian seasoning
1/3 cup Italian style bread crumbs
1 egg yolk
kosher salt and fresh ground pepper
cooking spray
1 tbsp olive oil
1 large carrot, thin sliced
2 celery ribs, thin sliced
1 (14.5 oz.) can of petite diced tomatoes
1 (32 oz.) carton of low sodium chicken stock
1 tbsp worcestershire sauce
! large handful of parsley, chopped
1 cup uncooked whole grain macaroni (or cavatappi)
lots of grated parmesan, for serving

Preheat oven to 350 degrees. Mince 1/3 of the onion and set the remainder aside.

In a large bowl, mix ground meat, minced onion, half of the minced garlic, Italian seasoning, bread crumbs, egg yolk together and season with salt and pepper. Using hands, form into small meatballs (about 1 level tbsp worth) and line on a rimmed baking sheet, sprayed with cooking spray. (I got 45 meatballs.)

Bake meatballs for about 15 minutes, or until cooked through, shaking baking sheet occasionally to promote even browning. Once done, transfer to a paper-towel lined plate.

While meatballs are cooking, heat oil in a large stock pot or dutch oven over medium heat. Chop remaining onion, and add to pot, along with carrot and celery. Saute for about 8 minutes, or until onion is translucent but not browning. Add remaining garlic and cook for another minute.

To vegetable mixture, add tomatoes, stock, worcestershire, 1 tbsp salt, lots of pepper, and chopped parsley. Bring to a boil. Cover, reduce heat and simmer until vegetables are tender, about 20 minutes.

Meanwhile, cook pasta according to package dirrections. Drain and set aside.

Once vegetables are tender, add meatballs to broth and heat through. Stir in cooked pasta. Remove from heat, and top each serving with parmesan.

Lentil Chickpea Soup

Yep, another soup. I just really like soups. I could eat a bowl of soup every day pretty much. Another thing I absolutely love is legumes. I truly could (and often do) eat legumes of one kind or another every day. Two of my favorites are chickpeas and lentils, but prior to this I'd never before prepared anything with those two together.

I made this soup one day when I was in the mood to spend the entire afternoon in the kitchen (the same day that I made the quiche and also baked cookies.) It was a great way to use up some veggies I had on hand. It was quite good, although I do think its going to be hard to find a lentil soup I like more than the Sweet Potato Lentil Stew- but we still really enjoyed it. And it was even better as leftovers. Sage added some chopped grilled chicken breast to his, but B and I just had ours topped with some parmesan cheese. (In the picture you'll see some parsley as well, but I found I preferred it more without. My attempt to take new pictures without parsley didn't work out for me though so pretend its not there.)

1 tbsp olive oil
2 celery ribs, diced
2 large carrots, peeled and diced
1 zucchini, chopped
1 small onion, chopped
2 garlic cloves, minced
sea salt and fresh ground pepper
1 (14.5 oz.) can diced tomatoes, with juice
1 (15 oz.) can of low sodium chickpeas, drained and rinsed
2 cups vegetable stock
1/2 cup tomato sauce (or a spoonful of tomato paste- I just had tomato sauce already open)
1 bay leaf
several sprigs of fresh thyme
1 1/2 cups water
3/4 cup regular green (or brown) lentils, rinsed and picked over
shredded parmesan, for serving

In a stock pot, heat oil over medium heat. Add celery, carrots, zucchini, onion and garlic to pot and season with salt and pepper. Saute until onion begans to become translucent, about 5 minutes. Add tomatoes, chickpeas, stock, tomato sauce, bay leaf and thyme sprigs. Reduce heat, cover and simmer for 40 minutes or until carrots are tender.

Meanwhile, combine lentils and water in a saucepan and bring to a boil. Boil for 2 minutes, reduce heat, cover and simmer for 25-30 minutes or until lentils are tender but not mushy. Stir into stock pot.

Remove bay leaf and thyme sprigs. Season with extra salt and pepper if needed. Top with parmesan before serving.

White Turkey Chili

Everytime we have a holiday dinner at our home, leftover turkey meat goes into the freezer in zip lock baggies, with the intention of using them in soups and casseroles. But what usually happens is Sage will pull out a package to defrost, make a sandwich with it once, and then it will sit in the fridge until I throw it away. (And I won't even get into the year I stored a turkey carcass in the freezer to make a stock, only to toss it out in defeat somewhere around the following Thanksgiving.)

This year however, we had turkey at both Thanksgiving and Christmas Eve at our house, so I had a good bit and was determined to do better than past years. So far, I'm doing pretty well. I recently made an amazing pot pie (sorry, no blog post-it was impossible to photograph) and now this tasty soup. It's been quite cold here, and the three of us have all been sick. When I'm not feeling well and its freezing out, all I want to eat is soup. And I'm not the only one. Right after I'd found this recipe to make for dinner the other night, Sage called me and asked if I could defrost some turkey and make soup for dinner.

