Ham Lentil Soup Friday, Jan 11 2013 

We had this yummy soup at a friends’ house a while back, and I had to get the recipe to share here! So yummy, and perfect for winter. 🙂

Lentil Soup

1 cup lentils (green)
5 cups water
2 Tbsp chicken boullion
1 tsp salt
1 tsp paprika
1/4 tsp black pepper
1/2 cup ham, diced
1/2 cup carrots, sliced
1/4 cup onion, chopped
1 clove garlic, crushed
1 large potato, diced (opt)

Bring water, seasonings and lentils to a boil and turn heat down and simmer for about 30 minutes. 20 minutes into the cooking, add veggies. When lentils are soft, add ham and simmer a few more minutes to warm it up.

Serve as soup, or cook until very thick and serve over rice.


This picture is the same recipe, I simply added some other beans to it. 🙂

Rice and Lentils Soup Monday, Oct 22 2012 

I cut a circle in a piece of fabric and inserted it between the jar’s lid and ring to dress it up a bit. Then I attached the recipe card with a rubber band around the jar.

I was looking for a soup-in-a-jar recipe to give to a friend (part of a housewarming gift). I came across this recipe and it sounded yummy. It looks so pretty layered in the jar! I made a batch of the soup for ourselves too, to make sure it tasted good before giving it away! 🙂  It’s a very hearty soup, exactly what my husband likes, and we quite enjoyed it.

We asked our 18-mth old (who was devouring bowls and bowls of it) if he liked it, and he quickly said “No!” while continuing to devour the soup in his bowl. Can you guess what his favourite word currently is?? 🙂  Gotta work on learning the word YES! 😉

Another way to dress up the lid if by cutting a large circle, and attaching it below the lid of the jar. This way hides the whole lid/ring, but also hides part of the layers of the contents.

Rice and Lentils Soup

2 Tbsp chicken bouillon powder
1/3 cup rice
1/3 cup red lentils
1 Tbsp parsley
1/2 tsp pepper
1 tsp poultry seasoning
1/3 cup rice
1/3 cup green lentils
8 cups water
1/4 cup chopped celery (opt)
1 cup cooked chicken pieces (opt)

Layer in a 1 pint jar, in the above order (minus water, celery, and chicken, of course!). Seal with a lid and ring.

Attach a note to the jar:
To make soup, bring water to a boil in a large pot. Pour in contents of the jar and add celery and chicken, if desired. Bring to a boil, reduce heat to medium and let simmer 30-45 minutes, until lentils are tender.

Loaded Baked Potato Soup – Secret Recipe Club Monday, Nov 28 2011 

This month, as part of the Secret Recipe Club, I was assigned to Katie’s Epicurean Mom site. She has a beautiful site! Amazing photography, great recipes, I spent a lot of time looking around and drooling. 😉  hehe

Her food photography puts mine to shame, and made me want to try all the recipes!! In the end, I decided to make the Loaded Baked Potato Soup. I thought my 3-yr old would like it, since it’s potatoes. Actually, who am I kidding, he takes after ME! I loooove potatoes in any shape and form. 🙂

I made the soup that very night, and oh my goodness! It was supposed to be our “appetizer”, followed by another new recipe of sloppy joes lentils. Needless to say, we barely ate the sloppy lentils, ’cause the soup was so good!

My husband said it was a soup like you’d buy in a very fancy restaurant. I must agree! It was delicious!

Are you ready to try it yet?? 🙂  Here is the exact recipe, and I’ll italicize the few things I changed. It doesn’t need to be changed at all, I just can’t quite follow any recipe exactly, and wanted to make a tad less rich. 🙂

Thanks Katie, for a fabulous recipe!

Loaded Baked Potato Soup

3-4 large russet potatoes
2 tablespoons olive oil
1/2 cup butter
3/4 cup flour
2 1/2 cups broth
1/2 cup half & half (I used 2% milk instead of half and half)
2 1/2 cups 2% milk
1/4 teaspoon pepper
1 1/4 teaspoon salt
1 teaspoon minced garlic
1 cup (mild) cheddar cheese, grated, plus more for garnish
1 cup white (mild) cheddar cheese, grated
1/2 cup sour cream (I didn’t add it in, tasted great even without it!)
1 large onion, diced
5 pieces bacon, cooked and crumbled
4 tablespoons chives, chopped (I didn’t have any, would have been a nice addition!)
Pre-heat oven to 400 degrees.  Rub potatoes with olive oil and place on a baking sheet.  Bake for 45 min- 1 hour, or until soft and completely cooked. Cool potatoes completely and peel. Dice 2 potatoes (into bite sized pieces) and mash the other with 1/2 cup milk. Separately, set both aside.
Over medium heat melt butter (you can add more butter, I cut on it to save on calories) in a dutch oven (I used a regular large pot) and add flour, stirring vigorously, until thickened and smooth. Slowly add half and half and milk (stirring vigorously.)  Add onions and garlic and cook until soft and translucent (stirring continuously.) Add the mashed potato. Using an emulsion blender or blender, blend until smooth (if using a blender return to the dutch oven.) Add chicken broth, cheddar cheese and white cheddar cheese, salt and pepper.
Stir in the sour cream, until completely incorporated, and add diced potatoes.
Spoon into bowls and garnish with cheddar cheese, bacon and chives.

