Still stewing
The weather has been crazy lately. One day it’s kissing 80*. The next, we’re hiding from storms. Then the cold comes in. Normally during the winter, 50* is perfectly comfortable. But 50* after a few days of unseasonably warm days feels like icicles.
I really don’t care what the weather feels like. I love soups and stews all year round. It’s the easiest and most economical way to get as many vegetables in a pot as I can. Most weekends, I’m using any leftover vegetables from the week. I make a big pot of soup or stew and freeze into portable meals for work. Fresh produce cannot be wasted!
This week’s pot was a Chicken Lentil soup with beans. I didn’t have many vegetables left over because I roasted a big pan earlier. I used a new-to-me Herbs de Provence. Where have I been that I’ve missed this?? The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. I have heard of this and even watched Ina make stuff with it, but I really thought it was a glorified “Italian seasoning”. It certainly could be called that, but there is something else in it that I LOVE. It doesn’t scream Hamburger Helper Lasagna flavor that I was worried about. It’s my new favorite all purpose veggie season.
Chicken Lentil soup with Beans
What you need to have ready first: 1 large (5 qt or higher) stock pot.
- 1 onion, chopped
- 1 Tablespoon olive or canola oil + 1 Tablespoon of real butter. If you do not have butter, just skip it and use a little more oil.
- 2 cloves of garlic, chopped or minced
- 2 carrots, sliced
- 2 stalks of celery sliced or chopped
- 1 cup of mushrooms, sliced
- 3 chicken breasts, COOKED and shredded or cubed
- 2 quarts of chicken stock
- 1 cup of dried lentils. I used French green because they are a firmer lentil and hold up well in this soup.
- 2 Tablespoons Herbs de Provence.
- 2 cans of white beans (Navy, cannellini, great northern)
- Salt/pepper to taste
- In a large stockpot, Heat oil and butter over medium heat. Add onions, celery, garlic, mushrooms, carrots, and CHICKEN. Sauté for 8-9 minutes until carrots are almost done.
- Add dry lentils. Stir and continue cooking another 5 minutes.
- Add stock, herbs and salt/pepper. Bring back to a simmer. Cover and vent lid.
- Let simmer 20 minutes minimum until lentils are done. They will not be mushy, but easy to bite.
- Add cans of beans. Cook another 5 minutes and check for more salt. Beans soak up salt.
- Serve immediately. Freezes well.
Oh yum, sooooo delicious and healthy too, thanks.
You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.
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