Senate Bean Soup

I found this recipe years ago as a newly married wife, frantically searching for meals for me and Adam that I could prepare after a long day of college (we got married sort of young). Our newspaper carried a food page on Wednesdays, and I came upon this soup. It's easy, hearty and good. I almost always have the ingredients on hand, too. A nice bonus.

What you need

12 oz. smoked sausage, any kind you like, sliced into 1/2-inch slices
1 cup chopped onion
1 cup minced celery
2 tsp minced garlic
1 Tbs. olive oil (or a little more)
1 1/2 quarts chicken stock/broth
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled baking potatoes
15-oz can navy beans, drained and rinsed
15-oz can pinto beans, drained and rinsed
15-oz can black beans, drained and rinsed
3/4 tsp dried thyme leaves
1 bay leaf
1 1/2 to 2 tsp salt
1/2 tsp pepper

Sauté the sausage, onion, celery, and garlic in oil in large soup pot or Dutch oven until sausage is browned, 5-8 minutes.
Add the rest of the ingredients and heat to boiling. Reduce to simmer, covered, until potatoes are tender, 10-15 minutes (that's what the recipe says, but I have to say I simmer for at least 30 minutes).

Serve with some sourdough bread or biscuits or any kind of cracker. Warm goodness.

Red Lentil Soup

Lentils. So healthy, so pretty, so....blah. At least, that's what I thought. Maybe you are the same way. My husband has always loved lentil soup, so I have tried several different types, but always had the same experience: yuck.

This recipe has changed my thinking. A great mix of Middle Eastern and Indian flavors. Pair it with a simple salad and some naan to dip in and you've got a great, hearty, winter meal.

What you need
2 cups red lentils
8 cups broth (beef is best)
1 tsp cumin (if you like real strong flavors, use more of cumin and paprika, about 2-3 tsp each)
1 tsp paprika
1 lg onion, diced
2 cloves garlic, chopped
2 Tbs olive oil
salt and pepper to taste
1-2 tsp lemon or lime juice (fresh squeezed is best)

Bring lentils and broth to a boil, cover and simmer for about 30 minutes. After about 10 minutes, add cumin and paprika. Meanwhile, sauté onion and garlic in olive oil till nice and brown, add these to the lentils when sautéing is done. Season with salt and pepper. Continue cooking lentils for the 30 minutes. You may want to add about 1/2 to 1 cup of water after about 25 minutes. If you do, be sure and adjust your seasonings. You also may want to add about 10 minutes of cooking. When done, add the lemon or lime juice. Enjoy!

Slow Cooker Black Bean Soup

Can you tell, I love my crock pot? I love that the kids and I can run out after nap time to the park and come home to a delicious meal. This one is very easy, with all the prep work done in the morning. Just don't forget to soak those beans overnight, otherwise, well, you know what the outcome will be.... The given amounts are just suggestions, use more or less given your taste.

What you need

2 cans chicken broth (14 1/2 oz each)
2 cans beef broth (14 1/2 oz each)
1 pound black beans, soaked overnight
1 cup chopped carrots
1/2 cup red onion
1 cup chopped celery
4 cloves garlic, crushed
1 tsp. cumin
1 bay leaf
1/2 tsp dried basil
1/2 tsp dried thyme

Put all those ingredients in the crock pot and turn it on: low for 10-11 hours, or high for 5-6 hours.

When it's done, pull out the bay leaf and discard. Puree 4 cups of solids in a blender or food processor, then pour back into the soup.

Add: 2 Tbsp lime juice
1 tsp. salt

Additional, optional toppings, to stir in:

• dried chorizo sausage
• chopped tomato
• avocado
• cheese
• sour cream
• cilantro leaves, chopped

Great to freeze if you have any left over!