I kept the ingedients of this recipe the same, but I did change the quanities. I wanted more veggies in mine and less broth. This called for 32 oz. of broth, which would've been way too watery. We added a topping of sharp cheddar, a dallop of sour cream and served it with tortilla chips. It was a good soup that we enjoyed, but since the reviewers on the site I found it on gave it 5 stars, I expected to be blown away. I wasn't, but I chalked it up to just preferring a hearty tomato based chili over a white one and also liking ground turkey meat more than chopped roast turkey. I did feel the cheese, sour cream and chips really helped. The next day, though, this soup was SO much better! I'm not sure if it was a little colder and I was a little sicker, or just that the flavors melded overnight, but it was fantastic as a leftover! This soup makes about 6 good sized servings and is great for those who like a little warmth, but nothing too spicy. Add some heat to it if you prefer a kick.

adapted slightly from a Cooking Light recipe, found on myrecipes.com

1 tbsp olive oil

1 large onion, chopped

1 large red bell pepper, chopped

2 stalks of celery, diced

1/2 jalapeno, seeded and minced

1 clove galic, minced

3 cups chopped cooked turkey (I didn't measure out mine, but it was probably about 2 1/2 cups)

2 cans cannnellini beans, drained, rinsed and divided

2 1/2 cups (20 oz.) low sodium chicken broth

1 (4.5 oz. can) chopped green chiles

1 cup frozen whole-kernel corn (I only had a 1/2 cup but would've used the full cup if I'd had it.)

1 tbsp ground cumin

1 tbsp chili powder

kosher salt and fresh ground pepper, to taste

1 cup 1% low-fat milk

1/2 cup chopped cilantro

suggested accompaniments: 2% sharp cheddar, reduced fat sour cream or plain yogurt, tortilla chips

Heat oil in a large dutch oven or stock pot over medium high meat. Add onion, pepper, celery, jalapeno and garlic and saute for 5 minutes. Add the turkey, 1 1/2 cups of the beans, broth, green chiles, corn and seasonings. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Mash remaining beans. Add mashed beans and milk to the pot. Simmer, uncovered for for 20 minutes or until mixture is thick. Stir in chopped cilantro.

Serve with tortilla chips on the side and top with cheese and sour cream or yogurt, if desired.

My 100th Post with a Recap of Favorites

So, I actually wrote this a few days ago, before catching up on several days worth of posts in my reader, only to discover that lots of the blogs I follow do a year end review of favorites. That makes mine seem rather unoriginal, but since it took me a while to write it, I'm going to post it anyhow.

For my 100th post, I thought it would be fun to take a look back at the recipes I've tried out over the past six months or so that I've had this blog. Okay, maybe I'm the only who will have fun with this post, but then the reason I started blogging was for myself- to have a place to record my recipes, as well as to push myself to try new things and to be more creative in the kitchen. However, as a bonus, it's made me really happy to know that others have enjoyed it as well. I've really appreciated having family and friends tell that they've tried and loved recipes from my blog. So, thanks for being a reader of The Brick Kitchen. Here are some of our family's favorites from along the way.

Soups

Lentil Sausage Soup with Leeks and Carrots

Turkey Bean Soup

Slowcooker Chicken and Rice Soup

Split Pea Soup

Sweet Potato Lentil Stew

Salads/Side Dishes

Warm Couscous and Chickpea Salad

Cucumber Pasta Salad with Goat Cheese

Apple-Walnut Salad with Cranberry Vinaigrette

Grilled Dijon Chicken Salad with Parmesan Dressing (especially the dressing!)

Baked Buffalo Chicken Strips Salad

Vegetarian Main Dishes
Moroccan Style Stuffed Accorn Squash
Baked Eggplant Parmesan
Polenta Lasagna with Vegetable Bolognese
Lentil Walnut Burgers
Black Bean Sliders & Sweet Potato Fries

Main Dishes with Meat
Peanut Butter Chicken
Chicken Parmesan
Sausage and Peppers Pasta
Healthier Chicken Pot Pie
Chicken Paprikash


Pizzas
Buffalo Chicken Pizza
Roasted Butternut, Carmelized Onion and Apple Maple Chicken Sausage Pizza
BBQ Chicken Pizza
Black and White Pizza
Sundried Tomato, Goat Cheese and Chicken Sausage Calzone

Sweet Potato Lentil Stew

You know the kind of meal that you enjoy so much that for hours after you eat it, you keep thinking of it? And then the next day, you can't wait to have the leftovers for lunch? And then because you enjoyed it so much the second time, you are giddy because there is still enough for yet another bowl the next day? For me, that was this stew. It even made me doubt myself as a good wife and mother, because I wanted to hide the last of it deep in the fridge just to make sure I was the one who got it.

