Friday, April 8, 2011

Red soup

I finally got my smoked paprika and made this soup yesterday.
Red Lentil and Garbanzo Bean Soup
I made some changes since I can't see cooking a can of beans for 2 hours!
Turn your crockpot on high; Add 2 cups of dry garbanzo beans cover with water and an inch...(I didn't measure the water just guessed how much the beans would swell-add water if it starts looking dry.) Add 1/4 cup dried onions. Stir and cook for 2-3 hours.
Fry the spices; 1 Tablespoon olive oil, heated, then add 1 teaspoon salt, 2 teaspoons smoked paprika, 2 teaspoons regular paprika. when fragrant add to beans. Use a can of chicken broth to clean the fry pan out with, dumping the broth and spices into crockpot. Add 2 teaspoons garlic powder, then *2 cups red lentils. Cook 2 hours. Then blend 2 cans of diced tomatoes and add to soup. Using a stick blender blend about half of the soup leaving the rest of it lumpy.

*I had to find an Indian grocery store for the red lentils. While there I got some black garbanzo beans---(Jeffrey's Dr. said that they were very high in protein.) we'll see what I fix with those.

The original recipe is here. She calls for thyme but I was out.
Everyone liked the soup. The older boys; Chris and Jeffrey ate 3 cups each. The rest of us just had 1 cup each. While I didn't LOVE it; I will make it again AND I'll keep smoked paprika in the house from now on.

The paprika is amazing. Jeffrey's favorite popcorn recipe (today anyway):
Pop corn. Add olive oil and smoked paprika, Tony's spice blend (mostly chili pepper and salt). Eat.

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