This is a tasty, warming, satisfying and healthy soup.  It’s easy to make using all pantry staples so you can’t complain about that. As well, it’s super budget friendly to feed you whole family. And if you’re on the hunt for another tomato soup recipe using canned tomatoes, check out my Tomato and Basil Soup!

What’s This Soup Like

• Difficulty – This is a super easy soup to make and it uses pantry staples which means you don’t need fresh ingredients. I used precooked jar lentils, but you can use uncooked lentils if you prefer.
• Taste – A great tasting tomato soup with a hint of lentil taste.
• Serving – This soup makes four servings. You can easily adjust the serving size in the recipe card at the post.

Ingredients

• 2 tablespoons olive oil
• 1 large onion Peeled and roughly chopped
• 2 bay leaves
• 2 cloves garlic minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 cups brown lentils cooked
• 1 large can whole tomatoes (whole or chopped)
• 3 1/2 cups Vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley for garnish

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. In a large stainless steel pot set over medium to high heat, add the olive oil and onions. Give a good stir and add the bay leaves and garlic. Stir well and cook down for about 8 – 10 minutes until the onions are soft and starting to go a golden colour.
2. Add the ground coriander and ground cumin to the onions and stir really well. Add the cooked lentils and stir. Allow the flavours to infuse for about 1 – 2 minutes.
3. Add the can tomatoes and vegetable broth. Stir well and bring to a simmer. Cover, reduce heat to medium low and leave to cook for about 20 minutes.
4. Uncover soup and give a good stir. Season with salt and pepper. Blend the soup until smooth.
5. Garnish with fresh parsley and serve hot.

Recipe Notes

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 2 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.

Substitutions

• Onion – This recipes uses white onions. Brown onions would work as well as leeks.
• Lentils – There are many varieties of lentils. I used a jar of cooked brown lentils for this dish, but you can use uncooked brown lentils for this recipe. Keep in mind cooking brown lentils will take about 30 minutes.
• Vegetable broth – I used vegetable broth for this soup, but chicken broth would also work.
• Spices – This soup was spiced up with cumin and coriander. Alternatively, you could use paprika, or a small amount of dried chilies.
• Herbs – It’s optional to finish off the soup with herbs, but I did use a little fresh parsley for freshness. You could also use basil, cilantro or even chives.
• Additions – Top the soup with a little grated cheese, some mixed toasted seeds and nuts or even crumbled bacon.

Serving

This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.

Frequently Asked Questions

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Tomato and Lentil Soup

Let's dive straight into this deliciously creamy and healthy Tomato & Lentil Soup. Using canned tomatoes, dried lentils, vegetable stock and a few herbs this dish comes together quite quickly and is a great staple any time of year.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: North American

Keyword: lentils, tomatoes, vegeterian

Servings: 4 servings

Calories: 336kcal

Author: Julia Pinney

Ingredients

• 2 tablespoons olive oil
• 1 large onion Peeled and roughly chopped
• 2 bay leaves
• 2 cloves garlic minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 cups brown lentils cooked
• 1 large can whole tomatoes (whole or chopped)
• 3 1/2 cups Vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley for garnish

US Customary – Metric

Instructions

• In a large stainless steel pot set over medium to high heat, add the olive oil and onions. Give a good stir and add the bay leaves and garlic. Stir well and cook down for about 8 – 10 minutes until the onions are soft and starting to go a golden colour.
• Add the ground coriander and ground cumin to the onions and stir really well. Add the cooked lentils and stir. Allow the flavours to infuse for about 1 – 2 minutes.
• Add the can tomatoes and vegetable broth. Stir well and bring to a simmer. Cover, reduce heat to medium low and leave to cook for about 20 minutes.
• Uncover soup and give a good stir. Season with salt and pepper. Blend the soup until smooth.
• Garnish with fresh parsley and serve hot.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Tomato and Lentil Soup

Amount Per Serving (1 serving)

Calories 336 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 836mg36%

Potassium 562mg16%

Carbohydrates 36g12%

Fiber 16g67%

Sugar 5g6%

Protein 13g26%

Vitamin A 513IU10%

Vitamin C 6mg7%

Calcium 50mg5%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

The post Tomato Lentil Soup appeared first on Julia's Cuisine.

This soup is packed full of veggies, chickpeas and lentils so it is sure to keep you satisfied. If you’re a fan of warming and hearty soups, this one is a must try.

And if you looking for something in the non meatless version, why not check out my Italian Sausage and Tomato Stew….yum! Or if you want to dive head first into more delicious Moroccan food, you need to check out my Roasted Moroccan Chicken or my Beef & Squash Tagine.

What is This Soup Like

• Difficulty – This soup is pretty straightforward and easy to make. However, it does have a long ingredient list and it takes about 2 1/2 from start to finish. The prep time isn’t long, but the cooking time to get the rich flavours and textures, takes about 2 hours. But it’s well worth the wait!
• Taste – A rich tomato taste that’s loaded with spices, vegetables and legumes. It’s a hearty and filling soup and is a full meal all in itself.
• Serving – This soup makes six generous servings as a main course. I’d probably serve it with some Fluffy Dinner Rolls.

Ingredients

• Onion – I used a brown onion diced small for the soup.
• Olive oil – Olive oil is used to cook the onion and vegetables.
• Garlic – This soup uses fresh minced garlic for the best flavour.
• Bay leaf – One bay leaf is added to the soup to enhance flavours.
• Vegetables – I used both chopped carrots and celery in the soup.
• Seasonings – This soup uses a mix of turmeric, cumin, ground coriander, chili flakes, salt and black pepper.
• Tomatoes – I used whole can tomatoes in the soup.
• Broth – This soup uses vegetable broth.
• Legumes – I used both cooked chickpeas and cooked lentils in the soup.
• Tomato paste – Tomato paste is used to add richness to the soup.
• Vinegar – A small amount of white wine vinegar is added to the soup to add a bit of acidity.
• Parsley – A small bunch of fresh chopped parsley is added to the soup when it’s finished cooking for freshness.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Cook onions – In a large heavy bottomed pot set over high heat, add one tablespoon of olive oil and the onions. Cook, stirring occasionally, until the onions have softened. This will take 5 – 8 minutes. Add the garlic and bay leaf and stir to incorporate. Cook for a further minute.
2. Cook vegetables – Add remaining tablespoon of olive oil with the diced carrots and celery. Stir really well to incorporate and cook for about 5 minutes. Add the turmeric, cumin coriander and chili flakes. Stir really well and cook for about two minutes.
3. Add the whole can tomatoes and stir well. Break up the tomatoes with a wooden spoon so they break up into smaller pieces. Pour in the vegetable broth, add the tomato paste, vinegar, salt and pepper. Stir well and bring to a boil. Reduce heat to medium and add the chickpeas and lentils. Stgir well and bring to a boil for about one minute. Cover, reduce heat to low and leave to cook for about 1 1/2 to 2 hours. Stir the soup while it’s cooking. Add more broth if the soup becomes too thick.
4. Add parsley and serve – Add fresh chopped parsley and stir to combine. Remove from heat and serve.

Recipe Notes

• Make sure to fry the spices – The spices are added with the vegetables at the frying stage. Make sure not to skip this as it adds so much more flavour to the finished soup.
• Add more vegetable broth if needed – I used about 4 1/2 cups of vegetable broth for this soup. It was a perfect rich consistency between a soup and a stew. If your soup is too thick at the end of cooking, add about 1/2 cup of extra broth.
• Freezing instructions – Place the cooled soup in freezer proof bags or containers. Freeze up to two months. Allow the soup to defrost in the fridge and reheat on the stove top until hot.

