Lentil Soup

1 large onion, grated
3 ribs celery, grated
2 cloves garlic, minced
2 tablespoons olive oil
8 cups chicken stock
4 carrots, diced
16 ounce bag dried lentils
15 ounce can diced tomatoes
6 ounces tomato puree
2 tablespoons cumin
1 teaspoon dried oregano
½ teaspoon cinnamon
salt & pepper to taste

In a stock pot heat olive oil over medium heat. Sautee onion, celery and garlic until celery appears soft. Add chicken stock, carrots, lentils, diced tomatoes and tomato puree. Add cumin, oregano, & cinnamon, bring to a boil. Cover and simmer until lentils are soft, approximately 45 minutes.

Makes 8 servings

Owl Hat

16 Bean Chicken Ranchero Soup

1 onion, sliced
1 clove garlic, chopped
2 tablespoons olive oil
2 ribs celery, chopped
2 carrots, chopped
2 chicken breasts, fresh or frozen
20 ounce bag dried 16 bean mix
8 cups chicken stock or bullion
2 tablespoons ranchero spice mix
¼ cup lime juice
salt & pepper to taste

Heat olive oil over medium heat in a stock pot. Add onions and garlic and sauté until onion is translucent, about 5 minutes. Add chicken stock, celery, carrots, chicken breast, lime juice & spices. Increase heat to high. Rinse beans and add to pot, stirring occasionally until boiling. Reduce heat & simmer until beans are soft, approximately 90 minutes. Remove chicken breast from pot & shred, return to pot.

Note: Beans soak up a lot of liquid; add water 1 cup at a time when simmering if soup becomes too thick.

Makes 10 servings

Split Pea Soup with Turkey Bacon

6 slices turkey bacon
1 tablespoon olive oil
1 teaspoon (1 clove) minced garlic
1 large yellow onion, diced
6 cups chicken stock
1 celery rib, diced
1 large carrot, diced
1 pound dried split peas
salt & pepper to taste

Chop uncooked turkey bacon and combine with olive oil in a stock pot. Cook bacon until it starts to crisp, add onion and garlic and sautee until onion is translucent. Add chicken stock, celery, carrots and split peas. Bring to a boil, then cover and simmer until peas are soft, approximately 1 hour.
Puree in batches or use an immersion blender to puree soup.

Note: If you opt to substitute regular bacon instead of turkey bacon, omit the olive oil and cook the bacon, onion & garlic in the bacon fat.

Makes 6 servings