Total time 60-90 minutes. Serves 5-6.
SHOPPING LIST:
|
- Canned whole or diced tomatoes
- Green or brown lentils
- Wild rice or small soup pasta
- Worcestershire sauce
 Chicken stock
- Flaxseed
- Parsley
|
|
 Bacon
- Onion
- Bell pepper
- Carrot
- Celery
- Garlic
|
|
|
1
|
Fry in soup pot over medium heat until bacon begins to brown (3-5 minutes)
|
- 1-2 tsp canola or other heat-tolerant oil
- 2-3 strips bacon, cut to 1/4" to 1/2" dice
|
|
2
|
Add and cook gently ("sweat') until onions are translucent but not browned and vegetables are softened (7-10 minutes); stir frequently
|
- 2-3 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1 small bell pepper, chopped
- 1 medium carrot, finely chopped
- 1 rib celery, diced
- about 1/2 tsp salt
|
|
3
|
Stir in and cook for 1-2 minutes
|
- 1-2 cloves garlic, chopped or minced
|
|
4
|
Add and cook gently, covered, 45-60 minutes; stir occasionally
|
- 28-oz can tomatoes, with juice
- palmful dry lentils, rinsed
- palmful wild rice, rinsed, or soup pasta
- about 1 tablespoon Worcestershire sauce
- 1 tsp honey or sugar
- 1 bay leaf
- 1 cup (8 oz) chicken stock
- 3-4 cups water
- salt and ground black pepper, to taste
|
|
5
|
Stir in and cook gently 3-5 minutes
|
- 2-3 tablespoons flax seeds
- palmful flat-leaf parsley, chopped
|
|
|
To serve:
|
|
- Remove bay leaf
- Garnish servings with chopped fresh parsley
- Serve with bread and butter and/or cheese
|
You'll find flaxseed in many bread and cereal recipes but seldom in soups. That's unfortunate because flax is acclaimed both for its nutritional virtues and pleasant nutty flavor. It's very easy to include in soups and stews (just toss whole flaxseed into the soup or grind them first in a coffee grinder).