FRENCH VEGETABLE SOUP RECIPES

COUNTRY-FRENCH VEGETABLE SOUP RECIPE | MYRECIPES

Country-French Vegetable Soup Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings (serving size: 1 3/4 cups)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
2 cups chopped green cabbage
1 cup chopped onion
1 cup (1/2-inch-thick) sliced carrot
1 cup sliced celery
1 cup diced red potato
1 teaspoon caraway seeds
1 cup water
4 cups Fresh Vegetable Broth or 2 (14 1/2-ounce) cans vegetable broth
1 cup drained canned chickpeas (garbanzo beans)
2 tablespoons minced fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
½ teaspoon pepper

Steps:

Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.

Nutrition Facts : Calories 184 calories, CarbohydrateContent 33.1 g, FatContent 4.1 g, FiberContent 7.6 g, ProteinContent 5.7 g, SaturatedFatContent 0.7 g, SodiumContent 425 mg

FRENCH LENTIL AND VEGETABLE SOUP RECIPE - INA GARTEN ...

French Lentil and Vegetable Soup Recipe - Ina Garten ... image

One of Bobbi Brown's winter staples, this hearty lentil soup—from the Barefoot Contessa Cookbook—gets its robust flavor from small, green French lentils. Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils. Look for French lentils at specialty shops or cybercucina.com (800-796-0116). Warming Soup Recipes

Provided by Ina Garten

Total Time 1 hours 45 minutes

Yield 8 to 10

Number Of Ingredients 15

Ingredients

1 pound French green lentils, picked over and rinsed
Boiling water
1/4 cup extra-virgin olive oil, plus more for serving
3 large onions, chopped
3 medium garlic cloves, minced
2 large leeks, white and tender green parts only, chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped thyme
1 teaspoon ground cumin
8 celery ribs, cut into 1/2-inch dice
6 medium carrots, cut into 1/2-inch dice
3 quarts chicken stock or low-sodium broth
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving

Steps:

In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.

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One of Bobbi Brown's winter staples, this hearty lentil soup—from the Barefoot Contessa Cookbook—gets its robust flavor from small, green French lentils. Also called Le Puy lentils, they are high in soluble fiber, a cholesterol fighter, and less starchy than common brown lentils. Look for French lentils at specialty shops or cybercucina.com (800-796-0116). Warming Soup Recipes
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