Substitutions and Flavour Changes

• Whole can tomatoes – You could use a large can of crushed tomatoes.
• Cooked brown lentils – You can cook your own lentils for this recipe but I do recommend using brown lentils. Lentils will cook in about 30 minutes and they don’t require soaking.
• Cooked chickpeas – Alternatively, you can use dry chickpeas. Dry chickpeas need to be soaked for about 12 hours prior to cooking. Then you can boil the chickpeas on the stovetop for about 2 hours or until they are soft.
• Vegetable broth – You could slightly change the flavour of the soup by using chicken broth.
• Parsley – You could opt for fresh cilantro.
• Additions – Add shredded chicken or shredded pork to make it a bigger meal.

Serving

Like most soups, this one goes great with a side of any bread. Here’s a few that you might like to try out!

• Fluffy White Dinner Rolls
• Stove Top Nann Bread
• Whole Wheat Dinner Rolls
• No Yeast Whole Wheat Bread

Frequently Asked Questions

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Spiced Moroccan Soup

This Spiced Moroccan Lentil Soup is one you'll want to file in favourites and make soon . A rich tomato based soup, loaded with vegetables, lentils, chickpeas and so much spice. Serve it with a side of Leftover Pizza Dough Flatbread or Stovetop Nann Bread for a great meal.

Prep Time15 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Soup

Cuisine: Moroccan

Keyword: Spice, vegeterian

Servings: 6 servings

Calories: 413kcal

Author: Julia Pinney

Ingredients

• 1 medium brown onion diced
• 2 tablespoons olive oil divided
• 4 cloves garlic minced
• 1 bay leaf
• 6 medium carrots peeled and sliced cross ways into about 1/2 inch pieces
• 4 medium celery ribs diced into about 1/2 inch pieces
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes
• 28 oz can whole tomatoes
• 4 1/2 cups vegetable stock more if needed
• 1 tablespoon tomato paste
• 2 tablespoon white wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups cooked chickpeas
• 2 cups cooked lentils
• small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• In a large heavy bottomed pot set over high heat, add one tablespoon of olive oil and the onions. Cook, stirring occasionally, until the onions have softened. This will take 5 – 8 minutes. Add the garlic and bay leaf and stir to incorporate. Cook for a further minute.
• Add remaining tablespoon of olive oil with the diced carrots and celery. Stir really well to incorporate and cook for about 5 minutes. Add the turmeric, cumin, coriander and chili flakes. Stir really well and cook for about two minutes.
• Add the whole can tomatoes and stir well. Break up the tomatoes with a wooden spoon so they break up into smaller pieces. Pour in the vegetable broth, add the tomato paste, vinegar, salt and pepper. Stir well and bring to a boil. Reduce heat to medium and add the chickpeas and lentils. Stir well and bring to a boil for about one minute. Cover, reduce heat to low and leave to cook for about 1 1/2 to 2 hours. Stir the soup occasionally while it's cooking. Add more broth if the soup becomes too thick.
• Add fresh chopped parsley and stir to combine. Remove from heat and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Make sure to fry the spices – The spices are added with the vegetables at the frying stage. Make sure not to skip this as it adds so much more flavour to the finished soup.
2. Add more vegetable broth if needed – I used about 4 1/2 cups of vegetable broth for this soup. It was a perfect rich consistency between a soup and a stew. If your soup is too thick at the end of cooking, add about 1/2 cup of extra broth.
3. Freezing instructions – Place the cooled soup in freezer proof bags or containers. Freeze up to two months. Allow the soup to defrost in the fridge and reheat on the stove top until hot.

Nutrition Facts

Spiced Moroccan Soup

Amount Per Serving (1 bowl of soup)

Calories 413 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 788mg34%

Potassium 1469mg42%

Carbohydrates 74g25%

Fiber 31g129%

Sugar 12g13%

Protein 26g52%

Vitamin A 11767IU235%

Vitamin C 28mg34%

Calcium 112mg11%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Spiced Moroccan Lentil Soup appeared first on Julia's Cuisine.

It’s soup season and that means warming bowls of goodness. Much like the Spiced Roasted Squash Soup this one is absolutely delicious! If you are looking for a comforting soup to make this week, have a look at this one!

Don’t miss 20 Soups To Make This Winter!

What is this Soup like

• Difficulty – A very easy soup that anyone can make. The instructions are easy to follow and from start to finish you’ll have it on the table in under and hour.
• Taste – This soup is sweet and velvety, rich and delicious!
• Serving – This recipe makes four generous servings. You can easily scale the recipe up or down in the recipe card.

Ingredients

• Sweet potatoes – I used two fairly large sweet potatoes for this soup.
• Salt – Regular table salt.
• Black Pepper – I used fresh cracked black pepper.
• Olive oil – Olive oil is used in both roasting the sweet potatoes as well as cooking the onions.
• Onion – I used one medium white onion.
• Garlic – Fresh minced garlic adds a great flavour to the soup.
• Bay leaves – These fragrant leaves add an aromatic flavour to the soup.
• Cumin – Add cumin to the cooked onions for a sweet and fragrant flavour.
• Cayenne – This adds just a touch of heat to the soup.
• Vegetable Broth – I used carton vegetable broth as a base for the soup.

NOTE, The full recipe and instructions can be found a the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F.
2. Roast sweet potatoes – Put the sweet potatoes on a large roasting tray. Season with salt, pepper and drizzle over 1 tablespoon of the olive oil. Roast for about 35-40 minutes or until the sweet potatoes are soft and fully cooked.
3. Cook onions – Meanwhile, in a large pot set over medium heat, add the remaining tablespoon of olive oil and add the onions. Give a good stir and cook the onions until soft and browned. About 10- 12 minutes.
4. Add seasonings – Add the bay leaves, minced garlic, cumin and cayenne to the onions. Stir really well and cook for a further 3 – 5 minutes to enhance the flavours.
5. Add sweet potatoes to soup – Add the cooked sweet potatoes to the pot with the vegetable broth. Stir really well and bring to a boil. Reduce heat to low and let simmer for about 5 minutes more.
6. Blend – Remove from heat and blend until smooth.
7. Serve – Garnish with fresh herbs, if desired and serve.

Recipe Tips

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Make sure sweet potatoes are really soft – Check the doneness of the sweet potatoes by mashing a piece with a fork. It’s important they are soft so they blend smooth.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 3 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.

Substitutions

• Onion – This recipes uses white onions. Brown onions would work as well as leeks.
• Vegetable broth – I used vegetable broth for this soup, but chicken broth would also work.
• Spices – This soup was spiced up with cumin and cayenne. Alternatively, you could use coriander, paprika, or a small amount of dried chilies.
• Herbs – It’s optional to finish off the soup with herbs, but I did use a little fresh parsley for freshness. You could also use basil, cilantro or even chives.
• Additions – Top the soup with a little grated cheese, some mixed toasted seeds and nuts or even crumbled bacon.

Serving

This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.

Frequently Asked Questions

Spiced Roasted Squash Soup

It's October! And what better way to head into this month than with a piping hot bowl of this Spiced Roasted Squash Soup.  A rich and delicious soup with a kick of heat.  Hello October!