Cream of Leek Soup Monday, Nov 21 2011 

I decided to try out leek this year, for the first time. I found a cream of leek soup recipe, and gave it a go! It was quite different than I expected, mostly the the chunky texture. It was good, though! Josiah thought it tasted quite rich in flavour, and I thought it was a great recipe to fight off our colds, since I put extra onion and garlic in it. 😉

Leek is in the onion family, and are rich in vitamin C, iron, and vitamin B6 (among other benefits).


Cream of Leek Soup

2 tablespoons butter
2 tablespoons diced onion
1 garlic clove, minced
4 cups thinly sliced leeks, white part only
2 tablespoons flour
3 cups chicken or vegetable stock
1 tablespoon freshly minced parsley, separated
salt and freshly ground pepper
(optional) 2 tablespoons heavy cream

Melt butter over low heat. Add onions and garlic and cover with a lid to sweat. Toss occasionally. Cook for 5 minutes, or until onions begin to soften and then add leeks and a big pinch of salt. Continue to sweat with the leeks under a lid and tossing occasionally. Cook until leek softens, about 10 minutes.

Sprinkle the flour on top of the leeks and stir in to combine. Cook, stirring continuously for a few minutes, or until you can no longer spot the flour.

Add chicken stock until the leeks are covered, reserving any extra. If you need more liquid add water in place. Bring mixture to a simmer, uncovered and cook for 15 minutes. Add half or the parsley and let sit for 1 minute. The parsley will encourage a green colour in the soup.

Transfer to a blender. Make sure the top of the blender is vented, and turn the blender on low. Slowly increase the speed to high and blend until very well mixed, about 1 minute. If you want a very consistent and smooth soup, strain back into the pot, otherwise just transfer back to the pot and bring back to a light simmer.

Test the soup for consistency, you want it to be the consistency of heavy cream, if it is too thin add a bit of water or extra stock. If you want to use cream, this is when to do it. Put two tablespoons of heavy cream in the microwave until hot but not boiling and gently stir in. Season to taste with salt and freshly ground pepper. Serve hot, sprinkled with remaining parsley.

Recipe is from Daily Unadventures in Cooking.

Cream of Eggplant and Zucchini Wednesday, Nov 2 2011 

I had some eggplants and zucchini to use up. I wanted to try a new recipe, and googled! Well, actually, I swagbucked. 😉  I came across this soup recipe, and decided to give it a try. When it was ready, we thought it looked weird and unappetizing, so I put it all through the blender and added a tad of milk. It  was delicious! Yay for creativity, right? 🙂  We had a friend over for supper, and I didn’t mind serving it at all!


Cream of Eggplant and Zucchini

1 eggplant
2 small zucchini, diced
1/2 onion, minced
1 qt broth, hot
1 potatoes, peeled and cubed
Salt, pepper, oregano and chicken bouillon powder, to taste
Milk/cream, if desired

Peel and dice the eggplant, salt the pieces, and put them in a colander in the sink for an hour, during which time the slat will draw forth the bitter juices. Rinse the pieces, pat them dry.
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, and zucchini. Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are done. Use immersion blender or scoop into blender, blend. Return to pot, add milk/cream, if desired. Serve warm.
We are ours with yummy pumpkin biscuits, and quite enjoyed it!

Chicken Noodle Soup Wednesday, Oct 12 2011 

This recipe is from a friend of mine. It’s not written super precisely, because soups is just meant to be tossed together, right? Only Grandma’s make soups perfectly because of their years of experience. 😉  It’s a delicious soup, and if you want to learn to make it from scratch, here is the recipe for you! I often make this when we feel a bit sick. Nothing better than made-from-scratch chicken noodle soup!

Chicken Noodle Soup


1. Simmer one whole chicken, or chicken parts, in a 6-quart pot for 1-2 hours, with spices. Or,
2. Simmer bones, skin, etc from leftover roast chicken, in a 6-quart pot for 1-2 hours, with spices.

Add spices to simmering chicken:
1 cut up onion
2 Tbsp parsley
3 large bay leaves
1 tsp pepper
2-3 Tbsp salt

Once it’s done simmering, pour soup into another pot using a colander to catch all bones. Put broth and spices back into your soup-pot and any meat you want in it.

2-3 cups grated carrots
1-2 cups peas
1-2 cups noodles

Simmer for 15 minutes until noodles are cooked. Tastes great with fresh bread or biscuits on the side!

Crock-Pot Split Pea Soup Wednesday, Sep 28 2011 

I love split pea soup! What can I say, I am French Canadian after all!! 🙂  I’ve wanted to make pea soup for a while, and after coming across an easy crock-pot recipe, I had no more excuses! I put all the ingredients in the crockpot, and ate waaaay too much for supper. It’s just that good! 🙂

I didn’t cook the soup with ham, but I did add some small pieces in the end . I also don’t have an immersion blender, so I put the soup through the blender, but only blended a bit so it was still chunky. (Omit ham for a vegetarian dish.)

It’s a very easy, healthy, and cheap recipe. Served with yummy fresh bread = yum! It’s going to become a staple in this house, I think! Try it for yourself!


Crock-Pot Split Pea Soup

2 cups dried split peas
1/2 onion, diced
1 potato, peeled and diced
1 carrot, diced
4 cups vegetable/chicken broth
1 cup water
1 t salt (may need more if not adding ham)
1/2 t pepper
Ham hock (optional)

Put all the ingredients in the crock-pot. If desired, add the ham hock during cooking and discard before serving. Cover and cook on low about 8 hrs or on high about 4 hrs.

Use an immersible hand blender, or transfer soup to the blender, to make the soup more creamy. I only blend a little bit to cream some of the peas, yet leave some intact and chunky. I like that combination.

Add ham chunks, if desired.

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