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French Lentil Rice Soup

May 2, 2024 by Karen Breyer Leave a Comment

Yield: 8 servings

French Lentil Rice Soup

French Lentil Rice Soup

Ingredients

  • 8 cups chicken broth (see notes for vegan option)
  • 2 cups lentils, sorted and rinsed
  • 1 1/2 cups carrots, diced small
  • 1 1/2 cups onion, diced small
  • 1 1/2 cups celery, diced small
  • 1/4 cup brown rice, uncooked
  • 1 tablespoon garlic, minced
  • 2 teaspoons thyme
  • 1 - 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper

Instructions

    1: Add all the ingredients to a crockpot or slow cooker. Stir well.
    2: Cover. Cook on high for 3 1/2 to 4 1/2 hours or low for 7 to 8 hours. Cook until the lentils are as soft as you like them.

Notes

You can use 8 teaspoons of vegan (or regular) instant chicken broth/seasoning and 8 cups of water instead of the liquid chicken broth.

Add fewer lentils for a thinner soup.

Cut this recipe in half for 4 - 5 servings.

Reheated French Lentil Rice Soup tastes great and makes an easy meal.

You can adjust the seasonings to your taste.

© Karen Breyer

In today’s video, I’ll show you how to make delicious and nutritious French Lentil Rice Soup in your crockpot or slow cooker. This easy, healthy recipe is perfect for busy days when you want a comforting meal that practically cooks itself.

This French Lentil Rice Soup is made with wholesome ingredients like French lentils, brown rice, vegetables, and flavorful herbs and spices. It is not only satisfying but also packed with protein, fiber, and essential nutrients. Plus, it’s vegan-friendly and gluten-free, making it suitable for various dietary preferences.

In this step-by-step tutorial, I’ll walk you through preparing and assembling all the ingredients in your crockpot, setting it to cook, and returning to a delicious aroma filling your kitchen hours later. It’s the perfect recipe for meal prep or lazy weeknight dinners.

Whether you’re a seasoned chef or new to cooking, this French Lentil Rice Soup recipe will become a staple in your kitchen. Watch this cooking video and try this easy, healthy, and satisfying recipe today!

Navy Bean and Pasta Soup

January 25, 2023 by Karen Breyer Leave a Comment

Navy Bean and Pasta Soup

Navy Bean and Pasta Soup

Ingredients

  • 1 teaspoon olive oil
  • 1 ¼ cups onion, chopped
  • ¾ cup celery, chopped
  • ¾ cup carrots, chopped
  • 6 cups water
  • 2 tablespoons instant chicken broth/seasoning
  • 2 15.5 ounce cans navy beans, rinsed and drained
  • 1 bay leaf
  • 1 ½ teaspoons oregano
  • 1 cup small pasta (like ditalini or small elbow macaroni)
  • Kosher salt (to taste)
  • Pepper (to taste)
  • Fresh parsley, chopped (optional)

Instructions

    1: Heat the olive oil in a large pot. Sauté the onion, celery and carrots until the onion is soft.
    2: Stir in the water, instant chicken broth/seasoning, navy beans, bay leaf and oregano.
    3: Bring to a boil.
    4: Stir in the pasta. Simmer until the pasta is cooked to desired tenderness (see pasta package for recommended cooking time).
    5: Remove the bay leaf. Add salt and pepper to taste.
    6: Serve. Garnish the bowls of soup with chopped parsley if desired.

Notes

You can use vegan or regular instant chicken broth/seasoning. Adjust the broth/seasoning to taste.
You can use 6 cups of liquid chicken broth in place of the instant chicken broth seasoning and water.
Double this recipe if desired.
Small white beans are navy beans.

© Karen Breyer

Try this delicious Navy Bean and Pasta Soup! It is a hearty, healthy soup recipe that is easy to make. It is perfect as a main dish or side dish. Serve it with a salad, cheese toast, garlic bread, crackers or a sandwich. It is so satisfying and the pasta has a fun texture. I think this is a soup everyone will love. In this cooking video Karen Breyer will show you step-by-step how to make this Navy Bean and Pasta Soup. Watch this cooking video and make this delicious Navy Bean and Pasta Soup recipe today!

Butternut Squash Soup

November 30, 2022 by Karen Breyer Leave a Comment

Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 cup onion, diced
  • 4 cups (1 1/2 pounds) butternut squash, 1/2 inch cubes
  • 1 teaspoon allspice
  • 1/4 - 1/2 teaspoon thyme
  • 2 teaspoons chicken broth/seasoning , instant
  • 2 cups water
  • 1 cup milk, regular or vegan
  • Kosher salt, to taste
  • Pepper, to taste

Instructions

    1: Heat the olive oil in a large pot.
    2: Add the onion, butternut squash, allspice and thyme. Sauté for about 5 minutes or until onions are soft.
    3: Stir in chicken broth/seasoning and water. Bring to a boil.
    4: Reduce heat to low. Simmer about 15 minutes.
    5: Remove from heat. Cool about 20 minutes.
    6: Puree the mixture with an immersion blender or in a blender or food processor.
    7: Gradually add the milk while you are pureeing the soup.
    8: Add salt and pepper to taste. If needed, reheat to desired temperature. Serve.

Notes

You can use cooking spray instead of olive oil if desired.
You can use 2 cups of liquid chicken broth in place of the chicken seasoning and water.

© Karen Breyer

Try this creamy, delicious Butternut Squash Soup recipe! It is easy to make and healthy too! This Butternut Squash Soup is perfect as a main or side dish. Serve it with a salad, sandwich, toast or bread. In this cooking video Karen Breyer will show you step-by-step how to make Butternut Squash Soup. Watch this cooking video and make this delicious Butternut Squash Soup for dinner today!

Taco Soup

July 11, 2022 by Karen Breyer Leave a Comment

Yield: 8 servings

Taco Soup

Taco Soup

Ingredients

  • 32 ounces vegetable or chicken broth
  • 16 ounce can refried beans
  • 15 ounce can black beans
  • 15.5 ounce can kidney beans
  • 15.25 ounce can corn, drained
  • 14.5 ounce can tomatoes, diced or crushed
  • 2 tablespoons taco seasoning

Instructions

    1: Add the broth and refried beans into a large pot. Turn the heat to medium.
    2: Whisk or stir together until the broth is creamy and has no lumps.
    3: Stir in the rest of the ingredients.
    4: Cook over medium heat until the soup is heated through. Serve.

Notes

Do not drain the canned beans or tomatoes.
If desired, top this Taco Soup with cheese, crushed tortilla chips, rice, onions, avocado and/or more.

© Karen Breyer

I think this the easiest Taco Soup recipe! It is fast, healthy and delicious too! You may find all the ingredients in your pantry. No chopping or slicing needed. This is a quick, easy, pour, stir and heat recipe. In this cooking video Karen Breyer will show you step-by-step how to make this easy Taco Soup recipe. Watch this cooking video and make this tasty Taco Soup recipe today!

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