Check out this recipe

Coconut Curried Butternut Squash Soup

A beautiful velvety soup with the creaminess of the squash, the spice of the curry and the flavour of the coconut. A great winter warmer soup for any day of the week.

Check out this recipe

Mike’s Slow Roasted Carrot & Ginger Soup

You can't beat a great bowl of warming soup on a chilly day. Mike's Slow Roasted Carrot and Ginger Soup might just be the soup you should be making this fall!

Check out this recipe

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Roasted Sweet Potato Soup

Roasted Sweet Potato Soup is loaded with flavour, silky and delicious! The sweet potatoes are roasted which really brings out a delicious sweetness in the soup. It requires minimal ingredients and doesn't have much hands on time. Make it soon!

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: North American

Keyword: fall soup, sweet potatoes, thanksgiving

Servings: 4 servings

Calories: 284kcal

Author: Julia Pinney

Ingredients

• 2 lbs sweet potatoes peeled and chopped into one inch pieces
• 1 medium onion chopped
• 4 cloves garlic minced
• 3 cups vegetable broth
• 1 teaspoon salt
• black pepper
• 2 tablespoons olive oil divided
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• 2 Bay leaves

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Put the sweet potatoes on a large roasting tray. Season with salt, pepper and drizzle over 1 tablespoon of the olive oil. Roast for about 35-40 minutes or until the sweet potatoes are soft and fully cooked.
• Meanwhile, in a large pot set over medium heat, add the remaining tablespoon of olive oil and add the onions. Give a good stir and cook the onions until soft and browned. About 10- 12 minutes.
• Add the bay leaves, minced garlic, cumin and cayenne to the onions. Stir really well and cook for a further 3 – 5 minutes to enhance the flavours.
• Add the cooked sweet potatoes to the pot with the vegetable broth. Stir really well and bring to a boil. Reduce heat to low and let simmer for about 5 minutes more.
• Remove from heat and blend until smooth.
• Garnish with fresh herbs, if desired and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Roasted Sweet Potato Soup

Amount Per Serving (1 serving)

Calories 284 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 1414mg61%

Potassium 831mg24%

Carbohydrates 52g17%

Fiber 7g29%

Sugar 12g13%

Protein 4g8%

Vitamin A 32665IU653%

Vitamin C 9mg11%

Calcium 86mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by and Hope To See You Soon!

The post Roasted Sweet Potato Soup appeared first on Julia's Cuisine.

Tips For Making Soups to Get You Started

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 4 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.
• Season just before serving – To avoid over salting a soup, don’t season until the end.  At times, broths can contain enough salt and you may not need to add any additional salt to your soup.

Slow Cooker Soups

Slow cookers are a great way to dive into a warming bowl after a long day. Just add everything to your crockpot in the morning and enjoy later in the day!

Slow Cooker Minestrone Soup

Making soup has never been easier than in a slow cooker. This Slow Cooker Minestrone Soup is filled with a rich tomato flavour and studded with loads of vegetables.

Check out this recipe

Slow Cooker Chicken Noodle Soup

It's soup season! And what better way to dive in that with this Slow Cooker Chicken Noodle Soup. A classic soup all done in the slow cooker that's full of flavour and easy to make.

Check out this recipe

Slow Cooker Tomato Soup with Fresh Tomatoes

Make cooking soup easy with this Slow Cooker Tomato Soup with Fresh Tomatoes. Seriously, the easiest soup I've ever made. Just chop your tomatoes, onions and garlic and it cook.

Check out this recipe

Slow Cooker Beef & Vegetable Stew

Cosy up with a big bowl of this comforting Slow Cooker Beef & Vegetable Stew. A delicious stew with tender pieces of beef and hearty vegetables all wrapped up in a thick and rich broth.

Check out this recipe

Smooth Soups

Smooth soups are always welcomed at our dinner table. Easy to make and you can pretty much any vegetables you like. Top them off with a little creme and fresh herbs and serve with crisp croutons.

Spiced Roasted Squash Soup

Spiced Roasted Squash Soup.  A rich and delicious soup with a kick of heat that's easy to make and delish!

Check out this recipe

Mike’s Slow Roasted Carrot & Ginger Soup

You can't beat a great bowl of warming soup on a chilly day. Mike's Slow Roasted Carrot and Ginger Soup might just be the soup you should be making this fall!

Check out this recipe

Leek & Potato Soup

Ultimate comfort food soup right here. This is a velvety, smooth and luscious soup. Don't take my word for it, give this Leek & Potato Soup a try!

Check out this recipe

Coconut Curried Butternut Squash Soup

A beautiful velvety soup with the creaminess of the squash, the spice of the curry and the flavour of the coconut. A great winter warmer soup for any day of the week.

Check out this recipe

Carrot & Coriander Soup

Smooth and velvety with a hint of spice, this Carrot and Coriander Soup would be a great bowl to dive into on a chilly evening.

Check out this recipe

Red Lentil Coconut Soup

Right now, this Red Lentil Coconut Soup is where it's at . Using red lentils, a mix of vegetables and spices and coconut milk ot bring all the flavours together. A great mid week meal.

Check out this recipe

Roasted Parsnip & Carrot Soup

A velvety rich soup with hearty vegetables and aromatic turmeric for flavour. If you are looking for a new easy soup to add to your winter collection, Roasted Parsnip and Carrot Soup.

Check out this recipe

Vegetable & legume Soups

There is a huge space in my heart for chunky vegetable and legume soups. There is no end to what you can add and it’s just like having a full meal in a bowl. My favourite way to serve chunky soups is with Fluffy White Dinner Rolls.

White Bean and Spinach Soup

Stay on track this month with this warming and healthy White Bean and Spinach Soup. An easy winter soup made with vegetable broth, herbs, carrots, onions, white beans and spinach. A flavourful soup that's a meal in itself.

Check out this recipe

Leftover Chicken & Vegetable Soup

This Leftover Chicken & Vegetable Soup is a great one to keep in mind for when you have leftovers! A simple and warming soup!

Check out this recipe

Green Lentil & Quinoa Soup

There is nothing like a big bowl of soup to warm you up on a chilly day. This Green Lentil & Quinoa Soup is as hearty as it is healthy and easy to make. A one pot soup made easy!

Check out this recipe

Minestrone Soup

Minestrone Soup is an all time classic soup. A tomato based soup, loaded with fresh vegetables and pasta. This is a vegetarian version but you can add Italian sausage if you prefer.

Check out this recipe

Spiced Moroccan Soup

This Spiced Moroccan Soup is one you want to file in favourites and make soon . A rich tomato based soup, loaded vegetables, lentils, chickpeas and so much spice.

Check out this recipe

Split Pea & Carrot Soup

This Split Pea and Carrot Soup is warming and hearty. Made with minimal pantry staples and packed full of nutrients. Great for mid week winter dinners.

Check out this recipe

Classic soups

When I think about some classic soups, I think of Chicken & Vegetable and Tomato Soup. Those are among some of the soups I grew up with and still make on a regular basis. What are your go to classic soups?

Chicken & Vegetable Soup

Cosy up with a big bowl of warming Chicken and Vegetable Soup. A chicken broth soup filled with tender pieces of chicken, potatoes, carrots, celery and spinach for a hearty bowl.

Check out this recipe

Roasted Tomato Soup

Classic Roasted Tomato Soup is easy to make and bursting with flavour. Serve it with some fresh bread, a grilled cheese or crackers on the side.

