National Homemade Soup Day with {Recipe}

Y’all know what today is….

It’s National Homemade Soup Day!

{Que roaring crowd}

Soup makes my toes curl. It is so versatile. Light broth-based, hearty bean-based, hearty stewy-like or spicy chili-ish… I like. I like. I like.

Today I celebrated the Super Bowl day with a bowl of lentil deliciousness made earlier this week.

Lentils are one of my favorite foods. Often miscategorized as a bean, lentils are seeds providing protein, essential and non-essential amino acids, fiber, prebiotics, potassium, iron, minerals (zinc, copper, manganese, molybdenum, selenium and boron) and vitamins (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folate, and phylloquinone). According to the National Institutes of Health, lentils are one of the best health-promoting foods with documented connections to the reduction of diabetes, obesity, cancers and cardiovascular diseases (Ganesan, & Xu, 2017). Lentils provide all this health help at pennies per serving, they cook quickly and take on flavors well making them easy on a food budget, busy schedule, or picky palette.

Vegan chili is my go-to lentil preparation made using the from-scratch recipe posted here or my shortcut method of hooking up a store-bought lentil soup with spices, corn, and soy chorizo. But this week, I was inspired by Zoes Kitchen Lentil Soup.

Zoes Kitchen’s lentil soup is so good; I pulled staples from the pantry and fridge and decided to knock it off.

Here’s the blueprint of my version:

  • Sauté chopped onion, celery, carrots, and diced Yukon gold potato in a touch of olive oil for a few minutes til softened. Zoes Kitchen’s lentil soup doesn’t have potatoes. I added buttery Yukon golds for texture and creaminess.
  • While this is cooking, wash, rinse and pick through lentils two times to remove residue and small stones.
  • Back to the soup pot, stir in Himalayan salt, cracked pepper, and a few cloves of minced garlic and cook another 1-2 minutes to allow the garlic to become fragrant without burning. Add a spring of fresh rosemary and a sprig of fresh thyme.

NJ Lentil Soup Seasoning

  • Stir in the lentils and enough vegetable stock to cover by 1-2 inches. Lentils will nearly double in size when cooked.
  • Bring to a boil. Lower to a simmer, cover and cook until lentils are tender adding additional stock if needed. {This pot of soup took about 20 minutes to cook}.
  • Taste and adjust seasoning {I added a bit of Tony Chachere’s Original Creole Seasoning}.

That’s it.

I served this soup to the family Thursday night with a side of fresh carrots and crescent roll knots for the kids – crackers for me. Will and the kids loved it {SCORE!}

I enjoyed leftovers Friday afternoon and the remaining serving for National Homemade Soup Day tonight. Like most soups, it got better as the flavors melded over time in the fridge.

This super yummy, super simple soup will be a regular in our household.

Are you a soup fan? If so, what is your favorite homemade soup?

If you decide to give this lentil soup method a try – I’d love to hear your thoughts.

Happy, healthy eating!

Ganesan, K., & Xu, B. (2017). Polyphenol-Rich Lentils and Their Health Promoting Effects. International Journal of Molecular Sciences, 18(11), 2390.


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Vegetarian Pho

I adore soup.

Adore. Adore. Adore. Adore.

Not much beats curling up with a good book and hot bowl of sumptuous soup on a cold lazy day.
With the restoration of our kitchen near complete {praise God!}, I’ve committed to start 2018 making this relaxation meal happen once a week minimum. I’ve also committed to expand my soup repertoire and try new recipes a couple of times a month. Here’s my first recipe to try.


Several years ago, one of my running buddies Vanessa introduced me to Pho at a local Vietnamese restaurant. The simple soup has a deep complex mix of flavors – so yummy!
Typically Pho is made with beef or chicken simmered in fish sauce.


This vegetarian version from Cookie and Kate uses sauteed onions, shitake mushrooms, spices and soy sauce to create depth and richness of flavors.


Check out the recipe here.


Do you adore soup as well? If so, please share your favorite recipe.
If you try this vegetarian pho recipe, please share your thoughts.

Image sources: Cookie and Kate, Matthew Hamilton and Milkovi.

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{Recipes} Beautiful Brussels Sprouts

Look at these beauties. Look at em!
Low in calories and high in fiber, antioxidants, Vitamins K and C and one of the best plant sources of omega-3 fatty acids.
Brussels sprouts can help reduce inflammation, regulate blood sugar levels and protect against certain cancers.
Great stuff – right?
Truth Moment: Overcooked to mush – Brussels sprouts can be quite foul.
Another Truth: Creatively cooked – they are quite amazing.
Air Fried.
Au Gratined
Yum. Yum. Yum. Yum!
Do you enjoy Brussel Sprouts? Here are a few easy and delicious preparations:

What are your favorite Brussels sprout preparations?



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