Splendid Soups

Fall is officially in the air! What better way to warm the soul than with a heaping bowl of homemade soup? The key to making the best soup is to keep it simple. These recipes utilize common pantry ingredients and also have the added bonus of allowing you to use up whatever old spices and vegetables you have lying around.

VEGETABLE BARLEY SOUP

This soup is super rich and flavorful! The barley creates a thick broth, which gives this soup a heartyfeel. You can make this ahead of time in a slow cooker, too.

1 cup pearled barley

2 carrots, chopped

1 onion, chopped

2 celery stalks, chopped

1 zucchini, chopped

2 tbs. oil

1 tbs. salt

1/2 tsp. black pepper

1 tsp. turmeric powder

1/4 tsp. allspice

1/4 cup chopped fresh parsley

10 cups water (add more to loosen if need be)

Preparations:

1. Heat a soup pot over a high flame for 2 minutes. Add the oil and vegetables and sauté for 10 minutes until the vegetables are sweated out.

2. Add the spices and cover with water. Boil uncovered for 30 minutes on high heat, and then lower the heat reducing to a simmer for an additional 30-40 minutes with the pot covered. You’ll know it’s ready when the barley is cooked through and the vegetables are tender.

BLACK BEAN LENTIL CHILI

I wait for the cold weather to come around just so that I can eat this vegetable chili. It is easy to make and completely versatile – just add your favorite veggies! Tip: if you have any leftover quinoa or rice, add it to this recipe and turn it into a one- pot meal.

1 cup dry green lentils, soaked for at least 2 hours

1 red bell pepper, chopped

1 sweet potato, chopped

3 garlic cloves, minced

1 onion, chopped

1 jalapeno pepper, minced (optional)

1 15oz. can of black beans, drained and rinsed

1 can of corn, drained

1 tomato, chopped

2 tbs. oil

1 tbs. salt

1 tbs. cumin powder

1 tsp. turmeric powder

1 tsp.chili powder

1 tsp. chipotle powder (optional)

4 tbs. tomato paste

8 cups water

Preparations:

1. Heat up a soup pot over medium heat. Add the oil, salt, and vegetables, and sauté for 15 minutes until the vegetables are slightly tender.

2. Add the tomato paste and spices and stir until there is no longer any liquid at the bottom of the pot. Add the water and bring to a boil.

3. Boil for 20 minutes and then cover and simmer for 1 hour and 15 minutes or longer, based on consistency preference.

4. Once the vegetables are soft and the lentils are cooked through, shut off the fire. Serve with sour cream, guacamole or rice.

CHEF’s TIP

How to Make a Roasted Pumpkin Bowl

1. Using a spoon to remove the seeds and fibers, cut off the top of your pumpkin.

2. Brush or spray the inside of the pumpkin with a little bit of oil, then season lightly with salt.

3. Place on a parchment paper-lined baking tray and bake on 375 until tender, about 30-40 minutes, depending on their size. Use a fork to detect if the pumpkin is tender on the inside.

4. Allow to cool, then fill with soup or rice. Enjoy!