Check out this recipe

Beef Stew

A classic Beef Stew adapted from Jamie Oliver! Using stewing beef, pantry staples and basic carrots, potatoes and onions. A wonderful warming dish!

Check out this recipe

Mike’s Sweetcorn & Seafood Chowder

There's nothing like a warming bowl of chowder. Mike's Seafood & Sweetcorn Chowder delivers on all the flavours. Tender pieces of shrimp and white fish cooked cooked in a seafood broth with creamy sweetcorn and even a kick of heat.

Check out this recipe

French Onion Soup

French Onion Soup is an absolute classic. Made from caramelizing onions in butter with white wine and broth. Topped with crispy croutons and cheese!

Check out this recipe

Thanks For Stopping by & Hope to See You Soon!

The post 20+ Soups to Make This Winter appeared first on Julia's Cuisine.

Since the beginning of the month, I’ve been making and enjoying quite a few soups. And my husband even jumped on the bandwagon and made French Onion Soup last night. I’ve somehow convinced him to cook on Monday’s. We’re one week in, so let’s see how long it lasts…ha! I’m hopeful so fingers crossed.

In the meantime, I just recently made this Mediterranean style soup and it was so good. I just ate it with some salted crackers but it would go wonderful with Fluffy White Dinner Rolls or the Parmeasn & Chive Biscuits.

What’s This soup Like

• Difficulty – A very easy one pot soup that anyone can make. The instructions are easy to follow and from start to finish you’ll have it on the table in under and hour.
• Taste – This soup is subtle yet flavourful. The dried herbs with the broth add to a nice flavour.
• Serving – This recipe makes four generous servings. You can easily scale the recipe up or down in the recipe card. It’s great served with fresh parmesan cheese and some crackers.

Ingredients

• Vegetables – For this soup I used carrots, onions and fresh spinach.
• White beans – I used jar (can) cooked white beans. These are often refereed to as cannelloni beans and can be found in most supermarkets.
• Broth – I used a carton of store bought vegetable broth.
• Dry herbs – Oregano and thyme.
• Oil – I used olive oil to sautee the onions.
• Other flavours – I added fresh minced garlic and bay leaves to really boost the soup flavour.
• Seasonings – Regular table salt and fresh cracked black pepper.
• For serving – I topped the bowls with fresh parsley and grated parmesan cheese.

IMPORTANT, Find the full recipe and instructions at the end of the post in the recipe card.

Instructions

1. Sautee onions – In a large pot set over medium heat, add the olive oil and garlic. Sautee for about a minute and add the diced onions and bay leaves. Sautee the onions for about 5 minutes until they are soft.
2. Add carrots, herbs and cook down – Add the diced carrots, thyme and oregano to the pot. Stir well and allow flavours to infuse for about 2 minutes. Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to low and allow to cook for about 20 minutes.
3. Add beans and spinach – Add the white beans to the pot, stir well and allow to come to a simmer for about 2 – 3 minutes. Add the fresh spinach and stir until wilted.
4. Season – Season to taste with salt and pepper and add fresh chopped parsley.
5. Serve – Serve topped with fresh grated parmesan cheese if desired.

Recipe Tips For making Soups

• Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
• Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
• Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
• Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 4 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.
• Season just before serving – To avoid over salting a soup, don’t season until the end.  At times, broths can contain enough salt and you may not need to add any additional salt to your soup.

Substitutions

• Vegetable broth – I like the addition of this broth for the soup, but by all means you can use a chicken broth for a more meaty flavour if you like.
• Herbs – I used a combination of fresh and dry herbs for this recipe and they all worked really well. You could use fresh basil for a different finishing flavour in the end.
• Additions – I kept this soup vegetarian, but you it would be nice with some shredded chicken or even pork for a more substantial soup.

Serving

This soup makes a great lunch or main course. It would go great with a salad on the side like the Roasted Red Pepper and Feta Salad. As well as Whole Wheat Dinner Rolls, Parmesan & Chive Biscuits or even Garlic Knots.

Frequently Asked Questions

Minestrone Soup

Minestrone Soup is an all time classic soup. A tomato based soup, loaded with fresh vegetables and pasta. This is a vegetarian version but you can add Italian sausage if you prefer.

Check out this recipe

Leftover Chicken & Vegetable Soup

This Leftover Chicken & Vegetable Soup is a great one to keep in mind for when you have leftovers! A simple and warming soup!

Check out this recipe

Warming Vegetable Soup

Dive into a bowl of this Warming Vegetable Soup this fall. It's hearty, healthy and packed full of so much goodness. Made with potatoes, carrots, onions, lentils and all wrapped up in warming stock and topped off with a little fresh parsley.

Check out this recipe

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US CustomaryMetric

White Bean and Spinach Soup

Stay on track this month with this warming and healthy White Bean and Spinach Soup. An easy winter soup made with vegetable broth, herbs, carrots, onions, white beans and spinach. A flavourful soup that's a meal in itself.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Soup

Cuisine: Mediterranean

Keyword: soup recipes, spinach, white bean recipes

Servings: 4 servings

Calories: 310kcal

Ingredients

• 3 large carrots diced small
• 1 large white onion diced small
• 2 1/2 cups white beans cooked
• 3 cups fresh spinach
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 2 bay leaves
• 3 cloves garlic minced
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• fresh chopped parsley for serving
• grated parmesan cheese for serving if desired

US Customary – Metric

Instructions

• In a large pot set over medium heat, add the olive oil and garlic. Sautee for about a minute and add the diced onions and bay leaves. Sautee the onions for about 5 minutes until they are soft.
• Add the diced carrots, thyme and oregano to the pot. Stir well and allow flavours to infuse for about 2 minutes. Pour in the vegetable broth and bring to a simmer. Cover, reduce heat to low and allow to cook for about 20 minutes.
• Add the white beans to the pot, stir well and allow to come to a simmer for about 2 – 3 minutes. Add the fresh spinach and stir until wilted.
• Season to taste with salt and pepper and add fresh chopped parsley.
• Serve topped with fresh grated parmesan cheese if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use a heavy bottomed pot – A sturdy pot will transfer heat evenly and you will get a much better tasting soup.
2. Use a great broth  – A great soup starts with a great broth.  You can buy some great broths in the grocery store these days.  And if you’re up for it, you can always make your own!
3. Sautee spices – If your soup recipes uses any kind of spices, sautee those first.  You will get much more flavour infused into the soup if you sautee any kind of spices or aromatics at the start of the soup.
4. Add broth as needed – Always add broth as needed to soup.  Although your recipe may call for 4 cups (for example), start by adding less.  Add broth as needed to reach the desired consistency.
5. Season just before serving – To avoid over salting a soup, don’t season until the end.  At times, broths can contain enough salt and you may not need to add any additional salt to your soup.

Nutrition Facts

White Bean and Spinach Soup

Amount Per Serving (1 bowl)

Calories 310 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 1748mg76%

Potassium 1006mg29%

Carbohydrates 48g16%

Fiber 11g46%

Sugar 8g9%

Protein 14g28%

Vitamin A 9811IU196%

Vitamin C 7mg8%

Calcium 164mg16%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You soon!

The post White Bean and Spinach Soup appeared first on Julia's Cuisine.

Hello and welcome to 2023! I wanted to take a minute to thank you all for being part of the Julia’s Cuisine community and share some of you top picks of 2022. I hope you all had a lovely holiday season and are ready for the new year ahead. Our Christmas was quiet with just the four of us and I didn’t even cook this year! I made up for it on New Year’s Day with a roast dinner that we enjoyed and watched a movie.