The funny thing is I stumbled upon this by accident. I knew I wanted a cozy vegetarian meal for dinner. I was wanting soup, and at first I was thinking a lighter version of cream of mushroom. Then remembering I had some lentils, I began searching for mushroom lentil soup recipes. After not finding anything I wanted to make, I decided to check out my favorite blog, A Year in the Kitchen. Ashlee always has great vegetarian recipes as well as lots of soups and stews. Her Butternut Squash and Lentil Soup caught my eye, but I didn't have a butternut or the garam masala, or the time to cook it in a slow cooker. I thought about how butternut and sweet potato are often interchangable in recipes, and after doing a search, found many soups and stews with the combination of sweet potato and lentils.

This stove top version is similar to Ashlee's, only with additional veggies, and spiced with a bay leaf and curry powder instead of the garam masala. I'm not the biggest fan of curry powder usually, but I'm so glad I went to ahead with recipe. The curry wasn't overpowering and gave it a delicious flavor. I did make some minor changes by adjusting quanities, and left out the frozen greens beans it called for. I didn't have any fresh and I don't care for the frozen ones. I also added some tomato paste, which helped thicken it. The recipe suggested topping it with plain yogurt and cilantro at the end, neither of which I had. When I make this again (and you bet I will!) I will make sure to have the cilantro because I love what it adds to soups, but a dallop of lite sour cream worked wonderfully with this. Sage added some diced chicken breasts to his, but afterwards said he would've enjoyed it just as much without the meat.

slightly adapted from wholeliving, about 4 servings

2 tablespoons olive oil

1/2 large onion, chopped

1 cup of julienne-cut carrots

2 medium celery ribs, chopped
1 bay leaf
2 garlic cloves, minced
1 1/2 teaspoons curry powder

4 cups water
1 1/4 cups dried brown or green lentils, picked over and rinsed
2 small to medium sweet potatoes, peeled and cut in 1/2-inch dice (about 3 cups)
1 (14 1/2-ounce) can diced tomatoes in juice
2 tbsp tomato paste
Kosher salt and fresh ground pepper
Plain low-fat yogurt or lite sour cream, for serving

Chopped cilantro, if desired

In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.

Add water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 20 minutes.

Add tomatoes with juice and tomato paste. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Season with salt and pepper. Serve with yogurt or sour cream, and sprinkle with cilantro, if desired.

Lentil Sausage Soup with Leeks & Carrots

Two things happened to me today as I was eating a bowl of the leftover soup I made last night. The first was that I decided it was so hot in my house, I was giving up the fantasy that is "Fall" where we live (what a tease those few days were.) I had to close the windows and turn the a/c back on. It was 85 degrees outside again and nearly that in my house. The second thing that occured as I continued eating, I came to the conclusion this soup was too yummy not to put on my blog.

This is where I have to appologize for the a recipe lacking in details.This soup was something I was just making up as I went along. I usually try to pay attention to the amount of ingredients I am using and how long I cook things, but in last night's case, life got in the way (in the form of an adorable little blonde kid) and I honestly can't tell you how long this soup simmered. I have no idea- maybe 20 minutes, maybe an hour. All I can tell you is: its done when the vegetables are tender.

Well, that, and it's its delicious. Sage was really impressed with this one. I particularly enjoyed the what the red wine and thyme- which I think must be a favorite spice of mine- added to this. We served it topped with shredded parmesan and crusty multi-grain bread.

makes 4 bowls

3/4 cup green or brown lentils, rinsed and picked over

1 1/2 cups water

3 links sweet Italian turkey sausage, casings removed

1 stalk of celery, chopped

1/2 medium onion, chopped

1 leek, halved and sliced thin

1 cup coarsely chopped carrots

2 cups broth

1/3 dry red wine

1 (14.5 oz.) can diced tomatoes (I used a roasted garlic & onion flavored)

1 tbsp tomato paste

sea salt and fresh ground pepper

1/2 tbsp dried oregano

1/2 tbsp dried thyme

1 bay leaf

shredded parmesan for serving

Bring lentils and water to boil in a small saucepan. After boiling for 2 minutes, reduce heat, cover, and simmer for 30 minutes or just until tender. Drain if necessary and set aside, covered.

Heat a large soup pot over medium heat> Add sausage, onion, celery and carrots. Using a spoon to break up meat, cook until sausage is no longer pink. Drain any fat. Add leeks and cook for 2 minutes. Add all remaining ingredients. Cover, and simmer until vegetables (especially carrots and celery) are tender.

Stir lentils into soup. Remove bay leaf. Serve with parmesan.