It’s been so bitterly cold lately so I have been looking for some great new soup recipes to try (especially ones with quinoa). Here are 5 amazing quinoa soup recipes starting with my Kale and Sausage Quinoa Soup (pictured above). It is so hearty and makes a great one dish meal. My kids loved it too! Enjoy it as you start your new year off on the right foot!
It’s the perfect time for winter soups starting with one of my favorite recipes for Lentil Soup. All of these recipes have have something special about them from the use of kale to quinoa to a five ingredient chili. Soups are so healthy and hearty and are the ideal comfort food for January. Let me know which is your favorite!
Lemon Chicken and Orzo Soup via Tartlette
Beefy Corn and Black Bean Chili via My Recipes
Kale Soup via Just One Cookbook
Curried Zucchini Soup via Martha Stewart
Organic Broccoli Soup via Deliciously Organized
Chipotle Vegetarian Chili via Ingredients, Inc.
Vegetable Quinoa Soup via Two Peas and Their Pod
Sausage, Kale and Black Eyed Pea Soup via Bev Cooks
Lentil Soup is so hearty, flavorful and healthy that I wonder why I don’t make it more often. Two out of three of my kids even asked for seconds when I served this for dinner the other night, and I was thrilled. Lentils are filled with protein and fiber as well as iron, minerals and B vitamins. Lentils come in three main varieties: brown, green and red. Most grocery stores carry brown lentils, usually dried. Green and red lentils may be found at specialty food markets. Unlike other legumes, lentils cook quickly without pre-soaking. Just make sure to rinse away any dirt, dust or debris before adding them to recipes.
So many ask people ask me about my television work. I love to do food television, and have been fortunate enough to do so many shows in the past year. I thought I would show a glimpse of us in action from yesterdays tapings for NBC 13 “Daytime Alabama” in Birmingham, Alabama. On one of the shows I featured “kale”. Everyone loved the recipes and was so excited to learn about kale and ways to use it in quick and healthy recipes. I made an awesome Kale-Lentil Soup filled with kale, lentils, garbanzo beans , andouille sausage and farro. I also made a Kale Saute with dried cranberries, walnuts and a drizzle of balsamic vinegar that I developed for Clean Eating Magazine. It was so much fun, and I thank Brooke Smith, Wes, Nicole and Alatia for all their great work and so much fun!