Now the holiday season is behind us and it’s time to get back to sharing what I love to do here on the Blog. I’m sharing just a few of the top recipes of this past year. The Chocolate Chip Loaf Cake still holds a prominent spot on the blog with rave reviews from years gone by. And it’s still a favourite at our home as well.

To access the recipes below, simply click on the highlighted text box and it will take you straight to the recipe.

Moroccan Chicken & Rice

Why not spice up your dinner with this Moroccan Chicken & Rice dish. I can't tell you how tasty it is, so you'll just have to try it for yourself!

Check out this recipe

Chocolate Chip Loaf Cake

A quick and easy dessert or snacking cake the whole family will enjoy. My teens have been enjoying this Chocolate Chip Loaf Cake their whole lives. Easy to make and tastes great!

Check out this recipe

Coconut Lemon Loaf Cake

A lovely light and lemony cake. This Coconut Lemon Loaf Cake would be welcomed at any breakfast, brunch or snacking table. Made with basic ingredients and fresh lemon juice and coconut. Got lemons, make a cake!

Check out this recipe

Oven Roasted Rotisserie Style Chicken

This is one of the easiest, tastiest and juiciest chickens you'll ever make. This Oven Roasted Rotisserie Chicken uses a special spice blend and cooks in just about an hour in the oven. Make this rotisserie style chicken at home without the complication of having to use a rotisserie.

Check out this recipe

20 Minute Parmesan Pasta with Broccoli

For a quick and indulgent pasta fix, make this 20 Minute Parmesan Pasta with Broccoli. It's honest to goodness easy, tasty and one your whole family will love. Great for those quick evenings when you want something delicious but time isn't on your side.

Check out this recipe

Light & Fluffy Scones

Make these Light & Fluffy Scones for your next afternoon treat. Using minimal ingredients with easy prep and baking time! Great served with butter and jam.

Check out this recipe

Apple Pie Crumble Bars

Today we've got Apple Pie Crumble Bars and they were worth the wait. Where an Apple Pie meets a Crumble and becomes irresistible.

Check out this recipe

Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake would make a great treat any day of the week. It's a beautiful lemony loaf filled with ripe fresh raspberries. Make it soon!

Check out this recipe

Newfoundland Snowballs

Traditional Newfoundland Snowballs, it wouldn't be a holiday without them. A no bake coconut chocolate treat that freezes great. Make them and freeze them for later

Check out this recipe

Split Pea & Carrot Soup

This Split Pea and Carrot Soup is warming and hearty. Made with minimal pantry staples and packed full of nutrients. Great for mid week winter dinners.

Check out this recipe

I hope you enjoyed the collection and we’ll see you back here really soon. New recipe postings will be back later this week and the Newsletter will return this coming Sunday! Cheers to 2023 and I truly appreciate all of you for being here!

Thanks For Stopping By & Hope To See You soon!

The post Top Ten Recipes of 2022 appeared first on Julia's Cuisine.

Our temps have gone straight to brrrrrrr overnight. It’s the middle of the afternoon and I have the fire roaring away in the living room . I’m not complaining because comfort season is my season! I say, bring it on. And if you read along on the blog, you’ll know my love for rich and comforting dishes. Just the other day I posted a recipe for a Potato & Spinach Gratin, that’s not only comforting but absolutely delicious. A great one to keep in mind for a holiday table. A great vegetarian main course option that you can keep in mind.

For for now, we’re talking Beef Stew. I don’t make a lot of beef dishes as we’re not big meat eaters. That being said, if it were up to my 16 year old, Ollie, we’d probably have it several times a week. So in trying to satisfy his meat eating cravings, I made this stew the other week. Success. It was a great stew that I tried out a few times to get it just right to share here on the Blog.

Here’s All The Ingredients You Will Need To Make The Slow Cooker Beef Stew

• Stewing beef
• Potatoes
• Carrots
• Celery
• Shallots
• 4 cloves garlic crushed
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 3 1/2 cups beef broth
• 1 teaspoon rosemary
• 1 1/2 teaspoons thyme
• 4 bay leaves
• 1/3 cup flour
• fresh chopped parsley to serve
• salt to season
• black pepper to season

REMEMBER, The Full recipe and instructions can be found at the end of the post in the recipe card.

How To Make The Crockpot Beef Stew with Vegetables

• Chop vegetables – chop and prepare everything that you need to make the beef stew. I cut my potatoes into quarters, sliced the carrots, quartered the shallots and finely diced the celery.
• Trim & cut beef – I bought my stewing beef already cut into pieces, but you may be cutting your own. Trim off fatty pieces and cut into about 1 inch pieces.
• Season & brown the beef – season the beef with salt and pepper. Add 2 tablespoons of olive oil to a large skillet and add the beef pieces. Allow to brown all over for about 2 – 3 minutes. Remove from heat.
• Sautee the shallots – In the same pan you cooked the beef, add the remaining one tablespoon of olive oil and the shallots. Give a good stir and allow to cook for about 3 – 5 minutes. Remove from heat.

COOKING TIP – I left the skin on my potatoes as I feel it gives a better flavour. But you can just as easily peel them if your prefer.

Add Everything To The Slow Cooker

• Add the beef to the slow cooker – tip the beef into the slow cooker
• Tip in vegetables – add all the vegetables, bay leaves, garlic, seasonings, tomato paste and Worcestershire sauce to the crockpot.
• Pour over beef broth – Pour over all the beef broth and give a good stir.
• Cover and cook – put the lid on the slow cooker and set the temperature to low. Cook between 8 – 10 hours or until the beef is tender and vegetables cooked all the way through.

COOKING TIP – Remember all slow cookers cook slightly differently. This cooked perfectly in mine at 9 hours on low. Yours may take a little longer or be done a bit quicker.

Finish Off The Slow Cooker Beef Stew

• Make thickening agent – Remove about 1/3 cup of broth from the crockpot and mix it with the 1/4 cup of flour. Stir well so there are no lumps. Pour it into the crockpot and stir it in good.
• Allow it to thicken – Cover and allow it to thicken for a further 20 – 30 minutes.

Are There Any Substitutions I can Make to This Beef Stew

One of the great things about Soups & Stews is that you can quite often make substitutions. Here’s some other ingredients that would work well.

• Potatoes – I used large cooking potatoes, but you could use baby new potatoes, fingerling potatoes or red potatoes. I chose tow wash my potatoes and keep the skin on. You can peel your potatoes if you prefer.
• Shallots– any kind of onions will work really. I used shallots, but yellow onions, white onions or leeks would all work well.

Can This Beef Stew Be Made in Advance

Honestly, we thought it was better the next day. Here’s what to do if making it the day before hand.

Make Ahead Beef Stew

1. Cook the Beef & Vegetable Stew according to recipe in recipe card. Allow to cool completely.
2. Store in refrigerator safe container and seal properly. Store in the fridge up to three days.
3. To reheat. Remove from fridge and put in a large pot on the stove and cover. Set stove to a medium heat and allow to heat through until hot.

What’s Great To Serve with This Beef Stew

Well, I’d say anything bread! The Fluffy White Dinner Rolls, Whole Wheat Dinner Rolls, Rustic Bread Loaf or even the Parmesan and Chive Biscuits would all be great choices to serve on the side.

