Soup Season So Soon?!?

If you know me, follow my blog, or occasionally visit you know that I LOVE soup season.  There is no designated time for soup season it happens every year and when I designate the start.  Last soup season happened in January this soup season started last night!  

What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup.  All very valid points for soup don't you think?  

• Last night was cool outside actually it was gloomy, dank and dreary...check 

• Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check

• Do we need something to warm the soul and the belly...check, check

• I have no idea when the last time we ate soup was...check!  

To the soup file I went and came across a very different take on lentil soup.  Middle Eastern Lentil Soup.  It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.  

So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!  

Middle Eastern Lentil Soup

1 Cup Dried Lentils

2 Tablespoons Olive Oil 

1 Small Onion (diced)

1 Medium Red Bell Pepper (diced)

Salt / Pepper

1/2 Teaspoon Ground Cumin

1 Teaspoon Whole Fennel Seeds

1/4 Teaspoon Red Pepper Flakes 

4 Cups Chicken Broth 

1 Tablespoon Lemon Juice 

Plain Yogurt 

Pick over lentils

Rinse, drain and set aside 

Heat stock pot over medium heat 

Coat the bottom of the pot with olive oil

Add onions and peppers 

Season with salt / pepper 

Cook for 5 minutes 

Add lentils 

Season with cumin, fennel seeds, red pepper flakes  

Stir to coat add chicken broth 

Bring to a boil 

Reduce heat to low 

Cover and simmer 30 minutes 

Stir in lemon juice 

Spoon desired amount of soup into bowls 

Top with 1 tablespoon of yogurt 

Soup Season Continued...

What better way to celebrate soup season that with the quintessential Chicken Soup.  Chicken Soup is extremely powerful.   It is simple yet complex in that it has the power to heal everything from the common cold to a broken heart.   Chicken Soup is like a big hug from your grandmother in a bowl.  It is always filled with loads of love...the chicken, goodness..the veggies, warmth...the broth.  With these few simple, yet tasty ingredients you will have your own bowl of affectionate soul soothing soup in no time...Enjoy!   

T's Chicken Soup

Rotisserie Chicken (shredded)

1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)

2 Cloves Garlic (chopped)

1 Bag of Frozen Peas, Carrots, Corn

2 Tablespoons Dried Tarragon

32 Ounces of Low Sodium Chicken Broth

1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic

Season with salt and pepper and cook over medium heat for 5 minutes

Add frozen vegetables and cook with onions and garlic for 5-7 minutes

Add the chicken and tarragon incorporating the chicken with the vegetables

Re-season with salt and pepper

Add chicken broth bring to a boil

Cover and reduce heat to medium low for 30 minutes

In the meantime in a separate pot cook pasta according to directions

Drain pasta and set aside

Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed

Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot

Jersey Meets Black Eyed Peas...

When I say Black Eyed Peas I do not mean let's put on our Fergie best and head to the concert. I mean the actual down south back eyed peas you eat - you know the little white peas with the black eyes staring back at you.  Here in Jersey we look at those things and curse at them thinking that they really are staring at us.

So what's this I don't pump gas, wind proof hair, jersey girl doing with black eyed peas in her kitchen is Paula Deen coming for dinner?   No way I am cooking them up but of course with a Jersey twist.

1 (16 oz.) bag of Black Eyed Peas - soaked overnight in water and picked over
4 Carrots (diced)
1 Large Onion (diced)
8 Medium Tomatoes (diced) - This is what makes it Jersey delicious!
Salt/Pepper
6 Cups Low Sodium Chicken Broth
2 Skin on Smoked Turkey Drumsticks (about 2 1/4 lbs. total)

In a large crock pot add the carrots, onion and tomatoes
Season with salt /pepper
Mix well to ensure vegetables are seasoned
Add black eyed peas and chicken broth
Tuck turkey drumsticks in mixture
Cover with the crock pot lid and cook on high for 6 hours
After 6 hours remove turkey drumsticks from soup
Allow them to cool, remove the skin and the small bones, shred the meat off the bone, set aside
After soup has cooled measure out 8 cups and blend until smooth
Add smooth mixture and shredded turkey meat back to the soup
Stir to incorporate and serve in a large bowl