I love soups, especially in this cold, wintery weather. I love how they warm my tummy on cold days and give a sense of comfort when we are feeling unwell. There are many options for prepared soups, from simple, old-fashioned condensed canned soup to the more gourmet fully prepared type in today’s grocery stores. These products can be tasty, but read the labels! Most are quite high in salt, and other things that are best not to put into your body on a regular basis. I love making soups at home. These healthy alternatives fill your body with the goodness of a number of food groups and nutrients at once, and if you keep the recipe fairly simple, it doesn’t take much time at all. If you make a big pot, you can have it for more than a few meals. Soups are also something you can involve kids in making by having them collect all the ingredients for you and add to the pot, or by chopping the vegetables if they are old enough to handle a knife. While the soup cooks, your house will be filled with that great aroma that brings a sense of home to everyone. If you have been in the habit of eating prepared or store-bought soups for a while, your palate might take a little adjusting to enjoying your food with less salt, but in no time, you will prefer the taste of your own creations! Stick with it, and you will do yourself a lot of good by reducing your intake of salt and additives, no matter what your age!
I have been making soups for many years and really love them. Today’s recipe is one I found last winter and it couldn’t be easier! It’s also hearty enough to be a full meal, if you like. And, it’s gluten-free and can be vegetarian if you use vegetable broth instead of chicken broth and cooked chicken. So it can be a meatless crowd pleaser for a skating party, Grey Cup party, Super Bowl party, your staff soup day at work, or the differing dietary needs of your family and friends.
Hearty Tomato and Grain Soup
I found this recipe on the package of PC Blue Menu Soup Mix in the winter of 2017 and I could not believe how easy and tasty it was! I also add chopped carrots and celery in the last 15 minutes of cooking, and if I have some cooked chicken bits in the freezer that I saved from my last roast chicken, I add that too. But the recipe is very delicious on it’s own, so go ahead and enjoy this easy, hearty dish!
- 1 cup mixed grains/legumes (brown rice, barley, split peas, lentils)
- 1 – 20 ounce can diced tomatoes (I prefer the no salt version)
- 1 litre (4 cups) low salt chicken broth
- 2 cups water
- 1 small chopped onion
- Half to one tbsp Olive Oil
- ¾ cup chopped carrots (optional)
- ¾ cup chopped celery (optional)
- ¼ cup cooked chicken shredded or finely chopped (optional)
- Heat olive oil in pot; add chopped onion and cook until fragrant and translucent
- Add the mixed grains/legumes
- Add the can tomatoes
- Add chicken broth
- Add water
- Bring to a boil
- Reduce heat to medium low and cook for 60 to 80 minutes. Grains should be tender, but not too soft
- Optional: In the last 15 minutes of cooking add chopped carrots, celery chicken, or whatever vegetables you prefer!
posted by: everydayhomegourmet.blog/