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US CustomaryMetric

Slow Cooker Beef & Vegetable Stew

Cosy up with a big bowl of this comforting Slow Cooker Beef & Vegetable Stew. A delicious stew with tender pieces of beef and hearty vegetables all wrapped up in a thick and rich broth. Serve it with a Rustic Bread loaf for a complete comfort dinner.

Prep Time30 minutes mins

Cook Time9 hours hrs

Total Time9 hours hrs 30 minutes mins

Course: Main Course

Cuisine: North American

Keyword: beef recipes, comfort food, slow cooker recipes, stew

Servings: 6 servings

Calories: 541kcal

Author: Julia Pinney

Ingredients

• 2 lbs stewing beef cut into small pieces
• 1 lb potatoes cut into 1 inch pieces
• 5 medium carrots peeled and sliced into 1/2 inch thick slices
• 4 ribs celery diced
• 8 shallots halved and quartered
• 4 cloves garlic crushed
• 2 tablespoons Worcestershire sauce
• 3 tablespoons tomato paste
• 3 1/2 cups beef broth
• 1 teaspoon rosemary
• 1 1/2 teaspoons thyme
• 4 bay leaves
• 1/4 cup flour
• fresh chopped parsley to serve
• salt to season
• black pepper to season

US Customary – Metric

Instructions

• Season the beef with salt and pepper. Heat a large skillet over high heat and add 2 tbsp of the olive oil. Brown the beef on high heat for 3 – 4 minutes. Remove from heat and set aside.
• In the same skillet add the remaining tablespoon of olive oil and tip in the shallots. Give a good stir and cook for just about 2 – 3 minutes. Remove from heat.
• Add the browned beef, sauteed shallots, carrots, celery, potatoes, tomato paste, Worcestershire sauce, bay leaves, garlic, rosemary , thyme and beef broth to the slow cooker. Stir well, cover and cook on low for approximately 8 – 10 hours * (see note at bottom)
• Remove 1/3 cup of broth from the slow cooker and mix with the 1/4 cup of flour. Stir well to ensure there are no lumps. Pour back into the slow cooker and give a good stir. Cover and leave to cook for a further 20 – 30 minutes until thickened.
• Serve with fresh chopped parsley on the top.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• All slow cookers cook at different timings. This Beef Stew cooked perfectly for me at 9 hours.  But cooking time may vary an hour either side of that.  So check yours and allow more time if needed.
• Once cooked, you can shred apart the beef or leave it in small tender pieces.  I chose to leave it in chunks.
• The only added salt I used in this recipe, was when seasoning the beef.  My beef broth, had salt.  You may need to add additional salt to your liking at the end.

Nutrition Facts

Slow Cooker Beef & Vegetable Stew

Amount Per Serving (1 serving)

Calories 541 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 2g

Polyunsaturated Fat 1g

Monounsaturated Fat 13g

Cholesterol 107mg36%

Sodium 806mg35%

Potassium 1291mg37%

Carbohydrates 33g11%

Fiber 5g21%

Sugar 8g9%

Protein 32g64%

Vitamin A 8770IU175%

Vitamin C 25mg30%

Calcium 101mg10%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Slow Cooker Beef & Vegetable Stew appeared first on Julia's Cuisine.

To all of my Canadian friends and family, I hope you all had a wonderful Thanksgiving weekend. I’m sure there was plenty to eat and drink for everyone. As much as I love Thanksgiving, this year we had to put it on hold for some cooler weather. Cooking a turkey and all the trimmings just wasn’t appealing for me this weekend in the near 30 degree heat. So, our Thanksgiving has taken a rain check for cooler weather. And then I’ll be ready to dive into the Fluffy Mashed Potatoes, Onion Gravy, Parmesan Topped Green Beans and of course the delicious Roasted Turkey with Dried Cranberry Stuffing.

Thanksgiving aside, I made this easy Slow Cooker Tomato Soup a few times recently. If you’re looking for an honest to goodness easy soup recipe, make this one. Just add some cream and seasonings and the end and you’re all set.

Anyway, if you read along, you’ll have noticed that I’m a late bloomer to the crockpot cooking. But I’ve been busy working away with that thing and recently put out a recipe for a Slow Cooker Beef & Vegetable Stew. Check it out. For now, let’s take a look how it’s done.

What You’ll Need To Make The Slow Cooker Tomato Soup with Fresh Tomatoes

• Fresh tomatoes
• Onion
• Garlic
• Fresh cream
• Parsley (or other fresh herbs of your choice)
• Salt
• Pepper

REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.

Prepare The Ingredients

• Chop tomatoes – I quartered the tomatoes as these were fairly small tomatoes. If you have large tomatoes, you can cut them into small pieces.
• Chop onions and garlic– peel and roughly chop the onions and garlic. You can crush the garlic if you prefer.

Add Everything To The Crockpot and Set to Cook Mode

• Add Vegetables to slow cooker – add the chopped tomatoes, onions and garlic to the slow cooker. Season with salt and pepper and give a good stir.
• Cook on setting of your preference
  • Set on high – Cook Four to Six hours
  • Set on low – Cook Six to Eight hours

• Remove Lid and check soup – the tomatoes should have produced enough liquid to make a soup and be completely soft and ready to blend.

REMEMBER, All slow cookers vary in cooking time. Yours may take a little longer or cook a little faster than mine. For reference, this is the Slow Cooker that I use.

Finish Off the Tomato Soup

• Blend Soup – You can use either an immersion blender or a stand blender to blend the soup. I used an immersion blender and was able to blend it straight in the pot.
• Add cream – I like to add cream to this soup to give it a little extra something. This is a basic tomato soup recipe and I feel it needs the cream. It’s a low calorie soup and even with the addition of the cream, it comes into well under 200 calories a bowl.

Crockpot Tomato Soup Ready To Enjoy

Serve up the soup and top it with a little extra cream, fresh black pepper (of course!) and fresh chopped parsley. Or you can choose chives or basil. Whatever you like!

Here’s Some Other Topping You May Like To Try Out

• Bacon bits – always a great topping on soup. You can buy them in the grocery store or even make your own.
• Grated cheese – I personally love fresh grated parmesan cheese on soup. Or you can try Gouda or even Cheddar.
• Croutons – Some lightly seasoned croutons go great on soup. Again, you an buy them in the supermarket or make your own.
• Other herbs – you can use basil, chives or other herbs that you prefer or have on hand.

What Goes Great with Tomato Soup

I know everyone goes crazy for Grilled Cheese with Tomato Soup. Me, I prefer fresh bread like my Fluffy Dinner Rolls, Parmesan & Chive Biscuits, Rustic White Loaf or Whole Wheat Dinner Rolls. Just Me? However you choose to serve the soup, it’s a great mid week dinner for chilly evenings this fall.

Can I refrigerate or Freeze The Soup

If you’re anything like me, having food on hand in the fridge or freezer can be a real life saver on those days when there just isn’t any time to cook. So, yes you can keep this in the fridge and freezer.

• To Store in the Fridge – Keep the soup in an airtight container and it will keep for 3 – 4 days. To reheat, put it in a saucepan over medium heat, stirring occasionally for about 3 – 5 minutes until hot.
• Keep in the Freezer – I’ve successfully frozen all kinds of tomato based soups for up to six months in the freezer. Just make sure the soup is completely cooled before storing in the freezer. Use a proper airtight freezer bag or container for best results. To reheat, remove from freezer and allow to defrost naturally. Put the soup in a saucepan over medium heat, stirring occasionally for about 3 – 5 minutes.

