olive oil or coconut oil

Butternut Squash and Red Lentil Soup

January 10, 2017
Butternut Squash and Red Lentil Soup | Bellasapron.com

Print Recipe
Butternut Squash and Red Lentil Soup
It's getting cold out and that means warm soups. Try this butternut squash with red lentils soup. Serve with croutons or pita chips.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a soup pot over medium-high heat. Add onions. Cook for about 5 minutes until onions are translucent. Add garlic. Cook for another minute.
    Heat oil in a soup pot over medium-high heat.

Add onions. Cook for about 5 minutes until onions are translucent.

Add garlic. Cook for another minute.
  2. Add butternut squash, red lentils, and broth.
    Add butternut squash, red lentils, and broth.
  3. Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth. Pour back into pot.
    Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth.

Pour back into pot.
  4. Stir in ginger and cumin. Add salt and pepper as desired.
    Stir in ginger and cumin.

Add salt and pepper as desired.
  5. Stir while hot. Top with pita chips or croutons.
    Stir while hot. Top with pita chips or croutons.
Share this Recipe
Powered by WP Ultimate Recipe

Hungarian Lesco

October 23, 2016
1 Review (5.00 out of 5)
Hungarian Lesco | Bellasapron.com

Print Recipe
Hungarian Lesco
Hungarian lesco is a tomato, onion, pepper stew.  You can make it sweet or you can make it spicy. Swap out the sweet peppers with spicy peppers or swap the sweet paprika for spicy paprika.  It's a great comfort dish but without all the fat. This was and still is one of my favorite childhood dishes. Thanks Mom!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
Instructions
  1. In a large skillet over medium-high heat, saute sausage until it's browned. Remove from skillet and set aside. Note: Heat 1 tablespoon of oil in skillet if sausage is low in fat (i.e. chicken sausage, or turkey sausage)
    In a large skillet over medium-high heat, saute sausage until it's browned.

Remove from skillet and set aside.

Note: Heat 1 tablespoon of oil in skillet if sausage is low in fat (i.e. chicken sausage, or turkey sausage)
  2. Heat oil in the same skillet, add onions. Cook until translucent. About 3-5 minutes.
    Heat oil in the same skillet, add onions. Cook until translucent. About 3-5 minutes.
  3. Add peppers. Cook another 2 minutes.
    Add peppers. Cook another 2 minutes.
  4. Toss in tomatoes, sausage, and add water. Sprinkle with paprika, sugar, salt ,and pepper to taste. Stir well, cover and simmer until tender. About 15-20 minutes.
    Toss in tomatoes, sausage, and add water. Sprinkle with paprika, sugar, salt ,and pepper to taste.

Stir well, cover and simmer until tender. About 15-20 minutes.
  5. Add more sugar if you used green bell peppers and they are bitter. Serve with bread or rice. Enjoy!
    Add more sugar if you used green bell peppers and they are bitter.

Serve with bread or rice.

Enjoy!
Share this Recipe
Powered by WP Ultimate Recipe

Roasted Tomato Soup

October 28, 2016
Roasted Tomato Soup | Bellasapron.com

Print Recipe
Roasted Tomato Soup
Did you try the roasted tomato recipe?  If you did, make it again and turn it into soup! http://www.bellasapron.com/recipe/roasted-tomatoes/
Prep Time 1 hour
Cook Time 20 minutes
Servings
Servings
Ingredients
Prep Time 1 hour
Cook Time 20 minutes
Servings
Servings
Ingredients
Instructions
  1. Roast two pounds of tomatoes or use store bought roasted tomatoes. Note: After the tomatoes have cooled, peel the skin off and threw it away.
    Roast two pounds of tomatoes or use store bought roasted tomatoes.

Note: After the tomatoes have cooled, peel the skin off and threw it away.
  2. Over medium-high heat, saute onions until translucent with oil. Cook about 5 minutes. Add in garlic. Cook another 2 minutes.
    Over medium-high heat, saute onions until translucent with oil. Cook about 5 minutes.

Add in garlic. Cook another 2 minutes.
  3. Add in tomatoes.
    Add in tomatoes.
  4. Add in broth, water, and basil. Bring to a boil, lower the heat and simmer for 20 minutes. After 20 minutes, remove from heat and use a blender or an immersion blender. Season with salt and pepper. Sprinkle in some sugar to make it sweeter.
    Add in broth, water, and basil. Bring to a boil, lower the heat and simmer for 20 minutes.

After 20 minutes, remove from heat and use a blender or an immersion blender. Season with salt and pepper. Sprinkle in some sugar to make it sweeter.
  5. Serve with grilled cheese and with sliced up fresh basil. Enjoy!
    Serve with grilled cheese and with sliced up fresh basil.

Enjoy!
Share this Recipe
Powered by WP Ultimate Recipe

Vegetarian Minestrone Soup

February 6, 2017
Minestrone | Bellasapron.com

Print Recipe
Vegetarian Minestrone Soup
Healthy vegetarian minestrone soup that cooks within 30 minutes. Use vegetable stock or chicken stock as you prefer. Add any vegetables...or what's in your fridge / pantry =) Enjoy!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in a large soup pot over medium high heat. Add onions and cook until it softens. Add garlic. Follow with carrots, and celery. Toss about 5 minutes
    Heat oil in a large soup pot over medium high heat.  Add onions and cook until it softens. 

Add garlic.  Follow with carrots, and celery.  Toss about 5 minutes
  2. Add beans, tomatoes, pasta, zucchini, and season with salt and pepper. Cover and cook until on low-medium heat until pasta is cooked to desired tenderness. Pour in stock and bay leaf.
    Add beans, tomatoes, pasta, zucchini, and season with salt and pepper. Cover and cook until on low-medium heat until pasta is cooked to desired tenderness.

Pour in stock and bay leaf.
  3. Season with more salt and pepper, if needed. Remove bay leaf!
  4. Serve while hot. Sprinkle with Parmesan cheese. Enjoy
    Serve while hot.  Sprinkle with Parmesan cheese.

Enjoy
Share this Recipe
Powered by WP Ultimate Recipe