Thursday, December 17, 2009


I usually make a big pot of soup every weekend with the goal to have the ability to take soup for lunches for work during the week.  This soup craving is more of a fall/winter/spring occurrence than one occurring during the summer.    Of course you have to have some variety as after eating the same soup for five days in a row, you likely will want a change the following week.  I probably have about eight to ten different kinds of soups that tend to be my favorites.   In a perfect world one would freeze a number of containers of soup so that you could rotate recently made soup with frozen soup for lunches.

Provided below is one of my standard soups.  I made a big pot of it this past Sunday.  You can vary the vegetables based on what you have in the fridge or freezer.  With having a garden and of course growing zucchini, I shred garden zucchini each year and freeze it in two cup portions.  I tend to add shredded zucchini to many soup recipes.



1 large onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
1 cup lentils
1/3 cup pearl barley
2 stalks of celery, chopped
3 carrots, chopped
3 small potatoes, chopped
5 to 6 frozen or fresh tomatoes, if fresh chop them up
2 cups of zucchini, shredded or chopped
10 cups of water
4 tsp chicken bouillon
1 bay leaf
1 tsp dried basil or dill
salt and pepper to taste
1 to 2 tbsp lemon juice


Heat oil in a large pot and sauté onions, celery and garlic until golden brown.  Add carrots and potatoes and sauté for a few more minutes.  Add a little bit of water if vegetables are starting to stick.   Add all of the remaining ingredients except the lemon juice.  Bring to a boil and reduce to a simmer for an hour.   Stir occasionally.   Add lemon juice and discard bay leaf. 

Adapted from “Meal Lean i Yumm” by Noreen Gilletz

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