Enjoy the soup friends, it’s a keeper. If you’re not used to cooking soups in the slow cooker, you got to try it out! And if you looking for more traditional tomato soup recipes, check out my Roasted Tomato Soup or the Tomato & Basil Soup (using canned tomatoes). Both great options. Happy cooking and I’ll see you all really soon.

Here’s Some More Great Soups You’ll Love

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Slow Cooker Tomato Soup with Fresh Tomatoes

Make cooking soup easy with this Slow Cooker Tomato Soup with Fresh Tomatoes. Seriously, the easiest soup I've ever made. Just chop your tomatoes, onions and garlic. Add it to the crock pot and let it do its magic!

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Soup

Cuisine: North American

Keyword: comfort food, crock pot, fresh tomatoes, slow cooker

Servings: 4 servings

Calories: 153kcal

Author: Julia Pinney

Ingredients

• 3 lbs tomatoes halved and quartered
• 1 large onion roughly chopped
• 6 cloves garlic peeled and chopped or crushed
• 1/3 cup heavy cream
• 1 tsp salt
• 1 tsp black pepper
• Freshly chopped parsley to garnish

Instructions

• Add the tomatoes, onion and garlic to the slow cooker. Season with salt and pepper. Give a stir. Cover and cook on low for about 6 – 8 hours. Tomatoes will be completely soft and fall apart when touched.
• Blend in a stand blender or use an immersion blender. Return to slow cooker (if using a stand blender), add fresh cream and give a good stir.
• Serve topped with fresh parsley, extra black pepper and extra cream if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. This soup does not need any stock or water added.  The tomatoes produce enough liquid to make it a soup.   
2. For a smoother soup, peel the tomatoes before cooking.  To peel tomatoes, put them in a large bowl of boiling water for 1 -2 minutes.  Drain water and gently remove the skin away from the flesh of the tomato.

Nutrition Facts

Slow Cooker Tomato Soup with Fresh Tomatoes

Amount Per Serving (1 serving)

Calories 153 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 608mg26%

Potassium 901mg26%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 11g12%

Protein 4g8%

Vitamin A 3129IU63%

Vitamin C 51mg62%

Calcium 66mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You soon!

The post Slow Cooker Tomato Soup with Fresh Tomatoes appeared first on Julia's Cuisine.

Yes, I know the Christmas season is upon us and you’re probably all wondering where all the new holiday recipes are right? They are coming, I promise. I just had to share this soup before anything else hit the blog. It’s a fantastic dinner and one that will happily be welcomed on any busy day in December. Soups like this one and my Slow Cooker Tomato Soup with Fresh Tomatoes are always a hit!

Vegetable soups are my absolute favourite and I love a good Minestrone Soup. Packed full of fantastic fresh flavours yet hearty as well.

If you’ve never had Minestrone Soup and are wondering what it is, well it’s delicious…haha! Here’s what Wikipedia says, “Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes“. I couldn’t have said it better myself.

And this slow cooker version is just as flavorful as the stove top method. So take a look below and see how you can make it too!

Ingredients To Make The Slow Cooker Minestrone Soup

With basic ingredients comes huge flavour! This soup is insanely good and you can see below we’re using an abundance of beautiful fresh flavours. Don’t skip on the herbs as they add so much to this dish, and that parmesan rind you see? That’s going in too!

Remember the full list of ingredients and full method will be found in the recipe card at the end of the post.

Let’s Get Cooking

First up, get everything chopped, diced and minced. It’s true, cooking really is all the prep work. Sure there’s execution, but the prep work is where the time goes. So get it all ready.

Next up, we’re going to add most of the ingredients to the slow cooker. We’re adding everything except the green beans, zucchini, fresh basil and pasta. We’ll add those ingredients later.

Remember that parmesan rind I was talking about? We’re adding it for flavour and then you throw it away at the end. If you don’t have one, don’t worry. The soup is still delicious without it, but it does add a special touch so add it if you have one.

COOKING TIP: Don’t throw away the parmesan rinds. Save them and add them to soups, stews and sauces. They add so much flavour.

Once you add all your ingredients, give it a really good stir, cover and set to low for 8 hours.

Now let the magical slow cooker do it’s thing.

NOTE: You can use whole can tomatoes or diced tomatoes. If using whole tomatoes, break them up with a wooden spoon.

After 6 hours has passed, add the zucchini and the green beans. Cover and continue cooking for two more hours.

Note: If using frozen green beans, we’ll add those with the pasta.

WHEN To Add The pasta

You have two options:

• Add it 30 minutes before the soup is finished.
• Cook it separately and add it about 10 minutes before the soup is finished.

Why cook it separately? Well, all pasta cooks differently and you might find 30 minutes is too long in your slow cooker and it goes too soggy. If you cook it separately and add it just before you soup is done, you will avoid this issue.

Delicious Slow Cooker Minestrone Soup Ready To Enjoy

There’s no question, this is a great soup. And what makes it even better is the slow cooker. Easy to make and then you can enjoy it and the end of a long day.

Remember, all slow cookers cook at slightly different temperatures. Mine cooked at 8 hours but yours could take longer. Just keep that in mind when cooking this soup. You can also choose to cook it on high for a shorter period of time. Remember if doing this, you pretty much half the cooking time.

Enjoy the soup and why not put some bread on the side. It goes great with Parmesan & Chive Biscuits, Fluffy White Dinner Rolls, Whole Wheat Dinner Rolls, or Herb Dinner Rolls. There are so many bread options to serve with this Minestrone Soup. So don’t skip on the bread!

Here’s A few Other Dishes You Might Enjoy

• Stove Top Minestrone Soup
• Slow Cooker Chicken Noodle Soup
• Slow Cooker Barbecue Chicken
• Split Pea & Carrot Soup
• Carrot & Coriander Soup
• Split Pea & Carrot Soup
• Warming Vegetable Soup

Well friends, I hope you get a chance to enjoy and love the soup as much as we did. And I promise Christmas recipes are coming this week! Happy cooking and see you all really soon!

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

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US CustomaryMetric

Slow Cooker Minestrone Soup

Making soup has never been easier than in a slow cooker. This Slow Cooker Minestrone Soup is filled with a rich tomato flavour and studded with loads of vegetables. Serve topped with fresh parmesan and some crusty bread on the side. A great winter meal!

Prep Time20 minutes mins

Cook Time8 hours hrs

Course: Soup

Cuisine: Italian

Keyword: chicken noodle soup, italian cuisine, minestrone soup

Servings: 6 servings

Calories: 215kcal

Author: Julia Pinney

Ingredients

• 14 oz can tomatoes
• 6 Cups vegetable stock
• 3 carrots peeled and cut length ways and cut into small pieces
• 2 Celery ribs cut into 1/2 inch pieces
• 1 Zucchini cut half length ways and then cut into 1/4 inch pieces
• 6 OZ green beans ends trimmed and cut into 2 inch pieces
• 1 small onion finely diced
• 3 cloves Garlic crushed
• 1 Teaspoon dried oregano
• 1 Teaspoon dried basil
• 2 bay leaves
• 1 parmesan rind
• Small bunch of fresh chopped basil
• 3/4 Cup pasta i used small pasta shells
• 2 Tablespoons balsamic vinegar
• 1 Teaspoon sea salt
• Fresh ground black pepper
• 1/2 Cup Parmesan cheese grated for serving

US Customary – Metric

Instructions

• Add the carrots, celery, onion, garlic, dried oregano, dried basil, salt, pepper, balsamic vinegar, parmesan rind, bay leaves, can tomatoes and vegetable stock to the slow cooker. Give a good stir, cover and cook on low for 8 – 10 hours (time varies depending on your slow cooker). Mine cooked in 8 hours.
• At the 6 hour mark, add the zucchini and green beans. Give a good stir, cover and leave to cook for a further 2 hours.
• At the 7 1/2 hour mark, add the pasta and the fresh basil. Stir, cover and leave for the next 30 minutes.
• At the 8 hour mark the soup will be ready to serve. Serve topped with fresh grated parmesan.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. If using frozen green beans, add 1/2 hour before the soup finishes.
2. You can cook the pasta separately and and add it about 10 minutes before the soup is finished.  OR, you can add it 1/2 hour before the soup is finished.
3. If you don’t have a parmesan rind, don’t worry.  It adds extra flavour but is still delicious without it.  You can choose to add about 1/4 cup/60 grams of fresh parmesan to the soup at the end if you are not using a parmesan rind.
4. You can use either whole can tomatoes or chopped can tomatoes. If using whole tomatoes, break them up with a wooden spoon.

Nutrition Facts

Slow Cooker Minestrone Soup

Amount Per Serving (1 bowl)

Calories 215 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 1731mg75%

Potassium 577mg16%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 11g12%

Protein 6g12%

Vitamin A 6204IU124%

Vitamin C 21mg25%

Calcium 154mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Slow Cooker Minestrone Soup appeared first on Julia's Cuisine.

First of all today, do we all realize it’s November? What? I can’t even begin to wonder where this year went. And I know, we’re all thinking that exact same thing right about now. I mean, it’s basically Christmas which means summer is just around the corner.

You know I’m right…hahaha.

For now, I’m sticking with fall and winter because I’m really not even over summer 2020 yet.

And what’s really great this time of year is great soups. I think I love pretty much all soups. Okay, not true. I’m not a huge fan of cold soups. I know many people love them, but I’m not part of that bandwagon.

For me it all about cosy winter soups that you can warm yourself up with after a chilly day. Soups like this one and my Slow Cooker Tomato Soup with Fresh Tomatoes.

Now that fall is here is full force, every Wednesday is soup night at our place. And I look forward to it every week. I probably look forward to the fresh Dinner Rolls just as much as the soup though.

And what better to serve with those Dinner Rolls that this Chicken Noodle Soup. Keep reading to see how it’s done.

Ingredients to Make The Slow Cooker Chicken Noodle Soup

The great thing about this soup, is we’re using all basic ingredients. Nothing fancy or difficult to find. And you might have all things things on hand anyway.

If you follow my blog, you’ll know that I don’t often use ingredients that are hard to come by.

REMEMBER, the full recipe can be found at the end of the post in the recipe card. There you will find all the ingredients and full instructions.

Let’s Cook

Like any cooking, do all your prep work first. In this case, we have to season the chicken with salt and pepper and dice all the vegetables.

Place the seasoned chicken breast on the bottom of you slow cooker. Toss over all the vegetables, the dried herbs, garlic and add the bay leaves.

Pour over the stock, give a good stir. Cover and let it cook on low for about 6 hours to 8 hours or until the chicken is tender enough to shred apart.

REMEMBER, all slow cookers vary slightly. Yours may cook a little faster or slower than mine. Keep this in mind.

Remove the chicken from the slow cooker and shred it apart with two forks like you see here. It should pretty much fall apart at this stage.

Add the chicken back to the pot and give it a really good stir.

You are probably wondering about the pasta, keep reading because we are just about to get to that part.

And remember, the full recipe is in the recipe card at the end of the post.

cook the pasta separately

Okay, so you are probably wondering why I’m doing this and is it really necessary. The answer is NO, it’s not necessary. But I do it because all pasta brands cook at different times and to remove the risk of overcooking it, I find it’s easier to do it this way.

i used very small noodles, but you can use whatever kind you prefer.

So, cook pasta according to package, drain and add to the slow cooker. Give a good stir, cover and leave for about 30 more minutes before serving.

I like to add a bunch of fresh chopped parsley at the end, but this is optional.

And that my friend is how it’s done! It’s easy and a great soup to warm us all up in November.

What’s great about slow cooker soups, is you can put it on in the morning, forget about it and get on with you day. I have to say, since getting my slow cooker back in August, I’m loving it!

I’ve had quite a lot of experimentation with it, but not much to share just yet because recipe testing takes a few time each time before a recipe can be written. So far, I only have the Slow Cooker Barbecue Chicken and the Slow Cooker Pumpkin Puree to show for my slow cooking success. But don’t fret, I will keep them coming through the fall and winter.

Here’s Some Other Soups That You Might Like

• Split Pea & Carrot Soup
• Green Lentil & Quinoa Soup
• Leftover Chicken & Vegetable Soup
• Hearty Vegetable & Lentil Soup
• Minestrone Soup
• Warming Vegetable Soup
• Chicken & Vegetable Soup

Well, my friends, that’s about it for today. I hope you get a chance to make the soup and enjoy it like we did. I hadn’t made chicken noodle soup in years so I was quite pleased with how this adapted version turned out in the slow cooker.

Happy cooking and get started with soup season!

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

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US CustomaryMetric

Slow Cooker Chicken Noodle Soup

It's soup season! And what better way to dive in that with this Slow Cooker Chicken Noodle Soup. A classic soup all done in the slow cooker that's full of flavour and easy to make.

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Lunch, Main Course, Soup

Cuisine: North American

Keyword: chicken noodle soup, crock pot, slow cooker, soup

Servings: 8 servings

Calories: 284kcal

Author: Julia Pinney

Ingredients

• 2 chicken breasts
• 8 oz noodles
• 4 medium carrots finely diced
• 1 leek roughly chopped
• 1 onion finely diced
• 8 cups chicken stock
• 4 cloves garlic crushed
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp salt
• 1 tsp pepper
• 2 bay leaves
• small bunch fresh parsley finely chopped

US Customary – Metric

Instructions

• Season the chicken with salt and pepper.
• Place the chicken in the bottom of the slow cooker. Add the chopped vegetables, bay leaves, garlic, oregano and thyme. Pour over chicken stock. Stir well, cover and cook on low for 6 – 8 hours.
• Remove chicken from the slow cooker and shred with two forks. Put the chicken back in the slow cooker.
• Cook the noodles separately according to package. Drain and add to the slow cooker. Cook for about another 30 minutes.
• Add chopped parsley and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. I used very small noodles but you can use noodles of your choice.  Any kind will work really.
2. This soup DOES NOT FREEZE well.  Advising you in case you are planning to make it for your freezer.  It will become mushy and need too much watering down and will lose it’s flavour.
3. It will keep in fridge for a few days.

Nutrition Facts

Slow Cooker Chicken Noodle Soup

Amount Per Serving (1 bowl)

Calories 284 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 43mg14%

Sodium 725mg32%

Potassium 668mg19%

Carbohydrates 36g12%

Fiber 2g8%

Sugar 7g8%

Protein 22g44%

Vitamin A 5305IU106%

Vitamin C 6mg7%

Calcium 40mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Slow Cooker Chicken Noodle Soup appeared first on Julia's Cuisine.